Crazy Cheap Chicken?!

Hi ladies! So I've been ad shopping for cheap chicken all week and today I get an ad from a new store opening in Midvale (WinCo Foods 7020 South 700 West) with Boneless Skinless Chicken Breast for 98 cents a lb.

Yes, that was 98 cents/lb. The store is having their Grand Opening on Monday morning at 9am so it is part of the big kickoff deal. They also have bananas for 18 cents a lb and a 10lb bag of potatoes for 68 cents, pork spareribs for 98 cents/lb and a variety of other door buster sales.

So, anyways, just thought it was interesting. Don't know if any of these deals will be available by 9:15am (when they run out after the moms all scratch and pull hair trying to get to them - me included) but the ad could be useful for ad matching so watch for it. All prices are supposed to be good from Monday, October 19th to Sunday October 25th. Check the store out online at www.wincofoods.com

Thanks! See you all soon!

Melissa McKay

September Exchange Info

September Favorites
Trish's Pork Tenderloin
Peppery Beef with Crimini Mushrooms
Turkey Tettrazini
Hawaiian Chicken

Cost $4.69 plus 3.53 for suppliesTotal: 116.15

Sweet and Sour Chicken or Ribs

2 pounds chicken or ribs
1/4 cup soy sauce
1/2 cup fruit juice (pineapple or orange)
1 small onion chopped
1 tsp. garlic or 5 cloves chopped
1 Tbl. ginger minced or chopped
1/2 cup sugar


Place chicken in pan. Mix remaining ingredients and pour over chicken. Bake 1 1/2 hours in 350 degree over or till tender.

label: Thaw. Bake at 350 for an hour and a half.

Taco Soup

1 lb. ground turkey
1 onion, chopped
1 pack taco seasoning
1-15oz can diced tomatoes
1-15 oz can corn (drained)
1-15oz can kidney beans (drained and rinsed)
1-15oz can pinto beans (drained and rinsed)
1-15oz can water

Brown ground turkey and onion in skillet; drain. Place ground turkey mixture, taco seasoning, tomatoes, corn, kidney beans, pinto beans, and water in pan on stove. Simmer for 30-40 minutes.

Label: Thaw soup and heat thoroughly. Serve with chips.

French Quiche

10 inch pie crust, unbaked

10 pieces crispy bacon

1/2 pound broccoli

2 1/2 cups cheese (Muenster, Pepper Jack or Monterey)

1/2 cup mushrooms

1 cup heavy cream

2 eggs

1/2 teaspoon salt

Layer steamed veggies, bacon and cheese (leave 1/2 cup for top) into pie crust. Whip cream, eggs and salt together for two minutes, Pour evenly over vegetable and cheese layers; then top with remaining cheese. Bake for 45 minutes at 350 degrees.

Label:

Preheat oven to 400 degrees bake for about one hour until warmed through. Cool slightly!

Good Ole' Chicken Casserole

2 cups chicken, cooked & cubed
1 - 8 oz. can water chestnuts
1 cup diced onion
1 cup diced celery
1 cup mayo
1 - 10.75 oz. can cream of mushroom soup
1 - 12oz. package wild rice - prepared

Mix all ingredients together in medium size bowl. Pour mixture into a lightly greased casserole dish or 9 x 13 pan. Cook for 30-40 minutes at 350 or until warmed through.

Label- Thaw. Bake in 350 oven for 30-40 minutes or until warm.

Crockpot Swiss Steak

21/2 to 3 lbs round steak
1 pkg onion soup mix
1/4 c water
1 80z can cream of mushroom soup
1/2 c shredded swiss cheese

Cut steak into serving sizes. Place in crockpot add ingredients. Cover and cook for 6 to 8 hours. Add swiss cheese mix well and cook for 20 minutes more. Excellent with mashed potatoes.

Label on dinner: Place in crockpot frozen or thawed and cook for 6 to 8 hours on low. Add swiss cheese and cook 20 minutes more. Excellent with mashed potatoes.

Wild Rice & Chicken Stew

Prepare 6 Cups cooked Wild rice.
Boil 8 Chicken Breasts.
Add chopped carrots & celery.
Cook until firm, yet tender.

Mix together rice, chicken and veggies.
Add two large cans Cream of Chicken soup.
Dilute with chicken broth if desired.
Salt & pepper to taste.

Serve with Corn Bread or rolls.

Label: Thaw and warm.

Savory Chicken Breasts

Ingredients

4 skinless, boneless chicken breast halves
Ground pepper to taste
4 slices swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons melted butter

Directions

1. Place chicken breast in a 9 x 13 baking dish. Season with ground black pepper. Top each breast with a slice of cheese.

2. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.

3. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Label

Defrost completely in fridge. Bake covered in preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown and chicken is cooked through.

Cassi's Favorite of all time - Beef Stroganoff

Ingredients

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips (I use stew meat to make it simpler)
  
• 1/3 cup chopped onions
• 1/2 pound mushrooms, sliced
• Salt and Pepper to taste
• 1/8 teaspoon nutmeg
• 2 cans cream of mushroom soup
  
• pint of sour cream
  
• 1 8 oz cream cheese
  

Directions

1 Melt 3 Tbsp of butter in a large skillet on medium heat and add the strips of beef. You want to cook the beef quickly, browning on each side but not so high as to burn the butter. While cooking the beef, sprinkle with some salt and pepper. When both sides are just browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the onions. Cook the onions for a minute or two, allowing them to soak up any meat drippings. Remove the onions to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg on the mushrooms.

4 Reduce the heat to low and add the soups, the beef and the onions. You may want to add a tablespoon or two of water to thin the sauce (or not). At this point, let it come to a simmer until meat is tender. Turn off the heat and add the sour cream and cream cheese slowly.

Serve immediately over egg noodles.

Label: Crockpot the Stroganoff meat mixture on low for most of the day. Thaw sour cream and cream cheese (may need to warm cream cheese a bit) and add gently right before serving. Serve immediately over cooked egg noodles.

Beyond Spaghetti

2 lbs Hamburger, Country Sausage, Ground Turkey (or mix)
1 large sweet onion
3 cans tomato sauce
1 can diced green chiles
2 pkgs. spagetti sauce mix
1 large bottle Prego or Ragu
1 can stewed tomatoes
1/3 to 1/2 bottle mild picante sauce
mushrooms - fresh or 3 cans (opt)
2 tsp. salt & pepper
1 1/2 tsp garlic powder
3/4 tsp oregano
3/4 tsp cumin
1/4 cup sugar
1 can crushed pineapple

BROWN meat with onion, drain and blot fat. Add spices to meat, then other ingredients.
SERVE over pasta noodles.

....This one will change your mind that all spagetti sauces are created equal!

Creamy Mexican Chicken Soup

3 Tbsp. butter
2-3 cups cooked chicken breast cubed
1/2 cup onions chopped
2 cloves garlic minced
1 tsp. chicken bouillon
1 cup hot water
1 1/2 tsp. ground cumin
2 cans creamed corn
2 cups 1/2 & 1/2
2 cups monteray jack cheese
1 can diced green chilies-do not drain
hot sauce or cayenne pepper to taste
Brown chicken, garlic and onions in pan with butter. Dissolve chicken bouillon in hot water and place in pan with chicken mixture. Add cumin and bring to a boil reduce heat and simmer for 5 min. Then add creamed corn, 1/2 & 1/2, chilies, and monteray jack cheese. Cook until cheese melts. Add hot sauce or cayenne pepper to taste.

Label: Thaw in fridge. Reheat on stove until hot. Be careful not to scorch the bottom.
Garnish with a spoonful of your favorite salsa or more hot sauce to taste. You can crush tortilla chips on top if you like.

Ham and Cheese Stromboli

Ingredients
2 loafs (1 pound) frozen bread dough, thawed
1/2 pound sliced Swiss cheese
1/2 pound thinly sliced deli ham
2 cups (8 ounces) shredded cheese
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1 teaspoon garlic powder

Directions
On a floured surface, roll each dough into an 18-in. x 12-in. rectangle. Layer with Swiss cheese, ham, cheese and broccoli to within 1 in. of edges; sprinkle with garlic powder. Roll up jelly-roll style, starting with a long side; seal seams and ends.
Place seam side down on a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 20 minutes. Freeze

Label: Defrost completely. Cover loosely with foil; bake 20-30 minutes, until heated through. Let stand for 5 minutes before slicing.