April 10, 2012 by Jennifer
Here are some recipes you can match-up to the Weekly Meijer Sale compliments of Lisa at Cooking Up A Sale. Lisa is a West Michigan wife and mother who loves to spend time in the kitchen. She enjoys the challenges of menu-planning around grocery sales and creating delicious food using on-sale ingredients. Lisa blogs about two of her favorite topics ~ FOOD, and saving money on groceries!
Sale prices may vary from store to store so be sure to check your weekly Meijer Ad for the exact prices at your store.
Grilled pork chops have a bad reputation for being dry and tasteless. There are two easy ways to fix that problem: use thick, center-cut, boneless chops, and marinate them all day. The words “dry” and “tasteless” won’t even cross your mind when you try these!
Sale Ingredients Used:
- Center cut half boneless pork loin ($1.89/lb)
- 2L 7up (90 cents when you buy 11 items) OR 12pk Sierra mist ($4.00)
- 1/2 of a center cut half boneless pork loin
- 1 1/3 C Sierra Mist, 7up, or any lemon-lime soda
- 1/2 C honey 2 tsp dried thyme
- 1 1/2 tsp dried rosemary
- 1/2 tsp pepper
Directions: Cut 6-10 one inch slices from pork loin. Put all ingredients except pork chops into a gallon-size ziploc bag. Seal the bag, and mix well by squeezing the bag. Make sure the honey is mixed well with the other ingredients. Add pork slices to bag. Seal, and refrigerate at least 6 hours. Remove pork slices from bag and discard marinade. Grill over medium to high heat, about 5-7 minutes on each side.
- After slicing your pork chops, you’ll have part of a pork loin left. Freeze the leftover part as one large chunk (use for Orange-Glazed Pork Loin or Easy Pork Dinner), or slice up the rest of it and freeze the slices for future grilling.
- Grilling tips: Pork chops should be turned after 5-7 minutes, but they might not need the full 5-7 minutes on the other side before they are cooked through. For those of you with a meat thermometer, the recommended minimum internal temperature for grilled pork is 145-150 degrees. Cooking to this temperature will yield a juicy, tender pork chop with some pink throughout. If you like your pork with no pink, cook a little longer…but be careful not to overcook them (=dry and tasteless!).
Bow Tie Chicken Pasta Salad
- Tyson frozen, boneless, skinless chicken breast ($5.59/40 oz bag)
- avocados (90 cents when you buy 11 items)
- grape tomatoes (90 cents when you buy 11 items)
- Meijer brand Italian dressing (90 cents when you buy 11 items)
- 2 large or 3 small-ish chicken breast pieces, cooked and diced
- 2 avocados, peeled, pitted, and chopped
- 1 cup diced tomato OR halved grape tomatoes
- 1 1/2 cups Italian dressing
- 1 – 12 oz box bow tie pasta, cooked, drained, and rinsed under cold water
- This pasta salad should be eaten within three days of preparing it, because the avocado chunks get kind of mushy after that.
- This recipe makes a fairly large amount, so if you don’t think you’ll be able to finish if off in the recommended three days, just make a half batch.
- The measurement I gave for Italian dressing is approximate. Adjust it according to how “juicy” you like your pasta salad. I usually add an additional 1/4 cup or so right before serving, because the pasta seems to absorb the dressing as it sits.
Peanut Butter ‘n’ Honey Bars
- Honey Nut Cheerios ($2.50/12.25 oz box)
- Peter Pan Peanut Butter ($2.00/16.3 oz jar)
- Try using peanut butter chips in place of butterscotch for a stronger peanut butter flavor
Need a little more inspiration for your menu-planning? Head on over to the Recipe Round-up at Cooking Up a Sale to see what else you can make using Meijer sale items this week!
Check out the Weekly Meijer Matchups for extra savings on many of these items!
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