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Thursday, 19 October 2017 09:59

On Sale This Week: Pumpkins, Apples and Roast Featured

With fall, comes pumpkins, other squash, apples and oven-y things. Pure bliss!

I’m so glad that Fry’s is squeezing out another sale on grapes. In our household, we covet them as snacks. Love pears? Just pick your store - they’ve got some deals (although Safeway is a bit pricey at $1.69/lb. Try Sprouts or Frys - they each have pears under $1/lb.) 

And of course, everyone has pumpkins on sale. They are all labeled as carving pumpkins, but when it comes to making a pie or other baked goods, it’ll do in a pinch. What’s the difference? Jack-O-Lantern pumpkins are usually larger, have a lot more water content and aren’t quite as sweet. 

In the meantime, here are some pretty crazy carving ideas:

As always, prices listed are for the Prescott area. Safeway and Fry's will require at least a Club Membership card. Some may require digital coupons as well. We try to indicate all restrictions, special conditions etc. Sprouts does not require any cards and does not have any special savings days. Every week Sprouts has double ad Wednesday, when you get last week’s and this week’s ad prices. All three stores have digital savings available to those with appropriate accounts. 

Go to their web pages for details and directions. Fry’s at least will give you the advertised digital price if you state you do not have the necessary technology. Safeway sometimes has coupons which you can access digitally or clip out of the ad.

Items in italics are available in multiple stores. 
SV= Selected varieties
BOGO=Buy One Get One



$.77/lb Red Seedless Grapes 
$.99 Jumbo cantaloupes, mini seedless watermelons
$4.99 Carving Pumpkins
$.99 Bartlett, bosc, anjou or red pears


$.89 split chicken breast, whole fryer, drumsticks or thighs
$1.49/lb Turkey Breast (frozen, bone-in)

With a bit of effort and patience, this is a stunning way to serve a turkey breast (be sure to read the article, too, it offers more tips and tricks for this meal: Stuffed Hasselback Turkey Breast):

And, because turkey meals need gravy, here’s a make-ahead version (come Thanksgiving, you’ll love this idea. You’re welcome.)

Buy 1/get 2 free Boneless Petite Steaks
$1.99 lb. Pork Shoulder Roast
$2.49 lb. Ground Beef (73% lean)
$7.99 Jumbo Raw White Shrimp 21-25 ct. Sold in 2 lb. Bag $15.98

Other Good Deals

$.88 Progresso soup
$1.49 Kroger Potato Chips
25% off Shamrock Milk
10/$10 Chobani Green Yogurt
$3.99 Coca-Cola mini 7.5 oz. 10 cans

Buy 4/Get $4

The prices below are assuming that you buy 4 items. These items can be mixed and matched. There is no limit on the number of multiples of four you can have.

$.99 Quaker Instant Oatmeal
$1.79 Kelloggs Special K Cereal 10.8-13.1 oz.
$1.79 Cheerios 16-18 oz.
$1.79Silk Milk 64.8 oz.
$2.49 Coca Cola or Pepsi 12 pack
$.99 Pepepridge Farm Goldfish
$3.49 Talenti Gelato
$2.49 Sargento cheese
$8.99 Gatorade 18 pack
$2.49 Poptarts
$2.99 Frito-Lay Potato Chips 13-18 oz. SV
$4.49 Snapple 6 pack
$3.99 Gain 50 oz, Downy Unstopables 9.7 oz
$1.89 Dawn Dish Detergent, 18-21.6 oz
$5.49 Kroger Cheese 32 oz.
$5.99 Starbucks Coffee
$2.49 each Dreyers Ice Cream, Outshine
$3.29 Dave’s Killer Thin Sliced Bread
$2.99 Tombstone Pizza
$3.99 Jimmy Dean Breakfast Sandwiches



25% off all roasts (beef and pork)

Have you ever heard of Mississippi Pot Roast? This is one of the oddest recipes I've seen. If anyone tries this, let us know how it turned out!

$4.77 lb. Beef T-Bone or New York Strip Steak
$2.77 lb. Ground Beef, 85% lean
$1.67 lb. Pork Loin Chops, assorted
$.99 lb. Drumsticks, thighs, leg quarters
$1.99 lb. pork shoulder country style ribs
$2.49 boneless/skinless Chicken Breast or Thighs
$3.99 lb. Lamb shoulder chops
$8.99 lb. fresh Atlantic Salmon Fillet
$7.99 Wild Caught Ahi Tuna Fillets


$.69 lb. Apples, Gala, Fuji, Red Delicious, Granny Smith

$1.99 Honeycrisp apples
$1.69 lb. Pears: Bartlett, red or bosc
$.99 each organic lemons
$5 each pumpkins

$5 Friday

$5 Lobster tails
4/$5 Avocados
$5 Lamb Loin Chops
$5 73% Lean ground beef patties, 40 oz. Frozen
$5 DiGiorno Pizza
$5 Deli Virginia honey ham or Swiss cheese, sliced
$5 Fudge Boston Cake

Other Good Deals

$1.99 bottled water, 24 pk
$1.89 milk
$1.77 Doritos
$.99 Campbells Chunky Soup
$1.99 bag Hershey’s, Mars or Nestle Fun Size bag 10.5-11.5 oz.
$.88 Open Nature Greek Yogurt
$1.99 Nature’s Own bread SV
2/$3 Calidad Tortilla Chops
BOGO Nature Made, Nature’s Bounty or Signature Care vitamins

Digital Offers

$.99 sugar, 4 lb. 
$.49 eggs, 12 ct. 
$.77 Coke, Pepsi or 7-Up 2-liters
$3.99 Charmin 8-12 rolls toilet paper; Bounty Paper Towels, 6 rolls; Gain Liquid Detergent $3.99 ea

Clip or Click Coupons

$1.88 Skippy Peanut Butter or Welch’s Grape Jelly 



$3.98 each Carving Pumpkins

Here’s a no-waste pumpkin video:

$.88 each pineapples 
3/$1 cucumbers
3/$1 Cilantro or red radishes
3/$5 strawberries, blackberries or raspberries
$.98 Gala apples, organic
$1.98 Asparagus
$1.48 grapes, red, green or black
2 lb/$3 on the vine cluster tomatoes 
$.98 lb. Zucchini or yellow squash
$.98 Pears, Bartlett, D’Anjou or red
$.98 yams, red garnet or jewel


50% off all choice roasts: Boneless Rump, Chuck, Eye of Round or Top Round

$1.67 boneless/skinless chicken breasts
$6.99 lb. Salmon fillets, fresh Atlantic
$3.99 lb. Ground beef, 85% lean
$3.99 lb. Marinated Pollo Asado

Bulk Foods

$3.99 lb. Raw almonds, bulk
$.79 lb. Brown or White rice
$.99 beans, SV
$2.99 Chia Seeds
$2.99 pitted prunes or diced pineapple
$3.99 roasted or cranberry trail mix

Bulk Dairy

$2.99 lb. Monterey Jack Cheese, bulk cut

Other Good Deals

35% off gluten-free favorites throughout the store, more than 400 products, including:
Bob’s Red Mill gluten-free
Kind Granola Clusters or Breakfast Bars
Simple Mills cookies, crackers
Navitas Naturals Superfoods

5/$5 Lenny & Larry’s cookies or kind bars
35% off Justin’s Nut Butters
$2.99 Blue Diamond Almond Breeze
3/$5 Noosa Yogurt
2/$3 Way Better Snacks Tortilla Chips
$3.99 SO Delicious Dairy Free Desserts
25% off Vitamins and body care - more than 7500 items, limited to stock on hand. 

Food Prep Tips & Tricks

Zucchini: Great Carb Replacer

If you didn’t know that one of the big trending diet fads right now is low/no carbs, well, bless your heart. You must work out and be in excellent shape. I bet in the 1800’s, they didn’t worry about carbs and calories and such - they were just thankful to have food on the table. 

Our family is reluctantly in search of ultimate no/low carb recipes, because, let’s face it, carbs taste really, really good. Unfortunately, when health problems arise and doctors issue the edict “Cut out the carbs," well, you have to do what you have to do. Sadly, some things, you just miss. Like pasta, pizza and cheesy things. Mac ’n’ Cheese (homemade, of course), Scalloped Potatoes and Ham and lasagne used to be a go-to staple on our table. Now we sigh and yearn from a distance. 

We’re learning. Zucchini and other veggies can substitute for lot of things that require potatoes or carb-y things. And you can easily cut down on carbs, by using 1 potato (or a sweet potato, yum!) and mixing it in with other vegetables, instead of using only potatoes in a dish. I make a killer lasagne by using slices of zucchini in place of the pasta (I hope the Italians Mad at Food Twitter people don’t hurl harsh words at me). I just found a recipe for Cheesy Scalloped Zucchini that I’m going to try. Maybe tonight. 

Delish published an awesome Zucchini Cheesy Bread recipe. Of course, I had to change it up some, and ended up turning it into something more like pizza. We really like this at our house. 

Zucchini Cheesy Pizza Stuff

3 medium zucchini
2 large eggs
1 Tbs minced garlic, or 2 whole cloves, peeled & crushed (or more, if you really like garlic like we do!)
1/2 tsp. Dried oregano
1/2 c. Freshly grated Parmesan cheese
1/4 c. Cornstarch
3 c. Shredded mozzarella, or other flavors
Salt & Pepper to taste
2 Roma tomatoes, finely sliced or chopped
1/2 c. Sliced mushrooms
Several fresh basil leaves (you do keep fresh basil growing on your window sill, don’t you?)
Red pepper flakes, if desired

Preheat your oven to 425º. Line your baking sheet with parchment paper. 

Using a food processor, grate the cheese if it isn’t already. Set aside. Now grate the zucchini - using a coarse grating blade. (If you don’t have a food processor, add it to your Christmas-hint list and use a box grater instead. Add some extra time for prep.)

Place the grated in a paper-towel-lined colander, sprinkle lightly with salt. Put a plate or something heavy on the zucchini to press it down, let it sit for about 10 minutes. Then remove the plate, and pull the ends of the paper towel over the top and squeeze out as much liquid as you can. (Hopefully you use tough paper towels. You can also use a cloth towel if you like.) Be careful not to rip the towel. 

Transfer the zucchini to a bowl, and add the eggs, garlic, oregano. Mix well. Add in the Parmesan cheese, cornstarch and 1 cup of the mozzarella. Sprinkle with salt and pepper. Stir all ingredients together. Dump it onto the parchment-lined baking sheet, pat it into the shape you like. I usually make a rounded-corner rectangle, flattened. 

Bake until golden and dried out, about 25-40 minutes depending on your oven.

Take out of the oven, but don’t turn the oven off. 

Place the sliced tomatoes and mushrooms over the top. Add the fresh basil leaves (I cut them up into thin strips first). Use a few red pepper flakes if you like. Sprinkle the rest of the cheese over the top and return to the oven for about 10 minutes more, or until the cheese is melted.

Let it cool for about 5 minutes before slicing and serving. It’s probably enough for about 3-4 people as a side dish. 


Keeping a can or two of pumpkin puree’ on hand year ‘round is a smart thing to do. You can frequently use it instead of eggs and oil, and if you don’t like overly-ripe mashed bananas, try subbing in pumpkin puree. If you have any left over, it can be delicious added to soup.

Averie Cooks published a great recipe for Mini Flourless Pumpkin Chocolate Chip Blender Muffins. I couldn’t find my mini muffin pan, so ended up using small loaf pans. I ended up with about 6 loaves. I also used a food processor instead of a blender (easier to get the batter out). Here’s my version:

Flourless Pumpkin Chocolate Chip Loaves

1 cup old-fashioned whole-rolled oats (not quick cook or instant)
1 large egg
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup plain Greek yogurt or sour cream (lite okay)
2 tablespoons oil (such as canola, vegetable or liquid-state coconut oil)
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
2 teaspoons Pure Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1 teaspoon Ground Cinnamon
1/2 teaspoon Allspice
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt, or to taste
1/2 c. dried cranberries
1/2 cup semi-sweet chocolate chips, plus more for sprinkling


Preheat oven to 400F. Prepare muffin tins or loaf pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.

Add the oats to a food processor or a blender, and process/blend on high speed until fine and powdery, about 15 seconds.

Add all remaining ingredients except the chocolate chips and blend on high speed until smooth and incorporated, about 1 minute.

Add chocolate chips and stir in by hand.

Using a tablespoon or small cookie scoop, turn batter out into the muffin or loaf cavities, filling each to a solid 3/4 full.

Evenly sprinkle the top of each with a generous pinch of chocolate chips (about 8 to 10 chips each).

Bake for 8 to 11 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Editor's Note:  Our regular food columnist, Cindy LaMaster, is currently out on medical leave. We're filling in for her, but no worries, she will return in a few weeks.

Last modified on Thursday, 19 October 2017 14:21
Lynne LaMaster

Lynne LaMaster is the Founder and Editor of the eNewsAZ Network of websites. She asks a lot of questions! In her spare time, she loves photography, cooking and hanging out with her family.

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Editor Lynne LaMaster


Prescott, Arizona