Weekly Menu Plan: October 2-8

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Our weekly menu plan is here to help you save time, and money, and eat healthier. We hope you find some dinnertime inspiration! Shop the Hy-Vee sales through October 1 and enjoy your meals from October 2-8.

Sponsored by Hy-Vee (Columbia)

Table of Contents

What You’ll Find on Our Weekly Menu Plan

Recipes You’ll Love: Our family-friendly recipes are simple and made with recognizable, real food ingredients. Pick and choose what works for you.
Top Weekly Sales: Don’t waste time scouring the sales. We’ve done it for you! Our menu plan is based around the top real food (no junk!) sale items we find at Hy-Vee that week, so you can save money by shopping smartly. If you don’t have a Hy-Vee, no sweat. Our plan will still work great!
Stock Up and Save: To save even more money, stock up on those hot Hy-Vee deals and store them for later using our instructions.
Freezer-Friendly Recipes: We’ve flagged freezer-friendly recipes ( * ) that include freezing instructions. Pick 1 or 2 of these recipes per week to double (doesn’t take much more time at all) and then enjoy one for dinner and throw one in the freezer for later. This is a super smart meal prep hack!

Top Hy-Vee Sales This Week

All Hy-Vee sales below run from 9.25.23 through 10.1.23 unless otherwise specified.

Bone-in pork shoulder roast, $1.68/lb. Stock Up and Save: Wrap tightly, and store in freezer for up to 9 months.
Hy-Vee Choice Reserve boneless beef chuck roast, $6.99/lb. Stock Up and Save: Wrap tightly, and store in freezer for up to 9 months. (Learn more about how long you should cook a roast in the Instant Pot or Slow Cooker.)
Fresh ground beef, $2.98/each (16 oz. roll) Stock Up and Save: Wrap tightly, and store in freezer for up to 9 months.
That’s Smart! frozen vegetables, $.99/each (12 oz.) Stock Up and Save: Store in freezer until indicated date on package.
Red or white onions, $.99/lb.) Stock Up and Save: Peel, slice or chop, and freeze on baking sheet. Transfer to a freezer-safe container for 4-6 months. (Have you tried our Easy Pickled Red Onions?)