By Trucchi's on March 5, 2010
The prices listed below apply to our 3/7/10-3/13/10 Ad ONLY.
Sunday
Start the week off with a dish full of your favorite seafood. Try making our Fisherman’s Casserole recipe using seafood purchased at sale prices.
Monday
Make a delicious dish of pasta. Try our Creamy Fettuccine recipe. Heat up some Pepperidge Farm Garlic Bread (2/$4) to go with it.
Tuesday
Crushed Chip Chicken is a unique take on chicken tenders and a perfect for the whole family.
Wednesday
Cheesy Stuffed Peppers aren’t only delicious, but make an impressive presentation all by themselves.
Thursday
For those who find themselves grabbing a forkful of mashed potatoes with every bite of meat, we found a recipe with the perfect solution. Potato Sprinkled Chicken encrusts the chicken in potatoes for a hearty mouthful.
Friday
For a relaxing and revitalizing end to your work week, try making Cod topped with our Mango Tango Salsa.
Saturday
Max The Cheese with our simple Six-Cheese Mac and Cheese recipe. You may want to make two pans because there won’t be any leftover.
Posted in Seafood | Tagged Cheesy Stuffed Peppers, chicken tenders, Cod and Mango Tango Salsa, Creamy Fettuccine, Crushed Chip Chicken, Fettuccine, Fisherman's Casserole, Garlic Bread, Max The Cheese, Max The Cheese Recipe, Pepperidge Farm Garlic Bread, Potato Sprinkled Chicken, Recipies, stuffed peppers, Weekly Cookbook
By Trucchi's on March 5, 2010
All prices listed below apply to our 3/7/10 – 3/13/10 Ad ONLY.
Many of us don’t pay too much attention to things like “point cut” or “flat cut”, because we were never taught what the difference is. Understanding all the varieties and cuts of different meats can be simply overwhelming. We want to start off at square one for those who have had no experience in working with Corned Beef. That way you can have the perfect boiled dinner in time for St. Patty’s Day. Point cut, red cured, flat cut, grey cured…if you always thought there was just beef, pork or chicken to choose from then you probably should read this. Don’t be intimidated, we’re here to help you out.
Brisket?
Let’s start off by talking about our two front page Corned Beef items. We have Old Fashioned Brand Red Cured Corned Beef Brisket Point Cut ($1.19 lb.) and New England Style Grey Cured Corned Beef Brisket Point Cut ($1.49 lb.) on sale. The word “Brisket” simply refers to which part of the cow the meat has come from. That’s it.
Grey Cured and Red Cured
What’s red cured and grey cured? The only difference is how long the meat has been cured for. Grey cured beef has been through a longer brining process, which means the meat turns darker. The longer your meat is cured the more grey your meat will appear. Red cured beef basically tastes the same, it has just been through a faster brining process which is why the meat is still red. The most common is red cured corned beef, grey cured is typically only found in New England and very popular in the Boston area.
Flat Cut vs. Point Cut
As far as cuts go, point cut just means that the meat is a thicker, rounder cut and has more fat than flat cuts.
Posted in Meat | Tagged Boston, Corned Beef, Flat Cut, Grey Cured, New England, Point Cut, Red Cured
By Trucchi's on March 5, 2010
The prices listed below apply to our 3/7/10-3/13/10 ad ONLY.
Quick Lunches
Little Debbie Snacks (10/$10) are at a great low price. Choose from your favorite snacks to throw in your brown bag.
Healthy Choice Fresh Mixer Meals ($2.99) are just the thing you need if you’re in a hurry but need a good size meal.
One of A Kind Lunch
Make some Chicken Tenders ($1.69 lb). Instead of dipping in egg before breading the chicken, dip them in Ken’s Meat Marinades (2/$5). This will add much more flavor to the tenders and make them much more enjoyable. Use Progresso Bread Crumbs (2/$3) for breading. Cut the chicken into pieces and put into a salad using Dole Classic Salad Mix (.99¢). Sprinkle some Ken’s Salad Dressing (2/$5) on top and enjoy.
Make extra Mango Tango Salsa when you make your dinner so you can pack it up with lunch. It goes fantastic with Cape Cod Potato Chips (2$5). You can also Use it to top off your favorite sandwich for some flavor.
If you made our Max The Cheese recipe for dinner and have leftovers, bring it to lunch in a container.
Beverages
Nesquick Flavored Milk ($1.19) is a great drink to have especially if you don’t have enough calcium in your diet.
If you’re sick of drinking the same thing every day, try mixing two together. We like Ocean Spray Cranberry Cocktail (2/$4) with Seagram’s Ginger Ale (4/$5).
Posted in Grocery | Tagged Beverage, brown bag lunch, calcium, Cape Cod, chicken, Dole Classic Salad Mix, drinks, Healthy Choice, Ken's Meat Marinades, Ken's Salad Dressing, Little Debbie Snacks, lunch, Mango Salsa, Mango Tango Salsa, Milk, Mixer Meals, Nesquick, Ocean Spray Cranberry Cocktail, Potato Chips, Progresso Bread Crumbs, Seagram's Ginger Ale, Tenders
By Trucchi's on March 5, 2010
So many Americans suffer from heartburn. In many cases heartburn can be prevented simply by just changing your diet. There are of course other factors that play a role into acid reflux. Look at some of these tips that consider all aspects of getting those pains in your chest. Even if you don’t get heartburn that often, these are certain things you should always do when you are eating, for your overall health.
Chew Your Food Well
When we say chew well, we don’t mean three bites then swallow. We mean WELL. Chew until you cannot recognize what is you have in your mouth.
Smaller and More Frequent Meals
Eat often throughout the day, in smaller amounts. This could play an enormous factor into your acid reflux. Many of us eat far too much in one sitting.
Eat Slowly
Give yourself time to relax when you eat. We know this is almost unheard of in our fast pace society, but try it out. Try to actually enjoy your meal. You’ll not only find that your heartburn goes away, but you will be more calm.
After Eating
Never lie down after you eat. That’s just asking for heartburn.
Foods
Certain foods can cause heartburn by relaxing the muscles that hold in your stomach acids, which causes the acids to “flux” back up your esophagus. Add foods with high fiber to your diet with vegetables and whole grains.
Start drinking Chamomile Tea, its known to help relax your stomach. A great beverage to drink after you eat a meal.
Make sure you’re drinking enough fluids when you are eating. It allows your body to soak up the nutrients you need.
Start eating more of the foods listed below to help with your acid reflux.
- Oatmeal
- Zucchini
- Salmon
- Carrots
- Apples
- Grapes
- Raisins
- Blueberries
- Grilled Chicken
- Potatoes (Leave skin on for high fiber content)
Posted in Produce | Tagged Acid Reflux, apples, Blueberries, carrots, Chamomile Tea, Eating, fiber, Frequent Heartburn, Grapes, Grilled Chicken, Heartburn, Oatmeal, Potatoes, Raisins, Salmon, Whole Grains, Zucchini
By Trucchi's on March 5, 2010
All prices listed below apply to our 3/7/10 – 3/13/10 ad ONLY.
Ingredients
- 3 Cups Cooked, Hot Barilla Fettuccine Rigate (5/$5)
- 1 Can Progresso Cream of Mushroom Soup (10/$10)
- 1/2 Grated Parmesan Cheese
- 3/4 Cup Milk
- 4 Tablespoons Butter
Directions
Stir the soup in a large saucepan until it is smooth. Stir in milk and cheese. Heat and stir occasionally. Toss the hot noodles with butter, pour mixture in with the pasta.
Posted in Recipies | Tagged barilla, Butter, Fettuccine Rigate, Grated Parmesan Cheese, ingredients, Milk, Progresso Cream of Mushroom Soup, Recipes
By Trucchi's on March 5, 2010
Imagine for a moment that you do not have a refrigerator or freezer. An upsetting thought for many of us who rely solely on them. March is National Frozen Food Month. A time for us to appreciate the fantastic advantages frozen food has given us.
Freezing leftovers enables us to keep our food for so much longer. Buying frozen foods not only saves you money, but something even more valuable…time. The amount of time we save buying frozen food adds up quickly. Food that just needs to be popped in the oven or microwave has saved us from all the time spent and hassle of preparing a meal or appetizer. The simplicity of frozen food has made everything so much more convenient for us. On top of everything else Frozen Food can offer us, it saves us money. Save even more with the special deals we have in our weekly flyers throughout the month of March. Take a look at our frozen food tips below. All prices included apply only to our 3/7/10-3/13/10 ad.
Frozen Food Tips
If you have some leftover lasagna, don’t throw it away. Divide it up into individual portions, and place in separate containers. Split the extras from your side dishes into each container. Place them in the freezer and you have tomorrow’s lunch.
Frozen Veggies are perfect for stir fry. Bird’s Eye Vegetables (10/$10) are great to throw into the mix. If you choose to use fresh vegetables, freeze the leftovers. When you defrost them for your next meal serve with some rice.
Bread is one of the best items you can put in the freezer, considering how quickly it can expire left at room temperature. If you find you rarely finish a loaf of bread before having to throw it away, you should start freezing it. Or you can buy delicious bread already frozen. Try Pepperidge Farm Mozzarella or Garlic Bread (2/$4). They go great with any meal.
It’s still great weather to have some warm soup. Make large amounts of soup and freeze it. You can quickly heat it up next time you’re hungry.
Mystic Pizza (3/$10) is a frozen food classic. All you need to do is pop it in the oven and you have yourself a deliciously cheesy meal in about 20 minutes. You can’t go wrong with stocking up when there’s a sale, thanks to their long shelf life.
Posted in Frozen | Tagged Birds Eye Vegetables, Bread, Freezer, Freezing, Frozen Food, Frozen Food Month, Garlic Bread, March, March is National Frozen Food Month, Mozzarella Bread, Mystic Pizza, Pepperidge Farm, refrigerator, Stir Fry
By Trucchi's on March 5, 2010
All prices listed below apply to our 3/7/10 – 3/13/10 ad ONLY.
Ingredients
- 8 oz Flying Dragon Imitation Crabmeat, Chopped ($1.49 – 16oz. Pkg)
- 8 large Cooked Cocktail Shrimp, Chopped ($6.99 lb)
- 1 Can Ace of Diamonds Tuna, Drained (3/$2 – 5 oz.)
- 4 Hard Cooked Eggs, Chopped
- 1 3/4 Minute Rice
- 1 1/2 Cups Best Yet Milk ($2.39 – 128 oz)
- 1 1/2 Cups Mayonnaise
- 1 Can Progresso Mushroom Soup (10/$10)
- 1 Teaspoon Onion Flakes
- 1 Tablespoon Dry Parsley Flakes
- 1/2 Cup Slivered Almonds (SAVE with our Fruit, Nut & Candy Program)
- 1 Cup Chopped Celery
- 1/4 Cup Red Bell Pepper, Diced ($1.99 lb)
- 3 Tablespoons Dry Sherry
Directions
Preheat oven to 350°F. Combine all ingredients in a large bowl. Bake in a large greased casserole dish for 60 minutes.
Posted in Recipies | Tagged Ace of Diamonds, Best Yet Milk, chopped celery, Cooked Cocktail Shrimp, dry parsley flakes, Dry Sherry, Flying Dragon IMitation Crabmeat, freuit nut and candy program, Hard Cooked Eggs, ingredients, mayonnaise, Minute Rice, Onion Flakes, Recipies, Red Bell Pepper, slivered almonds, tuna
By Trucchi's on March 5, 2010
All prices listed below apply to our 3/7/10 – 3/13/10 ad ONLY.
Ingredients
- 1 1/2 to 2 lbs Chicken Tenders, Cut Into Pieces ($1.69 Lb)
- 2 Cup Chicken Broth
- 2 Cups of White Wine
- 4 Chops of Celery
- 8 oz. of Barilla Linguine (5/$5)
- 1 Can Progresso Cream of Mushroom Soup (10/$10)
- Crushed Cape Cod Potato Chips (2/$5)
Directions
Gently poach chicken tenders, celery, broth and wine in a large pot until tender. Break linguine and add to the pot. Cook for 5 more minutes, then pour cream of mushroom soup. Mix well. Pour into large casserole dish. Top with crushed potato chips. Bake for 30 minutes or until bubbling.
Posted in Recipies | Tagged Barilla Linguine, Cape Cod Chips, celery, Chicken Broth, chicken tenders, Cream of Mushroom Soup, Crushed Chip Chicken, ingredients, Progresso, Recipies, White Wine
By Trucchi's on March 5, 2010
All prices apply to our 3/7/10-3/13/10 ad ONLY.
Ingredients
- 4 Red Bell Peppers ($1.99 lb)
- 1 lb. Ground Beef
- 2 Cups Cooked Rice
- 1/4 Cup Chopped Onion
- 1 Cup Borden Shredded Mozzarella Cheese (2/$4)
- 1 1/2 Teaspoon Salt
- Pinch Of Pepper
- 16 oz. Barilla Tomato Sauce (2/$4 – 24 oz)
Directions
Preheat your oven to 350°F. After washing the peppers, cut in half length wise and remove the seeds. Gently stir the rice, onion, meat, salt, pepper and 1/2 cup of tomato sauce. Distribute the mixture evenly into each of the pepper halves. Top with the shredded cheese. Place in a shallow baking dish, pouring the rest of tomato sauce over the peppers. Put in the over for one hour.
Posted in Recipies | Tagged Barilla Tomato Sauce, Borden Shredded Cheese, Chopped Onion, Cooked Rice, Ground beef, ingredients, Mozzarella Cheese, Pepper, Recipes, Red Bell Peppers, Rice, salt
By Trucchi's on March 5, 2010
All prices listed below apply to our 3/7/10-3/13/10 ad ONLY.
Ingredients
- 2/3 Cup Mashed Idahoan Instant Potato Flakes ($3.99)
- 1/3 Cup Grated Parmesan
- 1 Teaspoon Garlic Powder
- 4 Boneless Skinless Chicken Breast Halves
- 1/3 Cup Melted Butter
Directions
Preheat the oven to 350°F. Grease 13 in x 9 in baking pan. Mix potato flakes, garlic powder and Parmesan cheese in a bowl (shallow for dipping). Dip the chicken in the butter, than in the potato flake mixture. Place in baking pan. Put in the oven (uncovered) for 35-40 minutes or until the juices run clear. Broil about 4 inches from the heat, until it is lightly browned (3-5 minutes).
Posted in Recipies | Tagged Boneless Chicken Breast Halves, Butter, Garlic Powder, Grated Parmesan, Idahoan Instant Potato Flakes, ingredients, Mashed Idahoan Instant Potato Flakes, Recipe
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