Rain or shine, Shop Cheap recipe researcher Sheila Kern is ready with ideas for you to stretch your shopping dollar with items that are on sale. This week, it's ground turkey (BOGO at Safeway); Newman's pasta sauce (Save Mart and Raley's) and Nestle chocolate chips (Safeway)...just to name a few. Enjoy!
5 Spice Turkey Noodle Bowls
Makes 6 servings
2 teaspoons extra virgin olive oil
1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
2 teaspoons Chinese Five Spice Powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon fresh minced garlic
1 (32-ounce) package reduced sodium and fat free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat Udon noodles or whole wheat spaghetti
1/2 cup thinly sliced fresh green onions
In a large saucepan, heat 1 teaspoon oil over medium-high heat. Add ground turkey and cook and break apart until lightly browned and cooked through, about 8 minutes. Stir 1 teaspoon of the Chinese Five Spice Powder into the turkey. Remove turkey from the pan and set aside. In the same saucepan, in the remaining oil, cook the mushrooms until softened and the liquid has evaporated. Add fresh garlic and remaining Chinese Five Spice Powder. Cook and stir for 1-2 minutes or until garlic is softened and the spices are fragrant. Add chicken broth, cooked turkey and sweet chili sauce to the saucepan. Cook over medium heat until warmed through, about 10 minutes.
Meanwhile, prepare noodles as package directs, omitting any salt and oil. To serve, place 3/4 cup of noodles into each of 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onions to garnish.
Turkey Wild Rice Soup
Makes 7 servings
1 ( 20-ounce) package JENNIE-O TURKEY STORE Extra Lean Ground Turkey
1 cup chopped onion
1/2 cup chopped carrot
6 cups water
6 teaspoons HERB-OX Chicken Flavored Bouillon Granules
1/2 cup uncooked wild rice, rinsed
1/2 cup dried cranberries
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/2 cup flour
2 cups milk
In a large saucepan or Dutch oven, crumble ground turkey. Stir in onion and carrots. Cook and stir over medium-high heat three to five minutes or until turkey is lightly browned. Stir in water, bouillon, wild rice, cranberries, poultry seasoning, thyme and pepper. Bring to a boil. Reduce heat. Cover and simmer 45-55 minutes or until rice is tender. Place flour in a small bowl. Gradually add milk, blending until smooth. Stir flour mixture into soup. Cook and stir over medium heat until soup bubbles and thickens slightly.
Caramelized Onion and Apple Pizza
One refrigerated uncooked pizza crust
1 cup Newman's Own Sockarooni Pasta Sauce
10 ounces fresh mozzarella cheese, shredded or sliced
2 Tbsp olive oil
1 green apple, cored and cut into thin slices
1 onion, thinly sliced
2 Italian sausages, casings removed
Preheat oven to 400 degrees. Unroll the pizza crust over a greased round pizza pan. Press to fit.
Blend 1 cup Sockarooni sauce in blender for 10 seconds. Pour sauce over the pizza crust, spreading evenly. Leave a 1 inch border around all edges. Sprinkle cheese over the pasta sauce.
Heat olive oil in a saucepan over medium heat. Cook apple and onion, stirring constantly, for 12-15 minutes or until caramelized. Set aside. Cook sausages in same pan, breaking up into small crumbles. Cook until browned, about 5 minutes.
Scatter cooked apple, onion, and sausage over cheese. Place pizza in oven and bake for 20-25 minutes, until crust is lightly browned. Let cool for 10 minutes before cutting and serving.
Cheesy Baked Ziti
1 box ziti or rigatoni pasta
1 carton whole milk ricotta cheese
1 pound shredded part skim mozzarella cheese
1 cup grated Parmesan/Romano cheese mixture plus extra for topping
1 tsp each dried basil
1 tsp dried oregano
dash dried thyme
fresh ground pepper and salt to taste
3-4 cups Newman's Own Marinara Sauce, plus extra for passing
Boil pasta until just barely al dente. Drain and rinse. In a large bowl, mix cheeses, egg and herbs. Stir in pasta and enough sauce to bind it all together (about 2 cups or more according to your taste).
In a 13 x 9 baking dish, spoon 1/2 cup pasta sauce in bottom and spread to coat bottom of pan. Scoop pasta and cheese mixture into prepared pan, top with another 1/2 cup sauce and parmesan cheese.
Cover and bake at 350 for 20 minutes till heated through, remove cover and heat another 10 minutes or until bubbly around edges. Remove and let sit 10 minutes.
Serve with additional sauce, salad and garlic breadsticks.
Zucchini Salad with Shaved Parmesan
Makes 6 servings
1 medium lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
1/2 cup sliced almonds, toasted (see Tips)
1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips)
Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.) Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.
Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving.
Tips: To toast sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Orzo with Zucchini, Tomatoes, and Goat Cheese
Cooking Light, March 2003
Yield: 6 servings (serving size: 1 1/3 cups)
1 (16-ounce) package orzo (rice-shaped pasta)
1 tablespoon olive oil, divided
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/4 cup minced fresh parsley
1 teaspoon minced fresh or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes with garlic and oregano
1 (7-ounce) jar roasted red bell peppers, drained and diced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled goat cheese
Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.
Chocolate Chip Banana Bread
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana (2 to 3 medium)
1/2 cup shortening
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1/2 cup chopped walnuts
1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.
2 Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.
3 Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings)
VARIATION: HERSHEY'S Milk Chocolate Chips. HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may be substituted for small chocolate chips.
Bananas Foster II
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Blackberry Crumb Bars
Makes 16 bars
6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Blackberry Sauce for Chicken or Pork Medallions
Makes about 1 cup
Serve this flavorful blackberry sauce with grilled or broiled chicken or sauteed pork medallions.
1 1/2 cups blackberries
1 tablespoon butter
1/2 cup minced onion
1/2 cup Cabernet or other dry red wine
1 tablespoon lemon juice
3 to 4 tablespoons blackberry jam or preserves, seedless
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
whole blackberries for garnish, optional
Put blackberries in food processor or blender and puree. Put the berries through a fine mesh strainer into a small bowl. Set aside.
Heat butter in a small sauté pan or saucepan over medium-low heat. Add onions and sauté, stirring occasionally, until tender and light yellow in color, about 10 minutes. Add the red wine and lemon juice. Bring to a boil; lower heat and simmer until reduced by about 1/2. Combine the blackberry pulp, jam or preserves, pepper, and salt; add to the wine mixture. Bring to a boil; reduce heat and simmer for 5 minutes.
Cantaloupe Chicken-Orzo Salad
1/2 cup uncooked orzo pasta
1 snack-size cup (4 ounces) pineapple tidbits
1/2 cup fat-free mayonnaise
1/3 cup fat-free plain yogurt
4 teaspoons lemon juice
1 teaspoon minced fresh mint
1 teaspoon grated lemon peel
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup chopped celery
1/3 cup chopped sweet red pepper
1/4 cup chopped green onions
1 small cantaloupe, quartered and seeded
1/4 cup unsalted cashews
Cook pasta according to package directions. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, whisk the mayonnaise, yogurt, lemon juice, mint, lemon peel, honey, salt, pepper and pineapple juice until smooth.
Drain pasta and rinse in cold water. Place in a large bowl; add the chicken, celery, red pepper, onions and pineapple. Add mayonnaise mixture and toss to coat. Serve on cantaloupe wedges. Sprinkle with cashews.
Cantaloupe Salad with Lime, Mint, and Ginger
Bon Appétit | July 2006
Makes 4 to 6 servings
1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey
Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
Upside-Down Cinnamon-Apple Coffee Cake
Makes 8 servings
1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup
Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.
Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
Ultimate Chocolate Chocolate Chip Cookies
Yields: 48 cookies
4 cups (two 12-oz. pkgs.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
Preheat oven to 375° F.
Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.