Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and budget-friendly tacos using sale ground beef and simple pantry staples. Perfect for busy families.
1.5 lb Ground Beef (or ground T-Bone)
1 packet Old El Paso Taco Seasoning
1 jar Ortega Salsa - 16 oz
8-12 taco shells or flour tortillas
1 cup shredded lettuce
1 cup Bowl & Basket Shredded Cheese
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking it into crumbles, about 8 minutes.
Step 2: Drain excess fat and add taco seasoning with 2/3 cup water. Simmer 5 minutes until thickened.
Step 3: Warm taco shells according to package directions.
Step 4: Fill shells with seasoned beef, top with cheese, lettuce, and salsa.
Step 5: Serve immediately with extra toppings on the side.
Chef's Tip: Brown the beef thoroughly for best flavor. Let everyone build their own tacos at the table.
Save by using Using sale T-Bone steaks ground into burger or buying ground beef on sale stretches your dollar. Ortega seasoning and salsa are both on special. and Serve with Rice and beans or a simple side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate peak grilling season with perfectly seared steaks topped with fresh herb sauce. A show-stopping July centerpiece.
4 Porterhouse Steaks (about 4 lb total)
1/2 cup olive oil
1/4 cup fresh parsley, chopped
3 cloves Gourmet Garden Garlic Paste
2 tbsp red wine vinegar
Salt and pepper to taste
Step 1: Preheat grill to high heat. Season steaks generously with salt and pepper.
Step 2: Make chimichurri: Combine olive oil, parsley, garlic paste, vinegar, salt, and pepper in a bowl.
Step 3: Grill steaks 5-6 minutes per side for medium-rare, or to desired doneness.
Step 4: Remove from grill and let rest 5 minutes.
Step 5: Slice steaks against the grain and drizzle with chimichurri sauce before serving.
Chef's Tip: Let steaks rest 5 minutes after grilling for juiciest results. Make chimichurri ahead for flavors to meld.
Save by using Family pack pricing on Porterhouse steaks saves $1/lb. Fresh herbs from the produce section make restaurant-quality sauce at home. and Serve with Grilled vegetables and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An affordable, family-friendly dinner that uses budget chicken and simple ingredients for minimal cleanup.
2 lb Bowl & Basket Chicken Drumsticks
2 pouches Ben's Ready Rice (8.5 oz each)
1 can diced tomatoes - 14.5 oz
1 cup chicken broth
1 tsp paprika
Salt and pepper to taste
Step 1: Season chicken drumsticks with paprika, salt, and pepper.
Step 2: Brown chicken in a large oven-safe skillet over medium-high heat, about 4 minutes per side. Remove and set aside.
Step 3: Add rice (uncooked from pouches), tomatoes, and broth to the skillet. Stir to combine.
Step 4: Nestle chicken on top of rice mixture. Cover and reduce heat to low.
Step 5: Simmer 25-30 minutes until chicken is cooked through and rice is tender.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Don't lift the lid while rice cooks—steam is essential for fluffy results.
Save by using Value pack chicken drumsticks are incredibly affordable at $1.49/lb. Ready rice makes this even faster on busy nights. and Serve with Simple green salad or steamed broccoli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate summer with luxurious lobster rolls perfect for backyard gatherings and warm July evenings. A New England classic.
4 Large Lobster Tails (7-8 oz each)
4 Ball Park Hot Dog Rolls
1/2 cup mayonnaise
2 tbsp lemon juice
2 celery stalks, finely diced
2 tbsp butter
Salt and pepper to taste
Step 1: Bring a large pot of salted water to boil. Add lobster tails and cook 8-10 minutes until shells turn bright red.
Step 2: Remove lobster and let cool. Remove meat from shells and chop into bite-sized pieces.
Step 3: In a bowl, combine lobster meat, mayonnaise, lemon juice, celery, salt, and pepper. Refrigerate until ready to serve.
Step 4: Butter the outside of hot dog rolls and toast in a skillet until golden on both sides.
Step 5: Fill toasted rolls with chilled lobster mixture and serve immediately.
Chef's Tip: Keep lobster mixture cold until serving. Toast rolls with butter for authentic New England style.
Save by using Large lobster tails on sale are perfect for this special summer recipe. Making at home saves compared to restaurant prices. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic American summer grilling with bacon, cheese, and tangy BBQ sauce. Perfect for Fourth of July weekend leftovers or any July cookout.
2 lb Ground Beef (or ground T-Bone or Eye Round)
8 slices Smithfield Bacon
4 slices Crystal Farms American Cheese
1/2 cup Sweet Baby Ray's BBQ Sauce
4 hamburger buns
Lettuce, tomato, onion for topping
Step 1: Cook bacon in a skillet until crispy. Drain on paper towels and set aside.
Step 2: Form ground beef into 4 patties, about 1/2 inch thick. Season both sides with salt and pepper.
Step 3: Preheat grill to medium-high. Grill burgers 4-5 minutes per side for medium.
Step 4: During last minute of cooking, top each burger with cheese and 2 slices of bacon. Close grill lid to melt cheese.
Step 5: Toast buns on grill for 30 seconds.
Step 6: Assemble burgers on buns with BBQ sauce, lettuce, tomato, and onion.
Chef's Tip: Don't press down on burgers while cooking—it releases all the juices. Let bacon cool slightly before handling.
Save by using Grinding your own burger from sale T-Bone or Eye Round gives premium flavor at a fraction of the cost. Smithfield bacon is on special. and Serve with Potato chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Easy weeknight dinner with tender pork and fresh July produce, all roasted together on one pan for easy cleanup.
1.5 lb Chairman's Reserve Prime Pork Tenderloin
1 lb Bowl & Basket Russet Potatoes, cubed
2 cups fresh vegetables (zucchini, bell peppers, onion)
3 tbsp olive oil
2 tsp McCormick Grill Mates Seasoning
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 vegetables with 2 tbsp olive oil, salt, and pepper. Spread on sheet pan.
Step 3: Rub pork tenderloin with remaining olive oil and season with Grill Mates seasoning.
Step 4: Place pork in center of pan surrounded by vegetables.
Step 5: Roast 25-30 minutes until pork reaches 145°F internal temperature.
Step 6: Let pork rest 5 minutes, then slice and serve with roasted vegetables.
Chef's Tip: Cut vegetables to similar size for even roasting. Let pork rest before slicing for juiciest results.
Save by using Chairman's Reserve pork tenderloin is an amazing value at $2.99/lb. Fresh produce on sale adds color without breaking the budget. and Serve with Crusty bread or a simple grain.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick, budget-friendly dinner using bratwurst and pantry pasta. Ready in under 30 minutes for busy families.
1 package Johnsonville Beddar with Cheddar Bratwurst (14 oz)
12 oz Bowl & Basket Pasta
1 jar Bertolli Pasta Sauce (24 oz)
1 cup Bowl & Basket Shredded Cheese
1/4 cup grated Parmesan
Step 1: Cook pasta according to package directions. Drain and set aside.
Step 2: Meanwhile, slice bratwurst into 1/2-inch rounds.
Step 3: In a large skillet, cook sausage over medium heat until browned, about 8 minutes.
Step 4: Add pasta sauce to skillet and bring to a simmer.
Step 5: Add cooked pasta and toss to coat. Cook 2-3 minutes until heated through.
Step 6: Remove from heat and stir in shredded cheese. Serve topped with Parmesan.
Chef's Tip: Slice sausage on the diagonal for presentation. Reserve pasta water to thin sauce if needed.
Save by using Johnsonville brats are 2/$8 and Bowl & Basket pasta is 4/$5. Bertolli sauce completes this affordable meal. and Serve with Garlic bread and simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tropical celebration perfect for mid-summer entertaining. Sweet pineapple and succulent shrimp bring island vibes to July gatherings.
2 lb Bowl & Basket Large Cooked Shrimp (21-25 ct), thawed
1 can Dole Pineapple chunks (20 oz), drained
1 red bell pepper, diced
1/4 red onion, finely diced
2 tbsp lime juice
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
Step 1: Preheat grill to medium-high heat.
Step 2: Make salsa: Combine 1 cup diced pineapple, bell pepper, red onion, lime juice, and cilantro in a bowl. Season with salt and set aside.
Step 3: Thread shrimp and remaining pineapple chunks onto skewers, alternating between the two.
Step 4: Brush skewers with olive oil and season with salt and pepper.
Step 5: Grill 3-4 minutes per side until shrimp are heated through and lightly charred.
Step 6: Serve skewers topped with fresh pineapple salsa.
Chef's Tip: Soak wooden skewers in water 30 minutes before grilling. Don't overcook shrimp—they're done when pink and opaque.
Save by using Large cooked shrimp on sale makes this restaurant-quality dish affordable at home. Fresh pineapple from produce is a summer treat. and Serve with Coconut rice or grilled corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light, elegant seafood dinner showcasing summer tomatoes. Healthy and impressive enough for weekend entertaining.
1.5 lb Cod Fillets
1 lb Plum Tomatoes, chopped
3 tbsp Filippo Berio Extra Virgin Olive Oil
1/2 cup kalamata olives, pitted and halved
2 cloves garlic, minced
1/4 cup fresh basil, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Add garlic and cook 1 minute until fragrant.
Step 3: Add chopped tomatoes and olives. Season with salt and pepper. Cook 5 minutes until tomatoes begin to break down.
Step 4: Season cod fillets with salt and pepper and nestle into tomato mixture.
Step 5: Drizzle with remaining olive oil and transfer skillet to oven.
Step 6: Bake 12-15 minutes until cod flakes easily with a fork.
Step 7: Garnish with fresh basil and serve immediately.
Chef's Tip: Don't overcook the cod—it should flake easily with a fork when done. Use good quality olive oil for best flavor.
Save by using Cod fillets on sale are perfect for this Mediterranean preparation. Summer tomatoes add fresh flavor. and Serve with Crusty bread and a Greek salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful, healthy breakfast using fresh summer produce and protein-packed eggs. Great for weekend brunch or meal prep.
8 large eggs
1 cup Bowl & Basket White Mushrooms, sliced
1 cup Plum Tomatoes, diced
1 Sweet Onion, diced
1 cup Bowl & Basket Shredded Cheese
2 tbsp butter
Salt and pepper to taste
Step 1: Whisk eggs with a splash of water, salt, and pepper in a bowl.
Step 2: Melt butter in a large skillet over medium heat. Add mushrooms and onion, cook 5 minutes until softened.
Step 3: Add tomatoes and cook 2 minutes more.
Step 4: Pour in whisked eggs and gently scramble, stirring occasionally, until eggs are just set but still creamy, about 5 minutes.
Step 5: Remove from heat and stir in cheese.
Step 6: Serve immediately with toast.
Chef's Tip: Don't overcook eggs—remove from heat when still slightly wet. They'll continue cooking from residual heat.
Save by using Fresh vegetables on sale plus affordable pantry eggs make this nutritious breakfast budget-friendly. and Serve with Whole grain toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rustic, free-form tart celebrating peak-season peaches and nectarines. A stunning dessert for July gatherings without the fuss of a pie.
1.5 lb Picked Ripe Peaches and Nectarines, sliced
1/4 cup Gold Medal Flour for dusting
6 tbsp Bowl & Basket Butter, cold and cubed
1 1/4 cups all-purpose flour
1/3 cup sugar, plus extra for sprinkling
1 tbsp cornstarch
1 egg, beaten for brushing
Step 1: Make dough: Combine 1 1/4 cups flour, 1 tbsp sugar, and 1/2 tsp salt. Cut in cold butter until mixture resembles coarse crumbs. Add 3-4 tbsp ice water and form into a disk. Wrap and chill 30 minutes.
Step 2: Preheat oven to 400°F. Line a baking sheet with parchment.
Step 3: Toss sliced fruit with 1/3 cup sugar and cornstarch.
Step 4: Roll dough into a 12-inch circle on floured surface. Transfer to baking sheet.
Step 5: Arrange fruit in center, leaving 2-inch border. Fold edges over fruit, pleating as you go.
Step 6: Brush crust with beaten egg and sprinkle with sugar.
Step 7: Bake 35-40 minutes until crust is golden and fruit is bubbling. Cool 10 minutes before serving.
Chef's Tip: Don't worry about making it perfect—galettes are meant to be rustic! Chill dough if it gets too soft while working.
Save by using Peak-season stone fruit on sale is perfect for baking. Make your own crust using sale butter for major savings. and Serve with Vanilla ice cream or whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful, healthy appetizer perfect for summer cookouts and July entertaining. Showcase seasonal produce with minimal effort.
2 Sweet Onions, cut into wedges
2 Plum Tomatoes, halved
1 lb Bowl & Basket Russet Potatoes, sliced 1/4-inch thick
1 container Bowl & Basket Sour Cream (16 oz)
2 zucchini, sliced lengthwise
1 red bell pepper, cut into strips
3 tbsp olive oil
2 tbsp fresh herbs (dill, parsley, chives), chopped
Salt and pepper to taste
Step 1: Make herbed dip: Combine sour cream with chopped herbs, salt, and pepper. Refrigerate until serving.
Step 2: Preheat grill to medium-high heat.
Step 3: Toss all vegetables with olive oil, salt, and pepper.
Step 4: Grill vegetables in batches: potatoes and onions 5-6 minutes per side; zucchini, peppers, and tomatoes 3-4 minutes per side.
Step 5: Arrange grilled vegetables on a large platter.
Step 6: Serve warm or at room temperature with herbed dip on the side.
Chef's Tip: Cut vegetables to similar thickness for even grilling. Grill marks add flavor and visual appeal.
Save by using Summer vegetables on sale make this impressive platter affordable. Bowl & Basket sour cream base keeps dip budget-friendly. and Serve with Grilled bread or pita chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick one-pan dinner using seasoned ground beef and simple toppings. Perfect for busy families on a budget.
1.5 lb Eye Round, ground or chopped fine
2 packets Old El Paso Taco Seasoning
1 can Hunt's Tomato Sauce - 29 oz
1 cup water
1 tbsp vegetable oil
Salt and pepper to taste
Step 1: Heat oil in a large skillet over medium-high heat.
Step 2: Add the ground or finely chopped Eye Round and cook until browned, breaking it up as it cooks, about 6-8 minutes.
Step 3: Drain excess fat if needed.
Step 4: Stir in both packets of taco seasoning, tomato sauce, and water.
Step 5: Bring to a simmer, reduce heat to low, and cook for 8-10 minutes until thickened.
Step 6: Season with salt and pepper to taste.
Step 7: Serve in warm tortillas or over rice with your favorite taco toppings.
Chef's Tip: Use the whole family pack of beef to meal prep for another night. Freeze leftover taco meat in portions.
Save by using Buy the family pack Porterhouse steaks on sale and ask the butcher to grind some into ground beef, or use the sale Eye Round and grind it yourself for ultra-lean taco meat at a fraction of the cost. and Serve with Warmed tortillas or over rice with shredded lettuce and cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate mid-summer with luxurious grilled lobster tails basted in garlic herb butter. A show-stopping centerpiece for a backyard feast.
4 Large Lobster Tails - 7-8 oz each
1/2 cup Bowl & Basket Butter, melted
3 tbsp Spice World Squeeze Minced Garlic
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Using kitchen shears, cut down the top of each lobster shell lengthwise, stopping at the tail. Gently pull meat upward, keeping it attached at the base.
Step 3: In a small bowl, combine melted butter, minced garlic, parsley, salt, and pepper.
Step 4: Brush lobster meat generously with herb butter.
Step 5: Place lobster tails on the grill, meat side up, and cook for 5-6 minutes.
Step 6: Flip and grill shell side down for 4-5 minutes, basting with more butter, until meat is opaque and cooked through.
Step 7: Remove from grill and serve immediately with lemon wedges and remaining herb butter for dipping.
Chef's Tip: Butterfly the lobster tails by cutting through the top shell with kitchen shears. Baste frequently to keep the meat moist and flavorful.
Save by using Pair with affordable sale sides like corn or salad greens instead of expensive restaurant-style accompaniments. and Serve with Grilled corn on the cob and summer salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Budget-friendly chicken drumsticks roasted with seasoned potatoes and carrots for an effortless family meal.
2 lb Bowl & Basket Chicken Drumsticks
1 bag Bowl & Basket Russet Potatoes - 5 lb, cut into chunks
1 bag Bagged Carrots - 16 oz, cut into pieces
3 tbsp olive oil
2 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Toss potato chunks and carrot pieces with 2 tablespoons olive oil, salt, pepper, and half the garlic powder. Spread on the sheet pan.
Step 3: Pat chicken drumsticks dry and rub with remaining olive oil, garlic powder, paprika, salt, and pepper.
Step 4: Place drumsticks on top of the vegetables.
Step 5: Roast for 40-45 minutes, flipping chicken halfway through, until chicken reaches 165°F internal temperature and vegetables are tender and golden.
Step 6: Serve hot from the pan.
Chef's Tip: Arrange vegetables around the chicken so they roast in the drippings for extra flavor. Use parchment paper for easy cleanup.
Save by using Drumsticks are one of the most affordable cuts of chicken. Buy the value pack and freeze extras for future meals. 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 summer celebration on the grill! Individual foil packets loaded with shrimp, corn, potatoes, and Cajun spices make cleanup a breeze.
2 lb Bowl & Basket Large Cooked Shrimp - 21-25 ct
1.5 lb Bowl & Basket Russet Potatoes, cut into 1-inch pieces
4 ears fresh corn, cut into thirds
6 tbsp Bowl & Basket Butter, melted
2 tbsp Cajun seasoning
2 lemons, sliced
4 cloves garlic, minced
Fresh parsley for garnish
Step 1: Preheat grill to medium-high heat or oven to 400°F.
Step 2: Tear off four large sheets of heavy-duty aluminum foil.
Step 3: Parboil potato pieces in boiling water for 5 minutes; drain.
Step 4: In a large bowl, combine shrimp, potatoes, corn, melted butter, Cajun seasoning, and minced garlic. Toss to coat evenly.
Step 5: Divide mixture among the four foil sheets. Top each with lemon slices.
Step 6: Fold foil over and seal edges tightly to create packets.
Step 7: Grill packets for 15-20 minutes, flipping once, until potatoes are tender.
Step 8: Carefully open packets (watch for steam), garnish with fresh parsley, and serve immediately.
Chef's Tip: Seal foil packets tightly to trap steam and infuse flavors. These can also be baked in the oven at 400°F if grilling isn't an option.
Save by using Use the large sale shrimp and stretch them with affordable potatoes and corn for a restaurant-quality feast at home. and Serve with Crusty bread for dipping in the buttery juices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender sliced pork and crisp vegetables in a savory Asian-style sauce over rice. Ready in under 30 minutes.
1.5 lb Chairman's Reserve Prime Pork Tenderloin, sliced thin
1 bag Bagged Carrots - 16 oz, julienned
2 cups broccoli florets
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp cornstarch
1/4 cup water
Step 1: Heat 1 tablespoon oil in a large skillet or wok over high heat.
Step 2: Add sliced pork and cook for 4-5 minutes until browned and cooked through. Remove and set aside.
Step 3: Add remaining oil to the skillet. Stir-fry carrots and broccoli for 3-4 minutes until crisp-tender.
Step 4: Add minced garlic and cook for 30 seconds until fragrant.
Step 5: In a small bowl, whisk together soy sauce, cornstarch, and water.
Step 6: Return pork to the skillet, pour in sauce, and toss everything together.
Step 7: Cook for 1-2 minutes until sauce thickens and coats the pork and vegetables.
Step 8: Serve immediately over steamed rice.
Chef's Tip: Slice pork thinly against the grain for the most tender bites. Have all ingredients prepped before you start cooking for a true stir-fry.
Save by using Chairman's Reserve pork tenderloin is an incredible deal this week. One tenderloin feeds the family with leftovers for another meal. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate July's bounty with juicy grilled peaches, tender chicken, and fresh greens tossed in a light vinaigrette. A refreshing seasonal showstopper.
1.5 lb Bowl & Basket Chicken Breasts
3 Fresh Peaches, halved and pitted
1 bag Fresh Express Salad Mix - 8 oz
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 cup crumbled goat cheese or feta
1/4 cup candied pecans
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Season chicken breasts with salt, pepper, and 1 tablespoon olive oil.
Step 3: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
Step 4: Brush peach halves with olive oil and grill cut-side down for 3-4 minutes until caramelized. Slice into wedges.
Step 5: In a small bowl, whisk together remaining olive oil, balsamic vinegar, salt, and pepper.
Step 6: Arrange salad greens on a large platter. Top with sliced chicken and grilled peaches.
Step 7: Drizzle with balsamic vinaigrette and garnish with goat cheese and candied pecans.
Step 8: Serve immediately while chicken and peaches are still warm.
Chef's Tip: Grill peaches cut-side down until caramelized and slightly charred for maximum sweetness. Use a grill basket for easy flipping.
Save by using Take advantage of peak peach season pricing and pair with affordable sale chicken breasts for a restaurant-quality salad at home. and Serve with Crusty bread or garlic toast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic comfort food made easy with pantry staples and sale pasta. A family favorite that never goes out of style.
1 lb Eye Round, ground
1 lb Bowl & Basket Pasta - Spaghetti
1 jar Bertolli Pasta Sauce - 24 oz
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese for serving
Step 1: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions; drain.
Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat.
Step 3: Add ground beef and cook until browned, breaking it up as it cooks, about 8 minutes. Drain excess fat.
Step 4: Stir in Bertolli pasta sauce and Italian seasoning. Bring to a simmer.
Step 5: Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Step 6: Season with salt and pepper to taste.
Step 7: Serve meat sauce over cooked spaghetti with grated Parmesan cheese on top.
Chef's Tip: Let the sauce simmer for at least 20 minutes to develop rich flavors. Add a pinch of sugar to balance acidity if needed.
Save by using Use the Eye Round ground into burger meat or ask for it to be ground at the meat counter for a lean, affordable sauce base. and Serve with Garlic bread and a simple side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Elevate your hot dog game this July! Dress up premium franks with creative toppings for a backyard celebration worthy of National Hot Dog Month.
8 Berks Grill Franks
8 Ball Park Hot Dog Rolls
1 bottle Hunt's Squeeze Ketchup - 20 oz
1 jar Vlasic Pickles - 24 oz, sliced or relish
Yellow mustard
Chopped onions
Shredded cheese (optional)
Step 1: Preheat grill to medium-high heat.
Step 2: Grill franks for 7-10 minutes, turning occasionally, until heated through and slightly charred.
Step 3: During the last 2 minutes, place hot dog rolls on the grill cut-side down to toast.
Step 4: Place grilled franks in toasted buns.
Step 5: Set up a topping bar with ketchup, mustard, pickles or relish, chopped onions, and cheese.
Step 6: Let everyone build their perfect hot dog and enjoy!
Chef's Tip: Toast buns on the grill for extra flavor and texture. Set up a topping bar so everyone can customize their perfect hot dog.
Save by using Stock up on sale franks and rolls during this peak grilling season and freeze extras for future cookouts. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Set it and forget it! Tender, juicy pulled pork simmered in BBQ sauce all day makes for an easy crowd-pleaser.
2 lb Hatfield Texas Smokehouse Seasoned Pork Roast
1 bottle Sweet Baby Ray's Barbecue Sauce - 18 oz
8 Ball Park Hamburger Rolls
1/2 cup water or apple cider
1 tbsp brown sugar
Salt and pepper to taste
Step 1: Place pork roast in slow cooker.
Step 2: Pour BBQ sauce and water (or apple cider) over the pork. Sprinkle with brown sugar, salt, and pepper.
Step 3: Cover and cook on low for 7-8 hours or high for 4-5 hours, until pork is very tender and shreds easily.
Step 4: Remove pork from slow cooker and shred with two forks.
Step 5: Return shredded pork to the slow cooker and stir to coat in sauce. Keep warm until serving.
Step 6: Serve on toasted hamburger buns with extra BBQ sauce if desired.
Chef's Tip: For extra flavor, sear the pork in a hot skillet before adding to the slow cooker. Shred easily with two forks.
Save by using One pork roast stretches into multiple meals. Use leftovers for nachos, quesadillas, or pizza topping later in the week. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and healthy vegetarian lunch loaded with crisp cucumbers, tomatoes, hummus, and tangy feta. Perfect for a light summer meal.
2 containers Bowl & Basket Hummus - 10 oz each
3 Cucumbers, diced
3 Plum Tomatoes, diced
1 bag Fresh Express Salad Mix - 8 oz
4 whole wheat pita pockets
1/2 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Step 1: In a medium bowl, combine diced cucumbers, tomatoes, olive oil, lemon juice, salt, and pepper. Toss gently.
Step 2: Warm pita pockets slightly in the microwave or oven if desired.
Step 3: Spread a generous amount of hummus inside each pita pocket.
Step 4: Fill with salad greens and the cucumber-tomato mixture.
Step 5: Top with crumbled feta cheese.
Step 6: Serve immediately or wrap tightly for lunch on the go.
Chef's Tip: Drain cucumbers and tomatoes on paper towels before assembling to prevent soggy pitas. Make extra hummus for snacking with veggies throughout the week.
Save by using Take advantage of sale produce and affordable hummus to create a satisfying vegetarian meal for less than $2 per serving. and Serve with Pita chips and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Start your July mornings right with layers of creamy yogurt, fresh fruit, and crunchy granola. A refreshing breakfast the whole family will love.
2 containers Chobani Fruit on the Bottom Greek Yogurt - 4 pk each
1 cup Red or Black Seedless Grapes, halved
2 Fresh Peaches, diced
1 cup granola
1/4 cup honey
Fresh mint leaves for garnish (optional)
Step 1: In individual serving glasses or bowls, layer 1/4 cup yogurt at the bottom.
Step 2: Add a layer of mixed fresh fruit (grapes and diced peaches).
Step 3: Sprinkle with a layer of granola.
Step 4: Repeat layers once more, ending with fruit and granola on top.
Step 5: Drizzle with honey and garnish with fresh mint leaves if desired.
Step 6: Serve immediately or refrigerate covered for up to 2 hours before serving.
Chef's Tip: Layer parfaits in mason jars for grab-and-go breakfasts throughout the week. Use whatever berries are freshest and most affordable.
Save by using Buy yogurt in bulk on sale and portion into individual servings. Add seasonal fruit and pantry granola for a fraction of the cost of store-bought parfaits. and Serve with Fresh-squeezed orange juice or coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate summer and the red, white, and blue season with a DIY ice cream sundae station featuring fresh berries, fun toppings, and premium ice cream. Perfect for July gatherings!
2 containers Friendly's Ice Cream - 48 oz, assorted flavors
1 bottle Smucker's Caramel Sundae Syrup - 20 oz
1 bottle Smucker's Chocolate Sundae Syrup - 20 oz
2 cups Red or Black Seedless Grapes
1 cup fresh strawberries, sliced
1 cup fresh blueberries
Whipped cream
Rainbow sprinkles
Maraschino cherries
Step 1: Set out all ice cream flavors, sundae syrups, and toppings in separate serving bowls.
Step 2: Arrange fresh berries (strawberries, blueberries, and grapes) in bowls for red, white, and blue toppings.
Step 3: Provide whipped cream, sprinkles, and cherries in additional bowls.
Step 4: Give each person a bowl or cone and let them scoop their favorite ice cream flavors.
Step 5: Invite everyone to build their own patriotic sundae with berries, syrups, and toppings.
Step 6: Top with whipped cream and a cherry, and enjoy immediately!
Chef's Tip: Set out bowls, spoons, and all the toppings buffet-style so guests can build their own custom sundaes. Keep ice cream in the freezer until right before serving.
Save by using Take advantage of sale ice cream and buy multiple flavors to create variety. Fresh seasonal berries are at their peak price and flavor in July. and Serve with Waffle cones or sugar cones for extra fun.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick weeknight tacos featuring grilled chicken breast, fresh toppings, and budget-friendly ingredients that stretch your dollar.
1.5 lb Bowl & Basket Chicken Breasts
1 packet Old El Paso Taco Seasoning
8 tortillas from Ortega Flour Tortilla Kit
1 Cucumber, diced
2 tbsp olive oil
1/2 cup sour cream
1 cup shredded lettuce
Salt and pepper to taste
Step 1: Rub chicken breasts with olive oil, taco seasoning, salt, and pepper.
Step 2: Preheat grill to medium-high heat. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F.
Step 3: Let chicken rest 5 minutes, then slice into strips.
Step 4: Warm tortillas on the grill for 30 seconds per side.
Step 5: Assemble tacos with chicken, diced cucumber, lettuce, and sour cream.
Step 6: Serve immediately with lime wedges if desired.
Chef's Tip: Marinate chicken for 30 minutes if time allows for extra flavor. Grill indoors on a grill pan if weather doesn't cooperate.
Save by using Using sale chicken breasts and making your own taco seasoning with pantry spices saves compared to pre-seasoned meat or takeout. and Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive July celebration dinner featuring succulent lobster tails, corn, and potatoes—perfect for a special summer weekend gathering.
4 Large Lobster Tails (7-8 oz each)
2 lb Bowl & Basket Large Cooked Shrimp
2 lb Bowl & Basket Russet Potatoes, quartered
1/2 lb Bowl & Basket Butter
4 ears fresh corn
4 cloves garlic, minced
2 lemons, quartered
Salt to taste
Step 1: Fill large pot with water, add salt and bring to boil.
Step 2: Add potatoes and cook 10 minutes.
Step 3: Add corn and cook 5 minutes more.
Step 4: Add lobster tails and cook 8-10 minutes until shells are bright red.
Step 5: In last 2 minutes, add pre-cooked shrimp just to warm through.
Step 6: Meanwhile, melt butter with minced garlic in small saucepan.
Step 7: Drain seafood and vegetables, arrange on large platter.
Step 8: Serve with garlic butter and lemon wedges for squeezing.
Chef's Tip: Add Old Bay seasoning to the boiling water for authentic seafood boil flavor. Serve with melted butter for dipping.
Save by using Buying lobster tails on sale makes this luxurious meal more affordable than restaurant prices. and Serve with Corn on the cob and crusty bread for soaking up butter.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A family favorite that comes together in under 30 minutes using pantry staples and sale ground beef for an affordable dinner.
1.5 lb Ground beef from Whole Eye Rounds
2 cans Hunt's Manwich Sauce (15-16 oz)
8 Ball Park Hamburger Rolls
1 small onion, diced
1 tbsp vegetable oil
Step 1: Heat oil in large skillet over medium-high heat.
Step 2: Add diced onion and cook 3 minutes until softened.
Step 3: Add ground beef, breaking it up with spoon. Cook 7-8 minutes until browned.
Step 4: Drain excess fat from pan.
Step 5: Stir in Manwich sauce and simmer 10 minutes, stirring occasionally.
Step 6: Toast hamburger rolls if desired.
Step 7: Spoon meat mixture onto rolls and serve immediately.
Chef's Tip: Make extra and freeze the meat mixture for an even faster meal next time.
Save by using Using Hunt's Manwich sauce on sale eliminates the need for multiple seasoning ingredients. and Serve with Potato chips and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected and elegant summer appetizer combining sweet grilled peaches with savory deli meat—perfect for outdoor entertaining in late July.
1 lb Picked Ripe Peaches, sliced
8 oz Dietz & Watson Capocolla, thinly sliced
8 oz Bowl & Basket Shredded Cheese
4 naan flatbreads or pita
2 tbsp honey
Fresh arugula for topping
Olive oil for brushing
Step 1: Preheat grill to medium heat. Brush peach slices lightly with olive oil.
Step 2: Grill peaches 2-3 minutes per side until caramelized. Set aside.
Step 3: Brush flatbreads with olive oil and grill 1-2 minutes per side until lightly charred.
Step 4: Remove flatbreads and top with shredded cheese while still warm.
Step 5: Arrange grilled peach slices and capocolla over melted cheese.
Step 6: Drizzle with honey and top with fresh arugula.
Step 7: Cut into wedges and serve warm.
Chef's Tip: Grill the flatbreads directly on grates for 1-2 minutes per side for a crispy, charred crust.
Save by using Using fresh peaches in season at peak flavor and price makes this gourmet appetizer budget-friendly. and Serve with Mixed greens salad with balsamic vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting one-dish dinner that uses simple ingredients and sale chicken to feed the whole family without breaking the bank.
2 lb Bowl & Basket Chicken Drumsticks and Thighs
8 oz Bowl & Basket Shredded Cheese
1 packet Ben's Ready Rice
1 1/2 cups uncooked white rice
2 1/2 cups chicken broth
1 can cream of chicken soup
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Grease 9x13 inch baking dish.
Step 2: Spread uncooked rice evenly in bottom of dish.
Step 3: Mix chicken broth and cream of chicken soup, pour over rice.
Step 4: Season chicken pieces with salt and pepper, arrange on top of rice.
Step 5: Cover tightly with foil and bake 40 minutes.
Step 6: Remove foil, sprinkle shredded cheese over top.
Step 7: Bake uncovered 5-10 minutes more until cheese melts and chicken reaches 165°F.
Step 8: Let stand 5 minutes before serving.
Chef's Tip: Use leftover rotisserie chicken to make this even faster. Cover with foil for first 30 minutes to keep rice moist.
Save by using Chicken drumsticks and thighs on sale are more affordable than breasts and stay moist during baking. and Serve with Steamed broccoli or green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy, festive soup celebrating July's sweet corn season with succulent shrimp—perfect for a light summer dinner.
2 lb Bowl & Basket Large Cooked Shrimp
2 lb Bowl & Basket Russet Potatoes, diced
2 tbsp Bowl & Basket Butter
4 cups fresh or frozen corn kernels
1 onion, diced
3 cups chicken or seafood broth
1 cup heavy cream
Salt and pepper to taste
Step 1: Melt butter in large pot over medium heat. Add onion and cook 5 minutes until softened.
Step 2: Add diced potatoes and broth. Bring to boil, then reduce heat and simmer 10 minutes.
Step 3: Add corn and simmer 5 minutes more until potatoes are tender.
Step 4: Stir in heavy cream and cooked shrimp. Heat through without boiling, about 3-4 minutes.
Step 5: Season with salt and pepper to taste.
Step 6: Ladle into bowls and garnish with fresh herbs if desired.
Chef's Tip: Fresh corn cut from the cob adds the best flavor, but frozen works in a pinch. Add bacon for extra richness.
Save by using Using sale shrimp and potatoes makes this restaurant-quality chowder affordable for weeknight meals. and Serve with Crusty bread or oyster crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, affordable breakfast using sale bagels and simple ingredients to start busy mornings right.
4 Bagels from 5 ct package
8 slices Smithfield Bacon
4 slices Crystal Farms American Singles
4 eggs
1 tbsp butter
Salt and pepper to taste
Step 1: Cook bacon in skillet until crispy. Drain on paper towels.
Step 2: Wipe skillet clean and melt butter over medium heat.
Step 3: Crack eggs into skillet and cook to desired doneness (fried or scrambled).
Step 4: While eggs cook, slice and toast bagels.
Step 5: Place cheese slice on bottom half of each bagel.
Step 6: Top with cooked egg and 2 slices bacon.
Step 7: Add top half of bagel and serve immediately.
Chef's Tip: Toast bagels before assembling for better texture. Make extras and wrap in foil to freeze for grab-and-go breakfasts.
Save by using Making breakfast sandwiches at home costs a fraction of drive-through prices. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant, creative vegetarian feast showcasing summer's best produce—ideal for meatless Monday or outdoor entertaining.
1 head Cauliflower, cut into florets
10 oz Bowl & Basket White Mushrooms, halved
2 Cucumbers, sliced
1 lb Plum Tomatoes, halved
3 oz Bella Sun Luci Sundried Tomatoes, chopped
1/4 cup olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Toss cauliflower, mushrooms, and plum tomatoes with olive oil, salt, and pepper.
Step 3: Grill vegetables 12-15 minutes, turning occasionally, until tender and charred.
Step 4: Arrange grilled vegetables on large platter.
Step 5: Add fresh cucumber slices around the edges.
Step 6: Scatter chopped sundried tomatoes over the top.
Step 7: Drizzle with balsamic vinegar and serve warm or at room temperature.
Chef's Tip: Cut vegetables into similar-sized pieces for even grilling. Use a grill basket to prevent smaller pieces from falling through grates.
Save by using Featuring sale vegetables as the star makes this impressive platter very economical. and Serve with Hummus, pita bread, and feta cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, budget-friendly dinner combining savory pork with sweet summer fruit for a meal the whole family will love.
4 Bone-In Pork Tomahawk Steaks (about 2 lb)
2 apples, sliced
2 tbsp butter
1 tbsp brown sugar
1/2 tsp cinnamon
Salt and pepper to taste
Step 1: Season pork steaks with salt and pepper.
Step 2: Melt 1 tbsp butter in large skillet over medium-high heat.
Step 3: Cook pork steaks 5-6 minutes per side until golden and internal temperature reaches 145°F. Remove and keep warm.
Step 4: Add remaining butter to skillet. Add apple slices, brown sugar, and cinnamon.
Step 5: Cook apples 5-7 minutes, stirring occasionally, until tender and caramelized.
Step 6: Return pork to skillet and spoon apples over top.
Step 7: Serve immediately with pan juices drizzled over.
Chef's Tip: Use a meat thermometer to ensure pork reaches 145°F for perfect doneness without overcooking.
Save by using Bone-in pork steaks on sale offer great value and flavor at a fraction of boneless chop prices. and Serve with Mashed potatoes and green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-bake, festive dessert perfect for July celebrations featuring creamy filling and fresh seasonal fruit.
16 oz Bowl & Basket Cream Cheese, softened
16 oz Bowl & Basket Sour Cream
1 prepared graham cracker crust
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups fresh berries (strawberries, blueberries)
Step 1: Beat cream cheese and powdered sugar until smooth and fluffy.
Step 2: Mix in sour cream and vanilla until well combined.
Step 3: Spread filling evenly into graham cracker crust.
Step 4: Top with fresh berries in decorative pattern.
Step 5: Refrigerate at least 2 hours until firm.
Step 6: Slice and serve chilled.
Chef's Tip: Chill pie at least 2 hours or overnight for best slicing. Top with whipped cream just before serving.
Save by using Using sale cream cheese and making your own filling beats store-bought pies in taste and price. and Serve with Coffee or iced tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An impressive yet simple weeknight dinner featuring tender salmon with a sweet-savory glaze that's anything but ordinary.
4 Bowl & Basket Alaskan Salmon Burgers (8 oz each)
4 oz Spice World Squeeze Minced Garlic
1/4 cup honey
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
Sesame seeds for garnish
Step 1: Whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil in small bowl.
Step 2: Heat skillet over medium heat with light oil coating.
Step 3: Cook salmon burgers 4-5 minutes per side until golden.
Step 4: Pour honey-garlic mixture over salmon and cook 2-3 minutes, spooning glaze over frequently.
Step 5: Remove from heat when glaze thickens and coats salmon.
Step 6: Sprinkle with sesame seeds and serve immediately.
Chef's Tip: Don't overcook salmon—it should be just opaque in the center. Let it rest 3 minutes before serving.
Save by using Salmon burgers on sale offer quality fish protein at a great price point. and Serve with Steamed rice and stir-fried vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative twist on the classic sub that transforms simple ingredients into a crave-worthy summer sandwich perfect for casual gatherings.
14 oz Johnsonville Beddar with Cheddar Bratwurst
4 Schmidt Hoagie Rolls from 8-15 oz package
8 oz Stella Provolone Cheese, sliced
2 bell peppers, sliced
1 onion, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Grill or pan-fry bratwurst over medium heat, turning occasionally, until browned and cooked through, about 15-20 minutes.
Step 2: While sausages cook, heat olive oil in large skillet over medium-high heat.
Step 3: Add sliced peppers and onions. Cook 10-12 minutes, stirring occasionally, until softened and lightly caramelized. Season with salt and pepper.
Step 4: Slice hoagie rolls and lightly toast if desired.
Step 5: Place cooked bratwurst in rolls.
Step 6: Top with sautéed peppers and onions.
Step 7: Add provolone cheese slices and serve immediately.
Chef's Tip: Grill the sausages for authentic summer flavor, or cook in skillet if needed. Toast rolls for better texture.
Save by using Making subs at home with sale ingredients costs far less than ordering from a deli or restaurant. and Serve with Potato chips and Italian pasta salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled eye round steaks sliced thin and topped with a fresh corn and avocado salsa, celebrating peak summer grilling season.
1 lb Whole Eye Round, sliced
3 Avocados, diced
8 Ortega Soft Taco Shells
2 Limes, juiced
2 ears corn, grilled and cut off cob
1/2 cup diced red onion
2 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
Fresh cilantro for garnish
Step 1: Season eye round slices with cumin, salt, and pepper. Brush with olive oil.
Step 2: Grill steak slices over high heat 2-3 minutes per side. Let rest 5 minutes, then slice thin.
Step 3: Grill corn until charred, about 8 minutes, turning occasionally. Cut kernels off cob.
Step 4: Mix corn with diced avocado, red onion, lime juice, salt, and cilantro.
Step 5: Warm taco shells on the grill for 30 seconds per side.
Step 6: Fill shells with sliced steak and top generously with corn-avocado salsa.
Step 7: Garnish with extra cilantro and serve with lime wedges.
Chef's Tip: Let the eye round rest 5 minutes after grilling before slicing thin against the grain for maximum tenderness.
Save by using Eye round is an affordable cut when sliced thin, and summer corn and avocados on sale stretch this into a festive meal. and Serve with Cilantro lime rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick one-pot dinner using sale chicken and ready rice that's on the table in 30 minutes for busy families.
2 lb Bowl & Basket Chicken Drumsticks
2 pkgs Ben's Ready Rice
1 can Hunt's Tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Season chicken drumsticks with salt, pepper, garlic powder, and Italian seasoning.
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 Hunt's tomatoes (with juices) to the skillet. Bring to a simmer.
Step 4: Reduce heat to medium-low, cover, and cook 15 minutes until chicken is cooked through.
Step 5: Meanwhile, prepare Ben's ready rice according to package directions.
Step 6: Serve chicken and tomato sauce over rice.
Chef's Tip: Use the drumsticks as-is or remove skin for a leaner dish. Ready rice saves time on busy nights.
Save by using Drumsticks are one of the most affordable chicken cuts, and ready rice eliminates prep time while staying budget-friendly. and Serve with Steamed broccoli or green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected gourmet twist for summer entertaining: sweet lobster tail meets melted provolone on brioche rolls.
2 Large Lobster Tails (7-8 oz)
4 oz Stella Provolone Cheese, sliced
4 Schmidt Brioche Rolls
2 Lemons
3 tbsp butter, melted
2 cloves garlic, minced
Fresh chives, chopped
Salt and pepper to taste
Step 1: Preheat grill to medium-high. Butterfly lobster tails by cutting down the center of the shell.
Step 2: Mix melted butter with minced garlic and juice of one lemon. Brush lobster meat generously.
Step 3: Grill lobster tails shell-side down for 5-7 minutes until meat is opaque and cooked through.
Step 4: Remove lobster meat from shells and chop into bite-sized pieces.
Step 5: Slice brioche rolls in half. Layer provolone cheese on bottom halves.
Step 6: Top cheese with lobster meat and a squeeze of fresh lemon juice. Add top buns.
Step 7: Butter outside of rolls and grill sandwiches 2-3 minutes per side until golden and cheese melts.
Step 8: Garnish with fresh chives and serve with lemon wedges.
Chef's Tip: Brush lobster meat with melted butter before assembling for extra richness. These make impressive appetizers for a summer gathering.
Save by using Lobster tails are a splurge, but paired with sale cheese and bread, you create an affordable luxury meal for a special occasion. and Serve with Sweet potato fries or mixed greens salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Transform sale bologna into a savory fried rice dinner that kids love and parents appreciate for its thrifty use of pantry staples.
8 oz Berks Bologna, diced
2 pkgs Ben's Ready Rice
2 cups frozen mixed vegetables
3 eggs, beaten
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
2 green onions, sliced
Step 1: Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
Step 2: Add diced bologna and cook until edges are crispy, about 4 minutes. Remove and set aside.
Step 3: Add remaining oil to skillet. Pour in beaten eggs and scramble until just cooked. Remove and set aside.
Step 4: Add frozen vegetables to skillet and stir-fry 3-4 minutes until heated through.
Step 5: Prepare ready rice according to package and add to skillet with vegetables.
Step 6: Return bologna and eggs to skillet. Add soy sauce and sesame oil. Toss everything together.
Step 7: Cook 2-3 minutes, stirring constantly, until everything is hot and well combined.
Step 8: Garnish with sliced green onions and serve immediately.
Chef's Tip: Day-old rice works best for fried rice. Fresh rice can become mushy. Bologna crisps up nicely when diced and fried.
Save by using Bologna is an economical protein, and ready rice makes this dinner lightning-fast without sacrificing flavor. and Serve with Egg rolls or steamed edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful grilled shrimp skewers with fresh vegetables, perfect for warm July evenings and backyard celebrations.
2 lb Bowl & Basket Large Cooked Shrimp
2 Cucumbers, cut into chunks
1 Sweet Onion, cut into chunks
2 Lemons
3 tbsp olive oil
2 tsp McCormick Grill Mates Seasoning
Fresh dill for garnish
Step 1: Preheat grill to medium-high heat.
Step 2: Thread shrimp, cucumber chunks, and onion pieces alternately onto skewers.
Step 3: Mix olive oil, juice of 1 lemon, and grill seasoning in a small bowl.
Step 4: Brush kabobs generously with the lemon-oil mixture.
Step 5: Grill kabobs 2-3 minutes per side until shrimp are heated through and vegetables have light char marks.
Step 6: Remove from grill and squeeze remaining lemon over kabobs.
Step 7: Garnish with fresh dill and serve immediately.
Chef's Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Don't overcook shrimp or they'll become rubbery.
Save by using Large cooked shrimp are a time-saver and the sale price makes this grilling favorite more affordable. and Serve with Grilled corn on the cob and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick comfort food using a ground beef and pork blend, sale pasta sauce, and basil pesto on toasted hoagie rolls for a family-friendly dinner.
1 lb Ground Beef (from sale Eye Round)
1/2 lb ground pork
1 jar Bertolli Pasta Sauce
1/4 cup basil pesto
4 Schmidt Hoagie Rolls
4 oz Bowl & Basket Shredded Cheese
1/2 cup bread crumbs
1 egg
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Mix ground beef and ground pork with egg, bread crumbs, garlic, salt, and pepper.
Step 2: Form mixture into 12 meatballs and place on a baking sheet.
Step 3: Bake meatballs 20 minutes until cooked through.
Step 4: Meanwhile, heat Bertolli pasta sauce in a large saucepan over medium heat.
Step 5: Add cooked meatballs to sauce and simmer 5 minutes.
Step 6: Split hoagie rolls and toast lightly in oven for 2-3 minutes.
Step 7: Spread a thin layer of basil pesto inside each toasted roll.
Step 8: Place 3 meatballs with sauce in each roll, top with shredded cheese.
Step 9: Return to oven just until cheese melts, about 2 minutes. Serve hot.
Chef's Tip: Form meatballs ahead and freeze for an even faster weeknight meal. Add a pinch of Italian seasoning to the meat mixture. The pork keeps the meatballs extra juicy, and a swipe of pesto adds a fresh herb note.
Save by using Ground beef stretches far, and sale sauce and cheese make these subs affordable and delicious. and Serve with Mixed green salad or potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A sophisticated summer appetizer celebrating peak peach season with savory prosciutto, perfect for entertaining or date night.
1 lb Fresh Peaches, sliced
8 oz Stella Provolone Cheese, sliced
4 oz Hatfield Premium Capocolla
1 package flatbread or naan
2 tbsp honey
1 tbsp balsamic vinegar
Fresh basil leaves
Olive oil for brushing
Step 1: Preheat oven to 425°F. Place flatbreads on baking sheets and brush lightly with olive oil.
Step 2: Layer provolone cheese slices evenly over flatbreads.
Step 3: Bake 8-10 minutes until cheese is melted and bread is crispy.
Step 4: Remove from oven and immediately top with sliced peaches and torn capocolla.
Step 5: Drizzle with honey and balsamic vinegar.
Step 6: Garnish with fresh basil leaves.
Step 7: Slice into wedges and serve warm.
Chef's Tip: Grill the flatbread on the barbecue for extra smoky flavor during summer cookouts. The sweet-savory combo is irresistible.
Save by using Fresh summer peaches on sale make this gourmet-style dish affordable, and you can use deli ham instead of prosciutto to save more. and Serve with Arugula salad and white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Set-it-and-forget-it pork tenderloin that shreds beautifully for a crowd-pleasing summer party dish.
2 lb Chairman's Reserve Prime Pork Tenderloin
1 bottle Sweet Baby Ray's Barbecue 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 tenderloin in slow cooker and add chicken broth.
Step 3: Cover and cook on low 6-7 hours or high 3-4 hours until pork is tender.
Step 4: Remove pork and shred with two forks.
Step 5: Return shredded pork to slow cooker. Stir in BBQ sauce and brown sugar.
Step 6: Cook on high 15-20 minutes to heat sauce through.
Step 7: Toast hamburger rolls if desired.
Step 8: Pile pulled pork generously on rolls and serve.
Chef's Tip: Start this in the morning for dinner or use the keep-warm setting for flexible serving time at parties.
Save by using Pork tenderloin on sale plus affordable slider buns make this party-worthy meal budget-friendly. and Serve with Coleslaw and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fun weekend breakfast spread letting everyone build their own gourmet avocado toast with bacon and toppings.
3 Avocados, mashed
8 oz Smithfield Bacon
8 slices Schmidt Ancient Grain Bread
2 Plum Tomatoes, sliced
4 eggs
2 tbsp lemon juice
Red pepper flakes
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crispy. Drain on paper towels and crumble.
Step 2: Toast bread slices until golden brown.
Step 3: Mash avocados with lemon juice, salt, and pepper in a bowl.
Step 4: Fry or poach eggs to desired doneness.
Step 5: Set up toast bar: arrange toasted bread, mashed avocado, crumbled bacon, sliced tomatoes, and eggs.
Step 6: Let everyone build their own: spread avocado on toast, top with bacon, tomato slices, and an egg.
Step 7: Sprinkle with red pepper flakes and extra salt and pepper.
Chef's Tip: Set out all toppings in small bowls and let family members create their perfect combination. Great for lazy summer mornings.
Save by using Avocados on sale make this trendy breakfast affordable, and artisan bread adds a gourmet touch without breaking the bank. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast weeknight Italian dinner using sale sausage, pasta, and pantry ingredients that kids and adults both enjoy.
2 packages Johnsonville Beddar with Cheddar Bratwurst
12 oz Bowl & Basket Pasta
1 jar Bertolli Pasta Sauce
2 bell peppers, sliced
1 onion, sliced
2 tbsp olive oil
Italian seasoning to taste
Step 1: Bring a large pot of salted water to boil. Cook pasta according to package directions. Drain.
Step 2: Meanwhile, slice bratwurst into 1-inch rounds.
Step 3: Heat olive oil in a large skillet over medium-high heat. Brown bratwurst pieces on both sides, about 6 minutes.
Step 4: Add sliced peppers and onions to skillet. Cook 5-6 minutes until softened.
Step 5: Pour in Bertolli pasta sauce and Italian seasoning. Simmer 5 minutes.
Step 6: Toss cooked pasta with sausage-pepper sauce.
Step 7: Serve hot with grated Parmesan if desired.
Chef's Tip: Use any color bell peppers you have on hand. Leftover pasta reheats beautifully for lunch the next day.
Save by using Bratwurst on sale plus affordable pasta and sauce make this a budget-friendly crowd-pleaser. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant vegetarian side dish celebrating the peak of summer produce with fresh herbs and a tangy vinaigrette.
2 pints NatureSweet Cherry Tomatoes
2 Cucumbers, diced
1 Sweet Onion, diced
4 oz Bowl & Basket Crumbled Feta
4 ears fresh corn
3 tbsp olive oil
2 tbsp red wine vinegar
Fresh basil, chopped
Salt and pepper to taste
Step 1: Preheat grill to medium-high. Grill corn, turning occasionally, until lightly charred, about 10 minutes.
Step 2: Let corn cool, then cut kernels off cobs into a large bowl.
Step 3: Halve cherry tomatoes and add to bowl with corn.
Step 4: Add diced cucumbers and sweet onion to bowl.
Step 5: Whisk together olive oil, red wine vinegar, salt, and pepper.
Step 6: Pour vinaigrette over salad and toss well.
Step 7: Fold in crumbled feta and fresh basil.
Step 8: Chill 15 minutes before serving or serve at room temperature.
Chef's Tip: This salad gets better as it sits, so make it ahead for picnics and potlucks. The vinaigrette makes extra for other salads too.
Save by using Fresh summer produce on sale lets you create a farmers-market-style salad at grocery store prices. and Serve with Grilled chicken or steak.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fun summer dessert mash-up that turns bakery donuts and ice cream into an Instagram-worthy treat kids will love.
4 Boston Cream Cakes (1/4 size)
1 container Friendly's Ice Cream
1/4 cup chocolate syrup
Sprinkles or toppings (optional)
Step 1: Carefully slice each Boston Cream Cake in half horizontally to create two rounds.
Step 2: Let ice cream soften at room temperature for 5-10 minutes.
Step 3: Place a generous scoop of ice cream on the bottom half of each donut.
Step 4: Drizzle with chocolate syrup if desired.
Step 5: Top with the other donut half and press gently to spread ice cream to edges.
Step 6: Optionally roll edges in sprinkles or other toppings.
Step 7: Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Step 8: If frozen, let sit 2-3 minutes before eating.
Chef's Tip: Let ice cream soften slightly for easier scooping. Roll edges in sprinkles, crushed cookies, or mini chocolate chips for extra fun.
Save by using Using sale bakery donuts instead of specialty ice cream sandwiches saves money while creating a memorable summer treat. and Serve with Fresh berries and whipped cream.
Sale Prices Valid July 19th to July 25th
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