I have had a crazy week, so I cooked a few recipes from posts past-Grown up Beanie Weanies, Brisket with Barbecue Beer Sauce, and Turkey Lasagna. Just as delicious as before, and those meals fed us for days. Here are the highlights from this week's sale flyers and a few dinner ideas, including a recipe I created the other night for Spaghetti Squash with Sun-Dried Tomatoes, Feta, and Pine Nuts.
SUNSET FOODS:
Boneless Pork Tenderloin $2.99/lb (save $3.00)
Norwegian Salmon Hand-cut Steaks $7.98/lb, Boneless Fillets $9.98/lb (save $2.00)
Split Chicken Breast $1.99/lb (save $.90/lb)
American Gulf Shrimp Medium 26-30 count $6.98/lb (save $3.00)
Spaghetti, Acorn, or Butternut Squash $.89/lb
Broccoli $.79/lb
Red or Yukon Gold Potatoes $.59/lb
Fresh Chilean Peaches and Nectarines $1.99/lb
Easy Weeknight Dinner
Sunset Spa's Spinach Stuffed Salmon $15.98/lb (save $4.00/lb)
Winter Hash $4.98/lb (save $2.00/lb)
Also look for deals on Edy's Ice Cream, Progresso Soups, Kashi Bars, Tropicana orange juice, Home Run Pizzas, Ronzoni Pastas, and more!
DOMINICK'S:
Rancher's Reserve Beef Porterhouse Steak $6.99/lb
Fresh Perdue Boneless Skinless Chicken Breast $6.99/lb
Fresh Tilapia Fillets $5.99/lb
Iceberg Lettuce $.99 each
X-large Russet Potatoes $.99/lb
Mangos $.99 each
Sweet Blueberries $.99 each (save $3.00 each)
DINNER MENUS
Oven Baked Fried Chicken with Steamed Broccoli and Roasted Potatoes
I will be trying this recipe for the first time, but you really can't go wrong with Ina!
Pan Seared Salmon on Baby Arugula
or with
Roasted Spaghetti Squash with Sun-Dried Tomatoes, Feta, and Pine Nuts
(see recipe below)
Pork Tenderloin with Peach Salsa
(recipe posted later in week)
Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes
(original and easy modified version by Rick Bayless posted later in week)
FEATURED RECIPE
Roasted Spaghetti Squash with Sun-Dried Tomatoes, Feta, Pine Nuts
1 spaghetti squash
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red wine vinegar
1/4-1/2 cup olive oil
1/3 cup low fat or fat free feta cheese
1/2 cup sun-dried tomatoes packed in oil, cut into strips
1/4 cup toasted pine nuts
Preheat oven to 375 degrees. Cut spaghetti squash in half, lengthwise, and place cut side up on a cookie sheet. Roast for 45 minutes and let cool slightly. Meanwhile, in a large bowl, mix together garlic, Italian seasoning, oregano, salt, pepper, and red wine vinegar. Add olive oil in a slow and steady stream to bowl until ingredients are emulsified. When squash has cooled slightly, scoop out and discard seeds. Scoop remaining spaghetti squash into bowl with red wine vinegar mixture. Add sun-dried tomatoes, feta, and pine nuts and stir to mix. Serve warm, at room temperature, or cold.
**This is my version of a pasta free, pasta salad. Spaghetti squash is currently on sale at Sunset Foods**
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