TUNA CASSEROLE

• 1 lb of pasta of choice (Vons $.89)
  
• 2 cans starkist tuna (Albertsons $.99)
  
• 1 small onion (chopped)
  
• 3 garlic cloves (minced)
• 1 handful parsley (chopped)
• 1 can of cream of mushroom soup (Albertsons .99)
• 1 can of evaporated milk (Walmart)

• Cook pasta (al dente) it will finish cooking in the sauce
• Saute onion,garlic and parsley
• Add the tuna, (not the liquid) mushroom soup and milk
  
• Cook for 5 minutes
• Add pasta and cook for another five minutes and serve.

TURKEY MEAT LOAF

• 1 lb. ground turkey (Henrys $1.69 lb.)
  
• 1 small onion (chopped)
  
• 2 grated carrots
• 1 egg
• 1/2 cup bread crumbs
• handful of chopped parsley
  
• garlic powder,salt and pepper to taste
• 1 can campbell's cream of mushrooms soup (Ralphs $.99)
  
• 1/2 cup white wine

1. Combine first 7 ingredients
2. Shape meat into a loaf
3. Oil pan, place meat and cook covered for about 1 1/2hours
4. Then add mushroom soup and wine cook for another 10minutes
5. You can also add a vegetable of choice to cook with the gravy.
   

SPANISH STYLE PORK STRIPS

• 1lb pork strips cut in cubes (Ralphs $1.69lb)
• 1 whole garlic head minced(North Park Produce $.39/3 pack)
• 1 handful of parsley (North Park Produce $.25 bunch)
• 1/2 cup white cooking wine
• 1/4 cup olive oil
• 1 lb carrot s (North Park Produce $.39lb.)
• 1/2 lb pearl onoions (North Park Produce wiil be your best bet)
  
• Salt and pepper to taste

1. Combine minced garlic, parsley and oil and marinade for 1hour if possible
2. Cook in a slow cooker on med/high for about 3 hours
3. Add wine, carrots and onions
   
4. cook until vegetables are tender
   

ROASTED LEMON CHICKEN

• 1 whole chicken (Ralphs .99lb)
• 2 squeezed lemons (reserve liquid) (North Park produce .39lb)
  
• 3 rosemary sprigs (North Park Produce 1.19 bunch)
• Lemon pepper (Walmart .50)
• 1/2 cup cooking white wine
  
• Salt
• 1 Oven baking bag
  

1. Wash and pat dry chicken
2. Salt inside and out
3. Stuff cavity with squeezed lemons already cut in half and rosemary
4. Sprinkle with lemon pepper inside and out
5. put chicken in bag ,add lemon juice and wine
6. Follow cooking directions.

THE CLASSIC BURGER

• 

• 1lb. Ground Beef (Vons $ 1.48 lb.)
• 1 Small onion chopped (North Park produce $.25 lb.)
• 1 Handful parsley (North Park produce $.33 bunch)
• 1/2 cup dry bread crumbs
• 1 egg (Ralphs $.99 dozen)
  
• 1 tsp. garlic powder ( $.50 Walmart)
• Salt and pepper
  
• Hamburger buns (Vons $.89)

1. Combine all ingredients
2. Make into patties
3. Grill or use your George Foreman indoor electric grill
   
4. Top with your favorite veggies

Most recipe prices valid 5/27/09 - 6/2/09

MEAT AND POTATOES

• 1 Beef Chuck 7-Bone Steak (Vons $1.28 lb.)
• 6 Potatoes (Henry's $.99lb.)
• 2 large onions (North Park produce $.25lb.)
• 1 garlic head minced (North Park produce $.39 for a 3 pack)
• 1 Bunch chopped parsley (North Park produce $.33 bunch)
• 1 Bunch rosemary (North Park produce 1.19 bunch)
• 1/2 cup white wine
  
• 1/4 to 1/2 a cup olive oil
  

1. Combine oil,garlic and parsley
   
2. Marinade meat one night before or just rub and put in crock pot
   
3. Add onions in quarters and cook on low/med. for about 4 hours
4. Add potatoes, wine and a hand full of rosemary and cook for about 1 more hour or until potatoes a tender
   

Most recipe prices valid 5/27/09 - 6/2/09

ZUCCHINI MINT LINGUINE

• 4 Cloves grated garlic (Grater Bed bath and beyond 14.99)
  
• 3 Grated zucchinis
• 4 tsp. lemon juice (North Park produce $.39lb)
  
• 1lb. Barilla linguine (Walmart 1.28)
• 1 Hand full chopped mint (North Park produce $1.39 bunch)
  

1. Saute garlic in olive oil (be plentiful with olive oil)
   
2. Add grated zucchini and lemon juice
   
3. Toss in cooked linguine
4. Garnish with lots of mint

Most recipe prices valid 5/27/09 - 6/2/09

MINT TOMATO SALAD

• 1 Pound tomatoes (Henry's $.50 lb)
  
• 1 Bunch mint (North park Produce $1.19 bunch)
  
• Olive oil
  
• Balsamic vinegar

1. Slice tomatoes
2. Chop a hand full of mint leaves
3. Drizzle with olive oil and vinegar
4. Salt and pepper to taste
   

CHERRY CHEESE CAKE

• 1 Ready crust cracker pie crust(Vons 2.99)
  
• 1 (8oz) cream cheese (softened) (Ralphs .99)
• 1 (14 oz.) can sweetened condensed milk (Walmart 1.56)
  
• 1/2 cup lemon juice (North Park produce .39lb)
• 1tsp. vanilla (Walmart .98)
  
• 1lb. fresh cherries(Vons 1.99) or 1 20oz. can of cherries(4.85)
  

1. Beat cream cheese until fluffy.
2. Add condensed milk,beat until smooth
3. Add lemon juice and vanilla
4. Pour,chill until firm (3hours)
5. Top with cherries

QUICK CHERRY CHEESECAKE

• 1 Tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 1 HONEY MAID Graham Pie Crust (6 oz.)
  
• 1 cup cherry pie filling

1. SPOON cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.
2. TOP with cherry pie filling.
3. SERVE immediately, or cover and refrigerate until ready to serve.

BACON WRAPPED SHRIMP

• Shrimp 21/25 count ($4.97/lb. Ralphs)
• Bacon ($2.50 Vons)
• Basil ($.89 North Park Produce)

1. Peel shrimp and put a basil leaf on back side of shrimp then wrap in bacon tightly
2. Use your George Foreman Grill ($18.88-29.99) or your Emeril Cast Iron Grill. ($29.99-59.99)

Recipe prices valid 5/6/09 - 5/12/09

LEMON MARINATED CHICKEN BREAST

• Boneless skinless chicken breast ($1.69 Ralphs)
• Lemons ($.39 North Park Produce)
• Lemon pepper ($.50 Walmart)
• Thyme ($1.29 North Park Produce)
• Olive oil Lemon zest

1. Cut chicken breasts into three crosswise fillets
2. Use the zest of 1 lemon and then cut into quarters
3. Combine all ingredients and marinade for at least 3 hours
4. Use your George Foreman Grill ($18.88-29.99) or your Emeril Cast Iron Grill. ($29.99-59.99)

Recipe prices valid 5/6/09 - 5/12/09