Janet’s Five and Dine

Beef Bourguignon

F & L Market has some fabulous prices on grass fed meats! Pick your cut and try this fantastic winter dish!
  • 2 lbs stew meat (or a 2-lb chuck roast cut into large chunks), patted dry with a paper towel
  • 2-1/2 Tbsp flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2–3 Tbsp oil
  • 1-1/2 cups large-diced carrot
  • 1-1/2 cups large-diced celery
  • 2 cups frozen pearl onions, thawed and drained
  • 4 cups cremini mushrooms, halved or quartered
  • 3 tsp chopped fresh thyme
  • 1 Tbsp minced garlic
  • 3 Tbsp tomato paste
  • 1 (750-ml) bottle red wine, such as cabernet or zinfandel
  • 1-1/2 cups beef broth
  • 1 Tbsp soy sauce
  • Mashed potatoes or egg noodles, for serving
  • In a large bowl, toss together the stew meat, flour, salt, and pepper.
  • Heat the oil in a dutch oven over medium-high heat. Working in batches, brown the meat on all sides, being careful to avoid overcrowding. Remove the meat from the Dutch oven and set aside.
  • Add the carrot, celery, pearl onions, and mushrooms to the Dutch oven . Cook over medium-high heat for 3–5 minutes, stirring occasionally. Stir in the thyme and garlic and cook one minute longer. Next, add the tomato paste and cook for 2–3 minutes, until the vegetables turn a rich, dark red. Deglaze the dutch oven with the red wine, stirring to scrape any bits off the bottom of the pan, then bring to a boil and cook for 2–3 minutes. Carefully return the beef back to the dutch oven, and add the beef broth and soy sauce. Cover and cook on low for about 2 hours, until the meat is fork tender.
  • Serve over the mashed potatoes or egg noodles.

Janet’s Five and Dine

Sesame Ginger Boneless Ribs

F & L Market has Country Pork Ribs for $1.69 a pound. This is a delicious recipe to add to your weekly menu.
  • 2 lbs of country style ribs
  • 1/2 cup Tahini soy sauce
  • 1/3 cup Apple Cider Vinegar
  • 3 Tbsp Sesame Oil
  • 1 1/2 Tbsp Sesame Seeds
  • 1/2 Tbsp of toasted sesame seeds for garnish before serving
  • 2 Tbsp Liquid Ginger (or 1 tsp dry spice)
  • 2 Tbsp Low Carb “Brown Sugar” or regular
  • 2 cloves chopped or grated garlic
  • 2-3 green onions, chopped
Note: I suggest mixing your marinade ingredients and tasting as you go. Start by adding 1 Tablespoon of your sweetener and adjust with more if desired.
  1. Place your country style ribs into a large bowl or a plastic bag.
  2. Mix together all the other ingredients in a bowl. Taste as you go with this mixture and adjust the taste to your liking.
  3. Pour your mixture over your ribs and make sure they are all coated before placing them in the fridge to marinade for at least 30 minutes. The longer they chill out in the mixture the better they will be.
  4. Once you are ready to prepare the ribs, remove them from the container and place them on a long baking sheet or dish. Reserve your marinade for the basting sauce.
  5. Place them into a preheated 375 degree oven and bake them for 20 minutes.
  6. As your ribs bake pour your reserved marinade into a smalls sauce pan and bring it slowly to a boil over medium low heat. Boil your sauce for 5 minutes and turn off the heat.
  7. After the ribs have cooked for 20 minutes you can drizzle the sauce over the top of the ribs and bake for another 15-20 minutes. Pork needs to reach an internal temperature of 145 degrees to be consumed safely.
  8. Before serving you can sprinkle the dish with some toasted sesame seeds and more chopped green onions if you want.
For the Freezer Meal Option: Place your pork into a large freezer bag. Mix together your marinade in a bowl and then pour it into the bag over the meat. Seal the bag with as little air inside as possible and toss the meat around in marinade so it is all cover. Let the meat sit int he fridge for about 30 minutes and then toss again before freezing. I suggest thawing in the fridge the day before cooking and then placing at meal in a baking dish. Bake the meal at 375 for about 40 minutes. If you want to add a little color you can broil them for the last 2-3 minutes of cooing. You can also cook this dish in the slow cooker on high for 4 hours or low for about 6 hours. My family prefers the oven method but the slow cooker is great for hands off cooking. Also instapot with a finish in the air fryer works great!

Janet’s Five and Dine

Bluegrass BBQ Sauce

This is the BBQ sauce we used on the boneless chicken breast and leg quarters from F & L for the Show the Love Fundraiser. A great alternative to sugary red sauces.
  • 3/4 cup Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1 Tbsp sugar
  • 1 tsp chili powder
  • 1/2 cup butter
  • 1/2 cup horseradish mustard
  • 2 tsp salt
  • 6 boneless skinless chicken breasts, pounded to an even thickness
  1. Combine Worcestershire, water, vinegar, sugar, chili powder, butter, mustard and salt in a medium saucepan. Bring to a boil, stirring occasionally. Remove from heat and cool.
  2. For a lighter flavor grill salted and peppered chicken and finish with a hearty brush of the sauce 3 or 4 times at the end.
  3. For stronger flavor place chicken in a ziplock bag, pour cooled marinade over chicken and refrigerate for 8 hours.
  4. Remove chicken from marinade. Grill chicken until done.

Janet’s Five & Dine

Cake Box Cookie Bars

F & L Market has Ducan Hines cake mixes 5 for $5 this is a favorite go recipe!


  • 1 Box yellow cake mix
  • 1 Small box instant vanilla pudding (just put in the powder!)
  • 1/4 Cup water
  • 3/4 Cup vegetable oil
  • 2 Eggs
  • 1 Cup chocolate chips. or 1/2 cup mini M&M’s and 1/2 Chocolate chips


  1. Preheat your oven to 350 degrees.
  2. Combine cake mix, pudding, water, vegetable oil, eggs, and chips or M&M’s in large bowl.
  3. Pour the batter (it’s going to be thick) into a greased 9×13 pan. I sprayed my dish with nonstick cooking spray which worked well.
  4. Bake your bars for 20-30 minutes (I took mine out at 25.)
  5. It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it’s probably perfect.

Janet’s 5 and Dine

Pesto Mozzarella Tomato Chicken

F & L Market has Boneless , skinless breast for $1.49 a pound. This in a complete meal in itself. Delicious!
  • 4 chicken breasts
  • 8 tablespoons pesto
  • 8 slices tomato
  • 1 cup grated mozzarella cheese
  • 1/2 cup fresh spinach
  • 2 tablespoons olive oil
  • salt and pepper
Pesto Yogurt Dipping Sauce
  • 1/2 cup greek yogurt
  • 2 tablespoons pesto
  1. Preheat oven to 400 degrees.
  2. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
  3. Spread entire opens surface of chicken with 2 tablespoons pesto.
  4. Add 2 sliced tomatoes to half of the chicken.
  5. Top with 1/4 cup of grated mozzarella and a few spinach leaves.
  6. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
  7. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
  8. When olive oil is sizzling, carefully add chicken.
  9. Sear on each side for 2-3 minutes using tongs to turn.
  10. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
  11. For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.
Recipe Notes
  • I used store bought Pesto. Love Costco brand.
  • Sear on both sides and finish baking in the oven in the same skillet or move to a foil covered baking sheet.
  • Serve with an easy pesto/yogurt dipping sauce if desired.

Janet’s Five and Dine

Parmesan Crusted Tilapia

F & L Market has Tilapia for $2.99 a pound.  This is a delicious way to prepare it!




  1. In a small bowl, combine eggs, dijon mustard & water. Mix well and set aside. In a separate dish, combine all of the coating ingredients.

  2. Dip each tilapia fillet into the egg mixture and then into the crumb mixture. Be sure to press the crumbs into the fish and make sure it’s completely coated.

  3. Once all of the fillets are coated, preheat butter and olive oil in a skillet over medium heat.

  4. Place the coated fish fillets in the skillet, and cover with a lid.  Cook for 3 minutes. Flip the fish, cover again and cook an additional 3 minutes.

  5. Serve with fresh lemon slices.

Janet’s Five and Dine

Balsamic Baked Chicken

F & L Market has boneless , skinless chicken breast for $1.49 a pound. This recipe is a delicious way to prepare it.
  • 4 skinless chicken breasts (around 9oz | 250g each breast)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • cracked black pepper, to taste
  • 1 1/2 tablespoons minced garlic, (5-6 cloves garlic)
  • 1 cup grape or cherry tomatoes, halved
  • 1/4 red onion, peeled and sliced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon packed brown sugar
  • 3/4 cup fresh shredded mozzarella cheese
  • 2 tablespoons fresh chopped parsley or basil, to garnish
  1. Preheat oven to 430°F.
  2. Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
  3. Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
  4. Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
  5. Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

Janet’s Five and Dine

Chicken Ranch Pasta Bake

F & L Market has Boneless skinless chicken breast for $1.49 lb. This recipe is delicious, but not light on calories!
  • 8 ounces penne pasta
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 Tablespoon ranch seasoning/dressing mix
  • Sauce:
  • 2 Tablespoons salted butter
  • 1 teaspoon minced garlic
  • 1 Tablespoon ranch seasoning/dressing mix
  • ½ Tablespoon all-purpose flour
  • 1 pint heavy whipping cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ teaspoon black pepper
  • Toppings:
  • 1 cup Mozzarella cheese
  • 4 slices cooked bacon, chopped
  • fresh chopped parsley (optional)
  1. In a large pot of water, boil penne pasta until al dente, according to package directions. Drain.
  2. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
  3. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it.
  4. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
  5. Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
  6. Pour this mixture into a greased 9×13 inch baking pan. Top with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F oven, uncovered, for 20 minutes or until cheese is melted and bubbling. Remove from oven and let rest 10 minutes before serving. Serve with fresh parsley, if desired. Enjoy!

Janet’s Five and Dine

Roasted Beef Tenderloin with Wine Sauce

F & L has beef tenderloin for $6.99 a pound. This is the perfect way to prepare it! Company worthy.
For the Sauce
  • 8 tablespoons unsalted butter, divided
  • 3/4 cup finely chopped shallots, from 2-3 large shallots
  • 1-1/4 cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
For the Beef
  • 1 (2 – 3 lb) center cut beef tenderloin roast
  • Kosher salt (1/2 teaspoon per pound of beef)
  • Freshly ground black pepper (1/4 teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • 1/4 cup beef broth
For the Sauce
  1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
For the Tenderloin
  1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it’s hot.
  4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Janet’s Five and Dine

Spicy Avocado Hummus

F & L Market has avocados for .69 each, use them to make this terrific game day hummus!
  • 2 avocados
  • 1 can chickpeas (drained and rinsed)
  • 2 garlic cloves
  • 2 tablespoons lime juice (approx. 1 lime)
  • 15-20 sprigs cilantro (rinsed and bottoms twisted off)
  • 1/2 jalapeno
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 2 tablespoons olive oil
  • splash water
  1. Drain and rinse a can of chickpeas.
  2. Add chickpeas to a blender or food processor along with the flesh of 2 avocados, 2 peeled garlic cloves, 2 Tablespoons lime juice, 15-20 sprigs cilantro (rinsed and bottoms twisted off), 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 2 Tablespoons of olive oil
  3. Add a splash of water to the blender and blend until combined well. Taste for seasoning.  (I added a squeeze of lime and another pinch of salt to this batch).
  4. Serve immediately.  Store in an airtight container in the fridge.