Publix is running some GREAT sales on meat this week – now is the perfect time to buy extra and build up your freezer supply.

Thanks also to Michelle at iheartpublix. Check out her website for all the coupon match-ups for the entire sales flier this week.

WHAT TO BUY

Grocery:

• 2 Doritos Tortilla Chips – BOGO $3.99
• 2 Stacy’s Pita Chips – 2/$4 – Use two $1/1 coupons from 1/24/10 SmartSource
• 2 Kellogg’s Special K Cereal – BOGO $4.07 – Use $1/2 coupon from 1/3/10 Red Plum
• 2 Thomas’ English Muffins – BOGO $2.99
• 2 Arnold Select Rolls (one hot dog, one sandwich) – BOGO $2.99
• Can of corn – around $1
• Can of diced tomatoes – around $1.50
• Plain Rice (small bag) – around $1.50

Refrigerated:

• 2 Smithfield Naturally Hickory Smoked Bacon – BOGO $4.19 – Use two $.55/1 PRINTABLE coupons
• 2 Yoplait Yogurt 6 pk. 4 oz Cups – BOGO $2.85 – Use $.80/2 PRINTABLE coupon *Note: Coupon may not apply to all varieties
• 2 Kraft Shredded Cheese (cheddar) – 2/$4 – Use $1/2 PRINTABLE coupon
• 2 Ball Park Beef Franks – BOGO $4.19
• Gallon of Publix Milk – $3.19
• Dozen Eggs – around $2

Frozen:

• 2 Edy’s Ice Cream – BOGO $5.29

Produce:

• 4 Publix Cut and Peeled Baby Carrots – 4/$5
• Idaho Potatoes 5 lb. Bag – $2.49
• Broccoli (organic) – $1.99
• Florida Strawberries – $2.99
• 2 Publix Salad Blends – 2/$4
• 2 Hass Avocados – 2/$1
• Onion – around $1
• Tomato – around $1

Meat:

• Pork Spareribs (4 lbs.) – $1.59 a pound
• Split Chicken Breasts (2 lbs.) – $1.59 a pound
• Publix Fresh Ground Turkey (1 1/2 lbs.) – $1.99 a pound
• Boston Butt Roast (3 lbs.) – $1.59 a pound
• Ground Chuck (1 1/2 lbs.) – $2.29 a pound
• Chuck Pot Roast (3 lbs.) – $2.99 a pound

Deli:

• 2 Publix Extra Thin-Sliced Meats (one ham, one turkey) 9 oz. Tub – 2/$6
• Original Recipe Dinner Rolls – $1.99 Slice them and use as buns for hamburgers

WHAT TO MAKE

Breakfast:

• Egg n’ Muffins – Place scrambled or “moon” egg inside toasted english muffin
• Cereal w/ Milk
• Hearty Omelets w/ Bacon – Fill omelets with thinly sliced onion and ham, and some shredded cheese. Serve w/ a side of bacon.
• Yogurt Topped w/ Cereal or Fruit

Lunch:

• Ham and Turkey Hoagies w/ Garden Salad
• Hot Dogs w/ Doritos
• Hot Pulled Pork Sandwiches – Made with leftover pork from dinner

Dinner:

• Spare Ribs w/ Steamed Carrots – Rinse ribs and pat dry. Mix together 1 cup BBQ sauce, 1/2 cup water, 1 TBS vinegar and 1 TBS honey – set aside. Place ribs in a 9 x 13 pan (or one large enough to fit them) and pour BBQ mixture on top. Use tongs to flip ribs over and coat underside with sauce. Flip back, then cover pan tightly with foil. Cook in 300 degree oven 2 to 4 hours or until ribs are fully cooked. (Flip ribs once throughout cook time). Serve with steamed carrots.
• Homemade Pot Roast – Rinse roast and pat dry. Place in crock pot with 1 cup water. Sprinkle with salt and pepper. Add peeled potatoes (cut into large pieces) on top of roast, then top with baby carrots. Cover and cook on high heat 6 – 8 hours or until roast is fully cooked. *Note: Vegetables can be added halfway through cooking – for me, it’s easier to just add everything in the beginning.
• Slow-Cooked Pork Roast w/ Baked Potato – Rinse roast and pat dry. Place in crock pot with 1 cup water. Pour 1/2 cup BBQ sauce on top, along with 1/2 tsp. garlic powder, 1/4 tsp. salt and 1/4 tsp. pepper. Cover and cook on high 8 hours or until pork is so tender it pulls apart easily. Serve with a baked potato.
• Mini Burgers w/ “Fries” – Use dinner rolls to make “tiny” hamburgers. Top burgers with slices of onion, tomato and avocado. For “fries”: Carefully cut one package of baby carrots in half lengthwise. Toss carrots with 2 TBS olive oil. Sprinkle with 1 tsp salt and 1/4 tsp pepper and toss again. Lay carrots in single layer on cookie sheet (like you would fries) and cook in 400 degree oven for at least 25 minutes. “Fries” are done when carrots are lightly golden brown and slightly crisp. *Notes: The last two times I made these “fries” for my kids they ate every bite on their plate and wanted more.
• Asian Chicken w/ Broccoli – Prepare/clean chicken as needed. In small bowl, combine 1 T chopped garlic, 1 T molasses, 2 T brown sugar and 1 T soy sauce – set aside. Heat stovetop pan to medium heat. When hot, add chicken, turning over after a minute or so when golden brown “crust” begins to form. Flip chicken back, then lower heat to simmer and add sauce mixture. Simmer for 40 minutes or until chicken is thoroughly cooked. Serve with steamed broccoli.
• Turkey Casserole – *Note: I have never tried this before, but am going to this week. Brown turkey and drain. In casserole dish, place half of the turkey on the bottom, then layer (in order ), 1/2 cup rice, 1/2 can of corn (drained), 1/2 can diced tomatoes (drained), 1/8 cup chopped onion. Sprinkle with 1/2 tsp garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper. Repeat layers with remaining ingredients, then top with cheddar cheese. Bake covered in 350 degrees oven for 30 minutes, then uncover and bake 10 minutes more, or until cheese is lightly browned.
• This leaves you one night of leftovers or eating elsewhere with family and friends.

Snacks:

• Fruit/Vegetables
• Pita Chips
• Doritos
• Ice Cream

Total Spent: $99.02 (before taxes)
$3.54 per person/per day (based on a family of four)

Note: I am not a dietician – consult your doctor to determine what you and your family’s nutritional needs may be.

This entry was posted on Wednesday, February 3rd, 2010 at 2:24 pm and is filed under Weekly Deals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.