Shop Cheap

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

January 27, 2011
Putting the BOGO to work

Use one, freeze the other. That's the beauty of the BOGO - and there are plenty this week. From London broil and chicken parts and berries at Raley's to red bell pepper at Safeway and oranges at Save Mart, recipe researcher Sheila Kern has great ways to stretch your dollar and spice up the menu, too.

London Broil


Yield: 6 servings


1/4 cup balsamic vinegar

2 tbsp olive oil

4 cloves crushed garlic

1 tsp dried rosemary

2 lb boneless top round "London Broil" steak, about 2-inches thick

1 tbsp freshly ground black pepper

salt as needed


In a small bowl whisk together the vinegar, oil, garlic, and rosemary, and Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.

Turn broil on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.

Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.

London Broil I


Servings: 6


3 cloves garlic, minced

1/2 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons ketchup

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 (2 pound) flank steak or round steak


In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.

Preheat grill for medium-high heat.

Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Simple Whole Roasted Chicken


Servings: 6


2 teaspoons salt

1 teaspoon white sugar

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1 (4 pound) whole chicken

5 cloves garlic, crushed


In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

Preheat oven to 500 degrees F (260 degrees C).

Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.

Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Roast Chicken with Dried Fruit and Almonds


Bon Appetit | December 2006

Makes 8 servings


7 tablespoons olive oil, divided

3 pounds onions, thinly sliced

1 pound pitted prunes, halved

12 ounces pitted dates, halved

10 ounces dried apricot halves (about 2 cups)

3 tablespoons sugar

1 teaspoon ground cinnamon

2 (4- to 4 1/2-pound) chickens, rinsed, patted dry

1 teaspoon turmeric, divided

1 1/2 cups (or more) water

1/2 cup blanched slivered almonds, toasted


Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and saute; until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.

Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.

Penne with Asparagus & Lemon Cream Sauce


Makes 6 servings


1 teaspoon extra-virgin olive oil

1 pound asparagus, trimmed and cut into 1-inch diagonal pieces

2 bunches scallions, trimmed and cut into 1-inch diagonal pieces

3/4 cup part-skim ricotta cheese

2 teaspoons freshly grated lemon zest

12 ounces penne

Salt & freshly ground pepper, to taste

1/4 cup slivered fresh basil


Put a large pot of lightly salted water on to boil.

Heat oil in a large skillet over medium heat. Add asparagus and scallions and cook, stirring occasionally, until the vegetables are tender and browned in places, 10 to 12 minutes.

Meanwhile, whisk ricotta and lemon zest in a large bowl. Cook penne until just tender, about 10 minutes. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Drain the penne and mix into the ricotta mixture; toss to coat. Add the vegetables and toss well. Season with salt and pepper. Serve, garnished with basil.

Portobello and Asparagus Salad


Recipe courtesy Paula Deen, 2008

Show: Paula's Best Dishes Episode: Grilled to Perfection

Yield: 6 servings


4 large Portobello mushrooms, stems removed

1 bunch fresh asparagus, tough ends removed

1 pint grape tomatoes, halved

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 pound penne pasta, cooked

Seasoning, recipe follows


Remove stems from Portobello mushrooms.

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.


1 teaspoon salt

2 teaspoons dried oregano

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

1 teaspoon dried parsley flakes

Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.

Couscous-Stuffed Red Bell Peppers


Makes 2 servings


1 box (5.7 oz) roasted garlic and olive oil-flavored couscous mix

1 1/4 cups water

2 large red bell peppers, cut in half lengthwise, seeds and membranes removed

1 cup chopped fresh spinach

1/4 cup grated Parmesan cheese


Cook couscous in water as directed on box, omitting oil; cover to keep warm.

Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.

Stir spinach and cheese into couscous. Spoon mixture into pepper halves.

Red Pepper Risotto


Recipes for Health

Yield: Serves four to six


6 to 7 cups chicken or vegetable stock

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion or shallot

2 plump garlic cloves, minced

2 large red peppers, finely diced

Salt to taste

1 1/2 cups Arborio or carnaroli rice

1/2 cup dry white wine

A generous pinch of saffron threads (optional)

Freshly ground pepper to taste

2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme

2 ounces Parmesan cheese, grated (1/2 cup)


1. Bring the stock to a simmer in a saucepan with a ladle nearby. Season generously with salt.

2. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat, and add the onions or shallots. Cook gently until they begin to soften, about three minutes. Add the garlic, peppers, and 1/2 teaspoon of salt. Cook, stirring, until the peppers are limp and fragrant, about eight to 10 minutes. Add the rice, and stir over medium heat until the grains are separate and beginning to crackle, about three minutes.

3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly -- you want some of the flavor to cook into the rice. When the wine has almost evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough just to cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers, and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry. Continue for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.

4. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Orange and Avocado Salad


Serves 4


2 tablespoons freshly squeezed lime juice

1 teaspoon red wine vinegar

1 teaspoon honey

2 tablespoons extra virgin olive oil

Salt and black pepper, to taste

3 navel oranges

2 ripe avocados

1/2 red onion, thinly sliced

6 cups baby spinach

Hawaiian red sea salt or other finishing salt, to taste


Whisk together lime juice, vinegar, honey and oil. Season to taste with salt and pepper. Set aside.

Remove peel and all of white pith from the oranges with a serrated knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pits. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.

Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian red sea salt to taste. Serve immediately.

Blueberry-Orange Parfaits


Cooking Light, June 2009

Yield: 4 servings


1 1/2 tablespoons Demerara or turbinado sugar

1/2 teaspoon grated orange rind

2 (7-ounce) containers reduced-fat plain Greek-style yogurt

2 cups fresh blueberries

2 cups orange sections (about 2 large)

1/4 cup wheat germ


Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

Blueberry Crumb Cake


Servings: 16


1/2 sticks Butter

1 Tablespoon (additional) Butter

3/4 cups Sugar

1 whole Egg

1/2 teaspoons Vanilla Extract

2 cups All-purpose Flour

2- 1/4 teaspoons Baking Powder

1/2 teaspoons Salt

3/4 cups Whole Milk

2 cups Fresh Blueberries


For the topping:

3/4 sticks Butter

1/2 cups Sugar

1/2 teaspoons Cinnamon

1/2 cups Flour

1/4 teaspoons Salt


Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Blackberry Muffins Recipe


Yield: 1 1/2 dozen


1/2 cup butter, softened

1-1/4 cups plus 1 tablespoon sugar, divided

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup whole milk

2 cups fresh or frozen blackberries


In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.

Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

January 25, 2011
Let's BOGO

While we wait for all the Super Bowl grocery hype, let's take a week and just BOGO. That's what Raley's has for us this week - lots of items where we can double our money.

For example: Blackberries, blueberries, chicken parts, London broil, a coupon for focaccia bread or sliced cheese and sesame chicken skewers in the Wok are all buy one, get one free. If that doesn't appeal to your shopping sense, how about asparagus for $1.67lb; Tesoro tomatoes in the bag for $1.97 and rotisserie chicken in the deli for $4.98 - when you buy 2. Bags of baby potatoes are 2/$5 and bell peppers are 97-cents each.

If you're clippin' check out the coupons for Prego pasta sauce - $1.79; Fress Express iceberg salad - 77-cents; Bumble Bee tuna for 65 cents and Doritos for $1.69.

Minute Maid OJ is 2/$5 and 12 packs of Coke are $2.99 each when you buy 4 or more. Simply Lemonade with Raspberry and Limeaid are 2/$5 and a case of Crystal Geyser is $3.28..

Hitting the street and heading to Safeway where we find London broil back in the affordable category at $1.79lb. Whole Foster Farms chickens are 79-cents a pound and boneless port sirloin chops are $1.99lb. General Mills cereals are $1.88 a box; 12-packs of coke are $2.49 and Tropicana OJ is 2/$5. Safeway is also advertising a 4-day sale (Fri.-Mon.) with Marie Calendar's or Healthy Choice frozen meals for $1.89; Classico pasta sauce for $1.69; Kraft Mac&Cheese for 69-cents; Bath tissue or paper towels for $4.88 and Ruffles or Lay's Kettle chips for $1.88.

In produce, red bell pepper is 2/$1; Roma tomatoes are 99-cents a pound; Texas grapefruit is 4/$1 and Fuji apples are 77-cents a pound. Mandarins are 99-cents a pound; seedless grapes are $1.99lb; and Kiwi fruit is 3/$1.

Want coupons? Lucerne eggs are $1.99 for 18; Dairy Glen butter is $2.49; Bertolli dinner for 2 is $4.49 and facial tissue is 89-cents.

That single item $5 Friday only special is a 4-day, 5 item special this week. For $5 you have a choice of a whole roasted chicken in the deli; Safeway party size Italian meatballs; Stouffer's family size meals or a Boston cream cake in the bakery.

We're moving on to Save Mart where they are having a 3-day sale (Fri-Sun.) which includes Roma tomatoes for 37-cents; chuck roast for $1.99lb; and chicken tenders in the deli for $4.99. In the regular ad, you can get oranges for 37-cents a pound; a 3lb. bag of Clementines for $3.97; Italian squash for 97-cents and Brussels sprouts for $1.29lb.

Foster Farms fresh ground turkey breast is BOGO. A whole spiral ham is $10.

Simply Orange juices are $2.99 a jug; Pepsi and Dew in the 2-liter bottle is $1 when you buy 4; a case of Aquafina is $3.99. Prego pasta sauce is $2 a jar; Sunny Select pasta is 79-cents; Sun Chips are $2.50 a bag and Bush's beans are 79-cents a can.

The back page of coupons includes: Johnsonville ground sausage for $1.99; Foster Farms breasts strips for $1.99; Ramen 10/$1 and La Mexicana salsa is BOGO. The soda coupon has Coke products - buy 2, get 3 free.

Come back on Thursday for recipes from the Shop Cheap Kitchen..

January 20, 2011
Recipe roundup: blueberries, cucumber, chicken

It's time to get outside and enjoy the January sunshine - while it lasts. To help you get motivated, recipe researcher Sheila Kern offers up great recipes for blueberries, cucumbers, pork loin and chicken breasts - all of which are on sale this week. Enjoy!

Blueberry Breakfast Bake


Serves 8


1 (12-ounce) day-old baguette, cut into 1/2-inch cubes

1 pint blueberries, divided

12 ounces Neufchatel cheese, softened•

1/2 cup sugar

8 eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2/3 cup milk

Maple syrup (optional)


Place half of the bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.

In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.

Spinach Salad with Steak & Blueberries


Makes 4 servings, about 2 cups each


1 cup fresh blueberries, divided

1/2 cup chopped walnuts, toasted (see Tips)

3 tablespoons fruity vinegar, such as raspberry vinegar

1 tablespoon minced shallot

1 teaspoon sugar

1/2 teaspoon salt, divided

3 tablespoons walnut oil or canola oil

1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed

1/2 teaspoon freshly ground pepper

8 cups baby spinach

1/4 cup crumbled feta cheese


Preheat grill to medium.

Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.

Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.

Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.

Spicy Quinoa, Cucumber and Tomato Salad


Yield: serves 6


1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeno or Serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish


Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Asian Cucumber Ribbon Salad


Gourmet | October 2001


1/4 cup seasoned rice vinegar

1/2 teaspoon sugar

1 teaspoon soy sauce

1/2 teaspoon Asian sesame oil

1 1/2 English cucumbers (1 1/4 lb total), halved crosswise


Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.

Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.

Cooks' note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.

Herb Roasted Pork Loin and Potatoes


Servings: 8


6 medium potatoes, peeled and quartered

2 tablespoons olive oil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1 1/2 teaspoons chopped fresh chives

salt and pepper to taste

1 (4 pound) boneless pork loin roast

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C).

In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.

Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.

Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Apple Apricot Stuffed Pork Loin


Yield: Serves 4


2 pounds pork loin roast

1 Granny Smith apple, peeled, cored and diced

6 dried apricots, minced

1/2 cup Parmesan cheese

1 tablespoon olive oil

1 teaspoon fresh sage, minced (or 1/2 teaspoon dried sage)

4 cloves garlic, minced

salt and pepper to taste


Trim pork loin of fat and sheath. Butterfly or roll cut the pork loin. If you butterfly it, pound it to about 1 inch thickness. Season with salt and pepper. In a bowl, combine the apple, apricots, Parmesan cheese and sage. Mix well. Spread apple mixture over the pork. Roll the pork loin back up and tie with kitchen twine. Space the string about 2 inches apart. Secure the stuffed pork loin tightly. Preheat grill and prepare for indirect grilling. Coat the outside of the pork loin roast with olive oil. Let the stuffed pork loin roast sit for about 15 to 20 minutes before you place it on the grill.

Place the stuffed pork loin over the direct heat on your grill to brown the outside. Roll so that the entire surface gets about 2 minutes of direct heat. Transfer to the indirect portion of the grill and continue grilling for about 30 minutes. Check for doneness with an instant read meat thermometer. Remember to take several readings from the center of the pork loin and to consider the lowest to be accurate.

Remove the stuffed pork loin roast from the grill. Let is stand for about 5 minutes, then carve pork loin into even slices end to end. Make the slices about 1 inch thick and use a very sharp knife so you can get a good slice that shows the spiral of the stuffed pork loin.

Honey Dijon Baked Chicken



1/2 cup honey

1/3 cup Dijon or spicy brown mustard

3 teaspoons curry powder

6 tablespoons butter, melted

1/8 teaspoon pepper

Dash ground cayenne pepper

4 split chicken breast halves, bone-in, skin removed or left on


In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.

Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.

Rosemary-Lemon Roasted Chicken Breasts


Makes 4 servings

1 tablespoon fresh rosemary, chopped

3 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon grated fresh lemon zest

4 split bone-in chicken breasts, about 2 pounds

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper


1. Preheat the oven to 425 degrees. Coat a baking sheet and wire rack with cooking spray.

2. Combine the rosemary, garlic, lemon juice and zest in a small bowl. Gently lift the skin off each breast and spread the rosemary mixture on the breast; replace the skin. Rub the olive oil over the skin and sprinkle with the salt and pepper. Place the chicken skin-side up on the wire rack.

3. Roast in the middle of the oven until a thermometer inserted into the thickest portion of the breast registers 165 degrees, about 34 to 38 minutes

January 18, 2011
Blueberries are bountiful (and cheap) this week

That shopping healthy promise is really hard to keep this week. Especially with the Super Bowl of snacking coming up in a couple of weeks. All the soda, chips and hot wings on sale. It's hard to stay lean and mean this time of year. But we're going to try.

Here's what we like this week: Blueberries. At Safeway and Save Mart, buy 1 carton, get 2 free. At Raley's, buy 1, get 1 free.

Now for the other stuff. Safeway has a 4-day sale that includes refreshe water for $2.77 a case. The other items don't fit into the "healthy category." Goldfish for 88 cents a package, hot & spicy wings for $4.99 and Safeway Select pizza for $2.99.

There are plenty of other items to keep the weight down. Campbell's Select Harvest soup is BOGO; Fresh Express salads in the bag are 99-cents; mushrooms are 99-cents; asparagus is $1.99lb and 99-cents or less will get you bell peppers, navel oranges; Braeburn apples, cucumbers and onions.

Foster Farms split chicken breasts are 97-cents a pound; whole boneless pork loin is $1.99lb and Evergood smoked sausage is BOGO. Kellogg's cereals are $2 a box; Golden Grain pasta and Rice A Roni is $1 a box and Lucerne shredded cheese is $2.99.

The $5 Friday only specials include: 8-piece chicken; Bertolli or P.F. Chang's frozen meals for 2 and a dozen cupcakes.

If you need laundry detergent, a big jug of Tide is $5.99.

We're clippin' at Raley's because they have coupons for a dozen eggs - 99-cents; Tropicana OJ - $2.39; gourmet soups in the deli - $3.99 and mini-muffins for $2.99.

Get ready for the upcoming snack attack with avocado for $1; Roma tomatoes for 67-cents a poundand refried beans for 88-cents.(You can practice this week for the Super Bowl of Snacking on Feb. 6).

Foster Farms split chicken breasts are also 97-cents a pound; Black Angus rib eye steak is $5.97lb. Get a free case of Aquafina water when you purchase 3 boxes of Kellogg's Special K cereal or cereal bars at $2.99 each.

A 9-inch apple pie in the bakery is $3.99. Michelina's budget gourmet entrees are 89-cents.

Volpi lunchmeat in the deli is BOGO. In produce, large cucumbers are 2/$1; red onions are 77-cents a pound and Fresh Express slaw or shreds are 2/$3.

Save Mart has boneless, skinless chicken breasts for $1.59lb; pork spareribs for $1.59lb and whole chickens for 59-cents a pound (Friday-Sunday, only). Also, during that weekend sale you can get asparagus for 97-cents a pound.

Bohemian Hearth bread is $1.99 a loaf. A case of Crystal Geyser drinking water is $2.99.

In produce, extra large avocados are 2/$3; Fuji apples are 97-cents a pound; a container of Campari tomatoes is $2.97 and green onions, radishes and cilantro are 50-cents a bunch.

Cook's or Hillshire Farm spiral sliced hams are $10 each and Foster Farms split chicken breasts are BOGO.

Come back on Thursday for recipes from the Shop Cheap Kitchen.

January 12, 2011
A week's worth of recipes

Lots of good stuff on sale this week so Shop Cheap recipe researcher Sheila Kern spent lots of time in the kitchen putting together everything from Tomato Soup Cupcakes and Waldorf Salad to Baked Ziti with Turkey Meatballs for our health-conscious readers. Enjoy!

Sweet & Tangy Grilled Chicken Salad


Makes 4 servings


1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular or Healthy Request)

2 tablespoons low-sodium soy sauce

2 tablespoons vinegar

2 tablespoons honey

1/2 teaspoon garlic powder or 2 cloves garlic, minced

1/4 teaspoon ground ginger

4 skinless, boneless chicken breast halves (about 1 pound)

8 cups mixed salad greens torn into bite-sized pieces

2 cups fresh vegetables (sliced carrots, yellow pepper strips, broccoli flowerets and sliced cucumber)


Stir the soup, soy sauce, vinegar, honey, garlic powder and ginger in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Reserve 3/4 cup soup mixture for dressing. Add the chicken to the remaining soup mixture and turn to coat. Cover the dish or seal the bag and refrigerate for 15 minutes.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade. Discard any remaining marinade. Slice the chicken.

Arrange the salad greens and vegetables on a platter. Top with the chicken.

Drizzle the reserved dressing over the chicken before serving.

Tomato-Basil Zucchini


Makes 8 servings (about 3/4 cup each)


1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular or Healthy Request)

1 tablespoon lemon juice

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon garlic powder

4 medium zucchini, sliced (about 6 cups)

1 small green pepper, cut into 2-inch strips (about 1 cup)

1 large onion, sliced (about 1 cup)

2 tablespoons grated Parmesan cheese


Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.

Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.

Recipe Tips:

Easy Substitution: Also delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli florets, cauliflower florets, sliced asparagus and/or sliced carrots.

Tomato Soup Spice Cupcakes


Makes 24 cupcakes


1 box (about 18 ounces) spice cake mix

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular or Healthy Request)

1/2 cup water

2 eggs

Store-bought or homemade cream cheese frosting


Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups.

Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.

Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.

Frost with the cream cheese frosting.

Recipe Tips

Flavor Variation: After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.

Baked Ziti with Turkey Meatballs


Makes 8 servings


1 pound Foster Farms Fresh Ground Turkey 7% Fat

3/4 cup fresh bread crumbs

1/2 cup finely diced onion

3 tablespoons chopped, toasted pine nuts

1/2 cup chopped fresh parsley

1 egg, lightly beaten

1 teaspoon salt

1 teaspoon ground black pepper

4 tablespoons olive oil

1 (16 ounce) package ziti pasta

1 1/2 cups mozzarella cheese, shredded

1 cup grated Romano cheese

6 cups tomato sauce

1 pint part-skim ricotta cheese

1 clove garlic, minced


1. In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.

2. In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.

3. Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.

4. Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.

5. In a small bowl, toss together mozzarella and Romano cheese.

6. Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

California Turkey Tostada


Makes 4 servings



1 pound Foster Farms Ground Turkey

1 tablespoon oil

1/2 cup chopped onion

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 can (4 oz.) diced green chilies

1 1/2 cups shredded cheddar cheese

Serve With:

4 tostada shells

4 to 5 cups shredded lettuce

1/2 cup chopped tomato

1/4 cup sour cream

1/4 cup sliced olives


1. In large frying pan, brown turkey in oil until crumbly. Add onion and saute lightly. Stir in salt, pepper, garlic powder, green chilies and 1 cup cheese.

2. Place each tostada shell on a serving plate. Top with shredded lettuce, turkey mixture and remaining cheese.

3. Garnish with chopped tomato, sour cream and sliced olives.

Asian Turkey Lettuce Wraps


Makes 4 servings


1 tablespoon peanut oil

1 large onion, chopped

1 1/4 pounds lean ground turkey

1/2 cup purchased Asian peanut sauce

1 tablespoon hoisin sauce

1 tablespoon soy sauce, plus additional soy sauce for dipping

1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)

1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs

12 large butter lettuce leaves


Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.

Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.

Eggplant Parmesan


Cooking Light, September 2010

Yield: 10 servings (serving size: 1 slice)



2 large eggs, lightly beaten

1 tablespoon water

2 cups whole-wheat panko (Japanese breadcrumbs)

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices

Cooking spray


1/2 cup torn fresh basil

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2 teaspoon crushed red pepper

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

1 (16-ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining ingredients:

1 (24-ounce) jar premium pasta sauce

1/4 teaspoon salt

8 ounces thinly sliced mozzarella cheese

3/4 cup (3 ounces) finely grated fontina cheese


1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Eggplant Pomodoro Pasta


EatingWell: July/August 2009

Makes 6 servings


2 tablespoons extra-virgin olive oil

1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes

2 cloves garlic, minced

4 plum tomatoes, diced

1/3 cup chopped pitted green olives

2 tablespoons red-wine vinegar

4 teaspoons capers, rinsed

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper, (optional)

12 ounces whole-wheat angel hair pasta

1/4 cup chopped fresh parsley, or basil


Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.



Makes 6 servings


2 medium eggplants

2 teaspoons salt

1 pound lean ground beef

1 can (14.5 ounces) tomatoes, drained

1 can (8 ounces) tomato sauce

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

dash cinnamon

2 tablespoons butter

2 tablespoons flour

1 cup milk

2 1/2 cups shredded cheddar cheese

2 eggs, slightly beaten


Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.

In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving.

Squash Tea Bread


From EatingWell: September/October 2007

Makes 1 loaf, 8 slices


2/3 cup all-purpose flour

1/2 cup whole-wheat pastry flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

3/4 cup squash puree, (see Tip)

1/2 cup sugar

1/4 cup honey

1/4 cup canola oil

1 large egg

1 large egg white


Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.

Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.

Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

Tips & Notes

Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.

Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

Butternut Squash and Apple Soup


Yield 3 1/2 quarts


2 tablespoons unsalted butter

2 tablespoons good olive oil

4 cups chopped yellow onions (3 large)

2 tablespoons mild curry powder

5 pounds butternut squash (2 large)

1 1/2 pounds sweet apples, such as McIntosh (4 apples)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups water

2 cups good apple cider or juice


Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Roasted Spaghetti Squash with Herbs


From Martha Stewart Living, January 2008

Serves 4


1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed

1 tablespoon extra-virgin olive oil, plus more for brushing

1 tablespoon packed light-brown sugar

Coarse salt and freshly ground pepper

1/2 cup grated Parmesan cheese (about 2 1/2 ounces)

1/2 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh cilantro

1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped


Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

Butternut Squash Lasagna


Yield: 8 to 10 servings


1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies, crumbled

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan


Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Crunchy Berry Parfaits


Makes 2 servings


1/3 cup reduced-fat granola cereal

1 (8 ounce) carton reduced-fat vanilla yogurt

1/2 cup fresh raspberries

1/2 cup fresh blackberries or blueberries


Place 2 tablespoons of granola in each of two parfait glasses. Top each with about 2 tablespoons yogurt. Combine the berries; divide a third of the mixture between the two glasses. Repeat yogurt and berry layers. Top with the remaining yogurt, berries and granola.

Blackberry and Blueberry Pie


Makes 8 servings


2/3 cup shortening

2 cups all-purpose flour

1 teaspoon salt

5 tablespoons cold water

3/4 cup white sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 1/2 cups fresh blackberries

1 tablespoon lemon juice

2 tablespoons butter


Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.

Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.

Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard


From EatingWell: July/August 2010

Makes 4 servings


1 cup fresh blackberries or raspberries, finely chopped

1 1/2 tablespoons whole-grain mustard

2 teaspoons honey

1 pound chicken tenders, cut in half crosswise (see Tip)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons cornmeal

1 tablespoon extra-virgin olive oil


Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.

Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).

Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

Tips & Notes

Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken nuggets."

Jordan Marsh Blueberry Muffins


2 cups flour

1/2 tsp salt

2 tsp baking powder

1 cup sugar

1/2 cup margarine

2 eggs

1/2 cup milk

1 tsp vanilla

2 1/2 cups blueberries

Extra sugar to garnish the tops of muffins.


Cream softened margarine and sugar together. Add eggs and blend well. Sift the dry ingredients together (salt, baking powder, flour) and add alternately with the milk. Mix well, batter will be lumpy.

Mash 1/2 cup of the blueberries in a bowl. Add the mashed blueberries along with the whole blueberries to the batter. Fold the blueberries into the batter.

Grease or line muffin pans. Pile the mixture in to the muffin pans, filling each about 3/4 full. Sprinkle the top of each muffin with sugar. This creates a delicious top crust on the muffins.

Bake the muffins for 25-30 minutes at 375. Muffins will be golden brown. Cool and enjoy!

Blueberry Coffee Cake


Serves 12


Nonstick cooking spray

2 tablespoons plus 1 cup whole wheat pastry flour, divided

1/4 cup light brown sugar

2 tablespoons butter, cut into small pieces

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup nonfat plain yogurt or blueberry yogurt

1 teaspoon vanilla extract

2 eggs

2 cups fresh or frozen, thawed and drained blueberries, divided

1/3 cup sliced almonds


Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Raw Apple Crisp


Serves 8


4 Honeycrisp apples, cored and chopped

1/4 cup orange juice

3/4 cup pecan halves

3/4 cup hazelnuts

3/4 cup raisins

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon


Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

Waldorf Salad


Yield: 4 servings


1/2 cup walnuts halves

1/2 cup non-fat yogurt

2 tablespoons light mayonnaise

2 tablespoons minced fresh flat-leaf parsley

1 teaspoon honey

1/2 lemon, zest finely grated

Freshly ground black pepper

2 large crisp apples, such as Gala

2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)

1/4 cup golden raisins

1/2 lemon, juiced

1 head Boston lettuce, trimmed, washed, and dried


Preheat the oven to 350 degree F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Chocolate Raisin Apple Snack



1 medium apple

3 to 4 tablespoons peanut butter

1/3 cup Sun-Maid Natural Raisins or Chocolate Raisins


Core and slice apple into 8 or 12 wedges.

Spread one side of each slice with a layer of peanut butter.

Top each slice with some chocolate raisins and press into peanut butter. Serve for a snack or dessert.

January 11, 2011
Here's the skinny on shopping and some free stuff

Before we get to the groceries, I'm sure all you Kings' fans saw the new naming decision on Arco Arena (Power Balance Bracelet). Dang, I was hoping for the Shop Cheap Arena! Kind of fits the place, don't you think?

OK, back to what I know best - shopping. How's that healthy eating thing going? I lived up to my end of the bargain and I'm going to try it again this week. But first, there are a couple of surprises in The Bee's Wednesday inserts that I need to share.

Noah's has coupons worth mentioning - even for the calorie conscious. Get a free BagelThin and light shmear (225 calories) with any beverage purchase. How about an Aidell's chicken/apple sausage bagel dog (300 calories) or BOGO Bagel Fridays? The second surprise: A large insert for groceries at Target and a coupon for a free loaf of bread (Simply Balanced sandwich bread) with $25 food purchase. I've checked Target's grocery prices and they are comparable to the supermarkets. Eggs $1.59 a dozen; Kellogs Special K, $2.50 a box; Yoplait yogurt 10/$5 and Jennie-O Lean turkey breast for $2.99lb. At Target, it's all about the convenience.

We're hitting Save Mart first this week because they have oranges for 37-cents a pound and Campbell's tomato or chicken noodle soup for 50-cents a can. Their weekend sale has London broil for $1.99lb and bags of Romaine hearts for 87-cents. Hormel fully cooked entrees are BOGO and cooked salad shrimp meat is $3.99lb.

In produce, Earthbound Farm salads are BOGO; eggplant is 97-cents each and roma tomatoes are 89-cents a pound. Driscoll's blackberries and blueberries are BOGO and petite baby carrots are $1.50 a bag.

Buy 4 boxes of Kellogg's Special K bars or cereal for $10 and get a free 35-pack of Sunny Select drinking water. Hunt's diced tomatoes are $1 a can; Barilla pasta is $1 a box and Sunny Select pasta sauce is $1.79 a jar. Tia Rosa tortillas are $1.99 a package and Arrowhead or Nestle drinking water is $3.33 a case. Nature's Pride bread - which just got a mention in Consumer Reports as a good value - is $2 a loaf.

Sunnyside Farms eggs in the 18-count carton are $2.79 and 16oz cottage cheese is $1.99. Weight Watchers muffins, cake or cookies are 2/$5 and their yogurt is 50-cents.

Coupons worth clipping include Eggo Waffles 2/$3; Oscar mayer lunchmeat for $1.99 and 50-cents off bakery bagels.

Safeway is advertising a Mix&Match meat sale. The buy one, get one free offer includes cross rib roast; lean ground beef; chicken parts and pork chops. Dungeness crab is back at $3.99lb. Friday-Monday only sale items include Foster Farms lean ground turkey for $2.49 and avocados for 77-cents each.Safeway variety breads are $1.29 a loaf; Nature's Pride is $2 a loaf.

The best deals are in produce where blackberries are $1 a carton and apples are 57-cents a pound. Produce has a 10 for $10 sale, which means bags of baby carrots, bunches of celery, eggplant and mangos all for $1. Roma tomatoes, minneolas and yellow onions are all $1 a pound.

Select Quaker and Kellogg's cereals are $2 a box and a 64-ox jug of Odwalla OJ is $5.99. A case of Arrowhead drinking water is $3.50 and a Signature Cafe garden salad is $3.99. You can take a friend to lunch at the Safeway deli and get a hoagie sandwich for $1.99 (when you buy 2).

Safeway coupons are plentiful, including Lucerne eggs (18-count) for $1.99; Progresso soups for $1.11; Sargento shredded or sliced cheese for $1.99 and Lipton teas for $3.99 in ther 12-pack. Palmolive dish detergent is $2.

The $5 Friday only specials, while not very calorie conscious, are quite the deal. Primo Taglio meats and cheeses are $5 a pound; a 2lb bag og Talipia fillets is $5 and bouquet of flowers is $5, too. Once again, they have that Bistro cake. This week it's strawberry and it's only $5.

Raley's is your produce place with a 3lb. bag of clementines for $2.97; cameo apples for 77-cents a pound and BOGO blueberries. Foster Farms fresh whole chicken is 77-cents a pound and cross rib roast is $2.47lb. You can get a BBQ tri tip in the deli for $9.99.

An 8-oz container of cottage cheese (perfect for lunch with those blueberries) is $1; Dannon Light & Fit yogurt is 50 cents and Skinny Cow ice cream is $3.99. Krispy saltines, Keebler cookies or Murray sugar-free cookies are $1.69 a package when you buy 4 or more.

Raley's whole grain white or wheat bread is $1.98 a loaf; maple syrup is $2.98 and a case of R Everyday water is $3.28.

That's it for this week. Come back on Thursday and we'll give you recipes that match what's on sale..


January 6, 2011
Recipes help you get a healthy start to 2011

Before we share this week's recipes, here's a tip from a new reader - Joe M. "I want to mention Trader Joe's (no relation) because I have consistently been getting the best prices on soy milk and rice milk at Trader Joe's for years now. I buy the house brand label."

Thanks, Joe. Keep those tips coming!

Now, for our promise to be more health conscious  - but not blah - in 2011. We shared our goal with recipe researcher Sheila Kern and she came through with lots of recipes that will fit the budget and the desire to be more healthy. If you want to try the greek yogurt recipes, Chobani brand is on sale at Safeway for $1 a carton. Enjoy!

Roasted Red Pepper Spread


Serves: 1


3 jarred roasted whole red peppers, drained and well dried

1/2 C (4oz) Plain non-fat Chobani Greek Yogurt

4 ounces low-fat feta, crumbled

1/2 tsp lemon juice

1 tsp salt


Put the peppers in food processor or blender. Blend until coarsely chopped. Add remaining ingredients and blend until combined, but not completely smooth. Transfer to bowl. Cover and refrigerate for 2 hours or overnight before using.

Souped Up Carrot Soup


Serves: 4


2 Tbsp extra virgin olive oil

1 onion, chopped

1/2 tsp white pepper

1/2 tsp cumin

1/2 tsp cayenne pepper

2 lbs carrots, scraped, and coined

1 Tbsp brown sugar

4 cloves garlic, minced

1/2 tsp ground ginger

4 C vegetable stock

1 C Plain non-fat Chobani Greek Yogurt

Salt to taste


Heat large pot over medium heat. Add olive oil to pot. Once hot, add onions, and saute; for 2 minutes. Add white pepper, cumin and cayenne and allow to cook for 3 more minutes.

Add carrots and to pot, and reduce heat to low. Add brown sugar then stir and cover pot. Allow to cook for 5 minutes. Uncover, add garlic and ginger and increase heat to medium high. Saute for 1-2 minutes. Add stock, and bring to boil. Reduce to simmer, cover and cook until carrots are soft.

Turn off heat, and puree using an immersion blender or food processor. Return to pot, add 1 cup Chobani. Mix well and season with salt to taste.

If serving soup cold, allow to cool for one hour. Then cover pot, and transfer to refrigerator to cool over night. To serve, ladle into bowl, and garnish with Chobani.

Strawberry Yogurt Smoothie


Makes 4 servings


1 quart (4 cups) ripe strawberries

1 cup plain low-fat yogurt

1/2 cup fresh orange juice

1 tablespoon sugar, or to taste

Garnish (optional)

4 small strawberries with leaves

4 thin round slices of unpeeled orange


Rinse and drain the strawberries and place them in a food processor or blender. Add the yogurt, orange juice, and 1 tablespoon sugar. Process on the highest speed until a well-blended puree forms, about 15 seconds, stopping to scrape down the sides of the container once or twice. Taste the mixture and sweeten with a little more sugar, if you wish.

For a very smooth beverage, strain the mixture, using a wooden spoon to push the drink through. Discard the strawberry seeds.

Pour into 4 tall glasses and serve immediately. If you wish to decorate the drinks, slit the strawberries and the orange slices halfway through the centers. Attach one berry and one orange slice to the rim of each glass.



Banana-berry smoothie: Add 1 small banana, cut into quarters (Step 1). Because bananas tend to thicken drinks, increase the orange juice to 3/4 cup. Taste the smoothie before adding the tablespoon of sugar (you may not need it).

Apricot-berry smoothie: For the fruits, use 2 cups peeled apricot slices and only 2 cups of ripe strawberries.

Inside-Out Lasagna


From EatingWell: January/February 2010

Makes 4 servings


8 ounces whole-wheat rotini or fusilli

1 tablespoon extra-virgin olive oil

1 onion, chopped

3 cloves cloves garlic, sliced

8 ounces sliced white mushrooms (about 3 1/2 cups)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 14-ounce can diced tomatoes with Italian herbs

8 cups baby spinach

1/2 teaspoon crushed red pepper (optional)

3/4 cup part-skim ricotta cheese


Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Top each serving with 3 tablespoons of ricotta.

Lemon Turkey Soup with Fresh Spinach and Farfalle


Bon Appetit | January 2005

Makes 4-6 servings


2 tablespoons olive oil

1 large onion, chopped

2 large garlic cloves, finely chopped

3 celery stalks, chopped

2 carrots, diced

1 large red bell pepper, chopped

8 cups (or more) canned low-salt chicken broth

2 cups dried farfalle (bow-tie) pasta

2 cups diced cooked turkey

2 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

1/2 10-ounce package ready-to-use spinach leaves (about 6 cups)

Grated Parmesan cheese


Heat oil in heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes.

Mix turkey, lemon juice and lemon peel into soup. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Thin soup with additional chicken broth, if desired. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.

Chicken "Saltimbocca" with Beans & Spinach


From Woman's Day | September 14, 2004

Yield: 4 servings


1/3 cup all-purpose flour

1/8 tsp each salt and pepper

4 skinless, boneless chicken breast halves (5 oz each), tender removed (see Note), trimmed of visible fat

1 Tbsp oil

1 tsp dried or chopped fresh sage

4 thin slices prosciutto (about 1/2 oz each)

1/2 cup canned fat-free chicken broth

1 Tbsp fresh lemon juice

2 tsp stick butter


1 can (19 oz) cannellini beans, rinsed

1/4 cup chopped bottled roasted red peppers

1 Tbsp oil

1/8 tsp each salt and pepper

1 bag (9 oz) microwaveable baby spinach

Garnish: fresh sage leaves


1. Mix flour, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook, turning once, 10 minutes or until golden and cooked through. Remove to plates, sprinkle with sage and top each with prosciutto.

3. Add broth and lemon juice to pan. Increase heat to high and boil until reduced by half. Whisk in butter until melted. Drizzle over chicken.

4. Meanwhile combine Bean ingredients in a microwave-safe bowl, cover and microwave until hot, then microwave spinach as bag directs. Serve with the chicken.

Note: So breasts cook evenly, place halves smooth side down and gently pull off the tenders. Save tenders for another use.

Spinach with Garlic and Yogurt


Serves 4


1 1/2 pounds fresh spinach

2 tablespoons finely chopped or grated sweet onion

1 small clove garlic, minced

2 tablespoons olive oil

1 cup plain yogurt

salt and freshly ground black pepper, to taste

2 teaspoons minced fresh basil


Wash the spinach well, trim, and chop or tear it into pieces; place in a large saucepan. Add the sweet onion and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan frequently to keep vegetables from scorching.

Drain the vegetables well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, and season with salt and pepper. Stir in basil and serve hot.

Spinach Salad with Strawberries and Pecans


Serves 4 to 6


8 ounces fresh torn spinach or baby spinach

1 1/2 to 2 cups cleaned and sliced strawberries

1/2 cup pecan halves or pieces, lightly toasted

2 to 3 ounces goat cheese or blue cheese, crumbled, optional


1/4 cup Canola oil or other salad oil

2 tablespoons balsamic vinegar

1 tablespoon plus 1 teaspoon granulated sugar

1/4 teaspoon dried tarragon

1/8 teaspoon each onion and garlic powder

dash dry mustard


Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Almond- Crusted Chicken Breasts with Balsamic Drizzle


Serves 4


1 large egg

1 tablespoon water

1/2 cup almonds, finely chopped

1/4 cup Italian seasoned bread crumbs

1/2 teaspoon salt

4 (5-ounce) boneless skinless chicken breast halves

1/2 cup orange juice

1/2 cup balsamic vinegar

3 tablespoons honey


Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Whisk the egg with the water in a shallow bowl. Combine the almonds, bread crumbs, and salt in another shallow bowl. Dip the chicken into the egg and then the nut mixture. Place on the prepared baking sheet and coat chicken with cooking spray.

Bake, turning once, for 15 minutes, or until a thermometer inserted into the thickest portion registers 165 degrees.

Meanwhile, bring the orange juice, vinegar, and honey to a boil in a small saucepan over medium high heat. Boil 9 to 10 minutes, until reduced by half. Serve over chicken.

Lemon Chicken


Yield: 4 servings


For the chicken:

2 large chicken breast fillets (approx. 3/4 pound total weight), cut into bite-sized chunks

1 teaspoon soy sauce

1 egg yolk

1 1/2 tablespoons cornstarch

2-3 tablespoons canola or vegetable oil, for frying

4 thinly sliced scallions, to serve

For the sauce:

Zest and juice (1/4 cup) 1 large lemon

2 tablespoons sugar

1/4 cup water

1 teaspoon cornstarch

Salt and freshly ground black pepper


Put the chicken in a bowl and toss with the soy sauce. Leave to marinate for 30 minutes.

To make the sauce, whisk together the lemon zest and juice with the sugar, water and cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.

Meanwhile, heat the oil in a large heavy-based saucepan. Whisk together the egg yolk and cornstarch in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.

Transfer to a plate and spoon the warm lemon sauce over the chicken. Scatter the scallions over the dish before serving.

Southwestern Three-Bean & Barley Soup


6 servings, about 1 1/3 cups each


1 tablespoon extra-virgin olive oil

1 large onion, diced

1 large stalk celery, diced

1 large carrot, diced

9 cups water

4 cups (32-ounce carton) reduced-sodium chicken broth, "no-chicken" broth or vegetable broth

1/2 cup pearl barley

1/3 cup dried black beans

1/3 cup dried great northern beans

1/3 cup dried kidney beans

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

3/4 teaspoon salt


Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

Slow Cooker Taco Soup Recipe


Yield: 8 servings


1 pound ground sirloin (around 6%-9% fat), or ground turkey with around 6% fat

1 cup chopped onions

1 16-ounce can pinto beans, drained and rinsed

1 15-ounce can red kidney beans, drained and rinsed

1 cup fresh or frozen corn kernels

8 ounces canned tomato sauce

2 cups water

2 14.5-ounce cans peeled and diced tomatoes

1 4-ounce can diced green chilies (buy mild, if you prefer)

1 ounce packet taco seasoning mix

1 cup shredded, reduced-fat cheddar or Monterey Jack cheese

1/2 cup fat-free sour cream


1. In a medium skillet, cook the ground beef or turkey over medium heat until browned. Drain, and set aside.

2. Place the ground meat, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

3. Ladle into individual serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of fat-free sour cream. Serve with homemade flour tortillas.

Minestrone in Minutes


Makes 8 servings, 1-1/4 cups each


1 lb. frozen vegetable blend (broccoli, cauliflower, carrots)

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

2 cans (14.5 oz. each) Italian-style diced tomatoes, undrained

1 can (15 oz.) cannellini beans, rinsed

1 cup rotini pasta, uncooked

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese


Combine all ingredients except cheese in saucepan. Bring to boil on high heat, stirring occasionally.

Simmer on medium heat 10 min. or until chicken is done and pasta is tender, stirring occasionally.

Serve topped with cheese.

Kraft Kitchens Tips


Prepare using Mexican-style diced tomatoes and canned black beans.

Strawberry-Orange Muffins


Cooking Light, May 1999

Yield: 1 dozen (serving size: 1 muffin)


1 1/4 cups halved strawberries

3 tablespoons butter or stick margarine, melted

2 teaspoons grated orange rind

2 large eggs

1 1/2 cups all-purpose flour

1 1/4 cups sugar

1 teaspoon baking powder

1/2 teaspoon salt

Cooking spray

2 teaspoons sugar


Preheat oven to 400°.

Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.

January 4, 2011
Let's be healthy ... and cheap

Shop Cheap is vowing to do healthier shopping (and cooking) in 2011. We aren't going to tell you that Twinkies are on sale this week and that Safeway has a delicious 3-layer chocolate cake for $5 on their Friday Only specials. No. We aren't going to do that. We are going to focus on fresh, lean and mean. We will slip in a cereal sale or BOGO Tostitos because we know that shoppers do not live on boneless, skinless chicken breasts alone.

Here's what we like this week, starting at Safeway with the boneless, skinless chicken breasts for $1.88lb. Next up, a sale on citrus with navel oranges for 49-cents a pound; lemons for 50-cents each and a 5-lb. bag of Ruby Red grapefruit for $3.99.

Fresh Express salads are BOGO and Eating Right baby carrots are $2 a bag. Yogurt is a good deal this week. Yoplait is 50-cents a carton and if you're into Greek yogurt, Chobani is $1 for a 6oz. cup. Oroweat breads are BOGO and Primo Taglio ham off the bone or mesquite turkey breast is $5.99 in the deli.

For breakfast, General Mills Honey Nut Cherrios (and Cinnamon Toast Crunch) is $1.79 a box and Quaker instant oatmeal is buy 2 get 3 free. Get clippin' with coupons for Del Monte fruit cups or Mott's apple sauce for $1.59 and Frigo string cheese for $2.99,

Aquafina water is buy 2 cases get one free. Bumble Bee solid white tuna is $1 a can. Sweet blackberries are $2.50 a carton and red delicious apples are 99-cents a pound. Need to slip in the Skinny Cow ice cream treats for $3.69.

Now for those $5 Friday only specials: Whole roasted chicken; Hormel pork tenderloin; Waterfront large cooked shrimp and the previously mentioned "Chocolate Chewie Bistro" cake.

Making the swing over to Raley's with our list of healthy items, includes tomatoes on the vine for $1.77lb; Fresh Express salads for 97-cents and Progresso "light" soups for 99-cents a can. At Raley's, the boneless, skinless chicken breasts are $1.97lb and a case of R Everyday water is $3.28.

A 32oz container of Sunnyside yogurt is $2.48; Yoplait is 10/$5 and Athenos Greek yogurt is $1. Sunnyside Farms cottage cheese is $1.99. Nature's Pride sliced bread is $1.99 a loaf.

In produce, Cara Cara pink oranges are 97-cents a pound; a 5lb. bag of Sierra Gold potatoes is $2.47 and assorted bell peppers are 97-cent each. Kiwi is $1.47lb and blueberries are $2.77 for a carton. Fresh spinach is 97-cents a bunch and a 3lb. bag of Raley's apples is $2.98.

Save Mart is making it easy to shop healthy with a 3-day sale on Iceberg lettuce (37-cents a head) and rotisserie chicken for $5.99.

Fresh strawberries are BOGO; oranges are 69-cents a pound; lemons are 33-cents each; tangerines are 97-cents a pound and berries are 2/$5. Green leaf lettuce is 79-cents; Roma tomatoes are 97-cents a pound and Jalapeno, Serrano or Caribe peppers are 97-cents a pound.

Bohemian Hearth bread is $1.88 a loaf; a case of Aquafina drinking water is $3.99 and Weight Watchers snacks are 2/$5. Quaker True Delights or Mini Quakes are 4/$5 and Post Cereals are $1.99.

If you want to do some clippin' Lean Pockets or Lean Cuisine frozen entrees 2/$3 and coffee is $4.99 for a 23-26oz. tin.

Come back on Thursday and we'll be lean and mean in the Shop Cheap Kitchen.

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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