Juicy boneless pork chops seasoned with Italian herbs and paprika, seared golden and roasted alongside fresh asparagus tossed in garlic butter.
4 Boneless Pork Chops (~1.5 lb)
1 lb Fresh Asparagus
2 tbsp Bowl & Basket Butter
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F.
Step 2: Pat pork chops dry and season both sides with Italian seasoning, paprika, salt, and pepper.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork chops 3 minutes per side until golden brown.
Step 4: While chops sear, trim asparagus and toss with melted butter, minced garlic, salt, and pepper on a baking sheet.
Step 5: Transfer skillet to oven and add asparagus baking sheet. Roast both for 10-12 minutes until pork reaches 145 degrees F internally and asparagus is tender-crisp.
Step 6: Let pork rest 5 minutes before serving alongside asparagus.
Chef's Tip: Let pork chops come to room temperature for 15 minutes before cooking for more even results.
Serve with Steamed rice or roasted potatoes.
A family favorite made easy with pre-cooked Italian meatballs simmered in Ragu sauce, served over tender spaghetti and topped with melted mozzarella.
1 pkg (13-14 oz) Cooked Perfect Italian Meatballs
1 lb Barilla Spaghetti
1 jar (45 oz) Ragu Pasta Sauce
4 oz Galbani Mozzarella Cheese, shredded
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Cook spaghetti according to package directions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Step 3: Add meatballs and cook 5 minutes, turning occasionally, until heated through.
Step 4: Pour pasta sauce over meatballs, add Italian seasoning, and simmer 10 minutes.
Step 5: Serve meatballs and sauce over spaghetti and top with shredded mozzarella.
Chef's Tip: Add a splash of pasta water to the sauce for extra silkiness.
Serve with Garlic bread or a simple side salad.
Tender sliced pork loin stir-fried with colorful sweet peppers, mushrooms, and carrots in a savory soy-sesame sauce. A quick and healthy weeknight dinner.
1.5 lb Whole Boneless Pork Loin, sliced thin
1 lb Mini Sweet Peppers, sliced
10 oz Baby Bella Mushrooms, sliced
16 oz Bagged Carrots, sliced diagonally
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
Cooked white rice, for serving
Step 1: Toss sliced pork with 1 tbsp soy sauce and cornstarch in a bowl. Set aside 5 minutes.
Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add pork in a single layer and cook 3-4 minutes until browned. Remove and set aside.
Step 3: Add remaining vegetable oil. Stir-fry carrots 2 minutes, then add peppers and mushrooms. Cook 3-4 minutes until tender-crisp.
Step 4: Add garlic and ginger, cook 30 seconds. Return pork to the wok.
Step 5: Add remaining soy sauce and sesame oil. Toss everything together and cook 1 minute.
Step 6: Serve immediately over steamed white rice.
Chef's Tip: Slice pork against the grain and as thin as possible for the most tender results. Freezing the loin for 20 minutes makes slicing easier.
Save by using Using the incredible $1.99/lb pork loin — this entire recipe costs under $10! and Serve with Steamed white or brown rice.
Perfectly seared salmon fillets paired with tender zucchini half-moons in a bright lemon-butter sauce. A light, elegant dinner ready in just 25 minutes.
1.5 lb Fresh Atlantic Salmon Fillets (4 portions)
2 medium Green Zucchini, sliced into half-moons
2 Lemons
3 tbsp Bowl & Basket Butter
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried dill
Salt and pepper to taste
Step 1: Pat salmon fillets dry and season with salt, pepper, and dried dill.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side up and cook 4 minutes until a golden crust forms. Flip and cook 3-4 minutes more. Remove and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds.
Step 4: Add zucchini slices in a single layer. Cook 2-3 minutes per side until golden and tender.
Step 5: Squeeze juice of 1 lemon over zucchini, season with salt and pepper.
Step 6: Plate salmon over zucchini and garnish with lemon wedges from the second lemon.
Chef's Tip: For crispier skin, start with a very hot pan and don't move the fish for the first 4 minutes.
Serve with Steamed rice or crusty bread to soak up the lemon butter.
Sweet and smoky pulled pork piled high on soft potato rolls with tangy BBQ sauce, served alongside golden crispy fries. The ultimate easy weeknight comfort meal.
16 oz Curly's Pulled Pork
12 ct Martin's Sweet Party Potato Rolls
1 bottle Sweet Baby Ray's BBQ Sauce
19-32 oz Ore-Ida French Fries
1 tbsp apple cider vinegar
Dill pickle slices, for topping
Step 1: Preheat oven to 425 degrees F. Spread fries on a baking sheet in a single layer and bake according to package directions (about 15-20 minutes).
Step 2: While fries bake, heat pulled pork in a saucepan over medium heat.
Step 3: Add 3-4 tbsp BBQ sauce and apple cider vinegar to the pork. Stir and simmer 5 minutes.
Step 4: Split potato rolls and fill each with a generous portion of BBQ pulled pork.
Step 5: Top with pickle slices and serve alongside crispy fries.
Chef's Tip: Toast the split rolls face-down in a dry skillet for 1 minute for extra texture.
Serve with Coleslaw or a simple cucumber salad.
Thinly sliced beef sandwich steak loaded with sauteed mushrooms and onions, smothered in melted provolone on crusty Italian bread. A Philly classic made at home.
24 oz Silver Springs Beef Sandwich Steak
20 oz Schmidt Italian Bread
0.5 lb Pennland Provolone Cheese, sliced
8 oz Steak Cut Mushrooms, sliced
1 medium onion, thinly sliced
2 tbsp vegetable oil
Salt and pepper to taste
Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Add sliced onion and mushrooms, cooking 5-6 minutes until softened and golden. Remove and set aside.
Step 2: Add remaining oil to the skillet. Cook beef sandwich steak, breaking it apart, for 4-5 minutes until browned and cooked through. Season with salt and pepper.
Step 3: Return onions and mushrooms to the skillet. Toss to combine.
Step 4: Slice Italian bread into 4 sub-length portions and split open. Divide the steak mixture among the rolls.
Step 5: Layer provolone slices over the hot steak. Cover the skillet briefly or place under broiler 1-2 minutes to melt the cheese.
Step 6: Close sandwiches and serve immediately.
Chef's Tip: For authentic Philly-style, use a flat spatula to chop and break the steak into small pieces as it cooks.
Save by using Using the Schmidt Italian Bread BOGO deal — two loaves for the price of one! and Serve with French fries or a side of chips.
Flaky haddock fillets baked with lemon, garlic, and herbs, served alongside warm, cheesy Cheddar Bay Biscuits. A restaurant-quality seafood dinner at home.
1.5 lb Haddock Fillets
1 box Red Lobster Cheddar Bay Biscuit Mix
2 Lemons
3 tbsp Bowl & Basket Butter, melted
2 cloves garlic, minced
1 tsp paprika
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Preheat oven to 400 degrees F.
Step 2: Prepare Cheddar Bay Biscuit mix according to package directions. Drop biscuits onto a baking sheet and bake 10-12 minutes until golden.
Step 3: While biscuits bake, place haddock fillets on a parchment-lined baking sheet. Drizzle with melted butter, squeeze juice of 1 lemon over the fish, and season with garlic, paprika, salt, and pepper.
Step 4: Bake haddock for 12-15 minutes until fish flakes easily with a fork.
Step 5: Garnish fish with parsley and lemon wedges. Serve alongside warm Cheddar Bay Biscuits.
Chef's Tip: Don't overbake the haddock — it cooks quickly and should be just opaque in the center.
Save by using Using the Cheddar Bay Biscuit Mix at 2/$6 instead of buying pre-made biscuits and Serve with Steamed green vegetables or a side salad.
Seasoned cubes of tender pork loin tucked into crunchy taco shells and topped with a bright, creamy avocado-lime salsa. A quick Mexican-inspired weeknight winner.
1.5 lb Whole Boneless Pork Loin, cut into small cubes
3 Avocados, diced
12 ct Taco Bell Crunchy Taco Shells
2 Limes
1 pkt Old El Paso Taco Seasoning
1 tbsp vegetable oil
2 tbsp fresh cilantro, chopped
Salt to taste
Step 1: Season cubed pork loin with taco seasoning, tossing to coat evenly.
Step 2: Heat oil in a large skillet over medium-high heat. Cook pork 8-10 minutes, stirring occasionally, until browned and cooked through (145 degrees F internal).
Step 3: While pork cooks, make the avocado salsa: combine diced avocados, juice of 1 lime, cilantro, and a pinch of salt. Gently toss.
Step 4: Warm taco shells according to package directions.
Step 5: Fill each shell with seasoned pork and top generously with avocado salsa. Squeeze remaining lime over the top.
Chef's Tip: For extra flavor, add a squeeze of lime juice directly to the pork while it cooks in the skillet.
Save by using Using the $1.99/lb pork loin — one of the best deals this week! and Serve with Mexican rice or black beans.
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