Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, budget-friendly weeknight skillet loaded with seasoned ground beef, tender potatoes and onions, all cooked in a single pan for easy cleanup.
1 lb 93% Lean Angus Ground Beef Brick Pack
1.5 lb Red Potatoes, diced
1 Yellow Onion, diced
2 cloves Garlic, minced
1 tsp Paprika
1/2 cup Shredded Cheddar Cheese
Salt and pepper to taste
Step 1: Brown the ground beef in a large skillet over medium-high heat, breaking it apart; drain excess fat.
Step 2: Add the onion and garlic, cook 2-3 minutes until softened.
Step 3: Stir in the potatoes and paprika, cover, and cook 15-18 minutes, stirring occasionally, until potatoes are fork-tender.
Step 4: Season with salt and pepper, top with cheddar cheese, cover 2 minutes to melt, and serve.
Chef's Tip: Cut the potatoes small and uniform so they cook through at the same rate as the beef.
Save by using This whole dinner leans on three sale items this week: ground beef, red potatoes and yellow onions. and Serve with A simple green salad or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Taco Day (October 4th) with warm tortillas piled high with tender chicken and a bright, sweet-spicy mango salsa.
8 oz Perdue Short Cuts Precooked Chicken
8 ct Mission Soft Taco Flour Tortillas
2 Fresh Mangos, diced
1/4 cup Red Onion, diced
1 Jalapeno, minced
2 tbsp Fresh Cilantro, chopped
1 tsp Chili Powder
Step 1: Warm the chicken in a skillet over medium heat with the chili powder, about 5 minutes.
Step 2: Meanwhile, combine diced mango, red onion, jalapeno and cilantro in a bowl for the salsa.
Step 3: Warm tortillas and fill with chicken, then top generously with mango salsa.
Step 4: Serve immediately with lime wedges.
Chef's Tip: Warm the tortillas directly over a gas flame or in a dry skillet for 15 seconds a side for the best flavor and flexibility.
Save by using Perdue Short Cuts, Mission tortillas and fresh mangos are all on sale this week — a festive taco night for under $8. and Serve with A side of Mexican rice or tortilla chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, colorful family dinner of sizzling sausage, sweet bell peppers and onions with minimal cleanup.
1.25 lb Hatfield Hot or Sweet Sausage
3 Red, Yellow or Orange Bell Peppers, sliced
1 Yellow Onion, sliced
2 tbsp Olive Oil
1 tsp Italian Seasoning
Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Add sliced sausage and cook 6-8 minutes until browned.
Step 3: Add peppers and onion, season with Italian seasoning, and cook 10-12 minutes until vegetables are tender.
Step 4: Serve hot on its own or piled onto crusty bread.
Chef's Tip: Slice everything the same thickness so the peppers and sausage finish cooking together.
Save by using Hatfield sausage, bell peppers and onions are all featured sale items this week. and Serve with Crusty Italian bread or over rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall skillet pairing juicy bratwurst with caramelized apples, onions and tangy sauerkraut — perfect for cool October evenings.
19 oz Johnsonville Sausage Grillers
1.5 lb Gala, McIntosh or Red Delicious Apples, sliced
1 Yellow Onion, sliced
1 cup Sauerkraut, drained
2 tbsp Brown Sugar
1 tbsp Whole Grain Mustard
1 tbsp Butter
Step 1: Sear bratwurst in a large skillet over medium-high heat until browned, about 8 minutes; remove and set aside.
Step 2: In the same skillet, melt butter and add apples and onion; cook 10 minutes until softened and caramelized.
Step 3: Stir in brown sugar, mustard and sauerkraut; return bratwurst to the skillet.
Step 4: Cover and simmer 8-10 minutes until bratwurst is cooked through. Serve warm.
Chef's Tip: Sear the bratwurst first for color, then let the apples and onions caramelize slowly in the drippings for the best flavor.
Save by using Johnsonville sausage and fall apples are both on sale — a festive Oktoberfest dinner for under $12. and Serve with German-style mustard and warm pretzels.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A restaurant-quality dinner made simple: plump shrimp tossed with garlic butter and pasta, ready in under 30 minutes.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
12 oz Ronzoni Pasta
4 tbsp Land O'Lakes Butter
3 cloves Garlic, minced
1/4 cup Fresh Parsley, chopped
1/2 tsp Red Pepper Flakes
Salt and pepper to taste
Step 1: Cook pasta according to package directions; reserve 1/2 cup pasta water and drain.
Step 2: Melt butter in a large skillet over medium heat, add garlic and red pepper flakes, cook 1 minute.
Step 3: Add shrimp and cook 2-3 minutes per side until pink and opaque.
Step 4: Toss in the drained pasta, a splash of pasta water, and parsley; season with salt and pepper and serve.
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 Raw EZ Peel Shrimp, Ronzoni pasta and Land O'Lakes butter are all featured sale items this week. and Serve with A side salad and warm garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative fall party starter: silky pumpkin bisque with crispy bacon and a swirl of sour cream, served in small cups for an elegant autumn appetizer.
15 oz Libby's 100% Pure Pumpkin
4 slices Hatfield Bacon, chopped
1/2 cup Breakstone's Sour Cream
2 cups Chicken Broth
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
Chives, chopped, for garnish
Step 1: Cook chopped bacon in a saucepan until crispy; remove and set aside, reserving 1 tbsp drippings.
Step 2: Add pumpkin puree, broth, cinnamon and nutmeg to the pan; whisk until smooth and simmer 10 minutes.
Step 3: Ladle into small cups, top each with a swirl of sour cream, crispy bacon bits and chives.
Step 4: Serve warm as a festive fall starter.
Chef's Tip: Blend the bisque until completely smooth for the best silky texture, and reserve some crispy bacon bits for garnish.
Save by using Libby's pumpkin, Hatfield bacon and Breakstone's sour cream are all on sale this week. and Serve with Crusty bread or crackers on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick and satisfying lunch bowl of savory chicken, carrots and rice tossed in a light soy-sesame glaze.
24 oz Perdue Perfect Portions Chicken, diced
16 oz Bowl & Basket Baby Carrots, diced
1/2 cup College Inn Broth
2 cups Cooked White Rice
2 Eggs, beaten
3 tbsp Soy Sauce
1 tsp Sesame Oil
2 Green Onions, sliced
Step 1: Cook diced chicken and carrots in a large skillet with broth over medium-high heat until chicken is cooked through, about 8 minutes.
Step 2: Push mixture to one side, pour in beaten eggs, and scramble until set.
Step 3: Add cooked rice, soy sauce and sesame oil; toss everything together and cook 3-4 minutes.
Step 4: Top with green onions and serve warm.
Chef's Tip: Use day-old rice if you have it — it fries up much better than freshly cooked rice.
Save by using Perdue Perfect Portions chicken, baby carrots and College Inn broth are all featured sale items this week. and Serve with Steamed broccoli or a simple cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant fall dinner featuring seared pork tenderloin glazed with honey and roasted with sweet apples — an unexpected way to bring the season to the table.
1.5 lb Chairman's Reserve Prime Pork Tenderloin
1 lb Gala, McIntosh or Red Delicious Apples, sliced
1/4 cup Golden Blossom Honey
2 tbsp Apple Cider Vinegar
1 tsp Fresh Rosemary, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Season pork tenderloin with salt, pepper and rosemary, then sear in an oven-safe skillet 2-3 minutes per side.
Step 2: Whisk together honey and apple cider vinegar; pour over the tenderloin.
Step 3: Arrange apple slices around the pork and roast 18-20 minutes until pork reaches 145°F internally.
Step 4: Rest 5 minutes, slice, and spoon pan juices and apples over the top before serving.
Chef's Tip: Let the tenderloin rest 5 minutes before slicing to keep it juicy.
Save by using Prime pork tenderloin, apples and honey are all on sale this week — a fancy fall dinner for under $10. and Serve with Roasted Brussels sprouts or mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly, filling breakfast skillet with crispy bacon, eggs and golden potatoes — a great way to start a fall weekend.
8 oz Hatfield Bacon, chopped
6 Grade A Large Eggs
1 lb Bowl & Basket Russet Potatoes, diced
1/2 Yellow Onion, diced
1/2 cup Shredded Cheddar Cheese
Salt and pepper to taste
Step 1: Cook diced potatoes and onion in a large skillet over medium heat 10-12 minutes until golden and tender.
Step 2: Push potatoes to the side, add chopped bacon, and cook until crispy, about 6 minutes.
Step 3: Make 4 wells in the hash and crack an egg into each; cover and cook 4-5 minutes until eggs are set.
Step 4: Top with cheddar cheese and serve hot.
Chef's Tip: Give the potatoes a head start in the skillet before adding the bacon so everything finishes cooking at the same time.
Save by using Hatfield bacon, eggs and russet potatoes are all featured sale items this week. and Serve with Toast or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative, crowd-pleasing appetizer for fall game-day gatherings — warm, cheesy and loaded with sweet snow crab.
0.5 lb Jumbo Snow Crab Clusters, meat picked
8 oz Bowl & Basket Cream Cheese, softened
8 oz Kraft Shredded Cheese
2 tbsp Mayonnaise
1 tsp Old Bay Seasoning
2 Green Onions, sliced
Step 1: Preheat oven to 375°F. Mix softened cream cheese, mayonnaise and Old Bay seasoning until smooth.
Step 2: Fold in crab meat and half the shredded cheese; spread into a baking dish.
Step 3: Top with remaining shredded cheese and bake 18-20 minutes until bubbly and golden.
Step 4: Garnish with green onions and serve warm.
Chef's Tip: Broil for the last 1-2 minutes for a golden, bubbly top.
Save by using Jumbo snow crab clusters, cream cheese and shredded cheese are all on sale this week. and Serve with Crackers, toasted baguette slices or pretzel crisps.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, healthy side dish of roasted potatoes, bell peppers and mushrooms, seasoned with herbs and olive oil.
1 lb Bowl & Basket Russet Potatoes, cubed
2 Red, Yellow or Orange Bell Peppers, sliced
10 oz Bowl & Basket Baby Bella Mushrooms, halved
2 tbsp Olive Oil
1 tsp Fresh Thyme
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss potatoes, bell peppers and mushrooms with olive oil, thyme, salt and pepper on a sheet pan.
Step 3: Roast 22-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
Step 4: Serve warm as a side dish.
Chef's Tip: Spread vegetables in a single layer on the pan so they roast instead of steam.
Save by using Russet potatoes, bell peppers and baby bella mushrooms are all featured sale items this week. and Serve with Any of this week's chicken, beef or pork dinners.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall dessert bar built around Boyer's fresh baked apple crumb pie, creamy frozen dessert and crunchy walnuts — perfect for cozy October gatherings.
1 Fresh Baked 8 Inch Apple Crumb Pie
1 pt Turkey Hill Frozen Dairy Dessert
1/2 cup Fisher Walnut Halves & Pieces, chopped
2 tbsp Caramel Sauce
Whipped Cream, for topping
Step 1: Slice the apple crumb pie into 4 wedges and place on plates.
Step 2: Top each slice with a scoop of frozen dairy dessert.
Step 3: Drizzle with caramel sauce, sprinkle with chopped walnuts, and add a dollop of whipped cream.
Step 4: Serve immediately while the pie is warm and dessert is cold.
Chef's Tip: Warm the pie slices slightly in the microwave for 15-20 seconds before topping — the crumb topping gets extra fragrant.
Save by using The bakery apple crumb pie, Turkey Hill frozen dessert and walnuts are all on sale this week for a festive dessert night. and Serve with Hot apple cider or coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly set-it-and-forget-it pot roast loaded with potatoes and carrots, perfect for a busy fall weeknight.
2.5 lb Boneless Beef Chuck Roast
1.5 lb Bowl & Basket Russet Potatoes, quartered
1 lb Bagged Carrots
1 yellow onion, chopped
2 cups beef broth
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
Step 1: Season chuck roast generously with salt, pepper, and thyme.
Step 2: Place roast in slow cooker; add potatoes, carrots, onion, and garlic around it.
Step 3: Pour beef broth over the top.
Step 4: Cover and cook on low for 8 hours, until beef is fork-tender.
Step 5: Shred or slice roast and serve with vegetables and pan juices.
Chef's Tip: Sear the roast in a hot skillet for 2-3 minutes per side before slow cooking for deeper flavor.
Save by using Stock up on Boneless Beef Chuck Roast at $6.99/lb — perfect for slow-cooked meals that stretch a big cut across multiple dinners. and Serve with Crusty Italian bread for soaking up the juices..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, hearty one-skillet dinner combining smoky kielbasa with tender potatoes and sweet peppers.
14 oz Hillshire Farm Smoked Polska Kielbasa, sliced
2 red, yellow or orange bell peppers, sliced
1.5 lb Bowl & Basket Creamer Potatoes, halved
1 small onion, sliced
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Add sliced kielbasa and cook until browned, about 5 minutes; remove and set aside.
Step 3: Add potatoes to the skillet, cover, and cook 10 minutes, stirring occasionally.
Step 4: Add peppers and onion; cook another 8-10 minutes until vegetables are tender.
Step 5: Return kielbasa to the skillet, sprinkle with paprika, salt, and pepper, and cook 2 more minutes until heated through.
Chef's Tip: Cut potatoes into small, even pieces so they cook through quickly.
Save by using One skillet, one sale-priced kielbasa, and sale peppers keep this dinner both fast and affordable. and Serve with A simple green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light, sheet-pan dinner of flaky cod and roasted asparagus brightened with fresh lemon.
10.5 oz Red Lobster Cod Fillets
1 lb Fresh Asparagus, trimmed
2 Lemons, sliced
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Arrange cod fillets and asparagus on a lined baking sheet.
Step 3: Drizzle with olive oil, top with garlic, salt, and pepper, and layer lemon slices over the fish.
Step 4: Bake 15-18 minutes, until fish flakes easily and asparagus is tender.
Step 5: Serve immediately with pan juices spooned over top.
Chef's Tip: Look for asparagus stalks that are firm and bright green for the best texture.
Save by using This week's cod and asparagus sale pricing turns a restaurant-style dinner into a weeknight bargain. and Serve with Ben's Ready Rice for a quick side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A speedy, budget-friendly noodle skillet with savory ground beef and steamed vegetables in a soy-ginger sauce.
1 lb 93% Lean Angus Ground Beef
10.8 oz Birds Eye Steamfresh Vegetables
12 oz Ronzoni Pasta
3 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
Step 1: Cook pasta according to package directions; drain and set aside.
Step 2: Brown ground beef in a large skillet over medium-high heat; drain excess fat.
Step 3: Add garlic and ginger; cook 1 minute until fragrant.
Step 4: Stir in frozen vegetables and cook 5-6 minutes until tender.
Step 5: Add cooked pasta and soy sauce; toss everything together and cook 2 more minutes.
Chef's Tip: Swap in any leftover fresh vegetables you have on hand.
Save by using Ground beef, frozen veggies, and pasta all on sale this week make this a stretch-your-dollar dinner the whole family will eat. and Serve with Extra soy sauce or sriracha at the table..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Savory sausage seared with caramelized apples and onions in a cider glaze — a festive nod to Oktoberfest season.
1.25 lb Hatfield Hot or Sweet Sausage
1 lb Gala Apples, cored and sliced
1 lb Bowl & Basket Yellow Onions, sliced
1 tbsp butter
1 tbsp brown sugar
1/2 cup apple cider
Salt and pepper to taste
Step 1: In a large skillet, brown sausage over medium-high heat until cooked through; remove and set aside.
Step 2: Add butter to the skillet, then add onions; cook until softened, about 5 minutes.
Step 3: Add sliced apples and brown sugar; cook 5-7 minutes until apples begin to caramelize.
Step 4: Pour in apple cider, scraping up browned bits, and simmer 3-4 minutes.
Step 5: Return sausage to the skillet, toss to combine, and cook 2 more minutes until heated through.
Chef's Tip: Choose a firm apple variety like Gala so the slices hold their shape while cooking.
Save by using Sale-priced sausage and bagged apples make this festive fall skillet an easy way to celebrate Oktoberfest season without a special trip. and Serve with German-style mustard and warm pretzel rolls for an Oktoberfest spread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fast, festive chicken tacos ready in under 30 minutes — perfect for celebrating National Taco Day on October 4th.
16 oz Perdue Short Cuts Precooked Chicken
10 oz Mission Soft Taco Flour Tortillas
1 oz Old El Paso Taco Seasoning
8 oz Kraft Shredded Cheese
1 cup shredded lettuce
1 tomato, diced
Salsa or hot sauce, to taste
Step 1: Heat chicken in a skillet over medium heat with taco seasoning and a splash of water; simmer 5 minutes.
Step 2: Warm tortillas according to package directions.
Step 3: Fill tortillas with seasoned chicken, shredded cheese, lettuce, and tomato.
Step 4: Top with salsa or hot sauce and serve immediately.
Chef's Tip: Perdue Short Cuts are already cooked, so this comes together in one skillet in under 15 minutes.
Save by using Celebrate National Taco Day (October 4) with pre-cooked chicken and sale tortillas for a fast, festive dinner that skips the drive-thru. and Serve with Old El Paso refried beans or Mexican rice..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, budget-friendly weekend breakfast pairing crispy bacon, scrambled eggs, and toasted waffles.
8 slices Hatfield Bacon (1/2 pkg)
8 Grade A Large Eggs
1 box Eggo Waffles
Butter and syrup, to taste
Salt and pepper to taste
Step 1: Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels.
Step 2: In the same skillet, scramble eggs until just set.
Step 3: Toast waffles according to package directions.
Step 4: Plate waffles, eggs, and bacon together; serve with butter and syrup.
Chef's Tip: Cook eggs low and slow for the fluffiest scramble.
Save by using Sale-priced bacon, a $0.99 carton of eggs, and boxed waffles make a hearty breakfast for the whole family without breaking the budget. and Serve with Fresh orange wedges from this week's Navel Orange sale..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, satisfying pressed sandwich with deli ham, melty American cheese, and crusty Italian bread.
0.5 lb Sahlen's Ham off the Bone
0.25 lb Mrs. B's White American Cheese, sliced
1 loaf Fresh Baked Italian Bread, sliced
2 tbsp butter, softened
Yellow mustard, to taste
Step 1: Butter one side of each slice of Italian bread.
Step 2: Layer ham and cheese between unbuttered sides of bread.
Step 3: Cook sandwiches in a skillet or panini press over medium heat, butter-side down, until golden.
Step 4: Flip and cook until the other side is golden and cheese is melted, about 3-4 minutes per side.
Step 5: Slice and serve warm.
Chef's Tip: Press sandwiches with a heavy pan or panini press for the best crunch.
Save by using This week's ham-off-the-bone and cheese sale turns a classic sandwich into a five-ingredient, budget-friendly lunch. and Serve with Reser's Amish Coleslaw from the deli..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A colorful roasted side of mushrooms, peppers, and eggplant tossed with herbs — a great way to use the season's harvest produce.
10 oz Bowl & Basket Baby Bella Mushrooms, halved
2 red, yellow or orange bell peppers, chopped
1 lb Eggplant, cubed
3 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Crumbled feta, optional
Step 1: Preheat oven to 425°F.
Step 2: Toss mushrooms, bell peppers, and eggplant with olive oil, oregano, salt, and pepper.
Step 3: Spread vegetables in a single layer on a baking sheet.
Step 4: Roast 25-30 minutes, stirring halfway, until vegetables are golden and tender.
Step 5: Sprinkle with feta before serving, if desired.
Chef's Tip: Cut vegetables into similar sizes so they roast evenly.
Save by using Mix and match whatever produce is on sale this week to build this colorful fall harvest side. and Serve with Grilled chicken or as part of a Mediterranean-style spread with pita..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crescent dough wrapped around beef franks with mustard-dot eyes — a spooky, kid-favorite appetizer for Halloween gatherings.
8 Nathan's Beef Franks
1 can Pillsbury Crescent Rolls
Yellow mustard, for eyes
Step 1: Preheat oven to 375°F per crescent roll package directions.
Step 2: Unroll crescent dough and cut into thin strips.
Step 3: Wrap strips around each frank, leaving a small gap near the top for a 'face.'
Step 4: Place on a baking sheet and bake 12-15 minutes, until dough is golden.
Step 5: Let cool slightly, then add two dots of mustard for eyes on each mummy dog.
Chef's Tip: Chill the dough strips briefly if they get too soft to wrap.
Save by using Sale-priced franks and crescent rolls make a spooky, crowd-pleasing appetizer for Halloween gatherings without a big grocery bill. and Serve with Ketchup and extra mustard for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm, gooey apple dumplings wrapped in crescent dough and baked in a buttery brown sugar sauce — a festive fall dessert.
3 Gala Apples, cored and quartered (about 1 lb)
1 can Pillsbury Crescent Rolls
1/2 cup Bowl & Basket Brown Sugar
4 tbsp butter, melted
1 tsp cinnamon
1/2 cup lemon-lime soda or apple cider
Step 1: Preheat oven to 350°F.
Step 2: Wrap each apple quarter in a crescent roll triangle, sealing edges completely.
Step 3: Place dumplings in a greased baking dish.
Step 4: Mix melted butter, brown sugar, and cinnamon; pour over dumplings.
Step 5: Pour soda or cider around the dumplings and bake 25-30 minutes, until golden and apples are tender.
Chef's Tip: Baste the dumplings with the pan sauce halfway through baking for extra caramelized flavor.
Save by using Fall apples and crescent rolls both on sale this week turn into a festive dessert perfect for October gatherings. and Serve with A scoop of vanilla ice cream..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy autumn twist on grilled cheese, pairing aged cheddar with sweet apple slices for a comforting fall lunch.
7 oz Black Creek 9 Month Aged Cheddar Cheese, sliced
1 Gala Apple, thinly sliced (about 0.5 lb)
1 loaf Martin's Butter Bread
2 tbsp butter, softened
Honey, for drizzling, optional
Step 1: Butter one side of each slice of bread.
Step 2: Layer cheddar and apple slices between unbuttered sides of bread.
Step 3: Cook in a skillet over medium heat, butter-side down, until golden, about 3-4 minutes.
Step 4: Flip and cook until cheese is melted and second side is golden.
Step 5: Drizzle with honey before serving, if desired.
Chef's Tip: Slice apples very thin so they warm through as the sandwich cooks.
Save by using Aged cheddar and bagged apples on sale this week make an unexpectedly delicious grilled cheese that stretches your grocery budget into something special. and Serve with A cup of tomato soup..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A whole roaster chicken bakes right alongside baby carrots and red potatoes for an easy, budget-friendly weeknight dinner with only one pan to clean.
1 whole Perdue Oven Ready Roaster Chicken (approx. 6 lb)
16 oz Bowl & Basket Baby Carrots
1.5 lb Bowl & Basket Red Potatoes, halved
3 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss potatoes and carrots with olive oil, garlic, salt and pepper on a large sheet pan or roasting pan.
Step 3: Pat chicken dry, rub with oil, salt and pepper, and place on top of the vegetables.
Step 4: Roast for 55-65 minutes, until chicken reaches 165°F internally and vegetables are tender.
Step 5: Let chicken rest 10 minutes before carving and serve with the roasted vegetables.
Chef's Tip: Pat the chicken dry before roasting for crispier skin, and cut potatoes into even chunks so they cook at the same rate as the carrots.
Save by using The oven-ready roaster chicken feeds a family of four with leftovers for lunch the next day. and Serve with A simple green salad or crusty Italian bread from the bakery..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Beef chuck roast simmers all day with onions and potatoes for a fall-back, budget-stretching dinner that practically cooks itself.
2 lb Boneless Beef Chuck Roast
1 Bowl & Basket Yellow Onion, sliced (about 0.5 lb)
1.5 lb Bowl & Basket Red Potatoes, quartered
2 cups beef broth
2 tbsp flour or cornstarch, for gravy
Salt and pepper to taste
Step 1: Season chuck roast with salt and pepper; sear on all sides in a hot skillet if desired.
Step 2: Place onions and potatoes in the bottom of a slow cooker, then set the roast on top.
Step 3: Pour beef broth over everything and cover.
Step 4: Cook on low 8 hours or high 5-6 hours, until the roast shreds easily with a fork.
Step 5: Remove roast and vegetables; whisk flour into the remaining liquid over medium heat to thicken into gravy before serving.
Chef's Tip: Sear the roast in a hot pan first for deeper flavor before it goes into the slow cooker.
Save by using A 2 lb chuck roast on sale stretches into hearty portions with the potatoes and onions doing double duty as filling sides. and Serve with Crusty Italian bread to soak up the gravy..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty one-skillet supper of smoky sausage, collard greens and diced potatoes that comes together fast on a weeknight.
1 lb Hatfield Hot or Sweet Sausage, sliced
16 oz Glory Foods Kale or Collard Greens
1 lb Bowl & Basket Russet Potatoes, diced
1 tbsp vegetable oil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Step 1: Heat oil in a large skillet over medium-high heat; brown sausage slices, about 5-6 minutes, then remove.
Step 2: Add diced potatoes to the same skillet and cook 10 minutes, stirring occasionally, until golden and nearly tender.
Step 3: Stir in collard greens and 1/4 cup water; cover and cook 5-7 minutes until wilted and potatoes are fully tender.
Step 4: Return sausage to the skillet, season with salt, pepper and red pepper flakes, and toss to combine.
Step 5: Serve hot straight from the skillet.
Chef's Tip: Slice the sausage on a bias for more surface area to brown and crisp up in the skillet.
Save by using One pound each of sausage, greens and potatoes fills a big skillet for a full dinner under $11. and Serve with A splash of hot sauce and cornbread on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky pan-seared salmon over crisp romaine with fresh tomato and a squeeze of lemon — a light, healthy lunch that's ready in half an hour.
1 lb Bowl & Basket Salmon Fillets
1 head Romaine Hearts, chopped
1 Hot House Tomato, diced (about 0.5 lb)
1 Lemon
2 tbsp olive oil
Salt and pepper to taste
Step 1: Season salmon with salt and pepper; sear in a hot skillet with a little olive oil, 4 minutes per side until it flakes easily.
Step 2: While salmon cooks, toss chopped romaine and diced tomato with olive oil, a squeeze of lemon juice, salt and pepper.
Step 3: Divide salad among 4 bowls.
Step 4: Flake salmon and place on top of each salad.
Step 5: Finish with a fresh lemon wedge on the side.
Chef's Tip: Let the salmon sit at room temperature for 10 minutes before cooking so it sears evenly.
Save by using One pound of sale-priced salmon fillets stretches across four salad bowls instead of four separate steaks. and Serve with A slice of Italian bread from the bakery to round out the meal..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Store-bought cheese ravioli simmered in jarred marinara and topped with parmesan — an easy, budget-friendly pasta dinner ready in under 30 minutes.
2 pkg (10 oz each) Rana Cheese Ravioli
1 jar (24 oz) Francesco Rinaldi Pasta Sauce
1 container (6 oz) 4C Parmesan Cheese
1 tbsp fresh or dried basil
Salt and pepper to taste
Step 1: Bring a large pot of salted water to a boil and cook ravioli according to package directions.
Step 2: Meanwhile, warm the pasta sauce in a saucepan over medium heat.
Step 3: Drain ravioli and gently toss with the warm sauce.
Step 4: Divide among bowls and top generously with parmesan cheese and basil.
Chef's Tip: Save a cup of the ravioli cooking water to loosen the sauce if it gets too thick.
Save by using Two packages of sale-priced ravioli plus a jar of pasta sauce feeds four for under $16, no meat required. and Serve with Garlic bread and a side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy bacon, scrambled eggs and melty shredded cheese come together in one pan for a filling, wallet-friendly family breakfast.
1 pkg (16 oz) Hatfield Bacon, chopped
6 Grade A Large Eggs
1 cup Kraft Shredded Cheese
2 tbsp milk
Salt and pepper to taste
Step 1: Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove and drain, leaving a little fat in the pan.
Step 2: Whisk eggs with milk, salt and pepper.
Step 3: Pour eggs into the skillet and scramble gently over medium-low heat until just set.
Step 4: Fold bacon and shredded cheese into the eggs until the cheese melts.
Step 5: Serve immediately.
Chef's Tip: Crumble the bacon back into the eggs at the very end so it stays crisp instead of soggy.
Save by using A pack of bacon, a carton of eggs and shredded cheese on sale make a filling breakfast for well under $10. and Serve with Toasted English muffins..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Taco Day with juicy grilled steak tacos piled onto warm tortillas with a squeeze of lime — a festive family taco night the first weekend of October.
1.25 lb Bottom Round London Broil, thinly sliced
1 pkg (10 ct) Mission Soft Taco Flour Tortillas
1 packet Old El Paso Taco Seasoning
2 Limes, cut into wedges
2 tbsp vegetable oil
1/4 cup diced onion (optional topping)
Step 1: Toss sliced London Broil with oil and taco seasoning; let marinate 15 minutes.
Step 2: Heat a large skillet or grill pan over high heat and cook the steak strips 2-3 minutes per side until browned.
Step 3: Warm the tortillas in a dry skillet or wrapped in foil in a low oven.
Step 4: Pile steak onto tortillas and top with diced onion and a squeeze of lime.
Step 5: Serve with extra lime wedges for the table.
Chef's Tip: Let the sliced steak rest 5 minutes after cooking so the juices redistribute before chopping for tacos.
Save by using A family pack London Broil is naturally thin-cut, so it grills fast and goes further sliced into tacos than as a standalone steak dinner. and Serve with Diced onion, cilantro and a side of Old El Paso salsa..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bright, garlicky shrimp skewers grilled to order — an unexpected, crowd-pleasing appetizer for a fall gathering or Halloween party spread.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
2 tbsp Filippo Berio Extra Virgin Olive Oil
2 Lemons, juiced and zested
3 cloves garlic, minced
1 tsp smoked paprika
Salt and pepper to taste
Step 1: Whisk together olive oil, lemon juice and zest, garlic, smoked paprika, salt and pepper.
Step 2: Toss shrimp in the marinade and let sit 15 minutes.
Step 3: Thread shrimp onto skewers.
Step 4: Grill or pan-sear over medium-high heat, 2-3 minutes per side, until pink and opaque.
Step 5: Serve warm with extra lemon wedges.
Chef's Tip: Soak wooden skewers in water for 20 minutes before threading so they don't burn on the grill.
Save by using The 2 lb value pack of raw EZ peel shrimp covers this appetizer with plenty left over to freeze for another meal. and Serve with A small bowl of warm garlic butter for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warmed bakery apple crumb pie topped with vanilla ice cream and toasted pecans — a playful spin on classic apple pie perfect for cozy October evenings.
1 Fresh Baked 8 Inch Apple Crumb Pie
1 container Tillamook Ice Cream (1.5 qt)
1/4 cup Fisher Chopped Pecans, toasted
1/2 tsp ground cinnamon (optional, for dusting)
Step 1: Slice the apple crumb pie into 4 servings and warm briefly if desired.
Step 2: Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant.
Step 3: Top each pie slice with a scoop of vanilla ice cream.
Step 4: Sprinkle with toasted pecans and a dusting of cinnamon.
Step 5: Serve immediately while the ice cream is still cold and the pie is warm.
Chef's Tip: Warm the pie slices in the microwave for 15-20 seconds so the ice cream melts slightly over the top for the classic à la mode effect.
Save by using One bakery pie plus a tub of ice cream turns into a dressed-up dessert for four for under $10. and Serve with A drizzle of caramel sauce, if you have it on hand..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Asparagus, baby bella mushrooms and eggplant roasted with olive oil for a colorful, unexpected side that celebrates the season's harvest bounty.
1 lb Fresh Asparagus, trimmed and cut into 2 inch pieces
10 oz Bowl & Basket Baby Bella Mushrooms, halved
1 lb Eggplant, cubed
3 tbsp Filippo Berio Extra Virgin Olive Oil
1 tsp Italian herb seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss asparagus, mushrooms and eggplant with olive oil, Italian herb seasoning, salt and pepper.
Step 3: Spread in a single layer on a large sheet pan.
Step 4: Roast 20-25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Step 5: Serve warm as a side dish.
Chef's Tip: Spread the vegetables in a single layer with space between pieces so they roast instead of steam.
Save by using Three sale-priced fall vegetables make a full sheet pan of side dish for about $7. and Serve with Grilled chicken or a slow cooker pot roast for a complete fall dinner..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy air-fryer chicken wings tossed in BBQ sauce with cool carrot and celery sticks on the side — a fun, football-season dinner for October game nights.
1 pkg (22-24 oz) Perdue Air Fryer Crispy Wings
1 bottle Sticky Fingers BBQ Sauce
8 oz Bowl & Basket Baby Carrots
8 oz Celery Sticks
Step 1: Preheat oven or air fryer according to the wing package directions.
Step 2: Cook wings until golden and crispy, about 20-25 minutes, flipping halfway.
Step 3: Toss hot wings in a large bowl with the BBQ sauce until well coated.
Step 4: Arrange wings on a platter with carrot and celery sticks alongside.
Step 5: Serve immediately while wings are hot.
Chef's Tip: Toss the wings in sauce right after cooking while they're hot so the BBQ sauce clings and caramelizes slightly.
Save by using A pack of pre-crisped Perdue wings skips the frying step and still comes in under $11 for the whole spread. and Serve with Ranch or blue cheese dressing for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy make-ahead baked French toast loaded with real pumpkin puree and warm spices — a festive October brunch the whole family will look forward to.
1 can (29 oz) Bowl & Basket 100% Pure Pumpkin
4 Grade A Large Eggs
1 loaf Dave's Killer Bread, cubed
1 cup milk
2 tsp pumpkin pie spice
1/4 cup maple syrup, plus more for serving
Step 1: Preheat oven to 350°F and grease a 9x13 baking dish.
Step 2: Whisk together pumpkin puree, eggs, milk, pumpkin pie spice and maple syrup.
Step 3: Add cubed bread to the dish and pour the pumpkin mixture evenly over the top, pressing bread down to soak.
Step 4: Let sit 10 minutes, then bake 30-35 minutes until set and lightly golden.
Step 5: Slice and serve warm with extra maple syrup.
Chef's Tip: Let the bread cubes soak in the pumpkin-egg mixture for at least 10 minutes before baking so every piece is custardy.
Save by using One can of pumpkin and one loaf of bread turn a carton of eggs into a festive brunch for four for around $8. 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.
A fall-ready Sunday classic — tender chuck roast slow-cooked with sweet carrots and buttery potatoes until it falls apart with a fork.
2.5 lb Boneless Beef Chuck Roast
1 lb Bowl & Basket Baby Carrots
1.5 lb Bowl & Basket Russet Potatoes
1 Yellow Onion, quartered
2 cloves Garlic, minced
2 cups Beef Broth
Salt & pepper to taste
Step 1: Season chuck roast generously with salt and pepper.
Step 2: Sear roast in a hot skillet with a little oil, 3-4 minutes per side, until browned.
Step 3: Place roast in slow cooker with quartered onion and minced garlic.
Step 4: Add carrots and potatoes around the roast, then pour in beef broth.
Step 5: Cover and cook on low for 8 hours, or until the roast shreds easily with a fork.
Step 6: Let rest 10 minutes, then slice or shred and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast on all sides before slow cooking to lock in flavor and build a richer gravy.
Save by using Buy the chuck roast and potatoes on sale this week — a $6.99/lb roast feeds the whole family for under $25. and Serve with Crusty Italian bread for soaking up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A whole fryer chicken roasts in one pan with carrots, onions, and fresh lemon for an easy, budget-friendly Sunday dinner with almost no cleanup.
1 (4 lb) Bowl & Basket Whole Fryer Chicken
1 lb Bagged Carrots
1 lb Yellow Onions, quartered
1 Lemon, halved
2 tbsp Olive Oil
2 cloves Garlic, minced
1 tsp Dried Thyme
Salt & pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Pat chicken dry and place in a large roasting pan or Dutch oven.
Step 3: Scatter carrots and quartered onion around the chicken.
Step 4: Rub chicken all over with olive oil, minced garlic, thyme, salt and pepper.
Step 5: Halve the lemon and tuck into the cavity; squeeze the other half over the top.
Step 6: Roast 70-80 minutes, until juices run clear and internal temp reaches 165°F.
Step 7: Rest 10 minutes before carving.
Chef's Tip: Loosen the skin and rub butter underneath before roasting for extra-crispy, flavorful skin.
Save by using A whole fryer chicken at $1.49/lb is one of the cheapest ways to feed a family of four — this one clocks in under $6. and Serve with A simple green salad or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sizzling Hatfield sausage with sweet bell peppers and onions comes together in one skillet for a fast, satisfying weeknight dinner.
1.25 lb Hatfield Hot or Sweet Sausage
3 Red, Yellow or Orange Bell Peppers, sliced
1 lb Yellow Onions, sliced
1 tbsp Olive Oil
1 tsp Italian Seasoning
Salt & pepper to taste
Step 1: Slice sausage into 1-inch rounds and slice peppers and onion into strips.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Brown sausage 5-6 minutes, then remove and set aside.
Step 4: Add peppers and onion to the skillet and cook 8-10 minutes until softened.
Step 5: Return sausage to the skillet, season with Italian seasoning, salt and pepper, and cook 3-4 more minutes until sausage is cooked through.
Step 6: Serve hot on rolls or over rice.
Chef's Tip: Slice the sausage into rounds before cooking to speed up browning and let more flavor develop.
Save by using Bell peppers at $1 each and sausage on sale make this a filling dinner for under $11. and Serve with Toasted hoagie rolls or a bed of rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden, crispy fish fillets piled onto soft butter bread with creamy coleslaw for a satisfying lunch that's ready in minutes.
1 box (19-24.6 oz) Mrs. Paul's Family Pack Fish Fillets
1 loaf Martin's Butter Bread
1/2 container (8 oz) Reser's Coleslaw
2 tbsp Mayonnaise or Tartar Sauce
Step 1: Bake or fry fish fillets according to package directions until crispy and golden.
Step 2: Toast slices of butter bread lightly.
Step 3: Spread mayo or tartar sauce on the bread.
Step 4: Layer a fillet and a scoop of coleslaw on each sandwich.
Step 5: Top with the second slice of bread and serve immediately.
Chef's Tip: Bake or air-fry the fillets a few extra minutes for maximum crunch if the box directions run short.
Save by using A box of Mrs. Paul's fillets plus bread and coleslaw feeds four for about $10.50 — cheaper than takeout. and Serve with Kettle chips or a pickle spear.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty diner-style breakfast sandwich with crispy bacon, a fried egg, and melty cheese on a toasted English muffin.
4 Grade A Large Eggs
1 pkg (16 oz) Hatfield Bacon
4 Thomas' English Muffins
4 slices Borden American Cheese Singles
1 tbsp Butter
Salt & pepper to taste
Step 1: Cook bacon in a skillet until crisp; drain on paper towels.
Step 2: In the same skillet, fry eggs to your preferred doneness, seasoning with salt and pepper.
Step 3: Split and toast the English muffins.
Step 4: Layer bacon, a fried egg, and a slice of cheese on each muffin bottom.
Step 5: Top with the muffin top and serve warm.
Chef's Tip: Cook the eggs in a ring mold or biscuit cutter so they fit the muffin perfectly.
Save by using Eggs at 99¢ and bacon on sale make a full breakfast sandwich spread for under $12 — about $3 a sandwich. and Serve with Fresh orange halves or coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, rich mashed potatoes loaded with butter and sour cream — the perfect comforting side for any fall dinner.
2 lb Bowl & Basket Russet Potatoes
4 tbsp Land O'Lakes Butter
1/2 cup Breakstone's Sour Cream
1/4 cup Milk
1 tbsp Chopped Chives
Salt & pepper to taste
Step 1: Peel and cube potatoes; place in a pot of cold, salted water.
Step 2: Bring to a boil and cook 15-18 minutes until fork-tender.
Step 3: Drain potatoes and return to the pot.
Step 4: Mash with butter, sour cream, and a splash of milk until smooth and creamy.
Step 5: Season with salt and pepper, garnish with chives, and serve warm.
Chef's Tip: Keep a little starchy potato water aside to loosen the mash if it's too thick.
Save by using Russet potatoes, butter and sour cream on sale this week make a rich side for under $13. and Serve with Pot roast, roasted chicken, or meatloaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate National Taco Day (October 4th) with juicy sale-priced shrimp, warm tortillas, and a crunchy slaw topping — ready in under 30 minutes.
1 lb Bowl & Basket Raw EZ Peel Shrimp
8 Mission Soft Taco 8-inch Flour Tortillas
2 Limes
1 Fresh Express Salad Kit, for slaw
1 tbsp Taco Seasoning
2 tbsp Chopped Cilantro
Step 1: Peel and devein shrimp if needed, then toss with taco seasoning.
Step 2: Heat a skillet over medium-high heat and cook shrimp 2-3 minutes per side until pink and opaque.
Step 3: Warm tortillas in a dry skillet or microwave.
Step 4: Toss the salad kit with its dressing to make a quick slaw.
Step 5: Fill each tortilla with shrimp and slaw, then squeeze fresh lime juice on top.
Step 6: Garnish with cilantro and serve immediately.
Chef's Tip: Pat the shrimp dry before seasoning so they sear instead of steam in the pan.
Save by using Shrimp on sale makes restaurant-style tacos for about $3.50 a serving — perfect for National Taco Day. and Serve with Mexican rice or black beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive nod to German-American Day (October 6th) — smoky kielbasa seared with sweet apples and onions in a skillet for a quick, cozy fall dinner.
1 pkg (14 oz) Hillshire Farm Smoked Polska Kielbasa
2 Gala Apples (about 0.75 lb), sliced
1 lb Yellow Onions, sliced
1 tbsp Olive Oil
1/2 tsp Caraway Seeds
1 tsp Brown Sugar
Step 1: Slice kielbasa into diagonal rounds and thinly slice apples and onion.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Sear kielbasa 4-5 minutes until browned, then remove and set aside.
Step 4: Add onion to the skillet and cook 3-4 minutes, then add apples and cook 4-5 minutes until just softened.
Step 5: Sprinkle with caraway seeds and a pinch of brown sugar.
Step 6: Return kielbasa to the skillet, toss together, and cook 2 more minutes to warm through. Serve to celebrate the Oktoberfest season.
Chef's Tip: Slice the kielbasa on a diagonal for maximum sear on the skillet.
Save by using One package of kielbasa plus apples and onion makes a festive Oktoberfest-season dinner for under $10. and Serve with Warm sauerkraut or buttered egg noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative fall dinner that transforms sale-priced cheese ravioli into a restaurant-worthy dish with pumpkin, nutty brown butter, and sage.
1 pkg (10 oz) Rana Cheese Ravioli
1/2 cup Libby's 100% Pure Pumpkin
4 tbsp Land O'Lakes Butter
2 tbsp Kraft Grated Parmesan Cheese
8 Fresh Sage Leaves
Pinch of Nutmeg
Salt & pepper to taste
Step 1: Cook ravioli in salted boiling water according to package directions; drain, reserving 1/4 cup pasta water.
Step 2: Meanwhile, melt butter in a skillet over medium heat until it turns golden and smells nutty, about 3-4 minutes.
Step 3: Whisk pumpkin puree and a pinch of nutmeg into the browned butter, thinning with reserved pasta water as needed.
Step 4: Add sage leaves and cooked ravioli to the skillet, tossing gently to coat.
Step 5: Season with salt and pepper, top with grated Parmesan, and serve warm.
Chef's Tip: Watch the butter closely as it browns — it goes from nutty to burnt in seconds.
Save by using Sale-priced ravioli and canned pumpkin turn pantry basics into an impressive fall meal for well under $20. and Serve with A crisp green salad with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant appetizer for October's seafood season — sweet lobster tail bites bathed in garlicky lemon butter, perfect for a cozy fall gathering.
3 Petite Lobster Tails (4 oz each)
3 tbsp Land O'Lakes Butter
2 Lemons
2 cloves Garlic, minced
1 tbsp Chopped Parsley
Salt & pepper to taste
Step 1: Using kitchen shears, cut through the top of each lobster shell and pull the meat up over the shell.
Step 2: Melt butter in a skillet over medium heat, then add minced garlic and cook 1 minute until fragrant.
Step 3: Add lobster tails to the skillet and cook 2-3 minutes per side until opaque and just cooked through.
Step 4: Squeeze fresh lemon juice over the lobster and toss to coat.
Step 5: Cut lobster meat into bite-sized pieces, sprinkle with parsley, and serve with extra butter sauce for dipping.
Chef's Tip: Don't overcook the lobster — pull it from the heat as soon as it turns opaque to keep it tender.
Save by using Petite lobster tails on sale make a special-occasion appetizer without the special-occasion price. and Serve with Crusty bread for dipping in the extra butter sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A bakery-fresh apple crumb pie warmed and topped with creamy vanilla ice cream and toasted walnuts — a cozy October dessert with almost no effort.
1 Fresh Baked 8-inch Apple Crumb Pie
4 scoops Tillamook Ice Cream
1/4 cup Fisher Walnut Halves & Pieces, toasted
Dash of Cinnamon
Step 1: Preheat oven to 300°F.
Step 2: Warm pie slices on a baking sheet for 8-10 minutes until heated through.
Step 3: Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
Step 4: Plate warm pie slices and top each with a scoop of ice cream.
Step 5: Sprinkle with toasted walnuts and a dash of cinnamon. Serve immediately.
Chef's Tip: Warm the pie slices in a low oven for 8-10 minutes so the ice cream melts into every bite.
Save by using A bakery pie already on sale needs just two more sale items to become a showstopping fall dessert. and Serve with A drizzle of caramel sauce or a dusting of cinnamon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy make-ahead breakfast bake bursting with pumpkin spice flavor — perfect for a cozy October weekend brunch.
1 cup Bowl & Basket 100% Pure Pumpkin
4 Grade A Large Eggs
1 loaf Martin's Butter Bread, cubed
2 tbsp Butter, melted
1/2 cup Milk
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
Maple Syrup, for serving
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Cube the bread and spread it in the baking dish.
Step 3: Whisk together eggs, pumpkin puree, milk, cinnamon, and pumpkin pie spice.
Step 4: Pour the mixture evenly over the bread cubes, pressing down gently so they soak.
Step 5: Dot the top with butter and bake 30-35 minutes until puffed and golden.
Step 6: Serve warm with maple syrup.
Chef's Tip: Assemble the night before and refrigerate so the bread soaks up the custard for an even richer bake.
Save by using Canned pumpkin, eggs, and a loaf of bread on sale make a festive brunch for under $7. and Serve with Warm maple syrup and a dusting of powdered sugar.
Sale Prices Valid October 4th to October 10th
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