Kung Pao Chicken

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.

Tater Tot Breakfast Casserole

F & L Market has grade A Medium eggs for .79 a dozen. Use them to make this fun and delicious breakfast casserole that works great for brunch too!
  • 2 (9 Ounce) Packages Breakfast Sausage Links
  • 1 Pound Bacon
  • 1 (32 Ounce) Package Tater Tots
  • 12 Large Eggs
  • 1/2 Cup Milk
  • 1/4 Cup Green Onions Thinly Sliced
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Cup Monterey Jack Cheese, Shredded
  • 2 Cups Cheddar Cheese, Shredded~Divided
  • 2 Tablespoons Green Onions, Thinly Sliced


  1. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  2. Cook the sausage in a skillet until cooked through. Remove to a paper towel-lined plate and drain skillet of all fat. Slice into 1/2 inch pieces.
  3. Cook bacon in the same, defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.
  4. Arrange Tater Tots in a single layer in the prepared baking dish.
  5. Whisk together eggs, milk, 1/4 cup green onions, salt, and pepper. Stir in cooked sausage and half the cooked bacon.
  6. Fold in 1 cup Monterey jack cheese and 1 cup of cheddar cheese into egg mixture and pour egg mixture over tater tots
  7. Bake in preheated oven until egg mixture is set and, 40-45 minutes.
  8. Sprinkle top evenly with remaining 1 cheddar cup cheese, pop back in the oven, about 5-7 minutes until the cheese is melted.
  9. Allow to stand 10 minutes before cutting. Sprinkle with remaining half crumbled bacon and green onions and serve.

Savory Stuffed Chicken Breast

F & L Market has Value Pack Chicken Breast for .99 a pound. This recipe makes an entree so delicious it would make the perfect dinner for company too!
4 split chicken breasts with bones and skin on
½ teaspoon pepper
salt to taste
cooked white or brown rice (approx. 2 cups)
½ cup dry white wine
8 oz white mushrooms chopped and sautéed in butter
¼ cup diced tomato
¼ cup grated Mozzarella cheese
1 Tablespoon basil
1 tablespoon granulated garlic ( not garlic salt please)
1 tablespoon cyan pepper (or to taste, optional)
1 cup breadcrumbs any style
½ stick of butter, melted
cooking oil
1. Using a very sharp knife, cut a pocket in the breast on the thick side. Don’t cut all the way through.
2. Season the chicken with the pepper and salt. Set aside.
3. In a mixing bowl, combine the cooled mushrooms, ½ the garlic, rice, tomatoes, Mozzarella cheese, and basil. Toss all of the ingredients until well blended.
4. Spoon an even amount of the rice mixture into each pocket of each chicken breast. Secure with toothpicks if necessary.
5. In a skillet heat enough oil to coat the bottom of the pan skin side down. Brown the chicken skin until golden brown.
6. Remove from the skillet and place in the bottom of a baking dish skin side up. Combine the bread crumbs and melted butter and and remaining garlic. Sprinkle over each chicken breast. Add wine to the baking dish, pour it along the side not over the chicken. Cover lightly with foil and bake at 350º F for 25 minutes. Remove foil, and bake for another 30 minutes or until the internal temperature is 165 degrees. Remove from the oven recover loosely with the foil and allow to rest for at least 10 minutes.
7. Serve with your favorite veggie, potatoes and some good bread.

Long Boy Burgers

This recipe is the sandwhich that happens when burgers clash with meatloaf. Deliciously different.
  • 2 to 4 (6-inch) sub rolls, split in half lengthwise
  • 1 1/4 cup cornflakes, crushed
  • 1/2 small onion, minced
  • 1/2 cup whole or lowfat milk
  • 6 tablespoons ketchup, separated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 1/2 pounds 90% lean ground beef
  • 2 cups cheddar cheese, shredded
Adjust the oven rack to upper-middle position and heat oven to 450°F. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160°F, 20 to 25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes. Serve.

Janet’s Fresh Corn Salsa

F & L has fresh corn 4 for $1.99. This is the star for an amazing Summer Staple!
  • 2 cups freshly shucked sweet corn, (do not cook!)
  • 1 (15-ounce) can black beans, drained or 1 1/2 cups cooked black beans, drained
  • 1/4 small red onion, diced (about 1/4 cup)
  • 2 cloves garlic, minced
  • 2 Green chilis, seeded and diced (or a small can)
  • 1/2 small red bell pepper, seeded and diced
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 cup olive oil ( I leave this out)
  • 1 freshly squeezed lime juice
  • Salt and pepper to taste
  • splash of green hot sauce


  1. Mix together the corn, black beans, red onion, garlic, jalapeño, red bell pepper, cilantro and cumin. Stir in the olive oil and lime juice. Add salt and cayenne to taste, and adjust seasonings.

Garlic Butter Chicken Bites with Garlic

F & L Market has Boneless, skinless chicken breast for $1.69 a pound. This is a one skillet dish that will become a star in your spring menus!
  • 3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 bunch of asparagus, rinsed and trimmed
  • 1/2 cup butter, softened
  • 1 teaspoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 tablespoon hot sauce, optional (we used Sriracha)
  • 1/2 cup white wine)
  • Juice of 1/2 lemon
  • 1 tablespoon minced Parsley
  • Crushed red pepper flakes
  • Slices of lemon, for garnish
For the chicken seasoning:
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked pepper
  • 2 teaspoons onion powder
Slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.
2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside.
3. Heat half butter and olive oil in a large cast iron skillet over medium-low heat. Gently stir-fry the chicken pieces on all sides until golden brown. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.
5 . Add the blanched asparagus and toss for 2 minutes to cook it up. Add the chicken bites back to the pan and stir for another minute to reheat. Garnish with more parsley, crushed chili pepper, and lemon slices and serve the chicken bites and asparagus immediately. Enjoy!

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.