Weekly Recipes

Recipes-logoAt Grant‘s Shop’n Save, we are pleased to offer you periodic recipe ideas from a Mainer for Mainers. Please be sure to purchase all of your groceries at Grant‘s Shop’n Save.
We want to be your everyday grocer!!!

You don’t have to eat meat to fulfill the family’s daily food cravings. Here are a few delicious and smart choices for you to try. Plus, it’s sometimes economical to boot!

Veggie Burritos

2 T. oil
1 sm. onion, chopped
2 garlic cloves crushed
2 cans kidney beans, drained
1/2 cup water
1 1/2 T. chili powder
1 t. cumin
2 t. mustard
Pinch cayenne pepper
1 T. soy sauce
2 cups mashed sweet potatoes
6 tortillas
4 oz. shredded cheddar cheese
Sour cream (for garnish)

Sauté the onion in the oil until it’s soft —add the garlic and cook for one minute. Add the kidney beans and mash them. Stir in the water and heat the contents through. Remove it from the heat; add the chili powder, cumin, mustard, cayenne and soy sauce. Warm the tortillas in the oven at 350 degrees or on a griddle. Spoon the bean mixture and the sweet potatoes onto the tortillas and sprinkle them with cheese. Roll them up and place them on an un-greased baking sheet (I use my pizza stone). Bake 10 to 12 minutes at 350 degrees. Serve with sour cream. Serves six.

Indonesian Noodles

1 lb. spaghetti or fettuccini noodles, cooked & drained
10-12 scallions, chopped
1 red bell pepper, chopped
2 T. sesame oil
1 T. grated gingerroot
2 garlic cloves, crushed
2/3 cup peanut butter (smooth)
1/4 cup soy sauce
1/3 cup hot sauce
1/3 cup hot water
2 T. cider vinegar
2 t. sugar
14-1/2 t. crushed red pepper flakes
Crushed peanuts for topping or sesame seeds

Cook the onions in the oil until they are tender. Add the pepper, gingerroot and garlic —stir-fry for two minutes. Stir in the peanut butter and the remaining ingredients. Toss this with the cooked noodles. This can be served warm, at room temperature or cold. It’s great for potlucks (it can be easily doubled)! Serves six. This tastes better the next day.

Vegetable-Full Lasagna

1 box lasagna noodles, cooked & drained
1 T. oil
2 heads broccoli, chopped
3 carrots, sliced
1 onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
4 garlic cloves
1/2 stick butter
1/4 cup flour
3 cups milk
1 cup grated parmesan cheese
1/2 t. salt
1/2 t. pepper
1 bag fresh spinach, chopped
16 oz. cottage cheese
24 oz. ricotta cheese
3 cups mozzarella cheese

Cook the noodles. Meanwhile, heat the oil in a Dutch oven and then briefly sauté the vegetables (broccoli through garlic).In a saucepan, melt the butter and then whisk in the flour —add the milk, stirring to thicken slightly. Add a half-cup of parmesan cheese, salt and pepper —cook for one to two minutes. Add the spinach and cook it until it’s wilted (reserve a half-cup of this sauce). In a separate bowl, mix together the cottage and the ricotta cheeses. Place a half-cup of the spinach sauce in a greased 9” by 13” pan. Place a layer of noodles on next, and then the cheese mixture, the vegetables, spinach sauce, and a half-cup of mozzarella cheese. Top this with the noodles and the reserved half-cup of spinach sauce plus a half-cup of parmesan cheese. Bake in a 400 degree oven for 35 to 40 minutes or until it’s bubbly. Allow the lasagna to sit for 10 minutes before cutting it. Serves 10.

Crusher’s Favorite Grilled Cheese

2 slices wheat bread
4 slices American cheese
Sliced deli pickles
2 slices tomato

Spread the butter onto the bread slices and place one on a hot griddle butter side down. Layer with the cheese, pickles, tomatoes and the other slice of buttered bread on top. Flip it over when the first side is golden. Cook the second side until it too is golden. Slice and serve. Makes one sandwich.