Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy seasoned pork tenderloin paired with caramelized sweet potatoes and fresh spring vegetables for an easy weeknight dinner.
1.15 lb Hatfield Honey Garlic Pork Tenderloin
3 lb Bowl & Basket Sweet Potatoes
2 Bell Peppers
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Peel and cube sweet potatoes into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper.
Step 3: Spread sweet potatoes on a baking sheet and roast for 20 minutes.
Step 4: Meanwhile, slice bell peppers into strips.
Step 5: Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides until golden, about 6-8 minutes total.
Step 6: Add bell peppers around the pork and transfer skillet to oven.
Step 7: Roast pork for 15-18 minutes until internal temperature reaches 145°F.
Step 8: Let pork rest 5 minutes, then slice and serve with roasted sweet potatoes and peppers.
Chef's Tip: Let pork rest 5 minutes before slicing to retain juices. Sweet potatoes should be fork-tender and slightly caramelized.
Save by using Using the pre-seasoned Hatfield tenderloin saves prep time and money on individual spices. Sweet potatoes on sale make this an affordable, nutritious meal. and Serve with Steamed green beans or a fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and elegant pasta dish featuring succulent peeled shrimp in a bright lemon garlic sauce with fresh parsley.
2 lb Raw Peeled & Deveined Shrimp
12 oz San Giorgio Pasta
4 cloves garlic, minced
2 lemons, juiced and zested
3 tbsp olive oil
1/4 cup fresh parsley, chopped
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: Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
Step 4: Add shrimp to skillet and cook 2-3 minutes per side until pink and opaque. Remove shrimp to a plate.
Step 5: Add lemon juice, zest, and 1/2 cup pasta water to skillet. Bring to a simmer.
Step 6: Add cooked pasta to skillet and toss to coat. Add more pasta water if needed.
Step 7: Return shrimp to pan, add parsley and red pepper flakes, toss to combine.
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 The 2 lb shrimp package is perfect for family meals and costs less per serving than smaller packages. and Serve with Garlic bread and a crisp Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful one-pan meal with savory Italian sausage, roasted bell peppers, and red potatoes seasoned with Italian herbs.
1.5 lb Bowl & Basket Italian Sausage
5 lb Bowl & Basket Red Potatoes
3 Bell Peppers
1 red onion, sliced
3 tbsp olive oil
2 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Quarter red potatoes and cut bell peppers into 1-inch strips.
Step 3: Toss potatoes, peppers, and onion with olive oil, Italian seasoning, salt, and pepper.
Step 4: Spread vegetables on sheet pan and nestle sausages among them.
Step 5: Roast for 35-40 minutes, turning sausages halfway through, until sausages reach 160°F and vegetables are tender and caramelized.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Cut vegetables into similar sizes for even cooking. Don't overcrowd the pan or vegetables will steam instead of roast.
Save by using Family pack pricing on the sausage and sale bell peppers make this budget-friendly. Red potatoes are filling and economical. and Serve with Crusty Italian bread or a simple arugula salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy chicken thighs in a savory soy-ginger sauce with colorful vegetables served over rice.
1.5 lb Bowl & Basket Chicken Thighs
2 pkg Carolina Ready Rice
2 Bell Peppers, sliced
1 cup snow peas
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch
Step 1: Cut chicken thighs into bite-sized pieces and toss with cornstarch.
Step 2: Heat 1 tbsp oil in a large skillet or wok over high heat. Cook chicken until golden and cooked through, about 6-8 minutes. Remove to a plate.
Step 3: Add remaining oil to pan. Stir-fry bell peppers and snow peas for 3-4 minutes until crisp-tender.
Step 4: Add garlic and ginger, cook 30 seconds until fragrant.
Step 5: Return chicken to pan, add soy sauce and 2 tbsp water. Toss to coat and cook 1-2 minutes.
Step 6: Prepare rice according to package directions.
Step 7: Serve stir-fry over hot rice.
Chef's Tip: Cut chicken into uniform pieces for even cooking. Have all ingredients prepped before starting - stir-frying is fast!
Save by using Chicken thighs are more flavorful and budget-friendly than breasts. Using Carolina Ready Rice saves time without sacrificing quality. and Serve with Steamed white rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky haddock fillets baked with cherry tomatoes, olives, and fresh herbs in a light Mediterranean-style sauce.
1.5 lb Haddock Fillets
2 pkg Comets Cherry Tomatoes
1/2 cup Kalamata olives, pitted and halved
3 tbsp olive oil
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemon, sliced
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Place haddock fillets in a baking dish. Season with salt and pepper.
Step 3: Halve cherry tomatoes and scatter around fish along with olives.
Step 4: Drizzle olive oil over everything and sprinkle with minced garlic.
Step 5: Top fish with lemon slices.
Step 6: Bake for 18-20 minutes until fish flakes easily with a fork.
Step 7: Garnish with fresh parsley and serve immediately.
Chef's Tip: Don't overcook the fish - it should flake easily with a fork. Fresh herbs make a big difference in this dish.
Save by using Haddock is an affordable white fish option. Cherry tomatoes on sale add fresh flavor without breaking the budget. and Serve with Crusty bread, couscous, or roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling sirloin steak strips with colorful peppers and onions, perfect for stuffing into warm tortillas with your favorite toppings.
1.5 lb Boneless Sirloin Steaks
3 Bell Peppers
1 pkg Old El Paso Fajita Seasoning
1 large onion, sliced
2 tbsp vegetable oil
8 flour tortillas
Lime wedges for serving
Step 1: Slice steak into thin strips against the grain. Toss with half the fajita seasoning.
Step 2: Slice bell peppers and onion into strips.
Step 3: Heat 1 tbsp oil in a large skillet over high heat. Cook steak strips 3-4 minutes until browned. Remove to a plate.
Step 4: Add remaining oil to pan. Cook peppers and onions with remaining fajita seasoning for 5-6 minutes until tender and slightly charred.
Step 5: Return steak to pan and toss to combine. Cook 1 minute to heat through.
Step 6: Warm tortillas according to package directions.
Step 7: Serve fajita mixture with warm tortillas, lime wedges, and desired toppings.
Chef's Tip: Slice steak against the grain for maximum tenderness. Don't overcrowd the pan - cook in batches if needed for best searing.
Save by using Family pack sirloin is a great value. Make extra and use leftovers for steak salads or quesadillas. and Serve with Sour cream, guacamole, shredded cheese, and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy fried chicken breast strips over fresh lettuce blend with vegetables and a tangy honey mustard dressing.
1.5 lb Dietz & Watson Southern Fried Chicken Breast
2 pkg Fresh Express Lettuce Blends
1 pkg Bowl & Basket Grape Tomatoes
1 cucumber, sliced
1/4 cup honey
3 tbsp Dijon mustard
2 tbsp apple cider vinegar
Salt and pepper to taste
Step 1: Slice fried chicken breast into strips.
Step 2: Divide lettuce blend among 4 plates or bowls.
Step 3: Halve grape tomatoes and slice cucumber. Arrange on top of lettuce.
Step 4: Top each salad with sliced fried chicken.
Step 5: In a small bowl, whisk together honey, mustard, vinegar, salt, and pepper until smooth.
Step 6: Drizzle dressing over salads and serve immediately.
Chef's Tip: Slice fried chicken while warm for the best presentation. Add toppings like shredded cheese, bacon bits, or croutons for extra flavor.
Save by using Pre-cooked fried chicken from the deli saves time and effort. Lettuce blends on sale are a budget-friendly base. and Serve with Garlic bread or cornbread muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy mashed avocado on toasted bread topped with fluffy scrambled eggs and fresh cherry tomatoes for a nutritious breakfast.
4 Avocados
1 pkg Bowl & Basket Grape Tomatoes
8 slices bread, toasted
8 eggs
2 tbsp butter
Salt and pepper to taste
Lemon juice
Step 1: Toast bread slices until golden brown.
Step 2: Halve avocados, remove pits, and scoop flesh into a bowl. Mash with a fork and add lemon juice, salt, and pepper.
Step 3: Halve grape tomatoes.
Step 4: Whisk eggs with salt and pepper. Melt butter in a skillet over medium heat.
Step 5: Pour in eggs and gently scramble until just set, about 3-4 minutes.
Step 6: Spread mashed avocado on each toast slice.
Step 7: Top with scrambled eggs and halved tomatoes.
Step 8: Season with additional salt and pepper if desired and serve immediately.
Chef's Tip: Mash avocado with a fork for a rustic texture or blend smooth. Add red pepper flakes or hot sauce for a kick.
Save by using Avocados at $0.99 each are a great deal. Use Italian bread slices for a hearty base. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy turkey burgers topped with sweet caramelized onions and melted cheese on soft potato rolls.
2 lb Bubba Turkey Burgers
8 Schmidt Potato Rolls
2 large onions, thinly sliced
4 slices cheese
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Step 1: Melt butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20 minutes until golden and caramelized. Season with salt and pepper.
Step 2: Meanwhile, heat olive oil in another skillet over medium-high heat.
Step 3: Form turkey burger mixture into 8 small slider patties. Season with salt and pepper.
Step 4: Cook patties 4-5 minutes per side until internal temperature reaches 165°F.
Step 5: Top each patty with cheese during the last minute of cooking.
Step 6: Toast potato rolls lightly if desired.
Step 7: Place burgers on rolls and top with caramelized onions.
Step 8: Serve with your favorite condiments.
Chef's Tip: Don't press down on burgers while cooking - this squeezes out juices. Let burgers rest 2 minutes before serving.
Save by using Turkey burgers are a healthier, budget-friendly alternative to beef. Potato rolls on sale complete the meal. and Serve with Sweet potato fries or a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Decadent breakfast casserole made with gourmet cinnamon rolls soaked in custard and baked until golden.
1 pkg Gourmet Cinnamon Rolls
1 lb Fresh Strawberries
4 eggs
1 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
Maple syrup for serving
Step 1: Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Step 2: Cut cinnamon rolls into quarters and arrange in prepared dish.
Step 3: In a bowl, whisk together eggs, milk, vanilla, and cinnamon.
Step 4: Pour egg mixture over cinnamon roll pieces, pressing down gently to ensure all pieces are soaked.
Step 5: Let sit 10 minutes to absorb custard.
Step 6: Bake for 30-35 minutes until golden and set.
Step 7: Slice strawberries while casserole bakes.
Step 8: Drizzle reserved icing from cinnamon rolls over warm casserole.
Step 9: Serve topped with fresh strawberries and maple syrup.
Chef's Tip: Can be assembled the night before and refrigerated. Let it sit at room temperature 20 minutes before baking.
Save by using One package of gourmet cinnamon rolls feeds the whole family. Add fresh strawberries on sale for a special touch. and Serve with Fresh berries and whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden roasted cauliflower florets tossed with garlic, olive oil, and finished with freshly grated Parmesan cheese.
2 Cauliflowers
4 oz Kraft Grated Parmesan
4 tbsp olive oil
4 cloves garlic, minced
2 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped
Step 1: Preheat oven to 425°F. Line two baking sheets with parchment paper.
Step 2: Cut cauliflowers into florets.
Step 3: Toss florets with olive oil, garlic, Italian seasoning, salt, and pepper.
Step 4: Spread in a single layer on prepared baking sheets.
Step 5: Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
Step 6: Transfer to a serving bowl and toss with Parmesan cheese.
Step 7: Garnish with fresh parsley and serve hot.
Chef's Tip: Spread cauliflower in a single layer for best browning. Don't skip the high heat - it creates delicious caramelization.
Save by using Two cauliflowers on sale provide generous portions. Parmesan cheese adds gourmet flavor at a reasonable price. and Serve with Grilled chicken, steak, or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortilla chips piled high with seasoned ground beef, melted cheese, fresh vegetables, and zesty toppings.
1 lb Ground Beef
11 oz On The Border Tortilla Chips
8 oz Kraft Shredded Cheese
1 pkg Bowl & Basket Grape Tomatoes
1 pkg Old El Paso Taco Seasoning
1/4 cup sliced jalapeños
1/4 cup sliced black olives
2 green onions, sliced
Step 1: Preheat oven to 375°F.
Step 2: Brown ground beef in a skillet over medium-high heat, breaking it apart as it cooks.
Step 3: Add taco seasoning and 1/2 cup water. Simmer 5 minutes until thickened.
Step 4: Halve grape tomatoes and slice green onions.
Step 5: Spread half the tortilla chips on a large baking sheet.
Step 6: Top with half the beef, cheese, tomatoes, jalapeños, and olives.
Step 7: Repeat layers with remaining ingredients.
Step 8: Bake 8-10 minutes until cheese is melted and bubbly.
Step 9: Garnish with green onions and serve immediately with desired toppings.
Chef's Tip: Layer chips and toppings in two batches for even cheese coverage. Serve immediately while chips are still crispy.
Save by using Ground beef on sale stretches the budget. Make your own tortilla chips by cutting and baking tortillas for even more savings. and Serve with Sour cream, guacamole, and salsa for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled chicken breasts topped with a sweet and tangy strawberry balsamic reduction, perfect for spring grilling.
1.5 lb Perdue Chicken Breasts
1 lb Red Ripe Strawberries
3 tbsp balsamic vinegar
2 tbsp honey
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat. Season chicken breasts with salt, pepper, and 1 tbsp olive oil.
Step 2: Grill chicken 6-7 minutes per side until internal temperature reaches 165°F.
Step 3: Meanwhile, hull and slice strawberries. In a small saucepan, combine strawberries, balsamic vinegar, honey, and remaining olive oil.
Step 4: Simmer glaze over medium heat for 8-10 minutes until thickened, stirring occasionally.
Step 5: Remove chicken from grill and let rest 5 minutes. Drizzle with strawberry glaze and serve.
Chef's Tip: Let chicken rest 5 minutes before slicing to keep it juicy.
Save by using Using sale strawberries and chicken saves over $5 on this elegant dinner. and Serve with Grilled asparagus and roasted red potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork with a sweet honey garlic glaze that cooks hands-free in your slow cooker.
1.15 lb Hatfield Honey Garlic Pork Tenderloin
5 lb Bowl & Basket Red Potatoes
1/2 cup chicken broth
2 tbsp cornstarch
Step 1: Place pork tenderloin in slow cooker and pour chicken broth around it.
Step 2: Cover and cook on low for 4 hours until pork is tender and reaches 145°F internal temperature.
Step 3: Remove pork and tent with foil. Pour cooking liquid into a small saucepan.
Step 4: Mix cornstarch with 2 tbsp water and whisk into liquid. Simmer until thickened into a glaze.
Step 5: Slice pork and drizzle with glaze. Serve with boiled or mashed red potatoes.
Chef's Tip: For extra caramelization, broil the tenderloin for 2-3 minutes after slow cooking.
Save by using Pre-seasoned tenderloin eliminates the need for extra ingredients. and Serve with Mashed potatoes and steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, flavorful pasta dish with Italian sausage and tomatoes that cooks entirely in one pot.
1 lb Bowl & Basket Italian Sausage
1 lb San Giorgio Pasta
24 oz Ragu Pasta Sauce
2 Bell Peppers, diced
3 cups water
1/2 tsp Italian seasoning
Step 1: Remove sausage from casings and brown in a large pot over medium-high heat, breaking into crumbles.
Step 2: Add diced bell peppers and cook 3-4 minutes until softened.
Step 3: Add pasta, pasta sauce, water, and Italian seasoning. Stir to combine.
Step 4: Bring to a boil, then reduce heat to medium-low. Cover and simmer 15-18 minutes, stirring occasionally, until pasta is tender.
Step 5: Let stand 5 minutes before serving. Top with grated Parmesan if desired.
Chef's Tip: Stir occasionally to prevent pasta from sticking to the bottom of the pot.
Save by using One-pot cooking saves on sale pasta and sausage while minimizing cleanup. and Serve with Garlic bread and a fresh side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and healthy stir-fried London broil with colorful spring vegetables over rice.
1 lb Bottom Round London Broil, sliced thin
2 Bell Peppers, sliced
14 oz Mini Cucumbers, sliced
8.8 oz Ben's Ready Rice
3 cloves garlic, minced
3 tbsp soy sauce
1 tbsp vegetable oil
1 tsp ginger, minced
Step 1: Slice London broil against the grain into thin strips. Toss with 1 tbsp soy sauce.
Step 2: Heat oil in a large wok or skillet over high heat. Add beef and stir-fry 3-4 minutes until browned. Remove and set aside.
Step 3: Add bell peppers and cucumbers to the wok. Stir-fry 3-4 minutes until crisp-tender.
Step 4: Add garlic and ginger, stir-fry 30 seconds until fragrant.
Step 5: Return beef to wok with remaining soy sauce. Toss everything together for 1-2 minutes. Serve over prepared ready rice.
Chef's Tip: Slice beef against the grain for maximum tenderness. Have all ingredients prepped before starting.
Save by using London broil is economical and feeds a family when sliced thin. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flaky haddock fillets with a crispy panko topping and fresh lemon.
1.5 lb Haddock Fillets
13 oz 4C Bread Crumbs
2 tbsp melted butter
1 lemon, sliced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Pat haddock fillets dry and season with salt and pepper. Place on prepared baking sheet.
Step 3: Mix bread crumbs with melted butter and parsley. Press mixture onto top of each fillet.
Step 4: Top with lemon slices and bake 15-20 minutes until fish flakes easily and topping is golden.
Step 5: Serve immediately with extra lemon wedges.
Chef's Tip: Don't overcook the haddock - it should flake easily with a fork when done.
Save by using Haddock is an affordable white fish that's elegant enough for company. and Serve with Roasted vegetables and rice pilaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with seasoned rice, beans, and cheese for a satisfying meatless meal.
4 Bell Peppers
8.8 oz Carolina Ready Rice
8 oz Kraft Shredded Cheese
1 can black beans, drained
1 can diced tomatoes
1 tsp cumin
1/2 tsp chili powder
Step 1: Preheat oven to 375°F. Cut tops off peppers and remove seeds and membranes.
Step 2: In a large bowl, combine prepared rice, black beans, diced tomatoes, half the cheese, cumin, and chili powder.
Step 3: Place peppers upright in a baking dish. Fill each pepper with rice mixture.
Step 4: Cover with foil and bake 30 minutes. Remove foil, top with remaining cheese, and bake 10 more minutes until cheese melts.
Step 5: Let stand 5 minutes before serving.
Chef's Tip: Partially cook peppers in microwave for 3 minutes before stuffing to reduce baking time.
Save by using Using sale peppers, rice, and cheese makes this healthy dinner budget-friendly. and Serve with Side salad with ranch dressing.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and satisfying wraps filled with grilled chicken, romaine, and creamy Caesar dressing.
1 lb Perdue Chicken Breasts
3 ct Romaine Hearts
8 oz Kraft Shredded Cheese
4 large flour tortillas
1/2 cup Caesar dressing
1 tbsp olive oil
Salt and pepper to taste
Step 1: Season chicken with salt, pepper, and olive oil. Grill over medium-high heat 6-7 minutes per side until cooked through.
Step 2: Let chicken rest 5 minutes, then slice into strips.
Step 3: Chop romaine hearts into bite-sized pieces.
Step 4: Lay tortillas flat and spread Caesar dressing down the center of each. Top with romaine, sliced chicken, and shredded cheese.
Step 5: Fold in sides and roll up tightly. Cut in half and serve immediately.
Chef's Tip: Warm tortillas for 10 seconds in microwave for easier wrapping.
Save by using Make extra grilled chicken to use in salads throughout the week. and Serve with Potato chips and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty submarine sandwiches loaded with homemade meatballs, marinara sauce, and melted cheese.
1 lb Bottom Round London Broil, ground
24 oz Ragu Pasta Sauce
4 sub rolls
1/2 cup bread crumbs
1 egg
1/4 cup grated Parmesan
1 cup shredded mozzarella
1 tsp Italian seasoning
Step 1: Preheat oven to 375°F. Mix ground beef, bread crumbs, egg, Parmesan, and Italian seasoning. Form into 12 meatballs.
Step 2: Place meatballs on a baking sheet and bake 20-25 minutes until cooked through.
Step 3: Heat pasta sauce in a large skillet. Add cooked meatballs and simmer 5 minutes.
Step 4: Split sub rolls and toast lightly. Place 3 meatballs in each roll and top with sauce and mozzarella.
Step 5: Return to oven for 2-3 minutes until cheese melts. Serve hot.
Chef's Tip: Make meatballs ahead and freeze for quick weeknight meals.
Save by using Homemade meatballs are more economical than pre-made and taste better. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Decadent breakfast casserole combining gourmet cinnamon rolls with classic French toast custard.
4 ct Gourmet Cinnamon Rolls
4 eggs
1 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
Maple syrup for serving
Step 1: Preheat oven to 350°F. Grease a 9x9 inch baking dish.
Step 2: Cut cinnamon rolls into quarters and arrange in prepared dish.
Step 3: Whisk together eggs, milk, vanilla, and cinnamon. Pour evenly over cinnamon roll pieces.
Step 4: Let stand 10 minutes to absorb custard, then bake 30-35 minutes until golden and set.
Step 5: Drizzle with icing from cinnamon rolls and serve warm with maple syrup.
Chef's Tip: Can be assembled the night before and refrigerated overnight, then baked in the morning.
Save by using Perfect for using sale cinnamon rolls for a weekend brunch treat. and Serve with Fresh berries and bacon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy roasted red potatoes seasoned with herbs and garlic make the perfect side dish.
5 lb Bowl & Basket Red Potatoes
16 oz Keller's Butter
3 cloves garlic, minced
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Cut red potatoes into 1-inch chunks.
Step 2: Melt butter and toss with potatoes, garlic, rosemary, salt, and pepper on a large baking sheet.
Step 3: Spread potatoes in a single layer and roast 30-35 minutes, stirring halfway through, until golden and crispy.
Step 4: Season with additional salt and pepper if needed.
Step 5: Serve hot as a side dish.
Chef's Tip: Cut potatoes into uniform sizes for even cooking. Don't overcrowd the pan.
Save by using Sale red potatoes and butter make this classic side dish very affordable. and Serve with Any grilled meat or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crowd-pleasing appetizer with crispy chips, seasoned beef, melted cheese, and all the toppings.
1 lb Bottom Round London Broil, ground
11 oz On The Border Chips
8 oz Kraft Shredded Cheese
1 oz Taco Seasoning
1 tomato, diced
2 green onions, sliced
Jalapeños, sliced (optional)
Step 1: Brown ground beef in a skillet over medium-high heat. Drain excess fat and add taco seasoning with 1/4 cup water. Simmer until thickened.
Step 2: Preheat oven to 400°F. Spread tortilla chips on a large oven-safe platter or baking sheet.
Step 3: Top chips with seasoned beef and shredded cheese.
Step 4: Bake 8-10 minutes until cheese is melted and bubbly.
Step 5: Top with diced tomatoes, green onions, and jalapeños. Serve immediately with sour cream and salsa.
Chef's Tip: Layer chips and toppings in two layers for more even distribution.
Save by using Using sale tortilla chips and cheese keeps this party favorite budget-friendly. and Serve with Sour cream, guacamole, and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Individual dessert parfaits layered with graham crackers, creamy cheesecake filling, and fresh strawberries.
8 oz Bowl & Basket Cream Cheese
1 lb Red Ripe Strawberries
16 oz Bowl & Basket Sour Cream
1/2 cup powdered sugar
1 tsp vanilla extract
8 graham crackers, crushed
Step 1: Beat cream cheese until smooth. Add sour cream, powdered sugar, and vanilla. Beat until fluffy.
Step 2: Hull and slice strawberries. Reserve a few slices for garnish.
Step 3: In 4 parfait glasses or mason jars, layer graham cracker crumbs, cheesecake filling, and strawberries. Repeat layers.
Step 4: Top with remaining graham cracker crumbs and garnish with reserved strawberry slices.
Step 5: Refrigerate at least 1 hour before serving.
Chef's Tip: Chill parfaits for at least 1 hour before serving for best texture.
Save by using Fresh strawberries on sale make this elegant dessert very affordable. and Serve with Whipped cream and mint garnish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork medallions glazed with honey garlic served alongside caramelized sweet potatoes for a perfect spring dinner.
1.15 lb Hatfield Honey Garlic Pork Tenderloin
3 lb Sweet Potatoes, cubed
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
Step 1: Preheat grill to medium-high heat (400°F).
Step 2: Toss cubed sweet potatoes with 1 tbsp olive oil, salt, pepper, and garlic powder. Spread on a grill-safe pan.
Step 3: Place pork tenderloin on grill and cook for 18-22 minutes, turning every 5 minutes, until internal temperature reaches 145°F.
Step 4: Meanwhile, place sweet potato pan on grill and cook for 20-25 minutes, stirring occasionally, until tender and caramelized.
Step 5: Remove pork from grill and let rest 5 minutes before slicing into medallions.
Step 6: Serve pork slices with roasted sweet potatoes.
Chef's Tip: Let pork rest 5 minutes before slicing to retain juices. Pork is done when internal temp reaches 145°F.
Save by using Use sale-priced Hatfield pork tenderloin and sweet potatoes to create this restaurant-quality meal for under $8. and Serve with Fresh green beans or steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, flavorful pulled pork slow-cooked to perfection and served on soft potato rolls with tangy BBQ sauce.
16 oz Curly's Pulled Pork
18 oz Stubb's BBQ Sauce
8 Schmidt Potato Rolls
1/2 cup apple cider vinegar
1 tbsp brown sugar
1 tsp garlic powder
Step 1: Place pulled pork in slow cooker.
Step 2: In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, and garlic powder.
Step 3: Pour sauce mixture over pork and stir to combine.
Step 4: Cover and cook on low for 6 hours or high for 3 hours.
Step 5: Shred pork with two forks and stir to coat in sauce.
Step 6: Toast potato rolls lightly if desired, then fill with pulled pork and serve.
Chef's Tip: For extra flavor, sear the pork in a skillet before adding to the slow cooker. Leftovers freeze beautifully for up to 3 months.
Save by using Curly's pre-seasoned pulled pork makes this even easier, and the potato rolls are on sale for a budget-friendly meal. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling seasoned beef strips with colorful bell peppers and onions, ready in under 30 minutes for an easy weeknight dinner.
1.5 lb Bottom Round London Broil, sliced into strips
3 Bell Peppers (red, yellow, or orange), sliced
1 oz Old El Paso Fajita Seasoning Mix
1 medium onion, sliced
2 tbsp olive oil
Juice of 1 lime
Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
Step 2: In a large bowl, toss beef strips with fajita seasoning, 1 tbsp olive oil, and lime juice. Let marinate 10 minutes.
Step 3: Spread sliced peppers and onions on sheet pan, drizzle with remaining olive oil, and season with salt and pepper.
Step 4: Arrange seasoned beef strips over the vegetables.
Step 5: Roast for 18-20 minutes, stirring halfway through, until beef is cooked through and vegetables are tender.
Step 6: Serve immediately with warm tortillas and your favorite toppings.
Chef's Tip: For extra char and flavor, broil for the last 2-3 minutes of cooking. Slice beef against the grain for maximum tenderness.
Save by using Use sale-priced London Broil and fresh bell peppers to make fajitas at a fraction of restaurant cost. and Serve with Warm flour tortillas, sour cream, and shredded cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful chicken stir-fry with crisp vegetables in a savory sesame-ginger sauce served over rice.
1.5 lb Bowl & Basket Boneless Skinless Chicken Thighs, cut into bite-sized pieces
14 oz Mini Cucumbers, sliced
2 Bell Peppers, sliced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp honey
Step 1: In a small bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and cornstarch. Set aside.
Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat.
Step 3: Add chicken pieces and cook 5-6 minutes until golden and cooked through. Remove and set aside.
Step 4: Add remaining oil to the pan. Add bell peppers and stir-fry for 3 minutes.
Step 5: Add cucumbers and stir-fry 2 more minutes until vegetables are crisp-tender.
Step 6: Return chicken to pan, pour sauce over everything, and toss for 1-2 minutes until sauce thickens and coats everything.
Step 7: Serve immediately over steamed rice.
Chef's Tip: Have all ingredients prepped before starting to cook for smooth stir-frying. Don't overcrowd the pan - cook in batches if needed.
Save by using Fresh chicken thighs are on sale and provide more flavor than breasts at a lower price point. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, cheesy grits topped with seasoned shrimp and a savory sauce for a comforting Southern classic.
1.5 lb Raw Peeled & Deveined Shrimp (41/50 ct)
6 oz Kraft Shredded Cheese
1 cup quick-cooking grits
4 cups water
3 tbsp butter, divided
3 cloves garlic, minced
1/2 cup chicken broth
1 tsp Cajun seasoning
Salt and pepper to taste
2 green onions, sliced
Step 1: Bring water and 1 tsp salt to a boil. Slowly whisk in grits, reduce heat to low, and cook 15-20 minutes, stirring often.
Step 2: Stir in 2 tbsp butter and shredded cheese until melted and creamy. Keep warm.
Step 3: Season shrimp with Cajun seasoning, salt, and pepper.
Step 4: Heat remaining 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
Step 5: In the same skillet, add garlic and cook 30 seconds. Add chicken broth and simmer 2 minutes.
Step 6: Return shrimp to skillet and toss in sauce.
Step 7: Divide grits among bowls, top with shrimp and sauce, garnish with green onions.
Chef's Tip: Stir grits frequently to prevent lumps. Use quick-cooking grits for faster preparation.
Save by using Sale-priced jumbo shrimp and Kraft cheese make this restaurant favorite affordable at home. and Serve with Crispy bacon and sautéed greens.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky white fish baked with fresh tomatoes, olives, and herbs for a light and healthy Mediterranean-inspired meal.
1.5 lb Haddock Fillets
1 pint Bowl & Basket Grape Tomatoes, halved
16 oz Pompeian Extra Virgin Olive Oil
1/3 cup kalamata olives, pitted and halved
3 cloves garlic, minced
1 tsp dried oregano
1/4 cup fresh parsley, chopped
1 lemon, sliced
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Lightly oil a baking dish.
Step 2: Arrange haddock fillets in the baking dish and season with salt, pepper, and oregano.
Step 3: In a bowl, toss halved tomatoes with olive oil, garlic, olives, and half the parsley.
Step 4: Spoon tomato mixture over and around fish fillets. Top with lemon slices.
Step 5: Bake for 18-20 minutes until fish flakes easily with a fork.
Step 6: Garnish with remaining parsley and serve immediately.
Chef's Tip: Don't overcook the fish - it's done when it flakes easily with a fork. Fresh herbs add amazing flavor.
Save by using Fresh haddock is on sale and paired with affordable grape tomatoes makes an elegant yet budget-friendly dinner. and Serve with Couscous or orzo pasta and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fresh, customizable taco bowl with seasoned ground beef, crisp vegetables, and all your favorite toppings.
1 lb ground beef
1 oz Old El Paso Taco Seasoning
1 pint Bowl & Basket Grape Tomatoes, halved
5 oz Fresh Express Lettuce Blend
1 Avocado, diced
2 cups cooked rice
1/2 cup shredded cheese
1/4 cup sour cream
1 Bell Pepper, diced
Step 1: Cook ground beef in a large skillet over medium-high heat, breaking it up as it cooks, about 8 minutes.
Step 2: Drain excess fat, then add taco seasoning and 1/2 cup water. Simmer 5 minutes until thickened.
Step 3: Divide rice among 4 bowls as the base.
Step 4: Top each bowl with seasoned beef, lettuce, tomatoes, diced bell pepper, and avocado.
Step 5: Add shredded cheese and a dollop of sour cream.
Step 6: Serve immediately with lime wedges if desired.
Chef's Tip: Prep vegetables ahead for quick assembly. Great for meal prep - store components separately and assemble when ready to eat.
Save by using Use sale-priced taco seasoning and fresh vegetables to build these bowls for less than takeout. and Serve with Tortilla chips and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy romaine, grilled chicken, and Caesar dressing wrapped in a soft tortilla for a satisfying lunch.
1 lb Perdue Chicken Tenders
3 ct Romaine Hearts, chopped
4 large flour tortillas
1/2 cup Caesar dressing
1/3 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste
1/2 cup croutons, crushed (optional)
Step 1: Heat grill or grill pan to medium-high heat. Brush chicken tenders with olive oil and season with salt and pepper.
Step 2: Grill chicken 5-6 minutes per side until cooked through and internal temperature reaches 165°F.
Step 3: Let chicken rest 5 minutes, then slice into strips.
Step 4: In a large bowl, toss chopped romaine with Caesar dressing and Parmesan cheese.
Step 5: Lay tortillas flat and divide the Caesar salad mixture among them.
Step 6: Top each with sliced grilled chicken and crushed croutons if using.
Step 7: Fold in sides and roll tightly. Cut in half and serve.
Chef's Tip: Use leftover grilled chicken or rotisserie chicken for even faster prep. Toast wraps lightly for extra crunch.
Save by using Fresh chicken tenders and romaine are on sale - perfect for making these popular wraps at home. and Serve with Fresh fruit or kettle chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy scrambled eggs loaded with colorful vegetables and served with buttery toast for a hearty breakfast.
8 large eggs
2 Bell Peppers, diced
1 pint Bowl & Basket Grape Tomatoes, halved
4 slices Martin's Potato Bread, toasted
2 tbsp butter, divided
1/4 cup milk
1/4 cup shredded cheese
Salt and pepper to taste
2 green onions, sliced
Step 1: Heat 1 tbsp butter in a large nonstick skillet over medium heat.
Step 2: Add diced bell peppers and cook 4-5 minutes until softened.
Step 3: Add tomatoes and cook 2 minutes more. Remove vegetables and set aside.
Step 4: In a bowl, whisk eggs with milk, salt, and pepper.
Step 5: Heat remaining butter in the skillet over medium-low heat. Pour in eggs.
Step 6: Cook, gently stirring, until eggs are mostly set but still slightly wet, about 3-4 minutes.
Step 7: Fold in cooked vegetables and cheese. Cook 1 minute more until cheese melts.
Step 8: Toast bread and butter lightly. Serve eggs alongside toast, garnished with green onions.
Chef's Tip: Cook eggs on medium-low heat for the creamiest texture. Don't overcook - remove from heat when slightly underdone.
Save by using Bell peppers and tomatoes are on sale, making this veggie-packed breakfast both nutritious and affordable. and Serve with Fresh fruit and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Chilled pasta tossed with fresh vegetables, Italian dressing, and cheese for the perfect picnic or potluck side.
12 oz San Giorgio Pasta (rotini or penne)
1 pint Bowl & Basket Grape Tomatoes, halved
1 Seedless Cucumber, diced
15 oz Wish-Bone Italian Dressing
1 Bell Pepper, diced
1/2 cup sliced black olives
1/2 cup cubed mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain and rinse with cold water.
Step 2: In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, and olives.
Step 3: Add mozzarella cheese cubes and toss.
Step 4: Pour Italian dressing over pasta mixture and toss to coat evenly.
Step 5: Season with Italian seasoning, salt, and pepper.
Step 6: Sprinkle with Parmesan cheese and toss again.
Step 7: Refrigerate at least 1 hour before serving. Toss before serving and add more dressing if needed.
Chef's Tip: Make ahead and refrigerate at least 2 hours for best flavor. Toss with additional dressing before serving if needed.
Save by using Sale-priced pasta, tomatoes, and cucumbers make this crowd-pleasing side dish incredibly affordable. and Serve with Grilled meats or sandwiches.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh, chunky guacamole packed with tomatoes, onions, and a hint of lime - perfect for chips or tacos.
4 Avocados, diced
1 pint Bowl & Basket Grape Tomatoes, diced
1/4 cup red onion, finely diced
2 cloves garlic, minced
Juice of 2 limes
1/4 cup fresh cilantro, chopped
1/2 tsp cumin
Salt and pepper to taste
1 jalapeño, seeded and minced (optional)
Step 1: Cut avocados in half, remove pits, and scoop flesh into a large bowl.
Step 2: Mash avocados with a fork to desired consistency (leave some chunks for texture).
Step 3: Add diced tomatoes, red onion, garlic, and jalapeño if using.
Step 4: Squeeze lime juice over the mixture.
Step 5: Add cilantro, cumin, salt, and pepper.
Step 6: Gently fold everything together until well combined.
Step 7: Taste and adjust seasoning as needed. Serve immediately with chips.
Chef's Tip: Press plastic wrap directly onto the surface of guacamole to prevent browning. Best served fresh but can be refrigerated up to 2 days.
Save by using Avocados and tomatoes are both on sale - perfect timing for fresh, homemade guacamole. and Serve with Tortilla chips, veggie sticks, or use as a taco topping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Individual creamy cheesecake cups layered with fresh strawberries and graham cracker crumble for an easy spring dessert.
1 lb Fresh Strawberries, diced
8 oz Bowl & Basket Cream Cheese, softened
6 oz La Yogurt, vanilla
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup graham cracker crumbs
3 tbsp butter, melted
2 tbsp sugar
Step 1: In a small bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Set aside.
Step 2: In a medium bowl, beat cream cheese with an electric mixer until smooth and fluffy.
Step 3: Add powdered sugar, vanilla yogurt, and vanilla extract. Beat until well combined and creamy.
Step 4: Reserve some strawberry slices for topping. Gently fold half the remaining diced strawberries into the cream cheese mixture.
Step 5: Divide half the graham cracker mixture among 4 dessert cups or glasses.
Step 6: Spoon cheesecake mixture over the graham cracker layer.
Step 7: Top with remaining graham cracker crumbs and reserved strawberry slices.
Step 8: Refrigerate at least 2 hours before serving.
Chef's Tip: Chill for at least 2 hours before serving for best texture. Can be made up to 24 hours ahead.
Save by using Fresh strawberries and cream cheese are on sale - perfect for making these elegant individual desserts. and Serve with Whipped cream and fresh mint.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender seasoned pork tenderloin roasted with colorful bell peppers and sweet potatoes for an easy one-pan dinner.
1.15 lb Hatfield Honey Garlic Seasoned Pork Tenderloin
3 lb Bowl & Basket Sweet Potatoes, cubed
2 Bell Peppers, sliced
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried thyme
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Toss cubed sweet potatoes and sliced bell peppers with olive oil, salt, pepper, and thyme. Spread on the baking sheet.
Step 3: Place the seasoned pork tenderloin in the center of the vegetables.
Step 4: Roast for 30-35 minutes until pork reaches 145°F internal temperature and vegetables are tender.
Step 5: Let pork rest 5 minutes before slicing. Serve with roasted vegetables.
Chef's Tip: Let the pork rest for 5 minutes after cooking to retain juices. The sweet potatoes can be prepped the night before.
Save by using Use the sale-priced Hatfield seasoned tenderloin and save on prep time with pre-seasoned meat. Stock up on bell peppers at 2/$3. and Serve with Fresh salad greens or garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh haddock fillets with a bright orange glaze served alongside tender roasted asparagus.
1.5 lb Haddock Fillets
2 Large Navel Oranges, juiced and zested
1 lb asparagus, trimmed
2 tbsp honey
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a baking sheet with foil.
Step 2: Mix orange juice, zest, honey, and minced garlic in a small bowl.
Step 3: Place haddock fillets on one side of the baking sheet. Brush with half the citrus glaze.
Step 4: Toss asparagus with olive oil, salt, and pepper. Arrange on the other side of the sheet.
Step 5: Bake for 12-15 minutes until fish flakes easily and asparagus is tender.
Step 6: Drizzle remaining glaze over fish before serving.
Chef's Tip: Don't overcook the fish - it should flake easily with a fork. The orange juice can be freshly squeezed for extra flavor.
Save by using Fresh haddock fillets are a great value at $8.99/lb. Use the affordable navel oranges on sale. and Serve with Steamed rice or quinoa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick weeknight pasta with Italian sausage, fresh vegetables, and a light garlic sauce.
1 lb Bowl & Basket Sweet Italian Sausage, casings removed
12 oz San Giorgio Pasta
2 Bell Peppers, diced
1 pint Bowl & Basket Grape Tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup grated Parmesan cheese
Fresh basil for garnish
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: In a large skillet, cook Italian sausage over medium heat until browned, breaking into crumbles. Remove and set aside.
Step 3: In the same skillet, heat olive oil and sauté garlic, bell peppers, and tomatoes for 5-7 minutes until softened.
Step 4: Return sausage to pan. Add cooked pasta and toss, adding reserved pasta water as needed to create a light sauce.
Step 5: Top with Parmesan cheese and fresh basil before serving.
Chef's Tip: Reserve pasta water before draining - it helps create a silky sauce. Use hot Italian sausage for extra kick.
Save by using Stock up on Italian sausage in the family pack and freeze extras. San Giorgio pasta is under $1. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender bottom round steak with crisp vegetables in a savory ginger-soy sauce over rice.
1.5 lb Bottom Round Steak, thinly sliced
2 Bell Peppers, sliced
3 cups broccoli florets
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1 tbsp cornstarch
1/4 cup water
Step 1: Mix soy sauce, cornstarch, and water in a small bowl. Set aside.
Step 2: Heat 1 tbsp oil in a large wok or skillet over high heat. Stir-fry beef in batches until browned, about 2-3 minutes. Remove and set aside.
Step 3: Add remaining oil to the wok. Stir-fry broccoli and bell peppers for 4-5 minutes until crisp-tender.
Step 4: Add garlic and ginger, cook for 30 seconds until fragrant.
Step 5: Return beef to wok. Pour sauce over everything and toss until thickened, about 1-2 minutes.
Step 6: Serve immediately over steamed rice.
Chef's Tip: Slice beef against the grain for maximum tenderness. Have all ingredients prepped before starting to cook for best results.
Save by using Bottom round steak is affordable at $6.99/lb and perfect for stir-frying. Buy peppers at 2/$3. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered tortilla bake with seasoned chicken, cheese, and salsa for an easy crowd-pleasing dinner.
1.5 lb Bowl & Basket Boneless, Skinless Chicken Thighs, diced
2 packages Kraft Shredded Cheese (8 oz each)
16 oz On The Border Salsa
8 small tortillas
1 tsp cumin
1 tsp chili powder
1/2 cup sour cream
Step 1: Preheat oven to 375°F. Grease a 9x13 baking dish.
Step 2: Cook chicken in a skillet with cumin and chili powder until done, about 8 minutes. Mix with 1 cup salsa.
Step 3: Layer half the tortillas in the bottom of the dish. Top with half the chicken mixture, half the cheese.
Step 4: Repeat layers with remaining tortillas, chicken, and cheese.
Step 5: Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until bubbly.
Step 6: Let rest 5 minutes. Serve with remaining salsa and sour cream.
Chef's Tip: Assemble ahead and refrigerate for up to 24 hours before baking. Add jalapeños for extra heat.
Save by using Use sale-priced chicken thighs and shredded cheese. Stock up on salsa at 2/$6. and Serve with Sour cream, guacamole, and tortilla chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortillas filled with fresh vegetables, beans, and melted cheese for a satisfying meatless meal.
2 packages Kraft Shredded Cheese (8 oz each)
2 Bell Peppers, diced
1 pint Bowl & Basket Grape Tomatoes, chopped
8 large flour tortillas
1 can black beans, drained and rinsed
1/2 cup corn kernels
2 tbsp vegetable oil
Step 1: Mix bell peppers, tomatoes, black beans, and corn in a bowl.
Step 2: Lay out 4 tortillas. Divide cheese evenly among them, then top with vegetable mixture.
Step 3: Cover each with remaining tortillas to make 4 quesadillas.
Step 4: Heat 1/2 tbsp oil in a large skillet over medium heat. Cook quesadillas one at a time for 3-4 minutes per side until golden and cheese melts.
Step 5: Cut into wedges and serve warm with desired toppings.
Chef's Tip: Press down gently while cooking for extra crispiness. Cut into wedges for easier serving.
Save by using Use affordable Bell peppers at 2/$3 and stock up on shredded cheese at 2/$5. and Serve with Salsa, guacamole, and sour cream for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing pasta salad with tuna, fresh vegetables, and a tangy lemon dressing.
4 cans Starkist Chunk Light Tuna in Water (5 oz each)
12 oz San Giorgio Pasta
1 Seedless Cucumber, diced
1/2 cup olives, sliced
1/4 cup red onion, diced
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain and rinse with cold water.
Step 2: In a large bowl, combine drained tuna, cucumber, olives, and red onion.
Step 3: Whisk together olive oil, lemon juice, oregano, salt, and pepper.
Step 4: Add cooled pasta to the tuna mixture. Pour dressing over and toss well to combine.
Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Chef's Tip: Chill for at least 30 minutes before serving for best flavor. Great for meal prep and lasts 3 days in the fridge.
Save by using Starkist tuna is just 4/$5 this week. Stock up on pasta for under $1 per box. and Serve with Crusty bread or pita chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
No-cook overnight oats with fresh strawberries and banana for an easy grab-and-go breakfast.
2 lb Red Ripe Strawberries, sliced
4 La Yogurt Yogurt (6 oz each), vanilla
2 cups old-fashioned oats
2 cups milk
2 bananas, sliced
2 tbsp honey
1 tsp vanilla extract
Step 1: In a large bowl, combine oats, milk, yogurt, honey, and vanilla extract. Mix well.
Step 2: Fold in half the sliced strawberries and banana.
Step 3: Divide mixture among 4 jars or containers with lids.
Step 4: Top each with remaining fruit. Cover and refrigerate overnight or at least 4 hours.
Step 5: Enjoy cold straight from the fridge in the morning.
Chef's Tip: Make 4-5 servings at once for the week. Top with nuts or honey before serving for extra flavor.
Save by using Strawberries are on sale at 2/$7. Use the affordable La Yogurt at 2/$1 for creaminess. and Serve with Fresh fruit or a drizzle of honey.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy roasted red potatoes tossed with garlic, herbs, and Parmesan cheese.
5 lb Bowl & Basket Red Potatoes, quartered
8 oz Kraft Grated Parmesan Cheese
4 cloves garlic, minced
3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: Toss quartered potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Step 3: Spread potatoes in a single layer on the baking sheet.
Step 4: Roast for 30-35 minutes, flipping halfway through, until golden and crispy.
Step 5: Remove from oven and immediately toss with Parmesan cheese. Serve hot.
Chef's Tip: Cut potatoes into uniform sizes for even cooking. Don't skip the parchment paper - it prevents sticking.
Save by using Red potatoes are just $3.99 for 5 lbs. Add Parmesan from the sale display. and Serve with Grilled chicken, steak, or roasted vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisp and colorful coleslaw with fresh spring vegetables and a tangy vinaigrette.
16 oz Carrots, shredded
14 oz Mini Cucumbers, thinly sliced
2 bottles Ken's Salad Dressing (9 oz each)
1/4 red cabbage, thinly sliced
2 green onions, sliced
1/4 cup fresh cilantro, chopped
Step 1: In a large bowl, combine shredded carrots, sliced mini cucumbers, and red cabbage.
Step 2: Add sliced green onions and chopped cilantro.
Step 3: Pour Ken's salad dressing over the vegetables and toss well to coat.
Step 4: Let sit for 15 minutes to allow flavors to meld.
Step 5: Toss again before serving. Keep refrigerated.
Chef's Tip: Let the slaw sit for 15 minutes before serving to allow flavors to develop. Great for meal prep - stays fresh for 2 days.
Save by using Use affordable carrots at $0.99 and mini cucumbers on sale. Stock up on salad dressing at 2/$4. and Serve with Grilled meats, pulled pork sandwiches, or BBQ chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant bite-sized appetizers with tender beef, caramelized onions, and a zesty horseradish spread.
1 lb Boneless Sirloin Steaks
8 oz Bowl & Basket Cream Cheese, softened
1 baguette, sliced
2 tbsp prepared horseradish
1 large onion, sliced
2 tbsp olive oil
1 tbsp butter
Fresh parsley for garnish
Salt and pepper to taste
Step 1: Season steaks with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steaks 4-5 minutes per side for medium-rare. Let rest, then slice thinly.
Step 2: In the same skillet, add butter and remaining oil. Cook sliced onions over medium heat for 15-20 minutes until caramelized.
Step 3: Mix cream cheese with horseradish until smooth.
Step 4: Toast baguette slices until golden.
Step 5: Spread horseradish cream on each toast. Top with caramelized onions and sliced steak.
Step 6: Garnish with fresh parsley and serve immediately.
Chef's Tip: Toast bread slices in advance. The beef can be cooked ahead and served at room temperature.
Save by using Boneless sirloin steaks are on sale in family packs at $7.99/lb. Use cream cheese at 2/$3. and Serve with Mixed greens salad or roasted vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet and salty layered dessert with pretzel crust, cream cheese filling, and fresh strawberry topping.
2 lb Red Ripe Strawberries, sliced
8 oz Bowl & Basket Cream Cheese, softened
2 Cups Crushed Pretzels
1/2 cup Keller's Butter, melted
1 cup sugar, divided
1 package strawberry gelatin (3 oz)
1 cup boiling water
8 oz whipped topping
Step 1: Preheat oven to 350°F. Mix crushed pretzels with melted butter and 1/4 cup sugar. Press into a 9x13 pan. Bake 10 minutes, then cool completely.
Step 2: Beat cream cheese with 1/2 cup sugar until fluffy. Fold in whipped topping. Spread over cooled crust. Refrigerate 30 minutes.
Step 3: Dissolve gelatin in boiling water. Add sliced strawberries and remaining 1/4 cup sugar. Let cool slightly.
Step 4: Pour strawberry mixture over cream cheese layer. Refrigerate at least 2 hours until set.
Step 5: Cut into squares and serve chilled.
Chef's Tip: Chill for at least 2 hours before serving for best texture. The pretzel crust softens over time, so serve within 24 hours.
Save by using Fresh strawberries are 2/$7 this week. Use sale cream cheese at 2/$3 and Keller's butter at 2/$7. and Serve with Whipped cream or vanilla ice cream.
Sale Prices Valid April 26th to May 2nd
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