Menu Plan and Where to Shop This Week

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.

 

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