Menu Plan for the Week of May 4
Our weekly menu plan is here to help you save time and money and eat healthier. Shop the Hy-Vee sales until May 2 and then use this menu plan starting May 4.
Sponsored by Hy-Vee (Columbia)
Table of Contents
About Our Menu Plan
- Family-friendly recipes made with real food ingredients.
- Features top sale items we find at Hy-Vee that week to save $$.
- Tips for stocking up the hot Hy-Vee deals and how to store them to save even more $$.
- Freezer-friendly recipes with freezing instructions, so you can double and freeze one for later.
Top Hy-Vee Sales This Week
All Hy-Vee sales below run 4/27/26 through 5/3/26.
- Hy-Vee shredded, cubed, or bar cheese (6 or 8 ounces), 5/$10 Stock Up and Save: Store in freezer in store package for 3-6 months.
- Red, yellow or orange bell peppers, 2 for $3 Stock Up and Save: Seed, slice, flash freeze on a pan, and dump in a freezer bag to use for fajitas, soups, quesadillas, and more. Store for about 3 months.
- Fresh pork tenderloin, $2.99/lb Stock Up and Save: Wrap tightly and store in freezer for up to 9 months.
- Hy-Vee frozen vegetables, 3 for $5 (10-16 oz.) Stock Up and Save: Store in freezer until indicated date on package.
- Hy-Vee True grass-fed ground beef, $6.98/lb Stock Up and Save: Wrap tightly and store in freezer up to 9 months.
Weekly Menu Plan
Pro Tip: Most of our main dish recipes include freezing instructions, so you can double and freeze a batch for later. Look for the (*).
Monday:
Tuesday:
Wednesday:
Thursday:
Friday:
Saturday:
Sunday: (Mother’s Day)
- Balsamic Shredded Beef*
- Boursin Mashed Potatoes
- Strawberry Spinach Salad
- Dessert: Strawberry Shortcake Trifle
More Ideas for the Week
- Snack: Cottage Cheese Ranch Dip & Veggies
- Sweet Treat: Buckeye Brownies*
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