Estimated cost based on featured sale items only. Does not include common pantry staples.
Nutty browned butter takes these bakery-style cookies over the top, loaded with both Nestlé milk and dark chocolate for the perfect balance of sweet and rich.
1 cup (2 sticks) unsalted butter
1 cup Nestlé Toll House milk chocolate chips
1 cup Nestlé Toll House dark chocolate chips
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
Step 1: Melt the butter in a light-colored saucepan over medium heat, swirling often.
Step 2: Continue cooking until the butter foams, turns golden brown, and smells nutty, then pour it into a bowl and let it cool slightly.
Step 3: Whisk the flour, baking soda, and salt together in a separate bowl.
Step 4: Beat the browned butter with the granulated and brown sugars until smooth.
Step 5: Mix in the eggs one at a time, then stir in the vanilla.
Step 6: Stir the dry ingredients into the wet mixture just until combined.
Step 7: Fold in the Nestlé milk and dark chocolate chips.
Step 8: Chill the dough for at least 30 minutes so the browned butter firms up.
Step 9: Preheat the oven to 375°F and scoop the dough onto parchment-lined baking sheets.
Step 10: Bake 9 to 11 minutes until the edges are set and the centers look slightly underbaked, then cool on the pan.
Chef's Tip: Browning the butter is the key step, so watch it closely once it foams because it can go from golden to burnt quickly. Chilling the dough deepens the flavor and keeps the cookies thick.
Save by using Butter and eggs are both sale-priced this week, covering the base of these bakery-style cookies for next to nothing and Serve with A cold glass of milk or a scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled chicken thighs glazed with tangy BBQ sauce and caramelized sweet onions make an easy, budget-friendly weeknight dinner.
2 lb Bowl & Basket Chicken Thighs
1 large Sweet Onion, sliced into rings
1 bottle Sweet Baby Ray's BBQ Sauce
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Slice sweet onion into thick rings and toss with olive oil.
Step 3: Season chicken thighs with garlic powder, salt, and pepper.
Step 4: Grill chicken 6-7 minutes per side, brushing generously with BBQ sauce during the last few minutes.
Step 5: Grill onion rings alongside chicken until softened and lightly charred, about 4 minutes per side.
Step 6: Serve chicken topped with grilled onions and extra BBQ sauce on the side.
Chef's Tip: Let chicken rest 5 minutes after grilling for juicier meat.
Save by using Stock up on chicken thighs and BBQ sauce while both are on sale this week. and Serve with Corn on the cob or a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, cheesy ground beef and pasta skillet that comes together in one pan for an easy, affordable family dinner.
1 lb 80% Lean Ground Chuck
1 box Bowl & Basket Pasta
1 jar Ragu Pasta Sauce
1 pkg Land O Lakes Shredded Cheese
Water for boiling pasta
Salt and pepper to taste
Step 1: Bring a large pot of salted water to boil and cook pasta according to package directions; drain.
Step 2: In a large skillet, brown ground chuck over medium-high heat, breaking it up as it cooks; drain excess fat.
Step 3: Stir in pasta sauce and simmer 5 minutes.
Step 4: Add cooked pasta to the skillet and toss to coat.
Step 5: Sprinkle shredded cheese over top, cover, and let melt 2-3 minutes before serving.
Chef's Tip: Stir pasta occasionally to prevent sticking and ensure even cooking.
Save by using This skillet uses four sale items to make a filling dinner for well under $3 a serving. and Serve with Garlic bread and a side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Watermelon Day with flaky grilled salmon topped with a refreshing sweet-and-tangy watermelon salsa.
1.5 lb Fresh Atlantic Salmon Fillets
2 cups diced Watermelon
2 Limes, juiced
2 tbsp diced red onion
2 tbsp chopped fresh cilantro
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: In a bowl, combine diced watermelon, juice of 1 lime, diced red onion, and cilantro; season with salt and refrigerate.
Step 3: Brush salmon fillets with olive oil and season with salt and pepper.
Step 4: Grill salmon skin-side down for 5-6 minutes, then flip and cook 4-5 more minutes until it flakes easily.
Step 5: Squeeze remaining lime over salmon and top generously with watermelon salsa before serving.
Chef's Tip: Let the watermelon salsa chill while the salmon grills so the flavors meld.
Save by using Watermelon and salmon are both featured this week — buy extra watermelon for snacking. and Serve with Coconut rice or a simple cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm naan piled high with cool tzatziki, crisp cucumber, and juicy tomatoes for a Mediterranean-style appetizer everyone will love.
1 pkg Stonefire Naan Rounds
1 container Bowl & Basket Tzatziki Yogurt Dip
2 Cucumbers, sliced
1 pkg NatureSweet Tomatoes, halved
Fresh dill or oregano to taste
Drizzle of olive oil
Step 1: Warm naan rounds on a grill or in a dry skillet until lightly toasted, about 1 minute per side.
Step 2: Slice cucumbers and halve tomatoes.
Step 3: Spread each naan round generously with tzatziki dip.
Step 4: Top with sliced cucumber and halved tomatoes.
Step 5: Drizzle with olive oil and sprinkle with fresh herbs; slice into wedges and serve.
Chef's Tip: Warm the naan briefly on the grill or in a dry skillet for extra flavor.
Save by using Four Mediterranean staples on sale come together for an appetizer that costs less than $3 a serving. and Serve with A chilled glass of lemonade or iced tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, filling breakfast skillet loaded with savory sausage, fluffy eggs, and melted cheese — ready in under 30 minutes.
1 pkg Johnsonville Breakfast Sausage Links
6 Eggland's Best Large Eggs
1 pkg Land O Lakes Shredded Cheese
1 tbsp butter
Salt and pepper to taste
Step 1: Slice sausage links into bite-sized pieces and cook in a large skillet over medium heat until browned, about 8 minutes.
Step 2: Whisk eggs with a pinch of salt and pepper.
Step 3: Push sausage to one side of the skillet, melt butter, and pour in eggs.
Step 4: Scramble eggs gently, then mix together with sausage.
Step 5: Sprinkle shredded cheese over top, cover, and cook 1-2 minutes until melted. Serve hot.
Chef's Tip: Cover the skillet while the eggs cook to help them set evenly.
Save by using Sausage, eggs, and cheese are all on sale this week for an affordable family breakfast. and Serve with Toast or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-bake celebration dessert for National Watermelon Day, layering a juicy watermelon round with sweetened whipped cream and fresh blueberries.
1 thick round slice Watermelon, cut like a cake
1 pint Organic Blueberries
1 quart Swiss Premium Heavy Whipping Cream
2 tbsp sugar
1 tsp vanilla extract
Step 1: Cut a thick round "cake" slice from the center of the watermelon and pat dry with paper towels.
Step 2: In a chilled bowl, whip heavy cream with sugar and vanilla until stiff peaks form.
Step 3: Frost the watermelon round with whipped cream like a cake.
Step 4: Top with fresh blueberries in a decorative pattern.
Step 5: Chill 30 minutes before slicing and serving.
Chef's Tip: Chill the assembled cake for at least 30 minutes so the whipped cream sets slightly before slicing.
Save by using Watermelon and heavy cream are both on sale — a festive dessert for Watermelon Day without the oven. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sale-priced crab cakes get dressed up as mini sliders with tangy pickles on soft potato rolls for a fun Southern-style lunch.
1 pkg Phillips Crab Cakes
8 ct Schmidt Hamburger or Hot Dog Potato Rolls
1 jar Vlasic Pickles, sliced
2 tbsp mayonnaise
Lettuce leaves
Step 1: Cook crab cakes according to package directions until golden and heated through.
Step 2: Split potato rolls and toast lightly if desired.
Step 3: Spread mayonnaise on the bottom bun.
Step 4: Top with lettuce, a crab cake, and sliced pickles.
Step 5: Cap with the top bun and serve warm.
Chef's Tip: Don't overcrowd the pan when pan-searing crab cakes so they get a nice golden crust.
Save by using Turn sale-priced crab cakes into hearty sliders using discounted rolls and pickles. and Serve with Coleslaw or Old Bay seasoned fries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, colorful roasted side dish made with sale-priced red potatoes, bell peppers, and sweet onion.
1.5 lb Bowl & Basket Red Potatoes, cubed
1 lb Green Bell Peppers, sliced
1/2 Sweet Onion, sliced
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Cut red potatoes into 1-inch chunks and slice bell peppers and onion.
Step 3: Toss vegetables with olive oil, garlic powder, salt, and pepper on a baking sheet.
Step 4: Roast 25-30 minutes, stirring halfway, until potatoes are tender and golden.
Step 5: Serve warm.
Chef's Tip: Cut potatoes into even pieces so they roast at the same rate.
Save by using Red potatoes, peppers, and onions are all on sale — a simple, colorful side for pennies per serving. and Serve with Grilled chicken or steak.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy, budget-friendly skillet dinner pairing savory sausage with sweet yams and onion for a Southern-style weeknight meal.
1 pkg Bob Evans Sausage Patties or Links
2 lb Yams, peeled and cubed
1 Sweet Onion, diced
1 tbsp olive oil
1/4 tsp cinnamon
Salt and pepper to taste
Step 1: Peel and cube yams into 1/2-inch pieces.
Step 2: Heat olive oil in a large skillet over medium heat and cook sausage until browned, about 6-8 minutes; remove and set aside.
Step 3: Add yams and diced onion to the skillet, cover, and cook 12-15 minutes, stirring occasionally, until yams are tender.
Step 4: Return sausage to the skillet and season with cinnamon, salt, and pepper.
Step 5: Cook 3-4 more minutes to heat through and serve.
Chef's Tip: Cut yams into small, even cubes so they cook through at the same rate as the sausage.
Save by using Sausage and yams are both on sale for a hearty Southern-style dinner that's easy on the budget. and Serve with Cornbread or steamed greens.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thinly sliced beef and colorful rainbow peppers tossed with quick-cooking stir-fry noodles for an easy weeknight meal that beats takeout.
1 pkg Steak-umm Beef Sandwich Steaks, sliced thin
1 pkg Rainbow Peppers, sliced
2 pkg Nissin Stir Fry Noodles
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp vegetable oil
Step 1: Cook stir fry noodles according to package directions; drain and set aside.
Step 2: Slice beef steaks and peppers into thin strips.
Step 3: Heat oil in a large skillet or wok over high heat and stir-fry beef until browned, about 3 minutes.
Step 4: Add peppers and garlic, stir-frying 3-4 more minutes until crisp-tender.
Step 5: Toss in cooked noodles and soy sauce, stirring to combine and heat through before serving.
Chef's Tip: Slice the beef thinly against the grain for the most tender bite.
Save by using Sandwich steaks work great sliced thin for stir-fry, and rainbow peppers add color for less than takeout. and Serve with A side of steamed edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrating National Peach Month, warm grilled peaches meet creamy gelato and a crunchy graham cracker crumble for an easy summer dessert.
4 Tree Ripe Peaches, halved and pitted
1 pint Talenti Gelato
4 sheets Nabisco Honey Maid Graham Crackers, crushed
1 tbsp butter, melted
Pinch of cinnamon
Step 1: Preheat grill to medium heat.
Step 2: Halve peaches and remove pits; brush cut sides with melted butter.
Step 3: Grill peaches cut-side down for 3-4 minutes until grill marks form and they soften slightly.
Step 4: Crush graham crackers into coarse crumbs.
Step 5: Place grilled peach halves in bowls, top with a scoop of gelato, and sprinkle with graham cracker crumbs and a pinch of cinnamon.
Chef's Tip: Grill peaches cut-side down first to get nice caramelized grill marks.
Save by using Peaches and gelato are both on sale this week for an easy, festive summer dessert. and Serve with A drizzle of honey or caramel sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken thighs and fluffy rice simmer all day with sweet carrots for a hands-off family dinner that stretches sale-priced chicken into a comforting meal.
2 lb Bowl & Basket Chicken Thighs
1 box Success Rice
1 bag Bagged Carrots
2 cups chicken broth
1 tsp garlic powder
Salt and pepper to taste
Step 1: Place chicken thighs in the bottom of a slow cooker.
Step 2: Add carrots, chicken broth, garlic powder, salt and pepper.
Step 3: Cover and cook on low for 6 hours or high for 3-4 hours.
Step 4: Prepare rice separately according to package directions and stir into the slow cooker, or serve chicken and carrots over the cooked rice.
Step 5: Shred chicken if desired and serve.
Chef's Tip: For extra flavor, sear the chicken thighs in a hot pan for 2 minutes per side before adding to the slow cooker.
Save by using Buy the value pack of chicken thighs and freeze half for another meal—this recipe only needs 2 pounds. 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 one-pan pasta dinner starring sale-priced ground chuck and jarred sauce—ready in 30 minutes for busy weeknights.
1 lb 80% Lean Fresh Ground Chuck
1 box Barilla Pasta
1 jar Bertolli Pasta Sauce
1/4 cup grated parmesan cheese
1 tbsp olive oil
Salt and pepper to taste
Step 1: Cook pasta according to package directions; drain.
Step 2: In a large skillet, brown ground chuck over medium heat, breaking it up; drain excess fat.
Step 3: Stir in pasta sauce and simmer 5 minutes.
Step 4: Toss in cooked pasta and heat through.
Step 5: Top with parmesan and serve.
Chef's Tip: Brown the beef well before adding sauce for deeper flavor.
Save by using Stock up on the 2/$3 Barilla pasta and 2/$6 Bertolli sauce for future quick dinners. and Serve with Garlic bread and a side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled smoked sausage piled with sweet peppers and onions on toasted ciabatta—an easy backyard dinner the whole family will love.
1 rope Hillshire Farm Smoked Sausage
1 lb Green Bell Peppers, sliced
1 lb Sweet Onions, sliced
4 Bowl & Basket Ciabatta Loaves
1 tbsp olive oil
1 tsp Italian seasoning
Step 1: Slice sausage into rounds and sauté in a skillet with a little olive oil until browned.
Step 2: Add sliced peppers and onions; cook until softened, about 10 minutes.
Step 3: Split ciabatta loaves and toast lightly.
Step 4: Fill with sausage, pepper, and onion mixture and serve warm.
Chef's Tip: Slice sausage on a diagonal for more surface area to caramelize.
Save by using The 4/$5 ciabatta loaves and 2/$7 sausage rope make this a budget-friendly dinner for four. and Serve with Kettle chips or a side of baked beans..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty skillet of crispy bacon, tender potatoes, and eggs—an affordable, filling breakfast for the whole family.
8 oz Smithfield Bacon
1.5 lb Bowl & Basket Red Potatoes, diced
4 Eggland's Best Large Eggs
1/4 cup shredded cheese
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crisp; remove and crumble, reserving drippings.
Step 2: Add diced potatoes to the drippings and cook, stirring occasionally, until golden and tender, about 12 minutes.
Step 3: Push potatoes to one side; scramble eggs in the other side of the skillet.
Step 4: Mix everything together with crumbled bacon and cheese, and season with salt and pepper.
Step 5: Serve hot.
Chef's Tip: Parboil diced potatoes for 5 minutes before pan-frying to speed up cooking.
Save by using One 5 lb bag of red potatoes covers this recipe plus extra for dinner sides later in the week. and Serve with Toast or biscuits..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Melty cheese and juicy chicken tenderloins folded into crisp tortillas make a fast, kid-approved lunch.
1 lb Bowl & Basket Chicken Tenderloins, diced
8 oz Land O Lakes Shredded Cheese
1/2 lb Sweet Onion, diced
8 flour tortillas
1 tsp taco seasoning
Step 1: Season and cook diced chicken tenderloins in a skillet until fully cooked.
Step 2: Sauté diced onion with the chicken for the last 2 minutes.
Step 3: Sprinkle cheese and chicken mixture over half of each tortilla; fold over.
Step 4: Cook in a lightly oiled skillet until golden and cheese melts, about 2-3 minutes per side.
Step 5: Slice into wedges and serve.
Chef's Tip: Press quesadillas with a spatula while cooking for an evenly golden, crisp shell.
Save by using Chicken tenderloins at $3.99/lb stretch further when paired with cheese and tortillas for a filling lunch. and Serve with Salsa and sour cream for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A colorful, budget-friendly vegetarian skillet loaded with sweet peppers, onions, and juicy tomatoes over seasoned rice.
1 box Ben's Ready Rice
1 lb Green Bell Peppers, sliced
1 lb Sweet Onions, sliced
10 oz NatureSweet Tomatoes, halved
1 tbsp olive oil
Salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: Add sliced peppers and onions; cook until softened, about 8 minutes.
Step 3: Stir in halved tomatoes and cook 2 minutes more.
Step 4: Prepare rice according to package directions and stir into the skillet.
Step 5: Season with salt and pepper and serve.
Chef's Tip: Let the peppers caramelize a few extra minutes for natural sweetness.
Save by using Ready rice and sale produce make this a filling meatless dinner for well under $10. and Serve with Warm naan or crusty bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Watermelon Day (August 3) with a refreshing salad of juicy watermelon, crisp greens, and bright lemon—perfect for hot summer days.
1/4 Whole Seedless Watermelon, cubed
5 oz Fresh Express Salad Mix
2 Lemons, juiced
2 tbsp fresh mint, chopped
1 tbsp olive oil
2 tbsp crumbled cheese (optional)
Step 1: Cube the watermelon and place in a large bowl with the salad mix.
Step 2: Squeeze fresh lemon juice over the top.
Step 3: Drizzle with olive oil and toss gently.
Step 4: Top with fresh mint and crumbled cheese if desired.
Step 5: Serve chilled.
Chef's Tip: Chill the watermelon well before serving for the most refreshing bite.
Save by using One whole seedless watermelon on sale makes several batches of this salad throughout the week. and Serve with Grilled chicken or fish for a light summer dinner..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling grilled ribeye meets sweet, in-season peaches in this festive salad built for lazy dog-days-of-summer dinners on the patio.
12 oz Heritage Premium Sliced Ribeye Steak
1 lb Tree Ripe Peaches, sliced
5 oz Fresh Express Salad Mix
2 tbsp balsamic vinegar
Salt and pepper to taste
Step 1: Season ribeye with salt and pepper and grill to desired doneness, about 4-5 minutes per side.
Step 2: Let rest, then slice thinly.
Step 3: Toss salad mix with sliced peaches on a platter.
Step 4: Top with sliced steak and a drizzle of balsamic vinegar.
Step 5: Serve immediately.
Chef's Tip: Let the steak rest 5 minutes before slicing to keep it juicy.
Save by using Sliced ribeye on sale makes a restaurant-style salad affordable for a weeknight treat. and Serve with Crusty bread and a glass of iced tea..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected pairing of flaky salmon burgers and bright, tropical dragon fruit salsa turns a weeknight dinner into something special for August's dog days of summer.
2 Bowl & Basket Alaskan Salmon Burgers
1 Dragon Fruit, diced
2 Limes, juiced
2 tbsp red onion, diced
2 tbsp fresh cilantro, chopped
4 burger buns
Step 1: Cook salmon burgers according to package directions until heated through.
Step 2: Dice dragon fruit and combine with lime juice, diced onion, and chopped cilantro for the salsa.
Step 3: Toast burger buns lightly.
Step 4: Assemble burgers and top generously with dragon fruit salsa.
Step 5: Serve warm.
Chef's Tip: Dice the dragon fruit small so the salsa scoops easily onto each burger.
Save by using Salmon burgers on sale make gourmet seafood dinners accessible any night of the week. and Serve with Steamed rice or a light cucumber salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fun back-to-school-season appetizer that turns naan bread into crispy little pizzas topped with seasoned shrimp and melty mozzarella—great for family movie nights.
10 oz Red Lobster Cheddar Bay Shrimp, chopped
1 Stonefire Naan Round, quartered
12 oz Galbani Fresh Mozzarella, shredded
1/2 tsp garlic powder
1 tbsp fresh parsley, chopped
Step 1: Preheat oven to 400°F.
Step 2: Cut naan rounds into quarters and place on a baking sheet.
Step 3: Top each piece with chopped cooked shrimp and shredded mozzarella.
Step 4: Bake 8-10 minutes until cheese is melted and bubbly.
Step 5: Garnish with parsley and serve warm.
Chef's Tip: Chop the shrimp into bite-size pieces so each naan bite gets an even topping.
Save by using One naan round and a package of Red Lobster shrimp make enough appetizer bites for a family movie night. and Serve with A drizzle of garlic butter or marinara for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-friendly melt that turns deli ham and cheese into a warm, toasty lunch the kids will ask for all school year.
1/2 lb Glen Rock Ham
1/2 lb Mrs. B's White American Cheese
1 Bowl & Basket Ciabatta Loaf
2 tbsp butter, softened
1 tbsp mustard
Step 1: Split ciabatta loaves and spread lightly with butter on the outside.
Step 2: Layer ham and cheese inside, adding a smear of mustard if desired.
Step 3: Toast in a skillet over medium heat until golden and cheese melts, about 3-4 minutes per side.
Step 4: Slice in half and serve warm.
Chef's Tip: Press the sandwiches with a heavy pan while toasting for an extra-crisp crust.
Save by using Deli ham and cheese by the pound stretch into several lunches for the price of one deli sandwich. and Serve with A cup of tomato soup or kettle chips..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cool, creamy no-bake dessert bursting with fresh blueberries—perfect for cooling off during the dog days of summer.
1 pint Organic Blueberries
1 pkg Philadelphia Soft Cream Cheese
1 box Nabisco Honey Maid Graham Crackers
1/3 cup sugar
1/4 cup butter, melted
1 cup whipped topping
Step 1: Crush graham crackers and mix with melted butter; press into a pie pan to form a crust.
Step 2: Beat cream cheese with sugar until smooth.
Step 3: Fold in half the blueberries and spread mixture into the crust.
Step 4: Top with remaining fresh blueberries.
Step 5: Chill at least 4 hours before slicing and serving.
Chef's Tip: Chill the pie for at least 4 hours, or overnight, for the cleanest slices.
Save by using Sale-priced cream cheese and blueberries make this dessert a fraction of a bakery-bought pie. and Serve with A dollop of whipped cream..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner featuring juicy chicken thighs roasted alongside tender red potatoes and sweet onions.
2 lbs Bowl & Basket Chicken Thighs or Drumsticks
1.5 lbs Bowl & Basket Red Potatoes, quartered
1 lb Sweet Onions, sliced into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss chicken, potatoes, and onions with olive oil, garlic powder, paprika, salt, and pepper on a sheet pan.
Step 3: Spread in a single layer and roast 35-40 minutes, until chicken reaches 165°F and potatoes are tender.
Step 4: Let rest 5 minutes before serving.
Chef's Tip: Cut potatoes into even chunks so they roast at the same rate as the chicken.
Save by using Stock up on the value-pack chicken thighs and freeze half for a future sheet-pan dinner. and Serve with A simple green salad or steamed vegetable..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, hearty ground beef and pasta skillet simmered in tomato sauce for a fuss-free weeknight dinner with only one pan to wash.
1 lb 80% Lean Fresh Ground Chuck
1 box (12-16 oz) Bowl & Basket Pasta
1 jar (23.9-24 oz) Ragu Pasta Sauce
2 cups water
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Brown ground chuck in a large skillet over medium-high heat; drain excess fat.
Step 2: Add pasta sauce, water, and dry pasta; stir to combine.
Step 3: Cover and simmer 15-18 minutes, stirring occasionally, until pasta is tender.
Step 4: Sprinkle with mozzarella, cover until melted, then season and serve.
Chef's Tip: Stir occasionally while the pasta simmers to keep it from sticking to the bottom of the pan.
Save by using Buy the pasta 4 for $5 deal and stock the pantry for future one-pot meals. and Serve with Garlic bread or a side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Caramelized sweet onions and melted cheese pressed between buttery grilled potato bread for an easy, budget-friendly lunch.
1 lb Sweet Onions, thinly sliced
8 oz Land O Lakes Shredded Cheese
1 loaf Martin's Potato Bread
2 tbsp butter
Salt and pepper to taste
Step 1: Melt 1 tbsp butter in a skillet and cook onions over low heat 10 minutes, until soft and golden.
Step 2: Butter one side of each bread slice.
Step 3: Layer cheese and caramelized onions between bread slices, buttered sides out.
Step 4: Grill in a skillet 2-3 minutes per side until golden and cheese is melted.
Chef's Tip: Cook the onions low and slow for maximum sweetness before assembling the sandwiches.
Save by using Use the whole onion and bread loaf across multiple lunches to stretch the sale price. and Serve with A cup of tomato soup for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A filling southern-style breakfast hash with crispy potatoes, savory sausage, and scrambled eggs all in one skillet.
12 oz Bob Evans Sausage Patties or Links
4 Eggland's Best Large Eggs
1 lb Bowl & Basket Red Potatoes, diced
1/2 onion, diced
1 tbsp cooking oil
Salt and pepper to taste
1/4 cup shredded cheese, optional
Step 1: Heat oil in a large skillet; cook diced potatoes and onion 12-15 minutes until tender and golden.
Step 2: Crumble in sausage and cook until browned, about 5 minutes.
Step 3: Push mixture to one side, scramble eggs in the empty space, then combine everything.
Step 4: Season with salt and pepper, top with cheese if desired, and serve hot.
Chef's Tip: Dice potatoes small and give them a head start in the skillet so they cook through before adding the eggs.
Save by using Use the whole potato bag across breakfast and dinner recipes this week. and Serve with Toast or biscuits..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick soy-lime marinated shrimp and bell peppers grilled on skewers for a light, budget-friendly weeknight dinner.
1 lb Raw Peeled & Deveined Tail-Off Shrimp
2 Limes, juiced
1 lb Green Bell Peppers, cut into chunks
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp minced garlic
1 tsp grated ginger
Skewers
Step 1: Whisk together lime juice, soy sauce, sesame oil, garlic, and ginger.
Step 2: Toss shrimp in marinade and let sit 10 minutes.
Step 3: Thread shrimp and pepper chunks onto skewers.
Step 4: Grill over medium-high heat 2-3 minutes per side until shrimp are opaque.
Chef's Tip: Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Save by using The 2 lb shrimp bag covers this recipe with extra left to freeze for later. and Serve with Steamed rice or a simple slaw..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy slow-cooker macaroni and cheese loaded with diced ham for an easy, hands-off comfort food dinner.
1 lb Glen Rock Ham, diced
16 oz Land O Lakes Shredded Cheese
12 oz Bowl & Basket Pasta
2 cups milk
1 tbsp butter
1 tbsp flour
Salt and pepper to taste
Step 1: Cook pasta 2 minutes short of package directions and drain.
Step 2: Combine pasta, ham, cheese, milk, butter, and flour in the slow cooker; stir well.
Step 3: Cover and cook on low 2.5-3 hours, stirring occasionally, until creamy.
Step 4: Season with salt and pepper before serving.
Chef's Tip: Stir every hour to keep the cheese sauce smooth and prevent sticking.
Save by using Buy the deli ham by the pound and use leftovers in sandwiches later in the week. 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 refreshing, crunchy salad celebrating National Watermelon Day with juicy melon, cool cucumber, and bright lemon.
4 cups cubed Watermelon (about 1/4 melon)
2 Cucumbers, sliced
1 Lemon, juiced
2 tbsp fresh mint, chopped
1 tbsp olive oil
Pinch of salt
Step 1: Combine watermelon and cucumber in a large bowl.
Step 2: Whisk lemon juice, olive oil, and a pinch of salt together.
Step 3: Pour dressing over the salad and toss gently.
Step 4: Top with chopped mint and chill 10 minutes before serving to celebrate National Watermelon Day.
Chef's Tip: Chill all ingredients beforehand for the most refreshing salad.
Save by using One whole watermelon makes several batches of this salad throughout the week. and Serve with Grilled chicken or fish for a light summer meal..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant, unexpected appetizer pairing lime-marinated shrimp with sweet dragon fruit — a fun conversation starter for a National Night Out gathering.
1 Dragon Fruit, diced
8-12 oz Tastee Choice Shrimp, chopped
3 Limes, juiced
1/4 cup diced red onion
1 tbsp chopped cilantro
Salt to taste
Tortilla chips for serving
Step 1: Combine chopped shrimp, dragon fruit, red onion, and cilantro in a bowl.
Step 2: Pour lime juice over the mixture and season with salt.
Step 3: Cover and marinate in the refrigerator 15 minutes.
Step 4: Spoon into small cups and serve with tortilla chips for a festive neighborhood get-together.
Chef's Tip: Chop the dragon fruit just before serving to preserve its vivid color.
Save by using Use the pre-cooked Tastee Choice shrimp to skip a cooking step and save time. and Serve with Tortilla chips or tostada shells..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A gooey baked cinnamon roll casserole perfect for celebrating National Sisters Day with a leisurely brunch together.
1 can (8 ct) Pillsbury Cinnamon Rolls
8 oz Bowl & Basket Cream Cheese
2 tbsp Chobani Creamer
2 eggs
1/2 cup milk
1 tsp vanilla extract
1/4 cup chopped pecans
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Cut cinnamon rolls into quarters and arrange in the dish, reserving the icing packet.
Step 3: Whisk eggs, milk, creamer, and vanilla; pour evenly over the rolls.
Step 4: Dot with softened cream cheese and pecans, then bake 25-30 minutes until golden.
Step 5: Drizzle with the reserved icing and enjoy with your sister to celebrate National Sisters Day.
Chef's Tip: Let the bake rest 5 minutes before drizzling icing so it sets nicely.
Save by using Grab an extra can of cinnamon rolls on sale to make this brunch again next weekend. and Serve with Fresh fruit and coffee..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Honey BBQ chicken piled onto slider buns with a zesty mustard slaw, made to celebrate National Mustard Day.
1 lb Dietz & Watson Honey BBQ Chicken Breast, sliced
1 jar Gulden's Spicy Brown Mustard
8 ct Wonder Classic Hamburger Buns
2 cups coleslaw mix
2 tbsp mayonnaise
1 tbsp apple cider vinegar
Salt and pepper to taste
Step 1: Whisk together mustard, mayonnaise, and vinegar; toss with coleslaw mix and season to taste.
Step 2: Warm sliced BBQ chicken in a skillet 2-3 minutes.
Step 3: Pile chicken onto buns and top with mustard slaw.
Step 4: Serve warm and celebrate National Mustard Day with a backyard slider night.
Chef's Tip: Warm the chicken briefly in a skillet before assembling to bring back its BBQ flavor.
Save by using Buy the deli chicken by the pound and use exactly what you need for four sliders each. and Serve with Kettle chips or a pickle spear..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Marinated Delmonico steak cubes grilled with rainbow peppers and sweet onion — a festive dish for hosting neighbors on National Night Out.
1.5 lbs Boneless Delmonico Steaks, cubed
16 oz Rainbow Peppers, cut into chunks
1 lb Sweet Onions, cut into chunks
2 tbsp olive oil
1 tbsp steak seasoning
Skewers
Step 1: Toss steak cubes with olive oil and steak seasoning; marinate 30 minutes.
Step 2: Thread steak, peppers, and onion onto skewers.
Step 3: Grill over medium-high heat 10-12 minutes, turning occasionally, to desired doneness.
Step 4: Rest 5 minutes before serving at your National Night Out gathering.
Chef's Tip: Let the steak marinate at least 30 minutes for maximum flavor before grilling.
Save by using Buy the big value pack of Delmonico steaks to get the lower per-pound price. and Serve with Grilled corn on the cob and a cold beverage for the block party..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful frozen dessert layering fresh peaches and raspberries with creamy gelato between cookies, made to celebrate Ice Cream Sandwich Day.
1 lb Tree Ripe Peaches, sliced
6 oz Red Ripe Raspberries
1 pint Talenti Gelato, softened
8 graham crackers or cookies
1 tbsp honey
Step 1: Spread softened gelato onto four graham crackers or cookies.
Step 2: Top with sliced peaches and raspberries, then sandwich with remaining crackers.
Step 3: Wrap and freeze 1 hour to firm up.
Step 4: Drizzle with honey and serve to celebrate Ice Cream Sandwich Day.
Chef's Tip: Let the gelato soften just slightly for easier spreading, then refreeze quickly so it doesn't melt.
Save by using One pint of gelato and a pound of peaches make enough for the whole family to celebrate together. and Serve with A drizzle of honey or chocolate sauce..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner with juicy chicken thighs, roasted potatoes, and sweet peppers - minimal cleanup, maximum flavor.
2 lb Bowl & Basket Chicken Thighs or Drumsticks
1 bag (5 lb) Bowl & Basket Red Potatoes, quartered
1 lb Green Bell Peppers, sliced
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line a sheet pan with foil.
Step 2: Toss potatoes and peppers with 2 tbsp olive oil, half the garlic powder, and paprika; spread on pan.
Step 3: Rub chicken thighs with remaining oil, garlic powder, salt and pepper; nestle among vegetables.
Step 4: Roast 35-40 minutes until chicken reaches 165°F and potatoes are tender.
Chef's Tip: Roast chicken skin-side up and don't overcrowd the pan so everything crisps instead of steams.
Save by using Buy the value pack of chicken thighs and the 5 lb bag of potatoes - both stretch across two dinners. and Serve with A simple green salad or crusty bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick one-skillet taco dinner using sale ground chuck - ready before the kids finish their homework.
1.5 lb 80% Lean Fresh Ground Chuck
1 pkg Old El Paso Taco Seasoning Mix
12 ct Taco Bell Crunchy Taco Shells
1 cup water
1 cup shredded lettuce
1 diced tomato
1/2 cup shredded cheddar cheese
Step 1: Brown ground chuck in a large skillet over medium-high heat; drain fat.
Step 2: Stir in taco seasoning and water; simmer 5 minutes until thickened.
Step 3: Warm taco shells according to package directions.
Step 4: Fill shells with beef and top with lettuce, tomato, and cheese.
Chef's Tip: Drain excess fat from the beef before adding seasoning so the taco filling doesn't turn greasy.
Save by using Stock up on taco seasoning and shells now - they're shelf-stable and both on sale this week. and Serve with Tostitos tortilla chips and salsa on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Deli ham, fluffy eggs, and melted cheese tucked into a toasted English muffin - a fast, filling family breakfast.
1/2 lb Glen Rock Ham, sliced
4 Eggland's Best Large Eggs
1 pkg Bays English Muffins
4 slices Land O Lakes Bar or Shredded Cheese
1 tbsp butter
Salt and pepper to taste
Step 1: Split and toast English muffins.
Step 2: Fry eggs in butter, seasoning with salt and pepper, until set.
Step 3: Warm ham slices in the same pan.
Step 4: Layer ham, egg, and cheese on muffin bottoms; top and serve warm.
Chef's Tip: Cook eggs in a round mold or biscuit cutter so they fit the muffin perfectly.
Save by using Ham off the deli and English muffins are both on sale - make a double batch and freeze extras. and Serve with Fresh fruit or orange juice..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken tenderloins tossed in a sweet-savory sesame glaze over ready rice - a fast one-pot dinner the whole family will ask for again.
1.5 lb Bowl & Basket Chicken Tenderloins
2 pouches Minute Rice Ready to Serve
1 Sweet Onion, sliced
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh grated ginger
1 tbsp sesame seeds
Step 1: Cut chicken into bite-size pieces and season lightly.
Step 2: Sauté onion in a large skillet until softened, then add chicken and cook through.
Step 3: Whisk soy sauce, sesame oil, brown sugar, garlic, and ginger; pour over chicken and simmer 3-4 minutes.
Step 4: Heat rice pouches and serve chicken over rice, topped with sesame seeds.
Chef's Tip: Cut tenderloins into bite-size pieces so they cook quickly and soak up more glaze.
Save by using Ready rice pouches and value-pack tenderloins keep this dinner quick and inexpensive. and Serve with Steamed broccoli or a simple cucumber salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A nostalgic deli-style lunch built on fresh ciabatta rolls - simple, filling, and ready in minutes.
1/2 lb Berks Bologna, sliced
4 oz Land O Lakes Bar or Shredded Cheese
4 Bowl & Basket Ciabatta Loaves
2 tbsp mustard
1 cup shredded lettuce
Step 1: Split ciabatta rolls and spread with mustard.
Step 2: Layer bologna and cheese slices onto each roll.
Step 3: Top with shredded lettuce and close sandwiches.
Step 4: Serve immediately or wrap for lunches on the go.
Chef's Tip: Lightly toast the ciabatta for extra texture before assembling.
Save by using Berks bologna, sliced cheese, and ciabatta loaves are all on sale - an easy budget lunch for the whole family. and Serve with Potato chips and a pickle spear..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, hands-off dinner that simmers all day - smoky sausage, tender potatoes, and hearty greens in a savory broth.
12 oz Bob Evans Sausage Links, sliced
1/2 bag (5 lb) Bowl & Basket Red Potatoes, cubed
1 pkg Glory Foods Kale or Collard Greens
4 cups chicken broth
1/2 sweet onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
Step 1: Add sausage, potatoes, onion, garlic, and thyme to the slow cooker.
Step 2: Pour in chicken broth and stir to combine.
Step 3: Cover and cook on low 6 hours until potatoes are tender.
Step 4: Stir in kale during the last 20 minutes; season with salt and pepper before serving.
Chef's Tip: Slice the sausage before adding it so it browns slightly and flavors the broth as it cooks.
Save by using Use half the 5 lb potato bag here and save the rest for another meal this week. and Serve with Crusty bread for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing, colorful salad perfect for National Watermelon Day - sweet watermelon and creamy mozzarella brightened with fresh mint and lime.
1/4 Whole Seedless Watermelon, cubed
8 oz Galbani Fresh Mozzarella, torn
2 Limes, juiced
1/4 cup fresh mint, chopped
2 tbsp olive oil
1 tbsp balsamic glaze
Salt to taste
Step 1: Arrange watermelon cubes and torn mozzarella on a platter.
Step 2: Whisk lime juice with olive oil and a pinch of salt.
Step 3: Drizzle dressing and balsamic glaze over the salad.
Step 4: Top with fresh mint and serve immediately, celebrating National Watermelon Day.
Chef's Tip: Chill the watermelon before cubing so the salad stays extra refreshing.
Save by using This week's whole watermelon deal easily makes two batches of this salad. and Serve with Grilled shrimp skewers for a light summer meal..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bright, smoky skewers perfect for backyard grilling season - juicy shrimp and caramelized pineapple glazed with chili and lime.
2 pkg Tastee Choice Shrimp, peeled and deveined
1 can Dole Pineapple, cut into chunks
2 Limes, juiced and zested
1 tbsp chili powder
2 tbsp honey
2 tbsp olive oil
2 cloves garlic, minced
Wooden or metal skewers
Step 1: Whisk lime juice, zest, chili powder, honey, olive oil, and garlic for the glaze.
Step 2: Thread shrimp and pineapple chunks alternately onto skewers.
Step 3: Brush skewers with glaze and grill 2-3 minutes per side until shrimp are opaque.
Step 4: Brush with remaining glaze before serving hot off the grill.
Chef's Tip: Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Save by using Buy two packs of the sale shrimp and a can of Dole pineapple to feed the whole family for under $12. and Serve with Coconut rice or a simple green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A surprising sweet-and-savory flatbread showcasing peak-season peaches with peppery capocollo and creamy mozzarella - an unexpected app or light dinner.
2 Stonefire Naan Rounds
1 lb Tree Ripe Peaches, thinly sliced
1/4 lb Hatfield Premium Capocolla, torn
8 oz Galbani Fresh Mozzarella, torn
2 tbsp honey
1 tbsp balsamic glaze
Fresh basil leaves
Step 1: Preheat oven to 400°F and place naan rounds on a baking sheet.
Step 2: Top naan with torn mozzarella and capocolla.
Step 3: Bake 8-10 minutes until cheese melts and edges crisp.
Step 4: Top with sliced peaches, fresh basil, honey, and balsamic glaze before serving.
Chef's Tip: Bake naan directly on the oven rack for a few minutes for extra crispness before topping.
Save by using Peaches are at their peak and on sale this week - a delicious way to use them beyond dessert. and Serve with A glass of chilled white wine or iced tea..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant, tropical twist on tostadas featuring exotic dragon fruit and lime-marinated shrimp - a fun conversation-starter lunch.
2 Dragon Fruit, diced
1 pkg Tastee Choice Shrimp, cooked and chopped
4 Limes, juiced
10 ct Ortega Corn Taco Shells, flattened and toasted
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/2 cucumber, diced
Salt to taste
Step 1: Toast corn taco shells flat in a dry skillet or oven until crisp.
Step 2: Combine chopped shrimp, dragon fruit, cucumber, red onion, and cilantro in a bowl.
Step 3: Toss with lime juice and salt; let marinate 15 minutes in the refrigerator.
Step 4: Spoon mixture onto crisped tostada shells and serve immediately.
Chef's Tip: Use fully cooked shrimp and simply marinate briefly in lime juice for a quick, food-safe ceviche-style flavor.
Save by using Dragon fruit is an exciting sale item this week - a small splurge that makes an ordinary lunch feel special. and Serve with A cold glass of limeade or iced tea..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Ice Cream Sandwich Day with homemade fudgy brownies stuffed with creamy Ben & Jerry's ice cream.
1 box Betty Crocker Family Size Brownie Mix
1 pint Ben & Jerry's Ice Cream
2 eggs
1/3 cup vegetable oil
2 tbsp water
Sprinkles, optional
Step 1: Bake brownies in a sheet pan according to package directions using eggs, oil, and water; let cool completely.
Step 2: Cut brownies into 8 equal squares.
Step 3: Soften ice cream slightly, then spread a scoop between two brownie squares to form a sandwich.
Step 4: Roll edges in sprinkles if desired and freeze at least 1 hour before serving.
Chef's Tip: Freeze the assembled sandwiches for at least an hour before serving so they hold together when sliced.
Save by using One box of brownie mix and one pint of ice cream make enough sandwiches for the whole family, with leftovers for later. and Serve with A drizzle of chocolate syrup and sprinkles..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thick-cut cauliflower steaks grilled until tender and topped with a bright, herby tomato-lemon chimichurri - a creative meatless side or light main.
2 heads Cauliflower, sliced into steaks
1 pkg Sunset Flavor Bomb Tomatoes, diced
2 Lemons, juiced and zested
1/4 cup olive oil
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 tbsp red wine vinegar
1/4 tsp red pepper flakes
Step 1: Slice cauliflower heads into 1-inch thick steaks, keeping the core intact.
Step 2: Brush steaks with olive oil and grill 8-10 minutes per side until tender and charred.
Step 3: Combine tomatoes, lemon juice and zest, parsley, garlic, vinegar, and red pepper flakes for the chimichurri.
Step 4: Spoon chimichurri over grilled cauliflower steaks and serve warm.
Chef's Tip: Keep the cauliflower core intact when slicing so the steaks hold together on the grill.
Save by using This dish turns budget produce sale items into a restaurant-style side for the family cookout. and Serve with Grilled chicken or shrimp for a complete meal..
Sale Prices Valid August 2nd to August 8th
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