Grocery Store Bargains

OK, thought I'd start a thread of what the best sale items are.  I know some of us are struggling financially and need to get the most bang for our buck.  Grocery store ads go from Wednesday to Tuesday so post what's a good deal in your neighborhood so we can all go shopping.

Tom Thumb:
Pork Loin Rib Half: .97/lb

London Broil: $1.99/lb.  (This is one of my favorites.  It's lean beef and very high in protein.  Just cook on the grill or under the broiler until medium rare and slice).

Chicken drumsticks, thighs or leg quaters: .99/lb

Extra Large Cooked Shrimp: $5.99/lb

80/20 Ground Beef $1.49 (Fri, Sat, Sun ONLY).

Kroger:
Split chicken breasts: .99/lb

Angus Ground Chuck hamburger meat: $1.99/lb

Chicken drumsticks or thighs: .99/lb

Assorted Pork Chops $1.99/lb

Round Tip Roast: $2.99/lb

Raw Gulf Shrimp (16-20) $5.99/lb.


Albertson's:

Boneless Skinless Chicken Breasts: $1.69/lb

Rump Roast: $2.99/lb

Mahi Mahi Fillets: $2.99/lb

 

 

thanks Hon!  I was going to do the same thing.  I only have Albertsons here.  I will add stuff as I find it too.

HEB has T-bones for 3.77

Dang I need a HEB!!!!

Kroger has the 2lb block of cheese for $4.99.

We probably use 6-8 lbs a week in my house.

Steph, this is wonderful.  thanks for posting!!

Need more details on cooking the London Broil.  Mine is always so dry I just stopped buying it.  What heat setting, how long, do you marinate? 

Works great in a crock pot, or pressure cook if you have one of those (but don't add any seasoning).   I absolutely LOVE to pressure cook meat now!

I usually don't marinate mine at all but if I do, I use fat free zesty italian dressing (walmart's store brand) for 1-2 hours.  I grill mine on a hot grill (like a steak****il it's medium rare.  Let it rest 5 minutes then slice it thin.  I munch on it all week long.  If you don't have a grill, use your broiler pan in the oven.  The key is to sear the outside while keeping the inside moist and juicy.  I wouldn't suggest this method if you like well done meat.

I just got back from TT where I bought 4 of them.  One is so huge I'll cut it into two before freezing it.  They also let me buy the hamburger meat for Friday's sale price.  I LOVE my Tom Thumb butchers!!  I got some awesome HUGE shrimp for dinner tonight, can't wait.

John has a way of cooking steaks inside (Which I USED to vehemently oppose until I tried it) that is wonderful. He takes a heavy duty (He uses cast iron) oven proof pan. put a little EVOO in the bottom and get the pan hot over medium heat. Put the steak in after the pan gets hot (this will give you the sear you need and will keep the steak from coming out grey and dry) and do 5 minutes on each side. Then he puts it in the oven for 5 minutes takes it out and it rests for 5 minutes. Remember to take the steak out of the pan or it will keep cooking. This comes out medium. If you like it a little less done I would shave a min or two off of each step but it comes out sooo tender and juicy.

Another trick we have learned is that when we buy bulk meat we season it before we vacuum seal and freeze it. Then as it thaws it will marinate.

Michelle, which vacuum sealer do you have?  I've been looking into them and would love to hear your opinion.

On the steak subject, we just bought a new grill with a "sear" burner- talk about awesome!  Also for medium rare roast beef-I preheat the oven to 500 degrees (yes, really) for about 15 minutes then put my rump roast in at 6 min per pound (so roughly 18 minutes for a 3 lb roast), then turn the oven off and let it sit for 1-2 hours.  Don't open the door.  What this does is sears the outside but slowly cooks the inside to a nice medium rare.  5min/lb for rare, 6 min/lb for med. rare and 7min lb for medium.  I rub salt and pepper in the roast before I put it in the oven.  Don't add any water or anything to the pan.