Tender, juicy boneless Delmonico steaks grilled to perfection and topped with a savory garlic herb butter. A steakhouse-quality dinner made easy at home.
4 Boneless Delmonico Steaks (about 2 lbs)
4 tbsp Butter
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste
Step 1: Remove steaks from refrigerator and let sit at room temperature for 30 minutes. Pat dry with paper towels.
Step 2: Preheat grill to high heat (450-500°F).
Step 3: Mix softened butter with minced garlic and chopped parsley. Set aside.
Step 4: Brush steaks with olive oil and season generously with salt and pepper on both sides.
Step 5: Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness.
Step 6: Remove from grill and let rest for 5 minutes.
Step 7: Top each steak with a tablespoon of garlic herb butter and serve immediately.
Chef's Tip: Let steaks rest at room temperature for 30 minutes before grilling for even cooking. Use a meat thermometer for perfect doneness.
Save by using Stock up on Delmonico steaks in the family pack at $9.99/lb - a significant savings over restaurant prices. and Serve with Roasted potatoes and grilled asparagus.
Hearty pasta dish featuring savory Italian sausage, colorful bell peppers, and melted mozzarella cheese. A comforting one-dish meal the whole family will love.
1 lb Bowl & Basket Sweet Italian Sausage
1 lb Barilla Pasta
24 oz Bertolli Pasta Sauce
8 oz Galbani Mozzarella, shredded
2 bell peppers, sliced
1 onion, diced
Step 1: Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.
Step 2: Remove sausage from casings and cook in a large skillet over medium heat, breaking into crumbles, until browned.
Step 3: Add sliced peppers and diced onion to the skillet. Cook until softened, about 5-7 minutes.
Step 4: Stir in pasta sauce and cooked pasta. Mix until well combined.
Step 5: Transfer mixture to a 9x13 baking dish. Top with shredded mozzarella.
Step 6: Bake for 20-25 minutes until cheese is melted and bubbly.
Step 7: Let stand 5 minutes before serving.
Chef's Tip: Use a mix of red, yellow, and green peppers for a colorful presentation. Can be assembled ahead and refrigerated until ready to bake.
Save by using Take advantage of BOGO deals on Thomas' English Muffins to make homemade garlic bread on the side. and Serve with Garlic bread and Caesar salad.
Flaky salmon fillets glazed with sweet sesame ginger sauce, served over a colorful vegetable stir-fry. A healthy, restaurant-quality meal in under 30 minutes.
1 lb Bowl & Basket Salmon Fillets
10 oz Birds Eye Steamfresh Vegetables
8.5 oz Ben's Ready Rice
3 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tsp fresh ginger, grated
1 tsp sesame seeds
Step 1: Whisk together soy sauce, honey, sesame oil, and grated ginger to make glaze.
Step 2: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 3: Place salmon fillets on prepared baking sheet. Brush with half the glaze.
Step 4: Bake for 12-15 minutes until salmon flakes easily with a fork.
Step 5: While salmon bakes, prepare vegetables according to package directions or stir-fry in a hot wok.
Step 6: Heat rice according to package instructions.
Step 7: Brush cooked salmon with remaining glaze and sprinkle with sesame seeds.
Step 8: Serve salmon over rice with vegetables on the side.
Chef's Tip: Don't overcook the salmon - it should be opaque and flake easily with a fork. Prep all vegetables before you start cooking for smooth execution.
Save by using Frozen vegetables work great in stir-fries and eliminate prep time. Check the frozen aisle for steamfresh options on sale. and Serve with Steamed jasmine rice or Ben's Ready Rice.
Fork-tender boneless pork picnic slow-cooked in tangy BBQ sauce and piled high on soft potato rolls. Perfect for easy weeknight dinners or casual gatherings.
3 lbs Boneless Pork Picnic
18 oz Sweet Baby Ray's BBQ Sauce
8 Martin's Sandwich Potato Rolls
1 onion, sliced
2 cloves garlic, minced
1 tbsp paprika
Salt and pepper to taste
Step 1: Season pork with paprika, salt, and pepper on all sides.
Step 2: Place sliced onion and minced garlic in the bottom of slow cooker.
Step 3: Place seasoned pork on top of onions.
Step 4: Pour BBQ sauce over pork, coating evenly.
Step 5: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until pork is very tender.
Step 6: Remove pork and shred with two forks, discarding any excess fat.
Step 7: Return shredded pork to slow cooker and stir to coat with sauce.
Step 8: Serve on toasted potato rolls with additional BBQ sauce if desired.
Chef's Tip: For maximum flavor, sear the pork on all sides before adding to slow cooker. Leftovers freeze beautifully for up to 3 months.
Save by using Buy pork picnic at just $2.49/lb - one of the most budget-friendly cuts for pulled pork. Pair with BOGO Martin's Potato Chips for a complete meal deal. and Serve with Coleslaw and baked beans.
Colorful bell peppers filled with a flavorful mixture of seasoned ground beef, rice, tomatoes, and tangy feta cheese. A complete meal in each vibrant pepper.
4 large bell peppers, tops removed and seeded
1 lb ground beef
8.5 oz Ben's Ready Rice
15 oz Bertolli Pasta Sauce
1 cup feta cheese, crumbled
1 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat oven to 375°F.
Step 2: Cook ground beef in a large skillet over medium heat until browned. Drain excess fat.
Step 3: Prepare rice according to package directions.
Step 4: Mix cooked beef, rice, pasta sauce, half the feta, oregano, salt, and pepper.
Step 5: Arrange peppers upright in a baking dish. Fill each pepper with beef mixture.
Step 6: Cover dish with foil and bake for 35 minutes.
Step 7: Remove foil, top with remaining feta, and bake uncovered for 10 more minutes.
Step 8: Let stand 5 minutes before serving.
Chef's Tip: Choose peppers that can stand upright on their own. Leftover filling makes excellent taco meat or pasta sauce.
Save by using Use shelf-stable Ben's Ready Rice to eliminate cooking time and reduce prep work. and Serve with Greek salad and warm pita bread.
A hearty morning feast featuring Jimmy Dean breakfast sausage, fluffy scrambled eggs, crispy potatoes, and melted cheese. Weekend brunch made simple.
12 oz Jimmy Dean Breakfast Sausage Links
24 oz Simply Potatoes Mashed Potatoes
8 oz Bowl & Basket Shredded Cheese
8 large eggs
2 tbsp butter
Salt and pepper to taste
Step 1: Cook sausage links according to package directions. Slice into bite-sized pieces and set aside.
Step 2: Heat Simply Potatoes in microwave, then transfer to a large skillet with 1 tbsp butter. Cook until slightly crispy.
Step 3: Whisk eggs with salt and pepper in a bowl.
Step 4: Melt remaining butter in a separate skillet. Pour in eggs and scramble until just set.
Step 5: Add cooked sausage and potatoes to the eggs. Stir gently to combine.
Step 6: Sprinkle shredded cheese over the top and let melt.
Step 7: Serve immediately while hot.
Chef's Tip: Cook potatoes first and keep warm while preparing the rest. Use leftover roasted potatoes to save time.
Save by using Grab microwaveable Simply Potatoes at $3.49 to skip peeling and chopping - just heat and crisp in a skillet. and Serve with Fresh fruit and orange juice.
Tender chicken, earthy mushrooms, and pasta in a rich, creamy sauce all cooked together in one pot for easy cleanup. Comfort food at its finest.
8 oz Perdue Short Cuts Precooked Chicken
10 oz Bowl & Basket White Mushrooms, sliced
1 lb Barilla Pasta
8 oz Bowl & Basket Cream Cheese
3 cups chicken broth
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Step 1: In a large pot or deep skillet, sauté sliced mushrooms and garlic until mushrooms are golden.
Step 2: Add dry pasta, chicken broth, salt, and pepper. Bring to a boil.
Step 3: Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.
Step 4: Cut cream cheese into cubes and stir into the pot until melted and creamy.
Step 5: Add precooked chicken pieces and stir until heated through.
Step 6: Stir in Parmesan cheese.
Step 7: Adjust seasoning and serve immediately, garnished with extra Parmesan if desired.
Chef's Tip: Stir frequently to prevent pasta from sticking. Add a splash of chicken broth if sauce becomes too thick.
Save by using Use pre-cooked Perdue Short Cuts chicken to cut prep time in half and reduce cooking steps. and Serve with Garlic bread and green salad.
Crunchy cheesey chicken tenders with sweet and tangy honey mustard dipping sauce.
2.5 lbs Perdue Chicken Tenderloins
1 cup Crushed Sunshine Cheez-It Crackers
Vlasic Pickles - Kosher Dill
1/4 Cup Bowl & Basket Honey
1 Egg
1/4 Cup French's Yellow Mustard
1/2 Cup Bowl & Basket Light Mayo
Step 1: Marinate chicken tenerloins in 1/2 cup of Vlasic kosher dill pickle juice for an hour or overnight.
Step 2: Crush the Sunshine Cheez-It Crackers into fine crumbs (zip-top bag + rolling pin works best).
Step 3: Add egg to marinated chicken and bread the chicken tenderloins in the crushed cheeze-it breadcrumbs.
Step 4: Preheat air fryer to 375°F, Lightly spray basket (and tops of chicken if you have spray). Cook for 10–12 minutes, flipping halfway through (Cook until golden and internal temp hits 165°F.)
Step 5: While the chicken is cooking Mix together: Bowl & Basket honey, French’s yellow mustard, and Bowl & Basket light mayo
Chef's Tip: Air fry or bake on high in the oven to make chicken tenders a little healthier.
Save by using Perdue Chicken Deal 30% off all Perdue Products and Serve with Side salad or french frys.
Light and crispy beer-battered fish nestled in warm tortillas with crunchy cabbage slaw and creamy avocado sauce. A fresh take on taco night.
12 oz Tastee Choice Shrimp
2 Avocados
16 oz Bowl & Basket Sour Cream
8 flour tortillas
2 cups shredded cabbage
1 lime, juiced
1 tsp cumin
Salt to taste
Step 1: Mash avocados and mix with sour cream, lime juice, cumin, and salt to make crema. Refrigerate.
Step 2: Cook shrimp according to package directions and season with taco seasoning.
Step 3: Warm tortillas in a dry skillet or microwave.
Step 4: Toss shredded cabbage with a squeeze of lime juice and salt.
Step 5: Assemble tacos: place shrimp in tortillas, top with cabbage slaw and avocado crema.
Step 6: Serve with lime wedges and hot sauce if desired.
Chef's Tip: Keep fried fish warm in a 200°F oven while cooking batches. Double the avocado crema - it's addictive!
Save by using Fresh avocados are just 99¢ each this week - perfect for making homemade guacamole or crema. and Serve with Mexican rice and refried beans.
Tender collard greens slow-simmered with smoky ham, onions, and a touch of vinegar. A classic soul food side that pairs perfectly with any main dish.
2 packages Glory Foods Collard Greens (16 oz each)
4 oz diced ham
1 onion, diced
2 cups chicken broth
2 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
Step 1: In a large pot, sauté diced ham and onion until onion is softened.
Step 2: Add collard greens, chicken broth, vinegar, sugar, salt, and pepper.
Step 3: Bring to a boil, then reduce heat to low.
Step 4: Cover and simmer for 45 minutes, stirring occasionally, until greens are very tender.
Step 5: Adjust seasoning with additional salt, pepper, or vinegar as needed.
Step 6: Serve hot with a slotted spoon, or include some pot liquor for extra flavor.
Chef's Tip: The longer greens simmer, the more tender they become. Save the pot liquor for dipping cornbread!
Save by using Glory Foods Collard Greens are already cleaned and prepped - just 2 for $5 saves significant prep time. and Serve with Cornbread, mac and cheese, and fried chicken.
Layers of creamy vanilla yogurt, fresh seasonal fruit, and crunchy granola create a beautiful and healthy breakfast or snack option.
4 containers Chobani Greek Yogurt (5.3 oz each)
1 Golden Pineapple, diced
2 lbs Clementines, peeled and segmented
2 cups granola
2 tbsp honey
Step 1: Dice pineapple and segment clementines. Set aside.
Step 2: In four clear glasses or bowls, layer ingredients starting with yogurt.
Step 3: Add a layer of mixed fruit.
Step 4: Sprinkle granola over fruit.
Step 5: Repeat layers once more, ending with granola on top.
Step 6: Drizzle with honey just before serving.
Chef's Tip: Assemble just before serving to keep granola crunchy. Make ahead by keeping components separate.
Save by using Mix and match sale fruit - clementines, pineapple, and navel oranges are all under $4 this week. and Serve with Hot coffee or herbal tea.
Quick and easy no-bake treats packed with oats, peanut butter, and chocolate chips. Perfect for lunchboxes, after-school snacks, or pre-workout fuel.
1 cup Jif Peanut Butter
1/3 cup honey
2 cups old-fashioned oats
1/2 cup mini chocolate chips
1 tsp vanilla extract
Step 1: In a large bowl, mix peanut butter and honey until well combined.
Step 2: Stir in oats, chocolate chips, and vanilla extract until evenly distributed.
Step 3: Refrigerate mixture for 30 minutes to firm up.
Step 4: Roll mixture into 1-inch balls using your hands.
Step 5: Place on a parchment-lined baking sheet.
Step 6: Refrigerate for at least 1 hour before serving.
Step 7: Store in an airtight container in the refrigerator for up to one week.
Chef's Tip: Chill dough for 30 minutes before rolling for easier handling. Store in refrigerator for up to one week.
Save by using Jif Peanut Butter is 2 for $5 this week - stock up for lunches and snacks all month. and Serve with Cold milk or as a grab-and-go breakfast.
Juicy boneless Delmonico steaks grilled to perfection and topped with homemade garlic herb butter. A steakhouse-quality dinner that's surprisingly easy to make at home.
4 Boneless Delmonico Steaks (about 2 lbs)
4 tbsp Butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme
2 tbsp olive oil
Salt and black pepper to taste
Step 1: Preheat grill to high heat (450-500°F). Remove steaks from refrigerator and let sit at room temperature for 30 minutes.
Step 2: In a small bowl, combine softened butter, minced garlic, parsley, and thyme. Mix well and set aside.
Step 3: Brush steaks with olive oil on both sides and season generously with salt and pepper.
Step 4: Place steaks on hot grill and cook for 5-6 minutes per side for medium-rare, or until desired doneness is reached.
Step 5: Remove steaks from grill and immediately top each with a dollop of garlic herb butter. Let rest for 5 minutes before serving.
Chef's Tip: Let steaks rest at room temperature for 30 minutes before grilling. Use a meat thermometer for perfect doneness: 130°F for medium-rare, 140°F for medium.
Save by using Family pack Delmonico steaks save $3/lb compared to small pack, and Keller's butter is just $2.99 this week. and Serve with Grilled asparagus and garlic mashed potatoes.
A comforting casserole combining tender chicken, pasta, and a rich Alfredo sauce topped with melted mozzarella. Perfect for busy weeknights.
1 package (12 oz) Perdue Breaded Chicken, cut into pieces
1 package (16 oz) Galbani Mozzarella, shredded
12 oz penne pasta
2 cups heavy cream
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp butter
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.
Step 2: Bake breaded chicken according to package instructions, then cut into bite-sized pieces.
Step 3: In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
Step 4: Add heavy cream and Italian seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Step 5: Stir in Parmesan cheese until melted. Season with salt and pepper.
Step 6: In a 9x13 baking dish, combine cooked pasta, chicken pieces, and Alfredo sauce. Mix well.
Step 7: Top with shredded mozzarella. Bake for 20 minutes until cheese is melted and bubbly.
Chef's Tip: Use rotisserie chicken for an even faster prep time. This dish freezes beautifully for make-ahead meals.
Save by using Perdue breaded chicken and Galbani mozzarella are both on sale, making this rich dish affordable. and Serve with Caesar salad and garlic bread.
Succulent bone-in pork chops glazed with a sweet and savory honey garlic sauce, served alongside colorful roasted vegetables for a complete one-pan meal.
4 Bone-In Pork Tomahawk Steaks (about 2.5 lbs)
2 cups mushrooms, sliced
1 lb red potatoes, quartered
1/4 cup honey
3 tbsp soy sauce
4 cloves garlic, minced
2 tbsp olive oil
1 tsp fresh thyme
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: In a small bowl, whisk together honey, soy sauce, and minced garlic. Set aside.
Step 3: Toss quartered potatoes and sliced mushrooms with 1 tablespoon olive oil, thyme, salt, and pepper. Spread on baking sheet.
Step 4: Season pork chops with salt and pepper. Heat remaining olive oil in a large oven-safe skillet over medium-high heat.
Step 5: Sear pork chops for 3-4 minutes per side until golden brown.
Step 6: Brush pork chops generously with honey garlic sauce. Transfer skillet to oven along with the vegetable sheet.
Step 7: Roast for 20-25 minutes until pork reaches 145°F and vegetables are tender, brushing pork with more sauce halfway through.
Step 8: Let pork rest for 3 minutes before serving with roasted vegetables.
Chef's Tip: Don't overcook pork chops - they're done when internal temperature reaches 145°F. Let them rest for 3 minutes before serving for juiciest results.
Save by using Bone-in pork tomahawk steaks are an impressive cut at just $5.99/lb, and fresh vegetables are budget-friendly this week. and Serve with Wild rice or quinoa pilaf.
Light and flavorful pasta dish featuring succulent shrimp, fresh tomatoes, and tangy feta cheese with Mediterranean herbs. A fresh, healthy dinner ready in under 30 minutes.
2 lb Bowl & Basket Cooked Shrimp, thawed
1 lb pasta
1 pint grape tomatoes, halved
1 cup crumbled feta cheese
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/4 cup fresh basil, chopped
1 lemon, juiced and zested
1/2 tsp red pepper flakes
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Step 3: Add halved grape tomatoes and cook for 5 minutes until they begin to break down and release their juices.
Step 4: Add cooked shrimp to the skillet and heat through, about 2-3 minutes.
Step 5: Add drained pasta to the skillet along with lemon juice, lemon zest, and fresh basil. Toss to combine.
Step 6: If needed, add reserved pasta water a little at a time to create a light sauce.
Step 7: Remove from heat and fold in crumbled feta cheese. Season with salt and pepper to taste.
Step 8: Serve immediately, garnished with additional basil and feta if desired.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque, usually just 2-3 minutes per side. Reserve some pasta water to help the sauce coat the noodles.
Save by using Bowl & Basket cooked shrimp is a time-saver at $16.99, and fresh produce is on sale this week. and Serve with Crusty garlic bread and a simple arugula salad.
A hearty morning skillet loaded with crispy potatoes, savory Italian sausage, peppers, and topped with perfectly cooked eggs. A weekend brunch favorite that fuels your day.
1 lb Bowl & Basket Sweet Italian Sausage, casings removed
1.5 lb creamer potatoes, quartered
1 cup shredded cheese
4 large eggs
1 bell pepper, diced
1 small onion, diced
3 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add quartered potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy. Season with paprika, salt, and pepper. Remove and set aside.
Step 2: In the same skillet, add remaining oil. Cook Italian sausage, breaking it into crumbles, until browned and cooked through, about 5-6 minutes.
Step 3: Add diced onion and bell pepper to the sausage. Cook for 3-4 minutes until softened.
Step 4: Return potatoes to the skillet and mix everything together. Create 4 wells in the hash.
Step 5: Crack an egg into each well. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks are still runny (or cook longer for firmer yolks).
Step 6: Sprinkle shredded cheese over the entire hash and let it melt for 1 minute.
Step 7: Garnish with fresh parsley and serve hot directly from the skillet.
Chef's Tip: For crispier potatoes, don't stir too frequently - let them develop a golden crust. Make wells in the hash before adding eggs to keep them contained.
Save by using Bowl & Basket Italian sausage is just $3.49/lb, and creamer potatoes are on sale at $2.99. and Serve with Toasted English muffins with butter and fresh fruit.
A colorful, veggie-packed stir-fry tossed with tender lo mein noodles in a savory sesame-ginger sauce. Quick, healthy, and full of flavor.
2 containers (8 oz each) Asian Vegetable Lo Mein
1 lb broccoli florets
2 cups mushrooms, sliced
1 pint grape tomatoes
1 bell pepper, sliced
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
2 tsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp sesame seeds
3 green onions, sliced
Step 1: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic. Set aside.
Step 2: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add broccoli and stir-fry for 3-4 minutes. Remove and set aside.
Step 3: Add remaining oil to the wok. Add mushrooms and bell pepper, stir-frying for 2-3 minutes until tender-crisp.
Step 4: Add grape tomatoes and cook for 1 minute just until they begin to soften.
Step 5: Return broccoli to the wok and add the lo mein. Pour the sauce over everything and toss to combine, cooking for 2-3 minutes until heated through.
Step 6: Remove from heat and sprinkle with sesame seeds and sliced green onions.
Step 7: Serve immediately while hot.
Chef's Tip: Prep all vegetables before you start cooking - stir-fries move fast! Have your sauce mixed and ready. For best results, cook vegetables in batches to avoid steaming.
Save by using Asian Vegetable Lo Mein from the deli is a great base, and fresh vegetables are on sale this week. and Serve with Spring rolls and edamame.
Tender, slow-cooked boneless pork picnic roast shredded and tossed in tangy BBQ sauce, piled high on soft slider rolls with crunchy coleslaw. Perfect for game day or casual gatherings.
3 lbs Boneless Pork Picnic
12 Slider Rolls
1 cup BBQ sauce
2 cups coleslaw mix
1/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Step 1: Rub pork with paprika, garlic powder, onion powder, salt, and pepper. Place in slow cooker with 1/2 cup water. Cook on low for 8 hours or until fork-tender.
Step 2: While pork cooks, make coleslaw: In a bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss with coleslaw mix and refrigerate.
Step 3: When pork is done, remove from slow cooker and shred with two forks. Discard excess fat.
Step 4: Return shredded pork to slow cooker and toss with BBQ sauce. Keep warm on low setting.
Step 5: Lightly toast slider rolls if desired.
Step 6: To assemble: Place a generous portion of pulled pork on the bottom half of each roll, top with coleslaw, and cover with top bun.
Step 7: Serve immediately with extra BBQ sauce on the side.
Chef's Tip: For extra tender pork, cook low and slow in a slow cooker for 8 hours on low. Shred with two forks for perfect pulled pork texture. Can be made ahead and reheated.
Save by using Boneless pork picnic is an incredible value at $2.49/lb, and slider rolls are on sale this week. and Serve with Potato chips, baked beans, and pickles.
Rich and creamy cheese tortellini simmered in a luscious tomato basil sauce. Everything cooks in one pot for easy cleanup - a weeknight dinner win!
1 jar (24 oz) Bertolli Pasta Sauce
1 container (32 oz) Galbani Ricotta
1 package (16 oz) Barilla Pasta
1 cup shredded mozzarella
3 cups vegetable broth
1/2 cup heavy cream
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Step 2: Add Bertolli pasta sauce, vegetable broth, and Italian seasoning. Bring to a simmer.
Step 3: Add uncooked pasta and cook according to package directions, stirring occasionally, until al dente.
Step 4: Reduce heat to low. Stir in ricotta cheese, heavy cream, and half of the fresh basil. Mix until creamy and combined.
Step 5: Fold in shredded mozzarella and Parmesan cheese, stirring until melted and smooth. Season with salt and pepper.
Step 6: Remove from heat and garnish with remaining fresh basil and extra Parmesan.
Step 7: Serve hot directly from the pot, family-style.
Chef's Tip: Use fresh basil for best flavor. Don't skip the reserved pasta water - it helps create a silky sauce. Top with extra Parmesan for a restaurant-quality finish.
Save by using Bertolli pasta sauce is just $1.99 with coupon, and fresh ricotta is on sale at $3.99. and Serve with Garlic bread and Caesar salad.
Flaky, tender salmon fillets baked to perfection with a zesty lemon herb butter. A healthy, elegant dinner that's ready in just 20 minutes.
1 lb Bowl & Basket Salmon Fillets
4 tbsp butter, softened
2 lemons
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
Step 2: In a small bowl, mix softened butter with minced garlic, parsley, dill, and the zest of 1 lemon. Set aside.
Step 3: Pat salmon fillets dry and place on prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
Step 4: Slice remaining lemon and arrange slices on top of each fillet.
Step 5: Bake for 12-15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Step 6: Remove from oven and immediately top each fillet with a generous dollop of lemon herb butter.
Step 7: Squeeze fresh lemon juice over the salmon and serve hot.
Chef's Tip: Don't overcook salmon - it's done when it flakes easily with a fork and reaches 145°F internally. Let the butter melt over the hot fish for maximum flavor.
Save by using Bowl & Basket salmon fillets are a great value at $7.99/lb, and Keller's butter is on sale. and Serve with Roasted asparagus and wild rice pilaf.
Soft, chewy cookies loaded with rich chocolate chunks. Perfect for dessert, snacks, or bake sales. A crowd-pleasing treat that disappears fast!
1/2 cup (1 stick) butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1.5 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1.5 cups chocolate chunks or chips
Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in egg and vanilla extract until well combined.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don't overmix.
Step 6: Fold in chocolate chunks until evenly distributed throughout the dough.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Step 8: Bake for 10-12 minutes, until edges are lightly golden but centers still look slightly underdone.
Step 9: Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Chef's Tip: For chewier cookies, slightly underbake them. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Dough can be refrigerated overnight for even better flavor.
Save by using Keller's butter is on sale for $2.99, and David's Gourmet Cookies inspire this homemade version that costs less per batch. and Serve with Cold milk or vanilla ice cream.
Light and crispy baked fish served in warm tortillas with a bright, tangy citrus slaw and creamy avocado. A fresh, healthy twist on taco night!
2 packages (8 oz each) Bowl & Basket Alaskan Salmon Burger
2 avocados, sliced
2 lemons
8 small flour tortillas
2 cups shredded cabbage
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup panko breadcrumbs
1 tsp cumin
1 tsp chili powder
2 tbsp olive oil
Fresh cilantro for garnish
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
Step 2: In a small bowl, mix panko breadcrumbs with cumin, chili powder, salt, and pepper. Drizzle with olive oil and mix.
Step 3: Break salmon burgers into chunks and coat with seasoned breadcrumbs. Arrange on prepared baking sheet.
Step 4: Bake for 18-20 minutes until golden and crispy, flipping halfway through.
Step 5: While fish bakes, make slaw: In a bowl, combine shredded cabbage, juice of 1 lemon, mayonnaise, and a pinch of salt. Toss well and refrigerate.
Step 6: In a small bowl, mix sour cream with juice of remaining lemon and a pinch of salt for the crema.
Step 7: Warm tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
Step 8: To assemble tacos: Place crispy fish pieces in each tortilla, top with citrus slaw, avocado slices, a drizzle of lemon crema, and fresh cilantro. Serve immediately.
Chef's Tip: For extra crispy fish, don't skip the breadcrumb coating. Pat fish dry before coating for best results. Warm tortillas directly over a gas flame for authentic char marks.
Save by using Bowl & Basket salmon burgers are a budget-friendly fish option at $3.99, and fresh produce is on sale. and Serve with Cilantro lime rice and black beans.
Crispy potato skins stuffed with creamy mashed potato, bacon, cheese, and sour cream. The ultimate game day appetizer or side dish that everyone loves!
4 large red potatoes (about 3 lbs)
2 cups shredded cheese
1 cup sour cream
4 slices bacon, cooked and crumbled
4 tbsp butter
1/4 cup milk
3 green onions, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Scrub potatoes clean and pierce each several times with a fork. Bake directly on oven rack for 50-60 minutes until very tender.
Step 2: Let potatoes cool for 10 minutes. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch attached to the skin. Reserve the scooped potato.
Step 3: Brush potato skins inside and out with olive oil and season with salt and pepper. Place skin-side up on a baking sheet and bake for 10 minutes until crispy.
Step 4: Meanwhile, mash the reserved potato flesh with butter, milk, 1 cup shredded cheese, half the sour cream, salt, and pepper until smooth and creamy.
Step 5: Remove potato skins from oven and flip them over. Fill each skin generously with the mashed potato mixture.
Step 6: Top each loaded skin with remaining shredded cheese and crumbled bacon.
Step 7: Return to oven and bake for 10-12 minutes until cheese is melted and bubbly.
Step 8: Remove from oven and top each with a dollop of sour cream and sliced green onions. Serve hot.
Chef's Tip: Bake potatoes until very tender for easiest scooping. Leave about 1/4 inch of potato flesh attached to the skin for structure. These can be assembled ahead and baked just before serving.
Save by using Bowl & Basket red potatoes are on sale at $4.99 for 5 lbs, and shredded cheese is 2/$4 this week. and Serve with Ranch dressing for dipping and celery sticks.
Steamed snow crab clusters brushed with garlic herb butter and fresh lemon. A luxurious yet simple seafood dinner perfect for a special occasion.
4 lbs Jumbo Snow Crab Clusters
2 Lemons
4 tbsp butter melted
3 cloves garlic minced
2 tbsp fresh parsley chopped
Salt and pepper to taste
Step 1: Bring a large pot of salted water to a rolling boil.
Step 2: Add crab clusters and steam for 8-10 minutes until heated through.
Step 3: While crab steams, melt butter in a small saucepan. Add minced garlic and cook 1-2 minutes until fragrant.
Step 4: Stir in juice from half a lemon and chopped parsley.
Step 5: Remove crab from pot and arrange on serving platter.
Step 6: Brush garlic butter over crab clusters and serve with lemon wedges.
Chef's Tip: Use kitchen shears to cut through the shells before serving for easier eating. Don't overcook—crab is done when heated through.
Save by using Snow crab clusters are on sale at $11.99/lb—pair with sale lemons for a restaurant-quality meal at home. and Serve with Grilled corn on the cob and coleslaw.
Tender slow-cooked pork picnic with tangy BBQ sauce piled on soft slider rolls and topped with crispy coleslaw.
3 lbs Boneless Pork Picnic
1 package Pepperidge Farm Slider Rolls (12 ct)
1 cup Sweet Baby Ray's BBQ Sauce (28 oz)
1 cup chicken broth
2 cups shredded cabbage
2 tbsp mayonnaise
1 tbsp apple cider vinegar
Step 1: Season pork picnic with salt, pepper, and garlic powder.
Step 2: Place in slow cooker and add chicken broth.
Step 3: Cook on low for 8 hours or high for 4-5 hours until pork shreds easily.
Step 4: Meanwhile, make coleslaw by mixing shredded cabbage, mayonnaise, and vinegar. Refrigerate.
Step 5: Remove pork from slow cooker and shred with two forks. Discard excess liquid.
Step 6: Stir BBQ sauce into shredded pork and return to slow cooker on warm.
Step 7: Toast slider rolls lightly, then pile pork on bottom halves.
Step 8: Top with coleslaw and top bun. Serve immediately.
Chef's Tip: Pork is done when it easily shreds with a fork. Make extra and freeze for quick weeknight meals.
Save by using Boneless pork picnic is just $2.49/lb on sale—a budget-friendly cut that becomes incredibly tender when slow cooked. and Serve with Baked beans and potato chips.
Fresh and vibrant tacos with seasoned chicken, caramelized pineapple, creamy avocado, and a squeeze of lime.
1 whole Bowl & Basket Fryer Chicken (about 3 lbs)
1 Golden Pineapple diced
2 Avocados sliced
8 corn or flour tortillas
1 tsp cumin
1 tsp chili powder
Cilantro and lime wedges for serving
Step 1: Roast or poach the whole chicken until cooked through. Shred the meat and season with cumin, chili powder, salt, and pepper.
Step 2: Heat a skillet over medium-high heat. Add diced pineapple and cook 3-4 minutes until caramelized.
Step 3: Warm tortillas in a dry skillet or over an open flame.
Step 4: Assemble tacos by layering shredded chicken, caramelized pineapple, and sliced avocado.
Step 5: Top with fresh cilantro and a squeeze of lime.
Step 6: Serve immediately with your favorite salsa.
Chef's Tip: Char the pineapple for extra flavor. Use rotisserie chicken for an even quicker meal prep.
Save by using Whole fryer chicken at $1.49/lb and fresh avocados at $0.99 each make this tropical taco night affordable. and Serve with Mexican rice and black beans.
Hearty sausages roasted with colorful bell peppers and onions, finished with fresh parmesan. A complete one-pan meal.
2 packages Hatfield Sweet or Hot Italian Sausage (16 oz each)
2 lbs Sweet Onions sliced
1 package Colonna Imported Parmesan Cheese (8 oz)
3 bell peppers sliced
2 tbsp olive oil
1 tsp Italian seasoning
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Arrange sausages on the pan. Scatter sliced onions and bell peppers around them.
Step 3: Drizzle vegetables with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat.
Step 4: Roast for 30-35 minutes, turning sausages once halfway through, until sausages are browned and vegetables are tender.
Step 5: Remove from oven and grate fresh parmesan over the top.
Step 6: Serve hot with crusty bread or over pasta.
Chef's Tip: Use a mix of red, yellow, and green peppers for the best color. Broil for 2-3 minutes at the end for extra char.
Save by using Hatfield Italian sausage and sweet onions are both on sale—perfect for this budget-friendly sheet pan dinner. and Serve with Crusty Italian bread or over pasta.
A comforting one-pot meal with seasoned ground beef, tender pasta, and plenty of melted cheese. Kid-friendly and ready in 30 minutes.
1 lb ground beef
2 packages Barilla Pasta - 16 oz (elbow or small shells)
2 packages Bowl & Basket Shredded Cheese - 6-8 oz (cheddar)
1 jar Bertolli Pasta Sauce (24 oz)
3 cups beef broth
1 tsp garlic powder
Step 1: In a large deep skillet, brown ground beef over medium-high heat. Drain excess fat.
Step 2: Add garlic powder and stir for 30 seconds.
Step 3: Add uncooked pasta, pasta sauce, and beef broth. Stir to combine.
Step 4: Bring to a boil, then reduce heat to medium-low. Cover and simmer 12-15 minutes, stirring occasionally, until pasta is tender.
Step 5: Remove from heat and stir in 1½ cups shredded cheese until melted.
Step 6: Top with remaining cheese, cover for 2 minutes to melt, then serve.
Chef's Tip: Stir frequently to prevent pasta from sticking. Add a splash of milk for extra creaminess.
Save by using Use sale Barilla pasta and Bowl & Basket shredded cheese for a budget-friendly family meal. and Serve with Simple side salad and garlic bread.
Tender salmon fillets glazed with honey mustard and roasted alongside colorful spring vegetables. A healthy, flavorful dinner.
1 lb Bowl & Basket Salmon Fillets
1 package Bowl & Basket White Whole Mushrooms (10 oz)
1 bag Bagged Carrots (16 oz)
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp olive oil
Step 1: Preheat oven to 400°F. Line a sheet pan with parchment paper.
Step 2: Cut carrots into sticks. Halve mushrooms if large.
Step 3: Toss vegetables with 1 tbsp olive oil, salt, and pepper. Spread on half the sheet pan.
Step 4: Mix honey, mustard, and remaining olive oil. Brush over salmon fillets.
Step 5: Place salmon on the other half of the sheet pan.
Step 6: Roast for 15-20 minutes until salmon flakes easily and vegetables are tender.
Step 7: Serve salmon with roasted vegetables and extra honey mustard on the side.
Chef's Tip: Don't overcook the salmon—it should be slightly pink in the center. Use a meat thermometer for 145°F internal temp.
Save by using Bowl & Basket salmon fillets are on sale at $7.99/lb—pair with sale mushrooms and carrots for a complete meal. and Serve with Quinoa or wild rice.
Fresh and light pita pockets stuffed with crisp vegetables, tangy feta, olives, and creamy hummus. Perfect for lunch or a quick dinner.
2 containers Bowl & Basket Hummus (10 oz)
4 Cucumbers diced
1 pint Bowl & Basket Grape Tomatoes halved
1 package Toufayan Pita Bread (12 oz)
1 cup crumbled feta cheese
1/2 cup sliced Kalamata olives
2 cups shredded romaine lettuce
Step 1: Cut pita bread in half to form pockets.
Step 2: Spread hummus inside each pita pocket.
Step 3: Layer with shredded romaine, diced cucumbers, halved grape tomatoes, olives, and crumbled feta.
Step 4: Drizzle with olive oil and a squeeze of lemon if desired.
Step 5: Serve immediately or wrap tightly for packed lunches.
Chef's Tip: Toast the pita bread lightly for extra crunch. Add grilled chicken for extra protein.
Save by using Bowl & Basket hummus, cucumbers, and grape tomatoes are all on sale—perfect for Mediterranean-inspired meals. and Serve with Baked pita chips.
Hearty breakfast scramble with savory sausage, fluffy eggs, and melted cheese, served with buttery toast.
1 package Johnsonville Breakfast Sausage Links (12 oz)
1 package Keller's Butter (16 oz)
1 loaf Schmidt Old Tyme Classic White Bread (20 oz)
8 large eggs
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Step 1: Cook breakfast sausage links in a large skillet according to package directions. Remove and keep warm.
Step 2: In a bowl, whisk eggs with salt and pepper.
Step 3: Add 1 tbsp butter to the same skillet over medium heat.
Step 4: Pour in eggs and gently scramble, stirring frequently, until just set.
Step 5: Fold in shredded cheddar cheese.
Step 6: Toast bread slices and spread with butter.
Step 7: Serve scrambled eggs alongside sausage links and buttered toast.
Chef's Tip: Cook sausage first and use the rendered fat to scramble the eggs for extra flavor.
Save by using Johnsonville breakfast sausage and Keller's butter are both on sale—perfect for weekend breakfast. and Serve with Fresh fruit and orange juice.
Crispy potato skins loaded with melted cheese, crispy bacon bits, and a dollop of sour cream. The ultimate game-day appetizer.
1 bag Bowl & Basket Red Potatoes (5 lb)
2 packages Bowl & Basket Shredded Cheese (8 oz cheddar)
2 containers Bowl & Basket Sour Cream (16 oz)
6 slices bacon cooked and crumbled
2 tbsp olive oil
Chives for garnish
Step 1: Preheat oven to 400°F. Scrub 8 medium red potatoes and poke with a fork.
Step 2: Bake potatoes directly on oven rack for 40-45 minutes until tender.
Step 3: Let cool slightly, then halve lengthwise. Scoop out most of the flesh, leaving 1/4 inch shell.
Step 4: Brush potato skins inside and out with olive oil. Season with salt and pepper.
Step 5: Arrange on a baking sheet, cut side up. Bake 10 minutes until crispy.
Step 6: Fill each skin with shredded cheese and crumbled bacon. Bake 5 more minutes until cheese melts.
Step 7: Top with a dollop of sour cream and chopped chives before serving.
Chef's Tip: Scoop out the potato flesh and save it for mashed potatoes another day. Broil at the end for extra crispy edges.
Save by using Bowl & Basket red potatoes, shredded cheese, and sour cream are all on sale this week. and Serve with Ranch or blue cheese dressing for dipping.
Deconstructed chocolate mousse pie served in glasses with layers of creamy mousse, whipped cream, and cookie crumbles.
1 Pellman Chocolate Mousse Pie (32 oz)
1 package David's Gourmet Cookies - Chocolate Chunk (7 ct)
1 cup heavy whipping cream
2 tbsp powdered sugar
Chocolate shavings for garnish
Step 1: Scoop chocolate mousse from the pie into a bowl, discarding the crust or saving for another use.
Step 2: Whip heavy cream with powdered sugar until stiff peaks form.
Step 3: Crumble chocolate chunk cookies into small pieces.
Step 4: In parfait glasses or clear cups, layer mousse, whipped cream, and cookie crumbles.
Step 5: Repeat layers once more.
Step 6: Top with a final dollop of whipped cream, chocolate shavings, and a cookie piece.
Step 7: Refrigerate until ready to serve.
Chef's Tip: Make ahead and refrigerate for up to 4 hours. Use clear glasses to show off the beautiful layers.
Save by using Pellman Chocolate Mousse Pie is on coupon sale—turn one pie into elegant individual parfaits. and Serve with Fresh berries on top.
Tender ravioli baked in marinara sauce with layers of melted mozzarella and parmesan. A comfort food classic.
2 packages Andrea Ravioli (13 oz cheese ravioli)
2 jars Bertolli Pasta Sauce (24 oz marinara)
1 package Galbani Mozzarella (16 oz shredded)
1 container Galbani Ricotta (32 oz)
1/2 cup grated parmesan
Fresh basil for garnish
Step 1: Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray.
Step 2: Spread 1 cup marinara sauce on the bottom of the dish.
Step 3: Arrange half the uncooked ravioli in a single layer over sauce.
Step 4: Dollop half the ricotta over ravioli, then sprinkle with 1 cup mozzarella.
Step 5: Pour 1½ cups sauce over cheese layer.
Step 6: Repeat layers with remaining ravioli, ricotta, and 1 cup sauce.
Step 7: Top with remaining mozzarella and parmesan. Cover with foil.
Step 8: Bake 20 minutes covered, then 10 minutes uncovered until bubbly and golden.
Step 9: Let rest 5 minutes, garnish with fresh basil, and serve.
Chef's Tip: Use fresh ravioli for best results. Cover with foil for the first 20 minutes to prevent cheese from over-browning.
Save by using Andrea ravioli, Bertolli sauce, and Galbani mozzarella are all on sale—perfect for Italian night. and Serve with Garlic bread and Caesar salad.
Tender collard greens slow-cooked with smoked turkey, onions, and a touch of vinegar. A classic Southern side dish.
2 packages Glory Foods Collard Greens (16 oz)
1 lb Bowl & Basket Yellow Onions diced
1 smoked turkey wing or leg
4 cups chicken broth
2 tbsp apple cider vinegar
1 tsp crushed red pepper flakes
Step 1: Rinse collard greens thoroughly. Remove tough stems and roughly chop leaves.
Step 2: In a large pot, sauté diced onions in 1 tbsp oil until softened.
Step 3: Add smoked turkey, chicken broth, vinegar, red pepper flakes, salt, and pepper.
Step 4: Bring to a boil, then reduce heat and simmer 30 minutes.
Step 5: Add collard greens in batches, stirring until wilted.
Step 6: Cover and simmer 60-90 minutes, stirring occasionally, until greens are very tender.
Step 7: Remove turkey, shred any meat, and return to pot. Adjust seasoning and serve hot.
Chef's Tip: Removing the tough stems from collards makes them more tender. Add a pinch of sugar to balance the bitterness.
Save by using Glory Foods collard greens are on sale at 2/$5—pair with smoked turkey for authentic Southern flavor. and Serve with Cornbread and black-eyed peas.
Succulent snow crab clusters steamed and brushed with garlic herb butter, served alongside oven-roasted asparagus for an elegant yet easy seafood dinner.
4 lbs Jumbo Snow Crab Clusters
6 Portuguese Crusty Rolls
1 lb asparagus, trimmed
6 tbsp butter
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges
2 tbsp olive oil
Salt and pepper to taste
Step 1: Fill a large pot with 2 inches of water and bring to a boil. Place a steamer basket inside.
Step 2: Arrange crab clusters in the steamer basket, cover, and steam for 8-10 minutes until heated through.
Step 3: While crab steams, preheat oven to 425°F. Toss asparagus with olive oil, salt, and pepper on a baking sheet.
Step 4: Roast asparagus for 12-15 minutes until tender and lightly browned.
Step 5: Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Step 6: Remove from heat and stir in chopped parsley and a squeeze of lemon juice.
Step 7: Arrange steamed crab clusters on a platter, brush with garlic butter, and serve with roasted asparagus, Portuguese rolls, and lemon wedges.
Chef's Tip: Use kitchen shears to cut the crab shells for easier eating. Save the crab shells to make a flavorful seafood stock.
Save by using Buy the jumbo snow crab clusters on sale this week and pair with seasonal spring vegetables for a restaurant-quality meal at home. and Serve with Crusty Portuguese rolls and a crisp white wine.
A colorful one-pan dinner featuring sweet Italian sausage with bell peppers and onions simmered in marinara sauce, served over pasta or with crusty rolls.
1 lb Bowl & Basket Sweet Italian Sausage
24 oz Bertolli Pasta Sauce
16 oz Barilla Pasta
8 oz Galbani Mozzarella, shredded
2 bell peppers, sliced (red and green)
1 large onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add sausages and cook until browned on all sides, about 8 minutes. Remove and slice into 1-inch pieces.
Step 3: In the same skillet, add sliced peppers and onions. Cook for 5-6 minutes until softened.
Step 4: Add minced garlic and Italian seasoning, cook for 1 minute until fragrant.
Step 5: Return sliced sausage to the skillet. Pour in Bertolli pasta sauce and stir to combine.
Step 6: Simmer for 10 minutes, stirring occasionally, until sausage is cooked through and flavors meld.
Step 7: Serve sausage and peppers over cooked pasta, topped with shredded mozzarella cheese.
Chef's Tip: Pierce sausages with a fork before cooking to prevent bursting. For extra flavor, deglaze the pan with a splash of red wine before adding the sauce.
Save by using Use the sale-priced Italian sausage and marinara sauce for a budget-friendly Italian classic that tastes like it came from a trattoria. and Serve with Grated Parmesan cheese and a simple green salad.
Tender slow-cooked pork shoulder shredded and tossed in tangy BBQ sauce, piled high on soft slider rolls with creamy coleslaw for the perfect game-day bite.
3 lbs Boneless Pork Picnic
28 oz Sweet Baby Ray's BBQ Sauce
12 Pepperidge Farm Slider Rolls
1 bag coleslaw mix (14 oz)
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp celery seed
Salt and pepper to taste
Step 1: Season pork picnic generously with salt and pepper. Place in a slow cooker or Dutch oven.
Step 2: If using a slow cooker, cook on low for 8 hours. If using a Dutch oven, cover and cook at 300°F for 6-7 hours until fork-tender.
Step 3: While pork cooks, make coleslaw: In a large bowl, whisk together mayonnaise, vinegar, sugar, celery seed, salt, and pepper.
Step 4: Add coleslaw mix and toss to coat. Refrigerate until ready to serve.
Step 5: When pork is done, remove from cooking vessel and shred with two forks, discarding any excess fat.
Step 6: Toss shredded pork with Sweet Baby Ray's BBQ sauce until well coated. Keep warm.
Step 7: Split slider rolls and pile with pulled pork. Top with coleslaw and serve immediately.
Chef's Tip: For extra flavor, rub the pork with brown sugar and spices before cooking. This recipe can be made in a slow cooker on low for 8 hours.
Save by using Boneless pork picnic is one of the most economical cuts available, and when paired with sale BBQ sauce, this feeds a crowd for under $15. and Serve with Martin's potato chips and baked beans.
Perfectly baked salmon fillets with bright lemon and fresh herbs, paired with golden roasted creamer potatoes for a healthy and satisfying meal.
1 lb Bowl & Basket Salmon Fillets
1.5 lbs Bowl & Basket Creamer Potatoes
2 Lemons
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Halve the creamer potatoes and toss with 2 tbsp olive oil, salt, and pepper. Spread on one side of the baking sheet.
Step 3: Roast potatoes for 15 minutes while you prepare the salmon.
Step 4: Pat salmon fillets dry and season with salt and pepper. Place on the other side of the baking sheet.
Step 5: In a small bowl, mix remaining olive oil, minced garlic, juice of 1 lemon, dill, and parsley. Brush over salmon.
Step 6: Return baking sheet to oven and roast for 12-15 minutes until salmon is cooked through and potatoes are golden.
Step 7: Serve salmon and potatoes with lemon wedges from the second lemon.
Chef's Tip: Don't overcook the salmon—it should be opaque and flake easily with a fork. Let it rest for 3 minutes after baking.
Save by using Take advantage of sale-priced salmon fillets and creamer potatoes for an omega-3 rich dinner that rivals any seafood restaurant. and Serve with Steamed green beans and a simple arugula salad.
Colorful bell peppers filled with a hearty mixture of quinoa, black beans, corn, and melted cheese for a nutritious meatless dinner.
8 oz Bowl & Basket Shredded Cheese
16 oz Bowl & Basket Sour Cream
16 oz On The Border Salsa
4 large bell peppers, halved and seeded
1 cup quinoa, cooked
1 can black beans (15 oz), drained and rinsed
1 cup corn kernels (fresh or frozen)
1 tsp cumin
1 tsp chili powder
Fresh cilantro for garnish
Step 1: Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
Step 2: In a large bowl, combine cooked quinoa, black beans, corn, 1/2 cup salsa, cumin, chili powder, and half of the shredded cheese.
Step 3: Arrange pepper halves cut-side up in the baking dish. Fill each pepper with the quinoa mixture.
Step 4: Pour 1/4 cup water into the bottom of the baking dish. Cover tightly with foil.
Step 5: Bake for 30 minutes until peppers are tender.
Step 6: Remove foil, top peppers with remaining cheese, and bake uncovered for 5 more minutes until cheese melts.
Step 7: Serve topped with sour cream, remaining salsa, and fresh cilantro.
Chef's Tip: Pre-cook the quinoa the night before to save time. You can also make these ahead and refrigerate before baking.
Save by using Bell peppers, bowl & basket shredded cheese, and pantry staples come together for a filling vegetarian meal under $10..
A hearty breakfast casserole loaded with savory sausage, fluffy eggs, cheese, and bread—perfect for weekend brunch or make-ahead meal prep.
12 oz Johnsonville Breakfast Sausage Links
5 Bagels, cubed
8 oz Bowl & Basket Cream Cheese
6 oz Bowl & Basket Shredded Cheese
8 large eggs
2 cups milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Step 1: Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Step 2: Cook sausage links according to package directions. Slice into rounds and set aside.
Step 3: Cut bagels into 1-inch cubes and spread in the prepared baking dish.
Step 4: Cut cream cheese into small cubes and scatter over bagel pieces along with cooked sausage.
Step 5: In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Step 6: Pour egg mixture evenly over the bagel mixture. Press down gently to ensure everything is moistened.
Step 7: Sprinkle shredded cheese on top. Bake for 40-45 minutes until set and golden brown on top.
Chef's Tip: Assemble the casserole the night before and refrigerate. In the morning, just pop it in the oven. Let it stand for 5 minutes before serving for easier slicing.
Save by using Use sale breakfast sausage, bagels, and cream cheese to create a filling brunch that costs less than eating out. and Serve with Fresh fruit and coffee.
Tender strips of delmonico steak and crisp broccoli florets tossed in a savory garlic-ginger sauce, served over fluffy rice for a restaurant-quality dinner at home.
1.5 lbs Boneless Delmonico Steaks Family Pack, sliced thin
17.3 oz Ben's Ready Rice
4 cups broccoli florets
1/4 cup soy sauce
2 tbsp brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp cornstarch
1/4 cup water
3 tbsp vegetable oil
Sesame seeds for garnish
Step 1: Prepare Ben's Ready Rice according to package directions and keep warm.
Step 2: In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, cornstarch, and water. Set aside.
Step 3: Heat 2 tbsp oil in a large wok or skillet over high heat. Add sliced beef in a single layer and cook for 2-3 minutes until browned. Remove and set aside.
Step 4: Add remaining oil to the wok. Add broccoli and stir-fry for 3-4 minutes until bright green and crisp-tender.
Step 5: Return beef to the wok. Pour sauce over everything and toss to coat.
Step 6: Cook for 2-3 minutes, stirring constantly, until sauce thickens and everything is well coated.
Step 7: Serve immediately over Ben's Ready Rice, garnished with sesame seeds.
Chef's Tip: Slice the beef against the grain for maximum tenderness. Have all ingredients prepped before you start cooking—stir-frying goes quickly!
Save by using Delmonico steaks are on sale this week—slice them thin for stir-fry to stretch the meat further and create an authentic takeout experience. and Serve with Steamed white rice and crispy egg rolls.
A creamy, comforting white chili packed with tender chicken, white beans, green chiles, and warm spices—perfect for busy weeknights.
3 lbs Bowl & Basket Whole Fryer Chicken
8 oz Bowl & Basket Cream Cheese
16 oz Bowl & Basket Sour Cream
8 oz Bowl & Basket Shredded Cheese
2 cans white beans (15 oz each), drained
1 can green chiles (4 oz)
4 cups chicken broth
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1 tsp oregano
Salt and pepper to taste
Step 1: Remove skin from chicken and place in slow cooker.
Step 2: Add white beans, green chiles, chicken broth, onion, garlic, cumin, oregano, salt, and pepper.
Step 3: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is very tender.
Step 4: Remove chicken from slow cooker and shred with two forks, discarding bones.
Step 5: Return shredded chicken to slow cooker. Cut cream cheese into cubes and stir in until melted and creamy.
Step 6: Taste and adjust seasonings as needed.
Step 7: Serve hot, topped with shredded cheese, sour cream, and tortilla chips.
Chef's Tip: For extra creaminess, stir in cream cheese during the last 30 minutes of cooking. This chili tastes even better the next day!
Save by using Use affordable whole chicken from the sale circular and transform it into a hearty, restaurant-style chili that feeds the whole family. and Serve with Shredded cheese, sour cream, tortilla chips, and fresh cilantro.
Succulent shrimp sautéed in garlic butter and white wine, tossed with delicate angel hair pasta and fresh parsley for an elegant yet quick dinner.
2 lbs Bowl & Basket Cooked Shrimp 21-25 ct
16 oz Barilla Pasta (angel hair)
3 Bagels, sliced and toasted for garlic bread
6 tbsp butter
6 cloves garlic, minced
1/2 cup white wine
1 lemon, juiced and zested
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook angel hair pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, thaw shrimp if frozen and pat dry with paper towels.
Step 3: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Step 4: Add white wine and lemon juice. Simmer for 2-3 minutes to reduce slightly.
Step 5: Add shrimp and cook just until heated through, about 2-3 minutes.
Step 6: Add drained pasta to the skillet and toss to coat, adding pasta water as needed to create a silky sauce.
Step 7: Stir in lemon zest and fresh parsley. Season with salt and pepper. Serve immediately with toasted bagel garlic bread.
Chef's Tip: Don't overcook the shrimp—they're done when they turn pink and opaque, about 2-3 minutes per side. Reserve some pasta water to thin the sauce if needed.
Save by using The cooked shrimp on sale make this restaurant-favorite incredibly easy and affordable to prepare at home. and Serve with Garlic bread and a Caesar salad.
Hearty homemade veggie burgers loaded with sautéed mushrooms and topped with melted Swiss cheese, served on toasted kaiser rolls.
20 oz Bowl & Basket White Whole Mushrooms
8 oz Domestic Swiss Cheese
4 Mini Kaiser Rolls
8 oz Fresh Express Lettuce Blends
1 can black beans (15 oz), drained and rinsed
1/2 cup breadcrumbs
1 egg
1 onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Worcestershire sauce
Salt and pepper to taste
Step 1: Finely chop mushrooms. Heat 1 tbsp olive oil in a skillet and sauté mushrooms, onion, and garlic until moisture evaporates, about 8 minutes. Cool slightly.
Step 2: In a large bowl, mash black beans with a fork, leaving some chunks for texture.
Step 3: Add sautéed mushroom mixture, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well to combine.
Step 4: Form mixture into 4 equal patties, about 1/2 inch thick. Refrigerate for 15-30 minutes if time allows.
Step 5: Heat remaining olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and heated through.
Step 6: During the last minute of cooking, top each patty with a slice of Swiss cheese and cover to melt.
Step 7: Toast kaiser rolls. Assemble burgers with lettuce and your favorite toppings.
Chef's Tip: Chill the patties for 30 minutes before cooking to help them hold together better. These freeze well for up to 3 months.
Save by using Use sale mushrooms, swiss cheese, and kaiser rolls to create gourmet veggie burgers that cost a fraction of restaurant prices. and Serve with Sweet potato fries and a pickle spear.
Layers of creamy chocolate mousse pie, whipped cream, and cookie crumbles served in individual glasses for an elegant make-ahead dessert.
32 oz Pellman Chocolate Mousse Pie
7 ct David's Gourmet Cookies (Chocolate Chunk)
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Chocolate shavings for garnish
Step 1: Crumble the chocolate chunk cookies into small pieces, reserving some larger chunks for topping.
Step 2: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Step 3: Scoop the chocolate mousse from the pie (discard or reserve crust for another use) and gently break into spoon-able pieces.
Step 4: In four serving glasses or parfait cups, layer cookie crumbles, chocolate mousse, and whipped cream.
Step 5: Repeat layers once more, ending with whipped cream on top.
Step 6: Garnish with remaining cookie chunks and chocolate shavings.
Step 7: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Chef's Tip: These parfaits can be assembled up to 4 hours ahead and refrigerated. For an extra special touch, drizzle with chocolate syrup before serving.
Save by using Transform the sale chocolate mousse pie into individual parfaits that look impressive but require no baking. and Serve with Fresh berries and a cup of coffee.
Creamy New England-style clam chowder served in hollowed-out crusty bread bowls for a comforting and impressive lunch or dinner.
24 oz Clam Shack Chowder
6 Portuguese Crusty Rolls
1.5 lbs Bowl & Basket Creamer Potatoes, diced
2 slices bacon, chopped
1 celery stalk, diced
1 small onion, diced
1 cup milk
2 tbsp butter
1 tbsp flour
Fresh thyme and parsley for garnish
Salt and pepper to taste
Step 1: Cut the tops off 4 Portuguese rolls and hollow out the centers, leaving a 1/2-inch thick shell. Set aside.
Step 2: In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving drippings in pot.
Step 3: Add butter to the pot. Sauté onion and celery until softened, about 5 minutes.
Step 4: Add diced potatoes and enough water to cover. Simmer until potatoes are tender, about 10 minutes.
Step 5: Sprinkle in flour and stir for 1 minute. Gradually add milk, stirring constantly.
Step 6: Add the Clam Shack Chowder and heat through, stirring occasionally. Season with salt and pepper.
Step 7: Ladle hot chowder into bread bowls. Top with crispy bacon, fresh herbs, and serve immediately.
Chef's Tip: Save the bread you hollow out for dipping or making croutons. For extra richness, stir in a splash of heavy cream at the end.
Save by using Use the ready-made chowder on sale and Portuguese rolls for an easy soup presentation that feels restaurant-special. and Serve with A simple green salad with vinaigrette.
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