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What’s for Dinner Wednesday

May 20, 2009

GOT JUST $10 BUCKS  

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Well another week of how to cook like Rachel Ray using what’s on sale!!! 

This week at Kroger take advantage of the free frozen veggies, cheap turkey hill tea and….

Summer Smokin’ Sloppy JoessummerSmokinSloppyJoes_250

 

Rob Hagen

 

 

 

At Kroger…. find the following deals

Corn for just 29¢

Kroger Ground round $3.19

Onions 10 Lbs for $10 ( I will share my family favorite onion soup to use up the rest of these)

Kraft BBQ sauce FREE check out the rest of the super deals on our Kroger rock bottom price list

From Every Day with Rachael Ray
June/July 2009

SERVES 4
Prep Time: 10 min
Cook Time: 20 min

Ingredients

 

 

1 tablespoon vegetable oil

 

 

1 onion, finely chopped

 

 

1 rib celery, finely chopped

 

 

1 clove garlic, finely chopped

 

 

1 teaspoon sweet smoked paprika

 

 

1 pound ground beef

 

 

One 8-ounce can tomato sauce

 

 

1/3 cup hickory-flavored barbecue sauce

 

 

2 large ears corn, kernels scraped off

 

 

8 potato rolls, toasted

 

 

 1. In a large skillet, heat the oil over medium heat. Add the onion, celery and garlic and cook until softened, about 5 minutes; stir in the paprika. Add the beef and cook, breaking up the meat, until cooked through, about 5 minutes. Stir in the tomato sauce and barbecue sauce and cook, stirring occasionally, for 5 minutes. Add the corn and cook until thickened, 3 to 4 minutes. Divide the mixture among the 4 rolls. 

TIP- The is a great recipe to freeze…. cook once make a couple of meals.. save TIME and Money!

How can you Rachel Ray at Harris Teeter—

Roasted Tomatoes with Shrimp-and-Garlic-Bread Stuffing

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Ingredients
 
  5 ounces frozen garlic bread

 

  8 plum tomatoes, halved lengthwise

 

  1/4 cup plus 1 tablespoon extra-virgin olive oil

 

  Salt and pepper

 

  2 tablespoons chopped fresh basil

 

  1/2 onion, finely chopped

 

  2 cloves garlic, finely chopped

 

  1/3 pound frozen cooked bay shrimp, thawed and coarsely chopped

 

  1/4 cup grated asiago cheese

 

 

 

Harris Teeter finds-

EZ Peel White Shrimp just $3.99 LB

Hot House bunch of tomatoes $2.49 LB

Onions just 99¢ LB

Texas Toast- Use -.50¢ coupon (will double) makes it $1.00

 

 1. Preheat the oven to 425°. Arrange the garlic bread on a baking sheet and bake until toasted; let cool.
2. Meanwhile, scoop out the tomato flesh and seeds and coarsely chop; transfer to a small bowl. In a large bowl, toss the tomato halves with 3 tablespoons olive oil; season with salt and pepper. Arrange cut side up on a foil-lined baking sheet, sprinkle with 1 tablespoon basil and bake for 30 minutes.
3. Meanwhile, cut the garlic bread into cubes. Using a food processor, process into crumbs; transfer to a medium bowl.
4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened; season with salt and pepper. Add the tomato flesh and cook until most of the liquid is absorbed, about 3 minutes. Add the shrimp and cook, stirring often, until heated through. Add to the garlic breadcrumbs and stir in the remaining 1 tablespoon basil.
5. Preheat the broiler. Divide the shrimp mixture among the roasted tomato halves and top with the cheese. Broil until the cheese is melted, about 2 minutes.

Here are some more Yummy Rachel Ray meals More $10 Meals

Here is my famous, in my own mind… French Onion soup so you can use all those onions you get a Kroger..

The Best French Onion Soup

Serves 6

For the best taste I make the soup a day  in advance.  I usually have my husband cut the onions (I have an awful time with onions) on Saturday and I make the soup on Saturday but I serve it  Monday night. You can be prepared the onions and leave them in the refrigerator for up to 3 days.
Ingredients:

Soup

  • 3 tablespoons unsalted butter 
  • 6 large Vidalia onions (about 4 pounds), diced
  • pinch of Table salt
  • 1/2 cup dry sherry or red wine works 
  • 4 cups low-sodium chicken broth (you can use bouillon cubes) 
  • 2 cups beef broth 
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper

– 1/2 lb of cheese your choice I like fresh mozerella

 

Directions:

For the soup:

  1. On the stove top cook the onions until they are clear and begin to brown
  2. Place them in a soup pot with the ingredients listed above
  3. Cook on low for an hour or longer

** To make it special I have the soup crocks that I place stale french bread in the bottom. I put the soup in and layer it with cheese. I put them in the oven at 350 degrees for 10-15 minutes until the cheese is cooked… serve.

TIP-Make a bunch of soup let it cool place 6 cups in a freezer bag and freeze it flat for another time. (makes a great gift for a new mom)

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