Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly fall classic — tender beef roast slow-cooked with sweet yams and carrots in a savory broth.
2.5 lb Bottom Round Beef Roast
1.5 lb Yams, peeled and cut into chunks
1 bag (16 oz) Carrots, cut into chunks
1 can College Inn Broth
1 onion, sliced
2 cloves garlic, minced
2 tbsp flour
Salt and pepper to taste
Step 1: Season beef roast generously with salt and pepper.
Step 2: Place roast in slow cooker with yams, carrots, onion, garlic, and broth.
Step 3: Cover and cook on low for 7-8 hours until roast is fork-tender.
Step 4: Remove roast and vegetables; whisk flour into the remaining liquid to thicken into gravy if desired.
Step 5: Slice or shred the roast and serve with vegetables and gravy.
Chef's Tip: For deeper flavor, sear the roast in a hot skillet for 2-3 minutes per side before adding it to the slow cooker.
Save by using Stock up on College Inn Broth and canned goods at 10/$10 for more slow-cooker meals this month. and Serve with Crusty bread or dinner rolls to soak up the juices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy weeknight dinner where juicy chicken thighs, bell peppers, and rice all cook together in a single skillet.
1.25 lb Boneless Chicken Thighs, cut into bite-sized pieces
1 lb bag Bowl & Basket Brown Rice
2 Bell Peppers, diced
1 carton Swanson Broth
1 onion, diced
1 tbsp olive oil
Salt, pepper, and paprika to taste
Step 1: Heat olive oil in a large skillet over medium-high heat; season chicken and sear until browned, about 5 minutes.
Step 2: Add onion and bell peppers; sauté 3-4 minutes until softened.
Step 3: Stir in rice and broth; bring to a boil, then cover and reduce heat to low.
Step 4: Simmer 18-20 minutes until rice is tender and chicken is cooked through.
Step 5: Fluff with a fork and serve hot.
Chef's Tip: Cut the chicken thighs into bite-sized pieces so they finish cooking at the same time as the rice.
Save by using Grab extra Bowl & Basket Brown Rice at 10/$10 to keep this one-pot meal in regular weeknight rotation. and Serve with A simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy fall harvest dinner featuring seared pork tenderloin brushed with honey-cinnamon glaze alongside roasted acorn squash halves.
1.5 lb Pork Tenderloin
2 lb Acorn Squash, halved and seeded
3 tbsp Golden Blossom Honey Bear
1 tsp ground cinnamon (Bowl & Basket Spices)
2 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Brush squash halves with olive oil, sprinkle with cinnamon and salt, and roast cut-side down for 25-30 minutes until tender.
Step 2: Meanwhile, mix honey, apple cider vinegar, and a pinch of cinnamon for the glaze.
Step 3: Season pork tenderloin with salt and pepper; sear in an oven-safe skillet over medium-high heat until browned on all sides.
Step 4: Brush pork with honey glaze and transfer skillet to the oven; roast until internal temperature reaches 145°F, about 15-18 minutes.
Step 5: Rest pork 5 minutes, slice, and serve alongside roasted squash with extra glaze drizzled over both.
Chef's Tip: Let the pork rest 5 minutes before slicing to keep it juicy, and brush with extra glaze right before serving.
Save by using Buy squash in the 10 lb for $10 deal and use the extra for soup or pie later in the week. and Serve with A simple arugula salad with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, affordable Italian-style skillet of garlicky shrimp and fresh tomatoes tossed with pasta for an easy weeknight dinner.
1.5 lb Raw EZ Peel Shrimp, peeled and deveined
1.5 lb Beefsteak Tomatoes, diced
12 oz Ronzoni Pasta
3 cloves garlic, minced
3 tbsp olive oil
Fresh basil, torn
Red pepper flakes, salt and pepper to taste
Step 1: Cook pasta according to package directions; drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat; sauté garlic until fragrant.
Step 3: Add shrimp and cook 2-3 minutes per side until pink and opaque; remove and set aside.
Step 4: Add diced tomatoes to the skillet and simmer 3-4 minutes until slightly broken down.
Step 5: Return shrimp to the skillet, toss with cooked pasta, red pepper flakes, salt, and pepper.
Step 6: Garnish with fresh basil and serve.
Chef's Tip: Don't overcook the shrimp — they're done as soon as they turn pink and opaque.
Save by using Grab the 2 lb bag of EZ Peel Shrimp and freeze the extra half for another quick meal later. and Serve with Garlic bread and a glass of dry white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful Halloween-week dinner — bell peppers carved into jack-o'-lantern faces and stuffed with seasoned taco beef and melty cheese.
1.25 lb Ground Beef (from 5 lb chub)
4 Bell Peppers, tops cut off and carved with jack-o'-lantern faces
1 packet Old El Paso Taco Seasoning
8 oz Bowl & Basket Shredded Cheese
1/4 cup water
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Cut tops off bell peppers and carve small triangle eyes and a jagged mouth into each to look like jack-o'-lanterns; remove seeds.
Step 2: Brown ground beef in a skillet; drain excess fat, then stir in taco seasoning and water, simmering 3-4 minutes.
Step 3: Stand carved peppers upright in a baking dish and fill with taco beef mixture.
Step 4: Top each pepper with shredded cheese.
Step 5: Bake 20-25 minutes until peppers are tender and cheese is melted and bubbly.
Chef's Tip: Use a small paring knife for clean jack-o'-lantern faces — kids love helping carve them!
Save by using Buy the 5 lb ground beef chub on sale and freeze the rest in 1-pound portions for future taco nights. and Serve with Mexican rice or a side of tortilla chips and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, flavorful vegetarian side dish pairing crisp-tender squash, bell peppers, and golden tofu in a sesame-garlic sauce.
1.5 lb Acorn or Butternut Squash, peeled and cubed
2 Bell Peppers, sliced
1 block House Foods Tofu, pressed and cubed
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp grated ginger
2 cloves garlic, minced
1 tbsp sesame seeds for garnish
Step 1: Steam or microwave cubed squash until just tender, about 5-6 minutes; set aside.
Step 2: Heat sesame oil in a wok or large skillet over medium-high heat; stir-fry tofu until golden on all sides.
Step 3: Add bell peppers and squash; stir-fry 4-5 minutes.
Step 4: Stir in soy sauce, garlic, and ginger; toss to coat evenly.
Step 5: Garnish with sesame seeds and serve warm.
Chef's Tip: Press the tofu for at least 10 minutes to remove excess water so it browns nicely.
Save by using Stock up on squash at 10 lbs for $10 — a fall-season deal that's hard to beat. and Serve with Steamed rice or as a side to grilled chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, budget-friendly sheet-pan dinner with crispy seasoned chicken wings and roasted potatoes and carrots.
2.5 lb Uncooked Chicken Wings
1.5 lb Russet Potatoes, cut into chunks
1 bag (16 oz) Carrots, cut into chunks
3 tbsp olive oil
1 tbsp paprika, 1 tsp garlic powder, pinch cayenne
Salt and pepper to taste
Step 1: Preheat oven to 425°F and line a sheet pan with foil.
Step 2: Pat wings dry; toss with half the oil and Southern seasoning blend.
Step 3: Toss potato and carrot chunks with remaining oil and seasoning.
Step 4: Arrange wings and vegetables on the sheet pan in a single layer.
Step 5: Bake 35-40 minutes, flipping halfway, until wings are crispy and vegetables are tender.
Chef's Tip: For extra crispy wings, pat them dry before seasoning and bake on a wire rack if you have one.
Save by using The 2.5 lb wing pack at 2/$10 feeds the whole family for about $5. and Serve with Cornbread muffins and a drizzle of honey.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant fall appetizer for pre-Halloween gatherings — tender roasted acorn squash halves filled with buttery snow crab.
0.75 lb Jumbo Snow Crab Clusters, meat picked
1.5 lb Acorn Squash (2 small squash), halved and seeded
4 tbsp Bowl & Basket Whipped Butter, melted
1/4 cup breadcrumbs
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
1/2 tsp Old Bay seasoning
Step 1: Preheat oven to 400°F. Halve squash and scoop out seeds; brush with half the melted butter, season with salt and pepper, and roast cut-side up for about 25 minutes until tender.
Step 2: While squash roasts, pick through crab meat and toss with remaining melted butter, lemon juice, breadcrumbs, parsley, and Old Bay.
Step 3: Spoon crab mixture into each roasted squash half.
Step 4: Return to the oven for 5-8 minutes until warmed through.
Step 5: Serve warm as a festive fall appetizer.
Chef's Tip: Look for pre-cooked, cracked snow crab clusters to save prep time.
Save by using Stretch the crab further by mixing with breadcrumbs — a little goes a long way in this dish. and Serve with A crisp white wine or sparkling cider for a festive touch.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A sharp cheddar and cream cheese ball shaped into a little pumpkin with kitchen twine, studded with crisp apple and tart dried cranberries. Roll it in toasted cashews, press on a bell pepper face and it becomes the jack-o'-lantern at the center of a fall snack board.
8 oz Philadelphia Cream Cheese, softened
1 cup Bowl & Basket Shredded Cheddar Cheese
1/2 Bowl & Basket Apple, peeled and finely diced
1/4 cup dried cranberries, finely chopped
2 tbsp Golden Blossom Honey
1/2 cup Hampton Farms Roasted Cashews, toasted and finely chopped
1 Bell Pepper, for the stem, leaf and face
1/2 tsp ground cinnamon
1/4 tsp smoked paprika
1 tbsp chopped fresh sage or chives
1 pretzel rod, plus crackers and pretzel sticks for serving
Step 1: Beat the softened cream cheese with the shredded cheddar, honey, cinnamon and smoked paprika until smooth and evenly orange.
Step 2: Fold in the diced apple, the chopped dried cranberries and the sage, reserving a little sage for the top.
Step 3: Scrape the mixture onto a large sheet of plastic wrap, gather the corners, and twist it into a tight ball.
Step 4: Cut four long pieces of kitchen twine. Lay them across each other like spokes, set the wrapped ball in the center, then bring the ends up and tie them at the top so the twine divides the ball into eight wedges.
Step 5: Chill at least 1 hour, until firm enough to hold the ridges.
Step 6: Snip away the twine and peel off the plastic wrap. The ball should be grooved like a small pumpkin.
Step 7: Roll the ball gently in the toasted cashews, pressing them into the ridges without flattening them.
Step 8: Cut two triangle eyes, a small triangle nose and a toothy grin from the bell pepper, then press them onto the front of the ball.
Step 9: Press a pretzel rod into the top for the stem, tuck a strip of bell pepper beside it as the leaf, and scatter the reserved sage over the top.
Step 10: Serve with crackers, pretzel sticks and apple wedges.
Chef's Tip: The twine is what makes the pumpkin ridges, so tie it snugly over the plastic wrap and let the ball chill a full hour before unwrapping. Chop the dried cranberries fine so they fold in evenly instead of clumping. Cut the face from a dark green or red pepper for the best contrast against the orange, and press the pieces on just before serving so they stay crisp. For a savory version, fold in a few slices of crisp crumbled bacon with the apple.
Save by using Cream cheese, shredded cheese, apples, honey and cashews are all on sale this week, so the whole board comes together from the circular and Serve with Crackers, pretzel sticks and apple wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, budget-friendly lunch wrap layered with deli ham, crumbled feta, and crisp vegetables.
0.4 lb Deli Sliced Glen Rock Cooked Ham
1 container President Crumbled Feta Cheese
1 pack (8 ct) Mission Flour Tortillas
1 cup shredded lettuce
1/2 cucumber, sliced
1/4 cup sliced olives
1 tbsp olive oil, 1/2 tsp dried oregano
Step 1: Warm tortillas slightly to make them easier to roll.
Step 2: Layer ham, crumbled feta, lettuce, cucumber, and olives on each tortilla.
Step 3: Drizzle with olive oil and a sprinkle of oregano.
Step 4: Roll tightly, slice in half, and serve.
Chef's Tip: Press the wraps in a dry skillet for 1-2 minutes per side if you like a warm, toasted wrap.
Save by using Buy a half-pound of deli ham at $4.99/lb — plenty for 4 wraps with leftovers for another lunch. and Serve with A side of mixed olives and pita chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy fall-season breakfast bake combining crispy bacon, sweet sautéed apples, and baked eggs.
6 oz Smithfield Bacon, cooked and crumbled
6 Grade A Large Eggs, whisked
1 lb Bowl & Basket Bagged Apples, diced
1/2 tsp ground cinnamon
1/4 cup milk
Salt and pepper to taste
Step 1: Preheat oven to 375°F and grease a baking dish.
Step 2: Cook bacon in a skillet until crisp; crumble and reserve a bit of the fat.
Step 3: Sauté diced apples in the reserved fat with cinnamon until just softened, about 3-4 minutes.
Step 4: Whisk eggs with milk, salt, and pepper; pour into the baking dish along with apples and bacon.
Step 5: Bake 20-25 minutes until eggs are set. Slice and serve warm.
Chef's Tip: Use a tart apple variety for a nice contrast against the salty bacon.
Save by using The 3 lb apple bag at $3.99 covers this recipe with extra apples left for snacking. and Serve with Warm apple cider and cinnamon toast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, budget-friendly fall dessert with cinnamon-spiced apples under a golden oat crumble topping.
1.5 lb Bowl & Basket Bagged Apples, peeled and sliced
1 cup Quaker Oats
3 tbsp Golden Blossom Honey Bear
1/2 cup flour
1/3 cup brown sugar
4 tbsp butter, melted
1 tsp ground cinnamon
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Toss sliced apples with cinnamon and a drizzle of honey; spread in the baking dish.
Step 3: Mix oats, flour, brown sugar, melted butter, and remaining honey until crumbly.
Step 4: Sprinkle crumble topping evenly over the apples.
Step 5: Bake 35-40 minutes until golden and bubbly. Serve warm.
Chef's Tip: Serve with a scoop of vanilla ice cream for an extra treat.
Save by using This crisp uses budget pantry staples plus the 3 lb apple bag on sale — an affordable fall dessert for the whole family. and Serve with Vanilla ice cream or whipped topping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender chicken thighs simmered with brown rice and bell peppers in a savory ginger-soy broth — an easy, budget-friendly one-pot weeknight dinner.
1.25 lb Chicken Tenderloins or Boneless Chicken Thighs
2 (14.5 oz) cans College Inn Broth
1 lb Bowl & Basket Brown Rice
1 Red Bell Pepper, diced
1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tbsp soy sauce
2 green onions, sliced
salt and pepper to taste
Step 1: Heat oil in a large skillet or Dutch oven over medium-high heat and brown the chicken on both sides, about 5 minutes; season with salt and pepper.
Step 2: Add diced bell pepper, garlic and ginger; stir 1 minute.
Step 3: Stir in brown rice, both cans of broth, and soy sauce; bring to a boil.
Step 4: Cover, reduce heat to low, and simmer 25 minutes until rice is tender and chicken reaches 165°F.
Step 5: Fluff with a fork, top with green onions, and serve.
Chef's Tip: Cut the chicken into bite-size pieces before cooking so it cooks faster and soaks up more flavor.
Save by using Pair the sale chicken thighs with the 10/$10 broth and rice deal to feed the whole family for well under $10. and Serve with Steamed broccoli or a quick cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A set-it-and-forget-it beef stew loaded with potatoes, carrots and tomatoes — hearty, cheap, and perfect for a chilly fall weeknight.
1.25 lb Ground Beef (73% Lean)
1.5 lb Bowl & Basket Russet Potatoes, cubed
1 (14.5 oz) can Bowl & Basket Canned Tomatoes
1 (16 oz) bag Bagged Carrots, sliced
1 small onion, diced
2 cups beef broth
1 tsp Italian seasoning
salt and pepper to taste
Step 1: Brown the ground beef in a skillet and drain excess fat; transfer to the slow cooker.
Step 2: Add potatoes, carrots, canned tomatoes, onion, broth and Italian seasoning; stir to combine.
Step 3: Cover and cook on low 7-8 hours (or high 4 hours) until potatoes are tender.
Step 4: Season with salt and pepper to taste before serving.
Chef's Tip: Browning the ground beef first before adding it to the slow cooker deepens the flavor of the stew.
Save by using A 5 lb ground beef chub stretches across several meals — use just a quarter for this stew and freeze the rest. and Serve with Crusty bread or warm cornbread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky grilled sausage and sweet bell peppers on a skewer, served with warm Italian bread — a simple weeknight grilling dinner.
1.25 lb Bowl & Basket Sweet or Hot Italian Sausage
3 Bell Peppers, cut into chunks
1 Mini Italian Bread
1 tbsp olive oil
1 tsp Italian seasoning
salt and pepper to taste
Step 1: Cut sausage into 1.5-inch pieces and thread onto skewers alternating with pepper chunks.
Step 2: Preheat grill to medium-high and brush skewers with olive oil and Italian seasoning.
Step 3: Grill, turning occasionally, 12-15 minutes until sausage is cooked through and peppers are charred.
Step 4: Warm the Italian bread on the grill the last 2 minutes and serve alongside the skewers.
Chef's Tip: Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Save by using Buy peppers at the 10/$10 deal and stretch one pack of sausage across four skewers. and Serve with A simple side salad or grilled corn.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A whole roasted fryer chicken surrounded by caramelized honey-glazed yams — a comforting, budget-friendly Southern dinner.
1 whole Bowl & Basket Fryer Chicken, about 4.5 lb
2 lb Yams, peeled and cubed
2 tbsp Golden Blossom Honey
2 tbsp olive oil
1 tsp poultry seasoning
salt and pepper to taste
Step 1: Preheat oven to 425°F. Pat chicken dry and season inside and out with salt, pepper and poultry seasoning.
Step 2: Place chicken in a roasting pan and roast 20 minutes.
Step 3: Toss cubed yams with olive oil, salt and pepper.
Step 4: Reduce oven to 375°F, scatter yams around the chicken, and roast 50-60 minutes until chicken reaches 165°F and yams are tender.
Step 5: Drizzle yams with honey during the last 10 minutes of roasting.
Chef's Tip: Let the chicken rest 10 minutes before carving to keep it juicy.
Save by using A whole fryer chicken at $1.29/lb is one of the best per-pound values in the store — roast once, eat for days. and Serve with Collard greens or a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy potatoes, sweet bell pepper, melty cheese and baked eggs come together in one skillet for a filling, inexpensive breakfast.
6 Grade A Large Eggs
1.5 lb Bowl & Basket Russet Potatoes, diced
1 Bell Pepper, diced
4 oz Bowl & Basket Shredded Cheese
1 tbsp olive oil
1 small onion, diced
salt and pepper to taste
Step 1: Dice potatoes small and microwave 4 minutes to soften.
Step 2: Heat oil in a large skillet over medium-high; add potatoes and onion and cook until golden, about 8 minutes.
Step 3: Add diced bell pepper and cook 3 more minutes.
Step 4: Make 4 wells in the hash and crack an egg into each; cover and cook 4-5 minutes until whites are set.
Step 5: Sprinkle with shredded cheese, cover 1 minute to melt, and serve.
Chef's Tip: Pat potatoes dry before cooking so they crisp instead of steam.
Save by using Eggs at 10/$10 and a 5 lb bag of potatoes under $3 make this one of the cheapest hot breakfasts you can cook. and Serve with Toast or English muffins.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy mini beef patties with melted cheese, a drizzle of BBQ sauce and toasted kaiser rolls — a fast, kid-friendly lunch.
4 Ground Beef Patties (80% Lean)
2 packs Kaiser Rolls (3 ct each)
4 slices Borden American Singles
2 tbsp Sticky Fingers BBQ Sauce
lettuce and pickles for topping
salt and pepper to taste
Step 1: Preheat a griddle or skillet over medium-high heat.
Step 2: Season patties with salt and pepper and cook 3-4 minutes per side, topping each with a cheese slice during the last minute.
Step 3: Toast the split kaiser rolls lightly.
Step 4: Build sliders with the beef patty, cheese and a drizzle of BBQ sauce; add lettuce and pickles if desired.
Step 5: Serve warm.
Chef's Tip: Press a small dimple in the center of each patty before cooking to keep it from puffing up.
Save by using The 10-patty prepack works out to $1 a patty — plenty for sliders with leftovers for tomorrow's lunch. and Serve with Kettle chips or a quick coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Roasted acorn squash halves carved with simple jack-o'-lantern faces and filled with a creamy mushroom-ricotta stuffing — a festive vegetarian centerpiece for the Halloween season.
2 Acorn Squash, about 3 lb total
8 oz Bowl & Basket Baby Bella Mushrooms, diced
1/2 cup Polly-O Ricotta Cheese
2 tbsp Kraft Grated Parmesan Cheese
2 cloves garlic, minced
1 tbsp olive oil
pinch nutmeg
salt and pepper to taste
Step 1: Preheat oven to 400°F. Halve squashes, scoop seeds, and carve simple jack-o'-lantern faces into the skin of two halves.
Step 2: Place squash cut-side up on a baking sheet, drizzle with olive oil, salt and pepper, and roast 35-40 minutes until fork-tender.
Step 3: Meanwhile, sauté mushrooms and garlic until golden, about 6 minutes.
Step 4: Stir in ricotta, parmesan and a pinch of nutmeg; season to taste.
Step 5: Spoon the filling into the roasted squash halves and return to the oven 5 minutes to warm through before serving.
Chef's Tip: Carving simple triangle eyes into two squash halves turns this into a fun centerpiece the kids will love for the Halloween season.
Save by using Acorn squash at 10 lb for $10 makes an impressive vegetarian centerpiece for pennies per serving. and Serve with A crisp green salad with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Rich crab and shrimp chowder ladled into hollowed mini Italian bread bowls — a bubbling, cauldron-worthy appetizer for a Halloween gathering.
0.25 lb Jumbo Snow Crab Clusters, meat picked
5 oz Bowl & Basket Shrimp Ring, cooked
1 (24 oz) Clam Shack Chowder or Bisque
4 Mini Italian Bread loaves, hollowed
black pepper for garnish
Step 1: Warm the clam chowder base in a pot over medium heat according to package directions.
Step 2: Stir in chopped crab meat and cooked shrimp; simmer 5 minutes until heated through.
Step 3: Meanwhile, hollow out the mini Italian bread loaves to create small bread bowls.
Step 4: Ladle the chowder into the bread bowls.
Step 5: Garnish with a shrimp draped over the rim and a sprinkle of black pepper for a bubbling cauldron look.
Chef's Tip: Toast the hollowed bread bowls for 5 minutes before filling so they hold up to the chowder.
Save by using Using the Shrimp Ring special and a quarter pound of snow crab instead of a full pound stretches a prepared chowder base into a rich, crowd-pleasing appetizer. and Serve with Oyster crackers or a crisp green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A classic sausage pizza decorated with a sour cream spider-web design and olive spider — a playful dinner for Halloween week.
0.75 lb Bowl & Basket Sweet or Hot Italian Sausage, browned and crumbled
1 (15 oz) Cento Pizza Sauce
8 oz Bowl & Basket Shredded Cheese
1 (5.75 oz) can Musco Pearls Jumbo Pitted Olives, sliced
1 lb pizza dough
2 tbsp sour cream, for web decoration
Step 1: Preheat oven to 425°F. Roll out pizza dough onto a baking sheet.
Step 2: Spread pizza sauce evenly, leaving a thin border.
Step 3: Brown and crumble the Italian sausage; scatter over the sauce with the shredded cheese.
Step 4: Bake 12-15 minutes until the crust is golden and cheese is bubbling.
Step 5: While warm, pipe sour cream in thin circles from center outward and drag a toothpick through the lines to form a spider web; add sliced olives as a spider in the corner.
Chef's Tip: Use a squeeze bottle of sour cream or melted cheese for the cleanest web lines.
Save by using A single pack of Italian sausage and the $1 pizza sauce deal make this festive pizza cost less than ordering take-out. and Serve with A simple side salad with Italian dressing.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A silky, lightly sweet soup blending roasted butternut squash and fresh apples with a splash of cream — a cozy fall side dish.
2 lb Butternut Squash, peeled and cubed
2 apples from Bowl & Basket Bagged Apples, peeled and chopped
1 cup Dairy Pure Half & Half
1 small onion, diced
1 tbsp butter
3 cups vegetable broth
cinnamon and nutmeg to taste
salt and pepper to taste
Step 1: Sauté diced onion in butter in a large pot until soft.
Step 2: Add squash, apples and vegetable broth; simmer 25-30 minutes until squash is very tender.
Step 3: Blend until smooth using an immersion blender or in batches in a blender.
Step 4: Stir in half and half, season with cinnamon, nutmeg, salt and pepper, and warm through before serving.
Chef's Tip: A swirl of extra half and half on top makes a nice presentation for a fall dinner party.
Save by using Butternut squash at 10 lb for $10 turns this cozy harvest soup into a side dish that costs just pennies per bowl. and Serve with Crusty bread or a simple grilled cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered tomato, guacamole and chilled shrimp mimic the stripes of candy corn in these fun, festive party cups for Halloween.
1 lb Bowl & Basket Raw EZ Peel Shrimp, cooked and chilled
1 (7.5 oz) Wholly Guacamole Classic Bowl
1 (10 oz) NatureSweet Tomatoes, diced
lime wedges and cilantro for garnish
salt to taste
Step 1: Peel and cook shrimp in boiling salted water 2-3 minutes until pink; chill.
Step 2: In clear cups, layer diced tomatoes on the bottom, guacamole in the middle, and chilled shrimp on top to mimic candy corn stripes.
Step 3: Chill 15 minutes before serving.
Step 4: Garnish each cup with a lime wedge or cilantro leaf.
Chef's Tip: Use clear plastic cups so the colorful layers show through for a festive Halloween party platter.
Save by using The shrimp sale plus a ready-made guacamole bowl make this layered appetizer easy to pull together without a long shopping list. and Serve with Tortilla chips or Mission flour tortillas for scooping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy, cinnamon-spiced apple snack cake topped with vanilla frosting and a caramel drizzle — a festive fall dessert for the Halloween season.
2 apples from Bowl & Basket Bagged Apples, peeled and diced
1 box Pillsbury Cake Mix
1 tub Betty Crocker Frosting
1 tsp cinnamon
caramel sauce for drizzle
3 eggs, 1/3 cup oil, 1 cup water (per cake mix instructions)
Step 1: Preheat oven to 350°F and grease a 9x13 baking pan. Prepare the cake mix according to package directions.
Step 2: Fold the diced apples and cinnamon into the batter.
Step 3: Pour into the pan and bake 28-32 minutes until a toothpick comes out clean.
Step 4: Let cool slightly, then spread with vanilla frosting and drizzle with caramel sauce.
Step 5: Slice into squares and serve.
Chef's Tip: Warm the frosting slightly in the microwave for an easy pourable glaze instead of spreading it.
Save by using A boxed cake mix on sale and a bag of apples turn into a crowd-pleasing fall dessert for well under $5. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly skillet dinner built on this week's rock-bottom whole fryer chicken, simmered with carrots and potatoes in one pan for easy cleanup.
2.5 lb Whole Fryer Chicken, cut into pieces
1 bag (16 oz) Carrots, sliced
1.5 lb Russet Potatoes, cubed
1 onion, diced
2 cups chicken broth
1 cup white rice
2 tbsp butter
salt and pepper to taste
Step 1: Season chicken pieces with salt and pepper and brown in a large skillet with a little oil, then remove.
Step 2: Add onion to the skillet and saute until softened.
Step 3: Return chicken to the pan along with potatoes, carrots, rice, and broth.
Step 4: Cover and simmer 25-30 minutes until chicken is cooked through and rice is tender.
Step 5: Stir in butter, adjust seasoning, and serve hot.
Chef's Tip: Cut the fryer chicken into pieces yourself with kitchen shears to save compared to buying pre-cut parts.
Save by using Boyer's Whole Fryer Chicken at just $1.29/lb is one of the cheapest proteins in the store this week; portion out the rest for sandwiches or soup later. and Serve with Warm Kaiser rolls or crusty bread for soaking up the broth..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-fuss, set-it-and-forget-it pot roast that turns this week's sale roast into a hearty fall dinner with sweet yams and carrots.
2.5 lb Bottom Round Beef Roast
1.5 lb Yams, peeled and cubed
1 bag (16 oz) Carrots
1 onion, quartered
2 cups beef broth
3 cloves garlic, minced
2 tbsp flour
salt and pepper to taste
Step 1: Season roast with salt and pepper; sear in a hot pan if desired.
Step 2: Place roast, yams, carrots, onion, and garlic in the slow cooker.
Step 3: Pour broth over the top and cook on low 8 hours, until beef is fork-tender.
Step 4: Remove roast and vegetables; whisk flour into the drippings to thicken into gravy.
Step 5: Slice roast, top with gravy, and serve.
Chef's Tip: Sear the roast first for deeper flavor, but it's optional if you're short on time.
Save by using The Bottom Round Roast saves $3/lb this week — a slow cooker turns this budget cut melt-in-your-mouth tender. and Serve with Mashed potatoes or crusty bread to soak up the gravy..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fall-season baby back ribs brushed with a sweet apple cider glaze — a cozy, crowd-pleasing dinner for the week leading into Halloween.
3 lb Baby Back Ribs
1 cup Apple Cider
1 Bowl & Basket Bagged Apple, diced
1/4 cup brown sugar
1 tbsp apple cider vinegar
1 tsp cinnamon
1 tbsp BBQ rub
salt and pepper to taste
Step 1: Preheat oven to 300°F. Rub ribs with BBQ rub, salt, and pepper.
Step 2: Wrap ribs tightly in foil and bake 2 hours until tender.
Step 3: Meanwhile, simmer apple cider, diced apple, brown sugar, vinegar, and cinnamon until reduced into a glaze.
Step 4: Unwrap ribs, brush generously with glaze, and broil or bake uncovered 15-20 minutes until caramelized.
Step 5: Rest 5 minutes, slice, and serve with extra glaze.
Chef's Tip: Wrap ribs in foil for the first two hours of baking to keep them moist, then unwrap and glaze for the final caramelized finish.
Save by using Baby Back Ribs are only $3.99/lb this week — grab an extra rack and freeze one for next month. and Serve with Roasted butternut squash or cornbread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Boyer's shrimp ring served in a carved pumpkin with a fresh mango-tomato cocktail sauce — a festive Halloween-week appetizer that's as fun to look at as it is to eat.
1 Bowl & Basket Shrimp Ring (10 oz)
1 Fresh Mango, diced
1/2 lb Beefsteak Tomato, diced
1 lime, juiced
2 tbsp fresh cilantro, chopped
1 tbsp ketchup
hot sauce to taste
Step 1: Carve a small pumpkin into a bowl shape and chill.
Step 2: Combine diced mango, tomato, lime juice, cilantro, ketchup, and hot sauce for a fresh cocktail sauce.
Step 3: Arrange the shrimp ring inside or around the pumpkin bowl.
Step 4: Spoon the mango-tomato sauce into the pumpkin center for dipping and serve chilled.
Chef's Tip: Hollow out a small pumpkin ahead and chill it so it's frosty-cold when you nestle the shrimp ring inside for the party table.
Save by using Boyer's Shrimp Ring already saves $3.99 this week — build your Halloween appetizer spread around it instead of a pricier platter. and Serve with Extra lemon wedges and saltine crackers..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, fall-spiced dessert bar made from mashed yams and a boxed cake mix shortcut, finished with a honey drizzle — perfect for an autumn gathering.
1.5 lb Yams, cooked and mashed
1 box Betty Crocker Cake Mix
2 tbsp Golden Blossom Honey
2 eggs
1/4 cup butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup chopped pecans
Step 1: Preheat oven to 350°F and grease a 9x9 baking dish.
Step 2: Mix mashed yams, cake mix, eggs, melted butter, cinnamon, and nutmeg until smooth.
Step 3: Pour batter into the dish, top with chopped pecans, and bake 30-35 minutes until set.
Step 4: Cool slightly, drizzle with honey, cut into bars, and serve.
Chef's Tip: Mash the yams while warm for the smoothest batter texture.
Save by using Yams are only $1/lb this week in the 10 lb bag — mash up extra for breakfast or a side later in the week. and Serve with A scoop of vanilla ice cream or whipped topping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A filling, affordable breakfast skillet loaded with crispy bacon, eggs, and crispy potatoes — an easy weekend family breakfast.
6 slices Smithfield Bacon, chopped
1 dozen Grade A Large Eggs
1 lb Russet Potatoes, diced
1 Red, Yellow or Orange Bell Pepper, diced
1/2 onion, diced
1/2 cup shredded cheese
salt and pepper to taste
Step 1: Cook bacon in a large skillet until crisp; remove and set aside, leaving drippings.
Step 2: Add potatoes, onion, and bell pepper to the drippings and cook until tender and golden.
Step 3: Return bacon to the skillet and crack eggs over the top.
Step 4: Cover and cook until eggs are set to your liking.
Step 5: Top with shredded cheese and serve hot.
Chef's Tip: Cook the potatoes first and set aside, so they stay crispy instead of steaming under the eggs.
Save by using Eggs are $1/dozen and bacon saves $3 this week — this whole breakfast feeds the family for well under $10. and Serve with Toast or Kaiser rolls..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, affordable lunch bowl built on sale chicken tenderloins, ready-rice, and fresh guacamole.
1.25 lb Chicken Tenderloins, sliced
1 pouch Ben's Ready Rice
1 Red, Yellow or Orange Bell Pepper, sliced
1 container Wholly Guacamole Classic Bowl
1 tbsp taco seasoning
1 lime, cut into wedges
fresh cilantro, chopped
Step 1: Season sliced chicken with taco seasoning and saute in a hot skillet with the bell pepper until cooked through.
Step 2: Heat the ready rice according to package directions.
Step 3: Divide rice into bowls and top with the chicken and peppers.
Step 4: Add a scoop of guacamole, a squeeze of lime, and a sprinkle of cilantro to serve.
Chef's Tip: Slice the chicken thin so it cooks quickly and stays juicy over high heat.
Save by using Chicken tenderloins at $2.99/lb plus a ready-rice pouch make this bowl faster and cheaper than takeout. and Serve with Lime wedges and tortilla chips..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, healthy fall side dish pairing sale squash with a light honey glaze and fresh sage.
2 lb Butternut Squash, peeled and cubed
2 tbsp Golden Blossom Honey
2 tbsp Bowl & Basket Whipped Butter, melted
4 fresh sage leaves, chopped
salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss squash cubes with melted butter, salt, and pepper on a baking sheet.
Step 3: Roast 25-30 minutes, stirring once, until tender and caramelized.
Step 4: Drizzle with honey and sprinkle with fresh sage before serving.
Chef's Tip: Cut the squash into even cubes so it roasts evenly and caramelizes at the edges.
Save by using Butternut squash is just $1/lb this week in the 10 lb mix — a few dollars feeds the whole table. and Serve with Pairs well with roast chicken or pork tenderloin..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, healthy weeknight stir-fry built on sale EZ-peel shrimp, riced veggies, and fresh bell peppers.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled
1 pkg Green Giant Riced Veggies
2 Red, Yellow or Orange Bell Peppers, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp soy sauce
1 tbsp sesame oil
green onion, sliced, for garnish
Step 1: Heat sesame oil in a large skillet or wok over high heat.
Step 2: Add garlic and ginger and stir-fry 30 seconds until fragrant.
Step 3: Add shrimp and bell peppers, stir-fry 3-4 minutes until shrimp are pink and cooked through.
Step 4: Stir in riced veggies and soy sauce, cooking 3-5 more minutes until heated through.
Step 5: Garnish with green onion and serve.
Chef's Tip: Pat the shrimp dry before cooking so they sear instead of steam.
Save by using This week's shrimp saves $6 — pair it with frozen riced veggies for a lighter, faster weeknight stir-fry. and Serve with Steamed white rice or noodles..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Grilled New York strip steak cubes threaded with jack-o'-lantern-carved bell peppers and mushrooms — a playful, festive dinner for the week before Halloween.
1.25 lb New York Strip Steak, cubed
3 Red, Yellow or Orange Bell Peppers, cut into chunks
1 pkg Baby Bella Mushrooms
1 onion, cut into chunks
3 tbsp olive oil
2 cloves garlic, minced
2 tsp steak seasoning
wooden or metal skewers
Step 1: If desired, carve small jack-o'-lantern faces into bell pepper chunks with a paring knife.
Step 2: Toss steak cubes, peppers, mushrooms, and onion with olive oil, garlic, and steak seasoning.
Step 3: Thread onto skewers, alternating steak and vegetables.
Step 4: Grill over medium-high heat 10-12 minutes, turning occasionally, until steak reaches desired doneness.
Step 5: Rest 3 minutes and serve.
Chef's Tip: Carve small jack-o'-lantern faces into bell pepper chunks before skewering for a fun Halloween presentation that still grills beautifully.
Save by using New York Strip is on sale this week — buy the big value pack and freeze the extra steaks for another meal. and Serve with Grilled corn or a simple green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, affordable weeknight dinner pairing sale pork tenderloin with pasta and jarred sauce, all finished in one pan.
1.25 lb Pork Tenderloin, sliced into medallions
1 jar Ragu Pasta Sauce
1 box Ronzoni Pasta
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup grated parmesan cheese
fresh basil for garnish
salt and pepper to taste
Step 1: Cook pasta according to package directions; drain and set aside.
Step 2: Season pork medallions with salt and pepper, then sear in olive oil until golden on both sides and cooked through.
Step 3: Add garlic to the pan and saute briefly, then stir in pasta sauce and simmer 5 minutes.
Step 4: Toss cooked pasta into the sauce along with the pork.
Step 5: Top with parmesan and fresh basil before serving.
Chef's Tip: Slice the pork into medallions so it cooks through quickly alongside the pasta.
Save by using Pork tenderloin at $2.99/lb plus a 2/$5 sauce deal keeps this Italian dinner well under $10. and Serve with Garlic bread and a sprinkle of fresh basil..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Feta-stuffed baby bella mushrooms wrapped in strips of string cheese to look like little mummies — a fun, festive Halloween appetizer.
1 pkg Baby Bella Mushrooms, stems removed
1/2 container President Crumbled Feta Cheese
4 Galbani String Cheese sticks, sliced into thin strips
1 tbsp olive oil
1 clove garlic, minced
1 tsp Italian seasoning
2 tbsp breadcrumbs
sliced black olives, for eyes
Step 1: Preheat oven to 375°F and lightly oil a baking sheet.
Step 2: Mix feta, garlic, breadcrumbs, and Italian seasoning; spoon into mushroom caps.
Step 3: Wrap thin strips of string cheese across each mushroom to look like mummy wrappings.
Step 4: Bake 12-15 minutes until cheese is melted and mushrooms are tender.
Step 5: Add two small olive slices to each for eyes and serve warm.
Chef's Tip: Pat mushrooms dry after washing so the filling sticks and they don't turn watery in the oven.
Save by using Grab the BOGO FREE string cheese this week to make the mummy wraps practically free. and Serve with Toothpick eyes made from olive slices for extra Halloween fun..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fall-ready Sunday roast that simmers all day with sweet yams and carrots for a fork-tender, budget-friendly dinner.
2.5 lb Bottom Round Beef Roast
2 lb Yams, cubed
1 bag Bagged Carrots
1 onion, quartered
3 cloves garlic, minced
2 cups beef broth
1 tsp dried thyme
salt and pepper to taste
Step 1: Season beef roast generously with salt, pepper, and thyme.
Step 2: Place roast in slow cooker; add yams, carrots, onion, and garlic around it.
Step 3: Pour broth over top, cover, and cook on low 8 hours until fork-tender.
Step 4: Shred or slice the roast and serve with the vegetables and pan juices.
Chef's Tip: For deeper flavor, sear the roast in a hot skillet 2-3 minutes per side before adding it to the slow cooker.
Save by using Build the whole dinner around this week's $4.99/lb Bottom Round Roast and $10-for-10-lb yams and carrots. and Serve with Warm dinner rolls or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy one-pan weeknight dinner of seasoned chicken, roasted potatoes, and colorful bell peppers.
1.5 lb Bowl & Basket Chicken Tenderloins or Boneless Thighs
1.5 lb Bowl & Basket Russet Potatoes (from 5 lb bag), cut into wedges
2 Red, Yellow or Orange Bell Peppers, chunked
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
Step 1: Preheat oven to 425°F and line a sheet pan.
Step 2: Toss chicken, potato wedges, and bell pepper chunks with olive oil, garlic powder, paprika, salt, and pepper on the pan.
Step 3: Roast 30-35 minutes, flipping once, until chicken is cooked through and potatoes are golden.
Step 4: Serve straight from the pan.
Chef's Tip: Cut potatoes smaller than the chicken pieces so everything finishes roasting at the same time.
Save by using Chicken thighs, russet potatoes, and bell peppers are all on sale this week for one budget sheet-pan dinner. and Serve with A simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Low-and-slow baked ribs finished with a sweet mashed-yam BBQ glaze for a fall twist on a backyard favorite.
2.5 lb Baby Back Ribs
1 jar Sticky Fingers BBQ Sauce
1 lb Yams, peeled and cubed
1 tbsp brown sugar
1 tsp cinnamon
salt and pepper to taste
Step 1: Preheat oven to 300°F. Season ribs with salt, pepper, and cinnamon, wrap tightly in foil, and bake 2 hours until tender.
Step 2: Meanwhile, boil and mash the yam with brown sugar until smooth; stir in half the BBQ sauce to make a glaze.
Step 3: Unwrap ribs, brush with the yam-BBQ glaze and remaining sauce, and broil 5-8 minutes until caramelized.
Step 4: Rest 5 minutes, slice between bones, and serve.
Chef's Tip: The low, slow foil-bake keeps the ribs fall-off-the-bone tender before the glaze goes on.
Save by using This week's $3.99/lb Baby Back Ribs and $10-for-10-lb yams make a restaurant-style rib dinner for a fraction of the cost. and Serve with Coleslaw and cornbread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fluffy baked egg casserole loaded with mushrooms, onion, and cheese — an easy make-ahead breakfast for the family.
8 Grade A Large Eggs
1 cup Bowl & Basket Shredded Cheese
1 pkg Bowl & Basket Baby Bella Mushrooms, sliced
1/4 cup milk
1 tbsp butter
1/2 onion, diced
salt and pepper to taste
Step 1: Preheat oven to 375°F and grease a baking dish.
Step 2: Sauté diced onion and sliced mushrooms in butter until soft.
Step 3: Whisk eggs with milk, salt, and pepper; stir in sautéed vegetables and half the cheese.
Step 4: Pour into baking dish, top with remaining cheese, and bake 25-30 minutes until set and golden.
Chef's Tip: Let the bake rest 5 minutes before slicing so it holds together better.
Save by using Dozen eggs, shredded cheese, and baby bella mushrooms are all on sale, turning breakfast into an affordable protein-packed meal. and Serve with Toast or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick no-cook deli wrap packed with ham, cheese, and crunchy bell pepper for a satisfying lunch.
0.5 lb Deli Sliced Glen Rock Cooked Ham
0.25 lb Clearfield White American or Cooper Sharp Cheese
1 Red, Yellow or Orange Bell Pepper, sliced thin
1 pkg Mission Flour Tortillas (8 ct, 10 inch)
2 tbsp mayonnaise
1 tsp yellow mustard
1 cup shredded lettuce
Step 1: Spread mayonnaise and mustard on each tortilla.
Step 2: Layer ham, cheese slices, lettuce, and thin bell pepper strips.
Step 3: Roll tightly, slice in half, and serve.
Chef's Tip: Warm the tortillas 10 seconds in the microwave so they roll without cracking.
Save by using This week's deli ham, deli cheese, and bell peppers stretch into four hearty no-cook lunches. and Serve with Kettle chips or a side of fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A naturally sweet, maple-kissed roasted vegetable side that celebrates the best of fall produce.
2 lb Butternut Squash, cubed
1.5 lb Yams, cubed
1 bag Bagged Carrots, sliced
2 tbsp olive oil
1 tbsp maple syrup
1/2 tsp cinnamon
salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Toss cubed squash, yams, and carrots with olive oil, maple syrup, cinnamon, salt, and pepper.
Step 3: Spread on a sheet pan and roast 30-35 minutes, stirring once, until caramelized and tender.
Step 4: Serve warm.
Chef's Tip: Cut all vegetables into similar-sized cubes so they roast evenly.
Save by using Squash, yams, and carrots are all priced at $1/lb or less this week for an easy fall side. and Serve with Roasted chicken or pork tenderloin.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A dramatic one-pot snow crab and shrimp boil with bright bell peppers — a fun, festive seafood feast for Halloween week.
1.5 lb Jumbo Snow Crab Clusters
1 Bowl & Basket Shrimp Ring
2 Red, Yellow or Orange Bell Peppers, chunked
4 cups water
2 tbsp Old Bay seasoning
4 tbsp butter, melted
1 lemon, cut into wedges
Step 1: Bring water and Old Bay seasoning to a boil in a large pot.
Step 2: Add bell pepper chunks and boil 3 minutes, then add snow crab clusters and simmer 8-10 minutes until heated through.
Step 3: Add the pre-cooked shrimp ring for the last 2 minutes just to warm.
Step 4: Drain, pile onto a platter, and serve with melted butter and lemon wedges.
Chef's Tip: Serve in a big black pot or cauldron-style bowl for a festive Halloween-week seafood night.
Save by using This week's snow crab and shrimp ring specials make an impressive seafood feast without the usual price tag. and Serve with Corn on the cob and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful layered shrimp cocktail styled in candy-corn stripes with tri-color peppers — a festive Halloween-week appetizer.
1 lb Bowl & Basket Raw EZ Peel Shrimp (from 2 lb bag), peeled and cooked
3 Red, Yellow and Orange Bell Peppers, cut into thin strips
1/2 tub Litehouse Dip
1 lemon
1 tsp Old Bay seasoning
parsley for garnish
Step 1: Bring a pot of water with lemon and Old Bay to a boil; cook shrimp 2-3 minutes until pink, then chill.
Step 2: Cut bell peppers into thin strips.
Step 3: In clear cups, layer orange pepper strips, then shrimp, then yellow and red pepper strips to mimic a candy-corn stripe pattern.
Step 4: Serve chilled with Litehouse dip on the side, garnished with parsley.
Chef's Tip: Use clear plastic cups so the candy-corn striping shows through for a fun Halloween-week party appetizer.
Save by using This week's shrimp and tri-color pepper sale turns a usually pricey shrimp cocktail into an affordable festive starter. and Serve with Crackers or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A build-your-own taco lunch with olive-slice 'monster eyes' for a playful Halloween-week twist on taco day.
1.25 lb 73% Lean Ground Beef (from 5 lb chub)
1 pkg Old El Paso Taco Seasoning
1 pkg Mission White Corn Tortillas (30 ct)
1 cup Bowl & Basket Shredded Cheese
1 cup shredded lettuce
1 tomato, diced
sliced black olives for garnish
Step 1: Brown ground beef in a skillet, drain excess fat, and stir in taco seasoning with water per packet directions.
Step 2: Warm the corn tortillas.
Step 3: Set up a taco bar with beef, cheese, lettuce, tomato, and olives.
Step 4: Let everyone build their own 'monster' tacos, using olive slices as eyes for a fun Halloween-week lunch.
Chef's Tip: Warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds to keep them pliable.
Save by using The bulk ground beef chub, taco seasoning, and tortillas are all on sale, keeping this festive lunch budget-friendly. and Serve with Mexican rice or chips and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Cheesy beef-and-ricotta lasagna rolls wrapped in mozzarella 'bandages' for a playful Halloween-week pasta dinner.
1 lb 73% Lean Ground Beef (from 5 lb chub)
1 box Barilla Lasagna Noodles
1 jar Ragu Pasta Sauce
1 container Polly-O Ricotta Cheese
1 cup shredded mozzarella, for mummy wraps
1 egg
1 tsp Italian seasoning
2 sliced olives, for eyes
Step 1: Cook lasagna noodles per package directions; brown ground beef and mix with ricotta, egg, and Italian seasoning.
Step 2: Lay noodles flat, spread with the beef-ricotta mixture, and roll up.
Step 3: Place rolls in a baking dish with half the Ragu sauce underneath; top rolls with remaining sauce.
Step 4: Lay thin strips of shredded mozzarella across each roll like mummy wrappings, leaving a gap for two olive-slice eyes.
Step 5: Bake at 375°F for 25-30 minutes until bubbly and cheese is melted.
Chef's Tip: Lay the mozzarella strips loosely so they melt into a wrinkled, bandage-like look.
Save by using Ground beef, lasagna noodles, pasta sauce, and ricotta are all on sale this week for a festive Halloween-week pasta dinner. and Serve with Garlic bread and a side salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick sweet-and-spicy chicken stir-fry with tri-color peppers and carrots styled in fall candy-corn colors.
1.25 lb Bowl & Basket Chicken Tenderloins or Boneless Thighs, sliced
3 Red, Yellow and Orange Bell Peppers, sliced into strips
1 bag Bagged Carrots, cut into matchsticks
2 tbsp soy sauce
1 tbsp honey
1 tsp red pepper flakes
1 tsp cornstarch
2 cloves garlic, minced
1 tsp fresh ginger, grated
cooked rice, for serving
Step 1: Slice chicken into strips; cut peppers into strips and carrots into matchsticks.
Step 2: Whisk soy sauce, honey, red pepper flakes, and cornstarch together for the sauce.
Step 3: Stir-fry chicken in a hot pan until cooked through, then add garlic, ginger, peppers, and carrots; cook 3-4 minutes until crisp-tender.
Step 4: Pour sauce over and toss until glossy, then serve over rice.
Chef's Tip: Cut the peppers into the same orange, yellow, and red-ish stripes as candy corn for a fun fall-color presentation.
Save by using Chicken, tri-color peppers, and carrots are all on sale this week for a colorful, festive stir-fry dinner. and Serve with Steamed white or brown rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-bake layered dessert cup styled like candy corn with mango, vanilla pudding, whipped topping, and raspberries.
2 Fresh Mangos, diced
1 pkg Red Ripe Raspberries
1 can Reddi-wip Topping
1 cup vanilla pudding
crushed graham crackers, for topping
Step 1: In small clear cups, layer diced mango at the bottom to mimic the orange candy-corn stripe.
Step 2: Add a layer of vanilla pudding, then top with a swirl of Reddi-wip for the white stripe.
Step 3: Finish with whole raspberries on top for the red tip.
Step 4: Sprinkle crushed graham crackers over top and chill until ready to serve.
Chef's Tip: Assemble just before serving so the whipped topping stays fluffy.
Save by using Mangos, raspberries, and whipped topping are all on sale this week for an easy no-bake Halloween-week dessert. and Serve with Nothing needed — it's a complete festive treat on its own.
Sale Prices Valid October 18th to October 24th
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