What To Make With What’s On Sale: salmon, winter squash, Honeycrisp apples, and more

Time for What To Make With What’s On Sale! Let’s get to work pulling together what’s on sale in Colorado Springs with what’s in our pantries from previous weeks, and plan meals for our families that maximize those sales.

Whole Chickens

Albertson’s has whole chickens for $0.69/lb (limit 2) – not quite as low as they’ve ever gone, but still a great price.  OK, you guys are going to think I’m crazy, but yesterday I was thinking about this post and what to include, and was thinking I could probably share some recipes for whole chickens since they are on sale for a decent price.

Then, I dreamed that they went on sale for twenty-nine cents per pound, and though “oh my, I have to include them in WTMWWOS”!  So yes, I dream about blogging.

Anyway. I want to find a good recipe for white chicken chili.  When I was on a Pioneer Woman Chicken Enchilada kick for awhile, I was thinking I could probably adapt that recipe a bit and come up with an awesome chicken chili.  Here’s some more good-lookin chicken chili or soup recipes:

Whole Foods Market has chicken broth for $1/carton after coupon if you need extra broth after cooking the chicken, or are making other soups.

Salmon

Albertsons has salmon for $3.99/lb this week!  It’s been a long time since I’ve seen it that low, and I’m looking forward to making our favorite Brown Sugar and Mustard Glazed Salmon.  I broil instead of grilling, and serve the extra sauce over broccoli (on sale for $0.49/lb yesterday at Rancho Liborio, though I’ll end up paying full price somewhere else).

This Salmon Tomato Chowder looks great for the cold weather we’ve been having.  These Salmon Cakes look easy, and you’re supposed to refrigerated them for 1/2 hour before baking – I wonder if you could refrigerate them longer, like a day?  I’ve been trying to “cook ahead” as I can, and like preparing things halfway and then finishing the final bit of cooking at suppertime.

I’m also thinking you could do something with the salmon and the cheap Shake ‘N Bake at Albertson’s.  The challenge would be keeping the fish moist, I think.  Not a fan of dry fish! :)

Winter Squash

Sunflower Market has acorn, butternut, and spaghetti squash on sale for $0.49/lb this week.  I’ll admit we are not squash lovers around here (you know I’m using spaghetti and acorn squash as decoration, right?), so I’m not sure we’ll be eating that this week.  But, I’m willing to try if I find a sure-fire winning recipe!  Here’s a few I’m thinking about:

What do you do with winter squashes?

Honeycrisp Apples

Here’s why a Honeycrisp apple is so special (and typically pricy!):

[The Honeycrisp apple] is characterized by an exceptionally crisp and juicy texture. Its flesh is cream colored and coarse. The flavor is sub-acid and ranges from mild and well-balanced to strongly aromatic, depending on the degree of maturity. It has consistently ranked as one of the highest quality apples in the University of Minnesota sensory evaluations.

Honeycrisp fruit has shown excellent storage characteristics. The outstanding flavor and texture can be maintained for at least six months in refrigerated storage without atmosphere modification.

- from Honeycrisp.org

Whole Foods has organic Honeycrisp apples on sale for $1.49/lb today (Friday) only! I’m curious about the six-months storage thing.  I wonder how long it takes these apples to get from tree to table, and how long you could store them in your home refrigerator after purchasing at the store.

Heather said these apples make the best apple crisps and dried apples – what are your favorite recipes for Honeycrisp apples specifically?

What Are You Making With What’s On Sale?

Leave a comment to ask a question, share an idea or tip, or leave a link to your favorite recipe!

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Comments

  1. Pioneer Woman posted a recipe/tutorial yesterday for Spaghetti Squash that looks pretty good: http://thepioneerwoman.com/cooking/2010/10/spaghetti-squash-with-maple-syrup-and-shallots/

  2. I roast the squash in the oven, puree with a little water, and freeze in 2 c. portions to use in muffins, pancakes, pies, etc. I always toast the seeds from any winter squash, as well. Whenever we cook a whole chicken, I like to use some leftovers to make a lot of pot pie filling and freeze half (without potatoes, if you like diced potatoes in your filling). Then I only have to make the biscuit topping later…

  3. Butternut squash is a great add-in for all kinds of breads and muffins… I threw it in all kinds of recipes last winter, just for extra nutritional value. Adds moisture, slightly sweet flavor, and undetectable to those non-squash eaters out there!

  4. I am using the whole chickens from Albertsons to make a double batch of chicken vegetable soup with homemade sage scented noodles. I freeze the soup in meal sized bricks (loaf pan lined with plastic wrap) and freeze the noodles seperately. That way I just throw a brick and the noodles into the crockpot and we have a wonderful, homemade dinner the minute we get home. I like the idea of pot pie filling and I have some filo dough in the freezer from a previous sale so I may be heading back to Albertsons…

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