Tuesday, March 1, 2011

march 2nd sprouts/albertsons menu

We've slippped a little around here with the fresh fruit and veggies and are hoping to get back into it. I usually just do sprouts or sprouts/aldi but this week I will be shopping albertsons and sprouts and stocking the freezer. S = sprouts A = Albertsons C= coupon (sale flyer)

Day 1 -
Baby Back Ribs (crock pot)S
Boiled Potato Chunks (sprinkled with a little bit of sea salt and Parmesan cheese)
Steamed Asparagus (A - C)
Baked Pears (cut in half with a dab of real butter, and sprinkle of cinnamon and Truvia)

Day 2 -
No Peek Beef Tips (cut up steak - A) - crock pot
Egg Noodles
Steamed Brocolli
Sliced tomato and red/yellow pepper tray (with plain non-fat yogurt and a little hiddlen valley seasoning for dipping)
Blueberries and Cream (spray whipped cream)

Day 3 -
Bacon (A) Wrapped Chicken Tenders (marinate trimmed chicken tenders in italian dressing overnight, drain, wrap in bacon, fabulous grilled, wonderful broiled)
Oven Fried Sweet Potatoes (cut and tossed with olive oil and a dash of sea salt)
Roasted Asparagus

Day 4 -
Chicken Sausage Spaghetti S (remove from casing and brown 2 sausage links combine with Marinara Sauce, serve over whole wheat pasta
Bread (A)
Green Salad
Fruit Tray(cantaloupe, apple, tangerine)

Day 5 -
Chicken Soft Tacos
Homemade Refried beans
Strawberries and Cream

Day 6 -
Steak Strips in Wine Sauce (crock pot)
Brown Rice
Steamed Green Beans
Baked Apples

For the Freezer -

meatballs (with ground beef and owens sausage A - 2/1 ratio)
cooked chicken from bone-in breasts with Rotel (for Sopa De Maiz, Chicken Enchiladas, Chicken Taco/Nachos) and without for one pot Chicken Tetrazinni

snacks - sprouts cheese curls, apples, grapefruits, tangeloes, nachos (chips and cheese - A)

Ribs (we prefer with baby back)
8 country style pork ribs
2 cans tomato soup
1/4 cup vinager
salt & pepper, to taste
1/2 teaspoon celery seed
1/4 cup brown sugar

Mix all ingredients except ribs in crockpot. Add ribs and cover with sauce. Cook on low 5 to 6 hours, until meat is tender.

No Peek Beef Tips (Kimberly's recipe)

2 pounds steak, cut up (I use 1 1/2 lbs. max)
1 can goldern mushroom soup
1 can mushroom pieces (4 oz.)
1/2 package onion soup mix
1 cup ginger ale

Mix and cook on low in crock pot 6 to 8 hours or until done. Serve over rice or noodles.

steak strips in wine sauce (adapted for CP)

1 small onion, chopped
1 clove garlic
1 1/2 Tablespoons butter
salt and pepper to taste
2 pounds sirloin steak, cut into strips (again 1 1/2 lbs. max)
15 mushrooms
1/2 teaspoon basil
1/2 teaspoon marjoram
10 1/2 ounces beef broth
1/4 cup cooking sherry
cashews, optional

to serve:
Brown onion and garlic in buttter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Put all in crock pot. Add mushrooms, basil, marjoram and beef broth and sherry . Cook on low. Serve over rice with cashews on top, if desired. (I freeze the steak strips - cut thin against the grain in a quart freezer bag when steak is on sale.

Sopa De Maiz (mexican "corn soup")

2 cups chicken broth , bouillon cubes
2 chicken breasts, cooked and chopped
1/2 package frozen corn (16 oz.bag), about 8 oz.)
1/2 teaspoon cumin
1/2 teaspoon garlic, crushed
2 chicken bouillon cubes
4 ounces diced green chiles
for serving:

1 cup milk
salt and pepper to taste
tomato, chopped
avocado, chopped
salsa and sour cream (opt.)

Combine first 7 ingredients in a container (gallon zip loc or 6 cup container), label and freeze.
To serve, Thaw (in a container - bag will likely leak) and bring just to boiling. Add milk and simmer until soup is heated through. Season with salt and pepper.
In individual bowls, layer a small handful of crushed fritos and then chopped tomato and avocado. Then pour soup over all. Opt. - add a dollop of salsa and sour cream.

Mix and cook on low in crock pot 6 to 8 hours or until done. Serve over rice or noodles.


2 pounds lean ground beef
1 pound pork sausage
2 eggs, beaten
1 onion, chopped fine
3 cloves garlic
1/4 cup grated fresh Parmesan cheese, or from a can
1 cup Italian bread crumbs
1 teaspoon salt
1/2 teaspoon pepper

1. Mix all ingredients until completely mixed. Shape into meatballs (use a little cookie scoop). Then bake (or the recipe says you can fry in a pan on stove) on broiler pan at 400 degrees until done (20 minutes or more)- turning once. These also freeze well for me (flash freeze first on cookie sheet then put in bags). Makes enough for 2-3 family sized servings.

2. Sauces: heat with 1. spaghetti sauce over spaghetti noodles 2. cream of mushroom soup and milk (swedish meatballs) over wide egg noodles 3. catalina dressing over rice 4. grape jelly, ketchup, and pineapple (Californian) or 5. grape jelly and medium chili sauce (sweet and spicy)

One-Pot Chicken Tetrazinni

3 tablespoons margarine, melted
1/4 teaspoon onion powder, chopped
2 cups cooked chicken (chopped or shredded)
6 ounces spaghetti, broken
2 1/2 cups chicken broth
1 can cream of chicken soup
1 teaspoon lemon juice
1/4 teaspoon pepper
1 can mushroom (4 oz.) drained

Blend margarine and onion powder in saucepan. Stir in chicken and uncooked spaghetti. Add mixture of broth, soup, lemon juice and pepper; mix well. sprinkle with mushrooms on top. Cover. Bring to boil; reduce heat. Simmer for 15 minutes or until spaghetti is tender, stirring occasionally.