No Frills
6085 Creditview Rd. L5V2A8 Mississauga, ON, Canada

WEEKLY FLYER BUDGET FRIENDLY MEAL SAUSAGE CACCIATORE INGREDIENTS :... 1 pound sweet italian sausage links (can be substituted with chicken or Turkey sausages) cut into 1-inch pieces 3 baking potatoes, peeled and cut into 1-inch pieces 1/2 pound mushrooms, quartered 1 onion, coarsely chopped 2 cloves garlic, finely chopped 2 tbps-virgin olive oil Salt and pepper 1 - 28 ounce can crushed tomatoes with italian herbs or prepared sauce 1/4 bunch, flat-leaf parsley, coasrsely chopped DIRECTIONS: Preheat the oven to 375 degrees . In a large bowl, toss the sausage, potatoes, mushrooms, onion, garlic and olive oil; season with salt and pepper. Transfer to a baking sheet and cook, tossing occasionally, for 30 minutes. Add the tomatoes to the sausage and vegetables and stir to coat. Arrange the mixture in an even layer and continue cooking for 30 minutes. Top with the parsley. #tomandmichellenofrills #nofrills #budgetmeals #mealsunder20dollars #haulhard #hauler #sausage #onion #garlic #potato #pc #pcfreefrompork #pcfreefrom #mushrooms #classico

WEEKLY FLYER BUDGET FRIENDLY MEAL ASPARAGUS STUFFED CHICKEN BREAST INGREDIENTS:... 4 large boneless chicken breasts 1 tablespoon lemon zest salt and pepper 12 asparagus stalks trimmed 4 slices mozzarella cheese 1 teaspoon garlic powder 1 teaspoon paprika 1 tablespoon extra virgin olive oil INSTRUCTIONS: Preheat oven to 425F. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through. Season the inside of the chicken breasts with lemon zest, salt, and pepper. Place the chicken on your work surface, lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown. Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165F. Serve with Uncle Bens Fast and Fancy Rice Packs. TOTAL COST : $19.88 #tomandmichellenofrills #nofrills #hauler #haulerverse #88sale #budgetfriendlymeals #mealsunder20dollars #chickenbreast #aspargus #oliveoil #mozzarella #unclebens #rice #gallooliveoil

We're giving away FREE Royale products for a year AND 150,000 PC Optimum Points to you and a local charity of YOUR choice! To enter, let us know which lo...cal organization you think could use a little extra for the haulidays! #24DaysOfHaulidayYays For rules and regulations, visit nofrills.ca/haulidayrules

WEEKLY FLYER BUDGET FRIENDLY MEAL ROAST PORK LOIN WITH SPICY CHICKPEA STEW INGREDIENTS:... 1 - 4 lbs pork loin, 1 tsp ground cumin 1 tsp sweet paprika 1 tsp salt 1 tsp ground black pepper 2 tbsp Margarine or butter 1 small yellow onion, finely diced 2 garlic cloves, minced 1/2 Smoked papeika tsp dried chili flakes cup dry sherry 1 tbsp tomato paste 1 can (400 g / 14 oz) diced tomatoes cup chicken broth 1 cup diced sweet potato 1 can chickpeas, drained and rinsed Chopped fresh parsley INSTRUCTIONS: Preheat the oven to 400F. Pat the pork loin dry. In a small bowl, stir together half the cumin, paprika, salt and pepper, and rub all over the pork. In a large, heavy-bottomed skillet, heat the margarine and sear the pork tenderloin on all sides until well-browned. Transfer to a baking sheet and set aside. 2 whole carrots, peeled and chopped Add the onion to the pan, and sauté until it starts to turn soft and translucent. Add the chopped garlic, and continue cooking until fragrant, about 1-2 minutes longer. Stir in the paprika, chili flakes, salt and pepper, then add the sherry and tomato paste and cook for another 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes, chicken broth , carrots, sweet potato to the pan. Bring the mixture to a boil, then reduce heat to low and simmer for 12-15 minutes. Remove from heat and stir in the chickpeas. Gently rest the pork tenderloin on top of the stew. Roast in preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers an internal temperature of 145F. Transfer the pork to a cutting board, tent loosely with aluminum foil, and set aside to rest for 10 minutes before cutting into slices. Meanwhile, give the stew a stir, and return it to the oven to bake for another 5-10 minutes, or until the sweet potatoes are very soft and the sauce has thickened. Serve with fresh Parsley Garnish ! TOTAL : $ 18.05 #tomandmichellenofrills #nofrills #hauler #haulhard #haulerverse #budgetmeals #mealsunder20dollars #pork #porkloin #chickpeas #tomatoes #sweetpotatoes #carrots #margarine #noname #presidentchoice #becel

WEEKLY FLYER BUDGET FRIENDLY MEAL ROAST BEEF WITH PEPPERS INGREDIENTS:... 1 Beef rump roast or Sirloin Tip round roast (3 pounds) 3 tablespoons vegetable oil 3 cups NoName Beef Broth or equal amount using beef bouillon and hot water 1 tablespoon dried oregano 1 to 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 3 medium bell peppers, julienned 3 tablespoons butter Fresh oregano sprigs, optional DIRECTIONS: In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the beef broth, oregano, garlic, salt and pepper; pour over roast. Cover and bake at 350 for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing. Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. If desired, garnish with fresh oregano sprigs. Serve alongside PC Little Gems roasted Potatoes TOTAL COST $18.97 #tomandmichellenofrills #nofrills #weeklyflyerdeals #budgetfriendlymeals #roastbeef #beefbroth #peppers #bellpeppers #redpeppers #PC #pclittegemspotatoes #garlic #fallmeal #comfortfood #beefrump #beef

Start Your Morning Off Right With A Good Source of Calcium. Varies Varieties currently on sale! But Hurry, sale ends Today !!! #tomandmichellenofrills #nofrills #iiogo #iiogoyogurt #hauler #haulard #yoplait ... #sale #flyerdeals #storedeals See more

Happy Diwali to all our customers celebrating the festival of lights, making a fresh start, and new beginnings !! From Tom & Michelle’s NoFrills #diwali #diwali2020 #celebrationoflight #tomandmichellenofrills #hindu #hinduholiday #newbeginnings #freshstart

The haulers are here and frills don’t stand a chance. Welcome to the Haulerverse #NoFrills #Haulerverse

Mmm Wondering what is Coming??

WEEKLY FLYER BUDGET FRIENDLY MEAL! PORTUGUESE PORK WITH RED PEPPERS Ingredients:... 4 large cloves garlic, peeled 2 pounds pork tenderloin, cut into 1 inch 1 1/2 teaspoons coarse salt 2 red bell peppers, julienned 2 tablespoons olive oil 1 cup cooking white wine 1 tablespoon whole black peppercorns 2 lemons Directions: With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C). Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds. Serve with your favourite rice or potato side dish. TOTAL COST : $ 15.88 #tomandmichellenofrills #nofrills #weeklyflyerbudgetfrindlymeal #mealsunder20dollars #flyerdeals #haulhard #hauler #porktenderloin #redbellpeppers #lemons #gatlic #cookingwine #farmersmarket #noname #weknowlocal

CONGRATULATIONS TO STEPHANIE WHO WON OUR LUCKY CHARMS CONTEST ! She was drawn from the first 100 PC Express orders. She walks away with the very limited Lucky Charms Magical Unicorn Marshmallow Cereal Box and this week’s Budget Friendly Meal Contents for family of 5!... Hope you enjoy your prize ! Thank you to all the participants who tried out our PC Express Service. From: Tom and Michelle’s NoFrills #tomandmichellenofrills #generalmills #luckycharms #luckycharmsmagicalunicorn #contest #contestwinner #weeklybudgetfriendlymeal

WEEKLY FLYER BUDGET FRIENDLY MEAL Creamy Spinach Stuffed Salmon in Garlic Butter INGREDIENTS:... Salmon: 4 skinless salmon fillets salt and pepper to season 2 tablespoons lemon juice 2 tablespoons olive oil divided 1 tablespoon unsalted butter Filling: 4 oz (120 g) NoName cream cheese at room temp 4 oz fresh or frozen spinach thawed 1/4 cup finely grated parmesan cheese 2 teaspoons minced garlic Salt and pepper, to taste Optional Garlic Butter: 1 tablespoon unsalted butter 1 tablespoon minced garlic 1 tablespoon lemon juice DIRECTIONS: Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way. Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper. Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon. For Stove Top: Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets). Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. Transfer to a warm plate to make garlic butter. Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon. Serve with Uncle Bens Bistro Express rice pouches. TOTAL COST: $19.98 #tomandmichellenofrills #nofrills #hauler #haulhard #weeklyflyermeals #budgetfriendlymeals #mealsunder20dollars #salmon #creamcheese #noname #spinach #lemon #unclenbensrice #unclebensbistroexpress #lemons #pcorganics