Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky haddock fillets topped with garlic parmesan butter, served alongside colorful roasted rainbow peppers and mini sweet peppers.
1.5 lb Haddock Fillets
1 package Rainbow Peppers
1 lb Mini Sweet Peppers
4 tbsp butter, melted
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Cut rainbow peppers into strips and halve mini sweet peppers. Toss with 2 tbsp olive oil, oregano, salt, and pepper. Spread on one side of the baking sheet.
Step 3: Pat haddock fillets dry and season with salt and pepper. Place on the other side of the baking sheet.
Step 4: Mix melted butter with minced garlic and brush over haddock fillets. Sprinkle with Parmesan cheese.
Step 5: Roast for 20-25 minutes until fish flakes easily and peppers are tender and slightly charred.
Step 6: Garnish with fresh parsley and serve immediately.
Chef's Tip: Pat the haddock dry before seasoning to ensure a golden crust. The fish is done when it flakes easily with a fork.
Save by using Using fresh haddock on sale saves over $4 compared to frozen alternatives, and the colorful peppers add nutrition and flavor at a great price. and Serve with Crusty bread and a simple arugula salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork medallions pan-seared to perfection and topped with a sweet-tart honeycrisp apple chutney.
1.5 lb Pork Tenderloin
2 Honeycrisp Apples, diced
2 tbsp olive oil
2 tbsp butter
1/4 cup diced onion
2 tbsp brown sugar
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 cup chicken broth
Salt and pepper to taste
Step 1: Slice pork tenderloin into 1-inch medallions. Season both sides with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear pork medallions 3-4 minutes per side until golden brown and cooked through (145°F). Remove and tent with foil.
Step 3: In the same skillet, melt butter and sauté onion until softened, about 3 minutes.
Step 4: Add diced apples, brown sugar, cinnamon, and vinegar. Cook for 5 minutes, stirring occasionally.
Step 5: Pour in chicken broth and simmer until apples are tender and sauce thickens, about 8 minutes.
Step 6: Return pork to skillet, spoon chutney over medallions, and serve warm.
Chef's Tip: Let the pork rest for 5 minutes after cooking to retain juices. The internal temperature should reach 145°F for perfectly cooked pork.
Save by using Sale price on pork tenderloin makes this elegant meal budget-friendly, and using fresh honeycrisp apples adds seasonal flavor. and Serve with Roasted sweet potatoes and steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy cheese ravioli baked with tender chicken, marinara sauce, and melted mozzarella for an easy family dinner.
1 lb Bowl & Basket Chicken Breasts
2 packages Rana Cheese Tortellini
24 oz Francesco Rinaldi Pasta Sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish
Step 1: Preheat oven to 375°F. Grease a 9x13 inch baking dish.
Step 2: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and cook chicken 5-6 minutes per side until cooked through. Let rest, then dice into bite-sized pieces.
Step 3: Cook tortellini according to package directions. Drain well.
Step 4: In the prepared baking dish, combine cooked tortellini, diced chicken, and pasta sauce. Mix well.
Step 5: Top with mozzarella and Parmesan cheese. Cover with foil.
Step 6: Bake for 20 minutes covered, then remove foil and bake 10 more minutes until cheese is bubbly and golden.
Step 7: Garnish with fresh basil before serving.
Chef's Tip: Use pre-cooked rotisserie chicken to save time. Cover with foil for the first 20 minutes to prevent cheese from over-browning.
Save by using Frozen ravioli and fresh chicken breast on sale make this restaurant-quality meal affordable for weeknight dinners. and Serve with Garlic bread and a simple Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned ground beef and refried beans served in warm tortillas with all your favorite toppings.
1 lb Fresh Ground Beef
2 cans Ortega Refried Beans
1 package Ortega Flour Tortillas
1 jar Ortega Taco Sauce
1 tbsp taco seasoning
1/2 cup diced onion
Shredded lettuce
Shredded cheese
Diced tomatoes
Sour cream
Step 1: In a large skillet over medium-high heat, brown ground beef with diced onion until fully cooked, about 8 minutes. Drain excess fat.
Step 2: Add taco seasoning and 1/4 cup water. Stir and simmer for 5 minutes.
Step 3: Heat refried beans in a small saucepan or microwave until warm.
Step 4: Warm flour tortillas according to package directions.
Step 5: Spread a layer of refried beans on each tortilla, then top with seasoned beef.
Step 6: Add desired toppings: lettuce, cheese, tomatoes, taco sauce, and sour cream.
Step 7: Fold and serve immediately.
Chef's Tip: Warm tortillas in a dry skillet or wrap in foil and heat in the oven for softer, more pliable shells.
Save by using Using ground beef on sale and pantry-friendly beans makes this a budget-friendly fiesta for the whole family. and Serve with Mexican rice and corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly glazed salmon fillets served over a colorful medley of stir-fried peppers and snap peas.
1 lb Bowl & Basket Salmon Fillets
1 lb Mini Sweet Peppers
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp vegetable oil
2 cups snap peas
1 tbsp sesame seeds
2 green onions, sliced
Step 1: Thaw salmon if frozen. Pat dry and cut into 4 portions.
Step 2: Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl. Set aside half for the vegetables.
Step 3: Heat 1 tbsp oil in a large skillet over medium-high heat. Add salmon skin-side up and cook 4 minutes.
Step 4: Flip salmon, brush with half the glaze, and cook 3-4 minutes more until just cooked through. Remove and keep warm.
Step 5: In the same skillet, heat remaining oil. Add mini sweet peppers (halved) and snap peas. Stir-fry for 4-5 minutes.
Step 6: Add reserved glaze to vegetables and toss to coat. Cook 1 minute more.
Step 7: Serve salmon over vegetables, garnished with sesame seeds and green onions.
Chef's Tip: Don't overcook the salmon—it should be opaque and flake easily but still be moist inside. Watch the glaze carefully as it can burn quickly.
Save by using Bowl & Basket frozen salmon offers great quality at a value price, and fresh vegetables on sale make this healthy meal affordable. and Serve with Steamed jasmine rice or rice noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy, golden chicken tenders served with a sweet and tangy honey mustard dipping sauce.
1 lb Bowl & Basket Thin Sliced Chicken Breasts
1 bottle French's Mustard
1.5 cups all-purpose flour
2 eggs, beaten
1 cup buttermilk
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Vegetable oil for frying
3 tbsp honey
Salt and pepper to taste
Step 1: Cut chicken breasts into 1-inch strips. Season with salt and pepper.
Step 2: Set up breading station: combine flour, paprika, garlic powder, onion powder, salt, and pepper in one bowl. Mix eggs and buttermilk in another bowl.
Step 3: Dip chicken strips in flour mixture, then egg mixture, then back in flour mixture. Place on a wire rack.
Step 4: Heat 2 inches of oil in a large skillet to 350°F.
Step 5: Fry chicken in batches for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
Step 6: Make honey mustard sauce: whisk together 1/4 cup mustard with honey until smooth.
Step 7: Serve chicken tenders hot with honey mustard sauce.
Chef's Tip: Keep oil temperature steady at 350°F for the crispiest coating. Don't overcrowd the pan—fry in batches if needed.
Save by using Using thin-sliced chicken breasts on sale cuts prep time and cost while delivering restaurant-quality results. and Serve with French fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy boneless pork chops brushed with a sweet and smoky peach barbecue glaze.
1.5 lb Boneless Pork Chops
1 bottle Sweet Baby Ray's BBQ Sauce
1/4 cup peach preserves
1 tbsp apple cider vinegar
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat (about 400°F).
Step 2: Season pork chops with salt, pepper, and smoked paprika. Brush with olive oil.
Step 3: In a small bowl, mix BBQ sauce, peach preserves, and apple cider vinegar.
Step 4: Grill pork chops for 5-6 minutes per side, brushing with glaze during the last 2 minutes of cooking.
Step 5: Remove from grill when internal temperature reaches 145°F.
Step 6: Let rest for 5 minutes, then serve with remaining glaze on the side.
Chef's Tip: Let pork chops rest for 5 minutes after grilling to keep them juicy. Brine in saltwater for 30 minutes before cooking for extra tenderness.
Save by using Stock up on boneless pork chops at this week's value pack price for multiple meals. and Serve with Grilled corn and potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, meat-free pasta sauce made with lentils, vegetables, and rich tomato flavor served over your favorite pasta.
1 lb San Giorgio Pasta
24 oz Hunt's Tomatoes
16 oz Bagged Carrots, diced
1 cup dried brown lentils
1 onion, diced
3 cloves garlic, minced
2 cups vegetable broth
2 tbsp olive oil
2 tsp Italian seasoning
Salt and pepper to taste
Grated Parmesan for serving
Step 1: Heat olive oil in a large pot over medium heat. Sauté onion and diced carrots for 5 minutes until softened.
Step 2: Add garlic and cook 1 minute more until fragrant.
Step 3: Stir in lentils, tomatoes, vegetable broth, and Italian seasoning. Season with salt and pepper.
Step 4: Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender and sauce has thickened. Stir occasionally.
Step 5: Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
Step 6: If sauce is too thick, add pasta water to reach desired consistency.
Step 7: Serve lentil bolognese over pasta, topped with grated Parmesan.
Chef's Tip: The sauce thickens as it cools and tastes even better the next day. Add a splash of pasta water if reheating.
Save by using Lentils and sale pasta make this nutritious vegetarian meal incredibly budget-friendly. and Serve with Garlic bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fluffy egg frittata loaded with fresh spring vegetables, perfect for brunch or a light dinner.
12 Eggland's Best Large Eggs
4 oz Arugula
1 pt Bowl & Basket Grape Tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup milk
2 tbsp olive oil
1/4 cup diced onion
Salt and pepper to taste
Step 1: Preheat oven broiler to high. Position rack 6 inches from heat source.
Step 2: Whisk eggs with milk, salt, and pepper in a large bowl.
Step 3: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté onion for 3 minutes.
Step 4: Add arugula and cook until just wilted, about 2 minutes. Add halved grape tomatoes.
Step 5: Pour egg mixture over vegetables. Cook without stirring for 5-7 minutes until edges begin to set.
Step 6: Sprinkle feta cheese over top. Transfer skillet to oven.
Step 7: Broil for 3-5 minutes until top is golden and eggs are fully set.
Step 8: Let cool for 5 minutes, then slice into wedges and serve.
Chef's Tip: Use an oven-safe skillet and make sure the handle can withstand broiler heat. Let the frittata set slightly before finishing under the broiler.
Save by using Eggs on sale combined with fresh vegetables make this a nutritious and economical meal any time of day. and Serve with Mixed greens salad and toasted bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A decadent breakfast casserole that combines the flavors of cinnamon rolls and French toast in one easy dish.
1 package Gourmet Cinnamon Rolls
6 Eggland's Best Large Eggs
1.5 cups milk
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp butter, melted
Maple syrup for serving
Step 1: Preheat oven to 350°F. Grease a 9x9 inch baking dish.
Step 2: Cut cinnamon rolls into quarters. Reserve icing packet.
Step 3: Arrange cinnamon roll pieces in the prepared baking dish.
Step 4: Whisk together eggs, milk, vanilla, and cinnamon. Pour over cinnamon roll pieces.
Step 5: Drizzle melted butter over the top.
Step 6: Bake for 40-45 minutes until golden brown and set in the center.
Step 7: Warm reserved icing and drizzle over hot casserole. Serve with maple syrup.
Chef's Tip: This can be assembled the night before and refrigerated—just add 10 minutes to baking time if starting from cold.
Save by using Using gourmet cinnamon rolls on sale creates a special breakfast without the bakery price tag. and Serve with Fresh berries and crispy bacon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy mashed potatoes infused with roasted garlic and butter for the ultimate comfort food side dish.
5 lb Bowl & Basket Red or Yellow Potatoes
1 lb Bowl & Basket Butter Quarters
1 head garlic
3/4 cup milk
Salt and pepper to taste
Fresh chives for garnish
Step 1: Preheat oven to 400°F. Cut top off garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft.
Step 2: Meanwhile, peel and quarter potatoes. Place in a large pot and cover with cold salted water.
Step 3: Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender.
Step 4: Drain potatoes and return to pot. Squeeze roasted garlic cloves into the pot.
Step 5: Add 6 tbsp butter and mash until smooth.
Step 6: Gradually add warm milk while mashing until desired consistency is reached.
Step 7: Season with salt and pepper. Garnish with fresh chives and serve hot.
Chef's Tip: Don't over-mash or the potatoes will become gummy. For extra creamy potatoes, heat the milk before adding.
Save by using Red or yellow potatoes on sale make this classic side dish even more affordable. and Serve with Roasted chicken, grilled steak, or meatloaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Individual shrimp cocktail servings with a zesty sauce, perfect for entertaining or as an elegant appetizer.
1 Bowl & Basket Shrimp Ring
1 bottle Kelchner's Cocktail Sauce
2 avocados, diced
1 cup diced cucumber
2 tbsp fresh lime juice
2 tbsp chopped cilantro
4 lettuce leaves
Step 1: Remove shrimp from ring and chop half of them into bite-sized pieces. Reserve whole shrimp for garnish.
Step 2: In a bowl, combine chopped shrimp, diced avocado, cucumber, lime juice, and cilantro.
Step 3: Add 2 tablespoons cocktail sauce to the mixture and gently toss.
Step 4: Line 4 serving glasses or small bowls with lettuce leaves.
Step 5: Divide shrimp mixture among glasses.
Step 6: Top each with remaining cocktail sauce and garnish with whole shrimp.
Step 7: Serve immediately or chill until ready to serve.
Chef's Tip: Keep shrimp well-chilled until serving time. The cocktail sauce can be made a day ahead for even better flavor.
Save by using The jumbo shrimp ring on sale is party-ready and a fraction of the cost of ordering from a caterer. and Serve with Crackers and lemon wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled pork tenderloin brushed with a sweet and tangy honey mustard glaze, perfect for spring grilling.
1.5 lb Pork Tenderloin
3 tbsp French's Mustard
2 tbsp honey
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: In a small bowl, whisk together mustard, honey, and 1 tablespoon olive oil.
Step 3: Brush pork tenderloin with remaining olive oil and season with salt and pepper.
Step 4: Grill pork for 20-25 minutes, turning occasionally and brushing with honey mustard glaze during the last 10 minutes.
Step 5: Remove from grill when internal temperature reaches 145°F and let rest 5 minutes before slicing.
Chef's Tip: Let the pork rest for 5 minutes before slicing to retain juices.
Save by using Using sale pork tenderloin saves over $3 compared to regular pricing and Serve with Roasted vegetables and rice pilaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty one-pot dinner featuring ground beef, vegetables, and pasta in a savory tomato sauce.
1 lb Ground Beef
12 oz San Giorgio Pasta
24 oz Francesco Rinaldi Pasta Sauce
2 cups water
1 cup frozen mixed vegetables
1 tsp Italian seasoning
Step 1: Brown ground beef in a large pot over medium-high heat, breaking it into crumbles. Drain excess fat.
Step 2: Add pasta sauce, water, and Italian seasoning. Stir to combine and bring to a boil.
Step 3: Add uncooked pasta and frozen vegetables. Stir well.
Step 4: Reduce heat to medium-low, cover, and simmer for 12-15 minutes until pasta is tender, stirring occasionally.
Step 5: Let stand 2 minutes before serving.
Chef's Tip: Add pasta during the last 12 minutes to prevent overcooking.
Save by using Sale ground beef and pasta make this a budget-friendly family 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.
Classic chicken parmesan made easy in one skillet with tender chicken breasts, marinara sauce, and melted cheese.
1.5 lb Bowl & Basket Chicken Breasts
24 oz Francesco Rinaldi Pasta Sauce
8 oz mozzarella cheese, shredded
1/2 cup breadcrumbs
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season chicken breasts with salt and pepper, then coat in breadcrumbs.
Step 2: Heat olive oil in a large skillet over medium heat. Cook chicken 4-5 minutes per side until golden.
Step 3: Pour pasta sauce over chicken and bring to a simmer.
Step 4: Top each chicken breast with shredded mozzarella cheese.
Step 5: Cover and cook 8-10 minutes until chicken reaches 165°F and cheese is melted.
Step 6: Garnish with fresh basil if desired and serve.
Chef's Tip: Pound chicken breasts to even thickness for uniform cooking.
Save by using Using value pack chicken breasts keeps costs down and Serve with Spaghetti or garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, fall-apart pork shoulder slow-cooked in tangy BBQ sauce, perfect for sandwiches or bowls.
2 lb Boneless Pork Loin from Combo Pack
28 oz Sweet Baby Ray's BBQ Sauce
8 ct Hot Dog Rolls
1/2 cup chicken broth
1 tbsp paprika
Step 1: Season pork with paprika, salt, and pepper.
Step 2: Place pork in slow cooker and add chicken broth.
Step 3: Cook on low for 8 hours or high for 4-5 hours until pork is fork-tender.
Step 4: Remove pork and shred with two forks.
Step 5: Return shredded pork to slow cooker, add BBQ sauce, and stir to coat.
Step 6: Cook on low for 30 minutes more. Serve on rolls.
Chef's Tip: For extra flavor, sear the pork before placing in the slow cooker.
Save by using Boneless pork combo pack offers great value for pulled pork and Serve with Coleslaw and potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and nutritious bowls with grilled chicken, fresh vegetables, and a tangy vinaigrette.
1.5 lb Bowl & Basket Chicken Thighs
1 lb Mini Sweet Peppers
14 oz Mini Cucumbers
3 cups mixed greens
3 tbsp olive oil vinaigrette
Step 1: Preheat grill to medium-high heat.
Step 2: Season chicken thighs with salt, pepper, and your favorite herbs.
Step 3: Grill chicken 6-7 minutes per side until cooked through (165°F).
Step 4: While chicken grills, slice cucumbers and peppers.
Step 5: Divide mixed greens among 4 bowls. Top with sliced vegetables.
Step 6: Slice grilled chicken and arrange on top of vegetables. Drizzle with vinaigrette.
Chef's Tip: Marinate chicken for 30 minutes before grilling for extra flavor.
Save by using Using sale chicken thighs and fresh produce keeps this healthy meal affordable and Serve with Quinoa or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and flavorful stir-fry with tender shrimp, crisp vegetables, and savory sauce over rice.
1.5 lb Bowl & Basket Cooked Shrimp
1 lb Mini Sweet Peppers
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
Step 1: Heat oil in a large wok or skillet over high heat.
Step 2: Add garlic and ginger, stir-fry for 30 seconds.
Step 3: Add sliced peppers and stir-fry for 3-4 minutes until crisp-tender.
Step 4: Add cooked shrimp and soy sauce, tossing to combine.
Step 5: Cook for 2-3 minutes until shrimp are heated through.
Step 6: Serve immediately over steamed rice.
Chef's Tip: Have all ingredients prepped before starting to cook for best results.
Save by using Sale cooked shrimp makes this restaurant-quality dish affordable at home and Serve with Steamed rice or noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh spring vegetables tossed with pasta in a light garlic and olive oil sauce.
12 oz San Giorgio Pasta
1 lb Mini Sweet Peppers
4 oz Arugula
1/4 cup Pompeian Extra Virgin Olive Oil
4 cloves garlic, sliced
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, heat olive oil in a large skillet over medium heat.
Step 3: Add garlic and sliced peppers, sauté for 4-5 minutes until peppers are tender.
Step 4: Add cooked pasta to skillet with vegetables. Toss to combine.
Step 5: Add arugula and toss until wilted. Add pasta water as needed to create a light sauce.
Step 6: Remove from heat, sprinkle with Parmesan cheese, and serve.
Chef's Tip: Reserve some pasta water to help create a silky sauce.
Save by using Budget-friendly pasta and seasonal vegetables make this a great value and Serve with Garlic bread and a simple salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty sandwiches with seasoned ground beef in tangy BBQ sauce, served on toasted rolls.
1 lb Ground Beef
18 oz Stubb's BBQ Sauce
8 ct Hot Dog Rolls
1 small onion, diced
Salt and pepper to taste
Step 1: Brown ground beef and diced onion in a large skillet over medium heat. Drain excess fat.
Step 2: Season with salt and pepper.
Step 3: Stir in BBQ sauce and simmer for 10 minutes, stirring occasionally.
Step 4: Meanwhile, lightly toast the rolls.
Step 5: Spoon beef mixture onto toasted rolls and serve.
Chef's Tip: Toast the rolls for extra texture and to prevent sogginess.
Save by using Family pack ground beef and sale BBQ sauce make this an economical lunch and Serve with Potato chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh wraps filled with grilled vegetables, creamy hummus, and crisp greens.
11 oz Toufayan Wraps
3 ct Rainbow Peppers
4 oz Arugula
1 cup hummus
1 tbsp olive oil
Step 1: Heat grill or grill pan to medium-high heat.
Step 2: Brush peppers with olive oil and grill for 8-10 minutes, turning occasionally, until charred and tender.
Step 3: Slice grilled peppers into strips.
Step 4: Spread hummus on each wrap.
Step 5: Top with arugula and grilled pepper strips.
Step 6: Roll up wraps tightly, slice in half, and serve.
Chef's Tip: Warm wraps slightly before assembling for easier rolling.
Save by using Affordable wraps and seasonal vegetables keep costs low and Serve with Pita chips and tzatziki sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and fluffy pancakes topped with sweet strawberries and raspberries.
32 oz Bowl & Basket Pancake Mix
1 lb Strawberries
6 oz Raspberries
24 oz Bowl & Basket Syrup
1 1/2 cups milk
2 eggs
Step 1: Prepare pancake batter according to package directions, mixing with milk and eggs.
Step 2: Slice strawberries and combine with raspberries.
Step 3: Heat a griddle or large skillet over medium heat and lightly grease.
Step 4: Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface, then flip and cook until golden.
Step 5: Serve pancakes topped with fresh berries and warm syrup.
Chef's Tip: Don't overmix the batter - a few lumps are fine and will result in fluffier pancakes.
Save by using Sale berries and pancake mix make this breakfast special without breaking the bank and Serve with Bacon or sausage links.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy roasted potatoes tossed with garlic, olive oil, and Parmesan cheese.
5 lb Bowl & Basket Red Potatoes
3 tbsp Pompeian Extra Virgin Olive Oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Cut potatoes into 1-inch chunks.
Step 3: Toss potatoes with olive oil, garlic, rosemary, salt, and pepper on a large baking sheet.
Step 4: Roast for 30-35 minutes, stirring halfway through, until golden and crispy.
Step 5: Remove from oven, sprinkle with Parmesan cheese, and toss to coat. Serve hot.
Chef's Tip: Cut potatoes into uniform sizes for even cooking.
Save by using Sale potatoes and olive oil make this an affordable side and Serve with Grilled chicken or steak.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden, crispy mozzarella sticks baked to perfection and served with marinara sauce.
12 ct Galbani String Cheese
15 oz Francesco Rinaldi Pasta Sauce
1 cup breadcrumbs
2 eggs, beaten
1/2 cup flour
1 tsp Italian seasoning
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Mix breadcrumbs with Italian seasoning in a shallow bowl.
Step 3: Set up breading station: flour in one bowl, beaten eggs in another, and seasoned breadcrumbs in a third.
Step 4: Coat each cheese stick in flour, then egg, then breadcrumbs. Repeat for double coating.
Step 5: Place breaded sticks on baking sheet and freeze for 30 minutes.
Step 6: Bake for 10-12 minutes until golden and crispy. Heat pasta sauce and serve alongside for dipping.
Chef's Tip: Freeze breaded cheese sticks for 30 minutes before baking for best results.
Save by using Using sale string cheese saves money over restaurant appetizers and Serve with Marinara sauce for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling beef fajitas with colorful peppers and onions, perfect for an easy weeknight dinner with bold Mexican flavors.
12 oz John Soules Beef Fajita Strips
3 Rainbow Peppers, sliced
14 oz Ortega Flour Tortillas
1 large onion, sliced
2 tbsp olive oil
2 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Step 1: Heat olive oil in a large cast iron skillet over high heat.
Step 2: Add sliced peppers and onions, cook for 4-5 minutes until slightly charred.
Step 3: Push vegetables to the side and add beef fajita strips to the center.
Step 4: Season with cumin, chili powder, salt, and pepper. Cook for 3-4 minutes, stirring occasionally.
Step 5: Toss beef and vegetables together and cook for 2 more minutes until heated through.
Step 6: Warm tortillas and serve fajita mixture with your favorite toppings.
Chef's Tip: Let beef rest for 5 minutes after cooking for maximum juiciness. Use a cast iron skillet for authentic restaurant-style char.
Save by using Using sale-priced beef fajita strips and peppers saves over $5 compared to restaurant takeout per serving. and Serve with Warm flour tortillas, sour cream, and fresh guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, juicy pork with sweet apples and savory herbs, cooked low and slow for a comforting family meal.
1.5 lb Pork Tenderloin
2 Honeycrisp Apples, sliced
1 cup chicken broth
2 tbsp honey
1 tsp dried thyme
1 tsp garlic powder
Salt and pepper to taste
Step 1: Season pork tenderloin generously with salt, pepper, thyme, and garlic powder.
Step 2: Place sliced apples in the bottom of slow cooker.
Step 3: Place seasoned pork on top of apples.
Step 4: Mix chicken broth with honey and pour over pork.
Step 5: Cover and cook on LOW for 4 hours or until pork reaches 145°F internal temperature.
Step 6: Let rest for 5 minutes, then slice and serve with apples and pan juices.
Chef's Tip: Sear the pork before adding to slow cooker for extra flavor and color. The apples will naturally sweeten and thicken the sauce.
Save by using Pork tenderloin on sale at $2.49/lb makes this an affordable centerpiece dinner. and Serve with Creamy mashed potatoes and roasted green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful shrimp stir-fry loaded with fresh vegetables in a savory Asian-inspired sauce.
1 lb Bowl & Basket Cooked Shrimp
1 lb Mini Sweet Peppers, halved
14 oz Mini Cucumbers, sliced
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tbsp cornstarch
Step 1: In a small bowl, whisk together soy sauce, sesame oil, and cornstarch. Set aside.
Step 2: Heat a wok or large skillet over high heat with 1 tbsp oil.
Step 3: Add mini peppers and stir-fry for 3 minutes until slightly charred.
Step 4: Add ginger and garlic, cook for 30 seconds until fragrant.
Step 5: Add cooked shrimp and cucumber slices, stir-fry for 2 minutes.
Step 6: Pour sauce over mixture and toss for 1-2 minutes until sauce thickens and coats everything.
Step 7: Serve immediately over rice.
Chef's Tip: Have all ingredients prepped before cooking as stir-frying moves quickly. Don't overcook shrimp—they're done when pink and opaque.
Save by using Buy the 2 lb bag of cooked shrimp on sale for easy prep and great value. and Serve with Steamed jasmine rice or lo mein noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled chicken with Mediterranean herbs, served with fresh vegetables and creamy tzatziki sauce.
1.5 lb Bowl & Basket Chicken Breasts, cubed
10 oz Bowl & Basket White Mushrooms, halved
1 pt Sunset Cherry Tomatoes
1/4 cup olive oil
2 tbsp lemon juice
2 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
Step 1: In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Step 2: Add cubed chicken and toss to coat. Marinate for at least 30 minutes.
Step 3: Thread chicken, mushrooms, and cherry tomatoes 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 chicken is cooked through.
Step 6: Let rest for 3 minutes before serving.
Chef's Tip: Marinate chicken for at least 30 minutes for best flavor. Soak wooden skewers in water for 30 minutes to prevent burning.
Save by using Sale-priced chicken breasts at $2.99/lb make these restaurant-quality skewers budget-friendly. and Serve with Warm pita bread, hummus, and Greek salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pulled pork smothered in tangy BBQ sauce, served on soft buns with classic coleslaw.
16 oz Jack Daniel's Pulled Pork
28 oz Sweet Baby Ray's BBQ Sauce
8 ct Old Tyme Hot Dog Rolls
1 lb All Seasons Steakhouse Coleslaw
Step 1: Heat pulled pork in a medium saucepan over medium heat, stirring occasionally.
Step 2: Add 1/2 cup BBQ sauce to the pork and stir to combine. Cook until heated through, about 5 minutes.
Step 3: Toast hot dog rolls lightly in a toaster or on a griddle.
Step 4: Divide pulled pork evenly among 4 rolls.
Step 5: Top each sandwich with a generous scoop of coleslaw.
Step 6: Serve with extra BBQ sauce on the side.
Chef's Tip: Heat pulled pork gently to avoid drying it out. Toast the buns for extra texture and to prevent sogginess.
Save by using Pre-cooked pulled pork on sale eliminates hours of cooking time and is ready in minutes. and Serve with Crispy french fries and dill pickle spears.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, zesty pasta salad inspired by elote, perfect for lunch or as a side dish at gatherings.
12 oz San Giorgio Pasta
20 oz Bowl & Basket Mayonnaise
2 cups frozen corn, thawed
1/2 cup cotija cheese, crumbled
1/4 cup cilantro, chopped
2 tbsp lime juice
1 tsp chili powder
1/2 tsp garlic powder
Step 1: Cook pasta according to package directions. Drain and rinse with cold water.
Step 2: In a large bowl, combine mayonnaise, lime juice, chili powder, and garlic powder.
Step 3: Add cooked pasta, corn, and cilantro to the bowl. Toss to coat evenly.
Step 4: Fold in crumbled cotija cheese.
Step 5: Refrigerate for at least 2 hours before serving.
Step 6: Garnish with extra cilantro and a sprinkle of chili powder before serving.
Chef's Tip: Make ahead and refrigerate for at least 2 hours to let flavors meld. Add a squeeze of fresh lime before serving for extra brightness.
Save by using Using sale pasta and mayo keeps this flavorful side dish under $3 per serving. and Serve with Grilled chicken or carne asada.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled salmon fillets topped with a bright, zesty lemon herb butter that melts into every flaky bite.
1.5 lb Bowl & Basket Salmon Fillets
1 lb Bowl & Basket Butter Quarters
2 tbsp fresh parsley, chopped
1 tbsp lemon zest
2 tbsp lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat (400°F).
Step 2: In a small bowl, mix softened butter, parsley, lemon zest, lemon juice, and garlic.
Step 3: Season salmon fillets with salt and pepper.
Step 4: Oil grill grates and place salmon skin-side down.
Step 5: Grill for 6-7 minutes, then carefully flip and cook for 5 more minutes until internal temperature reaches 145°F.
Step 6: Remove from grill and immediately top each fillet with a tablespoon of lemon herb butter. Serve hot.
Chef's Tip: Oil the grill grates well to prevent sticking. Cook salmon skin-side down first for easiest flipping.
Save by using The 2 lb IQF salmon pack on sale provides excellent value at $7.50 per pound. and Serve with Roasted asparagus and garlic mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich and creamy chicken alfredo made in one pot for easy cleanup and maximum comfort food appeal.
1 lb Bowl & Basket Thin Sliced Chicken Breasts
12 oz San Giorgio Pasta
32 oz Land O Lakes Half & Half
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Step 1: Season chicken with salt and pepper. Cut into bite-sized pieces.
Step 2: In a large pot, melt butter over medium-high heat. Add chicken and cook until golden, about 5 minutes. Remove and set aside.
Step 3: In the same pot, add garlic and cook for 30 seconds until fragrant.
Step 4: Add pasta, half & half, and 2 cups water. Bring to a boil.
Step 5: Reduce heat and simmer for 12-15 minutes, stirring frequently, until pasta is tender.
Step 6: Stir in Parmesan cheese and cooked chicken. Cook for 2 more minutes until sauce thickens. Season with salt and pepper and serve immediately.
Chef's Tip: Stir frequently during the last 5 minutes to prevent pasta from sticking. Add pasta water if sauce becomes too thick.
Save by using Making alfredo from scratch with sale ingredients costs half of jarred sauce and tastes better. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flavorful ground turkey in a savory Asian sauce, served in crisp lettuce cups for a healthy lunch.
1 lb 80% Lean Fresh Ground Beef
1 head Iceberg Lettuce
16 oz Bagged Carrots, shredded
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
2 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
Step 1: Separate and wash iceberg lettuce leaves. Pat dry and set aside.
Step 2: In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon, about 5-6 minutes. Drain excess fat.
Step 3: Add garlic and ginger to the beef, cook for 1 minute until fragrant.
Step 4: Stir in soy sauce, hoisin sauce, rice vinegar, and sesame oil. Cook for 2-3 minutes.
Step 5: Remove from heat and stir in shredded carrots.
Step 6: Spoon mixture into lettuce cups and serve immediately.
Chef's Tip: Use Boston or butter lettuce for the best wrap texture. Serve with lime wedges for extra brightness.
Save by using Ground beef on sale at $4.99/lb makes this restaurant-favorite affordable to make at home. and Serve with Steamed edamame and wonton strips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy baked egg dish loaded with fresh spring vegetables and cheese, perfect for brunch or a light breakfast.
12 Eggland's Best Large Eggs
4 oz Arugula
1 pt Bowl & Basket Grape Tomatoes, halved
1 cup shredded mozzarella
1/4 cup milk
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375°F.
Step 2: In a large bowl, whisk together eggs, milk, salt, and pepper.
Step 3: Heat olive oil in a 10-inch oven-safe skillet over medium heat.
Step 4: Add arugula and cook until wilted, about 2 minutes.
Step 5: Add halved tomatoes and cook for 1 minute.
Step 6: Pour egg mixture over vegetables and sprinkle with mozzarella.
Step 7: Cook on stovetop for 3-4 minutes until edges begin to set.
Step 8: Transfer skillet to oven and bake for 20-25 minutes until center is set and top is golden.
Step 9: Let cool for 5 minutes, slice, and serve.
Chef's Tip: Use an oven-safe skillet for easy stovetop-to-oven transition. Let frittata cool for 5 minutes before slicing for cleaner cuts.
Save by using Sale eggs and seasonal vegetables make this protein-packed breakfast affordable for a crowd. and Serve with Fresh fruit salad and toasted sourdough.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden, crispy potato wedges tossed with Parmesan cheese and herbs, the perfect side for any meal.
5 lb Bowl & Basket Red Potatoes
8 oz Kraft Grated Parmesan Cheese
3 tbsp olive oil
2 tsp garlic powder
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: Cut red potatoes into wedges (about 8 pieces per potato).
Step 3: In a large bowl, toss potato wedges with olive oil, garlic powder, rosemary, salt, and pepper.
Step 4: Arrange potatoes in a single layer on the baking sheet.
Step 5: Roast for 25 minutes, then flip and roast for another 15 minutes until golden and crispy.
Step 6: Remove from oven and immediately toss with Parmesan cheese. Serve hot.
Chef's Tip: Spread potatoes in a single layer without crowding for maximum crispiness. Flip halfway through cooking for even browning.
Save by using Red potatoes on sale at $3.99 for 5 lbs make this a budget-friendly side that feeds a family. and Serve with Grilled steak, chicken, or pork chops.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Buttery cream puffs filled with sweet ricotta filling and chocolate chips, inspired by classic Italian cannoli.
2 ct Store Made Cream Puff
28 oz Galbani Ricotta
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup mini chocolate chips
1/4 tsp cinnamon
Step 1: In a medium bowl, combine ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth.
Step 2: Fold in mini chocolate chips.
Step 3: Refrigerate filling for at least 15 minutes to firm up.
Step 4: Carefully slice cream puffs in half horizontally.
Step 5: Using a piping bag or spoon, fill each cream puff bottom with cannoli filling.
Step 6: Replace tops and dust with additional powdered sugar before serving.
Chef's Tip: Fill cream puffs just before serving to keep them crispy. Dust with powdered sugar for an elegant presentation.
Save by using Using store-made cream puffs and sale ricotta makes these fancy desserts quick and affordable. and Serve with Espresso or cappuccino.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A flavorful one-pot meal featuring seasoned chicken fajita strips with peppers, rice, and fresh toppings.
8 oz John Soules Chicken Fajita Strips
3 ct Rainbow Peppers, sliced
1 1/2 cups long grain rice
3 cups chicken broth
1 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium-high heat. Add sliced rainbow peppers and cook for 3-4 minutes until slightly softened.
Step 2: Add chicken fajita strips and cook for 2 minutes to heat through.
Step 3: Stir in rice, cumin, salt, and pepper. Add chicken broth and bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
Step 5: Fluff with a fork and serve immediately.
Chef's Tip: Use a large skillet with a lid to keep rice moist while cooking.
Save by using Using John Soules chicken fajita strips saves prep time and money versus buying and seasoning raw chicken. and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork medallions roasted with fresh spring vegetables for a light and healthy dinner.
1 1/2 lb Pork Tenderloin
16 oz Bagged Carrots, cut into sticks
1 lb Mini Sweet Peppers
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Rub pork tenderloin with 1 tbsp olive oil, garlic, thyme, salt, and pepper.
Step 3: Toss carrots and peppers with remaining olive oil, salt, and pepper. Spread on baking sheet.
Step 4: Place pork tenderloin on top of vegetables.
Step 5: Roast for 25-30 minutes until pork reaches 145°F internal temperature.
Step 6: Let pork rest for 5 minutes, then slice and serve with roasted vegetables.
Chef's Tip: Let pork rest for 5 minutes after cooking to retain juices.
Save by using Pork tenderloin on sale makes this restaurant-quality meal affordable for the whole family. and Serve with Wild rice or quinoa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy homemade burgers perfect for spring grilling season with fresh toppings.
1 1/2 lb 80% Lean Fresh Ground Beef
8 ct Old Tyme Game Day Hamburger Rolls
1 pt Sunset Angel Sweet Cherry Tomatoes, sliced
1 head iceberg lettuce, leaves separated
1 tbsp Worcestershire sauce
Salt and pepper to taste
Step 1: Gently mix ground beef with Worcestershire sauce, salt, and pepper. Form into 4 patties.
Step 2: Heat grill or skillet to medium-high heat. Cook burgers 4-5 minutes per side for medium doneness.
Step 3: Toast hamburger buns on grill during last minute of cooking.
Step 4: Assemble burgers on buns with lettuce and sliced cherry tomatoes.
Step 5: Serve immediately with your favorite condiments.
Chef's Tip: Don't overwork the meat when forming patties - handle gently for the juiciest burgers.
Save by using Ground beef at $4.99/lb makes affordable burgers that beat restaurant prices. and Serve with French fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and healthy Asian-inspired stir-fry with tender shrimp and crisp vegetables.
2 lb Bowl & Basket Cooked Shrimp, 21-25 ct
1 lb Mini Sweet Peppers, halved
14 oz Mini Cucumbers, sliced
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp ginger, minced
Step 1: Heat vegetable oil in a large wok or skillet over high heat.
Step 2: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Step 3: Add mini sweet peppers and stir-fry for 3-4 minutes until slightly softened.
Step 4: Add cucumbers and stir-fry for 2 minutes.
Step 5: Add cooked shrimp and soy sauce, toss everything together for 2-3 minutes until heated through.
Step 6: Serve immediately over steamed rice.
Chef's Tip: Have all ingredients prepped before starting - stir-fries cook quickly.
Save by using Precooked shrimp eliminates prep time and the value pack provides excellent savings. and Serve with Steamed jasmine rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian comfort food with crispy chicken topped with marinara and melted cheese.
1 1/2 lb Bowl & Basket Chicken Breasts
24 oz Francesco Rinaldi Pasta Sauce
8 oz Kraft Grated Parmesan Cheese
1 cup Italian breadcrumbs
2 eggs, beaten
1 cup shredded mozzarella cheese
2 tbsp olive oil
Step 1: Preheat oven to 375°F. Pound chicken breasts to 1/2 inch thickness.
Step 2: Dip chicken in beaten eggs, then coat with breadcrumbs mixed with half the parmesan.
Step 3: Heat olive oil in large skillet and brown chicken 3-4 minutes per side.
Step 4: Place chicken in baking dish, top with pasta sauce, remaining parmesan, and mozzarella.
Step 5: Bake for 20-25 minutes until chicken reaches 165°F and cheese is bubbly.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Pound chicken to even thickness for uniform cooking.
Save by using Using family pack chicken breasts and jarred pasta sauce keeps this Italian favorite budget-friendly. and Serve with Spaghetti with marinara sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and vibrant lunch salad featuring spring greens, strawberries, and grilled chicken.
1 lb Bowl & Basket Thin Sliced Chicken Breasts
1 lb Red Ripe Strawberries, sliced
11.75 oz Fresh Express Salad Kit
1/4 cup balsamic vinaigrette
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season chicken breasts with salt and pepper. Brush with olive oil.
Step 2: Grill or pan-fry chicken over medium-high heat for 5-6 minutes per side until cooked through.
Step 3: Let chicken rest for 5 minutes, then slice into strips.
Step 4: Prepare salad kit according to package directions in a large bowl.
Step 5: Top salad with sliced strawberries and warm chicken strips.
Step 6: Drizzle with balsamic vinaigrette and serve immediately.
Chef's Tip: Slice chicken while still warm for easier cutting and better presentation.
Save by using Using sale strawberries and fresh greens makes this healthy lunch affordable and seasonal. and Serve with Crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Build-your-own taco night with seasoned ground beef and fresh toppings for the whole family.
1 lb 80% Lean Fresh Ground Beef
1 Ortega Hard or Soft Shell Taco Dinner Kit
1 head Iceberg Lettuce, shredded
1 pt Bowl & Basket Grape Tomatoes, diced
1 cup shredded cheddar cheese
1/2 cup sour cream
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
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: Set up taco bar with beef, shells, lettuce, tomatoes, cheese, and sour cream.
Step 6: Let everyone build their own tacos.
Chef's Tip: Set up toppings buffet-style so everyone can customize their tacos.
Save by using Using Ortega taco kit and fresh sale produce keeps this family favorite economical. and Serve with Spanish rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy homemade pancakes topped with a warm strawberry-raspberry compote for a special breakfast.
32 oz Bowl & Basket Pancake Mix
1 lb Red Ripe Strawberries, sliced
6 oz Red Ripe Raspberries
24 oz Bowl & Basket Syrup
2 cups milk
2 eggs
Butter for cooking
Step 1: Make berry compote: Combine strawberries, raspberries, and 1/4 cup syrup in a saucepan. Simmer 10 minutes until berries break down. Keep warm.
Step 2: Prepare pancake batter according to package directions using milk and eggs.
Step 3: Heat griddle or large skillet over medium heat and butter lightly.
Step 4: Pour 1/4 cup batter per pancake onto griddle. Cook until bubbles form, then flip and cook until golden.
Step 5: Stack pancakes on plates and top with warm berry compote.
Step 6: Drizzle with additional syrup if desired.
Chef's Tip: Don't overmix pancake batter - a few lumps are fine and will result in fluffier pancakes.
Save by using Using sale berries and affordable pancake mix makes this restaurant-quality breakfast budget-friendly. and Serve with Crispy bacon or sausage links.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich and creamy mashed potatoes infused with fresh herbs, perfect for any dinner.
5 lb Bowl & Basket White Potatoes
1 lb Bowl & Basket Butter Quarters
1/2 cup heavy cream
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Peel and cut potatoes into 2-inch chunks. Place in large pot and cover with cold salted water.
Step 2: Bring to a boil and cook 15-20 minutes until fork-tender. Drain well.
Step 3: Return potatoes to pot and mash until smooth.
Step 4: Add 4 tbsp butter and heavy cream. Stir gently until combined.
Step 5: Season with salt and pepper. Fold in fresh parsley.
Step 6: Serve hot with additional butter on top if desired.
Chef's Tip: Don't overmix after adding cream - this can make potatoes gummy.
Save by using Bowl & Basket potatoes at $3.99 for 5 pounds make this classic side dish very economical. and Serve with Roasted chicken or pork chops.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet and savory roasted carrots with a honey glaze, an easy and elegant side dish.
16 oz Bagged Carrots
3 tbsp honey
2 tbsp olive oil
1 tsp fresh thyme leaves
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Cut carrots into 2-inch pieces, halving thicker pieces lengthwise.
Step 3: Toss carrots with olive oil, salt, and pepper. Spread on baking sheet.
Step 4: Roast for 25 minutes, stirring halfway through.
Step 5: Drizzle honey over carrots and sprinkle with thyme. Toss to coat.
Step 6: Roast 5 more minutes until caramelized and serve immediately.
Chef's Tip: Cut carrots into uniform sizes for even roasting.
Save by using Bagged carrots at just $0.99 make this impressive side dish incredibly affordable. and Serve with Roasted chicken or beef tenderloin.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crowd-pleasing hot dip loaded with cheese, bacon, and ranch flavor - perfect for game day.
1 lb Bowl & Basket Bacon
8 oz Bowl & Basket Soft Cream Cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp ranch seasoning mix
2 green onions, sliced
Step 1: Preheat oven to 350°F. Cook bacon until crispy, drain, and chop into small pieces.
Step 2: In a bowl, mix cream cheese, sour cream, and ranch seasoning until smooth.
Step 3: Fold in half the bacon and half the cheddar cheese.
Step 4: Spread mixture in a small baking dish. Top with remaining bacon and cheddar.
Step 5: Bake for 20 minutes until bubbly and golden on top.
Step 6: Garnish with sliced green onions and serve hot with chips or crackers.
Chef's Tip: Serve immediately while hot and bubbly for best texture.
Save by using Using sale cream cheese and bacon makes this party appetizer affordable for entertaining. and Serve with Tortilla chips, crackers, or vegetable sticks.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant layered dessert with cream puffs, fresh strawberries, and whipped cream.
2 ct Store Made Cream Puffs
1 lb Red Ripe Strawberries, sliced
2 cups whipped cream
2 tbsp powdered sugar
1 tsp vanilla extract
Step 1: Cut cream puffs into bite-sized pieces.
Step 2: In a bowl, mix sliced strawberries with 1 tbsp powdered sugar. Let sit 5 minutes.
Step 3: Fold vanilla extract into whipped cream.
Step 4: In 4 parfait glasses or dessert cups, layer cream puff pieces, strawberries, and whipped cream.
Step 5: Repeat layers, ending with whipped cream on top.
Step 6: Dust with remaining powdered sugar and garnish with a strawberry slice. Serve immediately.
Chef's Tip: Assemble just before serving to keep cream puffs from getting soggy.
Save by using Using store-made cream puffs and sale strawberries creates an impressive dessert without the bakery price. and Serve with Coffee or hot tea.
Sale Prices Valid April 19th to April 25th
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