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Some sweet deals at the grocery store this week in time for Halloween.

Deals expire Tuesday except those at Aldi, which expire Monday:

* Buy one package of six cupcakes, get one free at Food Lion and Lowes Foods.

* Lowes foods is also doubling manufacturers' coupons up to 99 cents.

* Brach's candy is 99 cents at Compare Foods.

* Party goods including pumpkin lights and Halloween paper are $2 at Harris Teeter, which is also doubling manufacturers' coupons up to 99 cents.

* Buy two Hershey's bags of candy, get one free at Food Lion.

* 12-ounce bags of semi-sweet chocolate baking chips are $1.49 at Aldi.

* Hershey's snakc-size candy is $2.99 at Compare Foods.

* Trick or Treat buckets are 99 cents at Food Lion.

* A "scary cat" cake is $6.99 at Harris Teeter.

Shrimp Scampi Pasta

This simple and healthy shrimp and pasta dish can be whipped up in less than 30 minutes and is perfect for lunch or a light supper.


Ingredients

1 pound raw shrimp 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice 1 teaspoon thyme 3 teaspoon garlic, minced 2 teaspoons cilantro, minced 1 teaspoon oregano 4 tablespoons low fat/non fat Parmesan cheese

Instructions

Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Food For Diet Conscious

Ingredients

1 pound fresh or frozen peeled and deveined medium shrimp (thawed if frozen)
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1-1/2 teaspoons minced garlic
1/4 cup chopped red bell pepper
2 to 3 fresh serrano or jalapeno chile peppers, seeded and finely chopped
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro

Directions

1. Rinse shrimp and pat dry with paper towels; set aside.

2. Heat oil in a large skillet over moderately high heat. Add shallots and garlic; sauce, stirring, 1 minute. Add peppers and cook, stirring, 1 minute. Add shrimp and cook, stirring, until they become opaque, 2 to 3 minutes more. Remove from heat and stir in juice and cilantro. Makes 4 servings.

Macaroni Salad - An American Food

Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt

Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.

Malaysian Tamarind Shrimp

Ingredients

• 1/4 cup packed tamarind pulp
  
• 1/2 cup sugar
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot sauce
• 1 tablespoon salad oil
• 1 1/2 pounds shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained
• 2 green onions, ends trimmed, cut into thin slivers

Cooking :

1. In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.

2. Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).

3. Rinse the frying pan and wipe dry. Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes. Pour into a bowl. Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.

4. Spoon shrimp and sauce onto plates or into a bowl. Garnish with green onions.

Chicken Carbonara - Italian food

Ingredients: 1lb boneless skinless chicken breasts (cut into bit size pieces) ½ lb bacon 12 ounces spaghetti noodles ½ cup parmesan cheese 2 eggs ¼ cup heavy cream ½ teaspoon salt ½ teaspoon pepper ¼ cup white wine ¼ cup chicken broth 1 tablespoon lemon juice 1 cup frozen peas Making: In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside. Bring a pot of water to a boil for cooking the noodles.
In a large skillet cook bacon in batches until crispy. Drain on paper towels.
Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels. Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions. While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
Add peas and egg mixture to piping hot noodles and mix well.

A Chicken Recipe - Murgh Madrasi

Ingredients:

1. Boneless Chicken 1 lb (cubed)
2. Corn flour (corn starch) 1 tbsp
3. 1 egg white
4. Tomatoes 2 lb
5. Onion – half (pureed in blender)
6. Garlic paste 1 tsp
7. Ginger paste 1 tsp
8. Fresh green chillies 6-8
9. Whole black pepper corns 6-8
10. Whole red pepper (dry) 6-8
11. Cream 4 oz.
12. Salt
13. Ground Black Pepper
14. Ground Red Pepper
15. Crushed red pepper
16. Cumin (1/4 tsp)
17. Corriander powder (1/4 tsp)
18. Cilantro leaves
19. Cooking oil

How To Prepair????

1. Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
   
   
2. Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
   
   
3. Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
   
   
4. Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving.

Chicken Pasta - Italian Recipe

Ingredients

4 teaspoon(s) olive oil

12 ounce(s) linguine or fettuccine

1 pound(s) ground chicken breast

Salt and pepper

2 medium carrots, chopped

2 medium stalks celery, chopped

1 large (10- to 12-ounce) onion, chopped

1 clove(s) garlic, crushed with press

1 can(s) (28-ounce) crushed tomatoes

1/2 cup(s) reduced-fat (2%) milk

1/3 cup(s) freshly grated Parmesan cheese

1/4 cup(s) loosely packed fresh parsley leaves, chopped

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Instructions:

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

Moroccan Casablanca Couscous

Ingredients :

• 1 Cup Couscous

• 1 1/2 Pounds Tofu -- cubed

• 1 Onion -- chopped

• 1 Cup Carrots -- sliced

• 1 Cup Celery -- sliced

• 1 Cup Mushrooms -- sliced

• 1/2 Cup Walnuts -- chopped

• 1 Chickpeas

• 1 Tomato Sauce

• 1/2 Raisins

• 1 1/2 Water

• 2 Teaspoons Curry Powder

• 1/4 Teaspoon Cayenne

• 1 Teaspoon Paprika

• 1 Teaspoon Salt

Preperation:

In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts.

Add remaining ingredients, bring to boil, cover and simmer for 40 minutes.

Couscous: Boil 1-1/2 cup water with 2 tablespoon oil.

Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.

Chicken Tandoori

Ingredients :
4 large Chicken Breasts – Skinless Boneless

2 tablespoons vegetable oil or olive oil for basting

– Marinade –

3/4 cup plain yogurt2 tablespoons lemon juice4 cloves garlic peeled1 -inch fresh ginger – Peeled1 tablespoon ground cumin1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1/2 teaspoon cayenne pepper1/2 teaspoon black pepper freshly ground1 tablespoon red food coloring (optional)2 tablespoons yellow food coloring (optional)Coarse salt to taste

Instructions :

Cut each chicken breast in half to make 8 equal pieces. Prick the flesh of the chicken and make diagonal slashes, 1-inch apart using a paring knife. Set aside in a sealable plastic bag or shallow covered dish.
Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 400 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 45 minutes, Turning once and basting with marinade juices and oil, or until cooked.
Serve immediately garnished with lemon or lime wedges.
Adapted from a recipe in: “The Essentials Collection: Low Fat” by Parragon Publishing.