Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

March 24, 2010
Recipes to help feed the gang

No matter how you slice it, there will be more people in the house in the next couple of weeks. Given that, recipe researcher Sheila Kern sought out meals  that are good for the whole family. Plus, lots of the items are on sale. Read on:

Roma tomatoes at Raley's.

Chicken at Safeway and Raley's

Broccoli and Bacon at Safeway

Eggs at Save Mart and Safeway

Fuji apples at Save Mart

Lettuce - in the package or by the head - everywhere.

Sweet Chicken Bacon Wraps


Recipe courtesy Paula Deen

Show: Paula's Home Cooking Episode: Sports Party

Yield: 12 to 15 appetizer servings


1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder


Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Fuji Apple, Walnut and Herb Salad with Roasted Chicken


Recipe created by Cat Cora | Published on March 11, 2009

Serves 4


2 Tbsp. red wine vinegar

2 Tbsp. olive oil

2 Tbsp. plain yogurt

1 tsp. prepared mustard (such as Dijon)

1 Tbsp. finely grated lemon zest

2 tsp. lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup walnut pieces

1 cup cored and chopped apple

2 Tbsp. Italian seasoning spice blend or dried dill

1 cup shredded cooked/roasted chicken (use leftovers)


To make dressing: In a medium bowl, combine the lemon zest, yogurt, oil, mustard, vinegar, lemon, salt and pepper, and mix well.

To make salad: In another bowl medium bowl, combine the walnuts, apples chunks, dill and cooked chicken, and set aside. Pour the dressing onto the apple mixture right before serving, and stir until blended. Arrange on serving plates and serve chilled.

Bacon & Egg Casserole


Serves 8


1 lb bacon

6 eggs

2 cups milk

1 teaspoon mustard powder

1 teaspoon salt

1 cup cheddar cheese, grated

6 slices bread


Grease a 9x13 glass baking dish and set aside.

Fry the bacon, drain on paper toweling, cut into 1 inch pieces.

Cube the bread into 3/4 inch pieces and set aside.

In a large bowl, beat the eggs.

Add the milk, mustard powder, salt, and blend well.

Stir in the bacon, cheese, and bread cubes.

Stir well to combine.

Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.

Preheat oven to 350°F and bake for one hour.

Breakfast Pizza



1 lb. bulk pork sausage

8 oz. pkg. refrigerator crescent rolls

1 c. frozen, loose pack hash brown potatoes,

thawed or shredded potatoes

1 c. shredded sharp cheese, Swiss or Monterey Jack

2 tbsp. Parmesan cheese

5 eggs

1/4 c. milk

1/2 tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce


Brown sausage and drain. Separate rolls into 8 triangles. Place on ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust. Sprinkle with potatoes and sausage. Top with cheese. In bowl, beat eggs, milk, salt, pepper and sauce. Pour over potatoes and sausage. Sprinkle with Parmesan cheese and bake in 375 degree oven for 25 to 30 minutes.

Fresh Broccoli Salad


Servings: 9


2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar


Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Pastor Ryan's Roasted Ricotta Roma Tomatoes


Servings: 6


8 whole Roma Tomatoes, Halved

1 bunch Fresh Italian Parsley

1 bunch Fresh Basil

2 cloves To 3 Cloves Garlic, Minced

1- 1/2 cup Ricotta Cheese

Ritz Crackers Or Bread Crumbs

Kosher Salt To Taste

Olive Oil


Start out by washing and halving your Roma tomatoes. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.

Next, fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don't have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400º oven for 25-30 minutes.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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