Shop Cheap

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

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

From www.campbellskitchen.com

Makes 4 servings

Ingredients

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)

Directions

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

From www.campbellskitchen.com

Makes 8 servings (about 3/4 cup each)

Ingredients

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

Directions

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

From www.campbellskitchen.com

Makes 24 cupcakes

Ingredients

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

Directions

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

From www.fosterfarms.com

Makes 8 servings

Ingredients

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

Directions

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

From www.fosterfarms.com

Makes 4 servings

Ingredients

Turkey:

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

Directions

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

From www.epicurious.com

Makes 4 servings

Ingredients

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

Directions

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

From www.find.myrecipes.com

Cooking Light, September 2010

Yield: 10 servings (serving size: 1 slice)

Ingredients

Eggplant:

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

Filling:

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

Directions

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

From www.eatingwell.com

EatingWell: July/August 2009

Makes 6 servings

Ingredients

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

Directions

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.

Moussaka

From www.southernfood.about.com

Makes 6 servings

Ingredients

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

Directions

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 www.eatingwell.com

From EatingWell: September/October 2007

Makes 1 loaf, 8 slices

Ingredients

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

Directions

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

From www.foodnetwork.com

Yield 3 1/2 quarts

Ingredients

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

Directions

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 www.marthastewart.com

From Martha Stewart Living, January 2008

Serves 4

Ingredients

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

Directions

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

From www.foodnetwork.com

Yield: 8 to 10 servings

Ingredients

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

Directions

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

From www.allrecipes.com

Makes 2 servings

Ingredients

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

Directions

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

From www.allrecipes.com

Makes 8 servings

Ingredients

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

Directions

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 www.eatingwell.com

From EatingWell: July/August 2010

Makes 4 servings

Ingredients

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

Directions

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

From www.ehow.com

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.

Directions

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

From www.wholefoodsmarket.com

Serves 12

Ingredients

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

Directions

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

From www.wholefoodsmarket.com

Serves 8

Ingredients

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

Directions

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

From www.foodnetwork.com

Yield: 4 servings

Ingredients

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

Directions

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

From www.sun-maid.com

Ingredients

1 medium apple

3 to 4 tablespoons peanut butter

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

Directions

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.

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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 pdinsmore@sacbee.com

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