Now that you've scanned the grocery ads (and, hopefully the Shop Cheap blog), it's time to start planning your meals. Researcher Sheila Kern did some digging and came up with three recommendations for you.
In addition, we are providing a link to the Raley's Dijon Herb Cross Rib Roast recipe featured in their Wednesday ad for the Family Meal Deal (buy a Cross Rib roast and get three sides free. Here's the link: http://www.raleys.com/apps/recipes/recipe.jsp?recipeid=275063
Tri tip is on sale at Safeway ($2.99 a pound) and SaveMart ($2.77 a pound). In addition, this recipe calls for green bell pepper (99-cents a pound at Safeway) and red potatoes ($2.49 for a bag up to 2 pounds) at Raley's.
Beef Tri-Tip with Rosemary-Garlic Vegetables
From: Tyson Foods Recipes
Ingredients
1 beef tri-tip roast, (1 1/2 to 2 lb.)
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
12 small red potatoes, halved
2 medium bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges
Cooking Instructions
1. Preheat oven to 425°F. Wash hands. Combine garlic, rosemary, salt and pepper; press half onto beef. Wash hands. Combine remaining seasoning with oil and vegetables in large bowl; toss.
2. Place beef on rack in shallow roasting pan. Add vegetables to pan. Roast, uncovered, 30 to 40 minutes for medium rare (internal temp 135°F) or 40 to 45 minutes for medium doneness (internal temp 150°F).
3. Transfer beef to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F.)
4. Increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.
Eggplant isn't the most popular vegetable, but it's on sale this week so give it a try. At 99-cents each at Safeway, this recipe is both inexpensive and easy.
Neapolitan Eggplant Parmesan
From Food Network
c, 2006, Robin Miller, All rights reserved
Ingredients:
Roasted eggplant slices
Spicy pasta sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves
Directions:
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with fresh basil before serving.
All desserts don't have to be chocolate. This poached pineapple recipe makes a great fall dessert and if you head over to a Safeway store on Saturday or Sunday, you can pick up a whole pineapple for $1.99. If you are closer to SaveMart, whole pineapple is $1 more, or $2.99.
Fresh Pineapple Poached in Cinnamon Syrup
Bon Appetit | June 2000
Yield: Makes 6 to 8 servings
Ingredients
1 1/2 cups water
3/4 cup sugar
3 cinnamon sticks, broken in half
3 1/4-inch-thick slices peeled fresh ginger
1 1/4-inch-thick slice fresh lemon
1 large pineapple (about 4 1/2 pounds), peeled, cut lengthwise into 8 wedges, cored, cut crosswise into 3/4-inch-thick pieces
Preparation
Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
