Estimated cost based on featured sale items only. Does not include common pantry staples.
Thick-cut porterhouse steaks grilled over the coals and finished with a melt-in-your-mouth garlic herb butter. The showstopping centerpiece for your Fourth of July cookout.
4 Porterhouse or T-Bone Steaks (about 3 lbs)
4 tbsp Bowl & Basket Butter, softened
6 ears Sweet Corn
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tsp kosher salt
1 tsp coarse black pepper
2 tbsp olive oil
Step 1: Preheat a charcoal or gas grill to high heat, about 450 to 500 degrees.
Step 2: Stir the softened butter together with the minced garlic and parsley, then set aside.
Step 3: Pat the steaks dry and season both sides generously with salt and pepper.
Step 4: Brush the grates with oil, then grill the steaks 4 to 5 minutes per side for medium-rare.
Step 5: Top each steak with a spoonful of garlic herb butter and let rest 5 minutes.
Step 6: Grill the corn for 10 to 12 minutes, turning until lightly charred.
Step 7: Serve the steaks with the grilled corn and extra herb butter on the side.
Chef's Tip: Let the steaks sit at room temperature for about 30 minutes before grilling and use a meat thermometer for perfect doneness. Rest them five minutes after grilling so the juices stay in the meat.
Save by using Premium porterhouse and T-bone steaks plus butter quarters are on sale this week for a backyard steakhouse feast and Serve with Grilled sweet corn and a crisp summer salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky pulled pork piled high on soft rolls, topped with cool, crunchy coleslaw and a drizzle of tangy barbecue sauce. An easy crowd-pleaser for a Fourth of July party.
2 tubs Curly's Pulled Pork
8 Ball Park Hamburger Rolls
1 tub Reser's Coleslaw
Sweet Baby Ray's BBQ Sauce
1 tbsp apple cider vinegar
1 tsp hot sauce (optional)
Step 1: Heat the pulled pork according to package directions until warmed through.
Step 2: Stir the barbecue sauce and a splash of cider vinegar into the warm pork.
Step 3: For a little kick, mix the hot sauce into the coleslaw.
Step 4: Pile the saucy pork onto the bottom halves of the rolls.
Step 5: Top each sandwich with a scoop of coleslaw and the top roll.
Step 6: Serve right away while the pork is warm.
Chef's Tip: Warm the pulled pork low and slow so it stays moist, and pile the slaw right on top of the sandwich for the classic sweet-and-tangy crunch.
Save by using Curly's pulled pork, Reser's coleslaw, sandwich rolls, and Sweet Baby Ray's barbecue sauce are all on sale this week and Serve with Baked beans and kettle chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Plump shrimp, sweet corn, and red potatoes boiled together with zesty Old Bay and finished in garlic butter. A festive, hands-on feast for a summer holiday gathering.
2 lbs Bowl & Basket Raw EZ Peel Shrimp
6 ears Sweet Corn
2 lbs Bowl & Basket Red Potatoes
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
2 lemons, halved
3 tbsp Old Bay seasoning
1/4 cup fresh parsley, chopped
Step 1: Fill a large stockpot with water and add the Old Bay seasoning and lemon halves, then bring to a boil.
Step 2: Cut the potatoes into quarters and add to the boiling water, cooking for 10 minutes.
Step 3: Cut the corn into thirds and add to the pot, cooking 5 more minutes.
Step 4: Add the shrimp and cook 3 to 4 minutes until pink and opaque.
Step 5: While the seafood cooks, melt the butter in a small saucepan and saute the garlic for 1 to 2 minutes.
Step 6: Drain the boil and spread it out on a large platter or paper-lined table.
Step 7: Drizzle the garlic butter over everything and garnish with parsley.
Step 8: Serve right away with extra lemon wedges.
Chef's Tip: Add the shrimp last and pull them the moment they turn pink and opaque so they stay tender. Pour everything onto a paper-lined table and let everyone dig in.
Save by using EZ-peel shrimp, sweet corn, and red potatoes are all sale-priced this week for a restaurant-style boil at home and Serve with Crusty bread for soaking up the garlic butter.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet Italian sausage grilled until juicy and tucked into crusty bread with sticky-sweet peppers and onions. A cookout classic that always disappears fast.
2 lbs Bowl & Basket Sweet Italian Sausage
3 Green Bell Peppers, sliced
3 Cubanelle Peppers, sliced
2 Sweet Onions, sliced
1 loaf Maier's Italian Bread
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat the grill to medium heat.
Step 2: Toss the sliced peppers and onions with the olive oil, Italian seasoning, salt, and pepper.
Step 3: Place the vegetables in a grill basket and cook, stirring, until tender and charred, about 12 minutes.
Step 4: Grill the sausages, turning often, until browned and cooked through, about 15 minutes.
Step 5: Warm the Italian bread on the grill for the last minute.
Step 6: Pile the sausages and vegetables into the bread and serve hot.
Chef's Tip: Grill the sausages over medium heat so they cook through without splitting, and let the peppers and onions char for a smoky-sweet edge.
Save by using Bowl & Basket Italian sausage, bell and cubanelle peppers, sweet onions, and Maier's Italian bread are on sale this week and Serve with A simple pasta salad or chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled hamburgers stacked with melty American cheese, sweet onion, and crisp pickles on a soft toasted roll. The all-American star of any Fourth of July cookout.
2 lbs 73/27 Ground Beef
8 Ball Park Hamburger Rolls
8 slices Mrs. B's White American Cheese
1 Sweet Onion, thinly sliced
Claussen Pickles, sliced
Heinz Ketchup
French's Yellow Mustard
2 tsp salt
1 tsp black pepper
Step 1: Preheat the grill to medium-high heat.
Step 2: Gently form the ground beef into 8 patties and season both sides with salt and pepper.
Step 3: Press a shallow dimple into the center of each patty.
Step 4: Grill the burgers 3 to 4 minutes per side for medium.
Step 5: Top each patty with a slice of American cheese and let it melt for the last minute.
Step 6: Toast the rolls cut-side down on the grill until lightly golden.
Step 7: Build each burger with onion, pickles, ketchup, and mustard, then serve.
Chef's Tip: Form the patties slightly wider than the buns and press a small dimple in the center so they cook up flat instead of puffing. Add the cheese in the last minute and tent loosely so it melts.
Save by using Ground beef, burger rolls, white American cheese, sweet onions, ketchup, mustard, and Claussen pickles are all on sale this week and Serve with Baked beans, potato salad, and watermelon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled hot dogs with a perfect snap, served on soft rolls with all the classic toppings and a side of saucy baked beans. The easiest, most-loved food at any Independence Day cookout.
1 package Sugardale Super Dogs
8 Ball Park Hot Dog Rolls
2 cans Bush's Baked Beans
Heinz Ketchup
French's Yellow Mustard
1 Sweet Onion, diced
Relish (optional)
Step 1: Preheat the grill to medium heat.
Step 2: Score each hot dog with a few shallow diagonal cuts.
Step 3: Grill the hot dogs, turning often, until browned and heated through, about 7 minutes.
Step 4: Warm the baked beans in a saucepan or on the grill until bubbling.
Step 5: Toast the rolls on the grill for the last 30 seconds.
Step 6: Tuck a hot dog into each roll and top with ketchup, mustard, onion, and relish.
Step 7: Serve with a scoop of warm baked beans on the side.
Chef's Tip: Score the hot dogs with a few shallow diagonal cuts so they char nicely and cook evenly. Steam the rolls on the grill for the last 30 seconds for the softest bun.
Save by using Sugardale super dogs, hot dog rolls, Bush's baked beans, ketchup, and mustard are all on sale this week and Serve with Bush's baked beans and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bone-in chicken thighs and drumsticks grilled low and slow, then lacquered with sweet and smoky barbecue sauce. A budget-friendly cookout favorite that feeds a crowd.
4 lbs Bowl & Basket Chicken Thighs or Drumsticks
Sweet Baby Ray's BBQ Sauce
6 ears Sweet Corn
2 tbsp olive oil
2 tsp salt
1 tsp garlic powder
1 tsp paprika
Step 1: Preheat the grill for two-zone cooking with one side hot and one side cool.
Step 2: Pat the chicken dry and toss with the olive oil, salt, garlic powder, and paprika.
Step 3: Grill the chicken over the cooler side, covered, turning occasionally, for about 25 minutes.
Step 4: Move the chicken over direct heat and brush generously with barbecue sauce.
Step 5: Grill, turning and saucing, until the chicken is glazed and reaches 175 degrees, about 8 minutes.
Step 6: Grill the corn alongside until lightly charred.
Step 7: Let the chicken rest a few minutes, then serve with extra sauce.
Chef's Tip: Grill the chicken over indirect heat first so it cooks through without burning, then move it over the flame and brush on the barbecue sauce in the last few minutes. Sauce too early and the sugars will scorch.
Save by using Bowl & Basket chicken thighs and drumsticks plus Sweet Baby Ray's barbecue sauce are sale-priced this week and Serve with Grilled corn and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet shortcake shells piled with juicy strawberries, fresh blueberries, and clouds of whipped cream. A festive red, white, and blue dessert to end your Fourth of July spread.
6 Specialty Dessert Shells
1 pint Blueberries
1 can Reddi-wip Topping
1 lb strawberries, sliced
2 tbsp sugar
Step 1: Slice the strawberries and toss them with the sugar, then let them sit for 15 minutes.
Step 2: Place each dessert shell on a plate.
Step 3: Spoon the juicy strawberries into the shells.
Step 4: Add a layer of fresh blueberries.
Step 5: Top generously with whipped cream.
Step 6: Finish with a few extra berries for a red, white, and blue look, then serve.
Chef's Tip: Toss the sliced strawberries with a spoonful of sugar and let them sit for 15 minutes so they release their sweet juices. Assemble just before serving so the shells stay tender.
Save by using Fresh blueberries, dessert shells, and Reddi-wip are all on sale this week for an easy patriotic dessert and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet red cherries and plump blueberries baked under a golden biscuit topping for a red, white, and blue finish to your Fourth of July cookout. Serve it warm with a scoop of vanilla ice cream.
1 1/2 lbs Imported Cherries, pitted
1 pint Blueberries
1 container Breyers Ice Cream
3/4 cup sugar
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 cup milk
1/4 cup melted butter
1/4 tsp salt
Step 1: Preheat the oven to 350 degrees and butter a 9x13 inch baking dish.
Step 2: Spread the pitted cherries and blueberries evenly in the dish and sprinkle with 1/4 cup of the sugar.
Step 3: In a bowl, whisk together the flour, remaining sugar, baking powder, and salt.
Step 4: Stir in the milk and melted butter until just combined.
Step 5: Drop spoonfuls of the batter over the fruit, leaving some gaps for the red and blue to peek through.
Step 6: Bake for 40 to 45 minutes until the topping is golden and the fruit is bubbling.
Step 7: Let cool about ten minutes, then serve warm with vanilla ice cream.
Chef's Tip: Do not overmix the biscuit topping, since a few lumps will bake out and keep it tender. Let the cobbler cool for about ten minutes so the fruit filling sets before serving.
Save by using Sweet imported cherries, fresh blueberries, and Breyers ice cream are all on sale this week for a festive patriotic dessert and Serve with A scoop of vanilla ice cream or a dollop of whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast burritos stuffed with scrambled eggs, savory sausage, cheese, and salsa. Make ahead for busy mornings.
12 oz Johnsonville Breakfast Sausage Links
6-8 oz Kraft Shredded Cheese
15.25 oz On The Border Salsa
8 large eggs
4 large flour tortillas
2 tbsp butter
Salt and pepper to taste
Step 1: Cook sausage links according to package directions. Slice into rounds.
Step 2: In a bowl, whisk eggs with salt and pepper.
Step 3: Melt butter in a large skillet over medium heat. Add eggs and scramble until just set.
Step 4: Warm tortillas in microwave for 20 seconds.
Step 5: Divide scrambled eggs among tortillas. Top with sausage, shredded cheese, and salsa.
Step 6: Fold in sides of tortilla and roll up tightly.
Step 7: Serve immediately or wrap in foil for later.
Chef's Tip: Wrap burritos in foil and freeze for up to 3 months. Reheat in microwave for 2-3 minutes.
Save by using Stock up on breakfast sausage and tortillas while they're on sale for quick weekday breakfasts. and Serve with Hash browns and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Homemade chicken nuggets that are crispy on the outside and tender inside. Kids and adults love them!
1.5 lbs Bowl & Basket Chicken Breasts
20 oz French's Yellow Mustard
2 cups breadcrumbs
2 eggs, beaten
1/4 cup honey
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray.
Step 2: Cut chicken breasts into 1-inch nugget-sized pieces. Season with salt and pepper.
Step 3: In a shallow bowl, mix breadcrumbs with garlic powder and paprika.
Step 4: Dip chicken pieces in beaten egg, then coat in breadcrumb mixture.
Step 5: Place nuggets on prepared baking sheet. Bake for 18-20 minutes, flipping halfway, until golden and cooked through.
Step 6: Meanwhile, mix mustard and honey in a small bowl for dipping sauce.
Step 7: Serve nuggets hot with honey mustard sauce.
Chef's Tip: For extra crispy nuggets, spray with cooking spray before baking. Double-dip in egg and breadcrumbs for thicker coating.
Save by using Make your own nuggets with sale-priced chicken breasts and pantry breadcrumbs for a healthier, cheaper option. and Serve with French fries and carrot sticks with ranch.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, comforting potato soup loaded with bacon, cheese, and all your favorite baked potato toppings. Perfect for cooler evenings.
5 lbs Bowl & Basket Red Potatoes
8 oz Bowl & Basket Cream Cheese
6-8 oz Kraft Shredded Cheese
16 oz Hatfield Bacon
4 cups chicken broth
1 cup heavy cream
3 green onions, chopped
Salt and pepper to taste
Step 1: Cook bacon in a large pot until crispy. Remove and crumble, reserving 2 tablespoons of bacon grease in pot.
Step 2: Peel and cube potatoes. Add to pot with bacon grease and sauté for 5 minutes.
Step 3: Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
Step 4: Use a potato masher to mash some of the potatoes, leaving some chunks.
Step 5: Stir in cream cheese until melted, then add heavy cream and shredded cheese.
Step 6: Season with salt and pepper. Simmer for 5 more minutes until thickened.
Step 7: Serve topped with crumbled bacon, extra cheese, and green onions.
Chef's Tip: Use an immersion blender to partially blend for creamier texture. Top with extra bacon and chives.
Save by using Red potatoes on sale combined with dairy staples make this restaurant-quality soup affordable. and Serve with Crusty bread and a side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of sweet angel food cake, fresh strawberries, and whipped cream in individual glasses. An easy, elegant summer dessert.
10 oz Angel Food Cake
Pint Blueberries
8 oz Bowl & Basket Whipped Topping
2 cups fresh strawberries, sliced
3 tbsp sugar
1 tsp vanilla extract
Step 1: In a bowl, toss sliced strawberries with 2 tablespoons sugar and let sit for 15 minutes.
Step 2: Cut angel food cake into 1-inch cubes.
Step 3: Thaw whipped topping and fold in vanilla extract and remaining sugar.
Step 4: In 4 parfait glasses or dessert cups, layer cake cubes, strawberries with juice, and whipped cream.
Step 5: Repeat layers once more.
Step 6: Top with fresh blueberries.
Step 7: Refrigerate until ready to serve, up to 2 hours.
Chef's Tip: Macerate strawberries with sugar 30 minutes ahead for extra juice. Use clear glasses to show off the pretty layers.
Save by using Angel food cake and whipped topping on sale make this bakery-style dessert a sweet deal. and Serve with Iced tea or lemonade.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thick-cut porterhouse steaks grilled to perfection and topped with homemade garlic herb butter. A classic steakhouse dinner at home.
4 Porterhouse Steaks (about 2 lbs)
12 ears Sweet Corn
4 tbsp Bowl & Basket Butter
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil
Step 1: Preheat grill to high heat (450-500°F).
Step 2: Mix softened butter with minced garlic and parsley; set aside.
Step 3: Brush steaks with olive oil and season generously with salt and pepper.
Step 4: Grill steaks 4-5 minutes per side for medium-rare, or to desired doneness.
Step 5: Remove steaks from grill and top each with a pat of garlic herb butter.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Let steaks rest at room temperature 30 minutes before grilling. Use a meat thermometer for perfect doneness.
Save by using Take advantage of the family pack pricing on premium porterhouse steaks - save $2 per pound! and Serve with Grilled corn on the cob and loaded baked potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick weeknight dinner featuring tender shrimp tossed with pasta in a rich garlic butter sauce.
2 lbs Bowl & Basket Raw EZ Peel Shrimp
1 lb Ronzoni Pasta
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
1/4 cup white wine or chicken broth
1/4 cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste
2 tbsp olive oil
Step 1: Cook pasta according to package directions; drain, reserving 1 cup pasta water.
Step 2: Peel and devein shrimp; pat dry and season with salt and pepper.
Step 3: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Step 4: Add shrimp and cook 2-3 minutes per side until pink; remove and set aside.
Step 5: Add remaining butter and garlic to skillet; cook 1 minute until fragrant.
Step 6: Add wine and simmer 2 minutes. Return shrimp to pan.
Step 7: Toss with cooked pasta, adding pasta water as needed for sauce consistency.
Step 8: Garnish with parsley and red pepper flakes.
Chef's Tip: Don't overcook the shrimp - they're done when pink and just opaque. Reserve pasta water to thin the sauce if needed.
Save by using EZ peel shrimp saves prep time, and sale pasta makes this gourmet meal affordable. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pork tenderloin shredded and tossed in tangy BBQ sauce, served on toasted rolls.
2 lbs Pork Tenderloin
1 bottle Sweet Baby Ray's BBQ Sauce
8 Ball Park Hamburger Rolls
1/2 cup chicken broth
1 tbsp brown sugar
1 tsp smoked paprika
Salt and pepper to taste
Step 1: Season pork tenderloin with salt, pepper, and smoked paprika.
Step 2: Place in slow cooker with chicken broth and brown sugar.
Step 3: Cook on low 6-8 hours or high 3-4 hours until very tender.
Step 4: Remove pork and shred with two forks.
Step 5: Return to slow cooker and toss with BBQ sauce.
Step 6: Keep warm until ready to serve.
Step 7: Toast hamburger rolls and fill with pulled pork.
Chef's Tip: For extra flavor, sear the pork before adding to the slow cooker. Shred with two forks while still hot.
Save by using Pork tenderloin on sale transforms into multiple servings of pulled pork. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Marinated grilled chicken served over rice with fresh vegetables, feta, and creamy tzatziki sauce.
2 lbs Bowl & Basket Chicken Breasts
2 containers Ben's Ready Rice
2 Cucumbers, diced
1 cup Greek yogurt
2 cloves garlic, minced
2 tbsp lemon juice
1/4 cup olive oil
1 tsp dried oregano
1/2 cup crumbled feta cheese
Cherry tomatoes, halved
Salt and pepper to taste
Step 1: Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Step 2: Marinate chicken breasts for 30 minutes.
Step 3: Grill chicken 6-7 minutes per side until cooked through; slice.
Step 4: Make tzatziki: combine Greek yogurt, grated cucumber (squeezed dry), garlic, and lemon juice.
Step 5: Heat ready rice according to package directions.
Step 6: Assemble bowls: rice, grilled chicken, cucumbers, tomatoes, feta, and tzatziki.
Chef's Tip: Marinate chicken for at least 30 minutes or up to overnight for maximum flavor.
Save by using Family pack chicken breasts and sale rice make these healthy bowls budget-friendly. and Serve with Warm pita bread and kalamata olives.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender homemade meatballs simmered in Francesco Rinaldi marinara sauce, served over pasta.
1 tube (48 oz) 73/27 Ground Beef
2 jars Francesco Rinaldi Pasta Sauce
1 lb Ronzoni Pasta
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 eggs
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Step 1: Mix ground beef, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper in a bowl.
Step 2: Form into 16 meatballs (about 2 inches each).
Step 3: Brown meatballs in a large skillet over medium-high heat, about 2 minutes per side.
Step 4: Pour pasta sauce over meatballs and simmer 20 minutes.
Step 5: Cook pasta according to package directions.
Step 6: Serve meatballs and sauce over pasta with extra Parmesan.
Chef's Tip: Don't overmix the meat mixture - it will make tough meatballs. Use a cookie scoop for uniform meatball size.
Save by using Ground beef tube and sale pasta sauce make this Italian classic affordable for the whole family. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy toasted bread topped with creamy mashed avocado and perfectly cooked eggs for a satisfying breakfast.
4 Avocados
8 slices Dave's Killer Bread
4 eggs
2 tbsp olive oil
1 lime, juiced
Red pepper flakes (optional)
Salt and pepper to taste
Step 1: Toast bread slices until golden and crispy.
Step 2: Mash avocados in a bowl with lime juice, salt, and pepper.
Step 3: Heat olive oil in a skillet and fry eggs to desired doneness.
Step 4: Spread mashed avocado on each toast slice.
Step 5: Top each with a fried egg.
Step 6: Garnish with red pepper flakes, salt, and pepper.
Chef's Tip: For perfectly runny yolks, cook eggs sunny-side up for 3-4 minutes covered. Add red pepper flakes for a kick.
Save by using Buy 4 avocados at special pricing and use artisan bread on sale for a restaurant-quality breakfast at home. and Serve with Fresh fruit and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh salmon fillets baked with a simple lemon butter sauce - light, healthy, and elegant.
2 lbs Salmon Fillets
4 tbsp Bowl & Basket Butter
2 lemons (1 sliced, 1 juiced)
3 cloves garlic, minced
2 tbsp fresh dill, chopped
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Place salmon fillets on prepared sheet and season with salt and pepper.
Step 3: Melt butter and mix with lemon juice, garlic, and dill.
Step 4: Pour butter mixture over salmon fillets.
Step 5: Top with lemon slices.
Step 6: Bake 15-20 minutes until salmon flakes easily with a fork.
Step 7: Serve immediately with pan juices drizzled over top.
Chef's Tip: Salmon is done when it flakes easily with a fork and reaches 145°F internal temperature. Don't overbake or it will be dry.
Save by using Family pack salmon at $9.99/lb is a great value for premium protein. and Serve with Roasted asparagus and wild rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Italian sausages grilled to perfection with sweet peppers and onions, served on toasted rolls.
2 lbs Bowl & Basket Italian Sausage
2 Green Bell Peppers, sliced
8 Ball Park Hot Dog Rolls
1 large onion, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Toss sliced peppers and onions with olive oil, salt, and pepper.
Step 3: Grill sausages 15-20 minutes, turning occasionally, until cooked through.
Step 4: Grill peppers and onions in a grill basket until tender and charred, about 10 minutes.
Step 5: Toast rolls on the grill for 1-2 minutes.
Step 6: Place sausages in rolls and top with grilled peppers and onions.
Chef's Tip: Pierce sausages before grilling to prevent bursting. Grill peppers and onions in a grill basket for easy handling.
Save by using Family pack Italian sausage and sale rolls make this crowd-pleaser budget-friendly. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden, crispy chicken tenders served with a tangy honey mustard dipping sauce - perfect for kids and adults.
20 oz Perdue Fresh Cut Strips
1 bottle French's Yellow Mustard
1 1/2 cups all-purpose flour
2 eggs, beaten
1 1/2 cups breadcrumbs or panko
1/4 cup honey
Vegetable oil for frying
Salt and pepper to taste
Step 1: Set up breading station: flour seasoned with salt and pepper, beaten eggs, and breadcrumbs.
Step 2: Coat each chicken strip in flour, then egg, then breadcrumbs.
Step 3: Heat 1 inch of oil in a large skillet to 350°F.
Step 4: Fry chicken tenders 3-4 minutes per side until golden brown and cooked through.
Step 5: Drain on paper towels.
Step 6: Mix French's mustard with honey for dipping sauce.
Step 7: Serve hot with honey mustard.
Chef's Tip: For extra crispy tenders, let them rest on a wire rack for 5 minutes after frying. Double-dip for thicker coating.
Save by using Fresh cut chicken strips on sale beat expensive restaurant tenders every time. and Serve with French fries and green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh seasonal fruit tossed in a light honey-lime dressing - refreshing and naturally sweet.
1 Whole Seedless Watermelon, cubed
2 lbs White Seedless Grapes
1 pint Blueberries
2 tbsp honey
2 limes, juiced
Fresh mint leaves (optional)
Step 1: Cut watermelon into bite-sized cubes.
Step 2: Halve grapes if desired.
Step 3: Combine watermelon, grapes, and blueberries in a large bowl.
Step 4: Whisk together honey and lime juice.
Step 5: Pour dressing over fruit and toss gently to coat.
Step 6: Garnish with fresh mint if using.
Step 7: Chill until ready to serve.
Chef's Tip: Make ahead and chill for at least 30 minutes for best flavor. Add fresh mint for extra freshness.
Save by using Use fresh seasonal fruit on sale for maximum flavor and value. and Serve with Grilled chicken or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortilla chips piled high with seasoned beef, cheese, and all your favorite toppings.
1 lb Ground Beef (from 48 oz tube)
1 bag Tostitos Tortilla Chips
1 bag Kraft Shredded Cheese
1 packet Old El Paso Taco Seasoning
1/2 cup sour cream
1/2 cup salsa
1 tomato, diced
1/4 cup sliced black olives
2 green onions, sliced
Step 1: Preheat oven to 375°F.
Step 2: Brown ground beef in a skillet; drain fat.
Step 3: Add taco seasoning and water according to package directions; simmer 5 minutes.
Step 4: Spread half the chips on a large oven-safe platter or baking sheet.
Step 5: Top with half the seasoned beef and half the cheese.
Step 6: Add remaining chips, beef, and cheese.
Step 7: Bake 10 minutes until cheese is melted and bubbly.
Step 8: Top with sour cream, salsa, tomatoes, olives, and green onions.
Step 9: Serve immediately.
Chef's Tip: Layer chips and cheese twice for maximum coverage. Add jalapeños for extra heat.
Save by using Ground beef tube and sale chips make restaurant-quality nachos at home for less. and Serve with Margaritas and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled steaks topped with a rich garlic herb butter, ideal for a summer cookout.
2 lb Porterhouse Steaks
4 tbsp Bowl & Basket Butter
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Remove steaks from refrigerator 30 minutes before grilling to bring to room temperature.
Step 2: Preheat grill to high heat.
Step 3: Season steaks generously with salt and pepper on both sides.
Step 4: In a small bowl, mix softened butter with minced garlic and parsley.
Step 5: Grill steaks 4-6 minutes per side for medium-rare, or to desired doneness.
Step 6: Top each steak with a dollop of garlic herb butter and let rest 5 minutes before serving.
Chef's Tip: Let steaks rest 5 minutes before serving to retain juices.
Save by using Use sale-priced steaks and butter to make this upscale meal affordable for the whole family. and Serve with Grilled corn on the cob and a crisp garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy one-pan meal featuring juicy Italian sausage with colorful bell peppers and onions.
1.5 lb Bowl & Basket Italian Sausage
3 Green Bell Peppers, sliced
1 large onion, sliced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 400°F and line a large sheet pan with parchment paper.
Step 2: Arrange sausages, sliced peppers, and onions on the pan.
Step 3: Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
Step 4: Toss everything to coat evenly.
Step 5: Roast for 30 minutes, turning sausages halfway through, until sausages are cooked through and vegetables are tender.
Step 6: Serve hot with your favorite sides or on rolls.
Chef's Tip: Broil for the last 2-3 minutes for extra caramelization on the peppers.
Save by using Use sale sausage and affordable green bell peppers for a budget-friendly Italian classic. and Serve with Serve on hoagie rolls or over pasta.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet and savory glazed salmon fillets that are quick, healthy, and family-friendly.
1.5 lb Salmon Fillets
1/4 cup honey
3 tbsp soy sauce
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp olive oil
Sesame seeds for garnish
Step 1: Preheat oven to 400°F and line a baking sheet with foil.
Step 2: In a small bowl, whisk together honey, soy sauce, garlic, and ginger.
Step 3: Place salmon fillets skin-side down on prepared baking sheet.
Step 4: Brush salmon generously with honey garlic glaze, reserving some for later.
Step 5: Bake for 12-15 minutes until salmon flakes easily with a fork.
Step 6: Brush with remaining glaze, sprinkle with sesame seeds, and serve immediately.
Chef's Tip: Don't overcook the salmon - it should be slightly translucent in the center for perfect texture.
Save by using Family pack salmon is a great value and provides healthy omega-3s for the whole family. and Serve with Steamed rice and stir-fried vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pulled pork smothered in BBQ sauce, perfect for a casual summer gathering.
16 oz Curly's Pulled Pork
1 package Ball Park Hamburger Rolls
1/2 cup BBQ sauce
1/2 cup coleslaw
Pickle slices (optional)
Step 1: Heat pulled pork according to package directions.
Step 2: Mix heated pork with BBQ sauce until well combined.
Step 3: Lightly toast hamburger rolls if desired.
Step 4: Divide pulled pork evenly among 8 rolls.
Step 5: Top with coleslaw and pickle slices if using.
Step 6: Serve immediately while warm.
Chef's Tip: Toast the rolls slightly for extra texture and to prevent them from getting soggy.
Save by using Pre-made pulled pork makes this meal fast and affordable, especially when paired with sale rolls. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled chicken marinated in bright lemon and fresh herbs, perfect for summer dinners.
1 lb Bowl & Basket Chicken Breasts
1/4 cup olive oil
Juice of 2 lemons
3 cloves garlic, minced
2 tbsp fresh oregano, chopped
Salt and pepper to taste
Step 1: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Step 2: Place chicken breasts in a resealable bag and pour marinade over them.
Step 3: Refrigerate for at least 2 hours, turning occasionally.
Step 4: Preheat grill to medium-high heat.
Step 5: Remove chicken from marinade and grill 6-8 minutes per side until cooked through.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Marinate for at least 2 hours or overnight for maximum flavor.
Save by using Value pack chicken breasts are an excellent protein deal this week. and Serve with Greek salad and roasted potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Chicken breasts stuffed with fresh mozzarella, tomatoes, and basil for an elegant weeknight meal.
30 oz Tyson Stuffed Chicken Breasts
2 tbsp olive oil
1 tsp Italian seasoning
Fresh basil for garnish
Step 1: Preheat oven to 375°F.
Step 2: Place stuffed chicken breasts in a baking dish.
Step 3: Drizzle with olive oil and sprinkle with Italian seasoning.
Step 4: Bake for 25-30 minutes until chicken reaches 165°F internal temperature.
Step 5: Let rest 5 minutes before serving.
Step 6: Garnish with fresh basil and serve.
Chef's Tip: Use toothpicks to secure the chicken if needed during cooking.
Save by using Pre-stuffed chicken makes this restaurant-quality dish easy and affordable. and Serve with Angel hair pasta with olive oil and garlic.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Refreshing salad combining sweet watermelon, tangy feta, and fresh mint - perfect for hot days.
4 cups Whole Seedless Watermelon, cubed
8 oz President Feta Cheese, cubed
1/4 cup fresh mint, chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
Black pepper to taste
Step 1: Cut watermelon into 1-inch cubes and place in a large bowl.
Step 2: Cube feta cheese and add to watermelon.
Step 3: Add chopped fresh mint.
Step 4: Drizzle with olive oil and balsamic vinegar.
Step 5: Gently toss to combine.
Step 6: Season with black pepper and serve immediately or chill until ready to serve.
Chef's Tip: Chill watermelon and feta before assembling for the most refreshing salad.
Save by using Sale watermelon and feta make this gourmet salad budget-friendly. and Serve with Grilled chicken or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic garlic butter shrimp served over pasta - an elegant meal ready in under 30 minutes.
2 lb Bowl & Basket Raw EZ Peel Shrimp
12 oz Ronzoni Pasta
4 tbsp Bowl & Basket Butter
4 cloves garlic, minced
1/2 cup white wine
Juice of 1 lemon
Fresh parsley, chopped
Red pepper flakes to taste
Step 1: Cook pasta according to package directions, drain and set aside.
Step 2: In a large skillet, melt butter over medium heat.
Step 3: Add garlic and cook for 1 minute until fragrant.
Step 4: Add shrimp and cook 2-3 minutes per side until pink.
Step 5: Add white wine and lemon juice, bring to a simmer.
Step 6: Toss pasta with shrimp mixture, garnish with parsley and red pepper flakes, and serve.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque.
Save by using Large sale shrimp make this restaurant favorite affordable at home. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and colorful salsa perfect for chips or as a topping for grilled meats.
4 ears Loose Sweet Corn
2 Avocados, diced
1 small red onion, diced
1 jalapeño, seeded and minced
Juice of 2 limes
1/4 cup cilantro, chopped
Salt to taste
Step 1: Cook corn in boiling water for 5 minutes or grill until tender. Let cool.
Step 2: Cut kernels off the cobs and place in a large bowl.
Step 3: Add diced avocados, red onion, and jalapeño.
Step 4: Squeeze lime juice over the mixture.
Step 5: Add chopped cilantro and salt to taste.
Step 6: Gently toss to combine and serve immediately or refrigerate until ready to serve.
Chef's Tip: Grill the corn for extra smoky flavor before cutting off the kernels.
Save by using Sweet corn and avocados are at peak season pricing this week. and Serve with Tortilla chips or as a topping for tacos.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork with a sweet and tangy cherry glaze - perfect for a special summer dinner.
1 lb Pork Tenderloin
1 lb Imported Cherries, pitted
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Season pork tenderloin with salt and pepper.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat.
Step 4: Sear pork on all sides until browned, about 8 minutes total.
Step 5: Transfer skillet to oven and roast for 15-18 minutes until internal temperature reaches 145°F.
Step 6: Meanwhile, combine cherries, balsamic vinegar, and honey in a saucepan. Simmer 10 minutes until thickened.
Step 7: Slice pork and serve with cherry glaze.
Chef's Tip: Let pork rest 5-10 minutes after cooking for juicier slices.
Save by using Fresh cherries and tenderloin are both on sale - a great combination for an elegant meal. and Serve with Roasted vegetables and mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast loaded with sausage, peppers, and eggs - perfect for weekend brunch.
12 oz Johnsonville Breakfast Sausage Links
2 Green Bell Peppers, diced
8 large eggs
1 small onion, diced
1/2 cup shredded cheese
Salt and pepper to taste
Step 1: Cook sausage links according to package directions, then slice into rounds.
Step 2: In a large skillet, sauté diced peppers and onion until softened, about 5 minutes.
Step 3: Add sliced sausage to the skillet.
Step 4: In a bowl, whisk eggs with salt and pepper.
Step 5: Pour eggs over the sausage and vegetables.
Step 6: Scramble until eggs are just set, then sprinkle with cheese and serve.
Chef's Tip: Cook vegetables until they still have a slight crunch for best texture.
Save by using Sale breakfast sausage and peppers make this filling breakfast affordable. and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered parfaits with fresh berries, yogurt, and granola - perfect for July 4th celebrations.
2 pints Blueberries
2 cups vanilla yogurt
1 cup strawberries, sliced
1 cup granola
Whipped cream for topping
Honey for drizzling
Step 1: In clear glasses or bowls, layer 2 tablespoons yogurt at the bottom.
Step 2: Add a layer of blueberries, then strawberries.
Step 3: Sprinkle with granola.
Step 4: Repeat layers until glasses are filled.
Step 5: Top with whipped cream and a drizzle of honey.
Step 6: Serve immediately or refrigerate up to 2 hours before serving.
Chef's Tip: Layer in clear glasses for the prettiest presentation.
Save by using Fresh blueberries are on sale and perfect for red, white, and blue treats. and Serve with Perfect on its own or alongside cake.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Perfectly grilled steaks topped with a simple herb butter, ideal for summer cookouts and Fourth of July celebrations.
3 lbs Porterhouse Steaks
4 tbsp Bowl & Basket Butter
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
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: Meanwhile, soften butter and mix with minced garlic and chopped parsley. Set aside.
Step 3: Preheat grill to high heat. Brush steaks with olive oil and season generously with salt and pepper.
Step 4: Grill steaks 4-5 minutes per side for medium-rare, or to desired doneness.
Step 5: Remove from grill and top each steak with a pat of herb butter. Let rest 5 minutes before serving.
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 Stock up on family pack porterhouse steaks at $7.99/lb and sweet corn 12 for $2 to save on this classic summer meal. and Serve with Grilled sweet corn and a fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Kid-friendly chicken tenders made easy in the air fryer, served with a tangy honey mustard dipping sauce.
24 oz Perdue Air Fryer Chicken Fillets
3 tbsp French's Yellow Mustard
3 tbsp honey
1 tbsp mayonnaise
Step 1: Preheat air fryer to 400°F according to package directions.
Step 2: Arrange chicken fillets in a single layer in the air fryer basket.
Step 3: Cook for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Step 4: While chicken cooks, whisk together mustard, honey, and mayonnaise in a small bowl.
Step 5: Serve hot chicken tenders with honey mustard sauce for dipping.
Chef's Tip: Don't overcrowd the air fryer basket - cook in batches if needed for maximum crispiness.
Save by using Use Perdue Air Fryer Chicken Fillets at $9.99 and French's mustard on sale for $1.49 to keep costs down. and Serve with French fries and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pulled pork cooked low and slow, perfect for feeding a crowd at summer gatherings.
2.5 lbs Pork Tenderloin
18 oz Sweet Baby Ray's BBQ Sauce
8 Ball Park Hamburger Rolls
1/2 cup chicken broth
1 onion, sliced
Salt and pepper to taste
Step 1: Season pork tenderloins with salt and pepper. Place in slow cooker with sliced onion.
Step 2: Pour chicken broth over pork. Cover and cook on low for 7-8 hours or high for 4-5 hours.
Step 3: Remove pork from slow cooker and shred with two forks.
Step 4: Return shredded pork to slow cooker and stir in BBQ sauce. Cook on low for 30 more minutes.
Step 5: Serve pulled pork on hamburger rolls with additional BBQ sauce if desired.
Chef's Tip: For extra flavor, add a splash of apple cider vinegar to the pork during the last hour of cooking.
Save by using Use on-sale pork tenderloin at $2.49/lb and Sweet Baby Ray's BBQ sauce for $1.99 for budget-friendly sandwiches. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian-American dish with tender shrimp in a garlic butter sauce over pasta.
2 lbs Bowl & Basket Raw EZ Peel Shrimp
1 lb Ronzoni Pasta
4 tbsp Bowl & Basket Butter
6 cloves garlic, minced
1/2 cup white wine
1/4 cup fresh parsley, chopped
1 lemon, juiced
Red pepper flakes to taste
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
Step 2: Peel and devein shrimp if needed. Pat dry and season with salt and pepper.
Step 3: Melt butter in a 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. Remove shrimp and set aside.
Step 5: Add white wine and lemon juice to skillet, scraping up browned bits. Simmer 2 minutes.
Step 6: Return shrimp to skillet. Add cooked pasta and toss, adding reserved pasta water as needed.
Step 7: 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, which takes just 2-3 minutes per side.
Save by using Use Bowl & Basket EZ Peel Shrimp at $14.99 and Ronzoni pasta for just $0.99 to create an elegant meal on a budget. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A healthy, colorful rice bowl packed with vegetables, beans, and fresh toppings.
2 cups Minute Rice
2 cans Bush's Baked Beans
2 Avocados
1 Green Bell Pepper, diced
1 cup corn kernels
1 cup salsa
1/2 cup shredded cheese
1 tsp cumin
Lime wedges for serving
Step 1: Cook rice according to package directions with cumin added to the water.
Step 2: Heat beans in a saucepan over medium heat until warmed through.
Step 3: Dice bell pepper and slice avocados.
Step 4: Divide rice among four bowls. Top each with beans, corn, diced peppers, and salsa.
Step 5: Add sliced avocado and shredded cheese. Serve with lime wedges.
Chef's Tip: Meal prep friendly - make a big batch of seasoned rice and keep toppings separate for easy weekday lunches.
Save by using Use Minute Rice at 2 for $5, Bush's beans at 2 for $5, and sale avocados to build nutritious bowls for less. and Serve with Tortilla chips and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty sandwiches featuring homemade meatballs in marinara sauce on toasted rolls.
1.5 lbs Ground Beef from 73/27% Tube
24 oz Francesco Rinaldi Pasta Sauce
1 loaf Maier's Premium Italian Bread
1 cup Kraft Shredded Cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
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 bowl, combine ground beef, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Step 3: Form mixture into 12 meatballs and place on prepared baking sheet. Bake 20-25 minutes until cooked through.
Step 4: Meanwhile, heat pasta sauce in a large skillet over medium heat.
Step 5: Add cooked meatballs to sauce and simmer 5 minutes.
Step 6: Slice Italian bread into 4 sub-sized portions and toast lightly.
Step 7: Fill each bread portion with meatballs and sauce, top with shredded cheese. Serve hot.
Chef's Tip: Bake meatballs in the oven at 400°F for easier cleanup and more even cooking.
Save by using Ground beef tubes at $13.99, Francesco Rinaldi sauce for $1.99, and Maier's bread BOGO make budget-friendly subs. and Serve with Potato chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Traditional Southern side dish featuring tender greens simmered with smoky ham.
2 packages Glory Foods Collard Greens
1 Hatfield Ham Steak, diced
1 onion, diced
3 cups chicken broth
1 tbsp apple cider vinegar
1 tsp sugar
Red pepper flakes to taste
Step 1: In a large pot, cook diced ham over medium heat until lightly browned, about 5 minutes.
Step 2: Add diced onion and cook until softened, about 3 minutes.
Step 3: Add collard greens and chicken broth. Bring to a boil.
Step 4: Reduce heat to low, cover, and simmer 40-45 minutes until greens are very tender.
Step 5: Stir in apple cider vinegar, sugar, and red pepper flakes. Cook 5 more minutes.
Step 6: Adjust seasoning to taste and serve hot with pot liquor.
Chef's Tip: For best flavor, simmer greens slowly - the longer they cook, the more tender and flavorful they become.
Save by using Use Glory Foods greens at 2 for $5 and sale-priced Hatfield ham steaks at 5 for $10 for authentic Southern flavor. and Serve with Cornbread and baked chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh summer corn grilled to perfection and slathered with savory herb butter.
12 ears Loose Sweet Corn
4 tbsp Bowl & Basket Butter, softened
2 tbsp fresh herbs (parsley, chives, or basil)
1/2 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Mix softened butter with chopped herbs, garlic powder, salt, and pepper.
Step 3: Pull back corn husks (but don't remove) and remove silk. Fold husks back over corn.
Step 4: Grill corn, turning occasionally, for 12-15 minutes until kernels are tender and lightly charred.
Step 5: Remove from grill, pull back husks, and spread herb butter over hot corn. Serve immediately.
Chef's Tip: Soak corn in water for 15 minutes before grilling to prevent husks from burning too quickly.
Save by using Sweet corn is just 12 for $2 this week - stock up for the best summer side dish ever! and Serve with Grilled burgers and watermelon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty breakfast scramble with savory sausage, fluffy eggs, and melted cheese.
12 oz Johnsonville Breakfast Sausage Links
8 oz Crystal Farms American Singles
1 Green Bell Pepper, diced
8 large eggs
1/4 cup milk
1 tbsp butter
Salt and pepper to taste
Step 1: Cook sausage links in a large skillet over medium heat until browned and cooked through, about 10 minutes. Remove and slice.
Step 2: In the same skillet, add butter and diced bell pepper. Cook 3-4 minutes until softened.
Step 3: Whisk eggs with milk, salt, and pepper. Pour into skillet with peppers.
Step 4: Cook eggs, stirring gently, until almost set. Add sliced sausage.
Step 5: Tear cheese slices and add to scramble. Continue cooking until eggs are fully set and cheese melts.
Step 6: Serve immediately.
Chef's Tip: Cook sausage first and use the rendered fat to cook the eggs for extra flavor.
Save by using Johnsonville breakfast sausage at $3.99, eggs, and Crystal Farms cheese at $2.99 make an affordable morning meal. and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A make-ahead breakfast bake with fresh blueberries and a sweet cinnamon sugar topping.
1 loaf Dave's Killer Bread, cubed
2 pints Blueberries
6 large eggs
2 cups milk
1/4 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
Maple syrup for serving
Step 1: Grease a 9x13 inch baking dish. Spread half the bread cubes in the bottom.
Step 2: Sprinkle 1.5 cups blueberries over bread. Top with remaining bread cubes.
Step 3: Whisk together eggs, milk, sugar, vanilla, and cinnamon. Pour evenly over bread.
Step 4: Press down gently to ensure all bread is moistened. Cover and refrigerate at least 2 hours or overnight.
Step 5: Preheat oven to 350°F. Bake uncovered 40-45 minutes until golden and set.
Step 6: Top with remaining fresh blueberries and serve warm with maple syrup.
Chef's Tip: Assemble the night before and refrigerate, then just pop it in the oven in the morning for an easy breakfast.
Save by using Use Dave's Killer Bread at $5.49 and fresh blueberries 2 for $7 to make this special breakfast treat. and Serve with Bacon or sausage and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with seasoned rice, tomatoes, and feta cheese for a healthy dinner.
4 Green Bell Peppers
1 cup Minute Rice, cooked
6 oz President Crumbled Feta Cheese
1 can diced tomatoes
1/2 cup Kalamata olives, chopped
2 cloves garlic, minced
1 tsp dried oregano
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Cut tops off peppers and remove seeds and membranes.
Step 2: In a bowl, combine cooked rice, diced tomatoes (drained), chopped olives, garlic, oregano, half the feta, olive oil, salt, and pepper.
Step 3: Stuff each pepper with rice mixture and place in a baking dish. Add 1/2 inch water to bottom of dish.
Step 4: Cover with foil and bake 35 minutes.
Step 5: Remove foil, top peppers with remaining feta, and bake uncovered 5 more minutes.
Step 6: Let cool slightly before serving.
Chef's Tip: Blanch peppers in boiling water for 3-4 minutes before stuffing to help them cook more evenly.
Save by using Green bell peppers at $1.99/lb, Minute Rice 2 for $5, and President feta at $5.99 create a filling Mediterranean meal. and Serve with Greek salad and pita bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Homemade chocolate chip cookies filled with creamy ice cream for the perfect summer dessert.
1 package Pillsbury Ready to Bake Cookies
48 oz Breyers Ice Cream
Sprinkles for rolling (optional)
Step 1: Preheat oven according to cookie dough package directions.
Step 2: Place cookie dough pieces on baking sheet, spacing 2 inches apart. Bake according to package directions until golden brown.
Step 3: Let cookies cool completely on a wire rack.
Step 4: Remove ice cream from freezer and let soften slightly, about 10 minutes.
Step 5: Place a generous scoop of ice cream on the flat side of one cookie. Top with another cookie, flat side down, pressing gently.
Step 6: Roll edges in sprinkles if desired. Wrap each sandwich in plastic wrap and freeze at least 2 hours.
Step 7: Let sit at room temperature 5 minutes before serving.
Chef's Tip: Freeze assembled sandwiches for at least 2 hours before serving so they hold together better.
Save by using Pillsbury cookie dough 2 for $7 and Breyers ice cream at $3.99 make easy, affordable ice cream sandwiches. and Serve with Fresh berries and whipped cream.
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