Creamy Shrimp Linguine

 

Photo Courtesy of FabFoods

Ingredients

12 ounces uncooked linguine
2-3 cloves of garlic, chopped
1 pound uncooked medium shrimp, peeled and deveined (Or can substitute cooked shrimp)
1 tablespoon flour
1 1/2 cups milk
½ cup reduced fat parmesan cheese (grated)

Directions

Cook Linguine according to package directions.  Meanwhile, spray a large non-stick skillet with cooking spray.  Cook garlic over medium heat for one minute.  Add uncooked shrimp, cook for 3-4 minutes or until shrimp turn pink (if using cooked shrimp, just warm shrimp in the pan for 1 minute, do not cook).  Remove and keep warm.  Combine flour and milk until smooth.  Add to skillet and bring to a boil, cook and stir for two minutes until thickened.  Reduce heat and return shrimp to skillet.  Drain linguine and add to shrimp mixture and toss to combine.  Mix in parmesan cheese.  

 

  

Grocery Item	Weekly Sale at Econo Foods (10/28/12-11/3/12)
Shrimp	Seafood Sensations Cooked Shrimp 41-50 ct. (16 oz.) on sale for $7.99
Pasta	Our Family Pasta (12-16 oz.) on sale for $0.99
Flour	Pillsbury Flour (5 lb. bag) on sale for $2.79

Grocery Item	Weekly Sale at Cub Foods (10/28/12-11/3/12)
Parmesan Cheese	Crystal Farms Parmesan Cheese on sale 2 for $5.00
Shrimp	Arctic Shores Medium Shrimp, 51-60 ct.  (16 oz.) on sale for $6.99

Black Bean Sweet Potato Chili

Photo Courtesy of Eating Well

Ingredients

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and cut into ½ inch cubes

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

1/4 to 1/2 teaspoon ground chipotle chile (omit if you prefer a milder chili)

1/2 teaspoon salt

2 1/2 cups water

2 15-ounce cans black beans, rinsed and drained

1 14-ounce can diced tomatoes

1 cup frozen corn

1/2 cup chopped fresh cilantro (optional)

Directions

Heat oil in a pot over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.  Add beans, tomatoes and corn; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Grocery Item	Weekly Sale at Econo Foods (10/21/12-10/27/12)
Frozen Corn	Bird’s Eye Vegetables (10-16 oz.) on Sale 4/$5.00
Tomatoes	Contadina Tomatoes (14.5 oz.) on sale for $0.88
Black Beans	Nash Brother’s Trading Company Black Beans on sale for $0.99

Grocery Item	Weekly Sale at Cub Foods (10/21/12-10/27/12)
Black Beans	Joan of Arc Beans (14.5 oz.) on sale for $0.89
Yams	Get a 3lb bag for $1.99 (must buy 5 mix or match produce items)
Onions	Get a 2lb bag of yellow onions for $1.99 (must buy 5 mix or match produce items)
Tomatoes	Hunt’s diced tomatoes on sale 4/$3.00 (must buy 4 and have coupon)

Chicken and Black Bean Enchiladas

Ingredients

1 lb. boneless chicken breasts

1 can (14.5 oz.) black beans or pinto beans, drained and rinsed (optional)

1 can (4 oz.) diced green chiles, drained

1 can (10 oz.) red enchilada sauce

1/2 cup plain yogurt

¼ cup shredded cheddar or mexican style cheese

8 flour tortillas (use whole wheat if you can find them!)

Directions:

PREHEAT oven to 350°F. Place chicken breasts in a shallow baking dish and cook for 20 minutes or until cooked through (alternatively, you can cook the chicken breasts in the microwave).  Cut chicken breasts into 1 bite sized pieces.

MIX enchilada sauce and yogurt together.  In a separate bowl, combine green chiles and chicken.  Add ½ cup of the enchilada sauce and yogurt mixture to the chicken and chiles, stir to mix.  Spoon 1/6 of the chicken mixture in each tortilla, roll-up the tortillas and set them, seam side down in a pyrex or casserole dish that has been coated with cooking spray.  Pour the remaining enchilada sauce/yogurt mixture evenly over the prepared tortillas.  Sprinkle the cheese evenly over the top. 

BAKE at 350 degrees until warmed through about 15-20 minutes. Serves 4 (two enchiladas each)

***Did you know? Both tortillas and black beans can be frozen.  If you don’t use all of the tortillas you buy, just store them in the freezer in their plastic bag (make sure it zips tightly).  When ready to use, just defrost in the microwave for 15-25 seconds.  Leftover black beans can be frozen in Ziploc bags or in Tupperware containers.  Defrost in the microwave when ready to use.

Grocery Item	Weekly Sale at Econo Foods (10/21/12-10/28/12)
Black Beans	Nash Brothers Trading Company Organic Black Beans (15 oz.) on sale for $0.99
Tortillas	Cruz flour tortillas (12 oz.) on sale for $1.79
Yogurt	Yoplait yogurt on sale 10/$5.00

***Save money on this week’s recipe ingredients and stock up for future recipes with the Mix and Match 10/$10.00 sale at Econo: Chi-chi’s flour tortillas, Delmonte Tomatoes,   Bush’s Beans (Black Beans, Great Northern, Blackeye Peas, etc.), Our Family Pizza Sauce, Campbell’s Soups, Progresso Breadcrumbs, and more! See Page 7 of the EconoFoods Ad.

Grocery Item	Weekly Sale at Cub Foods (10/21/12-10/28/12)
Chicken	Chef’s Trim Chicken Breasts on sale for $4.29/lb.
Cheese	Kraft shredded or chunk cheese on sale for $2.99
Yogurt	Old Home 100 calorie yogurt on sale 10/$5.00 Yoplait Greek Yogurt Cups 10/$10.00
Black Beans	Joan of Arc Beans (15 oz.) on sale for $0.89