Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant grilled lobster tails paired with juicy strip steaks make this surf and turf dinner perfect for early summer entertaining.
4 Petite Lobster Tails - 4 oz each
1 lb New York Strip Steaks
4 tbsp melted butter
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
1 lemon, cut into wedges
Fresh parsley for garnish
Step 1: Preheat grill to medium-high heat. Butterfly lobster tails by cutting down the center of the shell.
Step 2: Mix melted butter with minced garlic and brush over lobster meat.
Step 3: Brush steaks with olive oil and season generously with salt and pepper.
Step 4: Grill steaks 4-5 minutes per side for medium-rare, or to desired doneness. Remove and let rest.
Step 5: Place lobster tails on grill shell-side down and cook 5-6 minutes until meat is opaque.
Step 6: Brush lobster with more garlic butter during cooking.
Step 7: Slice steaks and serve alongside lobster tails with lemon wedges and fresh parsley.
Chef's Tip: Butterfly the lobster tails before grilling for even cooking and beautiful presentation.
Save by using Using sale-priced petite lobster tails and strip steaks saves over $12 compared to restaurant prices. and Serve with Grilled asparagus and herb butter rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian comfort food featuring breaded chicken breasts topped with marinara sauce and melted mozzarella cheese.
1.5 lb Bowl & Basket Chicken Breasts
12 oz Galbani Mozzarella Cheese
24 oz Bertolli Pasta Sauce
1 cup Italian bread crumbs
2 eggs, beaten
1/2 cup flour
1/4 cup vegetable oil
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
Step 2: Set up breading station with three shallow dishes: flour, beaten eggs, and bread crumbs.
Step 3: Dredge each chicken breast in flour, dip in egg, then coat with bread crumbs.
Step 4: Heat oil in large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown.
Step 5: Transfer chicken to baking dish. Top each piece with pasta sauce and shredded mozzarella.
Step 6: Bake 15-20 minutes until cheese is melted and bubbly and chicken reaches 165°F internal temperature.
Step 7: Let rest 5 minutes before serving with extra sauce.
Chef's Tip: Pound chicken breasts to even thickness for uniform cooking and maximum crispiness.
Save by using Using sale chicken breasts and mozzarella cheese makes this restaurant favorite budget-friendly at home. and Serve with Spaghetti with extra marinara sauce and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Make-ahead breakfast casserole loaded with fresh berries and topped with a cinnamon-sugar crust, perfect for weekend brunch.
6 oz Blackberries
6 oz Raspberries
1 lb Strawberries, sliced
1 package Bakerly Brioche Hot Dog Buns - 6 ct, cubed
6 eggs
2 cups milk
1/3 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
Step 1: Grease a 9x13 inch baking dish. Cut brioche buns into 1-inch cubes and layer half in the dish.
Step 2: Scatter half of the mixed berries over the bread cubes. Add remaining bread cubes and berries.
Step 3: In a large bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon until well combined.
Step 4: Pour egg mixture evenly over the bread and berries. Press down gently to ensure bread absorbs liquid.
Step 5: Cover and refrigerate for at least 30 minutes or overnight.
Step 6: Preheat oven to 350°F. Bake uncovered for 45-50 minutes until golden brown and set in the center.
Step 7: Let cool 10 minutes before cutting into squares and serving with maple syrup.
Chef's Tip: Assemble the night before and refrigerate, then bake in the morning for an easy brunch dish.
Save by using Using sale berries and brioche buns creates a bakery-quality breakfast for a fraction of the cost. and Serve with Maple syrup and whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, flavorful pulled pork cooked low and slow, perfect for feeding a crowd at your summer gathering.
32 oz Hatfield Texas Smokehouse Seasoned Pork Roast
28 oz Sweet Baby Ray's BBQ Sauce
12 Martin's Sweet Party Potato Rolls
1 onion, diced
3 cloves garlic, minced
1/2 cup chicken broth
1 tbsp apple cider vinegar
Step 1: Place pork roast in slow cooker. Add diced onion and minced garlic around the meat.
Step 2: Pour chicken broth and apple cider vinegar over the pork. Cover and cook on low for 8 hours or high for 4-5 hours.
Step 3: Remove pork from slow cooker and shred with two forks. Discard excess fat.
Step 4: Return shredded pork to slow cooker. Add BBQ sauce and stir to combine well.
Step 5: Cook on high for 30 minutes to heat through and meld flavors.
Step 6: Toast potato rolls lightly if desired.
Step 7: Serve pulled pork on slider rolls with additional BBQ sauce and coleslaw on the side.
Chef's Tip: For extra flavor, sear the pork roast on all sides before adding to the slow cooker.
Save by using One roast makes enough for multiple meals—use leftovers for sandwiches, tacos, or BBQ bowls. and Serve with Coleslaw and potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant cold shrimp platter with cocktail sauce, lemon, and fresh herbs—perfect for easy summer entertaining.
10 oz Bowl & Basket Shrimp Ring
12 oz Bowl & Basket Tzatziki
1 lemon, cut into wedges
Fresh dill for garnish
Cocktail sauce
Cherry tomatoes for garnish
Step 1: Arrange the shrimp ring on a large serving platter.
Step 2: Place tzatziki and cocktail sauce in small serving bowls in the center of the platter.
Step 3: Arrange lemon wedges around the shrimp.
Step 4: Garnish with fresh dill and cherry tomatoes.
Step 5: Keep chilled until ready to serve.
Step 6: Serve immediately with crackers or fresh vegetables.
Chef's Tip: Keep the shrimp ring chilled on a bed of ice for the best presentation and food safety.
Save by using Pre-cooked shrimp ring eliminates prep work and waste—every piece is ready to serve. and Serve with Crackers, lemon wedges, and assorted olives.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, comforting pasta dish made entirely in one pot for easy cleanup and maximum flavor.
1 lb Bowl & Basket Chicken Breasts, cubed
16 oz Barilla Al Bronzo Pasta
6 oz Bowl & Basket Shredded Cheese
3 cups chicken broth
1 cup heavy cream
3 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Step 1: In a large pot or Dutch oven, melt butter over medium-high heat. Season chicken with salt and pepper.
Step 2: Add chicken to pot and cook 5-6 minutes until golden brown and cooked through. Remove and set aside.
Step 3: In the same pot, add garlic and sauté 1 minute until fragrant.
Step 4: Add uncooked pasta, chicken broth, and heavy cream. Bring to a boil.
Step 5: Reduce heat to medium and simmer 12-15 minutes, stirring frequently, until pasta is tender.
Step 6: Stir in shredded cheese until melted and creamy. Return chicken to pot.
Step 7: Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.
Chef's Tip: Stir frequently during the last few minutes to achieve the perfect creamy consistency.
Save by using Making Alfredo from scratch costs less than jarred sauce and tastes much better. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick weeknight dinner using leftover rice and flavorful Italian sausage for an Asian-inspired twist.
1 lb Hatfield Hot or Sweet Sausage, casings removed
2 packages Ben's Ready Rice - 8.8 oz
1 cup frozen mixed vegetables
3 eggs, beaten
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
2 green onions, sliced
1 tsp sesame oil
Step 1: Cook ready rice according to package directions. Let cool slightly and break up any clumps.
Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beaten eggs and scramble. Remove and set aside.
Step 3: In the same pan, cook sausage (removed from casings) over medium-high heat, breaking into small pieces, until browned. Remove and set aside.
Step 4: Add remaining oil to pan. Stir-fry garlic and frozen vegetables for 2-3 minutes.
Step 5: Add cooked rice and stir-fry for 3-4 minutes until heated through and slightly crispy.
Step 6: Return sausage and eggs to pan. Add soy sauce and sesame oil, stirring to combine.
Step 7: Garnish with sliced green onions and serve hot.
Chef's Tip: Day-old rice works best for fried rice—freshly cooked rice can become mushy.
Save by using Transform leftover rice and affordable sausage into a complete restaurant-quality meal. and Serve with Egg rolls and steamed edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A wild mix of two American favories - Juicy grilled burgers and Jalapeno Poppers
80% Lean Fresh Ground Beef
Hatfield Bacon
1/2 cup Bowl & Basket Shredded Cheddar Cheese
8 oz Bowl & Basket Cream Cheese
Ball Park Hamburger Buns
2 Jalapenos
Shredded Lettuce
1 Beefsteak Tomato
Step 1: Bake Bacon in oven at 400 degrees for 20 minutes. Flip halfway through to ensure even cooking.
Step 2: Let cream cheese soften to room tempeture then whip with a mixer.
Step 3: To the cream cheese fold in chopped cooked bacon, jalapenos, and shredded cheddar cheese
Step 4: With 2 Tbs of the cream cheese mixture form a ball of ground beef around the cream cheese then slightly flatten.
Step 5: Cook burger paddy's to desired tempeture - recommended 6-8 minutes for a medium cook.
Step 6: Assemble burger with desired toppings.
Chef's Tip: Make popper filling ahead of time
Save by using 80% Lean Fresh Ground Beef and Serve with Side Salad or chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic cookout side dish featuring tender red potatoes with bacon, cheese, and a creamy dressing.
5 lb Bowl & Basket Red Potatoes
12 oz Smithfield Bacon, cooked and crumbled
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
4 green onions, sliced
Salt and pepper to taste
Step 1: Cut red potatoes into 1-inch cubes. Place in large pot and cover with cold salted water.
Step 2: Bring to a boil and cook 15-18 minutes until fork-tender. Drain and let cool slightly.
Step 3: While potatoes cook, fry bacon until crispy. Drain on paper towels and crumble.
Step 4: In a large bowl, mix sour cream, mayonnaise, salt, and pepper.
Step 5: Add warm potatoes to dressing and toss gently to coat.
Step 6: Fold in crumbled bacon, shredded cheese, and most of the green onions, reserving some for garnish.
Step 7: Refrigerate at least 1 hour before serving. Garnish with remaining green onions.
Chef's Tip: For best flavor, toss the potatoes with dressing while still warm so they absorb more flavor.
Save by using Making potato salad from scratch costs half the price of store-bought premium versions. and Serve with Grilled burgers or hot dogs.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and fresh Mexican-inspired tacos featuring crispy cod and a sweet-tangy mango cabbage slaw.
1.5 lb Cod Fillets
1 package Ortega Mini Taco Shells - 4.4 oz
16 oz Ortega Salsa
2 cups shredded cabbage
1 mango, diced
1/4 cup sour cream
2 tbsp lime juice
1 cup flour
1 tsp cumin
Vegetable oil for frying
Step 1: Make slaw: combine shredded cabbage, diced mango, lime juice, and a pinch of salt. Refrigerate.
Step 2: Cut cod into 3-inch strips. Pat very dry with paper towels.
Step 3: Mix flour, cumin, salt, and pepper in a shallow dish. Dredge fish strips in seasoned flour.
Step 4: Heat 1/4 inch oil in large skillet over medium-high heat. Fry fish 3-4 minutes per side until golden and crispy.
Step 5: Drain on paper towels.
Step 6: Warm taco shells according to package directions.
Step 7: Assemble tacos: place fish in shells, top with mango slaw, salsa, and sour cream drizzle.
Chef's Tip: Pat the fish very dry before breading to ensure maximum crispiness.
Save by using Fresh fish tacos at home cost less than half the price of restaurant versions. and Serve with Black beans, Mexican rice, and lime wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy, seasoned chicken wings fried to golden perfection, perfect for game day or casual gatherings.
2 lb Bowl & Basket Chicken Drumsticks or Thighs
2 cups flour
2 cups buttermilk
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Vegetable oil for frying
Step 1: Marinate chicken in buttermilk for at least 1 hour or overnight in refrigerator.
Step 2: In a large bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Step 3: Heat 2 inches of oil in a large heavy pot or Dutch oven to 350°F.
Step 4: Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour mixture, coating thoroughly.
Step 5: Carefully add chicken to hot oil in batches. Don't overcrowd the pot.
Step 6: Fry 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
Step 7: Drain on paper towels and let rest 5 minutes before serving.
Chef's Tip: Let wings come to room temperature before frying for even cooking and maximum crispiness.
Save by using Frying wings at home saves $15+ compared to restaurant takeout for the same amount. and Serve with Ranch dressing, celery sticks, and carrot sticks.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, dreamy no-bake cheesecake topped with fresh strawberries—the perfect light dessert for warm weather.
1 lb Fresh Strawberries, sliced
8 oz Crystal Farms Cream Cheese, softened
1 Pudding Cake - 18 oz, crumbled
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp sugar
Step 1: Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Step 2: In separate bowl, whip heavy cream with sugar until stiff peaks form.
Step 3: Gently fold whipped cream into cream cheese mixture until well combined.
Step 4: Crumble pudding cake into bottom of 8x8 inch dish to form crust layer.
Step 5: Spread cream cheese mixture evenly over cake layer.
Step 6: Top with sliced fresh strawberries in an even layer.
Step 7: Refrigerate at least 4 hours or overnight before slicing and serving.
Chef's Tip: Make sure cream cheese is fully softened before mixing for the smoothest texture.
Save by using No-bake desserts save on energy costs and make-ahead convenience means less stress. and Serve with Whipped cream and extra fresh berries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy pork chops glazed with honey mustard served alongside golden roasted potatoes for an easy weeknight dinner.
4 bone-in pork chops (about 1.5 lbs)
1/4 cup French's Honey Mustard
2 lbs Bowl & Basket Red Potatoes, quartered
3 tbsp olive oil
2 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat. Toss quartered potatoes with 2 tbsp olive oil, salt, pepper, and garlic powder.
Step 2: Place potatoes in a grill basket or on foil and grill for 20-25 minutes, turning occasionally until golden and tender.
Step 3: Season pork chops with salt and pepper, brush with remaining olive oil.
Step 4: Grill pork chops 4-5 minutes per side until internal temperature reaches 145°F.
Step 5: During the last 2 minutes, brush both sides generously with honey mustard.
Step 6: Remove from grill and let rest 5 minutes before serving with roasted potatoes.
Chef's Tip: Let pork chops rest for 5 minutes after grilling to retain juices. Check internal temperature reaches 145°F.
Save by using Using sale honey mustard and red potatoes keeps this elegant meal budget-friendly and Serve with Fresh steamed green beans or a crisp garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant shrimp and crab pasta tossed in garlic butter sauce with fresh tomatoes and parmesan.
1 Bowl & Basket Shrimp Ring (10 oz)
1 lb Barilla Al Bronzo Pasta
1 container Sunset Angel Sweet Tomatoes, halved
1/2 cup 4C Parmesan Cheese
4 cloves garlic, minced
4 tbsp butter
1/4 cup white wine or chicken broth
Fresh basil and red pepper flakes
Step 1: Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Step 2: Thaw shrimp if frozen and pat dry. In a large skillet, melt butter over medium heat.
Step 3: Add minced garlic and sauté for 1 minute until fragrant.
Step 4: Add shrimp and cook 2-3 minutes until pink. Add halved tomatoes and cook 2 minutes.
Step 5: Pour in white wine and simmer 2 minutes. Add cooked pasta and toss to combine.
Step 6: Add parmesan cheese and toss, adding pasta water as needed to create a silky sauce.
Step 7: Season with red pepper flakes, garnish with fresh basil, and serve immediately.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and curl. Save some pasta water to thin sauce if needed.
Save by using Buy the shrimp ring and pasta on sale to create restaurant-quality seafood pasta at home and Serve with Garlic bread and a crisp Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Make-ahead breakfast casserole with brioche, fresh berries, and a sweet custard perfect for weekend brunch.
1 package Bakerly Brioche Hot Dog Buns, cubed
1 container Strawberries, sliced
1 container Blackberries
6 large eggs
2 cups milk
1/3 cup sugar
2 tsp vanilla extract
1 tsp cinnamon
Step 1: Grease a 9x13 inch baking dish. Cut brioche buns into 1-inch cubes and place half in the dish.
Step 2: Layer half the sliced strawberries and blackberries over the bread.
Step 3: Add remaining bread cubes and top with remaining berries.
Step 4: In a bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon until well combined.
Step 5: Pour egg mixture evenly over bread and berries. Press down gently to ensure all bread is soaked.
Step 6: Cover and refrigerate at least 2 hours or overnight.
Step 7: Preheat oven to 350°F. Bake uncovered 45-50 minutes until golden and set.
Step 8: Let cool 10 minutes, dust with powdered sugar if desired, and serve warm.
Chef's Tip: Assemble the night before and refrigerate for easy morning baking. Let stand 10 minutes before serving.
Save by using Using sale berries and brioche buns transforms breakfast into a special occasion meal and Serve with Maple syrup, whipped cream, or powdered sugar.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flavorful Mexican-inspired bowls with seasoned chicken, rice, black beans, and fresh toppings.
1.5 lbs Bowl & Basket Chicken Breasts, diced
1 Taco Bell Dinner Kit
1 container Sunset Angel Sweet Tomatoes, diced
2 cups cooked rice
1 can black beans, drained
1 cup shredded cheese
Lettuce, sour cream, and avocado for topping
Step 1: Cook rice according to package directions. Heat black beans in a small saucepan.
Step 2: In a large skillet over medium-high heat, cook diced chicken until no longer pink, about 6-8 minutes.
Step 3: Add taco seasoning from kit and water as directed on package. Simmer 5 minutes.
Step 4: Assemble bowls: start with rice base, add seasoned chicken, black beans, and diced tomatoes.
Step 5: Top with shredded cheese, lettuce, sour cream, avocado, and taco sauce from kit.
Step 6: Serve with taco shells from kit on the side if desired.
Chef's Tip: Use rotisserie chicken for even faster prep. Customize with your favorite taco toppings.
Save by using Sale chicken and taco kit make this restaurant-style bowl affordable and filling and Serve with Tortilla chips and fresh salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet and savory glazed salmon served over colorful stir-fried vegetables for a healthy weeknight dinner.
4 salmon fillets (about 1.5 lbs)
1/4 cup Sweet Baby Ray's BBQ Sauce
2 bags Birds Eye Stir-Fry Vegetables
3 tbsp soy sauce
2 tbsp honey
2 cloves garlic, minced
1 tbsp sesame oil
Sesame seeds for garnish
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: In a small bowl, mix BBQ sauce, 2 tbsp soy sauce, honey, and minced garlic.
Step 3: Place salmon fillets on baking sheet, brush with half the glaze. Bake 12-15 minutes.
Step 4: While salmon cooks, heat sesame oil in a large wok or skillet over high heat.
Step 5: Add frozen stir-fry vegetables and remaining 1 tbsp soy sauce. Cook 5-7 minutes, stirring frequently.
Step 6: Brush salmon with remaining glaze during last 3 minutes of cooking.
Step 7: Serve salmon over stir-fry vegetables, garnish with sesame seeds.
Chef's Tip: Don't overcook salmon - it should be slightly pink in the center. Use high heat for proper stir-fry.
Save by using Frozen stir-fry vegetables and sale sweet baby ray's make this healthy meal budget-friendly and Serve with Steamed jasmine rice or rice noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy potato skins topped with bacon, cheddar cheese, and all your favorite fixings make the perfect appetizer.
4-5 Bowl & Basket Creamer Potatoes (about 1.5 lbs)
6 slices Smithfield Bacon, cooked and crumbled
1 cup Bowl & Basket Shredded Cheese
3 tbsp olive oil
Sour cream and green onions for topping
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Scrub potatoes and pierce with a fork. Bake 35-40 minutes until tender.
Step 2: Cook bacon in a skillet until crispy. Drain and crumble.
Step 3: Let potatoes cool slightly, then cut in half lengthwise. Scoop out most of the flesh, leaving 1/4 inch.
Step 4: Brush potato skins inside and out with olive oil. Season with salt and pepper.
Step 5: Place skin-side down on baking sheet. Bake 10 minutes until crispy.
Step 6: Fill each skin with shredded cheese and crumbled bacon. Return to oven 5 minutes until cheese melts.
Step 7: Top with sour cream and sliced green onions before serving.
Chef's Tip: Scrape out most of the potato flesh for crispier skins. Save the insides for mashed potatoes later.
Save by using Use sale bacon and potatoes to make restaurant-style appetizers at home and Serve with Sour cream, chives, and ranch dressing for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with quinoa, vegetables, and feta cheese for a healthy vegetarian dinner.
4 large bell peppers, any color
1 cup quinoa, uncooked
1 container Sunset Angel Sweet Tomatoes, diced
3 tbsp Filippo Berio Extra Virgin Olive Oil
1 cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, sliced
2 tsp dried oregano
Fresh lemon juice
Step 1: Cook quinoa according to package directions. Let cool slightly.
Step 2: Preheat oven to 375°F. Cut tops off peppers and remove seeds and membranes.
Step 3: In a large bowl, combine cooked quinoa, diced tomatoes, cucumber, feta, olives, oregano, 2 tbsp olive oil, lemon juice, salt and pepper.
Step 4: Brush peppers with remaining olive oil. Stand peppers in a baking dish.
Step 5: Stuff each pepper with quinoa mixture, packing firmly.
Step 6: Cover with foil and bake 30 minutes. Remove foil and bake 5 more minutes.
Step 7: Let cool 5 minutes before serving. Drizzle with additional olive oil if desired.
Chef's Tip: Choose peppers that can stand upright. You can prepare and stuff peppers ahead, then bake when ready.
Save by using Using sale tomatoes and olive oil keeps this veggie-packed meal affordable and Serve with Greek yogurt and pita bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender shredded chicken slow-cooked in tangy BBQ sauce, perfect for easy weeknight sandwiches.
2 lbs Bowl & Basket Chicken Breasts
1 bottle Sweet Baby Ray's BBQ Sauce (28 oz)
8 Martin's Big Marty's Rolls
1 medium onion, diced
2 cloves garlic, minced
1 tsp paprika
Step 1: Place chicken breasts in slow cooker. Season with paprika, salt, and pepper.
Step 2: Add diced onion and minced garlic around the chicken.
Step 3: Pour BBQ sauce over everything, ensuring chicken is well coated.
Step 4: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken shreds easily.
Step 5: Remove chicken and shred with two forks. Return to slow cooker.
Step 6: Remove lid and cook on high 30 minutes to thicken sauce, stirring occasionally.
Step 7: Serve on toasted Big Marty's rolls with extra BBQ sauce.
Chef's Tip: Chicken is done when it shreds easily with a fork. Don't skip the last 30 minutes uncovered for thicker sauce.
Save by using Using sale chicken and BBQ sauce makes this crowd-pleaser incredibly affordable and Serve with Coleslaw and pickle chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
One-pan meal with savory Italian sausage, colorful peppers, and potatoes roasted to perfection.
1.5 lbs Hatfield Hot or Sweet Sausage
2 lbs Bowl & Basket Red Potatoes, quartered
3 bell peppers, sliced
1 large Bowl & Basket Yellow Onion, sliced
3 tbsp olive oil
2 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: Cut sausage into 2-inch pieces. Quarter potatoes and slice peppers and onion.
Step 3: In a large bowl, toss potatoes, peppers, and onion with olive oil, Italian seasoning, salt, and pepper.
Step 4: Spread vegetables on baking sheet. Nestle sausage pieces among vegetables.
Step 5: Roast 35-40 minutes, stirring halfway through, until sausage is browned and vegetables are tender.
Step 6: Check that sausage reaches 160°F internal temperature.
Step 7: Serve hot with crusty bread for soaking up juices.
Chef's Tip: Cut vegetables similar sizes for even cooking. Don't overcrowd the pan or vegetables won't brown properly.
Save by using Sale sausage and potatoes make this hearty one-pan meal wallet-friendly and Serve with Italian bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Decadent dessert combining fudgy brownies with crunchy pretzels and chocolate for the perfect sweet-salty treat.
1 box Betty Crocker Family Brownie Mix
2 cups Pretzilla Pretzel Bites
Eggs, oil and water as directed on brownie box
1 cup chocolate chips
Sea salt for sprinkling
Step 1: Preheat oven according to brownie package directions. Line a 9x13 pan with parchment paper.
Step 2: Prepare brownie batter according to package directions.
Step 3: Pour batter into prepared pan. Press pretzel bites into the top, spacing evenly.
Step 4: Bake according to package directions until toothpick comes out with few moist crumbs.
Step 5: While brownies are still warm, sprinkle chocolate chips over top. Let sit 2 minutes to melt.
Step 6: Spread melted chocolate evenly over brownies. Sprinkle with sea salt.
Step 7: Cool completely, then break into irregular bark pieces. Store in airtight container.
Chef's Tip: Let brownies cool completely before breaking into bark pieces. Store in an airtight container up to 5 days.
Save by using Using sale brownie mix and pretzels creates an impressive dessert for just pennies per serving and Serve with Vanilla ice cream or cold milk.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy cornmeal-crusted catfish fillets with golden hushpuppies for an authentic Southern fish fry.
4 catfish fillets (about 1.5 lbs)
1 cup cornmeal
1/2 cup Bowl & Basket Flour
2 eggs, beaten
1 cup buttermilk
Vegetable oil for frying
2 tsp Cajun seasoning
1 Sweet Onion, finely diced for hushpuppies
Step 1: Pat catfish fillets dry. Season with Cajun seasoning, salt, and pepper.
Step 2: Set up breading station: flour in one dish, beaten eggs in second, cornmeal mixed with 1 tsp Cajun in third.
Step 3: Dredge catfish in flour, dip in egg, then coat thoroughly in cornmeal mixture.
Step 4: Heat 2 inches oil in large skillet to 350°F. Fry fish 4-5 minutes per side until golden and flakes easily.
Step 5: For hushpuppies: mix remaining cornmeal, flour, diced onion, 1 egg, 1/2 cup buttermilk, and 1 tsp baking powder.
Step 6: Drop tablespoons of batter into 350°F oil. Fry 2-3 minutes until golden brown.
Step 7: Drain fish and hushpuppies on paper towels. Serve hot with lemon wedges and tartar sauce.
Chef's Tip: Keep oil temperature steady at 350°F for best results. Don't overcrowd the pan or temperature will drop.
Save by using Make your own hushpuppy batter with sale cornmeal mix instead of buying frozen and Serve with Coleslaw, tartar sauce, and lemon wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elevated grilled cheese with crispy bacon, creamy avocado, and melted cheddar on buttery toasted bread.
8 slices Maier's Premium Italian Bread
8 slices Smithfield Bacon, cooked
8 slices Bowl & Basket Cheddar Cheese
1 ripe avocado, sliced
4 tbsp butter, softened
1 tomato, sliced (optional)
Step 1: Cook bacon until crispy. Drain on paper towels.
Step 2: Butter one side of each bread slice.
Step 3: On unbuttered side of 4 slices, layer: 1 slice cheese, 2 slices bacon, avocado slices, another cheese slice.
Step 4: Add tomato slices if using. Top with remaining bread slices, buttered side out.
Step 5: Heat large skillet over medium-low heat. Place sandwiches in pan.
Step 6: Cook 3-4 minutes per side, pressing gently with spatula, until golden brown and cheese melts.
Step 7: Cut diagonally and serve immediately while hot and melty.
Chef's Tip: Use medium-low heat for perfectly melted cheese without burnt bread. Press down gently with spatula while cooking.
Save by using Sale bacon and cheese transform basic grilled cheese into gourmet sandwiches and Serve with Tomato soup or sweet potato fries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled chicken breasts brushed with honey mustard glaze, served on toasted brioche buns with crisp lettuce and tomato.
1.5 lb Chicken Breasts
4 Bakerly Brioche Hot Dog Buns
3 tbsp French's Honey Mustard
2 tbsp olive oil
Lettuce and tomato slices
Salt and pepper to taste
Step 1: Season chicken breasts with salt and pepper. Brush with olive oil.
Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F.
Step 3: During last 2 minutes of cooking, brush chicken generously with honey mustard.
Step 4: Toast brioche buns lightly on the grill.
Step 5: Assemble sandwiches with grilled chicken, lettuce, and tomato slices. Serve immediately.
Chef's Tip: Pound chicken breasts to even thickness for uniform cooking. Let rest 5 minutes before slicing.
Save by using Use sale-priced chicken breasts and brioche buns to keep this restaurant-quality meal under $11 and Serve with Sweet potato fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive seafood feast with jumbo snow crab clusters, EZ peel shrimp, corn, and red potatoes in zesty Cajun spices.
1.5 lb Jumbo Snow Crab Clusters
2 lb Raw EZ Peel Shrimp
2 lb Bowl & Basket Red Potatoes, quartered
4 ears fresh corn, halved
1/4 cup Cajun seasoning
6 garlic cloves, smashed
2 lemons, halved
1/4 cup butter for serving
Step 1: Fill a large stockpot with water, add Cajun seasoning, garlic, and lemon halves. Bring to a boil.
Step 2: Add potatoes and cook for 10 minutes.
Step 3: Add corn and cook for 5 minutes more.
Step 4: Add shrimp and cook for 3 minutes.
Step 5: Add crab clusters and cook for 8 minutes until heated through.
Step 6: Drain and spread seafood and vegetables on a large platter or newspaper-lined table.
Step 7: Serve with melted butter and extra lemon wedges.
Chef's Tip: Add crab clusters during the last 8 minutes to avoid overcooking. Serve with melted butter and lemon wedges.
Save by using This special occasion meal feeds four generously using sale-priced snow crab and shrimp and Serve with Crusty bread for dipping and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty penne pasta tossed with savory Italian sausage, colorful peppers, marinara sauce, and melted mozzarella cheese.
1.5 lb Hatfield Hot or Sweet Italian Sausage
1 lb Barilla Al Bronzo Penne Pasta
24 oz Bertolli Pasta Sauce
8 oz Galbani Mozzarella Cheese, shredded
2 bell peppers, sliced
1 onion, sliced
3 garlic cloves, minced
Italian seasoning to taste
Step 1: Preheat oven to 375°F. Cook pasta according to package directions minus 2 minutes. Drain and set aside.
Step 2: Remove sausage from casings. Brown in a large skillet over medium-high heat, breaking into chunks. Remove and set aside.
Step 3: In the same skillet, sauté peppers and onions until softened, about 5 minutes. Add garlic and cook 1 minute more.
Step 4: Combine cooked pasta, sausage, vegetables, and pasta sauce in a large baking dish. Mix well.
Step 5: Top with shredded mozzarella cheese.
Step 6: Bake for 20-25 minutes until cheese is melted and bubbly.
Step 7: Let stand 5 minutes before serving.
Chef's Tip: Cook pasta 2 minutes less than package directions since it will continue cooking in the oven.
Save by using Stretch sale-priced sausage with pasta and vegetables for a filling family dinner and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden-fried cod fillets nestled in soft flour tortillas with crunchy cabbage slaw and zesty lime crema.
1.5 lb Cod Fillets, cut into strips
12 Ortega Flour Tortillas from Taco Kit
1 cup all-purpose flour
1 cup panko breadcrumbs
2 eggs, beaten
3 cups shredded cabbage
1/2 cup sour cream
Juice of 2 limes
1/4 cup fresh cilantro, chopped
Vegetable oil for frying
Salt and pepper to taste
Step 1: Make slaw: Combine cabbage, half the lime juice, cilantro, salt, and pepper. Refrigerate.
Step 2: Make crema: Mix sour cream with remaining lime juice and a pinch of salt. Set aside.
Step 3: Set up breading station: flour in one dish, beaten eggs in second, panko in third. Season each with salt and pepper.
Step 4: Pat cod strips dry and season with salt. Dredge in flour, dip in egg, then coat with panko.
Step 5: Heat 1/2 inch oil in a large skillet to 350°F. Fry fish in batches 3-4 minutes per side until golden. Drain on paper towels.
Step 6: Warm tortillas in a dry skillet or microwave.
Step 7: Assemble tacos: place fish in tortillas, top with slaw and lime crema. Serve immediately.
Chef's Tip: Keep fried fish warm in a 200°F oven while cooking remaining batches. Pat fish very dry before coating.
Save by using Use sale cod fillets for authentic Baja-style fish tacos at a fraction of restaurant prices and Serve with Black beans and Mexican rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, fall-apart pork shoulder slow-cooked in sweet and tangy BBQ sauce, piled high on soft slider rolls.
2 lb Hatfield Texas Smokehouse Pork Roast
28 oz Sweet Baby Ray's BBQ Sauce
12 Martin's Sweet Party Potato Rolls
1 onion, sliced
3 garlic cloves, minced
1 tbsp brown sugar
1 tsp smoked paprika
Salt and pepper to taste
Step 1: Season pork roast generously with salt, pepper, brown sugar, and smoked paprika.
Step 2: Place sliced onion and garlic in bottom of slow cooker. Place pork on top.
Step 3: Pour half the BBQ sauce over the pork.
Step 4: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until pork is very tender.
Step 5: Remove pork and shred using two forks. Discard excess fat.
Step 6: Return shredded pork to slow cooker, add remaining BBQ sauce, and stir to combine. Keep warm.
Step 7: Toast slider rolls lightly if desired. Fill with pulled pork and serve.
Chef's Tip: For extra flavor, sear the pork on all sides before adding to slow cooker. This can also be made in an Instant Pot in 90 minutes.
Save by using One affordable pork roast yields enough pulled pork for sandwiches plus leftovers and Serve with Potato salad and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender strips of London broil stir-fried with crisp broccoli crowns in a savory ginger-soy sauce over steaming noodles.
1.5 lb Bottom Round London Broil, thinly sliced
1 lb Broccoli Crowns, cut into florets
12 oz Asian noodles or spaghetti
1/4 cup soy sauce
2 tbsp oyster sauce
2 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tsp cornstarch
Sesame seeds for garnish
Step 1: Cook noodles according to package directions. Drain and set aside.
Step 2: Mix soy sauce, oyster sauce, and cornstarch in a small bowl. Set aside.
Step 3: Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef in batches and stir-fry 2-3 minutes until browned. Remove and set aside.
Step 4: Add remaining oil to wok. Stir-fry broccoli for 3-4 minutes until crisp-tender. Add a splash of water if needed.
Step 5: Add garlic and ginger, stir-fry 30 seconds until fragrant.
Step 6: Return beef to wok. Add sauce mixture and toss to coat. Cook 1-2 minutes until sauce thickens.
Step 7: Serve beef and broccoli over noodles. Garnish with sesame seeds.
Chef's Tip: Slice beef against the grain for maximum tenderness. Freeze beef for 30 minutes before slicing for easier cutting.
Save by using London broil is a budget-friendly cut that becomes tender with proper slicing and quick cooking and Serve with Egg rolls and fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing vegetarian salad loaded with crisp cucumbers, cherry tomatoes, chickpeas, olives, and creamy feta cheese.
3 Cucumbers, diced
1 Pint Sunset Angel Sweet Tomatoes, halved
6 oz Pearls Pitted Olives, drained
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Step 1: In a large bowl, combine cucumbers, tomatoes, olives, and chickpeas.
Step 2: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Step 3: Pour dressing over salad and toss gently to combine.
Step 4: Add crumbled feta and fresh parsley. Toss lightly.
Step 5: Refrigerate for at least 15 minutes before serving to allow flavors to develop.
Step 6: Adjust seasoning if needed and serve chilled.
Chef's Tip: This salad tastes even better after sitting 30 minutes to let flavors meld. Great for meal prep.
Save by using Chickpeas are an economical protein that pairs perfectly with sale vegetables and Serve with Warm pita bread and hummus.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast sandwiches with savory sausage patties, fluffy scrambled eggs, and melted cheese on toasted English muffins.
12 oz Bowl & Basket Breakfast Sausage
6 Thomas' English Muffins
4 slices Kraft American Cheese Singles
6 large eggs
2 tbsp milk
1 tbsp butter
Salt and pepper to taste
Step 1: Form sausage into 4 patties. Cook in a skillet over medium heat 4-5 minutes per side until cooked through. Set aside.
Step 2: Whisk eggs with milk, salt, and pepper. Scramble in butter over medium-low heat until just set. Remove from heat.
Step 3: Split and toast English muffins.
Step 4: Assemble sandwiches: place sausage patty on bottom muffin half, top with scrambled eggs and cheese slice.
Step 5: Cover with top muffin half. Serve immediately or wrap in foil for later.
Step 6: To freeze: wrap cooled sandwiches individually in plastic wrap, then foil. Freeze up to 1 month.
Chef's Tip: Make ahead and freeze for quick weekday breakfasts. Reheat wrapped in paper towel in microwave for 1-2 minutes.
Save by using DIY breakfast sandwiches cost a fraction of fast food versions using sale items and Serve with Hash browns and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky salmon fillets brushed with a sweet and savory honey garlic glaze, served over fluffy white rice with steamed vegetables.
4 Heat & Eat Salmon Cakes (3 packages)
2 pouches Ben's Ready Rice
1/4 cup honey
3 tbsp soy sauce
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tbsp sesame oil
Green onions for garnish
Step 1: Preheat oven to 375°F. Place salmon cakes on a baking sheet.
Step 2: In a small saucepan, combine honey, soy sauce, garlic, ginger, and sesame oil. Simmer 3-4 minutes until slightly thickened.
Step 3: Brush salmon cakes generously with half the glaze.
Step 4: Bake 12-15 minutes until heated through and glaze is caramelized.
Step 5: Meanwhile, prepare ready rice according to package directions.
Step 6: Brush salmon with remaining glaze before serving.
Step 7: Serve salmon over rice, garnished with sliced green onions.
Chef's Tip: Don't overcook salmon - it should be just opaque in the center. Let it rest 3 minutes before serving.
Save by using Ready-to-serve crab cakes can be transformed into elegant salmon portions at great value and Serve with Steamed broccoli and dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, comforting potato soup loaded with bacon bits, sharp cheddar cheese, and fresh chives.
3 lb Bowl & Basket Red Potatoes, diced
6 oz Bowl & Basket Shredded Cheese
16 oz Bowl & Basket Sour Cream
4 cups chicken or vegetable broth
1 cup heavy cream
1 onion, diced
3 garlic cloves, minced
4 tbsp butter
1/4 cup flour
Bacon bits and chives for topping
Salt and pepper to taste
Step 1: In a large pot, melt butter over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute.
Step 2: Sprinkle flour over onions and stir to create a roux. Cook 2 minutes.
Step 3: Gradually whisk in broth, stirring constantly to prevent lumps.
Step 4: Add diced potatoes. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
Step 5: Stir in heavy cream and half the shredded cheese. Heat through but do not boil.
Step 6: Remove from heat. Stir in sour cream until smooth. Season with salt and pepper.
Step 7: Serve topped with remaining cheese, bacon bits, and fresh chives.
Chef's Tip: For extra thickness, mash some of the potatoes against the side of the pot before adding cream.
Save by using Sale red potatoes and simple pantry ingredients make this restaurant favorite budget-friendly and Serve with Crusty bread and side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy New York strip steak chunks marinated and grilled with colorful bell peppers, onions, and mushrooms on skewers.
1.5 lb New York Strip Steaks, cubed
10 oz Bowl & Basket Baby Bella Mushrooms
2 bell peppers, cut into chunks
1 red onion, cut into chunks
1/4 cup olive oil
3 tbsp balsamic vinegar
3 garlic cloves, minced
1 tbsp Italian seasoning
Salt and pepper to taste
Step 1: In a large bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
Step 2: Add cubed steak and toss to coat. Marinate 15-30 minutes at room temperature.
Step 3: Preheat grill to medium-high heat.
Step 4: Thread steak, mushrooms, peppers, and onions alternately onto skewers.
Step 5: Brush vegetables with remaining marinade.
Step 6: Grill kabobs 10-12 minutes, turning every 3 minutes, until steak reaches desired doneness.
Step 7: Let rest 5 minutes before serving.
Chef's Tip: Soak wooden skewers in water for 30 minutes before using to prevent burning. Cut all ingredients to similar size for even cooking.
Save by using Stretch premium steak by combining with vegetables for a complete meal on a stick and Serve with Rice pilaf and grilled garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Homemade soft and chewy chocolate chip cookies sandwiched with creamy vanilla ice cream for the ultimate summer dessert.
14 oz Nestle Toll House Cookie Dough
48 oz Breyers Vanilla Ice Cream
Chocolate chips for rolling (optional)
Step 1: Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 2: Slice cookie dough into 8 thick rounds (about 1 inch each).
Step 3: Place on baking sheets, spacing 3 inches apart. Flatten slightly.
Step 4: Bake 10-12 minutes until edges are set but centers are still soft. Cool completely on wire rack.
Step 5: Let ice cream soften at room temperature for 10 minutes.
Step 6: Place a generous scoop of ice cream on the flat side of one cookie. Top with another cookie and press gently.
Step 7: Roll edges in mini chocolate chips if desired. Wrap individually in plastic wrap and freeze at least 2 hours before serving.
Chef's Tip: Slightly underbake cookies so they stay soft when frozen. Roll edges in mini chocolate chips or sprinkles for extra fun.
Save by using Homemade ice cream sandwiches are cheaper and tastier than store-bought versions and Serve with Fresh strawberries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy pork chops glazed with sweet honey bacon, paired with colorful grilled summer vegetables for an easy weeknight dinner.
12 oz Smithfield Hot Honey Bacon
4 bone-in pork chops (about 1.5 lbs)
1 lb Strawberries, hulled
1 lb Broccoli Crowns, cut into florets
3 Sweet Onions, sliced
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
Step 1: Cook bacon in a large skillet until crispy. Reserve 2 tablespoons of drippings and chop bacon into small pieces.
Step 2: Season pork chops with salt, pepper, and garlic powder. Brush with reserved bacon drippings.
Step 3: Preheat grill to medium-high heat. Grill pork chops 5-6 minutes per side until internal temperature reaches 145°F.
Step 4: Toss broccoli and onion slices with olive oil, salt, and pepper. Grill vegetables 4-5 minutes per side until charred and tender.
Step 5: Top grilled pork chops with chopped honey bacon. Arrange grilled vegetables and fresh strawberries on the side.
Step 6: Serve immediately and enjoy!
Chef's Tip: Let pork chops rest 5 minutes after grilling to retain juices. Brush with extra bacon drippings for added flavor.
Save by using Use sale bacon and fresh produce to create a restaurant-quality meal at home for less. and Serve with Grilled corn on the cob and fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flaky cod fillets with bright lemon and herbs, served alongside golden roasted creamer potatoes for a healthy Mediterranean-inspired meal.
1.5 lbs Cod Fillets
1.5 lb Bowl & Basket Creamer Potatoes
3 tbsp Filippo Berio Extra Virgin Olive Oil
2 lemons, juiced and zested
3 cloves garlic, minced
2 tsp fresh thyme
2 tsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Halve the creamer potatoes and toss with 2 tablespoons olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes.
Step 3: Meanwhile, pat cod fillets dry and season with salt and pepper.
Step 4: In a small bowl, combine remaining olive oil, lemon juice, lemon zest, garlic, thyme, and parsley.
Step 5: After potatoes have roasted 20 minutes, push them to the sides and place cod fillets in the center. Pour lemon herb mixture over fish.
Step 6: Roast for 12-15 minutes until cod is opaque and flakes easily with a fork.
Step 7: Serve cod with roasted potatoes, garnished with fresh parsley and lemon wedges.
Chef's Tip: Don't overcook the cod - it's done when it flakes easily with a fork. Use parchment paper for easy cleanup.
Save by using Fresh cod and potatoes on sale make this premium meal budget-friendly. and Serve with Fresh garden salad with lemon vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken thighs coated in a savory-sweet Asian glaze, served over colorful stir-fried vegetables for a quick and flavorful dinner.
2 lbs Bowl & Basket Chicken Thighs
2 bags Birds Eye Stir-Fry Vegetables (15 oz each)
1/4 cup soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil
1 tbsp sesame seeds
2 green onions, sliced
Step 1: Preheat oven to 400°F. Pat chicken thighs dry and season with salt and pepper.
Step 2: In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the glaze.
Step 3: Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden.
Step 4: Flip chicken and brush with half the glaze. Transfer skillet to oven and bake for 15-20 minutes until internal temperature reaches 165°F.
Step 5: While chicken bakes, heat a large wok or skillet over high heat. Stir-fry frozen vegetables for 5-7 minutes until tender-crisp.
Step 6: Remove chicken from oven and brush with remaining glaze. Let rest 5 minutes.
Step 7: Serve chicken over stir-fried vegetables, garnished with sesame seeds and sliced green onions.
Chef's Tip: For crispier skin, sear chicken thighs skin-side down first before baking. Reserve some glaze for drizzling at the end.
Save by using Chicken thighs and frozen vegetables on sale make this Asian-inspired meal affordable and delicious. and Serve with Steamed white rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers stuffed with protein-rich quinoa, black beans, and melted cheese for a satisfying vegetarian main course.
4 large bell peppers, tops cut off and seeds removed
8 oz Bowl & Basket Shredded Cheese
16 oz Ortega Refried Beans
16 oz Ortega Salsa
1 cup quinoa, cooked
1 can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 tsp cumin
1 tsp chili powder
Fresh cilantro for garnish
2 tbsp Bowl & Basket Sour Cream
Step 1: Preheat oven to 375°F. Lightly grease a baking dish.
Step 2: In a large bowl, combine cooked quinoa, black beans, refried beans, corn, half the salsa, cumin, chili powder, and half the shredded cheese.
Step 3: Stuff each bell pepper with the quinoa mixture, packing firmly. Place peppers upright in baking dish.
Step 4: Pour 1/4 cup water around the base of peppers. Cover dish with foil and bake for 25 minutes.
Step 5: Remove foil, top each pepper with remaining cheese, and bake uncovered for 10 minutes until cheese is melted and bubbly.
Step 6: Serve hot, topped with remaining salsa, sour cream, and fresh cilantro.
Chef's Tip: Pre-cook quinoa the day before to save time. Use peppers that can stand upright for easier stuffing.
Save by using Budget-friendly beans and sale cheese make this hearty vegetarian meal economical. and Serve with Mexican rice and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fork-tender bottom round roast slow-cooked with hearty vegetables in a rich gravy for the ultimate comfort meal.
3 lbs Bottom Round Beef (Roast portion)
5 lb Bowl & Basket Red Potatoes, quartered
16 oz Bagged Carrots, cut into chunks
2 Sweet Onions, quartered
2 cups beef broth
3 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
2 tbsp tomato paste
Salt and pepper to taste
2 tbsp flour
Step 1: Season roast generously with salt and pepper. Heat oil in a large skillet and sear roast on all sides until browned.
Step 2: Place potatoes, carrots, and onions in the bottom of a slow cooker.
Step 3: Place seared roast on top of vegetables. Add garlic, bay leaves, and thyme.
Step 4: Whisk together beef broth and tomato paste, then pour over roast and vegetables.
Step 5: Cover and cook on LOW for 8 hours or HIGH for 5-6 hours until meat is fork-tender.
Step 6: Remove roast and vegetables to a serving platter. Discard bay leaves.
Step 7: Optional: Whisk flour with 1/4 cup cooking liquid, return to slow cooker, and cook on HIGH 10 minutes to thicken gravy.
Step 8: Slice roast and serve with vegetables and gravy.
Chef's Tip: Searing the roast first adds depth of flavor. This meal tastes even better the next day as leftovers.
Save by using Bottom round on sale makes this classic pot roast an affordable family dinner. and Serve with Crusty bread for soaking up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy, golden fried chicken drumsticks paired with creamy homemade macaroni and cheese for a classic Southern comfort meal.
3 lbs Bowl & Basket Chicken Drumsticks
5 boxes Kraft Macaroni & Cheese
8 oz Bowl & Basket Shredded Cheese
16 oz Bowl & Basket Sour Cream
2 cups buttermilk
2 cups all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
Salt and pepper to taste
Vegetable oil for frying
4 tbsp butter
1/2 cup milk
Step 1: Soak drumsticks in buttermilk for at least 1 hour (or overnight in refrigerator).
Step 2: In a large bowl, combine flour, paprika, garlic powder, cayenne, salt, and pepper.
Step 3: Remove drumsticks from buttermilk and dredge in seasoned flour, coating completely. Let rest 10 minutes.
Step 4: Heat 2 inches of oil in a deep skillet to 350°F. Fry drumsticks in batches 12-15 minutes, turning once, until golden and internal temperature reaches 165°F.
Step 5: Drain on paper towels and keep warm in a 200°F oven.
Step 6: Meanwhile, cook Kraft mac and cheese according to package directions. Stir in butter, milk, sour cream, and shredded cheese until creamy.
Step 7: Serve fried drumsticks alongside creamy mac and cheese.
Chef's Tip: Let chicken rest at room temperature 15 minutes before frying for even cooking. Use a thermometer to maintain oil temperature.
Save by using Sale drumsticks and budget-friendly mac and cheese make this Southern feast affordable. and Serve with Coleslaw and buttermilk biscuits.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy Italian sausage links with sautéed peppers and onions on toasted hoagie rolls for a satisfying lunch or casual dinner.
2 lbs Hatfield Hot or Sweet Sausage
8 Martin's Hoagie Rolls
3 bell peppers, sliced (red, yellow, green)
2 Sweet Onions, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Provolone cheese slices (optional)
Step 1: Heat olive oil in a large skillet over medium heat. Add sausage links and cook 12-15 minutes, turning occasionally, until browned and cooked through. Remove and keep warm.
Step 2: In the same skillet, add peppers and onions. Sauté 8-10 minutes until softened and lightly caramelized.
Step 3: Add garlic and Italian seasoning, cooking 1 minute more until fragrant. Season with salt and pepper.
Step 4: Slice sausages in half lengthwise (optional for easier eating).
Step 5: Toast hoagie rolls if desired. Place sausages on rolls and top with peppers and onions.
Step 6: Add provolone cheese if using and serve immediately.
Chef's Tip: Toast hoagie rolls with a little garlic butter for extra flavor. Save time by using pre-sliced peppers and onions.
Save by using Fresh sausage and sale hoagie rolls make this Italian classic budget-friendly. and Serve with Crispy potato chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Breaded and pan-fried shrimp tucked into warm tortillas with fresh mango salsa for a bright and tropical dinner.
2 lb Bowl & Basket Raw EZ Peel Shrimp
1 Ortega Taco Dinner Kit
16 oz Bowl & Basket Sour Cream
1 ripe mango, diced
1/4 red onion, finely diced
1 jalapeño, seeded and minced
2 Limes, juiced
1/4 cup fresh cilantro, chopped
1 cup panko breadcrumbs
2 eggs, beaten
1/2 cup flour
1 tsp chili powder
Vegetable oil for frying
Shredded cabbage
Step 1: Peel and devein shrimp if needed. Pat dry with paper towels.
Step 2: Set up breading station: flour mixed with chili powder in one bowl, beaten eggs in second bowl, panko in third bowl.
Step 3: For mango salsa: combine diced mango, red onion, jalapeño, lime juice, and cilantro. Season with salt and refrigerate.
Step 4: Heat 1/4 inch oil in a large skillet over medium-high heat.
Step 5: Dredge shrimp in flour, dip in egg, then coat with panko. Fry in batches 2-3 minutes per side until golden and cooked through.
Step 6: Warm taco shells according to package directions.
Step 7: Assemble tacos: place shredded cabbage in shells, add crispy shrimp, top with mango salsa and sour cream.
Step 8: Serve with lime wedges.
Chef's Tip: Don't overcrowd the pan when frying shrimp for maximum crispiness. Make salsa ahead of time for better flavor.
Save by using Shrimp on sale plus budget-friendly taco fixings make restaurant-quality tacos at home. and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh spinach topped with juicy strawberries, grilled chicken, candied nuts, and tangy balsamic vinaigrette for a healthy lunch.
1.5 lbs Bowl & Basket Chicken Breasts
2 lbs Strawberries, sliced
8 oz Fresh Express Salad Kit
6 oz fresh baby spinach
1/2 red onion, thinly sliced
1/2 cup candied pecans or walnuts
4 oz feta or goat cheese, crumbled
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Step 1: Season chicken breasts with salt and pepper. Grill over medium-high heat 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
Step 2: For vinaigrette: whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
Step 3: In a large bowl, combine baby spinach, salad kit greens, sliced strawberries, and red onion.
Step 4: Add sliced grilled chicken, candied nuts, and crumbled cheese.
Step 5: Drizzle with balsamic vinaigrette and toss gently to coat.
Step 6: Serve immediately while chicken is warm.
Chef's Tip: Slice chicken while warm for tender, juicy pieces. Toast nuts in a dry pan for enhanced flavor.
Save by using Sale chicken and fresh strawberries make this restaurant-style salad affordable. and Serve with Warm crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Build-your-own breakfast bagel station with scrambled eggs, bacon, cheese, and fresh toppings for a fun weekend brunch.
5 ct Bagels
12 oz Smithfield Bacon
8 oz Bowl & Basket Shredded Cheese
8 oz Crystal Farms Cream Cheese
8 large eggs
2 tbsp butter
1/4 cup milk
2 Sunset World Wonders Tomatoes, sliced
1/2 red onion, thinly sliced
Fresh spinach or arugula
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crispy. Drain on paper towels and keep warm.
Step 2: In a bowl, whisk together eggs, milk, salt, and pepper.
Step 3: Melt butter in a large non-stick skillet over medium-low heat. Add eggs and cook, stirring gently, until softly scrambled.
Step 4: Slice bagels in half and toast lightly.
Step 5: Set up breakfast bar: arrange toasted bagels, scrambled eggs, crispy bacon, shredded cheese, cream cheese, sliced tomatoes, red onion, and fresh greens on a large platter or buffet.
Step 6: Let everyone build their own breakfast bagel sandwich with their favorite toppings.
Step 7: Serve warm with fruit and beverages.
Chef's Tip: Toast bagels lightly before assembling for better texture. Set up toppings buffet-style for easy customization.
Save by using Sale bacon and bagels make this brunch spread budget-friendly for families. and Serve with Fresh fruit salad and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden pan-seared crab cakes on soft slider rolls with creamy coleslaw for an elegant appetizer or light dinner.
4 ct Heat & Eat Crab Cakes
12 Martin's Sweet Party Potato Rolls
3 lb Reser's Amish Coleslaw
2 tbsp mayonnaise
1 tsp Old Bay seasoning
2 Limes, juiced
2 tbsp butter
Fresh dill or parsley for garnish
Lettuce leaves
Step 1: Cook crab cakes according to package directions until golden brown and heated through.
Step 2: Mix coleslaw with lime juice for added brightness. Set aside.
Step 3: In a small bowl, combine mayonnaise with Old Bay seasoning to make a sauce.
Step 4: Lightly butter slider rolls and toast in a skillet until golden.
Step 5: Place a lettuce leaf on bottom half of each roll. Add a crab cake.
Step 6: Top with a spoonful of coleslaw and drizzle with Old Bay mayo.
Step 7: Place top of roll on slider and secure with a toothpick if serving as appetizers.
Step 8: Garnish with fresh dill or parsley and serve immediately.
Chef's Tip: Chill formed crab cakes for 30 minutes before cooking to help them hold together. Use gentle pressure when flipping.
Save by using Heat and eat crab cakes on sale make this upscale appetizer easy and affordable. and Serve with Sweet potato fries and lemon wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy pasta loaded with tender chicken and colorful spring vegetables, all cooked in one pot for easy cleanup.
1.5 lbs Bowl & Basket Chicken Breasts, cubed
2 bags Birds Eye Steamfresh Vegetables (10 oz each)
16 oz Barilla Al Bronzo Pasta
16 oz Bowl & Basket Sour Cream
6 oz Galbani Mozzarella Cheese, shredded
4 cups chicken broth
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
1/4 cup Kraft Parmesan Cheese, grated
Salt and pepper to taste
Fresh basil for garnish
Step 1: Heat olive oil in a large pot over medium-high heat. Season chicken with salt, pepper, and Italian seasoning.
Step 2: Add chicken to pot and cook 5-6 minutes until browned. Add garlic and cook 1 minute more.
Step 3: Add pasta, frozen vegetables, and chicken broth. Bring to a boil.
Step 4: Reduce heat to medium, cover, and simmer 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Step 5: Remove from heat and stir in sour cream, mozzarella cheese, and Parmesan cheese until creamy and well combined.
Step 6: Season with additional salt and pepper to taste.
Step 7: Garnish with fresh basil and serve immediately.
Chef's Tip: Use a wide, shallow pot to ensure pasta cooks evenly. Add pasta water to thin sauce if needed.
Save by using Sale chicken, frozen vegetables, and pantry pasta make this budget-friendly weeknight winner. and Serve with Garlic bread and Caesar salad.
Sale Prices Valid May 31st to June 6th
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