Sunset, again!

Okay, I am starting to wonder if I should change the name of this blog to "Simple Dinners from Sunset Foods"!  I have read through all of the grocery store sale flyers and once again Sunset had the best variety of great deals.  Here are the highlights!

Tallgrass Boneless Chuck Roast  $4.99/lb

Miller Amish Country Poultry Boneless Skinless Chicken Breast $3.99/lb ($2.00/lb savings)

Jennie-O Lean Ground Turkey $3.99 each ($1.50 savings)

Tallgrass Ground Chuck $4.99

Louis Rich Turkey Franks 2/$4.00 ($2.58 savings)

Boar's Head Sliced Bacon $4.99 each ($3.00 savings)

Honey Crisp Apples $1.59/lb 

(Jewel customer card sale price $2.49/lb)

Cauliflower $1.29/lb

Earthbound Organic Baby Leaf Salad Blends 4.9-5 oz clamshell $2.99 each

Organic Jumbo Spanish Onions $.89/lb

Canteloupe Melons 2/$5.00

Ken's Dressing 2/$4.50 ($3.28 savings)

Prince Pasta 4/$5.00 ($1.36 savings)

Rosens Hamburger or Hot Dog Buns 2/$5.00 ($1.58 savings)

Rosen's Widepan Bread 2/$4.00 ($3.78 savings)

Bush's Beans 5/$4.00 ($1.45 savings)

General Mills Cereals selected varieties 4/$10 ($9.96 savings)

Check on the sunset foods website www.sunsetfoods.com/sale.php for all sale items for the week 10/21-10/28.  

THIS WEEK'S DINNER MENU IDEAS

White Bean Chicken Chili

(recipe below)

Hamburgers with Roasted Potatoes and Baby Green Salad

(choose your favorite recipes)

Pork Tenderloin with Mustard-Wine Sauce & Roasted Cauliflower with Pasta and Lemon Zest

(Recipes found in the November issue of Martha Stewart Living)

Italian Wedding Soup

(www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe/index.html)

Wild Rice and Mushroom Stuffed Chicken Breast with Ginger Pumpkin and Apple Soup

(On sale in the Deli/Prepared Foods department at Sunset)

FEATURED RECIPE

White Bean Chicken Chili

It's a Shore Thing..Culinary Favorites From Chicago's North Shore

Junior League of Evanston-North Shore

www.jle-ns.org

1 lb boneless skinless chicken breast

2-4 (15 ounce) cans great Northern Beans, undrained

1 (24 ounce) jar medium salsa

2 to 5 teaspoons ground cumin

1 (8 ounce) block jalapeno Monterey Jack, cubed

sour cream, corn bread or tortilla chips for garnish

Cover chicken with water.  Boil until cooked through.  Remove chicken to cool.  Reserve cooking water.  Shred chicken with a fork.  In a large stockpot, combine chicken, beans, salsa, cumin and enough cooking water to reach desired thickness.  Simmer until thoroughly heated.  Just prior to serving, add cheese cubes.  Stir until melted.  Serve with sour cream, corn bread or tortilla chips.  

This recipe is about as simple as it gets and tastes like you've been cooking for hours.  Chicken, cheese, beans and tortilla chips are currently on sale at Sunset which makes this a perfect, easy, inexpensive weeknight meal!