Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and elegant pasta dish featuring succulent EZ peel shrimp in a garlic butter sauce with fresh herbs.
1 lb Bowl & Basket Raw EZ Peel Shrimp
1 lb spaghetti
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
1/4 cup white wine
2 tbsp lemon juice
Fresh parsley, chopped
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Peel and devein shrimp if needed. Pat dry with paper towels.
Step 3: In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Step 4: Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp from pan.
Step 5: Add white wine and lemon juice to pan, scraping up any browned bits. Simmer 2 minutes.
Step 6: Add cooked pasta to pan with 1/2 cup reserved pasta water. Toss to combine.
Step 7: Return shrimp to pan, add parsley, and toss. Add more pasta water if needed.
Step 8: Season with salt and pepper and serve immediately.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque.
Save by using Use sale shrimp and store-brand pasta to keep this restaurant-quality meal budget-friendly and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy bone-in pork chops glazed with a sweet and savory honey garlic sauce, served alongside crispy roasted potatoes.
4 Center Cut Bone-In Pork Chops (about 1.5 lbs)
1.5 lb Bowl & Basket Creamer Potatoes
1/4 cup honey
3 tbsp soy sauce
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Cut potatoes in half and toss with 1 tbsp olive oil, thyme, salt, and pepper.
Step 2: Spread potatoes on a baking sheet and roast for 25-30 minutes, turning halfway through.
Step 3: Meanwhile, season pork chops with salt and pepper on both sides.
Step 4: In a small bowl, whisk together honey, soy sauce, and minced garlic.
Step 5: Heat remaining olive oil in a large skillet over medium-high heat. Add pork chops and cook 4-5 minutes per side.
Step 6: During the last 2 minutes of cooking, pour honey garlic sauce over chops and turn to coat.
Step 7: Remove from heat and let rest 5 minutes before serving with roasted potatoes.
Chef's Tip: Let pork chops rest 5 minutes before serving to keep them juicy.
Save by using Family pack pork chops at $1.99/lb and sale potatoes make this an incredibly affordable family dinner and Serve with Steamed broccoli or green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful and healthy stir-fry featuring tender chicken and crisp broccoli in a savory Asian-inspired sauce.
1.5 lbs Bowl & Basket Chicken Breasts, cut into bite-sized pieces
1 lb Broccoli Crowns, cut into florets
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup chicken broth
Step 1: Toss chicken pieces with 1 tbsp soy sauce and cornstarch. Let marinate 10 minutes.
Step 2: Blanch broccoli florets in boiling water for 2 minutes, then drain and set aside.
Step 3: In a small bowl, mix remaining soy sauce, oyster sauce, and chicken broth.
Step 4: Heat oil in a large wok or skillet over high heat. Add chicken and stir-fry 5-6 minutes until cooked through. Remove and set aside.
Step 5: Add garlic and ginger to the wok and cook 30 seconds until fragrant.
Step 6: Add broccoli and stir-fry 2 minutes.
Step 7: Return chicken to wok, pour in sauce mixture, and toss everything together for 2 minutes until sauce thickens.
Step 8: Serve immediately over rice.
Chef's Tip: Cut chicken into uniform pieces for even cooking. Have all ingredients prepped before you start cooking.
Save by using Value pack chicken breasts and fresh sale broccoli keep this nutritious meal affordable and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast skillet loaded with crispy potatoes, savory sausage, and topped with eggs.
12 oz Bowl & Basket Breakfast Sausage
1.5 lb Bowl & Basket Creamer Potatoes, diced
1 Sweet Onion, diced
4 large eggs
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Add diced potatoes, season with paprika, salt, and pepper.
Step 2: Cook potatoes 12-15 minutes, stirring occasionally, until golden and crispy. Remove and set aside.
Step 3: In the same skillet, cook sausage, breaking it up with a spoon, until browned and cooked through.
Step 4: Add diced onion and cook 3-4 minutes until softened.
Step 5: Return potatoes to the skillet and mix everything together.
Step 6: Make 4 wells in the hash and crack an egg into each well.
Step 7: Cover and cook 5-7 minutes until eggs are cooked to your liking.
Step 8: Garnish with fresh parsley and serve hot.
Chef's Tip: Use a large cast iron skillet for best browning. Make wells in the hash before adding eggs.
Save by using Sale breakfast sausage and potatoes make this filling breakfast a steal and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy beer-battered cod fillets served in warm tortillas with fresh toppings and creamy avocado sauce.
1.5 lbs Cod Fillets, cut into strips
3 Avocados
8 Chi Chi's Soft Taco Tortillas
1 cup all-purpose flour
1 cup beer
1/4 cup sour cream
Shredded cabbage
Lime wedges
Vegetable oil for frying
Salt and pepper to taste
Step 1: For avocado crema: mash 2 avocados with sour cream, lime juice, salt, and pepper until smooth. Set aside.
Step 2: In a bowl, whisk together flour, beer, salt, and pepper until smooth.
Step 3: Heat 2 inches of oil in a deep skillet to 375°F.
Step 4: Dip cod strips in batter and carefully place in hot oil. Fry 3-4 minutes until golden and crispy.
Step 5: Drain on paper towels and season with salt.
Step 6: Warm tortillas in a dry skillet or microwave.
Step 7: Dice remaining avocado for topping.
Step 8: Assemble tacos with cod, shredded cabbage, diced avocado, and avocado crema.
Step 9: Serve with lime wedges.
Chef's Tip: Pat cod fillets very dry before battering for maximum crispiness.
Save by using Sale cod and avocados make restaurant-style fish tacos affordable at home and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Baked salmon fillets topped with fresh tomatoes, feta cheese, and Mediterranean herbs.
2 lb Bowl & Basket Salmon Fillets
1 pint Bowl & Basket Grape Tomatoes, halved
4 oz feta cheese, crumbled
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Fresh basil leaves
Salt and pepper to taste
Lemon wedges for serving
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Place salmon fillets on prepared baking sheet and season with salt and pepper.
Step 3: In a bowl, toss halved grape tomatoes with olive oil, garlic, oregano, salt, and pepper.
Step 4: Arrange tomato mixture around and on top of salmon fillets.
Step 5: Sprinkle crumbled feta cheese over the salmon and tomatoes.
Step 6: Bake 15-20 minutes until salmon is cooked through and flakes easily.
Step 7: Garnish with fresh basil leaves and serve with lemon wedges.
Chef's Tip: Don't overcook salmon - it should be opaque and flake easily when done.
Save by using Sale salmon fillets and fresh produce make this healthy meal budget-friendly and Serve with Roasted potatoes or couscous and a Greek salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, fork-tender beef roast slow-cooked with vegetables and herbs for an easy family dinner.
2.5 lb Beef Eye Round Roast
5 lb Bowl & Basket Red Potatoes, quartered
1 lb Carrots, cut into chunks
1 Sweet Onion, quartered
2 cups beef broth
3 cloves garlic, minced
2 tbsp Worcestershire sauce
2 tsp dried thyme
2 bay leaves
Salt and pepper to taste
Step 1: Season roast generously with salt and pepper. Sear in a hot skillet on all sides until browned, about 8 minutes total.
Step 2: Place quartered potatoes, carrots, and onion in the bottom of a slow cooker.
Step 3: Place seared roast on top of vegetables.
Step 4: In a bowl, mix beef broth, garlic, Worcestershire sauce, and thyme. Pour over roast.
Step 5: Add bay leaves to the slow cooker.
Step 6: Cover and cook on low for 8 hours or high for 4-5 hours until meat is fork-tender.
Step 7: Remove bay leaves. Transfer roast to a cutting board and let rest 10 minutes.
Step 8: Slice and serve with vegetables and cooking liquid as gravy.
Chef's Tip: Sear the roast first for deeper flavor. Let rest 10 minutes before slicing.
Save by using Sale eye round roast and budget-friendly vegetables make this a cost-effective comfort meal and Serve with Crusty bread to soak up the delicious gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pinapple pork tacos with a crunchy red onion topping.
Hatfield Texas Smokehouse Seasoned Pork Roast
Chi Chi's Soft Taco Tortillas
2 Red Onions
1/4 Cup Chopped Cilantro
1 Golden Pineapple
1/2 Cup Stubb's BBQ Sauce - Smokehouse Mesquite
2 Limes
Step 1: Preheat oven to 350°F
Step 2: Place the Hatfield Texas Smokehouse Seasoned Pork Roast in a roasting pan. Cover with foil and roast for about 25–30 minutes per pound, until it reaches 145°F internal temp.
Step 3: Let it rest 10 minutes, then shred with two forks
Step 4: Toss the shredded pork with Stubb’s Smokehouse Mesquite BBQ Sauce and warm it in a pan on low for a few minutes.
Step 5: Prep the toppings - Dice golden pineapple, Chop cilantro, and Thinly slice red onion, then squeeze lime juice over it and let it sit a few minutes
Step 6: Heat the Chi-Chi’s soft taco tortillas until soft and pliable.
Step 7: Add BBQ pork, pineapple, limey red onion, and cilantro to each tortilla.
Chef's Tip: Chop all ingredients before roasting pork for easy assembly.
Save by using Taco Tortillas are 2/$4 this week. Use sale Smokehouse Pork Roast at $8.99 and Stubb's BBQ Sauce at 2/$6. and Serve with Refreshing vinegar slaw or chips and salsa .
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy chicken breasts filled with a creamy spinach and feta mixture, baked to golden perfection.
4 Bowl & Basket Chicken Breasts (about 1.5 lbs)
10 oz Organic Girl Baby Spinach
4 oz feta cheese, crumbled
4 oz cream cheese, softened
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat oven to 375°F.
Step 2: Wilt spinach in a pan over medium heat. Squeeze out excess moisture and chop.
Step 3: In a bowl, mix chopped spinach, feta, cream cheese, garlic, and oregano.
Step 4: Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Step 5: Stuff each breast with the spinach mixture and secure with toothpicks if needed.
Step 6: Season outside of chicken with salt and pepper.
Step 7: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3 minutes per side.
Step 8: Transfer skillet to oven and bake 25-30 minutes until chicken reaches 165°F.
Step 9: Let rest 5 minutes before serving.
Chef's Tip: Use toothpicks to secure the stuffing if needed. Pound chicken to even thickness for uniform cooking.
Save by using Value pack chicken and sale spinach keep this elegant dish affordable and Serve with Lemon rice pilaf and roasted vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of creamy Greek yogurt, fresh berries, and crunchy granola for a healthy morning start.
6 oz Raspberries
1 lb Strawberries, sliced
1 pint Blueberries
24 oz Chobani Greek Yogurt
2 cups granola
2 tbsp honey
Fresh mint leaves for garnish
Step 1: In a bowl, gently mix raspberries, sliced strawberries, and blueberries.
Step 2: If desired, drizzle honey over Greek yogurt and stir to combine.
Step 3: In four clear glasses or bowls, create layers starting with yogurt at the bottom.
Step 4: Add a layer of mixed berries, then a layer of granola.
Step 5: Repeat layers until glasses are full, ending with berries on top.
Step 6: Drizzle with additional honey if desired.
Step 7: Garnish with fresh mint leaves and serve immediately.
Chef's Tip: Assemble just before serving to keep granola crunchy. Use any combination of berries you prefer.
Save by using Sale berries and Greek yogurt make a nutritious breakfast that won't break the bank and Serve with A slice of avocado toast or whole grain muffin.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crunchy tortillas topped with seasoned black beans, fresh guacamole, and colorful vegetables.
3 Avocados
1 pint Bowl & Basket Grape Tomatoes, diced
8 corn tortillas
2 cans black beans, drained and rinsed
1 Sweet Onion, diced
1 lime, juiced
1 tsp cumin
1 cup shredded lettuce
1/2 cup sour cream
Cilantro for garnish
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Brush tortillas lightly with oil and bake 8-10 minutes until crispy.
Step 2: Meanwhile, heat black beans in a saucepan with cumin, salt, and pepper. Mash slightly if desired.
Step 3: Make guacamole: mash avocados with half the diced onion, half the tomatoes, lime juice, salt, and pepper.
Step 4: Spread warm black beans on each crispy tortilla.
Step 5: Top with generous dollops of guacamole.
Step 6: Add shredded lettuce, remaining diced tomatoes, and remaining onion.
Step 7: Drizzle with sour cream and garnish with fresh cilantro.
Step 8: Serve immediately while tortillas are still crispy.
Chef's Tip: Bake tortillas until extra crispy to prevent sogginess. Assemble just before serving.
Save by using Sale avocados and canned beans make this filling vegetarian meal budget-friendly and Serve with Mexican rice or tortilla chips and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Beautiful layered cake perfect for celebrating Mom with rich frosting and elegant decoration.
1 Mother's Day Layer Cake - 8 inch
Fresh berries for decoration (optional)
Whipped cream for serving (optional)
Edible flowers for garnish (optional)
Step 1: Remove cake from refrigerator 30 minutes before serving to bring to room temperature.
Step 2: If desired, arrange fresh berries on top of the cake for extra color and flavor.
Step 3: Add edible flowers around the edge for an elegant touch.
Step 4: Slice into generous portions using a sharp knife.
Step 5: Serve with a dollop of whipped cream and extra berries on the side.
Step 6: Store any leftovers covered in the refrigerator for up to 3 days.
Chef's Tip: Keep cake refrigerated until serving. Add fresh berries or edible flowers for extra elegance.
Save by using Bakery's special Mother's Day cake is already beautifully decorated and ready to serve and Serve with Fresh berries and whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender cod fillets baked with fresh herbs and served alongside colorful roasted peppers for a light, healthy dinner.
1.5 lb Cod Fillets
1 package Rainbow Peppers
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Slice peppers into thick strips and toss with 1 tbsp olive oil, salt, and pepper. Spread on one side of baking sheet.
Step 3: Pat cod fillets dry and place on the other side of baking sheet.
Step 4: Mix remaining olive oil, garlic, lemon juice, oregano, salt, and pepper. Brush over cod fillets.
Step 5: Bake for 20-25 minutes until fish flakes easily and peppers are tender.
Step 6: Serve cod topped with roasted peppers and pan juices.
Chef's Tip: Pat fish dry before seasoning for best browning. Check for doneness when fish flakes easily with a fork.
Save by using Using sale cod and peppers saves over $5 on this restaurant-quality meal and Serve with Steamed rice or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered Greek yogurt parfaits with fresh berries and granola for a protein-packed start to your day.
1 lb Strawberries, sliced
1 pint Blueberries
24 oz Chobani Greek Yogurt
2 cups granola
2 tbsp honey
Step 1: Wash and slice strawberries. Rinse blueberries and pat dry.
Step 2: In parfait glasses or bowls, layer 1/4 cup yogurt, followed by berries, then granola.
Step 3: Repeat layers, finishing with berries on top.
Step 4: Drizzle with honey before serving.
Chef's Tip: Layer parfaits just before serving to keep granola crunchy. Use any berry combination you prefer.
Save by using Sale berries and yogurt make this wholesome breakfast budget-friendly and Serve with Whole grain toast or muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden breaded chicken tenders paired with caramelized sweet onion rings for a family-friendly dinner.
2 lb Bowl & Basket Chicken Breasts, cut into strips
1 lb Sweet Onions, sliced into rings
2 cups bread crumbs
2 eggs, beaten
1 cup flour
2 tbsp butter
Vegetable oil for frying
Salt and pepper to taste
Step 1: Cut chicken breasts into 1-inch strips and season with salt and pepper.
Step 2: Set up breading station: flour in one bowl, beaten eggs in another, bread crumbs in third.
Step 3: Dredge chicken strips in flour, dip in egg, then coat with bread crumbs.
Step 4: Heat 1/2 inch oil in large skillet over medium-high heat. Fry chicken strips 4-5 minutes per side until golden and cooked through.
Step 5: Meanwhile, melt butter in separate pan over medium heat. Add onion rings and cook 15-20 minutes, stirring occasionally, until caramelized.
Step 6: Serve chicken tenders with caramelized onion rings and your favorite dipping sauces.
Chef's Tip: For extra crispy tenders, let them rest on a wire rack for 5 minutes after cooking.
Save by using Using sale chicken and onions keeps this crowd-pleaser affordable and Serve with French fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant pasta dish featuring succulent lobster tail meat tossed with garlic butter and fresh tomatoes.
2 Jumbo Lobster Tails (12-14 oz)
1 pint Bowl & Basket Grape Tomatoes, halved
1 lb linguine pasta
4 tbsp butter
4 cloves garlic, minced
1/4 cup white wine
2 tbsp fresh parsley, chopped
Salt and red pepper flakes to taste
Step 1: Bring large pot of salted water to boil. Cook linguine according to package directions.
Step 2: Meanwhile, cut lobster tails in half lengthwise. Remove meat and cut into bite-sized pieces.
Step 3: Melt butter in large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
Step 4: Add lobster meat and cook 3-4 minutes until opaque. Remove lobster and set aside.
Step 5: Add tomatoes and white wine to skillet. Cook 3-4 minutes until tomatoes soften.
Step 6: Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet with tomatoes.
Step 7: Return lobster to pan, toss everything together, adding pasta water if needed to create sauce.
Step 8: Season with salt and red pepper flakes. Garnish with fresh parsley.
Chef's Tip: Don't overcook lobster - it's done when opaque and firm. Save cooking water to thin sauce if needed.
Save by using Sale lobster tails make this special occasion meal more accessible and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast burritos filled with scrambled eggs, sausage, cheese, and crispy hash brown patties.
12 oz Bowl & Basket Breakfast Sausage
15 Mr. Dee's Hash Brown Potato Patties
8 large eggs
4 large flour tortillas
1 cup shredded cheese
2 tbsp butter
Salt and pepper to taste
Step 1: Cook hash brown patties according to package directions until crispy. Keep warm.
Step 2: Brown breakfast sausage in skillet over medium heat, breaking into crumbles. Drain and set aside.
Step 3: Whisk eggs with salt and pepper. Scramble in butter until just set.
Step 4: Warm tortillas in microwave for 15 seconds or in dry skillet.
Step 5: Divide scrambled eggs, sausage, cheese, and 3-4 hash brown patties (crumbled) among tortillas.
Step 6: Fold in sides and roll up tightly. Serve immediately or wrap in foil to keep warm.
Chef's Tip: Warm tortillas before filling to prevent cracking. Wrap tightly in foil to keep warm.
Save by using Using sale breakfast items makes these filling burritos cost less than $2 each and Serve with Fresh salsa and sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, fall-apart pork cooked low and slow with baby potatoes and herbs for an effortless dinner.
2 lb Pork Tenderloin
1.5 lb Bowl & Basket Creamer Potatoes
1 cup chicken broth
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Season pork tenderloin generously with salt, pepper, thyme, and rosemary.
Step 2: Heat olive oil in skillet and sear pork on all sides until browned, about 2 minutes per side.
Step 3: Transfer pork to slow cooker. Add garlic and chicken broth.
Step 4: Cover and cook on low for 4 hours.
Step 5: Add creamer potatoes around the pork. Cook an additional 2 hours on low until potatoes are tender and pork reaches 145°F.
Step 6: Let pork rest 5 minutes before slicing. Serve with potatoes and pan juices.
Chef's Tip: Sear meat before slow cooking for deeper flavor. Add potatoes in last 2 hours to prevent overcooking.
Save by using Sale pork and potatoes create a complete meal for under $10 and Serve with Steamed green beans or roasted carrots.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian-American dish with succulent shrimp in a garlic butter white wine sauce over pasta.
2 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
1 lb linguine pasta
6 tbsp butter
6 cloves garlic, minced
1/2 cup white wine
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook linguine according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Pat shrimp dry and season with salt and pepper.
Step 3: Melt 3 tbsp butter in large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
Step 4: In same skillet, melt remaining butter. Add garlic and cook 1 minute until fragrant.
Step 5: Add white wine and lemon juice. Simmer 2-3 minutes to reduce slightly.
Step 6: Add cooked pasta and shrimp back to skillet. Toss to coat, adding pasta water as needed for sauce.
Step 7: Remove from heat and stir in parsley and red pepper flakes. Serve immediately.
Chef's Tip: Don't overcook shrimp - they're done when pink and opaque. Use pasta water to adjust sauce consistency.
Save by using Sale shrimp makes this restaurant favorite affordable at home and Serve with Garlic bread and mixed green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Comforting one-pot side dish combining tender broccoli, fluffy rice, and melted cheese.
1 lb Broccoli Crowns, cut into florets
8 oz Bowl & Basket Shredded Cheese
1 cup long grain rice, uncooked
2 cups chicken broth
1 cup milk
2 tbsp butter
1/2 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Step 2: In large pot, bring chicken broth to boil. Add rice, reduce heat, cover and simmer 15 minutes.
Step 3: Meanwhile, blanch broccoli in boiling water for 3 minutes. Drain well.
Step 4: In same pot as rice, stir in milk, butter, garlic powder, salt, and pepper. Add broccoli and half the cheese.
Step 5: Transfer mixture to prepared baking dish. Top with remaining cheese.
Step 6: Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
Chef's Tip: Blanch broccoli first to keep it bright green. Cover casserole with foil if cheese browns too quickly.
Save by using Sale broccoli and cheese make this filling side dish economical and Serve with Roasted chicken or grilled steak.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and flavorful stir-fry featuring tender beef strips and meaty mushrooms in savory sauce.
1.5 lb Beef Eye Round Roast, thinly sliced
10 oz Bowl & Basket Baby Bella Mushrooms, sliced
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, sliced
Step 1: Slice beef thinly against the grain. Toss with cornstarch and 1 tbsp soy sauce.
Step 2: Heat 1 tbsp oil in wok or large skillet over high heat. Add beef and stir-fry 3-4 minutes until browned. Remove and set aside.
Step 3: Add remaining oil to pan. Stir-fry mushrooms 3-4 minutes until golden.
Step 4: Add garlic and ginger, cook 30 seconds until fragrant.
Step 5: Return beef to pan. Add remaining soy sauce, oyster sauce, and 2 tbsp water.
Step 6: Stir-fry 2 minutes until sauce thickens and coats beef and mushrooms.
Step 7: Garnish with green onions and serve over rice.
Chef's Tip: Slice beef against the grain for tenderness. Have all ingredients prepped before starting to cook.
Save by using Using sale beef and mushrooms creates a restaurant-quality meal at home and Serve with Steamed rice or lo mein noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled pork chops topped with fresh, zesty avocado salsa for a light summer dinner.
4 Center Cut Bone-In Pork Chops (about 1.5 lb)
3 Avocados, diced
1 tomato, diced
1/4 cup red onion, minced
2 tbsp lime juice
2 tbsp cilantro, chopped
2 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Rub pork chops with olive oil, cumin, salt, and pepper. Let stand 10 minutes.
Step 3: Meanwhile, make salsa: combine diced avocados, tomato, red onion, lime juice, cilantro, salt, and pepper in bowl.
Step 4: Grill pork chops 5-6 minutes per side until internal temperature reaches 145°F.
Step 5: Remove from grill and let rest 5 minutes.
Step 6: Top each chop with avocado salsa and serve.
Chef's Tip: Let chops rest 5 minutes after grilling for juiciest results. Don't press down on meat while cooking.
Save by using Sale pork chops and avocados make this healthy meal very affordable and Serve with Grilled corn and black beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered dessert featuring cubes of Boston cream cake with vanilla pudding and whipped topping.
1 Boston Cream Cake (8 inch), cut into cubes
2 containers Bowl & Basket Whipped Topping (13 oz)
2 cups prepared vanilla pudding
2 tbsp chocolate syrup
Chocolate shavings for garnish
Step 1: Cut Boston cream cake into 1-inch cubes.
Step 2: In trifle bowl or large glass bowl, layer half the cake cubes.
Step 3: Top with half the vanilla pudding, then half the whipped topping.
Step 4: Repeat layers with remaining cake, pudding, and whipped topping.
Step 5: Drizzle top with chocolate syrup and garnish with chocolate shavings.
Step 6: Refrigerate at least 2 hours before serving.
Chef's Tip: Assemble at least 2 hours before serving for flavors to meld. Can be made night before.
Save by using Using sale cake transforms it into an impressive dessert and Serve with Fresh berries on top.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Beer-battered cod tacos topped with crunchy slaw and creamy sauce for a fresh take on taco night.
1 lb Cod Fillets, cut into strips
12 Chi Chi's Soft Taco Tortillas
1 Red Mango, diced
1 cup flour
1 cup beer
2 cups shredded cabbage
1/2 cup mayonnaise
2 tbsp lime juice
1 tsp chili powder
Vegetable oil for frying
Salt to taste
Step 1: Make slaw: combine cabbage, diced mango, 2 tbsp mayonnaise, 1 tbsp lime juice, and salt. Refrigerate.
Step 2: Make sauce: mix remaining mayonnaise, lime juice, and chili powder. Set aside.
Step 3: Pat cod strips very dry. Season with salt.
Step 4: Whisk together flour, 1/2 tsp salt, and beer until smooth batter forms.
Step 5: Heat 2 inches oil in deep skillet to 375°F.
Step 6: Dip fish strips in batter and fry 3-4 minutes until golden and crispy. Drain on paper towels.
Step 7: Warm tortillas and assemble tacos: fill with fried fish, mango slaw, and drizzle with sauce.
Chef's Tip: Keep fried fish warm in 200°F oven while cooking batches. Pat fish very dry before battering.
Save by using Sale cod and tortillas make restaurant-style tacos at home for less and Serve with Lime wedges and hot sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden-fried chicken tenders paired with a tangy honey mustard sauce make this family favorite perfect for weeknight dinners or game day gatherings.
24 oz Perdue Breaded Chicken Tenders
1/4 cup French's Yellow Mustard
1/4 cup honey
2 tbsp mayonnaise
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Arrange frozen chicken tenders on a baking sheet lined with parchment paper.
Step 2: Bake for 18-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
Step 3: While tenders bake, whisk together mustard, honey, and mayonnaise in a small bowl. Season with salt and pepper.
Step 4: Remove tenders from oven and let rest 2-3 minutes. Serve hot with honey mustard dipping sauce.
Chef's Tip: For extra crispy tenders, let them rest on a wire rack for 5 minutes after frying. Double the coating for an even crunchier exterior.
Save by using Use sale-priced Perdue chicken tenders and make your own honey mustard sauce instead of buying bottled. and Serve with French fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent shrimp sautéed in garlic butter sauce with a hint of lemon creates an elegant yet easy seafood dinner.
2 lb Bowl & Basket Raw EZ Peel Shrimp
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
1/4 cup white wine
Juice of 1 lemon
2 tbsp fresh parsley, chopped
Red pepper flakes to taste
Step 1: Peel and devein shrimp, pat dry with paper towels. Season with salt and pepper.
Step 2: Melt butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
Step 3: Add shrimp to skillet and cook 2-3 minutes per side until pink and opaque.
Step 4: Pour in white wine and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes.
Step 5: Toss with fresh parsley and red pepper flakes. Serve immediately.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and curl into a C-shape. Overcooked shrimp become rubbery.
Save by using Using sale-priced EZ Peel shrimp saves prep time and money compared to fresh shrimp. and Serve with Pasta or crusty Italian bread to soak up the sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender beef roast cooked low and slow with vegetables creates a comforting Sunday dinner with minimal effort.
3 lb Beef Eye Round Roast
5 lb Bowl & Basket Red Potatoes, quartered
3 carrots, peeled and chopped
2 cups beef broth
2 tbsp olive oil
2 tsp dried thyme
Salt and pepper to taste
Step 1: Season roast generously with salt, pepper, and thyme. Heat olive oil in a large skillet over high heat.
Step 2: Sear roast on all sides until browned, about 2-3 minutes per side.
Step 3: Transfer roast to slow cooker. Add potatoes and carrots around the meat.
Step 4: Pour beef broth over everything. Cover and cook on low for 8 hours or high for 4-5 hours.
Step 5: Remove roast and let rest 10 minutes. Slice against the grain and serve with vegetables and cooking liquid.
Chef's Tip: Searing the roast before slow cooking adds depth of flavor. Let the meat rest 10 minutes before slicing against the grain.
Save by using Eye round roast is a budget-friendly cut that becomes tender with slow cooking. and Serve with Mashed potatoes or egg noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered Greek yogurt with fresh berries and granola makes a healthy and satisfying breakfast or snack.
4 cups Chobani Greek Yogurt
12 oz Raspberries
1 lb Strawberries, sliced
1 cup granola
4 tbsp honey
Step 1: Divide half the yogurt among 4 serving bowls or glasses.
Step 2: Layer half the raspberries and strawberries over the yogurt.
Step 3: Add remaining yogurt, then top with remaining berries.
Step 4: Sprinkle granola over the top and drizzle with honey.
Step 5: Serve immediately or refrigerate up to 2 hours before serving.
Chef's Tip: Prepare parfaits in mason jars for grab-and-go convenience. Layer the granola just before eating to keep it crunchy.
Save by using Buy yogurt and berries on sale and prep multiple parfaits at once for the week. and Serve with Fresh fruit juice or coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A complete meal with seasoned chicken, peppers, and rice all cooked together in one pot for easy cleanup.
16 oz John Soules Chicken Fajita Strips
3 ct Rainbow Peppers, sliced
2 pouches Ben's Ready Rice
1 cup chicken broth
1 tbsp olive oil
Sour cream and cilantro for topping
Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook 3-4 minutes until heated through.
Step 2: Add sliced peppers and sauté 3-4 minutes until slightly softened.
Step 3: Stir in ready rice, breaking it up, and add chicken broth. Bring to a simmer.
Step 4: Cover and cook 5 minutes, stirring occasionally, until rice is heated and liquid is absorbed.
Step 5: Remove from heat and let stand 2 minutes. Serve topped with sour cream and cilantro.
Chef's Tip: Let the rice rest covered for 5 minutes after cooking for perfectly fluffy results.
Save by using Pre-seasoned chicken strips and ready rice eliminate multiple ingredients and save time. and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Heart-healthy salmon fillets paired with colorful roasted vegetables create a nutritious and flavorful dinner.
2 lb Bowl & Basket Salmon Fillets
1 lb Broccoli Crowns, cut into florets
1 pt Bowl & Basket Grape Tomatoes
3 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves garlic, minced
1 lemon, sliced
1 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Toss broccoli and tomatoes with 2 tbsp olive oil, garlic, oregano, salt, and pepper. Spread on one side of the baking sheet.
Step 3: Season salmon with salt and pepper, drizzle with remaining olive oil. Place on the other side of the baking sheet.
Step 4: Top salmon with lemon slices. Roast 18-20 minutes until salmon flakes easily and vegetables are tender.
Step 5: Remove lemon slices before serving. Drizzle with additional olive oil if desired.
Chef's Tip: Check salmon doneness by inserting a fork - it should flake easily and be opaque throughout.
Save by using Buying a 2 lb salmon fillet and portioning it yourself is more economical than individual portions. and Serve with Couscous or quinoa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy fried chicken breast on a toasted bun with tangy slaw creates a satisfying lunch with bold Southern flavors.
12 oz Dietz & Watson Southern Fried Chicken Breast
4 Ball Park Hamburger Rolls
2 cups shredded cabbage
3 tbsp mayonnaise
1 tbsp apple cider vinegar
Pickle slices for serving
Step 1: Preheat oven to 375°F. Place chicken breast slices on a baking sheet and heat 15-18 minutes until warmed through.
Step 2: Meanwhile, mix cabbage with mayonnaise and vinegar to make a quick slaw. Season with salt and pepper.
Step 3: Toast hamburger buns lightly.
Step 4: Place chicken on bottom buns, top with slaw and pickles, then add top buns.
Step 5: Serve immediately while chicken is hot and crispy.
Chef's Tip: Toast the buns in the oven during the last 2 minutes of cooking for extra texture.
Save by using Pre-breaded chicken breasts save the mess and time of coating chicken yourself. and Serve with Sweet potato fries and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy bone-in pork chops grilled to perfection and topped with a sweet-tart apple compote for a special springtime dinner.
3 lb Center Cut Bone-In Pork Chops
3 lb Gala Little Snappers Apples, diced
2 tbsp butter
2 tbsp brown sugar
1/2 tsp cinnamon
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat. Pat pork chops dry and season both sides with salt and pepper. Brush with olive oil.
Step 2: Grill chops 5-6 minutes per side until internal temperature reaches 145°F. Remove and let rest.
Step 3: While chops grill, melt butter in a saucepan over medium heat. Add diced apples, brown sugar, and cinnamon.
Step 4: Cook 10-12 minutes, stirring occasionally, until apples are tender and sauce thickens.
Step 5: Serve pork chops topped with warm apple compote.
Chef's Tip: Let chops rest 5 minutes after grilling to retain juices. Internal temperature should reach 145°F.
Save by using Family pack pricing on pork chops provides excellent value for a complete meal. and Serve with Roasted sweet potatoes and green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty meatballs smothered in marinara sauce and melted cheese on toasted sub rolls make for a crowd-pleasing lunch.
20 oz Cooked Perfect Italian Meatballs
2 cups Prego Pasta Sauce
4 sub rolls
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Step 1: Heat meatballs according to package directions. In a saucepan, warm pasta sauce over medium heat.
Step 2: Add cooked meatballs to the sauce and simmer 10 minutes, stirring occasionally.
Step 3: Preheat broiler. Slice sub rolls in half and place cut-side up on a baking sheet. Toast lightly under broiler 1-2 minutes.
Step 4: Divide meatballs and sauce among the rolls. Top with mozzarella cheese.
Step 5: Return to broiler for 2-3 minutes until cheese melts. Sprinkle with Parmesan and serve hot.
Chef's Tip: For extra flavor, add fresh basil and a sprinkle of Italian seasoning to the sauce.
Save by using Pre-made meatballs eliminate the prep work of forming and cooking meatballs from scratch. and Serve with Italian pasta salad or chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy avocado spread on toasted artisan bread creates a simple yet satisfying breakfast or light lunch.
4 Avocados
8 slices Avocado Bread
2 tbsp olive oil
1 tbsp everything bagel seasoning
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Toast bread slices until golden brown.
Step 2: While bread toasts, halve avocados and remove pits. Scoop flesh into a bowl and mash with a fork, leaving some chunks.
Step 3: Season mashed avocado with salt, pepper, and a drizzle of olive oil. Mix well.
Step 4: Spread avocado mixture evenly on toasted bread slices.
Step 5: Sprinkle with everything seasoning and red pepper flakes. Serve immediately.
Chef's Tip: Choose avocados that yield slightly to gentle pressure for perfect ripeness.
Save by using Avocado bread provides a specialty bakery option while avocados are on sale. and Serve with Fresh fruit and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet and savory teriyaki chicken over rice with crispy vegetables creates a restaurant-quality dinner at home.
12 oz Dietz & Watson Honey Grilled Chicken
2 pouches Ben's Ready Rice
10 oz Bowl & Basket Baby Bella Mushrooms, sliced
1/2 cup teriyaki sauce
2 tbsp vegetable oil
2 green onions, sliced
1 tbsp sesame seeds
Step 1: Heat ready rice according to package directions. Divide among 4 bowls.
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add mushrooms and sauté 5-6 minutes until golden.
Step 3: Slice chicken into strips. Add to skillet with mushrooms and pour teriyaki sauce over. Toss to coat and heat through, 3-4 minutes.
Step 4: Divide chicken and mushrooms over rice bowls.
Step 5: Garnish with sliced green onions and sesame seeds. Serve hot.
Chef's Tip: For best results, cut chicken into uniform pieces for even cooking.
Save by using Grilled chicken breast and ready rice make this Asian-inspired meal come together quickly. and Serve with Egg rolls or edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet cream puffs filled with strawberry cream cheese create an elegant bite-sized dessert perfect for Mother's Day celebrations.
13.2 oz Delizza Mini Cream Puffs
1 lb Strawberries, diced
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
Fresh mint leaves for garnish
Step 1: Thaw cream puffs according to package directions.
Step 2: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Step 3: Fold in half the diced strawberries, reserving the rest for topping.
Step 4: Carefully slice each cream puff in half horizontally. Fill with strawberry cream cheese mixture.
Step 5: Top with remaining fresh strawberries and garnish with mint leaves. Serve chilled.
Chef's Tip: Keep filled desserts refrigerated until serving for best texture and food safety.
Save by using Using premade cream puffs eliminates the tricky pastry work while still delivering impressive results. and Serve with Coffee or champagne.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy pork tenderloin glazed with honey garlic sauce, served alongside colorful roasted peppers and potatoes.
1.5 lb Pork Tenderloin
1 package Rainbow Peppers
1 bag Bowl & Basket Creamer Potatoes
3 tbsp honey
3 cloves garlic, minced
2 tbsp soy sauce
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Cut peppers and potatoes into chunks and toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
Step 3: Season pork tenderloin with salt and pepper.
Step 4: Heat remaining olive oil in an oven-safe skillet over medium-high heat and sear pork on all sides, about 8 minutes total.
Step 5: Mix honey, garlic, and soy sauce. Brush half over pork.
Step 6: Transfer skillet to oven along with vegetable sheet. Roast for 20-25 minutes until pork reaches 145°F.
Step 7: Brush remaining glaze on pork during last 5 minutes.
Step 8: Let pork rest 5 minutes, then slice and serve with roasted vegetables.
Chef's Tip: Let pork rest 5 minutes before slicing for juiciest results.
Save by using Use sale pork tenderloin and rainbow peppers to keep costs down while maximizing flavor. and Serve with Fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky cod fillets baked with bright lemon and garlic, accompanied by fresh asparagus and cherry tomatoes.
1.5 lb Cod Fillets
1 pint Bowl & Basket Grape Tomatoes
1 lb asparagus, trimmed
3 tbsp olive oil
2 lemons, juiced and zested
4 cloves garlic, minced
Fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Arrange asparagus and tomatoes on a large baking sheet.
Step 3: Place cod fillets on top of vegetables.
Step 4: Mix olive oil, lemon juice, lemon zest, and garlic. Drizzle over fish and vegetables.
Step 5: Season everything with salt and pepper.
Step 6: Bake for 15-20 minutes until fish flakes easily and vegetables are tender.
Step 7: Garnish with fresh parsley and serve immediately.
Chef's Tip: Don't overcook the cod - it should flake easily with a fork when done.
Save by using Previously frozen cod offers great quality at a fraction of fresh fish prices. and Serve with Crusty bread and white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh spinach topped with sweet strawberries, grilled chicken, candied pecans, and balsamic vinaigrette.
1.5 lb Bowl & Basket Chicken Breasts
2 lb Strawberries
10 oz Organic Girl Baby Spinach
1/2 cup candied pecans
1/2 cup balsamic vinaigrette
1/4 cup crumbled feta cheese
Salt and pepper to taste
Step 1: Season chicken breasts with salt and pepper.
Step 2: Grill chicken over medium-high heat for 6-7 minutes per side until cooked through.
Step 3: Let chicken rest 5 minutes, then slice into strips.
Step 4: Wash and hull strawberries, then slice them.
Step 5: Divide spinach among 4 plates.
Step 6: Top with sliced strawberries, grilled chicken, pecans, and feta cheese.
Step 7: Drizzle with balsamic vinaigrette and serve.
Chef's Tip: Make extra chicken to use for meal prep throughout the week.
Save by using Take advantage of fresh strawberries on sale for a spring salad staple. and Serve with Garlic breadsticks.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy red potatoes with scrambled eggs, cheese, and breakfast sausage for a hearty morning meal.
1 bag Bowl & Basket Red Potatoes
12 oz Bowl & Basket Breakfast Sausage
8 large eggs
1 cup shredded cheddar cheese
2 tbsp butter
1/4 cup green onions, chopped
Salt and pepper to taste
Step 1: Dice potatoes into 1/2-inch cubes.
Step 2: Cook sausage in a large skillet over medium heat, breaking into crumbles. Remove and set aside.
Step 3: In same skillet, add butter and potatoes. Cook 15-20 minutes, stirring occasionally, until golden and crispy.
Step 4: Return sausage to pan.
Step 5: Whisk eggs with salt and pepper, then pour over potato mixture.
Step 6: Scramble everything together until eggs are just set.
Step 7: Top with cheese and green onions, cover briefly to melt cheese, then serve.
Chef's Tip: Dice potatoes small for faster, crispier cooking.
Save by using Use affordable breakfast sausage and sale potatoes for a budget-friendly brunch. and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender Italian meatballs smothered in marinara sauce and melted mozzarella on toasted rolls.
20 oz Cooked Perfect Italian Meatballs
2 jars Prego Pasta Sauce
8 oz Galbani Mozzarella Cheese
4 hoagie rolls
2 tbsp butter
Italian seasoning
Step 1: Heat meatballs and pasta sauce together in a large saucepan over medium heat for 15 minutes.
Step 2: Preheat broiler.
Step 3: Split hoagie rolls and butter the insides. Toast under broiler until golden.
Step 4: Place 5-6 meatballs on each roll bottom and spoon sauce over them.
Step 5: Top with sliced mozzarella cheese.
Step 6: Return to broiler for 2-3 minutes until cheese is melted and bubbly.
Step 7: Add roll tops and serve immediately.
Chef's Tip: Toast the rolls before assembling to prevent soggy sandwiches.
Save by using Ready-made meatballs and sale sauce make this an affordable weeknight dinner. and Serve with Caesar salad and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Savory ground chicken stir-fry with water chestnuts and ginger, served in crisp lettuce cups.
1.5 lb Bowl & Basket Chicken Thighs
1 head iceberg lettuce
1 can water chestnuts, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp soy sauce
2 tbsp hoisin sauce
2 green onions, sliced
2 tbsp vegetable oil
Step 1: Remove chicken from bone and chop into small pieces.
Step 2: Heat oil in a large skillet over medium-high heat.
Step 3: Add chicken and cook until no longer pink, about 8 minutes.
Step 4: Add garlic and ginger, cook 1 minute.
Step 5: Stir in water chestnuts, soy sauce, and hoisin sauce. Cook 3 minutes.
Step 6: Separate lettuce leaves and wash well.
Step 7: Spoon chicken mixture into lettuce cups and top with green onions.
Step 8: Serve immediately with extra soy sauce on the side.
Chef's Tip: Use iceberg lettuce for sturdy cups that won't wilt.
Save by using Affordable chicken thighs provide rich flavor at a lower cost than breast meat. and Serve with White rice and egg rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Velvety soup loaded with tender broccoli and sharp cheddar cheese, perfect for a cozy meal.
2 lb Broccoli Crowns
3 lb Bowl & Basket Yellow Onions
2 cups shredded cheddar cheese
3 tbsp butter
3 tbsp flour
4 cups chicken or vegetable broth
2 cups half and half
Salt and pepper to taste
Step 1: Chop broccoli into small florets and dice onion.
Step 2: Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Step 3: Stir in flour and cook 1 minute.
Step 4: Gradually whisk in broth, then add broccoli.
Step 5: Bring to a boil, reduce heat, and simmer 15 minutes until broccoli is tender.
Step 6: Stir in half and half and heat through without boiling.
Step 7: Remove from heat and stir in cheese until melted.
Step 8: Season with salt and pepper, then serve hot.
Chef's Tip: Don't overcook the broccoli to maintain bright green color and texture.
Save by using Fresh broccoli crowns on sale make this soup incredibly affordable. and Serve with Crusty bread bowls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent jumbo shrimp sautéed in garlic butter and white wine, tossed with pasta.
2 lb Bowl & Basket Raw EZ Peel Shrimp
1 lb linguine pasta
6 tbsp butter
6 cloves garlic, minced
1/2 cup white wine
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Red pepper flakes
Salt and pepper to taste
Step 1: Cook linguine according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Peel and devein shrimp, pat dry.
Step 3: Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.
Step 4: Add shrimp and cook 2 minutes per side until pink.
Step 5: Remove shrimp to a plate.
Step 6: Add wine and lemon juice to pan, scraping up any browned bits. Simmer 2 minutes.
Step 7: Return shrimp to pan with cooked pasta. Toss, adding pasta water as needed for sauce.
Step 8: Season with salt, pepper, and red pepper flakes. Garnish with parsley and serve.
Chef's Tip: Don't overcook shrimp - they're done when they turn pink and curl.
Save by using Raw EZ peel shrimp on sale makes restaurant-quality scampi affordable at home. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender coffee cake studded with fresh blueberries and topped with a sweet cream cheese crumble.
2 pints Blueberries
8 oz cream cheese, softened
1 lb Bowl & Basket Butter
2 cups sugar
3 cups flour
4 eggs
2 tsp baking powder
1 tsp vanilla extract
1/2 cup milk
Step 1: Preheat oven to 350°F. Grease a 9x13 inch baking pan.
Step 2: Cream together 1/2 lb butter and 1.5 cups sugar until fluffy.
Step 3: Beat in eggs one at a time, then vanilla.
Step 4: Mix flour and baking powder. Add to butter mixture alternating with milk.
Step 5: Gently fold in 1.5 cups blueberries.
Step 6: Pour into prepared pan.
Step 7: Mix cream cheese, remaining butter, and remaining sugar for topping. Crumble over batter.
Step 8: Top with remaining blueberries.
Step 9: Bake 45-50 minutes until golden and a toothpick comes out clean.
Step 10: Cool before serving.
Chef's Tip: Gently fold in blueberries to avoid turning the batter purple.
Save by using Fresh blueberries on sale make this special occasion cake more affordable. and Serve with Hot coffee or tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fall-apart tender beef brisket slow-cooked with potatoes, carrots, and onions in savory broth.
2 lb Beef Eye Round Roast
1 bag Bowl & Basket Creamer Potatoes
16 oz Carrots
1 large onion, quartered
3 cups beef broth
2 tbsp tomato paste
3 cloves garlic, minced
2 bay leaves
Salt and pepper to taste
Step 1: Season beef with salt and pepper. Brown on all sides in a skillet.
Step 2: Place beef in slow cooker.
Step 3: Add potatoes, carrots, and onion around the beef.
Step 4: Mix broth, tomato paste, and garlic. Pour over everything.
Step 5: Add bay leaves.
Step 6: Cover and cook on low for 8 hours or high for 4-5 hours until beef is fork-tender.
Step 7: Remove bay leaves.
Step 8: Slice beef and serve with vegetables and cooking liquid as gravy.
Chef's Tip: Sear the brisket first for extra flavor and color.
Save by using Eye round roast is a budget-friendly cut that becomes tender when slow-cooked. and Serve with Dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden breaded chicken topped with marinara and melted mozzarella on soft slider rolls.
12 oz Perdue Breaded Chicken Cutlets
12 ct Pepperidge Farm Slider Rolls
1 jar Prego Pasta Sauce
8 oz shredded mozzarella cheese
2 tbsp butter, melted
1 tsp Italian seasoning
1 tsp garlic powder
Step 1: Cook chicken cutlets according to package directions. Cut into slider-sized portions.
Step 2: Preheat oven to 350°F.
Step 3: Slice rolls in half horizontally without separating.
Step 4: Place bottom half in a baking dish.
Step 5: Layer chicken pieces on rolls.
Step 6: Spoon pasta sauce over chicken.
Step 7: Top with mozzarella cheese.
Step 8: Place top half of rolls over cheese.
Step 9: Mix melted butter, Italian seasoning, and garlic powder. Brush over tops.
Step 10: Cover with foil and bake 15 minutes. Uncover and bake 5 more minutes.
Step 11: Slice into individual sliders and serve.
Chef's Tip: Use toothpicks to hold sliders together during baking.
Save by using Frozen breaded chicken makes these sliders quick and affordable. and Serve with Marinara dipping sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pan-seared salmon with sweet honey mustard glaze over rice with fresh vegetables.
2 lb Bowl & Basket Salmon Fillets
1 bag Bowl & Basket Baby Bella Mushrooms
3 cups cooked rice
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp soy sauce
2 cups broccoli florets
2 tbsp sesame oil
Sesame seeds for garnish
Step 1: Mix honey, mustard, and soy sauce in a small bowl.
Step 2: Pat salmon dry and season with salt and pepper.
Step 3: Heat 1 tbsp sesame oil in a large skillet over medium-high heat.
Step 4: Place salmon skin-side up and cook 4 minutes. Flip and cook 3 more minutes.
Step 5: Brush glaze over salmon and cook 1 more minute.
Step 6: Remove salmon and set aside.
Step 7: In same pan, add remaining oil and sauté mushrooms and broccoli until tender, about 5 minutes.
Step 8: Divide rice among 4 bowls.
Step 9: Top with vegetables and salmon.
Step 10: Drizzle with remaining glaze and sprinkle with sesame seeds.
Chef's Tip: Don't move the salmon once placed in the pan - let it develop a nice crust.
Save by using Frozen salmon fillets offer excellent value and quality year-round. and Serve with Steamed edamame.
Sale Prices Valid May 3rd to May 9th
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