Weekend Recipes on a Budget
This is a sponsored post. All opinions are my own.
Building a weekend grocery list is so easy at Hannaford. They make it easy to choose nutritious ingredients, while sticking to a budget, to make different varieties of our favorite meals and snacks.
Not sure where to begin when trying to eat better? Hannaford’s dietitians offer free online courses and in-store consults to help with meal or snack ideas and building nutritious eating habits. Their Guiding Stars program also offers a way to easily identify products that have the most nutritional value by rating them 1-3 stars (3 stars being the best nutritional value).
Check out these easy recipes that I made for our weekend meals. Red pepper soup and Nacho cashew and pepper dip. They are great for busy weekends because they are great time savers. Both are made with Hannaford store brand items to help keep my grocery budget low, too. Check out the recipes below!
Nacho Cashew and Pepper Dip
• 2 cups raw cashews
• 2 bell peppers (yellow, red or orange)
• ½ cup nutritional yeast flakes
• 2 cloves fresh garlic
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. salt
• 2 cups water
• 1 Tbsp. lemon juice
• 1 tsp siracha
• Whole wheat tortillas
• Avocado oil spray
Directions
1. Soak cashews for 1 hour.
2. Toss the peppers, shallots, and garlic with the oil spray. Spread on a baking sheet with peppers skin-side up.
3. Broil on high for about 10-15 minutes. Remove the garlic cloves when the pepper skin begins to blacken and blister.
4. Immediately add red peppers to a large ziplock bag and let them sit for about 5 minutes.
5. Take peppers out of bag and peel off skin using a fork.
6. Add all ingredients into a blender and blend on high until smooth and creamy.
7. Pour into a saucepan and heat on medium until thickened, stirring for about 5 minutes.
8. Cut tortillas into 4 triangles. Spray with cooking spray and air dry for 3-5 minutes.
Red Pepper Soup
• 3 lbs. red peppers, quartered lengthwise
• 4 oz. shallots, peeled
• 12 cloves garlic, peeled
• ¼ cup olive oil
• 1 Tbsp. balsamic vinegar
• 2 cups water
• ¼ cup fat free cottage cheese
• ¾ tsp. salt
• 1 bunch chives, finely chopped
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Directions
1. Toss the peppers, shallots, and garlic with the oil spray. Spread on a baking sheet with peppers skin-side up.
2. Broil on high for about 10-15 minutes. Remove the garlic cloves when the pepper skin begins to blacken and blister.
3. Immediately add red peppers to a large ziplock bag and let them sit for about 5 minutes.
4. Take peppers out of bag and peel off skin using a fork.
5. Add all ingredients into a blender. Blend on high until smooth. Heat to desired temperature and garnish with chopped peppers and cottage cheese.
