Estimated cost based on featured sale items only. Does not include common pantry staples.
Chicken slow-cooked in buffalo sauce until it shreds, folded with cream cheese and blue cheese, then baked into a pull-apart tray of sliders. Set the slow cooker in the morning and the tray goes in the oven right before kickoff.
3 lbs Chicken Breasts
12 Potato Rolls
1 cup Hot Sauce
8 oz Cream Cheese, softened
1/2 cup Blue Cheese Dressing
1.5 cups Shredded Cheese
4 tbsp Butter, melted
4 oz Blue Cheese Crumbles
2 cups Shredded Lettuce
Salt, pepper and garlic powder
Step 1: Season the chicken breasts with salt, pepper and garlic powder and lay them in the slow cooker.
Step 2: Pour the hot sauce over the top, cover, and cook on low for 4 hours until the chicken pulls apart easily.
Step 3: Shred the chicken directly in the cooker with two forks so it absorbs the sauce.
Step 4: Add the softened cream cheese and blue cheese dressing and stir until the mixture turns creamy and coats the meat.
Step 5: Fold in half the blue cheese crumbles and let them soften into the warm chicken.
Step 6: Preheat the oven to 350 degrees F, split the tray of rolls in half horizontally, and set the base in a baking dish.
Step 7: Spread the buffalo chicken evenly over the rolls and cover it with the shredded cheese.
Step 8: Replace the top of the rolls, brush with the melted butter, and bake 15 minutes until golden and the cheese has melted.
Step 9: Lift the top of the rolls off, scatter the shredded lettuce and the remaining blue cheese crumbles over the hot chicken, and set the top back on.
Step 10: Cut into individual sliders and serve warm.
Chef's Tip: Shred the chicken right in the slow cooker so it soaks the sauce back up, and hold back half the blue cheese crumbles until after baking — heat mutes their sharpness, so the ones added at the end are the ones you actually taste.
Save by using one slow cooker of chicken fills a full tray of sliders for a crowd and Serve with extra blue cheese dressing on the side for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy Bowl & Basket chicken thighs glazed with Stubb's BBQ sauce and served with sweet grilled corn — an easy weeknight cookout dinner.
2 lb Bowl & Basket Chicken Thighs
1 bottle Stubb's BBQ Sauce
4 ears Loose Sweet Corn
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Step 1: Preheat grill to medium-high heat.
Step 2: Season chicken thighs with salt and pepper.
Step 3: Grill chicken 6-7 minutes per side, basting with BBQ sauce during the last few minutes, until internal temp reaches 165°F.
Step 4: Brush corn with olive oil and grill alongside chicken, turning occasionally, about 10 minutes.
Step 5: Serve chicken and corn together with extra BBQ sauce on the side.
Chef's Tip: Let chicken rest 5 minutes after grilling for juicier meat.
Save by using Buy the family pack of chicken thighs and freeze extra for next week's meals. and Serve with Coleslaw or baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled Porterhouse steaks topped with a bright peach and lime salsa — a festive way to close out summer for Labor Day.
2 lb Porterhouse or T-Bone Steaks (Family Pack)
1 lb Tree Ripe Peaches
2 Limes
1/4 cup diced red onion
2 tbsp chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
Step 1: Remove steaks from fridge 20 minutes before grilling; season generously with salt and pepper.
Step 2: Preheat grill to high heat.
Step 3: Dice peaches and combine with lime juice, red onion, and cilantro to make the salsa.
Step 4: Grill steaks 4-6 minutes per side for medium-rare, or to desired doneness.
Step 5: Let steaks rest 5 minutes, then top with peach-lime salsa and serve.
Chef's Tip: Let steaks rest 5-10 minutes before slicing to lock in juices.
Save by using Buy the family pack of Porterhouse/T-Bone steaks to save over individual cuts. and Serve with Grilled corn or a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Salmon fillets and broccoli roast together on one pan with bright lemon for a fast, healthy weeknight dinner.
1.5 lb Salmon Fillets Family Pack
1 lb Broccoli Crowns
2 Lemons
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Step 1: Preheat oven to 400°F. Line a sheet pan with foil.
Step 2: Cut broccoli into florets and toss with olive oil, garlic, salt, and pepper on the pan.
Step 3: Place salmon fillets on the pan; drizzle with olive oil and top with lemon slices.
Step 4: Bake 15-18 minutes until salmon flakes easily and broccoli is tender.
Step 5: Squeeze extra lemon juice over top before serving.
Chef's Tip: Line the pan with foil for easy cleanup.
Save by using Buy the family pack of salmon fillets and portion any extra for freezing. and Serve with Rice pilaf or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hatfield seasoned pork tenderloin simmers all day into tender, saucy pulled pork piled onto soft rolls.
1 pkg (22 oz) Hatfield Seasoned Pork Tenderloins
1 bottle Sticky Fingers BBQ Sauce
1 pkg Ball Park Hamburger Rolls
1/4 cup water
Step 1: Place pork tenderloin in the slow cooker with 1/4 cup water.
Step 2: Cover and cook on low 6 hours, or until pork shreds easily.
Step 3: Drain excess liquid, shred pork with two forks, and stir in BBQ sauce.
Step 4: Pile pulled pork onto rolls and serve warm.
Chef's Tip: Shred pork with two forks right in the slow cooker to soak up the juices.
Save by using Stretch one package of pork tenderloin into sandwiches for the whole family using pantry buns. and Serve with Coleslaw and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet watermelon cubes paired with tangy feta and fresh mint make a refreshing, festive Labor Day appetizer.
1/4 Whole Seedless Watermelon
4 oz President Feta Chunk Cheese
8 fresh mint leaves
1 tbsp balsamic glaze
toothpicks
Step 1: Cut watermelon into 1-inch cubes.
Step 2: Cut feta into similarly sized cubes.
Step 3: Skewer watermelon, a mint leaf, and feta onto toothpicks.
Step 4: Arrange on a platter and drizzle with balsamic glaze before serving.
Chef's Tip: Chill the watermelon before cutting for the most refreshing bite.
Save by using Use the whole seedless watermelon across multiple recipes this week to avoid waste. and Serve with A drizzle of balsamic glaze.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Toasted brioche slices topped with juicy sale peaches and whipped topping — a festive send-off to summer for Labor Day.
1.5 lb Tree Ripe Peaches
1 pkg Bakerly Sliced Brioche
1 can Reddi-wip Topping
2 tbsp sugar
1/2 tsp cinnamon
Step 1: Slice peaches thin and toss with sugar and cinnamon; let sit 10 minutes to release juices.
Step 2: Toast brioche slices until golden.
Step 3: Top each brioche slice with peach mixture.
Step 4: Finish with a swirl of Reddi-wip and serve immediately.
Chef's Tip: Toast the brioche slices lightly for extra texture.
Save by using Use ripe peaches at their peak sale price instead of pricier berries. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-friendly breakfast sandwich loaded with crispy bacon and melty cheese on toasted English muffins.
12 oz Oscar Mayer Sliced Bacon
6 ct Thomas' English Muffins
7 oz Crystal Farms American Singles
4 eggs
1 tbsp butter
Step 1: Cook bacon until crispy; set aside.
Step 2: Split and toast English muffins.
Step 3: Scramble or fry eggs in butter to desired doneness.
Step 4: Assemble sandwiches with muffin, cheese, bacon, and egg.
Step 5: Serve warm.
Chef's Tip: Cook bacon in the oven for hands-off crispiness while you prep the eggs.
Save by using Stock up on English muffins and bacon now — both freeze well for future breakfasts. and Serve with Fresh fruit cup.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Saucy Italian meatballs piled onto soft rolls with melted parmesan — a quick, filling lunch the whole family will love.
16 oz Botto's Italian Meatballs
8 ct Bakerly Brioche Sandwich Roll
6 oz 4C Parmesan Cheese
15 oz Francesco Rinaldi Pasta Sauce
Step 1: Heat pasta sauce in a saucepan; add meatballs and simmer 15 minutes, stirring occasionally.
Step 2: Split sandwich rolls and lightly toast.
Step 3: Fill rolls with meatballs and sauce.
Step 4: Top with parmesan cheese and serve warm.
Chef's Tip: Simmer meatballs in the sauce for extra flavor before assembling subs.
Save by using This sub feeds four for under $5 a person using sale meatballs and rolls. and Serve with Side salad or chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Charred sweet corn tossed with lime, feta, and chili powder for a festive elote-inspired Labor Day side dish.
6 ears Loose Sweet Corn
6 oz President Crumbled Feta Cheese
2 Limes
1/4 cup mayonnaise
1/2 tsp chili powder
2 tbsp chopped cilantro
Step 1: Grill or char corn kernels in a hot skillet until lightly browned; cut kernels from cob.
Step 2: Toss corn with mayonnaise, lime juice, and chili powder.
Step 3: Fold in crumbled feta and cilantro.
Step 4: Serve warm or chilled.
Chef's Tip: Char the corn in a hot skillet for authentic street-corn flavor.
Save by using Sale-priced corn and feta make this festive side an affordable Labor Day addition. and Serve with Grilled chicken or steak.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell pepper and shrimp skewers grilled up for a festive, unexpected Labor Day cookout centerpiece.
2 lb Raw, Peeled & Deveined Shrimp (16/20 ct)
3 Red, Yellow or Orange Bell Peppers
4 ears Loose Sweet Corn
2 tbsp olive oil
1 tsp smoked paprika
1 clove garlic, minced
Step 1: Soak wooden skewers in water for 30 minutes if using.
Step 2: Toss shrimp and pepper chunks with olive oil, paprika, and garlic.
Step 3: Thread shrimp and peppers onto skewers.
Step 4: Grill skewers and corn over medium-high heat, turning occasionally, 6-8 minutes until shrimp are pink and opaque.
Step 5: Serve skewers with grilled corn for a festive Labor Day dinner.
Chef's Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Save by using The 2 lb shrimp bag stretches across skewers for the whole family at a great per-pound price. and Serve with Grilled corn and lime wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy, honey-sweetened frozen treat made with sale peaches and yogurt — a fun, healthy way to close out summer.
1 lb Tree Ripe Peaches
2 (8 oz) Noosa Yoghurt
1 Golden Blossom Honey Bear
popsicle molds
Step 1: Dice peaches and divide among popsicle molds.
Step 2: Whisk yogurt and honey together, then pour over peaches in molds.
Step 3: Insert popsicle sticks and freeze at least 4 hours, or until solid.
Step 4: Run molds under warm water briefly to release pops before serving.
Chef's Tip: Blend extra peaches into the yogurt mixture for a smoother pop.
Save by using Turn sale peaches and yogurt into a budget-friendly frozen dessert the kids will love. and Serve with Nothing needed — a refreshing solo treat!.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner of juicy chicken thighs, sweet corn, and roasted red potatoes — perfect for busy end-of-summer weeknights.
2 lb Bowl & Basket Chicken Thighs or Drumsticks
4 ears Loose Sweet Corn, halved
1.5 lb Bowl & Basket Red Potatoes, quartered
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 chicken thighs, corn, and potatoes with olive oil, garlic powder, paprika, salt and pepper.
Step 3: Spread everything in a single layer on the sheet pan.
Step 4: Roast 30-35 minutes, flipping once, until chicken reaches 165°F and potatoes are tender.
Chef's Tip: Cut potatoes small so they roast in the same time as the chicken and corn.
Save by using Chicken thighs, sweet corn, and a bag of red potatoes are all on sale this week — grab enough for a second meal. and Serve with A simple green salad or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic thin-sliced steak sandwiches piled with melty cheese and sauteed peppers — ready in 25 minutes for a fast, affordable lunch.
2 pkg (9 oz each) Steak-umm Beef Sandwich Steaks
1 cup Kraft Shredded Cheese
1 loaf Schmidt's Olde Tyme Butter Bread, sliced thick
1 onion, sliced
1 green pepper, sliced
1 tbsp olive oil
Salt and pepper to taste
Step 1: Saute onion and pepper in olive oil until soft; set aside.
Step 2: Cook Steak-umm steaks in the same pan, breaking apart, 3-4 minutes.
Step 3: Return onions and peppers to the pan, top with shredded cheese until melted.
Step 4: Pile onto sliced bread and serve warm.
Chef's Tip: Slice the bread and toast lightly before piling on the hot steak and cheese.
Save by using Steak-umm sandwich steaks, shredded cheese, and bread are all sale items this week. and Serve with Kettle chips or a pickle spear.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty Italian sausage, sweet bell peppers, and pasta simmered together in a rich marinara — a filling weeknight dinner in one pot.
1 lb Bowl & Basket Sweet or Hot Italian Sausage
2 Red, Yellow or Orange Bell Peppers, sliced
1 box (16 oz) Colavita Pasta
1 jar Francesco Rinaldi Pasta Sauce
2 cloves garlic, minced
1 tsp Italian seasoning
Step 1: Remove sausage from casing and brown in a large pot; add garlic and peppers, cook 5 minutes.
Step 2: Stir in pasta sauce, Italian seasoning, and 2 cups water; bring to a boil.
Step 3: Add uncooked pasta, cover, and simmer 15-18 minutes, stirring occasionally, until pasta is tender.
Step 4: Let sit 5 minutes before serving.
Chef's Tip: Cook the pasta directly in the sauce and a little water for extra flavor and only one pot to wash.
Save by using Italian sausage, bell peppers, pasta, and sauce are all on sale — this dinner stretches your grocery budget. and Serve with Garlic bread and a sprinkle of parmesan.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned pork tenderloin roasted alongside potatoes and broccoli for a complete Southern-style dinner with minimal cleanup.
1 Hatfield Seasoned Pork Tenderloin (22 oz)
1.5 lb Bowl & Basket Red Potatoes, halved
1 lb Broccoli Crowns, cut into florets
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Place seasoned tenderloin in a roasting pan.
Step 2: Toss potatoes with olive oil, salt and pepper, and arrange around the pork.
Step 3: Roast 20 minutes, then add broccoli tossed with a little oil to the pan.
Step 4: Continue roasting 15 minutes more until pork reaches 145°F internal temperature. Rest, slice, and serve.
Chef's Tip: Let the tenderloin rest 5 minutes before slicing to keep it juicy.
Save by using Hatfield seasoned tenderloin, red potatoes, and broccoli crowns are all featured sale items this week. and Serve with Cornbread or dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, kid-friendly skillet of sliced franks and baked beans spiced up with taco seasoning for a fun budget dinner twist.
1 pkg (12 oz) Bar-S Meat or Chicken Franks, sliced
1 can (28 oz) Bush's Baked Beans
1 packet Old El Paso Taco Seasoning Mix
1/2 onion, diced
1/2 cup shredded cheese, optional
Step 1: Saute onion and sliced franks in a skillet until lightly browned.
Step 2: Stir in baked beans and taco seasoning; simmer 10 minutes.
Step 3: Top with cheese if desired and let melt before serving.
Chef's Tip: Top with shredded cheese and let it melt in the skillet for extra comfort-food flavor.
Save by using Franks, baked beans, and taco seasoning are all sale-priced, making this dinner cost only a few dollars a serving. and Serve with Cornbread or tortilla chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing, no-cook lunch of precooked chicken, halved grapes, and creamy dressing wrapped in a soft tortilla.
1 pkg (8 oz) Perdue Short Cuts Precooked Chicken
1 cup Red Seedless Grapes, halved
4 Chi Chi's Flour Tortillas
1/3 cup mayonnaise
1 stalk celery, diced
Salt and pepper to taste
Step 1: Chop the precooked chicken and combine with mayonnaise, celery, and halved grapes.
Step 2: Season with salt and pepper.
Step 3: Spoon chicken salad into tortillas and wrap tightly.
Step 4: Slice in half and serve.
Chef's Tip: Chill the chicken salad for 20 minutes before wrapping for the best flavor.
Save by using Precooked chicken, grapes, and tortillas are all sale items — no stove needed for this budget lunch. 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.
Sale-priced T-bone steaks grilled to perfection and topped with a bright, herby chimichurri — a showstopper for your Labor Day weekend cookout.
2.5 lb Porterhouse or T-Bone Steaks, Family Pack
1 shaker McCormick Grillmate Seasoning
2 Lemons, juiced
1 cup fresh parsley, chopped
2 cloves garlic, minced
1/3 cup olive oil
1 tbsp red wine vinegar
Step 1: Season steaks generously with Grillmate seasoning and let rest at room temperature 20 minutes.
Step 2: Whisk parsley, garlic, olive oil, lemon juice, and vinegar together for chimichurri; set aside.
Step 3: Grill steaks over high heat 5-7 minutes per side for medium-rare.
Step 4: Let rest 5 minutes, then top with chimichurri and serve for your holiday weekend spread.
Chef's Tip: Let steaks rest at room temperature for 20 minutes before grilling for even cooking.
Save by using T-bone steaks are $8.99/lb this week — a holiday-worthy dinner without the holiday price tag. and Serve with Grilled corn and a cold potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive coastal-style boil with sweet snow crab clusters, corn, and baby potatoes simmered in a buttery, seasoned broth — perfect for a Labor Day feast.
2 lb Jumbo Snow Crab Clusters
4 ears Loose Sweet Corn, halved
1.5 lb Bowl & Basket Red Potatoes, small
1/2 cup butter, melted
2 tbsp Old Bay seasoning
3 cloves garlic, minced
Lemon wedges for serving
Step 1: Boil potatoes in seasoned water 10 minutes, then add corn and cook 5 more minutes.
Step 2: Add crab clusters to the pot and simmer 8-10 minutes until heated through.
Step 3: Drain and toss everything with melted butter, garlic, and Old Bay.
Step 4: Pile onto a platter and serve with lemon wedges for a festive holiday-weekend feast.
Chef's Tip: Spread newspaper on the table and serve straight from the pot for a true backyard boil experience.
Save by using Snow crab clusters, sweet corn, and red potatoes are all featured sale items this week. and Serve with Melted butter and crusty bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cool, refreshing side salad combining sweet watermelon, crisp cucumber, and salty feta — a bright addition to any Labor Day gathering.
1/4 Whole Seedless Watermelon, cubed
4 oz President Crumbled Feta Cheese
1 Seedless Cucumber, diced
1/4 cup fresh mint, chopped
2 tbsp olive oil
1 tbsp balsamic glaze
Step 1: Combine cubed watermelon, cucumber, and feta in a large bowl.
Step 2: Drizzle with olive oil and balsamic glaze.
Step 3: Sprinkle with fresh mint and toss gently.
Step 4: Chill 15 minutes before serving.
Chef's Tip: Chill the salad 15 minutes before serving so the flavors meld together.
Save by using Watermelon, feta cheese, and cucumbers are all on sale this week for an easy holiday-worthy side. and Serve with Grilled steaks, chicken, or seafood for a full cookout spread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy grilled wings tossed in a smoky-sweet BBQ glaze — an easy crowd-pleasing appetizer for a Labor Day weekend get-together.
2.5 lb Bowl & Basket Uncooked Chicken Wings
1 bottle Sticky Fingers BBQ Sauce
1 shaker McCormick Grillmate Seasoning
Cooking spray
Celery sticks for serving
Step 1: Season chicken wings with Grillmate seasoning.
Step 2: Grill over medium heat 25-30 minutes, turning occasionally, until crispy and cooked through.
Step 3: Toss hot wings in BBQ sauce.
Step 4: Serve with celery sticks and your favorite dip.
Chef's Tip: Finish wings over direct heat for a few minutes to caramelize the sauce.
Save by using Chicken wings, BBQ sauce, and grill seasoning are all on sale — perfect for holiday-weekend entertaining on a budget. and Serve with Celery sticks and ranch or blue cheese dressing.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy scrambled eggs, melted cheese, and toasted English muffins make a festive, easy breakfast to kick off the long holiday weekend.
2 pkg Jimmy Dean Simple Scrambles
4 Thomas' English Muffins, split
4 slices Crystal Farms American Singles
Cooking spray
Salt and pepper to taste
Step 1: Heat the Jimmy Dean Simple Scrambles according to package directions.
Step 2: Toast the English muffins until golden.
Step 3: Layer scrambled eggs and a slice of cheese on each muffin bottom.
Step 4: Top with muffin tops and serve warm for a festive holiday-weekend breakfast.
Chef's Tip: Toast the English muffins right before assembling so sandwiches stay warm and crisp.
Save by using Jimmy Dean Simple Scrambles, English muffins, and cheese singles are all sale items this week. and Serve with Fresh fruit or hash browns.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Caramelized grilled peaches piled onto slices of soft loaf cake and topped with whipped cream — a celebratory end-of-summer dessert.
1.5 lb Tree Ripe Peaches, halved and pitted
1 Mrs. B's Loaf Cake, sliced
1 can Reddi-wip Topping
2 tbsp brown sugar
1/2 tsp cinnamon
Step 1: Sprinkle peach halves with brown sugar and cinnamon.
Step 2: Grill cut-side down over medium heat 4-5 minutes until caramelized and softened.
Step 3: Place a slice of loaf cake on each plate and top with grilled peaches.
Step 4: Finish with a generous swirl of whipped topping and serve.
Chef's Tip: Grill peaches cut-side down first for those classic char marks and extra caramelization.
Save by using Fresh peaches, loaf cake, and whipped topping are all sale items — a festive dessert without the splurge. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly weeknight dinner where seared chicken thighs, carrots, and rice all cook together in one pan for easy cleanup.
2 lbs bone-in chicken thighs
1 cup uncooked long-grain rice
2 cans (14.5 oz) chicken broth
1 bag (16 oz) baby carrots, chopped
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season chicken thighs with salt, pepper, and paprika.
Step 2: Heat olive oil in a large skillet over medium-high heat; sear chicken 4-5 minutes per side until golden. Remove and set aside.
Step 3: Add diced onion and carrots to the skillet; cook 3-4 minutes until softened.
Step 4: Stir in rice, garlic, and chicken broth; bring to a boil.
Step 5: Nestle chicken back into the skillet, cover, reduce heat, and simmer 20-25 minutes until rice is tender and chicken reaches 165°F.
Step 6: Fluff with a fork and serve.
Chef's Tip: Use bone-in thighs for extra flavor, or swap in boneless for a quicker cook time.
Save by using Bowl & Basket chicken thighs are just $1.29/lb this week — stock up and freeze extra for another meal. and Serve with A simple green salad or steamed green beans..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thin-sliced beef steaks and peppers sizzle together for a fast, affordable taco night the whole family will love.
9 oz pkg Steak-umm sandwich steaks
2 bell peppers, sliced
1 pkg (8 ct) flour tortillas
6-8 oz shredded cheese
1/2 onion, sliced
1 tbsp taco seasoning
1 tbsp vegetable oil
Step 1: Heat a large skillet over medium-high heat.
Step 2: Add sliced bell peppers and onion; cook 4-5 minutes until softened.
Step 3: Push veggies to the side, add Steak-umm steaks to the skillet, breaking apart as they cook, about 3-4 minutes.
Step 4: Season with taco seasoning and a splash of water; stir to combine with peppers.
Step 5: Warm tortillas and fill with steak-pepper mixture; top with shredded cheese.
Step 6: Serve immediately with desired toppings.
Chef's Tip: Chop the steak-umm patties while still slightly frozen for easier slicing.
Save by using Stock up on Chi Chi's tortillas at 2/$5 and freeze extras for taco night any week. and Serve with Rice and beans or a simple corn salsa..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the end-of-summer holiday weekend with grilled sale-priced porterhouse steaks and charred sweet corn.
2 lbs Porterhouse or T-Bone steaks
4 ears sweet corn, husked
1 shaker Grillmate seasoning
2 tbsp butter, melted
Step 1: Remove steaks from fridge 30 minutes before grilling; pat dry and season generously with Grillmate seasoning.
Step 2: Preheat grill to high heat.
Step 3: Grill steaks 4-6 minutes per side for medium-rare, adjusting for thickness.
Step 4: Meanwhile, grill corn, turning occasionally, until lightly charred, about 10 minutes.
Step 5: Let steaks rest 5 minutes before slicing.
Step 6: Brush corn with butter and serve alongside sliced steak.
Chef's Tip: Use a meat thermometer — 130-135°F for medium-rare — for perfectly grilled steaks every time.
Save by using Porterhouse/T-Bone steaks drop to $8.99/lb this week — a great way to treat the family to a steakhouse dinner at home for the holiday weekend. and Serve with Grilled corn and a crisp side salad make this a complete Labor Day cookout plate..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing, festive salad that pairs sweet watermelon with salty feta — perfect for a Labor Day weekend spread.
1/2 whole seedless watermelon, cubed
8 oz feta chunk cheese, crumbled
2 lemons, juiced
1 tbsp olive oil
Fresh mint leaves, torn
Step 1: Cube watermelon into bite-sized pieces and place in a large bowl.
Step 2: Add crumbled feta chunk cheese.
Step 3: Squeeze fresh lemon juice over the top and drizzle with olive oil.
Step 4: Toss gently with fresh mint if desired.
Step 5: Chill 15 minutes before serving.
Chef's Tip: Chill the watermelon ahead of time for the most refreshing salad.
Save by using Grab a whole seedless watermelon for just $4.99 — plenty left over for snacking all week. and Serve with Pairs perfectly with grilled chicken or steak for a Labor Day cookout spread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
One sheet pan, three sale items, and a wholesome family dinner with minimal cleanup.
1 Hatfield Seasoned Pork Tenderloin (22 oz)
1 bag (5 lb) red potatoes, halved
1 lb broccoli crowns, cut into florets
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a sheet pan with foil.
Step 2: Halve red potatoes and toss with olive oil, salt, and pepper; spread on one side of the pan.
Step 3: Place seasoned pork tenderloin in the center of the pan.
Step 4: Roast 15 minutes, then add broccoli florets tossed in olive oil to the empty side of the pan.
Step 5: Continue roasting 15-20 minutes until pork reaches 145°F and vegetables are tender.
Step 6: Let pork rest 5 minutes, slice, and serve with roasted vegetables.
Chef's Tip: One pan, easy cleanup — a great healthy weeknight dinner the whole family will enjoy.
Save by using Hatfield Seasoned Pork Tenderloin is pre-seasoned and on sale for $4.99 — no extra spices needed. and Serve with A slice of crusty bread to soak up the pan juices..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Festive grilled foil packets loaded with sale-priced shrimp, corn, and potatoes — a fun holiday weekend cookout dish.
1 lb raw EZ peel shrimp
4 ears sweet corn, cut into thirds
1 bag (5 lb) red potatoes, quartered
2 tbsp olive oil
1 tbsp seafood seasoning
Step 1: Preheat grill to medium-high heat.
Step 2: Divide shrimp, corn pieces, and quartered red potatoes evenly among 4 large sheets of foil.
Step 3: Drizzle with olive oil and season with seafood seasoning.
Step 4: Fold foil into sealed packets.
Step 5: Grill packets 12-15 minutes, until shrimp are pink and potatoes are tender.
Step 6: Carefully open packets and serve immediately.
Chef's Tip: Parboil potatoes for 5 minutes before grilling to ensure they cook through in time with the quick-cooking shrimp.
Save by using Combine EZ Peel shrimp with sale-priced corn and potatoes for an easy Labor Day weekend cookout that won't break the budget. and Serve with Melted butter and lemon wedges for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, protein-packed lunch wrap using precooked chicken, crisp greens, and shaved Parmesan.
8 oz pkg Perdue Short Cuts precooked chicken
1 bag Fresh Express salad mix
8 oz Kraft grated Parmesan cheese
4 flour tortillas
2 tbsp Caesar dressing
Step 1: In a bowl, toss salad mix with a splash of Caesar dressing.
Step 2: Warm tortillas slightly to make them pliable.
Step 3: Layer each tortilla with dressed salad, shredded precooked chicken, and grated Parmesan.
Step 4: Roll tightly into a wrap, slicing in half to serve.
Step 5: Pack for lunch or serve immediately.
Chef's Tip: Use precooked Perdue Short Cuts chicken to save time on busy weekdays.
Save by using Perdue Short Cuts chicken is just $2.99 this week — a quick shortcut to a protein-packed lunch. and Serve with A side of fruit or kettle chips..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, affordable breakfast sandwich built for busy back-to-school mornings.
6 ct Thomas' English Muffins
6-8 oz shredded cheese
1 cup Just Crack an Egg scramble
Salt and pepper to taste
Step 1: Split and toast English muffins.
Step 2: Cook eggs according to package directions, or scramble eggs of choice.
Step 3: Layer scrambled eggs and shredded cheese onto muffin bottoms.
Step 4: Top with muffin tops and serve warm.
Chef's Tip: Make a batch ahead and wrap individually in foil for grab-and-go school mornings.
Save by using Thomas' English Muffins are just $2.88 — an easy, affordable start to back-to-school mornings. and Serve with Fresh fruit or a small side of yogurt..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive end-of-summer dessert turning grilled peaches and sale-priced loaf cake into a sundae-style treat.
4 peaches, halved and pitted
1 Mrs. B's loaf cake
1 can Reddi-wip whipped topping
1 tbsp butter, melted
Step 1: Preheat grill or grill pan to medium heat.
Step 2: Halve peaches and remove pits; brush cut sides with melted butter.
Step 3: Grill peaches, cut side down, 3-4 minutes until grill marks appear and peaches soften slightly.
Step 4: Slice the loaf cake into thick pieces.
Step 5: Top each cake slice with a grilled peach half and a generous swirl of whipped topping.
Step 6: Serve immediately while peaches are warm.
Chef's Tip: The natural sugars in the peaches caramelize beautifully on the grill for extra flavor.
Save by using Tree Ripe Peaches and Mrs. B's Loaf Cakes are both on sale — an easy way to turn pantry basics into a festive Labor Day dessert. and Serve with A scoop of vanilla ice cream for an extra-special end-of-summer treat..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative Labor Day party appetizer that transforms deli sesame chicken into crispy, bite-sized cups.
12-13 oz deli Sesame Chicken
1 pkg wonton wrappers
1 seedless cucumber, diced
Cooking spray
Step 1: Preheat oven to 375°F. Press wonton wrappers into a mini muffin tin to form cups.
Step 2: Bake wonton cups 6-8 minutes until golden and crisp; let cool slightly.
Step 3: Chop sesame chicken into small bite-sized pieces if needed.
Step 4: Fill each wonton cup with sesame chicken and top with diced cucumber.
Step 5: Drizzle with extra sauce from the container, if desired, and serve.
Chef's Tip: These make a fun, unexpected appetizer for a Labor Day get-together — guests won't guess how easy they are.
Save by using The deli's ready-made Sesame Chicken does the flavor work for you — just $7.00 for a party-ready appetizer base. and Serve with A drizzle of sriracha mayo for a little kick..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Nearly hands-off slow-cooker sandwiches made with sale-priced beef sandwich steaks, peppers, and melty provolone.
24 oz Silver Springs beef sandwich steaks
2 bell peppers, sliced
8 oz Pennland Pure Provolone cheese
8 ct Ball Park hoagie-style rolls
1/2 onion, sliced
1 tsp Worcestershire sauce
Step 1: Place beef sandwich steaks, sliced bell peppers, and sliced onion in the slow cooker.
Step 2: Season with salt, pepper, and a splash of Worcestershire sauce.
Step 3: Cover and cook on low 5-6 hours, until beef is tender and peppers are soft.
Step 4: Split rolls and fill with beef and pepper mixture.
Step 5: Top each sandwich with provolone cheese and broil 1-2 minutes until melted, if desired.
Step 6: Serve warm.
Chef's Tip: Shred the beef with two forks once fully cooked for classic cheesesteak texture.
Save by using Silver Springs Beef Sandwich Steaks are pre-sliced and on sale, making this slow-cooker dinner nearly hands-off. and Serve with Kettle chips or a simple side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A rich, warm crab dip that turns sale-priced snow crab clusters into an impressive holiday weekend appetizer.
1 lb Jumbo Snow Crab Clusters, picked
8 oz Philadelphia cream cheese, softened
1/2 cup Bowl & Basket sour cream
1 box Cabot cracker cuts, for serving
1 tbsp seafood seasoning
Step 1: Preheat oven to 350°F.
Step 2: In a bowl, mix softened cream cheese, sour cream, and seafood seasoning until smooth.
Step 3: Gently fold in picked snow crab meat, being careful not to break up the lumps too much.
Step 4: Spread mixture into a small baking dish.
Step 5: Bake 15-20 minutes until warm and bubbly.
Step 6: Serve warm with Cabot cracker cuts for dipping.
Chef's Tip: Snow crab clusters are easy to steam and pick — a little goes a long way in this rich, creamy dip.
Save by using Snow Crab Clusters are $9.99/lb this week — a special-occasion splurge made more affordable for your Labor Day gathering. and Serve with Extra crackers or toasted baguette slices..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bone-in chicken thighs roast alongside broccoli and carrots on one pan for an easy, budget-friendly weeknight dinner.
2 lb Bowl & Basket Chicken Thighs or Drumsticks
1 lb Broccoli Crowns
1 bag Bagged Carrots - 16 oz
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 chicken, broccoli, and carrots with olive oil, garlic powder, paprika, salt, and pepper.
Step 3: Spread evenly on the sheet pan, chicken skin-side up.
Step 4: Roast 35-40 minutes until chicken reaches 165°F and veggies are tender.
Chef's Tip: Pat chicken dry before seasoning so the skin crisps up nicely in the oven.
Save by using Bone-in thighs and drumsticks are on sale for just $1.29/lb, and bagged carrots and broccoli crowns are also discounted this week. and Serve with Warm bread and butter.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Frozen meatballs simmer all day in marinara for a fuss-free, cheesy pasta dinner the whole family will love.
26 oz Bowl & Basket Homestyle Meatballs
1 jar Francesco Rinaldi Pasta Sauce
1 box Colavita Pasta - 16 oz
1 bag Kraft Shredded Cheese - 6-8 oz
1 tsp Italian seasoning
Step 1: Place frozen meatballs and pasta sauce in the slow cooker; stir in Italian seasoning.
Step 2: Cover and cook on low for 4-5 hours until meatballs are heated through.
Step 3: About 15 minutes before serving, cook pasta according to package directions and drain.
Step 4: Combine pasta with meatball sauce, top with shredded cheese, and cover until melted.
Chef's Tip: No need to thaw meatballs first - just add them frozen straight to the slow cooker.
Save by using Meatballs, pasta sauce, pasta, and shredded cheese are all on sale this week for a full dinner under $12. and Serve with Garlic bread and a side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet Italian sausage and colorful bell peppers simmer with pasta in a single pot for a quick, hearty dinner with minimal cleanup.
1 lb Bowl & Basket Sweet or Hot Italian Sausage
3 Red, Yellow or Orange Bell Peppers
1 box Colavita Pasta - 16 oz
1/2 onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
Step 1: Remove sausage from casing or slice into rounds; brown in a large pot with olive oil.
Step 2: Add onion, garlic, and peppers; cook until softened, about 5 minutes.
Step 3: Add pasta and enough water to cover; bring to a boil and simmer, stirring occasionally, until pasta is tender and liquid is absorbed.
Step 4: Season with salt and pepper and serve hot.
Chef's Tip: Slice the sausage into rounds before browning for even cooking and easy bites.
Save by using Family-pack Italian sausage, bell peppers, and pasta are all featured sale items this week. and Serve with Grated parmesan and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet corn and juicy tomatoes simmer with lightly spiced shrimp in one skillet for a fast, flavorful weeknight seafood dinner.
1 pkg Tastee Choice Shrimp or Shrimp Entrees
4 ears Loose Sweet Corn
1 lb Plum Tomatoes
1 tbsp cajun seasoning
2 tbsp butter
Step 1: Cut corn kernels from the cob. Dice tomatoes.
Step 2: Melt butter in a large skillet over medium heat; add corn and tomatoes, cook 5 minutes.
Step 3: Stir in cajun seasoning, then add shrimp.
Step 4: Cook 4-5 minutes until shrimp are pink and opaque. Serve over rice.
Chef's Tip: Add the shrimp last and cook just until pink to keep them tender and juicy.
Save by using Sweet corn is 5 for $2 and shrimp entrees and plum tomatoes are also on sale this week. and Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Mushrooms, broccoli, and peppers get stir-fried with eggs and rice for a fast, meatless dinner packed with color.
10 oz Bowl & Basket Baby Bella Mushrooms
1 lb Broccoli Crowns
2 Red, Yellow or Orange Bell Peppers
3 cups cooked rice
2 eggs, beaten
3 tbsp soy sauce
1 tbsp sesame oil
Step 1: Chop mushrooms, broccoli, and peppers into bite-sized pieces.
Step 2: Heat sesame oil in a large skillet or wok; scramble eggs and set aside.
Step 3: Add vegetables and stir-fry 5-6 minutes until tender-crisp.
Step 4: Add rice, soy sauce, and eggs; toss together over high heat 3-4 minutes and serve.
Chef's Tip: Use day-old rice if you have it - it fries up much better than fresh, sticky rice.
Save by using Baby bella mushrooms, broccoli crowns, and bell peppers are all sale items this week. and Serve with Extra soy sauce and sriracha at the table.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling grilled T-bone steaks are topped with a bright, juicy peach salsa - a showstopping way to celebrate the last cookout of summer before Labor Day.
2 lb Porterhouse or T-Bone Steaks - Family Pack
1 lb Tree Ripe Peaches, diced
2 Limes, juiced
1/4 cup red onion, diced
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
Step 1: Season steaks generously with salt and pepper; let sit at room temperature 20 minutes.
Step 2: Combine diced peaches, lime juice, red onion, and cilantro in a bowl to make the salsa.
Step 3: Grill steaks over high heat 5-7 minutes per side for medium-rare, or to desired doneness.
Step 4: Rest steaks 5 minutes, then top with peach-lime salsa and serve.
Chef's Tip: Let steaks rest 5 minutes off the grill before slicing so the juices redistribute.
Save by using Family-pack T-bone steaks, tree-ripe peaches, and limes are all featured sale items - perfect for a Labor Day weekend cookout. and Serve with Grilled corn and a cold summer salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of creamy Greek yogurt, fresh peaches, and honey make a bright, protein-packed breakfast to enjoy in the last sunny days of summer.
4 Chobani Greek Yogurt - 5.3 oz
1 lb Tree Ripe Peaches, sliced
1 Golden Blossom Honey Bear - 12 oz
1 cup granola
Step 1: Slice peaches into thin wedges.
Step 2: In 4 glasses, layer yogurt, peach slices, and granola.
Step 3: Repeat layers and drizzle each parfait with honey.
Step 4: Serve immediately or chill up to 2 hours.
Chef's Tip: Toast the granola in a dry skillet for a few minutes for extra crunch.
Save by using Chobani Greek Yogurt, tree-ripe peaches, and Golden Blossom Honey are all sale items this week. and Serve with Fresh mint leaves for garnish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled chicken, sweet grapes, and crisp salad greens roll up into a light, healthy lunch wrap perfect for back-to-school routines.
1 lb Bowl & Basket Chicken Breasts
1/2 lb Red Seedless Grapes, halved
1 bag Fresh Express Salad Mix
4 large tortilla wraps
2 tbsp light dressing of choice
Step 1: Season chicken with salt and pepper; grill 5-6 minutes per side until cooked through, then slice.
Step 2: Toss salad mix and halved grapes with dressing.
Step 3: Lay a wrap flat, add sliced chicken and salad mixture.
Step 4: Roll up tightly, slice in half, and serve.
Chef's Tip: Grill extra chicken breasts to have ready-to-go protein for lunches all week.
Save by using Chicken breasts, red seedless grapes, and salad mix are all featured sale items this week. and Serve with Fresh fruit on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy red potato salad loaded with crispy bacon and fresh dill is the ultimate festive side for a Labor Day weekend cookout.
2 lb Bowl & Basket Red Potatoes
1 pkg Oscar Mayer Fully Cooked Bacon, chopped
1 container Bowl & Basket Sour Cream
1/4 cup mayonnaise
2 tbsp fresh dill, chopped
2 green onions, sliced
Step 1: Boil potatoes until fork-tender, about 15-18 minutes; drain and let cool slightly, then cube.
Step 2: Warm bacon per package directions and chop.
Step 3: Whisk together sour cream, mayonnaise, and dill.
Step 4: Fold dressing, bacon, and green onions into potatoes; chill at least 1 hour before serving.
Chef's Tip: Dress the potatoes while still warm so they soak up more flavor.
Save by using Red potatoes, fully cooked bacon, and sour cream are all on sale this week - great for holiday-weekend entertaining. and Serve with Grilled burgers or hot dogs.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet snow crab and fresh corn fold into a warm, creamy baked dip - a festive appetizer to kick off Labor Day weekend gatherings.
1 lb Jumbo Snow Crab Clusters, picked
2 ears Loose Sweet Corn, kernels cut
2 Philadelphia Cream Cheese - 8 oz
1/2 cup shredded cheese
1 tsp Old Bay seasoning
Step 1: Preheat oven to 375°F.
Step 2: Soften cream cheese and mix with corn, Old Bay seasoning, and half the shredded cheese.
Step 3: Fold in picked crab meat gently, then spread into a baking dish.
Step 4: Top with remaining cheese and bake 18-20 minutes until bubbly and golden.
Chef's Tip: Pick through the crab meat carefully to remove any bits of shell before mixing.
Save by using Jumbo snow crab, sweet corn, and cream cheese are all featured sale items this week - a special treat for your Labor Day spread. and Serve with Crackers or toasted baguette slices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered watermelon and peach purees freeze into a refreshing, kid-friendly treat to savor summer's last sweet days before Labor Day.
3 cups Whole Seedless Watermelon, cubed and pureed
1 lb Tree Ripe Peaches, pureed
1 Lime, juiced
2 tbsp honey or sugar
Step 1: Puree watermelon with half the lime juice; puree peaches separately with remaining lime juice and honey.
Step 2: Pour watermelon puree into popsicle molds, filling halfway; freeze about 1 hour.
Step 3: Top with peach puree to fill molds and insert sticks; freeze at least 4 hours.
Step 4: Run molds under warm water briefly to release pops before serving.
Chef's Tip: Freeze each layer for about an hour before adding the next so the colors stay separate.
Save by using Seedless watermelon, tree-ripe peaches, and limes are all sale items this week, making these pops a budget-friendly frozen treat. and Serve with Nothing needed - just enjoy!.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced deli ham and melty cheese come together in crisp tortillas for a quick, budget-friendly lunch the kids will ask for again.
1/2 lb Sahlen's Ham off the Bone, sliced
1 pkg Chi Chi's Flour Tortillas
1 bag Kraft Shredded Cheese - 6-8 oz
1 tbsp butter, for pan
Step 1: Layer ham and shredded cheese on half of each tortilla; fold over.
Step 2: Melt butter in a skillet over medium heat.
Step 3: Cook quesadillas 2-3 minutes per side until golden and cheese is melted.
Step 4: Cut into wedges and serve warm.
Chef's Tip: Press quesadillas with a spatula while cooking for an even, golden crisp.
Save by using Sahlen's deli ham, Chi Chi's flour tortillas, and shredded cheese are all sale items this week for an easy lunch. and Serve with Salsa and sour cream for dipping.
Sale Prices Valid August 30th to September 5th
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