Wednesday, January 22, 2014

Coupon Kitchen - Pick the right day for sale items at Lowes

This week, Lowes Foods has a few in-ad coupons for its three-day sale Jan. 24-26. Be sure to shop on those three days to get the best price on the rotisserie chicken and Fresh Express garden salad included below.

The subtotal for all three meals is $31.67, or $2.64 per serving. Most of the items below can be found in the Lowes Foods ads in today's StarNews.

Deal News Kitchen features recipes based on weekly sales at Harris Teeter, Lowes Foods and Food Lion, rotating between the stores each week. For a full week of recipes, coupons and extra savings, visit

Shopping List

Chicken and black bean tostadas

Lowes Foods fajita-size tortillas - $1.69

1 large rotisserie chicken - $4.99 (with in-store coupon valid Jan. 24-26)

Lowes Foods black beans, 15 oz - $.80

Wholly Guacamole, 7 oz - $2.99, or $1.99 with $1-off coupon from

Kraft shredded cheddar cheese - $1.78

Fresh Express garden salad - $.98 (with in-store coupon valid Jan. 24-26)

2 roma tomatoes ~ $.80

Chicken fajita spuds

4 large baking potatoes ~ $1.80

Lowes Foods fat-free sour cream, 8 oz - $.99

1 onion ~ $.80

1 green pepper - $1.49

1 roma tomato ~ $.40

2 green tomatoes - $.89

Sautéed shrimp with Italian roasted green beans and tomatoes:

1 lb green snap beans - $1.29

1 pint grape tomatoes - $2.99

1 lb shrimp - $7.99

Chicken & black bean tostadas

4 fajita-size tortillas

2 cups shredded skinless, boneless rotisserie chicken breast

15 oz can black beans, drained and rinsed

1 tsp ground cumin

1 tsp chili powder

1 package Wholly Guacamole

Shredded cheddar cheese

Shredded lettuce

2 roma tomatoes, diced

Heat oven to 375 degrees. Place tortillas on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake two to three minutes, flip over, and cook two to three minutes longer, until lightly browned around edges.

Meanwhile, add chicken, black beans, cumin and chili powder to a large skillet and stir. Bring heat to medium-low and cook for five minutes, stirring occasionally, until warmed through.

Spread 1 Tbsp of guacamole on each tortilla shell. Top with chicken/bean mixture, shredded cheese, lettuce and tomato. Serves four.

Chicken fajita spuds

4 large baking potatoes, washed and dried

½ cup shredded cheddar cheese, divided

½ cup fat-free sour cream

1 Tbsp butter

½ tsp salt

½ tsp pepper

1 tsp olive oil

1 onion, sliced

1 green pepper, sliced

1 tsp ground cumin

1 tsp dried oregano

½ tsp cayenne pepper

1 cup shredded rotisserie chicken

1 Tbsp water

1 roma tomato, diced

2 green tomatoes, sliced

Preheat oven to 350 degrees.

Pierce potatoes with a fork or sharp knife. Place on a paper towel, leaving space between each potato, and microwave on high for 10 minutes. Turn over potatoes and cook an additional five to 10 minutes or until tender when poked with a fork.

After allowing to cool, cut a one-inch-wide strip from top of each baked potato. Carefully scoop out pulp, leaving shells intact; set shells aside. Mash pulp and stir in a quarter-cup of cheese, sour cream, butter, salt and pepper. Spoon back into shells and place on a baking sheet. Bake potatoes at 350 degrees for 20 minutes.

Heat olive oil in a medium skillet over medium-high heat. Add onion and green pepper; sauté for five minutes or until vegetables are crisp-tender. Stir in cumin, oregano, cayenne pepper, chicken and water. Reduce heat and let simmer for two to three minutes.

Remove potatoes from oven. Top with chicken mixture and sprinkle with remaining cheese. Bake five more minutes or until cheese melts. Top with diced tomatoes and green onions. Serves four.

Sautéed shrimp with Italian roasted green beans & tomatoes

2 green onions, chopped

1 lb green snap beans, trimmed

2 Tbsp olive oil, divided

1 tsp salt, divided

1 pint grape tomatoes, quartered

1 tsp dried oregano

½ tsp pepper

½ tsp minced garlic

1 lb shrimp, peeled and de-veined

Preheat oven to 425 degrees.

Toss green onions, green beans, 1 Tbsp olive oil and ½ tsp salt in a medium bowl. Spread evenly on a baking sheet. Roast in oven for 10 minutes.

Stir in tomatoes and oregano; return to the oven and roast until the vegetables begin to brown, about 10 minutes more.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add remaining 1 Tbsp olive oil to pan; swirl to coat. Sprinkle shrimp with remaining salt, pepper and garlic. Add shrimp to pan; cook two minutes on each side or until shrimp are done.

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