Thursday, February 18, 2010

Bargain Meal of the Week 2/18/10

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.

Chicken, Garlic Bread and Broccoli and Cauliflower Salad...Yumm...

Items on sale that can be used in this meal:

Chicken Leg Quarters, 59¢ lb

Cole’s Garlic Bread, 9-17.5 oz, $2.29 BOGO
Free bag w/ 3 proofs of purchase here
-.30/1 Cole’s Product, tearpad

-.50/1 Cole’s product printable
Final Price: .14¢ - .54

Eat Smart Vegetables, 10 or 12 oz, $1.00 (broccoli and cauliflower)

Wish-Bone Dressing, 16 oz, $2.97 BOGO
-$1 off Wish bone Dressing 7 oz + RP 1/31
-.75/1 Wish-Bone dressing printable (reset!)
Final Price: .48 - .73

Oven Fried Cajun Chicken


6 leg thigh quarters

1 cup flour
black pepper
garlic powder

Creole seasoning


cayenne pepper

1/2 cup butter


Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.

In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.

Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.

Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.

Broccoli and Cauliflower Salad


1 head broccoli
1 head cauliflower
kraft buttermilk ranch dressing

  1. Wash and cut up broccoli and cauliflower.
  2. When well drained, cover with Buttermilk Ranch Dressing.
  3. Refrigerate till cold.
  4. Serve cold.

No comments: