Harris Teeter deals for 12-5-07 thru 12-11-07: remember they double up to .99
** Note that if they are out of something, get a raincheck- they are good forever at Teeter and note that several Teeter are accepting recently expired coupons
**Note in the frozen foods section there is a cutout penguin that has tearpad coupons- there are several good ones to get like the Kraft cheese, superpretzel, Sara Lee pie/cheesecakes, International Delight liq coffee creamer, Picsweet vegs
Broccoli 2.49 BOGO-
Cauliflower 2.99 BOGO
Red or White onions .99 lb
note the fresh breads for mark down loaves, rolls
Chuck roast 3.99 lb BOGO- have to buy 2 pkgs, not ringing up at half price
Chuck steak 4.49 lb BOGO- have to buy 2 pkgs, not ringing up at half price
Harris Teeter shredded cheese 2.99 BOGO
Nestle ready to bake cookies 3.59 BOGO .50/1 penquin tearpad coupon=.80 each
Skippy 18 oz. 2.29 BOGO-.60/1= FREE with .06 overage
Skippy is a good money maker if you still have 75c/1 coupons= FREE with .36 overage
PopSecret 4.59 BOGO(2.30) -.40/1=1.50 box, Deal can get better on smaller pkgs
Mt. Olive dill relish reg. 1.99 BOGO–.50/1= FREE
Arnold bread is 3.59 BOGO (1.80) - .75/1=.30 loaf
Mahatma rice mixes – long grain saffron yellow seasonings – 50c = FREE after 50c/2
Minute white rice 2/3-.40/1=.70 box
Lipton rice or pasta sides 5/5-.60/2-.40 ea
Rothbury crutons 1.29 BOGO
Ortega refried beans 5/5-1.00/2=.50 ea
Muellers spaghetti 5/4 (.80 ea)-.55 whole grain=FREE
Ronzoni Smart Taste 3/4 (1.33)-1.00/1=.33 box
Ragu sauce 3/5 (1.66 ea)-
Hunts Fire Roasted tomatoes 5/5-.25/1=.50 ea
Progresso soups 2.39 BOGO (1.20)-.25/1=.70 ea
Chex cereals 3/7 (2.33 ea)-1.00/2=1.83 box, buy in 2' for coupon, ok deal
Kellogg's Frosted Flakes & Raisin Bran 3.69 & 3.49 BOGO-
Life cereal Vanilla Yogurt Crunch, Choc Oat Crunch 2.04 (was 4.19)-1.00/2=1.54 box
Ghirardelli Brownie mix 2/4-.50/1=1.00 box
Jose Ole Sizzling Chix Fajitas 7.75 BOGO(3.88 ea)-1.00/1=2.88
Marcel toilet paper 1.69 BOGO
Charmin 24 roll pack 4.97-.25/1=4.47 (was almost 10.00)
Arm & Hammer dryer sheets 100 ct 3.69 BOGO
Harris Teeter dryer sheets 80 ct 2.99 BOGO
This week's e-vic offer-Save $3.00 off HT Traders Salsa 16oz #.60-3.00=.69 jar - Any Variety & this will automatically come off when purchased- there is no coupon and it is only good for one jar.
Deal: use the $2.00 off $5.00 in produce from Food Lion to make produce cheaper
Lowes Foods deals for 12-05-07 thru 12-11-07: remember they double up to .99
** note that if Lowes is out of something and you get a raincheck, it will be good for 30 days only
** note that the same Penguin board is in the frozen foods section as Harris Teeter
California navel oranges 4lb bag 4.99 BOGO (2.49 ea)
Dole bag salad 2.99 BOGO (1.49) -.50/1=.49 ea
grape tomatoes pint 3.49 BOGO (1.74 ea)
mushrooms 8 oz 2/4-
baking potatoes .69 lb
always check for their bagged ripe bananas at .29 lb- sometimes they are yellow and great
bone-in pork chops 2.99 lb
Contessa shrimp 4.49 BOGO-1.50/2=1.50 bag, 6.99 BOGO- 1.50/1=2.75 ea
split chicken breast w/bone .99 lb
Ken's 16 oz salad dressing 2.75 BOGO(1.38 ea)-
Lowes black olives 1.19
Reese brand black olives .99
Lowes green olives 1.50
Swanson broth 5/3-.25/1=.10
Campbells chunky/select soups 2/3-.50/4 or .40/2=4/5.00 or 2/2.20
Minute white rice 2/3-.40/1=.70
Success whole grain rice 5/5-1.00/2=.50 ea
Uncle Ben's .99- go to uncle ben's website and get IP for .75/1=FREE
Post cereal (honeycomb3.29,bran 3.15,bunches of oats 3.25) BOGO
Kelloggs fruit snacks 2/4-.50/1=1.00 box
Norhtwoods pancake syrup 1.79-.75/1 hangtag= .29 bottle
Lowes marshmallows 1.19 BOGO (.60 ea) GREAT DEAL for Christmas casseroles
Lowes Foods bath tissue 2.69 BOGO
Country Crock butter tub 1.29-.65/2 penguin board coupon=buy 2 and 1.28 or .64 ea
JL Kraft spreadable cheeses 2.99 BOGO-.75/1=FREE
Pet ice cream 4.99 BOGO (2.49 ea)- it tastes good- I buy it when have a
coupon
Sara Lee simple sweets pies 2/4-.75/1=.50 ea or penguin board 1.00/1=1.00 ea
Lays potato chips 3.49 BOGO
They pulled the Sara Lee deal that provided overage. I still think that it is a deal at .50 or 1.00 a pie depending on what coupon you have.
Food Lion deals 12-5-07 thru 12-11-07: remember they do not double:
Whole Fryers .69 lb
Whole fryers cut up .89 lb
mushrooms 8 oz 1.49
red seedless grapes 1.99 lb
Doritos 3.49 BOGO
Quaker granola bars 2/4-1.00/2 or .75/1=1.00 or 1.25 box
Possible meals from deals:
Crock roast with potatoes
Mexican Roast Chicken with Salsa
Pan seared pork chops
Saucy Parmesan Chicken
Chicken pot pie
Mexican Manicotti (from last week's sale of ground beef)
French toast
Crock roast with potatoes:
This recipe I totally wing it but we love it. Take your crock pot out. Wash, peel, cut into thick slices or wedges about 1 pound of potatoes and put in bottom of crock pot. Cut 2 med onions into wedges and put over potatoes. You can add other vegs like carrots or celery too but I usually get stuck eating these at our picky house so......Place 1-1.5 lb roast into crock pot. I dump cans of diced tomatoes on top of roast and low cook for approx 6 hours. Add salt and pepper. I have also added galic powder if my diced tomatoes were italian. I serve in bowls with biscuits or rolls and a salad and sliced mushrooms that have been sauteed in butter. I have used leftovers to make a fake french dip or pulled sandwiches the next day.
Mexican Roast Chicken with Salsa:
1 (5 or 6 lb) chicken to roast
2 tsp chili powder (the cheapest place to get spices is Walmar-sorry)
2 tsp cumin
2 tsp garlic salt
3/4 cup each sliced black ripe pitted olives and pimento-stuffed manzanilla olives
1 (11 oz) jar chunky salsa
1/3 cup chopped fresh cilantro
Heat oven to 375 degrees. Coat chickent with cooking spray; sprinkle evenly with chili powder, cumin and garlic salt. Place on a rack in a shallow roasting pan (although I did not have one the first time I made this and it was fine in a large pan). Roast 1hour 45 min to 2 hours or until internal temp of breast is 170 degrees. Meanwhile, combine olives, salsa and cilantro and refrigerate until ready to use. Reserve 2/3 cup olive salsa for later. Remove chicken from oven and transfer to a carving board. Tent with foil; let stand 5 to 10 minutes before slicing. Serve chicken with salsa. I have also served with refried beans, salad, mexican rice and for the kid flour tortillas with melted cheese.
Pan seared pork chops:
4 boneless pork chops ( I used bone-in and just watched my initial cooking time for doneness)
1 clove garlic, cut in half
1/2 tsp sea salt or kosher salt
1/2 tsp ground pepper
1 tbsp plus 2 tsp butter, divided
1 tbsp olive oil
3/4 cup chicken broth
2 sprigs thyme (my cheap self used dried thyme and it was fine as a "dash")
1 clove garlic
2 tbsp chopped parsley
Pat any excess moisture from the surface of the pork chop. Rub both sides of the chops with the cut garlic. Season both sides with salt and pepper. Heat 2 tablesppon butter and oil in a large, heavy skillet ove med-high heat. Add the pork chops and sear 3 to 4 minutes per side unti browned (It took me longer with bone-in and just watch to make sure not raw still). Remove pork shops to a plate and cover to keep them warm. Pour off excess fat. Add the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Add the thye and the crushed garlic clove. Bring the sauce to a simmer and cook until reduced to 1/2 cup, about 2 minutes. Add the chops back to the pan and cook 1 to 2 minutes to finish cooking. Remove the chops from the skillet. Remove the garlic and thyme (if used sprigs). Add the remianing 2 tsp butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon the sauce over the chops. Sprinkle with parsley and serve. Total time should be around 30 minutes. Serve with mashed potatoes (from 2 weeks ago sales) or rice, steamed vegs or cheesy cauliflower....
Easy Cheesy Cauliflower:
1 head cauliflower
1/2 cup water
1/2 cup mayo
1 tbsp dijon mustard
1/2 cup shredded cheddar cheese
Cut cauliflower into 8 to 12 large pieces, discarding core. Place in microwaveable dish. Add water and cover. Micro on high for 10 min, drain. Return cauliflower to casserole dish. Mix mayo and mustard and spread over cauliflower. Sprinkle with cheese. Micro on high 1 to 2 min or until cheese is melted.
Saucy Parmesan Chicken:
4 small boneless skinless chicken breast halves (1 lb)
1/4 cup Italian or Zesty Italian dressing
1/4 cup grated parmesan cheese
Place all ingredients in a large freezer zip-loc bag. Seal and turn bag over several times to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap. Refrigerate 30 minutes to marinate. Preheat to 425. Remove chicken from marinate, discard bag and marinade. Arrange on foil covered baking sheet and bake 20 minutes or until cooked through. Can serve alone or with noodles. Serve with any veg or bread.
Chickent Pot Pie:
2 burrito-sized flour tortillas
1 10oz can condensed cream of mushroom soup
2 cups cooked chicken (leftovers)
1 16 oz pkg frozen vegs for soup, thawed and drained
1 4iz can chopped mild green chilies
1/3 cup chopped fresh cilantro
Heat oven to 375. Line the bottom of a 9-inch pie plate with 1 warmed tortilla. Warm a tortilla-roll them in a damp paper towel and micro on high for about 20 seconds. In a large bowl, mix soup, chicken, and vegs, chilies and cilantro. Spoon into lined pie plate. Top with the other warmed tortilla. Coat with cooking spray. Cover with foil and bake 25 more minutes or until top is golden and filling is hot. Cut into 6 wedges and serve immed. I would serve with refried beans and salad.
Mexican Manicotti
1 lb lean ground beef
1 can 16 oz refried beans
2.5 tsp chilli powder
1.5 tsp dried oregano
1 pkg 8 oz manicotti shells
2.5 cups water
1 jar 16 oz picante sauce
2 cups 16 oz sour cream
1 cup shredded Monterey Jack or Mexican blend cheese
1/4 cup sliced green onions
Sliced ripe olives, optional
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange into a greased 13 x 9 in. baking dish. Combine water and picante sauce, pour over shells. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 1 hour. Uncover, spoon sour crean over the top. Sprinkle with the cheese, onions, and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.
French Toast
1 loaf french bread
6 eggs
1.5 cups milk
4 tbsp granulated sugar, divided
1 tsp vanilla
1/8 tsp salt
Ground cinnamon (optional)
Spray 9 x 13 baking dish with cooking spray. Cut bread into 1 inch slices and arrange closely in a single layer in dish. In a bowl, beat eggs and whisk in milk, 3 tbsp sugar, vanilla and salt. Pour over the bread. Cover and refrigerate at least 1 hour or overnight.
Preheat to 400. Sprinkle bread with cinnamon if desired. Bake, uncovered, 30 minutes or until golden brown.
Peanut Butter Popcorn Bars:
10 cups popped popcorn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
Place popcorn in a large bowl; set aside. In a saucepan over med heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat. Stir in peanut butter and vanilla, mix well. Pour over popcorn and mix until well coated. Press into a buttered 13 x 9-in pan. Cool slightly before cutting.
Mint Thins:
1 pkg (8 squares) Baker's semi-sweet chocolate
1/4 tsp peppermint extract
1 sleeve Ritz or Keebler crackers (35 crackers)
1 peppermint candy can (6 in) crushed
Micro choc in small bowl as directed on pkg. Stir until completely melted. Blend in extract. Dip crackers in melted choc, completely coating the crackers. Carefully scrape off excess choc. Place on wax paper-covered baking sheets and sprinkle with crushed candy. Refrigerate 30 minutes or until choc is firm.
Can try with peanut butter instead of peppermint by omitting the extract and spreading a thin layer of PB on and then dipping in choc.
