Tag Archives: Weekly Ad

skillet nachos with beef salsa guacamole and beans

Slow Cooker Shredded Beef Nachos

skillet nachos with a side of guacamole and sour cream

Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!

Watch the full recipe video here.

Ingredients:

1 can (14 ounces) beef broth

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Hot sauce

1 (3- to 4-pound) boneless bottom round beef roast

1 tablespoon steak seasoning

Instructions:

In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Chef Tip

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

skillet nachos with beef salsa guacamole and beans

Slow Cooker Shredded Beef Nachos

skillet nachos with a side of guacamole and sour cream

Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!

Watch the full recipe video here.

Ingredients:

1 can (14 ounces) beef broth

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Hot sauce

1 (3- to 4-pound) boneless bottom round beef roast

1 tablespoon steak seasoning

Instructions:

In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Chef Tip

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

skillet nachos with beef salsa guacamole and beans

Slow Cooker Shredded Beef Nachos

skillet nachos with a side of guacamole and sour cream

Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!

Watch the full recipe video here.

Ingredients:

1 can (14 ounces) beef broth

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Hot sauce

1 (3- to 4-pound) boneless bottom round beef roast

1 tablespoon steak seasoning

Instructions:

In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Chef Tip

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

Nabisco Family Size Snacks

Yellow background with red text showing deal for Nabisco family size snack crackers and cookies. $2.49 when you buy 8. product image of wheat thins and oreos.

Stock up and be ready for family movie night! Get Family Size Snack Crackers & Oreo Cookies for you and the whole family at $2.49 each when you buy eight. See the Weekly Ad and get your options for a mix and match deal.

From the salty cracker favorites like Wheat Thins to the sweet tasting goodness of Oreo cookies, there’s something for everyone to enjoy.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.