Wednesday, April 7, 2010

Bargain Meal of the Week 4/7/10: Ragu Gazpacho and Twice Baked Potatoes


It's tim
e 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.

This is a simple meal this week: Ragu Gazpacho and Twice Baked Potatoes with Mushrooms.

Items on sale that can be used in this meal:

Ragu Pasta Sauce, 16- 23 oz, $3.29 BOGO
-.75/2 Ragu Pasta Sauces, Kroger My Magazine
Final Price: $1.27 ea

Idaho Potatoes, 4 ct pk, $1.99

Publix Mushrooms, 8 oz pk, $1.50

Ragu Gazpacho

An immersion blender makes this recipe super quick. It is a hand-held wand with a blade at the end that you place in the soup to puree.
  • 1-1/2 cups Ragu® Old World Style® Traditional Pasta Sauce*
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 2 medium red and/or green bell peppers, finely chopped
  • 1 small onion, finely chopped, rinsed and drained
  • 1 cup water
  • 1/4 cup red wine vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped fresh cilantro
  • 2 tsp. Knorr® Chicken flavor Bouillon
  • 1/2 tsp. hot pepper sauce* or more to taste
  1. Combine all ingredients in large nonaluminum bowl. Season, if desired, with salt and ground black pepper. Process 1 cup soup in blender until smooth, then stir into soup. Cover and refrigerate at least 1 hour.

*Such as Tabasco®.

Also terrific with your favorite Ragu Pasta Sauce.


Twice Baked Potatoes with Mushrooms
By Diana Rattray

Potatoes are baked, stuffed, then baked again to brown.
Cook Time: 60 minutes

Ingredients:
  • 4 large baking potatoes
  • 1/4 cup milk
  • salt and pepper
  • 2 tablespoons butter
  • 4 ounces chopped mushrooms
  • 1 tablespoon butter for brushing
  • chopped chives for topping
Preparation:

Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender. Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. season with salt and pepper.

In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives. Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.

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