Estimated cost based on featured sale items only. Does not include common pantry staples.
A bubbling baked pasta layered with sweet Italian sausage, ricotta and melted mozzarella. Built almost entirely from this week's sale items and generous enough to feed a crowd.
1 lb Sweet or Hot Italian Sausage, casings removed
1 lb Pasta (ziti or penne)
1 jar Pasta Sauce
2 cups Ricotta
2 cups Shredded Cheese
1/2 cup grated Parmesan
1 tbsp Minced Garlic
Salt and pepper to taste
Step 1: Preheat the oven to 375 degrees F and grease a 9x13 baking dish.
Step 2: Cook the pasta one minute short of package directions, then drain.
Step 3: Brown the sausage in a skillet over medium heat, breaking it up as it cooks, then stir in the garlic and pasta sauce.
Step 4: Toss the drained pasta with the sausage sauce and spread half into the dish.
Step 5: Dollop the ricotta over the pasta, add the remaining pasta, then top with shredded cheese and Parmesan.
Step 6: Bake 30 to 35 minutes until bubbling and golden, then rest 10 minutes before serving.
Chef's Tip: Let the bake rest for ten minutes before cutting so the ricotta layer sets and the slices hold together.
Save by using one pan stretches across two weeknight dinners and Serve with a green salad and warm garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Everything roasts on one pan: sale-priced chicken thighs glazed in barbecue sauce with red potatoes, carrots and sweet onion. A full family dinner with almost no cleanup.
3 lbs Chicken Thighs or Drumsticks
2 lbs Red Potatoes, quartered
1 lb Carrots, cut into chunks
1 large Sweet Onion, wedged
3/4 cup Barbecue Sauce
2 tbsp Butter, melted
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat the oven to 425 degrees F and line a large sheet pan.
Step 2: Toss the potatoes, carrots and onion with olive oil, salt and pepper, then spread on the pan and roast 10 minutes.
Step 3: Pat the chicken dry, season it, and nestle it among the vegetables.
Step 4: Roast 25 minutes, then brush the chicken generously with barbecue sauce.
Step 5: Return to the oven for 10 to 15 minutes until the chicken reaches 175 degrees F and the glaze has set.
Step 6: Drizzle the melted butter over the vegetables and serve straight from the pan.
Chef's Tip: Toss the potatoes and carrots in oil and start them ten minutes before the chicken so everything finishes at the same time.
Save by using bone-in thighs cost far less than breasts and stay juicier on a sheet pan and Serve with a crisp bagged salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Strips of chicken breast seared with three colors of bell pepper and sweet onion, finished with lime. One skillet, on the table in half an hour.
1.5 lbs Chicken Breasts, sliced into strips
3 Bell Peppers, sliced
1 large Sweet Onion, sliced
1 packet Fajita Seasoning Mix
2 Limes, cut into wedges
1/2 cup Sour Cream
1 cup Shredded Cheese
2 tbsp vegetable oil
Step 1: Toss the chicken strips with the seasoning mix and let them sit 10 minutes.
Step 2: Heat the oil in a large skillet over medium-high until it shimmers.
Step 3: Sear the chicken in a single layer without moving it for 3 minutes, then stir and cook 3 minutes more until browned through.
Step 4: Add the peppers and onion and cook 5 to 6 minutes until crisp-tender and lightly charred.
Step 5: Squeeze lime wedges over the skillet and serve with sour cream and shredded cheese.
Chef's Tip: Get the skillet properly hot before the peppers go in so they char at the edges instead of steaming.
Save by using a seasoning packet costs a fraction of a restaurant fajita platter and Serve with warm tortillas, sour cream and shredded cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Plump shrimp and ribbons of summer zucchini in a bright lemon garlic butter. Light, fast and finished in a single pan.
1 lb Shrimp, peeled and deveined
3 Zucchini, sliced into half moons
2 Lemons, juiced and zested
3 tbsp Butter
1 tbsp Minced Garlic
1/4 cup grated Parmesan
Salt, pepper and red pepper flakes
Step 1: Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
Step 2: Add the zucchini and cook 5 to 6 minutes until just tender and lightly browned, then move it to a plate.
Step 3: Melt the remaining butter, add the garlic, and cook 30 seconds until fragrant.
Step 4: Add the shrimp in a single layer and cook 2 minutes per side until pink and opaque.
Step 5: Return the zucchini to the pan, add the lemon juice and zest, and toss to coat.
Step 6: Season to taste, scatter the Parmesan over the top, and serve immediately.
Chef's Tip: Add the shrimp last and pull the pan off the heat the moment they curl into a C shape, or they will turn rubbery.
Save by using a two-pound bag of shrimp covers this dinner twice over and Serve with crusty bread or a bed of pasta to catch the sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A boneless Delmonico steak grilled to a deep crust and topped with a fresh salsa of tree-ripe peaches, sweet onion and lime. Late-summer steakhouse cooking at home.
2 lbs Boneless Delmonico Steak
3 Peaches, diced
1/2 Sweet Onion, finely diced
1 Lime, juiced
1 tbsp Butter
2 tbsp chopped fresh herbs
Salt, pepper and olive oil
Step 1: Combine the diced peaches, sweet onion, lime juice and herbs in a bowl and season with salt, then set aside.
Step 2: Let the steak sit at room temperature 20 minutes, then rub it with olive oil and season generously.
Step 3: Heat the grill to high and sear the steak 5 to 6 minutes per side for medium-rare.
Step 4: Move the steak to a board, top it with the butter, and tent it loosely for 10 minutes.
Step 5: Slice against the grain and spoon the peach salsa over the top.
Chef's Tip: Pull the steak off the grill about five degrees below your target and let it rest ten minutes so the juices redistribute.
Save by using one big value pack steak sliced across the grain serves four generously and Serve with grilled zucchini and roasted creamer potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bacon baked under brown sugar until it sets into a crisp, candied shell, stacked with soft baked eggs and melting cheese on a toasted English muffin. A swipe of blackberry jam at the end plays the sweet against the salt.
8 Eggs
12 slices Bacon
6 English Muffins, split
6 slices American Cheese
2 tbsp Butter, softened
Salt and pepper to taste
1/3 cup brown sugar
1/2 cup blackberry jam
Step 1: Preheat the oven to 350 degrees F and set a wire rack inside a foil-lined sheet pan.
Step 2: Lay the bacon in a single layer on the rack and sprinkle it evenly with the brown sugar and a few grinds of black pepper.
Step 3: Bake 25 to 30 minutes until deep mahogany and bubbling, then cool the bacon on the rack so the sugar sets into a crisp shell.
Step 4: Raise the oven to 375 degrees F, whisk the eggs with salt and pepper, pour them into a parchment-lined pan, and bake 12 to 14 minutes until just set.
Step 5: Cut the baked eggs into six squares, then toast and butter the split English muffins.
Step 6: Layer each muffin with a slice of cheese, an egg square and two pieces of candied bacon.
Step 7: Spread the blackberry jam on just before eating rather than before freezing, so the muffin stays crisp.
Step 8: Wrap each finished sandwich in parchment and then foil, and refrigerate up to four days or freeze up to a month.
Chef's Tip: Cool the candied bacon on the wire rack rather than on paper towels — the sugar hardens into a crisp shell as it cools, and it will glue itself to a towel.
Save by using one pan of candied bacon and a tray of baked eggs covers a full week of breakfasts and Serve with an extra swipe of jam and a cup of strong coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tree-ripe peaches and plump blueberries bubbling under a buttery oat topping. The most that late-summer fruit can be asked to do.
5 Peaches, sliced
1 pint Blueberries
1 stick Butter, cold and cubed
1 cup rolled oats
3/4 cup flour
3/4 cup brown sugar
1 tbsp cornstarch and 1 tsp cinnamon
Step 1: Preheat the oven to 350 degrees F and butter a 9x13 baking dish.
Step 2: Toss the sliced peaches and blueberries with the cornstarch and half the cinnamon, then spread in the dish.
Step 3: Combine the oats, flour, brown sugar and remaining cinnamon in a bowl.
Step 4: Cut the cold butter into the dry mixture with your fingers until it forms coarse crumbs.
Step 5: Scatter the topping evenly over the fruit.
Step 6: Bake 40 to 45 minutes until the topping is deep golden and the fruit bubbles at the edges.
Chef's Tip: Toss the fruit with a spoonful of cornstarch so the juices thicken into a syrup instead of running thin.
Save by using peaches and blueberries are both at their peak and priced accordingly and Serve with a scoop of vanilla ice cream while it is still warm.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Oven-roasted wings tossed in a sticky honey sesame glaze. Crisp without a deep fryer and gone within minutes of hitting the table.
2.5 lbs Chicken Wings
1 tbsp Minced Garlic
1/3 cup honey
1/4 cup soy sauce
2 tbsp sesame seeds
1 tbsp cornstarch
Salt, pepper and sliced scallions
Step 1: Preheat the oven to 425 degrees F and set a wire rack inside a foil-lined sheet pan.
Step 2: Pat the wings very dry, toss them with cornstarch, salt and pepper, and arrange them on the rack.
Step 3: Roast 45 to 50 minutes, turning once, until deeply golden and crisp.
Step 4: Simmer the honey, soy sauce and garlic in a small saucepan for 3 to 4 minutes until slightly thickened.
Step 5: Toss the hot wings in the glaze until fully coated.
Step 6: Scatter sesame seeds and scallions over the top and serve right away.
Chef's Tip: Pat the wings completely dry and roast them on a rack so the hot air circulates underneath and crisps the skin.
Save by using a bag of uncooked wings costs a fraction of takeout and Serve with a cold drink and plenty of napkins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Boneless pork butt cooked low and slow until it shreds with a fork, piled onto potato rolls with barbecue sauce. Almost no active work for a very large payoff.
4 lbs Boneless Pork Butt
1 cup Barbecue Sauce
1 large Sweet Onion, sliced
12 Potato Rolls
2 tbsp brown sugar and paprika
Salt and pepper to taste
Step 1: Rub the pork all over with brown sugar, paprika, salt and pepper.
Step 2: Scatter the sliced onion across the bottom of the slow cooker and set the pork on top.
Step 3: Cover and cook on low for 8 hours until the meat pulls apart easily.
Step 4: Shred the pork with two forks, discarding any large pieces of fat.
Step 5: Stir the barbecue sauce through the shredded meat and its juices.
Step 6: Pile onto the potato rolls and serve.
Chef's Tip: Resist lifting the lid while it cooks, and shred the pork directly in the cooking juices so it stays moist.
Save by using pork butt is one of the cheapest cuts in the store and feeds a crowd and Serve with baked beans and a scoop of coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A big value pack London broil seared and sliced thin under a rich pan gravy of baby bella mushrooms and garlic butter.
2.5 lbs Top Round London Broil
10 oz Baby Bella Mushrooms, sliced
3 tbsp Butter
1 tbsp Minced Garlic
2 cups beef broth
2 tbsp flour
Salt, pepper and olive oil
Step 1: Season the London broil well and let it sit at room temperature 20 minutes.
Step 2: Sear it in an oiled heavy skillet over high heat for 5 to 6 minutes per side for medium-rare, then rest it on a board.
Step 3: Melt the butter in the same skillet and cook the mushrooms 6 to 8 minutes until browned and their liquid has cooked away.
Step 4: Stir in the garlic and flour and cook 1 minute.
Step 5: Whisk in the beef broth and simmer 4 to 5 minutes until the gravy thickens.
Step 6: Slice the beef thinly against the grain and spoon the mushroom gravy over the top.
Chef's Tip: London broil is lean, so cook it no further than medium and slice it very thin against the grain.
Save by using a big value pack brings the per-pound price down sharply and Serve with mashed potatoes and glazed carrots.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Chicken thighs braised right on top of seasoned rice and carrots so every grain takes on the flavor. One pot in, one pot out.
2.5 lbs Chicken Thighs
2 cups Ready Rice
1 lb Carrots, sliced
1 Sweet Onion, diced
1 tbsp Minced Garlic
2 cups chicken broth
Salt, pepper and paprika
Step 1: Season the chicken thighs generously with salt, pepper and paprika.
Step 2: Brown them skin-side down in a deep oven-safe pan over medium-high heat for 6 minutes, then turn and move them to a plate.
Step 3: Cook the onion and carrots in the rendered fat for 5 minutes, then add the garlic.
Step 4: Stir in the rice and broth and bring to a simmer.
Step 5: Nestle the chicken back on top, cover, and cook 25 minutes until the rice is tender and the chicken is cooked through.
Step 6: Let it stand 5 minutes covered before serving.
Chef's Tip: Brown the chicken skin-side down first and leave the rendered fat in the pan for the rice to cook in.
Save by using thighs deliver more flavor per dollar than any other cut of chicken and Serve with a simple cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Ready-made Italian meatballs baked into ziti with pasta sauce and a thick blanket of mozzarella. A weeknight shortcut that eats like a Sunday dinner.
16 oz Italian Meatballs
1 lb Pasta (ziti)
1 jar Pasta Sauce
2 cups Mozzarella, shredded
1/3 cup grated Parmesan
1 tbsp Minced Garlic
Salt, pepper and dried oregano
Step 1: Preheat the oven to 375 degrees F.
Step 2: Boil the ziti two minutes short of package directions and drain.
Step 3: Warm the pasta sauce with the garlic and oregano in a large pot, then add the meatballs.
Step 4: Fold the drained pasta into the sauce until evenly coated.
Step 5: Spread into a 9x13 dish and cover with the mozzarella and Parmesan.
Step 6: Bake 30 to 35 minutes until the cheese is melted and browned at the edges.
Chef's Tip: Undercook the pasta by two minutes since it keeps absorbing sauce in the oven.
Save by using a bag of prepared meatballs saves both time and the cost of ground meat and Serve with garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick-searing ham steak alongside creamer potatoes crisped in butter. Dinner in about half an hour with two pans and very little fuss.
2 Ham Steaks
1.5 lbs Creamer Potatoes, halved
3 tbsp Butter
1 tbsp Minced Garlic
2 tbsp brown sugar
Salt, pepper and fresh parsley
Step 1: Boil the halved creamer potatoes in salted water for 8 minutes, then drain well.
Step 2: Melt 2 tablespoons of the butter in a skillet over medium-high heat and add the potatoes cut-side down.
Step 3: Cook without stirring for 6 to 7 minutes until deeply golden, then toss with the garlic and season.
Step 4: In a second skillet, melt the remaining butter and sear the ham steaks 3 to 4 minutes per side.
Step 5: Sprinkle the brown sugar over the ham in the last minute and let it glaze.
Step 6: Scatter parsley over the potatoes and serve alongside the ham.
Chef's Tip: Parboil the creamer potatoes for eight minutes before they hit the skillet so the insides turn creamy while the outsides crisp.
Save by using ham steaks are already cooked, so all they need is a quick sear and Serve with buttered green beans or collard greens.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Shrimp, egg and carrots tossed through rice in a screaming-hot pan. Faster than delivery and made from what is already on sale.
1 lb Shrimp, peeled and deveined
3 cups Ready Rice, chilled
3 Eggs, beaten
2 Carrots, finely diced
1 tbsp Minced Garlic
3 tbsp soy sauce
2 tbsp vegetable oil and sesame oil
Step 1: Heat 1 tablespoon of the oil in a wok or large skillet over high heat.
Step 2: Cook the shrimp 90 seconds per side until just pink, then move them to a plate.
Step 3: Add the remaining oil and stir-fry the carrots for 3 minutes.
Step 4: Push everything to one side, pour in the beaten eggs, and scramble until just set.
Step 5: Add the chilled rice and garlic and stir-fry 4 to 5 minutes, pressing the rice against the pan to crisp it.
Step 6: Return the shrimp, add the soy sauce, toss to combine, and finish with a drizzle of sesame oil.
Chef's Tip: Use rice that has been chilled so the grains stay separate instead of clumping into mush.
Save by using one bag of shrimp covers several meals across the week and Serve with a drizzle of chili oil and sliced scallions.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet bell peppers filled with Italian sausage, rice and tomato, then baked under melted mozzarella until tender.
6 Bell Peppers, tops removed and seeded
1 lb Italian Sausage, casings removed
2 cups Ready Rice
1 can Tomatoes
1.5 cups Mozzarella, shredded
1 Sweet Onion, diced
Salt, pepper and Italian seasoning
Step 1: Preheat the oven to 375 degrees F.
Step 2: Brown the sausage with the onion in a skillet over medium heat, breaking it up as it cooks.
Step 3: Stir in the rice, half the can of tomatoes and the Italian seasoning, then season to taste.
Step 4: Stand the peppers upright in a baking dish and fill them with the sausage mixture.
Step 5: Pour the remaining tomatoes around the base of the peppers and cover the dish with foil.
Step 6: Bake 35 minutes, uncover, top with mozzarella, and bake 10 minutes more until the cheese is melted and the peppers are tender.
Chef's Tip: Stand the peppers in a snug baking dish so they cannot tip over and spill the filling as they soften.
Save by using three colors of pepper are on sale, so buy whichever look best and Serve with a green salad with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thin chicken breast cutlets in a crisp Parmesan breadcrumb crust, finished with a squeeze of lemon. A reliable dinner that children eat without argument.
1.5 lbs Chicken Breasts, sliced into cutlets
1.5 cups Bread Crumbs
2/3 cup grated Parmesan
2 Eggs, beaten
2 Lemons, cut into wedges
1/2 cup flour
Salt, pepper and oil for frying
Step 1: Slice the chicken breasts horizontally and pound them to an even quarter-inch thickness.
Step 2: Set out three shallow dishes with seasoned flour, beaten egg, and breadcrumbs mixed with the Parmesan.
Step 3: Coat each cutlet in flour, then egg, then press firmly into the breadcrumb mixture.
Step 4: Heat a quarter inch of oil in a skillet over medium heat until it shimmers.
Step 5: Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through, working in batches.
Step 6: Drain briefly on paper towels and serve with lemon wedges.
Chef's Tip: Pound the cutlets to an even thickness so they cook through before the crust has a chance to darken.
Save by using one package of breasts sliced into cutlets stretches much further than whole ones and Serve with a lemony arugula salad or buttered pasta.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Alaskan salmon burgers seared crisp and served with cauliflower roasted until the edges caramelize. A lighter dinner that still eats like a burger.
4 Salmon Burger patties
1 head Cauliflower, cut into florets
4 Potato Rolls
1 Lemon, cut into wedges
1 tbsp Minced Garlic
2 tbsp olive oil
Salt, pepper and paprika
Step 1: Preheat the oven to 425 degrees F.
Step 2: Toss the cauliflower florets with olive oil, garlic, salt, pepper and paprika, then spread them on a sheet pan in a single layer.
Step 3: Roast 25 to 30 minutes, turning once, until deeply browned at the edges.
Step 4: Cook the salmon burgers in a skillet over medium heat for 4 to 5 minutes per side until crisp and heated through.
Step 5: Toast the potato rolls in the same pan.
Step 6: Build the burgers and serve with the roasted cauliflower and lemon wedges.
Chef's Tip: Roast the cauliflower at high heat and give it room on the pan so it browns rather than steams.
Save by using salmon burgers deliver the fish without the fillet price and Serve with a squeeze of lemon and a dollop of garlic yogurt sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pork butt slow-cooked with lime and spices, then crisped under the broiler and piled into taco shells with all the trimmings.
4 lbs Boneless Pork Butt, cubed
18 Taco Shells
1 packet Taco Seasoning Mix
3 Limes
1 Sweet Onion, diced
1 cup Sour Cream
1.5 cups Shredded Cheese
Salt, pepper and cumin
Step 1: Toss the cubed pork with the taco seasoning, cumin, salt and pepper.
Step 2: Put it in the slow cooker with the diced onion and the juice of two limes.
Step 3: Cover and cook on low for 8 hours until completely tender.
Step 4: Shred the pork and spread it on a sheet pan with a little of the cooking liquid.
Step 5: Broil 5 to 7 minutes until the edges are crisp and browned.
Step 6: Warm the taco shells and fill them with the carnitas, sour cream, shredded cheese and a squeeze of lime.
Chef's Tip: The broiler step is what separates carnitas from plain shredded pork, so do not skip crisping the edges.
Save by using one pork butt makes enough for taco night twice and Serve with lime wedges, sour cream and shredded cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sandwich steaks seared with peppers and onions and blanketed in melted cheese, served over rolls. All the flavor of the sandwich shop in one pan.
1.5 lbs Sandwich Steaks
2 Bell Peppers, sliced
1 large Sweet Onion, sliced
8 slices American Cheese
4 Potato Rolls, split
2 tbsp Butter
Salt, pepper and olive oil
Step 1: Heat the oil in a large skillet over medium-high and cook the peppers and onion 7 to 8 minutes until softened and browned.
Step 2: Push the vegetables to one side and add the sandwich steaks to the open half of the pan.
Step 3: Cook 2 to 3 minutes, chopping the meat with the edge of a spatula as it browns.
Step 4: Mix the meat and vegetables together and season well.
Step 5: Lay the cheese slices over the top and cover for 1 minute until melted.
Step 6: Butter and toast the rolls, then pile the cheesesteak mixture on top.
Chef's Tip: Slice the steaks while they are still partly frozen for the thinnest possible shreds.
Save by using sandwich steaks cook in minutes and cost far less than a shop sandwich and Serve with a pile of pickles on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken and summer zucchini tossed through pasta with garlic, lemon and Parmesan. Light enough for August and quick enough for a weeknight.
1 lb Chicken Breasts, cubed
1 lb Pasta
3 Zucchini, sliced
10 oz Baby Bella Mushrooms, sliced
2/3 cup grated Parmesan
1 Lemon, juiced
1 tbsp Minced Garlic
3 tbsp olive oil
Step 1: Cook the pasta in well-salted water, reserving a cup of the water before draining.
Step 2: Season the chicken and brown it in the oil over medium-high heat for 6 to 7 minutes, then move it to a plate.
Step 3: Cook the mushrooms in the same pan for 5 minutes, then add the zucchini and garlic and cook 4 minutes more.
Step 4: Return the chicken to the pan along with the drained pasta.
Step 5: Add the lemon juice, Parmesan and enough pasta water to bring it together into a glossy sauce.
Step 6: Season to taste and serve immediately.
Chef's Tip: Save a cup of the starchy pasta water and use it to loosen the sauce so it clings instead of sliding off.
Save by using zucchini and pasta together stretch a single package of chicken across six plates and Serve with garlic bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Chicken thighs roasted in a sticky honey garlic glaze with carrots that caramelize alongside them.
2.5 lbs Chicken Thighs
1 lb Carrots, cut into batons
2 tbsp Minced Garlic
1/3 cup honey
1/4 cup soy sauce
2 tbsp rice vinegar
Salt, pepper and sesame seeds
Step 1: Preheat the oven to 400 degrees F.
Step 2: Whisk together the honey, soy sauce, garlic and rice vinegar.
Step 3: Arrange the chicken thighs and carrots in a roasting pan and season with salt and pepper.
Step 4: Pour the glaze over everything and toss to coat.
Step 5: Roast 40 to 45 minutes, basting twice, until the chicken is cooked through and the glaze is thick and sticky.
Step 6: Scatter sesame seeds over the top before serving.
Chef's Tip: Spoon the pan glaze back over the thighs twice while they roast to build up layers of lacquer.
Save by using thighs and carrots are both among the best values in the circular and Serve with steamed rice to soak up the glaze.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoked rope sausage browned and simmered into baked beans with onion and a little barbecue sauce. A one-skillet supper with almost nothing to it.
1 Smoked Rope Sausage, sliced into coins
2 cans Baked Beans
1 Sweet Onion, diced
1/3 cup Barbecue Sauce
2 tbsp brown sugar
1 tbsp yellow mustard
Step 1: Brown the sausage coins in a large skillet over medium-high heat for 5 to 6 minutes until well caramelized.
Step 2: Add the diced onion and cook 4 minutes until softened.
Step 3: Stir in the baked beans, barbecue sauce, brown sugar and mustard.
Step 4: Simmer 12 to 15 minutes, stirring occasionally, until thickened.
Step 5: Let it rest a few minutes off the heat before serving.
Chef's Tip: Brown the sausage coins hard on both sides first, since that fond is the whole backbone of the dish.
Save by using one rope of sausage and a can of beans feeds a family for very little and Serve with cornbread or a slice of buttered white bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced grilled chicken over crisp salad greens with Parmesan and a creamy steakhouse dressing. Dinner that does not heat up the kitchen.
1.5 lbs Chicken Breasts
2 bags Salad Mixes
1/2 cup Steakhouse Dressing
2/3 cup shaved Parmesan
1 cup Cherry Tomatoes, halved
1 Lemon, juiced
Salt, pepper and olive oil
Step 1: Rub the chicken breasts with olive oil and season them well.
Step 2: Grill over medium-high heat 6 to 7 minutes per side until cooked through, then rest 5 minutes.
Step 3: Toss the salad greens with the dressing and lemon juice.
Step 4: Divide the greens among four bowls and add the cherry tomatoes.
Step 5: Slice the chicken and lay it over the top.
Step 6: Finish each bowl with shaved Parmesan and cracked pepper.
Chef's Tip: Rest the grilled chicken five minutes before slicing so the juices stay in the meat rather than on the board.
Save by using a bag of salad mix and one package of chicken makes four full dinner bowls and Serve with garlic bread croutons and extra Parmesan.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Lump crab cakes pan-seared to a golden crust and finished with a warm lemon butter. A small indulgence that comes together quickly.
4 Crab Cakes
4 tbsp Butter
2 Lemons, one juiced and one wedged
1 tbsp Minced Garlic
2 tbsp chopped parsley
Salt, pepper and olive oil
Step 1: Heat the olive oil in a skillet over medium heat.
Step 2: Add the crab cakes and cook 5 to 6 minutes per side without moving them until deeply golden.
Step 3: Move the crab cakes to plates and wipe the skillet.
Step 4: Melt the butter with the garlic over low heat until fragrant but not browned.
Step 5: Stir in the lemon juice and parsley and season to taste.
Step 6: Spoon the lemon butter over the crab cakes and serve with lemon wedges.
Chef's Tip: Press the crab cakes gently and leave them undisturbed in the pan so the crust sets before you turn them.
Save by using prepared crab cakes cost far less than ordering them out and Serve with roasted creamer potatoes and a wedge of lemon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting bake of chicken, rice and vegetables under a golden crust of melted cheese. Assembles in minutes and reheats beautifully.
1.5 lbs Chicken Breasts, cubed
3 cups Ready Rice
2 cups Shredded Cheese
2 Carrots, diced
1 Sweet Onion, diced
1 cup Sour Cream
2 cups chicken broth
Salt, pepper and thyme
Step 1: Preheat the oven to 375 degrees F and grease a 9x13 baking dish.
Step 2: Season the chicken and brown it in a skillet over medium-high heat for 5 minutes, then add the onion and carrots for 4 minutes more.
Step 3: Stir together the rice, broth, sour cream and half the cheese in a large bowl.
Step 4: Fold in the chicken and vegetables and season to taste, then spread into the dish.
Step 5: Cover with foil and bake 25 minutes.
Step 6: Uncover, scatter the remaining cheese over the top, and bake 15 to 20 minutes more until golden and bubbling.
Chef's Tip: Cover the dish for the first half of baking so the rice steams through, then uncover it to brown the cheese.
Save by using a casserole like this turns one package of chicken into eight servings and Serve with a crisp side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Cubed beef braised all day with red potatoes and carrots until the meat gives way at the touch of a fork. The first stew of the season.
2.5 lbs Top Round London Broil, cubed
2 lbs Red Potatoes, quartered
1 lb Carrots, cut into chunks
1 Sweet Onion, diced
2 cups Bone Broth
1 tbsp Minced Garlic
3 tbsp flour and tomato paste
Salt, pepper and bay leaf
Step 1: Toss the cubed beef with the flour, salt and pepper.
Step 2: Brown it in batches in an oiled skillet over high heat, then transfer to the slow cooker.
Step 3: Add the potatoes, carrots, onion and garlic to the cooker.
Step 4: Pour in the bone broth and tomato paste and tuck in the bay leaf.
Step 5: Cover and cook on low for 7 hours until the beef is fork-tender.
Step 6: Remove the bay leaf, season to taste, and serve in deep bowls.
Chef's Tip: Brown the beef in a skillet before it goes into the cooker, because that crust is where the depth of the stew comes from.
Save by using a big value pack of London broil cubes down into a stew that feeds eight and Serve with crusty bread for the broth.
Estimated cost based on featured sale items only. Does not include common pantry staples.
All the flavors of a deli sub served over greens instead of bread, with cucumbers, cherry tomatoes and sharp cheese.
12 oz Deli Lunchmeat, sliced into ribbons
2 bags Salad Mixes
2 Cucumbers, sliced
1 cup Cherry Tomatoes, halved
1 cup Shredded Cheese
1/3 cup Steakhouse Dressing
Salt, pepper and dried oregano
Step 1: Slice the deli meat into ribbons and set aside.
Step 2: Divide the salad greens among four bowls.
Step 3: Add the cucumbers, cherry tomatoes and shredded cheese to each bowl.
Step 4: Scatter the sliced deli meat over the top.
Step 5: Drizzle with dressing, season with oregano and cracked pepper, and toss just before eating.
Chef's Tip: Dress the greens at the last moment so they stay crisp under the deli meat.
Save by using deli lunchmeat and a bag of salad make four lunches for the price of one sub and Serve with a warm roll on the side for anyone who misses the bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thick-cut deli ham and sharp cheese pressed between buttered bread until the crust shatters and the cheese runs.
12 oz Deli Ham, thinly sliced
8 slices bread
8 slices Sharp Cheese
4 tbsp Butter, softened
2 tbsp mustard
Step 1: Butter one side of each slice of bread.
Step 2: Spread mustard on the unbuttered sides of four slices.
Step 3: Layer the ham and cheese onto those slices and close the sandwiches with the remaining bread, buttered side out.
Step 4: Cook in a skillet over medium-low heat for 4 to 5 minutes until deep golden.
Step 5: Flip carefully and cook 4 minutes more until the cheese has fully melted.
Step 6: Cut on the diagonal and serve hot.
Chef's Tip: Butter the outside of the bread rather than the pan and cook it low and slow so the cheese melts before the crust burns.
Save by using deli ham sliced at the counter beats packaged lunchmeat on both price and flavor and Serve with a bowl of tomato soup or a handful of pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy chicken bites tossed in hot sauce and rolled into wraps with cool greens and a creamy dip. Ready in under twenty minutes.
1 lb Chicken Bites
4 large wraps
1/3 cup Frank's RedHot
2 cups Salad Mixes
1/2 cup Litehouse Dips
1 cup Shredded Cheese
Step 1: Cook the chicken bites according to package directions until crisp.
Step 2: Toss the hot chicken with the hot sauce until evenly coated.
Step 3: Warm the wraps briefly so they roll without cracking.
Step 4: Spread each wrap with the dip and add a handful of greens and shredded cheese.
Step 5: Add the buffalo chicken, fold in the sides, and roll tightly.
Step 6: Cut each wrap in half on the diagonal and serve.
Chef's Tip: Toss the chicken in the hot sauce only right before rolling, or the wrap will turn soggy on the way to work.
Save by using frozen chicken bites make this a pantry lunch you can assemble any day and Serve with celery sticks and extra dip.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Chilled shrimp with a sharp cocktail sauce spooned into crisp lettuce cups. A cool, light lunch that takes ten minutes.
1 Shrimp Ring, thawed
1/2 cup Cocktail Sauce
1 bag Salad Mixes with whole leaves
1 Cucumber, diced
2 Lemons, juiced and wedged
Salt, pepper and hot sauce
Step 1: Separate the largest lettuce leaves to use as cups and arrange them on a platter.
Step 2: Roughly chop half the shrimp and leave the rest whole.
Step 3: Stir the cocktail sauce with the juice of one lemon and a dash of hot sauce.
Step 4: Toss the chopped shrimp and diced cucumber with half the sauce.
Step 5: Spoon the mixture into the lettuce cups and top each with a whole shrimp.
Step 6: Serve with the remaining sauce and lemon wedges alongside.
Chef's Tip: Squeeze fresh lemon into the cocktail sauce to lift it well above the jar it came from.
Save by using a prepared shrimp ring is the fastest way to a seafood lunch and Serve with sliced cucumbers and a wedge of lemon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Red potatoes baked until fluffy and set out with bowls of toppings so everyone builds their own. An easy lunch that turns into an event.
6 large Red Potatoes
1 cup Sour Cream
1.5 cups Shredded Cheese
4 tbsp Butter
1 cup Cherry Tomatoes, halved
Salt, pepper and sliced scallions
Step 1: Preheat the oven to 400 degrees F.
Step 2: Scrub the potatoes, prick them all over with a fork, and rub them with oil and salt.
Step 3: Bake directly on the rack for 55 to 60 minutes until a knife slides in easily.
Step 4: Split each potato and fluff the inside with a fork.
Step 5: Set out the sour cream, shredded cheese, butter, tomatoes and scallions in bowls.
Step 6: Let everyone build their own and season to taste.
Chef's Tip: Rub the skins with oil and salt before baking so they turn crisp enough to eat along with the potato.
Save by using a five-pound bag of potatoes turns into six full lunches and Serve with a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh mozzarella, cherry tomatoes and basil tossed with pasta and good olive oil. Makes a large bowl that only improves in the refrigerator.
1 lb Pasta
8 oz Fresh Mozzarella, cubed
2 cups Cherry Tomatoes, halved
1 Cucumber, diced
1 Lemon, juiced
1/3 cup grated Parmesan
Olive oil, salt, pepper and fresh basil
Step 1: Cook the pasta in well-salted water until just tender, then drain and rinse under cold water.
Step 2: Toss the cooled pasta with olive oil so the pieces stay separate.
Step 3: Add the mozzarella, cherry tomatoes and cucumber.
Step 4: Dress with the lemon juice, more olive oil, salt and pepper.
Step 5: Fold in torn basil and the Parmesan.
Step 6: Chill at least 30 minutes before serving.
Chef's Tip: Rinse the cooked pasta under cold water to stop it cooking and keep the salad from turning sticky.
Save by using one batch covers lunches for most of the week and Serve with grilled bread rubbed with garlic.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A week of packed lunches assembled in one sitting from cheese, fruit, crackers and vegetables. No cooking and no morning scramble.
1 pack String Cheese
1 box Crackers
1 bag Baby Carrots
1 pint Blueberries
1 lb Grapes
5 Fruit Cups
1/2 cup Litehouse Dips
Step 1: Set out five divided containers on the counter.
Step 2: Wash and dry the grapes and blueberries thoroughly so they keep all week.
Step 3: Portion the crackers and baby carrots into the largest compartments.
Step 4: Add a stick of string cheese and a small cup of dip to each box.
Step 5: Fill the remaining compartments with grapes, blueberries and a fruit cup.
Step 6: Seal the boxes and refrigerate until each morning.
Chef's Tip: Assemble all five boxes at once on a Sunday and the school-morning routine takes care of itself.
Save by using buying the components separately costs far less than pre-made lunch kits and Serve with a thermos of milk or juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A regional breakfast classic: griddled pork roll with a fried egg and melted cheese on a toasted bagel.
8 slices Pork Roll
4 Eggs
4 Bagels, split
4 slices American Cheese
2 tbsp Butter
Salt and pepper to taste
Step 1: Notch the edges of the pork roll slices to keep them flat.
Step 2: Griddle the pork roll over medium-high heat for 2 to 3 minutes per side until the edges crisp.
Step 3: Toast and butter the split bagels.
Step 4: Fry the eggs in the same pan to your preference and season them.
Step 5: Layer two slices of pork roll, an egg and a slice of cheese on each bagel base.
Step 6: Close the sandwiches and press gently so the cheese melts.
Chef's Tip: Cut two small notches into the edge of each pork roll slice so it stays flat on the griddle instead of curling into a cup.
Save by using pork roll and eggs together make a filling breakfast for very little and Serve with a cup of coffee and a wedge of cantaloupe.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pancakes layered with fresh blueberries and baked into a single sliceable casserole. Feeds the whole table at once rather than in shifts.
1 box Pancakes
1 pint Blueberries
4 Eggs
1.5 cups Milk
3 tbsp Butter, melted
1/2 cup Syrup
Cinnamon and vanilla
Step 1: Preheat the oven to 350 degrees F and butter a 9x13 baking dish.
Step 2: Layer the pancakes across the dish, overlapping them slightly.
Step 3: Whisk the eggs, milk, melted butter, cinnamon and vanilla together.
Step 4: Pour the custard evenly over the pancakes and press down gently so they soak.
Step 5: Scatter the blueberries over the top and let it stand 10 minutes.
Step 6: Bake 30 to 35 minutes until puffed and set, then serve with warm syrup.
Chef's Tip: Scatter half the blueberries between the layers and save the rest for the top so they do not all sink.
Save by using frozen pancakes turn into a proper family breakfast with almost no work and Serve with warm syrup and a dusting of powdered sugar.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Strip danish torn into a baking dish with sweetened cream cheese and fresh peach slices, baked until the custard sets.
1 Strip Danish, torn into pieces
8 oz Cream Cheese, softened
3 Peaches, sliced
3 Eggs
1 cup Milk
1/3 cup sugar and vanilla
Step 1: Preheat the oven to 350 degrees F and butter a baking dish.
Step 2: Beat the softened cream cheese with the sugar and vanilla until completely smooth.
Step 3: Scatter half the torn danish across the dish and dot with half the cream cheese mixture.
Step 4: Add the peach slices, then the remaining danish and cream cheese.
Step 5: Whisk the eggs and milk together and pour evenly over the top.
Step 6: Bake 35 to 40 minutes until puffed and set in the center, then cool 10 minutes before cutting.
Chef's Tip: Bring the cream cheese fully to room temperature before beating it or the filling will stay lumpy.
Save by using a bakery danish stretched with fresh fruit feeds twice as many people and Serve with a pot of strong coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Baked egg cups with peppers, mushrooms and cheese. Make a tray on Sunday and reheat two at a time through the week.
10 Eggs
2 Bell Peppers, finely diced
10 oz Baby Bella Mushrooms, diced
1.5 cups Shredded Cheese
1/4 cup Milk
Salt, pepper and olive oil
Step 1: Preheat the oven to 350 degrees F and grease a 12-cup muffin tin well.
Step 2: Cook the peppers and mushrooms in a little oil over medium heat for 6 to 7 minutes until their liquid has evaporated.
Step 3: Whisk the eggs with the milk, salt and pepper.
Step 4: Divide the cooked vegetables and most of the cheese among the muffin cups.
Step 5: Pour the egg mixture over them, filling each cup about three quarters full, and top with the remaining cheese.
Step 6: Bake 22 to 25 minutes until puffed and set, then cool 5 minutes before removing.
Chef's Tip: Cook the vegetables first to drive off their moisture, otherwise the egg cups turn watery.
Save by using a dozen egg cups covers breakfast for most of the week and Serve with a slice of toast or a piece of fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Italian sausage scrambled with eggs and peppers, wrapped up and griddled. Wrap them in foil and they travel anywhere.
1 lb Italian Sausage, casings removed
8 Eggs, beaten
2 Bell Peppers, diced
6 large wraps
1.5 cups Shredded Cheese
1/2 cup Sour Cream
Salt, pepper and hot sauce
Step 1: Brown the sausage in a skillet over medium heat, breaking it up as it cooks.
Step 2: Add the diced peppers and cook 5 minutes until softened.
Step 3: Pour in the beaten eggs and stir gently until just set, then season to taste.
Step 4: Warm the wraps so they fold without cracking.
Step 5: Fill each wrap with the sausage and egg mixture, add cheese, and roll tightly.
Step 6: Griddle seam-side down for 1 to 2 minutes to seal, then wrap in foil.
Chef's Tip: Griddle the finished burritos seam-side down for a minute to seal them shut and crisp the outside.
Save by using one pound of sausage fills six substantial burritos and Serve with salsa and a spoonful of sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Small creamer potatoes smashed and roasted until the edges shatter, tossed with garlic butter and Parmesan.
1.5 lbs Creamer Potatoes
3 tbsp Butter, melted
1 tbsp Minced Garlic
1/2 cup grated Parmesan
Salt, pepper, olive oil and parsley
Step 1: Preheat the oven to 425 degrees F.
Step 2: Boil the potatoes in salted water for 12 minutes until a knife slides in easily, then drain well.
Step 3: Spread them on an oiled sheet pan and smash each one flat.
Step 4: Mix the melted butter with the garlic and brush it over the potatoes, then season generously.
Step 5: Roast 25 to 30 minutes until deeply golden and crisp at the edges.
Step 6: Scatter the Parmesan and parsley over the top and serve hot.
Chef's Tip: Smash each parboiled potato flat with the bottom of a glass to create as much crisp surface as possible.
Save by using creamer potatoes need no peeling and no chopping and Serve with any roasted or grilled meat.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Carrots simmered and glazed in honey butter until they turn glossy and just tender. A five-ingredient side that goes with almost anything.
2 lbs Carrots, cut into coins
3 tbsp Butter
3 tbsp honey
Salt, pepper and fresh thyme
Step 1: Put the carrot coins in a wide skillet with a half inch of water and a pinch of salt.
Step 2: Cover and simmer over medium heat for 8 to 10 minutes until just tender.
Step 3: Uncover and let the remaining water cook away.
Step 4: Add the butter and honey and toss to coat.
Step 5: Cook 4 to 5 minutes more, stirring often, until the carrots are glossy and lightly caramelized.
Step 6: Season with salt, pepper and thyme before serving.
Chef's Tip: Cook the carrots uncovered at the end so the liquid reduces into a glaze rather than staying watery.
Save by using a bag of carrots is among the cheapest vegetables in the store and Serve with roast chicken or a holiday ham.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Planks of summer zucchini grilled until charred and finished with lemon and shaved Parmesan. The simplest possible use of August squash.
4 Zucchini, sliced lengthwise into planks
1 Lemon, juiced and zested
1/2 cup shaved Parmesan
2 tbsp olive oil
Salt, pepper and fresh mint
Step 1: Slice the zucchini lengthwise into half-inch planks.
Step 2: Salt them lightly and let them drain on paper towels for 10 minutes, then pat dry.
Step 3: Brush with olive oil and season with pepper.
Step 4: Grill over medium-high heat 3 to 4 minutes per side until well marked and just tender.
Step 5: Arrange on a platter and dress with the lemon juice and zest.
Step 6: Finish with shaved Parmesan and torn mint.
Chef's Tip: Salt the zucchini planks and let them drain ten minutes before grilling so they char instead of steaming.
Save by using zucchini is at its cheapest and best right now and Serve with grilled steak or chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Collard greens braised slowly with bacon and sweet onion until silky. A pot of greens improves the longer it sits.
2 bags Collard Greens
6 slices Bacon, chopped
1 Sweet Onion, diced
1 tbsp Minced Garlic
3 cups chicken broth
2 tbsp cider vinegar and red pepper flakes
Step 1: Cook the chopped bacon in a heavy pot over medium heat until the fat renders and the pieces crisp.
Step 2: Add the diced onion and cook 5 minutes until softened, then stir in the garlic.
Step 3: Add the collard greens a handful at a time, letting each addition wilt before adding more.
Step 4: Pour in the broth and add the red pepper flakes.
Step 5: Cover and simmer gently for 45 to 50 minutes until the greens are completely tender.
Step 6: Stir in the cider vinegar, season to taste, and serve with some of the pot liquor.
Chef's Tip: Add a splash of vinegar at the very end to cut through the richness and brighten the whole pot.
Save by using a package of greens and a few slices of bacon go a very long way and Serve with cornbread for mopping up the pot liquor.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Cauliflower florets roasted and then baked under a blanket of melted cheese. Rich enough that it disappears before the main course does.
1 head Cauliflower, cut into florets
2 cups Shredded Cheese
1 cup Milk
3 tbsp Butter
1/4 cup grated Parmesan
2 tbsp flour
Salt, pepper and nutmeg
Step 1: Preheat the oven to 425 degrees F.
Step 2: Toss the cauliflower florets with oil and seasoning and roast 20 minutes until browned at the edges.
Step 3: Melt the butter in a saucepan, whisk in the flour, and cook 1 minute.
Step 4: Whisk in the milk and simmer until thickened, then stir in most of the shredded cheese and a scrape of nutmeg.
Step 5: Combine the roasted cauliflower with the sauce in a baking dish and top with the remaining cheese and Parmesan.
Step 6: Bake 15 to 20 minutes until bubbling and golden on top.
Chef's Tip: Roast the cauliflower before saucing it so it keeps some bite instead of going soft under the cheese.
Save by using cauliflower is on sale and one head fills a family-size dish and Serve with roast beef or baked ham.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Toasted bread topped with garlicky mushrooms and thin slices of seared ribeye. A small bite that eats like a full steak dinner.
12 oz Sliced Ribeye Steak
10 oz Baby Bella Mushrooms, sliced
1 loaf Italian Bread, sliced
3 tbsp Butter
1 tbsp Minced Garlic
1/3 cup grated Parmesan
Salt, pepper and olive oil
Step 1: Preheat the oven to 400 degrees F.
Step 2: Brush the bread slices with olive oil and toast on a sheet pan for 8 to 10 minutes until crisp.
Step 3: Melt the butter in a skillet and cook the mushrooms 7 to 8 minutes until browned, then stir in the garlic and season.
Step 4: Sear the ribeye slices in a very hot pan for about 1 minute per side.
Step 5: Spoon the mushrooms onto the toasts and lay the steak over the top.
Step 6: Finish with Parmesan and cracked pepper and serve warm.
Chef's Tip: Slice the steak as thinly as you can manage and lay it over the mushrooms while still warm.
Save by using a small package of sliced ribeye tops two dozen crostini and Serve with a sharp mustard or horseradish cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Italian meatballs simmered in sauce and tucked into rolls under melted mozzarella, then baked as one tray and pulled apart.
16 oz Italian Meatballs
12 Potato Rolls
1 jar Pasta Sauce
2 cups Mozzarella, shredded
3 tbsp Butter, melted
1 tbsp Minced Garlic
Dried oregano and grated Parmesan
Step 1: Preheat the oven to 350 degrees F.
Step 2: Simmer the meatballs in the pasta sauce for 15 minutes until heated through.
Step 3: Slice the whole tray of rolls in half horizontally without separating them and set the base in a baking dish.
Step 4: Spoon the meatballs and sauce over the base and cover with the mozzarella.
Step 5: Replace the top of the rolls and brush with the melted butter mixed with garlic and oregano.
Step 6: Bake 15 minutes until the cheese has melted and the tops are golden, then cut into individual sliders.
Chef's Tip: Brush the tops of the rolls with garlic butter before baking so the tray comes out glossy and golden.
Save by using one bag of meatballs makes a full tray of sliders and Serve with extra warm sauce for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Halved peaches caramelized on the grill and served warm with cold vanilla ice cream. Three ingredients and about ten minutes of work.
6 Peaches, halved and pitted
1 container Ice Cream
2 tbsp Butter, melted
2 tbsp honey and cinnamon
Step 1: Heat the grill to medium and brush the grates clean.
Step 2: Brush the cut sides of the peaches with the melted butter.
Step 3: Place them cut-side down and grill 4 to 5 minutes without moving them until well marked.
Step 4: Turn and grill 3 minutes more until warmed through and just softened.
Step 5: Set two halves in each bowl and add a scoop of ice cream.
Step 6: Drizzle with honey and dust with cinnamon before serving.
Chef's Tip: Grill the peaches cut-side down and leave them alone until they release on their own, or they will tear.
Save by using tree-ripe peaches need almost nothing done to them and Serve with a drizzle of honey and a few crushed graham crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Cold watermelon and seedless grapes tossed with lime and mint. The easiest thing on the table and usually the first bowl emptied.
1/2 Watermelon, cubed
2 lbs Grapes, halved
1 Cantaloupe, cubed
2 Limes, juiced
2 tbsp honey and fresh mint
Step 1: Cube the watermelon and cantaloupe and halve the grapes.
Step 2: Combine all the fruit in a large bowl and chill at least one hour.
Step 3: Whisk the lime juice with the honey until dissolved.
Step 4: Pour the dressing over the chilled fruit and toss gently.
Step 5: Tear the mint leaves over the top just before serving.
Chef's Tip: Chill the cut fruit for an hour before dressing it so the salad stays crisp and cold on the table.
Save by using a whole watermelon costs a fraction of pre-cut fruit trays and Serve with a squeeze of extra lime and a sprig of mint.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Individual cheesecake cups over a graham cookie crust, topped with fresh blueberries. No oven required on a hot afternoon.
16 oz Cream Cheese, softened
2 cups Teddy Grahams, crushed
1 pint Blueberries
4 tbsp Butter, melted
1 Lemon, juiced and zested
3/4 cup powdered sugar and vanilla
Step 1: Crush the cookies and stir them together with the melted butter.
Step 2: Press the mixture firmly into the bottoms of eight small cups or jars.
Step 3: Beat the softened cream cheese until completely smooth.
Step 4: Add the powdered sugar, vanilla, lemon juice and zest and beat until light.
Step 5: Spoon or pipe the filling over the crusts.
Step 6: Top with fresh blueberries and chill at least two hours before serving.
Chef's Tip: Beat the cream cheese completely smooth before adding anything else or the filling will stay grainy.
Save by using a box of graham cookies makes a crust for a fraction of the cost of a prepared one and Serve with a handful of extra berries on top.
Sale Prices Valid August 16th to August 22nd
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