This week we will be shopping at Kroger. Their online ad is here. Make sure you select your store, as some prices may be different in other markets.
. 
.
.
We have a busy week in our house and need to use our dinner planning time wisely. We will cook extra chicken and steak to make quick and easy meals on a couple of nights. Cooking once and getting two or three meals is a huge time-saver and a good habit to adopt!
Monday:
Pork Back Ribs $1.77 / lb Saturday Only! with card and digital coupon (stock the freezer price)
Baked Beans
Broccoli Cole Slaw
Tuesday:
Herb Roasted Chicken Leg Quarters bone in 49 Cents per pound (use leftovers for Thursday) – recipe below
Roasted Potatoes, Carrots and Onions (Place everything in one pot and put in oven)
Wednesday:
Bone in Ribeye $4.99 /lb Super Value Pack (use leftovers for Wednesday)
Asparagus $1.49 /lb
Bob Evans Side Dishes 2/$6
Thursday:
Chicken Tacos (use leftover chicken from Tuesday)
10/$10 Old El Paso Taco Shells and Refried Beans
2/$5 Private Selection Salsa
Chopped Lettuce, Tomatoes, Cheese and Sour Cream
Friday:
Cheese Steak Sandwich (use leftover steak from Monday) with Peppers (2/$3 Organic Red, Yellow or Orange Bell Peppers), Grilled Onions and top with Provolone Cheese on a hoagie roll
Side Salad
*If you like saving money (Who doesn’t?!), Browse and Print FREE Grocery Coupons for all your Favorite Brands at CouponSurfer.com. Start Saving Today! You save money, and, as an affiliate, we may receive a small fee for your free participation in CouponSurfer.
Enjoy this flavorful roasted chicken with veggies!
[recipe title=”Roasted Chicken Legs” servings=”4″ time=”1 hour” difficulty=”easy” description=”Roasted Chicken Legs with carrots and potatoes are cooked on a sheet pan so dinner is ready in under an hour and cleanup is a breeze.”][recipe-notes]Credit: Ann at homemadeyum.com[/recipe-notes]
[recipe-ingredients]
– 1 tbsp olive oil
– 3 medium baking potatoes cut into 1 inch chunks
– 4 large carrots cut into 1 inch chunks
– 4 chicken leg quarters
Seasoning Mix
– 1 tsp dried basil
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp ground pepper
[/recipe-ingredients][recipe-directions]
1. Preheat oven to 425°.
2. Line a sheet pan with foil for easier clean up.
3. In a small bowl, toss potatoes with olive oil and spread on the bottom of prepared sheet pan.
4. Combine basil, thyme, rosemary, garlic powder, salt, and pepper and sprinkle mixture on both sides of chicken leg quarters.
5. Place chicken leg quarters on top of potatoes. Roast 30 minutes.
6. Remove chicken from pan and add carrots, toss carrots with potatoes and spread mixture on the bottom of the pan.
7. Place chicken leg quarters on top of the carrots and potatoes and roast 15 minutes longer until chicken reaches an internal temperature of 165° and vegetables are cooked through.
[/recipe-directions]
[/recipe]
We hope you enjoy this weekly menu! Please use these menus as a guide and make changes and substitutions based on your families’ tastes and schedules. Share with your friends and let us know your recipe planning secrets!
For more meal ideas, check out our Recipe Page on CreativeContessaDesigns.com!
We have recently joined up with another affiliate, Bits of Vintage. (If you buy through the links to their website, we make a little something from the sale. It’s free to you, and helps us continue to provide weekly meal plans. Thank you for your support!) They have gorgeous kitchen and home decor as well as organizational items and antiques. I’ve become obsessed with this company! Hope you enjoy it too!
