Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled steaks topped with a rich garlic herb butter, perfect for a special dinner or weekend cookout.
4 Porterhouse or T-Bone Steaks (about 2 lbs)
4 tbsp Crystal Farms Butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
Step 1: Mix softened butter with minced garlic and chopped parsley. Set aside.
Step 2: Pat steaks dry and season generously with salt and pepper on both sides.
Step 3: Preheat grill to high heat. Brush steaks lightly with olive oil.
Step 4: Grill steaks 4-6 minutes per side for medium-rare, or to desired doneness.
Step 5: Remove from grill and top each steak with a dollop of garlic herb butter.
Step 6: Let steaks rest for 5 minutes before serving to allow juices to redistribute.
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 Porterhouse steaks at $7.99/lb in the Big Value Pack and Crystal Farms Butter at $3.99 for premium flavor without the steakhouse price. and Serve with Grilled vegetables and roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and elegant shrimp scampi with butter, garlic, and fresh lemon served over pasta.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
4 tbsp Crystal Farms Butter
1 lb linguine or spaghetti
4 cloves garlic, minced
1/2 cup white wine or chicken broth
Juice of 2 lemons
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Step 3: Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes per side until pink.
Step 4: Remove shrimp to a plate. Add wine and lemon juice to pan, scraping up any browned bits.
Step 5: Simmer sauce for 2 minutes to reduce slightly.
Step 6: Return shrimp to pan, add cooked pasta and parsley. Toss to combine, adding pasta water if needed.
Step 7: Serve immediately with extra lemon wedges.
Chef's Tip: Don't overcook the shrimp - they're done when pink and opaque. Save some pasta water to thin the sauce if needed.
Save by using Use Bowl & Basket EZ Peel Shrimp at $14.99 for 2 lbs and Crystal Farms Butter at $3.99 for restaurant-quality scampi at home. and Serve with Crusty bread and a Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling chicken fajitas served over rice with all your favorite toppings for a customizable family dinner.
1.5 lbs Perdue Chicken Breasts, sliced into strips
2 packets Old El Paso Fajita Seasoning Mix
3 bell peppers, sliced
1 large onion, sliced
2 cups cooked rice
2 tbsp vegetable oil
Optional toppings: sour cream, shredded cheese, salsa, cilantro
Step 1: Toss chicken strips with 1 packet of fajita seasoning and let marinate for 10 minutes.
Step 2: Heat 1 tbsp oil in a large skillet over high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Remove to a plate.
Step 3: Add remaining oil to skillet. Cook peppers and onions with remaining seasoning packet until tender and slightly charred, about 8 minutes.
Step 4: Return chicken to skillet and toss to combine.
Step 5: Serve chicken and vegetable mixture over rice with desired toppings.
Chef's Tip: Use high heat for the chicken and peppers to get nice charred edges. Set up a fajita bar with toppings so everyone can customize their bowl.
Save by using Perdue Chicken Breasts at $3.49/lb and Old El Paso Seasoning at $0.99 make this cheaper than takeout. and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
One-pan meal with seasoned pork and roasted vegetables for easy weeknight cooking and cleanup.
4 pork chops (about 1.5 lbs Boneless Pork Picnic, cut into chops)
1 bag Bagged Carrots, cut into chunks
3 cups potatoes, cubed
1 onion, cut into wedges
3 tbsp olive oil
2 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Toss carrots, potatoes, and onion with 2 tbsp olive oil, salt, pepper, and half the garlic powder. Spread on baking sheet.
Step 3: Season pork chops with remaining olive oil, garlic powder, paprika, salt, and pepper.
Step 4: Roast vegetables for 15 minutes, then nestle pork chops among the vegetables.
Step 5: Continue roasting for 20-25 minutes until pork reaches 145°F and vegetables are tender.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Cut vegetables to similar sizes for even roasting. Use a meat thermometer - pork is done at 145°F.
Save by using Boneless Pork Picnic at $2.49/lb and bagged carrots at $0.99 keep this wholesome dinner budget-friendly. and Serve with Dinner rolls and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled chicken with tangy honey mustard on toasted steak rolls for a delicious lunch or casual dinner.
24 oz Perdue Perfect Portions Chicken
1 package Steak Rolls
1/4 cup honey
3 tbsp Dijon mustard
2 tbsp olive oil
Lettuce, tomato, and pickles for serving
Salt and pepper to taste
Step 1: Whisk together honey, mustard, and olive oil. Reserve half for serving.
Step 2: Season chicken with salt and pepper, then brush with half of the honey mustard mixture.
Step 3: Preheat grill or grill pan to medium-high heat.
Step 4: Grill chicken for 5-7 minutes per side until cooked through and internal temperature reaches 165°F.
Step 5: Toast steak rolls on the grill for 1-2 minutes.
Step 6: Assemble sandwiches with grilled chicken, lettuce, tomato, pickles, and reserved honey mustard sauce.
Chef's Tip: Pound chicken to even thickness for uniform cooking. Toast the rolls for extra texture and flavor.
Save by using Perdue Perfect Portions at $6.99 are pre-portioned for convenience, and Steak Rolls at $2.99 are perfect for sandwiches. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Build-your-own breakfast burritos with scrambled eggs, sausage, and all the fixings for a fun weekend brunch.
2 packages Johnsonville Breakfast Sausage Links, cooked and chopped
1 package Bowl & Basket Shredded Cheese
8 large eggs
8 large flour tortillas
2 tbsp butter
Optional toppings: salsa, sour cream, diced peppers, onions, avocado
Step 1: Cook sausage links according to package directions. Chop into bite-sized pieces.
Step 2: Whisk eggs with a splash of milk, salt, and pepper.
Step 3: Melt butter in a large skillet over medium heat. Scramble eggs until just set.
Step 4: Warm tortillas in microwave or on a dry skillet.
Step 5: Set up a burrito bar with scrambled eggs, sausage, cheese, and desired toppings.
Step 6: Let everyone build their own burritos, roll tightly, and optionally toast seam-side down in a skillet.
Chef's Tip: Prep all ingredients before cooking so everything stays hot. Keep tortillas warm wrapped in foil in a low oven.
Save by using Johnsonville Breakfast Sausage at 2/$7 and Bowl & Basket Shredded Cheese at $1.99 make this crowd-pleaser affordable. and Serve with Fresh fruit and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh summer salad with sweet strawberries, crisp spinach, and tender grilled chicken for a light, healthy meal.
1.5 lbs Perdue Chicken Breasts, grilled and sliced
8 oz Fresh Express Leaf Spinach
1 lb Red Ripe Strawberries, sliced
1/2 cup sliced almonds
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tbsp honey
Salt and pepper to taste
Step 1: Season chicken with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until cooked through. Let rest, then slice.
Step 2: Make dressing by whisking together balsamic vinegar, olive oil, honey, salt, and pepper.
Step 3: In a large bowl, combine spinach, sliced strawberries, and almonds.
Step 4: Top salad with sliced grilled chicken.
Step 5: Drizzle with balsamic dressing and toss gently before serving.
Chef's Tip: Make the dressing ahead and chill. Slice strawberries just before serving to keep them fresh.
Save by using Fresh Express Leaf Spinach at $1.99 and Red Ripe Strawberries at $2.99/lb make this salad fresh and affordable. and Serve with Crusty bread or crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Buttery flakey dough with a savory italian meat filling.
Francesco Rinaldi Marinera Sauce
Pillsbury Crescent Rolls
Mrs.B's White American Cheese
Smithfield Honey Ham
Eckrich Sandwhich Pepperoni
Eckrich Genoa Salami
Step 1: Preheat Oven to 350 degrees
Step 2: Layer on a sheet pan the cresent rolls with ham, cheese, pepperoni, and salami
Step 3: Fold over crecent rolls to enclose meat inside
Step 4: Bake In the oven for 13-16 minutes
Step 5: While stromboli is in the oven heat on medium heat on the stove the marinera sauce
Chef's Tip: Dress with parmesan cheese before serving
Save by using Deli deals and Pillsbury coupon and Serve with Italian side salad .
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic beef tacos with seasoned ground beef and a variety of fresh toppings for a family-friendly dinner.
1.5 lbs 80% Lean Fresh Ground Beef
1 package Old El Paso Taco Shells
1 packet taco seasoning
Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa
3/4 cup water
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat.
Step 2: Add taco seasoning and water. Simmer for 5 minutes until thickened.
Step 3: Meanwhile, warm taco shells according to package directions.
Step 4: Set up taco bar with seasoned beef, shells, and all toppings.
Step 5: Let everyone build their own tacos with desired toppings.
Chef's Tip: Brown the beef well for maximum flavor. Set up a taco bar so everyone can customize their tacos.
Save by using 80% Lean Ground Beef at $4.99/lb and Old El Paso Taco Shells at 2/$5 make taco night budget-friendly. and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy baked potatoes topped with a variety of delicious toppings for a customizable side dish or light meal.
4 large Bowl & Basket Red Potatoes
1 container Bowl & Basket Sour Cream
1 package Bowl & Basket Shredded Cheese
4 tbsp butter
Optional toppings: bacon bits, chives, broccoli, chili
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Scrub potatoes clean and pierce several times with a fork.
Step 3: Rub potatoes with a little oil and sprinkle with salt.
Step 4: Place directly on oven rack and bake for 50-60 minutes until tender when pierced.
Step 5: Cut a slit in the top of each potato and fluff the inside with a fork.
Step 6: Set up a topping bar with butter, sour cream, cheese, and desired additional toppings.
Step 7: Let everyone customize their baked potato.
Chef's Tip: Pierce potatoes with a fork before baking to allow steam to escape. Rub skins with oil and salt for crispy exteriors.
Save by using Bowl & Basket Red Potatoes at $4.99 for 5 lbs, Bowl & Basket Sour Cream at 3/$5, and Bowl & Basket Shredded Cheese at $1.99 keep costs down. and Serve with Grilled steak or chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pork smothered in tangy BBQ sauce, served on soft rolls for an easy party appetizer or casual dinner.
3 lbs Boneless Pork Picnic
2 bottles Kraft Barbecue Sauce
12 slider buns or rolls
1 onion, diced
3 cloves garlic, minced
1 cup chicken broth
Salt and pepper to taste
Step 1: Season pork with salt and pepper. Place in slow cooker with onion, garlic, and chicken broth.
Step 2: Cook on low for 8 hours or high for 4 hours until pork is very tender.
Step 3: Remove pork and shred with two forks. Discard cooking liquid.
Step 4: Return shredded pork to slow cooker and mix with BBQ sauce. Keep warm on low.
Step 5: Toast slider buns if desired.
Step 6: Pile pulled pork onto buns and serve with extra BBQ sauce on the side.
Chef's Tip: This is perfect for a slow cooker - set it in the morning and come home to dinner. Shred with two forks for best texture.
Save by using Boneless Pork Picnic at $2.49/lb and Kraft BBQ Sauce at 2/$4 make this party favorite incredibly affordable. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing layered dessert with angel food cake, fresh berries, and whipped cream for a perfect summer treat.
1 Angel Food Cake, cut into cubes
2 pints Blueberries
1 container Bowl & Basket Whipped Topping, thawed
1 cup sliced strawberries
2 tbsp sugar
1 tsp vanilla extract
Step 1: Toss blueberries and strawberries with sugar and let sit for 10 minutes to release juices.
Step 2: Fold vanilla extract into whipped topping.
Step 3: In a trifle dish or large glass bowl, layer half the cake cubes.
Step 4: Top with half the berries and their juices, then half the whipped topping.
Step 5: Repeat layers with remaining cake, berries, and whipped topping.
Step 6: Refrigerate for at least 2 hours before serving. Garnish with fresh berries.
Chef's Tip: Make this a few hours ahead so flavors can meld. Use any combination of fresh berries based on what looks best.
Save by using Angel Food Cake at $2.99, Blueberries at 2/$5, and Bowl & Basket Whipped Topping at 2/$7 create an impressive dessert for less. and Serve with Perfect on its own for dessert.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled porterhouse steaks topped with herb garlic butter. A steakhouse-quality dinner perfect for backyard grilling season.
4 Porterhouse Steaks (about 4 lb total)
4 tbsp Crystal Farms Butter
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
Step 1: Preheat grill to high heat. Pat steaks dry and brush with olive oil. Season generously with salt and pepper.
Step 2: Grill steaks for 5-7 minutes per side for medium-rare, or until desired doneness.
Step 3: While steaks cook, melt butter in a small pan and sauté garlic for 1 minute. Stir in parsley.
Step 4: Remove steaks from grill and let rest for 5 minutes. Top with garlic butter before serving.
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 Buy the value pack of porterhouse steaks to save $1 per pound compared to smaller packages. and Serve with Grilled vegetables and baked potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy breaded chicken breasts topped with melted mozzarella and savory marinara sauce. An Italian family favorite.
1.5 lb Perdue Chicken Breasts
24 oz Francesco Rinaldi Pasta Sauce
8 oz Galbani Mozzarella Cheese, shredded
2 oz Galbani Parmesan Cheese, grated
1 cup breadcrumbs
2 eggs, beaten
1/2 cup flour
3 tbsp olive oil
Italian seasoning, salt and pepper to taste
Step 1: Preheat oven to 375°F. Pound chicken breasts to 1/2 inch thickness and season with salt, pepper, and Italian seasoning.
Step 2: Set up breading station with flour, beaten eggs, and breadcrumbs mixed with 1/4 cup parmesan. Coat each chicken breast in flour, then egg, then breadcrumbs.
Step 3: Heat olive oil in a large skillet over medium-high heat. Cook breaded chicken 3-4 minutes per side until golden brown.
Step 4: Transfer chicken to a baking dish. Top each piece with marinara sauce, mozzarella, and remaining parmesan.
Step 5: Bake 15-20 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
Chef's Tip: Pound chicken breasts to even thickness for consistent cooking. Use a wire rack over a baking sheet for extra crispy coating.
Save by using Use sale-priced Perdue chicken breasts and Francesco Rinaldi sauce to keep costs down while still enjoying restaurant-quality Italian. and Serve with Spaghetti or garlic bread and a fresh salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Slow-cooked tender pork shoulder with crispy edges, served in warm tortillas with fresh toppings. Perfect for taco night.
3 lb Boneless Pork Picnic
12 Old El Paso Taco Shells
1 oz Old El Paso Taco Seasoning
1 orange, juiced
4 cloves garlic, minced
1 tsp cumin
2 cups chicken broth
Lime wedges, cilantro, diced onions for serving
Step 1: Cut pork into 3-inch chunks. Rub with taco seasoning, cumin, salt, and pepper.
Step 2: Place pork in slow cooker with garlic, orange juice, and chicken broth. Cook on low for 7-8 hours or high for 4-5 hours until very tender.
Step 3: Remove pork and shred with two forks. Return to slow cooker and toss in cooking juices.
Step 4: For crispy edges, spread pork on a baking sheet and broil for 3-5 minutes.
Step 5: Serve in taco shells with lime wedges, cilantro, and diced onions.
Chef's Tip: For extra crispy carnitas, broil the shredded pork for 3-5 minutes after cooking. Leftovers freeze well for quick future meals.
Save by using Boneless pork picnic is one of the most affordable cuts. Stretch it further by using Old El Paso taco shells and seasoning on sale. and Serve with Mexican rice, refried beans, and chips with salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden-fried crab cakes served on toasted rolls with tangy remoulade. An elegant appetizer or light dinner.
24 oz Dockside Classic Crab Cakes
6 Steak Rolls
12 oz Kelchner's Seafood Sauce
2 cups shredded lettuce
1 tomato, sliced
2 tbsp vegetable oil
Step 1: Heat vegetable oil in a large skillet over medium heat.
Step 2: Cook crab cakes according to package directions, about 4-5 minutes per side until golden brown and heated through.
Step 3: Toast steak rolls lightly in the oven or on the grill.
Step 4: Spread seafood sauce on bottom buns, top with lettuce, a crab cake, tomato slice, and more sauce.
Step 5: Place top bun and serve immediately while warm.
Chef's Tip: Chill formed crab cakes for 30 minutes before cooking to help them hold together. Handle gently to keep the mixture chunky.
Save by using Dockside Classic Crab Cakes are already seasoned and portioned, making them both economical and convenient. Pair with sale-priced steak rolls. and Serve with Coleslaw and sweet potato fries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken thighs cooked with seasoned rice and vegetables in one pot. A complete, easy weeknight meal.
2 lb Bowl & Basket Chicken Thighs
17.3 oz Ben's Family Size Ready Rice
1 oz Old Bay Seasoning
3 cups chicken broth
1 onion, diced
2 carrots, diced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season chicken thighs with Old Bay seasoning, salt, and pepper.
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken thighs on both sides, about 4 minutes per side. Remove and set aside.
Step 3: In the same pot, sauté onion and carrots until softened, about 5 minutes.
Step 4: Add rice and chicken broth. Stir to combine. Nestle chicken thighs into the rice mixture.
Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken is cooked through.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Don't lift the lid during cooking to ensure the rice steams properly. Let it rest for 5 minutes before serving for fluffy rice.
Save by using Chicken thighs are economical and flavorful. Using ready rice cuts prep time and the value pack chicken saves per pound. and Serve with Crusty bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh vegetables tossed with pasta, olives, and feta cheese in a light olive oil sauce. A colorful meatless meal.
20 oz NatureSweet Cherry Tomatoes
20 oz Bowl & Basket White Mushrooms
16.9 oz Filippo Berio Extra Virgin Olive Oil
1 lb pasta (penne or fusilli)
4 cloves garlic, minced
1/2 cup kalamata olives, sliced
1 cup crumbled feta cheese
Fresh basil, 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: While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté mushrooms until golden, about 5 minutes.
Step 3: Add garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until they start to burst, about 5 minutes.
Step 4: Toss cooked pasta with the vegetable mixture. Add olives and a splash of pasta water if needed to create a light sauce.
Step 5: Remove from heat and stir in feta cheese. Season with salt, pepper, and red pepper flakes. Garnish with fresh basil.
Chef's Tip: Reserve some pasta water to adjust sauce consistency. Use the freshest vegetables for best flavor and texture.
Save by using Cherry tomatoes and mushrooms on sale make this vegetarian pasta both economical and delicious. and Serve with Garlic bread and a Greek salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty egg casserole loaded with breakfast sausage, cheese, and bread. Perfect for weekend brunch or meal prep.
24 oz Johnsonville Breakfast Sausage Links
8 oz Bowl & Basket Shredded Cheese
8 eggs
2 cups milk
6 slices bread, cubed
1 tsp dry mustard
Salt and pepper to taste
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.
Step 3: Arrange bread cubes in the bottom of the prepared dish. Top with sausage and cheese.
Step 4: In a bowl, whisk together eggs, milk, dry mustard, salt, and pepper. Pour over the bread mixture.
Step 5: Bake for 45 minutes until set and golden brown on top. Let stand 5 minutes before serving.
Chef's Tip: Assemble the night before and refrigerate, then bake in the morning for an easy breakfast. This reheats beautifully for meal prep.
Save by using Use sale-priced Johnsonville breakfast sausage and Bowl & Basket cheese to make a family-sized breakfast casserole for under $11. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender beef strips with crisp vegetables in a savory ginger-soy sauce. A quick and flavorful weeknight dinner.
1.5 lb Bottom Round London Broil, thinly sliced
8.8 oz Minute Rice Ready to Serve
3 tbsp soy sauce
2 tbsp fresh ginger, minced
3 cloves garlic, minced
2 cups mixed vegetables (broccoli, bell peppers, snap peas)
2 tbsp vegetable oil
1 tbsp cornstarch
1/4 cup beef broth
Step 1: Mix soy sauce, beef broth, and cornstarch in a small bowl. Set aside.
Step 2: Heat 1 tablespoon oil in a large wok or skillet over high heat. Stir-fry beef in batches until browned, about 2 minutes per batch. Remove and set aside.
Step 3: Add remaining oil and stir-fry vegetables for 3-4 minutes until crisp-tender. Add ginger and garlic, cook 30 seconds.
Step 4: Return beef to the pan. Pour in sauce mixture and stir until thickened, about 1 minute.
Step 5: Heat ready rice according to package directions. Serve stir-fry over rice.
Chef's Tip: Slice beef against the grain for maximum tenderness. Have all ingredients prepped before you start cooking for smooth stir-frying.
Save by using Use bottom round London broil sliced thin for an economical stir-fry cut. Ready rice makes this meal come together in under 30 minutes. and Serve with Steamed rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Slow-cooked tender pork with tangy BBQ sauce piled high on soft rolls. Classic comfort food perfect for feeding a crowd.
3 lb Boneless Pork Picnic
18 oz Kraft Barbecue Sauce
8 Hamburger Rolls
1 onion, sliced
3 cloves garlic, minced
1 tbsp brown sugar
1 tsp paprika
Salt and pepper to taste
Step 1: Rub pork with brown sugar, paprika, salt, and pepper. Place in slow cooker with onion and garlic.
Step 2: Cook on low for 7-8 hours or high for 4-5 hours until pork shreds easily with a fork.
Step 3: Remove pork and shred with two forks. Discard excess liquid from slow cooker.
Step 4: Return shredded pork to slow cooker and stir in BBQ sauce. Cook on high for 15 minutes to heat through.
Step 5: Serve on toasted hamburger buns with extra BBQ sauce on the side.
Chef's Tip: Low and slow is key for tender pulled pork. The longer it cooks, the more tender it becomes. Leftovers make great nachos or quesadillas.
Save by using Boneless pork picnic is budget-friendly and feeds a crowd. Use sale BBQ sauce to keep costs low. and Serve with Coleslaw, baked beans, and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy potato soup topped with bacon, cheese, and chives. A hearty side dish or light meal.
5 lb Bowl & Basket Red Potatoes
16 oz Bowl & Basket Sour Cream
8 oz Bowl & Basket Shredded Cheese
4 cups chicken broth
1 cup milk
3 slices bacon, cooked and crumbled (optional)
2 tbsp butter
Chopped chives, salt and pepper to taste
Step 1: Peel and dice potatoes into 1-inch cubes. Place in a large pot with chicken broth.
Step 2: Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Step 3: Mash about half the potatoes in the pot with a potato masher, leaving some chunks for texture.
Step 4: Stir in butter, milk, and sour cream. Heat through but do not boil.
Step 5: Season with salt and pepper. Serve topped with shredded cheese, crumbled bacon, and chives.
Chef's Tip: Leave some potato chunks for texture. For a thicker soup, mash more of the potatoes. Add bacon at the end to keep it crispy.
Save by using Use sale-priced potatoes and sour cream to make this restaurant-style soup at home for a fraction of the cost. and Serve with Crusty bread or a simple salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Moist lemon-infused muffins bursting with fresh blueberries. Perfect for breakfast or an afternoon snack.
2 pints Fresh Blueberries
4 tbsp Crystal Farms Butter, melted
2 cups flour
3/4 cup sugar
2 eggs
1/2 cup milk
2 tsp baking powder
Zest and juice of 1 lemon
1/2 tsp salt
Step 1: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt. Toss 1 cup blueberries with 1 tablespoon of the flour mixture.
Step 3: In another bowl, whisk eggs, milk, melted butter, lemon zest, and lemon juice.
Step 4: Pour wet ingredients into dry ingredients and stir just until combined. Fold in blueberries.
Step 5: Divide batter among muffin cups. Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
Chef's Tip: Toss blueberries in flour before adding to prevent sinking. Don't overmix the batter for tender muffins.
Save by using Fresh blueberries on sale make these bakery-quality muffins affordable. They freeze well for quick future breakfasts. and Serve with Fresh fruit and yogurt for a complete breakfast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Homemade chocolate chip cookies sandwiching creamy vanilla ice cream. A fun dessert that kids and adults love.
46 oz Turkey Hill Frozen Dairy Dessert
12 ct Fresh Baked Cookies
Mini chocolate chips for rolling (optional)
Step 1: Let ice cream soften at room temperature for 5-10 minutes to make it easier to scoop.
Step 2: Place 6 cookies flat side up on a baking sheet lined with parchment paper.
Step 3: Scoop about 1/2 cup ice cream onto each cookie and top with another cookie, flat side down. Press gently to spread ice cream to edges.
Step 4: Optional: Roll edges in mini chocolate chips or sprinkles.
Step 5: Wrap each sandwich in plastic wrap and freeze for at least 2 hours until firm.
Step 6: Let stand at room temperature for 2-3 minutes before serving for easier eating.
Chef's Tip: Freeze assembled sandwiches for at least 2 hours before serving. Roll edges in mini chocolate chips or sprinkles for extra flair.
Save by using Make your own cookies instead of buying pre-made for a fraction of the cost. Turkey Hill ice cream on sale makes these treats even more affordable. and Serve with Fresh berries or a drizzle of chocolate sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender marinated London broil grilled to perfection and topped with herb butter. A classic steakhouse dinner at home.
1.5 lb Bottom Round London Broil
4 tbsp Crystal Farms Butter
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Mix olive oil, minced garlic, rosemary, salt, and pepper. Rub over London broil and marinate 30 minutes.
Step 2: Preheat grill to high heat. Grill steak 6-8 minutes per side for medium-rare.
Step 3: Meanwhile, mix softened butter with 1 clove minced garlic and fresh herbs.
Step 4: Remove steak from grill and let rest 10 minutes. Slice thin against the grain.
Step 5: Top each serving with a pat of garlic herb butter.
Chef's Tip: Let the steak rest 10 minutes before slicing against the grain for maximum tenderness.
Save by using London broil is an economical cut that feeds a crowd when sliced thin. and Serve with Grilled vegetables and roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy breaded chicken breasts topped with marinara and melted mozzarella. An Italian family favorite made easy.
1.5 lb Perdue Chicken Breasts
8 oz Galbani Mozzarella Cheese
1.5 cups Francesco Rinaldi Pasta Sauce
1 cup breadcrumbs
2 eggs, beaten
1/2 cup grated Parmesan cheese
Step 1: Preheat oven to 400°F. Pound chicken breasts to even thickness.
Step 2: Set up breading station: beaten eggs in one dish, breadcrumbs mixed with Parmesan in another.
Step 3: Dip each chicken breast in egg, then coat thoroughly in breadcrumb mixture.
Step 4: Place breaded chicken in greased baking dish. Bake 20 minutes.
Step 5: Top each breast with marinara sauce and mozzarella cheese. Bake 10 more minutes until cheese melts.
Chef's Tip: Use panko breadcrumbs for extra crispy coating. Don't overcook the chicken.
Save by using Making chicken parmesan at home saves significantly compared to restaurant prices. and Serve with Pasta with marinara sauce and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick weeknight stir-fry with tender pork, crisp vegetables, and a sticky sweet-spicy sauce over rice.
1.5 lb Boneless Pork Picnic, sliced thin
2 cups Ben's Ready Rice
3 tbsp soy sauce
2 tbsp honey
2 cups mixed vegetables
1 tsp red pepper flakes
2 tbsp vegetable oil
Step 1: Prepare rice according to package directions and keep warm.
Step 2: Mix soy sauce, honey, and red pepper flakes in a small bowl.
Step 3: Heat oil in large skillet or wok over high heat. Add pork and stir-fry 5-6 minutes.
Step 4: Add vegetables and stir-fry 3-4 minutes until crisp-tender.
Step 5: Pour sauce over pork and vegetables, toss to coat. Serve over rice.
Chef's Tip: Cut pork into thin strips and have all ingredients prepped before starting to cook.
Save by using Pork picnic is an affordable protein perfect for stir-fries. and Serve with Steamed white rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Restaurant-quality shrimp scampi with garlic, butter, and white wine tossed with linguine. Ready in 20 minutes.
1 lb Bowl & Basket Cooked Shrimp
4 tbsp Crystal Farms Butter
12 oz linguine pasta
5 cloves garlic, minced
1/2 cup white wine
Juice of 1 lemon
Fresh parsley, chopped
Step 1: Cook linguine according to package directions. Reserve 1 cup pasta water before draining.
Step 2: In large skillet, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.
Step 3: Add white wine and lemon juice, bring to simmer.
Step 4: Add shrimp and cook 2-3 minutes until heated through.
Step 5: Toss pasta with shrimp mixture, adding reserved pasta water to create sauce. Top with parsley.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and curl.
Save by using Buying frozen shrimp on sale makes this luxurious dinner affordable. and Serve with Crusty bread and a crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful cold pasta salad loaded with fresh vegetables, feta, and Italian dressing. Perfect for potlucks and picnics.
12 oz Betty Crocker Suddenly Salad
1 pint Blueberries
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup Italian dressing
Step 1: Prepare pasta salad according to package directions.
Step 2: While pasta cools, dice cucumber and halve cherry tomatoes.
Step 3: In large bowl, combine cooked pasta salad, vegetables, and blueberries.
Step 4: Drizzle with Italian dressing and toss gently.
Step 5: Top with crumbled feta. Refrigerate at least 1 hour before serving.
Chef's Tip: Make this salad a few hours ahead to let flavors meld. Tastes even better the next day.
Save by using Use sale vegetables and skip the olives to reduce cost. and Serve with Grilled chicken or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Slow-cooked pulled pork smothered in tangy BBQ sauce. Perfect for game day or casual gatherings.
2 lb Boneless Pork Picnic
1 cup Sticky Fingers BBQ Sauce
6 Ball Park Hamburger Rolls
1 onion, sliced
2 cloves garlic
Salt and pepper to taste
Step 1: Season pork with salt and pepper. Place in slow cooker with onion and garlic.
Step 2: Cover and cook on low 8 hours or high 5 hours until pork shreds easily.
Step 3: Remove pork and shred with two forks. Discard excess fat.
Step 4: Return shredded pork to slow cooker, add BBQ sauce, and mix well.
Step 5: Serve on toasted hamburger buns with extra sauce on the side.
Chef's Tip: For fall-apart tender pork, cook low and slow. Works great in a slow cooker on low for 8 hours.
Save by using Pork picnic is one of the most economical cuts for feeding a crowd. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast bowl with scrambled eggs, sausage, peppers, and cheese. Customize with your favorite toppings.
12 oz Johnsonville Breakfast Sausage Links
8 oz Bowl & Basket Shredded Cheese
2 cups Minute Rice Ready to Serve
8 eggs
1 bell pepper, diced
1/2 cup salsa
Step 1: Cook sausage links according to package directions. Slice into rounds.
Step 2: Heat rice according to package directions and divide among bowls.
Step 3: Scramble eggs with diced bell pepper in a skillet.
Step 4: Layer each bowl with rice, scrambled eggs, sliced sausage, and shredded cheese.
Step 5: Top with salsa and serve immediately.
Chef's Tip: Prep ingredients the night before for a quick weekday breakfast.
Save by using Make extras and freeze individual portions for quick reheating. and Serve with Fresh salsa and tortilla chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and crispy fish tacos with cabbage slaw and tangy sauce. A fresh twist on taco night.
24 oz Gorton's Fish
8 Old El Paso Taco Shells
1 packet Old El Paso Taco Seasoning
2 cups shredded cabbage
1/2 cup sour cream
1 lime, juiced
Step 1: Bake fish according to package directions until crispy and golden.
Step 2: Mix shredded cabbage with lime juice and a pinch of salt for slaw.
Step 3: Warm taco shells according to package directions.
Step 4: Mix sour cream with a pinch of taco seasoning for sauce.
Step 5: Break fish into chunks and fill taco shells. Top with slaw and drizzle with sauce.
Chef's Tip: Pat fish fillets dry before breading to ensure crispy coating.
Save by using Make extra slaw and use it throughout the week for salads. and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Comforting one-pot meal with tender chicken, rice, and vegetables. Minimal cleanup, maximum flavor.
1.5 lb Bowl & Basket Boneless Skinless Chicken Thighs
2 packages Ben's Family Size Ready Rice
2 cups chicken broth
1 onion, diced
2 carrots, sliced
2 cloves garlic, minced
Step 1: Season chicken thighs with salt and pepper. Brown in large pot over medium-high heat, 3 minutes per side.
Step 2: Remove chicken and set aside. Add onion, carrots, and garlic to pot, sauté 3 minutes.
Step 3: Add rice and chicken broth. Return chicken to pot, nestling into rice.
Step 4: Cover and simmer 25 minutes until rice is tender and chicken is cooked through.
Step 5: Let stand 5 minutes before serving.
Chef's Tip: Don't lift the lid while rice is cooking - it lets steam escape and affects cooking time.
Save by using Chicken thighs are flavorful and budget-friendly. and Serve with Simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing layered parfait with fresh berries, yogurt, and granola. Perfect for breakfast or dessert.
1 lb Red Ripe Strawberries
1 pint Blueberries
4 cups Chobani Greek Yogurt
1 cup granola
2 tbsp honey
Step 1: Slice strawberries and rinse blueberries. Pat dry.
Step 2: In parfait glasses or bowls, layer yogurt, strawberries, blueberries, and granola.
Step 3: Repeat layers until glasses are full.
Step 4: Drizzle honey over top layer.
Step 5: Serve immediately or refrigerate up to 2 hours.
Chef's Tip: Make individual parfaits in mason jars for grab-and-go breakfasts.
Save by using Use sale berries and make extra to enjoy all week. and Serve with Fresh mint garnish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful stir-fry with ground beef and vegetables in savory sauce. Ready faster than takeout.
1.5 lb 80% Lean Fresh Ground Beef
2 packages Minute Rice Ready to Serve
3 cups mixed vegetables
1/4 cup soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
Step 1: Prepare rice according to package directions and keep warm.
Step 2: Brown ground beef in large skillet over medium-high heat. Drain excess fat.
Step 3: Add mixed vegetables and garlic, cook 5 minutes until vegetables are crisp-tender.
Step 4: Mix soy sauce and brown sugar. Pour over beef and vegetables, stir to coat.
Step 5: Serve over rice immediately.
Chef's Tip: Have all ingredients prepped before you start cooking for smooth stir-frying.
Save by using Ground beef is budget-friendly and cooks quickly. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elevated grilled cheese with fresh mozzarella, tomatoes, and basil. A gourmet twist on a classic favorite.
8 oz Galbani Mozzarella Cheese
8 slices Wonder Italian Bread
4 tbsp Crystal Farms Butter
1 large tomato, sliced
Fresh basil leaves
Balsamic glaze (optional)
Step 1: Butter one side of each bread slice.
Step 2: Layer mozzarella, tomato slices, and basil on unbuttered side of 4 bread slices.
Step 3: Top with remaining bread slices, buttered side out.
Step 4: Cook in skillet over medium-low heat 3-4 minutes per side until golden and cheese melts.
Step 5: Drizzle with balsamic glaze if desired and serve immediately.
Chef's Tip: Use low heat and butter both sides of bread for perfectly crispy, golden sandwiches.
Save by using Make multiple sandwiches at once and keep warm in low oven. and Serve with Tomato soup or side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled London broil topped with homemade herb butter makes an impressive yet easy weeknight dinner.
2 lb Bottom Round London Broil
4 tbsp Crystal Farms Butter
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
Step 1: Remove London broil from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
Step 2: Preheat grill to high heat. Brush meat with olive oil.
Step 3: Grill 6-8 minutes per side for medium-rare, or until internal temperature reaches 135°F.
Step 4: While meat cooks, mix softened butter with minced garlic and chopped parsley.
Step 5: Transfer meat to cutting board and let rest 10 minutes. Slice thinly against the grain.
Step 6: Top each serving with a dollop of herb butter.
Chef's Tip: Let the meat rest 10 minutes after grilling for maximum juiciness. Slice thinly against the grain.
Save by using London broil is an affordable cut that becomes tender with proper grilling technique. and Serve with Grilled vegetables and roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden, crunchy chicken tenders served with a tangy homemade honey mustard dipping sauce.
2 lb Perdue Chicken Tenders
3 tbsp French's Yellow Mustard
1 cup breadcrumbs
2 eggs, beaten
1/4 cup honey
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Season chicken tenders with salt and pepper.
Step 3: Set up breading station: place beaten eggs in one bowl and breadcrumbs in another.
Step 4: Dip each tender in egg, then coat with breadcrumbs. Place on prepared baking sheet.
Step 5: Bake 12-15 minutes until golden and cooked through (165°F internal temperature).
Step 6: Mix honey with 2 tablespoons mustard for dipping sauce. Serve tenders hot with honey mustard.
Chef's Tip: For extra crispy tenders, let them rest 5 minutes after breading before cooking.
Save by using Perdue tenders are on sale and ready to cook, saving prep time and money. and Serve with French fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent shrimp in a garlicky butter sauce tossed with pasta for an elegant yet easy meal.
1 lb Bowl & Basket Raw EZ Peel Shrimp
1 lb Francesco Rinaldi Pasta Sauce
4 tbsp Crystal Farms Butter
4 cloves garlic, minced
1/2 cup white wine
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, peel and devein shrimp if needed.
Step 3: In large skillet, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.
Step 4: Add shrimp and cook 2-3 minutes per side until pink. Remove shrimp from pan.
Step 5: Add white wine to pan and simmer 2 minutes. Add cooked pasta and toss with sauce.
Step 6: Return shrimp to pan, add parsley and red pepper flakes. Toss well, adding pasta water if needed to loosen sauce.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and curl slightly.
Save by using EZ peel shrimp save time on prep work while delivering restaurant-quality results. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, flavorful pulled pork made easy in the slow cooker and piled high on soft rolls.
3 lb Boneless Pork Picnic
1 bottle Kraft Barbecue Sauce
8 Steak Rolls
1 onion, sliced
Salt and pepper to taste
Step 1: Season pork generously with salt and pepper. Place in slow cooker.
Step 2: Add sliced onion around the pork.
Step 3: Pour half the barbecue sauce over the pork.
Step 4: Cover and cook on low for 8 hours or high for 4-5 hours until meat is very tender.
Step 5: Remove pork and shred with two forks. Discard any excess fat.
Step 6: Return shredded pork to slow cooker and mix with remaining barbecue sauce. Serve on steak rolls.
Chef's Tip: For best results, cook on low for 8 hours. The meat should shred easily with two forks.
Save by using Pork picnic is an economical cut that becomes incredibly tender when slow-cooked. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A nutritious and colorful bowl packed with fresh vegetables, chickpeas, and tangy feta cheese.
2 bags Fresh Express Salad Mixes
2 packages NatureSweet Cherry Tomatoes
1 can chickpeas, drained and rinsed
1 cucumber, diced
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dried oregano
Step 1: Divide salad mix among four bowls.
Step 2: Top each bowl with chickpeas, halved cherry tomatoes, and diced cucumber.
Step 3: Sprinkle feta cheese over each bowl.
Step 4: Whisk together olive oil, lemon juice, and oregano for dressing.
Step 5: Drizzle dressing over bowls and serve immediately.
Chef's Tip: Meal prep these bowls on Sunday for quick weekday lunches.
Save by using Using salad mix and pre-cut vegetables reduces prep time and waste. and Serve with Pita chips or warm pita bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy chicken breasts with a crispy parmesan and herb coating, baked to golden perfection.
1.5 lb Perdue Chicken Breasts
1 container Galbani Parmesan Shakers
1 jar Francesco Rinaldi Pasta Sauce
1 cup breadcrumbs
2 eggs, beaten
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Mix breadcrumbs, parmesan cheese, and Italian seasoning in a shallow dish.
Step 3: Season chicken with salt and pepper. Dip each breast in beaten eggs, then coat with breadcrumb mixture.
Step 4: Place chicken on prepared baking sheet and bake 20-25 minutes until golden and cooked through (165°F).
Step 5: While chicken bakes, heat pasta sauce in a small saucepan.
Step 6: Serve chicken topped with warm pasta sauce.
Chef's Tip: Pound chicken to even thickness for consistent cooking.
Save by using Perdue chicken breasts are on sale, and homemade breading is more economical than pre-breaded options. and Serve with Pasta with marinara sauce and steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty breakfast bowl with scrambled eggs, breakfast sausage, and all your favorite toppings.
2 packages Johnsonville Breakfast Sausage Links
2 containers Bowl & Basket Sour Cream
8 eggs
1 cup shredded cheese
1 avocado, sliced
Salsa for serving
Salt and pepper to taste
Step 1: Cook breakfast sausage links according to package directions. Slice into bite-sized pieces.
Step 2: Whisk eggs with salt and pepper. Scramble in a non-stick pan over medium heat.
Step 3: Divide scrambled eggs among four bowls.
Step 4: Top each bowl with cooked sausage, shredded cheese, avocado slices, and a dollop of sour cream.
Step 5: Serve with salsa on the side.
Chef's Tip: Prep the sausage ahead of time for quick weekday breakfasts.
Save by using Buy two packages of sausage at the sale price for future meals. and Serve with Fresh fruit and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and flavorful stir fry with tender beef and crisp vegetables in a sweet teriyaki glaze.
1.5 lb Fresh Ground Beef
2 bags Hanover Vegetables
1/4 cup soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp vegetable oil
1 tbsp cornstarch
Step 1: Mix soy sauce, brown sugar, garlic, ginger, and cornstarch with 1/4 cup water to make teriyaki sauce.
Step 2: Heat oil in large skillet or wok over high heat. Add ground beef and cook until browned, breaking into small pieces.
Step 3: Add frozen vegetables and stir fry 3-4 minutes until heated through.
Step 4: Pour teriyaki sauce over beef and vegetables. Cook 2-3 minutes until sauce thickens.
Step 5: Serve hot over rice.
Chef's Tip: Freeze beef for 15 minutes before slicing for easier, thinner cuts.
Save by using Ground beef is on sale and works great in stir fries when crumbled and browned. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh mozzarella, tomatoes, and basil topped with grilled chicken make a light summer meal.
1 lb Perdue Chicken Breasts
2 containers Galbani Mozzarella Cheese
2 packages NatureSweet Cherry Tomatoes
1/4 cup fresh basil leaves
3 tbsp balsamic vinegar
1/4 cup olive oil
Salt and pepper to taste
Step 1: Season chicken with salt and pepper. Grill or pan-sear 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice.
Step 2: Slice mozzarella and halve cherry tomatoes.
Step 3: Arrange mozzarella, tomatoes, and basil on a platter.
Step 4: Top with sliced grilled chicken.
Step 5: Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Chef's Tip: Use room temperature mozzarella for best flavor and texture.
Save by using Fresh mozzarella is on sale, perfect for this classic Italian dish. and Serve with Crusty Italian bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy baked potato skins loaded with cheese, bacon, and sour cream for the ultimate appetizer.
4 lb Bowl & Basket Red Potatoes
1 package Hatfield Bacon
1 container Bowl & Basket Sour Cream
1 cup shredded cheddar cheese
2 green onions, sliced
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Let cool.
Step 2: Meanwhile, cook bacon until crispy. Crumble when cooled.
Step 3: Cut cooled potatoes in half lengthwise. Scoop out most of the flesh, leaving 1/4 inch shell.
Step 4: Brush potato skins with oil, season with salt and pepper. Bake 10 minutes until crispy.
Step 5: Fill each skin with cheese and crumbled bacon. Bake 5 more minutes until cheese melts.
Step 6: Top with sour cream and green onions. Serve hot.
Chef's Tip: Bake potatoes in advance to save time on party day.
Save by using Use the potato flesh for mashed potatoes the next day - no waste! and Serve with Ranch dressing for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered Greek yogurt with fresh berries and crunchy granola for a healthy breakfast or snack.
4 pints Blueberries
2 containers Chobani Fruit on the Bottom Greek Yogurt
2 cups granola
2 tbsp honey
Step 1: In four glasses or bowls, layer 1/4 cup yogurt at the bottom.
Step 2: Add a layer of blueberries, then sprinkle with granola.
Step 3: Repeat layers once more, ending with blueberries on top.
Step 4: Drizzle with honey and serve immediately, or cover and refrigerate up to 8 hours.
Chef's Tip: Make these the night before for grab-and-go breakfasts.
Save by using Blueberries are on sale and pack a nutritional punch at a great price. and Serve with Orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic dessert with caramelized pineapple and cherries over moist yellow cake.
1 Golden Pineapple
4 tbsp Crystal Farms Butter
1 Angel Food Cake
1/2 cup brown sugar
Maraschino cherries
Step 1: Preheat oven to 350°F. Peel and core pineapple, cut into rings.
Step 2: Melt butter in 9-inch round cake pan in the oven. Sprinkle brown sugar over melted butter.
Step 3: Arrange pineapple rings in pan. Place a cherry in the center of each ring.
Step 4: Slice angel food cake horizontally into layers and arrange over pineapple.
Step 5: Bake 30-35 minutes until cake is golden.
Step 6: Let cool 5 minutes, then carefully invert onto serving plate. Serve warm.
Chef's Tip: Let cake cool 5 minutes before inverting for best results.
Save by using Fresh golden pineapples are on sale - use the core and extra fruit for smoothies. and Serve with Vanilla ice cream or whipped cream.
Sale Prices Valid May 24th to May 30th
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