There are so many deals for this week that we are bringing our weekly meal plan to you early! Also, Nora will be featured on Houston Life (KPRC-Click2Houston – watch live through this link to Houston Life) on Wednesday, March 7, 2018 between 1:00 and 2:00 pm CST talking about ways to save at the grocery store!
This week H-E-B wins the great price game. They sometimes have different sales at each store, so make sure to check your circular before heading out to shop. Click here to see HEB’s local ad for Wednesday, March 7 – Tuesday, March 13, 2018.
Check out these bargains we will use to build our weekly menu.
- Beef t-bone steaks $4.77 /lb that is $4.20 savings per pound…. almost half off!
- Coupon deal found in store: (look for the yellow coupon hanging by the products. Grab one and put it in your cart) Buy Jimmy Dean meal size sandwiches 4 ct. Get Free State Fair Corn Dogs or Mini Corn Dogs!
- HEB Natural Whole Chicken 99 cents per pound
- Coupon deal found in store: (look for the yellow coupon hanging by the products. Grab one and put it in your cart) Buy HEB Healthy Pasta Sauce 15.5 oz get FREE HEB Organics Pasta!
Menu for the Week:
- Monday: T-Bone Steaks with Loaded Baked Potatoes and Caesar Salad (Make extra potatoes to make hash browns on Weds and of course, take leftover steak to lunch!)
- Tuesday: Corn Dogs with Pasta Salad (12 minute meal… just enough time to make the pasta salad)
- Wednesday: Jimmy Dean Breakfast Sandwiches with Country Style Hash browns with peppers and onions (use leftover potatoes from Monday)
- Thursday: Herb Roasted Chicken with Broccoli, Cheese and Rice casserole (use leftover Chicken for Chicken Salad for lunches or over the weekend)
- Friday: Spaghetti with Marinara Sauce and Salad
Make sure to adjust this menu to your family’s tastes and your schedule. The Broccoli, Cheese, and Rice casserole recipe can be made with cooked chicken for a one dish entree.
Enjoy an easy comfort food casserole!
[recipe title=”Easy Broccoli Rice Casserole” servings=”6-12″ time=”70 minutes” difficulty=”easy” description=”An easy, flavorful, comfort casserole.”][recipe-notes]Credit: Brandie Valenzuela at Home Cooking Memories[/recipe-notes]
[recipe-ingredients]
– 1 1/2 cups uncooked white rice
– 1 onion (diced)
– 3 tablespoons butter (divided)
– 2 cans cream of chicken soup (10.5 ounces each)
– 1 container sour cream (16 ounces)
– 1 1/2 teaspoons black pepper
– 16 ounces frozen broccoli florets (thawed)
– 12 ounces cheddar cheese (shredded & divided)
– 1 cup crushed chicken flavored crackers (or any other crackers)
[/recipe-ingredients]
[recipe-directions]
1. Grease a 13×9″ baking dish. Prepare rice according to package instructions.
2. While rice is cooking, melt 1 tablespoon butter in a medium skillet over medium heat; add onion to butter and cook until tender.
3. In a large bowl, mix together cream of chicken soup, sour cream, and pepper. Stir in onions and broccoli. Mix in cooked rice, adding it in several batches. When everything is combined, stir in 8 ounces of shredded cheddar cheese (about 2 cups).
4. Spoon evenly into greased baking dish. Melt remaining 2 tablespoons of butter. Top with remaining cheddar cheese and sprinkle evenly with crushed crackers. Drizzle top of crackers with melted butter.
5. Bake a 350 degree F oven for 30-40 minutes or until casserole is hot and top is golden brown.
Option: Add cooked chicken to make this a main dish entree.
[/recipe-directions]
[/recipe]
A surprising way to use leftover baked potatoes!
[recipe title=”Country Hash Browns Made with Leftover Baked Potatoes” servings=”4″ time=”20 minutes” difficulty=”easy” description=”A flavorful way to use leftover baked potatoes.”][recipe-notes]Credit: Adapted from Jeni Stalling’s Hash Browns (From Leftover Baked Potatoes) Recipe on kitchenbowl.com[/recipe-notes]
[recipe-ingredients]
– 3 baked potatoes; cold leftovers
– 5 Tablespoons olive oil (enough to cover bottom of pan)
– 1/4 cup diced onions
– 1/4 cup diced bell peppers
– salt and pepper to taste
[/recipe-ingredients][recipe-directions]
1. Shred potatoes with cheese grater. There is no need to peel as potato skins will separate as you grate. This is much easier than grating uncooked potatoes, and only takes a few seconds each. Keep potato skins to cook separately if you would like.
2. Heat olive oil in large skillet. Use enough oil to cover the bottom of your pan. The oil will make the hash browns nice and crispy so make sure to put enough.
3. When oil is heated, place shredded potatoes, onions, and bell peppers into pan, spread evenly. Cook for 3-5 minutes. Carefully Check for a light golden brown crisp on the underside of potatoes. Do not stir, or your hash browns won’t crisp.
4. Flip hash browns. After flipping try to push together so that the next side crisps together to create somewhat solid hash browns. Can add a little oil here if needed but only if you feel they will stick.
5. Cook on second side for additional 3-5 minutes or until underside is golden brown. Remove from pan.
6. Season with salt and pepper and enjoy!
[/recipe-directions]
[/recipe]
