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Weekly Sale Recipe Roundup!

April 25, 2012 by  

Here are some recipes you can match-up to the Weekly Meijer Sale compliments of Lisa at Cooking Up A Sale. Lisa is a West Michigan wife and mother who loves to spend time in the kitchen. She enjoys the challenges of menu-planning around grocery sales and creating delicious food using on-sale ingredients. Lisa blogs about two of her favorite topics ~ FOOD, and saving money on groceries!

Sale prices may vary from store to store so be sure to check your weekly Meijer Ad for the exact prices at your store.

Alfredo Bow Ties and Chicken

(Sale Ingredients from Meijer Ad Week of 4/22/12 – 4/28/12)

Sale Ingredients Used:

  • Meijer brand frozen boneless, skinless chicken breast ($6.99/64oz bag)
  • fresh broccoli ($2.00)
  • fresh mushrooms ($1.50/8oz)
  • greenhouse tomatoes on the vine ($1.29/lb)
  • Kraft Italian dressing (99 cents when you buy 8 participating products)
  • Oscar Meyer bacon ($2.99/16oz when you buy 8 participating products)
  • Barilla bowtie pasta ($1.00/12oz)
  • Kraft Parmesan cheese ($3.29/8oz)


  • 2 medium-sized boneless, skinless chicken breast pieces
  • 1/2 C +/- Italian dressing (divided)
  • 1 large or 2 small crowns of broccoli, chopped into small flowerets
  • 4 oz fresh mushrooms, sliced
  • 1 medium-sized tomato, diced and drained
  • 8 oz bow tie pasta (2/3 of a 12 oz box), cooked and drained
  • 1 C (one 1/2 pint carton) whipping cream
  • 4 Tbsp margarine
  • 1/2 tsp garlic powder
  • pinch of salt
  • a few shakes of pepper
  • 1/4 C Parmesan cheese
  • 3 slices cooked bacon, diced

Start water boiling for pasta.  Trim all visible fat from chicken breast.  Slice thinly (no larger than 1/2 inch).  Drizzle 1/4 C Italian dressing into a large skillet.  Heat until it starts to bubble. Lay chicken pieces flat in the bubbling Italian dressing.  Cook over high heat 2 minutes, or until the edges of the chicken pieces turn white.  Use a tongs to turn each piece over.  Cook 1 1/2 minutes more, or until the thickest pieces have no pink left in the middle. Remove chicken from the skillet.  Set aside in a bowl and cover with foil.  Add remaining 1/4 cup of Italian dressing to the pan (no need to clean it out), along with the broccoli and mushrooms.  Sauté for 5 minutes, stirring occasionally. Meanwhile, add bowtie pasta to the boiling water and start cooking.  Add diced tomato to the broccoli and mushrooms and sauté for another minute or so.  [If you haven’t cooked your bacon yet, now is the time to get another pan dirty and start cooking that.]  Remove vegetables from pan and add to chicken.  Cover and set aside again.  Pour out all pan liquid (no need to wipe it, just dump out the juice).  Cook and stir over medium heat the whipping cream, garlic powder, and margarine until the margarine is melted and mixture begins to boil.  Reduce heat and simmer, uncovered, 5 minutes.  Stir in Parmesan cheese and simmer 1 more minute.  Add chicken and vegetables back into the pan.  (After sitting for awhile, the chicken and vegetables will have drained a bit, so watch out for the large amount of liquid on the bottom of the bowl.  Some of the liquid can go back in the pan, but not all of it, or you’ll water down the alfredo sauce too much.)  Cook and stir 1 more minute or until heated through.  Mix with cooked and drained bowtie pasta and bacon.  Serve with garlic bread and salad.

No-Bake Strawberry Cheesecake Dessert

(Sale Ingredients from Meijer Ad Week of 4/22/12 – 4/28/12)

Sale Ingredients Used:

  • Meijer brand graham crackers (not on sale, but price drop for $2.50)
  • Philadelphiacream cheese (99 cents/8oz wyb 8 participating products)
  • fresh strawberries ($2.00/16oz)

Recipe Crust:

  • 2 packages of graham crackers, crushed (one box has 3 packages)
  • 1/3 cup sugar
  • 10 Tbsp (1 stick plus 2 Tbsp) softened margarine


  • 1 8 oz box cream cheese, softened
  • 1 3/4 C powdered sugar
  • 2 tsp vanilla
  • 8 oz container Cool Whip


  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp cornstarch
  • 1 tsp lemon juice
  • 4 Tbsp strawberry jello (dry, not prepared)
  • 1 1/2 quarts fresh strawberries, washed, hulled, and quartered

Start on the topping first (because it has to cool).  Stir together the sugar, water, and cornstarch in a small saucepan.  Cook over medium heat, stirring constantly.  It will start to bubble, but keep cooking until it starts to thicken.  Remove from heat and stir in lemon juice and strawberry jello.  Set aside and allow to cool.  When it has cooled slightly, put it in the refrigerator to speed up the cooling process.  Meanwhile, mix the graham cracker crumbs, sugar, and margarine.  Press into a 9×13 pan.  Refrigerate to harden while you prepare the filling.  Beat together the cream cheese and powdered sugar until well blended.  Add vanilla and beat for another minute.  Fold in Cool Whip.  Spread this mixture on top of the graham cracker crust.  Refrigerate.  At this point, check on the strawberry topping.  If it is sufficiently cool, then carefully stir in the strawberries.  Spread this mixture carefully over top of the filling.  Try not to drag the strawberries around, or you’ll end up with cream cheese filling mixed into the topping.  Refrigerate the dessert at least 3 hours before serving.

Need a little more inspiration for your menu-planning?  Head on over to the Recipe Round-up at Cooking Up a Sale to see what else you can make using Meijer sale items this week!

Check out the Weekly Meijer Matchups for extra savings on many of these items!


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