Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and flavorful shrimp stir-fry with crisp vegetables in a sweet and savory honey garlic sauce. Perfect for busy weeknights.
2 lb Raw Peeled & Deveined Shrimp
14 oz Mini Cucumbers, sliced
3 Bell Peppers, sliced
3 tbsp honey
4 cloves garlic, minced
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp ginger, grated
Step 1: In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger to make the sauce.
Step 2: Heat 1 tablespoon oil in a large skillet or wok over high heat.
Step 3: Add sliced bell peppers and mini cucumbers. Stir-fry for 3-4 minutes until crisp-tender. Remove and set aside.
Step 4: Add remaining oil to the pan. Add shrimp in a single layer and cook 2-3 minutes per side until pink.
Step 5: Return vegetables to the pan and pour honey garlic sauce over everything.
Step 6: Toss to coat and cook for 1-2 minutes until sauce thickens slightly.
Step 7: Serve immediately over rice or noodles.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque, about 2-3 minutes per side.
Save by using Use sale-priced shrimp and fresh vegetables from this week's circular to keep costs down. and Serve with Steamed rice or rice noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Family-friendly taco night made easy with seasoned ground beef and all your favorite fresh toppings.
1.5 lb Ground Beef
1 Ortega Taco Dinner Kit
1 pt Grape Tomatoes, diced
16 oz Sour Cream
1 cup shredded lettuce
1 cup shredded cheddar cheese
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks, about 6-8 minutes.
Step 2: Drain excess fat and add taco seasoning from kit with water according to package directions.
Step 3: Simmer for 5 minutes until sauce thickens.
Step 4: Warm taco shells according to package instructions.
Step 5: Dice grape tomatoes and shred lettuce.
Step 6: Set up taco bar with beef, shells, tomatoes, lettuce, cheese, and sour cream.
Step 7: Let everyone assemble their own tacos with desired toppings.
Chef's Tip: Let everyone build their own tacos for a fun, interactive dinner experience.
Save by using Use Ortega taco kit on sale and fresh produce from this week's deals. and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy one-pan meal with juicy chicken breasts and roasted vegetables in a tangy honey mustard glaze.
4 Perdue Chicken Breasts
3 lb Sweet Potatoes, cubed
10 oz Baby Bella Mushrooms, halved
1/4 cup honey
3 tbsp Dijon mustard
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Cube sweet potatoes into 1-inch pieces and halve mushrooms.
Step 3: In a small bowl, whisk together honey, Dijon mustard, and 2 tablespoons olive oil.
Step 4: Toss vegetables with remaining oil, salt, and pepper. Spread on sheet pan.
Step 5: Place chicken breasts among vegetables and brush generously with honey mustard mixture.
Step 6: Roast for 30-35 minutes, brushing chicken with more glaze halfway through, until chicken reaches 165°F internally.
Step 7: Let rest 5 minutes before serving.
Chef's Tip: Cut vegetables into similar sizes for even cooking. Use two sheet pans if needed to avoid overcrowding.
Save by using Take advantage of 30% off Perdue chicken this week for maximum savings. and Serve with Crusty bread for soaking up the delicious pan juices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty sandwiches loaded with Italian sausage, sautéed peppers and onions, topped with melted provolone cheese.
16 oz Hatfield Sweet Italian Rope Sausage
3 Bell Peppers, sliced
3 lb White Onions, sliced
8 oz Stella Provolone Cheese, sliced
4 sub rolls
2 tbsp olive oil
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat.
Step 2: Add sausages and cook, turning occasionally, until browned and cooked through, about 15 minutes. Remove and slice.
Step 3: In the same skillet, add remaining oil, sliced peppers and onions.
Step 4: Sauté for 8-10 minutes until softened and lightly caramelized.
Step 5: Return sliced sausage to pan and toss with vegetables.
Step 6: Split sub rolls and divide sausage mixture among them.
Step 7: Top each with provolone cheese slices and serve immediately, or place under broiler for 1-2 minutes to melt cheese.
Chef's Tip: For extra flavor, toast the rolls with butter before assembling the sandwiches.
Save by using Use sale-priced Hatfield sausage and fresh peppers from this week's circular. and Serve with Crispy potato chips or sweet potato fries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Protein-packed breakfast bowls with scrambled eggs, crispy bacon, and melted cheese over golden hash browns.
12 oz Smithfield Bacon
32 oz Ore-Ida Potatoes
8 oz Shredded Cheese
8 large eggs
2 tbsp butter
1/4 cup milk
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crispy. Remove, drain on paper towels, and crumble.
Step 2: Cook Ore-Ida potatoes according to package directions until golden and crispy.
Step 3: While potatoes cook, whisk eggs with milk, salt, and pepper.
Step 4: Melt butter in a non-stick skillet over medium heat and scramble eggs until just set.
Step 5: Divide hash browns among 4 bowls.
Step 6: Top each with scrambled eggs, crumbled bacon, and shredded cheese.
Step 7: Serve immediately while hot.
Chef's Tip: Prep ingredients the night before for a quick morning meal. Add hot sauce or salsa for extra flavor.
Save by using Use sale-priced bacon and eggs to create this budget-friendly breakfast. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and colorful pasta dish loaded with fresh spring vegetables in a garlic butter sauce.
16 oz San Giorgio Pasta
10 oz Baby Bella Mushrooms, sliced
1 pt Grape Tomatoes, halved
2 Bell Peppers, diced
4 tbsp butter
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
Fresh basil leaves
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, melt butter in a large skillet over medium heat.
Step 3: Add minced garlic and cook for 1 minute until fragrant.
Step 4: Add sliced mushrooms and diced bell peppers. Sauté for 5-6 minutes until softened.
Step 5: Add halved grape tomatoes and cook for 2-3 minutes until they start to burst.
Step 6: Add drained pasta to the skillet with vegetables. Toss to combine, adding pasta water as needed for sauce.
Step 7: Remove from heat, stir in Parmesan cheese and torn basil leaves. Serve immediately.
Chef's Tip: Don't overcook the pasta - it should be al dente. Reserve some pasta water to adjust sauce consistency.
Save by using Use sale-priced pasta and fresh vegetables for an economical meatless meal. and Serve with Garlic bread and a crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken breasts in a rich, creamy Parmesan garlic sauce. Restaurant-quality dinner made at home.
4 Perdue Chicken Breasts
8 oz Galbani Ricotta
8 oz Colonna Parmesan Cheese, grated
1 cup heavy cream
4 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
Fresh parsley for garnish
Step 1: Season chicken breasts with salt and pepper on both sides.
Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Step 3: Cook chicken for 6-7 minutes per side until golden and cooked through (165°F). Remove and keep warm.
Step 4: In the same skillet, melt remaining butter and sauté minced garlic for 1 minute.
Step 5: Add heavy cream and bring to a gentle simmer. Stir in ricotta and Parmesan cheese.
Step 6: Cook for 3-4 minutes, stirring, until sauce thickens. Season with salt and pepper.
Step 7: Return chicken to pan, spoon sauce over top, garnish with parsley, and serve.
Chef's Tip: Pound chicken breasts to even thickness for consistent cooking. Don't let the cream boil or it may separate.
Save by using Take advantage of the 30% discount on Perdue chicken this week. and Serve with Pasta or mashed potatoes and steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Nutritious grain bowl packed with roasted vegetables, chickpeas, and a tangy lemon tahini dressing.
3 lb Sweet Potatoes, cubed
2 Bell Peppers, chopped
5 oz Salad Blend
2 cans chickpeas, drained
3 tbsp olive oil
2 tbsp tahini
Juice of 1 lemon
1 tsp cumin
Step 1: Preheat oven to 425°F. Line two baking sheets with parchment paper.
Step 2: Toss cubed sweet potatoes and chickpeas with 2 tablespoons olive oil, cumin, salt, and pepper.
Step 3: Spread on one baking sheet and roast for 25-30 minutes until golden.
Step 4: Toss chopped bell peppers with remaining olive oil and roast on second sheet for 20 minutes.
Step 5: While vegetables roast, whisk together tahini, lemon juice, and 2-3 tablespoons water for dressing.
Step 6: Divide salad blend among 4 bowls.
Step 7: Top with roasted sweet potatoes, chickpeas, and bell peppers. Drizzle with tahini dressing.
Chef's Tip: Make extra roasted vegetables to use throughout the week for easy meal prep.
Save by using Use seasonal vegetables from the produce section for the best prices. and Serve with Warm pita bread and hummus.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tofu with colorful vegetables in a savory Asian-inspired sauce. Quick, healthy, and full of flavor.
16 oz House Foods Extra Firm Tofu
14 oz Mini Cucumbers, sliced
2 Bell Peppers, sliced
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp sesame oil
Step 1: Press tofu to remove excess moisture, then cut into 1-inch cubes.
Step 2: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
Step 3: Add tofu cubes and cook undisturbed for 3-4 minutes until golden. Flip and cook another 3 minutes. Remove and set aside.
Step 4: Add remaining oil to pan. Add sliced bell peppers and mini cucumbers. Stir-fry for 3-4 minutes.
Step 5: Add minced garlic and cook for 30 seconds until fragrant.
Step 6: Return tofu to pan. Add soy sauce and sesame oil. Toss everything together for 1-2 minutes.
Step 7: Serve immediately over rice.
Chef's Tip: Press tofu for at least 15 minutes to remove excess moisture for crispier results.
Save by using House Foods tofu is on sale - perfect for this budget-friendly vegetarian meal. and Serve with Steamed jasmine rice or rice noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent snow crab clusters steamed to perfection and served with warm garlic butter for dipping.
2 lb Jumbo Snow Crab Clusters
7 oz Kelchner's Cocktail Sauce
1/2 cup butter
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges
Step 1: Fill a large pot with 2 inches of water and bring to a boil.
Step 2: Place crab clusters in a steamer basket over boiling water.
Step 3: Cover and steam for 6-8 minutes until heated through.
Step 4: While crab steams, melt butter in a small saucepan over medium heat.
Step 5: Add minced garlic and cook for 1-2 minutes until fragrant. Stir in chopped parsley.
Step 6: Remove crab from steamer and arrange on serving platter.
Step 7: Serve immediately with garlic butter, cocktail sauce, and lemon wedges.
Chef's Tip: Don't overcook the crab - it's already cooked and just needs to be heated through.
Save by using Look for jumbo snow crab clusters on sale this week for a special seafood dinner. and Serve with Corn on the cob and roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy, golden chicken tenders with a flavorful Parmesan coating. Perfect finger food for kids and adults alike.
1.5 lb Perdue Chicken Tenders
46 oz Seasoned Bread Crumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup flour
Cooking spray
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Set up three shallow dishes: flour in first, beaten eggs in second, bread crumbs mixed with Parmesan in third.
Step 3: Pat chicken tenders dry with paper towels.
Step 4: Dredge each tender in flour, dip in egg, then coat thoroughly with bread crumb mixture.
Step 5: Place coated tenders on prepared baking sheet. Spray lightly with cooking spray.
Step 6: Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked to 165°F.
Step 7: Let rest for 3 minutes before serving with dipping sauces.
Chef's Tip: Use a wire rack on the baking sheet for extra crispy tenders. Serve with your favorite dipping sauces.
Save by using Save on Perdue chicken this week for this family-favorite recipe. and Serve with French fries and honey mustard or ranch dressing.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, cheesy potato layers baked until golden and bubbly. The ultimate comfort food side dish.
5 lb Red Potatoes, thinly sliced
8 oz Shredded Cheese
1 lb Butter
3 cups heavy cream
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Step 1: Preheat oven to 375°F. Butter a 9x13 inch baking dish.
Step 2: Thinly slice red potatoes about 1/8 inch thick using a mandoline or sharp knife.
Step 3: In a saucepan, heat cream with minced garlic, salt, and pepper until just simmering. Remove from heat.
Step 4: Layer half the potato slices in prepared dish, slightly overlapping. Season lightly.
Step 5: Pour half the cream mixture over potatoes and sprinkle with half the cheese.
Step 6: Repeat with remaining potatoes, cream, and cheese. Dot top with butter.
Step 7: Cover with foil and bake 30 minutes. Remove foil and bake 30 more minutes until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.
Chef's Tip: Slice potatoes uniformly thin using a mandoline for even cooking. Cover with foil for first 30 minutes to prevent over-browning.
Save by using Use sale-priced potatoes and cheese from this week's circular for maximum savings. and Serve with Roasted ham or grilled steak.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken breasts seasoned with fresh herbs, served alongside colorful roasted spring vegetables for a light and healthy dinner.
24 oz Perdue Perfect Portions Chicken
3 lb Bowl & Basket Sweet Potatoes
2 Red Bell Peppers
3 tbsp olive oil
2 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Cut sweet potatoes into 1-inch cubes and bell peppers into strips.
Step 2: Toss vegetables with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
Step 3: Season chicken with remaining olive oil, oregano, salt, and pepper.
Step 4: Place chicken on another baking sheet. Put both sheets in oven.
Step 5: Roast vegetables for 30-35 minutes, stirring halfway through, until tender and caramelized.
Step 6: Roast chicken for 25-30 minutes until internal temperature reaches 165°F.
Step 7: Let chicken rest for 5 minutes before serving alongside roasted vegetables.
Chef's Tip: Let chicken rest for 5 minutes after cooking to retain juices. Vegetables can be prepped ahead of time.
Save by using Use sale-priced Perdue chicken and Bowl & Basket sweet potatoes to keep costs low while maintaining quality. and Serve with Crusty bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick Asian-inspired stir-fry featuring tender beef strips and crisp vegetables in a savory sauce over rice.
12 oz John Soules Beef Fajita Strips
10 oz Bowl & Basket Baby Bella Mushrooms
1 Yellow Bell Pepper
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp cornstarch
Step 1: Slice bell pepper into strips and mushrooms into quarters.
Step 2: Mix soy sauce with cornstarch and 1/4 cup water; set aside.
Step 3: Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef and cook 3-4 minutes until browned. Remove and set aside.
Step 4: Add remaining oil to pan. Add mushrooms and bell pepper, cook 4-5 minutes until tender-crisp.
Step 5: Add garlic and cook 30 seconds until fragrant.
Step 6: Return beef to pan, add sauce mixture, and stir until thickened, about 1-2 minutes.
Step 7: Serve immediately over cooked rice.
Chef's Tip: Cut beef against the grain for maximum tenderness. Have all ingredients prepped before starting to cook.
Save by using Use sale-priced John Soules Beef Fajita Strips for pre-cut convenience and Bowl & Basket Baby Bella Mushrooms for added flavor. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty pasta dish with savory Italian sausage, colorful peppers, and a light tomato sauce that comes together in one pot.
16 oz Hatfield Sweet Italian Rope Sausage
16 oz San Giorgio Pasta
24 oz Francesco Rinaldi Pasta Sauce
2 Bell Peppers, any color
1 tbsp olive oil
1/2 cup grated Parmesan cheese
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, remove sausage from casings and break into pieces. Slice bell peppers into strips.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 5-6 minutes, breaking apart until browned.
Step 4: Add bell peppers to skillet and cook 4-5 minutes until softened.
Step 5: Pour in pasta sauce and simmer 5 minutes.
Step 6: Add cooked pasta to skillet and toss to combine. Add reserved pasta water if needed to loosen sauce.
Step 7: Serve topped with grated Parmesan cheese.
Chef's Tip: Remove sausage from casings for crumbled texture, or slice for chunks. Reserve pasta water to adjust sauce consistency.
Save by using Sale-priced Hatfield Italian Rope Sausage and San Giorgio Pasta make this a budget-friendly family meal. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and fresh tacos featuring seasoned grilled shrimp topped with a vibrant tropical mango salsa.
2 lb 41/50 ct Raw, Peeled & Deveined Shrimp
2 Honey Mangos
8.9 oz Ortega Soft Taco Kit
1 lime, juiced
1/4 cup cilantro, chopped
1 tsp chili powder
2 tbsp olive oil
Step 1: Pat shrimp dry and toss with olive oil, chili powder, and half the lime juice. Let marinate 10 minutes.
Step 2: Dice mangos and combine with remaining lime juice and cilantro to make salsa. Season with salt.
Step 3: Heat a grill pan or skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink and cooked through.
Step 4: Warm tortillas according to package directions.
Step 5: Fill each tortilla with shrimp and top with mango salsa.
Step 6: Serve immediately with lime wedges.
Chef's Tip: Don't overcook shrimp - they're done when pink and opaque. Salsa can be made ahead and refrigerated.
Save by using Sale-priced raw peeled shrimp provides great value, and fresh Honey Mangos make the perfect salsa. and Serve with Black beans and cilantro lime rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with a hearty mixture of quinoa, black beans, and vegetables, topped with melted cheese.
4 Bell Peppers
8 oz Bowl & Basket Shredded Cheese
15 oz Francesco Rinaldi Pasta Sauce
1 cup quinoa, cooked
1 can black beans, drained
1 tsp cumin
Step 1: Preheat oven to 375°F. Cook quinoa according to package directions.
Step 2: Cut tops off peppers and remove seeds. Place in a baking dish.
Step 3: Mix cooked quinoa, black beans, 1 cup pasta sauce, half the cheese, and cumin in a bowl.
Step 4: Stuff peppers with quinoa mixture, packing firmly.
Step 5: Pour remaining sauce around peppers in dish and cover with foil.
Step 6: Bake 30 minutes. Remove foil, top with remaining cheese, and bake 5 more minutes until cheese melts.
Step 7: Let cool 5 minutes before serving.
Chef's Tip: Peppers can be prepared ahead and refrigerated before baking. Use any color peppers for visual appeal.
Save by using Sale-priced bell peppers and Bowl & Basket Shredded Cheese keep this vegetarian option affordable and satisfying. and Serve with Simple green salad with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pork shoulder shredded and tossed in tangy BBQ sauce, served on soft rolls with coleslaw.
18 oz Stubb's BBQ Sauce
8 Martin's Sweet Dinner Potato Rolls
1 lb All Seasons Philly Style Macaroni Salad
2 lb pork shoulder
1 tbsp brown sugar
1 tsp paprika
Step 1: Rub pork shoulder with brown sugar, paprika, salt, and pepper.
Step 2: Place in slow cooker and cook on low for 6-8 hours or high for 4 hours until tender.
Step 3: Remove pork from slow cooker and shred with two forks, discarding any excess fat.
Step 4: Return shredded pork to slow cooker and mix with BBQ sauce. Keep warm.
Step 5: Toast rolls lightly if desired.
Step 6: Pile pulled pork on bottom half of each roll.
Step 7: Serve with macaroni salad on the side.
Chef's Tip: This recipe is perfect for slow cooker preparation. Meat should shred easily with two forks when done.
Save by using Use sale-priced Hatfield pork products and Stubb's BBQ Sauce for authentic Southern flavor at a great price. and Serve with Potato chips and pickle spears.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisp romaine, tender chicken, and creamy Caesar dressing wrapped in a soft tortilla for a satisfying lunch.
1 lb Mrs. B's Store Baked Chicken Breast
3 ct Romaine Hearts
4 large flour tortillas
1/2 cup Caesar dressing
1/2 cup shredded Parmesan cheese
Step 1: Slice chicken breast into thin strips.
Step 2: Chop romaine lettuce into bite-sized pieces.
Step 3: Lay tortillas flat and divide lettuce among them, placing in center.
Step 4: Top lettuce with chicken strips.
Step 5: Drizzle Caesar dressing over chicken and sprinkle with Parmesan cheese.
Step 6: Fold in sides of tortilla, then roll tightly from bottom to top.
Step 7: Cut wraps in half diagonally and serve immediately.
Chef's Tip: Use rotisserie chicken for even faster prep. Roll wraps tightly and cut in half diagonally for easier eating.
Save by using Store-baked chicken breast and sale-priced Romaine Hearts make this a fresh, quick lunch option. and Serve with Kettle chips and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender homemade beef meatballs simmered in rich marinara sauce, perfect over pasta or for meatball subs.
24 oz Francesco Rinaldi Pasta Sauce
46 oz 4C Seasoned Bread Crumbs
1.5 lb ground beef
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: In a large bowl, combine ground beef, 1/2 cup bread crumbs, egg, Parmesan, garlic, salt, and pepper. Mix gently until just combined.
Step 3: Form mixture into 16 meatballs, about 2 inches each.
Step 4: Place meatballs on prepared baking sheet and bake 20 minutes until browned and cooked through.
Step 5: While meatballs bake, heat pasta sauce in a large skillet over medium heat.
Step 6: Add baked meatballs to sauce and simmer 10 minutes, spooning sauce over meatballs occasionally.
Step 7: Serve over cooked pasta with additional Parmesan cheese.
Chef's Tip: Don't overwork the meat mixture to keep meatballs tender. Baking instead of frying reduces mess and fat.
Save by using Use sale-priced ground beef and Francesco Rinaldi sauce for an affordable Italian classic. and Serve with Spaghetti and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy pork chops with a sweet honey glaze paired with caramelized roasted carrots for a simple yet elegant dinner.
16 oz Bagged Carrots
4 bone-in pork chops, 1-inch thick
3 tbsp honey
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Peel and cut carrots into sticks.
Step 2: Toss carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 25-30 minutes.
Step 3: Season pork chops with salt, pepper, and thyme.
Step 4: Heat remaining olive oil in a large oven-safe skillet over medium-high heat.
Step 5: Sear pork chops 3-4 minutes per side until golden brown.
Step 6: Brush chops with honey and transfer skillet to oven. Roast 10-12 minutes until internal temperature reaches 145°F.
Step 7: Let pork rest 5 minutes before serving with roasted carrots.
Chef's Tip: Don't overcook pork chops - they should reach 145°F internal temperature. Let rest before serving.
Save by using Sale-priced bagged carrots and affordable pork chops make this an economical weeknight dinner. and Serve with Mashed potatoes and green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty breakfast bowl loaded with scrambled eggs, sausage, potatoes, cheese, and fresh toppings.
16 oz Hatfield Recipe Essentials Ground Sausage
5 lb Bowl & Basket Red Potatoes
8 oz Bowl & Basket Shredded Cheese
8 eggs
2 tbsp butter
Salsa for serving
Step 1: Dice potatoes into small cubes. Cook in a skillet with butter over medium heat for 15 minutes until golden and tender.
Step 2: While potatoes cook, brown sausage in another skillet over medium heat, breaking into crumbles. Drain excess fat.
Step 3: Whisk eggs with salt and pepper. Scramble in a pan until just set.
Step 4: Divide potatoes among 4 bowls.
Step 5: Top each bowl with scrambled eggs, sausage, and shredded cheese.
Step 6: Serve with salsa and any additional toppings like avocado or sour cream.
Chef's Tip: Prep potatoes the night before for faster morning cooking. Customize toppings based on preference.
Save by using Sale-priced Hatfield Ground Sausage and Bowl & Basket Red Potatoes create a filling breakfast for less. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy, golden cauliflower florets roasted with olive oil and Parmesan cheese for a delicious vegetarian side dish.
8 oz Kraft Grated Parmesan Cheese
1 large head cauliflower
3 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Cut cauliflower into florets, keeping them roughly the same size.
Step 3: Toss cauliflower with olive oil, garlic, salt, and pepper in a large bowl.
Step 4: Spread cauliflower in a single layer on prepared baking sheet.
Step 5: Roast for 25 minutes, stirring halfway through, until golden and tender.
Step 6: Remove from oven and immediately toss with Parmesan cheese.
Step 7: Serve hot as a side dish.
Chef's Tip: Cut florets evenly for consistent roasting. Don't crowd the pan or cauliflower will steam instead of roast.
Save by using Fresh cauliflower and sale-priced Kraft Grated Parmesan create a flavorful side that pairs with any protein. and Serve with Grilled chicken or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich and decadent dessert bars with layers of peanut butter and chocolate that require no baking.
12 ct Fresh Baked Cookies
1 cup peanut butter
1/4 cup butter, melted
1 cup powdered sugar
1 cup chocolate chips
Step 1: Line an 8x8 inch pan with parchment paper.
Step 2: Crush cookies into fine crumbs using a food processor or rolling pin.
Step 3: Mix cookie crumbs with melted butter and press into bottom of prepared pan.
Step 4: Beat peanut butter with powdered sugar until smooth. Spread over cookie crust.
Step 5: Melt chocolate chips in microwave in 30-second intervals, stirring between each, until smooth.
Step 6: Pour melted chocolate over peanut butter layer and spread evenly.
Step 7: Refrigerate at least 2 hours until firm. Cut into bars and serve.
Chef's Tip: Line pan with parchment paper for easy removal. Chill at least 2 hours before cutting for clean slices.
Save by using Fresh baked cookies for the crust base and simple pantry ingredients make this an affordable sweet treat. and Serve with Cold milk or vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken thighs slow-cooked in a sweet and savory honey garlic sauce. Perfect for busy weeknights.
2.5 lb Perdue Chicken Thighs
1/3 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tbsp olive oil
1/2 tsp ground ginger
Salt and pepper to taste
Step 1: Season chicken thighs with salt and pepper.
Step 2: In a bowl, whisk together honey, soy sauce, garlic, olive oil, and ginger.
Step 3: Place chicken thighs in slow cooker and pour sauce over them.
Step 4: Cook on low for 4 hours or until chicken is tender and cooked through.
Step 5: Optional: Transfer chicken to a baking sheet and broil for 2-3 minutes to caramelize the top.
Step 6: Serve with sauce from the slow cooker spooned over the chicken.
Chef's Tip: For extra caramelization, broil the chicken for 2-3 minutes after slow cooking.
Save by using Use sale-priced Perdue Chicken Thighs for maximum savings. and Serve with Steamed rice and roasted vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty one-pot meal with ground beef, vegetables, and pasta in a savory tomato sauce.
1 lb ground beef
12 oz San Giorgio Pasta
28 oz Hunt's Tomatoes
1 cup Bowl & Basket Grape Tomatoes, halved
2 cups beef broth
1 medium onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Step 1: In a large pot or Dutch oven, brown ground beef over medium-high heat. Drain excess fat.
Step 2: Add diced onion and garlic, cook until softened, about 3 minutes.
Step 3: Add Hunt's tomatoes, beef broth, and Italian seasoning. Bring to a boil.
Step 4: Add pasta and reduce heat to medium. Cook for 10-12 minutes, stirring occasionally.
Step 5: Stir in halved grape tomatoes and cook for 2 more minutes.
Step 6: Season with salt and pepper to taste and serve hot.
Chef's Tip: Add pasta during the last 10 minutes of cooking to prevent overcooking.
Save by using Pair sale-priced San Giorgio Pasta with Hunt's Tomatoes for a budget-friendly meal. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled steaks topped with savory herb butter for a special occasion meal.
3 lb Porterhouse Steaks
4 tbsp Bowl & Basket Butter, softened
2 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
2 cloves garlic, minced
Salt and pepper to taste
2 tbsp olive oil
Step 1: Mix softened butter with parsley, thyme, and half the minced garlic. Refrigerate until ready to use.
Step 2: Preheat grill to high heat (450-500°F).
Step 3: Pat steaks dry and season generously with salt, pepper, and remaining garlic. Brush with olive oil.
Step 4: Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness.
Step 5: Remove from grill and let rest for 5 minutes.
Step 6: Top each steak with a pat of herb butter and serve immediately.
Chef's Tip: Let steaks rest at room temperature for 30 minutes before grilling for even cooking.
Save by using Take advantage of value pack pricing on Porterhouse steaks this week. and Serve with Grilled asparagus and baked potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fork-tender pulled pork slow-cooked in BBQ sauce, perfect for game day gatherings.
4 lb pork shoulder
18 oz Stubb's BBQ Sauce
12 Martin's Sweet Party Potato Rolls
1 large onion, sliced
1/2 cup chicken broth
2 tbsp brown sugar
1 tbsp paprika
Salt and pepper to taste
Step 1: Season pork shoulder with salt, pepper, paprika, and brown sugar.
Step 2: Place sliced onions in the bottom of slow cooker.
Step 3: Place pork on top of onions and pour chicken broth around it.
Step 4: Cook on low for 8 hours or until pork is tender and easily shredded.
Step 5: Remove pork and shred with two forks, discarding any large pieces of fat.
Step 6: Mix shredded pork with BBQ sauce and return to slow cooker for 15 minutes.
Step 7: Serve on toasted potato rolls.
Chef's Tip: For extra flavor, sear the pork shoulder on all sides before placing in the slow cooker.
Save by using Use Stubb's BBQ Sauce on sale and Martin's potato rolls for a complete meal. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick and healthy one-pan meal featuring seasoned shrimp and colorful roasted vegetables.
2 lb Raw Peeled & Deveined Shrimp
3 Bell Peppers, cut into chunks
2 cups Mini Cucumbers, halved lengthwise
3 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
Juice of 1 lemon
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
Step 2: Toss bell peppers and cucumber halves with 2 tbsp olive oil, salt, and pepper. Spread on sheet pan.
Step 3: Roast vegetables for 10 minutes.
Step 4: Meanwhile, toss shrimp with remaining olive oil, garlic, paprika, salt, and pepper.
Step 5: Remove pan from oven, push vegetables to sides, and add shrimp to center.
Step 6: Return to oven and roast for 8-10 minutes until shrimp are pink and cooked through.
Step 7: Squeeze lemon juice over everything and serve immediately.
Chef's Tip: Don't overcrowd the pan - use two sheet pans if needed for proper roasting.
Save by using Use sale-priced raw shrimp and bell peppers for a colorful, affordable meal. and Serve with Crusty bread or rice pilaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful skewers featuring Italian sausage and fresh vegetables, perfect for outdoor grilling.
16 oz Hatfield Sweet Italian Rope Sausage
3 Bell Peppers, cut into chunks
1 large red onion, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Cut sausage into 1.5-inch pieces.
Step 2: In a large bowl, toss sausage pieces, bell peppers, and onion with olive oil, Italian seasoning, salt, and pepper.
Step 3: Thread sausage, peppers, and onion onto skewers, alternating ingredients.
Step 4: Preheat grill to medium-high heat.
Step 5: Grill skewers for 12-15 minutes, turning every 3-4 minutes, until sausage is cooked through and vegetables are tender with char marks.
Step 6: Remove from grill and let rest for 2 minutes before serving.
Chef's Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Save by using Use Hatfield Italian Rope Sausage on sale with fresh Bell Peppers for maximum flavor. and Serve with Grilled garlic bread and a fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flavorful baked salmon with fresh herbs and bright lemon, ready in under 30 minutes.
4 salmon fillets (6 oz each)
2 tbsp Bowl & Basket Butter, melted
3 cloves garlic, minced
Juice and zest of 2 lemons
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2: Place salmon fillets on prepared baking sheet and season with salt and pepper.
Step 3: Mix melted butter, garlic, lemon juice, lemon zest, dill, and parsley in a small bowl.
Step 4: Brush herb mixture over salmon fillets.
Step 5: Bake for 15-18 minutes until salmon flakes easily with a fork and reaches 145°F internal temperature.
Step 6: Serve immediately with additional lemon wedges.
Chef's Tip: Check salmon for doneness by gently pressing the center - it should flake easily with a fork.
Save by using Ask the seafood counter about daily fresh fish specials for best value. and Serve with Steamed asparagus and quinoa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A nutritious breakfast bowl packed with protein, vegetables, and healthy fats to start your day.
3 lb Bowl & Basket Sweet Potatoes, diced
1 pt Bowl & Basket Grape Tomatoes, halved
8 large eggs
2 cups fresh spinach
1 avocado, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 10-12 minutes until tender and lightly browned.
Step 2: Add spinach to sweet potatoes and cook until wilted, about 2 minutes. Season with salt and pepper. Transfer to a plate.
Step 3: In the same skillet, heat remaining olive oil. Whisk eggs with salt and pepper.
Step 4: Pour eggs into skillet and scramble until just set, about 3-4 minutes.
Step 5: Divide sweet potato mixture among 4 bowls. Top each with scrambled eggs, halved grape tomatoes, and sliced avocado.
Step 6: Season with additional salt and pepper if desired and serve immediately.
Chef's Tip: Prep ingredients the night before for a quick morning assembly.
Save by using Use Bowl & Basket Sweet Potatoes and Grape Tomatoes for an affordable veggie boost. and Serve with Whole grain toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with quinoa, black beans, and vegetables for a satisfying meatless meal.
4 large Bell Peppers, tops cut off and seeded
6 oz Bowl & Basket Shredded Cheese
1 cup quinoa, cooked
1 can (15 oz) black beans, drained
1 cup corn kernels
1 cup tomato sauce
1 tsp cumin
1 tsp chili powder
Step 1: Preheat oven to 375°F.
Step 2: In a large bowl, mix cooked quinoa, black beans, corn, half the shredded cheese, cumin, and chili powder.
Step 3: Stir in 1/2 cup tomato sauce and season with salt and pepper.
Step 4: Stand peppers upright in a baking dish. Fill each pepper with quinoa mixture.
Step 5: Pour remaining tomato sauce around peppers in the dish.
Step 6: Cover with foil and bake for 30 minutes.
Step 7: Remove foil, top with remaining cheese, and bake uncovered for 5 more minutes until cheese melts.
Step 8: Let cool for 5 minutes before serving.
Chef's Tip: Pre-cook quinoa the day before to speed up assembly time.
Save by using Use sale-priced bell peppers and Bowl & Basket Shredded Cheese for a budget-friendly dinner. and Serve with Mexican rice and tortilla chips with salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing and protein-packed salad with chickpeas, fresh vegetables, and a zesty lemon dressing.
14 oz Mini Cucumbers, diced
1 pt Bowl & Basket Grape Tomatoes, halved
2 cans (15 oz each) chickpeas, drained and rinsed
1/2 red onion, finely diced
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Juice of 2 lemons
1 tsp dried oregano
Step 1: In a large bowl, combine chickpeas, diced cucumbers, halved tomatoes, red onion, olives, and parsley.
Step 2: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Step 3: Pour dressing over salad and toss gently to combine.
Step 4: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Step 5: Taste and adjust seasoning if needed before serving.
Chef's Tip: This salad tastes even better after sitting in the refrigerator for an hour.
Save by using Use sale-priced Mini Cucumbers and Grape Tomatoes for fresh Mediterranean flavor. and Serve with Warm pita bread and hummus.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple yet flavorful side dish featuring seasonal roasted vegetables with herbs.
3 lb Bowl & Basket Sweet Potatoes, cubed
16 oz Bagged Carrots, cut into chunks
1 red onion, cut into wedges
3 tbsp olive oil
2 tsp dried thyme
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line two large baking sheets with parchment paper.
Step 2: In a large bowl, toss sweet potatoes, carrots, and onion wedges with olive oil, thyme, garlic powder, salt, and pepper.
Step 3: Spread vegetables in a single layer on prepared baking sheets.
Step 4: Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
Step 5: Season with additional salt and pepper if needed and serve hot.
Chef's Tip: Cut all vegetables to similar size for even roasting.
Save by using Use Bowl & Basket vegetables on sale for an affordable and healthy side. and Serve with Grilled chicken or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light and elegant dessert layered with angel food cake, fresh fruit, and whipped cream.
10 oz Angel Food Cake, cubed
1.5 lb Red Seedless Grapes
6 oz Red Ripe Raspberries
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup vanilla yogurt
Step 1: In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 2: Gently fold yogurt into whipped cream.
Step 3: In a trifle dish or large glass bowl, layer half the cubed angel food cake.
Step 4: Top with half the grapes and raspberries, then half the cream mixture.
Step 5: Repeat layers with remaining cake, fruit, and cream.
Step 6: Cover and refrigerate for at least 2 hours before serving.
Step 7: Garnish with additional fresh berries just before serving.
Chef's Tip: Assemble the trifle 2-3 hours before serving for best flavor and texture.
Save by using Use sale-priced Angel Food Cake and seasonal Red Seedless Grapes for a fresh dessert. and Serve with Coffee or tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and fresh pasta tossed with colorful spring vegetables in a garlic-parmesan cream sauce.
1 lb San Giorgio Pasta
2 Red Bell Peppers, sliced
1 pt Bowl & Basket Grape Tomatoes
8 oz Galbani Ricotta
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Heat olive oil in large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
Step 3: Add sliced bell peppers and cook 5 minutes until softened.
Step 4: Add grape tomatoes and cook 3 minutes until they begin to burst.
Step 5: Reduce heat to low. Stir in ricotta cheese and 1/2 cup pasta water, mixing until creamy.
Step 6: Add cooked pasta to the pan and toss to coat. Add more pasta water if needed.
Step 7: Stir in Parmesan cheese and season with salt and pepper.
Step 8: Garnish with fresh basil and serve immediately.
Chef's Tip: Use pasta water to thin sauce if needed. Fresh vegetables can be substituted based on what's available.
Save by using Stock up on sale-priced San Giorgio pasta and use seasonal vegetables for the best prices. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy one-pan meal with seasoned chicken strips and colorful peppers, perfect for a quick weeknight dinner.
2 (8 oz) John Soules Chicken Fajita Strips
3 Bell Peppers, sliced
1 (3 lb) Bowl & Basket White Onions, sliced
8 Ortega Flour Tortillas
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Spread chicken strips, sliced peppers, and onions on the sheet pan.
Step 3: Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat evenly.
Step 4: Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and chicken is heated through.
Step 5: Warm tortillas according to package directions.
Step 6: Serve chicken and vegetables in warm tortillas with your favorite toppings.
Chef's Tip: Line the sheet pan with parchment paper for easy cleanup. Don't overcrowd the pan to ensure proper caramelization.
Save by using Use sale-priced John Soules Chicken Fajita Strips to skip the prep work. and Serve with Warm tortillas, sour cream, guacamole, and shredded cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Restaurant-quality pasta with succulent shrimp in a rich garlic butter sauce, ready in under 30 minutes.
1 lb Raw Peeled & Deveined Shrimp
12 oz San Giorgio Pasta
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
1/4 cup white wine or chicken broth
Juice of 1 lemon
1/4 cup chopped parsley
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Pat shrimp dry with paper towels and season with salt and pepper.
Step 3: Melt 2 tbsp butter in large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
Step 4: Add remaining butter and garlic to the pan. Cook 1 minute until fragrant.
Step 5: Add wine and lemon juice, scraping up any browned bits. Simmer 2 minutes.
Step 6: Return shrimp to pan. Add cooked pasta and toss to combine. Add pasta water if needed.
Step 7: Stir in parsley and red pepper flakes. Season with salt and pepper.
Step 8: Serve immediately with extra lemon wedges.
Chef's Tip: Don't overcook the shrimp - they're done when pink and opaque. Reserve pasta water to adjust sauce consistency.
Save by using Buy the larger bag of shrimp on sale for the best value. and Serve with Fresh Baked Cookies from the bakery for dessert.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender beef roast with hearty vegetables in a rich gravy, perfect comfort food for a Sunday dinner.
3 lb beef chuck roast
1 (5 lb) Bowl & Basket Red Potatoes, quartered
1 lb Bagged Carrots, cut into chunks
1 Bowl & Basket White Onion, quartered
3 cups beef broth
2 tbsp tomato paste
3 cloves garlic, minced
2 tsp dried thyme
2 bay leaves
Salt and pepper to taste
Step 1: Season beef generously with salt and pepper on all sides.
Step 2: Optional: Sear beef in hot oil in a skillet, 3-4 minutes per side, for extra flavor.
Step 3: Place potatoes, carrots, and onion in slow cooker.
Step 4: Place beef on top of vegetables.
Step 5: Mix beef broth, tomato paste, garlic, and thyme. Pour over beef.
Step 6: Add bay leaves. Cover and cook on LOW for 8 hours or HIGH for 5-6 hours until beef is fork-tender.
Step 7: Remove bay leaves. Shred beef with forks if desired.
Step 8: Serve beef and vegetables with the cooking liquid as gravy.
Chef's Tip: Searing the meat first adds extra flavor. For a thicker gravy, mix 2 tbsp cornstarch with cold water and stir in during the last 30 minutes.
Save by using Use sale-priced produce like carrots and potatoes to keep costs down. and Serve with Martin's Sweet Dinner Potato Rolls for soaking up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flavorful ground pork mixture served in crisp lettuce cups with a tangy Asian-inspired sauce.
1 lb Hatfield Recipe Essentials Ground Sausage
1 (10 oz) Bowl & Basket Baby Bella Mushrooms, diced
1 head iceberg lettuce, leaves separated
3 green onions, sliced
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
Step 1: Heat large skillet over medium-high heat. Add ground sausage and cook 5-6 minutes, breaking up with a spoon.
Step 2: Add mushrooms and cook 4-5 minutes until softened.
Step 3: Add garlic and ginger, cook 1 minute until fragrant.
Step 4: Stir in soy sauce, hoisin sauce, rice vinegar, and sesame oil. Cook 2 minutes.
Step 5: Remove from heat and stir in green onions.
Step 6: Spoon meat mixture into lettuce cups.
Step 7: Serve immediately with extra soy sauce on the side.
Chef's Tip: Iceberg or butter lettuce works best for cups. Make filling ahead and reheat when ready to serve.
Save by using Use sale-priced Hatfield ground sausage as a base and add your own Asian seasonings. and Serve with White rice and spring rolls for a complete meal.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Healthy grain bowl packed with chickpeas, fresh vegetables, and a creamy tzatziki dressing.
1 (12 oz) Bowl & Basket Tzatziki Yogurt Dip
1 (14 oz) Mini Cucumbers, diced
1 pt Bowl & Basket Grape Tomatoes, halved
3 cups cooked quinoa or rice
2 (15 oz) cans chickpeas, drained and rinsed
1/2 red onion, diced
1/4 cup crumbled feta cheese
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Step 1: Divide cooked quinoa or rice among 4 bowls.
Step 2: Toss chickpeas with olive oil, oregano, salt, and pepper.
Step 3: Arrange chickpeas, cucumbers, tomatoes, and red onion over quinoa.
Step 4: Drizzle generously with tzatziki dressing.
Step 5: Top with crumbled feta cheese.
Step 6: Serve immediately or refrigerate for meal prep.
Chef's Tip: Prepare components ahead for easy meal prep. Can be served warm or cold.
Save by using Use sale-priced Bowl & Basket Tzatziki instead of making from scratch. and Serve with Stonefire Naan bread on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Protein-packed portable breakfast cups loaded with eggs, cheese, and vegetables.
8 oz Bowl & Basket Shredded Cheese
1 Bell Pepper, diced
8 large eggs
1/4 cup milk
1/2 cup diced onion
1 cup fresh spinach, chopped
Salt and pepper to taste
Cooking spray
Step 1: Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
Step 2: In large bowl, whisk together eggs, milk, salt, and pepper.
Step 3: Stir in shredded cheese, bell pepper, onion, and spinach.
Step 4: Divide mixture evenly among muffin cups, filling each about 3/4 full.
Step 5: Bake 20-25 minutes until eggs are set and tops are lightly golden.
Step 6: Let cool 5 minutes before removing from pan.
Step 7: Serve warm or store in refrigerator up to 5 days, or freeze up to 3 months.
Chef's Tip: Use a non-stick muffin tin or line with paper liners for easy removal. These freeze well for quick breakfasts.
Save by using Use sale-priced Bowl & Basket Shredded Cheese and bell peppers. and Serve with Fresh fruit and toast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky salmon fillets with a sweet and tangy honey mustard glaze, baked to perfection.
4 (6 oz) salmon fillets
3 tbsp French's Mustard
3 tbsp honey
2 cloves garlic, minced
1 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: In small bowl, whisk together mustard, honey, garlic, olive oil, and lemon juice.
Step 3: Pat salmon dry and season with salt and pepper. Place on prepared baking sheet.
Step 4: Brush half of the glaze over salmon fillets.
Step 5: Bake 12-15 minutes until salmon flakes easily with a fork.
Step 6: Brush remaining glaze over cooked salmon.
Step 7: Garnish with fresh parsley and serve immediately.
Chef's Tip: Don't overcook - salmon is done when it flakes easily with a fork. Let rest 3 minutes before serving.
Save by using Use sale-priced French's Mustard as the base for your glaze. and Serve with Roasted vegetables and rice pilaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled steak topped with vibrant Argentinian chimichurri sauce.
2 lb T-Bone Steaks
1 cup fresh parsley, chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
Step 1: For chimichurri: Combine parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in bowl. Set aside.
Step 2: Remove steaks from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
Step 3: Preheat grill to high heat (450-500°F).
Step 4: Grill steaks 4-5 minutes per side for medium-rare, or to desired doneness.
Step 5: Remove from grill and let rest 5-10 minutes.
Step 6: Slice steak against the grain.
Step 7: Top with generous spoonfuls of chimichurri sauce and serve.
Chef's Tip: Let steak rest 5-10 minutes after cooking for juiciest results. Make chimichurri ahead - flavors improve over time.
Save by using Stock up on T-Bone Steaks when they're on sale in value packs. and Serve with Grilled vegetables and roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich and creamy Italian rice dish with Parmesan cheese, perfect as a side or vegetarian main.
8 oz Colonna Imported Parmesan Cheese, grated
3 tbsp Bowl & Basket Butter
1 1/2 cups arborio rice
5 cups chicken or vegetable broth, warmed
1/2 cup white wine
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Heat olive oil and 1 tbsp butter in large saucepan over medium heat.
Step 2: Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute.
Step 3: Add rice and stir to coat, toasting 2-3 minutes.
Step 4: Add wine and cook, stirring, until absorbed.
Step 5: Add warm broth 1/2 cup at a time, stirring frequently. Wait until liquid is absorbed before adding more. This takes about 20-25 minutes total.
Step 6: When rice is tender but still slightly firm, remove from heat.
Step 7: Stir in remaining butter and Parmesan cheese until creamy.
Step 8: Season with salt and pepper. Serve immediately.
Chef's Tip: Stir frequently and add liquid gradually for creamiest texture. Use warm broth for best results.
Save by using Use sale-priced Colonna Parmesan for authentic Italian flavor at a great price. and Serve with Grilled chicken or seared scallops.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pork shoulder with tangy BBQ sauce, served on soft slider buns.
3 lb pork shoulder
18 oz Stubb's BBQ Sauce
12 Martin's Sweet Party Potato Rolls
1 Bowl & Basket White Onion, sliced
1 cup chicken broth
2 tbsp brown sugar
1 tbsp smoked paprika
Salt and pepper to taste
Step 1: Season pork shoulder with salt, pepper, smoked paprika, and brown sugar.
Step 2: Place onion slices in bottom of slow cooker. Place pork on top.
Step 3: Pour chicken broth around pork. Cover and cook on LOW 8 hours or HIGH 5 hours.
Step 4: Remove pork and shred with two forks. Discard excess fat.
Step 5: Return shredded pork to slow cooker and stir in BBQ sauce.
Step 6: Keep warm until serving.
Step 7: Serve pulled pork on slider rolls with extra BBQ sauce.
Chef's Tip: Pork is done when it shreds easily with forks. Can be made ahead and reheated. Freezes well.
Save by using Use sale-priced Stubb's BBQ Sauce for authentic BBQ flavor. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy golden potatoes seasoned with garlic and herbs, the perfect side dish for any meal.
3 lb Bowl & Basket Red Potatoes, cut into chunks
4 tbsp olive oil
4 cloves garlic, minced
2 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: Cut potatoes into 1-inch chunks. Pat dry with paper towels.
Step 3: In large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
Step 4: Spread potatoes in single layer on prepared baking sheet.
Step 5: Roast 35-40 minutes, flipping halfway through, until golden and crispy.
Step 6: Garnish with fresh parsley and serve hot.
Chef's Tip: Cut potatoes evenly for consistent cooking. Don't overcrowd the pan - use two pans if needed for crispiest results.
Save by using Use sale-priced Bowl & Basket Red Potatoes for great value. and Serve with Roasted chicken or grilled steak.
Sale Prices Valid April 12th to April 18th
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