Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple one-pan dinner pairing lean chicken breast with roasted sweet potatoes and onions for an easy fall weeknight meal.
1.25 lb Perdue Thin Sliced Chicken Breasts
1.5 lb Bowl & Basket Sweet Potatoes, cubed
1 Bowl & Basket Sweet Onion, sliced
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line a sheet pan with foil.
Step 2: Cut chicken into bite-size strips; peel and cube sweet potatoes; slice onion into wedges.
Step 3: Toss chicken and vegetables with olive oil, thyme, salt and pepper on the sheet pan.
Step 4: Spread in a single layer and roast 25-30 minutes, stirring once, until chicken is cooked through and potatoes are tender.
Step 5: Serve hot.
Chef's Tip: Cut sweet potatoes and chicken into similar-sized pieces so everything finishes roasting at the same time.
Save by using Buy the whole 3 lb bag of sweet potatoes and 3 lb bag of sweet onions on sale — use what you need this week and save the rest for another meal. and Serve with A crisp green salad or steamed green beans..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A one-pot pasta dinner that turns sale-priced ground beef and canned tomatoes into a hearty Italian-style family meal in under 30 minutes.
1 lb 80% Angus Ground Beef
1 can (28 oz) Hunt's Tomatoes or Sauce
8 oz De Cecco Pasta
1 small onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Grated Parmesan for topping
Step 1: Brown ground beef with onion and garlic in a large skillet; drain excess fat.
Step 2: Stir in Hunt's tomatoes, Italian seasoning, and 1 cup water; bring to a simmer.
Step 3: Add uncooked pasta directly to the skillet, cover, and simmer 12-15 minutes, stirring occasionally, until pasta is tender.
Step 4: Top with parmesan and serve.
Chef's Tip: Simmer the sauce a few extra minutes if you like it thicker — the starchy pasta water helps it cling.
Save by using This one-pot meal uses just three sale items and stretches a pound of ground beef into a full family dinner. and Serve with Garlic bread and a side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Whole pork butt slow-cooks all day into tender, shreddable pulled pork piled onto soft bread for an easy, budget-friendly lunch.
2.5 lb Whole Pork Butt
1 Bowl & Basket Sweet Onion, sliced
1 pkg Martin's Butter Bread
1 tbsp brown sugar
1 tsp smoked paprika
1 cup barbecue sauce
Salt and pepper to taste
Step 1: Rub pork butt with brown sugar, smoked paprika, salt and pepper.
Step 2: Place onion in the bottom of the slow cooker and set pork on top.
Step 3: Cover and cook on low 8 hours, until pork shreds easily with a fork.
Step 4: Shred pork, stir in barbecue sauce, and pile onto Martin's Butter Bread slices to serve.
Chef's Tip: Shred the pork right in the slow cooker with two forks so it soaks up all the juices.
Save by using Whole pork butt is one of the best per-pound values on sale this week — a few dollars' worth feeds the whole family with leftovers. and Serve with Coleslaw and kettle chips..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky tilapia fillets brighten up with fresh lemon and garlic, served over quick-cooking rice for an easy, healthy weeknight dinner.
1.25 lb Tilapia Fillets
2 Lemons
2 cups Minute Rice Ready to Serve
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Season tilapia fillets with salt and pepper.
Step 2: Melt butter in a skillet over medium heat; add garlic and cook 30 seconds.
Step 3: Add fillets and cook 3-4 minutes per side until fish flakes easily.
Step 4: Squeeze fresh lemon juice over the fish and heat rice according to package directions.
Step 5: Serve tilapia over rice with lemon wedges.
Chef's Tip: Pat fillets dry before cooking so they sear instead of steam.
Save by using Tilapia is on sale by the pound this week — buy just what you need for four fillets instead of a large frozen bag. and Serve with Steamed broccoli or a green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall skillet dinner pairing bone-in pork tomahawk steaks with caramelized honeycrisp apples and sweet onions — an easy Oktoberfest-inspired centerpiece for the season.
2 Bone-In Pork Tomahawk Steaks (about 1.5 lb)
1 lb Honeycrisp Apples, sliced
1 Bowl & Basket Sweet Onion, sliced
2 tbsp butter
1 tsp fresh thyme
Salt and pepper to taste
Step 1: Season pork steaks with salt and pepper.
Step 2: Sear in a hot skillet with 1 tbsp butter, 4-5 minutes per side, until golden; remove and rest.
Step 3: Add remaining butter, onions and apples to the skillet and cook 8-10 minutes until softened and caramelized.
Step 4: Return pork to the skillet, spoon apples and onions over top, and sprinkle with thyme.
Step 5: Cook 2-3 more minutes to warm through, then serve.
Chef's Tip: Let the steaks rest 5 minutes after cooking so the juices redistribute before slicing.
Save by using Bone-in pork tomahawk steaks are marked down to $5.99/lb this week — a great splurge cut for a festive dinner at a weeknight price. and Serve with Warm buttered egg noodles or mashed potatoes..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy make-ahead breakfast bake layering pumpkin custard and cinnamon apples over bread — a cozy way to kick off pumpkin spice season the first week of fall.
1 loaf Dave's Killer Bread, cubed
1 can (15 oz) Libby's 100% Pure Pumpkin
1 lb Honeycrisp Apples, diced
4 eggs
1 cup milk
1 tsp cinnamon
1/4 cup brown sugar
Step 1: Preheat oven to 350°F and grease a baking dish. Spread cubed bread evenly in the dish.
Step 2: Whisk eggs, milk, pumpkin, cinnamon, and brown sugar together; pour over bread.
Step 3: Scatter diced apples over the top and press down gently so bread soaks up the custard.
Step 4: Bake 35-40 minutes until set and golden.
Step 5: Let cool slightly before serving.
Chef's Tip: Assemble the night before and refrigerate so the bread fully soaks up the pumpkin custard.
Save by using One can of Libby's pumpkin and a loaf of Dave's Killer Bread — both on sale — make a festive breakfast that feeds four for under $9. and Serve with Warm maple syrup and a dusting of powdered sugar..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant fall appetizer that stuffs sale-priced lump crabmeat and parmesan into fresh mushroom caps — perfect for football-season entertaining.
8 oz Ocean Crown Lump Crabmeat
1 pkg (10 oz) Bowl & Basket White Whole Mushrooms
1/4 cup Kraft Grated Parmesan Cheese
2 tbsp cream cheese
2 tbsp breadcrumbs
1 clove garlic, minced
Fresh parsley, chopped
Step 1: Preheat oven to 375°F. Remove mushroom stems and finely chop; set caps aside.
Step 2: Mix chopped stems, crabmeat, parmesan, cream cheese, breadcrumbs, garlic, and parsley in a bowl.
Step 3: Spoon filling into mushroom caps and arrange on a baking sheet.
Step 4: Bake 18-20 minutes until mushrooms are tender and tops are lightly golden.
Step 5: Garnish with extra parsley and serve warm.
Chef's Tip: Squeeze excess moisture from the mushroom stems before mixing them into the filling so it doesn't turn watery.
Save by using Ocean Crown Lump Crabmeat is on sale this week — one container makes a restaurant-style appetizer for a fraction of the usual cost. and Serve with Lemon wedges and crusty bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall dessert made easy — doctored cake mix gets a boost from real apple cider and fresh apples for a moist, spiced snack cake.
1 box Betty Crocker Favorites Super Moist Cake Mix
1 cup Bowl & Basket Apple Cider
1 lb Honeycrisp Apples, diced
3 eggs
1/3 cup vegetable oil
1 tsp cinnamon
Step 1: Preheat oven to 350°F and grease a 9x13 baking pan.
Step 2: Whisk cake mix, apple cider, eggs, oil, and cinnamon together until smooth.
Step 3: Fold in diced apples and pour batter into the prepared pan.
Step 4: Bake 30-35 minutes until a toothpick comes out clean.
Step 5: Cool before slicing and serving.
Chef's Tip: Reduce a cup of apple cider on the stovetop for a few minutes first to concentrate the flavor before adding it to the batter.
Save by using Turn one boxed cake mix, a bottle of apple cider and a bag of apples — all on sale — into a festive fall dessert for under $8. and Serve with A scoop of vanilla ice cream or a dusting of cinnamon sugar..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet potatoes and carrots get glazed in honey and roasted until caramelized — a festive, easy side dish for fall family dinners.
1.5 lb Bowl & Basket Sweet Potatoes, cubed
1 bag (16 oz) Bagged Carrots
3 tbsp Golden Blossom Honey
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp cinnamon
Step 1: Preheat oven to 425°F.
Step 2: Toss sweet potatoes and carrots with olive oil, honey, cinnamon, salt and pepper.
Step 3: Spread on a baking sheet in a single layer.
Step 4: Roast 25-30 minutes, stirring halfway, until tender and caramelized.
Step 5: Serve warm.
Chef's Tip: Cut vegetables into similar sizes so they roast evenly and caramelize at the same rate.
Save by using One bag each of sweet potatoes and carrots, drizzled with sale-priced honey, makes a festive side that feeds the whole table. and Serve with Pairs well with roasted chicken or pork for a full fall dinner..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisped tortillas topped with lime-marinated imitation crab and fresh toppings make a fun, budget-friendly Mexican-style lunch.
8 oz TransOcean Imitation Crab or Lobster, chopped
2 Limes
1 pkg Mission 8 inch Flour Taco Tortillas
1 avocado, sliced
1/4 cup shredded lettuce
2 tbsp mayonnaise
Hot sauce to taste
Step 1: Toast tortillas in a dry skillet until lightly crisp, or bake at 400°F for 5-6 minutes.
Step 2: Toss chopped imitation crab with juice of 1 lime and mayonnaise.
Step 3: Top tostadas with crab mixture, avocado slices, and shredded lettuce.
Step 4: Squeeze remaining lime over top and add hot sauce to taste.
Step 5: Serve immediately.
Chef's Tip: Toast the tortillas in a dry skillet for extra crunch instead of frying.
Save by using Imitation crab is an affordable way to bring seafood-style flavor to taco night for under $7 total. and Serve with A side of Mission tortilla chips and salsa..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky grilled flank steak topped with a sweet-savory peach and onion relish — a festive way to enjoy the last of peach season at a tailgate or fall cookout.
1.5 lb Beef Flank Steak
1 lb Peaches, diced
1 Bowl & Basket Sweet Onion, diced
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
Step 1: Season flank steak with salt and pepper and let sit at room temperature 15 minutes.
Step 2: Grill over medium-high heat 5-6 minutes per side for medium-rare; let rest 5 minutes before slicing.
Step 3: Meanwhile, sauté diced onion in olive oil until softened, then stir in peaches and red wine vinegar; cook 3-4 minutes.
Step 4: Slice steak against the grain and top with warm peach-onion relish.
Step 5: Serve immediately.
Chef's Tip: Slice flank steak against the grain for the most tender bite.
Save by using Flank steak is a great grill-night value this week — the peach relish stretches it into a special-occasion meal. and Serve with Grilled corn or a simple green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy pre-seasoned chicken wings get tossed in a quick sesame glaze with fresh pineapple for an easy Asian-inspired weeknight dinner.
1 pkg Perdue Air Fryer Crispy Wings or Fillets
1 Pineapple, cubed
1 bag (16 oz) Bagged Carrots, shredded
3 tbsp soy sauce
1 tbsp honey
1 tsp sesame seeds
1 clove garlic, minced
Step 1: Cook wings according to package directions until crispy.
Step 2: Whisk soy sauce, honey, and garlic together in a small saucepan; simmer 2-3 minutes until slightly thickened.
Step 3: Toss hot wings with sesame glaze and cubed pineapple.
Step 4: Sprinkle with sesame seeds and serve with shredded carrots on the side.
Chef's Tip: Toss the wings in sauce right after baking while they're still hot so it clings evenly.
Save by using Perdue's already-seasoned air fryer wings make this a fast, affordable dinner — just add sauce and sale-priced pineapple. and Serve with Steamed rice and a simple carrot slaw..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seared chicken breast simmers in marinara with pasta and melted parmesan for a simple, budget-friendly Italian dinner ready in under 40 minutes.
1.25 lb Boneless Chicken Breasts
1 jar (24 oz) Ragu Pasta Sauce
1 box (16 oz) De Cecco Pasta
2 tbsp olive oil
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
salt and pepper to taste
Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions.
Step 2: Season chicken breasts with salt and pepper; heat olive oil in a large skillet over medium-high heat and sear chicken 5-6 minutes per side until cooked through.
Step 3: Remove chicken, slice, and set aside.
Step 4: Add pasta sauce to the same skillet, stir in Italian seasoning, and simmer 5 minutes.
Step 5: Toss drained pasta with sauce, top with sliced chicken and parmesan, and serve.
Chef's Tip: Pound chicken to an even thickness before searing so it cooks quickly and evenly.
Save by using Grab the sale chicken breasts, Ragu sauce and De Cecco pasta together and stretch one jar of sauce across the whole family meal. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
One skillet, one pound of ground beef and pantry taco seasoning turn into a quick, crowd-pleasing Mexican-style dinner the kids will ask for again.
1 lb 80% Angus Ground Beef
1 pack (10 ct) Mission 8 inch Flour Taco Tortillas
1 jar (16 oz) Chi Chi's Salsa
1 packet taco seasoning
1/2 cup shredded cheese
1 cup shredded lettuce
Step 1: Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks; drain excess fat.
Step 2: Stir in taco seasoning and 1/4 cup water; simmer 3-4 minutes until thickened.
Step 3: Warm tortillas and fill with the seasoned beef.
Step 4: Top with salsa, shredded cheese and lettuce, then serve immediately.
Chef's Tip: Warm the tortillas in a dry skillet for 30 seconds a side to make them pliable and toasty.
Save by using The sale ground beef, tortillas and salsa cover the whole main dish for about $2.60 per serving. and Serve with Shredded lettuce, sour cream and lime wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Let the sale pork butt cook low and slow with sweet onion until it shreds effortlessly, then pile it onto buns alongside roasted sweet potatoes for an easy, wallet-friendly southern dinner.
2.5 lb Whole Pork Butt
1.5 lb Bowl & Basket Sweet Potatoes (from 3 lb bag)
1 Bowl & Basket Sweet Onion (from 3 lb bag)
1 cup BBQ sauce
2 tbsp brown sugar
4 hamburger buns
Step 1: Slice the sweet onion and layer it in the bottom of the slow cooker.
Step 2: Season pork butt with salt and pepper, place on top of the onion, and pour BBQ sauce and brown sugar over it.
Step 3: Cover and cook on low 8 hours, until the pork shreds easily with a fork.
Step 4: About 45 minutes before serving, peel and cube sweet potatoes, toss with a little oil, and roast at 400°F for 30-35 minutes.
Step 5: Shred pork in the slow cooker, pile onto buns, and serve with the roasted sweet potatoes.
Chef's Tip: Shred the pork right in the slow cooker with two forks so it soaks up all the cooking liquid.
Save by using At $1.99/lb, the sale pork butt makes pulled pork for pennies on the dollar compared to pre-cooked deli pork. and Serve with Soft buns and a side of coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, hearty breakfast casserole built from sale sausage, fluffy biscuits and eggs — an easy make-ahead way to feed the family on a busy fall morning.
12 oz Bowl & Basket Breakfast Sausage
1 can (16.3 oz) Pillsbury Grands! Biscuits
12 Eggland's Best Eggs
1/2 cup milk
1 cup shredded cheese
salt and pepper to taste
Step 1: Preheat oven to 350°F and grease a 9x13 baking dish.
Step 2: Brown sausage in a skillet, breaking it up, then drain.
Step 3: Cut biscuits into quarters and scatter across the bottom of the baking dish; top with cooked sausage.
Step 4: Whisk eggs, milk, salt and pepper together and pour evenly over the biscuits and sausage.
Step 5: Sprinkle with cheese and bake 25-30 minutes until eggs are set and top is golden.
Chef's Tip: Bake the biscuits separately first if you prefer a crispier top layer instead of a fully soaked casserole.
Save by using Sausage, biscuits and eggs are all on sale this week, making a full hot breakfast for about $2 a serving. and Serve with Fresh fruit or orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Precooked chicken, crisp carrots and salad greens come together in minutes for a light, healthy lunch bowl with an Asian-style sesame dressing.
8 oz Perdue Short Cuts Precooked Chicken
1 bag (16 oz) Bagged Carrots, shredded
1 bag (5 oz) Fresh Express Salad Mix
1/4 cup sesame dressing
2 tbsp sliced almonds
1 tbsp soy sauce
Step 1: Divide salad mix and shredded carrots between four bowls.
Step 2: Top each bowl with precooked chicken.
Step 3: Whisk sesame dressing with soy sauce and drizzle over each bowl.
Step 4: Sprinkle with sliced almonds and serve immediately.
Chef's Tip: Toast the almonds in a dry pan for 2-3 minutes for extra crunch and flavor.
Save by using Skip the fast-food line — this fully assembles for well under $2 a serving using sale chicken, carrots and salad mix. and Serve with Crunchy chow mein noodles or a side of fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A crunchy, no-cook side salad mixing sweet Honeycrisp apples, grapes and shredded carrots in a light honey dressing — a fresh, affordable way to round out any fall dinner.
1 lb Honeycrisp Apples, diced
1 bag (16 oz) Bagged Carrots, shredded
0.5 lb White Seedless Grapes, halved
1/3 cup mayonnaise
1 tbsp honey
1 tsp apple cider vinegar
Step 1: Whisk mayonnaise, honey and apple cider vinegar together in a large bowl.
Step 2: Add diced apples, shredded carrots and halved grapes.
Step 3: Toss to coat evenly.
Step 4: Chill 15 minutes before serving.
Chef's Tip: Toss apples in a little lemon juice first to keep them from browning if making ahead.
Save by using A colorful, better-for-you side dish for under $1.20 a serving using this week's sale apples, carrots and grapes. and Serve with Grilled chicken, pork chops or a Sunday roast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bone-in pork tomahawk steaks get charred on the grill and crowned with a sweet-savory apple and onion compote — a festive nod to Oktoberfest and cooler fall evenings.
2.5 lb Bone-In Pork Tomahawk Steaks (about 4 steaks)
1 lb Honeycrisp Apples, sliced
1/2 Bowl & Basket Sweet Onion, sliced (from 3 lb bag)
2 tbsp butter
1 tbsp brown sugar
1 tsp apple cider vinegar
salt and pepper to taste
Step 1: Preheat grill to medium-high. Season pork tomahawk steaks generously with salt and pepper.
Step 2: Grill steaks 5-7 minutes per side, or until internal temperature reaches 145°F; let rest 5 minutes.
Step 3: While steaks grill, melt butter in a skillet over medium heat; add sliced apples and onion.
Step 4: Cook 8-10 minutes, stirring occasionally, until softened; stir in brown sugar and vinegar and simmer 2 more minutes.
Step 5: Spoon the apple-onion compote over the grilled pork steaks and serve.
Chef's Tip: Let the tomahawk steaks rest at room temperature 15 minutes before grilling for more even cooking.
Save by using Bone-in tomahawk steaks are on sale for $5.99/lb this week, a fraction of the price of a bone-in ribeye tomahawk. and Serve with German-style potato salad or warm pretzel rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced flank steak is topped with caramelized red pears and melted baby swiss for an unexpected sweet-savory dinner that dresses up an ordinary weeknight steak.
1.25 lb Beef Flank Steak
2 Red Pears, sliced
0.25 lb Stella Baby Swiss Cheese, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
salt and pepper to taste
Step 1: Season flank steak with salt and pepper; sear in olive oil over medium-high heat 5-6 minutes per side for medium-rare. Let rest, then slice thin against the grain.
Step 2: In the same skillet, add sliced pears and cook 4-5 minutes until lightly caramelized; drizzle with balsamic vinegar and honey.
Step 3: Arrange sliced steak on a platter, top with caramelized pears and swiss cheese slices.
Step 4: Tent with foil for 2 minutes to let the cheese soften slightly before serving.
Chef's Tip: Slice the flank steak thinly against the grain for maximum tenderness.
Save by using Flank steak is on sale this week — pair it with just a couple of pears and a small block of deli swiss to keep the splurge in check. and Serve with Roasted green beans or a warm cornbread square.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet crab clusters, shrimp and baby potatoes simmer together in a seasoned broth for a festive, hands-on seafood dinner perfect for a chilly early-October gathering.
1 lb Jumbo Snow Crab Clusters
1 lb Bowl & Basket Raw EZ Peel Shrimp (from 2 lb bag)
2 lb Bowl & Basket Red Potatoes (from 5 lb bag)
2 Lemons, halved
3 tbsp Old Bay seasoning
4 tbsp butter, melted
Step 1: Fill a large stockpot with water, add Old Bay seasoning and halved lemons, and bring to a boil.
Step 2: Add red potatoes and cook 10-12 minutes until nearly fork-tender.
Step 3: Add snow crab clusters and simmer 6-8 minutes to heat through.
Step 4: Add shrimp and cook 3-4 minutes until pink and opaque.
Step 5: Drain and pour everything onto a newspaper-lined table or platter; serve with melted butter.
Chef's Tip: Add the shrimp last — they only need 3-4 minutes to cook through and turn pink.
Save by using Snow crab clusters and raw shrimp are both on sale this week, making a restaurant-style seafood boil affordable for family night. and Serve with Melted butter for dipping and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of cinnamon coffee cake, caramel, whipped topping and fresh Honeycrisp apples build an easy no-bake dessert that captures the taste of fall in every spoonful.
1 Coffee Cake Ring (Apple or Cinnamon, 14 oz), cubed
1 lb Honeycrisp Apples, diced
1 can (6.5 oz) Reddi-wip Topping
1/2 cup caramel sauce
1/2 tsp cinnamon
Step 1: Cube the coffee cake into bite-sized pieces.
Step 2: In serving glasses, layer coffee cake cubes, diced apples, a drizzle of caramel sauce and whipped topping.
Step 3: Repeat layers, ending with whipped topping.
Step 4: Dust with cinnamon and chill 15 minutes before serving.
Chef's Tip: Assemble in clear glasses or jars for a pretty layered look at a fall gathering.
Save by using One sale coffee cake ring makes enough for four individual trifles — no baking required. and Serve with A dusting of cinnamon and a mug of hot cider.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy hummus swirled with pumpkin puree and warm spices makes a festive, unexpected dip for a fall entertaining board with crunchy pita chips.
1 container (8-10 oz) Bowl & Basket Hummus
1/2 cup Libby's 100% Pure Pumpkin (from 15 oz can)
1 bag (7.33 oz) Stacy's Pita Chips
1/2 tsp pumpkin pie spice
1 tbsp olive oil, for drizzling
Step 1: In a bowl, stir together hummus, pumpkin puree and pumpkin pie spice until mostly combined, leaving a few swirls.
Step 2: Spread onto a serving platter or board.
Step 3: Drizzle with olive oil.
Step 4: Arrange pita chips around the hummus and serve.
Chef's Tip: Swirl the pumpkin partially through the hummus for a marbled look instead of mixing completely.
Save by using A simple mix-in of sale pumpkin puree turns everyday hummus into an eye-catching seasonal appetizer for pennies more. and Serve with Apple slices and mini pretzels alongside the pita chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm roasted sweet potatoes and juicy Bartlett pears rest over fresh greens for a healthy, colorful fall side salad that's a little unexpected but easy to pull together.
1.5 lb Bowl & Basket Sweet Potatoes, cubed (from 3 lb bag)
1 lb Bartlett Pears, sliced
1 bag (5 oz) Fresh Express Salad Mix
2 tbsp olive oil
2 tbsp chopped pecans
2 tbsp vinaigrette dressing
Step 1: Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, salt and pepper, and roast 20-25 minutes, stirring once, until tender and caramelized.
Step 2: Arrange salad mix on a serving platter.
Step 3: Top with warm roasted sweet potatoes and sliced pears.
Step 4: Sprinkle with chopped pecans and drizzle with vinaigrette before serving.
Chef's Tip: Roast the sweet potatoes on high heat so they caramelize instead of steam.
Save by using A vibrant, nutritious side dish for under $2 a serving using this week's sale sweet potatoes, pears and salad mix. and Serve with Roasted chicken or a simple weeknight pork chop.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting Sunday-style pot roast that simmers all day with sweet potatoes and onions for an easy, budget-friendly family dinner.
2.5 lb Bottom Round Beef Roast
2 Sweet Onions, quartered
3 Sweet Potatoes, cubed
1 can Beef Broth
2 Carrots, sliced
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Season the roast with salt and pepper, then sear in olive oil in a hot skillet until browned on all sides.
Step 2: Place roast in slow cooker; add onions, sweet potatoes, carrots and garlic around it.
Step 3: Pour beef broth over everything, cover, and cook on low for 8 hours until fork-tender.
Step 4: Remove roast, let rest 10 minutes, then slice or shred and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast in a hot pan for 2-3 minutes per side before slow cooking for deeper flavor.
Save by using Bottom Round Roast, sweet potatoes and sweet onions are all on sale this week — an affordable way to feed the whole family with leftovers. and Serve with Crusty bread and a simple green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken and pasta simmered together in a savory tomato sauce and topped with melty cheese — an easy weeknight classic in one pan.
1.25 lb Chicken Breasts, cubed
1 jar Ragu Pasta Sauce
1 lb De Cecco Pasta
1/2 cup Shredded Cheese
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Cook pasta according to package directions; drain and set aside.
Step 2: In a large skillet, heat olive oil and cook chicken with Italian seasoning until browned and cooked through, about 8 minutes.
Step 3: Stir in pasta sauce and simmer 5 minutes, then fold in cooked pasta.
Step 4: Top with shredded cheese, cover until melted, and serve hot.
Chef's Tip: Reserve a splash of starchy pasta water before draining to loosen the sauce if it thickens too much.
Save by using Chicken breasts, Ragu sauce and De Cecco pasta are all on sale — a filling Italian dinner that stretches your grocery budget. and Serve with Garlic bread and a side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fall-apart tender pulled pork piled onto soft rolls with caramelized onions — a hands-off dinner that feeds a crowd for pennies per serving.
3 lb Whole Pork Butt
1 pkg Bakery Rolls
1 Sweet Onion, sliced
1 cup BBQ sauce
1 tbsp brown sugar
1 tsp smoked paprika
Salt and pepper to taste
Step 1: Rub the pork butt with paprika, brown sugar, salt and pepper.
Step 2: Place in slow cooker with sliced onion; cook on low for 8 hours until the meat shreds easily.
Step 3: Remove pork, shred with two forks, and discard excess fat.
Step 4: Toss shredded pork with BBQ sauce and a bit of the cooking juices, then pile onto rolls with the softened onions.
Chef's Tip: Shred the pork right in the slow cooker with two forks so it soaks up all the cooking juices.
Save by using Pork Butt is one of the best per-pound values in the store this week — a 3 lb roast feeds the whole family with leftovers for lunch. and Serve with Classic coleslaw and baked beans..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm chili beans, melty cheese and fresh salsa folded into soft tortillas — a satisfying vegetarian lunch ready in under 30 minutes.
1 can Hormel Chili Beans
1 pkg Flour Taco Tortillas
1 jar Salsa
1/2 cup Shredded Cheese
1 cup shredded lettuce
1 tsp cumin
Step 1: Heat chili beans in a small saucepan with cumin, mashing slightly, for about 5 minutes.
Step 2: Warm tortillas in a dry skillet or microwave.
Step 3: Fill each tortilla with beans, shredded cheese, lettuce and salsa.
Step 4: Fold and serve warm.
Chef's Tip: Mash some of the beans as they heat for a creamier, more filling taco spread.
Save by using Hormel beans, Mission tortillas and Chi Chi's salsa are all on sale — a filling vegetarian lunch for well under $10. and Serve with Tortilla chips and fresh guacamole..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy bacon, fluffy eggs and melted cheese tucked into warm buttery biscuits — a homemade breakfast that beats the drive-thru.
8 slices Bacon
4 Eggs
1 can Grands! Biscuits
4 slices American Cheese
1 tbsp butter
Salt and pepper to taste
Step 1: Bake biscuits according to package directions.
Step 2: Cook bacon in a skillet until crisp; set aside on paper towels.
Step 3: In the same skillet with a bit of butter, scramble or fry the eggs to desired doneness.
Step 4: Split warm biscuits and layer with bacon, egg and a slice of cheese to melt before serving.
Chef's Tip: Assemble extra sandwiches and freeze individually, wrapped in foil, for grab-and-go mornings.
Save by using Hatfield bacon, Eggland's Best eggs and Pillsbury biscuits are all on sale this week — a hearty homemade breakfast for less than the drive-thru. and Serve with Fresh fruit or a hot cup of coffee..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet potatoes, mushrooms and carrots roasted until caramelized — an easy, healthy side dish that rounds out any autumn dinner.
1 bag Sweet Potatoes, cubed
1 pkg White Whole Mushrooms, halved
1 bag Carrots, sliced
3 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss sweet potatoes, mushrooms and carrots with olive oil, rosemary, salt and pepper.
Step 3: Spread on a baking sheet in a single layer.
Step 4: Roast 25-30 minutes, stirring halfway, until tender and caramelized.
Chef's Tip: Cut vegetables into uniform pieces so they roast evenly and finish at the same time.
Save by using Sweet potatoes, mushrooms and carrots are all discounted this week for an easy, wallet-friendly veggie side. and Serve with Pairs perfectly with the Slow-Cooker Pot Roast or any weeknight dinner..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Shrimp, snow crab and baby potatoes simmered together with lemon and seasoning — a festive one-pot feast perfect for kicking off tailgate and fall gathering season.
1 lb Raw EZ Peel Shrimp
1 lb Jumbo Snow Crab Clusters
1.5 lb Red Potatoes, halved
2 Lemons, halved
2 ears corn on the cob, halved
3 tbsp Old Bay seasoning
4 tbsp butter, melted
2 cloves garlic, minced
Step 1: Fill a large stockpot with water, add Old Bay seasoning and one halved lemon, and bring to a boil.
Step 2: Add potatoes and corn; cook 10 minutes.
Step 3: Add snow crab clusters and simmer 8 minutes, then add shrimp and cook 3-4 minutes until pink.
Step 4: Drain, pile onto a large platter, and drizzle with garlic butter and remaining lemon.
Chef's Tip: Serve the boil right on a newspaper-lined table with extra napkins for a fun, festive fall gathering.
Save by using Snow crab and shrimp are both featured this week, making a restaurant-style seafood boil affordable for a fall get-together. and Serve with Crusty bread and melted butter for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled flank steak topped with a sweet-savory apple and onion relish — a creative way to celebrate peak apple season and cool fall evenings.
1.25 lb Beef Flank Steak
2 Honeycrisp Apples, sliced
1 Sweet Onion, thinly sliced
2 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp fresh thyme
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season flank steak generously with salt and pepper; let sit at room temperature 15 minutes.
Step 2: Grill steak over high heat, about 5-6 minutes per side for medium-rare.
Step 3: Meanwhile, sauté apples and onion in olive oil until softened, then stir in vinegar, brown sugar and thyme.
Step 4: Rest the steak, slice thinly against the grain, and top with the warm apple-onion relish.
Chef's Tip: Let the steak rest 5-10 minutes before slicing against the grain for maximum tenderness.
Save by using Honeycrisp apples and sweet onions are at peak-season sale pricing this week — an easy way to dress up flank steak for a festive fall dinner. and Serve with Roasted sweet potatoes or a simple arugula salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet-chili shrimp and lime piled into fresh pineapple halves — a festive, no-cook appetizer perfect for kicking off tailgate and game-day season.
1 whole Pineapple, halved and cubed
1 Shrimp Ring, chopped
2 Limes, juiced
3 tbsp sweet chili sauce
2 tbsp chopped cilantro
1 tbsp toasted coconut (optional)
Step 1: Halve the pineapple lengthwise, scoop out flesh leaving a shell, and cube the flesh.
Step 2: Toss chopped shrimp with lime juice, sweet chili sauce and cilantro.
Step 3: Fold in half of the pineapple cubes.
Step 4: Spoon the shrimp mixture back into the pineapple boat shells and top with toasted coconut, if using.
Chef's Tip: Save the leftover pineapple core and scraps for smoothies instead of tossing them.
Save by using Pineapples and the ready-to-eat shrimp ring are both on sale — an impressive appetizer that comes together in minutes for kickoff parties. and Serve with Chilled sparkling water or festive mocktails for game-day gatherings..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm brownies layered with vanilla ice cream, cinnamon-sautéed apples and whipped cream — a fun harvest-season dessert for apple-picking celebrations.
2 pkg Killer Brownies, quartered
1 pint Haagen-Dazs Ice Cream
2 Honeycrisp Apples, sliced
1 can Reddi-wip Topping
2 tbsp butter
1/2 cup caramel sauce
1/2 tsp cinnamon
Step 1: In a skillet, melt butter and sauté apple slices with cinnamon until tender, about 5-6 minutes.
Step 2: Warm the brownie pieces slightly in the microwave.
Step 3: Layer brownie pieces in bowls, top with a scoop of ice cream and the warm cinnamon apples.
Step 4: Drizzle with caramel sauce and top with whipped cream before serving.
Chef's Tip: Warm the brownies slightly before assembling so the ice cream gets perfectly melty.
Save by using Killer Brownies and Haagen-Dazs pints are both featured this week — turn them into a festive fall sundae bar for game nights or apple-picking celebrations. and Serve with A mug of warm apple cider..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Soft crepes filled with spiced pumpkin puree and sweet cinnamon cream cheese — a cozy fall breakfast to pair with your morning coffee.
1 pkg Bakerly Crepes
1 can Pure Pumpkin
4 oz Cream Cheese, softened
2 tbsp powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
Step 1: Whisk pumpkin puree with pumpkin pie spice and vanilla in a small bowl.
Step 2: In another bowl, beat cream cheese with powdered sugar and a pinch of cinnamon until smooth.
Step 3: Warm crepes briefly in a dry skillet or microwave.
Step 4: Spread each crepe with pumpkin mixture and a dollop of cinnamon cream, fold, and dust with powdered sugar before serving.
Chef's Tip: Pair with a hot cup of coffee for a cozy fall breakfast — perfect timing for National Coffee Day on September 29.
Save by using Libby's Pumpkin and Bakerly Crepes are both on sale — an easy way to bring pumpkin-spice season to your breakfast table without a bakery markup. and Serve with Fresh coffee and a side of turkey bacon..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bone-in pork tomahawk chops braised with apples, onion and apple cider — a hearty, festive centerpiece dinner inspired by Oktoberfest and fall harvest season.
4 Bone-In Pork Tomahawk Steaks
3 Honeycrisp Apples, sliced
1 Sweet Onion, sliced
1 cup Apple Cider
2 tbsp olive oil
1 tsp dried sage
Salt and pepper to taste
Step 1: Season pork tomahawk steaks with sage, salt and pepper.
Step 2: Sear steaks in olive oil in a large oven-safe skillet, 3-4 minutes per side, then remove.
Step 3: In the same skillet, sauté apples and onion until softened, then pour in apple cider and scrape up browned bits.
Step 4: Return pork to the skillet, cover, and finish cooking over low heat (or in a 375°F oven) about 15 minutes until cooked through. Rest 5 minutes before serving topped with the apples and onions.
Chef's Tip: A bone-in tomahawk chop stays juicier than boneless — let it rest 5 minutes before serving.
Save by using Pork tomahawk steaks and Honeycrisp apples are both featured this week — an impressive centerpiece dinner for Oktoberfest gatherings at a weeknight price. and Serve with Roasted sweet potatoes or warm sauerkraut for an Oktoberfest-inspired spread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, budget-friendly one-pan dinner with roasted chicken, sweet potatoes and carrots tossed in a quick sesame-ginger glaze.
1.5 lb Bowl & Basket Chicken Breasts, cubed
1.5 lb Sweet Potatoes, cubed (from 3 lb bag)
1 bag (16 oz) Carrots, sliced
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp honey
Sesame seeds and sliced green onion for garnish
Step 1: Preheat oven to 425°F and line a large sheet pan with foil.
Step 2: Whisk together soy sauce, sesame oil, ginger, garlic and honey in a large bowl.
Step 3: Add cubed chicken, sweet potatoes and carrots to the bowl and toss to coat.
Step 4: Spread everything in a single layer on the sheet pan.
Step 5: Roast 25-30 minutes, stirring once, until chicken is cooked through and vegetables are tender.
Step 6: Garnish with sesame seeds and green onion before serving.
Chef's Tip: Cut the chicken and vegetables into similar-sized pieces so everything roasts evenly in one pan.
Save by using This week's chicken breast, sweet potato and carrot sales let you build this whole dinner around three sale items. and Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A classic, hands-off Sunday dinner: fork-tender beef roast slow-cooked with sweet onions and red potatoes.
2.5 lb Bottom Round Beef Roast
1 Sweet Onion, sliced (from 3 lb bag)
1.5 lb Red Potatoes, quartered (from 5 lb bag)
2 cups beef broth
2 tbsp tomato paste
2 cloves garlic, minced
Salt and pepper
Step 1: Season roast generously with salt and pepper.
Step 2: Place onions and potatoes in the bottom of the slow cooker and set the roast on top.
Step 3: Whisk broth, tomato paste and garlic together and pour over the roast.
Step 4: Cover and cook on low for 8 hours, or until the roast shreds easily with a fork.
Step 5: Remove roast, slice or shred, and serve with the vegetables and pan juices spooned over top.
Chef's Tip: Sear the roast in a hot pan before slow cooking for deeper flavor, though it's optional.
Save by using This week's Bottom Round Roast, sweet onion and red potato sales combine into one cheap all-day meal. and Serve with Crusty bread for soaking up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, cheesy weeknight baked ziti that comes together with just pasta, sauce and ricotta from this week's sale.
1 box (12-16 oz) Ronzoni Pasta
1 jar (24 oz) Ragu Pasta Sauce
15 oz Galbani Ricotta Cheese
1 egg
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Step 1: Preheat oven to 375°F.
Step 2: Cook pasta according to package directions, drain and return to the pot.
Step 3: Stir in ricotta, egg and Italian seasoning until pasta is coated, then stir in the sauce.
Step 4: Transfer to a baking dish and top with mozzarella.
Step 5: Bake 20-25 minutes until bubbly and golden on top.
Chef's Tip: Cook the pasta just shy of al dente since it will finish cooking in the oven with the sauce.
Save by using Ronzoni pasta, Ragu sauce and Galbani ricotta are all on sale this week, making this dinner under $2 a serving. and Serve with A simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate Oktoberfest season with juicy Delmonico steaks topped with sweet caramelized apples, onions and melted cheese.
1.5 lb Boneless Delmonico Steaks (4 small steaks)
1 lb Honeycrisp Apples, sliced (about 2 apples)
1 Sweet Onion, sliced (from 3 lb bag)
0.25 lb Cooper Sharp Cheese, sliced
2 tbsp butter
1 tbsp brown sugar
Salt and pepper
Step 1: Season steaks with salt and pepper and let sit at room temperature 15 minutes.
Step 2: Melt butter in a large skillet over medium heat and add onions and apples with brown sugar.
Step 3: Cook, stirring occasionally, 15-18 minutes until soft and caramelized; remove and set aside.
Step 4: Increase heat to medium-high, sear steaks 3-4 minutes per side to desired doneness.
Step 5: Top each steak with a slice of cheese and the apple-onion mixture during the last minute to melt.
Step 6: Rest steaks 5 minutes before serving.
Chef's Tip: Let the steaks rest at room temperature for 15 minutes before searing so they cook evenly.
Save by using Pair this week's Delmonico steak sale with Honeycrisp apples for a restaurant-style dinner at home. and Serve with Warm soft pretzels and stone-ground mustard.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall dinner pairing bone-in pork tomahawk steaks with a smoky bacon, sweet potato and apple hash.
2 lb Bone-In Pork Tomahawk Steaks (4 steaks)
1.5 lb Sweet Potatoes, diced (from 3 lb bag)
1 lb Honeycrisp Apples, diced (about 2 apples)
4 slices Hatfield Bacon, chopped
1 tbsp olive oil
1 tsp smoked paprika
Salt and pepper
Step 1: Preheat oven to 400°F.
Step 2: Season pork tomahawks with salt, pepper and smoked paprika.
Step 3: Heat a large oven-safe skillet over high heat and sear pork 2-3 minutes per side.
Step 4: Transfer skillet to the oven and roast 12-15 minutes until internal temp reaches 145°F; rest before serving.
Step 5: Meanwhile, in a second skillet, cook chopped bacon until crisp, then add sweet potatoes and cook 10 minutes.
Step 6: Add diced apples and olive oil, cooking 5-7 more minutes until tender. Serve alongside the pork.
Chef's Tip: Sear the pork tomahawks first, then finish in the oven for a perfect golden crust without drying them out.
Save by using This week's pork tomahawk, sweet potato, apple and bacon sales all come together for one harvest-season dinner. and Serve with Warm apple cider.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected game-day mashup: creamy shrimp, cod and crab baked together and topped with golden Cheddar Bay biscuit crumble.
1 package (10-11.6 oz) Red Lobster Cheddar Bay Shrimp or Cod Fillets
1 box (11.4 oz) Red Lobster Cheddar Bay Biscuit Mix
8 oz TransOcean Imitation Crab, chopped
1 package Borden American Singles or Melts, torn
1/2 cup milk
2 tbsp melted butter
1 tbsp Old Bay seasoning
Step 1: Preheat oven to 375°F and grease a baking dish.
Step 2: Prepare shrimp/cod according to package directions, then chop or flake if needed.
Step 3: In the baking dish, combine seafood, chopped imitation crab, torn cheese slices, milk and Old Bay.
Step 4: Prepare biscuit mix batter and spoon dollops over the seafood mixture.
Step 5: Drizzle with melted butter and bake 20-25 minutes until biscuits are golden and filling is bubbly.
Chef's Tip: Bake the biscuit topping separately for a few minutes first if you like it extra crunchy before adding to the casserole.
Save by using This week's Red Lobster shrimp, biscuit mix and imitation crab sales turn a fun tailgate dish into an affordable dinner. and Serve with A crisp green salad and garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light, quick lunch made from deli tuna salad, bright lemon and hearty whole wheat bread.
0.5 lb Reser's Tuna Salad
1 loaf Nature's Own 100% Whole Wheat Bread
1 Lemon, juiced
Lettuce leaves
Tomato slices
Step 1: Stir fresh lemon juice into the tuna salad to brighten the flavor.
Step 2: Toast bread if desired.
Step 3: Layer lettuce, tomato slices and tuna salad between bread slices.
Step 4: Slice and serve immediately.
Chef's Tip: A squeeze of fresh lemon brightens up deli tuna salad and cuts through the richness.
Save by using Skip making tuna salad from scratch — the deli case has it on sale this week, paired with sale bread and lemons. and Serve with A side of kettle chips or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, buttery side dish of tender roasted carrots brightened with fresh lemon and garlic.
1 bag (16 oz) Carrots, sliced
1 Lemon, zested and juiced
2 tbsp Breakstone's Butter
1 clove garlic, minced
Salt and pepper
Fresh parsley, chopped
Step 1: Preheat oven to 400°F.
Step 2: Toss carrots with melted butter, garlic, salt and pepper on a baking sheet.
Step 3: Roast 18-20 minutes until tender and lightly browned.
Step 4: Toss with lemon zest, lemon juice and parsley before serving.
Chef's Tip: Cut carrots on a diagonal for a nicer presentation and faster, even cooking.
Save by using This side comes together for under a dollar per serving using this week's carrot and butter sales. and Serve with Pairs well with any of this week's roasted chicken or beef dinners.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, gooey nacho cheese and salsa dip perfect for snacking during football season.
1 jar (16 oz) Chi Chi's Salsa
1 bag (11 oz) Mission Tortilla Chips
0.5 lb Cooper Sharp Cheese, cubed
1/4 cup milk
Step 1: Combine cubed cheese and milk in a microwave-safe bowl.
Step 2: Microwave in 30-second intervals, stirring, until melted and smooth.
Step 3: Stir in salsa until well combined and heated through.
Step 4: Serve warm with tortilla chips.
Chef's Tip: Stir the dip halfway through microwaving to melt the cheese evenly.
Save by using This crowd-pleasing dip costs about $2 a serving using this week's salsa, chips and deli cheese sales. and Serve with Extra tortilla chips and sliced jalapenos.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall breakfast casserole layering French toast with cinnamon apples and savory breakfast sausage, perfect for a cozy autumn morning coffee break.
1 package (7 ct) Bakerly French Pancakes, halved
1 lb Honeycrisp Apples, thinly sliced (about 2 apples)
12 oz Bowl & Basket Breakfast Sausage, cooked and crumbled
1/2 cup Coffee mate Creamer
4 eggs
1 tsp cinnamon
2 tbsp brown sugar
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Cook crumbled sausage in a skillet until browned; set aside.
Step 3: Layer French pancake pieces in the baking dish, then top with sliced apples and cooked sausage.
Step 4: Whisk eggs, creamer, cinnamon and brown sugar together and pour evenly over the top.
Step 5: Bake 30-35 minutes until set and golden. Let rest 5 minutes before serving.
Chef's Tip: Assemble the night before and refrigerate so the bread soaks up the custard for an even richer bake.
Save by using This week's French toast, apples, sausage and creamer sales make a festive fall brunch for under $3.50 a serving. and Serve with A cup of fresh-brewed coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative tailgate appetizer combining spicy deli buffalo chicken, warm soft pretzel bites and melty cheese dip — perfect for football and Oktoberfest season snacking.
0.5 lb Dietz & Watson Buffalo Chicken Breast, chopped
1 package (5 ct) Auntie Anne's Classic Soft Pretzels, cut into bites
0.5 lb Cooper Sharp Cheese, cubed
1/4 cup buffalo hot sauce
1/4 cup milk
Step 1: Bake pretzels according to package directions, then cut into bite-sized pieces.
Step 2: Toss chopped buffalo chicken with a splash of hot sauce and warm in a skillet 3-4 minutes.
Step 3: Melt cubed cheese with milk in a saucepan over low heat, stirring until smooth.
Step 4: Arrange pretzel bites and warm buffalo chicken on a platter.
Step 5: Serve with the warm cheddar dip alongside for dipping.
Chef's Tip: Warm the pretzels in the oven a few minutes before serving so they're soft and the cheese dip stays melty longer.
Save by using Deli buffalo chicken, frozen soft pretzels and deli cheese are all on sale this week for an easy game-day spread. and Serve with Extra ranch or blue cheese for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected, indulgent fall dessert that transforms glazed donuts and crisp Honeycrisp apples into a rich, custardy bread pudding — a fun twist to celebrate the season and National Coffee Day.
1 package (24 oz) Maple Donuts Jumbo Glazed Donuts, torn into chunks
1 lb Honeycrisp Apples, diced (about 2 apples)
2 cups Dairy Pure Half & Half
3 eggs
1 tsp cinnamon
1/4 cup sugar
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Place torn donut chunks and diced apples in the baking dish.
Step 3: Whisk together half & half, eggs, cinnamon and sugar, then pour over the donuts and apples.
Step 4: Let sit 10 minutes to soak, pressing down gently so donuts absorb the custard.
Step 5: Bake 35-40 minutes until set and golden on top. Serve warm.
Chef's Tip: Let the torn donuts sit in the custard for 10 minutes before baking so they soak up all the flavor.
Save by using Turning this week's sale donuts, apples and half & half into dessert costs about $3.25 a serving. and Serve with A hot cup of coffee, fitting for National Coffee Day.
Sale Prices Valid September 27th to October 3rd
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