|
APRIL SPECIALS:
-
Pork Ribs, 3 lb. (Avg) for $10.00: The St. Louis Style Ribs are uncooked and vacuum-sealed for freshness.
-
Chicken Tenders, 5 lbs. for $11.00: The Chicken Tenders are fully cooked and oven or air-fryer ready.
-
Produce Box, 12 lbs. (Avg) for $13.50: Includes - Wrapped Lettuce (1 each), Celery (1 sleeve), Oranges (5 each), Grape Tomatoes (1 pint), Onions (2 lbs.), Carrots (2 lbs.), and Potatoes (3 lbs.)
-
Onion Rings, 2.5 lbs. for $9.00: The onion rings are ready to cook and used in the oven or air-fryer.
-
Shrimp Florentine, 24 oz. for $6.00: The Shrimp Florentine has tender shrimp, spinach, and farfalle pasta in a creamy Florentine sauce.
-
Mozzarella Sticks, 3 lbs. for $12.00: The mozzarella sticks are par-cooked and ready for the oven.
| |
FEATURED RECIPE:
Chicken & Veggie Cheesy Bake
Serves 4
| | |
Ingredients:
*Ingredient in Food $en$e package
- 1.17 lbs. chicken tenderloin*
- 14.5 oz. carrots*
- 1 lb. chopped broccoli*
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 can cream of chicken
- 1 cup shredded cheese
| |  | |
Directions:
- Cut chicken tenderloins into bite-sized chunks.
- Season with garlic powder, Italian seasoning, salt, and pepper.
- In a large bowl combine chicken pieces, carrots, broccoli, cream of chicken, and half the cheese
- Stir until evenly coated.
- Spread mixture into a greased baking dish (8×8 or 9×13).
- Sprinkle the remaining cheese on top.
- Bake at 375°F for 30–35 minutes, or until chicken hits 165°F and the top is golden. Serve promptly.
| | | | |
