Friday, January 8, 2010

Deals for the week ending 1/13 and Honey Mustard Marinated Chicken with Black Bean Quinoa Salad

It's all about fulfilling those New Year's resolutions for eating healthy and exercising more and fortunately the grocery stores on on the same page. Most of the sale flyers for this week posted deals on healthy cuts of meat, low fat dairy products and some produce. Here are the highlights.

Flank Steak Premium Black Angus Beef $4.99/lb (save $5.00/lb)
Boneless Skinless Chicken Breast Tenders $4.99/lb
Fresh Broccoli $.99/lb
Fresh Express Blends Salad Mix 4.5 -6 oz bag $2.59 each
Bartlett Pears $.99/lb
Ruby Red Grapefruit 5 lb bag $3.49

Also cottage cheese, orange juice, yogurt, Healthy Choice frozen dinners, Wasa crackers, and many more items on sale to help you shed the pounds.

Rancher's Reserve Beef Top Sirloin Steak $2.99/lb (save $4.00/lb)
Jumbo Raw Gulf Shrimp $5.99/lb (save $8.00/lb)
Whole or Sliced Button Mushrooms 10/$10.00 (save $10 on 10)
Fresh Express Salad Blends Buy One Get One Free (save $2.99 on 2)

Also great deals on Dominick's Eating Right brand, including pastas, frozen meals, salad dressings, and bag salad.


Barbecue Steak with Lemon Broccoli and Roasted Sweet Potatoes
(recipe posted later in week)

Honey Mustard Marinated Chicken Tenders with Black Bean Quinoa Salad
(recipe below)

Low Country Shrimp and Sauteed Soycutash
(recipe posted later in week)

Brocolli, Chard Quinoa with Leeks
(recipe posted later in week)


The original recipe, found on, calls for pork tenderloins. Chicken tenders are on currently on sale at Sunset Food's and this marinade is perfect for chicken and pork. I didn't have time to marinade our tenders(like 15 minutes!) for very long tonight and it was still delicious. Thinning the marinade with a little more oil and vinegar, would make a great honey mustard vinaigrette for salads.


1 1/2 cups quinoa
1 can black beans, drained and rinsed
2 tablespoons red wine vinegar
1 cup cooked corn
1 cup finely chopped red or yellow pepper
2 jalapenos, seeded and minced
1/2 cup finely chopped fresh cilantro

Lime Dressing
1/3 cup fresh lime juice, from about 5 limes
1 teaspoons salt, to taste
2 tablespoons ground cumin
5 tablespoons olive oil

Rinse and drain quinoa with a fine strainer and place in a rice cooker. Fill cooker to the "2 cup line" for white rice. Cook on white rice setting and fluff when finished cooking. While quinoa is cooking, in a large bowl toss drained and rinsed beans with red wine vinegar and salt and pepper to taste. Add cooked quinoa, corn, bell pepper, jalapenos, and cilantro. In a small bowl mix together lime juice, salt, and cumin and add oil in a stream, whisking until ingredients are emulsified. Add dressing to quinoa, black beans mix and toss well.

**If you don't have a rice cooker follow cooking instructions on quinoa package**

This is unbelievably healthy and the kind of dish that will only get better with age. Make this and you will have a week's worth of lunch in the fridge-and no guilt!

**Picture posted above copied from

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