Chicken Cheeseball Kabobs on Veggie Spaghetti - $8.92 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.

• 1 cup whole-wheat breadcrumbs

olive oil drives this basket at $8.49, 16% of the total. The next biggest lines are olive oil ($8.49) and parmesan cheese ($5.99). $33.32 of the basket - 62% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• Simple Truth Organic® Extra Virgin Olive Oil · about 470 ml left, $7.98 of value
• Private Selection® Parmesan Wedge Cheese · about 192 g left, $5.07 of value
• Gotham Greens® Fresh Basil · about 30 g left, $3.43 of value
• Kroger® Grade A Large White Eggs · about 17 left, $2.63 of value
• Kroger® Whole Garlic Bulbs · about 3 left, $1.49 of value

“In school, I did a report on Michelle Obama's Let's Move! program and now I try to eat based on the MyPlate picture,” says Danielle. “I used chicken instead of beef for the meatballs, and I stuffed them with fresh mozzarella, because I love cheese! I put the meatballs on a stick, because I think it is fun to eat foods on a stick. I added carrots and yellow squash to make it colorful and taste even better. It looked like spaghetti, so I named it Veggie Spaghetti, and topped it with basil, which we grow. Everyone in my family loves it, even my brother, who is a picky eater. I hope you like it too!”

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 cup whole-wheat breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1/4 cup parsley, chopped
• 2 tablespoons Italian seasoning, dried
• 2 garlic cloves, peeled and minced
• 1 egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 pound skim-milk mozzarella, cut into cubes
• 1 1/2 cups of marinara sauce for dipping (optional)
• 2 tablespoons olive oil
• 6 zucchini
• 3 yellow squash
• 2 garlic cloves, peeled and minced
• 1 1/2 cups shredded carrots
• 2 tablespoons basil, finely chopped

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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