Hey, I noticed on Publix Penny Pinchers site,
she has posted about why a menu plan is important....if you read my post about the $30.00 lesson I learned (went to dentist, didn't plan.....Take out $30.00!!! we have food here!)why I think this is important also....if I know before hand what to take out of freezer or I can "prep", I am not running around last minute trying to figure out what to do....and you are less likely to just "GRAB TAKE OUT!!!" We usually ffed our family of 5 here at home way under $5.00 total!!! for supper......take out for 5 averages $30.00 (I spend that for a weeks trip at the store!!!)and it also helps me figure out how I am going to use 18 jars of RAGU!!! with out having it every night....we have spaced that Ragu out since November....I still have 6 left and I hace given away alot...
Here are some GREAT recipes that tie in with sale items!! I am planning on doing some of the chicken recipes! Remember whole chickens are .99lb. at Winn Dixie (stock up price) and we can get 2 meals out of one chicken!! Family of 5 go ahead and say ADULTS.....Usually when I cook a whole chicken, the first night we eat as roasted....then I take all the meat I can off the bones and use as chicken pot pies or chicken casseroles.....and with ALL that cheap broth!!!! WOOOOHOOO! I am like Publix Penny Pincher, I don't use the broth from the chicken....to fatty or something...and like I said usually we roast them first... I have done 2 at a time before, and put in freezer!!
Roast Sticky Chicken
REALLY TASTE LIKE DELI rotisserie chicken!!! Put rub on the night before, stick in frig will take 5 hours to cook the next day BUT OHHH SO WORTH IT, the flavor gets all the way through, and it is really moist NOT DRY AT ALL very very delicious!
10 MinCook Time:
5 Hrs Ready In:
9 Hrs 10 Min
Original Recipe Yield 2 whole (4 pound) chickens
4 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 2 onions, quartered 2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
found at allrecipes.com
Or I am going to try her crock pot way!!! Here
This will make a great deal with the sale at Winn Dixie on Chicken.....NOOOO we will not be eating chicken every night this week....I will buy alot of chickens...and freeze....save recipes for during the course of the next few weeks!! I used to only buy chicken breast.....then with budget....swapped to drumsticks....(WE WILL NOT EAT THIGHS!!) But then I did the whole chicken, we love the recipe I posted up top, and like I said I can get 2 meals out of 1 so we really are coming out cheaper this way....And I have cooked chicken in the freezer for some really fast meals!!!