Meal ideas

Ingredients

• 1.5 lb, sliced into strips Just Bare boneless skinless chicken breast filletsBuy 1 Get 1 FREE
• 8 tortillas Mission flour tortillas, burrito sizeBuy 1 Get 1 FREE ↗
• 1 cup Cabot shredded cheeseBuy 1 Get 1 FREE
• 1/2 cup, to serve Fage sour creamBuy 1 Get 1 FREE
• 3 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 3, sliced Bell peppers, mixed colors
• 1 large, sliced Yellow onion
• 1, cut into wedges Lime
• 1 tbsp chili powder, 2 tsp cumin, 1 tsp garlic powder, 1 tsp salt Chili powder, cumin, garlic powder, salt(pantry)

Steps

1. Heat the oven to 425°F with a rack in the upper third.
2. Toss the chicken, peppers and onion on a large sheet pan with the olive oil and all the spices. Spread into a single layer — crowding steams the vegetables instead of charring them.
3. Roast 18–22 minutes, tossing once halfway, until the chicken is cooked through and the pepper edges are browned.
4. In the last 3 minutes, wrap the tortillas in foil and warm them in the oven.
5. Squeeze lime over the pan and serve in the warm tortillas with cheese and sour cream.

Ingredients

• 1 lb, tails removed Cooked shrimp, extra large$3.99
• 16 oz linguine or spaghetti Celentano pastaBuy 1 Get 1 FREE
• 2 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 4 tbsp Butter(pantry)
• 6 cloves, thinly sliced Garlic
• 1, juiced and zested Lemon
• 1/4 cup, chopped Fresh parsley
• 1/2 tsp flakes, salt and pepper to taste Red pepper flakes, salt, black pepper(pantry)

Steps

1. Boil the pasta in well-salted water to al dente. Reserve 1 cup of pasta water before draining.
2. Meanwhile, warm the olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 1–2 minutes until fragrant but not browned — burnt garlic will turn the whole dish bitter.
3. Add the shrimp and toss just 1–2 minutes to heat through. They are already cooked, so any longer and they turn rubbery.
4. Add the drained pasta, lemon juice and zest, and 1/2 cup pasta water. Toss hard for a minute, adding more water until the sauce turns glossy and coats the strands.
5. Off the heat, fold in the parsley and season with salt and pepper.

Ingredients

• 1.5 lb (4 fillets) Catfish fillets, fresh$10.99 ↗
• 4 ears, kernels cut off Bulk sweet corn$2.99 ↗
• 1 pkg, halved Brussels sprouts$5.99 ↗
• 3 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 2 tbsp Butter(pantry)
• 2 tbsp paprika, 1 tsp cayenne, 1 tsp each garlic and onion powder, 1 tsp thyme, 1 tsp salt Paprika, cayenne, garlic powder, onion powder, dried thyme, salt(pantry)
• 1, cut into wedges Lemon

Steps

1. Mix the spices in a shallow dish. Pat the catfish completely dry, then press both sides firmly into the spice mix.
2. Toss the brussels sprouts with 1 tbsp oil and salt, and roast at 425°F for 20 minutes, cut side down, until deeply browned.
3. Heat a cast-iron skillet over medium-high with 1 tbsp oil until it just begins to smoke. Cook the fillets 3–4 minutes per side until the crust is dark and the fish flakes.
4. Wipe the skillet, add the butter and remaining oil, and char the corn kernels over high heat for 3–4 minutes without stirring much.
5. Serve the fish over the corn with the sprouts and a lemon wedge.

Ingredients

• 13 oz, sliced into coins Butterball turkey sausage or polska kielbasaBuy 1 Get 1 FREE ↗
• 16 oz Celentano pastaBuy 1 Get 1 FREE
• 1/2 cup Filippo Berio pestoBuy 1 Get 1 FREE ↗
• 1 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 1/2 cup, to finish Cabot shredded cheeseBuy 1 Get 1 FREE
• 8 oz, sliced, for a side salad Baby seedless cucumbersBuy 1 Get 1 FREE
• to taste Salt and black pepper(pantry)

Steps

1. Cook the pasta to al dente in well-salted water. Reserve 1 cup of pasta water before draining.
2. While it cooks, heat the olive oil in a large skillet over medium-high and brown the sausage coins on both sides, about 5 minutes.
3. Lower the heat to medium, add the drained pasta and pesto with 1/2 cup pasta water.
4. Toss constantly for a minute, adding more water a splash at a time, until the pesto loosens into a sauce that coats the pasta rather than clumping.
5. Season, top with shredded cheese, and serve with the sliced cucumbers.

Ingredients

• 1 kit (you get 2 — freeze the shells or double the batch) Old El Paso taco dinner kitBuy 1 Get 1 FREE + Save $1.00 coupon
• 1 lb Dakota organic ground beef3 for $5.00 · $1.67 ↗
• 1.5 cups Cabot shredded cheeseBuy 1 Get 1 FREE
• 1/2 cup Fage sour creamBuy 1 Get 1 FREE
• 1 container ¡Yo Quiero! chunky guacamoleSale Price 2/$7.00 · $3.50
• 8 oz, diced Baby seedless cucumbersBuy 1 Get 1 FREE
• 1 head, shredded Romaine lettuce

Steps

1. Brown the ground beef in a skillet over medium-high, breaking it up as it cooks, 6–8 minutes. Drain the excess fat.
2. Stir in the seasoning packet from the kit plus 1/2 cup water. Simmer 4–5 minutes until the sauce thickens and clings to the meat.
3. Warm the taco shells in a 325°F oven for 5 minutes so they don't crack when filled.
4. Set out the cheese, sour cream, guacamole, diced cucumber and lettuce as a topping bar.
5. Fill the shells and let everyone build their own.

Ingredients

• 1.5 lb, cut into 1-inch pieces Just Bare boneless skinless chicken breast filletsBuy 1 Get 1 FREE
• 1.5 cups dry Mahatma extra long grain riceBuy 1 Get 1 FREE ↗
• 8 oz Opaa! Greek yogurt tzatziki dipBuy 1 Get 1 FREE ↗
• 16 oz, diced Baby seedless cucumbersBuy 1 Get 1 FREE
• 3 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 1 pint, halved Cherry tomatoes
• 1/2, thinly sliced Red onion
• 1, juiced Lemon
• 2 tsp oregano, 1 tsp garlic powder, salt and pepper Dried oregano, garlic powder, salt, pepper(pantry)

Steps

1. Toss the chicken with 2 tbsp oil, lemon juice, oregano, garlic powder, salt and pepper. Let it sit while the rice cooks — even 15 minutes of marinating helps.
2. Cook the rice according to the package directions.
3. Heat the remaining oil in a large skillet over medium-high. Add the chicken in a single layer and leave it undisturbed 3–4 minutes to get colour, then stir and cook another 3–4 minutes through.
4. Toss the cucumber, tomatoes and red onion with a pinch of salt.
5. Build the bowls: rice, chicken, the cucumber-tomato salad, and a generous spoonful of tzatziki.

Ingredients

• 2 pkg (24 oz total), thawed Circle Seafoods Alaska pink salmon, frozen$9.99 ↗
• 1 bunch, trimmed Baby broccoli$1.99 lb · $1.99/lb
• 1.5 cups dry Mahatma extra long grain riceBuy 1 Get 1 FREE ↗
• 1/3 cup Soy sauce(pantry)
• 3 tbsp Honey or brown sugar(pantry)
• 1 tbsp grated ginger, 3 cloves garlic Fresh ginger and garlic
• 1 tbsp each Rice vinegar and sesame oil(pantry)
• 1 tsp Cornstarch(pantry)

Steps

1. Start the rice.
2. Simmer the soy sauce, honey, ginger, garlic and rice vinegar in a small pan for 3 minutes. Stir in the cornstarch slaked with 1 tbsp cold water and cook 1 minute until it thickens to a glaze.
3. Pat the salmon dry, place on a foil-lined sheet pan, and brush generously with half the glaze.
4. Broil 6–8 inches from the element for 7–9 minutes, until the fish flakes and the glaze bubbles. Brush with more glaze halfway.
5. Toss the baby broccoli with sesame oil and a pinch of salt, and roast alongside or steam 4 minutes until bright green.
6. Serve over rice with the remaining glaze spooned over.

Ingredients

• 2 lb (half the 48-oz pkg) Butterball ground turkey, 93% lean2/$5.00 · $2.50
• 2 cans Bush's Best baked beans$12.99
• 1 cup, to serve Cabot shredded cheeseBuy 1 Get 1 FREE
• 1/2 cup, to serve Fage sour creamBuy 1 Get 1 FREE
• 2 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 28-oz can Crushed tomatoes
• 1 each, diced Yellow onion and bell pepper
• 3 tbsp chili powder, 1 tbsp cumin, 2 tsp paprika, 1 tsp oregano, salt Chili powder, cumin, smoked paprika, oregano, salt(pantry)

Steps

1. Heat the oil in a heavy pot over medium-high. Cook the onion and pepper 5 minutes until softened.
2. Add the ground turkey and brown, breaking it up, about 8 minutes. Turkey is lean, so let it get some real colour — that is where the flavour comes from.
3. Stir in the spices and cook 1 minute until fragrant, then add the crushed tomatoes and baked beans with 1 cup water.
4. Simmer uncovered 25–30 minutes, stirring occasionally, until thickened. Taste and adjust the salt.
5. Serve topped with shredded cheese and sour cream.

Ingredients

• 1.25 lb Bottom sirloin flap steak (bavette)4/$5.00 · $1.25
• 20 oz Reser's diced potatoes or hash brownsBuy 1 Get 1 FREE ↗
• 1 pkg, halved Brussels sprouts$5.99 ↗
• 3 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 2 tbsp Butter(pantry)
• 4 cloves, smashed Garlic
• a few sprigs Fresh thyme or rosemary
• generously Kosher salt and coarse black pepper(pantry)

Steps

1. Take the steak out of the fridge 30 minutes ahead and salt it generously on both sides. Pat dry right before cooking.
2. Toss the potatoes and brussels sprouts with 2 tbsp oil and salt, spread on a sheet pan, and roast at 425°F for 25 minutes until crisp.
3. Heat the remaining oil in a cast-iron skillet until smoking. Sear the steak 3–4 minutes per side for medium-rare.
4. Add the butter, garlic and herbs to the pan and spoon the foaming butter over the steak for 30 seconds.
5. Rest the steak at least 8 minutes, then slice thinly against the grain — flap steak is tough if you cut it the wrong way.

Ingredients

• 3 cans, drained Bumble Bee chunk light tuna2 for $3.00 · $1.50
• 8 slices Nature's Own breadBuy 1 Get 1 FREE
• 8 slices Black Creek extra sharp cheddarBuy 1 Get 1 FREE ↗
• 1/3 cup, finely diced, plus more to serve Vlasic picklesBuy 1 Get 1 FREE
• 1/3 cup Kraft mayonnaiseBuy 1 Get 1 FREE
• 3 tbsp, softened Butter(pantry)
• 1 stalk and 1/4 onion, finely diced Celery and red onion
• 1 tsp mustard, salt and pepper Dijon mustard, salt, pepper(pantry)

Steps

1. Mix the drained tuna with the mayonnaise, diced pickles, celery, onion, mustard, salt and pepper.
2. Butter the outside of every bread slice — this is what makes the crust, so do not skip it.
3. Build each sandwich butter-side-out: bread, cheese slice, a quarter of the tuna, another cheese slice, bread. The cheese on both sides glues the sandwich together.
4. Cook in a skillet over medium-low for 4–5 minutes a side, pressing gently, until deep golden and the cheese has melted.
5. Rest a minute, cut on the diagonal, and serve with extra pickles.

Ingredients

• 2 pkg Afia falafel$8.99 ↗
• 10 oz Cedar's organic hommusBuy 2 Get 1 FREE ↗
• 8 oz Opaa! Greek yogurt tzatziki dipBuy 1 Get 1 FREE ↗
• 16 oz, diced Baby seedless cucumbersBuy 1 Get 1 FREE
• 1 bag Fresh Express salad blendBuy 1 Get 1 FREE
• 2 tbsp Filippo Berio olive oilBuy 1 Get 1 FREE ↗
• 1 pint, halved Cherry tomatoes
• 4 rounds, warmed Pita bread
• 1 lemon, juiced; salt and pepper Lemon, salt, pepper(pantry)

Steps

1. Bake the falafel according to the package, usually 15–18 minutes at 400°F, until crisp on the outside.
2. Toss the salad blend, cucumbers and tomatoes with the olive oil, lemon juice, salt and pepper.
3. Warm the pita in the oven for the last 2 minutes.
4. Spread a thick layer of hummus across the bottom of each bowl — it doubles as the dressing.
5. Pile on the salad and falafel, spoon over the tzatziki, and serve the pita alongside.

Ingredients

• 1.5 lb, cut into bite-size pieces Perdue chicken breast tenderloinsBuy 1 Get 1 FREE
• 16 oz stir-fry blend Birds Eye vegetablesBuy 1 Get 1 FREE
• 1.5 cups dry Mahatma extra long grain riceBuy 1 Get 1 FREE ↗
• 1/4 cup Soy sauce(pantry)
• 1 tbsp grated ginger, 3 cloves garlic, minced Fresh ginger and garlic
• 1 tbsp sesame, 2 tbsp vegetable Sesame oil and vegetable oil(pantry)
• 2 tsp Cornstarch(pantry)
• 1 tbsp Honey(pantry)

Steps

1. Start the rice. Toss the chicken with 1 tsp cornstarch and a splash of soy sauce.
2. Whisk the remaining soy sauce, honey and remaining cornstarch with 1/3 cup water to make the sauce.
3. Heat the vegetable oil in a wide skillet or wok over high until shimmering. Cook the chicken in a single layer, undisturbed, 2 minutes, then stir until just cooked through. Remove to a plate.
4. Add the frozen vegetables straight from the bag and stir-fry 4–5 minutes until hot and any water has cooked off.
5. Add the garlic and ginger for 30 seconds, return the chicken, pour in the sauce and toss 1 minute until it thickens and glazes everything. Finish with the sesame oil and serve over rice.