Shop Cheap

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

July 28, 2010
Recipe roundup: Pears, squash and chicken

With the bounty of summer produce, everything from pears, grapes and even bananas to bell pepper and squash, researcher Sheila Kern has created a list of recipes that use fresh ingredients that are on sale, too. Enjoy!

Curried Cashew, Pear, and Grape Salad


Makes 6 servings


3/4 cup cashew halves

4 slices bacon, coarsely chopped

1 tablespoon melted butter

1 teaspoon chopped fresh rosemary

1 teaspoon curry powder

1 tablespoon brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper


3 tablespoons white wine vinegar

3 tablespoons Dijon mustard

2 tablespoons honey

1/2 cup olive oil

salt and black pepper to taste


1 (10 ounce) package mixed salad greens

1/2 medium Bosc pear, thinly sliced

1/2 cup halved seedless red grapes


In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.

In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.

In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.

In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Pear-Cinnamon Crisp with Vanilla Ice Cream


Servings: 4


Filling Ingredients

4 whole (to 5) Large Pears

â…” cups Sugar

1/4 teaspoons Salt

Topping Ingredients

1- 1/2 cup All-purpose Flour

â…“ cups Sugar

â…“ cups Firmly Packed Brown Sugar

1/2 teaspoons Cinnamon

1/2 cups Pecans, Very Finely Chopped

1 stick Butter, Melted


Preheat oven to 350 degrees.

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish; top with crumb topping.

Bake at 350 degrees for 30 minutes.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream.

"Cocoa-Nut" Bananas


From EatingWell: February/March 2005

Makes 4 servings


4 teaspoons cocoa powder

4 teaspoons toasted unsweetened coconut

2 small bananas, sliced on the bias


Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.

Spicy Bell Pepper Salad


Bon Appetit | June 1998

Yield: serves 4


1 1/2 teaspoons caraway seeds

2 tablespoons olive oil (preferably extra-virgin)

1/2 teaspoon dried crushed red pepper

1 red bell pepper, cut into 1/3-inch-thick rings

1 green bell pepper, cut into 1/3-inch-thick rings

1 yellow bell pepper, cut into 1/3-inch-thick rings

1 medium onion, cut into 1/4-inch-thick rounds, separated into rings

6 3 x 1/2-inch strips lemon peel (yellow part only)

2 garlic cloves, thinly sliced

1/4 cup chopped fresh dill

1 tablespoon fresh lemon juice


Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.

Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.

Roast Chicken with Balsamic Bell Peppers


Cooking Light, January 2010

Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)


3/4 teaspoon salt, divided

3/4 teaspoon fennel seeds, crushed

1/2 teaspoon black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 (6-ounce) skinless, boneless chicken breasts

2 tablespoons olive oil, divided

Cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 teaspoons chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar


1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Pesto-Topped Grilled Summer Squash


From EatingWell: July/August 2009

Makes 4 servings


1/2 cup chopped fresh basil

1/4 cup toasted pine nuts, (see Tip)

1 tablespoon extra-virgin olive oil

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

2 teaspoons lemon juice

1/4 teaspoon salt

2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick

Canola or olive oil cooking spray


Preheat grill to medium-high.

Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.

Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Tips & Notes

Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Summer Squash Casserole


Southern Living, May 2008

Yield: Makes 8 servings


1 1/2 pounds yellow squash

1 pound zucchini

1 small sweet onion, chopped

2 1/2 teaspoons salt, divided

1 cup grated carrots

1 (10 3/4-oz.) can cream of chicken soup

1 (8-oz.) container sour cream

1 (8-oz.) can water chestnuts, drained and chopped

1 (8-oz.) package herb-seasoned stuffing

1/2 cup butter, melted


1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Herbed Roasted Chicken



1 roasting chicken, about 4 to 5 pounds

juice of 1/2 lemon

salt and pepper to taste

1 small onion, peeled and quartered

1/4 teaspoon dried rosemary

1/2 teaspoon dried leaf thyme

2 to 3 tablespoons coarsely chopped fresh parsley

4 tablespoons melted butter


Preheat oven to 350°.

Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.

Roast Lemon Chicken


Serves 4


3-4 pound whole chicken

2 lemons

6 cloves garlic

1 teaspoon salt

1 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cups chicken broth


Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.

In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.

Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.

Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!).

Elegant Cheese Grape Cluster


Makes: 48 appetizers


1 1/2cups (8 oz.) slivered almonds

1 (8-oz.) pkg. cream cheese, softened

2 oz. Gorgonzola cheese or other blue cheese, crumbled (1/2 cup)

3 tablespoons chopped fresh chives or parsley

48 small red seedless grapes (about 9 oz.)

1. Heat oven to 350°F. Place almonds in single layer in shallow baking pan with sides. Bake at 350°F. for 8 to 12 minutes or until golden brown, stirring once. Remove from pan; cool about 5 minutes. Finely chop almonds.

2. In medium bowl, combine cream cheese, Gorgonzola cheese and chives; mix well. Wrap about 1 teaspoon cheese mixture around each grape to cover; roll in chopped almonds. Place in single layer in 13x9-inch pan. Cover; refrigerate at least 1 hour or up to 8 hours before serving.

3. To serve, if desired, arrange on serving platter in shape of grape cluster; garnish with parsley or grape leaves.

July 27, 2010
Cool temps, cool prices

Does it feel like the last week in July? Didn't think so. While that cooling trend is a welcome relief, you know it's not going to last. Got to admit, I love the summertime temps and all the tasty treats that go along with the warm weather. This week, we've got everything you  need for the backyard BBQ: Whole chicken at Safeway for 79-cents a pound and the fruit salad at Save Mart and Raley's.

Here's what we like. Starting at Save Mart with the lowest price on bananas we've seen in a long time - 37-cents a pound. Large seedless grapes are 77-cents a pound and white corn on the cob is 6/96-cents. They also have chicken leg quarters for 58-cents a pound and a yummy recipe from Laura McIntosh: Grilled Spicy Chicken and Mango Salsa.

If your family drinks OJ, grab the Minute Maid at Save Mart. It's $4.99 for 128 ounces. Bohemian Hearth Bread is $1.89 a loaf and large Sunnyside Farms eggs are $1.99 for 18. If you like Simply Juice better, it's 2/$6. Minute Maid punch or lemonade is $2.99 in the 128oz. jug..

It's a great time for backyard burgers. Ground beef patties are $2.99lb; Moran's patties in the Max Pak are $9.99 each and lean ground beef is $2.99lb in the Max Pak.

Get free tuna when you buy Best Foods mayo for $2.89. Sunny Select apple juice is BOGO and Powerade drinks are 88-cents each.

In produce, Driscoll's berries are BOGO; cantaloupe is 2/$3 and Bing cherries are $2.97lb. Green beans are $1.29lb and Del Monte Superfruit cups are $1 each. Avocado is $1 each and Roma tomatoes are 99-cents a pound. In the deli, Butterball chicken breast is $5.99lb and chicken tenders are $5.99lb. Grab a baguette for $1.19 and some Ambrosia salad for $2.99 and you have dinner.

This week we have a separate category for cereal. because both Save Mart and Raley's have a similar promotion going. At Save Mart, if you buy 10 items from Kellogg's, Sunshine or Keebler, you get $10 off and a $10 off coupon for a future purchase. That works out to $1.77 per item. Over at Raley's, the promotion goes like this: Buy 10 Kellogg's products and selected items from Sunshine and Keebler and get a $10 off coupon toward your next visit. That deal works out to $1.99 per package.

Raley's also has a weekend (Friday, Saturday, Sunday) sale going on. Corn on the cob is 5/$1; personal watermelon is 2/$4; Fresh express salad is 77-cents a bag; blueberries are $3.97 for 2lbs and Black Angus strep steak is $5.79lb. 

The week-long specials: untrimmed tri tip for $2.77lb.; fresh ground beef patties for $2.69lb and Evergood sausage or franks 2/$7. In produce: Bartlett pears are 47-cents a pound; cantaloupe is 97-cents each and Italian red onion is 97-cents a pound.

Arrowhead Spring water is $3.33 a case; 2-liter Cokes are 89-cents each (when you buy 4); all the Simply Juices are 2/$6 and Powerade is 89-cents each.

Michelina's budget gourmet entrees are 5/$4; and the Best Foods mayo and free tuna deal is $2.99. Raley's whole wheat bread is $1.98 a loaf; Ronzoni pasta is 99-cents a box and sliced Almond Accents are 2/$5.  

In the deli, chicken strips are $4.99 a pound. And in the bakery, desserts for two are BOGO.

Get out the scissors before heading to Safeway. It's coupon time again. Shop Cheap's favorites are: a dozen eggs for 99-cents; Land O Lakes spreadable butter for 99-cents; Lucerne string cheese for $2.49; Lucky Charms or Trix for $1.49; Honey Nut Cheerios or Cinnamon Toast Crunch for $1.88; and 6-packs of Pepsi or Dew bottles for $1.99. A 2-pound bag of fresh sugar snap peas is $3.99.

Safeway is where you will find the whole Foster Farms chickens for 79-cents a pound; fresh pork spareribs for $1.99lb and chicken thighs or drumsticks for $1.59lb.

Smart Ones entrees are $1.50 each when you buy 5; Nestle or Arrowhead water is $3.33 a case; Safeway breads are $1.50 a loaf and Lucerne chunk or shredded cheese is 2/$3.

Summer produce is a bargain this week with green seedless grapes for 69-cents; larges oranges for 99-cents a pound and red or green bell pepper 2/$2. Tubs of O Organics salad blends or kits are BOGO. Summer squash is 99-cents a pound.

In the already-prepared category, Signature Cafe 8-piece chicken is $5.99; and the Friday $5 special is Hickory Smoked ribs or Primo Taglio pan-roasted turkey or Black Forest ham. Signature Cafe pizza is $3.99 and deli counter potato salad is $1.49lb. Safeway Select garlic bread is 2/$3.

Rice or Pasta Roni is 89-cents a box and Safeway mac&cheese is 49-cents a box.

Come back Thursday for recipes from the Shop Cheap kitchen.

July 22, 2010
Shop the sales, then start cooking

From Mango Salsa to Blueberry Muffins and Tilapia tacos, we have recipes that will save you time and money this week. And don't forget, corn on the cob is 8/$2 at Safeway. Recipe researcher Sheila Kern checked out the Shop Cheap recipe book and came up with recipes coordinate with what's on sale. Enjoy!

Mango Salsa


Servings: 8


1 mango - peeled, seeded and chopped

1/4 cup finely chopped red bell pepper

1 green onion, chopped

2 tablespoons chopped cilantro

1 fresh jalapeno chile pepper, finely chopped

2 tablespoons lime juice

1 tablespoon lemon juice


In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Peach Salsa with Lime Juice and Honey


Makes 1 1/2 to 2 cups


4 small peaches, peeled and diced

Juice of 2 limes, about 1/4 cup juice

2 teaspoons honey

2 to 3 tablespoons diced red bell pepper

1 tablespoon finely minced jalapeno pepper, or to taste

1 heaping tablespoon chopped cilantro

1 small clove garlic, finely minced

2 tablespoons finely chopped red onion or sweet onion


Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.

Blueberry Coffee Cake Muffins


Yield: 16 muffins


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces (about 1 cup) sour cream

1/4 cup milk

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries, picked through for stems


Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Ricotta Pancakes with Blueberries


Servings: 6


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

3 large eggs, separated

1 3/4 cups plus 2 tablespoons milk

6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)

1/4 cup sugar

1 tablespoon pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving


In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.

In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.

Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Make ahead:

The batter can be refrigerated overnight. Bring to room temperature and whisk briefly before cooking.

Fresh Corn and Tomato Salad


Serves: 4


4 ears fresh corn (for about 2 1/2 cups kernels)

2 medium-size (about 1 pound) ripe tomatoes

3 scallions (for 1/4 cup chopped)

1/2 cup loosely packed fresh cilantro leaves

1/2 lime

Salt and black pepper to taste


Pour water to a depth of 2 inches in a large deep skillet. Place it over high heat, cover, and bring to a boil. While the water is heating, shuck the corn and remove the silks.

When the water reaches a boil, add the ears of corn (they don't need to be completely covered with water), cover the pot, and bring it back to a boil. Cook the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes.

Remove the corn from the skillet and place it in a colander in the sink. Run cold water over the corn until it is cool enough to handle. Carefully slice the kernels from the corncobs into a shallow dish, such as a pie plate. Scrape the cobs with the back of the knife to remove any remaining kernels and milk, adding them to the dish as well.

Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours.

Grilled Corn on the Cob with Cayenne Butter



1/4 pound unsalted butter

1-2 tablespoons cayenne pepper

Juice of 2 limes

8 ears corn, husked, silk removed



Melt the butter over low heat in a small saucepan. Add the cayenne and lime juice and mix well.

Brush the butter on the corn and place on grill. Baste and turn occasionally until corn is cooked, about 12 minutes.

Add salt to taste.

Roasted Corn and Edamame Salad


From SELF | May 2007

Yield: makes 4 servings


2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels

1/2 cup shelled edamame

1/4 cup chopped red onion

1/4 cup small-diced red bell pepper

1 tablespoon finely chopped fresh cilantro

1 tablespoon light mayonnaise

1 tablespoon lemon juice

1 1/2 teaspoons finely chopped or grated ginger

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper


Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

Baked Red Snapper with Garlic


Serves 2


2 red snapper fillets, about 6 to 8 ounces each

4 tablespoons butter

1 medium clove garlic, pressed or minced

3 or 4 drops Worcestershire sauce

1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt

1/8 teaspoon fresh ground black pepper

1 to 2 teaspoons minced fresh parsley

1 teaspoon snipped fresh or frozen chives, optional

3 to 4 tablespoons plain or seasoned bread crumbs

2 tablespoon freshly grated parmesan cheese, optional


Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Grilled Red Snapper and Mango with Cilantro-Lime Vinaigrette


Bon Appetit | July 2003

Yield: makes 4 servings


6 tablespoons olive oil

5 tablespoons chopped fresh cilantro

3 tablespoons fresh lime juice

1 1/2 teaspoons grated lime peel

4 5- to 6-ounce red snapper fillets

1 large mango, peeled, cut into thick wedges

3/4 teaspoon cumin seeds

8 large red-leaf lettuce leaves


Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.

Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.

Tilapia Lemon Parmesan


Serves 6


2-1/2 lbs. Tilapia fillets

2-4 tsp. butter or margarine, softened

2 tsp. fresh lemon juice

Lemon-Parmesan Sauce

1 cup mayonnaise

2 T fresh lemon juice

1/2 cup grated Parmesan cheese


2 lemons, sliced fresh parsley


Rinse the tilapia fillets in cold water and drain thoroughly.

Top with butter or margarine and lemon juice.

Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.

Top each portion with 1-2 T of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.

Place fillets on serving plate; garnish with lemon slices and fresh parsley.

Recipe from Rainforest Aquaculture

Grilled Fish-and-Slaw "Tacos"


June/July 2010

Makes 4 servings


12 ounces tilapia fillets

1 red onion, sliced 1/4 inch thick

2 tablespoons vegetable oil

1 small savoy cabbage - cored, 4 outer leaves left whole and 3 cups finely shredded

1 carrot, shredded

Juice of 1 lime

3/4 teaspoon sugar


1/4 cup jarred salsa verde


Preheat a grill to medium. Brush the tilapia and onion with 1 tablespoon oil. Add the onion to the grill and cook, covered, until tender and grill marks appear, about 5 minutes. Coarsely chop the onion and transfer to a medium bowl. Add the shredded cabbage, carrot, lime juice, sugar and remaining 1 tablespoon oil; season with salt and toss well.

Season the tilapia with salt, arrange on the grill, cover and cook until opaque, about 5 minutes. Flake the fish and toss with the cabbage mixture. Divide the slaw among the 4 whole cabbage leaves; top with the salsa verde.


July 20, 2010
Weekly sales: Too much good stuff

Sometimes even Shop Cheap is amazed by all the great deals at the grocery store. This is one of those weeks. We will start with Safeway because they have great coupons and they are introducing their own brand of soda - refreshe - to match the drinking water already available.

Shop Cheap can't vouch for the taste of the refreshe soda, but you won't be out big bucks if you try it at 4 six packs for $3.49. Also this week, refreshe drinking water is only $2.99 a case. If that doesn't hook you, the coupons will. Remember, you can either clip the coupons or download them to your club card. Here's a sample of what Shop Cheap likes best. Lucerne butter for $1.99; Arrowhead Spring water $2.99 a case; Safeway Ultra detergent for $3.49; Classico Pasta sauce for $1.49 and Barilla pasta for 79-cents; Honey Bunches of Oats for $1.77 and Colombo sandwich rolls for $1.99. There's also ice cream cups for 49-cents; 7-UP or Pepsi liters for 69-cents; Safeway tissue or paper towels for $4.88 and Kingford charcoal for $5.99.

No coupons, but good prices just the same on Lucerne yogurt 10/$4; Tropicana OJ 2/$5 and Mott's apple juice for $1.49. Inside the ad, you'll find a $5 page meaning Kraft Mac & Cheese 5/$5; Primo Taglio meats in the deli $5; Hunt's diced tomatoes or S&W beans 5/$5 and Spray 'n Wast 2/$5.

In produce, peaches are 49-cents a pound; blueberries are $4.99 for a 2.5 pound container; and corn on the cob is 8/$2. Really...eight ears for $2. The green onion, radish, cilantro trio is 2/$1 and Roma tomatoes are 59-cents a pound.

Lucerne eggs are BOGO in the 18-pack. If you're a weekend shopper, on Saturday and Sunday only, Safeway Select bread is $1.99 a loaf; Bumble Bee chunk light tuna in water is 2/88-cents and whole roasted chicken is $5.99.

The Friday $5 special is either Signature Cafe Rigatoni pasta meal or the all-American sub sandwich. Signature Cafe pizza is $4.99 in the deli and for something new and different in the bakery: Chocolate Chewy Bistro Cake for $5.99.

Pulling out of Safeway and heading to Raley's we find our favorite produce deals of the week. It's another weekend sale (Friday, Saturday, Sunday) but it's hard to skip. Mangoes are 4/$1; limes are 7-cents each; Roma tomatoes are 47-cents a pound and fresh cilantro is 4 bunches for $1. Recipe for mango salsa, anyone? Raley's coupons include Nathan's beef franks for $2.49; Lay's kettle cooked chips for $1.79; Pepsi, 7-UP or Dr. Pepper 2-liter jugs for 89 cents; Aquafina spring water for $3.39; and 89-oz jug of Minute Maid OJ for $2.99 and Arm & Hammer liquid detergent for $3.49.

In the convenience category, 8-piece fried chicken is $4.99; Freschetta pizza is $3.99 and gourmet cupcakes in the bakery are 4/$5.

In produce, seedless watermelon is $2.97 each; strawberries are BOGO and a 2-pound container of blueberries is $5.97. Green onions or radishes are 3/99-cents.

Heading over to Save Mart, there are more great deals on produce. Vine ripened tomatoes are 47-cents a pound; the green onion, radish, cilantro trio is 5/$1 and yellow peaches are 47-cents a pound. Maybe peach salsa, too! Black seedless grapes are $1.47lb; Iceberg lettuce is 97-cents a head and two pound container of blueberries is $4.99.

If you're in the mood for fish, red snapper is $3.99lb and tilapia fillets are $2.99lb. London broil is $1.99lb and there's a coupon for Bar S Polish sausage $2.99. (The other coupon is for Crest toothpaste for 99-cents.)

Yoplait yogurt is 10/$5; Minute Maid OJ is 2/$5 and Dew, Dr. Pepper or Pepsi is $1 for a 2-liter jug. Sunny Select drinking water is $2.88 a case.

Come back Thursday for recipes from the Shop Cheap Kitchen.


July 14, 2010
Summer recipes match what's on sale

It's summertime and the living is easy, especially with these amazing recipes from the Shop Cheap Kitchen, courtesy of researcher Sheila Kern. Be sure you scroll down and find the Cantaloupe Sorbet. Enjoy!

Grilled Marinated London Broil


Gourmet | May 1994

Yield: Serves 6

Can be prepared in 45 minutes or less but requires additional unattended time.


For marinade

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

a 2-to-2 1/2 pound London broil


Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Sweet and Spicy London Broil


Show: How To Boil Water Episode: Economically Delicious

Yield: 3 to 4 servings


1 London broil (about 1 3/4 pound)

3 tablespoons extra-virgin olive oil

2 tablespoons sweet paprika

2 tablespoon light brown sugar

1 tablespoons kosher salt

2 teaspoons chili powder

1 lime, zested


Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Rosemary-Orange Chicken


From EatingWell: March 1998

4 servings


4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed

Salt & freshly ground pepper

1 tablespoon extra-virgin olive oil, divided

1/4 cup finely chopped shallots

1 clove garlic, minced

3/4 cup fresh orange juice

1/2 cup reduced-sodium chicken broth

1 teaspoon butter

1 teaspoon chopped fresh rosemary

1/2 teaspoon white-wine vinegar


Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.

Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.

Sesame Glaze Chicken


Serves 4


2 teaspoons olive oil

2 teaspoons sesame seeds

4 boneless chicken breast halves

2/3 cup chicken broth

2 teaspoons Dijon mustard

1 teaspoon cornstarch


Put chicken breast halves between sheets of wax paper or plastic wrap and pound gently to flatten so it will cook evenly.

In a large skillet heat olive oil over medium heat; add sesame seeds. Toast, stirring, for 1 minute. Add chicken breasts to the skillet; cook for 8 to 10 minutes or until chicken is tender and cooked through, turning the pieces occasionally to brown evenly and to coat with toasted sesame seeds.

Remove chicken to a hot serving platter; keep warm. In a measuring cup, whisk together chicken broth, Dijon mustard, and cornstarch. Slowly add broth mixture to skillet; cook and stir till thickened and bubbly. Continue to cook and stir for about 2 minutes longer. Pour over chicken breasts and serve.

Fresh Tomato Salad with Onions, Feta and Olives


Yield: Serves 6


5 ripe large tomatoes, cut into 1/3-inch-thick rounds

1 small red onion, thinly sliced

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

4 ounces feta cheese, crumbled

1/4 cup Kalamata olives or other brine-cured black olives, pitted

1 tablespoon chopped fresh parsley


Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.

Black-Bean and Tomato Quinoa


Yield: Makes 4 (side dish) servings


2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled

1 tablespoon vegetable oil

1 teaspoon sugar

1 cup quinoa

1 (14- to 15-ounce) can black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup chopped fresh cilantro


Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Roasted Peppers and Seasonal Vegetables



1/4 cup olive oil

1 garlic clove, crushed

1 large red bell pepper, seeded, cut in eighths

1 large green bell pepper, seeded, cut in eighths

1 large yellow bell pepper, seeded, cut in eighths

2 small yellow summer squash, cut in eighths

2 green zucchini, sliced in eighths

1 onion, peeled, cut in eighths

salt and fresh ground black pepper to taste

1 tbsp rice vinegar, or sherry vinegar

2 fresh thyme springs, leaves picked

1 fresh rosemary spring, leaves picked


In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil.

Preheat oven to 450 degrees. Add the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetable are tender and the edges are browned.

Warm Green Bell Pepper and Tomato Salad


Servings: 8


1/4 cup vegetable oil

1 pound small green bell peppers, stems trimmed

1 tablespoon extra-virgin olive oil

1 large garlic clove, minced

1 teaspoon ground cumin

2 pounds tomatoes--peeled, seeded and cut into 1-inch pieces

1 teaspoon distilled white vinegar


1/4 cup flat-leaf parsley leaves


Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.

Make Ahead

The salad can be made up to 4 hours ahead. Stir in the parsley just before serving.

Cantaloupe Sorbet


Bon Appetit | May 1997

Serves 6


2/3 cup sugar

1/2 cup water

3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)


Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

Summer Fruit with Wine and Mint


Recipe courtesy Giada De Laurentiis

Yield: 4 servings


1 1/4 cups dry white wine

1/3 cup sugar

1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)

1 basket (8-ounce) fresh strawberries, quartered

1 cup seedless green grapes, halved lengthwise

1 tablespoon chopped fresh mint leaves


Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.

Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.

Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

Cantaloupe Chicken-Orzo Salad


Servings: 4


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.

Summer Blackberries

From The EatingWell Healthy in a Hurry Cookbook (2006)

Makes 4 servings


3 tablespoons orange juice

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

1 tablespoon sugar

3 cups fresh blackberries


Combine orange juice, lemon zest, lemon juice and sugar in a medium serving bowl, stirring to dissolve sugar. Add blackberries and toss to combine.

Creamy Lemon Raspberry Pie


Yields: 8 servings


1/4 cup seedless red raspberry jam

1 prepared 9-inch (6 oz.) shortbread crumb crust

1/2 pint (about 1 cup) fresh red raspberries, divided

4 ozs. cream cheese, softened

1 can (12 fl. oz.)CARNATION Evaporated Milk

2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix

Grated peel of 1 lemon

1 container (8 oz.) frozen whipped topping, thawed, divided

Additional grated lemon peel (optional)


Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.

Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.

Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Fruit-Topped Sugar Cookie Dessert Pizza


Yields: 12 servings


1 pkg. (16.5 oz.) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough

1 cup heavy whipping cream, divided

1/2 cup cold water

1 pkg. (3.4 oz.) vanilla instant pudding & pie filling mix

4 cups fruit (raspberries, sliced bananas, kiwifruit, grapes and/or strawberries)

1/4 cup flaked coconut


Preheat oven to 325° F. Grease large baking sheet or pizza pan. Press dough onto prepared sheet or pan to measure an 8-inch circle.

Bake for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.

Beat 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.

Beat remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.

Spread pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.

Blueberry-Nectarine Dessert Tortillas


Makes: 4 servings


4 flour tortillas (about 7 inches in diameter)

1/2 cup semisweet chocolate chips

2 teaspoons shortening

1 cup blueberries or raspberries

3 medium nectarines or peaches, sliced

1/2 cup peach yogurt


Heat each tortilla in warmed skillet or microwave oven 15 to 20 seconds to soften. Press each tortilla into 10-ounce custard cup, forming a shell. Microwave uncovered on High 2 to 3 minutes, rotating cups 1/2 turn after 2 minutes, until tortillas feel dry. Remove from cups.

Place chocolate chips and shortening in small bowl. Microwave uncovered on High 1 to 2 minutes or until softened; stir until smooth. Dip edges of tortillas into melted chocolate. Drizzle remaining chocolate on inside of tortillas. Refrigerate about 10 minutes or until chocolate is firm.

Mix blueberries and nectarines; spoon into tortillas. Top with yogurt.

Refreshing Ginger Fruit Salad


Makes: 8 (1/2-cup) servings


1/3 cup ginger ale

1 tablespoon honey or light brown sugar

1/2 teaspoon grated lime peel

2 teaspoons fresh lime juice

2 nectarines, halved, pitted and sliced

1/2 cup seedless green grapes, halved

1/2 cup seedless red grapes, halved

1/2 cup fresh raspberries

1/2 cup fresh blackberries


In large bowl, combine ginger ale, honey, lime peel and lime juice; mix well.

Add all remaining ingredients; stir gently to combine. Cover; refrigerate at least 1 hour before serving.

July 13, 2010
Savoring the sweet fruit of summer

It's summertime in Sacramento and the fresh fruit is abundant. Everything from berries to grapes to nectarines and cantaloupe. Yep, it's summertime in Sacramento and for the first time ever we have the State Fair to keep us busy during the breezy, hot days of July.

Unfortunately, we can's survive on corn dogs, BBQ and funnel cakes, so when get back from the Fair, you're going to have to shop for groceries. Here's what we like this week:

First stop this week has to be Safeway. They definitely have the most items on sale at the best prices. (Save Mart - see below - is a close second.) Let's start in produce. Berries are BOGO; green seedless grapes are 87-cents a pound; nectarines are 99-cents a pound and celery and bell peppers are 2/$1. How's that for healthy?

Plan to shop on Saturday or Sunday? Here's what you can look forward to: Signature Cafe pizza for $3.99; Chips Ahoy or Honey Maid graham crackers for $1.88 and Waterfront Bistro frozen shrimp for $3.99 a pound (sold in a 2-pound bag).

For 99-cents or less you can get liters of 7-UP, Coke and A&W Root Beer; Sobe, Vitamin water or Gatorade.

In the meat dept., London broil is $1.99lb; lean ground turkey is BOGO. Hillshire Farm sausage or brats and Ballpark Franks are BOGO, too. Safeway buns are 89-cents.

If you have ice cream lovers in the house, Breyer's, Klondike or Popsicles are $1.99 each when you buy 4.

If you're clipping, check out the coupons for a dozen eggs (99-cents); Lucerne cheese slices ($1.49); DiGiorno frozen pizza ($3.99) and Arm & Hammer laundry detergent for $7.99.

Safeway Select sliced breads are $1.99 a loaf; Aquafina water is $3.99 a case and 6 packs of Coke in the bottle are 4/$10. S & W Beans and Del Monte tomatoes are $1 a can. Doritos chips are BOGO.

The $5 Friday Special is Signature Cafe 8-piece chicken.

In this week's supermarket shopping sweepstakes, Save Mart is a close second because of the produce offerings. A 2-pound carton of blueberries is $3.67; seedless grapes are 77-cents a pound; Bing cherries are $1.97lb; and peaches are 97-cents a pound. Tomatoes are 67-cents a pound and bell pepper is 2/$1.

Boneless, skinless chicken breasts are $1.88 in the Max Pak. Be sure to clip the recipe for Citrus Grilled Chicken. Grab a big jug of Minute Maid OJ (recipe calls for one cup) for $4.99.

Save Mart cover coupons include Foster Farms chicken or turkey franks for 79-cents; Skippy peanut butter for 99-cents and Healthy Balance juices for 99-cents. On the inside of the ad, you'll find a coupon for Ore-Ida potatoes: buy 2, get one free. Works out to 3/$5

Salad shrimp is $3.99lb; Sunnyside Farms sliced or shredded cheese is $1.99 and oroweat breads are $2.50 a loaf.

General Mills cereals are $1.59 when you buy 4; and General Mills or Nature Valley granola bars are also $1.59 when you buy 4. A case of Crystal Geyser spring water is $3.33.

Too tired to cook? In the deli, a rotisserie chicken and a jug of Pepsi is $6.99. Virginia or honey ham is $5.99lb.

Raley's is the last stop on the shopping train this week. They have BOGO London broil and pork spareribs. Already cooked rotisserie turkey breast is $6.99. It's great for sandwiches and salads. Lean cuisine meals are 5/$10 and Lundberg risottor or rice chips are 2/$3.

Crystal Geyser is $3.33 a case and a dozen eggs are $1.29. 12-packs of Coke are $2.50 when you buy 3. Need tissue or paper towels? Angel Soft tissue and Sparkle towels are $5.49 each.

Now, for the produce. Corn on the cob is 4/$1; cantaloupe is 97-cents each and mini peeled carrots are 2 bags for $3. Boxes of Kellogg's cereal are $1.99 each. .

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



July 8, 2010
Cool recipes for a hot weekend

Things will be heating up again this weekend so we asked recipe researcher Sheila Kern to come up with some cool ideas that utilize ingredients that are on sale this week. What we have is a bounty of good ideas that will last all summer long. ENJOY!

Grilled Peaches with Brown Sugar Balsamic Glaze


Serves 4


4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)

Balsamic vinegar, to taste, about a tablespoon

Brown sugar or honey, to taste

Light olive oil

4 leaves fresh basil, chopped, optional

Ice cream (optional)


Preheat grill.

Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (I like to do this about an hour before grilling so the flavors soak in, but they'll be delicious either way.)

Brush grill with a dab of oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they've given up the brightness in their color. Sprinkle flat side (now facing up) with more brown sugar. Remove after another couple of minutes, when they're soft all the way through when you poke them with a fork.

Garnish with basil on and around peaches. Serve with ice cream or by themselves.

Healthy Oat Peaches and Cream Muffins


Makes 12 servings


1 cup flour

3/4 cup quick oats

2/3 cup plus 1 tablespoon firmly packed brown sugar, divided

1/3 cup oat bran

2 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup low-fat cream cheese

1 cup peeled, chopped peaches, divided

1 cup skim milk

3 tablespoon vegetable oil

2 teaspoon vanilla extract

1 egg

1/3 cup toasted, chopped walnuts


Preheat oven to 350°F and spray 12 muffin tins with non-stick cooking spray. Combine dry ingredients in a medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside. Stir together cream cheese and the reserved 1 tablespoon brown sugar. When well blended, fold in 1/4 cup peaches. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and walnuts. Spoon 3/4 of the mixture into prepared muffin tins. Place a teaspoonful of the cream cheese mixture in the center of each then spoon remaining batter over the top. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Peachy Pork


Serves 10 to 12


10 to 12 fresh peaches, unpeeled

1/4 cup lemon juice

1/4 cup soy sauce, reduced sodium

1/3 cup honey

1 clove garlic, finely minced

1/8 teaspoon ginger

1/8 teaspoon pepper

4 to 6 pound pork loin roast


Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.

Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.

Bing Cherry Lemonade

From (California Cherry Advisory Board)

Makes 2 quarts


1 cup sugar

1 cup water

1 pound fresh bing cherries, washed and pitted (about 2 cups)

1 cup fresh lemon juice

6 cups cold water

Mint sprigs for garnish


Heat sugar and 1 cup water in a small pot until sugar dissolves. Add 1 cup bing cherries, bring to a boil and boil until the cherries begin to soften, about 2-3 minutes. Set aside to cool.

Strain cooled bing cherry syrup into a large pitcher, pressing on the cherries to release their juice. Add lemon juice and cold water. Stir in remaining cherries. Pour over ice and garnish with fresh mint.

Bing Cherry Chocolate Cupcakes

From (California Cherry Advisory Board)

Makes 1 dozen


8 ounces butter at room temperature

3/4 cup sugar

2 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa

1 cup milk

1 1/3 cups pitted cherries, halved


Preheat oven to 400 degrees F. Cream together the butter and sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds. Let rest 10 minutes, then fill greased muffin cups to the brim with the batter. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove and let cool 10 minutes before unmolding.

Bing Cherry Chicken Salad with Toasted Pecans



Poached Chicken

1 1/4 pounds skinless, boneless chicken breasts

1 rib celery, cut in half

1/2 onion, peeled

1 slice lemon

1 bay leaf

1 teaspoon kosher salt


1 cup pecan halves, toasted

Poached chicken (from recipe) cut into bite-size pieces

1/2 cup diced Vidalia onion

1 rib celery, diced small

1/2 pound fresh cherries, pitted

3/4 cup mayonnaise

Kosher salt and freshly ground black pepper, to taste


For the poached chicken:

Place the chicken in a 4 to 6-quart pot. Add enough cold water to cover the chicken by 1 inch. Add the celery, onion, lemon slice, bay leaf, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the chicken is cooked through. Using tongs or a slotted spoon, remove chicken from the pot. Cool completely and chop before making the salad.

For the salad:

Preheat the oven to 350 degrees. Line a baking sheet with foil or parchment paper. Place the pecans in a single layer on the baking sheet. Bake for 5 to 7 minutes, removing once to stir, until fragrant and toasted. Watch carefully to avoid burning.

In a medium mixing bowl place the chicken, onion, celery, cherries, and pecans. Add mayonnaise and gently stir so that all contents are lightly covered in mayonnaise. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

ABC Pie - Almond Bing Cherry


Makes 8 servings


1 box Pillsbury refrigerated pie crusts, softened as directed on box

4 cups fresh halved pitted or frozen (partially thawed) dark sweet cherries (2 lbs)

1 T lemon juice

1/2 teaspoon almond extract

3/4 cup sugar

3 tablespoons cornstarch

1 tablespoon cold butter, cut into small pieces

2 tablespoons milk

2 tablespoons sugar

1/4 cup sliced almonds


1. Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

2. In large bowl, mix cherries, lemon juice and almond extract. In small bowl, combine 3/4 cup sugar and the cornstarch; stir into cherries. Spoon into crust-lined pan; dot with butter.

3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.

4. In small saucepan, place milk, 2 tablespoons sugar and the almonds. Heat to boiling; cook over medium heat, stirring constantly, 2 minutes. Brush over lattice strips.

5. Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving.

This recipe by Lola Nebel of Cambridge, Minnesota, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Minnesota State Fair.

Berry Banana Smoothie


Makes 2 8-oz servings


1 small banana, peeled, cut up, and frozen

1/4 cup fresh or frozen assorted berries (such as raspberries, blackberries, and/or strawberries)

1 cup orange juice

3 tablespoons vanilla low-fat yogurt

Fresh mint (optional)

Fresh berries (optional)


In a blender container combine the frozen banana pieces, desired fresh or frozen berries, orange juice, and yogurt. Cover and blend until smooth. To serve, pour into glasses. If desired, garnish with fresh mint and additional berries.

Peach Berry Smoothie


Serves 2


1 cup nonfat peach yogurt

3/4 cup peach nectar

1/2 cup raspberries

1 1/2 cup ripe medium peaches, diced


Combine the yogurt and nectar in a blender.

Add the raspberries and peaches. Blend until smooth.

Lemon Berry Smoothie


Makes 4 servings


1 (8 ounce) container blueberry nonfat yogurt

1 1/2 cups skim milk

1 cup ice cubes

1 cup fresh blueberries

1 cup fresh strawberries

1 teaspoon powdered lemonade mix


Place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. Pulse until smooth and creamy.

Four-Berry Smoothie


Southern Living, July 1997

Yield: 4 1/2 cups


2 cups vanilla ice cream, softened

1 cup fresh or frozen strawberries, sliced

3/4 cup fresh or frozen blueberries

1/2 cup fresh or frozen raspberries

2 tablespoons sugar

1/2 cup cranberry juice

1 tablespoon lemon juice

Garnishes: fresh blueberries, raspberries, mint sprigs


Process first 7 ingredients in a blender. Add ice cubes to 4 1/2-cup level; process until smooth, stopping once to scrape down sides. Garnish, if desired; serve immediately.

Green Beans with Creamy Garlic Dressing


EatingWell: May/June 2009

Yield: 4 servings, about 3/4 cup each


1 pound green beans, trimmed and cut diagonally into 1-inch pieces

1 small clove garlic, minced, or 1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 cup nonfat plain yogurt

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh parsley, (optional)

Freshly ground pepper, to taste


Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.

If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

Lemon-Dill Green Beans


EatingWell: May/June 2009

Yield: 4 servings, about 1 cup each


1 pound green beans, trimmed

4 teaspoons chopped fresh dill

1 tablespoon minced shallot

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon whole-grain mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Parmesan Chicken II


Servings: 6


12 chicken drumsticks

2 cups grated Parmesan cheese

1 egg

1 teaspoon ground black pepper

1 teaspoon salt


In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.

Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Garlic Roasted Chicken Leg Quarters


Serves 4


4 cloves garlic, finely minced

1 teaspoon dried leaf oregano

1/2 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon ground cumin

dash freshly ground black pepper

2 tablespoons olive oil

4 chicken leg quarters

1/2 cup chicken broth (part dry white wine, if desired)


Heat oven to 425°

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.

Stuffed Chicken Legs


Makes 8 servings


2 Tbsp. olive oil

2 cups shredded zucchini (about 2 medium zucchini)

1 medium onion, finely chopped

3/4 cup water

1 pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix

1 cup KRAFT Finely Shredded Italian Five Cheese Blend

8 bone-in and skin-on chicken legs


Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.

Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.

Bake 45 to 50 minutes or until chicken is cooked through.

July 6, 2010
Bada Bings! Life is a bowl of cherries

And just like that Bing cherries have arrived! Both Raley's and Save Mart have this delicious summer fruit for $1.47 a pound. For Safeway shoppers, it's time to get clippin' (or loading on your Club Card) because they have more than 20 coupons this week.

At Raley's. you can add BOGO berries right below the Bings on your list because strawberries, raspberries and blackberries are buy one, get one free. If you didn't get enough corn on the cob over the Fourth, the sweet, white variety is 3/99-cents. Fresh Express salads, cole slaw and shreds are $1 a bag and green beans are $1.27 a pound. Walla Walla onions are 97-cents a pound.

Other stuff we like: Martinelli's has a new flavor - sparkling lemonade - $1.79 a bottle; a 24-pack of R Everyday water is $2.99 and a big jug of Minute Maid OJ is $3.99. Quaker products (cereal, chewy granola bars, True Delights bars or Dole juice blends) are $1.39 each when you buy 5 and Oroweat muffins, bread and Francisco bread and rolls are $1.99 a package.

Whole bonelss pork loin is $1.67lb and whole New York strip is $4.97lb.

Sunnyside Eggs are $1.49 for an 18-pack; Dannon yogurt is 50-cents; and International Delight creamers are $2 each.

In the deli, buy one Panini sandwich for $4.99 and get a second for $2. A pound of chicken strips is $5.99.

If you are going to Save Mart for the Bing Cherries, check out the whole seedless watermelon for $2.97; two pounds of blueberries for $4.97; ears of corn for 25-cents and avocado for $1.

Other stuff at Save Mart: fresh chicken leg quarters are 49-cents a pound; a case of Aquarius natural spring water is $2.98 and fresh cooked shrimpmeat is $3.99lb. Save Mart has coupons for Lunchables $1.49; Fritos, Cheetos, Rold Gold or Bean Dip 4/$5 and Coke, Sprite or Barq's - buy 2, get one free.

Big jugs of Tropicana OJ are $5.99; an 18-pack of Sunnyside Farms eggs are $1.99 and Bohemian Hearth bread is $1.89 a loaf. Rice or Pasta Roni is $1 a box; Hunt's or chef Boyardee tomatoes or pasta sauce is $1 a can and 2-liter bottles of Sunkist, A&W or 7-UP are 99-cents.

In the deli, the already-cooked chicken dinner special is $7.99, including salad and bread. Foster Farms oven roasted turkey breast is $5.99lb and Rotisserie chicken salad with almonds is $4.99lb.

Did you shop Safeway over the Fourth? Did you see those 12-packs of soda flying off the shelf (buy two, get 4 free)? Granted one 12-pack cost $5.99, but that still worked out to 17-cents a can! This week Safeway is back at you with 23 coupons and the 10-cents off a gallon of gas promotion (must spend $50 or more at the checkout).

In the coupon category, you will find savings on Lipton Tea $3.99 for a 12-pack; Skippy peanut butter for $1.49; StarKist tuna (solid white Albacore) for 88-cents; Skinny Cow ice cream treats for $3.49; Knorr/Lipton sides for 88-cents Oroweat buns for $1.99; Coffee-mate creamer for $1.99 and Boston Cream cakes in the bakery for $4.99. There's other stuff but that's what Shop Cheap likes best.

Eating Right boneless skinless chicken breasts are $1.99lb; fresh cooked shrimpmeat is $3.99lb; Johnsonville brats are $2.99 and Aidells sausage links are $3.99.

Minute Maid or Florida's Natural OJ is 2/$5; a 35-pack of Crystal Geyser is $4.47 and Yoplait yogurt is 50-cents a carton.

The bounty in produce includes peaches for 79-cents a pound; green beans and broccoli for 99-cents a pound and corn on the cob 3/99 cents. If you are a weekend shopper, Safeway has deals on bacon 2/$5; 2-liter jugs of 7-UP or Pepsi for 77-cents; Capri Sun for $1.49 and the All American sub sandwich for $5.99.

The Friday only $5 special (yep they have one this week) is the Signature Cafe whole roasted chicken OR pre-packaged oven roasted turkey and Black Forest ham. BBQ beans in a 3-lb. container are $3.99 and artisan garlic bread is $1.99 a loaf.

Come back Thursday for some sweet recipes from the Shop Cheap Kitchen.

July 1, 2010
Put some sizzle in your simple July Fourth menu

From Shop Cheap's perspective, the best thing about July Fourth is its simplicity. Gather friends and family, cook food outdoors and enjoy. But if you want to go a little gourmet, we've asked recipe researcher Sheila Kern to give us some options. We'll start with simple desserts then head to the salads and the grilling. Enjoy!

Patriotic Pops



2 cups blue Powerade, Gatorade, or Kool-Aid

12 5-ounce disposable cups

1 cup frozen whipped topping

1 cup vanilla yogurt

12 craft sticks

2 cups cran-raspberry juice


To make the pops, equally divide the blue juice among the plastic cups, then place the cups in the freezer until the juice is partially frozen, about 30 to 45 minutes.

Mix together the whipped topping and yogurt and divide this mixture among the cups.

Set a craft stick in the center of each pop and return the cups to the freezer for approximately 45 minutes.

For the final layer, add the cran-raspberry juice to the cups and place them in the freezer until solid.

To remove the pops, run warm water over the outside of each cup.

Red, White & Blue Cheesecake


Serves 12 to 16



2 cups graham cracker crumbs

6 tablespoons butter, melted


3 (8-ounce) packages cream cheese, softened

1 cup sugar

1 cup sour cream

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup seedless raspberry jam

2 teaspoons fresh lemon juice


1 pint fresh blueberries


Heat the oven to 325º F. Grease a 9-inch springform pan and line the bottom with waxed paper.

Put the graham cracker crumbs in a medium bowl. Add the butter and mix with a fork until evenly moistened. Press the mixture over the bottom and up 1 inch of the sides of the pan. Refrigerate until ready to use.

In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla extract. Pour half of the batter into the pan.

Put the jam and lemon juice in a small saucepan and warm over low heat, stirring often, until melted and smooth (about 4 minutes). Drizzle one fourth of the jam mixture in stripes over the batter in the pan. Spoon the remaining batter over the jam, then drizzle with 1/8 cup of jam. Reserve the last of the jam mixture to drizzle over the cheesecake.

Swirl the batter gently with a thin knife to marbleize it slightly.

Bake the cheesecake until firm around the edges but still slightly wobbly in the center, 70 to 80 minutes. (Don't worry if your cheesecake cracks while baking or cooling.) Set the cake in the pan on a wire rack, run a knife along the inside edge to loosen the sides, and let it cool completely. Wrap the cake in plastic and chill it for at least 4 hours.

Take the cake out of the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a platter. Warm the remaining jam mixture until liquid, then drizzle it over the cheesecake. Serve with the fresh blueberries.

Jicama Coleslaw


Makes 4 servings


2 cups shredded cabbage

1 cup julienned, peeled jicama

1 medium apple, chopped, or 1 medium peach or nectarine, peeled, pitted, and chopped

1/2 of a small red onion, chopped (about 1/4 cup)

3 tablespoons light mayonnaise dressing or salad dressing

2 tablespoons snipped fresh cilantro or parsley

1 tablespoon cider vinegar

1-1/2 teaspoons sugar

Dash to 1/8 teaspoon ground red pepper

Purple kale (optional)


In a large mixing bowl combine the cabbage; jicama; apple, peach, or nectarine; and red onion.

In a small bowl stir together the mayonnaise dressing or salad dressing, cilantro or parsley, vinegar, sugar, and ground red pepper. Pour the dressing over cabbage mixture, tossing to coat. Cover and chill for at least 2 hours or up to 4 hours. Transfer to a salad bowl. If desired, garnish with kale.

Cabbage and Corn Slaw with Cilantro and Orange Dressing


Makes 8 servings


1/3 cup frozen orange juice concentrate, thawed

1/3 cup unseasoned rice vinegar

1/3 cup canola oil or vegetable oil

2 (8-ounce) bags coleslaw mix

4 ears of fresh corn, shucked, kernels cut from cob

2 medium carrots, peeled, coarsely grated

1 medium red bell pepper, stemmed, cored, cut into thin strips

6 medium green onions, thinly sliced

1/2 cup chopped fresh cilantro


Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Southern Dill Potato Salad


Makes 8 servings


10 unpeeled red potatoes

5 hard boiled eggs, roughly chopped

3/4 cup sour cream

3/4 cup mayonnaise

1 tablespoon apple cider vinegar, or to taste

1 tablespoon Dijon mustard, or to taste

1/2 white onion, finely chopped

1 stalk celery, finely chopped

1 teaspoon celery salt

salt and black pepper to taste

1 tablespoon dried dill weed


Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.

In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.

Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Garden Pasta Salad


From EatingWell: June/July 2005

Makes 6 servings


2 cups whole-wheat rotini, (6 ounces)

1/3 cup reduced-fat mayonnaise

1/3 cup low-fat plain yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar, or lemon juice

1 clove garlic, minced

1/8 teaspoon salt

Freshly ground pepper, to taste

1 cup cherry or grape tomatoes, halved

1 cup diced yellow or red bell pepper, (1 small)

1 cup grated carrots, (2-4 carrots)

1/2 cup chopped scallions, (4 scallions)

1/2 cup chopped pitted kalamata olives

1/3 cup slivered fresh basil


Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Three Bean Salad


Servings: 10


1 (14.5 ounce) can green beans, drained

1 (14.5 ounce) can wax beans, drained

1 (15.25 ounce) can red kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can black beans, drained

1 red onion, chopped

1 green bell pepper, chopped

3/4 cup red wine vinegar

3/4 cup white sugar

3/4 cup vegetable oil

3/4 teaspoon ground dry mustard

1/2 teaspoon dried tarragon

1 1/2 teaspoons dried cilantro


In a large bowl, layer the beans, onion and green pepper. Set aside.

In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

Grilled Portobello Mushroom Burgers


Makes 2 servings


2 tablespoons balsamic vinegar

1 tablespoon olive oil

3 garlic cloves, minced

1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

 Dash salt

 Dash pepper

2 large fresh portobello mushrooms, stems removed

2 slices reduced-fat provolone cheese

2 hamburger buns, split

2 lettuce leaves

2 slices tomato


1. In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice.

2. Drain and reserve marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. Serve on buns with lettuce and tomato.

Favorite Turkey Burger


Serves 4


1 1/2 pounds ground turkey (93 percent lean)

1/2 cup finely grated Gruyere cheese

4 scallions, thinly sliced

1/4 cup dried breadcrumbs

1/4 cup Dijon mustard

1 garlic clove, minced

Coarse salt and ground pepper


Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Grilled Corn with Lime Butter


Cooking Light, July 2002

Yield: 8 servings


1 1/2 tablespoons butter, melted

1/4 teaspoon grated lime rind

1 1/2 tablespoons fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground red pepper

8 ears shucked corn

Cooking spray


Prepare grill or broiler.

Combine butter, rind, juice, salt, and pepper in a small bowl.

Place corn on grill rack or broiler pan coated with cooking spray. Cook 10 minutes, turning frequently. Remove from heat; brush corn with butter mixture.

Inside-Out Cheeseburgers


From EatingWell: June/July 2005

Makes 4 servings


1/4 cup shredded Cheddar cheese

1/4 cup shredded Gruyere cheese

1 pound 90%-lean ground beef

1 tablespoon Worcestershire sauce

1 1/2 teaspoons paprika

1/4 teaspoon freshly ground pepper


Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

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

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31