Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisp romaine hearts chopped fine with salami, capocolla and provolone from the deli counter, plus sweet peppers, garbanzo beans and a shaken red wine vinaigrette. Everything is cut to the same size so every forkful gets a little of all of it.
3 Romaine Hearts, chopped
1/4 lb Genoa Salami, sliced thick
1/4 lb Capocolla, sliced thick
1/4 lb Provolone, sliced thick
1 can Garbanzo Beans, drained and rinsed
2 cups Sweet Peppers, chopped
1 cup Cherry Tomatoes, halved
2 Cucumbers, quartered and sliced
1/2 Red Onion, slivered
1/3 cup Pepperoncini, sliced
1/3 cup shaved Parmesan
Olive oil, red wine vinegar, dried oregano, garlic, salt and pepper
Step 1: Shake the olive oil, red wine vinegar, oregano, a little minced garlic, salt and pepper together in a jar until the dressing thickens and turns cloudy.
Step 2: Drain and rinse the garbanzo beans, toss them with a spoonful of the vinaigrette, and set them aside to marinate while you work.
Step 3: Stack the salami, capocolla and provolone slices, roll them together, and cut across into thin ribbons.
Step 4: Chop the romaine hearts, sweet peppers, cucumbers and red onion to roughly the same size as the halved tomatoes so the salad eats evenly on a fork.
Step 5: Combine the romaine, chopped vegetables, marinated garbanzo beans and deli ribbons in a large bowl.
Step 6: Add the pepperoncini, pour over the remaining vinaigrette, and toss until everything is lightly coated.
Step 7: Divide among bowls and finish with the shaved Parmesan and a grind of black pepper.
Step 8: To pack these ahead, keep the dressing separate and add it just before eating so the romaine stays crisp.
Chef's Tip: Toss the garbanzo beans with a spoonful of the vinaigrette first and let them sit while you chop everything else — on their own they taste like the can, and a head start in the dressing is what makes them taste seasoned.
Save by using a quarter pound each of three deli meats goes much further chopped into a salad than it does stacked on sandwiches and Serve with warm garlic bread or a crusty roll.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple one-pan dinner with juicy roasted chicken breasts, tender potatoes, and sweet peppers for an easy weeknight meal.
2 lb Bowl & Basket Chicken Split Breasts
1.5 lb Bowl & Basket Red or Yellow Potatoes, quartered
1 lb Green Bell Peppers, sliced
3 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line a large sheet pan with foil.
Step 2: Toss potatoes and peppers with 2 tbsp olive oil, garlic, Italian seasoning, salt and pepper; spread on the pan.
Step 3: Rub chicken breasts with remaining olive oil and season; nestle among the vegetables.
Step 4: Roast 35-40 minutes until chicken reaches 165°F and potatoes are tender.
Step 5: Let rest 5 minutes before serving.
Chef's Tip: For extra-crispy skin, pat chicken dry before seasoning.
Save by using Stock up on Bowl & Basket chicken split breasts and potatoes while on sale—both freeze well for future sheet-pan 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.
Grilled salmon paired with a refreshing watermelon, cucumber, and feta salad—a festive send-off to summer for your Labor Day table.
1.5 lb Fresh Atlantic Salmon Fillets
1/4 Whole Seedless Watermelon, cubed
4 oz President Feta Chunk Cheese, crumbled
1 pkg Mini Cucumbers, sliced
2 tbsp olive oil
1 lime, juiced
Fresh mint, chopped
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Season salmon with salt, pepper, and a drizzle of olive oil; grill skin-side down 10-12 minutes until it flakes easily.
Step 3: While salmon grills, toss cubed watermelon, cucumbers, feta, mint, lime juice, and remaining olive oil in a bowl.
Step 4: Plate grilled salmon alongside the watermelon-feta salad for a festive end-of-summer dinner.
Chef's Tip: Chill the watermelon salad while the grill heats for the most refreshing bite.
Save by using Grab an extra watermelon this week—it's perfect for salads, smoothies, and Labor Day desserts. and Serve with Grilled corn or a chilled glass of iced tea..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork tenderloin slow-cooked in sweet onions and BBQ sauce, then shredded for easy budget-friendly sandwiches.
2 lb Chairman's Reserve Prime Pork Tenderloin
1 bottle Sweet Baby Ray's Barbecue Sauce
1 lb Sweet Onions, sliced
4 hamburger buns
1 tsp garlic powder
Salt and pepper to taste
Step 1: Place sliced onions in the bottom of the slow cooker; set pork tenderloin on top.
Step 2: Season pork with garlic powder, salt, and pepper, then pour BBQ sauce over the top.
Step 3: Cover and cook on low 6-7 hours until pork shreds easily with a fork.
Step 4: Shred pork directly in the sauce and stir to combine.
Step 5: Pile onto buns and serve.
Chef's Tip: No time to wait? Cook on high for 3-4 hours instead.
Save by using Buy two pork tenderloins while on sale—cook one now and freeze the other for a quick future dinner. and Serve with Reser's Amish Coleslaw from the deli..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, protein-packed breakfast layering creamy yogurt, fresh berries, and crunchy granola.
4 Dannon Activia Yogurt cups
1 pkg Blueberries, Raspberries or Blackberries
1 cup Nature Valley Crunchy Granola
1 tbsp honey (optional)
Step 1: Divide yogurt evenly among 4 bowls or jars.
Step 2: Top each with a generous handful of berries.
Step 3: Sprinkle granola over the top and drizzle with honey if desired.
Step 4: Serve immediately or refrigerate for a grab-and-go breakfast.
Chef's Tip: Layer in mason jars the night before for an easy grab-and-go breakfast.
Save by using Buy an extra container of berries while 2 for $6—they freeze great for smoothies. and Serve with A glass of Fairlife milk or Simply orange juice..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive shareable appetizer of toasted Italian bread topped with shrimp, feta, tomato, and basil—perfect for an end-of-summer gathering.
1 lb Bowl & Basket Shrimp Ring, tails removed
8 oz President Feta Chunk Cheese, crumbled
1 loaf Fresh Italian Bread, sliced and toasted
2 tbsp olive oil
1 cup diced tomatoes
Fresh basil, chopped
Step 1: Slice Italian bread and toast until golden.
Step 2: Chop cooked shrimp into bite-sized pieces.
Step 3: In a bowl, combine shrimp, diced tomatoes, feta, olive oil, and basil.
Step 4: Spoon the shrimp mixture over toasted bread slices and arrange on a platter.
Step 5: Serve immediately as a festive end-of-summer appetizer.
Chef's Tip: Assemble bruschetta just before serving so the bread stays crisp.
Save by using The shrimp ring comes pre-cooked and peeled, saving prep time and money on a platter that would cost double at a store deli counter. and Serve with A crisp white wine or sparkling lemonade..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fun, no-bake layered dessert with star-cut watermelon, pudding cake, and whipped topping—a festive treat for late-summer celebrations.
1/4 Whole Seedless Watermelon, cut into stars
1 Pudding Cake, cubed
1 tub TruWhip Whipped Topping
Sprinkles or crushed graham crackers (optional)
Step 1: Use a star-shaped cookie cutter to cut watermelon slices into stars; set aside.
Step 2: Layer cubed pudding cake in the bottom of a trifle dish or individual cups.
Step 3: Add a layer of whipped topping, then a layer of watermelon stars; repeat layers.
Step 4: Top with a final layer of whipped topping and a watermelon star garnish.
Step 5: Chill at least 2 hours before serving for a festive end-of-summer treat.
Chef's Tip: Freeze the watermelon stars for 15 minutes before assembling for a firmer bite.
Save by using One watermelon makes stars for this dessert plus extra to snack on—no waste. and Serve with Fresh berries on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast weeknight lunch of diced chicken, ready rice, peppers, and scrambled egg tossed in soy sauce.
1 lb Bowl & Basket Thin Sliced Chicken Breasts, diced
2 pouches Ben's Ready Rice
1/2 lb Green Bell Peppers, diced
2 eggs, scrambled
3 tbsp soy sauce
1 tbsp vegetable oil
Step 1: Heat oil in a large skillet or wok over medium-high heat.
Step 2: Add diced chicken and cook until browned and cooked through, about 6-8 minutes.
Step 3: Push chicken to the side, scramble eggs in the empty space, then mix together.
Step 4: Add peppers and cook 2-3 minutes until slightly softened.
Step 5: Microwave rice pouches per package instructions, then add to the skillet with soy sauce.
Step 6: Toss everything together and serve hot in bowls.
Chef's Tip: Dice the chicken small so it cooks quickly for a true weeknight speed meal.
Save by using Ready Rice pouches on sale 2/$5 make this a 20-minute meal with almost no prep. and Serve with A side of steamed edamame..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, budget-friendly beef stew with carrots and potatoes that simmers all day in the slow cooker.
2 lb Beef Bottom Rump Roast, cubed
1 bag Bagged Carrots, sliced
1.5 lb Bowl & Basket Red or Yellow Potatoes, cubed
4 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp flour
Salt and pepper to taste
Step 1: Toss cubed beef with flour, salt, and pepper.
Step 2: Add beef, carrots, and potatoes to the slow cooker.
Step 3: Pour in broth and Worcestershire sauce; stir to combine.
Step 4: Cover and cook on low 8 hours, or until beef is fork-tender.
Step 5: Stir well before serving hot.
Chef's Tip: Searing the beef cubes first adds extra flavor but can be skipped to save time.
Save by using This stew stretches one roast into four hearty dinners—perfect for a budget weeknight. and Serve with Crusty Fresh Italian Bread for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Marinated, grilled London broil sliced thin and topped with a bright herb chimichurri—a festive centerpiece for your Labor Day cookout.
2 lb Bottom Round London Broil
2 Lemons, juiced
1/3 cup olive oil
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 tbsp red wine vinegar
Salt and pepper to taste
Step 1: Whisk together lemon juice, half the olive oil, garlic, salt, and pepper; pour over London broil and marinate at least 4 hours or overnight.
Step 2: Preheat grill to high heat.
Step 3: Grill London broil 6-7 minutes per side for medium-rare, then let rest 10 minutes.
Step 4: Meanwhile, mix parsley, remaining olive oil, red wine vinegar, and a pinch of salt for the chimichurri sauce.
Step 5: Slice steak thinly against the grain and top with chimichurri for a festive Labor Day cookout centerpiece.
Chef's Tip: Slicing against the grain is key to a tender bite with this cut.
Save by using London broil on sale is an affordable way to serve steak-house flavor for a holiday cookout. and Serve with Grilled zucchini and peppers..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, healthy roasted vegetable side with zucchini, peppers, and garlic butter that pairs with any weeknight main.
3 Yellow or Green Zucchini, sliced
1 lb Green Bell Peppers, sliced
2 tbsp Cabot Butter, melted
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss zucchini and peppers with melted butter, garlic, salt, and pepper.
Step 3: Spread on a baking sheet in a single layer.
Step 4: Roast 18-20 minutes, stirring once, until tender and lightly browned.
Step 5: Serve warm alongside any main dish.
Chef's Tip: Don't overcrowd the pan or the veggies will steam instead of roast.
Save by using Zucchini and peppers are budget-friendly and pair with almost any sale-priced protein this week. and Serve with Pairs perfectly with the Labor Day London Broil or Sheet-Pan Garlic Chicken..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortilla chips loaded with melted cheese, crumbled bacon, tomato, and guacamole for a shareable appetizer any night of the week.
8 slices Hatfield Bacon, cooked and crumbled
1 pkg Bowl & Basket Shredded Cheese
1 container Wholly Guacamole Classic
1 bag tortilla chips
1/4 cup diced tomato
Sliced jalapenos (optional)
Step 1: Preheat oven to 400°F.
Step 2: Cook bacon until crisp, then crumble; set aside.
Step 3: Spread tortilla chips on a baking sheet and top evenly with shredded cheese.
Step 4: Bake 5-7 minutes until cheese is melted.
Step 5: Top with crumbled bacon, diced tomato, and jalapenos if using.
Step 6: Serve immediately with guacamole on the side or dolloped on top.
Chef's Tip: Layer cheese between two layers of chips so every bite gets cheesy coverage.
Save by using Turn sale-priced bacon and cheese into a shareable appetizer for game-day or family movie night. and Serve with Sabra Classic Guacamole or extra salsa..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-fuss one-pan dinner featuring sale-priced chicken, potatoes and bell peppers roasted together for an easy weeknight meal.
3 lb Bowl & Basket Fresh Chicken Split Breasts
2 lb Red or Yellow Potatoes (from 5 lb bag)
2 lb Green Bell Peppers, sliced
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
Step 1: Preheat oven to 425°F and line a large sheet pan with foil.
Step 2: Toss potatoes and peppers with 2 tbsp olive oil, garlic powder, paprika, salt and pepper; spread on the pan.
Step 3: Rub chicken with remaining oil and season; nestle among the vegetables.
Step 4: Roast 35-40 minutes until chicken reaches 165°F and vegetables are tender.
Chef's Tip: Cut potatoes into even 1-inch pieces so they roast at the same rate as the chicken.
Save by using Buy the chicken split breasts and potatoes together this week to build the whole dinner around sale prices. and Serve with A simple green salad or steamed vegetable.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Budget-friendly pork tenderloin seared and simmered with sweet onions and peppers for a fast family dinner.
1.5 lb Chairman's Reserve Prime Pork Tenderloin, sliced into medallions
1 lb Sweet Onions, sliced
1 lb La Rouge Peppers, sliced
2 tbsp vegetable oil
1/2 tsp dried thyme
salt and pepper to taste
Step 1: Season pork medallions with salt, pepper and thyme.
Step 2: Heat oil in a large skillet over medium-high heat; sear pork 2-3 minutes per side and remove.
Step 3: Add onions and peppers to the skillet, cooking 6-8 minutes until softened.
Step 4: Return pork to the skillet, cover and cook 5 more minutes until pork reaches 145°F.
Chef's Tip: Slice the tenderloin into medallions before cooking for faster, even cooking.
Save by using This week's $1.99/lb pork tenderloin makes this dinner cost just a few dollars total. and Serve with Rice or mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A classic set-it-and-forget-it pot roast dinner built around this week's beef roast, carrots and potatoes.
2.5 lb Bottom Round Beef Roast
1 bag (16 oz) Bagged Carrots
1 bag (5 lb) Red or Yellow Potatoes, quartered
2 cups beef broth
1 packet onion soup mix
salt and pepper to taste
Step 1: Place potatoes and carrots in the bottom of the slow cooker.
Step 2: Set roast on top and season with salt and pepper; sprinkle with onion soup mix.
Step 3: Pour beef broth over everything.
Step 4: Cover and cook on low 8 hours until roast is fork-tender.
Chef's Tip: Sear the roast before slow cooking for deeper flavor, though it's optional.
Save by using One roast easily stretches into two meals - save leftovers for sandwiches. and Serve with Crusty bread to soak up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Chicken thighs, ready rice and peppers cook together in one skillet for a quick, easy weeknight dinner with minimal cleanup.
1.5 lb Perdue Boneless, Skinless Chicken Thighs, cubed
1 pouch Ben's Ready Rice
1 lb Green Bell Peppers, diced
2 tbsp soy sauce
1 tbsp vegetable oil
salt and pepper to taste
Step 1: Heat oil in a large skillet and cook chicken pieces 6-8 minutes until browned and cooked through.
Step 2: Add peppers and cook 3-4 minutes until softened.
Step 3: Stir in rice pouch and soy sauce, breaking up rice as it heats.
Step 4: Cook 3-5 minutes until heated through and season to taste.
Chef's Tip: Cut chicken thighs into bite-sized pieces so everything cooks in the same amount of time.
Save by using Ready rice cuts cook time and this whole dinner comes together under $10. and Serve with A quick side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky cod fillets brightened with fresh lemon and paired with quick-sautéed zucchini for a light, healthy dinner.
1.5 lb Cod Fillets
2 Lemons, juiced and sliced
2 Zucchini, sliced
3 tbsp butter
2 cloves garlic, minced
salt and pepper to taste
Step 1: Season cod with salt and pepper.
Step 2: Melt half the butter in a skillet over medium heat and cook cod 3-4 minutes per side; remove and set aside.
Step 3: Add remaining butter and garlic to the skillet, then sauté zucchini 4-5 minutes.
Step 4: Return cod to the pan, squeeze lemon juice over top, and top with lemon slices before serving.
Chef's Tip: Pat the cod dry before cooking so it browns nicely instead of steaming.
Save by using Fresh cod is on sale this week - pair it with sale zucchini and lemons to keep the meal affordable. and Serve with Steamed rice or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A meatless pantry-friendly pasta dinner tossed with sale-priced sauce, mushrooms and zucchini - fast, filling and budget-friendly.
1 jar Ragu Pasta Sauce
1 box Bowl & Basket Pasta
1 pkg Bowl & Basket White Whole Mushrooms, sliced
1 Zucchini, diced
2 tbsp olive oil
salt and pepper to taste
Step 1: Cook pasta according to package directions; drain and set aside.
Step 2: Heat olive oil in a large skillet and sauté mushrooms and zucchini 5-6 minutes until softened.
Step 3: Add pasta sauce and simmer 5 minutes.
Step 4: Toss with cooked pasta and serve hot.
Chef's Tip: Save a splash of pasta water to loosen the sauce if it's too thick.
Save by using This full pasta dinner comes together for well under $8 using four sale items. and Serve with Garlic bread and grated parmesan.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Waffle Day (August 24) with a fun toppings bar of crispy Eggo waffles, fresh berries and whipped topping - perfect for a festive family breakfast.
1 box Eggo Waffles
1 pkg Blueberries
1 tub TruWhip Whipped Topping
maple syrup for drizzling
powdered sugar for dusting
Step 1: Toast Eggo waffles according to package directions until crisp.
Step 2: Set up a toppings bar with blueberries, whipped topping, syrup and powdered sugar.
Step 3: Let everyone build their own waffle creation to celebrate National Waffle Day.
Step 4: Serve immediately while waffles are warm and crisp.
Chef's Tip: Toast waffles until extra crisp so they hold up to the toppings.
Save by using Turn a $9 breakfast into a fun holiday-themed family event kids will remember. and Serve with Warm maple syrup and a side of bacon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive end-of-summer appetizer that pairs sweet watermelon with chilled shrimp and lime for an unexpected but refreshing grilling-season starter.
1 Bowl & Basket Shrimp Ring, thawed
1 Whole Seedless Watermelon, cubed
2 Limes, juiced
fresh mint leaves for garnish
small wooden skewers
Step 1: Cube watermelon into 1-inch pieces.
Step 2: Thread one shrimp and one watermelon cube onto each skewer.
Step 3: Arrange on a platter and drizzle with fresh lime juice.
Step 4: Garnish with mint leaves and chill until ready to serve.
Chef's Tip: Chill the skewers for 15 minutes before serving so the watermelon stays crisp and cool.
Save by using Use the pre-cooked shrimp ring to skip prep and get an impressive appetizer on the table fast. and Serve with A lime-cilantro dipping sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing Mediterranean-style side salad combining juicy watermelon, salty feta and fresh mint to celebrate the last warm weeks of summer.
1/2 Whole Seedless Watermelon, cubed
1 pkg President Feta Chunk Cheese, crumbled
1 pkg Mini Cucumbers, sliced
2 tbsp olive oil
fresh mint leaves, chopped
salt and pepper to taste
Step 1: Combine cubed watermelon and sliced cucumbers in a large bowl.
Step 2: Sprinkle crumbled feta over the top.
Step 3: Drizzle with olive oil and toss gently.
Step 4: Garnish with fresh mint, season with salt and pepper, and serve chilled.
Chef's Tip: Chill the watermelon before cutting for the most refreshing salad.
Save by using One watermelon makes enough salad for several meals throughout the week. and Serve with Grilled chicken or steak for a complete summer dinner.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced ribeye steak piled onto bakery rolls with grilled peppers and onions - a hearty grilling-season sandwich to send off summer in style.
1 pkg Heritage Premium Sliced Ribeye Steak
1 lb Green Bell Peppers, sliced
1 lb Sweet Onions, sliced
1 pkg Artesano Bakery Rolls
2 tbsp vegetable oil
salt and pepper to taste
Step 1: Heat oil in a large skillet or griddle over medium-high heat.
Step 2: Cook peppers and onions 6-8 minutes until softened and lightly charred; remove and set aside.
Step 3: Add steak slices to the skillet and cook 2-3 minutes until browned, seasoning with salt and pepper.
Step 4: Toast rolls, pile with steak and peppers and onions, and serve warm.
Chef's Tip: Slice the steak thin against the grain for the most tender bite.
Save by using Pre-sliced ribeye steak cooks in minutes, saving time and money over whole steaks. and Serve with Kettle chips or a side of potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful end-of-summer dessert stacking fudgy brownies, ice cream and whipped topping for a campfire-inspired treat before the season winds down.
1 pkg Mrs. B's Brownies (4 ct)
1 pint Haagen-Dazs Ice Cream
1 tub TruWhip Whipped Topping
mini marshmallows for topping
crushed graham crackers for topping
Step 1: Cut each brownie in half and place in a bowl or sundae glass.
Step 2: Top with a scoop of ice cream.
Step 3: Add a dollop of whipped topping.
Step 4: Sprinkle with mini marshmallows and crushed graham crackers before serving.
Chef's Tip: Warm the brownies slightly in the microwave before topping so the ice cream gets extra melty.
Save by using Turn bakery brownies and ice cream into a festive dessert everyone will love for a fraction of restaurant prices. and Serve with A drizzle of chocolate or caramel sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative, protein-packed lunch pairing tender chicken with sweet grapes in a lettuce wrap - a fun, unexpected twist on the usual sandwich for back-to-school lunches.
1.5 lb Bowl & Basket Thin Sliced Chicken Breasts, cooked and diced
3/4 lb Cotton Candy Grapes, halved
1 jar Bowl & Basket Mayonnaise
1 head butter lettuce, leaves separated
1/4 cup chopped celery
salt and pepper to taste
Step 1: Cook chicken breasts until fully cooked, about 4-5 minutes per side; cool and dice.
Step 2: In a bowl, combine diced chicken, halved grapes, celery and mayonnaise.
Step 3: Season with salt and pepper to taste.
Step 4: Spoon chicken salad into lettuce leaves and wrap to serve.
Chef's Tip: Use rotisserie-style seasoning on the chicken for extra flavor with no added effort.
Save by using This lunch swaps pricey deli meat for sale-priced chicken breast and grapes for a fresh, budget-friendly option. and Serve with A handful of kettle chips or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-friendly weeknight dinner with tender chicken, sweet peppers, and rice all cooked in one pan.
1.5 lb Chicken Split Breasts, cubed
2 pouches Ben's Ready Rice
1 lb Green Bell Peppers, sliced
1 cup Bowl & Basket Shredded Cheese
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Season cubed chicken with salt, pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet over medium-high heat; cook chicken 6-8 minutes until browned and cooked through.
Step 3: Add sliced peppers and cook 3-4 minutes until slightly softened.
Step 4: Stir in Ben's Ready Rice, breaking up clumps, and heat through, about 3 minutes.
Step 5: Sprinkle shredded cheese over top, cover, and let melt 2 minutes before serving.
Chef's Tip: Cut chicken into bite-size pieces so it cooks evenly and quickly with the rice.
Save by using Stock up on Ben's Ready Rice and Bowl & Basket chicken while both are on sale this week. and Serve with A crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive end-of-summer seafood boil loaded with snow crab, seasoned onions, and lemon, perfect for a Labor Day gathering.
1 pkg Tastee Choice Clam Bake or Seafood Boil
1.5 lb Jumbo Snow Crab Clusters
1 lb Sweet Onions, quartered
2 Lemons, halved
1/2 cup melted butter
Old Bay seasoning, to taste
Step 1: Bring a large pot of water to a boil with Old Bay seasoning and onions; boil 5 minutes.
Step 2: Add the seafood boil kit and simmer according to package directions.
Step 3: Add crab clusters during the last 5-6 minutes to heat through.
Step 4: Drain and pour onto a large platter with lemon halves.
Step 5: Serve with melted butter for dipping.
Chef's Tip: Add the crab clusters near the end so they warm through without overcooking.
Save by using Combine the ready-to-cook seafood boil kit with sale-priced snow crab clusters for a coastal feast without the coastal price tag. and Serve with Melted butter and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Waffle Day with a crispy bacon and berry waffle bar the whole family can build together.
12 slices Hatfield Bacon
1 box Eggo Waffles
1 container TruWhip Whipped Topping
1 pint Blueberries
Maple syrup, to taste
Step 1: Bake bacon on a sheet pan at 400°F for 15 minutes until crispy.
Step 2: Toast waffles according to package directions.
Step 3: Set out waffles, whipped topping, blueberries, and bacon so everyone can build their own plate.
Step 4: Drizzle with maple syrup and serve.
Chef's Tip: Keep cooked bacon warm in a low oven while the waffles toast.
Save by using Stock up on Eggo waffles and blueberries while on sale for a festive breakfast spread. and Serve with Maple syrup and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, no-cook lunch of deli ham, cheese, and lettuce rolled into tortillas and sliced into fun pinwheels.
0.5 lb Sahlen's Ham off the Bone
0.5 lb Mrs. B's White American Cheese, sliced
1 pkg Old El Paso Flour Tortilla Shells
4 tbsp mayonnaise
Lettuce leaves, as needed
Step 1: Spread a thin layer of mayonnaise on each tortilla.
Step 2: Layer ham, cheese, and lettuce evenly over each tortilla.
Step 3: Roll tightly and chill 10 minutes.
Step 4: Slice into 1-inch pinwheels and serve.
Chef's Tip: Chill rolled pinwheels for 10 minutes before slicing for cleaner cuts.
Save by using Use sale-priced deli ham, cheese, and tortillas for an affordable lunch that beats takeout. and Serve with Chips or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, budget-friendly side of tender potatoes and sweet onions cooked in butter until golden.
2 lb Bowl & Basket Potatoes, diced
1 lb Sweet Onions, sliced
2 tbsp Cabot Butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Step 1: Melt butter in a large skillet over medium heat.
Step 2: Add onions and cook 5 minutes until softened.
Step 3: Add potatoes, cover, and cook 15-18 minutes, stirring occasionally, until tender and golden.
Step 4: Season with salt and pepper and garnish with parsley before serving.
Chef's Tip: Cut potatoes into uniform pieces for even cooking.
Save by using Potatoes and sweet onions are both on sale this week—stock up for multiple side dishes. and Serve with Grilled chicken or pork chops.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Banana Split Day with a build-your-own sundae bar featuring ice cream, whipped topping, and juicy grapes.
1 container Haagen-Dazs Ice Cream
1 container TruWhip Whipped Topping
0.5 lb Gum Drop Grapes
4 bananas, sliced lengthwise
Chocolate syrup, for drizzling
Chopped nuts, optional
Step 1: Split bananas lengthwise and place in bowls.
Step 2: Add scoops of ice cream on top.
Step 3: Top with whipped topping and gum drop grapes.
Step 4: Drizzle with chocolate syrup and add nuts if desired.
Chef's Tip: Set out toppings in small bowls for a fun build-your-own dessert station.
Save by using Celebrate National Banana Split Day with sale-priced ice cream and juicy grapes as a fun topping. and Serve with Nothing else needed—it's the whole show!.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, affordable takeout-style stir-fry with tender beef, colorful peppers, and rice.
1 lb Bottom Round London Broil, thinly sliced
0.5 lb Green Bell Peppers, sliced
0.5 lb La Rouge Peppers, sliced
2 pouches Minute Rice Ready to Serve
3 tbsp soy sauce
1 tsp minced garlic
1 tsp cornstarch
Step 1: Toss sliced beef with soy sauce and cornstarch; let sit 10 minutes.
Step 2: Heat a skillet over high heat and sear beef until browned, about 3-4 minutes; remove.
Step 3: Add peppers and garlic to the skillet; stir-fry 3-4 minutes.
Step 4: Return beef to the skillet and toss to combine.
Step 5: Heat rice pouches per package directions and serve beef and peppers over rice.
Chef's Tip: Slice beef thinly against the grain for tender bites.
Save by using Use sale-priced London broil and peppers to make a takeout-style dinner for a fraction of the cost. and Serve with Nothing needed—rice is included!.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive, elegant appetizer pairing sweet watermelon, tangy feta, and cooked shrimp on skewers for an end-of-summer gathering.
1 lb Bowl & Basket Cooked Shrimp, peeled
8 oz President Feta Chunk Cheese, cubed
2 cups Watermelon, cubed
Fresh mint leaves, for garnish
Balsamic glaze, for drizzling
Toothpicks, as needed
Step 1: Thread a shrimp, feta cube, and watermelon cube onto each toothpick.
Step 2: Arrange bites on a serving platter.
Step 3: Garnish with fresh mint and drizzle with balsamic glaze.
Step 4: Chill until ready to serve.
Chef's Tip: Use a small melon baller for perfectly round watermelon bites.
Save by using Sale-priced cooked shrimp and feta make an elegant party appetizer without the splurge. and Serve with Chilled white wine or sparkling water.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, hands-off pulled pork simmered all day and piled onto soft slider rolls with sweet BBQ sauce.
2 lb Chairman's Reserve Prime Pork Tenderloin
1 bottle Sweet Baby Ray's Barbecue Sauce
1 pkg Pepperidge Farm Slider Rolls
1/4 cup water or chicken broth
Salt and pepper to taste
Step 1: Season pork tenderloin and place in the slow cooker with water or broth.
Step 2: Cook on low 6-7 hours until fork-tender.
Step 3: Shred pork with two forks and stir in BBQ sauce.
Step 4: Pile pulled pork onto slider rolls and serve.
Chef's Tip: Shred pork with two forks once fork-tender for the best texture.
Save by using Sale-priced pork tenderloin and BBQ sauce turn into an easy, hands-off family dinner. and Serve with Coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisp veggies, crunchy pita chips, and tangy feta make a festive, healthy lunchbox to celebrate the start of the school year.
1 pkg Mini Cucumbers or Celery Sticks
1 bag Stacy's Pita Chips
6 oz President Crumbled Feta Cheese
Cherry tomatoes, halved
Hummus, for dipping
Olive oil and lemon juice, to taste
Step 1: Divide cucumbers, pita chips, feta, and tomatoes into lunch containers.
Step 2: Add a small container of hummus for dipping.
Step 3: Drizzle veggies with olive oil and lemon juice before packing.
Step 4: Refrigerate until ready to pack for lunch.
Chef's Tip: Pack ingredients in separate compartments to keep pita chips crunchy.
Save by using Sale-priced pita chips, feta, and veggies make festive back-to-school lunches on a budget. and Serve with Fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick and affordable fajita night with seasoned chicken, sweet peppers, and warm tortillas.
1.5 lb Bowl & Basket Chicken Tenderloins
1 lb Green Bell Peppers, sliced
1 pkt Old El Paso Taco or Fajita Seasoning Mix
1 pkg Old El Paso Flour Tortilla Shells
2 tbsp vegetable oil
Step 1: Slice chicken into strips and toss with fajita seasoning.
Step 2: Heat oil in a large skillet over medium-high heat; cook chicken 6-8 minutes until done.
Step 3: Add peppers and cook 5 minutes more until softened.
Step 4: Warm tortillas according to package directions.
Step 5: Serve chicken and peppers in warm tortillas.
Chef's Tip: Let the chicken rest a few minutes before slicing for juicier fajitas.
Save by using Sale-priced chicken tenderloins, peppers, and tortillas make a budget-friendly fajita night. and Serve with Sour cream and shredded cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive Labor Day cookout centerpiece pairing grilled ribeye with sweet watermelon, tangy feta, and peppery arugula.
12 oz Heritage Premium Sliced Ribeye Steak
2 cups Watermelon, cubed
4 oz President Feta Chunk Cheese, crumbled
2 cups arugula or mixed greens
Balsamic glaze, for drizzling
Salt and pepper to taste
Step 1: Season ribeye with salt and pepper and grill 3-4 minutes per side to desired doneness.
Step 2: Let steak rest 5 minutes, then slice thin.
Step 3: Toss watermelon and arugula on a serving platter.
Step 4: Top with sliced steak and crumbled feta.
Step 5: Drizzle with balsamic glaze and serve.
Chef's Tip: Let the steak rest 5 minutes before slicing to lock in the juices.
Save by using Sale-priced ribeye and watermelon make a festive Labor Day cookout centerpiece. and Serve with Grilled corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple one-pan dinner with seared chicken, ready rice, and tender carrots — on the table in 30 minutes.
1.5 lb Chicken Tenderloins
2 pouches Ben's Ready Rice
1 bag Carrots, sliced
2 tbsp olive oil
1 tsp garlic powder
1 cup chicken broth
salt and pepper to taste
Step 1: Season chicken tenderloins with garlic powder, salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat; sear chicken 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Add sliced carrots to the skillet and cook 3-4 minutes until slightly softened.
Step 4: Stir in Ben's Ready Rice and chicken broth; break up rice with a spoon and heat through, about 3 minutes.
Step 5: Slice chicken, return to skillet, toss to combine, and serve hot.
Chef's Tip: Use a meat thermometer — chicken tenderloins are done at 165°F.
Save by using Stock up on Ben's Ready Rice at 2/$5 and freeze extra chicken tenderloins for another quick meal. 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 set-it-and-forget-it slow cooker roast with potatoes and carrots that stretches a sale-priced beef roast into two hearty meals.
2.5 lb Bottom Round Beef Roast
1 (5 lb) bag Red or Yellow Potatoes, quartered
1 bag Carrots
1 onion, chopped
2 cups beef broth
2 cloves garlic, minced
1 tsp dried thyme
salt and pepper to taste
Step 1: Season beef roast generously with salt, pepper and thyme.
Step 2: Place roast in slow cooker; add quartered potatoes, carrots and onion around it.
Step 3: Pour beef broth and garlic over top.
Step 4: Cover and cook on low 8 hours or high 4-5 hours, until beef is fork-tender.
Step 5: Shred or slice roast and serve with vegetables and pan juices.
Chef's Tip: Sear the roast in a hot pan for 2 minutes per side before slow cooking for extra flavor.
Save by using This 2.5 lb roast at sale price stretches into two meals — save leftovers for beef sandwiches. and Serve with Crusty Fresh Italian Bread to soak up the juices..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Italian sausage roasted with peppers and onions on one pan, served with warm Italian bread.
1.5 lb Hatfield PA Dutch or Sweet Sausage
1.5 lb Green Bell Peppers, sliced
1 lb Sweet Onions, sliced
1 Fresh Italian Bread loaf
2 tbsp olive oil
1 tsp Italian seasoning
salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a sheet pan with foil.
Step 2: Slice sausage into 2-inch pieces; toss with sliced peppers and onions, olive oil, Italian seasoning, salt and pepper.
Step 3: Spread in a single layer on the sheet pan.
Step 4: Roast 25-30 minutes, stirring halfway, until sausage is browned and vegetables are tender.
Step 5: Warm Italian bread and serve sausage and peppers on top or alongside.
Chef's Tip: Broil the last 2 minutes for extra caramelization on the peppers.
Save by using Buy the family-size sausage pack and freeze half for a future sheet-pan dinner. and Serve with Warm Fresh Italian Bread for sandwiches..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick Asian-inspired stir-fry using sale shrimp, ready rice, and carrots — faster than takeout.
1 lb Raw EZ Peel Shrimp, peeled (from 2 lb bag)
2 pouches Ben's Ready Rice
1 bag Carrots, shredded
2 eggs, beaten
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
2 green onions, sliced
Step 1: Heat sesame oil in a large skillet or wok over medium-high heat.
Step 2: Add shrimp and garlic; cook 2-3 minutes until shrimp turn pink. Remove and set aside.
Step 3: Push ingredients aside, pour in beaten eggs, and scramble until just set.
Step 4: Add carrots and Ben's Ready Rice; stir-fry 3-4 minutes, breaking up rice.
Step 5: Return shrimp to the pan, add soy sauce, and toss everything together.
Step 6: Top with sliced green onions and serve.
Chef's Tip: Day-old rice works too, but Ben's Ready Rice makes this a 15-minute meal.
Save by using Buy the 2 lb shrimp bag on sale and freeze the second pound for another stir-fry night. and Serve with A side of steamed edamame or a simple cucumber salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Soft scrambled eggs, melty cheese, and creamy guacamole wrapped in a warm tortilla — a five-minute breakfast the whole family loves.
8 Old El Paso Flour Tortilla Shells
6 Borden American Cheese Slices
1 container Sabra Classic Guacamole
6 eggs, scrambled
1 tbsp butter
salsa, for topping
salt and pepper to taste
Step 1: Scramble eggs in butter over medium heat until soft and fluffy; season with salt and pepper.
Step 2: Warm tortillas in a dry skillet or microwave.
Step 3: Layer scrambled eggs and a cheese slice on each tortilla; fold to melt cheese slightly.
Step 4: Top with a spoonful of guacamole and salsa, then serve.
Chef's Tip: Warm tortillas in a dry skillet for 20 seconds per side for the best texture.
Save by using One package of tortillas makes breakfast tacos for the whole week — portion and refrigerate extra fillings. and Serve with Fresh fruit or hash browns..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A deli-counter classic — pasta tossed with ham, provolone, and dressing, ready in under 30 minutes plus a chill.
1 box Bowl & Basket Pasta
0.5 lb Sahlen's Ham off the Bone, diced
0.5 lb Pennland Pure Provolone Cheese, cubed
1 bottle Wish-Bone Salad Dressing
1 cup chopped bell pepper
salt and pepper to taste
Step 1: Cook pasta according to package directions; drain and cool.
Step 2: Toss cooled pasta with diced ham, cubed provolone, and chopped bell pepper.
Step 3: Pour dressing over salad and toss to coat.
Step 4: Chill at least 30 minutes before serving.
Chef's Tip: Make it the night before — the flavors deepen as it chills.
Save by using Buy ham and provolone together at the deli counter for a quick two-in-one discount trip. and Serve with Grilled sausages or as a light lunch on its own..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Waffle Day (August 24) with crispy waffles stuffed with melty cheddar and bacon for a fun weekend brunch.
8 Eggo Waffles
8 slices Hatfield Bacon, cooked
1 cup Bowl & Basket Shredded Cheese
2 tbsp butter, softened
maple syrup, for drizzling
Step 1: Celebrate National Waffle Day (August 24) with a savory twist! Cook bacon until crisp; set aside.
Step 2: Toast Eggo waffles until golden.
Step 3: Butter one side of each waffle, top 4 waffles with shredded cheese and crumbled bacon.
Step 4: Sandwich with remaining waffles, cheese-side in, and return to a warm skillet 1-2 minutes per side to melt cheese.
Step 5: Drizzle with maple syrup and serve warm.
Chef's Tip: Press the waffle sandwiches in a panini press for extra-melty, crispy results.
Save by using Grab an extra box of Eggo Waffles at 2/$7 to keep breakfast quick all week. and Serve with Fresh fruit or a side of scrambled eggs..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing sweet-and-salty salad that makes the most of end-of-summer watermelon before the season turns.
4 cups cubed Whole Seedless Watermelon
1 pkg President Feta Chunk Cheese, crumbled
1 pkg Mini Cucumbers, sliced
2 tbsp fresh mint, chopped
2 tbsp olive oil
1 tbsp lime juice
salt and pepper to taste
Step 1: Combine cubed watermelon, crumbled feta, and sliced cucumbers in a large bowl.
Step 2: Whisk olive oil and lime juice together; drizzle over the salad.
Step 3: Sprinkle with fresh mint, salt and pepper.
Step 4: Toss gently and serve chilled — a refreshing way to close out summer.
Chef's Tip: Chill the watermelon before cutting for the most refreshing salad.
Save by using One whole seedless watermelon makes enough for this salad plus snacking all week. and Serve with Grilled chicken or as a light side at your last summer cookout of the season..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate Kiss and Make Up Day (August 25) with a splurge-worthy lobster tail and ribeye dinner, made family-size.
2 Large Lobster Tails
2 pkgs Heritage Premium Sliced Ribeye Steak
4 tbsp Cabot Butter
2 cloves garlic, minced
fresh parsley, chopped
salt and pepper to taste
Step 1: Celebrate Kiss and Make Up Day (August 25) with a restaurant-worthy dinner at home.
Step 2: Split lobster tails lengthwise; season with salt and pepper.
Step 3: Melt butter with garlic; brush half over lobster and ribeye steaks.
Step 4: Grill or pan-sear steaks 3-4 minutes per side for medium-rare; grill or broil lobster tails 5-6 minutes until opaque.
Step 5: Baste with remaining garlic butter, sprinkle with parsley, and serve together.
Chef's Tip: Let steaks rest 5 minutes before slicing to keep them juicy.
Save by using Split one lobster tail and one steak per couple to make this splurge feed the whole family. and Serve with Roasted potatoes and a simple salad for a full date-night spread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bake peanut butter cupcakes for the family and celebrate National Dog Day (August 26) by treating the pup, too.
1 box Betty Crocker Delights Super Moist Cake Mix
1 jar Skippy Peanut Butter
1 container Betty Crocker Frosting
1 pkg Dogsters Ice Cream Style Dog Treats, for the pup
3 eggs
1/2 cup vegetable oil
1 cup water
Step 1: Celebrate National Dog Day (August 26) by baking cupcakes for the family and a special treat for the pup!
Step 2: Prepare cake mix batter according to package directions with eggs, oil and water.
Step 3: Fill lined cupcake tins and bake as directed; cool completely.
Step 4: Swirl peanut butter into the frosting and frost cooled cupcakes.
Step 5: Serve the family their peanut butter cupcakes, and give your dog their own Dogsters treat to celebrate together.
Chef's Tip: Keep chocolate and cocoa out of any treat meant for pets — plain peanut butter frosting is a safe, tasty topping for people cupcakes only.
Save by using Cake mix and frosting are both on sale 2/$5 — stock up for the next birthday too. and Serve with A tall glass of milk for the kids..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A back-to-school twist on the classic snack — crunchy veggies, peanut butter, and craisins packed into grab-and-go boxes.
1 pkg Mini Cucumbers or Celery Sticks
1 jar Skippy Peanut Butter
1 pkg Ocean Spray Craisins
4 small snack boxes or containers
Step 1: Wash and cut celery or mini cucumbers into 3-inch sticks.
Step 2: Spread peanut butter into the groove of each stick.
Step 3: Top with a line of craisins to look like little "ants."
Step 4: Pack into snack boxes for a fun, back-to-school lunch or after-school snack.
Chef's Tip: Make a big batch on Sunday and portion into boxes for grab-and-go school lunches all week.
Save by using Buy peanut butter and craisins now while on sale — both keep well in the pantry for weeks of lunches. and Serve with A piece of fruit and a cheese stick for a balanced lunchbox..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Snow crab, shrimp, and potatoes steamed in seasoned foil packets — a festive send-off to summer straight off the grill.
1.5 lb Jumbo Snow Crab Clusters
1 lb Raw EZ Peel Shrimp (from 2 lb bag)
1 lb Bowl & Basket Red or Yellow Potatoes, halved
2 Lemons, sliced
4 tbsp butter
2 tbsp seafood boil seasoning
2 cloves garlic, minced
Step 1: Preheat grill or oven to 400°F.
Step 2: Divide crab clusters, shrimp, and halved potatoes evenly among 4 large foil sheets.
Step 3: Top each packet with a pat of butter, garlic, lemon slices, and a generous sprinkle of seasoning.
Step 4: Seal packets tightly and grill or bake 20-25 minutes until potatoes are tender and shrimp is opaque.
Step 5: Carefully open packets (steam is hot!) and serve immediately — a festive send-off to summer.
Chef's Tip: Parboil potatoes for 5 minutes before assembling packets to ensure they cook through in time.
Save by using Buy the larger 2 lb shrimp bag on sale and freeze the extra pound for another seafood night. and Serve with Extra melted butter and crusty bread for dipping..
Sale Prices Valid August 23rd to August 29th
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