Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly seasoned strip steaks grilled to perfection and topped with herb garlic butter. A steakhouse-quality dinner made easy at home.
4 New York Strip Steaks (about 8 oz each, 2 lbs total)
4 tbsp Cabot Butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp olive oil
Salt and pepper to taste
Step 1: Remove steaks from refrigerator and let sit at room temperature for 30 minutes. Pat dry with paper towels.
Step 2: In a small bowl, mix softened butter with minced garlic and chopped parsley. Set aside.
Step 3: Preheat grill to high heat (450-500°F).
Step 4: Brush steaks with olive oil and season generously with Montreal Steak Seasoning, salt, and pepper on both sides.
Step 5: Place steaks on hot grill and cook 4-5 minutes per side for medium-rare, or until desired doneness.
Step 6: Remove steaks from grill and top each with a tablespoon of garlic butter. Tent with foil and let rest 5 minutes.
Step 7: Serve immediately with remaining garlic butter on the side.
Chef's Tip: Let steaks rest at room temperature for 30 minutes before grilling. Use a meat thermometer for perfect doneness: 130°F for medium-rare, 140°F for medium.
Save by using Buy the value pack of New York Strip Steaks at $8.99/lb to save $1.00 per pound. Pair with sale-priced potatoes and butter. and Serve with Grilled vegetables and baked potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic breakfast sandwiches loaded with crispy bacon, fried eggs, and melted cheese on toasted English muffins. Perfect for a weekend brunch.
12 slices Smithfield Original Bacon
4 Eggland's Best Large Eggs
4 Thomas' English Muffins, split and toasted
4 slices Mrs. B's White American Cheese
1 tbsp butter
Salt and pepper to taste
Step 1: Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain.
Step 2: In the same skillet (or clean if preferred), melt butter over medium heat.
Step 3: Crack eggs into skillet and cook to desired doneness. Season with salt and pepper.
Step 4: Toast English muffin halves until golden brown.
Step 5: Place a slice of cheese on the bottom half of each muffin, then top with 3 slices of bacon.
Step 6: Add the fried egg on top of the bacon, then cover with the top muffin half.
Step 7: Serve immediately while hot.
Chef's Tip: Cook bacon in the oven at 400°F for 15-18 minutes for perfectly crispy results with less mess. Fry eggs to your preference - over-easy works great for a runny yolk.
Save by using Stock up on Smithfield Bacon at $4.99 and Eggland's Best Eggs at $1.99 per dozen for multiple breakfast meals this week. and Serve with Hash browns or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and healthy stir-fry featuring tender shrimp, crisp vegetables, and a savory garlic sauce. Ready in under 30 minutes for a perfect weeknight meal.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
1 bag Mini Sweet Peppers (2 lb), sliced
3 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
2 green onions, sliced
Step 1: Pat shrimp dry with paper towels and season lightly with salt and pepper.
Step 2: In a small bowl, whisk together soy sauce, honey, and sesame oil. Set aside.
Step 3: Heat 2 tablespoons oil in a large wok or skillet over high heat until smoking.
Step 4: Add shrimp in a single layer and cook 2 minutes per side until pink and cooked through. Remove to a plate.
Step 5: Add remaining tablespoon oil to the wok. Add sliced peppers and stir-fry 3-4 minutes until crisp-tender.
Step 6: Add garlic and ginger, stir-fry 30 seconds until fragrant.
Step 7: Return shrimp to the wok, pour in sauce mixture, and toss everything together for 1 minute.
Step 8: Garnish with sliced green onions and serve immediately over rice.
Chef's Tip: Don't overcrowd the pan when cooking shrimp - work in batches if needed for best browning. Have all ingredients prepped before you start cooking as stir-frying moves quickly.
Save by using The 2 lb bag of EZ Peel Shrimp is perfect for multiple meals. Mini sweet peppers add color and crunch at a great value. and Serve with Steamed white rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy one-pan dinner with juicy Italian sausages, roasted peppers, onions, and potatoes. Minimal cleanup for maximum flavor.
2 lbs Hatfield Hot or Sweet Italian Sausage
2 lbs Mini Sweet Peppers, halved
1.5 lbs Loose Russet Potatoes, cut into 1-inch chunks
1 large onion, cut into wedges
3 tbsp olive oil
2 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
Step 2: In a large bowl, toss potatoes, peppers, and onion wedges with olive oil, Italian seasoning, salt, and pepper.
Step 3: Spread vegetables on the sheet pan in a single layer.
Step 4: Nestle sausages among the vegetables.
Step 5: Roast for 30-35 minutes, turning sausages halfway through, until sausages reach 160°F internal temperature and vegetables are tender and caramelized.
Step 6: Let rest 5 minutes before serving.
Step 7: Serve family-style directly from the sheet pan.
Chef's Tip: Cut vegetables into similar-sized pieces for even cooking. For extra browning, broil for 2-3 minutes at the end.
Save by using Hatfield sausage is a great value in the big pack, and potatoes are just $0.99/lb this week. and Serve with Crusty Italian bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and satisfying wraps filled with seasoned grilled chicken, crisp romaine, parmesan, and creamy Caesar dressing. Perfect for lunch or light dinner.
1.5 lbs Bowl & Basket Boneless, Skinless Chicken Thighs
4 Chi Chi's Café Style Tortilla Shells (10-inch)
4 cups romaine lettuce, chopped
1/2 cup Caesar dressing
1/2 cup Kraft Grated Parmesan Cheese
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat grill or grill pan to medium-high heat.
Step 2: Season chicken thighs with olive oil, garlic powder, salt, and pepper.
Step 3: Grill chicken 6-7 minutes per side until internal temperature reaches 165°F.
Step 4: Let chicken rest 5 minutes, then slice into strips.
Step 5: Warm tortillas in microwave for 15-20 seconds to make them pliable.
Step 6: In a large bowl, toss chopped romaine with Caesar dressing.
Step 7: Divide dressed lettuce among tortillas, top with sliced chicken and parmesan cheese.
Step 8: Fold in sides and roll up tightly. Cut in half diagonally and serve.
Chef's Tip: Pound chicken to even thickness for uniform cooking. Let chicken rest before slicing to keep it juicy.
Save by using Whole fryer chickens at $1.99/lb are the best value - use breasts for this recipe and freeze the rest for future meals. and Serve with Potato chips or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing salad featuring baby spinach, fresh strawberries, blueberries, and grilled chicken with a tangy balsamic vinaigrette. Perfect for June.
1.5 lbs Bowl & Basket Boneless, Skinless Chicken Thighs
10 oz Organic Girl Baby Spinach
1 lb Red Ripe Strawberries, sliced
1 pint Blueberries
1/2 cup crumbled feta cheese
1/3 cup sliced almonds
1/4 cup balsamic vinaigrette
1 tbsp olive oil
Salt and pepper to taste
Step 1: Season chicken thighs with olive oil, salt, and pepper.
Step 2: Grill over medium-high heat for 6-7 minutes per side until cooked through (165°F internal temperature).
Step 3: Let chicken rest 5 minutes, then slice into strips.
Step 4: In a large salad bowl, combine baby spinach, sliced strawberries, and blueberries.
Step 5: Add sliced grilled chicken on top of the salad.
Step 6: Sprinkle with crumbled feta and sliced almonds.
Step 7: Drizzle with balsamic vinaigrette just before serving.
Step 8: Toss gently and divide among four plates.
Chef's Tip: Use pre-washed organic spinach to save time. Toast nuts for extra flavor and crunch.
Save by using Stock up on strawberries and blueberries while they're on sale - both are at 2 for $7 this week. and Serve with Crusty bread or dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pan-seared tilapia fillets in a rich, creamy sauce with sun-dried tomatoes, spinach, and garlic. Restaurant-quality seafood dinner at home.
1.5 lbs Tilapia Fillets
2 cups fresh spinach
4 oz Bowl & Basket Cream Cheese, softened
1/2 cup Kraft Grated Parmesan Cheese
1/2 cup heavy cream
1/3 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
2 tbsp olive oil
1/2 tsp Italian seasoning
Salt and pepper to taste
Step 1: Pat tilapia fillets dry and season both sides with salt, pepper, and Italian seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Add tilapia fillets and cook 3-4 minutes per side until golden and cooked through. Remove to a plate.
Step 4: In the same skillet, add minced garlic and cook 30 seconds until fragrant.
Step 5: Add cream cheese, heavy cream, and parmesan cheese. Stir until smooth and creamy.
Step 6: Stir in sun-dried tomatoes and fresh spinach. Cook until spinach wilts, about 2 minutes.
Step 7: Return tilapia to the skillet and spoon sauce over the top. Simmer 2 minutes to heat through.
Step 8: Serve immediately, spooning extra sauce over each fillet.
Chef's Tip: Pat fish completely dry before seasoning for the best sear. Don't overcook tilapia - it should be opaque and flake easily with a fork.
Save by using Tilapia fillets are an excellent value at $6.99/lb. Use sale-priced spinach and cream cheese to keep costs down. and Serve with Angel hair pasta or crusty bread to soak up the delicious sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A classic italian dish for warm summer nights
Hatfield Hot Italian Sausage
1/2 Cup BelGioioso Parmesan Cheese
1 1/2 Cup Chicken Broth
2x Eggplants
1 Lemon
Wild Wonders Tomato Medley
1 Shallot Diced
Torn Basil
1/2 cup Olive Oil
1 Box Pasta
Step 1: Slice Eggplant into thin strips vertically and line on a baking sheet with parchment paper
Step 2: Cover in olive oil, salt, and pepper and roast in the oven at 450 degrees for 45 minutes
Step 3: While the eggplant is baking, in a saucepan brown sausage
Step 4: Remove sausage from pan and cook diced shallot, and tomatoes until they pop, then add roasted eggplant
Step 5: Thin out sauce with Chicken Broth (& dry white wine) and then return sausage to the sauce, let simmer on low heat
Step 6: Optional to blend sauce, then add Juice of 1/2 lemon and torn basil.
Step 7: Add Pasta to Sauce and Enjoy!
Chef's Tip: Make sauce ahead of time to bake eggplant in
Save by using Wild Wonders Tomato Medley and Serve with Side Salad .
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pulled pork slathered in tangy BBQ sauce, piled high on soft slider rolls. Perfect for casual gatherings and game day.
1 package Hatfield Texas Smokehouse Seasoned Pork Roast (32 oz)
1 cup Sweet Baby Ray's BBQ Sauce (28 oz bottle)
12 Pepperidge Farm Slider Rolls
1 cup chicken broth
1 tbsp brown sugar
1/2 tsp smoked paprika
Step 1: Place pork roast in slow cooker. Add chicken broth and brown sugar.
Step 2: Cover and cook on low for 6-8 hours or high for 3-4 hours until pork is very tender.
Step 3: Remove pork from slow cooker and shred with two forks. Discard excess liquid.
Step 4: Return shredded pork to slow cooker. Add BBQ sauce and smoked paprika, stirring to combine.
Step 5: Cook on low for an additional 30 minutes to allow flavors to meld.
Step 6: Toast slider rolls if desired.
Step 7: Pile pulled pork generously on slider rolls and serve.
Chef's Tip: Use two forks to shred the pork easily. For extra flavor, let the pulled pork sit in the BBQ sauce for 10 minutes before serving.
Save by using Hatfield Seasoned Pork Roast is already perfectly seasoned, saving you time and money on spices. Sweet Baby Ray's is on sale this week. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich and creamy potato soup topped with bacon, cheese, and green onions. A comforting bowl perfect for any time of year.
3 lbs Loose Russet Potatoes, peeled and cubed
8 slices Smithfield Original Bacon, cooked and crumbled
1 cup Cabot Bar Cheese, shredded
1/2 cup Daisy Sour Cream
4 cups chicken broth
1 cup heavy cream
3 cloves garlic, minced
1 small onion, diced
2 green onions, sliced
2 tbsp butter
Salt and pepper to taste
Step 1: In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
Step 2: Add minced garlic and cook 1 minute until fragrant.
Step 3: Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
Step 4: Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
Step 5: Stir in heavy cream and half of the shredded cheese. Season with salt and pepper.
Step 6: Simmer 5 more minutes, stirring occasionally, until heated through and thickened.
Step 7: Ladle soup into bowls and top with remaining cheese, crumbled bacon, sour cream, and sliced green onions.
Chef's Tip: Leave some potato chunks for texture rather than mashing completely smooth. Use an immersion blender for easy blending right in the pot.
Save by using Russet potatoes at $0.99/lb and Smithfield bacon at $4.99 make this hearty soup incredibly affordable. and Serve with Crusty bread or oyster crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant and refreshing appetizer combining sweet cantaloupe, salty prosciutto, and fresh mozzarella. Perfect for summer entertaining.
1 Cantaloupe, cut into 1-inch cubes
8 oz BelGioioso Fresh Mozzarella Ball, cubed
6 oz prosciutto, torn into pieces
16 fresh basil leaves
2 tbsp balsamic glaze
16 small wooden skewers
Step 1: Cut cantaloupe into 1-inch cubes. You'll need about 16 pieces.
Step 2: Cut mozzarella into similar-sized cubes as the cantaloupe.
Step 3: Tear prosciutto into 16 smaller pieces.
Step 4: On each skewer, thread one piece of cantaloupe, a basil leaf, a cube of mozzarella, and a piece of prosciutto.
Step 5: Arrange skewers on a serving platter.
Step 6: Just before serving, drizzle lightly with balsamic glaze.
Step 7: Serve immediately or refrigerate up to 2 hours.
Chef's Tip: Use a melon baller for perfectly uniform cantaloupe pieces. Assemble no more than 2 hours before serving for best freshness.
Save by using Cantaloupe is in season and priced at just $2.99 each. Fresh mozzarella from the deli counter adds gourmet appeal. and Serve with Sparkling water or white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich and indulgent dessert bars with layers of peanut butter and chocolate. No oven required for this crowd-pleasing treat.
1 cup Wholesome Pantry Organic Peanut Butter
1/2 cup Cabot Butter, melted
2 cups Graham cracker crumbs
2 cups powdered sugar
1.5 cups chocolate chips
1 tsp vanilla extract
Step 1: Line a 9x13 inch baking pan with parchment paper, leaving overhang on sides.
Step 2: In a large bowl, mix graham cracker crumbs, powdered sugar, peanut butter, and melted butter until well combined.
Step 3: Press mixture firmly and evenly into the prepared pan.
Step 4: Melt chocolate chips in microwave in 30-second intervals, stirring between each, until smooth. Stir in vanilla.
Step 5: Pour melted chocolate over peanut butter layer and spread evenly.
Step 6: Refrigerate for at least 2 hours or until chocolate is set.
Step 7: Use parchment overhang to lift bars from pan. Cut into squares and serve.
Chef's Tip: Line pan with parchment paper for easy removal. Let bars chill completely before cutting for clean slices.
Save by using Wholesome Pantry organic peanut butter is on sale 2 for $7. Use any chocolate chips you have on hand. and Serve with Cold milk or vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled strip steaks topped with fresh herb chimichurri sauce. A steakhouse-quality dinner made easy at home.
4 New York Strip Steaks (about 8 oz each, 2 lb total)
1 bunch fresh parsley, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper to taste
Step 1: Remove steaks from refrigerator and let stand at room temperature for 30 minutes. Pat dry with paper towels.
Step 2: For chimichurri: Combine chopped parsley, minced garlic, olive oil, vinegar, oregano, 1/2 tsp salt, and 1/4 tsp red pepper flakes in a bowl. Set aside.
Step 3: Preheat grill to high heat (450-500°F). Season steaks generously with salt and pepper on both sides.
Step 4: Grill steaks for 4-6 minutes per side for medium-rare, or until desired doneness is reached.
Step 5: Remove steaks from grill and let rest for 5 minutes before serving.
Step 6: Serve steaks topped with chimichurri sauce.
Chef's Tip: Let steaks rest at room temperature 30 minutes before grilling for even cooking. Use a meat thermometer for perfect doneness.
Save by using Buy the value pack of New York Strip Steaks to save $1 per pound, and pair with sale-priced vegetables and herbs. and Serve with Grilled vegetables and baked potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet cantaloupe wrapped in crispy bacon makes an irresistible appetizer with the perfect balance of salty and sweet.
1 Cantaloupe, cut into 24 cubes
12 oz Smithfield Original Bacon
2 tbsp honey
Fresh mint leaves for garnish
Toothpicks
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Cut bacon strips in half crosswise to make 24 pieces.
Step 3: Wrap each cantaloupe cube with a half strip of bacon and secure with a toothpick.
Step 4: Arrange bacon-wrapped cantaloupe on prepared baking sheet.
Step 5: Bake for 15-20 minutes, turning once halfway through, until bacon is crispy.
Step 6: Drizzle with honey and garnish with mint leaves before serving.
Chef's Tip: Cut bacon strips in half for easier wrapping. Watch closely during broiling to prevent burning.
Save by using Both cantaloupe and bacon are on sale this week, making this elegant appetizer surprisingly affordable. and Serve with Perfect for summer parties or game day gatherings.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent shrimp sautéed in garlic butter with white wine and fresh lemon. A restaurant-quality dish ready in minutes.
2 lb Bowl & Basket Raw EZ Peel Shrimp
12 oz San Giorgio Pasta
1/4 cup Cabot Butter
6 cloves garlic, minced
1/2 cup white wine
Juice of 2 lemons
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain and set aside.
Step 2: Peel and devein shrimp if needed. Pat dry with paper towels.
Step 3: In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute until fragrant.
Step 4: Add shrimp and cook for 2-3 minutes per side until pink and opaque.
Step 5: Add white wine, lemon juice, and red pepper flakes. Simmer for 2 minutes.
Step 6: Toss with cooked pasta and garnish with fresh parsley. Season with salt and pepper to serve.
Chef's Tip: Don't overcook the shrimp - they should be pink and opaque. Have all ingredients prepped before you start cooking.
Save by using Take advantage of the sale price on EZ peel shrimp for an impressive yet affordable seafood dinner. and Serve with Serve over pasta or with crusty bread to soak up the delicious sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh baby spinach topped with strawberries, blueberries, and grilled chicken in a light balsamic vinaigrette.
10 oz Organic Girl Baby Spinach
1 lb Red Ripe Strawberries, sliced
1 pint Blueberries
1.5 lb Bowl & Basket Boneless, Skinless Chicken Thighs
1/2 cup crumbled feta cheese
1/4 cup sliced almonds
1/4 cup balsamic vinaigrette
Salt and pepper to taste
Step 1: Season chicken thighs with salt, pepper, and a drizzle of olive oil.
Step 2: Grill chicken over medium-high heat for 6-7 minutes per side until cooked through (internal temp 165°F).
Step 3: Let chicken rest for 5 minutes, then slice into strips.
Step 4: In a large bowl, combine baby spinach, sliced strawberries, and blueberries.
Step 5: Top salad with sliced chicken, crumbled feta, and sliced almonds.
Step 6: Drizzle with balsamic vinaigrette and toss gently before serving.
Chef's Tip: Let grilled chicken rest before slicing for juicier results. Toast nuts for extra flavor.
Save by using Use sale-priced organic greens and fresh berries to create a nutritious meal without breaking the bank. and Serve with Whole grain rolls or flatbread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian-American hoagies with grilled sausage, sautéed peppers and onions on toasted rolls.
1.5 lb Hatfield Hot or Sweet Sausage
4 Martin's Big Marty's Hoagie Rolls
2 lb Mini Sweet Peppers, sliced
1 large onion, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium heat. Pierce sausages with a fork several times.
Step 2: Grill sausages for 15-20 minutes, turning occasionally, until cooked through and browned.
Step 3: Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced peppers and onions.
Step 4: Sauté peppers and onions for 10-12 minutes until softened and lightly caramelized. Season with salt and pepper.
Step 5: Toast hoagie rolls on the grill for 1-2 minutes.
Step 6: Place sausages in rolls and top with sautéed peppers and onions. Serve immediately.
Chef's Tip: Pierce sausages before grilling to prevent splitting. You can also cook these in a grill pan on the stovetop.
Save by using Hatfield sausage is in the big value pack this week, and hoagie rolls are on sale - perfect for a budget-friendly dinner. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Homemade Italian meatballs in marinara sauce, topped with melted mozzarella on toasted sub rolls.
1 lb Certified Angus Beef 80/20 Ground Beef
24 oz Francesco Rinaldi Pasta Sauce
8 oz Dietz & Watson Mozzarella Cheese
4 hoagie rolls
1/2 cup breadcrumbs
1 egg, beaten
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper. Mix until just combined.
Step 3: Form mixture into 12 meatballs and place on prepared baking sheet.
Step 4: Bake for 20-25 minutes until cooked through (internal temp 160°F).
Step 5: Meanwhile, heat pasta sauce in a large skillet over medium heat.
Step 6: Add cooked meatballs to sauce and simmer for 5 minutes.
Step 7: Split hoagie rolls and toast lightly. Place 3 meatballs in each roll, top with sauce and sliced mozzarella.
Step 8: Return to oven for 2-3 minutes until cheese melts. Serve hot.
Chef's Tip: Make meatballs ahead and freeze for quick weeknight meals. Use a cookie scoop for evenly-sized meatballs.
Save by using Use affordable ground beef and sale pasta sauce to create this family favorite at a fraction of restaurant cost. and Serve with Caesar salad and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and satisfying breakfast sandwiches with fluffy eggs, melted cheese, and optional bacon on toasted English muffins.
6 Eggland's Best Large Eggs
6 Thomas' English Muffins
6 slices Mrs. B's White American Cheese
2 tbsp butter
Salt and pepper to taste
Step 1: Split and toast English muffins until golden brown.
Step 2: Heat butter in a large nonstick skillet over medium heat.
Step 3: Crack eggs into skillet, breaking yolks if desired. Season with salt and pepper.
Step 4: Cook eggs for 2-3 minutes, then flip and cook another 1-2 minutes until fully cooked.
Step 5: Place a slice of cheese on each egg during the last minute of cooking to melt.
Step 6: Assemble sandwiches with egg and cheese on toasted English muffins. Serve immediately.
Chef's Tip: Add a slice of tomato or spinach for extra nutrition. These freeze well for meal prep.
Save by using Thomas' English Muffins and eggs are both on sale, making this the perfect budget breakfast. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy baked chicken wings tossed in a sweet and savory Asian-style glaze with sesame seeds and green onions.
2.5 lb Bowl & Basket Uncooked Chicken Wings
1/3 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
Sesame seeds and sliced green onions for garnish
Step 1: Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
Step 2: Pat chicken wings dry with paper towels. Arrange on wire rack.
Step 3: Bake for 40-45 minutes, flipping halfway through, until crispy and cooked through.
Step 4: Meanwhile, combine soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a small saucepan.
Step 5: Bring glaze to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
Step 6: Toss baked wings in glaze until well coated.
Step 7: Garnish with sesame seeds and sliced green onions before serving.
Chef's Tip: Pat wings dry before baking for crispier skin. Broil for 2-3 minutes at the end for extra crispiness.
Save by using Chicken wings are on sale at multiple stores this week - perfect for this crowd-pleasing appetizer. and Serve with Rice and stir-fried vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Southern dessert with juicy fresh peaches topped with a buttery, golden biscuit crust. Perfect for summer gatherings.
2 lb Picked Ripe Peaches, peeled and sliced
1/4 cup Cabot Butter, melted
1 cup all-purpose flour
1 cup sugar, divided
1 cup milk
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp cinnamon
Step 1: Preheat oven to 350°F. Pour melted butter into a 9x13 inch baking dish.
Step 2: In a medium bowl, combine peaches with 1/2 cup sugar and cinnamon. Set aside.
Step 3: In another bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt.
Step 4: Add milk and vanilla to dry ingredients, stirring until just combined.
Step 5: Pour batter over melted butter in baking dish (do not stir).
Step 6: Spoon peaches evenly over batter (do not stir).
Step 7: Bake for 40-45 minutes until golden brown and bubbly. Let cool slightly before serving.
Chef's Tip: Serve warm with vanilla ice cream for the ultimate summer dessert. Can substitute nectarines for peaches.
Save by using Fresh picked peaches are in season and on sale, making this the perfect time for homemade cobbler. and Serve with Vanilla ice cream or whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, slow-cooked pork shoulder in BBQ sauce served on soft buns with coleslaw. Perfect for summer gatherings.
16 oz Jack Daniel's Pulled Pork
28 oz Sweet Baby Ray's BBQ Sauce
1 lb All Seasons Philly Style Coleslaw
8 hamburger buns
Pickle slices for serving
Step 1: Heat pulled pork according to package directions.
Step 2: In a medium saucepan, combine heated pulled pork with BBQ sauce.
Step 3: Simmer over low heat for 10-15 minutes, stirring occasionally.
Step 4: Toast hamburger buns if desired.
Step 5: Pile pulled pork onto bottom buns.
Step 6: Top with coleslaw and pickle slices. Cover with top buns and serve.
Chef's Tip: This is perfect for meal prep - freeze leftovers for quick meals later. The pork can cook on low while you're at work.
Save by using Use sale-priced BBQ sauce and coleslaw to create this impressive crowd-pleaser on a budget. and Serve with Baked beans and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing pasta salad with tuna, olives, tomatoes, and feta in a lemon herb dressing. Perfect for lunch or picnics.
3 cans (5 oz each) Bumble Bee Chunk Light Tuna in Water, drained
12 oz San Giorgio Pasta
10 oz NatureSweet Comets Cherry Tomatoes, halved
6 oz President Crumbled Feta Cheese
1/2 cup sliced black olives
1/4 cup olive oil
Juice of 2 lemons
2 cloves garlic, minced
1 tsp dried oregano
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 cooked pasta, drained tuna, halved cherry tomatoes, olives, and feta cheese.
Step 3: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
Step 4: Pour dressing over pasta mixture and toss to combine.
Step 5: Refrigerate for at least 1 hour before serving for best flavor.
Step 6: Serve chilled or at room temperature.
Chef's Tip: This salad tastes even better after chilling for a few hours. Add more lemon juice if you prefer extra tanginess.
Save by using Stock up on sale-priced tuna and pasta for quick, healthy meals all week long. and Serve with Crusty bread and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful assortment of grilled seasonal vegetables drizzled with balsamic reduction. A healthy and beautiful side dish.
1 Fancy Eggplant, sliced into rounds
2 lb Mini Sweet Peppers
14 oz Mini Cucumbers, halved lengthwise
2 large sweet onions, cut into thick slices
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp honey
2 cloves garlic, minced
Fresh basil for garnish
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Brush all vegetables with olive oil and season with salt and pepper.
Step 3: Grill eggplant and onion slices for 4-5 minutes per side until tender and marked.
Step 4: Grill peppers for 8-10 minutes, turning occasionally, until blistered and softened.
Step 5: Grill cucumbers cut-side down for 2-3 minutes until marked.
Step 6: Meanwhile, combine balsamic vinegar, honey, and garlic in a small saucepan. Simmer for 5 minutes until reduced by half.
Step 7: Arrange grilled vegetables on a platter, drizzle with balsamic glaze, and garnish with fresh basil.
Chef's Tip: Cut vegetables into similar sizes for even cooking. Don't crowd the grill - work in batches if needed.
Save by using Take advantage of fresh summer produce on sale to create this restaurant-worthy side dish at home. and Serve with Grilled chicken, steak, or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled strip steaks topped with a rich garlic herb butter, showcasing premium beef at its finest.
4 New York Strip Steaks (about 8 oz each, 2 lbs total)
4 tbsp Cabot Butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
Step 1: Remove steaks from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
Step 2: Mix softened butter with minced garlic and parsley. Set aside.
Step 3: Preheat grill to high heat. Brush steaks lightly with olive oil.
Step 4: Grill steaks 5-6 minutes per side for medium-rare, or to desired doneness.
Step 5: Remove from grill and top each steak with a tablespoon of garlic herb butter.
Step 6: Let rest 5 minutes before serving to allow juices to redistribute.
Chef's Tip: Let steaks come to room temperature before grilling for even cooking. Use a meat thermometer for perfect doneness.
Save by using Premium strip steaks on sale at $8.99/lb saves you $4 per pound compared to regular price and Serve with Grilled asparagus and roasted red potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian-American dish featuring tender shrimp in a buttery garlic white wine sauce over pasta.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
12 oz San Giorgio Linguine
4 tbsp butter
4 cloves garlic, minced
1/2 cup white wine
1/4 cup fresh lemon juice
Red pepper flakes to taste
Fresh parsley, chopped
Salt and pepper to taste
Step 1: Cook linguine according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, sauté 1 minute.
Step 3: Add shrimp to skillet and cook 2-3 minutes until pink and starting to curl.
Step 4: Pour in white wine and lemon juice. Simmer 2 minutes.
Step 5: Add cooked pasta to the skillet and toss to combine. Add reserved pasta water as needed to create a light sauce.
Step 6: Season with salt and pepper. Garnish with fresh parsley and serve immediately.
Chef's Tip: Don't overcook the shrimp - they should be pink and just cooked through. Reserve some pasta water to adjust sauce consistency.
Save by using Using sale-priced EZ Peel shrimp makes this restaurant-quality dish affordable for weeknight dinners and Serve with Garlic bread and a crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A healthy, colorful bowl loaded with seasoned chicken, beans, fresh vegetables, and zesty toppings.
1.5 lbs Bowl & Basket Boneless, Skinless Chicken Thighs, diced
1 packet Old El Paso Taco Seasoning
1 can black beans, drained and rinsed
2 cups cooked rice
1 cup corn kernels
1 cup diced tomatoes
1 cup shredded lettuce
1 cup shredded cheese
Sour cream for serving
2 tbsp olive oil
Step 1: Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned, about 5 minutes.
Step 2: Stir in taco seasoning and 1/4 cup water. Cook until chicken is cooked through and coating is thick, about 5 minutes.
Step 3: Warm black beans in a small pot with a pinch of cumin.
Step 4: To assemble bowls: divide rice among 4 bowls, top with seasoned chicken, black beans, corn, tomatoes, and lettuce.
Step 5: Add shredded cheese, a dollop of sour cream, and any other desired toppings like salsa or avocado.
Step 6: Serve immediately with lime wedges on the side.
Chef's Tip: Prep all toppings while chicken cooks for faster assembly. Can be made into actual burritos using tortillas.
Save by using Using affordable chicken thighs and pantry staples creates a filling meal for under $11 and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, flavorful pulled pork slow-cooked to perfection and piled high on soft buns with tangy coleslaw.
1 Hatfield Texas Smokehouse Seasoned Pork Roast (32 oz)
1 cup Sweet Baby Ray's BBQ Sauce
4 Martin's Big Marty's Rolls
1/2 cup apple cider vinegar
2 tbsp brown sugar
Coleslaw for topping
Step 1: Place pork roast in slow cooker. Mix vinegar and brown sugar, pour over roast.
Step 2: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until meat is very tender and shreds easily.
Step 3: Remove roast from slow cooker and shred with two forks, discarding any excess fat.
Step 4: Drain most liquid from slow cooker, return shredded pork to pot.
Step 5: Stir in BBQ sauce and cook on HIGH for 30 minutes to allow flavors to meld.
Step 6: Serve pulled pork on Big Marty's rolls, topped with coleslaw.
Chef's Tip: For extra flavor, sear the roast on all sides before adding to slow cooker. Leftovers freeze wonderfully.
Save by using One seasoned roast makes multiple meals - perfect for meal prep or feeding a crowd and Serve with Potato salad and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flaky haddock fillets baked with bright lemon, fresh herbs, and a drizzle of olive oil.
1.25 lbs Icelandic Haddock fillets (from 5 lb box)
3 tbsp Filippo Berio Extra Virgin Olive Oil
2 lemons, sliced
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
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: Pat haddock fillets dry and place on prepared baking sheet.
Step 3: In a small bowl, mix olive oil, minced garlic, juice of 1 lemon, oregano, salt, and pepper.
Step 4: Brush mixture over fish fillets. Top with lemon slices.
Step 5: Bake for 12-15 minutes until fish is opaque and flakes easily with a fork.
Step 6: Garnish with fresh parsley and serve with additional lemon wedges.
Chef's Tip: Don't overcook fish - it should be opaque and flake easily with a fork. Use parchment paper for easy cleanup.
Save by using Five-pound box of premium haddock provides excellent value for multiple seafood dinners and Serve with Orzo pasta and roasted vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with protein-rich quinoa, black beans, corn, and melted cheese.
4 large Mini Sweet Peppers (2 lb package)
8 oz Sargento Shredded Cheese
1 cup Chi-Chi's Salsa
1 cup quinoa, cooked
1 can black beans, drained
1 cup corn kernels
1 tsp cumin
1 tsp chili powder
Step 1: Preheat oven to 375°F. Cook quinoa according to package directions.
Step 2: Cut tops off 8 of the sweet peppers and remove seeds. (Use remainder for other recipes.)
Step 3: In a large bowl, combine cooked quinoa, black beans, corn, 1 cup salsa, cumin, chili powder, and half the cheese.
Step 4: Stuff each pepper with quinoa mixture and place in a baking dish.
Step 5: Cover with foil and bake 25 minutes. Remove foil, top with remaining cheese, and bake 10 more minutes.
Step 6: Serve hot with additional salsa on the side.
Chef's Tip: Choose peppers that stand upright for easier stuffing. Can prepare filling a day ahead for quicker assembly.
Save by using Hearty vegetarian meal stretches your budget while providing complete protein from beans and quinoa and Serve with Mexican rice and a side of sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to golden perfection.
12 oz Perdue Breaded Chicken Cutlets
24 oz Francesco Rinaldi Pasta Sauce
8 oz BelGioioso Fresh Mozzarella, sliced
1/2 cup grated Parmesan cheese
Fresh basil for garnish
2 tbsp olive oil
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Arrange breaded chicken cutlets on prepared baking sheet. Drizzle lightly with olive oil.
Step 3: Bake for 15 minutes until golden and crispy.
Step 4: Remove from oven and top each cutlet with marinara sauce, mozzarella slices, and a sprinkle of Parmesan.
Step 5: Return to oven and bake 8-10 minutes more until cheese is melted and bubbly.
Step 6: Garnish with fresh basil leaves and serve immediately over pasta.
Chef's Tip: Pound chicken to even thickness for consistent cooking. Let breaded cutlets rest 10 minutes before cooking for better coating adhesion.
Save by using Using pre-breaded chicken cutlets saves prep time and delivers consistent results and Serve with Spaghetti with marinara sauce and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Refreshing appetizer or light lunch featuring sweet cantaloupe, salty prosciutto, fresh mozzarella, and peppery arugula.
1 Cantaloupe, cubed
8 oz BelGioioso Fresh Mozzarella, cubed
6 oz Dietz & Watson deli ham, torn into pieces (substitute for prosciutto)
4 cups arugula
3 tbsp balsamic glaze
2 tbsp extra virgin olive oil
Fresh mint leaves
Salt and pepper to taste
Step 1: Arrange arugula on a large serving platter.
Step 2: Distribute cantaloupe cubes, mozzarella, and torn ham pieces over arugula.
Step 3: Drizzle with olive oil and balsamic glaze.
Step 4: Tear fresh mint leaves and scatter over salad.
Step 5: Season with salt and freshly cracked black pepper.
Step 6: Serve immediately or chill up to 30 minutes before serving.
Chef's Tip: Choose a ripe cantaloupe that smells sweet at the stem end. Chill ingredients before assembly for best results.
Save by using Using sale cantaloupe and fresh mozzarella creates an elegant appetizer for under $13 and Serve with Crusty Italian bread and white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Decadent French toast made with buttery brioche rolls, topped with a warm mixed berry compote.
8 Bakerly Brioche Dinner Rolls, sliced in half
2 pints Blueberries
4 large Eggland's Best Eggs
1 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
3 tbsp sugar (divided)
2 tbsp butter for cooking
Powdered sugar for dusting
Step 1: In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and 1 tbsp sugar.
Step 2: For berry compote: In a saucepan, combine blueberries and 2 tbsp sugar. Cook over medium heat 8-10 minutes until berries burst and sauce thickens. Keep warm.
Step 3: Heat butter in a large skillet or griddle over medium heat.
Step 4: Dip each brioche half in egg mixture, coating both sides well. Let excess drip off.
Step 5: Cook brioche slices 3-4 minutes per side until golden brown and cooked through.
Step 6: Serve French toast topped with warm berry compote and dusted with powdered sugar.
Chef's Tip: Use day-old brioche for better absorption. Let egg mixture soak into bread for at least 2 minutes per side.
Save by using Transform premium brioche rolls into a restaurant-worthy breakfast at home and Serve with Crispy bacon and fresh orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian-American sandwich featuring grilled sausages, sweet peppers, and onions on toasted hoagie rolls.
1.5 lbs Hatfield Hot or Sweet Sausage
4 Martin's Hoagie Rolls
2 lbs Mini Sweet Peppers, halved
2 large onions, sliced
3 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Toss peppers and onions with olive oil, salt, and pepper.
Step 3: Grill sausages 15-20 minutes, turning occasionally, until cooked through and charred.
Step 4: Meanwhile, place peppers and onions in a grill basket or on foil. Grill 10-12 minutes until tender and slightly charred.
Step 5: During last 2 minutes, place hoagie rolls on grill to toast lightly.
Step 6: Place sausages in toasted rolls and top with grilled peppers and onions. Serve hot.
Chef's Tip: Don't skip the char on the peppers and onions - it adds incredible flavor. Toast hoagie rolls on the grill for best results.
Save by using Big value pack of sausage provides enough for sandwiches plus extras for another meal and Serve with Potato chips and cold lemonade.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, comforting soup loaded with tender potatoes, crispy bacon, cheese, and all your favorite baked potato toppings.
5 lbs Bowl & Basket Red Potatoes, diced
12 oz Smithfield Bacon, cooked and crumbled
8 oz Sargento Shredded Cheese
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
3 tbsp butter
3 cloves garlic, minced
Green onions for garnish
Salt and pepper to taste
Step 1: In a large pot, melt butter over medium heat. Add garlic and sauté 1 minute.
Step 2: Add diced potatoes and chicken broth. Bring to boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
Step 3: Using a potato masher, partially mash some of the potatoes to thicken the soup (leave some chunks).
Step 4: Stir in heavy cream and sour cream. Heat through but do not boil.
Step 5: Add half the cheese and half the bacon, stirring until cheese melts. Season with salt and pepper.
Step 6: Serve hot, topped with remaining cheese, bacon, green onions, and extra sour cream.
Chef's Tip: For thicker soup, mash some of the potato chunks against the side of the pot. Make ahead and reheat for even better flavor.
Save by using One bag of red potatoes plus pantry staples makes a hearty soup that feeds the whole family and Serve with Fresh baked bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and refreshing layered dessert with creamy cheesecake filling, fresh strawberries, and graham cracker crumble.
2 lbs Red Ripe Strawberries, sliced
16 oz Crystal Farms Cream Cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup graham cracker crumbs
2 tbsp melted butter
Step 1: Mix graham cracker crumbs with melted butter and set aside.
Step 2: In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
Step 3: In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.
Step 4: Reserve some strawberry slices for topping. Layer remaining strawberries in four serving glasses.
Step 5: Add a layer of cheesecake mixture, then a layer of graham cracker crumble. Repeat layers.
Step 6: Top with reserved strawberry slices. Refrigerate at least 2 hours before serving.
Chef's Tip: Chill parfaits at least 2 hours before serving for best texture. Can be assembled in mason jars for portable desserts.
Save by using Elegant dessert using sale strawberries and cream cheese costs less than store-bought cheesecake and Serve with Fresh mint garnish and whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled strip steaks topped with a rich garlic herb compound butter. Restaurant-quality dinner that's simple to prepare at home.
4 New York Strip Steaks (about 8 oz each)
4 tbsp Cabot Butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste
Step 1: Mix softened butter with minced garlic and chopped parsley. Form into a log, wrap in plastic wrap, and refrigerate.
Step 2: Preheat grill to high heat. Brush steaks with olive oil and season generously with salt and pepper.
Step 3: Grill steaks 4-5 minutes per side for medium-rare, or until desired doneness.
Step 4: Remove from grill and let rest 5 minutes.
Step 5: Top each steak with a slice of garlic herb butter and serve immediately.
Chef's Tip: Let steaks rest at room temperature for 30 minutes before grilling. Use a meat thermometer for perfect doneness.
Save by using Buy the value pack of New York Strip Steaks to save $1/lb and use Cabot butter on sale for the compound butter. and Serve with Grilled asparagus and roasted red potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent EZ peel shrimp in a bright lemon-garlic butter sauce tossed with delicate angel hair pasta. A light and elegant weeknight meal.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
12 oz San Giorgio Angel Hair Pasta
4 tbsp Cabot Butter
6 cloves garlic, minced
1/2 cup white wine or chicken broth
Juice of 2 lemons
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook angel hair pasta according to package directions. Reserve 1/2 cup pasta water before draining.
Step 2: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Step 3: Add shrimp and cook 2-3 minutes until pink. Remove shrimp and set aside.
Step 4: Add white wine and lemon juice to the skillet. Simmer 2 minutes.
Step 5: Return shrimp to pan, add cooked pasta, and toss to combine. Add reserved pasta water if needed.
Step 6: Garnish with fresh parsley and red pepper flakes. Serve immediately.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque. Reserve pasta water to adjust sauce consistency.
Save by using Use the on-sale EZ Peel Shrimp and San Giorgio pasta for a restaurant-quality meal at a fraction of the cost. and Serve with Garlic bread and a crisp Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese. A classic Italian-American family favorite.
12 oz Perdue Breaded Chicken Cutlets
24 oz Francesco Rinaldi Pasta Sauce
8 oz Stella Mozzarella Cheese, sliced
1/4 cup Galbani Parmesan Cheese
Fresh basil for garnish
Step 1: Preheat oven to 400°F. Bake breaded chicken cutlets according to package directions until golden and cooked through.
Step 2: Heat pasta sauce in a saucepan over medium heat.
Step 3: Once chicken is cooked, top each cutlet with marinara sauce and mozzarella slices.
Step 4: Return to oven and bake 5-7 minutes until cheese is melted and bubbly.
Step 5: Sprinkle with Parmesan cheese and fresh basil before serving.
Chef's Tip: Pound chicken to even thickness for consistent cooking. Use a meat thermometer to ensure internal temperature reaches 165°F.
Save by using Use on-sale Perdue cutlets, Francesco Rinaldi sauce, and Galbani Parmesan for maximum savings on this Italian classic. 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.
Fall-off-the-bone tender baby back ribs glazed with Sweet Baby Ray's BBQ sauce. Perfect for summer grilling season.
24 oz Kingsford Baby Back Ribs
28 oz Sweet Baby Ray's BBQ Sauce
2 tbsp brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tsp black pepper
1 tsp salt
Step 1: Preheat oven to 275°F. Remove membrane from back of ribs.
Step 2: Mix brown sugar, paprika, garlic powder, salt, and pepper. Rub all over ribs.
Step 3: Wrap ribs tightly in aluminum foil and place on baking sheet. Bake 2.5 hours.
Step 4: Remove foil, brush ribs generously with BBQ sauce, and return to oven uncovered for 30 minutes.
Step 5: Optional: finish on grill over medium heat for 5 minutes per side for char. Serve with extra BBQ sauce.
Chef's Tip: Low and slow is the key - wrap ribs in foil halfway through cooking to keep them moist. Apply BBQ sauce only in the last 30 minutes to prevent burning.
Save by using Use Kingsford Baby Back Ribs on sale and stock up on Sweet Baby Ray's BBQ sauce at 2 for $7. and Serve with Coleslaw, baked beans, and corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A colorful pasta salad featuring grilled eggplant, fresh tomatoes, and feta cheese tossed in a lemony vinaigrette. Perfect for summer gatherings.
1 lb Fancy Eggplant, sliced
12 oz San Giorgio Pasta (penne or rotini)
8 oz Heirloom Tomatoes, diced
6 oz President Feta Chunk Cheese, crumbled
1/4 cup olive oil
2 tbsp lemon juice
2 cloves garlic, minced
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: Brush eggplant slices with olive oil and grill over medium-high heat until tender, about 4 minutes per side. Cut into cubes.
Step 3: In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Step 4: Add cooked pasta, grilled eggplant, diced tomatoes, and crumbled feta. Toss to combine.
Step 5: Garnish with fresh basil. Serve chilled or at room temperature.
Chef's Tip: Grill vegetables until they have nice char marks for extra flavor. Can be made ahead and refrigerated up to 2 days.
Save by using Take advantage of sale prices on fancy eggplant, heirloom tomatoes, and President Feta to create this impressive side dish. and Serve with Grilled chicken or fish for a complete meal.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of fresh strawberries, whipped topping, and cubed pound cake create this stunning summer dessert. Easy to assemble and always impressive.
2 lbs Red Ripe Strawberries, hulled and sliced
14 oz Simple Joys Sliced Loaf Cake
13 oz Bowl & Basket Whipped Topping
1/4 cup sugar
1 tsp vanilla extract
Step 1: Toss sliced strawberries with sugar and vanilla. Let sit 30 minutes to release juices.
Step 2: Cut loaf cake into 1-inch cubes.
Step 3: In a trifle bowl or large glass dish, layer half the cake cubes on the bottom.
Step 4: Top with half the strawberries and their syrup, then half the whipped topping.
Step 5: Repeat layers with remaining ingredients. Garnish top with whole strawberries. Refrigerate until serving.
Chef's Tip: Macerate strawberries with sugar for 30 minutes to create a sweet syrup. Assemble just before serving or refrigerate up to 4 hours.
Save by using Use on-sale fresh strawberries at 2 for $7 and Simple Joys loaf cake to create an affordable showstopper dessert. and Serve with Mint leaves for garnish and extra whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty morning bowl with scrambled eggs, sausage, potatoes, and all your favorite toppings. Customize to your taste.
1 lb Hatfield Hot or Sweet Sausage
12 Eggland's Best Large Eggs
1 lb Loose Russet Potatoes, diced
8 oz Borden American Cheese Slices
1 bell pepper, diced
1 onion, diced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Cook sausage in a large skillet over medium heat, breaking into crumbles. Remove and set aside.
Step 2: In the same skillet, add diced potatoes and cook until golden and crispy, about 10 minutes. Remove and set aside.
Step 3: Sauté bell pepper and onion until softened, about 5 minutes.
Step 4: Scramble eggs in the skillet, folding in cheese slices until melted.
Step 5: Divide potatoes into bowls, top with eggs, sausage, and vegetables. Serve with your favorite toppings.
Chef's Tip: Prep ingredients the night before for a quick weekday breakfast. Leftover potatoes and sausage work great for meal prep.
Save by using Use Hatfield sausage on sale and stock up on Eggland's Best eggs at $1.99 for affordable breakfast protein. and Serve with Fresh salsa, sour cream, and hot sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flavorful ground chicken with water chestnuts and Asian seasonings served in crisp lettuce cups. A fresh and healthy lunch option.
16 oz Perdue Ground Turkey
10 oz Organic Girl Baby Spring Mix (for lettuce cups)
1 can water chestnuts, diced
3 green onions, sliced
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
Step 1: Heat sesame oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking into small pieces.
Step 2: Add garlic and ginger, cook 1 minute until fragrant.
Step 3: Stir in water chestnuts, soy sauce, and hoisin sauce. Cook 3-4 minutes until heated through.
Step 4: Add green onions and cook 1 more minute.
Step 5: Spoon mixture into large lettuce leaves. Serve immediately with extra sauce if desired.
Chef's Tip: Use iceberg or butter lettuce for sturdy cups. Serve with extra sauce on the side for drizzling.
Save by using Perdue Ground Turkey on sale makes an affordable protein base for these restaurant-style wraps. and Serve with Steamed rice and cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, flavorful pulled pork that cooks all day in your slow cooker. Perfect for feeding a crowd or easy weeknight dinners.
32 oz Hatfield Texas Smokehouse Seasoned Pork Roast
18 oz Sweet Baby Ray's BBQ Sauce
8 Martin's Big Marty's Rolls
16 oz Reser's Coleslaw
1 onion, sliced
1/2 cup apple cider vinegar
Step 1: Place pork roast in slow cooker. Add sliced onion and apple cider vinegar.
Step 2: Cover and cook on low for 8 hours or high for 4-5 hours until pork is very tender.
Step 3: Remove pork and shred with two forks. Discard excess liquid from slow cooker.
Step 4: Return shredded pork to slow cooker and mix with BBQ sauce. Heat through on low for 15 minutes.
Step 5: Serve on toasted rolls topped with coleslaw.
Chef's Tip: Start this in the morning for dinner. The longer it cooks, the more tender it becomes. Shred with two forks while still in the slow cooker.
Save by using Use Hatfield seasoned pork roast on sale and Martin's rolls for an affordable crowd-pleaser. and Serve with Coleslaw, pickles, and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze on skewers. An elegant appetizer that's ready in minutes.
4 oz BelGioioso Fresh Mozzarella Pearls
10 oz NatureSweet Comets Cherry Tomatoes
Fresh basil leaves
3 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp balsamic glaze
Sea salt and cracked pepper
Step 1: Thread one mozzarella pearl, one folded basil leaf, and one cherry tomato onto each small skewer or toothpick.
Step 2: Arrange skewers on a serving platter.
Step 3: Drizzle with olive oil and balsamic glaze.
Step 4: Sprinkle with sea salt and cracked black pepper.
Step 5: Serve immediately or refrigerate up to 2 hours before serving.
Chef's Tip: Use small skewers or toothpicks for easy serving. Make up to 2 hours ahead and refrigerate.
Save by using Take advantage of sale prices on BelGioioso mozzarella pearls and NatureSweet tomatoes for this crowd-pleasing appetizer. and Serve with Crusty bread and white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simplified version of the classic that cooks in one pot for easy cleanup. Creamy, comforting, and ready in 30 minutes.
1 lb Bowl & Basket Boneless Skinless Chicken Thighs, cubed
12 oz San Giorgio Pasta (fettuccine or penne)
8 oz Philadelphia Soft Cream Cheese
1/2 cup Kraft Grated Parmesan Cheese
3 cups chicken broth
1 cup milk
2 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Step 1: In a large pot, melt butter over medium-high heat. Season chicken with salt and pepper, then cook until golden, about 5 minutes. Remove and set aside.
Step 2: In the same pot, add garlic and cook 30 seconds. Add chicken broth and milk, bring to a boil.
Step 3: Add pasta and cook according to package directions, stirring frequently.
Step 4: Reduce heat to low. Stir in cream cheese and Parmesan until melted and smooth.
Step 5: Return chicken to pot and stir to combine. Garnish with parsley and serve immediately.
Chef's Tip: Stir frequently to prevent sticking. Add pasta water if sauce becomes too thick. Use pre-cooked chicken to save even more time.
Save by using Use sale chicken thighs instead of breasts and stock up on San Giorgio pasta at 99¢. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled sausage links with sautéed peppers and onions on toasted hoagie rolls. A hearty sandwich perfect for game day or casual dinners.
1 lb Hatfield Hot or Sweet Sausage
4 Schmidt Long Hoagie Rolls
1 lb Mini Sweet Peppers
1 large onion, sliced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Cook sausages in a large skillet over medium heat until browned and cooked through, about 15 minutes. Remove and keep warm.
Step 2: In the same skillet, add olive oil, sliced peppers, and onions. Sauté until softened and lightly caramelized, about 10 minutes.
Step 3: Season vegetables with Italian seasoning, salt, and pepper.
Step 4: Toast hoagie rolls until lightly crispy.
Step 5: Place sausages in rolls and top with sautéed peppers and onions. Serve immediately.
Chef's Tip: Don't skip toasting the rolls - it prevents them from getting soggy. Grill sausages instead of pan-frying for extra smoky flavor.
Save by using Use Hatfield sausage on sale and stock up on Schmidt hoagie rolls for an affordable family meal. and Serve with Potato chips and Claussen pickles.
Sale Prices Valid June 21st to June 27th
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