(Disclaimer: This menu was based on the weekly sales paper from Ingles. There were very few fresh veggie choices available, so to keep the cost of the meal low and to be a complete meal based only on the ad, I have chosen canned veggies)





Roasted Chicken with Brown Gravy
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler-fryer chicken (3-1/2 to 4 lb)
3 bacon strips
1 cup beef broth
1/4 cup water
1 tablespoon all-purpose flour

Combine rosemary,salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered at 450* for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350*. Bake, basting several times, for 1-1/4 hours or until juices run clear. Remove chicken and keep warm. Skim off excess fat from pan juices. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir for 1 minute or until thickened. If desired, crumble bacon into gravy. Serve with chicken. (Using beef broth adds a deep rich flavor to the gravy.

Roasted Potato Balls
Canned Potatoes (cut the large ones in half so you wind up
with reasonably consistant sized potatoes)
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons dried rosemary
2 garlic cloves
Salt and freshly ground pepper to taste

Melt butter with oil in a large skillet.  When butter foams, add
drained potatoes, rosemary, garlic and salt and pepper.  Cook over
medium heat, turning frequently.  When potatoes are golden, remove
garlic.  Serve immediately.

Ingredients and cost:

4 lb chicken $3.92
rosemary (pennies)
salt (pennies)
pepper (pennies)
paprika (pennies)
3 bacon strips ($0.54)
1 cup beef broth ($0.60 approx)
water (pennies)
all purpose flour (pennies)
2 cans Laura Lynn White Potatoes ($1.50)
2 tbs butter (pennies)
2 tbs olive oil (pennies)
2 tsp rosemary (pennies)
2 garlic cloves (pennies)
1 can Del Monte Green Beans ($0.67)

Total Cost: $7.23