Friday, January 8, 2010

Bargain Meal of the Week


It's time for another week of Bargain Meals! Erin over at $5 Dinners (a great read!) is hosting a gathering of bloggers all over the internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every week for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.

Items on sale that can be used in this meal:
Peter Pan Peanut Butter, Assorted Varieties, 13 or 16.3 oz jar, BOGO $2.47

-B2G1 Peter Pan (16.3 oz or +) – All You, January 2010
Final Price: .82 ea


Valley Fresh White Chicken in Water, 97% Fat Free, 12.5 oz can, $3.49 BOGO

-$.75/3 Valley Fresh Peelie
Final Price: 1.50 ea


Ronzoni Healthy Harvest Pasta, Selected Varieties, 12 to 16 oz box, BOGO $1.79

-$1/2 Healthy Harvest
PRINT (Just a tip for the locals - at the Nashville Farmer's Market there is an international food store that sells large chunks of fresh ginger super cheap if you can't find it at Publix.)

Linguine with Chicken and Peanut Sauce


Ingredients:


  • 8 ounces dry linguine or spaghetti 1 (14 1/2-ounce)
  • can chicken broth
  • 2 tablespoons dry white wine or water
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/8 to 1/4 teaspoon ground red pepper (cayenne)
  • 1/2 cup peanut butter
  • 2 cans chunk chicken, 12.5 oz, drained
  • 1 tablespoon vegetable oil
  • 1 medium onion, halved lengthwise and thinly sliced
  • 2 garlic cloves, finely minced
  • 1 teaspoon grated fresh ginger
  • 2 green onions, sliced

Directions:


Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.


For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper. Stir in peanut butter until smooth. Set aside.


In a wok or large skillet heat the oil over medium-high heat. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2 to 3 minutes or until onion is crisp-tender. Remove onion mixture from wok.


Add the chicken to the wok. Stir-fry until heated. Push the chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return onion mixture to wok; stir all ingredients together.

Arrange pasta on individual plates or a serving platter. Spoon the chicken mixture over pasta. Sprinkle with green onions.

1 comment:

Connie in Athens, AL said...

I didn't see your post, but THANK YOU for starting up your meal postings again. Yes, I DID miss them and I'm sure others did too. I send alot of people to Erin's blog and subsequently to yours (as alot of people I know are now shopping with coupons at our local Publix). THANK YOU THANK YOU THANK YOU!!! :-)