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Weekly Specials

Each week we bring you the best prices on all your favorites. Check back each week to see what’s new!

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Gluten Free

SPD is proud to carry a wide variety of gluten free foods.

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Recipes

Each week we’ll bring you recipes with ingredients from our weekly ads! Doing our part to make your dollar go further.

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Community Card

Earn 3% of your qualifying purchases for your school or non-profit organization every time you shop.

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Catering

We know how busy your day can be so we have a full catering dept. to meet all your needs, from a whole- some dinner to a weekend party! We’ve got you covered.

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Services

Full service postal center, bill pay services, money orders, lottery sales, fishing licenses & more at each SPD location.

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Requests/Feedback

Is there something special you would like us to order? We’d be happy to. An item you would like us to stock regularly? Let us know. Have a question or comment? Tell us!

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The recipes below feature items from this weeks specials!

Asian-Style Pot Roast

Boneless Chuck roast On Sale - $4.99 per lb


  1. Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
  2. Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
  3. Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
  4. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  5. Bake about 2 1/2 hours or until meat and vegetables are tender.
  6. Cut open top of oven bag carefully. Remember: Always support bag with pan.
  7. Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

Slow Cooker Baby Back Ribs

Pork Back Ribs On Sale - $2.99 per lb

  1. Season ribs with salt and pepper.
  2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  3. Cook on High for 4 hours (or Low for 8 hours).
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

 Indian Fish Curry

Tru Cod - $6.89 lb

  1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
  5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.