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Janet Rose

F & L Market has Chicken breast on sale .99 a pound. This recipe gives the chicken amazing flavor!
4 chicken breast cut into pieces
3 T Oregano
1 T Minced fresh garlic
3 T Olive Oil
1/4 Cup lemon Juice
1/2 tsp cumin
2 T Parsley
1/2 tsp chili flakes
1/2 tsp salt
1/4 black pepper.
Mix all ingredients together and marinate chicken overnight if you can , but for at least 1 hour. Soak your wooden skewers well before threading them through the chicken and grilling up. Serve with grilled Veg and rice.
F & L Market has pork chops for $1.49 . This is a great homemade marinade to create a quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.”


  • 1/2 cup ketchup
  • 2 2/3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, crushed
  • 6 (4 ounce) (1-inch thick) pork chops


  1. Preheat grill for medium heat and lightly oil the grate.
  2. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  3. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F
F & L Market has hamburger on sale for $2.59, Pork and beans 2 for $1, Gwaltney Bacon $2.99 a pound
1 pound of hamburger
1 sweet onion
3 can’s of pork and beans
2 TBS yellow mustard
1 tbs of Mrs. Dash
Pepper to taste
1/4 cup brown sugar (or more to taste)
4 strips of bacon cooked crisp and broken apart
In a Skillet brown 1 lb of hamburger along with the sweet onion chopped. Place in a sprayed bake dish along with the three cans of undrained pork and beans. Season with salt free seasoning and pepper, 1/4 cup brown sugar and 2 TBS of yellow mustard. Mix well and top with bacon bits. Baked in a 325 oven till warmed through.
F & L Market has value packed Pork Chops $1.99 a pound. This one dish recipes give you a different spin on traditional chops.
  • 6 boneless pork chops (1/2 inch thick)
  • Salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 1 3/4 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chilis
  • 1 (1.25 ounce) package taco seasoning
  • 1 cup long grain rice (uncooked)
  • 1/2 cup onion (diced)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1/2 cup shredded Colby jack cheese
  1. Preheat oven to 350 degrees.
  2. Sprinkle pork chops with salt and pepper.
  3. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
  4. Spray a 9 x 13″ baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
  5. Place the pork chops on top of the rice mixture and top with the green and red peppers.
  6. Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don’t over cook the pork chops, so check them around 50 minutes).
  7. Remove from oven and top with cheese.
  8. Let the cheese melt for a couple of minutes.
F & L Market has ground beef $2.59 lb, vidalia onions .79 lb. Use these items to make this easy and yummy casserole!
2 tsp olive oil
1 onion, chopped
1 pound lean ground beef
2 Tbsp flour
2 Tbsp ketcup
1 cup beef broth
3 Tbsp Worcestershire salt and pepper to taste
2 cups frozen mixed vegetables
1 20 oz. package of refrigerated hash brown potatoes (appx 3 1/2 cups)
1 cup shredded cheddar cheese
1/4 cup butter, melted
  • Heat oven to 375 degrees. Coat a 9 x 13 with cooking spray.
  • In a skillet cook onion in olive oil over medium high heat until translucent. Add in ground beef and cook until browned. If there is a lot of fat from the ground beef, pour it off at this time.
  • Add in the flour and cook for one minute, stirring.
  • Add in ketchup, broth, Worcestershire, salt and pepper and veggies. Cook for 5 minutes.
  • Spread mixture in bottom of  pan
  • In a medium bowl, mix potatoes, cheese and butter.
  • Spread potato mixture over beef/veggie mixure.
  • Bake 45 minutes or until hash browns are golden brown.
F & L Market has everything on sale you need for this grill ready recipe. Vidalia Onion .79 a pound. Ground Beef $2.59 a pound and King Cotton Hickory Smoked Bacon $2.99. These are yummy and add something different to your BBQ.
  • 4 Onions
  • 350 g Ground Beef
  • 1 Tbsn Worcestershire Sauce
  • 2 Tbsp Fresh Oregan
  • 1 Chili, Chopped
  • 1 Tsp Fennel Seeds
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 250 g Bacon
  • 100 ml BBQ Sauce
  1. Begin by chopping the top and tail off each onion (about 1-1.5cm) and then removing the skin.
  2. Now core each onion. I prefer the method of using a sharp knife as a ‘drill’, poke into the centre and twist. Repeat from the other cut side, then push with your thumb, the center should pop out.
  3. You can then use your fingers to work around the remaining onion until you leave a shell just 2-3 onions layers deep.
  4. Roughly chop a third of the onion you removed and discard the rest, don’t throw it away though, freeze it for stocks, stews or soups.
  5. Mix in the ground beef with the chopped onions.
  6. Throw in the Worcestershire sauce, oregano, chili, fennel seeds, salt and pepper and mix.
  7. Stuff this mix into your onions and then wrap in bacon.
  8. Add these bacon stuffed onions to your grill and cook for an hour in an indirect heat ‘zone’.
  9. Then brush with BBQ sauce and grill for another 10 minutes to caramalise
F & L Market has Chicken drumsticks for .79 a pound. This is the perfect recipe for your Memorial Day BBQ!
  1. 1/2 stick of butter
  2. 1/4 c. honey
  3. 1 T. Old Bay or seasoning of choice
  4. Heavy Duty Foil
  1. First rinse and pat your chicken legs dry, then place over heavy duty foil big enough to hold all of the chicken . I used two layers of foil!
  2. Melt the butter and honey in a small sauce pan and stir in the Old Bay. Drizzle over the legs and toss to coat.
  3. Set the right side of your grill over high heat and the left side on low.
  4. Grill 25-30 minutes until the chicken pieces are cooked through. You can baste with some of the butter sauce and flip after ten minutes!
  5. Just before taking off the grill use tongs to transfer each leg over the direct flame on the right side of the grill. Be careful of flare ups! Char the wings over the flame for 30 seconds on each side.
  6. Transfer to a plate and discard the foil (you can save the sauce and use as a finisher).
  7. Dust the wings once more with Old Bay before serving.
  8. Enjoy!
F & L Market has East Coast Shrimp for $5.99 a pound. I ADORE this easy light dinner recipe! I hope you will too!
  • 1 cup uncooked orzo pasta
  • 12 jumbo shrimps, peeled and deveined
  • 1 tsp Old Bay Seasoning
  • 2 tbsp butter
  • 1/2 cup good quality feta cheese crumbles
  • lemon juice to taste
  • chopped parsley and lemon wedges to garnish
  • Bring a large pot of water to a boil and cook pasta according to the package instructions. Drain, rinse with cold water and set aside. Meanwhile, pat the shrimps dry with paper towel, and mix them with Old Bay Seasoning.
  • Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp and fry for 1-2 minutes on each side, just until it cooks through.
  • Remove the shrimps from the skillet and set aside. In the same skillet, add the remaining 1 tbsp. of butter and melt until it just starts to brown. Add orzo and feta cheese. Mix everything well and turn off the heat.
  • Arrange the shrimps on the top and drizzle with generous amount of lemon juice.
  • Garnish with chopped parsley, lemon wedges and some extra feta chees
F & L Market has split chicken breast for .99. Use it for this amazing Marry Me Chicken. Yes…. it is that good! lol
Ingredients :
  • 1 Tablespoon Olive Oil
  • 3-4 Large Chicken Breasts
  • Salt
  • Pepper
  • 2 cloves Garlic (minced)
  • 1 teaspoon Thyme
  • 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
  • 3/4 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Sundried Tomatoes (chopped)
  • 1/4 – 1/2 cup Freshly Grated Parmesan Cheese
  • Fresh Basil
Instructions :
  1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.
  2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and sun dried tomatoes. Allow chicken to simmer covered until completely cooked through.
  3. Remove chicken to a platter, all in heavy cream and parmesan cheese, top with fresh basil.
  4. Pour sauce over chicken and serve over pasta.
F & L Market has split chicken breast for .99 a pound. Use it to make this delicious dish that’s even better than eating out!


  • 1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch, (6g) divided
  • 5 tablespoons soy sauce , (75ml) divided
  • 5 teaspoons sesame oil, (10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water, (45ml)
  • 3 tablespoons rice vinegar, (45ml)
  • 3 tablespoons honey, (45ml)
  • 2 tablespoons vegetable oil, (30ml)
  • 1 cup diced white onion, (115g) 3/4-inch dice
  • 2 cups diced bell pepper, (262g) red and green, 3/4-inch dice
  • 1 tablespoon minced garlic, (10g)
  • 1 tablespoon minced ginger, (9g)
  • 8 pieces dried red chilies, cut in half and seeds removed
  • 2 tablespoons roasted peanuts, (22g)
  • 1 tablespoon thinly sliced green onions, (1g)


  • Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.
  • To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.
  • Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  • Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.
  • Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
  • Turn heat down to medium and add the onions, stir-fry for 1 minute.
  • Add the bell peppers and stir-fry for 1 minute.
  • Add the garlic, ginger, and chili peppers, and cook for 1 minute.
  • Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.
  • Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.
  • Garnish kung pao chicken peanuts and green onions.