Estimated cost based on featured sale items only. Does not include common pantry staples.
Real carving pumpkins hollowed out, carved with a face and baked until tender with a savory ground chicken and rice filling. The pumpkin becomes the serving bowl, so the centerpiece and the dinner are the same thing.
4 Face Pumpkins, tops cut off and seeds scooped out
16 oz Perdue Ground Chicken
1 box Knorr Pasta or Rice Sides, prepared
1 cup Francesco Rinaldi Pasta Sauce
1 cup Bowl & Basket Shredded Cheese
2 tbsp Keller's Butter, melted
1 tsp salt and 1/2 tsp black pepper
Step 1: Heat the oven to 375 degrees.
Step 2: Cut the top off each pumpkin and scoop out the seeds and strings, scraping the walls down to about half an inch thick.
Step 3: Carve a simple jack-o'-lantern face into the front of each pumpkin with a small paring knife.
Step 4: Brush the inside with melted butter and season with salt and pepper.
Step 5: Brown the ground chicken in a skillet over medium-high heat, breaking it up as it cooks, then stir in the prepared rice and the pasta sauce.
Step 6: Spoon the filling into the pumpkins and top each with shredded cheese.
Step 7: Set the lids back on and bake 35 minutes, then remove the lids and bake another 20 minutes until the cheese is browned and a knife slides easily into the pumpkin wall.
Step 8: Rest 5 minutes before serving so the shells firm up enough to lift.
Chef's Tip: Pick pumpkins that sit flat without rocking, and scrape the walls down to about half an inch so they cook through. Cut the face before you fill it, not after, and set the lid back on for the first half of baking so the shell steams and softens. Bake them on a rimmed sheet in case a pumpkin weeps.
Save by using Face pumpkins are a seasonal buy this week and the ground chicken and rice sides are on sale, so the showpiece costs less than a standard casserole and Serve with A crisp green salad and warm bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flatbreads topped with sauce and pepperoni, then crisscrossed with strips of cheese so each one bakes up wrapped like a little mummy. Two olive eyes go on after the oven.
4 Stonefire Naan flatbreads
1 cup Francesco Rinaldi Pasta Sauce
8 oz Bowl & Basket Bar Cheese, cut into thin strips
4 oz Hormel Pepperoni, sliced
8 black olive slices, for the eyes
Step 1: Heat the oven to 425 degrees and set the naan on a baking sheet.
Step 2: Spread each flatbread with pasta sauce, leaving a small border bare.
Step 3: Scatter the pepperoni over the sauce.
Step 4: Lay the cheese strips across each flatbread at angles, crossing them over one another and leaving a gap where the eyes will go.
Step 5: Bake 8 to 10 minutes, until the cheese has just melted and the edges are crisp.
Step 6: Press two olive slices into the gap for eyes and serve warm.
Chef's Tip: Cut the cheese into strips rather than shredding it so the bandages stay distinct instead of melting into a sheet. Leave gaps between the strips and bake just until the cheese slumps. Add the eyes after baking so they do not slide off.
Save by using Naan, pepperoni, cheese and pasta sauce are all on sale together this week, so a tray of these costs less than a delivery pizza and Serve with Extra warmed pasta sauce for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Boneless short ribs braised low and slow with bone broth until the beef shreds against a spoon. It is ladled over buttery mashed potatoes and finished with a swirl that steams like a cauldron.
2 lbs Boneless Beef Chuck Short Ribs
24 oz Butcher's Organic Beef Bone Broth
1 box Idahoan Mashed Potatoes, prepared
3 tbsp Keller's Butter
1 onion, chopped, and 2 cloves garlic, minced
2 tbsp tomato paste and 1 tsp dried thyme
Step 1: Pat the short ribs dry and season them well with salt and pepper.
Step 2: Sear them in a hot skillet with a tablespoon of the butter until deeply browned on all sides, then transfer to the slow cooker.
Step 3: Soften the onion and garlic in the same skillet, stir in the tomato paste and cook it for a minute until it darkens.
Step 4: Pour in a cup of the bone broth and scrape the browned bits off the bottom of the pan, then tip it all over the ribs.
Step 5: Add the remaining broth and the thyme, cover, and cook on low for 7 hours until the beef pulls apart with a fork.
Step 6: Prepare the mashed potatoes with the remaining butter.
Step 7: Skim the fat from the surface of the stew and season to taste.
Step 8: Spoon the potatoes into shallow bowls, make a well in the center, and ladle the short ribs and gravy into it.
Chef's Tip: Brown the short ribs hard on every side before they go in the cooker. That crust is most of the flavor in the finished gravy. If the sauce is thin at the end, ladle a cup into a saucepan and reduce it on the stove rather than thickening the whole pot.
Save by using Boneless chuck short ribs and bone broth are both on sale, and a slow cooker turns the cheaper cut into something that eats like a holiday roast and Serve with Buttered mashed potatoes and a dark bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky paprika and brown sugar wings roasted until the tips curl like claws. They come out of the oven dark, sticky and sized for a Halloween spread.
2.5 lbs Bowl & Basket Uncooked Chicken Wings
1 cup Breakstone's Sour Cream, for the dip
2 tbsp smoked paprika and 1 tsp garlic powder
3 tbsp brown sugar
2 tbsp hot sauce and 1 tbsp cider vinegar
Step 1: Heat the oven to 425 degrees and set a wire rack over a foil-lined sheet pan.
Step 2: Pat the wings completely dry and toss them with the smoked paprika, garlic powder, salt and pepper.
Step 3: Arrange them on the rack without crowding and roast 35 minutes, turning once.
Step 4: Stir the brown sugar, hot sauce and vinegar together in a small bowl.
Step 5: Brush the wings with the glaze and roast another 10 minutes until dark and sticky.
Step 6: Stir a spoonful of the glaze into the sour cream to make a dip and serve alongside.
Chef's Tip: Dry the wings thoroughly and leave them uncovered in the fridge for an hour if you have time. Dry skin is the whole difference between crisp claws and soft ones. Roast them on a rack so the heat gets underneath, and hold the sticky glaze until the last ten minutes so the sugar does not burn.
Save by using Wings are a multi-buy this week, so a party-sized tray costs about what a single restaurant order would and Serve with A bowl of sour cream dip and celery sticks.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fall-off-the-bone ribs slow-baked then glazed with tangy BBQ sauce, served alongside buttery cinnamon yams for a comforting Southern weeknight dinner.
2.5 lb Baby Back Pork Ribs
2 lb Yams
1 bottle Sticky Fingers BBQ Sauce
2 tbsp butter
1 tsp ground cinnamon
Salt and pepper to taste
Step 1: Preheat oven to 300°F. Season ribs generously with salt and pepper.
Step 2: Wrap ribs tightly in foil and bake for 2 hours until very tender.
Step 3: Meanwhile, peel and cube yams, toss with butter and cinnamon, and roast or steam until soft, about 25 minutes.
Step 4: Unwrap ribs, brush generously with BBQ sauce, and broil 5-8 minutes until caramelized.
Step 5: Slice ribs between the bones and serve with the cinnamon yams.
Chef's Tip: Wrap the ribs tightly in foil for the first two hours so they steam and stay fall-apart tender before saucing and broiling.
Save by using Baby Back Pork Ribs at $3.49/lb stretch into a filling Southern dinner with budget yams for well under $4 a serving. and Serve with Cornbread or a vinegar-based coleslaw..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crisp tortilla rounds piled with chili-lime shrimp, creamy avocado and bright pico de gallo — a festive appetizer for Halloween and Día de los Muertos gatherings the week of October 25th.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
3 Avocados, mashed
1 Jalapeño Pepper, diced
0.5 lb Cluster Tomatoes on the Vine, diced
8 small corn tortillas
1 lime, juiced
1 tsp chili powder
2 tbsp chopped cilantro
Step 1: Toast or lightly fry corn tortilla rounds until crisp; set aside.
Step 2: Season shrimp with chili powder and lime juice, then sauté 3-4 minutes until pink and opaque.
Step 3: Mash avocados with a squeeze of lime and salt for a quick guacamole.
Step 4: Combine diced tomato, jalapeño and cilantro for a fresh pico de gallo.
Step 5: Layer each tostada round with guacamole, a shrimp, and a spoonful of pico de gallo.
Step 6: Arrange on a platter for a colorful, festive appetizer spread.
Chef's Tip: Toast the tortilla rounds in a dry skillet instead of frying for a lighter, equally crunchy base.
Save by using One 2 lb bag of EZ Peel Shrimp covers two batches of these bites — freeze the rest for next week. and Serve with Chips and salsa or a pitcher of agua fresca for a full festive spread..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A bright, veggie-forward pasta salad with blanched broccoli, sweet cherry tomatoes, briny olives and fresh mozzarella in a lemon-olive oil dressing.
1.5 lb Broccoli Crowns, cut into small florets
12 oz Sunset Cherry Tomatoes, halved
1 jar Musco Pearls Jumbo Pitted Olives, halved
4 oz BelGioioso Fresh Mozzarella, cubed
8 oz orzo pasta, cooked
3 tbsp olive oil
1 lemon, juiced
1 tsp dried oregano
Salt and pepper to taste
Step 1: Cook orzo according to package directions; drain and cool slightly.
Step 2: Blanch broccoli florets in boiling water 2 minutes, then shock in ice water.
Step 3: In a large bowl, combine orzo, broccoli, tomatoes, olives and mozzarella.
Step 4: Whisk olive oil, lemon juice, oregano, salt and pepper; toss with salad.
Step 5: Serve warm or chilled.
Chef's Tip: Add a pinch of red pepper flakes for extra Mediterranean kick.
Save by using A $1.99/lb broccoli crown and 2/$5 olives stretch into a hearty veggie-forward side that pads out any protein. and Serve with Grilled chicken or as a potluck side for fall gatherings..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A protein-packed, no-cook lunch bowl combining pantry tuna, white beans and crisp fall produce in a light lemon vinaigrette.
2 pouches Starkist Chunk White Tuna Halves
1 bag Fresh Express Salad Mix
0.5 lb Cluster Tomatoes on the Vine, halved
1 oz Kraft Grated Parmesan Cheese
1 can white cannellini beans, drained and rinsed
2 tbsp olive oil
1 lemon, juiced
Salt and pepper to taste
Step 1: Drain tuna and beans and flake tuna with a fork.
Step 2: In a large bowl, combine salad mix, tuna, beans, tomatoes and parmesan.
Step 3: Whisk olive oil, lemon juice, salt and pepper; drizzle over bowl and toss.
Step 4: Divide among bowls and serve chilled or at room temperature.
Chef's Tip: Add a boiled egg on top for extra protein if desired.
Save by using Pantry tuna pouches at 2/$3 make this a sub-$2-per-serving protein-packed lunch. and Serve with Toasted Stonefire Naan or pita on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy cod chowder served inside hollowed kaiser rolls so each bowl is edible. The lid goes back on at an angle and the steam curls out like a cauldron.
1 lb Cod Fillets, cut into large chunks
4 Kaiser Rolls, hollowed out to make bowls
14 oz Swanson Broth
1 cup Breakstone's Sour Cream
3 tbsp Keller's Butter
1 cup Reser's Diced Potatoes
1/2 tsp smoked paprika, plus more for serving
1 onion, chopped
Step 1: Heat the oven to 350 degrees. Cut the tops off the rolls and pull out the soft insides, leaving a sturdy shell.
Step 2: Toast the shells and lids on a sheet pan for 8 minutes, then set aside.
Step 3: Melt the butter in a pot over medium heat and soften the onion for 5 minutes.
Step 4: Add the diced potatoes, the broth and the smoked paprika, and simmer 12 minutes until the potatoes are tender.
Step 5: Lower the heat, lay the cod chunks on top, cover, and cook 5 minutes until the fish turns opaque.
Step 6: Stir in the sour cream off the heat, folding gently so the cod stays in pieces. Season to taste.
Step 7: Ladle the chowder into the toasted bread bowls, rest the lids against the side, and dust with more paprika.
Chef's Tip: Cut the cod into large chunks and add it in the last five minutes, stirring as little as possible, so it stays in pieces instead of shredding into the broth. Toast the hollowed rolls for a few minutes before filling them and they will hold a serving without going soggy.
Save by using Cod, kaiser rolls and sour cream are all on sale this week, and the chowder stretches a pound of fish across four bowls and Serve with Oyster crackers and a dusting of paprika.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Brownies broken into rubble, layered with ice cream and crushed cookie crumbs for dirt, with a cookie tombstone leaning in the top. Blackberries scattered over look like something growing in the plot.
4 Killer Brownies, broken into chunks
48 oz Friendly's Ice Cream, softened slightly
8 Fresh Baked Cookies, 4 crushed and 4 left whole
1 cup Blackberries
Step 1: Crush four of the cookies into coarse crumbs and set them aside for the dirt.
Step 2: Drop a layer of brownie chunks into the bottom of four glasses or small bowls.
Step 3: Add a scoop of ice cream to each, then a spoonful of cookie crumbs.
Step 4: Repeat with the remaining brownie chunks and another scoop of ice cream.
Step 5: Finish with a thick layer of cookie crumbs across the top so it reads as soil.
Step 6: Stand a whole cookie upright at the back of each glass as a tombstone and scatter the blackberries around its base.
Step 7: Serve immediately, while the tombstone is still crisp.
Chef's Tip: Chill the glasses first and work quickly so the layers stay distinct. Crush the cookies to a coarse crumb rather than a powder, so the dirt has texture. Stand the tombstone cookie up at the last second, because it softens once it touches the ice cream.
Save by using Brownies, bakery cookies, ice cream and blackberries are all on sale, so a tray of sundaes comes together from one trip down two aisles and Serve with Hot cider or coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick weeknight stir-fry with thin-sliced chicken, crisp broccoli and bell pepper in a glossy ginger-sesame sauce over rice.
1.25 lb Perdue Thin Sliced Chicken Breasts, cut into strips
1 lb Broccoli Crowns, cut into florets
0.5 lb Green Bell Peppers, sliced
3 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp cornstarch
2 cups cooked rice
Step 1: Slice chicken into thin strips and stir-fry in a hot oiled wok until browned, about 5 minutes.
Step 2: Add broccoli and bell pepper; stir-fry 4-5 minutes until crisp-tender.
Step 3: Whisk soy sauce, sesame oil, garlic, ginger and cornstarch together; pour over chicken and vegetables.
Step 4: Simmer 2 minutes until sauce thickens and coats everything.
Step 5: Serve hot over cooked rice.
Chef's Tip: Freeze chicken breasts for 15 minutes before slicing for cleaner, thinner cuts.
Save by using Thin-sliced chicken breast at $3.99/lb cooks fast and stretches into a full stir-fry dinner for under $2/serving. and Serve with Steamed white rice or stir-fry noodles..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Premium preformed Angus patties grilled to perfection and topped with sweet caramelized onions on toasted bakery rolls.
4 Schweid & Sons Certified Angus Beef Custom Blend Burger patties
1 Yellow Onion, thinly sliced
4 Artesano Bakery Rolls
1 tbsp butter
Lettuce and tomato for topping
Salt and pepper to taste
Step 1: Melt butter in a skillet over low heat and cook sliced onion slowly, stirring often, 20 minutes until deeply caramelized.
Step 2: Preheat grill to medium-high and season patties with salt and pepper.
Step 3: Grill patties 4-5 minutes per side to desired doneness.
Step 4: Toast rolls lightly on the grill.
Step 5: Assemble burgers with caramelized onions, lettuce and tomato.
Chef's Tip: Smash a thin pat of butter onto each patty just before the final flip for extra juiciness.
Save by using Pre-formed Angus burger patties mean no shaping mess and a restaurant-quality grill night at home. and Serve with Dieffenbach's Chips or a crisp side salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A spooky-season slow cooker chili made with budget ground chicken, jalapeño and sweet corn — a warming dish for chilly Halloween-week evenings.
1 lb Perdue Ground Chicken
1 Jalapeño Pepper, diced
1 package Green Giant Vegetables (corn)
1 can white beans, drained and rinsed
2 cups chicken broth
1 onion, diced
1 tbsp cumin
1 tbsp chili powder
Shredded cheese and avocado for topping
Step 1: Brown ground chicken with diced onion in a skillet.
Step 2: Transfer to slow cooker with beans, corn, jalapeño, broth, cumin and chili powder.
Step 3: Cook on low 4 hours, stirring occasionally.
Step 4: Ladle into bowls and top with shredded cheese and avocado for a spooky-season chili night.
Chef's Tip: Add a pinch of smoked paprika for a campfire depth perfect for chilly October evenings.
Save by using A pound of budget ground chicken makes this chili far cheaper per serving than beef chili, perfect for a Halloween-week crowd. and Serve with Cornbread or tortilla chips for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy one-pot fall dinner combining ground beef, ready rice and mixed vegetables for an easy harvest-season weeknight meal.
1.25 lb 73% Ground Beef (from 5 lb value pack)
1 package Green Giant Vegetables
1 Yellow Onion, diced
1 pouch Ben's Ready Rice
0.5 cup beef broth
1 tsp Worcestershire sauce
Salt and pepper to taste
Step 1: Brown ground beef with diced onion in a large skillet until no longer pink; drain excess fat.
Step 2: Stir in ready rice, mixed vegetables and broth.
Step 3: Cover and simmer 10 minutes until rice is tender and heated through.
Step 4: Season with Worcestershire, salt and pepper before serving.
Chef's Tip: Stir in a handful of shredded cheese at the end for a melty finish.
Save by using One-pot cleanup and a prorated portion of the family-size ground beef sale keep this filling dinner budget-friendly. and Serve with A crisp green salad..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fluffy pumpkin spice pancakes decorated with chocolate chip jack-o'-lantern faces, served with crispy bacon for a festive Halloween-week breakfast.
8 oz Hatfield Bacon
7.5 oz Libby's 100% Pure Pumpkin
2 cups Hungry Jack Pancake Mix
1 egg
1 cup milk
1 tsp pumpkin pie spice
Mini chocolate chips for decorating
Step 1: Whisk pancake mix with pumpkin puree, egg, milk and pumpkin pie spice until smooth.
Step 2: Cook bacon in a skillet until crisp; set aside on paper towels.
Step 3: Pour batter onto a hot griddle in rounds and cook until bubbles form, then flip.
Step 4: While still warm, arrange chocolate chips on each pancake to create jack-o'-lantern faces.
Step 5: Serve pancakes with crispy bacon and maple syrup.
Chef's Tip: Keep finished pancakes warm in a low oven while you finish the batch and bacon.
Save by using Sale pancake mix and pumpkin puree turn a basic breakfast into a festive one without a special trip for pricey mixes. and Serve with Maple syrup and sliced apples..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A cozy fall twist on classic tiramisu, layering pumpkin-spiced mascarpone cream with coffee-soaked bakery cookies in individual jars — perfect for a Halloween-week dinner party finale.
8 oz BelGioioso Mascarpone
7.5 oz Libby's 100% Pure Pumpkin
12 ct Fresh Baked Cookies, crumbled
1 cup brewed coffee, cooled
0.25 cup sugar
1 tsp pumpkin pie spice
1 tbsp cocoa powder for dusting
Step 1: Whisk mascarpone with sugar, pumpkin puree and pumpkin pie spice until smooth.
Step 2: Dip crumbled cookie pieces briefly in cooled coffee.
Step 3: Layer coffee-soaked cookie crumbles and pumpkin-mascarpone cream in individual jars, repeating to fill.
Step 4: Dust tops with cocoa powder.
Step 5: Chill at least 2 hours before serving.
Chef's Tip: Make these a day ahead — the flavors deepen in the fridge overnight.
Save by using Using bakery cookies instead of specialty ladyfingers and sale mascarpone keeps this elegant dessert affordable. and Serve with A small cup of coffee or spiced cider..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner of seared ham steaks, crispy potatoes, and sweet peppers ready in about 30 minutes.
2 (8 oz) Hatfield Ham Steaks (16 oz total)
1.5 lb Bowl & Basket Red Potatoes, diced
1 lb Green Bell Peppers, sliced
1 medium yellow onion, diced
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Add diced potatoes and cook, stirring occasionally, for 10 minutes until golden and fork-tender.
Step 3: Add onion and bell pepper, cook 5 more minutes until softened.
Step 4: Push vegetables to one side, add ham steaks, and sear 3-4 minutes per side until browned and heated through.
Step 5: Sprinkle everything with smoked paprika, salt, and pepper, then toss together and serve.
Chef's Tip: Dice the potatoes small and uniform so they cook through in the same time as the peppers.
Save by using Hatfield Ham Steaks, Bowl & Basket Red Potatoes, and Green Bell Peppers are all on sale this week, making this a stretch-your-dollar weeknight dinner. and Serve with A simple green salad or buttered corn.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Ground beef, diced potatoes, and jalapeno come together in one skillet for an easy taco-night dinner the whole family will love.
1.25 lb 73% Ground Beef
1 lb Bowl & Basket Red Potatoes, diced small
0.25 lb Jalapeno Peppers, diced
1 pkg (6-8 oz) Bowl & Basket Shredded Cheese
2 tbsp taco seasoning
8 small flour tortillas
Salt and pepper to taste
Step 1: Brown ground beef in a large skillet over medium-high heat; drain excess fat.
Step 2: Add diced potatoes, cover, and cook 12-15 minutes, stirring occasionally, until potatoes are tender.
Step 3: Stir in jalapeno and taco seasoning, cook 2 more minutes.
Step 4: Top with shredded cheese, cover until melted, and serve in warm tortillas.
Chef's Tip: Dice the potatoes small so they cook at the same rate as the beef.
Save by using This week's 5 lb Ground Beef and Red Potato bags stretch across multiple meals, and the per-pound cost here is a fraction of a store-bought taco kit. and Serve with Warm tortillas, sour cream, and salsa.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, affordable weeknight stir-fry using sale shrimp and fresh broccoli, tossed in a simple soy-garlic sauce.
1 (20 oz) Tastee Choice Shrimp Entree
1 lb Broccoli Crowns, cut into florets
0.5 lb Green Bell Peppers, sliced
3 tbsp soy sauce
2 cloves garlic, minced
1 tsp sesame oil
2 cups cooked rice
Step 1: Heat a large skillet or wok over medium-high heat with a splash of oil.
Step 2: Add broccoli and bell pepper, stir-fry 5 minutes until crisp-tender.
Step 3: Add shrimp entree and garlic, cook per package directions until shrimp is heated through.
Step 4: Stir in soy sauce and sesame oil, toss to coat, and serve over rice.
Chef's Tip: Cut broccoli florets uniformly small so they cook through quickly alongside the shrimp.
Save by using Tastee Choice Shrimp Entrees are marked down $5 this week, making this seafood dinner surprisingly affordable. and Serve with Steamed white rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thin-sliced chicken breasts roasted alongside cinnamon-spiced yams and apples for a cozy fall dinner that captures the spirit of the season.
1.25 lb Perdue Thin Sliced Chicken Breasts
1.5 lb Yams, peeled and cubed
1 lb Gala Apples (about 3), sliced
3 tbsp olive oil
1 tsp cinnamon
2 tbsp brown sugar
1 tsp fresh thyme
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Toss cubed yams with 2 tbsp olive oil, cinnamon, brown sugar, salt, and pepper on a sheet pan.
Step 2: Roast yams for 15 minutes.
Step 3: Toss chicken breasts with remaining olive oil, thyme, salt, and pepper; add to the pan along with sliced apples.
Step 4: Roast another 15-18 minutes until chicken reaches 165°F and yams are tender.
Step 5: Serve warm for a festive autumn dinner.
Chef's Tip: Cut the yams and apples into similar-sized pieces so everything roasts evenly on the same pan.
Save by using Perdue Thin Sliced Chicken Breasts, Yams, and Gala Apples are all featured in this week's sale, making this a budget-friendly way to celebrate the season. and Serve with A simple side salad with vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An unexpected twist on stuffed peppers — creamy pumpkin, black beans, and warm spices stuffed into bell peppers and topped with melty fresh mozzarella, perfect for the week before Halloween.
4 large Green Bell Peppers (about 1.5 lb), tops removed and hollowed
1 (15 oz) can Libby's 100% Pure Pumpkin
1 (8 oz) BelGioioso Fresh Mozzarella Ball, torn
1 (15 oz) can black beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1/2 onion, diced
1 clove garlic, minced
1 cup cooked rice
Step 1: Preheat oven to 375°F. Hollow out bell peppers and pre-bake, cut-side up, for 10 minutes.
Step 2: Sauté onion and garlic until soft, then stir in pumpkin, black beans, rice, cumin, and chili powder; simmer 5 minutes.
Step 3: Stuff the peppers generously with the pumpkin-bean mixture.
Step 4: Top each pepper with torn fresh mozzarella and bake 20 minutes until peppers are tender and cheese is melted and golden.
Chef's Tip: Pre-bake the hollowed peppers for 10 minutes before stuffing so they soften fully.
Save by using Green Bell Peppers, canned pumpkin, and fresh mozzarella are all on sale this week — pumpkin isn't just for pie! and Serve with A crisp arugula salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, hearty breakfast skillet loaded with crispy bacon, golden hashbrowns, and melted cheese — an easy weekend favorite.
6 slices Hatfield Bacon (about 6 oz)
2 cups (about 10 oz) Reser's Diced Potatoes
1/2 cup Bowl & Basket Shredded Cheese
6 large eggs
1/2 onion, diced
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crisp; remove and chop, leaving drippings in the pan.
Step 2: Add diced potatoes and onion to the skillet, cook 10-12 minutes until golden and tender.
Step 3: Push potatoes to the side, scramble eggs in the open space until just set.
Step 4: Fold in chopped bacon and shredded cheese, stir together, and serve hot.
Chef's Tip: Cook bacon first and use the rendered fat to crisp up the hashbrowns for extra flavor.
Save by using Hatfield Bacon, Reser's Hashbrowns, and Bowl & Basket Shredded Cheese are all on sale this week for an affordable family breakfast. and Serve with Toast or fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, affordable cheesy broccoli bake that comes together in one dish for an easy weeknight side.
1.5 lb Broccoli Crowns, chopped
1 cup Bowl & Basket Shredded Cheese
1/2 cup breadcrumbs
2 tbsp grated parmesan
1 clove garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Steam broccoli 4-5 minutes until bright green and just tender.
Step 2: Toss broccoli with garlic, olive oil, salt, and pepper, and spread in a baking dish.
Step 3: Top with shredded cheese, breadcrumbs, and parmesan.
Step 4: Bake 12-15 minutes until cheese is melted and topping is golden.
Chef's Tip: Steam the broccoli just until bright green before baking so it doesn't turn mushy.
Save by using Broccoli Crowns and Bowl & Basket Shredded Cheese are both on sale, making this a nearly $1-per-serving side. and Serve with Pairs well with any of this week's chicken or pork dinners.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sliced deli chicken, crisp greens, and warm naan rolled up and tied with a pretzel rod 'handle' to look like little broomsticks — a fun festive lunch for the week before Halloween.
0.5 lb Mrs. B's Store Baked Chicken Breast, sliced
1 (8.8 oz) package Stonefire Naan, warmed
2 cups Fresh Express Salad Mix
1/4 cup ranch dressing
4 pretzel rods, for garnish
Salt and pepper to taste
Step 1: Warm naan pieces briefly in a dry skillet or microwave until pliable.
Step 2: Spread each naan with ranch dressing, then layer sliced chicken and salad mix down the center.
Step 3: Roll tightly and slice the end into strips to look like broom bristles.
Step 4: Insert a pretzel rod into the rolled end as the broomstick handle and serve.
Chef's Tip: Warm the naan briefly before rolling so it bends without cracking, and tie the 'bristle' end with a chive or thin scallion for a whimsical broomstick look.
Save by using Mrs. B's Store Baked Chicken Breast, Stonefire Naan, and Fresh Express Salad Mix are all featured this week for a festive, budget-conscious lunch. and Serve with Pretzel sticks on the side to complete the broomstick theme.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layered avocado, tomato, and shrimp build a playful candy-corn striped appetizer — a colorful, healthy starter for Halloween week gatherings.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and cooked
2 Avocados, diced
0.5 lb Cluster Tomatoes on the Vine, diced
2 tbsp lime juice
2 tbsp chopped cilantro
1/4 cup cocktail sauce
Salt to taste
Step 1: Peel and cook shrimp according to package, then chill. Chop into bite-sized pieces.
Step 2: Toss diced avocado with lime juice and salt. Toss diced tomato with cilantro.
Step 3: In small clear cups, layer avocado on the bottom, tomato in the middle, and shrimp on top to mimic candy corn stripes.
Step 4: Spoon a little cocktail sauce over the shrimp layer just before serving.
Chef's Tip: Layer the ingredients in clear glasses so the candy-corn stripes show through — chill at least 20 minutes before serving.
Save by using This week's Raw EZ Peel Shrimp, Avocados, and Cluster Tomatoes make for an eye-catching, festive appetizer without blowing the budget. and Serve with Lime wedges and tortilla chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Store-bought cinnamon rolls get a festive fall upgrade with swirls of real pumpkin and a cream cheese glaze — an easy dessert for the week of Halloween.
1 (8-ct) can Pillsbury Cinnamon Rolls
1/2 cup Libby's 100% Pure Pumpkin (from a 15 oz can)
4 oz Philadelphia Cream Cheese (half an 8 oz block), softened
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 cup powdered sugar
2 tbsp milk
Step 1: Preheat oven to 375°F. Arrange cinnamon rolls in a baking dish, reserving the icing packet.
Step 2: Mix pumpkin and pumpkin pie spice, then dollop over the rolls and swirl gently with a knife.
Step 3: Bake 20-25 minutes until golden and cooked through.
Step 4: Beat softened cream cheese with powdered sugar, vanilla, milk, and the reserved icing packet; drizzle over warm rolls before serving.
Chef's Tip: Swirl the pumpkin mixture gently into the rolls with a knife so you get marbled pockets, not a flat layer.
Save by using Pillsbury Cinnamon Rolls, Libby's Pumpkin, and Philadelphia Cream Cheese are all on sale this week for an easy festive dessert. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast one-pan beef and pepper skillet that stretches a value pack of ground beef into a filling weeknight dinner the whole family will ask for again.
1.25 lb Ground Beef (from 5 lb value pack)
2 Green Bell Peppers, sliced
1 Yellow Onion, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp soy sauce
salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks, about 6-8 minutes; drain excess fat.
Step 2: Push the beef to one side, add the peppers and onion, and cook until softened, about 5 minutes.
Step 3: Stir in garlic and soy sauce, combine everything in the pan, and cook 2 more minutes.
Step 4: Season with salt and pepper and serve hot over rice or noodles.
Chef's Tip: Don't crowd the pan when browning the beef or it will steam instead of sear — work in batches if your skillet is small.
Save by using The 5 lb value pack of 73% ground beef is on sale for $19.99 — freeze the leftover beef in 1 lb portions for two more easy dinners this month. and Serve with Steamed white rice or buttered egg noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet-savory ham steaks simmered in a brown sugar apple cider glaze alongside caramelized roasted yams — a cozy, fall-forward dinner perfect for the last week of October.
2 Hatfield Ham Steaks (8 oz each)
2 lb Yams, peeled and cubed
1 cup Apple Cider
3 tbsp brown sugar
2 tbsp butter
1/2 tsp cinnamon
salt and pepper to taste
Step 1: Preheat oven to 400°F. Toss cubed yams with melted butter, cinnamon, salt and pepper; roast on a sheet pan for 30-35 minutes, flipping once.
Step 2: Meanwhile, whisk apple cider and brown sugar in a skillet and bring to a simmer over medium heat.
Step 3: Add ham steaks to the skillet and simmer 5-6 minutes per side, spooning glaze over as it thickens.
Step 4: Plate ham steaks alongside roasted yams and drizzle any remaining glaze over the top.
Chef's Tip: Let the cider glaze reduce until it coats the back of a spoon — that's when it clings best to the ham.
Save by using Hatfield Ham Steaks are on sale at $2.99 and yams are just 99¢/lb this week — a hearty harvest dinner for well under $10. and Serve with Buttered egg noodles or a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, budget-friendly fried rice skillet loaded with diced chicken and frozen veggies — a one-pan dinner that beats takeout.
1 lb Perdue Thin Sliced Chicken Breasts, diced
1 pkg Birds Eye Steamfresh Side Dish (mixed vegetables)
1 pkg Ben's Ready Rice
2 eggs, beaten
3 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic, minced
Step 1: Heat a large skillet over medium-high heat with a splash of oil and cook diced chicken until golden and cooked through, about 6-7 minutes; remove and set aside.
Step 2: Microwave the ready rice per package directions and add frozen vegetables to the same skillet, cooking 3-4 minutes.
Step 3: Push veggies to the side, scramble the eggs in the open space, then stir everything together with the chicken and rice.
Step 4: Add soy sauce, sesame oil, and garlic, toss to combine, and cook 2 more minutes before serving.
Chef's Tip: Use day-old rice if you have it — fresh ready-rice works great too since it's already a bit firm.
Save by using Perdue thin sliced chicken breast is $3.99/lb and Ben's Ready Rice is 2/$5 this week, keeping this dinner under $10 total. and Serve with A side of steamed edamame or egg rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A dramatic, newspaper-on-the-table seafood boil with snow crab clusters, shrimp, smoked sausage, and potatoes — a festive centerpiece feast for a Halloween-week gathering.
1 lb Jumbo Snow Crab Clusters
1 lb Bowl & Basket Raw EZ Peel Shrimp (from 2 lb bag)
12 oz Hillshire Farm Smoked Rope Sausage, sliced
1 lb Bowl & Basket Red Potatoes (from 5 lb bag), halved
1/4 cup Old Bay or Cajun seasoning
1 lemon, halved
1/2 cup butter, melted
Step 1: Fill a large stockpot with water, add Old Bay seasoning and the halved lemon, and bring to a boil.
Step 2: Add potatoes and boil 10 minutes, then add sausage and boil 5 more minutes.
Step 3: Add snow crab clusters and shrimp, boil 5-7 minutes until shrimp are pink and crab is heated through.
Step 4: Drain and pile everything onto a platter or newspaper-lined table; serve with melted butter for dipping.
Chef's Tip: Serve it the fun way — drain and dump everything onto a newspaper-lined table and let everyone dig in with their hands.
Save by using Snow crab clusters, shrimp, and smoked sausage are all on sale this week, making a restaurant-style seafood boil achievable at home for a fraction of the cost. and Serve with Melted garlic butter and crusty bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A silky pumpkin cream sauce with nutty brown butter and fresh sage, tossed with pasta and torn fresh mozzarella — an unexpected, cozy pasta that celebrates the season.
1 can (15 oz) Libby's 100% Pure Pumpkin
1 box (9 oz) Buitoni Fettuccine Pasta
8 oz BelGioioso Fresh Mozzarella Ball, torn
4 tbsp butter
8 fresh sage leaves
1/4 tsp nutmeg
1/2 cup pasta cooking water
salt and pepper to taste
Step 1: Cook pasta in salted boiling water according to package directions; reserve 1/2 cup pasta water before draining.
Step 2: While pasta cooks, melt butter in a skillet over medium heat with sage leaves until the butter turns amber and smells nutty, about 3-4 minutes.
Step 3: Whisk in the canned pumpkin, nutmeg, and a splash of pasta water, simmering until smooth and creamy.
Step 4: Toss the drained pasta in the sauce, season with salt and pepper, and top with torn fresh mozzarella before serving.
Chef's Tip: Watch the butter closely as it browns — it goes from nutty to burnt quickly, so pull it as soon as it smells toasty and turns amber.
Save by using Canned pumpkin, Buitoni pasta, and fresh mozzarella are all on sale, turning a specialty-feeling dinner into an easy, affordable one. and Serve with A simple arugula salad with lemon vinaigrette.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A speedy skillet dinner built from fully-cooked smoky pulled pork, crispy hashbrowns, and canned vegetables — minimal effort, maximum comfort.
1 pkg (16 oz) Kingsford Fully Cooked Pork Entree
10 oz Reser's Hashbrowns (from 20 oz bag)
1 can Green Giant Vegetables, drained
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp onion powder
salt and pepper to taste
Step 1: Heat olive oil in a large skillet over medium-high heat and add hashbrowns in an even layer; cook undisturbed 4-5 minutes until golden.
Step 2: Flip hashbrowns, season with smoked paprika and onion powder, and cook 4 more minutes.
Step 3: Warm the pork entree according to package directions and add it to the skillet along with the drained vegetables.
Step 4: Stir everything together, heat through for 3-4 minutes, season to taste, and serve.
Chef's Tip: Let the hashbrowns sit undisturbed for a few minutes in the hot skillet so they get a golden, crispy crust.
Save by using Kingsford's fully-cooked pork entrée skips the slow cooker altogether, and pairing it with sale hashbrowns and canned veggies keeps this dinner near $11 total. and Serve with Buttermilk biscuits or cornbread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-fuss breakfast skillet with fluffy eggs, melty cheese, and warm toasted bagels on the side — a Mediterranean-leaning twist on breakfast-for-dinner.
1 cup (8 oz) Bowl & Basket Liquid Egg Substitute
4 oz Bowl & Basket Shredded Cheese
2 Bagels, split and toasted (from 5 ct pkg)
1 cup baby spinach, chopped
1/2 cup diced tomato
1 tbsp olive oil
salt and pepper to taste
Step 1: Heat olive oil in a nonstick skillet over medium-low heat and sauté spinach and tomato for 2 minutes until just wilted.
Step 2: Pour in the egg substitute and cook gently, stirring occasionally, until softly set, about 4-5 minutes.
Step 3: Sprinkle shredded cheese over the eggs and let it melt, then season with salt and pepper.
Step 4: Serve alongside warm toasted bagels.
Chef's Tip: Keep the heat low and stir gently for the creamiest scrambled eggs.
Save by using Liquid egg substitute, shredded cheese, and bagels are all on sale, making this a filling breakfast for under $5 total. and Serve with Fresh fruit on the side.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Smoky shredded chicken and melty quesadilla cheese layered into a shareable stack with a kick of jalapeño — a playful lunch perfect for the last week of October.
0.5 lb Mrs. B's Store Baked Chicken Breast, shredded
4 oz BelGioioso Shredded Oaxaca or Quesadilla Cheese
1 Jalapeno Pepper, thinly sliced
4 flour tortillas
2 tbsp chopped cilantro
1 tbsp butter or oil for grilling
1 lime, cut into wedges
Step 1: Lay one tortilla in a buttered skillet, top with cheese, shredded chicken, jalapeño slices, and cilantro, then add another tortilla on top.
Step 2: Cook over medium heat 2-3 minutes per side until golden and crispy, pressing down gently.
Step 3: Repeat to build a second stack, then slice both into wedges like a layer cake.
Step 4: Serve warm with lime wedges and your favorite dips.
Chef's Tip: Cut the stack into wedges like a cake for a fun presentation — a carved jalapeño slice on top makes a cheeky jack-o'-lantern wink.
Save by using Deli-roasted chicken breast and quesadilla cheese are both on sale, turning a deli counter stop into a creative lunch the kids will love assembling. and Serve with Salsa, sour cream, and guacamole for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, healthy side dish of crisp-tender broccoli and mushrooms with just a touch of smoky bacon for flavor.
4 slices Hatfield Bacon, chopped (from 16 oz pkg)
1 lb Broccoli Crowns, cut into florets
1 pkg (10 oz) Bowl & Basket White Whole Mushrooms, sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes
salt and pepper to taste
Step 1: Cook chopped bacon in a large skillet over medium heat until crisp, about 5 minutes; remove bacon and leave drippings in the pan.
Step 2: Add broccoli and mushrooms to the skillet and sauté 6-7 minutes until crisp-tender.
Step 3: Stir in garlic and red pepper flakes and cook 1 more minute.
Step 4: Toss in the crispy bacon, season with salt and pepper, and serve hot.
Chef's Tip: Render the bacon first and cook the vegetables right in the drippings for extra flavor without extra oil.
Save by using A few slices of sale bacon go a long way flavoring this veggie-packed side for under $6. and Serve with Pairs well with almost any skillet dinner this week.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A warm, gooey cream cheese and cheddar dip loaded with diced pepperoni, finished with a sour cream spiderweb design — a showstopper appetizer for any Halloween-week gathering.
4 oz Margherita Stick Pepperoni, diced (from 8 oz pkg)
1 pkg (8 oz) Bowl & Basket Cream Cheese, softened
7 oz Old Croc Sharp Cheddar Cheese, shredded
2 tbsp Breakstone's Sour Cream, for garnish
1/2 tsp garlic powder
few dashes hot sauce
Step 1: Preheat oven to 375°F. Mix softened cream cheese, half the cheddar, garlic powder, hot sauce, and most of the diced pepperoni in a baking dish.
Step 2: Spread into an even layer, top with remaining cheddar, and bake 12-15 minutes until bubbly and golden.
Step 3: Let cool slightly, then pipe thin concentric circles of sour cream across the top and drag a toothpick outward from the center to form a spiderweb.
Step 4: Sprinkle with remaining pepperoni and serve warm with crackers.
Chef's Tip: Pipe the sour cream in thin concentric circles, then drag a toothpick from the center outward to create the spiderweb pattern.
Save by using Pepperoni, cream cheese, cheddar, and sour cream are all on sale this week, making this crowd-pleasing dip an easy, affordable party add-on. and Serve with Sturdy crackers, pretzel crisps, or toasted baguette slices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy mascarpone tart studded with chopped caramel apples and sea salt pistachios — a creative, festive dessert that turns the season's favorite treat into a sliceable showstopper.
3 Tastee Caramel Apples, chopped
2 oz Wonderful Chocolate Sea Salt Pistachios, chopped (from 4 oz bag)
4 oz BelGioioso Mascarpone (from 8 oz pkg)
1 pre-baked 9-inch pie or tart crust
3 tbsp brown sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
Step 1: In a bowl, beat mascarpone, brown sugar, vanilla, and cinnamon together until smooth and fluffy.
Step 2: Spread the mascarpone mixture evenly into the pre-baked pie crust.
Step 3: Chop the caramel apples and arrange them over the mascarpone layer, pressing in gently.
Step 4: Sprinkle chopped pistachios over the top and chill at least 1 hour before slicing and serving.
Chef's Tip: Chill the tart for at least an hour before slicing so the mascarpone filling sets up firm.
Save by using Grab the sale caramel apples and pistachios together for a dessert that looks bakery-bought but costs around $11 for the whole tart. and Serve with A drizzle of extra caramel sauce and a dusting of cinnamon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fast, budget-friendly weeknight skillet with tender sliced chicken, savory rice, and crisp bell pepper in a quick sesame-ginger sauce.
1.25 lb Perdue Thin Sliced Chicken Breasts
1 box Knorr Rice Sides
1 Green Bell Pepper, sliced
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
2 green onions, sliced
1 tbsp sesame seeds
Step 1: Cook Knorr Rice Sides according to package directions.
Step 2: Cut chicken into thin strips; season lightly with salt and pepper.
Step 3: Heat a large skillet over medium-high heat, cook chicken 5-6 minutes until browned and cooked through, then set aside.
Step 4: In the same skillet, sauté bell pepper, garlic, and ginger 3-4 minutes until just softened.
Step 5: Return chicken to the skillet, add soy sauce and sesame oil, toss to coat.
Step 6: Stir in the cooked rice, top with green onions and sesame seeds, and serve.
Chef's Tip: Slice the chicken thin and even for the fastest, most tender cook time.
Save by using Buy the Perdue Thin Sliced Chicken Breasts and Knorr Rice Sides together this week to build a full dinner for under $7. and Serve with Steamed broccoli or a simple cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Let the slow cooker do the work turning sale-priced honey ham, onion, and broth into a hearty, budget-friendly soup the whole family will enjoy.
0.75 lb Smithfield Honey Ham, diced
1 Bowl & Basket Yellow Onion, diced
1 carton Swanson Broth
2 cans white beans, drained and rinsed
2 carrots, sliced
1 celery stalk, sliced
1 bay leaf
Salt and pepper to taste
Step 1: Add ham, onion, broth, beans, carrots, celery, and bay leaf to the slow cooker.
Step 2: Add 2 cups water so ingredients are well covered.
Step 3: Cover and cook on low 6 hours, or high 3-4 hours, until vegetables are tender.
Step 4: Remove bay leaf, season with salt and pepper, and serve hot.
Chef's Tip: Dice the ham small so it distributes through every bowl.
Save by using Ask the deli to cut the Smithfield Honey Ham into one thick slice so it's easy to dice at home and avoid overbuying. and Serve with Crusty bread or Kaiser rolls for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An easy, affordable lunch the kids will ask for again — seasoned ground beef and Manwich sauce piled high on soft sandwich rolls.
1.25 lb 73% Ground Beef
1 can Hunt's Manwich
1 pack Martin's Sandwich Rolls
1/2 small onion, diced
Salt and pepper to taste
Step 1: Brown ground beef with diced onion in a large skillet over medium-high heat; drain excess grease.
Step 2: Stir in Manwich sauce, reduce heat to low, and simmer 8-10 minutes, stirring occasionally.
Step 3: Season with salt and pepper to taste.
Step 4: Spoon warm beef mixture onto sandwich rolls and serve.
Chef's Tip: Drain excess grease from the beef before adding sauce for a cleaner bite.
Save by using The 5 lb Ground Beef package is a great value — use 1.25 lb here and freeze the rest for another meal this week. and Serve with Potato chips or a side of coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A filling, affordable one-pan breakfast with savory sausage links, crispy hashbrowns, and melty cheese — ready in under 30 minutes.
1 pack Bowl & Basket Sausage Links, sliced
1 pack Reser's Diced Potatoes or Hashbrowns
4 Borden American Cheese Slices, chopped
2 tbsp vegetable oil
Salt and pepper to taste
Step 1: Heat oil in a large skillet over medium heat and add hashbrowns in an even layer.
Step 2: Cook 5-7 minutes undisturbed, then flip and cook another 5 minutes until golden.
Step 3: Push potatoes to one side; add sliced sausage links and cook 6-8 minutes until browned.
Step 4: Combine sausage and potatoes, top with chopped cheese slices, and cover 2 minutes until melted.
Step 5: Season with salt and pepper and serve.
Chef's Tip: Let the hashbrowns sit undisturbed a few minutes at a time to get a golden crust.
Save by using This skillet turns three sale items into a complete family breakfast for about $2 a serving. and Serve with Scrambled eggs and toast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, cozy fall side dish — tender roasted yams finished with a sweet honey butter glaze.
2 lb Yams, peeled and cubed
2 tbsp Keller's Butter, melted
2 tbsp honey
1/2 tsp cinnamon
Salt to taste
Step 1: Preheat oven to 400°F. Toss cubed yams with melted butter and a pinch of salt on a baking sheet.
Step 2: Roast 25-30 minutes, stirring once, until fork-tender and lightly caramelized.
Step 3: Drizzle with honey and sprinkle with cinnamon, toss gently, and roast 5 more minutes.
Step 4: Serve warm.
Chef's Tip: Cut yams into evenly sized chunks so they roast at the same rate.
Save by using At 99¢/lb, yams make a nearly-free, crowd-pleasing side for the whole week. and Serve with Any roasted chicken or pork dinner.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, budget-friendly fall dessert — sweet apple wedges wrapped in buttery crescent dough and baked until golden.
0.75 lb Bowl & Basket Bagged Apples, cut into 8 wedges
1 can Pillsbury Crescent Rolls
4 tbsp butter, melted
1/2 cup sugar
1 tsp cinnamon
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Wrap each apple wedge in a crescent roll triangle, pinching to seal, and place in the dish.
Step 3: Whisk melted butter, sugar, and cinnamon together and pour evenly over the dumplings.
Step 4: Bake 22-25 minutes until golden and bubbly.
Step 5: Cool slightly before serving.
Chef's Tip: Pinch the crescent dough seams well so the butter-sugar sauce doesn't leak out during baking.
Save by using One bag of sale apples and one tube of crescent rolls makes 8 dumplings for under $4 total. and Serve with A scoop of vanilla ice cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A spooky-season dinner topped with glowing cherry tomatoes and 'witch's garden' greens tossed with garlicky shrimp and linguine — perfect for a Halloween week family meal.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled
1 container NatureSweet Cherub Cherry Tomatoes, halved
1 box Buitoni Linguine
3 tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 cup fresh parsley, chopped
1 lemon, juiced
Step 1: Cook linguine in salted boiling water according to package directions; drain, reserving 1/2 cup pasta water.
Step 2: Heat olive oil in a large skillet over medium heat; add garlic and red pepper flakes, cook 1 minute.
Step 3: Add shrimp and cook 2-3 minutes per side until pink and opaque; remove and set aside.
Step 4: Add cherry tomatoes to the skillet and cook 3-4 minutes until they start to burst.
Step 5: Toss in cooked linguine, reserved pasta water, lemon juice, and shrimp; combine well.
Step 6: Garnish with fresh parsley and serve immediately.
Chef's Tip: Don't overcook the shrimp — they're done as soon as they turn pink and opaque, about 2-3 minutes per side.
Save by using A 2 lb bag of raw shrimp covers two dinners — freeze the second half for another night this week. and Serve with Garlic bread and a glass of white wine.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A playful layered appetizer styled after candy corn — creamy cheese, sweet corn, and buttery crab in bright stacked layers, perfect for a Halloween gathering.
0.5 lb Jumbo Snow Crab Clusters, picked and shredded
1 block Philadelphia Cream Cheese, softened
1 can Green Giant Corn, drained
1/2 tsp paprika
1/2 tsp Old Bay seasoning
2 tbsp mayonnaise
Step 1: Beat softened cream cheese until smooth and spread as the bottom layer in a clear serving dish.
Step 2: Spread the drained corn in an even layer over the cream cheese.
Step 3: Toss shredded crab with mayonnaise, paprika, and Old Bay seasoning, then layer on top as the final 'orange' layer.
Step 4: Chill 15 minutes before serving to let layers set.
Step 5: Serve with pita chips or crackers.
Chef's Tip: Build the layers in a clear glass bowl or trifle dish so the candy corn stripes show through.
Save by using Jumbo Snow Crab Clusters on sale make this festive dip affordable for a Halloween party platter. and Serve with Stacy's Pita Chips or crackers for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-bake fall dessert inspired by classic caramel apples — layers of creamy mascarpone, crisp fresh apple, and chopped caramel apple pieces, perfect for Halloween week entertaining.
1 pack Tastee Caramel Apples, chopped
1 container BelGioioso Mascarpone
0.5 lb Bowl & Basket Bagged Apples, diced
1/4 cup powdered sugar
1/2 cup graham cracker crumbs
1/2 tsp cinnamon
Step 1: Whip mascarpone with powdered sugar until smooth and creamy.
Step 2: In small glasses or jars, layer graham cracker crumbs, diced fresh apple, mascarpone cream, and chopped caramel apple pieces.
Step 3: Repeat layers and finish with a sprinkle of cinnamon.
Step 4: Chill at least 15 minutes before serving.
Chef's Tip: Chill the parfaits at least 15 minutes before serving so the mascarpone layer firms up slightly.
Save by using Buying the pre-made caramel apples saves the time and cost of making caramel from scratch. and Serve with A drizzle of extra caramel and a dusting of cinnamon.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative twist on weeknight chili, stirred with real pumpkin for a velvety, fall-spiced broth — a fun way to use the season's favorite flavor in a hearty dinner.
1.25 lb 73% Ground Beef
1 can Libby's 100% Pure Pumpkin
1 Green Bell Pepper, diced
1 can Hunt's Diced Tomatoes
1 can black beans, drained and rinsed
2 tbsp chili powder
1 tsp cumin
Shredded cheese and sour cream for topping
Step 1: Brown ground beef in a large pot over medium-high heat; drain excess grease.
Step 2: Add bell pepper and cook 3-4 minutes until softened.
Step 3: Stir in pumpkin, diced tomatoes, black beans, chili powder, and cumin.
Step 4: Simmer uncovered 25-30 minutes, stirring occasionally, until thickened.
Step 5: Serve hot, topped with shredded cheese and sour cream — try serving in a hollowed mini pumpkin for a festive touch.
Chef's Tip: The pumpkin thickens the chili and adds a subtle sweetness without tasting overtly 'pumpkin-y' — a great way to sneak in extra veggies.
Save by using Use leftover ground beef from the 5 lb sale pack to make this chili the same week as the Sloppy Joes. and Serve with Cornbread or shredded cheese and sour cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative fall grilling recipe pairing juicy chicken and sweet apple chunks on skewers, brushed with a quick apple-cider glaze for a festive harvest dinner.
1.25 lb Perdue Thin Sliced Chicken Breasts, cubed
1 cup Mott's Apple Juice
0.5 lb Bowl & Basket Bagged Apples, cut into chunks
1 red onion, cut into chunks
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp olive oil
1/2 tsp cinnamon
Wooden skewers
Step 1: In a small saucepan, simmer apple juice, brown sugar, Dijon mustard, and cinnamon 8-10 minutes until reduced and slightly thickened; set aside half for brushing and half for serving.
Step 2: Thread cubed chicken, apple chunks, and red onion onto soaked skewers.
Step 3: Brush skewers with olive oil and grill over medium-high heat 12-15 minutes, turning occasionally, brushing with glaze during the last few minutes.
Step 4: Ensure chicken reaches 165°F internal temperature before removing from grill.
Step 5: Drizzle with reserved glaze and serve.
Chef's Tip: Soak wooden skewers in water for 15 minutes before grilling to prevent burning.
Save by using Sale-priced thin-sliced chicken breasts cube up quickly for skewers with no waste. and Serve with Honey Butter Baked Yams or a crisp green salad.
Sale Prices Valid October 25th to October 31st
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