Estimated cost based on featured sale items only. Does not include common pantry staples.
Pillowy potato pierogies roast on a single sheet pan with smoky beef sausage, sweet peppers, and onions, then finish under a blanket of melted sharp cheese. One pan carries the whole dinner, and the cleanup is almost nothing.
2 boxes (13 oz each) Poppy's Pierogies, thawed
1 package (12 oz) Hillshire Farm Beef Polska or Smoked Rope Sausage, cut into half-inch coins
6 oz Cooper Sharp Cheese, sliced or torn into pieces
1 large yellow onion, sliced into thin strips
2 bell peppers, seeded and sliced into strips
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh parsley, for garnish
Step 1: Heat the oven to 425 degrees and line a large rimmed sheet pan with parchment paper.
Step 2: Cut the rope sausage on a sharp angle into half-inch coins.
Step 3: Slice the onion and bell peppers into thin strips.
Step 4: Toss the sausage, pierogies, onion, and peppers with the olive oil directly on the sheet pan.
Step 5: Season with the garlic powder, salt, and black pepper, then spread everything into a single layer with a little space around each pierogie.
Step 6: Roast for 25 to 30 minutes, tossing once at the halfway mark, until the pierogies are golden and blistered and the sausage coins have browned at the edges.
Step 7: Turn off the oven, scatter the cheese over the hot pan, and return it for 3 minutes, just until melted.
Step 8: Scatter the parsley over top and serve straight from the pan.
Chef's Tip: Cutting the sausage on a sharp angle gives you more surface area against the hot pan, which means more browned edges in the same amount of time. Smoked rope sausage comes fully cooked, so you are chasing color and crisp texture rather than doneness. Give the pierogies room to breathe, because crowding steams them instead of crisping the edges, and melt the cheese in the residual heat of the turned-off oven rather than under the broiler to keep it creamy instead of greasy.
Save by using Clipping the digital offer on the pierogies and rounding the order out to the purchase minimum with pantry staples you already need and Serve with A crisp green salad and a spoonful of sour cream on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Family pack porterhouse steaks get a hard sear on the grill and a slab of garlic herb butter melting over the top. A steakhouse dinner without the steakhouse markup.
2 Porterhouse or T-Bone Steaks (about 2 lb total)
4 tablespoons butter, softened
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 tablespoon olive oil
Step 1: Mash the softened butter with the garlic, parsley, and thyme, then roll it into a log in plastic wrap and chill until firm.
Step 2: Take the steaks out of the refrigerator 30 minutes ahead and pat them completely dry.
Step 3: Rub both sides with the olive oil, then season generously with the kosher salt and black pepper.
Step 4: Heat the grill to high and scrub the grates clean.
Step 5: Grill the steaks 5 to 6 minutes per side for medium rare, turning only once.
Step 6: Move them to a cutting board, top each with a thick slice of the herb butter, and tent loosely with foil.
Step 7: Rest for 10 minutes, then slice the strip and tenderloin away from the bone and cut across the grain.
Chef's Tip: Pull the steaks from the refrigerator thirty minutes before grilling so they cook evenly from edge to center. Leave them alone on the grate until they release on their own, because forcing them early tears the crust you are trying to build. Rest the meat a full ten minutes before slicing so the juices settle back in instead of running onto the board.
Save by using Buying the porterhouse in the family pack and freezing what you do not grill tonight and Serve with Grilled corn and a loaded baked potato.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Jumbo snow crab clusters steamed until sweet and served with a bowl of lemon garlic butter for dipping. A special occasion dinner that takes barely twenty minutes.
3 lb Jumbo Snow Crab Clusters, thawed
1 cup butter
4 cloves garlic, finely minced
1 lemon, half juiced and half cut into wedges
1 teaspoon seafood seasoning
2 tablespoons chopped fresh parsley
Step 1: Fill a large stockpot with two inches of water and bring it to a boil.
Step 2: Set a steamer basket in the pot and pile in the crab clusters, bending them to fit if needed.
Step 3: Cover and steam for 6 to 8 minutes, until the shells are hot to the touch and fragrant.
Step 4: While the crab steams, melt the butter in a small saucepan over low heat.
Step 5: Stir in the garlic and cook gently for 2 minutes, just until it smells sweet and loses its raw edge.
Step 6: Take the butter off the heat and stir in the lemon juice, seafood seasoning, and parsley.
Step 7: Pile the clusters on a platter and serve with the warm butter and lemon wedges alongside.
Chef's Tip: Snow crab clusters come to the store already cooked, so all you are doing is heating them through. Steaming beats boiling because it will not waterlog the meat or wash away the sweetness. Set out kitchen shears and a bowl for shells before anyone sits down, and warm the butter gently so it does not separate.
Save by using Watching for the clusters at their sale price and rounding out the meal with inexpensive sides and Serve with Crusty Italian bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy breaded chicken bites tossed in a quick sweet and sour glaze and served over rice. Faster than takeout and built around a lunchbox-friendly freezer staple.
2 packages (5.2-5.3 oz each) Tyson Chicken Bites
1/3 cup pineapple juice
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons cornstarch mixed with 2 teaspoons cold water
1 bell pepper, cut into bite-size pieces
2 green onions, sliced thin
Step 1: Heat the oven to 425 degrees and bake the chicken bites on a sheet pan according to the package, until deeply crisp.
Step 2: While they bake, whisk together the pineapple juice, ketchup, brown sugar, rice vinegar, and soy sauce in a skillet.
Step 3: Bring the sauce to a simmer over medium heat and add the bell pepper.
Step 4: Cook for 3 minutes, until the pepper softens slightly but keeps its snap.
Step 5: Stir in the cornstarch slurry and cook for 1 minute more, until the sauce turns glossy and coats a spoon.
Step 6: Add the hot chicken bites and toss quickly to coat.
Step 7: Scatter the green onions over top and serve right away over rice.
Chef's Tip: Bake the chicken bites rather than microwaving them so they stay crisp enough to stand up to the sauce. Toss them in the glaze at the very last second, right before serving, or the coating goes soft. The sauce thickens fast once the vinegar reduces, so keep it moving and pull it from the heat while it still coats a spoon loosely.
Save by using Stocking up on the sale-priced chicken bites and building the sauce from pantry staples and Serve with Steamed rice and a handful of snap peas.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned ground chuck browned in one skillet and spooned over rice with all the taco toppings. A weeknight dinner that lets everyone build their own bowl.
1 lb 80% Lean Fresh Ground Chuck
6 oz Cooper Sharp Cheese, shredded
1 small onion, diced
1 can (15 oz) black beans, drained and rinsed
2 cups cooked rice
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup shredded lettuce and 1 diced tomato, for topping
Step 1: Heat a large skillet over medium high and add the ground chuck in one flat layer.
Step 2: Let it sit undisturbed for 4 minutes to brown, then break it apart with a wooden spoon.
Step 3: Add the onion and cook for 4 minutes more, until softened and translucent.
Step 4: Drain off the excess fat, leaving a thin film in the pan.
Step 5: Stir in the chili powder, cumin, garlic powder, salt, and a splash of water, and simmer for 3 minutes.
Step 6: Fold in the black beans and heat through.
Step 7: Spoon the rice into bowls, top with the beef mixture, and finish with the shredded cheese, lettuce, and tomato.
Chef's Tip: Eighty percent lean ground chuck brings enough fat to carry the spices, so drain off only the excess and leave a little behind for flavor. Let the meat sit undisturbed for a few minutes after it hits the pan to build a browned crust before you break it up. A splash of water with the seasoning helps it cling to the beef instead of scorching on the pan.
Save by using Using the sale-priced ground chuck and stretching it with rice and beans and Serve with Warm tortillas and a bowl of tortilla chips for scooping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sale-priced Honeycrisp apples baked under a buttery oat streusel until bubbling at the edges. The first real taste of fall, and it comes together in one dish.
3 lb Honeycrisp Apples, peeled, cored, and sliced
1 cup Gold Medal Flour
1 cup old-fashioned rolled oats
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup cold butter, cut into cubes
2 teaspoons ground cinnamon
1 tablespoon lemon juice
1/4 teaspoon salt
Step 1: Heat the oven to 350 degrees and butter a 9 by 13 inch baking dish.
Step 2: Toss the sliced apples with the granulated sugar, lemon juice, and half the cinnamon, then spread them evenly in the dish.
Step 3: In a bowl, stir together the flour, oats, brown sugar, salt, and remaining cinnamon.
Step 4: Work the cold butter into the dry mixture with your fingertips until it forms coarse, pebbly clumps.
Step 5: Scatter the topping evenly over the apples without pressing it down.
Step 6: Bake for 45 minutes, until the topping is deep golden and the fruit bubbles at the edges.
Step 7: Let the crisp rest for 15 minutes before serving so the juices settle.
Chef's Tip: Honeycrisp holds its shape beautifully in the oven, so cut the slices a generous quarter inch thick and they will not collapse into sauce. Work the butter into the topping with your fingertips until it looks like coarse gravel, which is what gives you crisp clumps instead of a flat crust. Let the crisp rest fifteen minutes out of the oven so the juices thicken.
Save by using Buying the Honeycrisp apples by the pound while they are on sale and using pantry oats and flour for the topping and Serve with A scoop of vanilla ice cream melting into the warm topping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Toasted English muffins stacked with sale-priced Virginia ham, a fried egg, and sharp melting cheese. A hot breakfast that beats the drive-through on a school morning.
8 oz Smithfield Virginia or Honey Ham, sliced thin
4 slices Cooper Sharp Cheese
4 Thomas' English Muffins, split
4 large eggs
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon black pepper
Step 1: Toast the split English muffins until golden and set them aside.
Step 2: Melt half the butter in a large skillet over medium heat.
Step 3: Add the sliced ham and warm it for 2 minutes per side, until the edges curl and brown.
Step 4: Lay a slice of cheese over each portion of ham and let it melt in the residual heat, then move the stacks to the muffin bottoms.
Step 5: Add the remaining butter to the pan and crack in the eggs.
Step 6: Fry for 3 minutes for a set white and runny yolk, seasoning with the salt and pepper.
Step 7: Slide an egg onto each sandwich, cap with the muffin tops, and serve hot.
Chef's Tip: Lay the cheese on the ham while it is still in the hot skillet so it melts from the residual heat and glues the stack together. Cook the eggs in the same pan you warmed the ham in and they pick up all that salty flavor. If you are feeding a crowd, crack the eggs onto a sheet pan and bake them at four hundred degrees instead of frying one at a time.
Save by using Having the ham sliced thin at the deli counter so a pound stretches across a whole week of breakfasts and Serve with A wedge of cantaloupe or a handful of fresh berries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pint blueberries stirred into oats that soak overnight and are ready the moment you open the refrigerator. Five minutes of work for four grab-and-go breakfasts.
1 pint Blueberries
2 cups old-fashioned rolled oats
2 cups milk
1 cup plain or vanilla yogurt
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Step 1: Stir together the oats, milk, yogurt, honey, vanilla, cinnamon, and salt in a large bowl.
Step 2: Set aside a handful of blueberries for topping and fold the rest into the oats.
Step 3: Mash a spoonful of the berries against the side of the bowl to release their color.
Step 4: Divide the mixture among four jars or covered containers.
Step 5: Refrigerate overnight, or at least 6 hours, until the oats have softened completely.
Step 6: Top each jar with the reserved blueberries just before eating.
Chef's Tip: Use old-fashioned rolled oats rather than quick oats, because quick oats break down overnight and turn pasty. Mash a spoonful of the blueberries into the mixture before it chills and the whole jar takes on their color and flavor. These keep beautifully for four days, so make the full batch on Sunday and breakfast is handled through Thursday.
Save by using Picking up blueberries while they are on sale and freezing a pint for the weeks after and Serve with A drizzle of honey and a spoonful of chopped nuts on top.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Ronzoni ziti folded into sale-priced marinara and baked under a thick blanket of cheese. A pan that feeds a crowd and reheats even better the next day.
1 lb Ronzoni Pasta, ziti or penne
2 jars (24 oz each) Francesco Rinaldi Pasta Sauce
8 oz Galbani String Cheese, pulled into shreds
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup chopped fresh basil
1/2 teaspoon salt
Step 1: Heat the oven to 375 degrees and grease a 9 by 13 inch baking dish.
Step 2: Boil the pasta in well-salted water for two minutes less than the package directs, then drain and reserve a cup of the cooking water.
Step 3: Stir together the ricotta, egg, Parmesan, oregano, salt, and half the basil in a large bowl.
Step 4: Warm the sauce with the minced garlic in a saucepan for 5 minutes.
Step 5: Fold the drained pasta and most of the sauce into the ricotta mixture, loosening with pasta water if it seems thick.
Step 6: Spread half the pasta in the dish, scatter over half the string cheese, then add the rest of the pasta.
Step 7: Top with the remaining sauce and cheese, cover with foil, and bake for 25 minutes.
Step 8: Uncover and bake 15 minutes more, until browned and bubbling, then rest 10 minutes and finish with the remaining basil.
Chef's Tip: Pull the pasta a full two minutes shy of al dente, because it keeps cooking in the sauce and mushy ziti is the most common way this dish goes wrong. Save a cup of the starchy pasta water and loosen the sauce with it if the mixture looks tight. Letting the pan rest ten minutes after baking means you can cut clean squares instead of serving a landslide.
Save by using Building the dish on sale-priced pasta and jarred sauce instead of simmering one from scratch and Serve with Cheesy garlic bread and a sharp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of Ronzoni lasagna noodles, seasoned ground chuck, and melted cheese built the way it has always been done. Worth the Sunday afternoon it asks for.
1 lb 80% Lean Fresh Ground Chuck
1 lb Ronzoni Lasagna Noodles
2 jars (24 oz each) Francesco Rinaldi Pasta Sauce
8 oz Galbani String Cheese, pulled into shreds
15 oz ricotta cheese
1 cup grated Parmesan cheese
1 onion, finely diced
3 cloves garlic, minced
1 large egg
2 teaspoons Italian seasoning
1 teaspoon salt
Step 1: Brown the ground chuck with the onion in a large pot over medium high heat, breaking it up as it cooks.
Step 2: Add the garlic and Italian seasoning and cook for 1 minute more, then drain off the excess fat.
Step 3: Pour in the sauce, season with the salt, and simmer gently for 20 minutes.
Step 4: Boil the lasagna noodles until barely tender, then lay them flat on a sheet pan so they do not stick.
Step 5: Stir the ricotta together with the egg and half the Parmesan.
Step 6: Heat the oven to 375 degrees and spread a thin layer of sauce across the bottom of a 9 by 13 inch dish.
Step 7: Layer noodles, ricotta, meat sauce, and string cheese, repeating until everything is used and finishing with sauce and Parmesan.
Step 8: Cover with foil and bake 40 minutes, then uncover and bake 20 minutes more until browned.
Step 9: Rest the lasagna for 20 minutes before cutting.
Chef's Tip: Simmer the meat sauce at least twenty minutes so the tomato loses its tinny edge and the beef gives up its flavor. Spread a thin layer of plain sauce on the bottom of the pan before the first noodles or they will weld themselves to the dish. The rest after baking is not optional, because cutting too early gives you soup instead of layers.
Save by using Using the sale-priced ground chuck and stretching a pound across ten servings with pasta and sauce and Serve with A crisp romaine salad with a sharp vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Cooked shrimp tossed with garlic, butter, and lemon over Buitoni pasta. Dinner on the table in the time it takes the water to boil.
1 lb Bowl & Basket Cooked Shrimp, thawed and tails removed
9 oz Buitoni Pasta, linguine or fettuccine
6 tablespoons butter
6 cloves garlic, thinly sliced
1/2 cup dry white wine or chicken broth
1 lemon, juiced
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Step 1: Boil the pasta in well-salted water until just al dente, then reserve half a cup of the water and drain.
Step 2: Melt the butter in a wide skillet over medium heat while the pasta cooks.
Step 3: Add the sliced garlic and red pepper flakes and cook gently for 2 minutes, until fragrant but not browned.
Step 4: Pour in the wine and simmer for 3 minutes to cook off the sharpness.
Step 5: Add the drained pasta and a splash of the reserved water, tossing until the sauce coats every strand.
Step 6: Fold in the shrimp and warm for 1 minute, just until heated through.
Step 7: Take the pan off the heat, add the lemon juice, parsley, and salt, and toss once more before serving.
Chef's Tip: The shrimp are already cooked, so they go in at the very end for barely a minute. Any longer and they tighten into rubber. Build the sauce while the pasta boils and reserve a half cup of pasta water, which emulsifies the butter and wine into something that clings rather than pools. A final squeeze of lemon off the heat keeps the brightness sharp.
Save by using Buying the two pound bag of cooked shrimp on sale and freezing half for another week and Serve with Warm Italian bread for mopping the pan.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned pork tenderloin roasted over wedges of Honeycrisp apple and onion until the fruit collapses into a sweet pan sauce. Two sale items doing all the work.
1 Hatfield Seasoned Pork Tenderloin (18.4-22 oz)
1.5 lb Honeycrisp Apples, cored and cut into thick wedges
1 large onion, cut into thick wedges
2 tablespoons olive oil
2 tablespoons butter
1/2 cup apple cider or chicken broth
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
Step 1: Heat the oven to 400 degrees and take the tenderloin out of its packaging.
Step 2: Warm the olive oil in a large oven-safe skillet over medium high heat.
Step 3: Sear the tenderloin on all sides for about 6 minutes total, until well browned, then set it on a plate.
Step 4: Add the butter, apple wedges, and onion to the same pan and toss to coat in the drippings.
Step 5: Season with the thyme, salt, and pepper, then pour in the cider.
Step 6: Nestle the pork back on top of the fruit and slide the skillet into the oven.
Step 7: Roast for 25 to 30 minutes, until the pork reaches 145 degrees at its thickest point.
Step 8: Rest the tenderloin on a board for 10 minutes, then slice and serve over the apples with the pan juices spooned across.
Chef's Tip: Sear the tenderloin in a hot skillet before it goes in the oven, because the seasoning packet alone will not give you a browned crust. Pull the pork at an internal temperature of one hundred forty five degrees and let it rest, since it climbs a few more degrees off the heat. Honeycrisp holds together well enough that the wedges keep their shape instead of turning to sauce.
Save by using Taking the two-pack of seasoned tenderloins and roasting the second one for sandwiches later in the week and Serve with Buttered mashed potatoes and a green vegetable.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Boxed macaroni turned into something worth serving for dinner with crisp bacon and real sharp cheese stirred through. The shortcut nobody at the table will notice.
3 boxes (5.5-7.3 oz each) Kraft Macaroni & Cheese
8 oz Smithfield Original or Thick Cut Bacon, chopped
6 oz Cooper Sharp Cheese, shredded
1 cup milk
3 tablespoons butter
1/2 cup panko breadcrumbs
2 green onions, sliced thin
1/2 teaspoon black pepper
Step 1: Cook the chopped bacon in a skillet over medium heat until crisp, then lift it out and reserve the fat.
Step 2: Boil the macaroni from all three boxes according to the package and drain.
Step 3: Return the pasta to the pot and stir in the cheese packets, milk, butter, and two tablespoons of the bacon fat.
Step 4: Take the pot off the heat and fold in the shredded Cooper Sharp until it melts smooth.
Step 5: Stir in most of the bacon and season with the black pepper.
Step 6: Spread the macaroni in a baking dish and toss the breadcrumbs with a little melted butter.
Step 7: Scatter the crumbs over top and broil for 3 minutes, watching closely, until golden.
Step 8: Finish with the remaining bacon and the green onions.
Chef's Tip: Cook the bacon first and use a few spoonfuls of the rendered fat in place of some of the butter, which carries more flavor than the packet ever could. Adding the real cheese off the heat keeps it from breaking into a grainy mess. A handful of buttered crumbs under the broiler for three minutes gives you the crust that separates this from what comes out of the box.
Save by using Catching the boxed macaroni on the mix and match sale and dressing it up with sale-priced bacon and deli cheese and Serve with A sharp slaw or pickled vegetables to cut the richness.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A ready-made shrimp ring dressed up with a sharp homemade cocktail sauce and fresh lemon. The easiest thing you can set out when people come over.
1 Bowl & Basket Shrimp Ring (16 oz)
3/4 cup ketchup
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 lemon, half juiced and half cut into wedges
1/4 teaspoon hot sauce
1 tablespoon chopped fresh parsley
Step 1: Whisk together the ketchup, horseradish, Worcestershire, lemon juice, and hot sauce in a small bowl.
Step 2: Cover the sauce and chill it for at least an hour so the flavors settle.
Step 3: Keep the shrimp ring refrigerated until the moment you are ready to set it out.
Step 4: Spoon the cocktail sauce into a small serving bowl and set it in the center of the platter.
Step 5: Arrange the lemon wedges around the edge of the ring.
Step 6: Scatter the parsley over the shrimp and serve cold.
Chef's Tip: The sauce that comes in the center of the ring is fine, but ten cents of horseradish and a squeeze of lemon turns it into something people ask about. Keep the platter cold by setting the ring over a shallow bed of crushed ice. Make the sauce a day ahead if you can, because the horseradish and Worcestershire need a few hours to come together.
Save by using Picking up the shrimp ring already arranged instead of buying and poaching raw shrimp and Serve with Crackers and a wedge of sharp cheese alongside.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Deli seafood salad piled into split rolls with crisp lettuce and a squeeze of lemon. A no-cook lunch that comes together in the time it takes to set the table.
1 lb Mrs. B's Seafood Salad
4 split-top rolls or 8 slices Schmidt Italian Bread
2 tablespoons butter, softened
4 leaves crisp green lettuce
1 lemon, cut into wedges
1 stalk celery, sliced very thin
1/4 teaspoon black pepper
Step 1: Butter the cut sides of the rolls and toast them in a dry skillet until golden.
Step 2: Fold the sliced celery and black pepper into the seafood salad for a little crunch.
Step 3: Lay a lettuce leaf inside each toasted roll.
Step 4: Pile the seafood salad generously on top of the lettuce.
Step 5: Squeeze a lemon wedge over each sandwich just before serving.
Chef's Tip: Toast the cut sides of the rolls in a little butter, which builds a barrier that keeps the bread from going soggy under the salad. A squeeze of fresh lemon and a crack of black pepper wakes up deli seafood salad considerably. Keep everything cold until the last minute and assemble right before eating.
Save by using Having the seafood salad weighed out at the deli counter so you buy only what the sandwiches need and Serve with Kettle chips and a crisp dill pickle.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thin-sliced steak griddled with sweet onions and peppers, then folded into Italian bread under melting sharp cheese. A hometown sandwich built from the meat case.
1.25 lb Porterhouse or T-Bone Steaks, boned and sliced paper thin
6 slices Cooper Sharp Cheese
1 loaf Schmidt Italian Bread, cut into 4 lengths and split
2 large onions, sliced thin
2 bell peppers, sliced thin
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
Step 1: Freeze the steak for 20 minutes, then slice it as thinly as you can against the grain.
Step 2: Heat two tablespoons of the oil on a large griddle or skillet over medium high heat.
Step 3: Cook the onions and peppers for 8 minutes, until soft and beginning to caramelize, then push them to one side.
Step 4: Add the remaining oil and spread the sliced steak in the cleared space.
Step 5: Sear for 2 minutes without moving it, then chop and toss it together with the vegetables using two spatulas.
Step 6: Season with the salt and pepper and divide the mixture into four piles.
Step 7: Lay the cheese over each pile, cover the pan for 1 minute to melt, then scoop each portion into a split length of bread.
Chef's Tip: Firm the steak in the freezer for twenty minutes before slicing and you can get it paper thin with an ordinary knife. Cook the onions and peppers first, push them to one side of the griddle, then sear the meat in the space you cleared so nothing steams. Lay the cheese directly on the hot meat and cover the pan for a minute to melt it.
Save by using Slicing your own steak from the sale-priced family pack instead of buying it pre-shaved and Serve with A pile of hot fries and a cold soda.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Deli Virginia ham and white American cheese pressed between buttered Italian bread until the outside crackles. The sandwich that fixes a hard afternoon.
12 oz Smithfield Virginia or Honey Ham, sliced thin
8 slices Clearfield White American Cheese
8 slices Schmidt Italian Bread
4 tablespoons butter, softened
2 teaspoons yellow mustard
Step 1: Spread the softened butter across one side of every slice of bread.
Step 2: Turn four slices butter side down and spread a thin layer of mustard on the dry side.
Step 3: Layer a slice of cheese, a quarter of the ham, and a second slice of cheese on each.
Step 4: Cap with the remaining bread, butter side facing out.
Step 5: Set a skillet over medium heat and griddle the sandwiches for 4 minutes, pressing gently with a spatula.
Step 6: Flip and cook 4 minutes more, until both sides are deep golden and the cheese has melted through.
Step 7: Cut each sandwich on the diagonal and serve hot.
Chef's Tip: Butter the outside of the bread rather than the pan, which gives you even browning instead of scorched patches. Keep the heat at medium and be patient, because a hot pan browns the bread long before the cheese has any chance to melt. Pressing the sandwich with a second skillet makes better contact and a crisper crust.
Save by using Having the ham and American cheese sliced at the deli counter while both are on sale and Serve with A bowl of tomato soup for dunking.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Frozen potatoes roasted hard until the edges shatter, then buried under sharp cheese, bacon, and green onion. A side dish that disappears faster than whatever it came with.
2 bags (19-32 oz each) Ore-Ida Potatoes
6 oz Cooper Sharp Cheese, shredded
6 oz Smithfield Original or Thick Cut Bacon, cooked crisp and crumbled
3 green onions, sliced thin
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
Step 1: Set a large sheet pan in the oven and heat it to 450 degrees.
Step 2: Toss the frozen potatoes with the oil, garlic powder, and salt.
Step 3: Carefully spread them across the hot pan in a single layer with space between them.
Step 4: Roast for 20 minutes, turning once at the halfway point, until deeply golden.
Step 5: Scatter the shredded cheese and crumbled bacon over the potatoes.
Step 6: Return the pan to the oven for 4 minutes, just until the cheese melts.
Step 7: Finish with the sliced green onions and serve immediately.
Chef's Tip: Preheat the sheet pan in the oven while it comes up to temperature, then spread the frozen potatoes onto the hot metal so they start crisping immediately. Do not crowd them, because a packed pan steams and you will never get a crisp edge. Add the cheese only in the last four minutes so it melts without turning to leather.
Save by using Catching the frozen potatoes on the two for sale and topping them with deli cheese you already bought for the week and Serve with Sour cream and a shake of hot sauce on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pouch mashed potatoes whipped with real butter, warm milk, and a little sharp cheese. Ready in the time it takes the rest of dinner to rest.
3 pouches (4 oz each) Betty Crocker Mashed Potato Pouches
4 oz Cooper Sharp Cheese, shredded
6 tablespoons butter
1 cup milk, warmed
2 tablespoons chopped fresh chives
1/2 teaspoon black pepper
Step 1: Bring the water called for on the pouches to a boil in a saucepan.
Step 2: Warm the milk gently in the microwave or a small pan while the water heats.
Step 3: Stir the butter into the boiling water until it melts completely.
Step 4: Take the pan off the heat and whisk in the potato pouches and the warm milk.
Step 5: Let it stand for 1 minute, then whisk hard for 30 seconds until fluffy.
Step 6: Fold in the shredded cheese and the black pepper.
Step 7: Scatter the chives over the top and serve hot.
Chef's Tip: Warm the milk before it goes in, because cold liquid seizes the starch and leaves you with a gluey texture. Whisk hard for thirty seconds once everything is in the pot and the potatoes turn genuinely fluffy. A handful of shredded sharp cheese and a crack of pepper covers the distance between a pouch and something made from scratch.
Save by using Stocking the pouches from the mix and match sale and finishing them with butter and milk from the refrigerator and Serve with A pool of gravy or the pan juices from a roast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A boxed rice side stretched into a real vegetable dish with butter, herbs, and a can of sweet corn or green beans. Four ingredients, twenty five minutes.
2 boxes (4-5.8 oz each) Knorr Pasta or Rice Sides
2 cans (14.5-15.25 oz each) Green Giant Vegetables, drained
3 tablespoons butter
1 small onion, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon black pepper
Step 1: Melt the butter in a saucepan over medium heat and add the diced onion.
Step 2: Cook for 4 minutes, until the onion softens and turns translucent.
Step 3: Add the dry rice mixture from both boxes and toast for 2 minutes, stirring constantly.
Step 4: Pour in the water called for on the packages and bring it to a boil.
Step 5: Reduce the heat, cover, and simmer for 10 minutes.
Step 6: Fold in the drained vegetables and cook for 3 minutes more, until heated through.
Step 7: Take the pan off the heat, stir in the lemon juice, parsley, and pepper, and let it stand 2 minutes before serving.
Chef's Tip: Toast the dry rice and pasta in the butter for two full minutes before any liquid goes in, which is the single step that separates pilaf from plain rice. Drain the canned vegetables well and stir them in near the end so they warm through without falling apart. A squeeze of lemon at the finish lifts the whole thing.
Save by using Pairing the mix and match rice sides with the sale-priced canned vegetables for a side that feeds six and Serve with Roast pork or grilled chicken and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Italian bread split, painted with garlic butter, and run under the broiler beneath a layer of melting cheese. The thing everyone reaches for first.
1 loaf Schmidt Italian Bread, split lengthwise
8 oz Galbani String Cheese, pulled into shreds
1/2 cup butter, softened
5 cloves garlic, grated or very finely minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
Step 1: Heat the oven to 400 degrees and line a sheet pan with foil.
Step 2: Mash the softened butter together with the garlic, Parmesan, oregano, and half the parsley.
Step 3: Spread the garlic butter thickly across both cut halves of the bread.
Step 4: Bake for 8 minutes, until the edges are crisp and the butter has soaked in.
Step 5: Scatter the string cheese evenly over both halves.
Step 6: Broil for 2 minutes, watching constantly, until the cheese is bubbling and spotted brown.
Step 7: Scatter over the remaining parsley, cut into thick fingers, and serve hot.
Chef's Tip: Bake the buttered bread for eight minutes before the cheese goes on, so the inside heats through and the crust firms up rather than going limp under the topping. Grate the garlic on a rasp instead of chopping it and the flavor spreads evenly rather than landing in hot pockets. Watch the broiler the entire time, because it turns from golden to burnt in well under a minute.
Save by using Using a sale-priced loaf of Italian bread and string cheese pulled into shreds instead of a bagged blend and Serve with A bowl of pasta or a hearty soup.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pierogies pan-fried until blistered and served on picks with a cool sour cream dip. A party tray built from a freezer staple and a few strips of bacon.
2 boxes (13 oz each) Poppy's Pierogies
6 oz Smithfield Original or Thick Cut Bacon, chopped
1 cup sour cream
3 tablespoons chopped fresh chives
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Step 1: Stir together the sour cream, two tablespoons of the chives, the lemon juice, garlic powder, and pepper, then chill the dip.
Step 2: Cook the chopped bacon in a large skillet over medium heat until crisp, then lift it out and leave the fat behind.
Step 3: Boil the pierogies for 2 minutes in salted water and drain them well.
Step 4: Fry the pierogies in the bacon fat in batches, about 3 minutes per side, until blistered and golden.
Step 5: Move each finished batch to a paper-towel-lined plate.
Step 6: Pile the pierogies on a platter and scatter the crisp bacon over them.
Step 7: Finish with the remaining chives and serve warm with the cold dip alongside.
Chef's Tip: Boil the pierogies for two minutes before they hit the skillet, which softens the dough so the pan-fry crisps the outside without leaving a raw seam. Fry them in the bacon fat rather than oil for the flavor. Work in batches and give each one room, because a crowded pan steams them soft and you lose the crust entirely.
Save by using Clipping the digital offer on the pierogies and using two strips of bacon from the sale-priced package and Serve with A cold beer or a crisp cider.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A can of hearty soup dressed up with cream and fresh basil, served with skinny grilled cheese soldiers cut for dunking. Comfort on a cool September evening.
2 cans (18-19 oz each) Progresso Traditional or Rich & Hearty Soup, tomato variety
6 slices Clearfield White American Cheese
8 slices Schmidt Italian Bread
4 tablespoons butter, softened
1/3 cup heavy cream
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Step 1: Pour the soup into a saucepan and warm it over medium heat until it just begins to steam.
Step 2: Butter one side of every slice of bread.
Step 3: Build four sandwiches with the cheese between them, butter side facing out.
Step 4: Griddle the sandwiches in a skillet over medium heat, about 4 minutes per side, until golden and melted.
Step 5: Stir the cream and black pepper into the hot soup and take it off the heat.
Step 6: Cut each sandwich into three narrow fingers.
Step 7: Ladle the soup into bowls, scatter the basil over top, and stand the dippers alongside.
Chef's Tip: A splash of cream and a knob of butter stirred into canned tomato soup off the heat rounds off the acidity and makes it taste like it simmered all afternoon. Cut the grilled cheese into narrow fingers rather than triangles, because they hold together better going into a bowl. Toast a pinch of dried basil in the butter first to bloom the flavor.
Save by using Buying the soup on the buy one get one offer and using bread and cheese already in the refrigerator and Serve with A simple salad dressed with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of chocolate sandwich cookies and sweetened whipped cream that soften overnight into something between a cake and a pudding. No oven required.
1 package Nabisco Family Size OREO cookies
3 cups heavy whipping cream
1/2 cup powdered sugar
8 oz cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
Step 1: Beat the softened cream cheese with the powdered sugar, vanilla, and salt until completely smooth.
Step 2: Whip the heavy cream to firm peaks in a separate bowl.
Step 3: Fold the whipped cream into the cream cheese mixture in three additions, keeping it light.
Step 4: Spread a thin layer of the cream across the bottom of a 9 by 13 inch dish.
Step 5: Lay down a single layer of cookies, then spread over a third of the remaining cream.
Step 6: Repeat the cookie and cream layers twice more, finishing with cream on top.
Step 7: Cover and refrigerate overnight, or at least 8 hours, until the cookies have softened through.
Step 8: Crush a handful of cookies and scatter them over the top just before serving.
Chef's Tip: The cake needs a full night in the refrigerator, because the cookies have to draw moisture from the cream to soften into cake-like layers. Whip the cream only to firm peaks, since taking it further makes it grainy and it will weep as it sits. Crush a handful of cookies for the top but add them just before serving so they stay crunchy against the soft layers.
Save by using Clipping the digital offer on the family size cookies, which is enough for the whole cake and Serve with A scoop of vanilla ice cream or a cup of strong coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner that turns sale-priced chicken breast, ready rice, and frozen vegetables into a fast, filling family meal.
1.25 lb Bowl & Basket Chicken Breasts, diced
1 pouch Ben's Ready Rice
1 pkg Birds Eye Steamfresh Vegetables
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Season diced chicken with garlic powder, salt, and pepper, then cook 6-8 minutes until golden and cooked through.
Step 3: Microwave the ready rice according to package directions and add to the skillet along with the frozen vegetables.
Step 4: Stir everything together and cook 4-5 minutes until vegetables are heated through and tender.
Step 5: Serve hot.
Chef's Tip: Cut the chicken into even bite-size pieces so it cooks through quickly and evenly.
Save by using Bowl & Basket chicken breasts, Ben's Ready Rice, and Birds Eye Steamfresh vegetables are all on sale this week for one budget-friendly skillet. and Serve with A simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pre-cooked shrimp, quick rice, and frozen vegetables come together in minutes for a light, healthy dinner that stretches the seafood sale.
1 lb Bowl & Basket Cooked Shrimp (from 2 lb bag), thawed
1 pouch Minute Rice Ready to Serve
1 pkg Birds Eye Steamfresh Vegetables
2 tbsp butter
1 clove garlic, minced
Salt and pepper to taste
Step 1: Microwave the rice pouch and cook the frozen vegetables according to package directions.
Step 2: Melt butter in a large skillet over medium heat and sauté garlic 30 seconds.
Step 3: Add the shrimp, rice, and vegetables to the skillet and toss until warmed through, about 4-5 minutes.
Step 4: Season with salt and pepper and serve immediately.
Chef's Tip: Since the shrimp is already cooked, add it last and just warm it through so it stays tender.
Save by using Bowl & Basket Cooked Shrimp, Minute Rice, and Birds Eye Steamfresh vegetables are all on sale this week. and Serve with Warm crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced Italian sausage, savory mushrooms, and ready rice simmer together in one pan for an easy, budget-stretching weeknight dinner.
1 pkg (20 oz) Bowl & Basket Italian Sausage, sliced
1 pouch Ben's Ready Rice
1 pkg Bowl & Basket Baby Bella Mushrooms, sliced
1 small onion, diced
1 tbsp olive oil
Salt and pepper to taste
Step 1: Heat olive oil in a large skillet and brown sliced sausage, about 6 minutes.
Step 2: Add onion and mushrooms and cook until softened, about 5 minutes.
Step 3: Microwave the rice pouch and stir into the skillet.
Step 4: Cook everything together 3-4 minutes until heated through, season with salt and pepper, and serve.
Chef's Tip: Brown the sausage well before adding the rice for deeper flavor throughout the dish.
Save by using Bowl & Basket Italian Sausage, Ben's Ready Rice, and Baby Bella Mushrooms are all on sale this week. and Serve with Steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced smoked sausage sautéed with caramelized Honeycrisp apples and onions, served with warm pretzel bites — a festive dish to welcome Oktoberfest season.
1 lb Dietz & Watson Sausage, sliced
1 lb Honeycrisp Apples, sliced
1 pkg Wege Broken Sourdough or Little Pretzels, warmed
1 onion, sliced
1 tbsp butter
1/4 cup apple cider or broth
Step 1: Melt butter in a large skillet over medium heat and cook sausage slices until browned; remove and set aside.
Step 2: Add onion and apples to the same skillet and cook 8-10 minutes until softened and caramelized.
Step 3: Return sausage to the skillet, add apple cider, and simmer 5 minutes until slightly reduced.
Step 4: Serve warm alongside heated pretzels and mustard for a festive Oktoberfest-style dinner.
Chef's Tip: Let the apples caramelize slowly for maximum sweetness before adding the sausage back in.
Save by using Dietz & Watson Sausage, Honeycrisp Apples, and Wege pretzels are all on sale this week for an Oktoberfest-inspired dinner. and Serve with Warm pretzels and mustard.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A special Sunday centerpiece of golden roasted chicken with lemon, herbs, and crispy potatoes — perfect for gathering the whole family for Grandparents Day.
2 lb Perdue Chicken Breasts
1 pkg Bowl & Basket Creamer Potatoes
2 Lemons, sliced
2 tbsp olive oil
1 tbsp mixed fresh or dried herbs (thyme, rosemary)
2 tbsp flour
1 cup chicken broth
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Toss potatoes with olive oil, salt, and pepper on a sheet pan.
Step 2: Rub chicken with olive oil, herbs, salt, and pepper, and tuck lemon slices around and under it.
Step 3: Nestle chicken among the potatoes and roast 35-40 minutes until chicken reaches 165°F.
Step 4: Remove chicken and potatoes; whisk flour and broth into the pan drippings over medium heat to make gravy.
Step 5: Slice chicken, serve with potatoes and gravy — a celebratory Grandparents Day meal.
Chef's Tip: Let the chicken rest 5 minutes after roasting so the juices redistribute before slicing.
Save by using Perdue Chicken Breasts, Bowl & Basket Creamer Potatoes, and Lemons are all on sale this week — a festive Grandparents Day dinner without the splurge. and Serve with Steamed broccoli or a simple salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A stovetop take on a classic seafood boil, combining a seasoned seafood boil kit with smoked sausage and potatoes for a festive early-fall family dinner.
1 pkg (35.13 oz) Tastee Choice Clam Bake or Seafood Boil
12 oz Hillshire Farm Smoked Sausage, sliced
0.5 lb Bowl & Basket Red Potatoes, halved
1 tbsp Cajun seasoning
2 tbsp butter
Step 1: Boil potatoes in salted water until just tender, about 10 minutes; drain.
Step 2: In a large skillet, melt butter and brown sliced sausage 5 minutes.
Step 3: Add the seafood boil contents and potatoes, season with Cajun seasoning, and cook according to package directions until heated through.
Step 4: Toss everything together and serve hot for a festive Southern-style family dinner.
Chef's Tip: Add a splash of hot sauce or Cajun seasoning at the end for extra kick.
Save by using Tastee Choice Seafood Boil, Hillshire Farm smoked sausage, and Bowl & Basket Red Potatoes are all on sale this week for a Southern-style boil the whole family will love. and Serve with Corn on the cob and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, budget-friendly skillet breakfast of seasoned ground beef, potatoes, and carrots topped with eggs cooked to your liking.
0.75 lb 80% Lean Ground Chuck
0.75 lb Bowl & Basket Red Potatoes, diced
1 cup Bagged Carrots, diced
4 eggs
1 tbsp vegetable oil
Salt and pepper to taste
Step 1: Heat oil in a large skillet and brown the ground chuck, breaking it up as it cooks; drain excess fat.
Step 2: Add diced potatoes and carrots to the skillet, cover, and cook 12-15 minutes, stirring occasionally, until tender.
Step 3: Make four small wells in the hash and crack an egg into each.
Step 4: Cover and cook 3-4 minutes until eggs reach desired doneness. Season and serve hot.
Chef's Tip: Dice the potatoes small so they cook through in the same time as the beef.
Save by using Ground Chuck, Red Potatoes, and Bagged Carrots are all on sale this week for a filling, affordable breakfast hash. and Serve with Toast or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced Italian sausage sautéed with peppers and onions, piled onto toasted rolls and topped with melted provolone for a satisfying, easy lunch.
1 pkg (20 oz) Bowl & Basket Italian Sausage, sliced
4 Martin's Sandwich Rolls
0.25 lb Stella Provolone Cheese, sliced
1 bell pepper, sliced
1 onion, sliced
1 tbsp olive oil
Step 1: Heat olive oil in a skillet and cook sausage slices until browned, about 8 minutes; remove.
Step 2: Add peppers and onions to the skillet and cook until softened, about 6 minutes.
Step 3: Return sausage to the skillet and toss together.
Step 4: Pile the mixture onto rolls, top with provolone, and broil 1-2 minutes until cheese melts.
Chef's Tip: Slice the sausage on a diagonal so it cooks quickly and fits neatly on the rolls.
Save by using Bowl & Basket Italian Sausage, Martin's rolls, and Stella Provolone are all on sale this week for a budget lunch the whole family will enjoy. and Serve with Kettle chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick roasted side dish of broccoli crowns and baby bella mushrooms finished with shaved parmesan.
1 lb Broccoli Crowns, cut into florets
1 pkg Bowl & Basket Baby Bella Mushrooms, halved
2 tbsp Colonna Parmesan Cheese, grated
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss broccoli and mushrooms with olive oil, salt, and pepper on a sheet pan.
Step 3: Roast 18-20 minutes, tossing halfway, until edges are crisp and browned.
Step 4: Sprinkle with grated parmesan and serve warm.
Chef's Tip: Roast on a single layer for the crispiest edges — a crowded pan will steam instead of roast.
Save by using Broccoli Crowns, Baby Bella Mushrooms, and Colonna Parmesan are all on sale this week for an easy side dish. and Serve with Any roasted chicken or pasta dinner.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative appetizer that pairs roasted grapes and melted provolone on crusty Italian bread with a drizzle of honey — a festive bite for early-fall entertaining.
0.5 lb White Seedless Grapes, halved
0.25 lb Stella Provolone Cheese, sliced thin
1 loaf Schmidt Italian Bread, split lengthwise
1 tbsp honey
1 tsp fresh thyme, chopped
1 tbsp olive oil
Step 1: Preheat oven to 400°F. Brush split bread halves with olive oil.
Step 2: Layer provolone slices over the bread, then scatter halved grapes on top.
Step 3: Bake 10-12 minutes until cheese is melted and grapes are slightly blistered.
Step 4: Drizzle with honey, sprinkle with thyme, slice, and serve warm.
Chef's Tip: Roasting the grapes briefly first concentrates their sweetness before baking on the flatbread.
Save by using White Seedless Grapes, Stella Provolone Cheese, and Schmidt Italian Bread are all on sale this week for an unexpected fall appetizer. and Serve with A glass of cider or sparkling water.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Mini cheese-stuffed beef patties on soft slider rolls — a fun way to celebrate National Cheeseburger Day (September 18) with the family.
1 lb 80% Lean Ground Chuck
0.25 lb Cooper Sharp Cheese, cubed
12 Pepperidge Farm Slider Rolls
Salt and pepper to taste
1 tbsp vegetable oil
Step 1: Divide ground chuck into 12 small portions, flatten each, and place a cube of cheese in the center.
Step 2: Fold the beef around the cheese and shape into a mini patty, sealing edges completely.
Step 3: Heat oil in a skillet or grill over medium heat and cook patties 3-4 minutes per side until cooked through.
Step 4: Season with salt and pepper, place on slider rolls, and serve warm.
Chef's Tip: Seal the edges of each patty tightly around the cheese so it stays gooey inside instead of leaking out.
Save by using Ground Chuck, Cooper Sharp Cheese, and Pepperidge Farm slider rolls are all on sale this week — celebrate National Cheeseburger Day for less. and Serve with Ketchup, mustard, and pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, bubbling Southern-style peach cobbler with a buttery topping — a comforting dessert to share with family on Grandparents Day.
2 lb Tree Ripe Peaches, sliced
1/2 cup Bowl & Basket Brown Sugar
1/2 cup Breakstone's Butter, melted
1 cup flour
1 tsp baking powder
1/2 cup milk
1 tsp cinnamon
Step 1: Preheat oven to 350°F. Toss sliced peaches with half the brown sugar and cinnamon; set aside.
Step 2: In a bowl, whisk flour, remaining brown sugar, and baking powder, then stir in milk to form a batter.
Step 3: Pour melted butter into a baking dish, then pour batter over the butter without stirring.
Step 4: Spoon peaches evenly over the batter.
Step 5: Bake 30-35 minutes until golden and bubbling. Serve warm.
Chef's Tip: Use ripe, fragrant peaches for the best flavor — they'll break down into a juicy filling as they bake.
Save by using Tree Ripe Peaches, Bowl & Basket Brown Sugar, and Breakstone's Butter are all on sale this week for a festive Grandparents Day dessert. and Serve with Vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Budget-friendly chicken thighs browned in a skillet and simmered with rice and vegetables for an easy one-pot weeknight dinner.
1.5 lb Chicken Thighs
1 pkg Ben's Ready Rice
1 can Green Giant Peas & Carrots
1 tbsp olive oil
2 cloves garlic, minced
salt and pepper to taste
1/2 cup chicken broth
Step 1: Season chicken thighs with salt, pepper, and garlic.
Step 2: Heat olive oil in a large skillet over medium-high heat; brown thighs 5-6 minutes per side.
Step 3: Add chicken broth, cover, and simmer until chicken reaches 165°F, about 15 minutes.
Step 4: Meanwhile, microwave Ben's Ready Rice according to package directions.
Step 5: Stir in Green Giant vegetables and rice with the chicken; simmer 3-4 minutes until heated through.
Step 6: Serve warm.
Chef's Tip: Use a meat thermometer to make sure thighs reach 165°F without drying out.
Save by using Stock up on Bowl & Basket chicken thighs at $1.29/lb — a great low-cost protein for the week. and Serve with Warm dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Ground chuck, potatoes, and carrots simmer together in one skillet for a hearty, wallet-friendly family dinner.
1.25 lb Ground Chuck
1 lb Red Potatoes, diced
1 bag Carrots, sliced
1 onion, diced
1 tbsp vegetable oil
salt and pepper to taste
1 tsp paprika
Step 1: Heat oil in a large skillet over medium-high heat; brown ground chuck, breaking apart, 6-7 minutes.
Step 2: Add onion and cook until softened, 3 minutes.
Step 3: Stir in potatoes and carrots; season with salt, pepper, and paprika.
Step 4: Cover and cook 15-18 minutes, stirring occasionally, until potatoes are fork-tender.
Step 5: Serve hot.
Chef's Tip: Dice potatoes small and uniform so they cook through quickly.
Save by using Ground chuck and bagged carrots are both on sale this week — an easy stretch for a filling one-skillet dinner. and Serve with Crusty bread and butter.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned pork tenderloin roasts alongside creamer potatoes and apples on one pan for an easy fall dinner.
1 Hatfield Seasoned Pork Tenderloin
1.5 lb bag Creamer Potatoes, halved
1 lb Honeycrisp Apples, sliced
2 tbsp olive oil
1 tsp dried thyme
salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a sheet pan with foil.
Step 2: Toss potatoes with 1 tbsp olive oil, salt, and pepper; spread on one side of the pan.
Step 3: Place seasoned pork tenderloin in the center; drizzle with remaining oil and sprinkle with thyme.
Step 4: Arrange apple slices around the pork.
Step 5: Roast 25-30 minutes, until pork reaches 145°F internal temperature.
Step 6: Let rest 5 minutes, slice, and serve with roasted potatoes and apples.
Chef's Tip: Let the tenderloin rest before slicing to keep it juicy.
Save by using Buy two Hatfield tenderloins at 2/$10 and freeze the second for a future easy dinner. and Serve with Steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky baked cod tossed in a sweet chili glaze over rice with stir-fry vegetables for a quick, budget-friendly lunch bowl.
1 pkg Red Lobster Cod Fillets
1 pkg Success Rice
1 bag Birds Eye Stir-Fry Vegetables
2 tbsp soy sauce
1 tbsp sweet chili sauce
1 tsp sesame oil
Step 1: Bake or pan-sear cod fillets according to package directions until flaky.
Step 2: Cook Success Rice according to package directions.
Step 3: Sauté stir-fry vegetables in a skillet with sesame oil, 5 minutes.
Step 4: Flake cod into bite-size pieces and toss with soy sauce and sweet chili sauce.
Step 5: Divide rice among bowls, top with vegetables and cod. Serve warm.
Chef's Tip: Swap in any Tastee Choice seafood entrée on sale if cod sells out.
Save by using Frozen cod and stir-fry veggies are both sale-priced, making this a budget-friendly lunch bowl. and Serve with Extra sweet chili sauce on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy pan-fried potatoes topped with fluffy eggs and melted cheese make a filling, inexpensive breakfast for the whole family.
1 lb Red Potatoes, diced
1 cup Shredded Cheese
2 tbsp Butter
6 large eggs
salt and pepper to taste
1/4 tsp paprika
Step 1: Melt butter in a large nonstick skillet over medium heat.
Step 2: Add diced potatoes, season with salt, pepper, and paprika; cook 12-15 minutes, stirring occasionally, until golden and tender.
Step 3: Whisk eggs and pour over potatoes; cook, stirring gently, until eggs are just set.
Step 4: Sprinkle shredded cheese over top; cover 1-2 minutes until melted.
Step 5: Serve hot.
Chef's Tip: Give potatoes a head start alone in the skillet so they crisp before adding eggs.
Save by using Potatoes, cheese, and butter are all on sale — an inexpensive way to feed the family breakfast. and Serve with Toast or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, budget-friendly side dish combining fresh broccoli, rice, and melted cheese.
1 lb Broccoli Crowns, chopped
1 pkg Ben's Ready Rice
1 cup Shredded Cheese
1 tbsp butter
salt and pepper to taste
Step 1: Preheat oven to 375°F.
Step 2: Steam broccoli 4-5 minutes until bright green and just tender.
Step 3: Microwave rice according to package directions.
Step 4: Combine broccoli, rice, and half the cheese in a greased baking dish; season with salt and pepper.
Step 5: Top with remaining cheese and bake 10-12 minutes until bubbly.
Chef's Tip: Chop broccoli into small, even pieces so it bakes evenly.
Save by using Broccoli, rice, and cheese are all sale items, making this a low-cost side for the whole table. and Serve with Great alongside any grilled chicken or pork main.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grill up mini cheeseburger patties and set out toppings for a fun build-your-own slider dinner celebrating National Cheeseburger Day.
1.5 lb Ground Chuck
1 pkg Pepperidge Farm Slider Rolls
1 pkg Borden Cheese Slices
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
Lettuce, tomato, ketchup and mustard for topping
Step 1: Preheat grill or griddle to medium-high heat. Celebrate National Cheeseburger Day (September 18) with a build-your-own slider bar!
Step 2: Season ground chuck with garlic powder, onion powder, salt, and pepper; form into 12 small slider patties.
Step 3: Grill patties 3 minutes per side, topping each with a piece of cheese during the last minute.
Step 4: Warm slider rolls on the grill, cut side down, 1 minute.
Step 5: Set out patties, buns, and toppings for everyone to build their own cheeseburger sliders.
Chef's Tip: Make a double batch of patties and freeze extras for a quick future dinner.
Save by using Ground chuck, slider rolls, and cheese slices are all on sale — a budget-friendly way to feed a crowd for Cheeseburger Day. and Serve with Loaded Potato Wedges (see this week's recipes) or Gibble's chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Italian sausage simmers low and slow with apples, mushrooms, and caraway for a cozy fall dinner inspired by Oktoberfest season.
20 oz pkg Bowl & Basket Italian Sausage, sliced
1 lb Honeycrisp Apples, sliced
1 pkg Baby Bella Mushrooms, sliced
1 small onion, sliced
1/2 cup chicken broth
1 tsp caraway seeds
salt and pepper to taste
Step 1: Celebrate the start of Oktoberfest season with this cozy slow-cooker dinner.
Step 2: Place sliced sausage, apples, mushrooms, and onion in the slow cooker.
Step 3: Pour in chicken broth and sprinkle with caraway seeds, salt, and pepper.
Step 4: Cover and cook on low 4-5 hours, until sausage is heated through and apples are tender.
Step 5: Stir gently and serve warm.
Chef's Tip: Caraway seeds give this dish its classic Oktoberfest flavor — don't skip them!
Save by using Italian sausage, apples, and mushrooms are all featured sale items this week. and Serve with Creamy Buttered Mashed Potatoes (see this week's recipes).
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy shrimp and herb spread perfect for sharing with pita chips — a sweet way to celebrate Grandparents Day together.
1/2 lb Bowl & Basket Cooked Shrimp, chopped
8 oz Bowl & Basket Cream Cheese, softened
1 pkg Cedars Pita Chips
1 tbsp fresh dill, chopped
1 tbsp lemon juice
salt and pepper to taste
Step 1: Celebrate Grandparents Day (September 13) with a spread everyone can share around the table.
Step 2: In a bowl, beat softened cream cheese with lemon juice, dill, salt, and pepper until smooth.
Step 3: Fold in chopped cooked shrimp.
Step 4: Spread onto a serving plate or into a bowl and chill 20 minutes.
Step 5: Serve with pita chips for dipping.
Chef's Tip: Make it ahead — this spread tastes even better after chilling overnight.
Save by using Bowl & Basket cooked shrimp and cream cheese are both sale-priced, making this an affordable app for a family gathering. and Serve with Sliced cucumbers and cherry tomatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
No-bake mini cheesecake bites topped with fresh Honeycrisp apple and warm caramel — a festive fall treat for celebrating Grandparents Day.
1 lb Honeycrisp Apples, diced
8 oz Philadelphia Cream Cheese, softened
1 Bowl & Basket Caramel Apple Dipper
2 tbsp powdered sugar
1/2 tsp cinnamon
12 mini graham cracker tart shells
Step 1: This sweet no-bake treat is perfect for a Grandparents Day get-together.
Step 2: Beat cream cheese, powdered sugar, and cinnamon until smooth and fluffy.
Step 3: Spoon cream cheese mixture into mini tart shells or onto graham crumbs.
Step 4: Top each with diced Honeycrisp apple.
Step 5: Warm the caramel dip slightly and drizzle over each bite before serving.
Chef's Tip: Toss diced apples with a little lemon juice so they don't brown before serving.
Save by using Honeycrisp apples and cream cheese are both on sale, making this festive dessert easy on the budget. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy fried tortillas topped with warm precooked chicken, guacamole, lettuce and tomato — a festive lunch for National Guacamole Day.
1 pkg Perdue Short Cuts Precooked Chicken
1 pkg Wholly Guacamole Mini Packs
1 pkg Chi-Chi's Tortillas
1/2 cup shredded lettuce
1/4 cup diced tomato
2 tbsp vegetable oil
1 tsp taco seasoning
Step 1: Kick off Hispanic Heritage Month and celebrate National Guacamole Day (September 16) with these easy tostadas!
Step 2: Heat oil in a skillet; fry tortillas flat, 1-2 minutes per side, until crisp. Drain on paper towels.
Step 3: Warm chicken with taco seasoning in a skillet, 3-4 minutes.
Step 4: Spread guacamole on each crispy tortilla.
Step 5: Top with warm chicken, lettuce, and tomato. Serve immediately.
Chef's Tip: No time to fry tortillas? Use them soft for quick chicken tacos instead.
Save by using Precooked chicken and guacamole cut way down on prep time and cost for a fun lunch. and Serve with Bowl & Basket salad bowl on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky baked haddock topped with sun-dried tomatoes and a dollop of tzatziki brings an unexpected Mediterranean twist to weeknight seafood.
1.25 lb Haddock Fillets
1 jar Bella Sun Luci Sun-Dried Tomatoes, chopped
1 container Bowl & Basket Tzatziki
2 tbsp olive oil
1 clove garlic, minced
1 tsp dried oregano
salt and pepper to taste
Lemon wedges for serving
Step 1: Preheat oven to 400°F. Lightly oil a baking dish.
Step 2: Place haddock fillets in the dish; drizzle with olive oil and sprinkle with garlic, oregano, salt, and pepper.
Step 3: Scatter chopped sun-dried tomatoes over the fillets.
Step 4: Bake 15-18 minutes, until fish flakes easily with a fork.
Step 5: Serve topped with a dollop of tzatziki and lemon wedges.
Chef's Tip: Look for fillets of similar thickness so they cook evenly.
Save by using Haddock, sun-dried tomatoes, and tzatziki are all featured sale items — an easy way to try a new flavor combo this week. and Serve with Rice Pilaf with Garden Vegetables (see this week's recipes).
Sale Prices Valid September 13th to September 19th
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