If you are close to an HEB, definitely head on over to take advantage of some great deals from Wednesday, April 25, 2018 to Tuesday, May 1, 2018. You can view the HEB Circular online. One of my favorite things about shopping at HEB (besides all of the cooking demonstrations and samples) is their Meal Deals. They have one this week that offers over $6 in savings! Buy a HEB Rotisserie Chicken and get a family size box of instant mashed potatoes, a can of vegetables, and a brownie mix with an in-store coupon!
So many other deals are to be found this week. Sirloin steak is $2.97/lb. Frozen jumbo shrimp is $5.97/lb. HEB Premium Bacon is 2 12oz. packages for $7. Buy 2 6oz. bags HEB Fully Cooked Chicken Fajitas or Grilled Chicken Strips and get a free HEB Mi Comida 8oz. Shredded Cheese (with in-store coupon). If you want to stock up on a quick freezer meal, you can get a free Birds Eye Voila! 21oz. Meal when you buy two and use and in-store coupon.
So for this week, our menu consists of:
- Monday – Rotisserie Chicken, green beans, mashed potatoes, and brownies for dessert (Buy HEB Rotisserie Chicken, get Idahoan Family Size Mashed Potatoes; Del Monte Corn, Green Beans, or Sweet Peas; and Hill Country Fare Double Chocolate Nut or Triple Fudge Brownie Mix Free with in-store coupon.) Save the leftover chicken for Wednesday’s salad.
- Tuesday – Sirloin Steak (see recipe below for the perfect steak),
- Wednesday – Salad with Rotisserie Chicken (use leftover rotisserie chicken, Central Market Organic Salad – save $.50 per 5oz. container with in-store coupon, Mini San Marzano Tomatoes – 10oz. for $1.98)
- Thursday – Bacon Wrapped Shrimp with rice and grilled Squash and Zucchini (Frozen 2lb. bag Jumbo White Shrimp $5.97/lb, HEB Premium Bacon 2 12oz. packages for $7, Yellow Squash and Zucchini – $.98/lb.) See the sweet and savory shrimp recipe below.
- Friday – Chicken Fajitas (Buy 2 6oz. bags HEB Fully Cooked Chicken Fajitas or Grilled Chicken Strips and get a free HEB Mi Comida 8oz. Shredded Cheese with in-store coupon, Extra Large Greenhouse Tomatoes – $.77/lb., and Large Hass Avocados – 2/$3) Don’t forget the fresh tortillas made in-store!
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Cook steak like a chef!
Steakhouse Style Pan Roasted Sirloin Steaks
A flavorful and tender pork roast with a delicious gravy.
Ingredients
- – Thick-cut sirloin strip steaks
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- A pat or two of plain butter or compound butter, for garnish (I love to mix minced garlic, cracked pepper, and fresh chopped rosemary and parsley into softened butter)
Directions
- Grab your steaks. Drizzle them with a good amount of olive oil. Pour on enough to completely coat the steaks. With your hands, rub the oil all over the steaks so they’re covered on all sides.
- Sprinkle with kosher salt and freshly cracked black pepper, to taste, on one side.
- Set them aside on the counter to knock the chill off them while you heat up your pan and the oven. Grab a fan and throw open a window to deal with the smoke you’re about to make in your kitchen.
- About 15 minutes before you’re going to cook, preheat your oven to 375 degrees.
- When your oven is hot, set a heavy-bottomed (oven safe!) pan on top of the stove over high heat. Heat the pan on high heat until it just smokes. When it’s hot, drizzle in some olive oil.
- Tip the pan around to distribute the olive oil. Then add your steaks, seasoned side down. Leave the heat on high.
- Sprinkle the unseasoned side of the steaks with kosher salt and freshly cracked black pepper, to taste. Cook like this for about 3 minutes, without touching them. (The more you move them around, the more you’ll inhibit a nice crust from forming.)
- After about 3 minutes or so, you should have a good, brown crust on the bottom. When they look about like this, flip them over. Keep the heat on high.
- Cook for about 3 minutes on this side.
- About about 3 minutes, the bottom of your steaks should have a matching brown crust. Pop the sizzling pan into your preheated 375-degree oven.
- Roast the steaks in the oven at 375 degrees for another 3-10 minutes, depending on how thick your steaks are and how you like them done (test with a meat thermometer if you’re not sure).
- When the steaks are done to your liking, yank the pan out of the oven. (Be careful, that handle is hot!) Transfer them to a plate.
- Loosely tent a piece of foil over the plate for about 5 minutes.
- After five minutes, plate your steaks. Top with a pat or two of cold butter. Serve immediately. Enjoy!
Combine sweet and savory flavors in this shrimp dish! You may want to double this recipe if using as a main course.
Sweet and Savory Bacon Wrapped Shrimp
These bacon wrapped shrimp are coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!
Ingredients
- 16 extra large shrimp
- 8 slices bacon
- 5 tablespoons maple syrup
- 3 tablespoons soy sauce
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 tablespoon chopped parsley
- cooking spray
Directions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Lay the slices of bacon out in a single layer on the pan.
- Bake for 8-10 minutes or until bacon is partially cooked.
- Cool for 5 minutes, then cut each slice of bacon in half crosswise.
- While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
- Remove 2 tablespoons of the marinade and reserve for later use.
- Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
- Preheat the broiler. Coat a sheet pan with cooking spray.
- Wrap one piece of bacon around each shrimp and secure with a toothpick.
- Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
- Flip the shrimp and broil for 1-2 minutes more on the other side.
- Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.
We hope you enjoy this weekly menu! Share with your friends and let us know your recipe planning secrets! We appreciate your support.
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