Janet’s Five and Dine sponsored by F&L Market

TACO SPAGHETTI

F&L Market has ground beef for $2.49 a pound. Use it to make this child-pleasing recipe. It’s a fast and fun one!

Ingredients:

  • 8 ounces spaghetti
  • 1-1/4 pounds lean ground beef or ground turkey
  • 1 (1-oz) package taco seasoning
  • 2/3 cup water
  • 1 can (10.75-oz) cream of chicken soup
  • 1 can (10-oz) can Ro-Tel diced tomatoes with green chilies, undrained
  • 1 (8-oz) package Velveeta cheese, cubed
  • 1-1/2 cups shredded cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
  2. Cook pasta according to package directions. Drain. Set aside.
  3. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
  4. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  5. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
  6. Bake for 30 minutes, or until heated through.

Janet’s Five and Dine sponsored by F&L Market

LITE SUMMER LETTUCE WRAPS

F&L Market has 93% lean ground Perdue chicken for $2.99 a pound. It’s the perfect vessel for these delicious Summer Lettuce Wraps.

Ingredients:

  • 3 tsp olive oil, divided
  • 1 lb 93% lean ground turkey or chicken
  • 4 – 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
  • 1 Tbsp soy sauce, (low-sodium or regular)
  • 2 tsp sriracha (optional)
  • 1 Tbsp rice vinegar
  • 1 1/2 tsp sesame oil
  • 1 tsp honey
  • 1 Tbsp minced fresh garlic (3 cloves)
  • 1 Tbsp peeled and minced fresh ginger
  • 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
  • 1 medium carrot, peeled and shredded (1/2 cup)
  • 1 (8 oz) can water chestnuts, drained and chopped small
  • 1 large head Bibb lettuce or iceberg lettuce

Instructions:

  1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it’s fully cooked through, about 3 minutes longer.
  3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
  4. Drain of excess liquid from the chicken or turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
  5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.
  6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
  7. Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
  8. Serve warm in lettuce leaves, garnished with sliced green onions.

Janet’s Five and Dine sponsored by F&L Market

OVEN ROASTED PULLED PORK

F&L Market always has fantastic options for a variety of pork butt roast. This is the perfect way to prepare it. Made it last night – delicious!
  • 1 (6-pound or less) pork shoulder or pork butt, bone-in preferred
Dry Rub:
  • 3 tablespoons paprika (I used smoked paprika)
  • 1 tablespoon garlic powder
  • 2 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse sea salt
Directions:
  1. Lightly score your pork with a sharp knife. Mix the dry rub ingredients together and rub the spice blend all over the pork. Cover and refrigerate for at least an hour or up to overnight.
  2. Put the pork in a roasting pan and roast for 5-6 hours, uncovered in a 300 degree oven. Check the pork at 5 hours. An instant-read thermometer stuck in the thickest part of the pork should register 215-225 degrees F. Your pork should pull easily apart. If it isn’t done, increase the cook time in increments of 30 minutes.
  3. When the pork is cooked, take it out of the oven and place it on a platter to cool. Allow the meat to rest for at least 30 minutes. Once rested, use 2 forks to shred the meat. Serve as is, on a bun, on a baked potato or combine with your favorite BBQ sauce.

Janet’s Five and Dine sponsored by F&L Market

HONEY SPICED GLAZED CHICKEN

F&L Market has boneless, skinless chicken thighs for $1.49 a pound. This creates delicious flavor-laced chicken pieces.
Ingredients:
  • 1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
  • 2 teaspoons smoked paprika (regular paprika works well too, but smoked brings more flavor)
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon red pepper flakes (use less if you don’t like heat)
  • 1 teaspoon chili powder
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar

Directions:

  1. Mix spices together and set aside.
  2. Mix honey and cider vinegar and set aside.
  3. Untuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken has been seasoned put under broiler (*I put mine on low, just so I don’t worry about burning the chicken).
  4. Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.
  5. Take chicken out of oven and let rest for a few minutes before devouring. You don’t want to burn your mouth with all that hot honey glaze!
* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.

Janet’s Five and Dine sponsored by F&L Market

OLD FASHIONED POTATO SALAD

F&L Market has marinated pork tenderloin on sale along with .99 a lb. pork spare ribs. Grill those up and serve this potato salad alongside for a great Father’s Day BBQ. F&L also has 10 lb. bags of potatoes on sale for $2.99.

Salad:

  • 3 lbs russet potatoes – peeled, rinsed, and diced into 1-inch chunks
  • 1 Tbsp salt, then to taste
  • 4 eggs hard boiled, peeled and diced
  • 3/4 cup finely chopped red onion, rinsed under cool water and drained
  • 1 cup chopped celery
  • 2/3 cup chopped baby dill pickles
  • 1 Tbsp chopped fresh parsley (optional)

Dressing:

  • 2/3 cup Dukes mayonnaise
  • 2/3 cup sour cream
  • 1 1/2 Tbsp apple cider vinegar
  • 1 Tbsp prepared yellow mustard
  • 1/2 tsp freshly ground black pepper, or more to taste
  • 1/2 tsp celery seed
  • 1/4 cup milk, then more as needed

Instructions:

  1. Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (don’t overcook them). Drain potatoes then transfer to a bowl. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minutes.
  2. In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
  3. Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more). Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley, if desired.

Janet’s Five and Dine sponsored by F&L Market

BAKED BEANS FOR A CROWD

F&L Market has Phillips Pork and Beans for .59 a can and yellow onion two 3 lb. bags for $4. Use them to make a delicious Fathers Day favorite!
Ingredients:
  • 2 (28 oz.) cans pork and beans
  • 1 can of light kidney beans
  • 1/2 cup diced onion
  • 3/4 cup ketchup
  • 1/2 cup brown sugar (dark)
  • 2 tbsp. yellow mustard
  • 2 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 1 lb. ground beef

Instructions:

  1. Brown the ground beef and onion.
  2. Mix in remaining ingredients.
  3. Taste cold. If it seems a tad sweet, it will be about right after you bake them, either in the oven at 350 or in the crock pot.

Janet’s Five and Dine sponsored by F&L Market

SALMON APPETIZER BITES

F&L Market has Double Q Salmon for 2 for $5. I ALWAYS keep Double Q in my cupboard. Mix these delicious bites up and just try to keep them on the platter longer than 5 mins.
Ingredients:
  • 3 cans of Double Q Salmon
  • 1/2 medium onion, grated
  • 1/4 cup + 2 Tbsp. whole-wheat panko breadcrumbs
  • 3 Tbsp. minced fresh cilantro
  • 1 egg white
  • 2 cloves garlic, minced
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano
Sauce ingredients:
  • 3/4 avocado
  • 3 Tbsp. nonfat plain Greek yogurt
  • 1 clove garlic, minced
  • Juice of 1/2 lime
  • 5 Tbsp. water
  • 2 Tbsp. minced cilantro
  • 1/2 tsp. chipotle Chile powder (or more to taste)
  • Salt to taste
  • 1/4 tsp. freshly ground black pepper

Directions:

  1. Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
  2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Serve the meatballs with the avocado sauce.

For the sauce:

  1. In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle Chile powder, salt and pepper. Blend until smooth.

Janet’s Five and Dine sponsored by F&L Market

SAUSAGE AND CREAM CHEESE QUICHE

F & L Market has Grade A Large eggs 2 for $3.00. Use them to make this delicious quiche. So Easy to make. I usually make two and freeze one. Serve with a salad for a great dinner and reheat later in the week for breakfast or lunch. If it last that long!

Ingredients:

  • 1 (9-inch) frozen deep dish pie crust
  • 8-oz sausage (Jimmy Dean or Tennessee Pride)
  • 4-oz cream cheese, softened
  • 1/2 cup shredded cheese
  • 3 eggs
  • 1 cup heavy cream or milk
  • dash black pepper
  • 2 Tbsp sour cream
  • 1/2 sweet onion
  • 1/4 cup red bell pepper

Instructions:

  1. Preheat oven to 350.
  2. In a skillet, cook sausage until no longer pink. Saute the sweet onion and red peppers. Drain fat. Comine cooked sausage and vegetables along with the cream cheese. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.
  3. Whisk together eggs, pepper, sour cream, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.
  4. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.

Janet’s Five and Dine sponsored by F&L Market

SOUTHERN FRIED CATFISH

F & L Market has catfish fillets for $3.99 a pound. This is the perfect way to serve them up southern style!
Ingredients:
  • 1 lb of catfish fillets
  • 1/4 cup of buttermilk
  • 1/2 tsp cider vinegar
  • 1 TBS Brown Mustard
Mix together the buttermilk, vinegar and brown mustard and marinate the catfish for at least 30 mins.
  • 1/2 cup of plain cornmeal
  • 1 tsp each of salt, paprika, granulated garlic
  • 1/2 tsp thyme
  • 1/2 black pepper
  • 1/4 cayenne pepper
Mix together and remove each fillet from the buttermilk mixture, dredge in cornmeal mixture and fry until golden brown.

Janet’s Five and Dine sponsored by F&L Market

STEAK BITES WITH GARLIC BUTTER

F & L Market has whole boneless beef rib eye loins for $4.99. This is a delicious way to prepare them aside from your typical grilling.

Ingredients:

  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Instructions:

  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.

Recipe Notes:

If you don’t have sirloin, you can also use tenderloin, rib eye, or strip steak.

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