Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty skillet hash layering crispy Yukon potatoes, seared ribeye, and sweet peppers with melty Cooper Sharp cheese, finished with eggs and a cool dollop of Greek yogurt.
1 (12 oz) package Heritage Premium Sliced Ribeye Steak
1/2 lb Cooper Sharp cheese, chopped
2 sweet peppers, sliced
1 medium yellow onion, diced
1 1/2 lbs Yukon Gold potatoes, diced
4 eggs
1/4 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Step 1: Dice the Yukon Gold potatoes into small cubes and parboil or microwave them until just tender.
Step 2: Heat the olive oil in a large skillet over medium-high heat and add the potatoes in an even layer.
Step 3: Cook the potatoes undisturbed until golden and crisp on the bottom, then stir and continue browning.
Step 4: Push the potatoes to one side, add the sweet peppers and onion, and cook until softened.
Step 5: Add the sliced ribeye and cook until just browned, breaking it into bite-size pieces.
Step 6: Season the hash with salt and pepper, then stir everything together.
Step 7: Lay the Cooper Sharp cheese over the hash and let it melt.
Step 8: Make four wells in the hash, crack an egg into each, then cover and cook until the whites set.
Step 9: Dollop with plain Greek yogurt, sprinkle with fresh parsley, and serve hot.
Chef's Tip: For the crispiest potatoes, spread them in a single layer and resist stirring until they release from the pan. A dollop of Greek yogurt adds a bright tang in place of sour cream.
Save by using The ribeye is sale-priced this week, and one package stretches across four hearty servings and Serve with Toasted sourdough or a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy boneless chicken thighs sizzle with sweet peppers and onions in a quick one-skillet fajita dinner the whole family can build their own way.
1.5 lbs Bowl & Basket Boneless, Skinless Chicken Thighs, sliced
1 lb Green Bell Peppers, sliced
1 Sweet Onion, sliced
1 packet Old El Paso Taco or Fajita Seasoning Mix
2 tbsp vegetable oil
8 flour tortillas
Step 1: Slice chicken thighs, peppers, and onion into thin strips.
Step 2: Heat oil in a large skillet over medium-high heat and cook chicken 6-7 minutes until browned.
Step 3: Add peppers and onion, cooking 5-6 minutes until tender.
Step 4: Sprinkle seasoning mix over the skillet with a splash of water; stir and cook 2 more minutes.
Step 5: Serve hot in warm tortillas with toppings of choice.
Chef's Tip: Slice chicken while partially frozen for the thinnest, quickest-cooking strips.
Save by using Buy the chicken thighs and produce on sale this week and freeze half the meat for a second fajita night. and Serve with Warm flour tortillas, shredded cheese, and sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pork tenderloin simmers all day with sweet onions, crisp apples, and tangy barbecue sauce for a hands-off, fork-tender dinner.
1.5 lbs Pork Tenderloin
1 Sweet Onion, sliced
1 lb Honeycrisp Apples, sliced
1 cup Sweet Baby Ray's Barbecue Sauce
Salt and pepper to taste
Step 1: Place sliced onion and apples in the bottom of the slow cooker.
Step 2: Set pork tenderloin on top and season with salt and pepper.
Step 3: Pour barbecue sauce over the pork.
Step 4: Cover and cook on low 6 hours, or until pork shreds easily.
Step 5: Shred pork, stir into juices with onions and apples, and serve.
Chef's Tip: Shred the pork right in the slow cooker with two forks and toss it with the pan juices before serving.
Save by using Grab the pork tenderloin, sweet onions, and Honeycrisp apples all on sale this week for one budget-friendly pot. and Serve with Buttered egg noodles or mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Beat the summer heat with a chilled sesame shrimp noodle salad loaded with crunchy carrots — no oven required for these dog days of summer.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and cooked
2 packs Nissin Chow Mein or Stir Fry Noodles
1 bag Bowl & Basket Baby Carrots, shredded
3 tbsp sesame oil
2 tbsp soy sauce
1 lime, juiced
Step 1: Cook shrimp in boiling water 2-3 minutes until pink, then chill in ice water.
Step 2: Cook noodles according to package directions, drain, and rinse under cold water.
Step 3: Shred carrots and toss with noodles and shrimp in a large bowl.
Step 4: Whisk sesame oil, soy sauce, and lime juice; pour over salad and toss to coat.
Step 5: Chill 15 minutes before serving cold.
Chef's Tip: Rinse cooked shrimp and noodles under cold water immediately to stop cooking and keep the salad refreshingly chilled.
Save by using Split the 2 lb bag of sale shrimp — use half tonight and freeze the rest for another quick meal. and Serve with Extra lime wedges and toasted sesame seeds.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy whipped ricotta swirled with sun-dried tomatoes and bright lemon makes an elegant, unexpected appetizer for summer entertaining.
1 container (15 oz) Galbani Ricotta Cheese
1 jar (3 oz) Bella Sun Luci Sun-Dried Tomatoes, chopped
2 Lemons, zested
2 tbsp olive oil
1 baguette, sliced and toasted
Step 1: Whip ricotta with olive oil and lemon zest until light and fluffy.
Step 2: Chop sun-dried tomatoes and fold half into the ricotta mixture.
Step 3: Toast baguette slices until golden.
Step 4: Spread whipped ricotta on each crostini and top with remaining sun-dried tomatoes.
Step 5: Finish with a squeeze of fresh lemon juice before serving.
Chef's Tip: Whip the ricotta with a hand mixer for 2 minutes for an extra silky, spreadable texture.
Save by using Sale-priced ricotta and sun-dried tomatoes turn a fancy appetizer into an affordable one. and Serve with Toasted baguette slices or crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Cheesecake Day with layers of creamy no-bake cheesecake filling and fresh strawberries and blueberries — no oven needed.
1 pkg (16 oz) Philadelphia Soft Cream Cheese
1 lb Strawberries, sliced
1 pint Blueberries
1/2 cup powdered sugar
1 cup graham cracker crumbs
Step 1: Beat cream cheese with powdered sugar until smooth and fluffy.
Step 2: Layer graham cracker crumbs, cream cheese mixture, and berries in glasses.
Step 3: Repeat layers until glasses are full.
Step 4: Chill at least 30 minutes before serving.
Chef's Tip: Chill the parfaits at least 30 minutes so the filling firms up like real cheesecake.
Save by using Cream cheese and fresh berries are all on sale this week, making a bakery-style dessert cost a fraction of the price. and Serve with A dollop of whipped topping and graham cracker crumbs.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Store-baked chicken breast is chopped and mixed with crunchy pickles for a Southern-style chicken salad piled onto soft potato bread.
3/4 lb Mrs. B's Store Baked Chicken Breast, chopped
1 loaf Martin's Potato Bread
1 jar Vlasic Pickles, diced
1/2 cup mayonnaise
1 tsp Dijon mustard
Step 1: Chop deli chicken breast into bite-sized pieces.
Step 2: Dice pickles and combine with chicken, mayonnaise, and mustard.
Step 3: Stir until well combined and season to taste.
Step 4: Pile chicken salad onto potato bread and serve.
Chef's Tip: Ask the deli to slice the chicken breast thick so it chops into hearty chunks instead of shreds.
Save by using Skip rotisserie chicken and use this week's sale-priced deli chicken breast instead. and Serve with Kettle chips or a side of fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced ribeye steak, peppers, and onions meet melty cheese in a creative one-pot pasta twist on the classic Philly cheesesteak.
12 oz Heritage Premium Sliced Ribeye Steak
1 lb Green Bell Peppers, sliced
1 Sweet Onion, sliced
1 box (12 oz) San Giorgio Pasta
2 cups beef broth
1 cup shredded provolone cheese
Step 1: Sear sliced ribeye in a large pot over high heat 2-3 minutes; remove and set aside.
Step 2: Add peppers and onion to the pot and sauté 5 minutes.
Step 3: Add pasta and beef broth, bring to a boil, then simmer covered 12-15 minutes until pasta is tender.
Step 4: Stir beef back in along with shredded provolone until melted.
Step 5: Serve hot.
Chef's Tip: Cook the pasta directly in the beef broth for extra flavor and only one pot to wash.
Save by using Sale-priced sliced ribeye stretches further mixed into pasta than served as a standalone steak. and Serve with Garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet corn and broccoli crowns are sautéed in garlic butter for a fast, healthy side dish that comes together in one pan.
4 ears Loose Sweet Corn, kernels removed
1 lb Broccoli Crowns, chopped
3 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Melt butter in a large skillet over medium heat and add garlic, cooking 1 minute.
Step 2: Add broccoli and cook 5 minutes, stirring occasionally.
Step 3: Add corn kernels and cook 4-5 more minutes until vegetables are tender-crisp.
Step 4: Season with salt and pepper and serve warm.
Chef's Tip: Cut corn kernels off the cob right into the skillet to save cleanup and capture every bit of sweetness.
Save by using Loose sweet corn and broccoli crowns are both on sale this week for a nearly-free side dish. and Serve with Any grilled chicken or fish main dish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, budget-friendly breakfast skillet loaded with savory sausage, sweet peppers, and onions — ready in under 30 minutes.
1 pkg (19 oz) Johnsonville Sausage Grillers, sliced
1 lb Green Bell Peppers, diced
1 Sweet Onion, diced
1 tbsp vegetable oil
6 eggs
Step 1: Slice sausage and cook in a skillet over medium heat 5 minutes until browned.
Step 2: Add peppers and onion, cooking 6-7 minutes until softened.
Step 3: Push mixture to one side, add oil, and scramble eggs on the other side.
Step 4: Fold everything together and cook 2 more minutes.
Step 5: Serve hot.
Chef's Tip: Scramble eggs right into the skillet at the end for a true one-pan breakfast.
Save by using Sausage grillers and produce are all on sale this week for an affordable family breakfast. and Serve with Toast or breakfast potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Lasagna Day (July 29) without the layering — cheese ravioli, marinara, and melted mozzarella come together in one skillet for all the lasagna flavor in a fraction of the time.
1 pkg (10 oz) Rana Cheese Ravioli or Tortellini
1 jar Bertolli Pasta Sauce
8 oz Galbani Mozzarella, shredded
1 tsp Italian seasoning
Step 1: Cook ravioli according to package directions and drain.
Step 2: In an oven-safe skillet, warm pasta sauce with Italian seasoning over medium heat.
Step 3: Stir in cooked ravioli and gently toss to coat.
Step 4: Top with shredded mozzarella, cover, and cook 3-4 minutes until cheese is melted and bubbly.
Step 5: Serve straight from the skillet.
Chef's Tip: Let the cheese melt under a lid for 3-4 minutes at the end for that classic baked-lasagna look.
Save by using Skip the hour of layering and baking — this skillet uses the same sale-priced ravioli, sauce, and cheese for a fraction of the time and dishes. and Serve with Garlic bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky cod and sweet corn steam together in foil packets on the grill with bright lemon and garlic — an easy, creative way to enjoy the last weeks of summer grilling.
1 lb Cod Fillets
4 ears Loose Sweet Corn, halved
2 Lemons, sliced
3 tbsp butter
2 cloves garlic, minced
Step 1: Preheat grill to medium-high heat.
Step 2: Divide cod, corn, and lemon slices among 4 sheets of foil.
Step 3: Top each with a pat of butter and a sprinkle of minced garlic, then seal packets tightly.
Step 4: Grill packets 12-15 minutes until fish flakes easily.
Step 5: Carefully open packets and serve immediately.
Chef's Tip: Double-wrap each foil packet to keep steam and juices sealed in while grilling.
Save by using Cod fillets and sweet corn are both on sale this week, making a restaurant-style grilled seafood dinner easy on the budget. and Serve with Crusty bread to soak up the lemon-garlic butter.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple weeknight sheet-pan dinner featuring juicy chicken thighs roasted alongside sweet corn and baby carrots.
2 lb Bowl & Basket Chicken Thighs or Drumsticks
1 16 oz bag Bowl & Basket Baby Carrots
4 ears Loose Sweet Corn
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
Step 1: Preheat oven to 425°F and line a large sheet pan with foil.
Step 2: Arrange chicken thighs, baby carrots, and corn on the pan.
Step 3: Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
Step 4: Roast 35-40 minutes, until chicken reaches 165°F and vegetables are tender.
Step 5: Serve hot right off the pan.
Chef's Tip: Pat chicken dry before seasoning for extra-crispy skin.
Save by using Buy the value pack of chicken thighs and freeze extra portions for next week's meals. and Serve with Warm Martin's Potato Bread on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky beef sausage, pasta, and marinara simmer together in one pot for an easy, no-fuss dinner.
12-14 oz Hillshire Farms Beef Polska Sausage, sliced
12-16 oz San Giorgio Pasta
1 jar Ragu Pasta Sauce
2 cups water
1/2 cup shredded mozzarella cheese
1 tsp Italian seasoning
Step 1: Brown sliced sausage in a large pot over medium heat, 4-5 minutes.
Step 2: Add uncooked pasta, pasta sauce, and 2 cups water; stir to combine.
Step 3: Bring to a boil, then reduce heat, cover, and simmer 15 minutes, stirring occasionally, until pasta is tender.
Step 4: Top with shredded cheese and let melt before serving.
Chef's Tip: Stir often so the pasta doesn't stick to the bottom of the pot.
Save by using This one-pot meal uses just three sale items and stretches one sausage package across the whole family. and Serve with A slice of Maier's Premium Italian Bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Boneless pork chops roasted with creamer potatoes and bell peppers for an easy, hearty family dinner.
4 Boneless Pork Chops (Big Value Pack), about 2 lb
1.5 lb Bowl & Basket Creamer Potatoes, halved
1 lb Green Bell Peppers, sliced
2 tbsp olive oil
1 tsp seasoned salt
1/2 tsp dried thyme
salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss halved creamer potatoes and sliced peppers with olive oil, seasoned salt, and pepper on a large sheet pan.
Step 3: Roast potatoes and peppers 15 minutes.
Step 4: Push vegetables to the side, add pork chops seasoned with thyme, salt, and pepper.
Step 5: Continue roasting 20-25 minutes, until pork reaches 145°F.
Step 6: Let rest 5 minutes before serving.
Chef's Tip: Let the pork chops rest so the juices redistribute for a tender bite.
Save by using The big value pack of pork chops means leftovers for lunch the next day. and Serve with Steamed green beans or a side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick and affordable lunch bowl with seasoned chicken, rice, and crunchy taco shell pieces on top.
1.5 lb Purdue Chicken Breasts, diced
1 box Old El Paso Taco Shells
1 pkg Old El Paso Taco or Fajita Seasoning Mix
2 cups cooked rice
1 cup shredded lettuce
1/2 cup shredded cheese
1/2 cup salsa
1 tbsp olive oil
Step 1: Heat olive oil in a skillet over medium-high heat; cook diced chicken 6-8 minutes until browned.
Step 2: Stir in taco seasoning with a splash of water; simmer 2-3 minutes.
Step 3: Warm taco shells according to package directions.
Step 4: Build bowls with rice, seasoned chicken, lettuce, cheese, and salsa; crumble taco shells on top for crunch.
Chef's Tip: Crumbling the taco shells on top adds crunch without extra dishes.
Save by using One and a half pounds of chicken and a single seasoning packet feeds the whole family for lunch. and Serve with A side of chips and salsa..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A classic grab-and-go breakfast sandwich made with deli ham, egg, and melty cheese on a toasted English muffin.
1/2 lb Smithfield Virginia or Honey Ham, sliced
1 pkg Bays English Muffins
1 pkg Borden American Singles
4 eggs
1 tbsp butter
salt and pepper to taste
Step 1: Split and toast English muffins.
Step 2: Scramble or fry eggs to desired doneness.
Step 3: Layer each muffin with ham, egg, and a slice of cheese.
Step 4: Return to a warm pan briefly to melt cheese, then serve.
Chef's Tip: Fry the eggs in a round mold so they fit the muffin perfectly.
Save by using Buy two packs of muffins on sale and freeze half for next week's breakfasts. and Serve with Fresh strawberries on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy, comforting side-dish chowder loaded with fresh broccoli, sweet corn, and melted cheese.
1 lb Broccoli Crowns, chopped
4 ears Loose Sweet Corn, kernels removed
1 pkg Sargento Off the Block Shredded Cheese
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup vegetable broth
salt and pepper to taste
Step 1: Melt butter in a pot, whisk in flour to form a roux.
Step 2: Slowly whisk in milk and broth until smooth.
Step 3: Add broccoli and corn; simmer 15 minutes until vegetables are tender.
Step 4: Stir in shredded cheese until melted; season with salt and pepper.
Chef's Tip: Cut broccoli into small pieces so it cooks quickly and evenly.
Save by using Fresh corn and broccoli from the produce sale keep this chowder budget-friendly. and Serve with A crusty slice of Maier's Italian Bread for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Festive red-and-green skewers of grilled ham, sweet pineapple, and green pepper — a fun mid-summer take on Christmas in July.
1.5 lb Smithfield Virginia or Honey Ham, cubed
1 can Dole Pineapple chunks
1 lb Green Bell Peppers, cut into chunks
8 wooden or metal skewers
2 tbsp brown sugar
1 tbsp mustard
1 tbsp olive oil
Step 1: Soak wooden skewers in water 20 minutes if using.
Step 2: Thread cubed ham, pineapple chunks, and pepper pieces onto skewers.
Step 3: Brush with a mix of olive oil, brown sugar, and mustard.
Step 4: Grill over medium heat 12-15 minutes, turning occasionally, until ham is warmed through and lightly charred.
Chef's Tip: Celebrate Christmas in July by serving these on a red and green platter.
Save by using Ham, pineapple, and peppers are all sale items this week, making a festive dinner easy on the budget. and Serve with Grilled corn on the cob..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive appetizer for National Avocado Day, pairing garlicky sautéed shrimp with toasted avocado bread and fresh lemon.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
1 loaf Avocado Bread, sliced
2 Lemons
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
salt to taste
Step 1: Sauté shrimp in olive oil with minced garlic and red pepper flakes 3-4 minutes until pink.
Step 2: Toast slices of avocado bread.
Step 3: Top each toast slice with sautéed shrimp.
Step 4: Squeeze fresh lemon juice over top and season with salt before serving.
Chef's Tip: Celebrate National Avocado Day by choosing the ripest avocado bread loaf at the bakery counter.
Save by using Buy the whole 2 lb shrimp bag and freeze the extra pound for another quick meal. and Serve with A light mixed greens salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, layered ravioli bake with ricotta, sauce, and cheese that captures lasagna flavor for National Lasagna Day without the layering work.
2 pkg (20 oz total) Rana Assorted Ravioli or Cheese Tortellini
1 container Galbani Ricotta or Mozzarella Cheese
1 jar Victoria Pasta Sauce
1 tsp dried basil
1/2 tsp garlic powder
1 tbsp olive oil
Step 1: Preheat oven to 375°F.
Step 2: Cook ravioli in boiling water 2-3 minutes; drain.
Step 3: Spread a layer of pasta sauce in a baking dish, add half the ravioli, dot with ricotta or mozzarella, and repeat layers.
Step 4: Top with remaining sauce and cheese; bake 20 minutes until bubbly and golden.
Chef's Tip: Celebrate National Lasagna Day with all the flavor and none of the layering fuss.
Save by using Skip the ground beef and let cheese-filled ravioli be the star for a meatless, budget-smart main. and Serve with Garlic bread made from Maier's Italian Bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered no-bake cheesecake cups with angel food cake and fresh strawberries, perfect for celebrating National Cheesecake Day.
1 pkg Philadelphia Soft Cream Cheese Spread
1 lb Strawberries, diced
1 Angel Food Cake, cubed
1/4 cup sugar
1 tsp vanilla extract
1 cup whipped topping
Step 1: Beat cream cheese, sugar, and vanilla until smooth and fluffy.
Step 2: Layer cubed angel food cake, cream cheese mixture, and diced strawberries in serving cups.
Step 3: Repeat layers and top with whipped topping.
Step 4: Chill at least 1 hour before serving.
Chef's Tip: Celebrate National Cheesecake Day without turning on the oven.
Save by using Angel food cake and cream cheese are both on sale, turning a bakery treat into a stretched dessert for four. and Serve with A drizzle of extra strawberry syrup on top..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing, no-cook seafood salad pairing sweet snow crab with juicy cantaloupe and lime — ideal for the hottest days of late July.
1 pkg Nature's Best Snow Crab Legs, meat removed
1 Cantaloupe, cubed
2 Limes, juiced
1 tbsp sesame oil
1/4 tsp chili flakes
2 tbsp fresh mint, chopped
salt to taste
Step 1: Steam or thaw snow crab legs and remove the meat.
Step 2: Toss crab meat with cubed cantaloupe, lime juice, sesame oil, and a pinch of chili flakes.
Step 3: Garnish with fresh mint and chill 15 minutes before serving.
Chef's Tip: Beat the dog days of summer with this no-cook, chilled seafood salad.
Save by using Snow crab is on sale this week — a treat-yourself lunch that still fits the budget. and Serve with Crusty bread or over a bed of greens..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky grilled ribeye tacos topped with a vibrant dragon fruit and lime salsa for a fun, unexpected summer taco night.
12 oz Heritage Premium Sliced Ribeye Steak
1 Dragon Fruit, diced
2 Limes, juiced
1 box Old El Paso Taco Shells
1/4 cup red onion, chopped
2 tbsp cilantro, chopped
1 tsp chili powder
salt and pepper to taste
Step 1: Season sliced ribeye with salt, pepper, and chili powder; grill 2-3 minutes per side to desired doneness.
Step 2: Combine diced dragon fruit, lime juice, chopped red onion, and cilantro for a fresh salsa.
Step 3: Warm taco shells.
Step 4: Fill shells with grilled ribeye and top with dragon fruit salsa.
Chef's Tip: Dragon fruit adds a mild sweetness that pairs beautifully with smoky grilled beef.
Save by using Sliced ribeye on sale makes a steakhouse-style taco night affordable for the whole family. and Serve with A side of Mexican street corn..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick one-pan dinner featuring juicy chicken thighs, fresh sweet corn, and buttery ready rice for a stress-free weeknight meal.
1.5 lb Boneless Skinless Chicken Thighs
3 ears Loose Sweet Corn
1 pouch Ben's Ready Rice
2 tbsp butter
1 tsp garlic powder
Salt and pepper to taste
Step 1: Cut chicken thighs into bite-sized pieces and season with salt, pepper, and garlic powder.
Step 2: Melt butter in a large skillet over medium-high heat and sear chicken until golden and cooked through, about 8 minutes.
Step 3: Add corn kernels to the skillet and cook 3-4 minutes until tender.
Step 4: Microwave ready rice according to package directions, then stir into the skillet.
Step 5: Toss everything together and serve hot.
Chef's Tip: Cut corn kernels off the cob directly into the skillet to catch all the sweet juices.
Save by using Stock up on chicken thighs and sweet corn while both are on sale this week. and Serve with A simple green salad or sliced tomatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Lasagna Day (July 29) with this layered baked ravioli casserole that delivers all the cheesy comfort of lasagna in a fraction of the time.
10 oz Rana Cheese Tortellini or Ravioli
1 jar Ragu Pasta Sauce
12 oz Galbani Mozzarella or Ricotta Cheese
8 oz Kraft Grated Parmesan Cheese
1 tsp Italian seasoning
Fresh basil for garnish
Step 1: Preheat oven to 375°F.
Step 2: Spread a thin layer of sauce in the bottom of a baking dish.
Step 3: Add a layer of uncooked ravioli, more sauce, and a layer of mozzarella. Repeat layers.
Step 4: Top with parmesan and Italian seasoning.
Step 5: Cover with foil and bake 20 minutes, then uncover and bake 5 more minutes until bubbly.
Step 6: Garnish with fresh basil before serving.
Chef's Tip: No need to boil the ravioli first — it cooks perfectly right in the sauce as it bakes.
Save by using This week's Rana ravioli, Ragu sauce, and Galbani cheese sale makes lasagna-night flavor budget-friendly. and Serve with Garlic bread and a Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork chops seared alongside sweet yams and onions for an easy, comforting Southern-style dinner.
1.5 lb Boneless Pork Chops
3 Yams
1 lb Sweet Onions
2 tbsp brown sugar
2 tbsp butter
1/2 tsp cinnamon
Salt and pepper to taste
Step 1: Peel and thinly slice yams; slice onion into rings.
Step 2: Season pork chops with salt and pepper.
Step 3: Melt butter in a large skillet over medium-high heat and sear chops 4-5 minutes per side; remove and set aside.
Step 4: Add yams and onions to the skillet with brown sugar and cinnamon, cooking until tender, about 12-15 minutes.
Step 5: Return chops to the skillet, cover, and cook 5 more minutes until cooked through.
Chef's Tip: Slice yams thin so they cook through in the same time as the chops.
Save by using Boneless pork chops, yams, and sweet onions are all on sale this week for an affordable Southern supper. and Serve with Steamed collard greens or cornbread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky grilled cod, crisp bell peppers, and a squeeze of lime bring beachy Baja flavor to warm-weather taco night.
1 lb Cod Fillets
2 Limes
1 lb Green Bell Peppers
1 box Old El Paso Taco Shells
1 cup shredded cabbage
2 tbsp olive oil
1 tsp cumin
1/4 cup sour cream
Step 1: Slice bell peppers into thin strips and toss with olive oil.
Step 2: Season cod with cumin, salt, and pepper.
Step 3: Grill or pan-sear cod 4-5 minutes per side until it flakes easily; grill peppers alongside until charred.
Step 4: Warm taco shells according to package directions.
Step 5: Flake cod into shells, top with grilled peppers, cabbage, a dollop of sour cream, and a squeeze of lime.
Chef's Tip: Pat the cod dry before seasoning so it sears instead of steams.
Save by using Cod, limes, peppers, and taco shells are all featured sale items this week — a fresh spin on taco night. and Serve with Mexican rice or black beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thin-sliced chicken, crisp broccoli, and stir-fry noodles come together in one pan for a fast, budget-friendly Asian-inspired dinner.
1 lb Perdue Thin Sliced Chicken Breasts
1 lb Broccoli Crowns
2 pks Nissin Chow Mein or Stir Fry Noodles
3 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
Step 1: Slice chicken into thin strips and cut broccoli into small florets.
Step 2: Heat sesame oil in a large skillet or wok over medium-high heat and cook chicken until browned, about 6 minutes.
Step 3: Add garlic, ginger, and broccoli; cook 4-5 minutes until crisp-tender.
Step 4: Prepare noodles according to package directions and add to the skillet along with soy sauce.
Step 5: Toss everything together and serve hot.
Chef's Tip: Slice chicken against the grain for the most tender bites.
Save by using Perdue thin sliced chicken breasts, broccoli crowns, and Nissin noodles are all on sale this week for an easy takeout-style meal at home. and Serve with Steamed edamame or a cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced ribeye, sweet onion, and green bell pepper threaded onto skewers and fired up on the grill for a festive summer cookout dinner.
2 pkgs Heritage Premium Sliced Ribeye Steak
1 lb Sweet Onions
1 lb Green Bell Peppers
1 bottle McCormick Grill Mates Seasoning
2 tbsp olive oil
Step 1: Cut steak, onion, and pepper into skewer-sized pieces.
Step 2: Toss with olive oil and grill seasoning.
Step 3: Thread steak and vegetables alternately onto skewers.
Step 4: Grill over medium-high heat, turning occasionally, about 8-10 minutes for medium doneness.
Step 5: Let rest 5 minutes before serving.
Chef's Tip: Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Save by using This week's Heritage sliced ribeye, sweet onions, and peppers make a premium backyard cookout more affordable. and Serve with Grilled corn on the cob and a chilled potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, budget-friendly grilled sandwich piling deli ham and melty cheese between golden potato bread.
0.5 lb Smithfield Virginia or Honey Ham
1 pk Borden American Singles or Cheese Slices
1 loaf Martin's Potato Bread
2 tbsp butter, softened
2 tbsp mayonnaise
Step 1: Spread a thin layer of mayonnaise on one side of each bread slice.
Step 2: Layer ham and cheese between two slices of bread.
Step 3: Butter the outside of each sandwich.
Step 4: Grill in a skillet over medium heat 3-4 minutes per side until golden and cheese is melted.
Chef's Tip: Butter the outside of the bread before grilling for an extra-crispy finish.
Save by using Smithfield ham, Borden cheese slices, and Martin's potato bread are all on sale this week for an easy lunch. and Serve with Kettle chips or a pickle spear.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cool, crunchy side salad combining fresh sweet corn and broccoli in a light creamy dressing — perfect for summer dinners.
4 ears Loose Sweet Corn
1 lb Broccoli Crowns
8 oz Dairy Pure Sour Cream
2 tbsp mayonnaise
1 tsp sugar
1 tbsp vinegar
Salt and pepper to taste
Step 1: Cut corn kernels off the cob and chop broccoli into small bite-sized florets.
Step 2: In a bowl, whisk together sour cream, mayonnaise, sugar, and vinegar.
Step 3: Add corn and broccoli, toss to coat.
Step 4: Season with salt and pepper and chill 10 minutes before serving.
Chef's Tip: Blanch the broccoli for one minute if you prefer it less raw and crunchy.
Save by using Sweet corn and broccoli crowns are both on sale this week, making this fresh side salad extra affordable. and Serve with Grilled chicken or pork chops.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Avocado Day (July 31) with toasted avocado bread topped with fresh mozzarella, ripe tomatoes, and a balsamic drizzle.
1 loaf Avocado Bread
10 oz NatureSweet Tomatoes
12-16 oz Galbani Mozzarella Cheese
2 tbsp olive oil
1 tbsp balsamic glaze
Fresh basil leaves
Salt and pepper to taste
Step 1: Slice avocado bread and brush with olive oil.
Step 2: Toast slices lightly under the broiler, about 2 minutes.
Step 3: Top each slice with sliced mozzarella and halved tomatoes.
Step 4: Broil 2-3 minutes more until cheese melts.
Step 5: Drizzle with balsamic glaze and top with fresh basil, salt, and pepper.
Chef's Tip: Broil just until the cheese melts and starts to bubble for the best texture.
Save by using Avocado bread, NatureSweet tomatoes, and Galbani mozzarella are all featured sale items perfect for a National Avocado Day treat. and Serve with A light arugula salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant, festive summer appetizer pairing tender shrimp with juicy dragon fruit and fresh lime in crisp lettuce cups.
8-12 oz Tastee Choice Shrimp
1 Dragon Fruit
2 Limes
1 head butter lettuce
1 tbsp soy sauce
1 tsp sesame oil
Fresh cilantro, chopped
Step 1: Thaw shrimp if needed and chop into bite-sized pieces.
Step 2: Peel and dice dragon fruit.
Step 3: In a bowl, toss shrimp and dragon fruit with lime juice, soy sauce, and sesame oil.
Step 4: Separate lettuce leaves to form cups.
Step 5: Spoon shrimp mixture into lettuce cups and garnish with cilantro.
Chef's Tip: Chill the shrimp mixture for 10 minutes before serving for the most refreshing bite.
Save by using Tastee Choice shrimp, dragon fruit, and limes are all on sale this week for an eye-catching party appetizer. and Serve with A chilled cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Cheesecake Day (July 30) with layered strawberries, cheesecake crumbles, and whipped topping in individual dessert cups — no oven required.
2 ct Philadelphia Cheesecake Crumbles
1 lb Strawberries
1 can Reddi-wip Topping
1/4 cup graham cracker crumbs
Step 1: Slice strawberries.
Step 2: Layer graham cracker crumbs, cheesecake crumbles, and sliced strawberries in individual cups.
Step 3: Repeat layers, ending with strawberries on top.
Step 4: Chill for 15 minutes, then top with whipped topping just before serving.
Chef's Tip: Chill cups for at least 15 minutes before serving to let the flavors meld.
Save by using Philadelphia Cheesecake Crumbles, strawberries, and Reddi-wip are all on sale this week for a festive National Cheesecake Day treat. and Serve with A scoop of vanilla ice cream on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-friendly breakfast sandwich with savory sausage patties and melty cheese on toasted English muffins.
1 pk Banquet Brown 'N Serve Sausage
1 pk Bays English Muffins
1 pk Borden American Singles or Cheese Slices
4 eggs
1 tbsp butter
Salt and pepper to taste
Step 1: Cook sausage patties according to package directions.
Step 2: Toast English muffins until golden.
Step 3: Melt butter in a skillet and fry eggs to desired doneness, seasoning with salt and pepper.
Step 4: Assemble sandwiches with sausage, egg, and a slice of cheese between muffin halves.
Step 5: Microwave briefly if needed to melt the cheese, then serve.
Chef's Tip: Make a double batch and freeze extras for busy mornings.
Save by using Banquet sausage, Bays English muffins, and Borden cheese slices are all on sale this week for a budget breakfast. and Serve with Fresh fruit or hash browns.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy roasted chicken thighs, sweet corn, and tender potatoes all cook together on one pan for an easy, budget-friendly summer dinner.
2 lbs Bowl & Basket Chicken Thighs or Drumsticks
4 ears Loose Sweet Corn, husked and cut into thirds
1 bag Bowl & Basket Red Potatoes, quartered
1/3 cup Sweet Baby Ray's Barbecue Sauce
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line a large sheet pan with foil.
Step 2: Toss chicken thighs with half the BBQ sauce, salt, and pepper.
Step 3: Toss potatoes and corn with olive oil, salt, and pepper.
Step 4: Arrange chicken and vegetables on the sheet pan in a single layer.
Step 5: Roast 35-40 minutes, brushing chicken with remaining BBQ sauce halfway through, until chicken reaches 165°F.
Chef's Tip: Pat chicken dry before seasoning so it browns nicely, and cut potatoes small so everything finishes cooking at the same time.
Save by using Buy the value pack of chicken thighs/drumsticks and freeze half for another meal this month. and Serve with A simple green salad or coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky sliced sausage, sweet peppers, and pasta simmer together in one skillet for a fast, filling weeknight dinner with minimal cleanup.
1 pkg Hillshire Farms Beef Polska Sausage, sliced
1 lb Green Bell Peppers, sliced
1 box San Giorgio Pasta
1 can Hunt's Tomatoes
2 cups chicken broth
1 tsp Italian seasoning
Step 1: Brown sliced sausage in a large skillet over medium-high heat; remove and set aside.
Step 2: In the same skillet, sauté peppers 3-4 minutes.
Step 3: Add tomatoes, broth, dry pasta, and seasoning; stir to combine.
Step 4: Bring to a boil, cover, reduce heat, and simmer 12-15 minutes, stirring occasionally, until pasta is tender.
Step 5: Stir sausage back in and heat through before serving.
Chef's Tip: Slice the sausage on a diagonal for more surface area and better browning.
Save by using San Giorgio pasta is only $0.99 this week — stock up for future one-pot meals. and Serve with Crusty bread to soak up the sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seared pork chops simmered with sweet apples and onions for a comforting, Southern-style skillet dinner the whole family will love.
4 Boneless Pork Chops (Big Value Pack)
2 Honeycrisp Apples, sliced
1 Sweet Onion, sliced
2 tbsp butter
1/4 tsp cinnamon
Salt and pepper to taste
Step 1: Season pork chops with salt and pepper, then sear in butter over medium-high heat 3-4 minutes per side; remove.
Step 2: Add onions to the skillet and cook 3 minutes until softened.
Step 3: Add apples and cinnamon; cook 4-5 minutes until apples begin to soften.
Step 4: Return pork chops to the skillet, cover, and cook 5-7 minutes more until pork reaches 145°F.
Chef's Tip: Let the chops rest a few minutes after cooking so the juices redistribute.
Save by using Grab the big value pack of boneless pork chops and freeze extras in portioned bags. and Serve with Buttered egg noodles or mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky baked cod brightened with fresh lemon, served alongside roasted broccoli for a light, healthy weeknight dinner.
1.5 lbs Cod Fillets
1 lb Broccoli Crowns, cut into florets
2 Lemons, sliced
3 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Toss broccoli with half the olive oil, salt, and pepper on a sheet pan.
Step 2: Place cod on the same pan, drizzle with remaining oil and garlic, and top with lemon slices.
Step 3: Bake 15-18 minutes until fish flakes easily and broccoli is tender-crisp.
Chef's Tip: Don't overcook the cod — it's done as soon as it flakes easily with a fork.
Save by using Buy only the amount of cod you need per person to keep this dinner budget-friendly. and Serve with Steamed rice or couscous.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick vegetarian pasta bowl made rich and creamy with ricotta cheese stirred into simmered tomato sauce.
1 jar Ragu Kettle Cooked or Original Pasta Sauce
1 box San Giorgio Pasta
1 container Galbani Ricotta Cheese
1 tsp dried basil
Step 1: Cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
Step 2: Warm pasta sauce in a large pan over medium heat.
Step 3: Stir in ricotta and basil until smooth and creamy, adding pasta water as needed.
Step 4: Toss cooked pasta with the sauce and serve warm.
Chef's Tip: Save a cup of pasta water to loosen the sauce if it seems too thick.
Save by using This simple pantry-pasta lunch stretches sale sauce and cheese into four hearty servings. and Serve with Garlic bread and a side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Roasted yams glazed with butter and brown sugar make an easy, budget-friendly Southern-style side dish for any weeknight dinner.
4 Yams, peeled and cubed
1 pkg Bowl & Basket Butter Quarters, melted
3 tbsp brown sugar
1/4 tsp cinnamon
Step 1: Preheat oven to 400°F.
Step 2: Toss cubed yams with melted butter, brown sugar, and cinnamon.
Step 3: Spread on a baking sheet and roast 25-30 minutes, stirring halfway, until tender and caramelized.
Chef's Tip: Cut yams into even-sized pieces so they roast at the same rate.
Save by using Yams are only $0.99 each this week — an easy way to round out dinner without breaking the budget. and Serve with Any of this week's chicken or pork dinners.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Chicken Wing Day with sweet-and-spicy Asian-glazed wings served alongside crisp baby carrots and celery for dipping — a fun, unexpected twist on wing night.
1 pkg Mrs. B's Heat & Eat Chicken Wings
1 bag Bowl & Basket Baby Carrots
1 pkg Celery Sticks
3 tbsp sweet chili sauce
1 tbsp soy sauce
1 tsp sesame seeds
Step 1: Heat wings according to package directions until hot and crispy.
Step 2: Whisk together sweet chili sauce and soy sauce in a large bowl.
Step 3: Toss hot wings in the sauce until well coated and sprinkle with sesame seeds.
Step 4: Serve immediately with baby carrots and celery sticks on the side.
Chef's Tip: Toss the wings in sauce right after cooking while they're hot so the glaze clings evenly.
Save by using Mrs. B's Heat & Eat wings are already cooked, saving time and cutting your prep in half. and Serve with Extra sweet chili sauce for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fun deconstructed take on lasagna for National Lasagna Day — cheese ravioli, marinara, and savory sausage tossed together in one skillet instead of layered in a pan.
1 pkg Rana Cheese Ravioli or Tortellini
1 jar Victoria Pasta Sauce
1 pkg Johnsonville Sausage Grillers, sliced
1/4 cup grated parmesan
1 tsp Italian seasoning
Step 1: Boil ravioli in salted water 3-4 minutes, until just tender; drain gently.
Step 2: In a large skillet, brown sliced sausage over medium heat, about 6-8 minutes.
Step 3: Stir in pasta sauce and Italian seasoning; simmer 5 minutes.
Step 4: Gently fold in cooked ravioli, coating well without breaking them.
Step 5: Top with parmesan and serve warm.
Chef's Tip: Cook the ravioli gently so it doesn't fall apart when tossed with the sausage and sauce.
Save by using Skip the layering and baking of traditional lasagna — this skillet version uses the same sale ingredients for less time and effort. and Serve with Warm Italian bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Cheesecake Day with layered no-bake cheesecake cups made with cubed angel food cake and fresh strawberries instead of a traditional crust.
1 tub Philadelphia Cream Cheese Spread
1 lb Strawberries, sliced
1 Angel Food Cake, cubed
1/4 cup sugar
1 tsp vanilla extract
Step 1: Beat cream cheese spread, sugar, and vanilla until smooth and fluffy.
Step 2: Toss sliced strawberries with a spoonful of sugar and let sit 10 minutes to release juice.
Step 3: Layer cubed angel food cake, cream cheese mixture, and strawberries in four cups.
Step 4: Chill at least 1 hour before serving.
Chef's Tip: Chill the cups at least an hour before serving so the layers set nicely.
Save by using Using angel food cake instead of graham crackers is a clever, budget-friendly cheesecake shortcut. and Serve with A drizzle of extra strawberry juice or a mint garnish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful way to celebrate National Avocado Day — bright, chilled shrimp ceviche piled onto toasted avocado bread with a squeeze of fresh lime.
1 container Nana's Shrimp Ceviche
1 loaf Avocado Bread, sliced and toasted
2 Limes, cut into wedges
Fresh cilantro for garnish
Step 1: Toast slices of avocado bread until golden.
Step 2: Top each slice with a generous spoonful of shrimp ceviche.
Step 3: Garnish with cilantro and serve with lime wedges for squeezing.
Chef's Tip: Toast the avocado bread just until golden so it holds up under the chilled ceviche.
Save by using Ready-made ceviche cuts prep time to almost nothing for an elegant appetizer. and Serve with Extra lime wedges and a sprinkle of chili powder.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected summer showstopper pairing sliced ribeye steak with sweet snow crab clusters on the grill, finished with a squeeze of fresh lemon.
12 oz Heritage Premium Sliced Ribeye Steak
1 lb Jumbo Snow Crab Clusters
2 Lemons, halved
3 tbsp melted butter
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Season ribeye slices with salt and pepper; grill 2-3 minutes per side for medium-rare.
Step 3: Warm snow crab clusters on the grill, brushing with melted butter, about 5-6 minutes.
Step 4: Grill lemon halves cut-side down until charred, 2-3 minutes.
Step 5: Plate steak and crab together, squeeze grilled lemon over top, and serve.
Chef's Tip: Grill the steak just to medium-rare and warm the crab clusters gently so they don't dry out.
Save by using Split the ribeye and crab between skewers so every plate gets a taste of both without overbuying either. and Serve with Grilled corn on the cob and melted lemon butter.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative make-ahead breakfast bake that stuffs thick Texas toast with sweet cream cheese and juicy blueberries for a weekend brunch treat.
1 pkg Furlani Texas Toast
1 pkg Crystal Farms Cream Cheese, softened
1 pint Blueberries
3 eggs
3/4 cup milk
2 tbsp sugar
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Spread softened cream cheese onto slices of Texas toast and sandwich together; cut into cubes.
Step 3: Layer cubes in the baking dish and scatter blueberries throughout.
Step 4: Whisk eggs, milk, and sugar together and pour evenly over the bread.
Step 5: Bake 25-30 minutes until golden and set in the center.
Chef's Tip: Let the bake rest 5 minutes before serving so it slices cleanly.
Save by using Frozen Texas toast is on sale this week, making this brunch bake extra affordable. and Serve with Maple syrup or a dusting of powdered sugar.
Sale Prices Valid July 26th to August 1st
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!