Chicken at its lowest price at two grocers

Grocery discounts from 26 January to 1st February 2023

This second half of January is rather interesting in terms of discounts! Boneless breasts are still at their lowest, this time at Maxi, as are whole chickens at $1.74/lb at Super C: it's totally worth it! 

Mushrooms are again at a friendly price at $0.94 per tray at Super C and that made me want to talk to you a little about their preservation. Because we have all bought them and when the time comes to cook them, they look down! 

What you have to understand is that fruits and vegetables are alive and that they “breathe” (this is a very good sign in fact!). But the more they breathe, the less they keep… and mushrooms are among those who do this the most. How do we extend their lifespan? The first step is to remove the plastic wrap that covers them when you return from the grocery store: it suffocates the mushrooms, locks in the humidity they release, and it quickly creates condensation and mold. We avoid anything that is completely airtight and we favor a container in which they are in contact with the air as much as possible. Another good trick is to put them on a dry cloth (or paper towel), which will absorb the excess humidity… and which you can change as needed!

En by the way, pork side ribs are $2.77/lb at Super C and pork back ribs are $3.49/lb at IGA: it's a good time to start shopping for the Super Bowl . Planning is often the key to saving!

Have a good week!

FEATURED THIS WEEK

MONDAY

CHICKEN CREAMY SAUCE WITH LEEKS AND MUSHROOMS
Recipe taken from Helping Hand

• Servings: 4
• Preparation: 15 min
• Cooking: 20 min  

INGREDIENTS

4 boneless, skinless chicken breasts

4 tbsp. olive oil

2 small leeks, white and light green parts only, thinly sliced

2 cloves garlic, minced

1 package mushrooms (227 g), quartered< /p>

1⁄3 cup dry white wine

1 cup 15% cooking cream

1 tbsp. Dijon mustard

salt and pepper

PREPARATION

Salt and pepper the chicken breasts. In a large skillet, heat half the oil over medium-high heat. Add the chicken and cook for 2 minutes on each side or until browned. Place the chicken on a baking sheet or in an ovenproof dish, and continue cooking in the preheated 350°F oven for 10 minutes or until the chicken has lost its pink color inside. Put the chicken on a plate and cover loosely with aluminum foil.

Meanwhile, in skillet, heat remaining oil over medium heat. Add the leek and garlic, and cook for 5 minutes, stirring occasionally. Add mushrooms and continue cooking, stirring, for 5 minutes or until beginning to brown. Salt and pepper. Pour in the white wine, scraping up the bottom of the pan and cook for 3 to 5 minutes or until the liquid has almost completely evaporated. Add the cream and mustard, and stir to coat the ingredients well. Cook for 2 minutes or until the cream has reduced slightly and the sauce has thickened. Place reserved chicken in skillet and drizzle with sauce.

GOOD TO KNOW!

Since you will also need a pound of chicken for the zucchini lunch bowls, you could cook it right away. If desired, serve over rice (you could also cook enough to accompany the shrimp sauté).

TUESDAY

TORTELLINI SOUP WITH SAUSAGES AND MUSHROOMS
Recipe taken from Helping Hand

• Servings: 6
• Preparation: 10 min
• Cooking: 18 min

INGREDIENTS 

1 c . olive oil

3⁄4 lb Italian sausage, skin removed

1 pkg mushrooms (227 g), sliced

2 carrots, finely diced

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp. dried oregano

1 tsp. flour

6 cups salt-reduced chicken broth

1 package of fresh cheese tortellini (350 g)

2 cups baby spinach

2 tbsp. tablespoons fresh basil, chopped (optional)

parmesan cheese, grated (optional)

salt and pepper

PREPARATION

• In a large saucepan, heat the oil over medium-high heat. Add sausage meat and cook, breaking it up with a wooden spoon, for 3 minutes or until browned. Add the mushrooms, carrots, onion, garlic and oregano, and continue cooking for 5 minutes, stirring. Season with salt and pepper.
• Reduce heat to medium. Add the flour to the saucepan and cook for 1 minute, stirring constantly. Pour in the broth and bring to a boil, scraping the bottom of the pan with the spoon. Reduce the heat, add the tortellini and cook for 6 to 8 minutes or until al dente. Add spinach and cook 1 minute or until softened. Just before serving, sprinkle with basil and grated parmesan, if desired. 

GOOD TO KNOW!

The sausages on sale this week are an assortment of flavors. Do not hesitate to combine the Italian sausages with another variety!

WEDNESDAY

SHRIMP AND ZUCCHINI CURRY SAUTÉED
Recipe from Boosting

• Servings: 4
• Preparation: 15 min
• Cooking: 15 min

INGREDIENTS 

1 tbsp. olive oil

2 zucchini, halved lengthwise, then cut into 5mm thick slices

1 garlic clove, finely chopped< /p>

1 c. curry powder

1⁄2 tsp. ground turmeric

1⁄2 tsp. paprika

1⁄4 cup water

1 lb large shrimp, peeled and deveined

salt and pepper

PREPARATION

• In a large skillet, heat the oil over medium heat. Add zucchini, garlic, curry, turmeric and paprika. Salt and pepper. Cook 5 minutes, stirring occasionally. Add the water, cover the pan and continue cooking for 5 minutes or until the zucchini are tender but still crisp (stir halfway through cooking). Remove the lid and add the prawns. Cook, stirring, for 2 to 3 minutes or until shrimp are pink. Serve with rice, if desired.

THURSDAY

ZUCCHINI, TOMATO AND PARMESAN FRITTATA
Recipe taken from Boosting

• Servings: 4
• Preparation: 15 min
• Cooking: 15 min

INGREDIENTS 

1 tbsp. olive oil

1 zucchini, halved lengthwise, then cut into 5mm thick slices

1 garlic clove, finely chopped< /p>

1 cup baby spinach

8 eggs

1⁄4 cup milk

1 tbsp. dried oregano

1⁄3 cup Parmesan cheese, grated

1 cup grape tomatoes

salt and pepper

PREPARATION

• In a frying pan 23 or 25 cm in diameter, heat the oil over medium heat. Add zucchini and garlic and cook for 5 minutes or until softened. Add the spinach and continue cooking for 1 minute.
• Meanwhile, in a bowl, using a whisk, combine the eggs, milk and oregano. Salt and pepper. Pour over the vegetable mixture. Sprinkle with cheese and garnish with grape tomatoes. Cook over medium-low heat for 7 minutes or until the bottom and sides of the frittata are firm and the top is still slightly runny.
• Continue cooking under the broil preheated oven 2 minutes or until top of frittata is golden brown.

FRIDAY

SABRINA STUFFED COURGETTES
Recipe from Zeste

• Servings: 4
• Preparation: 20 min< /li>
• Cooking: 20 min

INGREDIENTS 

4 courgettes

< p>2 sausages, casings removed

1 tbsp. fennel seeds

2 cloves garlic, minced

3 tomatoes, diced

1⁄2 cup mozzarella cheese, grated

PREPARATION

• Preheat the oven to 350°F. Wash the courgettes, cut off the ends, keeping them whole, empty the inside of the courgettes using a spoon or an apple corer.
• In a frying pan, cook the sausage meat, the fennel seeds, the garlic cloves and a third of the tomatoes. Once everything is cooked, add the mozzarella and stuff the zucchini with this mixture.
• Place the courgettes in a baking dish, add a little water, a drizzle of olive oil and the rest of the tomatoes. Cover. Bake for 20 min. 

GOOD TO KNOW!

When hollowing out your courgettes, do not throw away the flesh! You could add some to the stuffing, but also reserve some for muffins as a snack (in any case, be sure to chop it well). As for the tomatoes, you can obviously replace them with grape tomatoes. Twenty should do the trick (about a pound).

LUNCH

ZUCCHINI WITH CHICKEN, PESTO AND TOMATO
Recipe from Zeste

• Servings: 4
• Preparation: 8 min
• Cooking: 10 min

INGREDIENTS 

1 vs. olive oil

2 cloves garlic, finely chopped

1 lb chicken, cut into 2 cm x 2 cm cubes

1⁄2 cup almonds, coarsely chopped

4 medium zucchini, spiralized

1⁄2 cup pesto

1 cup grape tomatoes, halved

Salt and freshly ground black pepper

PREPARATION

• Heat the olive oil in a nonstick skillet over medium-high heat. Add the garlic and cook for 30 seconds.
• Add the chicken. Season with salt and pepper and cook until golden brown and cooked through. Set aside in a bowl.
• Wipe out the pan, put it back on the heat and brown the almonds. Book.
• Place the zucchini spirals in the pan and cook for about 2 minutes, stirring gently. They should be hot and lightly cooked.
• Add pesto, chicken and tomatoes. Season and garnish with toasted almonds to serve. 

GOOD TO KNOW!

If you don't have spiralizers, just cut your zucchini into juliennes. If you have already cooked chicken, use it!

SNACK

ZUCCHINI AND CARROT MUFFINS
Recipe taken from Helping Hand

• Servings: 12
• Preparation: 15 min
• Cooking: 20 min

INGREDIENTS 

2 cups flour

1⁄2 cup sugar

2 tbsp. baking powder

1 tbsp. baking soda

1⁄2 tsp. cinnamon

1⁄2 tsp. ground ginger

1⁄2 tsp. salt

1 egg

1⁄2 cup orange juice

1⁄2 cup milk

1⁄4 cup vegetable oil

1 tbsp. vanilla

1 small zucchini, grated

1 small carrot, grated

PREPARATION

• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, using a whisk, beat the egg, orange juice, milk, oil and vanilla. Add the grated zucchini and carrot and mix. Pour the milk mixture over the dry ingredients and mix until the preparation is moistened, no more. Spoon batter into greased or paper-lined muffin cups.
• Bake in center of preheated 375°F oven for 20 minutes or until firm to touch. Place the molds on a wire rack and let cool for 5 minutes. Unmold the muffins onto the wire rack and let cool completely.