Stop &Shop MENU: Shop once, eat all week!

Missystuy · **Stop &Shop MENU: Shop once, eat all week!**

Here is a link to this weeks specials at Stop and Shop:
http://mommysavers.com/boards/grocer...-27-4-3-a.html

First check your cabinets for these staples:
Onions
White Sugar
Vegatable oil
Cider Vinegar
Worcestershire Sauce
Salt
Pepper
Minced Garlic
Thyme
Rosemary
yellow mustard
crushed red pepper flakes
seasoning salt
caraway seed
MONDAY:
Caribbean Chicken Salad

Submitted by: Marcy Dzurisin

Boneless chicken breasts are marinated in teriyaki sauce and grilled. Then they're cut into strips and layered on salad plates with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple, and a wonderful honey-mustard vinaigrette.

Ingredients: (check the box next to the ingredients you would like to add to your list): • 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Steps:
Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

TUESDAY:
Summertime Steak

For a quick and easy special meal, present this flavorful steak along with a steamed or grilled corn (Fresh sweet corn 12/$1.99) and a marinated vegetable salad of tomatoes, peppers, mushrooms and squash.

Ingredients: (check the box next to the ingredients you would like to add to your list): • 1 pound Porterhouse or T-bone steak, 3/4" thick
• 1 tsp. finely minced garlic
• 1/2 tsp. grated lemon rind
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary, crushed
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Steps:
Trim any fat from steak and pat dry. Mix all other ingredients together in a small bowl. Press herb mixture onto both sides of steak. Grill steaks over medium-hot charcoal on an oiled rack 4-6" from the heat. Do not cover grill. Turn once, halfway. Cook until steak reaches an internal temperature of 145°F for medium-rare or 160°F for medium.

Missystuy · 06-26-2008, 06:35 PM

Wednesday
Italian Sausage & Pasta Salad

Ingredients:

• 1 lb. Italian sausage
• 1 1/3 cups uncooked short to medium shaped pasta
• 1/3 cup balsamic and basil light vinaigrette
• 1/4 tsp. each salt and black pepper
• 2 cups cherry or grape tomatoes (Also on sale this week: 2/$4)
• 1/2 cup chopped fresh basil + additional for garnish

Steps:
Preheat grill to medium-high. Grill sausage, using direct grill method, 4 to 5 inches from heat source turning every 2 to 3 minutes. Cook until internal temperature reaches 165°F. Remove from grill and allow to cool slightly. Slice on the diagonal into 1/4-inch slices. Meanwhile, cook pasta according to package directions. Drain, rinse in cold water and drain again. Mix with vinaigrette and salt and black pepper in a large bowl. Add tomatoes and cooled sausage and toss to coat all surfaces. Just before serving add chopped basil and garnish with extra whole basil leaves.

THURSDAY
Ball Park Beef Franks BOGO FREE
S&S Hot Dog Rolls 2/$3

FRIDAY
Salmon with Fettuccini

Sides: Fresh or frozen green beans topped with toasted almond slivers.
Bread: Oven warmed Italian loaf.
Dessert: Low-fat vanilla pudding topped with fresh or frozen mixed berries.
Wine Pairing: Chardonnay pairs well with the rich flavors.

[img]
http://www.giantfood.com/images/giant/recipes/632.jpg[/img]
Ingredients:
• 8 oz. fettuccine, uncooked
• 1 lb. salmon fillet, skin removed (about 1-inch thick)
• 1/4 tsp. salt
• 1/2 tsp. black pepper, divided
• 2 tsp. oil
• 1/2 cup chopped green onion (scallions), including green tops
• 1-1/2 cups fat-free evaporated skimmed milk
• 1/2 cup light chive and onion flavored cream cheese

Steps:
Preheat oven to 425 degrees F. Cook fettuccine, in boiling salted water, according to package directions. Spray rimmed baking sheet with cooking spray. Sprinkle salmon with salt and 1/4 tsp. pepper and place on sheet. Bake until salmon is just opaque in center, about 10-12 minutes. Cool slightly and cut into 1-inch chunks. Meanwhile, heat oil in large nonstick skillet, over medium heat. Add chopped onion and cook until soft, about 2 minutes. Stir in milk and simmer 5 to 7 minutes stirring constantly until slightly reduced. Reduce heat to warm and whisk in cream cheese. Cook and stir until cream cheese melts and mixture is smooth. Add remaining black pepper and salmon chunks. Drain pasta and add to salmon and cream mixture, toss to blend.

Missystuy · 06-26-2008, 06:46 PM

SATURDAY

Cajun Oven Fried Chicken

Recipe and photo courtesy of Perdue.

Ingredients:
• 3 Split Chicken Breasts
• 3 Chicken Thighs
• 3 Chicken Drumsticks Nature's Promise Chicken Drumsticks or Thighs
Card Price: $1.49 lb
• 1/4 cup canola oil
• Salt to taste
• 1 jar yellow mustard (6 ounces)
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon ground red pepper
• 1 cup self-rising flour

Steps:
Preheat oven to 400°F. Pour oil into 13x9-inch baking pan and place in oven to preheat. Salt chicken pieces lightly. In wide, shallow bowl or pie plate, combine mustard, hot pepper sauce and ground red pepper. Place flour on large platter or waxed paper. Coat chicken thoroughly with mustard mixture, then roll in flour. Place chicken in preheated baking pan and oven-fry 35-40 minutes, until golden brown and cooked through, turning halfway through cooking. A meat thermometer inserted in thickest part of thigh should register 180°F.

SUNDAY:
Kielbasa and Cabbage

Submitted by: Katherine Denning

Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty and satisfying supper.

Ingredients:
• 6 slices bacon (hormel Bacon BOGO Free
• 1/4 cup water
• 2 tablespoons white sugar
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 teaspoons caraway seed
• 1 large head cabbage, cut into small wedges
• 1 pound Polish kielbasa

Steps:
In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

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