September 2026 Newsletter | | |
OCTOBER SPECIALS:
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Chicken Nuggets, 5 lbs. for $11.00: The chicken nuggets are fully-cooked and are ready for the oven or fryer.
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Mozzarella Sticks, 3 lbs. for $12.00: The mozzarella sticks are par-cooked and ready for the oven.
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Pulled Pork, 1 lb. for $6.50: The pulled pork is fully cooked and in a Carolina BBQ sauce.
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Pantry Box, 8 items for $11.50: The pantry box includes baking mix (40 oz.), quick oats (14 oz.), pears (15 oz.), ziti (1 lb.), strawberry spread (19 oz.), macaroni & cheese (7.25 oz.), scalloped potatoes (4.7 oz.), and peanut butter (16 oz.).
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Shimp, 2 lb. for $10.50: Shrimp are farm-raised, individually quick frozen, and E-Z peel.
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Meatloaf Mix, 2 lbs. for $12.00: This traditional meatloaf mix is made with only ground beef, veal, and pork.
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FEATURED RECIPE:
Cheesy Italian Chicken Pasta Bake
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
- 1.5 lb. chicken breast, diced*
- 1 lb. Spaghetti*
- 24 oz. pasta sauce*
- 1 lb. Italian vegetable blend*
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
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Directions:
- Preheat oven to 375°F.
- Cook spaghetti according to package directions; drain.
- Season the diced chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. In a large skillet, cook the chicken until browned and fully cooked.
- Add the Italian vegetable blend and cook for 4 to 5 minutes. Stir in the pasta sauce and simmer for 5 minutes. Add the cooked spaghetti and toss until evenly combined.
- Transfer the mixture to a 9x13-inch baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes, or until the cheese is melted and lightly golden. Serve promptly.
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