Amy’s Kroger & Publix Menu 11/18

Sorry for not getting a menu done last week but I was quite inspired this week and I hope you will enjoy the recipes below.

Using Ground Turkey (on sale at Kroger):

Southwest Turkey Burgers from Rachael Ray

Southwest Turkey Burgers from Jennie-O

Using Sweet Potatoes (on sale at Publix)

Spicy Roasted Sweet Potato Fries
If you have some precooked chopped chicken from when split breasts were on sale, this is a good casserole and is freezer friendly. It makes a lot so you could make one for dinner and then put one in the freezer or share it with a friend or neighbor during this busy holiday season.

Using:
Uncle Ben’s Wild Rice (Publix)
butter (Publix)
celery (Publix)
cheese (on sale both places)
cream of mushroom soup (Kroger)
sour cream (Publix)

*I also add mushrooms since there is cream of mushroom soup in it, they are on sale at Kroger
I could not find the recipe on my recipe’s site although it is a Southern Living recipe so I’ll type it up for you.

2 (6.2 ounce) packages fast cooking long grain and wild rice mix
1/4 cup butter
2 medium onions, chopped
4 celery ribs, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups (16 ounces) shredded Cheddar cheese, divided
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2 (8 ounce) containers sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup soft breadcrumbs (optional)
PREPARE rice mixes according to package directions, set aside
MELT butter in a large skillet over medium-high heat; add onions, celery, and water chestnuts (this is where I would add mushrooms). Saute’ 10 minutes or until tender.
STIR in cooked rice, chicken, 3 cups cheese, soup, sour cream, and next 3 ingredients. (You need a really big bowl for this.)
SPOON chicken and rice mixture into 6 (6 ounce) lightly greased ramekins or a 15 x 10 inch baking dish. (I use the 8 x 8 pans and get 2-3 casseroles; you could divide it up any way you like.)
BAKE at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.
NOTE: Freeze baked or unbaked casserole up to 1 month, if desired. Let stand at room temperature 1 hour (some people do not like to do this so thaw in fridge). Bake covered, at 350 degrees for 30 minutes. Uncover and bake 55 more minutes. Sprinkle with 1 cup cheese, bake 5 more minutes.

Using boneless breasts and cream of chicken soup (Kroger):

Lady and Son’s Chicken in Wine Sauce

Using Zucchini and Squash (on sale both places):

I have not tried this recipe but plan on doing so this week or weekend. This recipe comes from Katie Brown.

Veggie Strip Mountain
This serves 10 so you could certainly lessen it.
6 cups vegetable oil
6 zucchinis, peeled
8 squashes, peeled
1/2 cup flour
salt to taste
1. Heat oil in large, heavy pot over high heat.
2. Using a potato peeler, peel long strips from zucchinis and squashes. They should look like thin ribbons When you reach the seedy center, set aside. Put strips in a large bowl and toss with flour making sure each strip is coated.
3. Separate strips into small batches and fry until golden brown, about 7-10 minutes (you will know the oil is ready when a small pinch of flour dropped into it sizzles immediately). After removing strips from oil, spread them on paper towels to drain, and sprinkle with salt. Arrange strips into a mound and serve immediately.

Using chicken tenders or breasts (Kroger) and Ritz crackers (Publix):

If you have kids, you can never have too many chicken finger recipes. Here are two really good ones and they are baked not fried.

Crispy Parmesan Chicken Tenders

Crunchy Parmesan Chicken

Using cabbage (Kroger) and cheese (on sale both places):

This is a quick go to recipe and one of my favorite ways to cook cabbage.

Fry a few slices of bacon. Shred head of cabbage. Fry in bacon grease. Top with crumbled bacon and cheddar cheese. I serve with smoked sausage and pierogi pot stickers. This is a very comforting, cold weather meal. If you never tried pierogis pick some up in the freezer section. You need a pretty large non-stick skillet. The pierogi recipe comes from Rachael Ray.
3 TBS. butter softened
1 package (about 16 ounces) frozen pierogi, any brand or variety
1 cup water

Cover the bottom of a skillet with softened butter. Arrange pierogi in the pan in a single layer. Add 1 cup water. Cover pan and place over medium-high heat. Cook, covered, 8 minutes. Remove lid and cook out any liquid in the pierogi pan. Let the pierogi “stick” and brown in the butter as the liquid evaporates. Remove crisp pierogi from heat and turn in chopped herbs and season with salt and pepper. Serve with sour cream.

Using Jimmy Dean sausage (Publix) and mini bagels (Kroger):

I make these and freeze them. They can be heated in the oven from the frozen state and are great for a quick breakfast.

Bagel Bites
brown one or two “logs” of Jimmy Dean sausage, drain
cut Velvetta into cubes and melt into sausage
halve mini bagels
top with a spoonful of sausage mixture
freeze

To reheat, place on cookie sheet, heat in 350 degree oven until warm and bagel is crisp.

I hope you enjoy these and please let me know how your family likes them.