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Janet Rose

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It’s National Potato Day! F & L Market has all potatoes 2, 5 lb bags for $5. Fresh ground beef $2.49.
Ingredients
for 8 servings
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef
  • 14 ½ oz diced tomato, 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • 6 cups spinach
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
 
Preparation
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!
Today I am sharing a simply delicious salad that is the perfect accompaniment to any meal. It can also stand alone. You can find everything you need for this at F & L Market including tomatoes for .79 a pound.
Ingredients
  • 1/2 cup mayonnaise
  • 1/3 cup red wine vinegar
  • 1/3 cup lemon juice (about 1 lemon)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons grated parmesan cheese
Instructions
  • In a small bowl whisk together mayonnaise, red wine vinegar, lemon juice, olive oil, parsley, basil, oregano, garlic powder, salt, and parmesan cheese (if using).
  • Pour into a salad dressing container. Store in an airtight container in the fridge for up to 4 weeks.
  • 4-6 cups chopped Romaine lettuce
  • half of a small red onion sliced into rings or half slices
  • 1 large tomato, halved and sliced
  • 8 whole pepperoncinis, drained
  • 1/3 cup pitted kalamata olives
  • 1/2 cup croutons (optional)
  • freshly grated Parmesan cheese (optional)
  • freshly cracked black pepper (optional)
F & L Market prepares ground beef fresh everyday. This recipe transforms that ground beef into a beautiful nod to the Philly Cheese steak but is more like a glammed up sloppy joe. Enjoy!
Ingredients
  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 8 ounces brown mushrooms minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)
  • 6 brioche hamburger buns
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
  4. Let brown for 2 mins  before stirring, then let brown for another 2 mins before stirring again.
  5. Add the beef back into the pan.
  6. In a small cup mix the beef broth and cornstarch together
  7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
  8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 mins
  9. Turn off the heat, add in the provolone cheese.
  10. Served on toasted brioche buns. 
Eggs are .69 a dozen at F & L Market, one of the main players in this delicious low carb, protein packed recipe!

Ingredients

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  • Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  • Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  • In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  • Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.
F & L Market has grade A large eggs for .79 a dozen and Kraft Shredded cheese 2 for $5.  This is a super easy crazy delicious breakfast bake to enjoy this weekend!
INGREDIENTS:
1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.
Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can’t mess this up . Serve for breakfast or dinner w small salad.
F & L Market has Chicken Breast .99 lb. Use it in the fix it and forget it recipe.

Ingredients:

  • 4 chicken breast
  • 1 packet Fiesta Ranch dip (by the salad dressing)
  • 1 can black beans 15 0z
  • 1 can Rotel 8 oz
  • 1 can corn 15.25 oz, not drained
  • 1 block cream cheese
  • 2 fresh limes
1. Add the chicken and place all the ingredients in the crock pot
2. Cover and cook on high in the slow cooker for 4 hours or low for 6 hours.
3. Shred the chicken.
4. Squeeze the limes over the chicken mixture and stir to combine.
5. Serve over rice or with tortillas.
F & L Market has fresh ground beef $2.19 a pound. This one dish skillet is super delicious. Serve it up with a nice salad and garlic toast.
Ingredients
  • 1/2 onion, diced
  • 1 lb. ground beef
  • 1 (14.5 oz) can Italian diced tomatoes
  • 1 1/2 cups frozen mixed veggies (peas and carrots)
  • 3/4 cup uncooked white rice
  • 2 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp garlic salt
  • 1/2 tsp dried basil
  • 1/2 tsp pepper
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Brown the ground beef and onion in a large skillet until no longer pink, drain any excess fat.
  2. Return skillet to stove top and add in the tomatoes, mixed veggies, rice, beef broth, oregano, garlic salt, basil and pepper. Stir until combined and bring to a light boil. Reduce heat to a simmer, cover and let cook until rice is tender (about 17 minutes).
  3. Fluff rice with fork and top with the mozzarella cheese. Cover with the lid for about 3 minutes to let cheese melt. Sprinkle with parsley if desired. Enjoy!
F & L market has bananas for .29 a pound. When they start going a little south, do NOT throw them away. Make these delicious and healthier Blondie recipe that the entire family will love. You can also cut them in chunks and freeze them until you are ready to make this recipe.
Ingredients

For Blondies:

  • ½ cup unsalted butter-melted
  • 1 cup light brown sugar
  • 2 teaspoon vanilla
  • 1 large egg
  • 1 ½ –2 teaspoon cinnamon (to taste)
  • ¼ teaspoon salt
  • 1 cup flour
  • ½ cup mashed banana (one medium-large banana)

Frosting:

  • ¼ cup butter
  • 6 Tablespoons light brown sugar
  • 2 Tablespoons milk
  • Dash of salt
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 F and line 8 x 8 inch baking pan with aluminum foil (leaving an overhang on the sides to lift the finished blondies out), then spray with cooking spray , set aside.
  2. For the batter, in a medium bowl mix together melted butter, sugar and salt. Add egg vanilla and cinnamon and mix until well combined, then add mashed banana and mix to combine.
  3. Next, add flour and mix until combined and smooth, too. Pour the batter into prepared pan, smooth the top and bake for 25-30 minutes, or until center has set. Remove from the oven and allow to cool to room temperature.
  4. To make the frosting, in a medium sauce pan melt the butter and continue cooking over medium heat until reach nice amber color, stirring constantly(be careful not to burn it). Then, add brown sugar, milk and a dash of salt, stir and bring to boil. Remove from heat and cool for 10-15 minutes.
  5. Whisk in vanilla and powdered sugar and spread over the blondies. Allow frosting to set before slicing and serving.
F&L Market has John Morrell Smoked Sausage 70z .99
Ingredients
  • 4 cups uncooked penne pasta
  • 1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 3 cups shredded Swiss cheese, divided
  • 1-1/3 cups 2% milk
  • 4 green onions, chopped
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.
  • Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.
    Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.
1 cup: 428 calories, 26g fat (11g saturated fat), 69mg cholesterol, 1193mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.Nutrition Facts
I LOVE this recipe for Summer. F & L Market has everything you need to make this, including cabbage for .49 lb a pound. If you have never tried fish tacos before you are missing out! Give it a try!
Ingredients
  • 1 lb firm white fish – such as walleye cod, halibut, mahi mahi, tilapia, flounder
  • 1/2 cup AP flour
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 3 Tbsp high heat cooking oil – such as vegetable safflower, peanut, canola
  • 1 cup sour cream
  • 3 Tbsp mayo
  • 2-3 cloves garlic
  • 1 cup fresh cilantro
  • 1/2 tsp sugar honey or agave syrup work as well
  • 2-3 Jalapeno peppers Remove seeds for less heat
  • Juice of 1 large lime
  • 1/4 tsp salt adjust to taste
  • 1 Bag shredded cabbage or 4 cups fresh cabbage
Instructions
For the fish:
  1. Place fish on paper towels and pat dry.
  2. Combine flour, cumin, chili powder, salt and pepper in small bowl and mix together.
  3. Lightly coat each piece of fish in flour mixture.
  4. Heat skillet to slightly more than medium heat and add oil.
  5. Make sure oil is completely heated before adding fish. Fish should sizzle as you add it to the pan.
  6. Cook fish in batches to avoid overcrowding the pan. Cook fish for 2-3 minutes on each side or until it is evenly seared on both sides. Add a generous pinch of salt and pepper after flipping fish.
  7. Place fish on paper towels after cooking.
  8. Add more oil and heat completely before cooking each batch of fish.
For the coleslaw:
  1. Add sour cream, mayo, garlic, cilantro, honey or agave, peppers, lime juice, and salt in a food processor and pulse until completely combined.
  2. Add the dressing to a bag of shredded cabbage and toss evenly to coat.
  3. Warm corn or flour tortillas and top with fish, generous portion of coleslaw, and favorite toppings.
  4. Topping Ideas: Avocado, Radishes, Extra Lime and Cilantro, Hot Sauce
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