I am writing this post for the Albertsons, Jewel-Osco, Acme, Shaws/Star campaign on behalf of Albertson’s. I am receiving monetary compensation for posting about the Stock Up Sale. All opinions expressed herein are my own.
I have been posting the matchups for the Albertsons Stock Up Sale this week. There were some great prices! How many meals can you make for under $25 total? Here are some recipes using the sale items.
Spaghetti Squash with Marinara
2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce
Preheat the oven to 450 degrees F.
Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
Meanwhile heat the marinara sauce in a large saute pan.
When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.
Original recipe makes 12 servingsChange Servings
4 cooked chicken breasts, shredded
2 Granny Smith apples, cut into small chunks
2 cups chopped walnuts, or to taste
1/2 red onion, chopped
3 stalks celery, chopped
3 tablespoons lemon juice
1/2 cup vanilla yogurt
5 tablespoons creamy salad dressing (such as Miracle Whip®)
5 tablespoons mayonnaise
25 seedless red grapes, halved
Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Steak Salad With Avocado and Onion
1 pound sirloin steak (1-inch thick)
1/3 cup soy sauce
3 tablespoons plus 2 teaspoons olive oil
1 small head of romaine
chopped 1/2 cup cilantro
crumbled queso fresco or feta
1/4 small red onion, sliced
1 avocado, sliced
3 tablespoons lime juice
Marinate the steak in soy sauce for 30 minutes.
Cook the steak in 2 teaspoons of the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
Toss the steak with the romaine, cilantro, queso fresco, onion, avocado, 3 tablespoons of the olive oil, and lime juice; season with ½ teaspoon salt.