WRAL SmartShopper

WRAL SmartShopper

What's for dinner this weekend?

Posted July 27, 2013




Here's the place to share your meal ideas for the evening, post where you bought the ingredients frugally and even share a recipe if you would like. If you need some inspiration for your own dinner tonight, this may give you some helpful ideas for what to make with all the great deals you have bought on sale recently.

What's on your menu tonight?


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  • scoutmomof2 Jul 28, 2013

    Tonight we had hormel mashed potatoes and one of their roast beef entrees with grave that I picked up during the HT super doubles, with a box of cream style corn and brussel sprouts and corn on the cob for me. I am trying to use some of the stuff in my freezer to free up room. I really need a small chest freezer.

  • jdouglas13 Jul 28, 2013

    The french toast was yummy, Faye. It was all I could do to stop making it since I had a whole loaf of challah calling to me.

    It started raining last night just as I was about to put the steak on the grill, so I ended up turning on the oven. Threw the turkey breast in, ths squash mixture, and seared the steak in the cast iron frying pan and then threw the whole mess in the oven as well. At 450 degrees. I cannot begin to describe the smoky mess I created from all the grease flying when I opened that oven. Clearly, our smoke detector is not working. I ended up burning the rice, and overcooking the steak. My head is just not in the game these days.

    Since our A/C went out last night after the dinner fiasco, and my plan was to bake bread for the turkey sandwiches for tonight, we are having plan B -- tuna/macaroni salad. I tried to sell turkey/mac salad, but was strongly vetoed by my DW. It's not often she makes any kind of meal requests, so tuna it is.

  • Faye Prosser - Smart Shopper Jul 28, 2013

    That sounds good, scoutmom!

    Not sure what we are having tonight yet. I think it is going to be bow tie pasta and marinara sauce with croissants and steamed carrots.

    The stuffed green peppers last night were sooo good. Must remember to add that to the menu more often.

  • scoutmomof2 Jul 27, 2013

    Fetticini alfredo with meatballs. Meatballs from Lowe's super doubles (0.99), fetticini was free a while back at HT and the sauce was Ragu (0.15 at HT after coupons and sale).

  • Faye Prosser - Smart Shopper Jul 27, 2013

    Mmmmmm...French toast made with challah..... sounds awesome, jdouglas. :-)

    Tonight we are finally having those elusive stuffed green peppers I have been meaning to made since Thursday. Yum.

  • Nanee Lion Jul 27, 2013

    Oxymoron02, what kind of sauce do you use on your ribs and do you add it at the beginning of the cooking? That sounds so good.

  • jdouglas13 Jul 27, 2013

    Last night we had french toast with challah and the recent BOGO HT eggs. We are maple syrup fans, and have found the best deal on Grade B dark amber (strongest flavor) maple syrup is at Whole Foods, of all places, in the 1 quart container. Not cheap, but we only buy it two or three times a year.

    Tonight we are having a steak on the grill (frozen from a past HT sale) sauteed squash, maybe a salad. We're also grilling the last turkey breast half from the freezer from the December sales. I'm thinking turkey sandwiches for dinner tomorrow, or maybe a pasta-turkey salad.

  • Oxymoron02 Jul 27, 2013

    Last night, I pulled smoked pork chops, veal scaloppini (HT markdown, under $3/lb), and a St. Louis style rack of ribs out of my freezer. Veal & pork chops will be dinner tonight (my husband is the only one here who will eat veal, so the chops are for me and my 16 y/o). Ribs should be fully thawed and ready for tomorrow night.

    I've seen a great many ways to cook fall off the bone ribs, but the one I like (and can easily remember) is to put them in the oven at 300 degrees for 3 hours, wrapped or covered with foil (I remove the foil for the last 30 minutes or so to develop a crust). Beef or pork, the ribs will be so fall off the bone tender you'll have trouble extracting them from the pan.