The recipes below feature items from this weeks specials!

Herb Rubbed Sirloin Tip Roast

Sirloin Tip Roast On Sale - $4.99lb

• 1¼ tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder  
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Garlic Lime Roasted Chicken Drumsticks

Drumsticks On Sale - $.99 per lb

• ¼ cup olive oil
• 1 large lime, juiced, or more to taste  
• 2 teaspoons garlic powder  
• 2 teaspoons onion powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• ½ teaspoon ground black pepper
• 10 skinless chicken drumsticks  

1. Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.

2. Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.

3. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

4. Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.

5. Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.

6. Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

Slow-Cooked Stew Meat Chili

Boneless Stew Meat On Sale - $4.99 Lb

• 1½ tablespoons vegetable oil
• ¾ pound cubed beef stew meat
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 tablespoons all-purpose flour  
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1¾ cups beef broth, divided
• 1 large onion, chopped  
• 1 small green or red bell pepper, chopped
• ¼ cup chopped fresh parsley
• 2 tablespoons barbeque sauce
• 1½ tablespoons brown sugar
• 2 cloves garlic, or more to taste, minced
• ¾ teaspoon salt

1. Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.

2. Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.

3. Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.