Friday, May 24, 2013
Another week without any great bargains in either protein or veggies. Sigh. Lots of chicken and eggs again this month. Here's the best of what's out there this week.
boneless pork loin hald - $1.77/lb
pork spareribs - $1.47/lb
whole pork shoulder - $1.59/lb
assorted cheeses - $1.99/ pack, 6 - 8 oz each
cream cheese - $1.00/8 oz
sour cream - $1.00/8 oz
green beans - 99 cents/lb
tomatoes-on-the-vine - $1.99/lb
whole seedless watermelon - $3.97/lb (about 10-12 lbs each)
salad dressings - $1.50 each, 12 -16 oz each
country style pork ribs (from the loin) - $1.99/lb
pork shoulder steaks - $1.99/lb
pork spareribs - $1.79/lb
western style pork ribs (from the shoulder) - $1.79/lb
assorted cheeses (6-8 oz each) - $2.00
ricotta - $3.50/30 oz
mushrooms - $1.67/8 oz
"ripe" tomatoes - $1.69/lb
watermelon, half or quarter - 59 cents/lb
whole seedless watermelon (10-12 lbs) - $3.99 each
salad dressings (12-16 oz) - $1.88 each
frozen broccoli spears - 85 cents/lb
strawberries - 99 cents per lb
sweet onions - 99 cents/2lbs (cheaper than the yellow onions!)
dill pickle chips - $1.69/32 oz
dill pickle spears - $1.69/24 oz
steak sauce (A-1 knock-off) - 99 cents/10 oz
vlasic dills - $1.98/24 oz
My plan for the "month" is focus on sides. I've been in a real rut with them, though as I recall our veggies when I was growing up tended to be peas, corn, green beans, baked beans, and mixed veggies. And salads were usually coleslaw, carrot and raison salad, or tossed salad. Not a lot of variety, there, either. Maybe it's the fact that I'm putting together 28 days' worth of menus every week that makes it seem like there's not much variety there.
The other thing that I'm going to try to do is to have at least 8 meals (either lunch or supper) each of pork, beef, fish, and chicken. Mostly chicken, since the leg quarters are always fairly cheap. Again, I'm aiming for variety. The beef is going to be the trickiest.
So, that's the plan for the month. I'd better get to it! It's Friday already.