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AUGUST SPECIALS:
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Pork Ribs, 3 lb. (Avg) for $11.00: The St. Louis Style Ribs are uncooked and vacuum-sealed for freshness.
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Chicken Nuggets, 5 lbs. for $11.00: The Chicken Nuggets are fully cooked and oven or air-fryer ready.
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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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Shrimp Lo Mein, 24 oz. for $5.00: The Shrimp Lo Mein has tender shrimp, noodles, and vegetables with an oyster & soya sauce.
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Key West Vegetable Blend, 4 lb. for $9.00: The Key West vegetable blend is a mix of whole green beans, sliced carrots, and red pepper strips.
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Italian Meatballs, 5 lbs. for $13.00: The Italian Meatballs are fully cooked and are in a five-pound bag.
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FEATURED RECIPE:
Garlic Herb Chicken & Veggie Mac Bake
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
- 1.4 lbs. Chicken Tenderloins, cut into bite-size pieces*
- 1 box Mac & Cheese*
- 1 lb. Peppers & Onions*
- 8 oz. Mushrooms, sliced*
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- ½ tsp Paprika
- Salt and Pepper
- ½ cup shredded Cheddar or Mozzarella
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Directions:
- Preheat oven to 400°F.
- Prepare the mac & cheese according to the package directions but leave it slightly saucy.
- While the pasta cooks, heat oil in a large skillet over medium-high heat.
- Add chicken. Season with garlic powder, Italian seasoning, paprika, salt, and pepper. Cook for 5-6 minutes.
- Add peppers, onions, and mushrooms. Cook another 6-8 minutes until vegetables soften and any liquid evaporates.
- Stir the cooked mac & cheese into the skillet and mix well.
- Transfer everything to a baking dish and top with shredded cheese.
- Bake for 10-15 minutes until bubbly and lightly browned on top. Serve promptly.
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