Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy boneless pork chops brushed with a sweet peach glaze and served alongside grilled summer zucchini for a quick weeknight dinner.
1.5 lb Boneless Pork Chops
3 Southern Peaches, diced
2 medium Yellow Zucchini, sliced lengthwise
2 tbsp olive oil
2 tbsp honey
1 tbsp apple cider vinegar
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat. Season pork chops with salt and pepper.
Step 2: In a small saucepan, combine diced peaches, honey, and vinegar. Simmer 5 minutes until thickened into a glaze.
Step 3: Brush zucchini slices with olive oil and season with salt and pepper.
Step 4: Grill pork chops 5-6 minutes per side until internal temperature reaches 145°F.
Step 5: Grill zucchini 3-4 minutes per side until tender with grill marks.
Step 6: Brush pork chops with peach glaze during last 2 minutes of cooking.
Step 7: Serve pork chops topped with remaining peach glaze alongside grilled zucchini.
Chef's Tip: Let pork chops rest 5 minutes after grilling to retain juices. Grill zucchini over medium-high heat for nice char marks.
Save by using Save big using sale-priced boneless pork chops at $2.99/lb and fresh Southern peaches at $1.99/lb—perfect for grilling season! and Serve with Serve with rice pilaf or roasted red potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty pasta bake loaded with Italian sausage, colorful sweet peppers, marinara sauce, and melted mozzarella cheese.
1 lb Hatfield Hot or Sweet Italian Sausage
1 lb San Giorgio Penne Pasta
2 lb Mini Sweet Peppers, sliced
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Step 1: Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.
Step 2: Remove sausage from casings and crumble into a large skillet over medium-high heat.
Step 3: Cook sausage 5-6 minutes, breaking up with a spoon. Add onion, peppers, and garlic; cook 5 minutes until softened.
Step 4: Stir in marinara sauce and Italian seasoning. Simmer 3-4 minutes.
Step 5: Combine cooked pasta with sausage mixture and half the mozzarella. Transfer to a greased 9x13 baking dish.
Step 6: Top with remaining mozzarella cheese.
Step 7: Bake 20-25 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving.
Chef's Tip: Use hot Italian sausage if you prefer extra spice. Can assemble ahead and refrigerate until ready to bake.
Save by using Great value using sale Hatfield Italian sausage at $3.99/lb and San Giorgio pasta for just $0.99! and Serve with Serve with garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, seasoned ground beef slow-cooked to perfection and served in crispy taco shells with fresh toppings for an easy family dinner.
1.5 lb Fresh Ground Chuck
1 box Old El Paso Taco Shells (12 ct)
1 packet Old El Paso Taco Seasoning
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 tomato, diced
Sour cream for serving
Step 1: Brown ground chuck in a large skillet over medium-high heat, breaking up with a spoon. Drain excess fat.
Step 2: Transfer browned beef to slow cooker. Add taco seasoning and 1/2 cup water, stirring to combine.
Step 3: Cover and cook on low for 4 hours or high for 2 hours, stirring occasionally.
Step 4: During last 30 minutes, warm taco shells according to package directions.
Step 5: Prepare toppings: shred lettuce, dice tomato, and set out cheese, salsa, and sour cream.
Step 6: Spoon seasoned beef into taco shells.
Step 7: Top with desired toppings and serve immediately.
Chef's Tip: Drain excess fat from ground chuck before adding to slow cooker. Set up a taco bar and let everyone customize their own!
Save by using Stock up on sale ground chuck at $4.99/lb and Old El Paso taco shells 2/$6 for an affordable taco night! and Serve with Serve with Mexican rice and refried beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and colorful stir-fry featuring tender shrimp, crisp vegetables, and a savory garlic-ginger sauce served over rice.
2 lb Bowl & Basket Raw EZ Peel Shrimp
2 medium Yellow Zucchini, sliced
2 lb Mini Sweet Peppers, halved
3 tbsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp cornstarch
2 green onions, sliced
1 tsp sesame oil
Step 1: Peel and devein shrimp if needed. Pat dry with paper towels.
Step 2: In a small bowl, whisk together soy sauce, 1/4 cup water, cornstarch, and sesame oil. Set aside.
Step 3: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
Step 4: Add shrimp and cook 2-3 minutes per side until pink. Remove to a plate.
Step 5: Add remaining oil to wok. Add zucchini and peppers; stir-fry 3-4 minutes until crisp-tender.
Step 6: Add garlic and ginger; stir-fry 30 seconds until fragrant.
Step 7: Return shrimp to wok. Pour sauce over everything and toss until sauce thickens, about 1 minute.
Step 8: Garnish with green onions and serve immediately over rice.
Chef's Tip: Have all ingredients prepped before starting—stir-frying goes fast! Don't overcook shrimp; they're done when pink and opaque.
Save by using Great seafood value with Bowl & Basket EZ Peel Shrimp at $13.99 for 2 lbs—perfect for quick weeknight meals! and Serve with Serve over jasmine rice or lo mein noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy whole roasted chicken seasoned with herbs and surrounded by roasted potatoes, onions, and carrots for a complete one-pan meal.
1 whole Bowl & Basket Fryer Chicken (4-5 lb)
5 lb Bowl & Basket Russet Potatoes, quartered
1 lb Bagged Carrots, cut into chunks
3 lb Bowl & Basket Yellow Onions, quartered
3 tbsp olive oil
2 tsp dried rosemary
2 tsp dried thyme
Salt and pepper to taste
2 tbsp butter, softened
Step 1: Preheat oven to 425°F. Pat chicken dry with paper towels.
Step 2: Mix softened butter with rosemary, thyme, 1 tsp salt, and 1/2 tsp pepper. Rub herb butter all over chicken and under skin.
Step 3: In a large roasting pan, toss potatoes, carrots, and onions with olive oil, salt, and pepper.
Step 4: Place chicken in center of pan, breast side up, surrounded by vegetables.
Step 5: Roast for 30 minutes, then reduce heat to 375°F and continue roasting 60 minutes, basting occasionally.
Step 6: Chicken is done when internal temperature reaches 165°F and vegetables are tender and golden.
Step 7: Let chicken rest 10 minutes, then carve and serve with roasted vegetables.
Chef's Tip: Let chicken rest 10 minutes before carving to keep it juicy. Use a meat thermometer—chicken is done at 165°F internal temperature.
Save by using Incredible value with whole fryer chicken at just $1.49/lb and sale potatoes at $2.99 for 5 lbs! and Serve with Serve with dinner rolls and a fresh garden salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful bell peppers filled with seasoned ground beef, rice, tomatoes, and tangy feta cheese for a healthy and satisfying meal.
1.5 lb Fresh Ground Chuck
8 large Mini Sweet Peppers
1 can Hunt's Tomatoes (14.5 oz)
1 cup cooked rice
1 cup crumbled feta cheese
1 onion, diced
2 cloves garlic, minced
1 tsp dried oregano
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 375°F. Cut tops off peppers and remove seeds and membranes.
Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook 4-5 minutes until softened.
Step 3: Add ground beef and cook until browned, breaking up with a spoon. Add garlic and cook 1 minute.
Step 4: Stir in diced tomatoes, cooked rice, oregano, salt, and pepper. Simmer 3-4 minutes.
Step 5: Remove from heat and stir in half the feta cheese.
Step 6: Stuff peppers with beef mixture and place in a baking dish. Add 1/4 cup water to bottom of dish.
Step 7: Cover with foil and bake 35 minutes until peppers are tender.
Step 8: Top with remaining feta and bake uncovered 5 more minutes. Serve hot.
Chef's Tip: Pre-cook rice ahead of time for faster prep. Choose firm, evenly-shaped peppers that stand upright.
Save by using Budget-friendly dinner using sale ground chuck at $4.99/lb and mini sweet peppers at $4.99 for 2 lbs! and Serve with Serve with warm pita bread and a cucumber-tomato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pork roast smothered in tangy barbecue sauce and piled high on soft potato rolls with crunchy coleslaw.
1 Hatfield Texas Smokehouse Seasoned Pork Roast (32 oz)
8 Schmidt Hamburger Potato Rolls
2 bottles Sweet Baby Ray's Barbecue Sauce (18 oz)
3 cups shredded cabbage
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 cup water
Step 1: Place pork roast in slow cooker. Add 1/2 cup water and 1 cup barbecue sauce.
Step 2: Cover and cook on low for 8 hours or high for 4-5 hours until pork is tender and shreds easily.
Step 3: Meanwhile, make coleslaw: combine shredded cabbage, mayonnaise, vinegar, and sugar. Refrigerate until serving.
Step 4: Remove pork from slow cooker and shred with two forks. Discard excess fat.
Step 5: Return shredded pork to slow cooker. Add remaining barbecue sauce and stir to combine. Keep warm on low.
Step 6: Toast potato rolls lightly if desired.
Step 7: Pile pulled pork onto bottom buns, top with coleslaw, and finish with top buns. Serve immediately.
Chef's Tip: For extra flavor, rub pork with spices the night before. Save leftover pulled pork for tacos, nachos, or pizza topping!
Save by using Amazing deal on Hatfield seasoned pork roast at $6.99 and Schmidt potato rolls 2/$7 for authentic BBQ sandwiches! and Serve with Serve with potato chips and baked beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A light and fun seafood dinner
16 oz Ocean Crown Lump Crabmeat
2 tbs Bowl & Basket Stone Ground Mustard
1 tbs Worcestershire Sauce
3 Lemons
1 egg
1/2 Cup Hellmann's Spicy Mayonnaise Dressing
1 Clove Garlic Grated
1/4 Cup Chopped Parsley
1/2 Cup Panko Bread Crumbs
Spring Mix
1/4 Cup Cherry Tomatos
Step 1: In a bowl, mix together mustard, eggs, bread crumbs, mayo, lemon juice, chopped parsley, crabmeat and Worcestershire sauce
Step 2: Form into palm sized paddies then sear in a oiled pan 3 to 5 minutes per side.
Step 3: Form simple salad with spring mix and halved cherry tomatos
Step 4: Plate crab cakes with salad, finish with a squeeze of lemon juice
Chef's Tip: Make a simple dipping sauce with mayo and lemon juice to put on crab cakes
Save by using Ocean Crown Lump Crabmeat and Serve with Arugala salad .
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast scramble with savory sausage, colorful peppers, onions, and fluffy eggs—perfect for any time of day.
1 lb Hatfield Italian Sausage, casings removed
1 lb Mini Sweet Peppers, diced
1/2 of 3 lb Yellow Onions, diced
8 large eggs
1/4 cup milk
1 cup shredded cheddar cheese
2 tbsp butter
Salt and pepper to taste
Step 1: Crumble sausage into a large skillet over medium-high heat. Cook 6-7 minutes until browned, breaking up with a spoon.
Step 2: Add diced peppers and onions. Cook 4-5 minutes until vegetables are softened. Transfer mixture to a plate.
Step 3: In a bowl, whisk together eggs, milk, salt, and pepper.
Step 4: Melt butter in the same skillet over medium-low heat. Pour in egg mixture.
Step 5: Let eggs cook undisturbed 1 minute, then gently scramble with a spatula, creating large, soft curds.
Step 6: When eggs are almost set, add sausage mixture back to pan along with cheese. Stir gently to combine.
Step 7: Remove from heat while eggs are still slightly creamy. Serve immediately.
Chef's Tip: Don't overcook eggs—remove from heat when still slightly wet as they'll continue cooking. Great with hot sauce!
Save by using Use sale Hatfield sausage at $3.99/lb and mini sweet peppers at $4.99 for a protein-packed breakfast! and Serve with Serve with buttered toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic Caesar salad topped with juicy grilled chicken breast, parmesan cheese, and crispy homemade croutons for a lighter dinner option.
1.5 lb Perdue Fresh Chicken Breasts (on sale)
2 bags Fresh Express Romaine Salad (10 oz)
3 cups Wonder Italian Bread, cubed
3/4 cup Caesar dressing
1 cup shredded parmesan cheese
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat grill to medium-high and oven to 375°F for croutons.
Step 2: Season chicken breasts with salt, pepper, and half the olive oil. Grill 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
Step 3: For croutons: toss bread cubes with remaining olive oil and garlic powder. Spread on baking sheet and bake 10-12 minutes until golden and crispy.
Step 4: In a large bowl, toss romaine with Caesar dressing until well coated.
Step 5: Divide salad among 4 plates. Top each with sliced grilled chicken.
Step 6: Sprinkle with parmesan cheese and scatter homemade croutons on top.
Step 7: Serve immediately with extra dressing on the side if desired.
Chef's Tip: Marinate chicken in lemon juice and olive oil for extra flavor. Make extra croutons—they keep well in an airtight container.
Save by using Save with Perdue chicken on sale (30% off) and Fresh Express salad at $2.99—fresh and budget-friendly! and Serve with Serve with garlic breadsticks and iced tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy tortilla quesadillas stuffed with black beans, sautéed vegetables, and melted cheese for a satisfying meatless meal.
2 cans Old El Paso Refried Beans (16 oz)
2 lb Mini Sweet Peppers, sliced
1/2 of 3 lb Yellow Onions, sliced
8 large flour tortillas
2 cups shredded Mexican blend cheese
2 tbsp vegetable oil
1 tsp cumin
1 tsp chili powder
Step 1: Heat 1 tablespoon oil in a large skillet over medium heat. Add peppers and onions; cook 6-7 minutes until softened.
Step 2: Stir in cumin and chili powder. Cook 1 minute more. Transfer to a bowl.
Step 3: Warm refried beans in a small saucepan or microwave.
Step 4: Lay out 4 tortillas. Spread each with refried beans, then top with veggie mixture and cheese. Top with remaining tortillas.
Step 5: Heat remaining oil in skillet over medium heat. Cook quesadillas one at a time, 2-3 minutes per side until golden and cheese melts.
Step 6: Keep finished quesadillas warm in a 200°F oven while cooking remaining ones.
Step 7: Cut each quesadilla into 4 wedges and serve hot with desired toppings.
Chef's Tip: Press quesadillas firmly while cooking for crispier tortillas. Cut into wedges for easier serving.
Save by using Affordable vegetarian option using Old El Paso refried beans 2/$4 and sale peppers at $4.99! and Serve with Serve with salsa, guacamole, and sour cream for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Refreshing medley of sweet seasonal fruits tossed in a light honey-lime dressing—perfect as a side dish or healthy dessert.
1 Whole Seedless Watermelon, cubed
1 Cantaloupe, cubed
2 lb Red Seedless Grapes, halved
3 Southern Peaches, sliced
2 Limes, juiced
3 tbsp honey
1 tbsp fresh mint, chopped (optional)
Step 1: Cut watermelon and cantaloupe into bite-sized cubes. Place in a large serving bowl.
Step 2: Halve grapes and slice peaches. Add to bowl with melon.
Step 3: In a small bowl, whisk together lime juice and honey until well combined.
Step 4: Pour honey-lime dressing over fruit and toss gently to coat.
Step 5: If using, fold in chopped fresh mint.
Step 6: Cover and refrigerate at least 30 minutes to allow flavors to meld.
Step 7: Give a gentle stir before serving. Serve chilled as a refreshing side dish or dessert.
Chef's Tip: Chill fruit salad for at least 30 minutes before serving for best flavor. Add fresh mint for extra freshness.
Save by using Take advantage of peak summer fruit prices—watermelon at $4.99, cantaloupe at $1.99, and grapes at $2.99/lb! and Serve with Perfect alongside grilled meats or as a light brunch option.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled sausages topped with sautéed peppers and onions on toasted hoagie rolls. A family-friendly summer classic.
1.5 lb Hatfield Hot or Sweet Italian Sausage
4 Martin's Hoagie Rolls
1 lb Mini Sweet Peppers
1 large Sweet Onion, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat grill to medium-high heat.
Step 2: Grill sausages for 15-18 minutes, turning occasionally, until cooked through.
Step 3: While sausages cook, heat olive oil in a large skillet. Add sliced peppers and onions; season with salt and pepper.
Step 4: Sauté vegetables for 8-10 minutes until softened and lightly caramelized.
Step 5: Toast hoagie rolls on grill for 1-2 minutes.
Step 6: Place sausages in rolls and top generously with pepper and onion mixture. Serve immediately.
Chef's Tip: Slice the peppers and onions uniformly for even cooking. Toast the rolls on the grill for extra flavor.
Save by using Use sale sausage, onions, peppers, and rolls to create this affordable grilling favorite. and Serve with Kettle chips and a cold beverage.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender beef eye round slow-cooked with spices, perfect for filling taco shells with your favorite toppings.
2 lb Whole Beef Eye Round
12 Old El Paso Taco Shells
1 packet Old El Paso Taco Seasoning
1 cup beef broth
1 onion, diced
3 cloves garlic, minced
Toppings: shredded cheese, lettuce, sour cream, salsa
Step 1: Place beef eye round in slow cooker. Add diced onion and minced garlic.
Step 2: Sprinkle taco seasoning over beef and pour beef broth around it.
Step 3: Cover and cook on low for 7 hours or high for 4 hours until beef is very tender.
Step 4: Remove beef and shred with two forks. Return to slow cooker and mix with cooking liquid.
Step 5: Warm taco shells according to package directions.
Step 6: Fill shells with shredded beef and desired toppings. Serve immediately.
Chef's Tip: Shred the beef using two forks while it's still warm. The longer cooking time makes the meat incredibly tender.
Save by using Affordable beef eye round becomes fall-apart tender in the slow cooker. Sale taco shells complete the meal. and Serve with Mexican rice, refried beans, and fresh lime wedges.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Toasted bagels filled with scrambled eggs, cheese, and your choice of breakfast meat for a hearty morning meal.
4 Bagels
8 slices Hatfield Bacon
4 slices Kraft American Cheese
6 large eggs
2 tbsp butter
Salt and pepper to taste
Step 1: Cook bacon in a large skillet until crispy. Remove and drain on paper towels.
Step 2: Slice bagels in half and toast until golden.
Step 3: Whisk eggs with salt and pepper. Scramble in butter over medium heat until just set.
Step 4: Layer bottom bagel halves with scrambled eggs, bacon, and cheese slices.
Step 5: Top with bagel tops and serve warm.
Chef's Tip: Toast the bagels cut-side down in the same pan you cook the eggs for extra flavor.
Save by using Sale bagels, bacon, and cheese make this diner-style breakfast affordable at home. and Serve with Fresh fruit and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Creamy, comforting pasta dish with tender chicken and rich Alfredo sauce, all made in one pot for easy cleanup.
1.5 lb Bowl & Basket Whole Fryer Chicken, cut into pieces
1 lb Barilla Pasta
1 cup 4C Parmesan Cheese
2 cups heavy cream
3 cups chicken broth
3 cloves garlic, minced
2 tbsp butter
Salt, pepper, and Italian seasoning to taste
Step 1: Season chicken pieces with salt, pepper, and Italian seasoning.
Step 2: In a large pot, melt butter over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
Step 3: Add garlic to pot and sauté for 1 minute. Add pasta, chicken broth, and bring to a boil.
Step 4: Return chicken to pot, reduce heat, and simmer for 15 minutes until pasta is tender.
Step 5: Stir in heavy cream and Parmesan cheese. Cook for 3-4 minutes until sauce thickens.
Step 6: Season to taste and serve hot.
Chef's Tip: Stir frequently during the last few minutes to prevent sticking and ensure a creamy sauce.
Save by using Using whole fryer chicken and sale pasta keeps this restaurant favorite budget-friendly. and Serve with Garlic bread and a Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Marinated shrimp grilled to perfection with lemon, garlic, and herbs for a light and flavorful summer dinner.
2 lb Bowl & Basket Raw EZ Peel Shrimp
1/4 cup Pompeian Extra Virgin Olive Oil
3 cloves garlic, minced
Juice of 2 lemons
2 tsp dried oregano
Salt and pepper to taste
Fresh parsley for garnish
Step 1: Peel and devein shrimp. Pat dry with paper towels.
Step 2: In a bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
Step 3: Add shrimp to marinade and toss to coat. Refrigerate for 15 minutes.
Step 4: Thread shrimp onto skewers.
Step 5: Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side until shrimp are pink and opaque.
Step 6: Garnish with fresh parsley and serve immediately.
Chef's Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Save by using Sale shrimp make this elegant meal surprisingly affordable. and Serve with Rice pilaf, grilled vegetables, and tzatziki sauce.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy baked potato skins topped with cheese, bacon, and sour cream for the perfect appetizer or game day snack.
5 lb Bowl & Basket Russet Potatoes
8 slices Hatfield Bacon, cooked and crumbled
8 oz Bowl & Basket Sour Cream
1.5 cups shredded cheddar cheese
2 tbsp olive oil
Salt and pepper to taste
Chopped green onions for garnish
Step 1: Preheat oven to 400°F. Scrub 4 large potatoes and pierce with a fork. Bake for 45 minutes until tender.
Step 2: Let potatoes cool slightly, then cut in half lengthwise. Scoop out most of the flesh, leaving 1/4 inch.
Step 3: Brush potato skins inside and out with olive oil. Season with salt and pepper.
Step 4: Place on baking sheet, cut side up. Bake for 10 minutes until crispy.
Step 5: Fill each skin with shredded cheese and crumbled bacon. Bake 5 more minutes until cheese melts.
Step 6: Top with sour cream and green onions. Serve hot.
Chef's Tip: Scoop potato flesh carefully, leaving about 1/4 inch attached to the skin for structural support.
Save by using Sale russet potatoes, bacon, and sour cream make this party favorite economical. and Serve with Ranch dressing for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and easy stir-fry with tender beef strips and crisp broccoli in a savory sauce served over rice.
1.5 lb Fresh Ground Chuck
1 lb Ben's Ready Rice
1 lb fresh broccoli florets
1/4 cup soy sauce
2 tbsp oyster sauce
3 cloves garlic, minced
2 tbsp vegetable oil
1 tsp cornstarch mixed with 2 tbsp water
1 tsp ginger, minced
Step 1: Form ground chuck into a thin patty and freeze for 15 minutes. Slice thinly against the grain.
Step 2: Heat 1 tbsp oil in a large wok or skillet over high heat. Stir-fry beef until browned, about 3 minutes. Remove.
Step 3: Add remaining oil and stir-fry broccoli for 3 minutes. Add garlic and ginger; cook 1 minute.
Step 4: Return beef to wok. Add soy sauce and oyster sauce.
Step 5: Stir in cornstarch mixture and cook until sauce thickens, about 2 minutes.
Step 6: Prepare rice according to package directions. Serve stir-fry over rice.
Chef's Tip: Slice beef against the grain for maximum tenderness. Have all ingredients prepped before starting to cook.
Save by using Ground chuck can be formed into thin patties and sliced for this stir-fry, making it budget-friendly. and Serve with Steamed white rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy breaded chicken breast on a soft bun with pickles and mayo for a delicious lunch or casual dinner.
1.5 lb Bowl & Basket Whole Fryer Chicken breasts
4 Wonder Hamburger Buns
1 jar Mt. Olive Pickles
1 cup all-purpose flour
1 cup buttermilk
Vegetable oil for frying
1 tsp paprika, garlic powder, salt, and pepper
Mayonnaise and lettuce for serving
Step 1: Pound chicken breasts to even thickness. Soak in buttermilk for 15 minutes.
Step 2: Mix flour with paprika, garlic powder, salt, and pepper in a shallow dish.
Step 3: Heat 2 inches of oil in a deep skillet to 350°F.
Step 4: Dredge chicken in seasoned flour, shaking off excess. Fry for 6-7 minutes per side until golden and cooked through.
Step 5: Drain on paper towels. Toast buns lightly.
Step 6: Assemble sandwiches with mayo, chicken, and pickles. Serve hot.
Chef's Tip: Maintain oil temperature at 350°F for perfectly crispy chicken. Let chicken rest on a wire rack after frying.
Save by using Sale chicken and hamburger buns make this restaurant favorite affordable at home. and Serve with Potato chips and coleslaw.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh seasonal vegetables tossed with pasta in a light garlic and olive oil sauce for a healthy, colorful meal.
1 lb Barilla Al Bronzo Pasta
1 lb Yellow or Green Zucchini, sliced
12 oz NatureSweet Cherry Tomatoes
10 oz Bowl & Basket Mushrooms, sliced
1/3 cup Pompeian Olive Oil
4 cloves garlic, minced
1/2 cup Parmesan cheese, grated
Fresh basil, salt, and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add zucchini and mushrooms; sauté 5 minutes.
Step 3: Add cherry tomatoes and garlic; cook 3 minutes until tomatoes begin to soften.
Step 4: Add cooked pasta to skillet with vegetables. Toss to combine, adding pasta water as needed.
Step 5: Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
Step 6: Garnish with fresh basil and serve immediately.
Chef's Tip: Don't overcook the vegetables—they should be tender-crisp. Reserve pasta water to adjust sauce consistency.
Save by using Fresh vegetables and sale pasta create an affordable meatless meal full of flavor. and Serve with Crusty Italian bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Seasoned pork tenderloin roasted with colorful vegetables on a single sheet pan for easy preparation and cleanup.
22 oz Hatfield Seasoned Pork Tenderloin
5 lb Bowl & Basket Red Potatoes, quartered
1 lb Bagged Carrots, cut into chunks
1 Sweet Onion, cut into wedges
3 tbsp olive oil
2 tsp dried rosemary
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Arrange potatoes, carrots, and onion on pan. Drizzle with olive oil, season with rosemary, salt, and pepper. Toss to coat.
Step 3: Place seasoned pork tenderloin in center of pan among vegetables.
Step 4: Roast for 25-30 minutes until pork reaches 145°F internal temperature and vegetables are tender.
Step 5: Let pork rest 5 minutes, then slice.
Step 6: Serve pork slices with roasted vegetables.
Chef's Tip: Let the pork rest for 5 minutes before slicing to retain juices. Cut vegetables into uniform sizes for even roasting.
Save by using Sale seasoned pork tenderloin and fresh vegetables make this complete meal economical. and Serve with Dinner rolls and a simple salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Sweet, juicy peaches topped with a buttery oat crumble and baked until golden for a delightful seasonal dessert.
2 lb Southern Peaches, peeled and sliced
4 oz Cabot Butter
5 lb Bowl & Basket Flour, 1/2 cup
1 cup old-fashioned oats
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
Step 1: Preheat oven to 350°F. Butter an 8x8 inch baking dish.
Step 2: Toss sliced peaches with granulated sugar, 1/2 tsp cinnamon, and nutmeg. Spread in baking dish.
Step 3: In a bowl, combine oats, flour, brown sugar, and remaining cinnamon.
Step 4: Cut butter into small pieces and work into oat mixture until crumbly.
Step 5: Sprinkle crumb topping evenly over peaches.
Step 6: Bake 40-45 minutes until topping is golden and peaches are bubbly. Let cool 10 minutes before serving.
Chef's Tip: Serve warm with vanilla ice cream or whipped cream. Use ripe but firm peaches for best texture.
Save by using Fresh Southern peaches at peak season combined with simple pantry ingredients create an affordable treat. and Serve with Vanilla ice cream or whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Comforting one-pot casserole with tender chicken, creamy rice, and melted cheese—perfect for busy weeknights.
1.5 lb Bowl & Basket Whole Fryer Chicken, cut into pieces
14 oz Minute Rice
8 oz Crystal Farms Shredded Cheese
16 oz Bowl & Basket Sour Cream
1 can cream of chicken soup (10.5 oz)
2 cups chicken broth
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Step 2: Spread uncooked rice evenly in bottom of dish.
Step 3: In a bowl, mix cream of chicken soup, sour cream, chicken broth, and garlic powder. Season with salt and pepper.
Step 4: Pour soup mixture over rice. Stir gently to combine.
Step 5: Arrange chicken pieces on top. Cover tightly with foil.
Step 6: Bake 40 minutes. Remove foil, sprinkle with cheese, and bake uncovered 10 more minutes until chicken is cooked through and cheese is melted.
Chef's Tip: Cover casserole with foil for the first 30 minutes to prevent over-browning, then uncover to crisp the top.
Save by using Sale chicken, rice, and cheese create this family-pleasing meal on a budget. and Serve with Green beans and dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy boneless pork chops grilled to perfection and topped with a savory garlic herb butter. Perfect for a weeknight dinner or weekend barbecue.
1.5 lbs Boneless Pork Chops
1 jar Minced Garlic
4 tbsp butter, softened
2 tsp fresh thyme
Salt and pepper to taste
2 tbsp olive oil
Step 1: Preheat grill to medium-high heat (375-400°F).
Step 2: In a small bowl, combine softened butter, 1 tablespoon minced garlic, thyme, salt, and pepper. Mix well and set aside.
Step 3: Brush pork chops with olive oil and season both sides with salt and pepper.
Step 4: Grill pork chops for 6-7 minutes per side, or until internal temperature reaches 145°F.
Step 5: Remove from grill and let rest for 3-5 minutes.
Step 6: Top each pork chop with a dollop of garlic herb butter and serve immediately.
Chef's Tip: Let pork chops rest at room temperature for 15 minutes before grilling for even cooking. Use a meat thermometer to ensure internal temperature reaches 145°F.
Save by using Stock up on boneless pork chops at $2.99/lb and minced garlic at $2.49 for easy summer grilling meals all week. and Serve with Grilled zucchini and roasted red potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Golden breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese on toasted kaiser rolls. A family favorite that's ready in under 30 minutes.
1 package Perdue Breaded Chicken Cutlets
4 Mini Kaiser Rolls
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tbsp grated parmesan cheese
Fresh basil leaves
Step 1: Preheat oven to 400°F. Bake chicken cutlets according to package directions until crispy and golden, about 15-18 minutes.
Step 2: While chicken bakes, warm marinara sauce in a small saucepan over low heat.
Step 3: Slice kaiser rolls in half and lightly toast them.
Step 4: Place cooked cutlets on bottom halves of rolls.
Step 5: Spoon marinara sauce over each cutlet, then top with mozzarella and parmesan cheese.
Step 6: Place sandwiches on baking sheet and broil for 2 minutes until cheese melts.
Step 7: Add fresh basil leaves, top with remaining roll halves, and serve hot.
Chef's Tip: Toast the kaiser rolls lightly before assembling for extra crunch. Use oven to broil sandwiches for 2 minutes after assembly to melt cheese perfectly.
Save by using Use Perdue breaded chicken cutlets at just $2.49 with purchase and mini kaiser rolls at $2.99 for a budget-friendly Italian feast. and Serve with Side salad or sweet potato fries.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting one-pot meal featuring seasoned ground chuck, tender pasta, and vegetables in a rich tomato sauce. Everything cooks together for easy cleanup.
1 lb Fresh Ground Chuck
1 lb San Giorgio Pasta
1 can diced tomatoes
2 cups beef broth
1 cup frozen mixed vegetables
1 onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Step 1: In a large pot or Dutch oven over medium-high heat, brown ground chuck with diced onion for 6-8 minutes. Drain excess fat.
Step 2: Add minced garlic and Italian seasoning, cook for 1 minute until fragrant.
Step 3: Add pasta, diced tomatoes, beef broth, and frozen vegetables to the pot. Stir well.
Step 4: Bring to a boil, then reduce heat to medium-low and cover.
Step 5: Simmer for 15-18 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
Step 6: Season with salt and pepper to taste, let rest 5 minutes, and serve.
Chef's Tip: Stir occasionally to prevent pasta from sticking. Add extra water if sauce becomes too thick. Let rest 5 minutes before serving for best texture.
Save by using Ground chuck at $4.99/lb and pasta at just $0.99 make this hearty meal incredibly affordable for families. and Serve with Garlic bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flaky salmon fillets brushed with a sweet and tangy honey mustard glaze, paired with crispy-tender green beans. A quick and healthy weeknight dinner.
4 salmon fillets (6 oz each)
1 bottle French's Honey Mustard
1 lb fresh green beans, trimmed
2 tbsp olive oil
1 lemon, sliced
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Toss green beans with 1 tablespoon olive oil, salt, and pepper. Spread on one side of baking sheet.
Step 3: Place salmon fillets on the other side of the baking sheet. Brush remaining olive oil over salmon.
Step 4: In a small bowl, mix 3 tablespoons honey mustard with 1 tablespoon water. Brush generously over salmon.
Step 5: Top salmon with lemon slices.
Step 6: Bake for 18-20 minutes until salmon flakes easily and green beans are tender-crisp.
Step 7: Serve salmon and green beans with extra honey mustard on the side.
Chef's Tip: Don't overcook salmon - it should flake easily with a fork but still be moist inside. Roasting vegetables alongside saves time and cleanup.
Save by using French's honey or Dijon mustard at 2/$5 makes an excellent glaze base for multiple seafood and chicken dishes. and Serve with Quinoa or wild rice pilaf.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fun DIY breakfast spread featuring toasted bagels with various toppings including cream cheese, smoked salmon, fresh vegetables, and more. Perfect for weekend brunch or busy mornings.
5 ct Bagels
2 packages Bowl & Basket Cream Cheese
4 oz smoked salmon
1 tomato, sliced
1/4 red onion, thinly sliced
2 tbsp capers
Fresh dill
Step 1: Slice all bagels in half and toast to desired level.
Step 2: Arrange bagel halves on a large platter.
Step 3: Place cream cheese in a small bowl with a spreading knife.
Step 4: Arrange smoked salmon, tomato slices, red onion, capers, and fresh dill on separate small plates or bowls.
Step 5: Let everyone build their own bagel with their favorite toppings.
Step 6: Serve immediately while bagels are warm.
Chef's Tip: Set up all toppings in small bowls so everyone can customize their bagel. Toast bagels just before serving for best texture.
Save by using Bagels at $3.99 and cream cheese at 2/$3 provide a versatile base for countless breakfast combinations throughout the week. and Serve with Fresh fruit salad and coffee.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty Italian sausages simmered with colorful bell peppers, onions, and tomatoes in the slow cooker. Serve on hoagie rolls or over pasta for a satisfying dinner.
1.5 lbs Hatfield Italian Sausage
1 package Martin's Big Marty's Rolls
3 bell peppers, sliced
1 large onion, sliced
1 can diced tomatoes
2 cloves garlic, minced
1 tsp Italian seasoning
Step 1: If desired, brown sausages in a skillet over medium-high heat for 3-4 minutes per side. This step is optional but adds flavor.
Step 2: Place sliced bell peppers and onions in bottom of slow cooker.
Step 3: Add sausages on top of vegetables.
Step 4: Pour diced tomatoes over everything and add garlic and Italian seasoning.
Step 5: Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until sausages are cooked through and vegetables are tender.
Step 6: Serve sausages and peppers on toasted Big Marty's rolls or over cooked pasta.
Chef's Tip: Brown sausages before adding to slow cooker for extra flavor. This dish tastes even better the next day as leftovers.
Save by using Family pack Italian sausage at $3.99/lb and Big Marty's rolls at 2/$7 make this a hearty meal that stretches your budget. and Serve with Crusty bread or pasta with parmesan cheese.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy flour tortillas filled with seasoned black beans, melted cheese, and colorful vegetables. A quick vegetarian dinner that's kid-friendly and budget-conscious.
2 cans Old El Paso Refried Beans
1 packet Old El Paso Taco Seasoning
8 large flour tortillas
2 cups shredded Mexican cheese blend
1 bell pepper, diced
2 tbsp vegetable oil
Step 1: In a bowl, mix refried beans with taco seasoning until well combined.
Step 2: Heat a large skillet over medium heat and brush with a little oil.
Step 3: Place one tortilla in the skillet. Spread bean mixture on half of the tortilla.
Step 4: Top beans with cheese and diced bell pepper, then fold tortilla in half.
Step 5: Cook for 2-3 minutes per side until golden and cheese is melted.
Step 6: Repeat with remaining tortillas.
Step 7: Cut each quesadilla into wedges and serve hot with your favorite toppings.
Chef's Tip: Use a pizza cutter to slice quesadillas into wedges for easy serving. Keep cooked quesadillas warm in a 200°F oven while finishing the batch.
Save by using Old El Paso refried beans at 2/$4 and taco seasoning at $0.99 transform simple ingredients into a flavorful Mexican feast. and Serve with Sour cream, salsa, and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Light and flavorful ground chicken cooked with ginger, garlic, and Asian seasonings, served in crisp lettuce cups. A healthy and fun dinner that's ready in 20 minutes.
1 whole Bowl & Basket Fryer Chicken (ground)
1 head iceberg lettuce, leaves separated
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp fresh ginger, minced
2 cloves garlic, minced
2 green onions, sliced
1 tsp sesame oil
Step 1: Remove chicken meat from bones and grind or finely chop (or use 1 lb ground chicken).
Step 2: Heat sesame oil in large skillet over medium-high heat.
Step 3: Add ground chicken and cook for 6-8 minutes, breaking up with a spoon, until cooked through.
Step 4: Add ginger and garlic, cook for 1 minute until fragrant.
Step 5: Stir in soy sauce and hoisin sauce, cook for 2 minutes.
Step 6: Remove from heat and stir in green onions.
Step 7: Serve chicken mixture in lettuce cups and enjoy immediately.
Chef's Tip: Use iceberg or butter lettuce for sturdy cups that hold fillings well. Have guests assemble their own wraps for an interactive meal.
Save by using Whole fryer chicken at just $1.49/lb can be broken down to make ground chicken, or use Perdue chicken products on sale. and Serve with Steamed rice and Asian cucumber salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Classic chilled shrimp served with tangy cocktail sauce, lemon wedges, and fresh vegetables. An elegant yet easy appetizer perfect for summer gatherings.
1 Bowl & Basket Shrimp Ring
1/2 cup ketchup
2 tbsp prepared horseradish
1 tbsp lemon juice
1 lemon, cut into wedges
Fresh parsley for garnish
Step 1: Remove shrimp ring from packaging and arrange on a serving platter over ice if desired.
Step 2: In a small bowl, combine ketchup, horseradish, and lemon juice to make cocktail sauce.
Step 3: Place cocktail sauce in center of platter or in a small serving bowl alongside shrimp.
Step 4: Garnish platter with lemon wedges and fresh parsley.
Step 5: Serve immediately while cold.
Chef's Tip: Keep shrimp ice-cold by serving on a bed of crushed ice. Make cocktail sauce spicier by adding extra horseradish to taste.
Save by using Ready-to-serve shrimp ring at $6.99 eliminates prep work and saves time for entertaining. and Serve with Crackers, cheese, and fresh vegetables.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy, golden fried chicken tenders marinated in buttermilk and seasoned with Southern spices. A family favorite that's perfect for picnics or game day.
1.5 lbs Perdue Perfect Portions Chicken
2 cups buttermilk
2 cups all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
Vegetable oil for frying
Salt and pepper to taste
Step 1: Cut chicken into tender-sized strips. Place in a bowl and cover with buttermilk. Refrigerate for at least 1 hour or overnight.
Step 2: In a shallow dish, combine flour, paprika, garlic powder, cayenne, salt, and pepper.
Step 3: Heat 2 inches of oil in a large, deep skillet to 350°F.
Step 4: Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour mixture, pressing to coat well.
Step 5: Fry chicken tenders in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 6: Drain on paper towels and serve hot.
Chef's Tip: For extra crispy chicken, let coated tenders rest in refrigerator for 30 minutes before frying. Maintain oil temperature at 350°F for best results.
Save by using Make your own tenders from whole chicken at $1.49/lb, or use Perfect Portions at $6.99 for pre-cut convenience. and Serve with Coleslaw, potato salad, and sweet tea.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Fresh and healthy wraps filled with crisp vegetables, creamy hummus, feta cheese, and Mediterranean flavors. Perfect for lunch or a light dinner.
2 packages Organic Girl Salad Blends
1 container President Crumbled Feta Cheese
4 large flour tortillas
1 cup hummus
1 cucumber, sliced
1 tomato, diced
1/4 red onion, thinly sliced
Step 1: Lay tortillas flat on a clean work surface.
Step 2: Spread 1/4 cup hummus in the center of each tortilla, leaving a 1-inch border.
Step 3: Layer salad greens, cucumber slices, diced tomato, and red onion on each tortilla.
Step 4: Sprinkle crumbled feta cheese over the vegetables.
Step 5: Fold in the sides of each tortilla and roll tightly from bottom to top.
Step 6: Cut each wrap in half diagonally and serve immediately, or wrap in foil for later.
Chef's Tip: Warm tortillas slightly before rolling to prevent cracking. These wraps can be made ahead and refrigerated for up to 4 hours.
Save by using Organic Girl salad blends at $2.99 and fresh vegetables on sale make these wraps both healthy and budget-friendly. and Serve with Greek salad and lemon herb potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Layers of creamy yogurt, fresh seasonal fruit, and crunchy granola create a delightful and healthy dessert or breakfast treat. Light, refreshing, and naturally sweet.
1 Cantaloupe, diced
2 lbs Southern Peaches, sliced
1 package Aurora Granola
2 cups vanilla Greek yogurt
2 tbsp honey
Fresh mint leaves
Step 1: Cut cantaloupe in half, remove seeds, and dice into bite-sized pieces.
Step 2: Wash and slice peaches, discarding pits.
Step 3: In a small bowl, mix yogurt with honey until well combined.
Step 4: In four clear glasses or bowls, layer ingredients starting with yogurt on the bottom.
Step 5: Add a layer of mixed cantaloupe and peaches.
Step 6: Sprinkle granola over fruit, then repeat layers.
Step 7: Top with a final dollop of yogurt, fruit, and granola. Garnish with fresh mint leaves and serve immediately.
Chef's Tip: Assemble parfaits just before serving to keep granola crunchy. Use clear glasses to show off the beautiful layers.
Save by using Stock up on seasonal cantaloupe at $1.99 each and peaches at $1.99/lb for naturally sweet fruit that's budget-friendly in summer. and Serve with Mint leaves for garnish.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick one-pan dinner featuring savory Italian sausage with colorful sweet peppers and onions. Perfect for easy weeknight grilling.
1.5 lb Hatfield Italian Sausage
2 lb Mini Sweet Peppers
1 large sweet onion, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Slice sausages into 2-inch pieces and peppers in half, removing seeds.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Add sausage pieces and cook until browned on all sides, about 8 minutes.
Step 4: Add peppers and onions to the skillet and cook until tender, about 10 minutes.
Step 5: Season with salt and pepper, serve immediately.
Chef's Tip: For extra flavor, char the peppers slightly before adding the onions.
Save by using Using sale-priced sausage and mini peppers saves over $5 compared to regular prices. and Serve with Hoagie rolls or over pasta.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick and healthy stir-fry featuring tender shrimp with crisp vegetables in a savory sauce.
2 lb Bowl & Basket Raw EZ Peel Shrimp, peeled
2 cups snow peas
1 bell pepper, sliced
3 cloves garlic, minced
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
Step 1: Heat vegetable oil in a large wok or skillet over high heat.
Step 2: Add shrimp and cook until pink, about 3-4 minutes. Remove and set aside.
Step 3: Add snow peas and bell pepper, stir-fry for 3 minutes.
Step 4: Add garlic and cook for 30 seconds until fragrant.
Step 5: Return shrimp to pan, add soy sauce and sesame oil, toss to combine.
Step 6: Cook for 1-2 minutes until heated through and serve immediately.
Chef's Tip: Make sure wok or skillet is very hot before adding shrimp for best sear.
Save by using Sale shrimp makes this restaurant-quality meal affordable at home. and Serve with Steamed white rice or fried rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender slow-cooked pork shoulder smothered in tangy barbecue sauce, perfect for casual gatherings.
2 lb boneless pork chops, trimmed
18 oz Sweet Baby Ray's Barbecue Sauce
8 Wonder Hamburger Buns
1/2 cup chicken broth
1 tsp garlic powder
Step 1: Place pork in slow cooker with chicken broth and garlic powder.
Step 2: Cook on low for 7 hours or high for 4 hours until tender.
Step 3: Shred pork with two forks and drain excess liquid.
Step 4: Stir in barbecue sauce and cook for 30 more minutes.
Step 5: Serve on toasted buns with additional sauce if desired.
Chef's Tip: For extra flavor, add a dry rub to the pork before cooking.
Save by using Using sale barbecue sauce and hamburger buns keeps this crowd-pleaser budget-friendly. and Serve with Coleslaw and potato chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Healthy bowl with seasoned chicken breast, fluffy rice, fresh vegetables, and tangy feta cheese.
1.5 lb Bowl & Basket Whole Fryer Chicken breasts
6 oz President Crumbled Feta Cheese
1.5 cups white rice, cooked
1 cucumber, diced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp oregano
Salt and pepper to taste
Step 1: Season chicken breasts with oregano, salt, and pepper.
Step 2: Heat olive oil in a skillet and cook chicken until golden and cooked through, about 6-7 minutes per side.
Step 3: Let chicken rest for 5 minutes, then slice.
Step 4: Divide cooked rice among four bowls.
Step 5: Top each bowl with sliced chicken, cucumber, tomatoes, and crumbled feta.
Step 6: Drizzle with additional olive oil and serve.
Chef's Tip: Marinate chicken for 30 minutes for deeper flavor.
Save by using Using sale chicken and feta cheese makes this restaurant-style bowl affordable. and Serve with Warm pita bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Hearty breakfast featuring fluffy scrambled eggs, crispy sausage, and melted cheese.
6.4 oz Banquet Brown 'N Serve Sausage
8 oz Bowl & Basket Cream Cheese
8 large eggs
1/4 cup milk
2 tbsp butter
Salt and pepper to taste
Step 1: Cook sausage according to package directions, then slice into rounds.
Step 2: Whisk eggs, milk, salt, and pepper in a bowl.
Step 3: Melt butter in a large skillet over medium-low heat.
Step 4: Pour in egg mixture and cook, stirring gently, until soft curds form.
Step 5: Add small cubes of cream cheese and sausage, continue cooking until eggs are set.
Step 6: Serve hot with your favorite breakfast sides.
Chef's Tip: Cook eggs on medium-low heat for the fluffiest texture.
Save by using Sale sausage and cheese make this filling breakfast a bargain. and Serve with Toast and fresh fruit.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Flavorful taco-seasoned ground beef served over rice with fresh toppings and melted cheese.
1.5 lb Fresh Ground Chuck
1 oz Taco Bell Seasoning Mix
16 oz Old El Paso Refried Beans
2 cups cooked rice
1 cup shredded lettuce
1 cup shredded cheese
Sour cream and salsa for topping
Step 1: Brown ground chuck in a large skillet over medium-high heat, breaking into crumbles.
Step 2: Drain excess fat, add taco seasoning and 3/4 cup water. Simmer 5 minutes.
Step 3: Heat refried beans in a small saucepan.
Step 4: Divide rice among four bowls.
Step 5: Top each bowl with beans, seasoned beef, lettuce, and cheese.
Step 6: Add sour cream and salsa to taste and serve.
Chef's Tip: Toast taco shells in the oven for extra crunch if desired.
Save by using Using sale ground chuck and taco ingredients saves over $6. and Serve with Tortilla chips and guacamole.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy fried chicken strips over fresh greens with tomatoes, cheese, and ranch dressing.
24 oz Perdue Air Fryer Chicken Fillets
5 oz Fresh Express Salad Mix
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1/2 cup ranch dressing
Step 1: Cook chicken fillets according to package directions until crispy.
Step 2: Let cool slightly, then slice into strips.
Step 3: Divide salad mix among four plates.
Step 4: Top each salad with chicken strips, tomatoes, and cheese.
Step 5: Drizzle with ranch dressing and serve immediately.
Chef's Tip: Air fryer works great for reheating leftovers while keeping them crispy.
Save by using Pre-cooked sale chicken makes this quick lunch affordable. and Serve with Garlic bread or dinner rolls.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Succulent shrimp sautéed in garlic butter, perfect for parties or game day gatherings.
10 oz Margaritaville Shrimp
4 tbsp butter
4 cloves garlic, minced
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Step 1: Prepare shrimp according to package directions if not pre-cooked.
Step 2: Melt butter in a large skillet over medium heat.
Step 3: Add garlic and sauté for 1 minute until fragrant.
Step 4: Add shrimp and cook for 3-4 minutes until heated through.
Step 5: Stir in lemon juice, parsley, salt, and pepper.
Step 6: Serve immediately with toothpicks or small forks.
Chef's Tip: Don't overcook the shrimp - they're done when they turn pink and opaque.
Save by using Sale shrimp makes this elegant appetizer party-ready on a budget. and Serve with Crusty bread for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Colorful seasonal vegetables tossed with pasta in a light garlic and olive oil sauce.
16 oz Barilla Pasta
2 lb Mini Sweet Peppers, halved
1 medium zucchini, sliced
10 oz white mushrooms, sliced
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Add peppers, zucchini, and mushrooms. Sauté for 8-10 minutes until tender.
Step 4: Add garlic and cook for 1 minute.
Step 5: Add cooked pasta to vegetables, toss to combine.
Step 6: Add pasta water as needed to create a light sauce. Season with salt and pepper.
Step 7: Top with Parmesan cheese and serve.
Chef's Tip: Reserve some pasta water to thin the sauce if needed.
Save by using Sale pasta and fresh vegetables make this healthy dinner economical. and Serve with Garlic bread and Caesar salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Comforting one-pot meal with tender chicken, fluffy rice, and savory vegetables.
1.5 lb Bowl & Basket Whole Fryer Chicken pieces
14 oz Minute Rice
16 oz bagged carrots, sliced
1 onion, diced
3 cups chicken broth
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste
Step 1: Season chicken pieces with salt, pepper, and thyme.
Step 2: Heat olive oil in a large pot over medium-high heat.
Step 3: Brown chicken on all sides, about 8 minutes total. Remove and set aside.
Step 4: Add onion and carrots to the pot, sauté for 5 minutes.
Step 5: Add rice and chicken broth, bring to a boil.
Step 6: Return chicken to pot, reduce heat to low, cover and simmer for 20 minutes.
Step 7: Remove from heat, let stand covered for 5 minutes before serving.
Chef's Tip: Let the pot rest covered for 5 minutes after cooking for fluffier rice.
Save by using Using sale chicken and rice makes this filling dinner under $7. and Serve with Green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy potato skins loaded with melted cheese, bacon, and sour cream for the perfect game day snack.
5 lb Bowl & Basket Russet Potatoes
16 oz Hatfield Bacon, cooked and crumbled
16 oz Bowl & Basket Sour Cream
2 cups shredded cheddar cheese
2 tbsp olive oil
2 green onions, sliced
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Bake potatoes for 45-50 minutes until tender.
Step 2: Let potatoes cool, then cut in half lengthwise and scoop out most of the flesh, leaving 1/4 inch shell.
Step 3: Brush potato skins inside and out with olive oil, season with salt and pepper.
Step 4: Bake skins for 10 minutes until crispy.
Step 5: Fill each skin with cheese and bacon, return to oven for 5 minutes until cheese melts.
Step 6: Top with sour cream and green onions before serving.
Chef's Tip: Bake potatoes ahead of time to speed up preparation.
Save by using Sale potatoes and bacon make these party favorites affordable. and Serve with Ranch dressing for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm, comforting dessert featuring sweet southern peaches topped with a buttery oat crumble.
2 lb Southern Peaches, sliced
16 oz Cabot Butter
1 cup old-fashioned oats
3/4 cup brown sugar
1/2 cup all-purpose flour
1 tsp cinnamon
1/4 tsp salt
Step 1: Preheat oven to 350°F. Grease an 8x8 inch baking dish.
Step 2: Arrange sliced peaches in the prepared dish.
Step 3: In a bowl, combine oats, brown sugar, flour, cinnamon, and salt.
Step 4: Cut in butter until mixture resembles coarse crumbs.
Step 5: Sprinkle topping evenly over peaches.
Step 6: Bake for 35-40 minutes until topping is golden and peaches are bubbly.
Step 7: Cool slightly before serving warm.
Chef's Tip: Serve warm with vanilla ice cream for an extra special treat.
Save by using Fresh sale peaches make this seasonal dessert budget-friendly. and Serve with Whipped cream or ice cream.
Sale Prices Valid June 7th to June 13th
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