Weekly Shopping Trip: Publix 7/29
15 Shedd’s Spread Country Crock $1 ea
-used (15) $.75/1 coupons
15 x $0.25= $4.34
-used (15) $.75/1 coupons
15 x $0.25= $4.34
6 Muellers Pasta $0.64 ea
-used (2) $1/3 printable coupons
$0.32 x 6= $1.92
5 Bertolli Pasta Sauce $1.45 ea
-used (5) $1/1 coupons
$0.45 x 5= $2.25
2 Mt. Olive Products $1.10 ea
-used (2) $1/1 coupons
$0.09 x 2 = $0.18
1 Kellogg’s Apple Jacks $2 ea
-used (1) $1/1 mfq and (1) $1 FLIP
FREE
3 Peaches $1.16
-used (1) $1 Fresh Fruit coupon
$0.16
Lou-anna Oil $1.69
Total Spent $10.54
To see how I achieved these deals check out this weeks Publix match-ups here.
Don’t forget to print your coupons from my Coupons.com coupon bar. You can access them on the left and right sidebars. Lot’s of new cereal coupons were added today so print them now.
How did you do this week? Leave your link or a comment below.
Related posts:
Tags:
This post has 3 comments
August 1st, 2009
Hi there Amanda and Kimberly. I do freeze the Country Crock and have had not noticed any separation.
The texture is soft and creamy (which I like) that's why I specifically buy the churn style.
I love the texture of warm butter. I have not noticed any major difference in the spread after thawing.
Also, I try to by what I need while it is on sale so that I don't have to buy it at full price once I run out.
The last sale that I found was in May at Kroger and I bought just enough to last till this Publix sale. We were down to the bottom of our last tub of spread.
[Reply]
August 1st, 2009
This is a strange question, but what do you do with all of your butter? Do you freeze it or do you really just use that much before the exp. date? I just wondered since I have bought many tubs like that before and froze them. They taste the same but when they come out of the freezer it has started to seperate and I have to stir it all together, even then though it still doesn't "look like it did when I bought it"
[Reply]
August 1st, 2009
Just wondering, can you freeze the country crock? I wouldn't have room in fridge for that many!
Great job!
[Reply]