Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender pork butt slow-cooked with sweet yams and crisp honeycrisp apples for a cozy autumn dinner that practically cooks itself.
2.5 lb Boneless Pork Butt, cubed
1.5 lb Yams, peeled and cubed
1 lb Honeycrisp Apples, chopped
1 onion, chopped
2 cups chicken broth
1 tsp cinnamon
salt and pepper to taste
Step 1: Place pork, yams, apples, and onion in the slow cooker.
Step 2: Pour broth over top and sprinkle with cinnamon, salt, and pepper.
Step 3: Cover and cook on low 6 hours or until pork is fork-tender.
Step 4: Stir gently to break up pork slightly before serving.
Chef's Tip: Sear the pork cubes first for deeper flavor, or skip searing for a true dump-and-go weeknight meal.
Save by using Boneless pork butt is just $1.99/lb this week — stock up and freeze extra portions for later meals. and Serve with Warm Schmidt Italian bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy chicken thighs, crisp broccoli crowns, and sweet carrots tossed in a savory garlic-ginger sauce over rice.
1.5 lb Bowl & Basket Chicken Thighs, boneless and cubed
1 lb Broccoli Crowns, cut into florets
1 lb Carrots, sliced
3 tbsp soy sauce
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil
2 cups cooked rice
Step 1: Heat oil in a large skillet or wok over medium-high heat and cook chicken until browned, about 6-7 minutes.
Step 2: Add broccoli and carrots, cooking 4-5 minutes until crisp-tender.
Step 3: Stir in garlic, ginger, and soy sauce; cook 2 more minutes.
Step 4: Serve hot over rice.
Chef's Tip: Cut chicken thighs into bite-size pieces and pat dry before searing for the best browning.
Save by using Chicken thighs are only $1.49/lb this week — a great value protein for stretching stir-fry night. and Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Ground beef simmered in zesty Ragu pasta sauce over pasta, topped with parmesan for an easy Italian dinner the whole family will love.
1.25 lb 73% Ground Beef
1 jar Ragu Pasta Sauce
1 box Colavita Pasta
1 small onion, diced
2 cloves garlic, minced
1/4 cup grated parmesan cheese
salt and pepper to taste
Step 1: Cook pasta according to package directions; drain and set aside.
Step 2: In a large skillet, brown ground beef with onion and garlic; drain fat.
Step 3: Stir in Ragu sauce and simmer 8-10 minutes.
Step 4: Toss with cooked pasta, top with parmesan, and serve.
Chef's Tip: Brown the beef well and drain excess fat before adding sauce for the best flavor.
Save by using Buy the 5 lb value pack of 73% ground beef and freeze the rest in 1.25 lb portions for future skillet dinners. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy beer-battered cod fillets baked alongside tender red potatoes and a crisp salad for a simple, healthy seafood dinner.
2 boxes SeaPak Beer Battered Cod Fillets
1.5 lb Red Potatoes, quartered
1 bag Fresh Express Salad Mix
2 tbsp olive oil
1 tsp paprika
lemon wedges for serving
Step 1: Preheat oven to 425°F. Toss potatoes with olive oil and paprika; spread on a baking sheet.
Step 2: Roast potatoes 15 minutes, then add cod fillets to a second tray and bake both together 10-12 minutes.
Step 3: Toss salad mix with your favorite dressing.
Step 4: Plate cod and potatoes with salad and lemon wedges.
Chef's Tip: Bake cod straight from frozen on a separate tray so it stays crisp while the potatoes roast.
Save by using SeaPak cod fillets are $4.99 this week — an easy way to get a seafood dinner on the table without the fresh-fish price tag. and Serve with Lemon wedges and tartar sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive autumn grilling night entrée pairing juicy T-Bone steaks with sweet roasted red seedless grapes and herb butter — an unexpected twist for a crisp October evening.
4 T-Bone Steaks, about 2.5 lb total
1 lb Red Seedless Grapes
4 tbsp Cabot Butter, softened
2 sprigs fresh rosemary, chopped
1 tsp coarse sea salt
1/2 tsp cracked black pepper
Step 1: Season steaks generously with salt and pepper; let rest at room temperature 30 minutes.
Step 2: Preheat grill to high heat. Combine softened butter with chopped rosemary.
Step 3: Place grapes in a foil packet with a pat of herb butter; grill alongside steaks 15-20 minutes, turning grapes occasionally.
Step 4: Grill steaks 4-6 minutes per side to desired doneness.
Step 5: Top steaks with remaining herb butter and serve with roasted grapes.
Chef's Tip: Let steaks rest at room temperature 30 minutes before grilling, and grill the grapes in a foil packet so they caramelize instead of burning.
Save by using T-Bone steaks are marked down to $7.99/lb this week — a steakhouse-style dinner for a fraction of the usual price. and Serve with Herb roasted potatoes or a crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive one-pot seafood boil starring sweet jumbo snow crab clusters, creamer potatoes, and corn — a fun centerpiece for October gatherings and Halloween-week get-togethers.
1.5 lb Jumbo Snow Crab Clusters
1 bag Bowl & Basket Creamer Potatoes
1 sleeve Celery, chopped
2 ears corn on the cob, halved
1/4 cup Old Bay seasoning
1 lemon, halved
4 tbsp butter, melted
Step 1: Fill a large stockpot with water, add celery, lemon, and Old Bay seasoning; bring to a boil.
Step 2: Add potatoes and corn; cook 10 minutes.
Step 3: Add snow crab clusters and cook 8-10 minutes more until heated through.
Step 4: Drain and pile onto a platter; serve with melted butter.
Chef's Tip: Use kitchen shears to crack the crab clusters for easy eating — a fun hands-on dinner for the whole family.
Save by using Snow crab clusters are $12.99/lb this week, a great price for a festive seafood boil. and Serve with Melted butter and crusty bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy Hatfield bacon, sweet honeycrisp apples, and golden potatoes come together in a hearty skillet breakfast hash.
8 oz Hatfield Bacon, chopped
1 lb Honeycrisp Apples, diced
1 lb Russet Potatoes, diced
1 small onion, diced
1/2 tsp cinnamon
salt and pepper to taste
4 eggs, for topping (optional)
Step 1: Cook bacon in a large skillet until crisp; remove and set aside, leaving drippings in the pan.
Step 2: Add potatoes and onion to the drippings; cook covered 8 minutes, stirring occasionally.
Step 3: Uncover, add apples and cinnamon, and cook 6-8 more minutes until potatoes are golden and apples are tender.
Step 4: Stir bacon back in, season with salt and pepper, and top with fried eggs if desired.
Chef's Tip: Cook potatoes covered for the first few minutes to soften them before crisping uncovered.
Save by using Hatfield bacon is $5.99 this week — use half now and freeze the rest for another breakfast. and Serve with Fried or scrambled eggs.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned chicken breast, creamy avocado, and zesty salsa layered over rice for a fresh, budget-friendly lunch bowl.
1.25 lb Bowl & Basket Chicken Breasts, diced
2 Avocados, sliced
1 jar Margaritaville Salsa
2 cups cooked rice
1 tsp taco seasoning
1/4 cup shredded cheese
lime wedges for serving
Step 1: Season diced chicken with taco seasoning and cook in a skillet over medium-high heat until browned and cooked through, about 8 minutes.
Step 2: Divide rice among 4 bowls.
Step 3: Top with chicken, avocado slices, salsa, and shredded cheese.
Step 4: Serve with lime wedges.
Chef's Tip: Slice avocado just before serving to keep it from browning.
Save by using Bowl & Basket chicken breasts are $2.99/lb this week, keeping this filling lunch bowl budget-friendly. and Serve with Tortilla chips on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet roasted yams tossed with golden honey, warm spices, and crunchy pecans — a festive fall side perfect for October gatherings.
2 lb Yams, cubed
5 oz Fisher Pecan Halves
2 tbsp Golden Blossom Honey
2 tbsp butter, melted
1/2 tsp cinnamon
1/4 tsp nutmeg
Step 1: Preheat oven to 400°F. Toss yam cubes with melted butter, cinnamon, and nutmeg.
Step 2: Spread on a baking sheet in a single layer and roast 20 minutes.
Step 3: Add pecans and roast 8-10 more minutes until yams are tender.
Step 4: Drizzle with honey before serving.
Chef's Tip: Spread yams in a single layer for the crispiest edges — crowding the pan will steam them instead of roasting.
Save by using Yams are just 99¢/lb this week, making this festive side very budget-friendly. and Serve with Roasted chicken or pork for a fall dinner spread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful Halloween-week appetizer featuring a chilled shrimp ring arranged with an avocado-lime spiderweb drizzle and fresh tomato garnish.
1 Bowl & Basket Shrimp Ring
1 Avocado, mashed
1 lb Cluster Tomatoes, diced
2 tbsp lime juice
1/4 tsp cayenne pepper
fresh cilantro for garnish
Step 1: Arrange the shrimp ring on a serving platter with cocktail sauce in the center.
Step 2: Mash avocado with lime juice and cayenne until smooth, then thin slightly with water.
Step 3: Drizzle avocado mixture in concentric circles over the platter and drag a toothpick from center outward to create a web pattern.
Step 4: Top with diced tomatoes and cilantro before serving.
Chef's Tip: Use a toothpick to drag lines through the avocado drizzle for an easy spiderweb effect — a fun conversation piece for a Halloween-week gathering.
Save by using Bowl & Basket Shrimp Ring is $5.99 this week — a ready-made appetizer base that keeps prep quick. and Serve with Cocktail sauce and crackers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy twice-baked potatoes loaded with crispy bacon and melted cheese, baked into an easy crowd-pleasing side casserole.
1 package Reser's Twice Baked Potatoes
1 package Oscar Mayer Fully Cooked Bacon, crumbled
4 slices Borden American Cheese, torn
2 tbsp sour cream
2 tbsp chives, chopped
Step 1: Preheat oven to 375°F. Spread twice-baked potatoes in a greased baking dish.
Step 2: Bake 20 minutes until heated through.
Step 3: Stir in sour cream, crumbled bacon, and torn cheese slices.
Step 4: Bake 5-10 more minutes until cheese is melted, then top with chives.
Chef's Tip: Stir the bacon and cheese in while the potatoes are still warm so everything melts together evenly.
Save by using Reser's Twice Baked Potatoes are on sale at $5.99 this week, giving this loaded casserole a head start. and Serve with Grilled steak or roasted chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of spiced apple walnut cake, whipped topping, and fresh honeycrisp apples make a festive fall dessert perfect for October celebrations.
1 Pellman Apple Walnut Cake, cubed
1 lb Honeycrisp Apples, diced
5 oz Fisher Walnut Halves & Pieces
8 oz whipped topping
1/2 tsp cinnamon
caramel sauce for drizzling
Step 1: Cube the apple walnut cake and toss diced apples with cinnamon.
Step 2: In a trifle dish or bowl, layer cake cubes, whipped topping, diced apples, and walnuts.
Step 3: Repeat layers until dish is full, finishing with whipped topping and walnuts.
Step 4: Chill at least 1 hour, then drizzle with caramel sauce before serving.
Chef's Tip: Chill the trifle at least an hour before serving so the layers set and flavors meld.
Save by using Pellman Apple Walnut Cake is already baked and on sale at $12.99, saving time and effort on this festive dessert. and Serve with Hot spiced cider.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, budget-friendly weeknight bowl with glazed chicken thighs, tender carrots and ready rice.
1.25 lb Bowl & Basket Chicken Thighs, boneless and cubed
2 medium Bagged Carrots, sliced
1 pouch Ben's Ready Rice
3 tbsp soy sauce
1 tbsp honey
2 cloves garlic, minced
1 tsp sesame oil
Salt and pepper
Step 1: Cook Ben's Ready Rice according to package instructions.
Step 2: Cut chicken thighs into bite-size pieces; season with salt and pepper.
Step 3: Heat a little oil in a large skillet and cook chicken 6-8 minutes until browned and cooked through.
Step 4: Add sliced carrots, garlic and sesame oil; cook 3-4 minutes until carrots are tender-crisp.
Step 5: Stir in soy sauce and honey; simmer 2 minutes to glaze the chicken.
Step 6: Serve chicken and carrots over rice, garnished with green onion if desired.
Chef's Tip: Slice the carrots thin so they cook quickly alongside the chicken.
Save by using Buy the family-size chicken thigh pack and bagged carrots — both stretch across multiple meals 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.
A simple, hearty one-skillet dinner made with sale-priced ground beef, potatoes and melty cheese.
1.25 lb 73% Ground Beef
1.5 lb Bowl & Basket Russet Potatoes, diced
4 oz Land O Lakes Shredded Cheese
1 small onion, diced
1 tsp paprika
Salt and pepper
Step 1: Dice russet potatoes into small cubes; parboil 8 minutes until just tender, drain.
Step 2: Brown ground beef in a large skillet with diced onion; drain excess fat.
Step 3: Add potatoes to the skillet; season with salt, pepper and paprika.
Step 4: Sprinkle shredded cheese over top, cover and cook 3-4 minutes until melted.
Step 5: Serve hot, garnished with green onion if desired.
Chef's Tip: Parboiling the potatoes first keeps them from turning mushy in the skillet.
Save by using The 5 lb ground beef sale pack and 5 lb potato bag make several dinners — freeze the extra beef in 1.25 lb portions. and Serve with A side of steamed green beans or dinner rolls..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, healthy one-pan dinner using sale-priced pork loin, broccoli crowns and potatoes.
1.5 lb Boneless Pork Loin, cut into medallions
1 lb Broccoli Crowns, cut into florets
1 lb Bowl & Basket Russet Potatoes, quartered
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper
Step 1: Preheat oven to 400°F.
Step 2: Cut pork loin into 1-inch medallions; toss quartered potatoes and broccoli florets with olive oil, garlic, salt and pepper.
Step 3: Arrange pork and vegetables on a sheet pan in a single layer.
Step 4: Roast 20-25 minutes, flipping halfway, until pork reaches 145°F and vegetables are tender.
Step 5: Let pork rest 5 minutes before serving.
Chef's Tip: Cut potatoes smaller than broccoli so everything finishes roasting at the same time.
Save by using Pork loin is one of the best per-pound values this week — portion and freeze what you don't use tonight. and Serve with Applesauce on the side for a classic pork pairing..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-conscious lunch built around sale shrimp and pasta, ready in under 30 minutes in a single pot.
0.75 lb Bowl & Basket Raw, Peeled and Deveined Shrimp
8 oz Colavita Pasta
2 tbsp Pompeian Extra Virgin Olive Oil
3 cloves garlic, minced
1 lemon, juiced
2 tbsp chopped parsley
Pinch red pepper flakes
Step 1: Cook pasta according to package directions; reserve 1/2 cup pasta water, then drain.
Step 2: Heat olive oil in a large skillet over medium heat; add garlic and red pepper flakes, cook 30 seconds.
Step 3: Add shrimp; cook 2-3 minutes per side until pink and opaque.
Step 4: Toss in cooked pasta, a splash of pasta water, lemon juice and parsley.
Step 5: Season with salt and pepper; serve immediately.
Chef's Tip: Don't overcook the shrimp — they're done as soon as they turn pink and curl into a C shape.
Save by using The 2 lb shrimp bag covers this meal plus a second batch of shrimp tacos later in the week. and Serve with A simple side salad and crusty bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly Southern breakfast of flaky biscuits smothered in creamy bacon gravy.
6 slices Hatfield Bacon, chopped
1 can Pillsbury Grands Biscuits
1 cup Dairy Pure Half & Half
2 tbsp flour
Black pepper
Step 1: Bake biscuits according to package directions.
Step 2: Cook bacon in a skillet until crisp; remove and crumble, reserving 2 tbsp drippings.
Step 3: Whisk flour into the drippings; cook 1 minute, then slowly whisk in half & half.
Step 4: Simmer until thickened, 4-5 minutes; stir in crumbled bacon, salt and black pepper.
Step 5: Split warm biscuits and spoon gravy over top.
Chef's Tip: Whisk constantly while adding the half & half to prevent lumps in the gravy.
Save by using One bag of bacon and one can of biscuits make breakfast for the whole family with leftovers for tomorrow. and Serve with Scrambled eggs and fresh fruit..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light, easy side dish pairing crisp Honeycrisp apples and carrots with a honey-yogurt dressing.
1 lb Honeycrisp Apples, thinly sliced
0.5 lb Bagged Carrots, shredded
1 container Noosa Yoghurt
1 tbsp honey
1 tbsp lemon juice
Salt
Step 1: Julienne or shred carrots; core and thinly slice apples (leave skin on for color).
Step 2: In a small bowl, whisk yogurt with honey, lemon juice and a pinch of salt.
Step 3: Toss carrots and apples with the dressing until evenly coated.
Step 4: Chill 10 minutes before serving to let the flavors meld.
Chef's Tip: Toss apples in a little lemon juice first to keep them from browning.
Save by using Bagged carrots and a bag of Honeycrisp apples make a big bowl of slaw for pennies per serving. and Serve with Grilled chicken or pork chops..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall centerpiece — pork loin rolled with apples, pecans and cranberry sauce, perfect for a cozy October Sunday dinner ahead of the holiday season.
2.5 lb Boneless Pork Loin, butterflied
1 can Ocean Spray Cranberry Sauce
1 lb Locally Grown Bagged Apples, diced
1/4 cup Fisher Pecan Halves, chopped
1/2 tsp cinnamon
1 tsp dried rosemary
Salt and pepper
Kitchen twine
Step 1: Preheat oven to 375°F. Butterfly the pork loin lengthwise and pound to an even thickness.
Step 2: In a bowl, mix diced apple, chopped pecans and half the cranberry sauce with a pinch of cinnamon.
Step 3: Spread the apple-pecan-cranberry mixture over the pork, roll tightly and tie with kitchen twine.
Step 4: Season the outside with salt, pepper and rosemary; roast 45-55 minutes until internal temperature reaches 145°F.
Step 5: Rest 10 minutes, slice, and serve with the remaining warmed cranberry sauce spooned over top.
Chef's Tip: Tie the roast at 1-inch intervals so the stuffing stays put while it roasts.
Save by using This dressed-up roast still costs less per serving than a rotisserie chicken thanks to the $1.99/lb pork loin sale. and Serve with Roasted yams or mashed potatoes for a full harvest-table feel..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy October twist on classic chili — canned pumpkin adds warmth and richness, perfect for slow-cooking on a crisp fall evening or spooky movie night.
1.25 lb 73% Ground Beef
1 can Libby's 100% Pure Pumpkin
1 can Hunt's Crushed Tomatoes
1 can kidney beans, drained
1 small onion, diced
2 tbsp chili powder
1 tsp ground cumin
Pinch cinnamon
Salt and pepper
Step 1: Brown ground beef with diced onion in a skillet; drain and transfer to the slow cooker.
Step 2: Add pumpkin puree, crushed tomatoes, beans, chili powder, cumin and a pinch of cinnamon.
Step 3: Cover and cook on low 6 hours (or high 3-4 hours), stirring occasionally.
Step 4: Taste and adjust seasoning; stir in a splash of water if too thick.
Step 5: Ladle into bowls and top with shredded cheese and green onion.
Chef's Tip: The pumpkin adds body and a subtle sweetness without tasting like dessert — a fun twist for a fall chili night.
Save by using One pack of sale ground beef makes a double batch — freeze half for an easy dinner later in the month. and Serve with Cornbread or tortilla chips for scooping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful spooky-season snack — string cheese carved into witch fingers with a pretzel nail, perfect for Halloween parties and after-school treats in the weeks leading up to October 31.
1 pack String Cheese
1/4 bag Wege Pretzel Sticks
1/2 container Litehouse Dip
Ketchup (for garnish, optional)
Step 1: Unwrap string cheese sticks; use a small knife to carve shallow knuckle lines into each stick.
Step 2: Break pretzel sticks into small nail shapes and press one onto the tip of each cheese stick.
Step 3: Dab a tiny bit of ketchup at the nail base for a spooky 'blood' effect, if desired.
Step 4: Arrange the witch fingers on a platter around a small bowl of dip for dunking.
Step 5: Serve chilled for the best spooky presentation.
Chef's Tip: Kids love helping carve the knuckle lines and press on the pretzel nails — it's a fun Halloween prep activity.
Save by using One box of string cheese and a bag of pretzels make a whole platter of Halloween snacks for less than $6. and Serve with A bowl of veggie sticks alongside for a balanced spooky snack tray..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, buttery apple crisp loaded with Honeycrisp apples and toasted pecans — the ultimate cozy dessert for crisp October evenings.
2 lb Honeycrisp Apples, peeled and sliced
4 tbsp Cabot Butter, melted
1/2 cup Fisher Pecan Halves, chopped
3/4 cup old-fashioned oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1 tbsp lemon juice
Caramel sauce, for drizzling (optional)
Step 1: Preheat oven to 350°F. Peel and slice apples; toss with cinnamon, lemon juice and a couple tablespoons of brown sugar. Spread in a greased baking dish.
Step 2: In a bowl, mix oats, flour, remaining brown sugar, chopped pecans and melted butter until crumbly.
Step 3: Sprinkle the topping evenly over the apples.
Step 4: Bake 35-40 minutes until the topping is golden and apples are bubbly.
Step 5: Drizzle with warm caramel sauce before serving, if desired.
Chef's Tip: Honeycrisp apples hold their shape well and add natural sweetness, so you can go light on the added sugar.
Save by using This crisp is a great way to use up extra apples from the sale before they soften. and Serve with A scoop of vanilla ice cream..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A rustic Italian-American seafood stew perfect for celebrating Columbus Day weekend, brimming with salmon, shrimp and crab in a rich tomato broth.
0.75 lb Salmon Fillets, cut into chunks
0.5 lb Bowl & Basket Raw, Peeled and Deveined Shrimp
4 oz Claw Crabmeat
1 can Hunt's Crushed Tomatoes
1/2 cup seafood or chicken broth
1 small onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian herbs
Salt and pepper
Step 1: In a large pot, sauté diced onion and garlic in olive oil until fragrant.
Step 2: Add crushed tomatoes, broth and Italian herbs; simmer 15 minutes.
Step 3: Add salmon chunks and simmer 3-4 minutes, then add shrimp and crabmeat.
Step 4: Cook 5-6 minutes more until shrimp is pink and salmon is just cooked through.
Step 5: Ladle into bowls and serve with crusty bread for dipping.
Chef's Tip: Add the seafood in stages, heartiest first, so nothing overcooks.
Save by using This restaurant-style seafood stew comes together for a fraction of what you'd pay dining out, using this week's shrimp, salmon and crab sale prices. and Serve with Warm crusty Italian bread and a simple green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive fall side dish that brings holiday flavors to your table early — sweet roasted yams glazed with cranberry sauce and toasted pecans.
2 lb Yams, peeled and cubed
1/4 can Ocean Spray Cranberry Sauce, warmed
1/4 cup Fisher Pecan Halves, toasted
2 tbsp butter, melted
2 tbsp maple syrup
1/2 tsp cinnamon
Salt
Step 1: Preheat oven to 400°F. Peel and cube yams; toss with melted butter, maple syrup, cinnamon and a pinch of salt.
Step 2: Spread on a baking sheet and roast 25-30 minutes, stirring once, until tender and caramelized at the edges.
Step 3: While yams roast, warm the cranberry sauce slightly to loosen it for drizzling.
Step 4: Toss roasted yams with toasted pecans and drizzle with warmed cranberry sauce before serving.
Chef's Tip: Cut the yams into even 1-inch cubes so they roast evenly.
Save by using Yams are just 99¢/lb this week — a big batch of this festive side costs only a few dollars total. and Serve with Roasted pork loin or a holiday turkey breast..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick weeknight stir-fry-style skillet that stretches sale chicken thighs, broccoli and carrots into a full dinner in one pan.
1.5 lb Bowl & Basket Chicken Thighs
1 lb Broccoli Crowns
1 cup Shredded Carrots
1.5 cups White Rice
3 tbsp Soy Sauce
2 cloves Garlic, minced
1 tsp Ground Ginger
1 tbsp Vegetable Oil
Step 1: Cook rice according to package directions and set aside.
Step 2: Cut chicken thighs into bite-size pieces; season with salt and pepper.
Step 3: Heat oil in a large skillet over medium-high heat and cook chicken until golden, about 6-8 minutes.
Step 4: Add broccoli, carrots, garlic and ginger; cook 5 minutes until vegetables are tender-crisp.
Step 5: Stir in soy sauce, toss to coat, and serve over rice.
Chef's Tip: Cut the chicken into bite-size pieces before cooking so it browns quickly and finishes at the same time as the vegetables.
Save by using Chicken thighs on sale at $1.49/lb stretch further than breasts and stay juicier in a quick skillet. and Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hands-off Sunday dinner that turns a sale beef roast, potatoes and carrots into a comforting classic with almost no prep.
2.5 lb Bottom Round Beef Roast
1.5 lb Bowl & Basket Red Potatoes
1 lb Bagged Carrots
1 Onion, quartered
2 cups Beef Broth
2 cloves Garlic, minced
1 tsp Dried Thyme
Salt and Pepper, to taste
Step 1: Season roast generously with salt and pepper; sear in a hot pan on all sides until browned.
Step 2: Place roast in the slow cooker with onion, garlic and thyme.
Step 3: Add potatoes and carrots around the roast and pour broth over everything.
Step 4: Cover and cook on low for 8 hours, until the roast is fork-tender.
Step 5: Shred or slice the roast and serve with the potatoes, carrots and pan juices.
Chef's Tip: Sear the roast on all sides before it goes into the slow cooker for deeper, richer flavor.
Save by using One roast plus a bag each of potatoes and carrots makes dinner tonight and leftovers for beef sandwiches tomorrow. and Serve with Crusty bread to soak up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Savory breakfast sausage meets sweet Honeycrisp apples in a one-pan skillet that's ready before the kids finish getting dressed.
16 oz Hatfield Recipe Essentials Ground Sausage
0.75 lb Honeycrisp Apples
2 tbsp Cabot Butter
6 Eggs
1/2 tsp Cinnamon
1/2 Onion, diced
Salt and Pepper, to taste
Step 1: Melt butter in a large skillet over medium heat.
Step 2: Add sausage and onion; cook, breaking up the sausage, until browned, about 8 minutes.
Step 3: Stir in diced apples and cinnamon; cook 5 minutes until apples soften slightly.
Step 4: Push the mixture to one side, crack eggs into the skillet and scramble to your liking.
Step 5: Fold everything together and serve hot.
Chef's Tip: Dice the apples about the same size as the sausage crumbles so every bite gets a little of both.
Save by using One pound of sausage and a couple of apples make a filling breakfast for four without a long shopping list. and Serve with Toasted sourdough or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A bright, fresh lunch salad that turns a bagged salad mix, sale tomatoes and feta into a satisfying midday meal.
5 oz Fresh Express Salad Mix
1 lb Cluster Tomatoes on the Vine
4 oz President Crumbled Feta Cheese
1/2 Cucumber, sliced
1/4 Red Onion, thinly sliced
3 tbsp Olive Oil
1 tbsp Lemon Juice
1/2 tsp Dried Oregano
Step 1: Chop the tomatoes and combine with the salad mix, cucumber and red onion in a large bowl.
Step 2: Whisk together olive oil, lemon juice and oregano.
Step 3: Pour the dressing over the salad and toss to coat.
Step 4: Top with crumbled feta and serve.
Chef's Tip: Let the salad sit 10 minutes after tossing with dressing so the flavors have time to meld.
Save by using One bagged salad mix and one tub of feta stretch across lunches for several days. and Serve with Warm pita bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A rich, southern-style side that turns sale russet potatoes, cheese, sour cream and bacon into the dish everyone fights over at the table.
2 lb Bowl & Basket Russet Potatoes
8 oz Land O Lakes Shredded Cheese
8 oz Daisy Sour Cream
4 oz Hatfield Bacon, cooked and crumbled
2 Green Onions, sliced
Salt and Pepper, to taste
Step 1: Peel and cube the potatoes; boil in salted water until fork-tender, about 15 minutes.
Step 2: Drain potatoes and mash with sour cream, salt and pepper.
Step 3: Fold in half of the shredded cheese and most of the bacon.
Step 4: Transfer to a baking dish, top with remaining cheese and bacon, and bake at 350°F for 20 minutes until bubbly.
Step 5: Garnish with green onions before serving.
Chef's Tip: Boil the potatoes just until fork-tender so they hold their shape when folded with the cheese and sour cream.
Save by using One bag of russet potatoes makes this casserole plus extra mashed potatoes for another night. and Serve with Grilled chicken or pork chops.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy Italian-style appetizer that dresses up a pre-cooked shrimp ring with garlic butter and parmesan on crisp toasted bread.
10 oz Bowl & Basket Shrimp Ring
1/4 cup Kraft Grated Parmesan Cheese
3 tbsp Cabot Butter
1 Baguette, sliced
2 cloves Garlic, minced
2 tbsp Fresh Parsley, chopped
1 Lemon, cut into wedges
Step 1: Preheat oven to 400°F and toast baguette slices until golden, about 6 minutes.
Step 2: Melt butter with garlic in a small skillet over low heat.
Step 3: Add shrimp and warm through, about 3 minutes.
Step 4: Top each toasted baguette slice with a shrimp, drizzle with garlic butter, and sprinkle with parmesan and parsley.
Step 5: Serve immediately with lemon wedges.
Chef's Tip: Toast the bread slices until just golden so they stay crisp under the warm shrimp topping.
Save by using The pre-cooked shrimp ring skips a cooking step, making this an easy make-ahead party bite. and Serve with A crisp white wine or sparkling water with lemon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the Columbus Day/Indigenous Peoples' Day holiday weekend—and peak seafood season—with a festive garlic-butter crab and shrimp skillet that turns a day off into a coastal feast.
1 lb Jumbo Snow Crab Clusters
10 oz Bowl & Basket Shrimp Ring
4 tbsp Cabot Butter
4 cloves Garlic, minced
1 Lemon, juiced
2 tbsp Fresh Parsley, chopped
Salt and Pepper, to taste
Step 1: Melt butter in a large skillet over medium-low heat and add garlic; cook 1 minute until fragrant.
Step 2: Add the crab clusters and shrimp; gently toss to coat in the garlic butter.
Step 3: Cover and warm through over low heat, about 6-8 minutes, until everything is heated through.
Step 4: Stir in lemon juice and parsley.
Step 5: Serve straight from the skillet with plenty of bread for dipping.
Chef's Tip: Warm the crab clusters gently in the garlic butter rather than boiling them again so the meat stays tender.
Save by using Buying the shrimp ring and crab clusters together while both are on sale turns a splurge seafood dinner into an attainable holiday-weekend treat. and Serve with Crusty bread and corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
With Honeycrisp apple season in full swing and cooler October evenings settling in, this warm walnut crumble is the perfect fall treat for the week.
2 lb Honeycrisp Apples, sliced
1/2 cup Fisher Walnut Halves & Pieces
6 tbsp Cabot Butter
3/4 cup Flour
1/2 cup Brown Sugar
1 tsp Cinnamon
1 tbsp Lemon Juice
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Toss sliced apples with lemon juice and half the cinnamon; spread in the baking dish.
Step 3: Mix flour, brown sugar, remaining cinnamon and chopped walnuts; cut in cold butter until crumbly.
Step 4: Sprinkle the crumble topping evenly over the apples.
Step 5: Bake 30-35 minutes until the topping is golden and the apples are bubbling.
Chef's Tip: Toss the apple slices with a little lemon juice and cinnamon before baking to keep them bright and balanced.
Save by using This dessert uses just one bag of apples and one bag of walnuts, both on sale, so a crowd-pleasing fall treat costs less than a bakery pie. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
October is pumpkin season and the unofficial kickoff to all things fall—this healthy, protein-packed hummus swaps in real pumpkin for a festive seasonal dip.
1 cup Libby's 100% Pure Pumpkin
1 tbsp Golden Blossom Honey
2 tbsp Fisher Walnut Halves & Pieces, chopped
1 (15 oz) can Chickpeas, drained
2 tbsp Tahini
1 tbsp Olive Oil
1/2 tsp Ground Cumin
1/4 tsp Cinnamon
1 clove Garlic
Step 1: Combine chickpeas, pumpkin, tahini, olive oil, honey, cumin, cinnamon and garlic in a food processor.
Step 2: Blend until smooth, scraping down the sides as needed, about 2 minutes.
Step 3: Toast the chopped walnuts in a dry skillet for 2-3 minutes until fragrant.
Step 4: Spoon hummus into a bowl and top with toasted walnuts and a drizzle of honey.
Chef's Tip: Blend the hummus a full 2 minutes for the smoothest texture, scraping down the sides halfway through.
Save by using One can of pumpkin makes a big batch of dip that costs far less than store-bought seasonal hummus. and Serve with Sliced apples, pita chips, or veggie sticks.
Estimated cost based on featured sale items only. Does not include common pantry staples.
It's National Pork Month and prime apple season—this slow cooker brings together fall's best sale finds for a hands-off dinner that's perfect for the Columbus Day/Indigenous Peoples' Day long weekend.
2.5 lb Boneless Pork Butt
1.5 lb Yams, peeled and cubed
1 lb Honeycrisp Apples, sliced
2 cups Bowl & Basket Apple Cider
1 Onion, sliced
1 tsp Cinnamon
Salt and Pepper, to taste
Step 1: Season the pork butt with salt, pepper and cinnamon.
Step 2: Place onion in the bottom of the slow cooker and set the pork on top.
Step 3: Add yams and apples around the pork, then pour the apple cider over everything.
Step 4: Cover and cook on low for 6 hours, until the pork is tender and pulls apart easily.
Step 5: Slice or shred the pork and serve with the yams and apples and a spoonful of the cooking liquid.
Chef's Tip: Cut the yams and apples into similar-sized chunks so they finish cooking at the same time as the pork.
Save by using Pork butt on sale at $1.99/lb feeds the whole family for well under the cost of a store-bought roast. and Serve with Crusty bread or buttered egg noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
With Halloween just around the corner, turn taco night into a playful build-your-own board the kids can decorate with 'monster eye' olives and 'ghost' sour cream dollops.
1.25 lb Bowl & Basket Chicken Breasts
1 Ortega Hard or Soft Shell Taco Dinner Kit
2 Avocados
8 oz Daisy Sour Cream
1 cup Shredded Lettuce
Sliced Black Olives, for garnish
1 Lime, cut into wedges
Step 1: Cook chicken breasts in a skillet with a little oil until cooked through, then shred with two forks.
Step 2: Stir in the taco seasoning packet from the kit along with a splash of water; simmer 5 minutes.
Step 3: Warm the taco shells according to package directions.
Step 4: Mash the avocados into a quick guacamole with a squeeze of lime and a pinch of salt.
Step 5: Set up a board with the chicken, shells, guacamole, sour cream, lettuce and olives for everyone to build their own tacos.
Chef's Tip: Shred the chicken right in the skillet with two forks after cooking so it soaks up extra taco seasoning.
Save by using One taco kit and a pound of chicken go a long way when everyone builds their own plate, cutting down on food waste. and Serve with Rice and black beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Make the most of the Columbus Day/Indigenous Peoples' Day long weekend with one last backyard grill-out before autumn evenings turn too chilly for the grill.
2.5 lb T-Bone or Porterhouse Steaks (4 small steaks)
2 lb Yams, cut into wedges
2 tbsp Cabot Butter
2 tbsp Olive Oil
1 tsp Garlic Powder
Salt and Pepper, to taste
Step 1: Preheat oven to 425°F. Toss yam wedges with olive oil, salt and pepper and roast 25-30 minutes, flipping once.
Step 2: Preheat grill to high heat.
Step 3: Season steaks generously with salt, pepper and garlic powder.
Step 4: Grill steaks 4-5 minutes per side for medium-rare, then top each with a pat of butter.
Step 5: Let steaks rest 5 minutes before serving alongside the roasted yam wedges.
Chef's Tip: Let the steaks rest at room temperature for 20 minutes before grilling so they cook more evenly.
Save by using T-bones on sale at $7.99/lb make a steakhouse-style dinner realistic for a family of four. and Serve with A simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple sheet-pan dinner featuring juicy chicken thighs, roasted potatoes and broccoli — an easy weeknight meal with minimal cleanup.
1.5 lb Bowl & Basket Chicken Thighs
1.5 lb Bowl & Basket Russet Potatoes, cut into wedges
1 lb Broccoli Crowns, cut into florets
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a sheet pan with foil.
Step 2: Toss chicken thighs, potato wedges and broccoli florets with olive oil, garlic powder, salt and pepper.
Step 3: Arrange in a single layer on the sheet pan.
Step 4: Roast 30-35 minutes, until chicken reaches 165°F and potatoes are fork-tender, stirring once halfway through.
Step 5: Sprinkle with paprika and serve hot.
Chef's Tip: Cut potatoes into even 1-inch pieces so they roast at the same rate as the chicken.
Save by using Buy chicken thighs and potatoes together this week to stretch a budget dinner across four plates. and Serve with A simple green salad or dinner rolls..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, budget-friendly beef taco skillet using this week's ground beef sale — ready in 20 minutes and perfect for busy weeknights.
1.25 lb Ground Beef (from 5 lb pack)
1 packet Old El Paso Taco Seasoning
1 cup Ortega Salsa
1/2 cup water
1 cup shredded cheddar cheese
8 corn tortillas
1 cup shredded lettuce
Step 1: Brown ground beef in a large skillet over medium-high heat; drain excess fat.
Step 2: Stir in taco seasoning and water; simmer 3-4 minutes until thickened.
Step 3: Stir in salsa and heat through.
Step 4: Warm tortillas; fill with beef mixture, cheese and lettuce.
Step 5: Serve immediately with extra salsa on the side.
Chef's Tip: Use the extra ground beef from the 5 lb sale pack to freeze a second batch for next week's tacos.
Save by using The 5 lb ground beef pack breaks down to about $4/lb — split it into two dinners to double your savings. and Serve with Mexican-style rice or a side of corn..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting Southern-style roasted pork loin with sweet yams and carrots, all from this week's sale for an easy Sunday-style dinner any night.
2.5 lb Boneless Pork Loin
1.5 lb Yams, peeled and cubed
1 lb Bagged Carrots
2 tbsp butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon
salt and pepper to taste
Step 1: Preheat oven to 375°F.
Step 2: Season pork loin with salt, pepper, and a little brown sugar; place in a roasting pan.
Step 3: Peel and cube yams and carrots; toss with melted butter, cinnamon, salt and pepper, and scatter around the pork.
Step 4: Roast 55-65 minutes, until pork reaches 145°F internal temperature, turning vegetables once.
Step 5: Rest pork 10 minutes before slicing; serve with the roasted yams and carrots.
Chef's Tip: Let the roast rest before slicing to keep it juicy.
Save by using This week's $1.99/lb pork loin makes an easy Sunday-style roast for well under $15. and Serve with Southern-style cornbread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick one-pot pasta skillet loaded with Italian sausage and fresh tomatoes — a hearty, affordable lunch that comes together in one pan.
1 lb Bowl & Basket Sweet Italian Sausage, casings removed
1 lb Cluster Tomatoes on the Vine, chopped
16 oz Colavita Pasta
2 cloves garlic, minced
1/4 cup grated parmesan
1 tsp dried basil
salt and pepper to taste
Step 1: Cook pasta according to package directions; reserve 1/2 cup pasta water and drain.
Step 2: Remove sausage from casings and brown in a large skillet, breaking it into crumbles.
Step 3: Add chopped tomatoes and garlic; simmer 5 minutes until softened.
Step 4: Toss in cooked pasta and a splash of reserved pasta water; season with salt, pepper and basil.
Step 5: Top with grated parmesan and serve warm.
Chef's Tip: Slice open sausage casings with kitchen shears for quick, mess-free crumbling.
Save by using One pound of sausage and a box of pasta make a filling lunch for four for well under $10. and Serve with A slice of Italian bread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty bacon and potato breakfast skillet topped with fresh avocado — a filling, budget-friendly way to start the day.
16 oz Hatfield Bacon, chopped
20 oz Reser's Seasoned Hashbrowns
2 Avocados, diced
6 large eggs
1/2 cup shredded cheese
2 tbsp chopped green onion
salt and pepper to taste
Step 1: Cook bacon in a large skillet until crisp; remove and crumble, reserving 1 tbsp drippings.
Step 2: Add hashbrowns to the skillet and cook until golden, about 8-10 minutes.
Step 3: Push potatoes to one side; scramble eggs in the empty space until just set.
Step 4: Fold bacon and eggs together with the potatoes and top with cheese.
Step 5: Top with diced avocado and green onion; serve hot.
Chef's Tip: Don't stir the hashbrowns too often — letting them sit is what makes them crispy.
Save by using One bag of hashbrowns and a pack of bacon feed the whole family breakfast for about $3.50 a plate. and Serve with Toast or English muffins..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sesame chicken salad with sweet grapes and crunchy celery, wrapped up for a fresh, light lunch that's ready in minutes.
1 lb Bowl & Basket Chicken Breasts, cooked and diced
0.5 lb Red Seedless Grapes, halved
1 stalk Sleeved Celery, diced
1/4 cup mayonnaise
1 tbsp soy sauce
1 tsp sesame oil
4 large tortillas
Step 1: Poach or pan-cook chicken breast until cooked through; cool and dice.
Step 2: In a bowl, combine chicken, halved grapes, and diced celery.
Step 3: Stir in mayonnaise, soy sauce, and sesame oil.
Step 4: Spoon into tortillas or lettuce leaves and roll up.
Step 5: Slice in half and serve chilled.
Chef's Tip: Toast a few sesame seeds and sprinkle on top for extra crunch.
Save by using Sale-priced chicken breast and grapes turn last night's dinner protein into a fresh next-day lunch. and Serve with A light cucumber salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy pumpkin and ricotta stuffed shells bring cozy fall flavor to the dinner table — a comforting, unexpected twist on classic Italian stuffed shells, perfect for October's pumpkin season.
15 oz Libby's 100% Pure Pumpkin
15 oz Galbani Ricotta Cheese
8 oz Polly-O Fresh Mozzarella Ball, torn
12 jumbo pasta shells
1.5 cups marinara sauce
1/4 tsp ground nutmeg
6 fresh sage leaves
salt and pepper to taste
Step 1: Preheat oven to 375°F and cook jumbo pasta shells according to package directions; drain and cool.
Step 2: In a bowl, mix pumpkin puree, ricotta, nutmeg, salt and pepper until smooth.
Step 3: Spread a layer of marinara sauce in a baking dish.
Step 4: Stuff each shell with the pumpkin-ricotta mixture and arrange over the sauce.
Step 5: Top with torn fresh mozzarella and a little more sauce.
Step 6: Bake 25-30 minutes until bubbly, then finish with a few fried sage leaves before serving.
Chef's Tip: Fry the sage leaves in a little butter for a crisp, fragrant garnish that says fall.
Save by using Stock up on sale pumpkin now — it keeps in the pantry for next month's baking, too. and Serve with A crisp apple and arugula salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Salmon fillets glazed with cranberry sauce and maple syrup over roasted yams — a festive, healthy dinner that captures the flavors of the harvest season heading into the holidays.
1.25 lb Salmon Fillets, Family Pack
1 can (14 oz) Ocean Spray Cranberry Sauce
1.5 lb Yams, peeled and cubed
2 tbsp maple syrup
1 tbsp olive oil
1 tsp fresh thyme
salt and pepper to taste
Step 1: Preheat oven to 400°F. Peel and cube yams, toss with olive oil, salt and pepper, and roast 20-25 minutes.
Step 2: Meanwhile, whisk cranberry sauce with maple syrup in a small saucepan over low heat until smooth and warmed.
Step 3: Season salmon with salt and pepper; place on a lined baking sheet.
Step 4: Brush salmon generously with the cranberry-maple glaze.
Step 5: Bake salmon 12-15 minutes until it flakes easily, brushing with more glaze halfway through.
Step 6: Serve salmon over roasted yams with any remaining glaze spooned on top.
Chef's Tip: Save extra cranberry sauce for holiday leftovers next month — it freezes well.
Save by using Sale-priced salmon and pantry cranberry sauce make a restaurant-style dinner for a fraction of the cost. and Serve with Steamed green beans or a simple arugula salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A shareable snow crab and sausage boil with tender red potatoes — a festive seafood appetizer perfect for a fall gathering or Indigenous Peoples Day weekend cookout.
1 lb Jumbo Snow Crab Clusters
0.5 lb Bowl & Basket Sweet Italian Sausage, sliced
1 lb Bowl & Basket Red Potatoes, halved
2 tbsp Old Bay seasoning
1 lemon, quartered
4 tbsp butter, melted
Step 1: Bring a large pot of water seasoned with Old Bay to a boil.
Step 2: Add red potatoes and boil 10 minutes, then add sliced sausage and cook 8 more minutes.
Step 3: Add snow crab clusters and boil 5-7 minutes until heated through.
Step 4: Drain and pile onto a platter with lemon wedges.
Step 5: Serve with melted butter for dipping.
Chef's Tip: Layer the potatoes and sausage in first since they take longest to cook, then add the crab clusters last so they just warm through.
Save by using Sharing one pound of snow crab clusters across the table keeps this splurge-worthy appetizer reasonable for four. and Serve with Melted butter and lemon wedges for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Cider-glazed porterhouse steaks topped with a sweet-tart Honeycrisp apple and walnut chutney — a creative grilling showstopper that celebrates peak apple season.
2 lb T-Bone or Porterhouse Steaks (4 small steaks)
1.5 lb Honeycrisp Apples, diced
1/2 cup Fisher Chopped Walnuts
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp butter
1 tsp fresh thyme
salt and pepper to taste
Step 1: Season steaks generously with salt and pepper; let sit at room temperature 20 minutes.
Step 2: Grill steaks over high heat 4-6 minutes per side for medium-rare, then let rest.
Step 3: Meanwhile, melt butter in a skillet and sauté diced apples until just softened, about 5 minutes.
Step 4: Stir in walnuts, cider vinegar, brown sugar and thyme; simmer 3-4 minutes until syrupy.
Step 5: Spoon the apple-walnut chutney over the rested steaks and serve.
Chef's Tip: Let steaks rest 5 minutes off the grill so the juices redistribute before topping with chutney.
Save by using This week's porterhouse special turns a special-occasion steak dinner into an accessible weeknight treat. and Serve with Grilled bread or a baked sweet potato..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Roasted yams tossed with tangy feta cheese and olive oil for a Mediterranean-inspired harvest side dish that dresses up any fall dinner table.
1.5 lb Yams, peeled and cubed
6 oz President Crumbled Feta Cheese
3 tbsp olive oil
2 cloves garlic, minced
1 lemon, juiced
2 tbsp chopped fresh parsley
salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Toss cubed yams with olive oil, minced garlic, salt and pepper on a sheet pan.
Step 3: Roast 25-30 minutes, stirring once, until tender and lightly caramelized.
Step 4: Transfer to a serving dish and drizzle with lemon juice.
Step 5: Sprinkle with crumbled feta and fresh parsley before serving.
Chef's Tip: Add the feta right after roasting so it softens slightly without fully melting.
Save by using A single package of feta dresses up a whole pan of sale yams for a fraction of a restaurant side. and Serve with Grilled chicken or roasted pork..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm apple walnut crisp made with sale Honeycrisp apples — a cozy dessert for crisp October evenings and the perfect way to celebrate the season's apple harvest.
2 lb Honeycrisp Apples, peeled and sliced
10 oz Fisher Walnut Halves, chopped
8 oz Cabot Butter, softened
1 cup old-fashioned oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
Step 1: Preheat oven to 350°F and butter a baking dish.
Step 2: Arrange sliced apples evenly in the dish.
Step 3: In a bowl, combine oats, flour, brown sugar, cinnamon and chopped walnuts.
Step 4: Cut in softened butter with a fork until the mixture is crumbly.
Step 5: Sprinkle the topping evenly over the apples.
Step 6: Bake 30-35 minutes until golden and bubbly; cool slightly before serving.
Chef's Tip: Slice apples uniformly so they bake evenly under the crisp topping.
Save by using This dessert stretches this week's apple, walnut and butter sales into a warm fall treat for four. and Serve with A scoop of vanilla ice cream..
Sale Prices Valid October 11th to October 17th
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!