Recipe Ideas for This Week

This week was kind of a stretch for me. I usually am a boneless, skinless chicken, ground beef or beef roast of some sort kind of gal. But what I found the best deals on was pork, chicken legs or thighs and whole chicken. So I had to dig deep on some good recipes. But I found some I think you might like. Here are some meal ideas this week:

Sides that would work great for any of these meals are:

• Baked or Mashed Potatoes (on sale at Albertson's a 5 pound bag for .78)
• Sour Cream (.88 Ream's)
• Steamed Broccoli or Cauliflower (Broccoli Crowns & Cauliflower .68/lb Fresh Market)
• Steamed Carrots (Ream's 2 pound bag mini carrots 1.69)
• Garden Salad ( Fresh Market - Iceberg Lettuce .99 each, radishes .50 each, green onions .50 each, broccoli and cauliflower .68/lb)
• Caesar Salad (Romain lettuce .77 each at Reams, Parmesan Cheese from Costco, Croutons from Walmart)

Crock Pot Rotisserie Chicken
From crockpot365.blogspot.com
*This recipe is forgiving. Don't spend a lot of money on spices if your missing one. Also great places to find cheap spices is Walmart, Winco's bulk section or the Dollar Stores.

--1 whole chicken, skinned (4-5 pounds)- on sale at Albertson's for .88/lb
--2 tsp kosher salt (I used regular table salt tasted great)
--1 tsp paprika
--1 tsp onion powder (didn't have any and it turned out okay)
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper (we don't like spicy but I added it anyway and it turned out great)
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

I used a 6 quart crock pot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock plus it's better for dieters.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot.

Shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
BBQ Chicken Legs

1 or 2 bottles BBQ sauce (Walmart best price)
Chicken Legs (.88/lb Albertson's or Sunflower Market)

Place chicken in glass pan. Pour water over chicken until barely covered. Cover with tinfoil. Bake at 275 for 1 to 1 1/2 hours. Pull chicken out from oven. Drain off water. Pour barbecue sauce over chicken. Replace tinfoil. Bake at 300 for 1 hour.
Crispy Oven-Fried Chicken
Eat and Be Lean Cookbook

1 cup flavored breadcrumbs (or plain breadcrumbs with 1 tsp. poultry seasoning) (Walmart and Winco's bulk food section have the best price)
2 Tbsp. Parmesan Cheese (I buy mine at Costco for the best price. It is a big bag but you can freeze it)
1 Tbsp. dried parsley flakes (Walmart, Winco or Dollar Store)
6 chicken thighs (Albertson's and Sunflower .88/lb)
1 cup milk (I use my powdered milk from my food storage for cooking. Milk is not a good price this week)

Mix bread crumbs, Parmesan cheese and parsley together in a shallow bowl. Dip chicken in milk, let drain slightly. Dip chicken in bread crumbs or place bread crumbs in Ziploc bag and shake to coat.

Line a cookie sheet with foil. Spray with non-stick spray. Place chicken on pan. Spray tops of chicken thighs with non-stick spray. Bake at 400 for 45-60 minutes.

Salsa Verde Tostadas
from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/Adapted slightly from Nate and Kylie

*Plan Ahead: The recipe calls for cooked chicken or pork. I cook mine in a crock pot with a little water. Drain and shred. Make a double batch so you can freeze for future meals.

4 flour tortillas (Smith's - Mission Soft Tortillas 10 ct. 1.99 printable coupon for $1 off here. Forgot this item on my master list)
1/2 cup shredded Monterey jack cheese (1.49 Smith's)
1/2 cup shredded sharp cheddar cheese (1.49 Smith's)
2 1/2 cups cooked, shredded chicken or pork (Albertson's pork loin chops or roasts, boneless 1.69/lb)
1 cup green salsa (salsa verde) plus more for serving
1/4 cup plus 2 tablespoons chopped cilantro (Fresh Market .33 each)
1 can black beans, rinsed and drained (best price for canned beans is Walmart. Fresh black beans on sale for .89/lb at Ranch)
1/4 teaspoon ground cumin

Toppings:
Lettuce (Fresh Market .99 iceberg)
Tomatoes (Roma Smith's or Sunflower .88/lb)
Sour cream (Ream's .88)
Avocado (.77 each Sunflower)

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken (or pork), salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Sprinkle with remaining cilantro. Serve immediately with additional green salsa if desired.
Smothered Pork Chops
From SimplifySuppers.com
*This is such a simple recipe I included even though the pork and sour cream were the only items on sale this week.

4 pork chops (Albertson's 1.69/lb)
1 can cream of mushroom soup, 10.75 ounce size
1/2 cup sour cream (Ream's .88 each)
1 cup fresh mushrooms, sliced or 1 can sliced mushrooms

Cook pork chops over medium-high heat in nonstick skillet about eight minutes, turning once until browned. Transfer to slow cooker. In skillet combine soup, sour cream and mushrooms. Pour over pork chops and mix until well coated. Cover and cook on high four hours.
Favorite Baked Pork
From SimplifySuppers.com

6 boneless pork chops (Albertson's 1.69/lb)
1 cup plain yogurt
2 cup Ritz crackers, crushed (Smith's 1.99 or less w/ coupon)
1/3 cup Parmesan, grated (Costco best price)
2 teaspoon garlic salt
1/2 teaspoon dried sage

Combine cracker crumbs, Parmesan, garlic salt, and sage in a gallon size food storage bag. Set aside. Coat pork chops in yogurt, then place in bag with cracker mixture, one at a time. Bake at 350 for about 45 minutes in a greased baking dish.