Aldi won out for the best grocery deals this week.
Make sure to bring your own shopping bags and a quarter to rent your grocery cart.
Check out these deals. We created the weekly menu utilizing these great prices.
$1.99 California Kiwi
99 Cent Strawberries
$1.99 per lb St. Louis Pork Spareribs
$1.45 Chicken Breast
99 cents 5 lb bag Red Potatoes
79 cent each cabbage
79 cent per 3 lb bag yellow onions
$1.39 per lb Jennie-O Bone in Turkey Breast
$1.79 Goat Cheese Log
Menu for the week:
Monday: Herb Baked Chicken with Sweet Potatoes and Side Salad (save leftover chicken for Thurs.)
Tuesday: Roasted Turkey Breast with Rosemary Red Potatoes and Broccoli (save turkey (sat) and potatoes (wed) for leftover meals during week)
Wednesday: St. Louis Pork Spare Ribs with Garlic Mashed Potatoes and Brussel Sprout Slaw
Thursday: Loaded Chicken Fajitas (utilize leftovers from Mon) with Grilled Peppers and Onions, Spanish Rice and Black Beans
Friday: Sun Dried Peppers, Tomatoes, Garlic and Goat Cheese Pasta with Garlic Toast
Sun Dried Peppers, Tomato, Garlic, and Goat Cheese Pasta
Servings 4-6 Time – 45 minutes Difficulty – easy Recipe Credit: Melissa Thomas
Ingredients:
– 1 (16 ounce) package fettuccine noodles
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1 small onion, roughly chopped
– 2 Sun dried peppers , roughly chopped
– 4 cloves garlic, minced
– 2 cups cherry tomatoes
– salt and pepper to taste
– 1 (4 ounce) log goat cheese, crumbled
– 1/4 cup chopped fresh basil
– shredded Parmesan cheese as a garnish
Directions
1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, according to package directions; drain water, reserving 1 cup pasta water.
2. Melt butter and olive oil in a large skillet over medium heat; add onions and peppers. Cook and stir 3-4 minutes. Add garlic, and sauté for another minute.
3. Add cherry tomatoes, salt, and pepper to pepper, onion, garlic mixture; cook and stir, crushing tomatoes to desired consistency, until heated through, 4-5 minutes.
4. Mix fettuccine into vegetable mixture, adding as much reserved pasta water to keep pasta moist.
5. Stir goat cheese and basil into pasta mixture.
6. Serve with shredded Parmesan cheese.
If you are looking for more food inspiration, check out our Recipe page on CreativeContessaDesigns.com.
