Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh salmon fillets marinated in lemon and herbs, grilled to perfection and served alongside colorful roasted vegetables.
2 lb Bowl & Basket Salmon Fillets
5 Lemons
2 Green Bell Peppers
3 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat (375-400°F).
Step 2: Cut bell peppers into chunks. Toss vegetables with 2 tbsp olive oil, minced garlic, salt, and pepper.
Step 3: In a small bowl, mix juice of 2 lemons, 1 tbsp olive oil, oregano, salt, and pepper.
Step 4: Brush salmon fillets with lemon marinade and let sit for 10 minutes.
Step 5: Place vegetables on grill in a grill basket or foil packet. Cook for 10-12 minutes, stirring occasionally.
Step 6: Grill salmon skin-side down for 4-5 minutes, then flip and cook for another 4-5 minutes until fish flakes easily.
Step 7: Serve salmon with roasted vegetables and fresh lemon wedges.
Chef's Tip: Don't overcook the salmon - it should be opaque and flake easily with a fork. Let it rest for 3 minutes after grilling.
Save by using Use sale-priced salmon fillets and fresh vegetables to create a restaurant-quality meal at home for less. and Serve with Steamed rice or quinoa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork tenderloin slow-cooked in barbecue sauce and served on soft potato rolls for an easy weeknight dinner.
2.5 lb Pork Tenderloin
2 bottles Sweet Baby Ray's BBQ Sauce - 28 oz
8 Schmidt Hamburger Potato Rolls
1 onion, diced
1 tsp garlic powder
1 tsp paprika
Step 1: Season pork tenderloin with garlic powder, paprika, salt, and pepper.
Step 2: Place pork in slow cooker and add diced onion.
Step 3: Pour 1 bottle of BBQ sauce over the pork.
Step 4: Cook on low for 6-7 hours or high for 3-4 hours until pork is tender.
Step 5: Remove pork from slow cooker and shred with two forks.
Step 6: Return shredded pork to slow cooker and mix with cooking juices.
Step 7: Add remaining BBQ sauce and stir to combine.
Step 8: Serve on toasted potato rolls.
Chef's Tip: For best results, cook on low for 6-7 hours. The pork should shred easily with two forks when done.
Save by using Pork tenderloin on sale transforms into multiple servings of delicious pulled pork for a fraction of restaurant prices. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy chicken and pasta dish made in one pot for easy cleanup, perfect for busy weeknights.
1.5 lb Bowl & Basket Chicken Breasts
16 oz Barilla Pasta
2 cups Bowl & Basket Shredded Cheese - 8 oz
3 cups milk
2 cups chicken broth
3 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Step 1: Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Step 2: In a large pot, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
Step 3: Add minced garlic and cook for 1 minute until fragrant.
Step 4: Add pasta, chicken broth, and milk to the pot. Bring to a boil.
Step 5: Reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently, until pasta is cooked.
Step 6: Remove from heat and stir in shredded cheese until melted and creamy.
Step 7: Season with additional salt and pepper to taste. Serve immediately.
Chef's Tip: Stir frequently while cooking to prevent pasta from sticking. Add more milk if sauce becomes too thick.
Save by using Making Alfredo from scratch with sale ingredients costs less than jarred sauce and tastes much better. and Serve with Garlic bread and simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant vegetarian bowl featuring grilled corn, black beans, fresh vegetables, and creamy avocado lime dressing.
8 ears Loose Bi Color Corn
2 Limes
1 pint Bowl & Basket Grape Tomatoes
1 can black beans, drained and rinsed
1/2 cup crumbled cotija or feta cheese
1/4 cup mayonnaise
1 tsp chili powder
1/4 cup fresh cilantro, chopped
Step 1: Grill or roast corn until lightly charred, about 8-10 minutes. Let cool and cut kernels off the cob.
Step 2: Halve grape tomatoes and place in a large bowl.
Step 3: Add corn kernels, black beans, and cilantro to the bowl.
Step 4: In a small bowl, whisk together mayonnaise, lime juice, and chili powder.
Step 5: Pour dressing over corn mixture and toss to combine.
Step 6: Top with crumbled cheese and serve in bowls.
Step 7: Garnish with extra lime wedges and cilantro if desired.
Chef's Tip: Char the corn on a hot grill or cast iron skillet for authentic street corn flavor. Can be served warm or cold.
Save by using Fresh corn on sale makes this colorful bowl incredibly affordable and packed with flavor. and Serve with Tortilla chips and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy homemade burgers with all the fixings for a fun family dinner or backyard gathering.
32 oz Bowl & Basket Hamburger Patties
8 Schmidt Hamburger Potato Rolls
8 slices Cooper Sharp Cheese
Lettuce leaves
Tomato slices
Onion slices
Ketchup and mustard
Step 1: Preheat grill to medium-high heat (about 375°F).
Step 2: Season burger patties with salt and pepper on both sides.
Step 3: Grill burgers for 5-6 minutes per side for medium doneness.
Step 4: Add cheese slices during last minute of cooking and cover to melt.
Step 5: Toast hamburger buns on the grill for 1 minute.
Step 6: Assemble burgers with lettuce, tomato, onion, and desired condiments.
Step 7: Serve immediately while hot.
Chef's Tip: Don't overwork the meat when forming patties - handle gently for tender burgers. Make a small indent in the center to prevent bulging.
Save by using Pre-made burger patties on sale save time and money compared to restaurant burgers. and Serve with Potato chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent shrimp tossed with pasta, fresh vegetables, feta cheese, and a light lemon-herb sauce.
2 lb Bowl & Basket Raw EZ Peel Shrimp
16 oz Barilla Pasta
1 pint Bowl & Basket Grape Tomatoes
1/2 cup crumbled feta cheese
3 cloves garlic, minced
1/4 cup olive oil
2 lemons, juiced
1/4 cup fresh basil, chopped
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Peel and devein shrimp if needed. Pat dry and season with salt and pepper.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 4: Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
Step 5: In same skillet, add remaining olive oil and garlic. Cook for 1 minute.
Step 6: Add halved grape tomatoes and cook for 3-4 minutes until softened.
Step 7: Add cooked pasta, shrimp, lemon juice, and basil to skillet. Toss to combine.
Step 8: Add pasta water as needed to create a light sauce. Top with crumbled feta and serve.
Chef's Tip: Don't overcook the shrimp - they're done when pink and opaque. Reserve some pasta water to thin sauce if needed.
Save by using Buying shrimp on sale makes this elegant Mediterranean dish affordable for any night of the week. and Serve with Garlic bread and mixed green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy chicken tenders served over fresh greens with vegetables and creamy ranch dressing for a satisfying lunch.
1.5 lb Bowl & Basket Chicken Breasts
16 oz Bag Fresh Express Salad Kit
16 oz Hidden Valley Ranch Dressing
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil for frying
Salt and pepper to taste
Step 1: Cut chicken breasts into strips and season with salt and pepper.
Step 2: Set up three bowls: flour in first, beaten eggs in second, breadcrumbs in third.
Step 3: Dredge each chicken strip in flour, dip in egg, then coat with breadcrumbs.
Step 4: Heat 1/2 inch of oil in a large skillet over medium-high heat to 350°F.
Step 5: Fry chicken strips for 3-4 minutes per side until golden brown and cooked through.
Step 6: Drain on paper towels.
Step 7: Prepare salad kit according to package directions.
Step 8: Slice chicken tenders and arrange over salad. Drizzle with ranch dressing and serve.
Chef's Tip: For extra crispy chicken, double-coat by dipping in egg wash twice. Let cooked chicken rest on a wire rack to stay crispy.
Save by using Making your own chicken tenders costs much less than pre-made frozen versions and tastes fresher. and Serve with Cornbread muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Refreshing summer tomato, mozerella and basil on a garlic sourdough toast
Heirloom Tomato
Basil Plant
BelGioioso Fresh Mozzarella Balls
1 tbs Minced Garlic
2 tbs Pompeian Imported Extra Virgin Olive oil
Balsamic Reduction Sauce
Sourdough Bread
Step 1: Slice Tomato and marinate them in olive oil, salt, pepper, and minced garlic
Step 2: Toast Sourdough Bread
Step 3: Assemble tomatoes on toast, then mozzarella
Step 4: Finish with torn basil, olive oil, and balsamic reduction sauce
Chef's Tip: Serve with a lemon drop martini
Save by using Coupon - Buy (2) 8 oz BelGioioso Fresh Mozzarella Balls & Get a Free Basil Plant and Serve with Side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty breakfast bowl with scrambled eggs, crispy bacon, potatoes, and cheese.
1 lb Bowl & Basket Bacon
1.5 lb Bowl & Basket Creamer Potatoes
8 oz Bowl & Basket Shredded Cheese
8 large eggs
1/4 cup milk
2 tbsp butter
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crispy. Remove and chop into pieces.
Step 2: Quarter creamer potatoes and cook in bacon fat over medium heat for 12-15 minutes until golden and tender.
Step 3: In a bowl, whisk together eggs, milk, salt, and pepper.
Step 4: In another skillet, melt butter over medium-low heat.
Step 5: Pour in egg mixture and cook, stirring gently, until just set but still creamy.
Step 6: Divide potatoes among 4 bowls. Top with scrambled eggs, bacon, and shredded cheese.
Step 7: Serve immediately while hot.
Chef's Tip: Cook bacon first and use the rendered fat to cook the potatoes for extra flavor. Keep eggs slightly undercooked as they'll continue cooking from residual heat.
Save by using Using sale bacon and potatoes makes this filling breakfast very economical. and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful stir-fry with tender chicken, crisp vegetables, and a savory Asian-inspired sauce.
1.5 lb Bowl & Basket Chicken Breasts
2 Green Bell Peppers
3 tbsp soy sauce
2 tbsp honey
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp vegetable oil
1 tbsp cornstarch
Step 1: Cut chicken into thin strips. Slice bell peppers into strips.
Step 2: In a small bowl, whisk together soy sauce, honey, garlic, ginger, and cornstarch.
Step 3: Heat 1 tbsp oil in a large wok or skillet over high heat.
Step 4: Add chicken and stir-fry for 5-6 minutes until cooked through. Remove and set aside.
Step 5: Add remaining oil to pan. Add bell peppers and stir-fry for 3-4 minutes until crisp-tender.
Step 6: Return chicken to pan and pour sauce over everything.
Step 7: Stir-fry for 2 minutes until sauce thickens and coats chicken and vegetables.
Step 8: Serve immediately over rice.
Chef's Tip: Have all ingredients prepped before you start cooking - stir-frying moves quickly. Use high heat and don't overcrowd the pan.
Save by using Fresh vegetables on sale make this healthier and cheaper than takeout. and Serve with Steamed white or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortilla chips piled high with seasoned beef, melted cheese, and all your favorite toppings.
1 lb ground beef from Hamburger Patties
12 oz Dieffenbach's Tortilla Chips
8 oz Bowl & Basket Shredded Cheese
1 packet taco seasoning
1 tomato, diced
1/4 cup jalapeños, sliced
Sour cream for serving
Salsa for serving
Step 1: Preheat oven to 400°F.
Step 2: Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks.
Step 3: Drain excess fat and stir in taco seasoning with 1/4 cup water. Simmer for 5 minutes.
Step 4: Spread tortilla chips on a large baking sheet.
Step 5: Sprinkle half the cheese over chips, then add seasoned beef.
Step 6: Top with remaining cheese and jalapeño slices.
Step 7: Bake for 8-10 minutes until cheese is melted and bubbly.
Step 8: Remove from oven and top with diced tomatoes, sour cream, and salsa. Serve immediately.
Chef's Tip: Layer cheese between chips and toppings for maximum coverage. Bake on a large sheet pan for even melting.
Save by using Make restaurant-quality nachos at home using sale ground beef and tortilla chips. and Serve with Guacamole and margaritas.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of graham crackers, vanilla pudding, and chocolate frosting create an easy dessert that tastes like eclairs.
2 ct Chocolate Eclairs
2 boxes instant vanilla pudding mix
3 cups milk
8 oz whipped topping
1 box graham crackers
1 can chocolate frosting
Step 1: Whisk together pudding mix and milk until smooth. Refrigerate for 5 minutes to set.
Step 2: Fold whipped topping into pudding mixture.
Step 3: In a 9x13 inch pan, arrange a layer of graham crackers to cover the bottom.
Step 4: Spread half the pudding mixture over crackers.
Step 5: Add another layer of graham crackers and remaining pudding.
Step 6: Top with final layer of graham crackers.
Step 7: Microwave chocolate frosting for 30 seconds to soften. Spread over top layer of crackers.
Step 8: Chop the chocolate eclairs and sprinkle pieces over the top as garnish.
Step 9: Cover and refrigerate for at least 4 hours or overnight before serving.
Chef's Tip: Refrigerate for at least 4 hours or overnight for best results - the crackers soften to a cake-like texture. Cut with a sharp knife for clean slices.
Save by using Using sale chocolate eclairs as inspiration for an easy homemade version saves money and serves more people. and Serve with Fresh berries and whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh salmon fillets marinated in lemon and herbs, grilled to perfection and served with colorful roasted summer vegetables.
2 lb Salmon Fillets
2 Lemons
2 Green Bell Peppers
3 tbsp olive oil
2 tsp fresh thyme
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat. Cut vegetables into 1-inch pieces.
Step 2: In a small bowl, mix juice of 1 lemon, olive oil, thyme, salt, and pepper.
Step 3: Brush salmon fillets with half the lemon mixture and let marinate for 10 minutes.
Step 4: Toss vegetables with remaining marinade and place in a grill basket.
Step 5: Grill salmon skin-side down for 6-8 minutes, then flip and cook 4-6 minutes until done.
Step 6: Grill vegetables alongside salmon, stirring occasionally, until tender and lightly charred.
Step 7: Serve salmon topped with fresh lemon slices alongside roasted vegetables.
Chef's Tip: Let salmon rest for 5 minutes after grilling to keep it moist. Check for doneness at 145°F internal temperature.
Save by using Family pack salmon gives you the best per-pound price, and in-season bell peppers are budget-friendly. and Serve with Steamed rice or quinoa and fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork shoulder slow-cooked with BBQ sauce, served on soft potato rolls with crunchy coleslaw.
2 lb Smoked Pork Butts
1 cup Sweet Baby Ray's BBQ Sauce
8 Schmidt Potato Rolls
1/2 cup apple cider vinegar
1 tbsp brown sugar
Coleslaw for topping
Step 1: Place pork butts in slow cooker. Mix vinegar, brown sugar, and 1/2 cup BBQ sauce; pour over pork.
Step 2: Cook on low for 8 hours or high for 4-5 hours until pork is fall-apart tender.
Step 3: Remove pork and shred with two forks, discarding any large fat pieces.
Step 4: Return shredded pork to slow cooker, add remaining BBQ sauce, and stir to combine.
Step 5: Toast potato rolls lightly if desired.
Step 6: Pile pulled pork onto bottom rolls, top with coleslaw, and cover with top rolls.
Step 7: Serve immediately with extra BBQ sauce on the side.
Chef's Tip: For extra flavor, sear the pork in a hot pan before adding to slow cooker. Leftovers freeze beautifully for up to 3 months.
Save by using Smoked pork butts are an economical cut that feeds a crowd, and slider rolls stretch the meal further. and Serve with Pickles, chips, and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned chicken strips with sautéed peppers and onions served over cilantro lime rice for a vibrant Mexican-inspired meal.
1.5 lb Bowl & Basket Chicken Breasts
3 Green Bell Peppers
1 Sweet Onion
2 cups cooked rice
2 tbsp fajita seasoning
2 tbsp vegetable oil
2 Limes
Step 1: Slice chicken into thin strips and toss with fajita seasoning.
Step 2: Heat 1 tbsp oil in large skillet over high heat. Cook chicken 5-7 minutes until cooked through. Remove and set aside.
Step 3: Slice peppers and onions into strips. Add remaining oil to pan and cook vegetables 5-6 minutes until slightly charred.
Step 4: Return chicken to pan and toss to combine. Squeeze juice of 1 lime over mixture.
Step 5: Cook rice according to package directions. Stir in juice of remaining lime and chopped cilantro if desired.
Step 6: Divide rice among bowls and top with chicken and vegetable mixture.
Step 7: Serve with desired toppings like sour cream, cheese, salsa, and guacamole.
Chef's Tip: Use high heat when cooking peppers and onions to get a nice char. Don't overcrowd the pan.
Save by using Value pack chicken breasts and sale peppers make this a budget-friendly weeknight dinner. and Serve with Tortilla chips, salsa, guacamole, and sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered Greek yogurt parfaits with fresh berries, granola, and a drizzle of honey—perfect for a quick breakfast or brunch spread.
8 containers Chobani Greek Yogurt
12 oz Blackberries
2 cups Aurora Granola
4 tbsp honey
Fresh mint for garnish
Step 1: Rinse blackberries and pat dry. Set aside a few for topping.
Step 2: In serving glasses or bowls, add a layer of Greek yogurt (about 1/4 cup).
Step 3: Add a layer of blackberries, then a sprinkle of granola.
Step 4: Repeat layers, ending with yogurt on top.
Step 5: Top with remaining blackberries, a sprinkle of granola, and drizzle with honey.
Step 6: Garnish with fresh mint if desired.
Step 7: Serve immediately or refrigerate up to 2 hours before serving.
Chef's Tip: Prep parfaits in mason jars the night before for grab-and-go breakfasts. Keep granola separate until serving to maintain crunch.
Save by using Buy yogurt in the 8-pack promotion for maximum savings, and use seasonal berries at their best price. and Serve with Fresh fruit juice and coffee or tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful stir-fry with tender beef strips, crisp vegetables, and a savory Asian-inspired sauce over rice.
1 lb Whole Beef Fillets, sliced
2 Green Bell Peppers
1 Sweet Onion
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp cornstarch
1 tsp fresh ginger, grated
Step 1: Slice beef into thin strips. Mix with 1 tbsp soy sauce and cornstarch; set aside.
Step 2: Cut bell peppers and onion into 1-inch pieces.
Step 3: Heat 1 tbsp oil in large wok or skillet over high heat. Add beef and cook 3-4 minutes until browned. Remove and set aside.
Step 4: Add remaining oil to pan. Stir-fry vegetables, garlic, and ginger for 4-5 minutes until crisp-tender.
Step 5: Return beef to pan. Add remaining soy sauce and 1/4 cup water.
Step 6: Stir-fry 2 minutes until sauce thickens and coats everything.
Step 7: Serve immediately over hot rice.
Chef's Tip: Slice beef against the grain for maximum tenderness. Have all ingredients prepped before starting—stir-frying goes quickly!
Save by using Using sale vegetables and stretching the beef with plenty of veggies keeps costs down while adding nutrition. and Serve with Steamed white or brown rice and egg rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled burgers with all the fixings—set up a toppings bar for everyone to build their perfect burger.
8 Bowl & Basket Hamburger Patties
8 oz Bowl & Basket Bar Cheese
8 Schmidt Hamburger Rolls
1 Tomato, sliced
Lettuce leaves
Pickles, ketchup, mustard
1 Sweet Onion, sliced
Step 1: Preheat grill to medium-high heat (about 375-400°F).
Step 2: Season burger patties with salt and pepper on both sides.
Step 3: Grill burgers 5-6 minutes per side for medium doneness, or until internal temperature reaches 160°F.
Step 4: During last minute of cooking, add cheese slices to melt.
Step 5: Toast burger buns on grill for 1-2 minutes.
Step 6: Set up toppings bar with lettuce, tomatoes, onions, pickles, and condiments.
Step 7: Let everyone build their perfect burger and enjoy!
Chef's Tip: Don't press down on burgers while cooking—it squeezes out the juices. Let burgers rest 3 minutes before serving.
Save by using Pre-formed burger patties save prep time, and buying cheese in bulk is more economical than sliced. and Serve with French fries, onion rings, and fresh watermelon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden-brown crab cakes served on soft rolls with tangy remoulade sauce and crisp lettuce.
16 oz Lump Crabmeat
8 Schmidt Potato Rolls
1/2 cup mayonnaise
1/2 cup breadcrumbs
1 egg, beaten
2 tbsp Dijon mustard
2 tbsp vegetable oil for frying
Lettuce and lemon wedges
Step 1: Gently pick through crabmeat to remove any shell pieces.
Step 2: In a bowl, mix 1/4 cup mayo, egg, 1 tbsp mustard, and breadcrumbs.
Step 3: Fold in crabmeat gently until just combined.
Step 4: Form into 8 small patties, about 2 inches wide. Refrigerate 30 minutes if time allows.
Step 5: Heat oil in large skillet over medium heat. Cook crab cakes 4-5 minutes per side until golden brown.
Step 6: For remoulade, mix remaining mayo with remaining mustard, lemon juice, and a pinch of paprika.
Step 7: Toast rolls lightly. Build sliders with lettuce, crab cakes, and remoulade sauce.
Chef's Tip: Chill formed crab cakes for 30 minutes before cooking to help them hold together. Don't overmix the crab mixture.
Save by using Lump crabmeat is a splurge, but making sliders instead of full-size portions stretches it further. and Serve with Sweet potato fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty pasta dish with Italian sausage, colorful peppers, and tomato sauce—a family favorite that comes together quickly.
16 oz Hatfield Italian Sausage
16 oz Barilla Pasta
24 oz Francesco Rinaldi Pasta Sauce
2 Green Bell Peppers
1 Sweet Onion, sliced
2 cloves garlic, minced
Grated Parmesan cheese for serving
Step 1: Cook pasta according to package directions. Drain and set aside.
Step 2: Remove sausage from casings if using links. Brown in large skillet over medium-high heat, breaking into pieces. Remove and set aside.
Step 3: In same skillet, sauté sliced peppers and onions until softened, about 5 minutes.
Step 4: Add garlic and cook 1 minute until fragrant.
Step 5: Return sausage to pan. Add pasta sauce and simmer 10 minutes.
Step 6: Toss cooked pasta with sauce mixture.
Step 7: Serve hot, topped with grated Parmesan cheese.
Chef's Tip: Brown the sausage well for maximum flavor. You can substitute hot sausage for a spicier version.
Save by using Hatfield sausage on sale combined with affordable pasta and sauce makes this a budget winner. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Protein-packed bowl with seasoned chicken, black beans, corn, and fresh toppings over rice—a healthy one-bowl meal.
1 lb Bowl & Basket Chicken Breasts
4 ears Bi Color Corn
1 Tomato, diced
1 can black beans, drained
2 cups cooked rice
2 tbsp taco seasoning
1 Lime, cut into wedges
Shredded cheese, sour cream, cilantro
Step 1: Season chicken with taco seasoning. Grill or pan-cook until internal temperature reaches 165°F, about 6-8 minutes per side.
Step 2: Cut kernels off corn cobs (or grill whole ears and cut after).
Step 3: Slice cooked chicken into strips.
Step 4: Warm black beans in a small pot with a pinch of cumin.
Step 5: Divide rice among 4 bowls.
Step 6: Top each bowl with chicken, black beans, corn, and diced tomatoes.
Step 7: Serve with lime wedges and optional toppings like cheese, sour cream, and cilantro.
Chef's Tip: Meal prep these bowls for the week by keeping components separate and assembling when ready to eat.
Save by using Using value pack chicken and canned beans keeps protein costs low while delivering great nutrition. and Serve with Tortilla chips and fresh salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and elegant pasta dish with succulent shrimp tossed in a garlic butter sauce with fresh herbs.
2 lb Bowl & Basket EZ Peel Shrimp
16 oz Barilla Pasta
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
1/4 cup white wine or chicken broth
2 tbsp fresh parsley, chopped
Red pepper flakes and salt to taste
1 Lemon
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Peel and devein shrimp if needed. Pat dry with paper towels.
Step 3: Melt butter in large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
Step 4: Add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove shrimp.
Step 5: Add wine to pan and simmer 2 minutes, scraping up browned bits.
Step 6: Add cooked pasta, shrimp, lemon juice, and parsley. Toss to combine, adding pasta water as needed.
Step 7: Season with salt and red pepper flakes. Serve immediately with 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 EZ peel shrimp are convenient and the 2-lb bag is great value for feeding a family. and Serve with Crusty Italian bread and mixed green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet and salty layered dessert with pretzel crust, cream cheese filling, and fresh berry topping—perfect for summer gatherings.
12.3 oz Pretzilla Pretzel Bites
8 oz Bowl & Basket Cream Cheese
6 oz Blackberries
6 tbsp butter, melted
1/2 cup sugar
1 cup whipped topping
1/4 cup berry jam
Step 1: Preheat oven to 350°F. Crush pretzel bites into fine crumbs using food processor or rolling pin.
Step 2: Mix pretzel crumbs with melted butter and 2 tbsp sugar. Press into bottom of 9x9 baking dish.
Step 3: Bake crust 10 minutes. Cool completely.
Step 4: Beat cream cheese with remaining sugar until fluffy. Fold in whipped topping.
Step 5: Spread cream cheese mixture over cooled crust.
Step 6: Warm jam slightly and toss with blackberries. Spoon berry mixture over cream cheese layer.
Step 7: Refrigerate at least 2 hours before cutting into bars and serving.
Chef's Tip: Chill bars for at least 2 hours before cutting for clean slices. Can be made a day ahead.
Save by using Fresh blackberries are in season and priced right, making this elegant dessert budget-friendly. and Serve with Vanilla ice cream or whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and fresh couscous salad loaded with colorful vegetables, feta cheese, and a lemon herb dressing.
2 Cucumbers
1 pint Bowl & Basket Grape Tomatoes
8 oz President Feta Chunk Cheese
1.5 cups couscous
1/4 cup olive oil
2 Lemons, juiced
1/4 cup fresh mint, chopped
Salt and pepper to taste
Step 1: Cook couscous according to package directions. Fluff with fork and let cool.
Step 2: Dice cucumbers and halve grape tomatoes. Crumble feta cheese.
Step 3: In large bowl, whisk together olive oil, lemon juice, salt, and pepper.
Step 4: Add cooled couscous to dressing and toss to coat.
Step 5: Fold in cucumbers, tomatoes, feta, and fresh mint.
Step 6: Taste and adjust seasoning as needed.
Step 7: Serve at room temperature or chilled. Can be made up to 2 days ahead.
Chef's Tip: This salad tastes even better after sitting for an hour—the flavors really meld together. Great for meal prep.
Save by using Sale cucumbers and tomatoes plus affordable couscous make this a budget-friendly side that looks impressive. and Serve with Grilled chicken, lamb, or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy bone-in pork chops marinated in honey mustard and grilled to perfection, served with fresh grilled corn on the cob.
4 Bone In Pork Chops (about 2 lbs)
4 Ears Loose Bi Color Corn
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp olive oil
Salt and pepper to taste
Step 1: Whisk together honey, mustard, olive oil, salt and pepper in a bowl.
Step 2: Coat pork chops with marinade and let sit 15 minutes.
Step 3: Preheat grill to medium-high heat.
Step 4: Grill pork chops 8-10 minutes per side until internal temperature reaches 145°F.
Step 5: Grill corn 10-12 minutes, turning occasionally, until lightly charred.
Step 6: Let pork chops rest 5 minutes before serving with corn.
Chef's Tip: Let pork chops rest 5 minutes before serving for juiciest results. Grill corn in husks for extra moisture.
Save by using Using sale pork chops and fresh corn keeps this summer meal under $11 for the family. and Serve with Coleslaw and sweet potato fries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy alfredo sauce tossed with tender shrimp and pasta for a restaurant-quality meal at home.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
1 lb Barilla Pasta
1 cup heavy cream
1/2 cup grated parmesan cheese
3 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Cook pasta according to package directions; drain and reserve 1 cup pasta water.
Step 2: In large skillet, melt butter over medium heat and sauté garlic 1 minute.
Step 3: Add shrimp and cook 3-4 minutes until pink and cooked through. Remove and set aside.
Step 4: In same skillet, add heavy cream and bring to simmer.
Step 5: Stir in parmesan cheese until melted and smooth.
Step 6: Add cooked pasta and shrimp, tossing to coat. Add pasta water if needed to thin sauce.
Step 7: Season with salt and pepper, garnish with parsley and serve immediately.
Chef's Tip: Don't overcook the shrimp - they're done when pink and opaque. Save some pasta water to thin sauce if needed.
Save by using Sale shrimp and pasta make this luxurious dinner affordable for weeknight meals. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling seasoned chicken with colorful peppers and onions served over rice with all your favorite toppings.
1.5 lbs Bowl & Basket Chicken Breasts, sliced
3 Green Bell Peppers, sliced
1 large onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
4 cups cooked rice
Toppings: shredded cheese, sour cream, salsa, cilantro, lime wedges
Step 1: Season sliced chicken with chili powder, cumin, salt and pepper.
Step 2: Heat 1 tbsp oil in large skillet over high heat.
Step 3: Cook chicken 6-8 minutes until golden and cooked through. Remove and set aside.
Step 4: Add remaining oil to skillet. Sauté peppers and onions 5-7 minutes until tender-crisp and slightly charred.
Step 5: Return chicken to skillet and toss with vegetables.
Step 6: Serve over rice with your choice of toppings.
Chef's Tip: Slice chicken and vegetables uniformly for even cooking. High heat creates the best charred flavor.
Save by using Bulk chicken breasts and fresh sale peppers make this restaurant favorite budget-friendly. and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful stir-fry with tender beef strips and crisp vegetables in a savory Asian sauce.
1 lb beef sirloin, thinly sliced
16 oz Bowl & Basket Baby Carrots
2 Green Bell Peppers, cut into strips
1 onion, sliced
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp cornstarch
1 tsp ginger, minced
Step 1: Mix soy sauce with cornstarch and set aside.
Step 2: Heat 1 tbsp oil in wok or large skillet over high heat.
Step 3: Stir-fry beef 3-4 minutes until browned. Remove and set aside.
Step 4: Add remaining oil and stir-fry carrots 3 minutes.
Step 5: Add peppers, onion, garlic and ginger. Stir-fry 3-4 minutes.
Step 6: Return beef to pan, add sauce mixture and cook 1-2 minutes until sauce thickens.
Step 7: Serve immediately over rice.
Chef's Tip: Slice beef against the grain for most tender results. Have all ingredients prepped before starting to cook.
Save by using Using sale vegetables and budget-friendly ingredients creates a takeout-style meal for less. and Serve with White or fried rice and egg rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky salmon fillets baked with fresh lemon, herbs and olive oil for a light and healthy dinner.
4 Bowl & Basket Salmon Fillets (about 1.5 lbs)
2 Lemons, sliced
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Fresh dill or parsley
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line baking sheet with parchment paper.
Step 2: Place salmon fillets on prepared sheet and season with salt and pepper.
Step 3: Mix olive oil, minced garlic and oregano. Brush over salmon.
Step 4: Top each fillet with lemon slices.
Step 5: Bake 15-20 minutes until salmon flakes easily with fork.
Step 6: Garnish with fresh dill or parsley and serve with additional lemon wedges.
Chef's Tip: Don't overcook salmon - it should be just opaque in the center. Let rest 3 minutes before serving.
Save by using Sale salmon fillets make this healthy Mediterranean meal affordable any night of the week. and Serve with Roasted vegetables and couscous.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, fall-apart pork slow-cooked in tangy BBQ sauce, perfect for easy sandwiches.
2 lbs Pork Tenderloin
1 bottle Sweet Baby Ray's BBQ Sauce (28 oz)
8 Schmidt Hamburger Potato Rolls
1/2 cup chicken broth
1 onion, diced
Salt and pepper to taste
Step 1: Season pork with salt and pepper. Place in slow cooker.
Step 2: Add diced onion and chicken broth.
Step 3: Pour half the BBQ sauce over pork.
Step 4: Cook on low 8 hours or high 4-5 hours until pork shreds easily.
Step 5: Remove pork and shred with two forks.
Step 6: Return to slow cooker, add remaining BBQ sauce and mix well.
Step 7: Serve on potato rolls with extra sauce on the side.
Chef's Tip: For extra flavor, sear the pork before adding to slow cooker. Shred with two forks while still hot.
Save by using Pork tenderloin on sale transforms into enough pulled pork for multiple meals. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful garden vegetables tossed with pasta in a light garlic and olive oil sauce.
1 lb Barilla Pasta
2 Green Bell Peppers, chopped
1 Pint Bowl & Basket Grape Tomatoes, halved
16 oz Baby Carrots
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup grated parmesan cheese
Fresh basil
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 large skillet over medium heat.
Step 3: Halve baby carrots lengthwise and sauté 5 minutes.
Step 4: Add bell peppers and cook 4 minutes until tender-crisp.
Step 5: Add garlic and tomatoes, cook 2 minutes.
Step 6: Add cooked pasta to vegetables with 1/2 cup pasta water. Toss to combine.
Step 7: Stir in parmesan and basil. Season with salt and pepper.
Step 8: Add more pasta water if needed for desired consistency. Serve immediately.
Chef's Tip: Don't overcook vegetables - they should be tender-crisp. Add reserved pasta water to create a light sauce.
Save by using Fresh sale vegetables and pantry pasta create a restaurant-quality vegetarian meal on a budget. and Serve with Garlic bread and side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy scrambled eggs loaded with bacon, peppers, and cheese for a hearty morning meal.
8 large eggs
6 slices Bowl & Basket Bacon, cooked and crumbled
1 Green Bell Pepper, diced
1 cup Bowl & Basket Shredded Cheese
1/4 cup milk
2 tbsp butter
Salt and pepper to taste
Step 1: Cook bacon until crispy, crumble and set aside.
Step 2: In same pan, sauté diced pepper 3-4 minutes until softened. Remove and set aside.
Step 3: Whisk eggs with milk, salt and pepper in a bowl.
Step 4: Melt butter in pan over medium-low heat.
Step 5: Pour in eggs and cook gently, stirring occasionally, until just set.
Step 6: Fold in bacon, peppers and cheese.
Step 7: Cook 1 more minute until cheese melts. Serve immediately.
Chef's Tip: Cook eggs low and slow, stirring gently for creamiest texture. Don't overcook or they'll become rubbery.
Save by using Sale bacon and peppers make this protein-packed breakfast affordable for weekend mornings. and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent chicken thighs glazed with sweet and savory honey garlic sauce, baked to perfection.
2 lbs Bowl & Basket Chicken Thighs
1 Lemon, juiced
1/4 cup honey
4 cloves garlic, minced
2 tbsp soy sauce
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line baking dish with foil.
Step 2: Whisk together honey, lemon juice, soy sauce, garlic and paprika.
Step 3: Season chicken thighs with salt and pepper and place in baking dish.
Step 4: Pour honey garlic sauce over chicken, coating well.
Step 5: Bake 30-35 minutes, basting halfway through, until internal temperature reaches 165°F.
Step 6: Optional: broil 2-3 minutes for crispy skin.
Step 7: Let rest 5 minutes before serving with pan sauce.
Chef's Tip: For crispy skin, broil for last 2-3 minutes. Let rest 5 minutes before serving for juiciest results.
Save by using Budget-friendly chicken thighs on sale create an impressive meal that tastes gourmet. and Serve with Mashed potatoes and green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and crisp salad with cucumbers, tomatoes, and red onion in a light vinaigrette.
3 Cucumbers, diced
1 Pint Bowl & Basket Grape Tomatoes, halved
1/2 red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper to taste
Step 1: Dice cucumbers and place in large bowl.
Step 2: Halve grape tomatoes and add to bowl.
Step 3: Add thinly sliced red onion.
Step 4: Whisk together olive oil, vinegar, oregano, salt and pepper.
Step 5: Pour dressing over vegetables and toss to coat.
Step 6: Refrigerate at least 30 minutes before serving, or serve immediately.
Step 7: Drain excess liquid before serving if needed.
Chef's Tip: Make ahead and refrigerate for flavors to meld. Drain excess liquid before serving.
Save by using Simple fresh vegetables on sale create a refreshing side dish for pennies per serving. and Serve with Grilled meats or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Delicate lump crab cakes served on soft potato rolls with lemon aioli for an elegant appetizer.
16 oz Lump Crabmeat
8 Schmidt Hamburger Potato Rolls
1/2 cup breadcrumbs
1 egg, beaten
3 tbsp mayonnaise
1 tsp Old Bay seasoning
2 tbsp vegetable oil
Lemon wedges and tartar sauce for serving
Step 1: Gently pick through crabmeat to remove any shells.
Step 2: In bowl, mix crabmeat, breadcrumbs, egg, mayonnaise and Old Bay seasoning.
Step 3: Form into 8 small patties. Refrigerate 15 minutes.
Step 4: Heat oil in skillet over medium heat.
Step 5: Cook crab cakes 4-5 minutes per side until golden brown.
Step 6: Toast potato rolls lightly.
Step 7: Place crab cakes on rolls and serve with tartar sauce and lemon wedges.
Chef's Tip: Handle crab mixture gently to keep lumps intact. Chill patties 15 minutes before cooking for easier handling.
Save by using Premium lump crabmeat on sale makes this restaurant appetizer achievable at home. and Serve with Coleslaw and lemon wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of pound cake, fresh whipped cream, and juicy blackberries create an elegant no-bake dessert.
12 oz Blackberries
1 store-bought pound cake or angel food cake, cubed
2 cups Friendly's Vanilla Ice Cream, softened
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Step 1: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Step 2: Cube pound cake into bite-sized pieces.
Step 3: Reserve a few blackberries for garnish; lightly crush remaining berries.
Step 4: In trifle bowl or individual glasses, layer cake cubes, crushed berries, softened ice cream, and whipped cream.
Step 5: Repeat layers ending with whipped cream on top.
Step 6: Garnish with whole blackberries.
Step 7: Refrigerate at least 1 hour or until ready to serve.
Chef's Tip: Layer trifle in clear glass bowl or individual glasses for beautiful presentation. Make ahead and refrigerate.
Save by using Fresh sale berries and bakery cake create an impressive dessert that looks fancy but costs little. and Serve with Coffee or tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and zesty grilled shrimp tacos with fresh slaw, perfect for a quick summer dinner.
2 lb EZ Peel Shrimp
12 oz Tortilla Chips
3 limes, juiced
1/4 cup cilantro, chopped
2 tbsp olive oil
8 flour tortillas
2 cups shredded cabbage
Salt and pepper to taste
Step 1: Peel and devein the shrimp. Pat dry with paper towels.
Step 2: In a bowl, combine shrimp with lime juice, olive oil, cilantro, salt, and pepper. Marinate for 10 minutes.
Step 3: Heat grill or grill pan to medium-high heat.
Step 4: Thread shrimp onto skewers or place in grill basket. Grill 2-3 minutes per side until pink and cooked through.
Step 5: Warm tortillas on the grill for 30 seconds per side.
Step 6: Assemble tacos with grilled shrimp, shredded cabbage, and your favorite toppings.
Step 7: Serve with extra lime wedges and tortilla chips.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque, about 2-3 minutes per side.
Save by using Using sale-priced shrimp and tortillas saves you over $5 on this fresh seafood dinner. and Serve with Mexican street corn and chips with salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender baked chicken drumsticks glazed with sweet and tangy honey barbecue sauce.
3 lb Chicken Drumsticks
1/2 cup Sweet Baby Ray's BBQ Sauce
2 tbsp honey
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
Step 2: Pat chicken drumsticks dry and season with salt, pepper, garlic powder, and paprika.
Step 3: Arrange drumsticks on the rack and bake for 30 minutes.
Step 4: Meanwhile, mix BBQ sauce with honey in a small bowl.
Step 5: After 30 minutes, brush drumsticks generously with honey BBQ sauce.
Step 6: Return to oven and bake 15 more minutes, brushing with sauce once more halfway through.
Step 7: Let rest 5 minutes before serving with extra sauce on the side.
Chef's Tip: For extra crispy skin, pat the chicken completely dry before seasoning and bake on a wire rack.
Save by using Value pack drumsticks are one of the most budget-friendly cuts, and combining with sale BBQ sauce maximizes savings. and Serve with Coleslaw and corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful one-pan dinner with savory Italian sausage, bell peppers, and onions over pasta.
16 oz Hatfield Italian Sausage
16 oz Barilla Pasta
1 lb Green Bell Peppers
1 yellow onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp Italian seasoning
Step 1: Cook pasta according to package directions. Drain and set aside.
Step 2: Slice sausage into 1-inch pieces. Heat olive oil in a large skillet over medium-high heat.
Step 3: Add sausage and cook until browned, about 6-8 minutes. Remove and set aside.
Step 4: In the same skillet, add sliced peppers and onions. Cook until softened, about 8 minutes.
Step 5: Add garlic and Italian seasoning, cook 1 minute until fragrant.
Step 6: Return sausage to pan and toss everything together.
Step 7: Serve sausage and peppers over cooked pasta with grated Parmesan if desired.
Chef's Tip: For extra flavor, deglaze the pan with a splash of red wine after browning the sausage.
Save by using One-pan meals save money and reduce cleanup time while using affordable sale sausage. and Serve with Crusty Italian bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, fall-apart pork shoulder slow-cooked in barbecue sauce and served on soft buns.
3 lb Pork Tenderloin
8 ct Hamburger Rolls
1 cup BBQ sauce
1/2 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp paprika
Salt and pepper to taste
Step 1: Season pork with paprika, salt, and pepper. Place in slow cooker.
Step 2: Mix BBQ sauce, apple cider vinegar, and brown sugar. Pour over pork.
Step 3: Cover and cook on low for 8 hours or high for 4-5 hours until pork shreds easily.
Step 4: Remove pork from slow cooker and shred with two forks.
Step 5: Return shredded pork to slow cooker and toss with sauce.
Step 6: Toast hamburger buns if desired.
Step 7: Pile pulled pork on buns and serve with extra BBQ sauce and coleslaw if desired.
Chef's Tip: For deeper flavor, sear the pork on all sides before adding to the slow cooker.
Save by using Slow cooking cheaper cuts of meat like pork shoulder transforms them into tender, delicious meals. and Serve with Potato salad and pickle chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky baked salmon fillets with fresh lemon, olive oil, and Mediterranean herbs.
2 lb Salmon Fillets
16 oz Pompeian Olive Oil
2 lemons, sliced
3 cloves garlic, minced
1 tbsp fresh dill
1 tsp dried oregano
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Place salmon fillets skin-side down on the prepared sheet.
Step 3: Drizzle with olive oil and season with salt, pepper, oregano, and minced garlic.
Step 4: Top each fillet with lemon slices and fresh dill.
Step 5: Bake for 15-20 minutes until salmon flakes easily with a fork.
Step 6: Remove from oven and let rest 3 minutes.
Step 7: Serve with fresh lemon wedges and a drizzle of extra olive oil.
Chef's Tip: Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Save by using Family pack salmon offers better value per pound for this healthy omega-3 rich dinner. and Serve with Roasted vegetables and quinoa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy homemade cheeseburgers with all the fixings on toasted buns.
32 oz Bowl & Basket Hamburger Patties
8 oz Bowl & Basket Shredded Cheese
8 Hamburger Buns
Lettuce, tomato, onion for topping
Ketchup, mustard, mayo
Step 1: Preheat grill or large skillet to medium-high heat.
Step 2: Season burger patties with salt and pepper on both sides.
Step 3: Cook burgers 4-5 minutes per side for medium doneness.
Step 4: During the last minute of cooking, top each burger with shredded cheese and cover to melt.
Step 5: Toast hamburger buns on the grill or in a dry skillet.
Step 6: Assemble burgers with your favorite toppings and condiments.
Step 7: Serve immediately while hot and cheese is melted.
Chef's Tip: Don't press down on burgers while cooking - it squeezes out the juices and makes them dry.
Save by using Pre-formed patties eliminate prep work and ensure consistent sizing for even cooking. and Serve with French fries and a crisp salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast sandwiches with crispy bacon, fried eggs, and cheese on English muffins.
1 lb Bowl & Basket Bacon
6 ct Bays English Muffins
4 eggs
4 slices American cheese
1 tbsp butter
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crispy. Drain on paper towels.
Step 2: Pour off most of the bacon fat, leaving about 1 tablespoon in the pan.
Step 3: Crack eggs into the skillet and cook to your preference (fried or scrambled).
Step 4: Toast English muffins until golden brown.
Step 5: Assemble sandwiches: bottom muffin half, cheese slice, egg, bacon strips, top muffin half.
Step 6: If desired, place assembled sandwiches on a baking sheet and warm in 350°F oven for 2 minutes to melt cheese.
Step 7: Serve immediately while hot.
Chef's Tip: For perfectly round eggs, cook them in greased mason jar rings or metal biscuit cutters.
Save by using Making breakfast sandwiches at home costs half as much as fast food versions. and Serve with Hash browns and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful stir-fry with tender chicken, crisp vegetables, and savory Asian sauce over rice.
2 lb Chicken Breasts
14 oz Minute Rice
2 cups mixed vegetables
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp ginger, grated
Step 1: Cook rice according to package directions. Set aside.
Step 2: Cut chicken into bite-sized pieces and season with salt and pepper.
Step 3: Heat 1 tablespoon oil in a large wok or skillet over high heat.
Step 4: Add chicken and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
Step 5: Add remaining oil to the pan. Stir-fry vegetables, garlic, and ginger for 3-4 minutes until crisp-tender.
Step 6: Return chicken to pan. Add soy sauce and toss everything together.
Step 7: Serve immediately over hot rice.
Chef's Tip: Have all ingredients prepped before you start cooking - stir-frying moves quickly once you begin.
Save by using Stir-fries stretch protein further by combining with vegetables and rice. and Serve with Egg rolls and fortune cookies.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic comfort food with tender macaroni in a rich, creamy cheese sauce, baked until golden.
11 oz Kraft Mac & Cheese Family Size
8 oz Bowl & Basket Shredded Cheese
2 cups milk
2 tbsp butter
Salt and pepper to taste
Step 1: Preheat oven to 350°F. Grease a 2-quart baking dish.
Step 2: Cook macaroni according to package directions. Drain and return to pot.
Step 3: Add butter, milk, and cheese powder from box. Stir until smooth and creamy.
Step 4: Fold in shredded cheese until melted.
Step 5: Pour mac and cheese into prepared baking dish.
Step 6: Bake for 25-30 minutes until bubbly and golden on top.
Step 7: Let stand 5 minutes before serving.
Chef's Tip: Add a breadcrumb topping before baking for extra crunch and texture.
Save by using Homemade mac and cheese costs less than boxed versions and tastes much better. and Serve with Green beans and dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing pasta salad loaded with fresh vegetables and Italian dressing.
16 oz Barilla Pasta
2 Cucumbers, diced
1 pint Grape Tomatoes
1/2 red onion, diced
1/2 cup Italian dressing
1/4 cup fresh basil, chopped
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain and rinse with cold water.
Step 2: In a large bowl, combine cooled pasta, diced cucumbers, halved grape tomatoes, and red onion.
Step 3: Add Italian dressing and toss to coat evenly.
Step 4: Fold in fresh basil and season with salt and pepper.
Step 5: Refrigerate for at least 1 hour before serving to allow flavors to meld.
Step 6: Toss again before serving and add more dressing if needed.
Step 7: Garnish with additional fresh basil if desired.
Chef's Tip: Make this salad ahead - it tastes even better after the flavors have time to blend in the refrigerator.
Save by using Pasta salad is an economical side dish that feeds a crowd and travels well to picnics. and Serve with Grilled chicken or burgers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy one-pan meal with juicy pork chops and roasted vegetables.
4 Bone-In Pork Chops (2 lb)
1.5 lb Creamer Potatoes
3 cups mixed vegetables
3 tbsp olive oil
2 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large baking sheet with foil.
Step 2: Cut potatoes in half and toss with 2 tablespoons olive oil, salt, pepper, and half the garlic powder.
Step 3: Spread potatoes and vegetables on the baking sheet.
Step 4: Season pork chops with remaining olive oil, garlic powder, paprika, salt, and pepper.
Step 5: Place pork chops among the vegetables on the pan.
Step 6: Roast for 25-35 minutes until pork reaches 145°F internal temperature and vegetables are tender.
Step 7: Let pork rest 5 minutes before serving.
Chef's Tip: Pat pork chops dry before seasoning for better browning and caramelization.
Save by using Sheet pan dinners minimize cleanup and maximize flavor with minimal effort. and Serve with Dinner rolls and applesauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, tangy coleslaw with shredded cabbage and carrots in a classic dressing.
16 oz Bagged Carrots
11.5 oz Hellmann's Mayonnaise
4 cups shredded cabbage
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp celery seed
Salt and pepper to taste
Step 1: Shred or grate carrots if using whole carrots. If using pre-shredded, drain any excess moisture.
Step 2: In a large bowl, combine shredded cabbage and carrots.
Step 3: In a separate bowl, whisk together mayonnaise, vinegar, sugar, celery seed, salt, and pepper.
Step 4: Pour dressing over cabbage mixture and toss until evenly coated.
Step 5: Cover and refrigerate for at least 2 hours before serving.
Step 6: Toss again before serving and adjust seasoning if needed.
Step 7: Serve chilled as a refreshing side dish.
Chef's Tip: For best results, let coleslaw chill for at least 2 hours before serving to soften the cabbage.
Save by using Making coleslaw from scratch costs a fraction of store-bought versions. and Serve with Pulled pork sandwiches or fried chicken.
Sale Prices Valid June 14th to June 20th
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