Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled sirloin sliced over crisp romaine with creamy Caesar dressing, shaved parmesan, and crunchy croutons. A hearty main-course salad built around this week's sale-priced sirloin steaks.
1 1/2 lbs Boneless Sirloin Steaks
2 hearts romaine lettuce, chopped
1/2 cup Caesar dressing
1/2 cup shaved parmesan cheese
1 cup croutons
1 lemon, cut into wedges
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Pat the sirloin steaks dry and rub with the olive oil, garlic powder, salt, and pepper.
Step 2: Preheat a grill or grill pan to medium-high heat.
Step 3: Grill the steaks for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board.
Step 4: Let the steaks rest for 5 minutes, then slice thinly against the grain.
Step 5: Chop the romaine and toss it in a large bowl with the Caesar dressing.
Step 6: Divide the dressed romaine among plates and top with shaved parmesan and croutons.
Step 7: Lay the sliced steak over each salad and finish with a squeeze of fresh lemon and cracked black pepper.
Chef's Tip: Let the steak rest for five minutes before slicing so it stays juicy, then slice it thinly against the grain. Grill the steak to medium-rare or medium for the most tender bite in a salad.
Save by using Boneless sirloin steaks are on sale this week, making a steakhouse-style Caesar salad an easy weeknight win and Serve with Warm garlic bread or a chilled glass of lemonade.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate peak summer fruit season with this warm, bubbly cobbler featuring fresh peaches and organic blueberries topped with a golden biscuit crust. Perfect for 4th of July week gatherings.
3 Tree Ripe Peaches, sliced
1 pint Organic Blueberries
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 cup butter, melted
1/2 cup milk
Step 1: Preheat oven to 350°F. Grease an 8x8 baking dish.
Step 2: Slice peaches and toss with blueberries and 1/4 cup sugar. Spread fruit in prepared dish.
Step 3: In a bowl, whisk together flour, remaining sugar, and baking powder.
Step 4: Stir in melted butter and milk until just combined.
Step 5: Drop batter by spoonfuls over fruit, spreading gently.
Step 6: Bake 40-45 minutes until golden and bubbly.
Step 7: Let cool 10 minutes before serving.
Chef's Tip: Serve warm with vanilla ice cream or whipped cream. Can be made ahead and reheated.
Save by using Use sale-priced summer fruit at its seasonal peak for maximum flavor and savings and Serve with Vanilla ice cream or whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, affordable weeknight meal with crispy roasted drumsticks, carrots, and potatoes all cooked on one pan. Minimal cleanup and maximum flavor.
2 lbs Bowl & Basket Chicken Drumsticks
1 lb Bagged Carrots, cut into chunks
2 lbs Bowl & Basket Red Potatoes, quartered
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large baking sheet with foil.
Step 2: Toss potatoes and carrots with 2 tbsp olive oil, salt, and pepper. Spread on baking sheet.
Step 3: Pat drumsticks dry and rub with remaining oil, garlic powder, paprika, salt, and pepper.
Step 4: Nestle drumsticks among the vegetables.
Step 5: Roast 40-45 minutes until chicken reaches 165°F and vegetables are tender.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Pat drumsticks dry before seasoning for crispier skin. You can substitute any vegetables you have on hand.
Save by using Drumsticks are one of the most affordable chicken cuts; buying the value pack saves even more and Serve with Simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
These festive tacos celebrate Independence Day week with spicy shrimp, creamy slaw, and a refreshing sweet watermelon salsa that's perfect for summer.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled
2 cups diced Whole Seedless Watermelon
8 corn or flour tortillas
1 cup shredded cabbage
2 tbsp mayonnaise
1 lime, juiced and zested
1 tsp chili powder
1/4 cup chopped fresh cilantro
Step 1: Make watermelon salsa: dice watermelon, mix with half the cilantro, lime juice, and a pinch of salt. Refrigerate.
Step 2: Toss shrimp with chili powder, lime zest, salt, and pepper.
Step 3: Heat oil in a skillet over medium-high. Cook shrimp 2-3 minutes per side until pink.
Step 4: Mix shredded cabbage with mayonnaise and remaining cilantro for slaw.
Step 5: Warm tortillas in a dry skillet.
Step 6: Assemble tacos: tortilla, slaw, shrimp, watermelon salsa.
Step 7: Serve immediately with lime wedges.
Chef's Tip: Cook shrimp in batches to avoid overcrowding. Don't skip the watermelon salsa—it's the star of this dish!
Save by using Use the value-priced 2 lb shrimp pack to feed the whole family and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Transform sale sirloin into a quick weeknight stir-fry with colorful peppers and a simple savory sauce. Budget-friendly and ready in minutes.
1.25 lbs Boneless Sirloin Steak, thinly sliced
1 pkg Rainbow Peppers, sliced
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp cornstarch
1 tsp ginger, minced
Step 1: Toss sliced steak with 1 tbsp soy sauce and cornstarch. Let sit 5 minutes.
Step 2: Heat 1 tbsp oil in a large skillet or wok over high heat.
Step 3: Cook steak in batches, 2-3 minutes until browned. Remove and set aside.
Step 4: Add remaining oil to pan. Stir-fry peppers 3-4 minutes until tender-crisp.
Step 5: Add garlic and ginger, cook 30 seconds until fragrant.
Step 6: Return steak to pan with remaining soy sauce and 2 tbsp water.
Step 7: Toss everything together 1 minute until heated through. Serve over rice.
Chef's Tip: Slice steak thinly against the grain for tender bites. Have all ingredients prepped before you start cooking.
Save by using Buy the family pack of sirloin to save $2/lb and use what you need for this recipe, freezing the rest and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light and refreshing lunch featuring sweet strawberries, tender greens, and grilled chicken—perfect for hot July days.
1.5 lbs Bowl & Basket Chicken Breasts
1 lb Red Ripe Strawberries, sliced
10 oz Organic Girl Baby Spinach
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup sliced almonds
1/4 cup crumbled feta cheese
Step 1: Season chicken with salt, pepper, and a drizzle of olive oil.
Step 2: Grill chicken over medium-high heat 6-7 minutes per side until cooked through (165°F).
Step 3: Let chicken rest 5 minutes, then slice.
Step 4: In a large bowl, toss spinach with sliced strawberries.
Step 5: Whisk together balsamic vinegar and olive oil with salt and pepper for dressing.
Step 6: Top salad with sliced chicken, almonds, and feta.
Step 7: Drizzle with dressing and serve immediately.
Chef's Tip: Let chicken rest 5 minutes after grilling for juicier meat. Can prep dressing and toppings ahead.
Save by using Buying chicken breasts in the value pack saves money for salad meals all week and Serve with Crusty bread or bagels.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the week of Independence Day with stunning layered parfaits featuring strawberries, blueberries, and creamy yogurt. A festive and healthy breakfast.
1 lb Red Ripe Strawberries, diced
1 pint Organic Blueberries
32 oz Stonyfield Organic Smooth & Creamy Yogurt
1 cup granola
2 tbsp honey
Step 1: In clear glasses or bowls, start with a layer of vanilla yogurt.
Step 2: Add a layer of diced strawberries.
Step 3: Sprinkle with granola.
Step 4: Add a layer of blueberries.
Step 5: Top with more yogurt.
Step 6: Finish with a mix of berries and a drizzle of honey.
Step 7: Serve immediately or refrigerate up to 24 hours.
Chef's Tip: Layer in clear glasses or mason jars for the prettiest presentation. Make the night before for grab-and-go breakfasts.
Save by using Stock up on yogurt during this sale for healthy breakfasts all week and Serve with Fresh-squeezed orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy weeknight pasta that stretches budget-friendly ingredients into a fresh, flavorful dinner. Cherry tomatoes burst into a light sauce.
1 lb Ronzoni Spaghetti
12 oz Sunset Flavor Bombs Cherry Tomatoes, halved
2 tbsp Bowl & Basket Grated Parmesan
4 cloves garlic, sliced
1/4 cup olive oil
Fresh basil leaves
Salt and pepper to taste
Step 1: Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat.
Step 3: Add sliced garlic and cook 1 minute until fragrant.
Step 4: Add halved cherry tomatoes, season with salt and pepper.
Step 5: Cook 8-10 minutes, stirring occasionally, until tomatoes burst and form a sauce.
Step 6: Add drained pasta to skillet with 1/4 cup pasta water. Toss to coat.
Step 7: Remove from heat, stir in torn basil and parmesan. Add more pasta water if needed.
Step 8: Serve with extra parmesan.
Chef's Tip: Don't overcook the tomatoes—they should just burst and release their juices. Add red pepper flakes for a spicy kick.
Save by using At $0.99, Ronzoni pasta is a pantry staple perfect for quick meals and Serve with Garlic bread and simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An impressive yet simple grilled main course featuring sweet and savory pork paired with seasonal grilled veggies—ideal for outdoor summer cooking.
1 pkg Hatfield Seasoned Pork Tenderloin
2 Green or Yellow Squash, sliced lengthwise
3 tbsp honey
2 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat (about 400°F).
Step 2: Mix honey and Dijon mustard in a small bowl for glaze.
Step 3: Brush sliced squash with olive oil and season with salt and pepper.
Step 4: Grill pork tenderloin 15-20 minutes, turning occasionally, until it reaches 145°F internal temperature.
Step 5: Brush with honey-mustard glaze during the last 5 minutes of cooking.
Step 6: Grill squash slices 3-4 minutes per side until tender with grill marks.
Step 7: Let pork rest 5 minutes before slicing. Serve with grilled vegetables.
Chef's Tip: Let the pork rest before slicing to keep it juicy. Use a meat thermometer to ensure it reaches 145°F.
Save by using The pre-seasoned pork tenderloin is already marinated, saving time and money on ingredients and Serve with Grilled corn on the cob or coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant yet effortless baked salmon with bright Mediterranean flavors. A healthy dinner that comes together in minutes.
2 lb Bowl & Basket Salmon Fillets
2 Lemons, sliced
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Place salmon fillets on prepared sheet, skin-side down.
Step 3: Drizzle with olive oil and season with salt, pepper, oregano, and minced garlic.
Step 4: Top each fillet with lemon slices.
Step 5: Bake 15-20 minutes until salmon flakes easily with a fork.
Step 6: Garnish with fresh parsley and serve with extra lemon wedges.
Chef's Tip: Don't overcook the salmon—it should be just opaque in the center. The family pack is perfect for meal prep.
Save by using The family-size salmon pack offers the best value per pound and Serve with Roasted potatoes and steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Set up an all-American burger bar with juicy beef patties and all the fixings—perfect for casual July entertaining and feeding a crowd.
2 lbs Philly Gourmet Beef Patties
8 Artesano Bakery Hamburger Rolls
4 slices Bowl & Basket Shredded Cheese
Lettuce leaves
2 tomatoes, sliced
1 red onion, sliced
Ketchup, mustard, mayo
Step 1: Preheat grill to medium-high heat.
Step 2: Season burger patties with salt and pepper.
Step 3: Grill burgers 4-5 minutes per side for medium doneness.
Step 4: Add cheese slices during the last minute of cooking if desired.
Step 5: Toast buns on the grill cut-side down for 30 seconds.
Step 6: Set up a burger bar with all toppings and condiments.
Step 7: Let everyone build their perfect burger.
Chef's Tip: Don't press down on burgers while cooking—it squeezes out the juices. Let patties rest 2 minutes before serving.
Save by using Use the pre-formed Philly Gourmet patties for convenience without the premium price and Serve with Potato chips and summer fruit salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant yet surprisingly easy seafood pasta that showcases sweet bay scallops in a luxurious garlic-butter sauce. Perfect for a special summer dinner.
16 oz Bay Scallops
12 oz Ronzoni Linguine
1 Lemon, juiced and zested
4 tbsp butter
4 cloves garlic, minced
1/2 cup white wine
1/4 cup fresh parsley, chopped
Red pepper flakes
Step 1: Cook linguine according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Pat scallops very dry with paper towels and season with salt and pepper.
Step 3: Heat 2 tbsp butter in a large skillet over medium-high heat.
Step 4: Sear scallops 1-2 minutes per side until golden. Remove to a plate.
Step 5: In the same pan, add garlic and red pepper flakes. Cook 30 seconds.
Step 6: Add white wine, scraping up browned bits. Simmer 2 minutes.
Step 7: Add remaining butter, lemon juice and zest. Stir until butter melts.
Step 8: Add drained pasta and toss with sauce, adding pasta water as needed.
Step 9: Return scallops to pan with parsley. Toss gently and serve immediately.
Chef's Tip: Don't overcook scallops—they cook in just 2-3 minutes and should be translucent in the center. Pat them very dry before cooking for best searing.
Save by using At $5.99 for 16 oz, these bay scallops are an affordable way to enjoy seafood elegance and Serve with Crusty bread to soak up the sauce and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple one-pan dinner featuring tender chicken thighs simmered with seasoned rice and vegetables. Perfect for busy families looking for a budget-friendly meal.
1.5 lb Bowl & Basket Chicken Thighs
2 pk Ben's Ready Rice
1 can Hunt's Tomatoes
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Season chicken thighs with salt, pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 4 minutes per side.
Step 3: Add tomatoes and bring to a simmer. Reduce heat to medium-low, cover, and cook for 20 minutes.
Step 4: Prepare ready rice according to package directions.
Step 5: Serve chicken and sauce over rice.
Chef's Tip: Use bone-in thighs for extra flavor and moisture. The bones add richness to the rice as it cooks.
Save by using Chicken thighs and ready rice make this a filling family dinner for under $10 and Serve with Simple green salad or steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the post-July 4th season with spicy grilled shrimp tucked into soft tortillas with fresh slaw. A festive and flavorful way to keep the summer party going.
2 lb Bowl & Basket Raw EZ Peel Shrimp
1 pkg Old El Paso Soft Taco Kit
1 bag Bagged Carrots, shredded
2 tbsp lime juice
2 tbsp olive oil
1 tsp chili powder
1/4 cup sour cream
Step 1: Peel and devein shrimp. Toss with olive oil, chili powder, and lime juice.
Step 2: Heat grill or grill pan to medium-high. Cook shrimp 2-3 minutes per side until pink and cooked through.
Step 3: Shred carrots finely for slaw. Mix with a dollop of sour cream and lime juice.
Step 4: Warm taco shells according to kit directions.
Step 5: Fill each taco with shrimp and top with carrot slaw. Drizzle with taco sauce from kit.
Chef's Tip: For extra heat, add sliced jalapeños. Let shrimp marinate for 30 minutes if you have time.
Save by using Using sale shrimp and bagged carrots stretches this seafood dinner affordably and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast weeknight stir-fry using affordable sirloin and fresh produce. Ready in under 30 minutes for families on the go.
1 lb Boneless Sirloin Steaks, sliced thin
1 pkg Mixed Peppers
2 pk Ben's Ready Rice
3 tbsp soy sauce
2 cloves garlic, minced
2 tbsp vegetable oil
1 tsp cornstarch
Step 1: Slice peppers into strips. Thinly slice sirloin against the grain.
Step 2: Heat oil in a large wok or skillet over high heat. Add beef and stir-fry 3-4 minutes until browned. Remove from pan.
Step 3: Add peppers and garlic to pan. Stir-fry 3-4 minutes until crisp-tender.
Step 4: Mix soy sauce with cornstarch. Return beef to pan, add sauce, and toss until thickened, about 1 minute.
Step 5: Prepare ready rice according to package. Serve stir-fry over rice.
Chef's Tip: Slice beef thinly against the grain for tender results. Freeze meat for 20 minutes to make slicing easier.
Save by using Family pack sirloin and ready rice keep this Asian-inspired meal budget-friendly and Serve with Steamed white rice or noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layer fresh strawberries and blueberries with creamy yogurt for a red, white, and blue breakfast celebrating summer and American pride. Perfect for the week after Independence Day.
2 lb Red Ripe Strawberries
1 pint Organic Blueberries
2 containers Chobani Fruit on the Bottom Greek Yogurt
1/4 cup granola
2 tbsp honey
Step 1: Wash and hull strawberries. Slice half, leave half whole for topping.
Step 2: In four parfait glasses or bowls, layer yogurt, sliced strawberries, and blueberries.
Step 3: Repeat layers once more.
Step 4: Top with whole strawberries, remaining blueberries, granola, and a drizzle of honey.
Step 5: Serve immediately or refrigerate up to 4 hours.
Chef's Tip: Layer in clear glasses for a beautiful patriotic presentation. Make ahead and refrigerate overnight for busy mornings.
Save by using Buy berries in the promotional mix-and-match deal for maximum savings and Serve with Bagels or muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fire up the grill for this July favorite featuring peppers and onions. A festive meal perfect for warm summer evenings and outdoor gatherings.
1 pkg Old Tyme Game Day Hot Dog Rolls
1 pkg Mixed Peppers
1 Sweet Onion, sliced
8 bratwurst sausages
2 tbsp vegetable oil
Mustard for serving
Step 1: Preheat grill to medium-high heat. Slice peppers and onions into strips.
Step 2: Grill bratwurst 15-18 minutes, turning occasionally, until browned and cooked through.
Step 3: Meanwhile, heat oil in a large skillet. Sauté peppers and onions until softened and caramelized, about 12 minutes.
Step 4: Toast hot dog rolls on the grill for 1 minute.
Step 5: Place brats in rolls and top with peppers and onions. Serve with mustard.
Chef's Tip: Simmer brats in beer before grilling for extra flavor and juiciness.
Save by using Use sale peppers and hot dog buns for an affordable summer cookout and Serve with Potato salad and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Kid-friendly quesadillas loaded with shredded chicken and melty cheese. A quick weeknight meal the whole family will love.
1 lb Bowl & Basket Chicken Breasts, cooked and shredded
2 pkg Bowl & Basket Shredded Cheese
8 flour tortillas (8-inch)
2 tbsp vegetable oil
1/2 tsp cumin
Step 1: Mix shredded chicken with cumin and a pinch of salt.
Step 2: Place cheese and chicken on half of each tortilla. Fold tortilla over to form a half-moon.
Step 3: Heat oil in a large skillet over medium heat.
Step 4: Cook quesadillas 2-3 minutes per side until golden brown and cheese is melted.
Step 5: Cut into wedges and serve warm with desired toppings.
Chef's Tip: Rotisserie chicken works great as a shortcut. Crisp quesadillas in the oven at 400°F for extra crunch.
Save by using Sale chicken breasts and shredded cheese make this a budget win and Serve with Salsa, sour cream, and guacamole for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected summer creation featuring sweet grilled peaches, salty prosciutto, and creamy cheese on crispy flatbread. Perfect for elevated entertaining during peak stone fruit season.
3 Tree Ripe Peaches, halved
12 oz Galbani Mozzarella, torn
2 Bagels, split and toasted
4 oz prosciutto, torn
2 cups arugula
2 tbsp olive oil
Fresh basil leaves
Step 1: Preheat grill to medium-high. Brush peach halves with 1 tbsp olive oil.
Step 2: Grill peaches cut-side down for 4-5 minutes until caramelized. Slice into wedges.
Step 3: Toast bagel halves until crispy. Drizzle with remaining olive oil.
Step 4: Top each bagel half with torn mozzarella, grilled peach slices, and prosciutto.
Step 5: Add fresh arugula and basil. Cut into quarters and serve warm.
Chef's Tip: Grill peaches cut-side down for beautiful caramelization. Drizzle with balsamic glaze before serving for restaurant quality.
Save by using In-season peaches and sale mozzarella make this gourmet appetizer affordable and Serve with Mixed green salad with lemon vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A satisfying one-pot pasta dinner with Italian sausage and colorful peppers. Ready in 30 minutes for hassle-free weeknight cooking.
1 lb Ronzoni Pasta
1 jar Prego Pasta Sauce
1 pkg Rainbow Peppers
1 lb Italian sausage, casings removed
2 cloves garlic, minced
Grated Parmesan for serving
Step 1: Cook pasta according to package directions. Drain and set aside.
Step 2: In same pot, brown sausage over medium-high heat, breaking into crumbles. Drain excess fat.
Step 3: Slice peppers into strips. Add peppers and garlic to pot with sausage. Cook 5 minutes until softened.
Step 4: Stir in pasta sauce and cooked pasta. Heat through, about 3 minutes.
Step 5: Serve topped with grated Parmesan cheese.
Chef's Tip: Use hot Italian sausage for a spicier kick. Reserve pasta water to thin sauce if needed.
Save by using Ronzoni pasta at 99¢ and sale peppers keep this Italian dinner budget-friendly and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing and unexpected salad combining sweet watermelon with tangy feta, perfect for hot July days. Light, cooling, and Instagram-worthy.
1/2 Whole Seedless Watermelon, cubed
3 Cucumbers, sliced
2 containers Noosa Yoghurt
4 oz feta cheese, crumbled
2 tbsp olive oil
1 tbsp lime juice
Fresh mint leaves
Step 1: Cut watermelon into 1-inch cubes. Slice cucumbers into thin rounds.
Step 2: In a large bowl, combine watermelon and cucumber.
Step 3: Whisk yogurt with olive oil and lime juice to create a creamy dressing.
Step 4: Drizzle dressing over watermelon mixture and toss gently.
Step 5: Top with crumbled feta and fresh mint. Serve chilled.
Chef's Tip: Chill watermelon and feta before assembling for maximum refreshment. Add mint leaves for extra brightness.
Save by using Whole watermelon on sale makes this elegant side dish surprisingly affordable and Serve with Grilled chicken or fish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic ground beef tacos made easy and affordable with simple seasonings. A family favorite that stretches the dollar.
2 pk Philly Gourmet Beef Patties, crumbled
2 pkg Old El Paso Taco Seasoning Mix
12 taco shells
Shredded lettuce
Diced tomatoes
Shredded cheese
Step 1: Crumble beef patties into a large skillet. Cook over medium heat until browned, about 8 minutes.
Step 2: Drain excess fat. Add taco seasoning and 2/3 cup water.
Step 3: Simmer 5 minutes until thickened, stirring occasionally.
Step 4: Warm taco shells according to package directions.
Step 5: Fill shells with seasoned beef and top with lettuce, tomatoes, and cheese.
Chef's Tip: Add a can of black beans to stretch the meat further. Drain beef well to avoid soggy shells.
Save by using Philly Gourmet patties crumbled make affordable taco meat, plus cheap seasoning mix and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant bay scallops paired with fresh summer corn and lima beans create a sophisticated seasonal dish perfect for special July dinners or entertaining.
1 bag Bay Scallops
2 Sweet Onions, diced
2 cups fresh or frozen corn kernels
1 cup lima beans
3 tbsp butter
1/2 cup cherry tomatoes, halved
Salt and pepper to taste
Step 1: Pat scallops dry with paper towels. Season with salt and pepper.
Step 2: Melt 2 tbsp butter in a large skillet over medium-high heat. Sear scallops 2 minutes per side until golden. Remove and set aside.
Step 3: In same pan, add remaining butter and diced onions. Cook 4 minutes until softened.
Step 4: Add corn and lima beans. Cook 5 minutes until tender.
Step 5: Return scallops to pan with cherry tomatoes. Toss gently and heat through, 2 minutes. Serve immediately.
Chef's Tip: Pat scallops very dry before cooking for the best sear. Don't overcrowd the pan or they'll steam instead of sear.
Save by using Bay scallops at $5.99 make this seafood entrée affordable luxury and Serve with Crusty bread and white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Individual no-bake cheesecake cups layered with strawberries and blueberries. A festive, make-ahead dessert celebrating summer and patriotic pride perfect for the week after July 4th.
1 lb Red Ripe Strawberries, sliced
1 pint Organic Blueberries
2 pkg Bowl & Basket Cream Cheese
1 pkg Specialty Dessert Shells
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy cream
Step 1: Beat cream cheese with powdered sugar and vanilla until smooth and fluffy.
Step 2: In a separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.
Step 3: Crumble dessert shells into bottoms of 4 clear cups or glasses.
Step 4: Layer cheesecake mixture, sliced strawberries, more cheesecake, then blueberries.
Step 5: Refrigerate at least 2 hours. Top with remaining berries before serving.
Chef's Tip: Make these the night before for easiest assembly. Use clear cups to show off the patriotic layers.
Save by using Sale berries and cream cheese make this impressive dessert affordable and Serve with Whipped cream and extra berries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple one-pan dinner featuring tender chicken thighs and seasoned rice that's ready in under 40 minutes. Perfect for busy summer evenings.
2 lbs Bowl & Basket Chicken Thighs
2 pouches Ben's Ready Rice
1 can Hunt's Tomato Sauce
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Season chicken thighs with salt, pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 4 minutes per side.
Step 3: Add tomato sauce and 1 cup water to the skillet. Bring to a simmer.
Step 4: Reduce heat to medium-low, cover, and cook for 15 minutes until chicken is cooked through.
Step 5: Prepare ready rice according to package directions.
Step 6: Serve chicken and sauce over rice.
Chef's Tip: Use bone-in thighs for extra flavor and moisture. The bones add richness to the rice as it cooks.
Save by using Chicken thighs at $1.49/lb and ready rice on sale make this meal cost under $2 per serving. and Serve with A simple green salad or steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive post-Fourth of July seafood celebration featuring tender shrimp, corn, and potatoes seasoned with zesty spices. Perfect for casual outdoor gatherings.
2 lb Bowl & Basket Raw EZ Peel Shrimp
5 lb Bowl & Basket Red Potatoes
4 ears fresh corn, halved
1 lemon, halved
3 tbsp Old Bay seasoning
4 cloves garlic, smashed
Salt to taste
Step 1: Fill a large pot with water, add Old Bay, garlic, lemon halves, and salt. Bring to a boil.
Step 2: Add potatoes and cook for 10 minutes.
Step 3: Add corn and cook for 5 minutes more.
Step 4: Add shrimp and cook until pink and opaque, about 3-4 minutes.
Step 5: Drain everything and spread on a large platter or newspaper-covered table.
Step 6: Serve immediately with melted butter for dipping.
Chef's Tip: Lay out newspaper on your table and dump the boil right onto it for a fun, authentic experience. Provide plenty of napkins!
Save by using Using the shrimp value pack and potatoes on sale makes this impressive feast surprisingly affordable. and Serve with Crusty bread for soaking up the flavorful broth and cold beer or lemonade.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and delicious tacos using ground beef and simple toppings. A family favorite that comes together in minutes.
32 oz Philly Gourmet Beef Patties, thawed and crumbled
2 packets Old El Paso Taco Seasoning
1 lb Hot House Tomatoes, diced
12 taco shells
2 cups shredded lettuce
1 cup shredded cheese
Sour cream for serving
Step 1: Crumble the beef patties in a large skillet over medium-high heat. Cook until browned, about 8-10 minutes.
Step 2: Add taco seasoning and 3/4 cup water. Simmer for 5 minutes until thickened.
Step 3: Warm taco shells according to package directions.
Step 4: Set up a taco bar with beef, diced tomatoes, lettuce, cheese, and sour cream.
Step 5: Let everyone assemble their own tacos and enjoy.
Chef's Tip: Brown the beef thoroughly and drain excess fat for the best texture. Let everyone build their own tacos for a fun family meal.
Save by using Beef patties provide pre-portioned convenience at a great price, and taco seasoning mix is just 99 cents. and Serve with Spanish rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling summer fajitas with perfectly grilled sirloin, colorful peppers, and a zesty lime kick. A festive meal celebrating the season's bounty.
1.5 lbs Boneless Sirloin Steaks
16 oz Rainbow Peppers, sliced
2 limes
1 large onion, sliced
3 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
3 tbsp olive oil
Salt and pepper to taste
Step 1: Combine juice of 1 lime, 2 tbsp oil, garlic, chili powder, cumin, salt, and pepper. Marinate steaks for 15 minutes.
Step 2: Preheat grill to high heat. Grill steaks 4-5 minutes per side for medium-rare. Let rest.
Step 3: Heat remaining oil in a large skillet. Sauté peppers and onions until tender-crisp, about 8 minutes.
Step 4: Slice steaks against the grain into thin strips.
Step 5: Toss steak with peppers and onions. Squeeze remaining lime over top.
Step 6: Serve immediately with warm tortillas and your favorite toppings.
Chef's Tip: Let the steak rest for 5 minutes after grilling before slicing to keep it juicy. Slice against the grain for maximum tenderness.
Save by using Family pack sirloin steaks save $2/lb, and rainbow peppers add beautiful color at a great value. and Serve with Warm flour tortillas, guacamole, and Mexican rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy seasoned pork tenderloin roasted with vegetables on a single pan. Minimal cleanup and maximum flavor for busy weeknights.
20 oz Hatfield Seasoned Pork Tenderloin
5 lb Bowl & Basket Red Potatoes, quartered
16 oz Bagged Carrots, cut into chunks
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Toss potatoes and carrots with olive oil, rosemary, salt, and pepper. Spread on sheet pan.
Step 3: Place pork tenderloin in the center of the vegetables.
Step 4: Roast for 20-25 minutes until pork reaches 145°F internal temperature and vegetables are tender.
Step 5: Let pork rest 5 minutes before slicing.
Step 6: Serve sliced pork with roasted vegetables.
Chef's Tip: Cut vegetables to similar sizes for even roasting. Don't overcook the pork—remove when internal temperature reaches 145°F.
Save by using Hatfield seasoned tenderloins are already marinated, saving time and money on ingredients. and Serve with Dinner rolls or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A patriotic yogurt parfait layered with fresh berries, granola, and creamy yogurt. Perfect for celebrating America's birthday week!
1 lb Red Ripe Strawberries, sliced
1 pint Organic Blueberries
2 containers Chobani Fruit on the Bottom Greek Yogurt (vanilla)
2 cups granola
2 tbsp honey
Step 1: In 4 clear glasses or jars, layer ingredients starting with 2 tbsp granola at the bottom.
Step 2: Add a layer of strawberries, then a layer of yogurt.
Step 3: Add a layer of blueberries, then more yogurt.
Step 4: Top with remaining granola and a few berries.
Step 5: Drizzle with honey and serve immediately, or cover and refrigerate up to 24 hours.
Chef's Tip: Layer the parfaits in clear glasses to show off the beautiful red, white, and blue layers. Make ahead for easy grab-and-go breakfasts.
Save by using Buy berries when you purchase 3 for the special price and use Greek yogurt on sale. and Serve with Fresh-squeezed orange juice or coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh summer vegetables tossed with pasta in a light garlic and olive oil sauce. A celebration of July's peak produce season.
1 lb Ronzoni Pasta
1 lb Yellow Squash, sliced
16 oz Rainbow Peppers, sliced
1 lb Hot House Tomatoes, diced
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Fresh basil, torn
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté 30 seconds.
Step 3: Add squash and peppers. Cook 5-7 minutes until tender-crisp.
Step 4: Add tomatoes and cook 3 minutes more.
Step 5: Toss vegetables with pasta, adding pasta water as needed to create a light sauce.
Step 6: Stir in Parmesan and basil. Season with salt and pepper. Serve immediately.
Chef's Tip: Don't overcook the vegetables—they should retain some crunch. Reserve pasta water to thin the sauce if needed.
Save by using Fresh summer squash, peppers, and tomatoes are at their seasonal best and most affordable in July. and Serve with Garlic bread and a crisp white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Luxurious mini lobster rolls perfect for summer entertaining. These elegant sliders bring a touch of New England to your July celebration.
4 Petite Lobster Tails (4 oz each)
8 Old Tyme Game Day Hot Dog Rolls
1/4 cup mayonnaise
1 lemon, juiced
2 tbsp fresh chives, chopped
2 tbsp butter, melted
Salt and pepper to taste
Step 1: Boil or steam lobster tails until cooked through, about 5 minutes. Let cool, then remove meat and chop.
Step 2: Mix lobster with mayonnaise, lemon juice, chives, salt, and pepper. Chill for 30 minutes.
Step 3: Brush hot dog rolls with melted butter. Toast in a skillet until golden.
Step 4: Fill each roll with lobster mixture.
Step 5: Serve immediately with extra lemon wedges.
Chef's Tip: Keep lobster cold until ready to serve. Toast the rolls lightly for the best texture and authentic flavor.
Save by using Petite lobster tails on sale make this upscale dish surprisingly affordable for special occasions. and Serve with Potato chips and a chilled rosé.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy macaroni and cheese mixed with tender chicken and tangy BBQ sauce. Pure comfort food for simple family dinners.
5 pk Kraft Original Macaroni & Cheese
1 lb Bowl & Basket Chicken Breasts, cooked and diced
1 cup Sweet Baby Ray's BBQ Sauce
1 cup shredded cheddar cheese
1/4 cup milk
Step 1: Prepare macaroni and cheese according to package directions.
Step 2: Stir in diced chicken, 3/4 cup BBQ sauce, and extra cheddar cheese.
Step 3: Transfer to a baking dish. Top with remaining BBQ sauce.
Step 4: Bake at 350°F for 15 minutes until bubbly.
Step 5: Let stand 5 minutes before serving.
Chef's Tip: Use rotisserie chicken for even faster prep. Mix in some of the BBQ sauce before baking and drizzle the rest on top.
Save by using Kraft mac and cheese value pack and chicken breasts on sale keep costs low while feeding the whole family. and Serve with Coleslaw and cornbread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing sweet-and-salty salad featuring juicy watermelon, tangy feta, and fresh mint. Perfect for hot July afternoons.
1 Whole Seedless Watermelon (about 6 cups cubed)
2 cucumbers, diced
1 cup crumbled feta cheese
1/4 cup fresh mint leaves, torn
2 tbsp olive oil
1 lime, juiced
Pinch of salt
Step 1: Cut watermelon into 1-inch cubes, removing any seeds.
Step 2: Combine watermelon and cucumber in a large bowl.
Step 3: Whisk together olive oil, lime juice, and salt.
Step 4: Drizzle dressing over fruit and vegetables. Toss gently.
Step 5: Top with crumbled feta and torn mint leaves.
Step 6: Serve immediately or chill up to 2 hours before serving.
Chef's Tip: Chill the watermelon thoroughly before assembling. This salad is best served immediately after mixing.
Save by using Whole watermelons are a summer bargain and make multiple servings of this impressive salad. and Serve with Grilled chicken or fish for a light summer meal.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fun and festive ice cream sandwiches made with fresh-baked cookies and creamy Friendly's ice cream. A patriotic dessert for July celebrations!
16 oz Pillsbury Ready to Bake Cookies
48 oz Friendly's Ice Cream (vanilla or chocolate)
Red and blue sprinkles
Step 1: Bake cookies according to package directions. Let cool completely.
Step 2: Remove ice cream from freezer and let soften for 5 minutes.
Step 3: Place a generous scoop of ice cream on the flat side of one cookie.
Step 4: Top with another cookie and press gently to spread ice cream to edges.
Step 5: Roll edges in sprinkles if desired.
Step 6: Wrap each sandwich in plastic wrap and freeze for at least 2 hours.
Step 7: Serve frozen. Store up to 1 week in freezer.
Chef's Tip: Let the ice cream soften slightly for easier spreading. Work quickly and return to freezer immediately. Add sprinkles to the edges for extra festivity!
Save by using Making your own ice cream sandwiches costs half of store-bought premium versions. and Serve with Fresh berries and sparklers for a show-stopping presentation.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elegant surf-and-orchard skewers featuring sweet bay scallops and juicy summer peaches with a honey-lime glaze. An unexpected flavor combination perfect for outdoor entertaining.
16 oz Bay Scallops
3 Tree Ripe Peaches, cut into chunks
2 limes, juiced
2 tbsp honey
2 tbsp olive oil
1 tsp fresh thyme leaves
Salt and pepper to taste
Step 1: Whisk together lime juice, honey, olive oil, thyme, salt, and pepper.
Step 2: Thread scallops and peach chunks alternately onto skewers.
Step 3: Brush with half of the honey-lime glaze.
Step 4: Preheat grill to medium-high heat. Oil grates well.
Step 5: Grill skewers 3-4 minutes per side until scallops are opaque and peaches have grill marks.
Step 6: Brush with remaining glaze and serve immediately, garnished with fresh thyme.
Chef's Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Don't overcook scallops—they should be opaque but still tender.
Save by using Bay scallops on sale make this gourmet appetizer affordable, and peak-season peaches are sweet and budget-friendly. and Serve with Arugula salad and crisp white wine or champagne.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner using sale chicken drumsticks and ready rice. Perfect for busy families on a tight schedule.
2 lbs Chicken Drumsticks
2 pkgs Ben's Ready Rice
1 can Hunt's Tomato Sauce
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Season chicken drumsticks with salt, pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat. Brown drumsticks on all sides, about 8 minutes total.
Step 3: Add tomato sauce and 1/2 cup water to the skillet. Reduce heat to medium-low, cover, and simmer for 25 minutes until chicken is cooked through.
Step 4: Meanwhile, prepare ready rice according to package directions.
Step 5: Serve chicken and sauce over rice.
Chef's Tip: Use the chicken drippings to add extra flavor to the rice. This dish reheats beautifully for leftovers.
Save by using Drumsticks are one of the most affordable chicken cuts at just $1.49/lb, and ready rice eliminates the need for measuring and waiting. and Serve with Simple green salad or steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Festive grilled shrimp with a zesty marinade, perfect for celebrating America's independence with red, white, and blue sides.
2 lbs Bowl & Basket Raw EZ Peel Shrimp
2 tbsp Sweet Baby Ray's BBQ Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
Juice of 1 lemon
Step 1: Peel and devein shrimp. Thread onto skewers.
Step 2: In a bowl, mix olive oil, BBQ sauce, minced garlic, paprika, and lemon juice.
Step 3: Brush marinade generously over shrimp skewers. Let sit for 10 minutes.
Step 4: Preheat grill to medium-high heat. Oil the grates.
Step 5: Grill shrimp skewers for 3-4 minutes per side until pink and slightly charred.
Step 6: Serve immediately with extra BBQ sauce for dipping.
Chef's Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. The shrimp cook quickly, so watch them carefully.
Save by using The family-size shrimp pack gives you the best value at $14.99 for 2 lbs, perfect for a holiday gathering. and Serve with Patriotic coleslaw with red cabbage, corn on the cob, and watermelon slices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flavorful tacos using sale sirloin steaks, perfect for warm July evenings with fresh toppings.
1.5 lbs Boneless Sirloin Steaks
1 pkg Old El Paso Taco Seasoning Mix
8 soft flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheese
Lime wedges
Step 1: Rub taco seasoning all over steaks. Let sit for 10 minutes.
Step 2: Preheat grill to high heat. Grill steaks 5-6 minutes per side for medium doneness.
Step 3: Remove from grill and let rest 5 minutes. Slice thinly against the grain.
Step 4: Warm tortillas on the grill for 30 seconds per side.
Step 5: Fill tortillas with sliced steak, lettuce, tomatoes, and cheese.
Step 6: Serve with lime wedges for squeezing.
Chef's Tip: Let the steak rest for 5 minutes after grilling to retain juices. Slice against the grain for maximum tenderness.
Save by using Family pack sirloin steaks save $2/lb compared to regular pricing, making premium tacos affordable. and Serve with Mexican street corn and tortilla chips with guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy, affordable sheet pan meal with seasoned pork and roasted vegetables using sale items.
1 pkg Hatfield Seasoned Pork Tenderloin
1.5 lbs Bowl & Basket Red Potatoes
3 tbsp olive oil
2 cups mixed vegetables (carrots, onions)
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with foil.
Step 2: Cut red potatoes into 1-inch chunks. Toss with 2 tbsp olive oil, salt, and pepper.
Step 3: Place pork tenderloin in center of pan. Arrange potatoes and vegetables around it. Drizzle vegetables with remaining oil.
Step 4: Roast for 25-30 minutes until pork reaches 145°F internal temperature and vegetables are tender.
Step 5: Let pork rest 5 minutes before slicing. Serve together.
Chef's Tip: Cut vegetables into uniform sizes so they cook evenly. Use the pan drippings as a light gravy.
Save by using Pre-seasoned tenderloin means no extra spices needed, and red potatoes are on sale at just $4.99 for 5 lbs. and Serve with Crusty bread to soak up the juices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive, creative breakfast or dessert station perfect for July 4th weekend celebrations with red, white, and blue layers.
2 containers Chobani Greek Yogurt
1 lb Red Ripe Strawberries
1 pint Organic Blueberries
1 cup granola
2 tbsp honey
Step 1: Slice strawberries. Rinse blueberries and pat dry.
Step 2: Set up a parfait bar with yogurt, strawberries, blueberries, and granola in separate bowls.
Step 3: To assemble each parfait: Start with a layer of yogurt, add strawberries, then granola, then yogurt, then blueberries, and top with more granola.
Step 4: Drizzle with honey.
Step 5: Serve immediately or refrigerate up to 2 hours.
Chef's Tip: Set out all ingredients and let family members build their own parfaits. Layer in clear glasses for the best patriotic visual effect.
Save by using Mix-or-match deal on strawberries and blueberries makes this festive breakfast surprisingly affordable at under $10 total. and Serve with Fresh coffee or iced tea for a complete breakfast spread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant yet easy weeknight dinner showcasing sale salmon fillets with bright Mediterranean flavors.
2 lbs Bowl & Basket Salmon Fillets
2 Lemons
3 tbsp Pompeian Extra Virgin Olive Oil
3 cloves garlic, minced
2 tsp dried oregano
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2: Place salmon fillets on prepared sheet. Drizzle with olive oil.
Step 3: Squeeze juice of 1 lemon over salmon. Sprinkle with garlic, oregano, salt, and pepper.
Step 4: Slice remaining lemon and arrange slices over fish.
Step 5: Bake for 15-18 minutes until salmon flakes easily with a fork.
Step 6: Garnish with fresh parsley and serve.
Chef's Tip: Don't overcook the salmon—it should be slightly translucent in the center for perfect moistness.
Save by using The family-size salmon package offers restaurant-quality fish at a fraction of the dining-out cost. and Serve with Orzo pasta with fresh herbs and a crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A super-fast, budget-friendly vegetarian dinner that kids and adults both love.
2 pkgs Bowl & Basket Shredded Cheese
1 pkg Old El Paso Taco Seasoning
8 flour tortillas
1 can black beans, drained and rinsed
2 tbsp vegetable oil
Step 1: Mash black beans lightly with a fork. Mix with half the taco seasoning.
Step 2: Heat a large skillet over medium heat with a thin layer of oil.
Step 3: Place one tortilla in the skillet. Spread bean mixture on half, top with cheese, and fold in half.
Step 4: Cook 2-3 minutes per side until golden and cheese melts. Repeat with remaining tortillas.
Step 5: Cut into wedges and serve hot.
Chef's Tip: Press down on quesadillas with a spatula while cooking for extra crispiness. Cut into wedges like pizza for easy serving.
Save by using Shredded cheese is on sale at just $1.99, and canned beans are a pantry staple that stretches the meal. and Serve with Sour cream, salsa, and a simple side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A stunning no-bake dessert perfect for hot July days, layering cookies, cream, and fresh summer berries.
1 pkg Fresh Baked Cookies
1 lb Strawberries
1 pint Organic Blueberries
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice
Step 1: Slice strawberries. Set aside some berries for garnish.
Step 2: Whip heavy cream with powdered sugar, vanilla, and lemon juice until stiff peaks form.
Step 3: In a 9x9 pan, layer cookies on the bottom. Spread half the whipped cream over cookies.
Step 4: Top with half the strawberries and blueberries. Add another layer of cookies, remaining cream, and remaining berries.
Step 5: Cover and refrigerate at least 4 hours or overnight.
Step 6: Garnish with reserved berries before serving.
Chef's Tip: The longer this chills, the better it gets—overnight is ideal. The cookies soften into cake-like layers.
Save by using Using sale berries and ready-made cookies makes this impressive dessert surprisingly affordable. and Serve with Fresh mint leaves and extra berries for garnish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creative grilled chicken with a sweet peach glaze, celebrating summer's stone fruit bounty and holiday spirit.
1.5 lbs Bowl & Basket Chicken Breasts
3 Tree Ripe Peaches
2 tbsp Sweet Baby Ray's BBQ Sauce
2 tbsp honey
1 tbsp olive oil
1 tsp ground ginger
Salt and pepper to taste
Step 1: Cut chicken into 1.5-inch cubes. Season with salt, pepper, and ginger.
Step 2: Dice 2 peaches into chunks. Puree remaining peach with BBQ sauce and honey to make glaze.
Step 3: Thread chicken and peach chunks alternately onto skewers.
Step 4: Brush with olive oil. Preheat grill to medium-high.
Step 5: Grill skewers 12-15 minutes, turning occasionally, until chicken is cooked through.
Step 6: During last 2 minutes, brush with peach glaze. Serve with remaining glaze on the side.
Chef's Tip: The natural sugars in peaches caramelize beautifully on the grill. Watch carefully to prevent burning.
Save by using Sale chicken breasts at $2.99/lb and tree-ripe peaches make this gourmet meal budget-friendly. and Serve with Grilled corn, coleslaw, and fresh watermelon wedges for a complete Independence Day feast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative twist on the classic Italian salad, transformed into a satisfying breakfast using fresh mozzarella and tomatoes.
4 Bagels
8 oz BelGioioso Fresh Mozzarella Ball
2 Hot House Tomatoes
Fresh basil leaves
2 tbsp balsamic glaze
Salt and pepper to taste
Step 1: Slice bagels in half and toast until golden.
Step 2: Slice mozzarella and tomatoes into thick slices.
Step 3: On bottom half of each bagel, layer mozzarella slices, tomato slices, and fresh basil.
Step 4: Season with salt and pepper. Drizzle with balsamic glaze.
Step 5: Top with other bagel half and serve immediately.
Chef's Tip: Toast bagels well for the best texture contrast with the creamy mozzarella. Use the freshest tomatoes you can find.
Save by using Fresh mozzarella is on special, and hot house tomatoes at $1.49/lb are a steal for summer flavor. and Serve with Fresh fruit salad and iced coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, satisfying weeknight dinner that brings together sale pasta, sausage, and colorful peppers.
1 lb Ronzoni Pasta
1 jar Prego Pasta Sauce
1 pkg Mixed Peppers
1 lb Italian sausage
3 cloves garlic, minced
2 tbsp olive oil
Grated Parmesan for serving
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Slice peppers into strips. Remove sausage from casings.
Step 3: Heat olive oil in a large skillet. Cook sausage, breaking into crumbles, until browned.
Step 4: Add garlic and peppers. Cook 5 minutes until peppers soften.
Step 5: Add pasta sauce and simmer 5 minutes. Toss with cooked pasta, adding pasta water to reach desired consistency.
Step 6: Serve topped with Parmesan cheese.
Chef's Tip: Use sweet or hot Italian sausage based on your family's preference. The starch from the pasta water helps create a silky sauce.
Save by using Ronzoni pasta at just $0.99 makes this hearty meal incredibly affordable for a family of four. and Serve with Garlic bread and a simple Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing, unexpected side dish that celebrates peak summer produce with a sweet-savory flavor combination.
1 Whole Seedless Watermelon
4 Cucumbers
6 oz feta cheese, crumbled
1/4 cup fresh mint leaves
2 tbsp olive oil
2 tbsp fresh lime juice
Salt to taste
Step 1: Cut watermelon into 1-inch cubes (about 6 cups). Place in a large bowl.
Step 2: Slice cucumbers into half-moons. Add to watermelon.
Step 3: Tear mint leaves and add to bowl along with crumbled feta.
Step 4: Whisk together olive oil, lime juice, and a pinch of salt.
Step 5: Pour dressing over salad and toss gently to combine.
Step 6: Serve immediately or chill up to 2 hours before serving.
Chef's Tip: This salad is best served immediately but can be prepped 2 hours ahead. The contrast of cold, sweet watermelon with salty feta is magical.
Save by using A whole watermelon for just $4.99 provides tons of servings, making this an economical crowd-pleaser. and Serve with Grilled chicken or fish for a complete summer meal.
Sale Prices Valid July 5th to July 11th
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