Wednesday, February 11, 2009

Fry's Bargain Meal of the Week - sales flyer 2/11 - 2/17/09

I feel very fortunate to be involved with $5 Dinners' new feature, Bargain Meal of the Week. Each week, I will be posting a meal that you can make based upon the items on sale at Phoenix and Tucson area Fry's grocery stores. Meal ideas appear below as well as a list of items on sale that work within each meal. Look below the meal ideas for specific recipes for suggested items.

Meal #1
- meatloaf, steamed asparagus and scalloped potatoes
Items to purchase on sale for this menu
Super Lean Ground Beef - $1.88 per pound (sold in 2 lb. chub) *
Fresh Asparagus - 97 cents per pound

Meal #2
- roast with carrots and potatoes and green salad
Items to purchase on sale for this menu
Boneless Beef Chuck Roast - $1.97 per pound *
Kroger Mini Peeled Carrots - $1.25 for 1 lb. bag
Romaine, Red Leaf or Green Leaf Lettuce - $1 (for green salad) OR
Dole Salad Blends or Kit, 5-13 oz. bag - $2.50

* - consider buying extra of the ground beef (limit 4 packages) or boneless chuck roast (limit 2 packages) to keep in your freezer for future meals

Meal #1 - meatloaf, steamed asparagus and scalloped potatoes

Make Ahead Meatloaf
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 Tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add next five ingredients. Mix well. Add ground beef and mix again. Shape into two meatloaves (shape similar to a football, but flat on one side). Place side by side in a 9 by 13 pan. Bake in a 375 degree oven for 50-60 minutes, checking internal temperature with a meat thermometer.

Depending upon your family size, you can use both meatloaves in one sitting and use any leftovers for meatloaf sandwiches. Or, if you have a smaller family size, use one meatloaf for dinner and freeze the second for a future meal!

Scallopped Potatoes
Use your favorite homemade or boxed recipe. Or, try this great recipe from

Meal #2 - roast with carrots and potatoes and green salad

Roast with Potatoes and Carrots
I have two favorite ways to cook roast with vegetables.

The first is to use a Reynold's roasting bag and just follow the instructions within the package. You can actually purchase a box of roasting bags and check the instructions while in-store to make sure you have all ingredients on hand to make your meal. The roasting bags make a very moist and delicious roast every time with minimal effort!

My second choice for cooking a roast is to layer all the ingredients - vegetables first (one onion, cut into chunks, a bag of baby carrots and a few potatoes, cut into chunks), then meat on top - in my large crock pot slow cooker. I set the dial to low and let it cook ALL DAY on low. It makes my home smell wonderful and is another great, easy way to make dinner. I will even go so far as to use the meat drippings from the crock pot to make gravy on a good day! :)

Thanks for stopping by! Be sure to tune back in each week for meal updates!

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