Living on Less

Zucchini Boats
½ pound sausage (**sale Country Style Sausage $1.99/lb**)
1 tablespoon Mrs. Dash Italian seasoning mix
1 medium onion, diced (**sale Washington sweet .79/lb**)
6 Roma tomatoes, chopped (**sale extra large Romas .89/lb**)
4-6 zucchini (**sale .79/lb**)
Spaghetti Sauce (**sale Prego 3/$5.00**), optional

Preheat oven to 350 degrees. Brown sausage with Mrs. Dash seasoning and onion until sausage is no longer pink. Remove from heat and add diced tomatoes. Spoon sausage mixture into zucchini middles. Meanwhile, wash and cut zucchini lengthwise and scoup out the centers. Place on a non-stick cooking sprayed 15x9x1 inch pan. Bake for 20-30 minutes or until zucchini can be pierced with a fork. Serve with warmed spaghetti sauce spooned over the top. Makes 4-6 servings.

Asian Beef and Noodles
8 oz. Linguine, uncooked
3 cups broccoli florets (**sale .59/pound**)
2 cups medium carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirlion tip oven roast, sliced thinly (**sale $2.49/lb**)
¼ cup zesty Italian salad dressing
¼ cup teriyaki sauce
1 teaspoon ground ginger

Cook pasta according to package directions. The last 2 minutes of cooking, add the broccoli and carrots to the pasta water. Drain pasta mixture well. Meanwhile, in a large nonstick skillet cook mat until browned on all sides, stirring occasionally. Add dressing, teriyaki sauce and ginger. Cook until sauce thickens. Toss pasta mixture with meat mixture. Makes 4 servings, 2 cups each.
Chicken Salad on Cantalope Rings
2 ½ cups cubed cooked chicken (**sale Bone-in Split Chicken breasts .99/pound**)
1 cup thinly sliced celery (**sale 2/$3.00 celery hearts**)
1 cup halved green grapes (**sale $3.99 Tri-color clam shell**)
2 tablespoons minced fresh parsley
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 ½ teaspoons prepared mustard
½ teaspoon salt
½ teaspoon sugar
1/8 teaspoon pepper
4 cantalope rings (**sale 3 lbs./$1.00**)
Toasted sliced almonds, garnished

In a large bowl, combine chicken, celery, grapes and parsley. Combine the next 7 ingredients and mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. To serve, place 1 cup chicken salad on each cantalope ring and garnish with almonds. Makes 6 servings.

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