Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple one-pan dinner with juicy chicken thighs and golden roasted potatoes and onions, perfect for a busy weeknight.
1.5 lb Boneless Skinless Chicken Thighs
1.5 lb Russet Potatoes, quartered
1 Yellow Onion, sliced
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss potatoes and onion with half the olive oil, salt, and pepper on a sheet pan.
Step 3: Rub chicken thighs with remaining oil, garlic powder, salt, and pepper; nestle among the vegetables.
Step 4: Roast 35-40 minutes until chicken reaches 165°F and potatoes are fork-tender.
Chef's Tip: Cut potatoes into even pieces so they roast at the same rate as the chicken.
Save by using Boneless skinless chicken thighs and russet potatoes are both on sale this week — stock up for two easy dinners. 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 NY strip steak seared with sweet peppers and onions, piled into warm tortillas for a fast fajita night.
1 lb NY Strip Steak, thinly sliced
2 Hot House Peppers, sliced
1 Yellow Onion, sliced
6 ct Burrito Size Tortillas
1 tbsp chili powder
1 tbsp vegetable oil
1 lime, juiced
Step 1: Heat oil in a large skillet over high heat.
Step 2: Sear steak strips 2-3 minutes until browned; remove and set aside.
Step 3: Add peppers and onion to the skillet, cook 5-6 minutes until softened.
Step 4: Return steak to skillet, add chili powder and lime juice, toss to combine.
Step 5: Warm tortillas and fill with the steak and vegetable mixture.
Chef's Tip: Slice the steak against the grain while partially frozen for the thinnest, most tender strips.
Save by using NY Strip Steaks are marked down $2 off this week, making a steakhouse-style dinner affordable for the whole family. and Serve with Wholly Guacamole and shredded lettuce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky kielbasa caramelized with sweet apples and onions in a mustard pan sauce — a cozy one-skillet nod to Oktoberfest season.
1 pkg (13-14 oz) Smoked Polska Kielbasa, sliced
1 lb Gala Apples, sliced
1 Yellow Onion, sliced
2 tbsp butter
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
Step 1: Melt butter in a large skillet over medium heat.
Step 2: Add onion and apples, cook 8-10 minutes, stirring occasionally, until caramelized.
Step 3: Add sliced kielbasa and cook 6-8 minutes until browned.
Step 4: Stir in mustard and vinegar, cook 1 more minute, and serve hot as a fun kickoff to the Oktoberfest season.
Chef's Tip: Let the apples caramelize undisturbed for a few minutes to really bring out their sweetness.
Save by using Kielbasa, apples, and onions are all on sale this week for a hearty Oktoberfest-inspired dinner under $8. and Serve with Warm pretzel rolls and whole grain mustard for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy, unexpected way to welcome the first day of fall — salmon fillets brushed with a sweet-savory maple-pumpkin glaze and roasted with zucchini.
1.25 lb Fresh Atlantic Salmon Fillets
1/4 cup canned Pure Pumpkin
1 Zucchini, sliced
2 tbsp maple syrup
1 tsp Dijon mustard
1/4 tsp cinnamon
1 tbsp olive oil
Step 1: Preheat oven to 400°F. Whisk pumpkin, maple syrup, mustard, and cinnamon into a glaze.
Step 2: Place salmon on a lined baking sheet and toss zucchini with olive oil alongside.
Step 3: Brush salmon generously with the pumpkin glaze.
Step 4: Roast 15-18 minutes until salmon flakes easily and zucchini is tender.
Step 5: Drizzle any extra glaze over the top before serving to celebrate the first day of fall.
Chef's Tip: Only use a thin layer of glaze so it caramelizes rather than steams the salmon.
Save by using Fresh Atlantic Salmon and canned pumpkin are both on sale — a great pairing to welcome the autumn equinox. and Serve with Ben's Ready Rice or a simple arugula salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Set-it-and-forget-it pork tenderloin simmered in tangy BBQ sauce, piled onto kaiser rolls for a stress-free dinner.
2 lb Prime Pork Tenderloin
1 bottle BBQ Sauce
6 ct Kaiser Rolls
1/2 cup water
Step 1: Place pork tenderloin in the slow cooker and pour BBQ sauce and water over top.
Step 2: Cover and cook on low 6-7 hours until pork shreds easily.
Step 3: Shred pork with two forks and stir into the sauce.
Step 4: Pile onto toasted kaiser rolls and serve warm.
Chef's Tip: Shred the pork right in the slow cooker with two forks so it soaks up every bit of sauce.
Save by using Prime pork tenderloin is only $1.99/lb this week, making this a very affordable slow-cooker dinner. and Serve with All Seasons Steakhouse Coleslaw from the deli.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-friendly stir-fry with tender chicken, crisp peppers, and carrots in a savory garlic-soy sauce.
1.25 lb Chicken Tenderloins, cubed
2 Hot House Peppers, sliced
1 bag (16 oz) Carrots, sliced
3 tbsp soy sauce
1 tbsp minced garlic
1 tbsp vegetable oil
2 cups cooked white rice
Step 1: Heat oil in a large skillet or wok over high heat.
Step 2: Add chicken and cook 5-6 minutes until browned and cooked through; remove.
Step 3: Add carrots and peppers, stir-fry 4-5 minutes until crisp-tender.
Step 4: Return chicken to the pan, add garlic and soy sauce, toss to coat.
Step 5: Serve hot over cooked rice.
Chef's Tip: Cook the chicken in a single layer without stirring for the first minute to get good browning.
Save by using Chicken tenderloins, peppers, and carrots are all on sale, making this stir-fry an easy way to stretch the budget. and Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative twist on grilled cheese with crisp apple slices, melty provolone, and a touch of honey — a fun way to welcome the first days of fall.
0.5 lb Stella Provolone Cheese, sliced
1 Gala Apple, thinly sliced
1 loaf Fresh Baked Italian Bread, sliced
2 tbsp butter, softened
1 tbsp honey
1/4 tsp cinnamon
Step 1: Butter one side of each bread slice.
Step 2: Layer provolone and apple slices between bread, buttered sides facing out.
Step 3: Grill in a skillet over medium heat 3-4 minutes per side until golden and cheese melts.
Step 4: Drizzle with honey and a dusting of cinnamon before serving.
Chef's Tip: Slice apples very thin so they warm through without making the sandwich soggy.
Save by using Deli provolone, fresh apples, and Italian bread are all on sale this week for an easy upgraded lunch. and Serve with A cup of tomato bisque.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive party board with a warm, sharp cheese dip surrounded by pretzels and cracker cuts — perfect for an at-home Oktoberfest celebration.
0.5 lb Cooper Sharp Cheese, shredded
1 bag Wege Pretzels
1 pkg Cabot Cracker Cuts
1/2 cup milk
1 tsp Dijon mustard
Step 1: Warm milk in a saucepan over low heat.
Step 2: Whisk in shredded Cooper Sharp cheese a little at a time until smooth and melted.
Step 3: Stir in mustard and pour into a serving bowl.
Step 4: Arrange pretzels and cracker cuts around the warm dip and serve for an easy Oktoberfest-season gathering.
Chef's Tip: Whisk the cheese in gradually over low heat to keep the dip smooth and avoid clumping.
Save by using Cooper Sharp cheese, pretzels, and cracker cuts are all on sale — an easy party board without the party-store markup. and Serve with Sliced apples and Vlasic pickles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, budget-friendly breakfast skillet with crispy bacon, tender potatoes, and melted cheese.
1 pkg (16 oz) Hatfield Bacon, chopped
1 pkg (20 oz) Simply Potatoes
4 slices Borden American Cheese Singles
Salt and pepper to taste
Step 1: Cook chopped bacon in a large skillet over medium heat until crisp; remove and drain, leaving fat in the pan.
Step 2: Add potatoes to the skillet and cook 10-12 minutes, stirring occasionally, until golden and tender.
Step 3: Return bacon to the skillet and season with salt and pepper.
Step 4: Top with cheese slices, cover, and let melt 2 minutes before serving.
Chef's Tip: Cook the bacon first and use the rendered fat to crisp up the potatoes for extra flavor.
Save by using Hatfield bacon and Simply Potatoes are both on sale this week for a filling breakfast under $9. and Serve with Fried or scrambled eggs.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warmly spiced side dish of roasted yams, apples, and carrots — a festive addition to any early-autumn dinner table.
2 lb Yams, peeled and cubed
2 lb Gala Apples, cored and sliced
1 bag (16 oz) Carrots, sliced
3 tbsp butter, melted
2 tbsp brown sugar
1/2 tsp cinnamon
Step 1: Preheat oven to 400°F.
Step 2: Toss yams, apples, and carrots with melted butter, brown sugar, and cinnamon.
Step 3: Spread on a baking sheet and roast 25-30 minutes, stirring once, until tender and caramelized.
Step 4: Serve warm as a festive fall side.
Chef's Tip: Cut the yams into similarly sized pieces to the apples so everything roasts evenly.
Save by using Yams, apples, and carrots are all on sale, making this festive fall side dish very affordable. and Serve with Roast chicken or pork tenderloin.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative fall dessert layering sweet ricotta, crumbled pudding cake, and chopped caramel apples for a festive no-bake treat.
1 pkg (3 ct) Tastee Caramel Apples, chopped
1 container (15 oz) Galbani Ricotta Cheese
1 Pudding Cake, crumbled
2 tbsp honey
1/2 tsp cinnamon
Step 1: Stir honey and cinnamon into the ricotta cheese until smooth.
Step 2: Chop the caramel apples into small bite-sized pieces.
Step 3: Layer crumbled pudding cake, sweetened ricotta, and chopped caramel apples in glasses.
Step 4: Chill 20 minutes before serving.
Chef's Tip: Chill the parfaits for at least 20 minutes before serving so the flavors meld together.
Save by using Tastee Caramel Apples, ricotta cheese, and pudding cake are all on sale for an easy no-bake fall dessert. and Serve with A drizzle of extra caramel sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, satisfying lunch of garlic butter shrimp piled onto toasted kaiser rolls with a squeeze of fresh lemon.
1 Bowl & Basket Shrimp Ring, thawed
6 ct Kaiser Rolls
1 Lemon, juiced
3 tbsp butter
2 cloves garlic, minced
Step 1: Melt butter in a skillet over medium heat and add garlic, cooking 1 minute until fragrant.
Step 2: Add shrimp and cook 3-4 minutes, tossing, until pink and opaque.
Step 3: Squeeze lemon juice over the shrimp.
Step 4: Toast kaiser rolls lightly and pile the garlic butter shrimp on top to serve.
Chef's Tip: Don't overcook the shrimp — they're ready as soon as they turn pink and opaque.
Save by using The Bowl & Basket Shrimp Ring and kaiser rolls are both on sale for an easy upgraded lunch. and Serve with Utz Potato Chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy chicken thighs sizzle with sweet peppers and onion in this fast, budget-friendly fajita skillet the whole family will love.
1.5 lb Boneless, Skinless Chicken Thighs
2 Hot House Peppers, sliced
1 Yellow Onion, sliced
2 tsp fajita seasoning (chili powder, cumin, garlic powder)
8 small flour tortillas
1 lime, cut into wedges
2 tbsp olive oil
Salt and pepper to taste
Step 1: Slice chicken thighs into strips and toss with fajita seasoning, salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat; add sliced peppers and onion and cook 5 minutes until softened.
Step 3: Add seasoned chicken to the skillet and cook 8-10 minutes, stirring occasionally, until chicken is cooked through.
Step 4: Warm tortillas and serve the chicken and pepper mixture with lime wedges.
Chef's Tip: Slice the chicken thinly and evenly so it cooks quickly and stays juicy.
Save by using Buy the value pack of chicken thighs and freeze extras for another meal. and Serve with Mexican rice or a side of black beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, one-pan dinner of sweet Italian sausage, tender potatoes and peppers that's ready in under 40 minutes.
1 lb Bowl & Basket Sweet Italian Sausage, sliced
1.5 lb Russet Potatoes, cubed
1 Hot House Pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Slice sausage into rounds and cube the potatoes.
Step 2: Heat olive oil in a large skillet over medium heat; add potatoes and cook 10 minutes, stirring occasionally.
Step 3: Add sausage, pepper, onion and garlic; season with Italian seasoning, salt and pepper.
Step 4: Cover and cook 12-15 minutes, stirring occasionally, until potatoes are fork-tender and sausage is browned.
Chef's Tip: Cut the potatoes small and uniform so they cook through at the same rate as the sausage.
Save by using Use the whole 5 lb bag of potatoes across two meals this week to stretch your grocery budget. 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.
Seared pork tenderloin roasts alongside cinnamon-brown sugar apples and onions for a cozy, budget Sunday-style dinner any night of the week.
1.25 lb Pork Tenderloin
1 lb Gala Apples, sliced
1 Yellow Onion, sliced
2 tbsp brown sugar
1/2 tsp ground cinnamon
1 tsp dried thyme
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Season pork tenderloin with salt, pepper and thyme.
Step 2: Sear tenderloin in an oven-safe skillet with olive oil, 2-3 minutes per side.
Step 3: Add sliced apples and onion around the pork, sprinkle with brown sugar and cinnamon.
Step 4: Roast 20-25 minutes until pork reaches 145°F internal temperature. Rest 5 minutes, slice, and serve with the roasted apples and onions.
Chef's Tip: Let the tenderloin rest before slicing to keep it juicy.
Save by using Pork tenderloin and apples are both on sale this week — an easy way to build a budget dinner. and Serve with Mashed potatoes or buttered egg noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky kielbasa, sweet apples and onion get grilled with a honey-mustard glaze for a festive Oktoberfest-inspired dinner as fall kicks off.
1 pkg (14 oz) Hillshire Farm Smoked Polska Kielbasa, cut into chunks
1 lb Gala Apples, cubed
1 Yellow Onion, cubed
2 tbsp honey
1 tbsp mustard
8 skewers
1 tbsp vegetable oil, for grill
Step 1: Soak wooden skewers in water for 20 minutes if using. Cut kielbasa, apples, and onion into 1-inch chunks.
Step 2: Whisk together honey and mustard for a glaze.
Step 3: Thread kielbasa, apple, and onion pieces alternately onto skewers.
Step 4: Grill over medium heat 10-12 minutes, turning and brushing with honey-mustard glaze, until kielbasa is charred and apples are tender.
Chef's Tip: Cut all pieces about the same size so everything cooks evenly on the grill.
Save by using One package of kielbasa easily feeds four when paired with budget-friendly sale apples and onions. and Serve with German-style potato salad or soft pretzels for an Oktoberfest spread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the first day of fall with pre-stuffed chicken breasts roasted alongside sweet yams and carrots for a cozy, hands-off harvest dinner.
2 pkgs (10 oz each) Tyson Stuffed Chicken Breasts
1.5 lb Yams, cubed
1 bag (16 oz) Carrots
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 375°F (or per package directions for stuffed chicken).
Step 2: Toss cubed yams and carrots with olive oil, thyme, salt and pepper on a sheet pan.
Step 3: Arrange stuffed chicken breasts on the same pan and bake 30-35 minutes, until chicken reaches 165°F and vegetables are tender.
Step 4: Let rest 5 minutes before serving.
Chef's Tip: Cut the yams a bit smaller than the carrots since they take slightly longer to soften.
Save by using Skip the extra prep — pre-stuffed chicken breasts pair with sale yams and carrots for an easy autumn dinner. and Serve with A simple side salad with apple slices for a fall touch.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Kick off football season with a casual, newspaper-lined snow crab boil featuring sale-priced crab clusters, potatoes and onion.
1.5 lb Jumbo Snow Crab Clusters
1.5 lb Russet Potatoes, halved
1 Yellow Onion, quartered
3 tbsp seafood seasoning
4 tbsp butter, melted, for dipping
1 lemon, cut into wedges
Step 1: Bring a large pot of water to a boil with seafood seasoning, potatoes and onion. Cook 15 minutes until potatoes are almost tender.
Step 2: Add snow crab clusters to the pot and boil 5-6 minutes more, until heated through.
Step 3: Drain and pile onto a table lined with newspaper for a casual tailgate-style feast.
Step 4: Serve with melted butter and lemon wedges.
Chef's Tip: Warm the crab gently — it's already cooked, so you just need to heat it through.
Save by using Snow crab is $6 off per pound this week, making a tailgate seafood boil affordable for game day. and Serve with Corn on the cob and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Deli-fresh roast beef and provolone piled on kaiser rolls make a satisfying, no-cook lunch that's ready in minutes.
0.5 lb Dietz & Watson London Broil Roast Beef, sliced
0.25 lb Stella Provolone Cheese, sliced
4 Kaiser Rolls (from 6 ct pkg)
4 lettuce leaves
2 tbsp mayonnaise
1 tbsp yellow mustard
Step 1: Slice kaiser rolls in half.
Step 2: Layer roast beef and provolone cheese onto each roll.
Step 3: Add lettuce and spread with mayonnaise and mustard.
Step 4: Serve immediately, or wrap for a grab-and-go lunch.
Chef's Tip: Ask the deli to shave the roast beef thin for the best sandwich texture.
Save by using Buy just what you need from the deli counter to keep this sandwich lunch budget-friendly. and Serve with Kettle chips or a cup of soup.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Precooked chicken, sweet grapes and crisp romaine come together with walnuts and feta for a refreshing, no-cook fall harvest lunch.
1 pkg (8 oz) Perdue Short Cuts Precooked Chicken
0.5 lb Red Seedless Grapes, halved
1 pkg (3 ct) Romaine Hearts, chopped
1/4 cup chopped walnuts
1/4 cup crumbled feta cheese
3 tbsp vinaigrette dressing
Step 1: Chop romaine hearts and place in a large bowl.
Step 2: Add precooked chicken and halved grapes.
Step 3: Top with walnuts and feta cheese.
Step 4: Drizzle with vinaigrette dressing and toss gently before serving.
Chef's Tip: Toss the salad right before serving to keep the romaine crisp.
Save by using Grapes and pre-cooked chicken are both on sale this week for a fast, no-cook fall lunch. and Serve with Warm crusty rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy bacon, refrigerated potatoes and peppers combine in a fast, filling skillet breakfast the whole family can share.
8 oz Hatfield Bacon, chopped
1 pkg (20 oz) Simply Potatoes
1 Hot House Pepper, diced
1/2 small onion, diced
4 eggs
1/2 cup shredded cheese
Salt and pepper to taste
Step 1: Cook chopped bacon in a large skillet over medium heat until crisp; remove and set aside, leaving drippings in pan.
Step 2: Add diced onion and pepper to the skillet and cook 3-4 minutes.
Step 3: Add Simply Potatoes and cook, stirring occasionally, 10-12 minutes until golden and tender.
Step 4: Return bacon to the skillet, top with shredded cheese, and cook eggs to your preference to serve on top.
Chef's Tip: Simply Potatoes are pre-diced and refrigerated, so they cook up faster than raw potatoes for a quick weekday breakfast.
Save by using Simply Potatoes and bacon are both on sale, making this a cheap way to feed the whole family breakfast. and Serve with Toast or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the first day of fall with a make-ahead baked French toast made with real pumpkin, warm spices and buttery Italian bread.
1 can (15 oz) Libby's 100% Pure Pumpkin
1 loaf Fresh Baked Italian Bread, cubed
4 tbsp Keller's Butter, melted
4 eggs
1 cup milk
1 tsp pumpkin pie spice
1/4 cup brown sugar
Maple syrup, for serving
Step 1: Preheat oven to 350°F and grease a baking dish. Cube the Italian bread and place in the dish.
Step 2: Whisk together eggs, milk, pumpkin, melted butter, pumpkin pie spice and brown sugar.
Step 3: Pour mixture over the bread cubes, pressing down to soak. Let sit 10 minutes.
Step 4: Bake 35-40 minutes until set and golden. Serve warm with maple syrup.
Chef's Tip: Day-old bread soaks up the custard best, so this is a great way to use a loaf that's starting to go stale.
Save by using Canned pumpkin and bread are both on sale this week for an easy fall-flavored brunch. and Serve with Crispy bacon or breakfast sausage.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, colorful roasted side dish of yams, carrots and onion tossed with olive oil and rosemary — perfect for fall weeknight dinners.
1.5 lb Yams, cubed
1 bag (16 oz) Carrots
1 Yellow Onion, sliced
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss cubed yams, carrots and sliced onion with olive oil, rosemary, salt and pepper on a sheet pan.
Step 3: Roast 30-35 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Step 4: Serve warm as a simple fall side dish.
Chef's Tip: Cut the vegetables into similar sizes so they roast evenly.
Save by using Yams, carrots and onions are all on sale this week for a budget-friendly veggie side. and Serve with Roasted or grilled chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sale caramel apples and fresh apples bake under a buttery crumble topping for a festive autumn dessert bar perfect for fall gatherings.
1 pkg (3 ct) Tastee Caramel Apples, chopped
1 lb Gala Apples, diced
1 box Pillsbury Cake Mix (yellow)
1/2 cup butter, melted
1 tsp ground cinnamon
1/2 cup rolled oats
Step 1: Preheat oven to 350°F and grease a 9x13 baking dish.
Step 2: Toss diced fresh apples and chopped caramel apples with cinnamon; spread in the bottom of the dish.
Step 3: Mix cake mix, oats and melted butter until crumbly; sprinkle evenly over the apples.
Step 4: Bake 35-40 minutes until golden and bubbly. Cool slightly before cutting into bars.
Chef's Tip: Chop the caramel apples into small pieces so the caramel melts evenly through the bars.
Save by using Turn sale caramel apples and fresh apples into a festive fall dessert the whole family will love. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-fuss weeknight sheet-pan dinner with juicy chicken thighs, roasted potatoes, and sweet onions.
1.25 lb Boneless Skinless Chicken Thighs
1.5 lb Russet Potatoes, cubed
1 lb Yellow Onions, sliced
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss chicken thighs, potatoes, and onions with olive oil, paprika, salt, and pepper on a large sheet pan.
Step 3: Spread in a single layer and roast 30-35 minutes, until chicken reaches 165°F and potatoes are golden and tender.
Chef's Tip: Cut potatoes into even 1-inch pieces so they roast at the same rate as the chicken.
Save by using Use the sale chicken thighs, potato bag, and onion bag together for one budget-friendly tray dinner. and Serve with Steamed green beans or a simple side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warmed pulled pork tossed in tangy BBQ sauce, piled high on toasted Kaiser rolls for an easy family dinner.
16 oz Curly's Pulled Pork
1 cup Sweet Baby Ray's BBQ Sauce
6 ct Kaiser Rolls
1 tbsp butter, softened
Step 1: Add pulled pork and BBQ sauce to a slow cooker; heat on low 2 hours, stirring occasionally.
Step 2: Butter and toast Kaiser rolls.
Step 3: Pile warm pulled pork onto rolls and serve.
Chef's Tip: Low and slow keeps the pork extra tender; stir occasionally so it doesn't dry out.
Save by using Curly's pre-cooked pulled pork skips the long braise, and the sale BBQ sauce and rolls round out the meal for less. and Serve with Potato chips or a quick coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick, buttery shrimp pasta tossed with garlic and lemon — an easy weeknight seafood dinner.
1 lb Raw EZ Peel Shrimp, peeled and deveined
12 oz Ronzoni Pasta
4 tbsp Keller's Butter
3 cloves garlic, minced
1 lemon, juiced
2 tbsp fresh parsley, chopped
Step 1: Cook pasta according to package directions; reserve 1/2 cup pasta water and drain.
Step 2: Melt butter in a large skillet, add garlic and shrimp, and cook 2-3 minutes per side until pink.
Step 3: Add cooked pasta, lemon juice, and a splash of pasta water; toss to coat.
Step 4: Top with parsley and serve immediately.
Chef's Tip: Don't overcook the shrimp — they're done as soon as they turn pink and opaque, about 2-3 minutes per side.
Save by using Shrimp, pasta, and butter are all on sale this week — stock up and freeze extra shrimp for next time. and Serve with Fresh baked Italian bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A speedy one-pan lunch of cheese tortellini simmered in marinara with fresh zucchini.
10 oz Rana Cheese Tortellini
24 oz Ragu Pasta Sauce
1 Yellow or Green Zucchini, sliced
1 tbsp olive oil
2 tbsp grated parmesan
Step 1: Heat olive oil in a large skillet and sauté sliced zucchini 3-4 minutes.
Step 2: Add marinara sauce and bring to a simmer.
Step 3: Stir in uncooked tortellini, cover, and simmer 8-10 minutes until tender.
Step 4: Top with parmesan and serve.
Chef's Tip: Simmer the tortellini directly in the sauce to save a pot and add extra flavor.
Save by using One skillet, three sale items — tortellini, marinara, and zucchini stretch into a filling lunch for pennies per serving. and Serve with Fresh baked Italian bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, satisfying steak dinner with grilled New York strip and roasted potatoes and onions.
1.25 lb New York Strip Steaks
1.5 lb Russet Potatoes, cubed
1 Yellow Onion, sliced
2 tbsp olive oil
1 tbsp steak seasoning
Step 1: Toss potatoes and onions with olive oil and roast at 425°F for 25 minutes, or grill in a foil packet.
Step 2: Season steaks generously and grill over high heat 4-5 minutes per side for medium.
Step 3: Rest steaks 5 minutes, slice, and serve with roasted potatoes and onions.
Chef's Tip: Let steaks rest 5 minutes after grilling so juices redistribute before slicing.
Save by using Sale-priced strip steak makes this a treat without the usual splurge price tag. and Serve with A crisp side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light, refreshing lunch salad featuring chilled shrimp, crisp romaine, and a bright lemon vinaigrette.
16 oz Bowl & Basket Shrimp Ring
3 ct Romaine Hearts, chopped
2 Lemons, juiced
3 tbsp olive oil
1 tsp dijon mustard
Salt and pepper to taste
Step 1: Chop romaine hearts and divide among bowls.
Step 2: Whisk lemon juice, olive oil, dijon, salt, and pepper for the vinaigrette.
Step 3: Top salads with chilled shrimp and drizzle with vinaigrette to serve.
Chef's Tip: The shrimp ring comes pre-cooked and chilled, making this a five-minute assembly lunch.
Save by using Skip the deli counter markup — the sale shrimp ring is already peeled and ready to serve. and Serve with Warm Kaiser rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the first day of fall with cheese ravioli tossed in a creamy pumpkin sage butter sauce and baked until bubbly.
10 oz Rana Cheese Ravioli
1 cup Libby's 100% Pure Pumpkin
4 tbsp Keller's Butter
8 fresh sage leaves
1/4 cup grated parmesan
1/4 tsp nutmeg
1/4 cup milk or cream
Step 1: Preheat oven to 375°F. Cook ravioli according to package directions and drain.
Step 2: In a skillet, melt butter and crisp sage leaves 1-2 minutes, then remove sage and set aside.
Step 3: Whisk pumpkin puree, milk, and nutmeg into the browned butter until smooth.
Step 4: Toss cooked ravioli in the pumpkin sauce and transfer to a baking dish; top with parmesan and crispy sage.
Step 5: Bake 15 minutes until bubbly and serve.
Chef's Tip: Crisp the sage leaves in butter first for a fragrant, restaurant-style finishing touch.
Save by using Sale ravioli, pumpkin puree, and butter combine for an autumn-worthy dinner that still fits a weeknight budget. and Serve with Fresh baked Italian bread and a green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Welcome the first crisp mornings of fall with warm apple-cinnamon pancakes and crispy bacon.
2 cups Krusteaz Pancake Mix (prepared per package)
1 lb Hatfield Bacon
1 lb Gala or Golden Apples, diced
1 tsp cinnamon
2 tbsp butter, for griddle
Step 1: Cook bacon in a skillet until crispy; drain and set aside.
Step 2: Prepare pancake batter according to package directions; fold in diced apples and cinnamon.
Step 3: Cook pancakes on a buttered griddle until bubbles form, then flip and cook through.
Step 4: Serve pancakes warm with crispy bacon and maple syrup.
Chef's Tip: Dice apples small so they cook through in the time it takes the pancake to set.
Save by using Sale pancake mix, bacon, and apples turn a special breakfast into an everyday treat. and Serve with Warm maple syrup.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A crowd-pleasing hot buffalo chicken dip perfect for football kickoff weekend gatherings.
0.75 lb Mrs. B's Store Baked Chicken Breast, shredded
0.25 lb Cooper Sharp Cheese, shredded
1/2 cup Frank's RedHot Sauce
8 oz Philadelphia Cream Cheese, softened
Step 1: Preheat oven to 375°F.
Step 2: Mix shredded chicken, softened cream cheese, hot sauce, and half the shredded cheese in a baking dish.
Step 3: Top with remaining cheese and bake 20 minutes until bubbly.
Step 4: Serve hot with celery sticks and crackers.
Chef's Tip: Shred the store-baked chicken while it's still warm for easier shredding.
Save by using Deli-baked chicken, sale cheese, cream cheese, and hot sauce combine into one game-day appetizer that beats takeout wings. and Serve with Celery sticks and crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling steak and peppers tucked into warm tortillas with fresh salsa — a festive taco night for Hispanic Heritage Month.
1 lb New York Strip Steak, thinly sliced
2 Hot House Peppers, sliced
1 pkg Chi Chi's Flour Tortillas
1 cup Ortega Salsa
1 tsp cumin
1 tsp chili powder
1 lime, cut into wedges
Step 1: Season sliced steak with cumin and chili powder.
Step 2: Sear steak in a hot skillet 3-4 minutes until browned; remove and set aside.
Step 3: In the same skillet, sauté sliced peppers 3-4 minutes.
Step 4: Warm tortillas and fill with steak, peppers, and salsa.
Step 5: Serve with lime wedges and cilantro.
Chef's Tip: Slice steak thinly against the grain for the most tender bite.
Save by using Sale strip steak, peppers, tortillas, and salsa make a restaurant-style taco night affordable at home. and Serve with Lime wedges and fresh cilantro.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy fall side dish that celebrates the first day of autumn with sweet roasted yams, crisp apples, and toasted walnuts.
2 lb Yams, peeled and cubed
1 lb Gala Apples, cored and sliced
1/2 cup Diamond Walnuts, chopped
2 tbsp olive oil
1/2 tsp cinnamon
Salt to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss cubed yams and sliced apples with olive oil, cinnamon, and salt on a sheet pan.
Step 3: Roast 25-30 minutes until tender, stirring halfway through.
Step 4: Toast walnuts in a dry skillet 2-3 minutes, then toss with the roasted yams and apples before serving.
Chef's Tip: Cut yams and apples into similar sized pieces so they roast evenly together.
Save by using Sale yams and apples make this festive fall side cost just a few dollars for the whole family. and Serve with Roast chicken or pork tenderloin.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy spiced apple snack cake topped with chopped caramel apple pieces — a festive dessert for the first days of fall.
1.5 lb Gala Apples, diced
1 box Pillsbury Cake Mix
3 Tastee Caramel Apples, chopped
2 eggs
1/3 cup vegetable oil
1 tsp cinnamon
Step 1: Preheat oven to 350°F and grease a 9x13 baking pan.
Step 2: Prepare cake mix batter according to package directions using eggs and oil; fold in diced apples and cinnamon.
Step 3: Pour into pan and bake 28-32 minutes until a toothpick comes out clean.
Step 4: Cool slightly, then top with chopped caramel apple pieces before serving.
Chef's Tip: Chop the caramel apples cold so they hold their shape as a topping instead of melting into the batter.
Save by using A boxed cake mix, sale apples, and caramel apples turn into a festive fall dessert without a special trip to the bakery. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender strip steak cubes, potatoes and onions grilled together in a foil packet for an easy cleanup weeknight dinner.
1 lb New York Strip Steak, cubed
1.5 lb Russet Potatoes, diced
1 Yellow Onion, sliced
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Toss steak cubes, potatoes and onion with olive oil, garlic powder, salt and pepper.
Step 3: Divide mixture between 4 sheets of heavy-duty foil and seal into packets.
Step 4: Grill packets 15-18 minutes, turning once, until potatoes are tender and steak reaches desired doneness.
Step 5: Carefully open packets and serve hot.
Chef's Tip: Cut potatoes small so they cook through in the same time as the steak.
Save by using Stock up on sale-priced strip steak, potatoes and onions for a budget-friendly grill night. and Serve with A simple green salad or corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick one-pan fried rice loaded with seasoned shrimp, carrots and egg that stretches sale-priced ingredients into a filling dinner.
1 pkg (8-12 oz) Tastee Choice Shrimp
2 pkgs Ben's Ready Rice (8.5 oz each)
1 cup Bagged Carrots, diced
2 eggs, beaten
2 tbsp soy sauce
1 tsp sesame oil
2 green onions, sliced
Step 1: Heat rice in the microwave per package directions.
Step 2: Scramble eggs in a large skillet over medium heat; remove and set aside.
Step 3: In the same skillet, sauté carrots 3-4 minutes, then add shrimp to warm through.
Step 4: Add rice, eggs, soy sauce and sesame oil; stir-fry 3-4 minutes until combined.
Step 5: Top with sliced green onion and serve.
Chef's Tip: Use day-old rice if you have it on hand for less clumpy fried rice.
Save by using Ready rice and small pre-seasoned shrimp keep this dinner quick and inexpensive. and Serve with Steamed broccoli or a side of egg rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling chicken tenderloins with peppers and onion, wrapped in warm tortillas for an affordable Tex-Mex weeknight dinner.
1.25 lb Bowl & Basket Chicken Tenderloins, sliced
2 Hot House Peppers, sliced
1 Yellow Onion, sliced
1 pkg Chi Chi's Flour Tortillas
1 tbsp taco seasoning
1 tbsp vegetable oil
Step 1: Heat oil in a large skillet over medium-high heat.
Step 2: Add sliced chicken and cook 5-6 minutes until browned.
Step 3: Add peppers and onion; sprinkle with taco seasoning and cook 8-10 minutes until vegetables soften and chicken is cooked through.
Step 4: Warm tortillas and serve chicken mixture with desired toppings.
Chef's Tip: Slice chicken thin and cook in a single layer for a nice sear.
Save by using Value pack tenderloins and sale peppers keep this fajita night under $10. and Serve with Rice and beans or a side of salsa and sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Ready-made pulled pork simmered in BBQ sauce and piled onto soft rolls for a fast, satisfying lunch.
1 pkg (16 oz) Curly's Pulled Pork
1 pkg (8 ct) Martin's Sandwich Rolls
1/2 cup Sweet Baby Ray's BBQ Sauce
Dill pickle slices, optional
Step 1: Heat pulled pork and BBQ sauce together in a skillet over medium heat, 8-10 minutes, until warmed through.
Step 2: Split and lightly toast the rolls.
Step 3: Pile pork onto rolls, top with pickles if desired, and serve.
Chef's Tip: Simmer the pork low and slow in the sauce so it stays juicy, not dry.
Save by using Pre-cooked pulled pork skips hours of cook time and keeps lunch quick and cheap. and Serve with A scoop of deli coleslaw or potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Toasted bagels stacked with scrambled eggs, melted cheese and butter for a fast, filling family breakfast.
4 Bagels
1 tbsp Keller's Butter, softened
4 slices Borden American Singles
4 eggs
Salt and pepper to taste
Step 1: Split and toast bagels; spread with butter.
Step 2: Scramble eggs in a nonstick skillet until softly set, seasoning with salt and pepper.
Step 3: Divide eggs among bagel bottoms, top each with a cheese slice, and cover with bagel tops.
Step 4: Serve warm.
Chef's Tip: Cook eggs low and slow for soft, fluffy curds that fit neatly on the bagel.
Save by using Sale bagels, butter and cheese slices make a filling breakfast for under $6. and Serve with Fresh fruit or orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy mashed potatoes kept warm in the slow cooker, loaded with sharp cheese and crumbled bacon - perfect for a weeknight side or gathering.
2 pouches Idahoan Mashed Potatoes
4 slices Hatfield Bacon, cooked and crumbled
0.25 lb Cooper Sharp Cheese, shredded
1 cup milk
2 tbsp butter
Step 1: Prepare mashed potato pouches according to package directions with milk and butter.
Step 2: Transfer to a slow cooker set to warm/low.
Step 3: Stir in shredded cheese until melted, then top with crumbled bacon.
Step 4: Keep warm in the slow cooker until ready to serve.
Chef's Tip: The slow cooker keeps these potatoes creamy and warm for hours - great for busy weeknights or entertaining.
Save by using Instant mashed potato pouches keep this loaded side quick and affordable. and Serve with Grilled chicken or a roast dinner.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A whole roaster chicken surrounded by caramelized apples, onions and yams for a festive dinner welcoming the first day of autumn.
1 Perdue Oven Ready Roaster Chicken
2 lb Gala or Golden Apples, quartered
1.5 lb Yams, cut into chunks
3 tbsp olive oil
1 lemon, halved
2 sprigs fresh rosemary or thyme
Salt and pepper to taste
Step 1: Preheat oven to 375°F.
Step 2: Pat chicken dry, rub with olive oil, salt, pepper and stuff cavity with lemon and herbs.
Step 3: Arrange apple and yam pieces around the chicken in a roasting pan, drizzling with remaining oil.
Step 4: Roast 80-90 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
Step 5: Rest 10 minutes before carving and serving with the roasted apples and yams.
Chef's Tip: Let the chicken rest 10 minutes after roasting so the juices redistribute.
Save by using One whole roaster chicken with sale apples and yams feeds the whole family for about $14. and Serve with Crusty bread to soak up the pan juices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky kielbasa seared with sweet apples and cabbage in one skillet - a festive nod to Oktoberfest season in under 45 minutes.
1 pkg Hillshire Farm Smoked Polska Kielbasa, sliced
2 Gala Apples, sliced
1 Yellow Onion, sliced
4 cups green cabbage, shredded
1 tbsp apple cider vinegar
1 tsp caraway seeds, optional
Step 1: Slice kielbasa and brown in a large skillet over medium-high heat, about 5 minutes.
Step 2: Add onion and cook 3-4 minutes until softened.
Step 3: Stir in cabbage and apples, cover and cook 12-15 minutes, stirring occasionally, until cabbage is tender.
Step 4: Splash with apple cider vinegar and sprinkle with caraway seeds before serving.
Chef's Tip: A splash of apple cider vinegar at the end brightens the whole skillet.
Save by using One pan, one sale kielbasa and a couple of apples make an inexpensive festive dinner. and Serve with Warm pretzel rolls and grainy mustard.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative fall twist on classic bisque, blending sweet pumpkin puree with sweet snow crab meat for a cozy, wholesome dinner soup.
1 lb Jumbo Snow Crab Clusters
1 can Libby's 100% Pure Pumpkin
1 Yellow Onion, diced
3 cups vegetable or chicken broth
1/2 cup half & half
Pinch of nutmeg
Salt and pepper to taste
Step 1: Sauté onion in a pot over medium heat until softened, about 5 minutes.
Step 2: Stir in pumpkin puree and broth; simmer 15 minutes.
Step 3: Blend soup until smooth using an immersion blender, then stir in half & half and nutmeg.
Step 4: Warm crab clusters separately, remove meat, and stir into the bisque or top individual bowls.
Step 5: Season with salt and pepper and serve warm.
Chef's Tip: Blend the base until silky smooth before adding the crab so it stays tender, not shredded.
Save by using Canned pumpkin stretches the sale-priced crab into an elegant but affordable autumn soup. and Serve with Crusty Italian bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic sweet, buttery candied yams spiced with cinnamon and nutmeg - a festive side that celebrates the fall harvest season.
2 lb Yams, peeled and sliced
4 tbsp Bowl & Basket Whipped Butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
Mini marshmallows, optional
Step 1: Preheat oven to 350°F.
Step 2: Layer sliced yams in a baking dish, dotting with butter and sprinkling with brown sugar, cinnamon and nutmeg.
Step 3: Cover and bake 35 minutes, then uncover and bake 10 more minutes until tender and syrupy.
Step 4: Top with mini marshmallows and broil 1-2 minutes until golden, if desired.
Chef's Tip: Baste the yams with the syrupy pan juices halfway through baking for extra flavor.
Save by using Sale-priced yams make this festive holiday-style side cost just a few dollars. and Serve with Roast chicken or pork tenderloin.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, cheesy buffalo chicken dip made with deli-sliced buffalo chicken breast - perfect for football season watch parties.
0.5 lb Dietz & Watson Buffalo Chicken Breast, chopped
1 pkg Philadelphia Cream Cheese, softened
0.25 lb Cooper Sharp Cheese, shredded
1/4 cup Frank's RedHot Original
2 tbsp ranch dressing, optional
Step 1: Preheat oven to 350°F.
Step 2: Mix softened cream cheese, hot sauce and ranch dressing until smooth.
Step 3: Fold in chopped buffalo chicken and half the shredded cheese; spread into a baking dish.
Step 4: Top with remaining cheese and bake 20-25 minutes until bubbly.
Step 5: Serve warm with celery sticks and chips.
Chef's Tip: Chop the deli chicken fine so it distributes evenly through the dip.
Save by using Deli buffalo chicken skips a cooking step and keeps this party dip fast. and Serve with Celery sticks, tortilla chips or crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of bakery crumb cake, chopped caramel apples and whipped topping make a festive no-fuss dessert for the first weeks of fall.
1 Crumb Cake (6 oz), crumbled
1 pkg (3 ct) Tastee Caramel Apples, chopped
2 cups whipped topping
1/2 tsp cinnamon
Step 1: Crumble the crumb cake into bite-sized pieces.
Step 2: Chop the caramel apples into small chunks.
Step 3: In four cups or a trifle dish, layer crumb cake, caramel apples and whipped topping, repeating layers.
Step 4: Sprinkle with cinnamon and chill at least 30 minutes before serving.
Chef's Tip: Chill at least 30 minutes so the layers set before serving.
Save by using Bakery crumb cake and pre-made caramel apples skip baking entirely for under $6. and Serve with A warm mug of apple cider.
Sale Prices Valid September 20th to September 26th
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