18 Easy Fareway Recipes for Busy Weeknights

Let’s face it—weeknights can be hectic, but that doesn’t mean dinner has to be a hassle. We’ve gathered 18 easy, delicious recipes perfect for those busy evenings when you need something quick, satisfying, and fuss-free. From comforting classics to fresh favorites, these dishes will have you looking forward to weeknight cooking again. Ready to simplify your evenings? Dive into our roundup and find your new go-to meals!

Fareway’s Famous Taco Casserole

Keeping things simple and satisfying, this taco casserole is a weeknight lifesaver. Kids devour it, and cleanup is minimal. Let’s get straight to the good stuff.

Ingredients

– 1 lb ground beef (I use 80/20 for the best flavor)
– 1 medium yellow onion, diced (a sharp knife makes this quick)
– 1 packet (1 oz) taco seasoning (the store-bought kind is perfectly fine here)
– 1 can (15 oz) black beans, drained and rinsed (this adds great texture)
– 1 can (10 oz) diced tomatoes with green chilies, undrained (Rotel is my favorite brand for this)
– 1 cup frozen corn kernels (no need to thaw them first)
– 2 cups shredded cheddar cheese, divided (I like to shred a block myself for better melting)
– 1 cup sour cream (full-fat gives the creamiest result)
– 6 large flour tortillas, cut into 1-inch strips (room temp ones are easier to handle)

Instructions

1. Preheat your oven to 375°F.
2. Place a large skillet over medium-high heat.
3. Add the ground beef and diced onion to the hot skillet.
4. Cook for 8-10 minutes, breaking the meat into small crumbles with a wooden spoon until no pink remains.
5. Drain any excess grease from the skillet.
6. Sprinkle the taco seasoning over the cooked beef and onion mixture.
7. Stir constantly for 1 minute until the spices are fragrant.
8. Add the drained black beans, undrained diced tomatoes, and frozen corn to the skillet.
9. Stir everything together and cook for 3-4 minutes until heated through.
10. Remove the skillet from the heat.
11. Stir in 1 cup of the shredded cheddar cheese and the sour cream until fully combined.
12. Spread half of the tortilla strips in an even layer on the bottom of a 9×13-inch baking dish.
13. Spoon the entire beef mixture over the tortilla layer and spread it evenly.
14. Top with the remaining tortilla strips.
15. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 20 minutes.
18. Carefully remove the foil.
19. Continue baking uncovered for 10-12 minutes until the cheese is completely melted and bubbly around the edges.
20. Let the casserole stand for 5 minutes before serving.

My favorite part is the contrast between the crispy top tortillas and the creamy, saucy filling beneath. Make it a complete meal by serving with a simple side salad dressed with lime vinaigrette. Leftovers reheat beautifully for lunch the next day.

Quick Fareway Chicken Alfredo Pasta

Oven-ready in under 30 minutes, this chicken Alfredo pasta delivers creamy comfort without the fuss. Fareway’s quality chicken makes all the difference for busy weeknights. Skip the restaurant—this homemade version beats takeout every time.

Ingredients

– 1 lb Fareway boneless chicken breasts (their butcher counter never disappoints)
– 8 oz fettuccine pasta (I always keep De Cecco in my pantry)
– 2 cups heavy cream (go for the good stuff—it makes the sauce silkier)
– 1 cup freshly grated Parmesan cheese (please don’t use the pre-shaken kind)
– 3 tbsp unsalted butter (I prefer Kerrygold for its rich flavor)
– 2 garlic cloves, minced (fresh only—jarred garlic just won’t do)
– 1 tsp salt (Diamond Crystal is my kitchen staple)
– ½ tsp black pepper (freshly cracked makes a noticeable difference)
– 2 tbsp chopped fresh parsley (dried works in a pinch, but fresh is better)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9 minutes until al dente.
3. While pasta cooks, slice chicken breasts into ½-inch thick strips.
4. Heat a large skillet over medium-high heat and add 1 tablespoon butter.
5. Add chicken strips to the hot skillet in a single layer—don’t overcrowd the pan.
6. Cook chicken for 4 minutes per side until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a clean plate.
8. Reduce skillet heat to medium and add remaining 2 tablespoons butter.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour heavy cream into the skillet and bring to a gentle simmer.
11. Whisk in grated Parmesan cheese until completely melted and smooth.
12. Season sauce with salt and black pepper, whisking to combine.
13. Drain cooked pasta, reserving ¼ cup pasta water.
14. Add drained pasta directly to the Alfredo sauce in the skillet.
15. Toss pasta in sauce, adding reserved pasta water 1 tablespoon at a time if needed.
16. Return cooked chicken to the skillet and gently fold into the pasta.
17. Sprinkle with chopped parsley and serve immediately.

Gloriously creamy sauce clings to every strand of pasta, while the tender chicken adds satisfying protein. The fresh parsley cuts through the richness perfectly. For a twist, try adding sautéed mushrooms or serving with garlic bread to soak up every last drop of sauce.

Fareway’s Loaded Baked Potato Soup

Tired of bland potato soups? This Fareway’s Loaded Baked Potato Soup delivers serious comfort with minimal fuss. Think crispy bacon, melted cheese, and creamy potatoes in every spoonful.

Ingredients

– 6 slices thick-cut bacon (I always go for applewood-smoked for that extra flavor)
– 1 large yellow onion, diced small
– 3 cloves garlic, minced (fresh is best here, not the jarred stuff)
– 6 medium russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (room temperature blends smoother)
– 2 cups shredded sharp cheddar cheese
– 1/2 cup sour cream
– 2 tbsp chopped fresh chives
– 1 tsp smoked paprika
– 1/2 tsp black pepper

Instructions

1. Cook 6 slices of bacon in a large pot over medium heat for 8-10 minutes until crispy.
2. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon drippings in the pot.
3. Add diced onion to the bacon drippings and cook for 5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add cubed potatoes and chicken broth to the pot.
6. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are fork-tender.
7. Use a potato masher to partially mash the soup, leaving some chunks for texture.
8. Stir in heavy cream and heat through for 3 minutes without boiling.
9. Remove pot from heat and gradually stir in shredded cheddar until fully melted.
10. Mix in sour cream, smoked paprika, and black pepper.
11. Crumble the cooked bacon and stir half into the soup.
12. Ladle soup into bowls and top with remaining bacon crumbles and fresh chives.

Creamy with satisfying potato chunks, this soup balances smoky bacon against sharp cheddar beautifully. For a fun twist, serve it in hollowed-out bread bowls, or add a dollop of extra sour cream and extra crispy bacon on top for texture contrast.

Easy Fareway Beef and Broccoli Stir-Fry

Unexpectedly simple yet deeply satisfying, this beef and broccoli stir-fry delivers restaurant-quality flavor with minimal effort. Using basic pantry staples transforms ordinary ingredients into an extraordinary weeknight meal. Skip the takeout menu—this comes together faster than delivery.

Ingredients

– 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes first for easier slicing)
– 3 cups broccoli florets, cut into bite-sized pieces (I leave some stem for crunch)
– 2 tbsp vegetable oil, divided (use high-smoke point oil here)
– 3 cloves garlic, minced (fresh only—jarred lacks punch)
– 1 tsp fresh ginger, grated (microplane works best)
– 1/4 cup low-sodium soy sauce
– 2 tbsp brown sugar (pack it firmly for richer flavor)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (my slurry secret)
– 1 tsp sesame oil (add at the end for maximum aroma)
– Cooked white rice for serving (jasmine rice is my preference)

Instructions

1. Pat the sliced flank steak completely dry with paper towels.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
3. Add steak in a single layer and cook undisturbed for 90 seconds to develop sear.
4. Flip steak and cook for 60 seconds more until browned but not cooked through.
5. Transfer steak to a clean plate using tongs.
6. Add remaining 1 tablespoon vegetable oil to the same skillet.
7. Add broccoli florets and stir-fry for 3 minutes until bright green.
8. Add 2 tablespoons water to the skillet and immediately cover with a lid.
9. Steam broccoli for 2 minutes until tender-crisp, then remove lid.
10. Push broccoli to the sides of the skillet, creating an empty center.
11. Add minced garlic and grated ginger to the center and cook for 30 seconds until fragrant.
12. Return cooked steak and any accumulated juices to the skillet.
13. Pour soy sauce and brown sugar over the ingredients.
14. Stir constantly for 1 minute until sauce begins to bubble.
15. Give cornstarch slurry a quick stir and drizzle it into the skillet.
16. Cook while stirring for 90 seconds until sauce thickens and coats everything.
17. Remove from heat and stir in sesame oil.
18. Serve immediately over cooked white rice.

Zesty garlic and ginger balance the savory soy sauce, while the cornstarch slurry creates that glossy restaurant-style coating. The flank steak stays remarkably tender against the crisp-tender broccoli. For a fun twist, serve in lettuce cups or over crispy rice for contrasting textures.

Fareway’s Homestyle Meatloaf

Every home cook needs a reliable meatloaf recipe, and Fareway’s homestyle version delivers comforting familiarity with minimal fuss. Expect juicy, well-seasoned results that hold their shape beautifully. This straightforward approach yields a classic family favorite.

Ingredients

– 2 lbs 80/20 ground beef (the fat content keeps it moist)
– 1 cup whole milk (I find whole works better than skim for tenderness)
– 1 large egg, room temperature (it blends more evenly)
– 1 cup plain breadcrumbs (I prefer panko for lighter texture)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– ⅓ cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp yellow mustard
– 1½ tsp salt
– 1 tsp black pepper, freshly ground
– ¼ cup brown sugar for glaze
– ¼ cup additional ketchup for topping

Instructions

1. Preheat your oven to 350°F.
2. Combine milk and breadcrumbs in a large bowl, letting them soak for 5 minutes to absorb liquid.
3. Add ground beef, egg, diced onion, minced garlic, ⅓ cup ketchup, Worcestershire sauce, mustard, salt, and pepper to the bowl.
4. Mix everything with your hands until just combined—overmixing makes the meatloaf dense.
5. Transfer the mixture to a 9×5-inch loaf pan, pressing it down evenly.
6. Bake at 350°F for 45 minutes.
7. Whisk together brown sugar and ¼ cup ketchup in a small bowl for the glaze.
8. Remove the meatloaf from oven and spread the glaze evenly over the top.
9. Return to oven and bake for another 15-20 minutes until internal temperature reaches 160°F.
10. Let the meatloaf rest for 10 minutes before slicing—this keeps the juices inside.

Ultra-tender with a sweet-tangy crust, this meatloaf slices cleanly without crumbling. The onion and garlic provide subtle savory notes that complement the rich beef. Try serving thick slices alongside creamy mashed potatoes or using leftovers for exceptional meatloaf sandwiches the next day.

One-Pot Fareway Chili Mac

Unwind after a long day with this comforting one-pot wonder that combines chili’s hearty warmth with mac and cheese’s creamy satisfaction. Using pantry staples and minimal cleanup, it delivers maximum flavor with minimal effort. This dish comes together quickly for busy weeknights when you need something satisfying fast.

Ingredients

– 1 lb ground beef (I prefer 85/15 for better flavor)
– 1 medium yellow onion, diced (sweet onions work beautifully here)
– 2 cloves garlic, minced (fresh makes all the difference)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes with juices
– 2 cups elbow macaroni
– 4 cups beef broth
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 2 cups shredded cheddar cheese (sharp cheddar melts perfectly)
– 1/2 cup sour cream for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and crumbled.
3. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle chili powder, cumin, and smoked paprika over the meat mixture, stirring constantly for 30 seconds to toast the spices.
6. Pour in beef broth, scraping any browned bits from the bottom of the pot.
7. Add diced tomatoes with their juices, kidney beans, and uncooked elbow macaroni.
8. Bring to a boil, then reduce heat to maintain a steady simmer.
9. Cover and cook for 12-14 minutes, stirring halfway through, until pasta is al dente.
10. Remove from heat and let stand for 2 minutes to thicken slightly.
11. Stir in shredded cheddar cheese until fully melted and creamy.
12. Ladle into bowls and top each serving with a dollop of sour cream.

Creamy cheese coats every noodle while the chili base provides just enough heat to keep things interesting. The beans add wonderful texture against the tender pasta, creating a complete meal in every bite. For a fun twist, serve it in individual cast iron skillets with tortilla chips for scooping up every last bit.

Fareway’s Creamy Garlic Parmesan Chicken

Very few dishes deliver restaurant-quality flavor with such minimal effort. This creamy garlic parmesan chicken comes together in one pan and satisfies every time. You’ll want to make it weekly once you taste it.

Ingredients

– 4 boneless, skinless chicken breasts (I pound them to even thickness for perfect cooking)
– 2 tbsp olive oil (extra virgin gives the best flavor)
– 4 cloves garlic, minced (fresh is essential here, not jarred)
– 1 cup heavy cream (don’t substitute with milk—it won’t thicken properly)
– 1/2 cup grated parmesan cheese (the good stuff from the refrigerated section)
– 1 tsp Italian seasoning (my homemade blend beats store-bought)
– 1/2 tsp salt (I use kosher for better distribution)
– 1/4 tsp black pepper (freshly cracked makes a difference)

Instructions

1. Pound chicken breasts to 1-inch even thickness using a meat mallet or rolling pin.
2. Season both sides of chicken with salt and pepper.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Add chicken breasts and cook for 6-7 minutes until golden brown crust forms.
5. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on plate.
7. Reduce heat to medium and add minced garlic to same skillet.
8. Cook garlic for 1 minute until fragrant but not browned.
9. Pour heavy cream into skillet, scraping up any browned bits from bottom.
10. Add Italian seasoning and simmer sauce for 3 minutes until slightly thickened.
11. Stir in grated parmesan cheese until completely melted and smooth.
12. Return chicken to skillet, spooning sauce over each piece.
13. Simmer together for 2 minutes to let flavors meld.
14. Remove from heat and let rest 3 minutes before serving. Every bite reveals tender chicken swimming in that velvety garlic-parmesan sauce. The creamy coating clings beautifully to pasta or mashed potatoes, while the golden sear provides satisfying texture contrast. Try serving it over fresh spinach—the wilted greens soak up the sauce magnificently.

Simple Fareway BBQ Pulled Pork Sandwiches

Unbelievably tender pulled pork doesn’t require fancy techniques or expensive cuts. This straightforward approach yields smoky, juicy meat perfect for piling high on buns. Using just a few pantry staples transforms pork shoulder into crowd-pleasing sandwiches.

Ingredients

– 4 lb pork shoulder roast (bone-in adds more flavor, but boneless works too)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 cup ketchup (I prefer the thicker, less sweet varieties)
– 1/2 cup apple cider vinegar (the tang cuts through the richness perfectly)
– 1/4 cup brown sugar (pack it firmly for maximum caramelization)
– 2 tbsp Worcestershire sauce (this secret ingredient adds depth)
– 1 tbsp smoked paprika (the smokier, the better in my book)
– 1 tsp garlic powder (fresh minced works, but powder distributes evenly)
– 1 tsp onion powder
– 1/2 tsp black pepper (freshly ground releases more aroma)
– 6 hamburger buns (brioche holds up best against the juicy meat)

Instructions

1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels—this helps the seasoning stick better.
3. Rub olive oil evenly over all surfaces of the pork.
4. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a medium bowl.
5. Pour half of the sauce mixture over the pork, reserving the other half.
6. Cover the baking dish tightly with aluminum foil.
7. Bake at 300°F for 4 hours until the pork shreds easily with a fork.
8. Remove the pork from the oven and let it rest for 15 minutes—this allows the juices to redistribute.
9. Using two forks, shred the pork completely, discarding any large fat pieces.
10. Mix the shredded pork with the reserved sauce.
11. Toast the hamburger buns lightly for better texture and to prevent sogginess.
12. Pile the saucy pulled pork generously onto the bottom buns.
13. Cover with the top buns and serve immediately.

Creamy coleslaw makes the perfect crunchy contrast to these tender sandwiches. The pork develops a beautiful bark while staying incredibly moist inside. For a fun twist, try serving the leftovers on nachos or baked potatoes the next day.

Fareway’s Cheesy Bacon Ranch Potatoes

Everyone needs a reliable potato side dish that delivers maximum flavor with minimal effort. These cheesy bacon ranch potatoes are my go-to for busy weeknights when comfort food cravings hit hard. They come together quickly and disappear even faster from the dinner table.

Ingredients

• 2 lbs russet potatoes, peeled and diced into 1-inch cubes (I leave the skin on sometimes for extra texture)
• 6 slices thick-cut bacon, chopped (the quality really matters here)
• 1 packet (1 oz) ranch seasoning mix (I always keep a few extra packets in the pantry)
• 1 ½ cups shredded cheddar cheese (sharp cheddar gives the best flavor)
• ¼ cup olive oil (extra virgin is my preference for roasting)
• ½ cup sour cream (full-fat creates the creamiest texture)
• 2 tbsp chopped fresh chives (fresh makes all the difference over dried)
• ½ tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place diced potatoes in a large mixing bowl and drizzle with olive oil, tossing to coat evenly.
3. Sprinkle ranch seasoning and black pepper over the potatoes, mixing thoroughly until all pieces are covered.
4. Spread potatoes in a single layer on the prepared baking sheet, making sure they aren’t crowded.
5. Roast potatoes for 25 minutes at 400°F until edges begin to crisp and turn golden brown.
6. While potatoes roast, cook chopped bacon in a skillet over medium heat for 8-10 minutes until crispy.
7. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon to drain excess grease.
8. Remove potatoes from oven and sprinkle shredded cheddar cheese evenly over the top.
9. Return baking sheet to oven and bake for 5 more minutes at 400°F until cheese is fully melted and bubbly.
10. Transfer cheesy potatoes to a serving bowl and gently fold in sour cream and crispy bacon pieces.
11. Garnish with chopped fresh chives just before serving to maintain their bright color and fresh flavor.

Done right, these potatoes achieve the perfect balance of crispy edges and tender centers that soak up the ranch flavor beautifully. The creamy sour cream cuts through the saltiness of the bacon while the melted cheese creates irresistible cheesy pulls with every scoop. Serve them straight from the baking dish for a rustic presentation that highlights all the delicious layers.

Fareway’s Classic Beef Stroganoff

Craving comfort food that comes together fast? Fareway’s Classic Beef Stroganoff delivers rich flavor with minimal fuss. This creamy, savory dish is perfect for busy weeknights when you need something satisfying.

Ingredients

• 1 lb sirloin steak, sliced thin against the grain – this makes all the difference for tenderness
• 8 oz wide egg noodles – I always keep these in my pantry for quick meals
• 1 yellow onion, diced – sweet varieties work beautifully here
• 8 oz cremini mushrooms, sliced – I prefer these over white mushrooms for deeper flavor
• 2 cups beef broth – use low-sodium so you control the salt
• 1 cup sour cream – full-fat gives the creamiest results
• 2 tbsp all-purpose flour – for that perfect thickening power
• 3 tbsp unsalted butter – divided between cooking steps
• 1 tbsp Worcestershire sauce – my secret flavor booster
• 1 tsp Dijon mustard – adds nice tang without overwhelming
• 2 cloves garlic, minced – fresh only, please
• 1 tbsp olive oil – for searing the beef
• Salt and black pepper – season generously throughout
• Fresh parsley, chopped – for that bright finish

Instructions

1. Bring a large pot of salted water to boil for the egg noodles.
2. Season sliced sirloin generously with salt and pepper on all sides.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Cook beef in a single layer for 2 minutes per side until browned but not cooked through.
5. Transfer beef to a plate – it will finish cooking later.
6. Add egg noodles to boiling water and cook for 8 minutes until al dente.
7. Melt 1 tablespoon butter in the same skillet over medium heat.
8. Cook diced onion for 4 minutes until translucent.
9. Add sliced mushrooms and cook for 6 minutes until browned and tender.
10. Stir in minced garlic and cook for 1 minute until fragrant.
11. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly.
12. Gradually whisk in beef broth until no lumps remain.
13. Stir in Worcestershire sauce and Dijon mustard.
14. Simmer sauce for 5 minutes until slightly thickened.
15. Reduce heat to low and stir in sour cream until fully incorporated.
16. Return beef and any accumulated juices to the skillet.
17. Cook for 3 minutes until beef is heated through and sauce is creamy.
18. Drain cooked noodles and toss with remaining 2 tablespoons butter.
19. Season stroganoff sauce with salt and pepper to desired taste.
20. Serve stroganoff over buttered noodles and garnish with fresh parsley.

Expect tender beef swimming in a luxuriously creamy sauce with earthy mushroom notes. The egg noodles provide the perfect vehicle for soaking up every bit of flavor. Excellent served with a simple green salad to cut through the richness.

Easy Fareway Lemon Garlic Shrimp

Overwhelmed by complicated shrimp recipes? This lemon garlic version delivers maximum flavor with minimal effort. Once you try this method, it’ll become your weeknight staple.

Ingredients

– 1 lb large raw shrimp, peeled and deveined (I always buy frozen and thaw overnight in the fridge)
– 3 tbsp extra virgin olive oil (my go-to for better flavor)
– 4 garlic cloves, minced (fresh is essential here, not jarred)
– 1 lemon, juiced (about 3 tbsp, plus extra wedges for serving)
– 2 tbsp unsalted butter (cold butter creates a better sauce)
– 1/4 cup dry white wine (I prefer sauvignon blanc for its crispness)
– 1/4 tsp red pepper flakes (adjust based on your heat preference)
– 2 tbsp fresh parsley, chopped (flat-leaf holds up better than curly)
– Salt to taste (I use about 1/2 tsp kosher salt)

Instructions

1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer, cooking for 90 seconds per side until pink and opaque.
4. Remove shrimp to a plate immediately to prevent overcooking.
5. Reduce heat to medium and add garlic to the same skillet, cooking for 45 seconds until fragrant.
6. Pour in white wine, scraping up any browned bits from the pan bottom.
7. Simmer wine for 2 minutes until reduced by half.
8. Add lemon juice and red pepper flakes, stirring to combine.
9. Whisk in cold butter until melted and sauce thickens slightly.
10. Return shrimp to skillet, tossing to coat in sauce.
11. Stir in chopped parsley and season with salt.
12. Serve immediately over pasta or with crusty bread.

Unbelievably tender shrimp swim in a bright, garlicky sauce that clings perfectly to every bite. The lemon cuts through the richness while the subtle heat lingers pleasantly. Try serving over creamy polenta or tossing with zucchini noodles for a lighter option that still feels indulgent.

Fareway’s Hearty Beef Stew

Very few dishes comfort like a rich beef stew on chilly evenings. Fareway’s version delivers deep flavor with minimal fuss. This one-pot wonder transforms simple ingredients into something extraordinary.

Ingredients

– 2 lbs chuck roast, cubed (I prefer larger 2-inch pieces for better texture)
– 3 tbsp olive oil (extra virgin is my go-to for richer flavor)
– 1 large yellow onion, diced (sweet varieties work beautifully here)
– 3 carrots, cut into 1-inch chunks (don’t peel them—the skins add earthy notes)
– 2 celery stalks, sliced (use the inner stalks with leaves for more aroma)
– 3 cloves garlic, minced (freshly crushed releases the best oils)
– 1/4 cup all-purpose flour (I always spoon-and-level for accuracy)
– 4 cups beef broth (homemade stock makes all the difference)
– 1 cup red wine (a bold Cabernet adds wonderful depth)
– 2 bay leaves (fresh ones from my pantry—they’re more fragrant)
– 1 tsp dried thyme (rub between your palms to awaken the oils)
– 1 lb baby potatoes, halved (Yukon Golds hold their shape perfectly)
– 1 cup frozen peas (straight from freezer to pot for bright color)
– Salt and black pepper (I’m generous with coarse sea salt)

Instructions

1. Pat beef cubes completely dry with paper towels—this ensures proper browning.
2. Season beef generously with salt and pepper on all sides.
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches, sear beef until deeply browned on all sides, about 3-4 minutes per side.
5. Transfer browned beef to a plate, leaving drippings in the pot.
6. Add remaining 1 tablespoon olive oil to the same pot over medium heat.
7. Sauté onions, carrots, and celery until onions turn translucent, about 5 minutes.
8. Add garlic and cook until fragrant, exactly 1 minute—don’t let it burn.
9. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to remove raw taste.
10. Pour in red wine, scraping all the browned bits from the bottom—this adds incredible flavor.
11. Add beef broth slowly while stirring to prevent lumps from forming.
12. Return beef and any accumulated juices to the pot.
13. Stir in bay leaves and thyme.
14. Bring stew to a boil, then immediately reduce heat to low.
15. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
16. Add potatoes and continue simmering covered for another 30 minutes.
17. Test potatoes with a fork—they should pierce easily but not fall apart.
18. Stir in frozen peas and cook uncovered for final 5 minutes.
19. Remove bay leaves before serving.
20. Let stew rest off heat for 10 minutes—this allows flavors to meld beautifully.

Zesty and deeply satisfying, this stew develops incredible complexity overnight. The beef becomes fork-tender while potatoes soak up the rich broth. Serve it over crusty bread or with sharp cheddar grated on top for extra indulgence.

Fareway’s Honey Mustard Glazed Salmon

Nothing beats a quick, impressive salmon dish for busy weeknights. Now you can recreate Fareway’s famous honey mustard glaze at home with minimal effort. This sweet-savory combination comes together in under 20 minutes.

Ingredients

• 1 lb salmon fillets, skin-on for extra flavor and easier flipping
• 2 tbsp Dijon mustard, my favorite for its sharp tang
• 2 tbsp honey, preferably local for the best floral notes
• 1 tbsp olive oil, extra virgin is my kitchen staple
• 1/2 tsp garlic powder, which I find more convenient than fresh here
• 1/4 tsp smoked paprika, for that subtle smoky depth
• Salt and black pepper, freshly ground pepper makes all the difference

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels—this ensures crispy edges.
3. Whisk together Dijon mustard, honey, olive oil, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Brush the honey mustard glaze generously over the top and sides of each salmon fillet.
5. Place salmon skin-side down on the prepared baking sheet.
6. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F.
7. Check for doneness by observing opaque flesh that flakes easily with a fork.
8. Switch to broil for the final 1-2 minutes to caramelize the glaze, watching carefully to prevent burning.
9. Remove from oven and let rest for 3 minutes before serving—this allows juices to redistribute.

Caramelized edges give way to moist, flaky flesh that practically melts in your mouth. Consider serving over quinoa with roasted asparagus for a complete meal. The sweet-savory glaze pairs beautifully with the rich salmon flavor.

Quick Fareway Vegetable Stir-Fry

Looking for a fast, fresh dinner that won’t leave you with a sink full of dishes? This stir-fry is your answer. Let’s get straight to it.

Ingredients

– 2 tbsp toasted sesame oil (my favorite for its nutty depth)
– 1 lb mixed stir-fry vegetables, like broccoli florets, bell pepper strips, and snap peas (I grab the pre-cut bag to save time)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated (keep a knob in the freezer for easy grating)
– 1/4 cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 2 tbsp water
– 1 tsp red pepper flakes (adjust for your heat preference)
– Cooked white rice, for serving (I always make extra for tomorrow’s lunch)

Instructions

1. Heat 2 tbsp toasted sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb mixed stir-fry vegetables and cook, stirring constantly, for 4 minutes until they brighten in color but are still crisp. Tip: Don’t overcrowd the pan—work in batches if needed for the best sear.
3. Push vegetables to the sides of the pan, creating a well in the center.
4. Add 3 cloves minced garlic and 1 tbsp grated ginger to the center and cook for 30 seconds until fragrant. Tip: This prevents the garlic from burning and becoming bitter.
5. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, 2 tbsp water, and 1 tsp red pepper flakes until smooth.
6. Pour the sauce mixture over the vegetables and stir to coat everything evenly.
7. Continue cooking for 2-3 minutes, stirring frequently, until the sauce thickens and coats the vegetables. Tip: The sauce is ready when it clings to a spoon without dripping.
8. Remove from heat immediately. Zesty and vibrant, this stir-fry delivers a satisfying crunch from the quick-cooked veggies against the glossy, savory sauce. Serve it over fluffy white rice, or for a low-carb twist, spoon it over crisp lettuce cups.

Fareway’s Homemade Chicken Noodle Soup

Hearty chicken noodle soup is the ultimate comfort food when you need something warm and satisfying. Fareway’s version delivers that classic homemade flavor with simple, quality ingredients. This recipe comes together quickly but tastes like it simmered all day.

Ingredients

– 1 tablespoon extra virgin olive oil (my go-to for better flavor)
– 1 cup diced yellow onion (I prefer sweet yellow onions here)
– 2 large carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 8 cups chicken broth (homemade if you have it, but store-bought works fine)
– 2 cups shredded cooked chicken (rotisserie chicken saves so much time)
– 4 ounces wide egg noodles (the wider the better for soaking up broth)
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– 1 teaspoon salt (adjust based on your broth’s saltiness)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot.
3. Sauté vegetables for 6-8 minutes until onions are translucent and carrots begin to soften.
4. Pour in 8 cups chicken broth and bring to a boil.
5. Reduce heat to medium-low and simmer for 10 minutes until carrots are tender-crisp.
6. Add 2 cups shredded chicken, 4 ounces egg noodles, 1 teaspoon dried thyme, ½ teaspoon black pepper, and 1 teaspoon salt.
7. Simmer for exactly 8 minutes until noodles are al dente (don’t overcook or they’ll get mushy).
8. Remove pot from heat and let sit for 5 minutes before serving.

Velvety broth coats each noodle while the vegetables retain just enough crunch. The shredded chicken stays tender without becoming stringy. Serve with crusty bread for dipping or add a squeeze of fresh lemon to brighten the flavors.

Fareway’s Cheesy Broccoli Rice Casserole

Perfect for busy weeknights, this cheesy broccoli rice casserole comes together with minimal effort. Packed with comforting flavors and creamy texture, it’s a crowd-pleaser that even picky eaters will love. I always make a double batch because leftovers disappear fast.

Ingredients

• 2 cups uncooked long-grain white rice – I prefer the fluffy texture it provides
• 4 cups fresh broccoli florets – chop them small for even cooking
• 2 cups shredded sharp cheddar cheese – freshly grated melts so much better
• 1 cup whole milk – don’t skimp here, the fat adds creaminess
• 1/2 cup sour cream – full-fat gives the richest results
• 1/4 cup unsalted butter – I always use unsalted to control seasoning
• 1 small yellow onion, finely diced – the sweet flavor balances the cheese
• 2 cloves garlic, minced – fresh garlic makes all the difference
• 1 tsp salt – adjust after tasting since cheese adds saltiness
• 1/2 tsp black pepper – freshly cracked adds nice flecks

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook 2 cups rice according to package directions until tender, then fluff with a fork. Tip: Let the rice sit covered for 5 minutes after cooking for perfect texture.
3. Steam 4 cups broccoli florets for 4-5 minutes until bright green but still crisp, then immediately transfer to ice water to stop cooking.
4. Melt 1/4 cup butter in a large skillet over medium heat until bubbling but not browned.
5. Add 1 diced onion and cook for 5 minutes until translucent, stirring frequently.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Combine cooked rice, steamed broccoli, onion mixture, 2 cups cheddar cheese, 1 cup milk, 1/2 cup sour cream, 1 tsp salt, and 1/2 tsp pepper in a large bowl.
8. Mix thoroughly until all ingredients are evenly distributed. Tip: Reserve 1/2 cup cheese for topping to create a golden crust.
9. Transfer the mixture to your prepared baking dish and spread into an even layer.
10. Sprinkle the reserved 1/2 cup cheese evenly over the top.
11. Bake at 375°F for 25-30 minutes until the cheese is melted and bubbly with golden edges. Tip: For extra browning, broil for the final 2 minutes while watching closely.
12. Remove from oven and let rest for 10 minutes before serving. Zero complaints about this creamy, cheesy casserole that hits all the comfort food notes. The broccoli stays vibrant against the rich rice base, making each bite satisfying. Serve it alongside grilled chicken or spoon it over baked potatoes for a hearty twist.

Fareway’s Slow Cooker Mississippi Pot Roast

Just when you think pot roast can’t get any better, this slow cooker version comes along. Juicy chuck roast meets tangy pepperoncini in a buttery au jus that’s pure comfort. Your kitchen will smell incredible all day.

Ingredients

• 3-4 lb chuck roast – I look for one with good marbling for maximum tenderness
• 1 packet au jus gravy mix – the savory base that makes the magic happen
• 1 packet ranch dressing mix – trust me, it creates the most incredible flavor
• 1/2 cup unsalted butter – I always use real butter, never margarine
• 8-10 pepperoncini peppers – these give the perfect tangy kick
• 1/4 cup pepperoncini juice from the jar – don’t skip this, it adds essential acidity

Instructions

1. Place chuck roast directly into your 6-quart slow cooker.
2. Sprinkle au jus gravy mix evenly over the top of the roast.
3. Sprinkle ranch dressing mix over the gravy mix layer.
4. Place butter slices evenly across the top of the roast.
5. Arrange pepperoncini peppers around the sides of the roast.
6. Pour pepperoncini juice directly over everything in the slow cooker.
7. Cover with lid and cook on LOW for 8 hours – don’t peek, as it releases heat and extends cooking time.
8. Check internal temperature reaches 200°F for perfect shredding texture.
9. Remove roast from slow cooker and place on cutting board.
10. Use two forks to shred the meat completely, discarding any large fat pieces.
11. Return shredded meat to the slow cooker and stir into the cooking liquid.
12. Let meat sit in the juices for 15 minutes to absorb maximum flavor.

Zesty pepperoncini cuts through the rich butter and savory seasonings beautifully. The meat becomes so tender it practically melts in your mouth. Serve it over mashed potatoes to soak up every drop of that incredible au jus, or pile it high on crusty rolls for the ultimate sandwich.

Fareway’s Easy Homemade Pizza Dough

Oven-fresh pizza starts with this no-fuss dough from Fareway. It comes together in minutes and yields a chewy, golden crust every time. I make this weekly—it’s that reliable.

Ingredients

– 3½ cups all-purpose flour (I always use King Arthur for consistent results)
– 1¼ cups warm water (around 110°F—test it on your wrist like baby formula)
– 2¼ tsp active dry yeast (one standard packet works perfectly)
– 1 tbsp granulated sugar (helps activate the yeast)
– 1 tsp fine sea salt (I prefer this over table salt for even distribution)
– 2 tbsp olive oil (extra virgin is my go-to for flavor)

Instructions

1. Combine warm water, yeast, and sugar in a large mixing bowl.
2. Let the mixture sit for 5 minutes until foamy—this confirms your yeast is active.
3. Add olive oil and salt to the yeast mixture.
4. Gradually mix in flour with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface.
6. Knead for 8 minutes until smooth and elastic—the dough should spring back when poked.
7. Place dough in a lightly oiled bowl and cover with a damp kitchen towel.
8. Let rise in a warm spot for 1 hour or until doubled in size.
9. Punch down the dough to release air bubbles.
10. Divide dough in half for two 12-inch pizzas or keep whole for one large pizza.
11. Roll or stretch dough on a floured surface to your desired thickness.
12. Transfer dough to a pizza stone or baking sheet dusted with cornmeal.
13. Top with your favorite sauce and toppings.
14. Bake at 475°F for 12-15 minutes until crust is golden and cheese is bubbly.

Fresh from the oven, this crust boasts a crisp exterior with a soft, airy interior. For a fun twist, brush the edges with garlic butter before baking. It’s perfect for Friday movie nights or impromptu gatherings.

Summary

Busy weeknights just got easier with these 18 delicious Fareway recipes! From quick skillet meals to simple oven bakes, there’s something for every hectic evening. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share this helpful roundup on Pinterest for your fellow busy cooks!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.