Estimated cost based on featured sale items only. Does not include common pantry staples.
A beautifully seasoned bottom round roast slow-roasted with red potatoes, carrots, and onions until fork-tender.
3 lb Bottom Round Beef Roast
2 lb Bowl & Basket Red Potatoes, quartered
1 bag Bagged Carrots, cut into chunks
2 large yellow onions, quartered
3 tbsp olive oil
2 tsp dried rosemary
2 tsp dried thyme
4 cloves garlic, minced
Salt and pepper to taste
Step 1: Remove roast from refrigerator 30 minutes before cooking.
Step 2: Preheat oven to 450 degrees F.
Step 3: Mix rosemary, thyme, garlic, salt, pepper, and 2 tablespoons olive oil into a paste.
Step 4: Rub herb paste all over the beef roast.
Step 5: Quarter the potatoes and onions. Cut carrots into 2-inch chunks.
Step 6: Toss vegetables with remaining olive oil, salt, and pepper.
Step 7: Place roast in the center of a roasting pan. Surround with vegetables.
Step 8: Roast at 450 degrees F for 15 minutes to sear.
Step 9: Reduce heat to 325 degrees F and continue roasting for about 1 hour 15 minutes until internal temperature reaches 135 degrees F for medium-rare.
Step 10: Remove from oven, tent with foil, and let rest 15 minutes before slicing.
Chef's Tip: Let the roast come to room temperature for 30 minutes before cooking for more even results.
Save by using Bottom round at $6.99/lb is a great value for a family roast and Serve with Dinner rolls and gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy chicken thighs seasoned with lemon and pepper, roasted until crispy alongside tender broccoli florets.
3 lb Bowl & Basket Chicken Thighs
1 lb broccoli crowns, cut into florets
2 tbsp olive oil
2 lemons
1 tsp black pepper
1 tsp garlic powder
Salt to taste
Step 1: Preheat oven to 425 degrees F.
Step 2: Pat chicken thighs dry. Season with lemon zest, black pepper, garlic powder, and salt.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat.
Step 4: Sear chicken skin-side down for 5 minutes until golden.
Step 5: Flip chicken. Arrange broccoli florets around the chicken.
Step 6: Squeeze lemon juice over everything.
Step 7: Transfer to oven and roast 20-25 minutes until chicken reaches 165 degrees F.
Step 8: Let rest 5 minutes before serving.
Chef's Tip: Pat chicken very dry for the crispiest skin.
Save by using Chicken thighs at just $1.29/lb — stock up! and Serve with Steamed rice or couscous.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet Italian sausage crumbles tossed with rigatoni in a rich tomato sauce, finished with fresh grape tomatoes.
16 oz Hatfield Italian Sausage Links
1 lb San Giorgio Rigatoni
1 jar Francesco Rinaldi Pasta Sauce
1 pint Bowl & Basket Grape Tomatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Step 1: Cook rigatoni according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, remove sausage from casings.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Cook sausage, breaking into crumbles, for 6-8 minutes until browned.
Step 5: Add garlic and cook 30 seconds.
Step 6: Pour in pasta sauce and halved grape tomatoes. Simmer 5 minutes.
Step 7: Add drained pasta and toss to coat. Add pasta water as needed.
Step 8: Serve topped with grated Parmesan.
Chef's Tip: Remove sausage from casings for easier crumbling.
Save by using San Giorgio pasta at just 99 cents and Serve with Garlic bread and a tossed salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky salmon fillets glazed with a sweet honey garlic teriyaki sauce, served over steamed rice.
1.5 lb Salmon Fillets
1 pkg Ben's Ready Rice
3 tbsp Kikkoman Teriyaki Sauce
2 tbsp honey
3 cloves garlic, minced
1 tbsp vegetable oil
1 green onion, sliced
1 tsp sesame seeds
Step 1: Mix teriyaki sauce, honey, and garlic in a small bowl.
Step 2: Pat salmon fillets dry and season with salt.
Step 3: Heat oil in a skillet over medium-high heat.
Step 4: Place salmon skin-side up and cook 4 minutes until golden.
Step 5: Flip and pour teriyaki mixture around the fish.
Step 6: Reduce heat, cover, and cook 8-10 minutes until salmon flakes easily.
Step 7: Prepare rice according to package directions.
Step 8: Serve salmon over rice, drizzled with sauce and garnished with green onion and sesame seeds.
Chef's Tip: For extra flavor, marinate the salmon for 15 minutes before cooking.
Serve with Steamed broccoli or edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and easy ground beef tacos with crunchy shells, melted cheese, and all your favorite toppings.
16 oz Certified Angus 93% Lean Ground Beef
12 ct Taco Bell Crunchy Taco Shells
1 pkt Taco Bell Seasoning Mix
1 cup Bowl & Basket Shredded Cheese
1 cup shredded lettuce
1 tomato, diced
Sour cream for serving
Salsa for serving
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking into crumbles, for 6-8 minutes.
Step 2: Drain excess fat.
Step 3: Add taco seasoning and 1/3 cup water. Stir and simmer for 3-4 minutes until thickened.
Step 4: Warm taco shells according to package directions.
Step 5: Fill shells with seasoned beef.
Step 6: Top with shredded cheese, lettuce, diced tomato, sour cream, and salsa.
Step 7: Serve immediately.
Chef's Tip: Brown the meat well for the best flavor — don't stir too much at first.
Save by using Taco Bell seasoning at just 99 cents and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy pan-fried tofu with colorful spring vegetables in a savory ginger soy sauce.
16 oz House Foods Firm Tofu, cubed
1 lb mini sweet peppers, sliced
1 lb broccoli crowns, cut into florets
10 oz Bowl & Basket Mushrooms, sliced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1 tbsp cornstarch
2 tbsp vegetable oil
2 cups cooked rice for serving
Step 1: Press tofu for 15 minutes. Cut into 1-inch cubes and pat dry.
Step 2: Mix soy sauce, sesame oil, ginger, garlic, and cornstarch in a small bowl.
Step 3: Heat 1 tablespoon vegetable oil in a large wok over high heat.
Step 4: Add tofu and cook 3-4 minutes per side until golden and crispy. Remove and set aside.
Step 5: Add remaining oil. Stir-fry broccoli for 2 minutes.
Step 6: Add peppers and mushrooms, stir-fry 2-3 minutes until tender-crisp.
Step 7: Return tofu to wok. Pour sauce over everything and toss to coat.
Step 8: Cook 1 minute until sauce thickens.
Step 9: Serve over steamed rice.
Chef's Tip: Press tofu for 15 minutes before cooking to remove excess moisture for crispier results.
Save by using Tofu at just 99 cents is an incredible protein value and Serve with Steamed rice or lo mein noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and fluffy buttermilk pancakes stacked high and topped with fresh sliced strawberries and warm maple syrup.
2 cups Krusteaz Buttermilk Pancake Mix
1 lb Red Ripe Strawberries, sliced
24 oz Log Cabin Syrup
2 tbsp butter for griddle
Whipped cream (optional)
Step 1: Prepare pancake batter according to package directions.
Step 2: Heat a griddle or large skillet over medium heat. Grease with butter.
Step 3: Pour 1/4 cup batter per pancake onto the griddle.
Step 4: Cook until bubbles form on surface and edges look set, about 2-3 minutes.
Step 5: Flip and cook 1-2 minutes more until golden brown.
Step 6: Hull and slice strawberries.
Step 7: Stack pancakes, top with fresh strawberries and syrup.
Step 8: Add whipped cream if desired.
Chef's Tip: Don't overmix the batter — a few lumps are fine and make fluffier pancakes.
Save by using Krusteaz mix makes perfect pancakes every time at a great price and Serve with Bacon or sausage links.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled New York strip steaks topped with a rich herb butter, served alongside roasted tomatoes.
2 lb New York Strip Steaks
4 tbsp Crystal Farms Butter, softened
1 lb cluster tomatoes on the vine
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp dried thyme
2 tbsp olive oil
Salt and pepper to taste
Step 1: Remove steaks from refrigerator 30 minutes before cooking.
Step 2: Mix softened butter with garlic, parsley, and thyme. Roll into a log using plastic wrap and refrigerate.
Step 3: Pat steaks dry. Season generously with salt and pepper on both sides.
Step 4: Heat grill or grill pan to high heat.
Step 5: Brush tomatoes with olive oil and season with salt.
Step 6: Grill steaks 4-5 minutes per side for medium-rare (130 degrees F).
Step 7: Grill tomato clusters 2-3 minutes per side until charred.
Step 8: Let steaks rest 5 minutes. Top each with a round of herb butter.
Step 9: Serve with grilled tomatoes.
Chef's Tip: Let steaks rest 5 minutes after grilling — this redistributes the juices for a more tender bite.
Serve with Baked potatoes and a Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A classic fall-apart tender pot roast with red potatoes and carrots, slow-cooked until meltingly tender.
3 lb Top Round Boneless Beef Roast
2 lb Bowl & Basket Red Potatoes, halved
1 bag Bagged Carrots, cut
2 large yellow onions, quartered
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
4 cloves garlic, minced
1 tsp dried thyme
2 tbsp vegetable oil
Salt and pepper to taste
Step 1: Season roast generously with salt and pepper.
Step 2: Heat oil in a large skillet over high heat. Sear roast on all sides until browned.
Step 3: Place onions in the bottom of the slow cooker.
Step 4: Place seared roast on top.
Step 5: Add garlic, Worcestershire, tomato paste, thyme, and beef broth.
Step 6: Cover and cook on LOW for 4 hours.
Step 7: Add potatoes and carrots. Cook on LOW for 2 more hours.
Step 8: Slice or shred beef. Serve with vegetables and cooking liquid.
Chef's Tip: Searing the roast first adds incredible depth of flavor.
Save by using Top round roast at $6.99/lb and Serve with Crusty bread for sopping up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken drumsticks braised in a rich Italian-style tomato sauce with peppers and mushrooms.
3 lb Bowl & Basket Chicken Drumsticks
1 can Hunt's Diced Tomatoes
1 lb mini sweet peppers, sliced
10 oz Bowl & Basket Mushrooms, sliced
1 onion, diced
4 cloves garlic, minced
1/2 cup chicken broth
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season drumsticks with salt, pepper, and Italian seasoning.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat.
Step 3: Brown drumsticks on all sides, about 8 minutes total. Remove and set aside.
Step 4: Saute onion for 3 minutes. Add peppers and mushrooms, cook 4 minutes.
Step 5: Add garlic and cook 30 seconds.
Step 6: Pour in tomatoes and chicken broth. Stir to combine.
Step 7: Return drumsticks to pot, nestling into the sauce.
Step 8: Cover and simmer on low for 40-45 minutes until chicken is cooked through.
Step 9: Season with salt and pepper and serve.
Chef's Tip: Brown the drumsticks well before braising for the richest flavor.
Save by using Chicken drumsticks at $1.29/lb and Serve with Crusty bread or polenta.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy sausage patties glazed with tangy BBQ sauce alongside charred sweet peppers on toasted rolls.
19 oz Johnsonville Sausage Grillers
1 bottle Sweet Baby Ray's BBQ Sauce
1 lb mini sweet peppers, halved
4 hamburger rolls
1 tbsp olive oil
Salt and pepper to taste
Step 1: Heat grill or grill pan to medium-high heat.
Step 2: Toss peppers with olive oil, salt, and pepper.
Step 3: Grill sausage patties for 5-6 minutes per side until cooked through.
Step 4: Grill peppers for 3-4 minutes per side until charred.
Step 5: During last minute, brush patties with BBQ sauce.
Step 6: Toast hamburger rolls on the grill for 30 seconds.
Step 7: Serve grillers on rolls topped with grilled peppers and extra BBQ sauce.
Chef's Tip: Don't press down on the patties while cooking — it squeezes out the juices.
Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Savory seasoned ground pork in crisp lettuce cups topped with sweet diced mango and a soy glaze.
16 oz Hatfield Recipe Essentials Ground Sausage
3 tbsp Kikkoman Soy Sauce
2 mangos, diced
1 head butter lettuce
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp rice vinegar
1 tbsp sesame oil
2 green onions, sliced
Step 1: Heat a skillet over medium-high heat.
Step 2: Cook ground sausage, breaking into crumbles, for 6-8 minutes until browned. Drain fat.
Step 3: Add garlic and ginger, cook 30 seconds.
Step 4: Stir in soy sauce, rice vinegar, and sesame oil.
Step 5: Dice mangos.
Step 6: Separate lettuce leaves into cups.
Step 7: Spoon pork mixture into lettuce cups.
Step 8: Top with diced mango and sliced green onions.
Chef's Tip: Butter lettuce or iceberg work best — they form natural cups.
Save by using Mangos at just 99 cents each and Serve with Steamed rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Italian meatballs baked with pasta in a rich marinara sauce, topped with bubbly melted cheese.
16 oz Premio Italian Meatballs
1 lb San Giorgio Penne
1 jar Francesco Rinaldi Pasta Sauce
1.5 cups Bowl & Basket Shredded Cheese
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Cook pasta according to package directions until al dente. Drain.
Step 3: In a large bowl, combine pasta, meatballs, and pasta sauce.
Step 4: Pour into a greased 9x13 baking dish.
Step 5: Sprinkle shredded cheese and Parmesan on top.
Step 6: Cover with foil and bake 20 minutes.
Step 7: Remove foil and bake 10-15 minutes more until cheese is bubbly and golden.
Step 8: Let rest 5 minutes before serving.
Chef's Tip: Use a deep baking dish to prevent sauce from bubbling over.
Serve with Garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent shrimp sauteed in garlic butter, tossed with linguine and a squeeze of fresh lemon.
12 oz Tastee Choice Shrimp
1 lb De Cecco Linguine
4 tbsp Crystal Farms Butter
6 cloves garlic, minced
1/4 cup dry white wine
1 lemon
2 tbsp fresh parsley, chopped
1/4 tsp red pepper flakes
Salt and pepper to taste
Step 1: Cook linguine according to package directions. Reserve 1 cup pasta water.
Step 2: Melt butter in a large skillet over medium heat.
Step 3: Add garlic and red pepper flakes, cook 1 minute until fragrant.
Step 4: Add shrimp and cook 2 minutes per side until pink.
Step 5: Pour in white wine and lemon juice. Simmer 2 minutes.
Step 6: Add drained pasta and toss. Add pasta water as needed.
Step 7: Garnish with parsley and serve.
Chef's Tip: Don't overcook the shrimp — they're done as soon as they turn pink and curl.
Serve with Crusty bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned grilled chicken thighs in warm taco shells topped with a bright and fruity homemade mango salsa.
2 lb Bowl & Basket Chicken Thighs
3 mangos, diced
12 ct Taco Bell Crunchy Taco Shells
1 tsp cumin
1 tsp chili powder
1 lime
1/4 red onion, diced
2 tbsp cilantro, chopped
2 tbsp olive oil
Salt to taste
Step 1: Season chicken thighs with cumin, chili powder, salt, and olive oil.
Step 2: Grill or pan-sear chicken for 5-6 minutes per side until cooked through.
Step 3: Let rest 5 minutes, then slice into strips.
Step 4: Dice mangos and mix with red onion, cilantro, lime juice, and salt for the salsa.
Step 5: Warm taco shells according to package directions.
Step 6: Fill shells with sliced chicken and top with mango salsa.
Step 7: Serve with lime wedges.
Chef's Tip: Let chicken rest before slicing for juicier tacos.
Save by using Chicken thighs at $1.29/lb and mangos at 99 cents and Serve with Mexican rice and black beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly eye round roast slow-cooked until tender, served with a rich onion gravy.
3 lb Eye Round Roast
2 large yellow onions, sliced
1 bag Bagged Carrots
2 cups beef broth
2 tbsp Worcestershire sauce
4 cloves garlic, minced
1 tsp dried thyme
2 tbsp vegetable oil
Salt and pepper to taste
Step 1: Season roast with salt and pepper.
Step 2: Heat oil in a skillet over high heat. Sear roast on all sides.
Step 3: Place sliced onions in slow cooker. Place roast on top.
Step 4: Add carrots, garlic, Worcestershire, thyme, and broth.
Step 5: Cook on LOW for 8 hours until fork-tender.
Step 6: Remove roast and let rest 10 minutes.
Step 7: Slice thinly against the grain.
Step 8: Serve with cooking liquid as gravy.
Chef's Tip: Slice the eye round as thin as possible against the grain for the most tender results.
Save by using Eye round at $6.99/lb and Serve with Mashed potatoes and dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pan-seared chicken thighs in a creamy sauce with grape tomatoes, sun-dried tomatoes, and melted cheese.
2 lb Bowl & Basket Chicken Thighs
1 pint Bowl & Basket Grape Tomatoes
8.5 oz Sun Bella Sundried Tomatoes
1 cup Bowl & Basket Shredded Cheese
1 cup heavy cream
4 cloves garlic, minced
2 cups fresh spinach
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Season chicken with Italian seasoning, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Cook chicken 5-6 minutes per side until golden. Remove and set aside.
Step 4: Add garlic and cook 30 seconds.
Step 5: Add grape tomatoes and cook 3 minutes until they burst.
Step 6: Pour in heavy cream and stir. Add sun-dried tomatoes.
Step 7: Add spinach and stir until wilted.
Step 8: Stir in cheese until melted and creamy.
Step 9: Return chicken to the skillet and spoon sauce over.
Step 10: Serve immediately.
Chef's Tip: Use thin-sliced chicken thighs for faster cooking.
Serve with Pasta or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Baked chicken drumsticks coated in a spicy buffalo sauce, served with cool ranch dressing on the side.
3 lb Bowl & Basket Chicken Drumsticks
12 oz Frank's RedHot Sauce
2 tbsp butter, melted
1 tsp garlic powder
Salt and pepper to taste
Ranch dressing for serving
Step 1: Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top.
Step 2: Pat drumsticks dry. Season with garlic powder, salt, and pepper.
Step 3: Arrange on the rack in a single layer.
Step 4: Bake for 40 minutes until skin is crispy.
Step 5: Mix hot sauce with melted butter.
Step 6: Toss baked drumsticks in buffalo sauce.
Step 7: Return to oven for 10-15 minutes until sauce is set.
Step 8: Serve with ranch dressing.
Chef's Tip: Pat drumsticks very dry before baking for the crispiest skin.
Save by using Drumsticks at $1.29/lb and Serve with Celery sticks, carrot sticks, and ranch dressing.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Philly-style cheesesteaks loaded with sauteed peppers, mushrooms, and melted provolone on steak rolls.
15 oz Steak-umm Sandwich Steaks
6 ct Steak Rolls
1 lb mini sweet peppers, sliced
10 oz Bowl & Basket Mushrooms, sliced
4 slices Pennland Provolone Cheese
1 onion, sliced
2 tbsp vegetable oil
Salt and pepper to taste
Step 1: Heat oil in a large skillet or griddle over high heat.
Step 2: Saute peppers, mushrooms, and onion for 4-5 minutes until softened. Remove and set aside.
Step 3: Cook steak-umm slices on the hot griddle for 1-2 minutes per side, chopping as they cook.
Step 4: Season with salt and pepper.
Step 5: Return vegetables to the griddle and mix with the steak.
Step 6: Divide into 4 portions. Top each with a slice of provolone.
Step 7: Cover with a lid for 30 seconds to melt cheese.
Step 8: Load into steak rolls and serve immediately.
Chef's Tip: Keep the griddle screaming hot for the best sear on the steak.
Serve with Chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Salmon fillets roasted on a bed of burst cherry tomatoes with olives and fresh herbs.
1.5 lb Salmon Fillets
1 lb cluster tomatoes on the vine
1 pint Bowl & Basket Grape Tomatoes
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/4 cup kalamata olives
1 lemon
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F.
Step 2: Toss grape tomatoes with 1 tablespoon olive oil, garlic, oregano, salt, and pepper.
Step 3: Spread tomatoes in a baking dish. Nestle cluster tomatoes alongside.
Step 4: Roast tomatoes for 10 minutes until starting to burst.
Step 5: Season salmon with salt, pepper, and remaining olive oil.
Step 6: Place salmon on top of the tomatoes. Scatter olives around.
Step 7: Roast 12-15 minutes until salmon flakes easily.
Step 8: Squeeze lemon over the top and serve.
Chef's Tip: Don't overcook — salmon should flake easily but still be moist in the center.
Serve with Rice pilaf and steamed vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortillas stuffed with sauteed peppers, mushrooms, and melted cheese — a quick meatless dinner.
1 lb mini sweet peppers, sliced
10 oz Bowl & Basket Mushrooms, sliced
1.5 cups Bowl & Basket Shredded Cheese
4 Toufayan Wraps
2 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
Salsa for serving
Step 1: Heat 1 tablespoon oil in a skillet over medium-high heat.
Step 2: Saute peppers and mushrooms with cumin, salt, and pepper for 4-5 minutes.
Step 3: Remove vegetables from skillet.
Step 4: Place a wrap in the skillet over medium heat.
Step 5: Sprinkle cheese on one half, top with vegetables, and fold.
Step 6: Cook 2-3 minutes per side until golden and cheese is melted.
Step 7: Repeat with remaining wraps.
Step 8: Cut into wedges and serve with salsa.
Chef's Tip: Let quesadillas rest 1 minute before cutting so the cheese sets.
Serve with Salsa, sour cream, and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden, crispy fried chicken drumsticks with a crunchy seasoned coating and juicy tender meat inside.
3 lb Bowl & Basket Chicken Drumsticks
2 cups Bowl & Basket Flour
1 cup 4C Bread Crumbs
1 cup buttermilk
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
Vegetable oil for frying
Salt and pepper to taste
Step 1: Soak drumsticks in buttermilk for at least 1 hour in the refrigerator.
Step 2: Mix flour, bread crumbs, garlic powder, paprika, onion powder, salt, and pepper in a large bowl.
Step 3: Remove drumsticks from buttermilk, letting excess drip off.
Step 4: Dredge each piece in the flour mixture, pressing to coat well.
Step 5: Heat 1 inch of oil in a large heavy skillet to 350 degrees F.
Step 6: Fry drumsticks in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (165 degrees F).
Step 7: Drain on a wire rack.
Step 8: Season with a sprinkle of salt and serve.
Chef's Tip: Soak drumsticks in buttermilk for at least 1 hour (or overnight) for the most tender results.
Save by using Drumsticks at just $1.29/lb and Serve with Mashed potatoes, coleslaw, and biscuits.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender sliced beef and crisp broccoli in a savory ginger-soy sauce — better than takeout.
1.5 lb Bottom Round Rump Roast, thinly sliced
1 lb broccoli crowns, cut into florets
3 tbsp Kikkoman Soy Sauce
2 tbsp vegetable oil
1 tbsp cornstarch
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp brown sugar
1 tbsp sesame oil
2 cups cooked rice for serving
Step 1: Mix soy sauce, cornstarch, brown sugar, and sesame oil in a small bowl.
Step 2: Slice beef against the grain into thin strips. Season with salt and pepper.
Step 3: Heat vegetable oil in a wok over high heat.
Step 4: Sear beef in batches for 2 minutes per side. Remove and set aside.
Step 5: Stir-fry broccoli for 3-4 minutes until bright green and tender-crisp.
Step 6: Add garlic and ginger, cook 30 seconds.
Step 7: Return beef to the wok. Pour sauce over and toss to coat.
Step 8: Cook 1 minute until sauce thickens.
Step 9: Serve over steamed rice.
Chef's Tip: Slice beef against the grain while partially frozen for the thinnest cuts.
Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet Italian sausage links nestled in steak rolls with sauteed peppers and onions.
16 oz Hatfield Italian Sausage Links
1 lb mini sweet peppers, sliced
6 ct Steak Rolls
2 large yellow onions, sliced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Brown sausage links on all sides, about 8 minutes. Remove and set aside.
Step 3: Add peppers and onions to the skillet. Season with Italian seasoning, salt, and pepper.
Step 4: Saute for 6-8 minutes until softened and caramelized.
Step 5: Slice sausage links in half lengthwise and return to the skillet.
Step 6: Cook together for 5 minutes until sausage is cooked through.
Step 7: Load sausage and peppers into steak rolls and serve.
Chef's Tip: Brown the sausages first, then finish cooking in the pepper mixture for extra flavor.
Serve with A side salad or chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh mussels steamed in a fragrant garlic, white wine, and tomato broth — elegant yet easy.
2 lb Pier 33 Mussels
3 tbsp Crystal Farms Butter
1 lb cluster tomatoes, diced
6 cloves garlic, minced
1 cup dry white wine
2 tbsp fresh parsley, chopped
1/4 tsp red pepper flakes
Salt and pepper to taste
Step 1: Scrub and debeard mussels. Discard any that are open and don't close when tapped.
Step 2: Melt butter in a large pot over medium heat.
Step 3: Add garlic and red pepper flakes, cook 1 minute.
Step 4: Add diced tomatoes and cook 2-3 minutes.
Step 5: Pour in white wine and bring to a simmer.
Step 6: Add mussels, cover, and cook 5-7 minutes until shells open.
Step 7: Discard any unopened mussels.
Step 8: Garnish with parsley and serve with the broth.
Chef's Tip: Discard any mussels that don't open after cooking — they're not safe to eat.
Serve with Crusty bread for dipping in the broth.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, warming soup with Italian sausage, tender collard greens, and a savory tomato broth.
16 oz Hatfield Italian Sausage Links, sliced
16 oz Glory Foods Collard Greens
1 can Hunt's Diced Tomatoes
4 cups chicken broth
1 onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1/2 tsp red pepper flakes
Salt and pepper to taste
Step 1: Remove sausage from casings and slice into rounds.
Step 2: Heat olive oil in a large pot over medium-high heat.
Step 3: Brown sausage for 5 minutes. Remove and set aside.
Step 4: Saute onion for 3 minutes. Add garlic and red pepper flakes, cook 30 seconds.
Step 5: Add tomatoes, chicken broth, and collard greens.
Step 6: Bring to a boil, then reduce heat and simmer for 35-40 minutes.
Step 7: Return sausage to the pot. Simmer 5 more minutes.
Step 8: Season with salt and pepper and serve.
Chef's Tip: This soup tastes even better the next day as the flavors develop.
Serve with Cornbread or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced deli turkey with crisp lettuce, tomatoes, and cheese wrapped in a soft tortilla.
1 lb Carolina Deli Sliced Turkey Breast
4 Toufayan Wraps
1 pint Bowl & Basket Grape Tomatoes, halved
4 slices cheese
2 cups shredded lettuce
2 tbsp mayonnaise
Salt and pepper to taste
Step 1: Lay out wraps. Spread mayonnaise on each.
Step 2: Layer turkey, cheese, lettuce, and halved grape tomatoes.
Step 3: Season with salt and pepper.
Step 4: Roll up tightly, tucking in the sides.
Step 5: Slice in half diagonally and serve.
Chef's Tip: Warm the wraps briefly for easier rolling.
Serve with Chips or a cup of soup.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting soup loaded with Italian meatballs, small pasta, and vegetables in a rich tomato broth.
16 oz Premio Italian Meatballs
1 can Hunt's Diced Tomatoes
8 oz San Giorgio Small Pasta
4 cups chicken broth
1 onion, diced
2 stalks celery, diced
1 bag Bagged Carrots, sliced
1 tsp Italian seasoning
2 tbsp olive oil
Grated Parmesan for serving
Salt and pepper to taste
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Saute onion, celery, and carrots for 5 minutes.
Step 3: Add chicken broth, tomatoes, and Italian seasoning. Bring to a boil.
Step 4: Add meatballs and pasta. Reduce heat and simmer 15 minutes until pasta is tender.
Step 5: Season with salt and pepper.
Step 6: Serve topped with grated Parmesan.
Chef's Tip: Use small pasta shapes like ditalini or small shells for the best soup texture.
Serve with Crusty bread and Parmesan.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortillas filled with seasoned shrimp, sauteed peppers, and melted cheese.
12 oz Tastee Choice Shrimp
1 lb mini sweet peppers, sliced
1 cup Bowl & Basket Shredded Cheese
4 large flour tortillas
1 tsp chili powder
2 tbsp olive oil
1 lime
Salt to taste
Step 1: Heat 1 tablespoon oil in a skillet over medium-high heat.
Step 2: Season shrimp with chili powder and salt. Cook 2 minutes per side until pink. Remove.
Step 3: Saute peppers for 3 minutes until softened.
Step 4: Place a tortilla in a clean skillet over medium heat.
Step 5: Add cheese, shrimp, and peppers to one half. Fold.
Step 6: Cook 2-3 minutes per side until golden.
Step 7: Repeat with remaining tortillas.
Step 8: Squeeze lime over quesadillas, cut into wedges, and serve.
Chef's Tip: Pat shrimp dry before cooking for the best sear.
Serve with Salsa, sour cream, and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A nourishing bowl of crispy tofu, steamed broccoli, and rice drizzled with a savory soy ginger sauce.
16 oz House Foods Firm Tofu, cubed
1 lb broccoli crowns, cut into florets
1 pkg Ben's Ready Rice
3 tbsp Kikkoman Soy Sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp vegetable oil
1 tbsp fresh ginger, grated
1 green onion, sliced
Step 1: Press tofu 15 minutes. Cube and pat dry.
Step 2: Mix soy sauce, sesame oil, rice vinegar, and ginger for the sauce.
Step 3: Heat vegetable oil in a skillet over medium-high heat.
Step 4: Cook tofu cubes 3-4 minutes per side until golden. Remove.
Step 5: Steam broccoli until bright green and tender-crisp, about 4 minutes.
Step 6: Prepare rice according to package directions.
Step 7: Divide rice among bowls. Top with tofu and broccoli.
Step 8: Drizzle with sauce and garnish with green onion.
Chef's Tip: Cubing tofu smaller creates more crispy surface area.
Save by using Tofu at 99 cents is the most affordable protein in the store and Serve with Edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy seasoned chicken thigh sliders on soft potato rolls with fresh toppings.
1.5 lb Bowl & Basket Chicken Thighs
12 pk Martin's Sweet Party Potato Rolls
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
Lettuce and tomato for serving
Mayonnaise or sauce of choice
Salt and pepper to taste
Step 1: Pound chicken to even 1/2-inch thickness. Cut into slider-sized pieces.
Step 2: Season with garlic powder, paprika, salt, pepper, and olive oil.
Step 3: Grill or pan-sear chicken 4-5 minutes per side until cooked through.
Step 4: Let rest 3 minutes, then place on party rolls.
Step 5: Add lettuce, tomato, and your favorite sauce.
Step 6: Serve warm.
Chef's Tip: Pound chicken to even thickness for quick, even cooking.
Save by using Martin's Party Rolls at $1.99 and Serve with Chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisp salad greens topped with seasoned grilled chicken, crunchy croutons, and shaved Parmesan.
1.5 lb Bowl & Basket Chicken Thighs
2 bags Fresh Express Salad Kits
2 oz 4C Parmesan Cheese
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Season chicken with Italian seasoning, salt, pepper, and olive oil.
Step 2: Grill or pan-sear chicken 5-6 minutes per side until cooked through.
Step 3: Let rest 5 minutes, then slice into strips.
Step 4: Prepare salad kits according to package directions.
Step 5: Top salad with sliced chicken.
Step 6: Shave Parmesan over the top.
Step 7: Serve immediately.
Chef's Tip: Shave the Parmesan with a vegetable peeler for restaurant-style presentation.
Serve with Garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty breakfast scramble of seasoned pork sausage, fluffy eggs, and melted cheese.
16 oz Hatfield Ground Sausage
1 cup Bowl & Basket Shredded Cheese
8 eggs
2 tbsp milk
1 tbsp butter
Salt and pepper to taste
Step 1: Cook ground sausage in a large skillet over medium heat, breaking into crumbles, for 8-10 minutes until browned. Drain fat.
Step 2: Whisk eggs with milk, salt, and pepper.
Step 3: Add butter to the skillet with the sausage.
Step 4: Pour in egg mixture. Cook, gently stirring, until eggs are softly set.
Step 5: Sprinkle cheese on top and let melt for 1 minute.
Step 6: Serve immediately.
Chef's Tip: Remove eggs from heat while still slightly wet — they finish cooking from residual heat.
Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Toasted English muffins stacked with Canadian bacon, a fried egg, and melted cheese.
6 oz Dietz & Watson Canadian Bacon
4 Schmidt English Muffins
4 slices Bowl & Basket Shredded Cheese
4 eggs
1 tbsp butter
Salt and pepper to taste
Step 1: Toast English muffins.
Step 2: Heat a skillet over medium heat. Warm Canadian bacon slices for 1 minute per side.
Step 3: Fry eggs in butter to your preference.
Step 4: Layer Canadian bacon on the bottom muffin half.
Step 5: Top with cheese and fried egg.
Step 6: Season with salt and pepper. Close with top muffin half.
Step 7: Serve immediately.
Chef's Tip: Toast the muffins in the pan with a bit of butter for extra crunch.
Save by using Canadian bacon at $2.99 and Schmidt muffins BOGO and Serve with Fresh fruit or hash browns.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A make-ahead breakfast casserole with Italian bread, cream cheese filling, and fresh strawberries.
1 lb Red Ripe Strawberries, sliced
8 oz Bowl & Basket Cream Cheese, softened
1 loaf Maier's Premium Italian Bread, cubed
8 eggs
1 cup milk
1/4 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
Maple syrup for serving
Step 1: Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Step 2: Cut bread into 1-inch cubes. Spread half in the baking dish.
Step 3: Cut cream cheese into small cubes. Scatter over the bread.
Step 4: Add sliced strawberries in a layer.
Step 5: Top with remaining bread cubes.
Step 6: Whisk eggs, milk, sugar, cinnamon, and vanilla. Pour evenly over the bread.
Step 7: Press down gently. Let sit 10 minutes to absorb.
Step 8: Bake 45-50 minutes until puffed and golden.
Step 9: Serve warm with maple syrup.
Chef's Tip: Prepare the night before and bake in the morning for an effortless breakfast.
Save by using Maier's bread BOGO FREE and Serve with Maple syrup and powdered sugar.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A protein-packed vegan-friendly scramble with crumbled tofu, peppers, and mushrooms.
16 oz House Foods Firm Tofu
1 lb mini sweet peppers, diced
10 oz Bowl & Basket Mushrooms, diced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp turmeric
Salt and pepper to taste
Step 1: Drain tofu and crumble into small pieces with your hands.
Step 2: Heat olive oil in a skillet over medium-high heat.
Step 3: Saute peppers and mushrooms for 3-4 minutes.
Step 4: Add crumbled tofu, garlic powder, turmeric, salt, and pepper.
Step 5: Cook 3-4 minutes, stirring occasionally, until heated through and slightly golden.
Step 6: Serve immediately.
Chef's Tip: Add a pinch of turmeric for a golden egg-like color.
Save by using Tofu at just 99 cents and Serve with Toast and avocado.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick crispy sausage links paired with fluffy pancakes and warm maple syrup — a classic weekend breakfast.
6.4 oz Banquet Brown 'N Serve Sausage
2 cups Krusteaz Pancake Mix
24 oz Log Cabin Syrup
2 tbsp butter
Step 1: Cook sausage links in a dry skillet over medium heat for 6-8 minutes, turning, until browned and heated through.
Step 2: Prepare pancake batter according to package directions.
Step 3: Heat a griddle over medium heat. Grease with butter.
Step 4: Pour 1/4 cup batter per pancake. Cook until bubbles form, flip, cook until golden.
Step 5: Serve pancakes with sausage links and warm maple syrup.
Chef's Tip: Cook sausages in a dry pan — they have enough fat to crisp up on their own.
Save by using Brown 'N Serve sausage at $1.99 and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Broccoli florets roasted until crispy-edged with garlic and finished with a shower of Parmesan cheese.
1.5 lb broccoli crowns, cut into florets
3 tbsp 4C Parmesan Cheese
3 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F.
Step 2: Toss broccoli with olive oil, garlic, salt, and pepper.
Step 3: Spread in a single layer on a baking sheet.
Step 4: Roast for 20-25 minutes until edges are crispy and golden.
Step 5: Sprinkle with Parmesan cheese.
Step 6: Roast 3-5 more minutes until cheese is melted.
Step 7: Serve immediately.
Chef's Tip: Don't crowd the pan — spread broccoli in a single layer for the crispiest edges.
Serve with Any roasted meat or pasta dish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy smashed red potatoes topped with sour cream, melted cheese, and crispy toppings.
3 lb Bowl & Basket Red Potatoes
8 oz Bowl & Basket Sour Cream
1 cup Bowl & Basket Shredded Cheese
3 tbsp butter
1/3 cup milk
2 green onions, sliced
Salt and pepper to taste
Step 1: Cut potatoes into chunks. Boil in salted water for 15-20 minutes until tender.
Step 2: Drain well and return to pot.
Step 3: Add butter and milk. Smash roughly with a fork or masher, leaving some chunks.
Step 4: Stir in half the sour cream and half the cheese.
Step 5: Season with salt and pepper.
Step 6: Transfer to a serving bowl. Top with remaining sour cream, cheese, and green onions.
Step 7: Serve warm.
Chef's Tip: Don't overwork the potatoes — smash them roughly for the best texture.
Serve with Steak, chicken, or pork.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender mushrooms and caramelized onions sauteed in garlic butter with fresh herbs.
10 oz Bowl & Basket Mushrooms, sliced
2 large yellow onions, sliced
3 tbsp Crystal Farms Butter
3 cloves garlic, minced
1 tsp dried thyme
1 tbsp balsamic vinegar
Salt and pepper to taste
Step 1: Melt butter in a large skillet over medium heat.
Step 2: Add sliced onions and cook 10-12 minutes, stirring occasionally, until caramelized.
Step 3: Add mushrooms and cook 8-10 minutes until golden, letting them sit undisturbed for 2 minutes at a time.
Step 4: Add garlic and thyme, cook 1 minute.
Step 5: Drizzle with balsamic vinegar and toss.
Step 6: Season with salt and pepper and serve.
Chef's Tip: Don't stir mushrooms too much — let them sit to develop a golden sear.
Serve with Steak, chicken, or as a topping for burgers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender collard greens slow-braised with garlic and a touch of vinegar for a classic Southern side.
16 oz Glory Foods Collard Greens
2 cups chicken or vegetable broth
3 cloves garlic, minced
2 tbsp apple cider vinegar
2 tbsp olive oil
1/2 tsp red pepper flakes
Salt and pepper to taste
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add garlic and red pepper flakes, cook 30 seconds.
Step 3: Add collard greens and toss to coat.
Step 4: Pour in broth. Bring to a simmer.
Step 5: Cover and cook on low for 45-55 minutes until very tender.
Step 6: Stir in apple cider vinegar.
Step 7: Season with salt and pepper and serve.
Chef's Tip: Low and slow is the key — the longer they cook, the more tender and flavorful they become.
Serve with Fried chicken and cornbread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A bright, fruity salsa with diced mango, grape tomatoes, peppers, and a squeeze of lime.
3 mangos, diced
1 pint Bowl & Basket Grape Tomatoes, diced
1/2 lb mini sweet peppers, finely diced
1/4 red onion, finely diced
2 tbsp fresh cilantro, chopped
1 lime, juiced
Salt to taste
Step 1: Dice mangos, tomatoes, and peppers into small uniform pieces.
Step 2: Finely dice red onion and chop cilantro.
Step 3: Combine all ingredients in a bowl.
Step 4: Squeeze lime juice over and toss gently.
Step 5: Season with salt.
Step 6: Let sit 15 minutes before serving.
Chef's Tip: Let the salsa sit for 15 minutes before serving so the flavors meld together.
Save by using Mangos at just 99 cents each and Serve with Tortilla chips, tacos, or grilled fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy, spicy dip loaded with shredded chicken, hot sauce, cream cheese, and melted cheddar.
1.5 lb Bowl & Basket Chicken Thighs
6 oz Frank's RedHot Sauce
8 oz Bowl & Basket Cream Cheese, softened
1 cup Bowl & Basket Shredded Cheese
1/3 cup ranch dressing
Step 1: Preheat oven to 350 degrees F.
Step 2: Boil or poach chicken thighs until cooked through, about 20 minutes. Shred with two forks.
Step 3: Mix shredded chicken with cream cheese, hot sauce, and ranch dressing.
Step 4: Spread into a baking dish. Top with shredded cheese.
Step 5: Bake 25-30 minutes until bubbly and golden.
Step 6: Serve warm with chips and vegetables for dipping.
Chef's Tip: Use a slow cooker on low for a party — it stays warm and dippable for hours.
Serve with Tortilla chips, celery, and crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Savory mushroom caps filled with seasoned Italian sausage and topped with melted cheese.
10 oz Bowl & Basket Whole Mushrooms
8 oz Hatfield Ground Sausage
1/2 cup Bowl & Basket Shredded Cheese
2 tbsp breadcrumbs
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375 degrees F.
Step 2: Remove stems from mushrooms and finely chop the stems.
Step 3: Cook sausage in a skillet, breaking into crumbles, until browned.
Step 4: Add chopped stems and garlic, cook 2 minutes.
Step 5: Stir in breadcrumbs and half the cheese.
Step 6: Brush mushroom caps with olive oil. Season with salt.
Step 7: Fill each cap with sausage mixture. Top with remaining cheese.
Step 8: Bake 20-25 minutes until mushrooms are tender and cheese is melted.
Step 9: Serve warm.
Chef's Tip: Choose large, evenly-sized mushroom caps for the best presentation.
Serve with As a starter before dinner.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly poached jumbo shrimp served chilled with a zesty homemade cocktail sauce.
2 lb Raw Jumbo Argentine Shrimp
1/2 cup ketchup
2 tbsp prepared horseradish
1 tsp Worcestershire sauce
1 lemon
1 bay leaf
Salt to taste
Step 1: Bring a large pot of water to a boil. Add lemon juice, bay leaf, and salt.
Step 2: Add shrimp and cook 2-3 minutes until pink and curled.
Step 3: Transfer immediately to an ice bath.
Step 4: Mix ketchup, horseradish, Worcestershire, and a squeeze of lemon for cocktail sauce.
Step 5: Peel shrimp, leaving tails on.
Step 6: Arrange around a bowl of cocktail sauce.
Step 7: Serve chilled with lemon wedges.
Chef's Tip: Don't overcook the shrimp — they should be just pink and firm.
Serve with Lemon wedges and crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic homemade shortcakes topped with macerated strawberries and billowy fresh whipped cream.
1 lb Red Ripe Strawberries, sliced
2 cups Bowl & Basket Flour
1 quart Swiss Premium Heavy Whipping Cream
1/2 cup sugar
1 tsp baking powder
6 tbsp cold butter, cubed
1 egg
1 tsp vanilla extract
Step 1: Preheat oven to 400 degrees F.
Step 2: Slice strawberries and toss with 3 tablespoons sugar. Let macerate 30 minutes.
Step 3: Whisk flour, 3 tablespoons sugar, and baking powder. Cut in cold butter until crumbly.
Step 4: Mix egg with 1/3 cup cream. Stir into flour until just combined.
Step 5: Pat dough 3/4 inch thick. Cut into 6 rounds.
Step 6: Bake 15-18 minutes until golden.
Step 7: Whip remaining cream with remaining sugar and vanilla until stiff peaks form.
Step 8: Split shortcakes. Layer with strawberries and whipped cream.
Chef's Tip: Make sure your butter is very cold for the flakiest shortcakes.
Serve with A cup of coffee or iced tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A thick, creamy smoothie bowl with fresh mango and coconut, topped with crunchy granola.
2 mangos, peeled and cubed
1 coconut
1/2 cup yogurt
1 tbsp honey
Granola for topping
Fresh fruit for topping
Step 1: Crack coconut and extract the water and flesh.
Step 2: Blend mango, coconut water, coconut flesh, yogurt, and honey until thick and smooth.
Step 3: Pour into bowls.
Step 4: Top with granola, fresh fruit, and shredded coconut.
Step 5: Serve immediately.
Chef's Tip: Freeze the mango chunks ahead of time for the thickest, creamiest bowl.
Save by using Mangos at 99 cents and coconuts at $1.99 and Serve with Extra fresh fruit on top.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy, luscious no-bake cheesecake topped with fresh strawberries on a graham cracker crust.
1 lb Red Ripe Strawberries, sliced
16 oz Bowl & Basket Cream Cheese, softened
8 oz Bowl & Basket Sour Cream
1/2 cup sugar
1 tsp vanilla extract
1.5 cups graham cracker crumbs
5 tbsp butter, melted
1 cup heavy whipping cream
Step 1: Mix graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
Step 2: Refrigerate crust for 15 minutes.
Step 3: Beat cream cheese, sour cream, sugar, and vanilla until smooth.
Step 4: In a separate bowl, whip cream until stiff peaks form.
Step 5: Fold whipped cream into the cream cheese mixture.
Step 6: Pour filling over the crust. Smooth the top.
Step 7: Refrigerate at least 4 hours or overnight.
Step 8: Top with sliced strawberries before serving.
Chef's Tip: Chill for at least 4 hours (or overnight) for the firmest, cleanest slices.
Serve with A drizzle of strawberry sauce.
Sale Prices Valid April 5th to April 11th
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