Estimated cost based on featured sale items only. Does not include common pantry staples.
Three bottles of sale-priced apple cider simmer all afternoon with cinnamon sticks, whole cloves, and fresh citrus. Fill the house with the smell of early fall and ladle it warm straight from the slow cooker.
3 bottles (64 oz each) Bowl & Basket 100% Apple Cider or Apple Juice
1 Honeycrisp Apple, cored and sliced into thin rings
2 Mandarin Oranges, sliced into rounds
6 cinnamon sticks, plus more for garnish
1 tablespoon whole cloves
1/4 cup packed brown sugar (optional, to taste)
Step 1: Pour all three bottles of apple cider into a 6-quart slow cooker.
Step 2: Stir in the brown sugar until it dissolves.
Step 3: Slice the mandarin oranges and the Honeycrisp apple into thin rounds and float them on top of the cider.
Step 4: Add the cinnamon sticks, then tie the whole cloves in a small square of cheesecloth and drop the bundle in.
Step 5: Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours, until the cider is steaming and fragrant.
Step 6: Lift out the clove bundle, give the cider a gentle stir, and switch the slow cooker to Warm.
Step 7: Ladle into mugs and garnish each one with a floating apple slice and a fresh cinnamon stick.
Chef's Tip: Tie the cloves in a small square of cheesecloth or an unused coffee filter so they are easy to lift out before serving. Once the cider is hot, switch the slow cooker to the Warm setting and guests can help themselves all afternoon.
Save by using Clipping the digital offer and picking up three bottles of apple cider fills a 6-quart slow cooker for the whole gathering and Serve with Warm gourmet cinnamon rolls or glazed donuts from the bakery.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A budget-friendly one-pan dinner featuring a whole roasted chicken with golden potatoes and sweet corn, perfect for an easy weeknight meal.
1 whole fryer chicken (about 3.5 lb)
1.5 lb Yellow Potatoes, quartered
4 ears Loose Sweet Corn, halved
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with foil.
Step 2: Pat chicken dry and rub with olive oil, garlic powder, salt and pepper.
Step 3: Arrange potatoes and corn around the chicken on the pan.
Step 4: Roast 70-75 minutes until chicken reaches 165°F internally.
Step 5: Let rest 10 minutes before carving and serving.
Chef's Tip: Truss the chicken legs together and let it rest 10 minutes after roasting for juicier meat.
Save by using The whole fryer chicken on sale for $1.49/lb stretches into dinner plus leftovers for sandwiches. and Serve with A simple green salad or crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Celebrate the last cookout of summer with juicy grilled Delmonico steaks alongside smoky charred corn and zucchini.
4 Boneless Delmonico Steaks (about 1.5 lb total)
4 ears Loose Sweet Corn, husked
1.5 lb Zucchini, sliced lengthwise
2 tbsp olive oil
1 tsp steak seasoning
Step 1: Preheat grill to high heat.
Step 2: Season steaks generously and let rest at room temperature 15 minutes.
Step 3: Toss corn and zucchini with olive oil and salt.
Step 4: Grill steaks 4-5 minutes per side for medium-rare; grill corn and zucchini alongside, turning occasionally.
Step 5: Rest steaks 5 minutes, slice, and serve with the charred vegetables for a festive Labor Day dinner.
Chef's Tip: Let steaks come to room temperature before grilling for even cooking, and rest 5 minutes before slicing.
Save by using Buy the Delmonico big value pack at $9.99/lb instead of individually priced steaks to save. and Serve with Grilled bread or a simple potato salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A comforting and affordable southern-style dinner of tender roasted pork with sweet yams and green beans.
1.25 lb Pork Tenderloin
1.5 lb Yams, peeled and cubed
12 oz Bowl & Basket Green Beans
2 tbsp brown sugar
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Season pork tenderloin with salt and pepper; sear in an oven-safe skillet 2 minutes per side.
Step 3: Toss yams with olive oil and brown sugar; scatter around pork in skillet.
Step 4: Roast 20-25 minutes until pork reaches 145°F.
Step 5: Steam green beans and serve alongside sliced pork and yams.
Chef's Tip: Sear the tenderloin before roasting to lock in juices and add extra flavor.
Save by using Chairman's Reserve Pork Tenderloin at $2.49/lb makes this a very affordable protein choice. and Serve with Cornbread or biscuits.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive one-pot shrimp and kielbasa boil with sweet corn, perfect for a Labor Day gathering with family and friends.
1 lb Raw EZ Peel Shrimp
14 oz Dietz & Watson Kielbasa, sliced
4 ears Loose Sweet Corn, halved
2 tbsp Old Bay seasoning
2 lemons, halved
Step 1: Fill a large pot with water, add Old Bay seasoning and lemon halves, and bring to a boil.
Step 2: Add kielbasa and corn; simmer 10 minutes.
Step 3: Add shrimp and cook 2-3 minutes until pink and opaque.
Step 4: Drain and pile onto a newspaper-lined table for a festive Labor Day feast.
Step 5: Serve with melted butter and extra lemon wedges.
Chef's Tip: Add the shrimp last so it doesn't overcook — it only needs 2-3 minutes in the boiling water.
Save by using Combine sale-priced shrimp, kielbasa, and corn into one pot for an easy crowd-pleasing feast without multiple trips to the store. and Serve with Melted butter and lemon wedges for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, wallet-friendly vegetarian stir-fry loaded with tofu, carrots, and zucchini in a savory sauce.
16 oz Firm Tofu, cubed
16 oz Bowl & Basket Baby Carrots, sliced
1 lb Zucchini, sliced
3 tbsp soy sauce
1 tbsp vegetable oil
1 tsp minced garlic
Step 1: Press and cube tofu; pan-fry in oil until golden on all sides, then set aside.
Step 2: In the same pan, stir-fry carrots and zucchini 5-6 minutes until crisp-tender.
Step 3: Add garlic and soy sauce, then return tofu to the pan and toss to coat.
Step 4: Cook 2 more minutes and serve hot over rice.
Chef's Tip: Press the tofu for 15 minutes before cooking to remove excess water for a crispier texture.
Save by using Tofu at just $0.99 and sale veggies make this one of the most affordable lunches of the week. and Serve with Steamed rice or noodles.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive make-ahead breakfast bake with crispy bacon, eggs, and toasted bagels — perfect for a Labor Day morning gathering.
8 oz Hatfield Bacon, chopped and cooked
6 Eggland's Best Large Eggs, beaten
5 Schmidt Artisan's Choice Bagels, cubed
1/2 cup milk
Salt and pepper to taste
Step 1: Preheat oven to 350°F and grease a baking dish.
Step 2: Cook bacon until crispy, then chop into pieces.
Step 3: Layer cubed bagels in the baking dish and top with bacon.
Step 4: Whisk eggs with milk, salt and pepper, then pour evenly over the bagels and bacon.
Step 5: Bake 30-35 minutes until set and golden on top. Slice and serve warm.
Chef's Tip: Assemble the night before and refrigerate, then bake fresh in the morning for a stress-free holiday breakfast.
Save by using Sale-priced bacon and eggs turn a holiday brunch into an affordable family gathering. and Serve with Fresh fruit or orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple, colorful skillet side of sweet corn, zucchini, and mushrooms that pairs with any weeknight dinner.
4 ears Loose Sweet Corn, kernels cut off
1 lb Zucchini, diced
10 oz Bowl & Basket White Whole Mushrooms, sliced
2 tbsp butter
Salt and pepper to taste
Step 1: Melt butter in a large skillet over medium-high heat.
Step 2: Add mushrooms and cook 4 minutes until browned.
Step 3: Add zucchini and corn; cook 6-8 more minutes, stirring occasionally.
Step 4: Season with salt and pepper and serve warm.
Chef's Tip: Cook the vegetables in batches if your skillet is small to avoid steaming instead of searing.
Save by using This entire side dish comes together for under $6 using sale corn, zucchini, and mushrooms. and Serve with Grilled chicken or roasted pork.
Estimated cost based on featured sale items only. Does not include common pantry staples.
An elegant chilled shrimp, mussel, and crab dip platter that makes a festive centerpiece for a Labor Day get-together.
10 oz Bowl & Basket Shrimp Ring
1 lb Pier 33 Gourmet Mussels
0.5 lb Mrs. B's Crab Dip
Crackers for serving
1 lemon, cut into wedges
Step 1: Steam mussels in a splash of water until they open, about 5-7 minutes; discard any that stay closed.
Step 2: Arrange the shrimp ring, steamed mussels, and crab dip on a large platter.
Step 3: Garnish with lemon wedges and serve with crackers for a festive Labor Day appetizer spread.
Chef's Tip: Chill the shrimp ring and prepared mussels ahead of time so the platter is ready to serve when guests arrive.
Save by using Sale-priced shrimp ring, mussels, and crab dip come together for an impressive appetizer spread without the splurge. and Serve with Crackers and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A festive layered dessert of sweet cantaloupe, juicy grapes, and cake rolls that celebrates the last days of summer over Labor Day weekend.
1 Cantaloupe, cubed
0.5 lb Red Seedless Grapes, halved
1 package Arianna's Cake Rolls, sliced
1 cup whipped cream
Step 1: Slice cake rolls into rounds and layer in the bottom of a trifle dish or individual cups.
Step 2: Top with cubed cantaloupe and halved grapes.
Step 3: Repeat layers, finishing with fruit on top.
Step 4: Chill 15 minutes, then top with whipped cream before serving.
Chef's Tip: Layer the fruit and cake close to serving time so the cake stays fresh and doesn't get soggy.
Save by using Use in-season sale cantaloupe and grapes to keep this festive dessert budget-friendly. and Serve with A dollop of whipped cream.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, hands-off slow-cooker pot roast that stretches an affordable beef roast into a filling family dinner.
2.5 lb Beef Rump or Bottom Round Roast
1 bag Bowl & Basket Yellow Potatoes, halved
1 Bowl & Basket Vidalia Onion, quartered
2 cups beef broth
1 tbsp Worcestershire sauce
Salt and pepper to taste
Step 1: Season roast with salt and pepper and sear on all sides in a hot skillet.
Step 2: Place potatoes and onion in the bottom of a slow cooker; set roast on top.
Step 3: Pour in broth and Worcestershire sauce.
Step 4: Cover and cook on low 8 hours until roast is fork-tender.
Step 5: Shred or slice and serve with the potatoes and onions.
Chef's Tip: Sear the roast on all sides before slow cooking for deeper flavor.
Save by using Sale-priced bottom round roast and potatoes make this a filling dinner with leftovers for lunch. and Serve with Crusty bread to soak up the gravy.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick and affordable lunch sandwich featuring Cuban pork, melty American cheese, and buttery bread.
0.5 lb Dietz & Watson Cuban Pork
0.25 lb Dietz & Watson American Cheese
1 loaf Schmidt's Olde Tyme Butter Bread
2 tbsp yellow mustard
Sliced pickles, optional
Step 1: Layer pork, cheese, mustard, and pickles between slices of bread.
Step 2: Butter the outside of the bread and grill in a skillet 3-4 minutes per side until golden and cheese is melted.
Step 3: Slice and serve warm.
Chef's Tip: Press the sandwich in a skillet or panini press for a crispy, melty finish.
Save by using Deli pork and cheese from the sale case turn into a filling lunch for well under $8 total. and Serve with Pickles or a side of chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A vibrant, festive one-skillet dinner combining tender chicken, sweet corn, and lime for a fun end-of-summer twist on taco night.
1 bag Tyson Bagged Chicken
4 ears Loose Sweet Corn, kernels cut off
2 Limes, juiced
1 tbsp taco seasoning
1 tbsp vegetable oil
Step 1: Heat oil in a large skillet over medium-high heat and cook chicken until browned and cooked through.
Step 2: Add corn and taco seasoning; cook 5 minutes until corn is lightly charred.
Step 3: Squeeze lime juice over the skillet and toss to combine.
Step 4: Serve warm with tortillas or rice for a festive family dinner.
Chef's Tip: Char the corn in the skillet before adding the chicken for extra smoky flavor.
Save by using Sale chicken, corn, and limes combine for a festive dinner that costs under $13 total. and Serve with Warm tortillas or rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple roasted whole chicken with potatoes and carrots that cooks together in one pan for an easy, budget-friendly family dinner.
4 lb Whole Fryer Chicken
1.5 lb Yellow Potatoes
16 oz Bagged Carrots
2 tbsp olive oil
1 lemon, halved
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Preheat oven to 425°F.
Step 2: Rub chicken with olive oil, garlic, salt and pepper, and place a halved lemon inside the cavity.
Step 3: Arrange potatoes and carrots around the chicken in a roasting pan.
Step 4: Roast for 70-75 minutes until chicken reaches 165°F internally.
Step 5: Let rest 10 minutes before carving.
Chef's Tip: Truss the chicken legs together so it cooks evenly and stays juicy.
Save by using Buy the whole fryer chicken at $1.49/lb instead of pre-cut pieces to stretch your grocery dollars further. and Serve with Crusty bread to soak up the pan juices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty, hands-off beef roast simmered low and slow with onions and carrots for a comforting weeknight dinner.
2 lb Beef Bottom Round Roast
1 Vidalia Onion, sliced
16 oz Bagged Carrots
1 cup beef broth
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Sear roast on all sides in a hot skillet, about 2-3 minutes per side.
Step 2: Place roast in slow cooker with onions, carrots, and garlic.
Step 3: Pour broth over top, cover, and cook on low 8 hours until fork-tender.
Step 4: Shred or slice and serve with the cooked vegetables.
Chef's Tip: Sear the roast in a hot pan before slow cooking for deeper, richer flavor.
Save by using Stretch this sale roast with extra onions and carrots to feed the whole family for less per serving. and Serve with Buttery mashed potatoes.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Pan-seared pork tenderloin paired with lightly sweetened mashed yams for a quick, satisfying weeknight dinner.
1.5 lb Pork Tenderloin
2 lb Yams, peeled and cubed
2 tbsp butter
1 tbsp brown sugar
Salt, pepper and cinnamon to taste
Step 1: Season tenderloin with salt and pepper and sear in a hot skillet 3-4 minutes per side.
Step 2: Transfer to a 400°F oven and roast 12-15 minutes until internal temp reaches 145°F.
Step 3: Meanwhile, boil yams until fork-tender, about 15 minutes; drain.
Step 4: Mash yams with butter, brown sugar and cinnamon.
Step 5: Slice pork and serve alongside mashed yams.
Chef's Tip: Let the tenderloin rest 5 minutes before slicing to keep it juicy.
Save by using Pork tenderloin is one of the best per-pound protein deals this week at $2.49/lb. and Serve with Steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fresh, no-cook wrap loaded with hummus, greens, and crisp cucumbers for a quick budget lunch.
8 oz Hummus
10 oz Baby Spring Mix
14 oz Mini Cucumbers, sliced
4 whole wheat tortillas
1/4 cup crumbled feta cheese
Step 1: Warm tortillas slightly to make them pliable.
Step 2: Spread each tortilla generously with hummus.
Step 3: Layer spring mix, cucumbers, and feta down the center.
Step 4: Roll tightly, slice in half, and serve.
Chef's Tip: Warm the tortillas for about 10 seconds to make them easier to roll without tearing.
Save by using This hummus, spring mix, and cucumber combo makes a fast lunch for four that skips the cost of takeout. and Serve with Extra hummus for dipping.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy bacon, fluffy eggs, and golden potatoes come together in one skillet for a filling weekday breakfast.
8 oz Hatfield Bacon, diced
6 Eggland's Best Large Eggs
1 lb Yellow Potatoes, diced
1/4 cup shredded cheese
1/4 onion, diced
Salt and pepper to taste
Step 1: Cook diced bacon in a large skillet until crisp; remove and set aside, leaving drippings.
Step 2: Add potatoes and onion to the skillet and cook until golden, about 10 minutes.
Step 3: Whisk eggs and pour into the skillet with potatoes; stir gently until eggs are just set.
Step 4: Fold in bacon and cheese, and serve hot.
Chef's Tip: Crisp the diced potatoes separately before adding eggs for the best texture.
Save by using One pack of bacon and a carton of eggs on sale covers a filling breakfast for the whole family. and Serve with Buttered toast.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, colorful vegetable side sautéed with garlic butter, perfect alongside any main dish.
12 oz Green Beans
16 oz Baby Carrots
10 oz White Whole Mushrooms, sliced
2 tbsp butter
1 clove garlic, minced
Salt and pepper to taste
Step 1: Melt butter in a large skillet over medium-high heat.
Step 2: Add carrots and cook 5 minutes, then add green beans and mushrooms.
Step 3: Cook, stirring occasionally, until vegetables are tender-crisp, about 10 minutes.
Step 4: Stir in garlic, season with salt and pepper, and serve.
Chef's Tip: Don't overcrowd the pan so the vegetables sear instead of steam.
Save by using A colorful veggie side for under $2 per serving using three sale items. and Serve with Grilled chicken or pork.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled shrimp and sweet corn threaded onto skewers with a bright lime finish — a festive centerpiece for your Labor Day cookout.
2 lb Raw EZ Peel Shrimp
4 ears Loose Sweet Corn, cut into thirds
2 Limes, juiced
2 tbsp olive oil
1 tbsp Cajun seasoning
Step 1: Toss shrimp and corn pieces with olive oil, lime juice, and Cajun seasoning.
Step 2: Thread shrimp and corn alternately onto skewers.
Step 3: Grill over medium-high heat, turning occasionally, 8-10 minutes until shrimp are pink and opaque.
Step 4: Squeeze extra lime juice over top before serving.
Chef's Tip: Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
Save by using Grab shrimp and sweet corn together while both are on sale for an easy, impressive Labor Day cookout centerpiece. and Serve with Cold pasta salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Bite-sized seared Delmonico steak skewered with mushrooms and tomatoes — a crowd-pleasing appetizer for football kickoff and holiday gatherings.
1 lb Boneless Delmonico Steak, cubed
10 oz White Whole Mushrooms
1 lb Plum Tomatoes, halved
2 tbsp olive oil
1 tbsp steak seasoning
Step 1: Toss steak cubes with olive oil and steak seasoning.
Step 2: Thread steak, mushrooms, and tomatoes alternately onto skewers.
Step 3: Grill over high heat 8-10 minutes, turning occasionally, to desired doneness.
Step 4: Rest 3 minutes before serving.
Chef's Tip: Cube the steak evenly so every bite grills at the same rate.
Save by using Delmonico steak is on sale this week, making these skewers an affordable way to serve steak at your Labor Day gathering. and Serve with Warm garlic bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Crispy baked chicken wings tossed in a sweet chili garlic glaze — perfect for kicking off football season.
4 lb Frozen Uncooked Chicken Wings
2 Limes, juiced
4.5 oz Minced Garlic
1/4 cup soy sauce
2 tbsp honey
1 tsp chili flakes
Step 1: Preheat oven to 425°F and place wings on a wire rack over a baking sheet.
Step 2: Bake wings 40-45 minutes, flipping halfway, until crispy.
Step 3: Whisk together garlic, lime juice, soy sauce, honey, and chili flakes in a saucepan; simmer 3-4 minutes.
Step 4: Toss hot wings in the sauce and serve immediately.
Chef's Tip: Bake wings on a wire rack for extra crispiness before tossing in sauce.
Save by using A 4-lb bag of wings on sale is an easy way to feed a crowd for football season kickoff. and Serve with Steamed rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A show-stopping no-bake fruit dessert built on a watermelon 'crust' with grapes and mandarins — festive for Labor Day gatherings.
1 round slice Whole Seedless Watermelon
1 lb Red Seedless Grapes, halved
1 bag Mandarin Oranges, sectioned
1/2 cup whipped cream or yogurt
1 tbsp honey
Step 1: Cut a round, flat slice from the watermelon to serve as the 'crust.'
Step 2: Spread whipped cream or yogurt evenly over the watermelon slice.
Step 3: Arrange grapes and mandarin sections on top in a decorative pattern.
Step 4: Drizzle with honey, slice into wedges, and serve chilled.
Chef's Tip: Cut the watermelon into a round slice about 1-inch thick to look like a pizza crust.
Save by using Turn one watermelon and fruit already on sale into a festive Labor Day dessert everyone can share. and Serve with Nothing needed — serve chilled straight from the fridge.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender, thinly sliced pork tenderloin tucked into crispy taco shells with a zesty lime finish — a fun weeknight twist for the new school year.
1.5 lb Pork Tenderloin
1 box Old El Paso Taco Shells
1 pkg Old El Paso Taco Seasoning
2 Limes, cut into wedges
1 cup shredded lettuce
1/2 cup shredded cheese
Step 1: Season pork tenderloin with taco seasoning and sear in a hot skillet 4-5 minutes per side.
Step 2: Rest pork 5 minutes, then slice thin against the grain.
Step 3: Warm taco shells according to package directions.
Step 4: Fill shells with pork, lettuce, and cheese, and serve with lime wedges.
Chef's Tip: Slice the pork thin and against the grain for the most tender tacos.
Save by using Pork tenderloin at $2.49/lb paired with taco shells on sale makes taco night budget-friendly. and Serve with Mexican-style rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Simply seasoned grilled eggplant and zucchini finished with garlic — a light, healthy side to round out any holiday cookout spread.
1 lb Eggplant, sliced
1 lb Zucchini, sliced
4.5 oz Minced Garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Step 1: Toss eggplant and zucchini slices with olive oil, garlic, salt, and pepper.
Step 2: Grill over medium-high heat 3-4 minutes per side until tender and lightly charred.
Step 3: Arrange on a platter and drizzle with balsamic vinegar before serving.
Chef's Tip: Slice vegetables evenly, about 1/2-inch thick, for uniform grilling.
Save by using A healthy vegetable side that costs less than $6 total using three sale items. and Serve with Grilled steak or chicken.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A fall-off-the-fork beef roast simmered low and slow with sweet Vidalia onions and tender potatoes for an easy, budget-friendly Sunday dinner.
2.5 lb Beef Rump or Bottom Round Roast
1 bag (3 lb) Vidalia Onions, quartered
1.5 lb Yellow Potatoes (from 5 lb bag), halved
2 carrots, cut into chunks
1 cup beef broth
2 cloves garlic, minced
1 tbsp Worcestershire sauce
salt and pepper to taste
Step 1: Season roast with salt and pepper, then sear on all sides in a hot skillet.
Step 2: Place onions, potatoes, and carrots in the slow cooker and set the roast on top.
Step 3: Pour in beef broth, garlic, and Worcestershire sauce.
Step 4: Cover and cook on low for 8 hours, until the roast shreds easily with a fork.
Step 5: Rest 10 minutes, then slice or shred and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast in a hot pan first for extra flavor before it goes into the slow cooker.
Save by using Stock up on the sale Vidalia onions and potatoes to use in soups and sides later in the week too. and Serve with A slice of crusty bread to soak up the gravy..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A whole fryer chicken roasted golden with sweet corn and carrots — a simple, stretchable Southern-style family dinner from the sale aisle.
1 whole fryer chicken (about 4 lb)
4 ears Loose Sweet Corn, husked
1 bag (16 oz) Bagged Carrots
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
salt and pepper to taste
Step 1: Preheat oven to 400°F.
Step 2: Rub chicken all over with olive oil, paprika, garlic powder, salt, and pepper.
Step 3: Arrange carrots around the chicken in a roasting pan.
Step 4: Roast 50 minutes, then add corn to the pan and continue roasting 20-25 minutes until chicken reaches 165°F.
Step 5: Rest chicken 10 minutes before carving and serve with the roasted vegetables.
Chef's Tip: Loosen the skin and rub butter underneath for extra juicy, flavorful meat.
Save by using A whole fryer chicken at $1.49/lb feeds a family for less than buying cut pieces. and Serve with Warm biscuits and a drizzle of honey..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Lime-marinated pork tenderloin sizzled with zucchini and served fajita-style — a fast, flavorful weeknight dinner.
1.5 lb Pork Tenderloin, thinly sliced
1 lb Yellow or Green Zucchini, sliced
1 packet Old El Paso Taco or Fajita Seasoning Mix
2 Limes, juiced
1 bell pepper, sliced
1 onion, sliced
2 tbsp vegetable oil
4 flour tortillas or 2 cups cooked rice
Step 1: Toss sliced pork with lime juice and fajita seasoning; let marinate 10 minutes.
Step 2: Heat oil in a large skillet over high heat and cook pork until browned, about 5 minutes.
Step 3: Add zucchini, bell pepper, and onion; cook 6-8 minutes until tender-crisp.
Step 4: Serve in warm tortillas or over rice with your favorite toppings.
Chef's Tip: Slice the pork thin against the grain so it cooks quickly and stays tender.
Save by using Pork tenderloin at $2.49/lb is one of the best lean-protein deals of the week. and Serve with Warm flour tortillas or over rice..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-cook, deli-counter classic layering salami and provolone on Italian bread with tangy dressing — perfect for a fast lunch.
0.35 lb Eckrich Hard or Genoa Salami, sliced
0.3 lb Stella Provolone Cheese, sliced
2 tbsp Wish-Bone Italian Salad Dressing
1 loaf Italian bread, split
1 cup shredded lettuce
1 tomato, sliced
1/4 red onion, thinly sliced
1/2 tsp dried oregano
Step 1: Split Italian bread lengthwise and drizzle both sides with Italian dressing.
Step 2: Layer salami and provolone evenly across the bread.
Step 3: Top with lettuce, tomato, red onion, and a sprinkle of oregano.
Step 4: Close, slice into portions, and serve.
Chef's Tip: Let the dressing soak into the bread for a few minutes before adding the rest of the toppings.
Save by using Buy deli meat and cheese by the amount you need instead of pre-packaged to stretch the sale price further. and Serve with Kettle chips and a pickle spear..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A make-ahead breakfast bake loaded with bacon, eggs, and melty cheddar over toasted bread cubes — great for a busy back-to-school morning.
8 slices Hatfield Bacon, cooked and chopped
1 dozen Eggland's Best Large Eggs
1 package (8 oz) Land O Lakes Shredded Cheese
1 loaf Schmidt's Olde Tyme Butter Bread, cubed
1 cup milk
salt and pepper to taste
2 tbsp chopped green onion, optional
Step 1: Preheat oven to 350°F and grease a 9x13 baking dish.
Step 2: Cook bacon until crisp, then chop; place bread cubes in the dish and top with bacon and cheese.
Step 3: Whisk eggs, milk, salt, and pepper together and pour evenly over the bread mixture.
Step 4: Bake 40-45 minutes until set and golden on top.
Step 5: Let rest 5 minutes, garnish with green onion, and serve.
Chef's Tip: Assemble the night before and refrigerate so the bread soaks up the egg mixture overnight.
Save by using This one-dish bake uses a full dozen sale eggs and a package of bacon to feed the whole family for one low cost. and Serve with Fresh fruit or orange juice..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A quick, comforting Southern-style skillet side pairing sweet corn and tender potatoes in butter — an easy way to round out any dinner.
4 ears Loose Sweet Corn, kernels cut off
2 lb Yellow Potatoes (from 5 lb bag), diced
1 stick Imperial Margarine
1 tbsp fresh chives, chopped
salt and pepper to taste
Step 1: Boil diced potatoes in salted water 8-10 minutes until fork-tender; drain.
Step 2: Melt margarine in a large skillet over medium heat.
Step 3: Add potatoes and corn; cook 8-10 minutes, stirring occasionally, until lightly golden.
Step 4: Season with salt, pepper, and chives before serving.
Chef's Tip: Cut the potatoes small and uniform so they cook through at the same rate as the corn.
Save by using This side uses just three sale items and stretches a bag of potatoes across multiple meals. and Serve with Great alongside any roasted or grilled meat..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Thick-cut Delmonico steaks and buttery charred corn hot off the grill — a showstopping centerpiece for your Labor Day cookout.
4 (6 oz) Boneless Delmonico Steaks
4 ears Loose Sweet Corn, husked
1 stick Imperial Margarine, melted
1 tbsp steak seasoning
salt and pepper to taste
Step 1: Preheat grill to high heat.
Step 2: Season steaks generously with steak seasoning, salt, and pepper.
Step 3: Brush corn with melted margarine and grill alongside steaks, turning occasionally.
Step 4: Grill steaks 4-5 minutes per side for medium-rare, and corn 10-12 minutes until charred.
Step 5: Rest steaks 5 minutes before serving with the grilled corn.
Chef's Tip: Let steaks rest at room temperature for 20 minutes before grilling for even cooking.
Save by using Buying Delmonico steaks from the value pack keeps this Labor Day splurge affordable. and Serve with A crisp green salad and grilled Vidalia onions..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A bright, no-cook shrimp cocktail platter dressed up with fresh lemon and a zesty dill sauce — an easy, elegant appetizer for Labor Day guests.
1 Bowl & Basket Shrimp Ring (10 oz)
2 Lemons, sliced and juiced
1 bottle Kelchner's Lemon Dill Marinade or Scampi Sauce
1 tbsp fresh dill, chopped
Step 1: Arrange the shrimp ring on a serving platter and squeeze fresh lemon juice over the top.
Step 2: Pour the lemon dill sauce into a small bowl for dipping.
Step 3: Garnish with lemon slices and fresh dill.
Step 4: Serve chilled.
Chef's Tip: Serve the shrimp ring over a bed of ice to keep it chilled during outdoor gatherings.
Save by using The pre-made shrimp ring is an easy party shortcut that skips extra prep time and cost. and Serve with Crackers or crusty bread on the side..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Spicy buffalo chicken piled onto soft slider rolls with cool blue cheese dressing — a fun, crowd-pleasing bite for your holiday cookout.
0.75 lb Dietz & Watson Buffalo Chicken Breast, sliced
1 package (12 ct) Pepperidge Farm Slider Rolls
1 bottle Litehouse Blue Cheese Dressing
1 cup shredded lettuce
2 stalks celery, diced
2 tbsp hot sauce
Step 1: Warm sliced buffalo chicken in a skillet with a splash of hot sauce, about 5 minutes.
Step 2: Split slider rolls and layer chicken onto each.
Step 3: Top with shredded lettuce, diced celery, and a drizzle of blue cheese dressing.
Step 4: Serve immediately with extra dressing on the side.
Chef's Tip: Warm the sliced buffalo chicken briefly in a skillet before assembling for the best texture.
Save by using Deli-sliced buffalo chicken skips the cooking step entirely, saving time on a busy holiday weekend. and Serve with Celery sticks and extra blue cheese dressing for dipping..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Warm cinnamon rolls baked into a gooey skillet with tender fall pears and a scoop of vanilla ice cream — a cozy dessert to welcome the season.
2 lb Bartlett Pears, sliced
1 package (4 ct) Gourmet Cinnamon Rolls, quartered
1 container Turkey Hill Simply Natural Ice Cream, for serving
1 tsp cinnamon
2 tbsp butter
2 tbsp brown sugar
Step 1: Preheat oven to 350°F and grease an oven-safe skillet.
Step 2: Toss pear slices with butter, brown sugar, and cinnamon; spread in the skillet.
Step 3: Arrange quartered cinnamon rolls over the pears, reserving the icing packet.
Step 4: Bake 30-35 minutes until rolls are golden and pears are bubbly.
Step 5: Drizzle with reserved icing and serve warm with vanilla ice cream.
Chef's Tip: Choose slightly firm pears so they hold their shape while baking.
Save by using Turn a package of sale cinnamon rolls into a full dessert instead of buying a separate pie or cake. and Serve with A scoop of vanilla ice cream on top while warm..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Spicy-sweet shrimp tucked into crisp romaine cups with a crunchy wonton garnish — a fresh, unexpected weeknight dinner idea.
1 lb Bowl & Basket Raw EZ Peel Shrimp, peeled and deveined
1 pack (3 ct) Romaine Hearts, leaves separated
4 Twin Dragon Wonton Wrappers, sliced thin and fried crisp
2 tbsp soy sauce
1 tbsp sriracha
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 green onions, sliced
Step 1: Heat a thin layer of oil in a small pan and fry sliced wonton strips until golden; drain on paper towels.
Step 2: In a skillet, sauté garlic and ginger, then add shrimp and cook 3-4 minutes until pink.
Step 3: Stir in soy sauce and sriracha, tossing shrimp to coat.
Step 4: Spoon shrimp into romaine leaves and top with crispy wonton strips and green onions.
Step 5: Serve immediately while wraps are crisp.
Chef's Tip: Fry the wonton wrapper strips until just golden for the best crunch — they burn quickly.
Save by using Splitting the 2 lb shrimp bag between two meals stretches this sale item even further. and Serve with Steamed jasmine rice..
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing, healthy salad combining juicy watermelon, sweet Vidalia onion, and bright lime — a festive way to close out summer over Labor Day weekend.
1/4 Whole Seedless Watermelon, cubed
1/2 cup Vidalia Onion, thinly sliced
2 Limes, juiced
2 tbsp fresh mint, chopped
1 tbsp olive oil
salt to taste
Step 1: Combine cubed watermelon and sliced Vidalia onion in a large bowl.
Step 2: Whisk together lime juice, olive oil, and a pinch of salt.
Step 3: Pour dressing over the salad and toss gently.
Step 4: Top with fresh mint and serve chilled.
Chef's Tip: Chill the watermelon well before cutting for the most refreshing salad.
Save by using One whole watermelon and a bag of Vidalia onions make enough salad for the whole cookout. and Serve with Grilled meats fresh off the Labor Day grill..
Estimated cost based on featured sale items only. Does not include common pantry staples.
Tender fall-apart beef roast slow-cooked with potatoes, carrots and onion for an easy, budget-friendly Labor Day Sunday dinner.
2.5 lb Beef Rump Roast
1 lb Bowl & Basket Yellow Potatoes
1 bag Bagged Carrots
1 Vidalia Onion
2 tbsp olive oil
1 tsp dried thyme
salt and pepper to taste
Step 1: Season the roast with salt and pepper, then sear on all sides in olive oil in a hot pan.
Step 2: Place potatoes, carrots and onion in the slow cooker and set the roast on top.
Step 3: Sprinkle with thyme, cover, and cook on low for 8 hours until fork-tender.
Step 4: Slice the roast and serve with the vegetables and pan juices.
Chef's Tip: Sear the roast in a hot pan before slow-cooking to lock in flavor.
Save by using This recipe uses roast beef, potatoes and carrots straight from this week's sale for an affordable slow-cooked dinner. and Serve with Crusty bread and a simple green salad.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A simple oven-roasted whole chicken dinner featuring sale-priced corn and potatoes—an easy weeknight classic.
1 Bowl & Basket Whole Fryer Chicken (about 4 lb)
4 ears Loose Sweet Corn
1 lb Bowl & Basket Yellow Potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
Step 1: Preheat oven to 425°F. Rub chicken with olive oil, garlic powder, paprika, salt and pepper.
Step 2: Place chicken in a roasting pan and arrange potatoes around it.
Step 3: Roast 60 minutes, then add corn to the pan for the final 15 minutes.
Step 4: Roast until chicken reaches 165°F internally, then rest 10 minutes before carving.
Chef's Tip: Truss the chicken legs together for even, juicy roasting.
Save by using Whole fryer chicken, sweet corn, and potatoes are all on sale this week, making this a wallet-friendly family dinner. and Serve with Steamed green beans.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick seasoned pork tenderloin tucked into crispy taco shells with a squeeze of fresh lime—an easy, affordable taco night.
1.25 lb Chairman's Reserve Prime Pork Tenderloin
1 box Old El Paso Taco Shells
1 packet Old El Paso Taco Seasoning Mix
2 Limes
1 tbsp olive oil
1 cup shredded lettuce
1/2 cup shredded cheese
Step 1: Slice pork tenderloin into thin strips and toss with taco seasoning.
Step 2: Heat olive oil in a skillet and cook pork strips 6-8 minutes until browned and cooked through.
Step 3: Warm taco shells according to package directions.
Step 4: Fill shells with pork, lettuce, cheese, and a squeeze of fresh lime.
Chef's Tip: Slice the tenderloin thin against the grain for the most tender bite.
Save by using Sale-priced pork tenderloin, taco shells, and limes turn this into a budget-friendly taco night. and Serve with Mexican rice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A pressed sandwich stacked with sale deli ham and melty provolone on Italian bread—perfect for a quick, affordable lunch.
0.375 lb Dietz & Watson Lite Cooked Ham
0.25 lb Stella Provolone Cheese
1 loaf Maier's Premium Italian Bread
2 tbsp butter, softened
1 tbsp yellow mustard
Step 1: Slice the Italian bread and spread butter on the outside of each slice.
Step 2: Layer ham, provolone, and a swipe of mustard between the unbuttered sides.
Step 3: Grill sandwiches in a skillet or panini press over medium heat, pressing gently, until golden and cheese is melted, about 4 minutes per side.
Step 4: Slice in half and serve warm.
Chef's Tip: Butter the outside of the bread for a golden, crispy panini.
Save by using Deli ham, provolone cheese, and BOGO Italian bread make this a low-cost lunch option. and Serve with Kettle chips.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A hearty one-skillet breakfast of crispy bacon, scrambled eggs, and golden potatoes to fuel busy mornings.
8 oz Hatfield Bacon, chopped
6 Eggland's Best Large Eggs
1 lb Bowl & Basket Yellow Potatoes, diced
1 tbsp butter
salt and pepper to taste
Step 1: In a large skillet, cook chopped bacon until crisp; remove and set aside, leaving drippings in pan.
Step 2: Add diced potatoes to the skillet and cook 10-12 minutes until golden and tender.
Step 3: Whisk eggs and pour into the skillet with potatoes; scramble until just set.
Step 4: Stir in cooked bacon, season with salt and pepper, and serve hot.
Chef's Tip: Cook the potatoes first so they get nice and crispy before adding the eggs.
Save by using Sale bacon, eggs, and potatoes come together in one budget-friendly breakfast skillet. and Serve with Toast and orange juice.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creamy, tangy potato salad studded with sweet corn—an easy side dish for any late-summer table.
1.5 lb Bowl & Basket Yellow Potatoes, cubed
4 ears Loose Sweet Corn, kernels cut off
1/2 cup Dairy Pure Sour Cream
1/4 cup mayonnaise
2 tbsp chopped chives
salt and pepper to taste
Step 1: Boil cubed potatoes until fork-tender, about 12 minutes; drain and cool.
Step 2: Boil or grill corn kernels 3-4 minutes until tender-crisp.
Step 3: In a large bowl, whisk together sour cream, mayonnaise, salt and pepper.
Step 4: Fold in potatoes, corn, and chives; chill before serving.
Chef's Tip: Cool the potatoes fully before mixing so the salad doesn't turn watery.
Save by using Sale potatoes, sweet corn, and sour cream keep this classic side dish easy on the budget. and Serve with Grilled chicken or burgers.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Juicy grilled Delmonico steaks topped with a bright garlic and lemon chimichurri—a festive centerpiece for your Labor Day cookout.
4 Boneless Delmonico Steaks (about 1.5 lb total)
1 pkg Spice World Minced Garlic
2 Lemons
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 tbsp red wine vinegar
salt and pepper to taste
Step 1: Preheat grill to high heat. Season steaks generously with salt and pepper.
Step 2: Whisk together olive oil, minced garlic, juice and zest of both lemons, parsley, and vinegar for the chimichurri.
Step 3: Grill steaks 4-6 minutes per side for medium-rare, or to desired doneness.
Step 4: Rest steaks 5 minutes, then top with chimichurri and serve.
Chef's Tip: Let the steaks rest 5 minutes after grilling so the juices redistribute.
Save by using Sale-priced Delmonico steaks make this a special-occasion Labor Day meal without the special-occasion price. and Serve with Grilled corn on the cob.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Shrimp, cod, corn, and potatoes simmered together in one pot for a festive, no-fuss send-off to summer.
2 lb Bowl & Basket Raw EZ Peel Shrimp
1 lb Cod or Haddock Fillets, cut into chunks
1 lb Bowl & Basket Yellow Potatoes
4 ears Loose Sweet Corn, halved
2 tbsp Old Bay-style seasoning
1 stick butter, melted
Step 1: Fill a large pot with water, season generously with seafood seasoning, and bring to a boil.
Step 2: Add potatoes and cook 10 minutes, then add corn and cook 5 more minutes.
Step 3: Add cod chunks and simmer 5 minutes until nearly cooked through.
Step 4: Add shrimp and cook 2-3 minutes until pink; drain and serve with melted butter.
Chef's Tip: Add the shrimp last so it doesn't overcook.
Save by using This week's shrimp, cod, corn, and potato sales let you build a festive seafood boil without breaking the bank. and Serve with Melted butter and crusty bread.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A no-cook shrimp ring platter with creamy tzatziki, hummus, and fresh lemon—perfect for kicking off football season.
1 Bowl & Basket Shrimp Ring - 10 oz
1 container Bowl & Basket Tzatziki Yogurt Dip
1 container Bowl & Basket Hummus
1 Lemon, cut into wedges
1 sliced cucumber
Step 1: Arrange the shrimp ring in the center of a large platter.
Step 2: Spoon tzatziki and hummus into small bowls and place around the shrimp.
Step 3: Garnish with lemon wedges and surround with sliced cucumber.
Step 4: Chill until ready to serve.
Chef's Tip: Chill the platter until ready to serve for the freshest presentation.
Save by using Sale shrimp ring, tzatziki, and hummus make an easy, festive tailgate appetizer. and Serve with Pita chips and cucumber slices.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A refreshing watermelon, grape, and star fruit salad with a honey-lime drizzle—a sweet, healthy way to say goodbye to summer.
1/4 Whole Seedless Watermelon, cubed
1 lb Red Seedless Grapes
1 Star Fruit, sliced
2 Limes, juiced
2 tbsp honey
fresh mint leaves for garnish
Step 1: Combine watermelon cubes, grapes, and star fruit slices in a large bowl.
Step 2: Whisk together lime juice and honey to make the dressing.
Step 3: Drizzle dressing over the fruit and toss gently.
Step 4: Garnish with fresh mint and chill until ready to serve.
Chef's Tip: Chill all fruit before assembling for the most refreshing salad.
Save by using Sale watermelon, grapes, and star fruit make this festive fruit salad a bargain. and Serve with A sprig of fresh mint.
Estimated cost based on featured sale items only. Does not include common pantry staples.
A creative, budget-friendly stir-fry combining crispy tofu, frozen vegetables, and firewok noodles for an easy weeknight dinner with big flavor.
1 pkg House Foods Extra Firm Tofu, cubed
1 bag Hanover Frozen Vegetables
2 pkg Nissin Firewok Noodles
2 tbsp soy sauce
1 tsp sesame oil
1 tsp grated ginger
2 green onions, sliced
Step 1: Press tofu to remove excess water, then cube and pan-fry in a bit of oil until golden on all sides.
Step 2: Add frozen vegetables and ginger to the pan and stir-fry 4-5 minutes.
Step 3: Cook firewok noodles according to package directions and add to the pan.
Step 4: Toss everything with soy sauce and sesame oil, top with green onions, and serve hot.
Chef's Tip: Press the tofu well before pan-frying to help it crisp up.
Save by using Tofu, frozen vegetables, and firewok noodles are all on sale, making this an inexpensive way to try something new. and Serve with Steamed edamame.
Estimated cost based on featured sale items only. Does not include common pantry staples.
Quick shredded chicken tossed in a homemade ketchup-based barbecue sauce and piled onto soft slider rolls—an easy festive picnic favorite.
1 pkg Perdue Short Cuts Precooked Chicken
1 pkg Pepperidge Farm Slider Rolls - 12 ct
1/2 cup Heinz Ketchup
1/4 Vidalia Onion, diced
2 tbsp brown sugar
1 tbsp apple cider vinegar
Step 1: In a skillet, combine ketchup, brown sugar, and vinegar; simmer 2 minutes to make a quick barbecue sauce.
Step 2: Shred the precooked chicken and add to the sauce, stirring to coat.
Step 3: Simmer 5-7 minutes until warmed through and slightly thickened.
Step 4: Pile chicken onto slider rolls and top with diced onion.
Chef's Tip: Simmer the shredded chicken in the sauce for a few minutes so it soaks up all the flavor.
Save by using Precooked chicken, slider rolls, ketchup, and onions are all on sale for an affordable Labor Day picnic spread. and Serve with Coleslaw.
Sale Prices Valid September 6th to September 12th
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