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Sprouts has some really good deals on meats and produce this week. You will definitely want to make a trip there to stock up on their grass fed ground beef. Also, this week Sprouts mailer has a $5 off a $30 purchase coupon. If you don’t get these in the mail, make sure to grab one on your way into the store. So here are a few of my picks with meal ideas.
BLueberries or Blackberries – 3/$5
Apples (assorted varieties) – .77/lb
Red or Green Cabbage – 3lbs/$1
Cucumbers – 3/$1
Navel Oranges – .98/lb
Organic Celery – .98 ea.
Mangoes or Avocados – .98 ea.
Organic Vegetable or Chicken Broth – 2/$3
Talenti Gelato – BOGO
Horizon Organic Milk – 2/$7
Chicken Tenders or Thighs – $1.88/lb
Grass Fed Ground Beef – $3.99/lb
Sunset Snacking Tomatoes – 2/$5
Red, Yellow, or Orange Bell Peppers – 4/$5
Asparagus – $2.48/lb
Organic Russet Potatoes (5 lb.) or Yellow Onions(3 lb) – $2.98 ea.
Limes – 5/$1
Brown or White Rice – .69/lb
Brown Cow Yogurt – 2/$1
Earth Balance Spreads – 2/$7
Sprouts Organic Pumpkin – 2/$3
Sprouts Organic Butternut Squash – 2/$6 (these are already cut up)
Sprouts Organic Frozen Vegetables – 2/$4
Sprouts Quinoa – $2.99
Better than Buillion Base – $3.99
Whole Chicken – $1.59/lb
Beef for Stew – $4.99/lb
Garrett Valley bacon – $4.99
Dinner Ideas –
Taco Tuesday, Grab some tortillas, ground beef, cheese,avocados, limes, tomatoes, onions, cilantro and beans. Use your food processor to make some pico, warm some pintos or black beans, and brown your ground beef with some cumin, chili powder, onion and garlic powder. This is easy and kid friendly!
Make a beef stew – Grab the stew meat, some beef broth,tomatoes, a pack of frozen mixed veggies, onions, and potatoes to make an easy crock pot stew. You will want to brown the stew meat a little before putting in the crock pot. Throw in a couple of bay leaves, salt, pepper and garlic powder for flavor.
Chicken Noodle Soup
Whole Chicken with roast butternut squash and asparagus – Cook the chicken in a crock pot with a little chicken broth, salt and pepper, and onion. Roast the asparagus and butternut squash on a lined baking sheet with a little olive oil and salt and pepper. Bake at 400 for 20 -25 minutes.
Recipe of the Week:
Chicken Noodle Soup
2 32oz boxes of Chicken broth
1 rotisserie chicken shredded or cooked chicken shredded or diced
2 Stalk celery diced
3 carrots chopped/ or baby carrots chopped
1/2 – 3/4 bag egg noodles
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
Combine broth, chicken, chopped veggies and spices in a stock pan. Bring to a boil, then simmer until veggies are tender. Add noodles and cook for about 15 more minutes until noodles are tender. Serve with French or Garlic Bread.