$115 Shopping Trip–GREAT deals this week!

After a fun and relaxing vacation it was back in the saddle again this weekend in the kitchen. I love coming home to an empty fridge and being able to fill it up with all of the great deals of the week. This week there are SEVERAL amazing deals on fresh produce and meat. I was able to fill up my entire fridge with every type of produce you could want (tomatoes, celery, cilantro, peppers, onions, bananas, berries, lemons, limes, lettuce, green onions, avocados, carrots, cucumbers, potatoes, cauliflower, apples, oranges, and MUCH more). I also stocked up on meat that is on sale this week for an awesome price! I purchased 4 lbs. of ground beef, 8 family packages of chicken, and 3 lbs. of boneless pork. Great deals also on eggs, sour cream, bread, milk and everything else you need for your 2 week meal plan. Such a great week to go shopping!

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So…once I returned home, packed the fridge, I had to decide what to make for dinner. We had gone to my favorite restaurant The Cheesecake Factory while on vacation and ever since I have been craving their Chicken Costoletta. I decided to put together my own version with a little flare and it was AMAZING! I would have to say this was one of the most delicious dinners I have ever made (that’s saying somethin’!). I loved the combination of the mushrooms & onions, the crunch from the golden brown chicken, and the creamy, cheesy lemon sauce. This sauce was heavenly poured over the chicken and mashed potatoes. If you need a dinner that will WOW your family or friends, this is the one. It is not only beautiful but scrumptious as well!

Lemon Chicken Costoletta
  1. 5 chicken breasts, cut in 1/2 horizontally (so they are thinner and easier to brown)
  2. 1 tsp. lemon pepper seasoning
  3. 1/2 tsp. Montreal Steak Seasoning or Garlic Seasoning
  4. Zest of one lemon
  5. 1/3 cup cornstarch
  6. 1 1/2 cup seasoned breadcrumbs
  7. 1/4 cup grated parmesan cheese
Lemon Sauce
  1. 1/2 red onion, diced very small
  2. 2 cloves garlic, minced
  3. 2 Tbs. butter
  4. 1 Tbs. Dijon mustard
  5. Juice of one lemon
  6. Zest of one lemon
  7. 1/2 tsp. black pepper
  8. 1/2-1 tsp. salt
  9. 1 Tbs. cornstarch
  10. 8 oz. sliced white mushrooms
  11. 1 cup chicken broth
  12. 1 1/2 cup whole milk (or half & half)
  13. 1/2 cup parmesan cheese
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  1. Chicken: Cut the chicken breasts in half horizontally. Place the chicken breasts and the above seasonings into a large bag or bowl and cover chicken breasts evenly with mixture. In another bowl combine 2 eggs and beat until smooth. In a second bowl, mix together the breadcrumbs and parmesan cheese. Dip each piece of chicken into the egg mixture until covered. Dip the wet chicken breasts into the breadcrumb mixture.
  2. Once the chicken breasts are breaded, place a few of them in a saute pan that has been heated to a medium high temperature. Let 2 T. butter melt and place the chicken breasts into the melted butter. Let the chickens stay in the pan until they are a golden brown color. Turn the chicken breasts over to the other side and continue to brown on the second side. Don't cook the chicken all the way through, just brown it. Place the browned chicken breasts onto a cookie sheet or in a 9x13 pan and continue browning all of the chicken breasts. Keep the chicken in the oven at 350 for an additional 8-10 minutes, or until the center of the chicken is no longer pink.
  3. Lemon Sauce: Don't clean out the pan that you browned the chicken in. Add the red onion that's been diced, minced garlic and two more tablespoons of butter. Saute the onion and garlic for 3-5 minutes on low heat, or until the onions are soft. To the onions, add the dijon mustard, juice of one lemon, zest of one lemon, black pepper, salt and cornstarch. Whisk the sauce continually while the sauce begins to thicken. Then add the sliced mushrooms and chicken broth.
  4. Continue to stir the sauce until the mushrooms are soft and tender. Once you are about ready to serve the sauce and the chicken is done, add the whole milk or half and half, and extra parmesan cheese.
  5. Keep the sauce on low heat and let it simmer until the sauce is to your desired thickness (it will continue to thicken as it sits).
  6. Serve the breaded and cooked chicken on a plate with a generous amount of the lemon sauce on top of the chicken. Serve the chicken with mashed potatoes and a steamed vegetable for a delicious meal!
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