Healthy & Frugal Meal Ideas

Not sure what to eat this week? Here's some ideas based on what's on sale at Publix.

Dinner - Steak, Potatoes, and a side Salad

• Tasteful Selections Baby Potatoes - $2 each ($1 or free with cpn from coupons.com)
• Fresh Express Salad Blend - $2 each ($1.45 with cpn from smartsource.com)
• Hidden Valley Light Ranch Dressing - $1.73 ($1.23 with cpn from Krogrer) (or use "Everyday Vinaigrette" from WW.com)
• A1 Steak Sauce - $2.12 each (or $0.74 with cpns from coupons.com and Target.com)
• Boneless NY Strip Steaks - $7/lb

Lunch - Veggie Burgers or “Chikn” Patties with yogurt/cottage cheese/string cheese and fruit

• Morningstar Farms products (5.25 to 12 oz) - $2 each ($1 with cpn from Kroger)
• French’s Yellow Mustard - $1 each (or free with cpn from Frenchs.com)
• Kraft BBQ Sauce - $0.67 each (or $0.17 with cpn from Target.com)
• Borden Fat Free Cheese Singles - $2 each (or $1 with cpn from friendsofelsie.com)
• Chobani Greek Yogurt - $1 each ($0.40 with cpn from chobani.com)
• Breakstone's Cottage Cheese 4 pk - $2 each ($1.25 w/ newspaper cpn)
• Polly-O String Cheese - $3.79 each ($2.04 w/ newspaper cpn & Target.com cpn)
• Pair with your favorite fruit or go with what’s on sale below

Fruit

• Red Seedless Grapes - $2/lb
• Cherries - $3/lb
• Apple Slices - $2.50 per 14 oz bag
• Cantaloupes - $2.50 each
• Peaches or Nectarines - $2.50/lb
• Clementies - $6 per 5lb box
• Blueberries or Blackberries - $2.50 per box
• Strawberries - $3 per box

Other

• Silk Soymilk - $2.50/half gal (or $0.50 combining coupons from Smartsource.com and Publix Family Style Magazine, both are $1 off)

(Go to Publix.com to subscribe to their magazines Family Style and Greenwise – they always have coupons, recipes, and interesting articles)

All of the above deals come from iheartpublix.com - check them out for links to coupons, more sale items, and a printable shopping list!

Recipes with sale items – Shrimp & Mushrooms

• Med. White Shrimp - $5/lb
• White Mushrooms - $2.69 per 16 oz pkg

Recipe 1: Shrimp on angel hair pasta [I would add mushrooms to this]

		PointsPlusTM value | 10 Servings | 4 Preparation Time | 15 min Cooking Time | 5 min Level of Difficulty | Moderate main meals | In this refreshing dish, the hot pasta will warm up the sauce sufficiently. Be careful not to overheat leftovers. You will 'cook' the sauce, and it could separate.

Ingredients

• 3 medium scallion(s), chopped
• 1 Tbsp fresh oregano, or 2 tsp dried
• 1 tsp lemon zest
• 3 oz feta cheese
• 1 cup(s) plain fat-free yogurt
• 14 1/2 oz canned diced tomatoes, drained
• 1/8 tsp black pepper, or to taste
• 8 oz uncooked angel hair pasta
• 8 oz shrimp, medium-size, cleaned, peeled and deveined
• 1/8 tsp table salt, or to taste

Instructions

• Bring a large pot of salted water to boil.
  
  
• In a food processor, process scallions, oregano and lemon zest until scallions are finely minced. Add half the feta cheese, crumbling and reserving remaining feta in a small bowl. Add yogurt and blend until smooth. Transfer to a bowl and stir in diced tomatoes and reserved feta. Season with salt and pepper to taste.
  
  
• Add shrimp to boiling water and cook until done, about 2 minutes (less if you are using small shrimp). Remove shrimp with a slotted spoon and add to sauce. Do not drain water. When water returns to boil, add pasta and cook until al dente, about 2 minutes. Combine with sauce and serve.

Recipe 2: Shrimp Quesadillas (picture at top from skinnytaste.com, recipe from WW)

	PointsPlusTM value | 6 Servings | 4 Preparation Time | 17 min Cooking Time | 17 min Level of Difficulty | Easy main meals | Here's a family-friendly solution when you need to have dinner on the table fast. For an even speedier alternative, buy precooked shrimp.

Ingredients

• 3/4 pound(s) shrimp, peeled and deveined
• 1/2 tsp table salt
• 1 small onion(s), thinly sliced
• 1 clove(s) garlic clove(s), minced
• 1 medium jalapeño pepper(s), seeded and finely chopped (wear gloves to prevent irritation)
• 1/2 tsp Durkee Ground Cumin Seed, or other brand
• 1/2 pound(s) cremini mushrooms, fresh, sliced
• 1 Tbsp cilantro, fresh, chopped
• 4 medium tortilla, flour, fat-free, (8-inch)
• 4 oz shredded reduced-fat Monterey Jack cheese, or 1 cup

Instructions

• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the shrimp with 1/4 teaspoon of the salt and add to the skillet. Cook, turning occasionally, until just opaque in the center, about 3 minutes. Transfer to a plate and set aside.
  
  
• Spray the same skillet with nonstick spray and set over medium-high heat. Add the onion, garlic, jalapeño pepper, cumin, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in the mushrooms and cook, stirring frequently, until softened, 3-5 minutes. Remove from the heat, then stir in the shrimp and cilantro.
  
  
• Place a tortilla on a work surface. Top half the tortilla with 2 tablespoons of the cheese, one-fourth of the shrimp mixture, then 2 tablespoons more cheese. Fold the top half of the tortilla over the filling to form a semicircle, lightly pressing the edges to seal. Repeat with the remaining ingredients, making 4 quesadillas.
  
  
• Wipe the skillet clean, spray with nonstick spray, and set over medium heat. Add 2 quesadillas and cook until the cheese melts and the outsides of the tortillas are lightly browned, about 4 minutes on each side. Transfer the quesadillas to a plate and keep warm. Repeat with the remaining 2 quesadillas. Yields 1 quesadilla per serving.

Notes

To make this recipe ahead, simply cook the filling as directed, let cool to room temperature, then refrigerate overnight in an airtight container. You can then assemble the quesadillas without cooking them, keep them covered with plastic wrap in the refrigerator for up to 3 hours, and cook them when you're ready.

For more ideas check out skinnytaste.com, my absolute favorite place to look for WW recipes!