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Janet’s Five and Dine

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F&L Market has ground beef for $2.39 a pound, Onion $1.99 for a 3 lb bag and 5lb bag of potatoes $1.99 pound. Use them to make this fun , delicious dish!
The dish:
  • 3 potatoes, peeled and boiled
  • 1 white onion
  • 1 package of ground beef
  • 1 teaspoon of chopped parsley
  • 1 pinch of paprika
  • 1 large bag of shredded mozzarella
  • bechamel sauce
  • salt
  • pepper

Bechamel sauce:

  • 5 tablespoons of butter
  • 4 tablespoons of all-purpose flour
  • 4 cups of milk
  • 2 teaspoons of salt
  • 1/2 teaspoon of nutmeg

Here’s what you do:

1. Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.
2. In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!
3. Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.
4. Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.
5. After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier
6. Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.
7. Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love!
F & l Market has Roger Wood Lumberjack sausage on sale, perfect for this Sausage, pepper and onion skillet. They also have 3 lb bags of onions for $1.99.
 
Ingredients
  • 1 Tablespoon olive oil
  • 1 pound smoked sausage, sliced (I use chicken or turkey sausage)
  • 1 medium onion, chopped
  • 2 medium bell peppers sliced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 can Rotel (I use mild)
  • 8 ounces dry pasta (I used farfalle)
  • 1 1/2 cups shredded monterrey jack cheese
  • 2 tbsp chopped cilantro for topping
  • 2 green onions for topping
 
Instructions
  1. Heat the olive oil in a large nonstick skillet over medium high heat, then add the sausage to the pan. Cook until sausage is browned, then add the chopped onions, peppers, and garlic. Cook for 5 more minutes until vegetables are softened and garlic is fragrant.
  2. Add the chicken broth, heavy cream, Rotel, and dry pasta to the pan. Season with salt and pepper and stir everything well. Turn the heat to low and cover the pan with a lid. Cook undisturbed for 15 minutes or until pasta is cooked through.
  3. Stir in 3/4 cup of the cheese. Top with the remaining cheese, then place the lid back on the pan and cook for another 3-4 minutes until cheese is melted. Garnish with cilantro and chopped green onions if desired. Enjoy!
Sign up to be a VIP Customer with F&L Market by texting FL Market to 71441. Get great coupons and the latest sale items sent directly to your phone!
Ingredients
  • 1 pound chicken breast (boneless, skinless) 1/2 inch diced
  • 2 tablespoons fajita seasoning homemade or store bought
  • 1 tablespoon olive oil
  • 1 red bell pepper seeded and thinly sliced
  • 1 green bell pepper seeded and thinly sliced
  • 1 yellow bell pepper seeded and thinly sliced
  • 1 medium yellow onion peeled and thinly sliced
  • 4 cloves garlic minced
  • 1 cup half and half (or cream)
  • 1/2 cup Monterey jack cheese shredded
  • 2 tablespoons cilantro minced
  • 8 ounces pasta cooked al dente
Instructions
  1. Combine chicken breast and fajita seasoning in a medium bowl.
  2. Heat olive oil in a 12-inch skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
  3. Add in the peppers and the onion. Cook until the chicken is completely cooked and peppers and onion are slightly softened, about 4 minutes. Add in the garlic and cook for 30 seconds or until fragrant.
  4. Pour in the half and half and the shredded cheese, stir to combine until slightly thickened.
  5. Add cilantro and cooked pasta and stir to combine.
  6. If not thick and creamy continue to cook until it reaches desired consistency.
F & L Market has everything you need for this delicious side dish. Onions are $1.99 3 lb bag, Crisp Collard Greens .99 lb.
Ingredients
  • 1 large head of green cabbage
  • 2 lbs collard greens cut
  • 1 large red bell pepper
  • 1 large onion yellow, white, or red
  • 1 lb smoked bacon chopped
  • 1 1/2 cup water
  • 1 tbsp minced garlic
  • 2 tsp seasoning salt
  • 1 1/2 tsp coarse black pepper

Instructions

  • Make sure that you wash the cabbage & collard greens before anything else. Then cut and slice.
  • Place a large pot over medium high heat, then toss in the sliced bacon.
  • Cook the bacon until it browns a bit, then toss in the onions, and the red bell peppers.
  • Once the onions and bell peppers start to soften, start adding in the sliced cabbage, and collard greens.
  • Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic.
  • Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper. Give everything a nice stir.
  • Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender
F & L Market has Pork Chops for $1.99 lb. Use this recipe to make super tender ,delicious chops. Serve over mashed potatoes with asparagus for a meal fit for company!
Ingredients
  • FOR THE PORK CHOPS
  • 1 pound bone-in pork chops, 1-inch thick
  • 1 teaspoon poultry seasoning or seasoning salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • FOR THE ONION GRAVY
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • pinch of salt
  • 3 cloves garlic, minced
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • chopped fresh parsley for garnish
Instructions
  1. Season pork chops with seasoning salt and pepper.
  2. Heat oil and butter in a large skillet over medium-high heat until butter is melted.
  3. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn’t big enough, cook the pork chops in batches.
  4. Transfer to a plate and keep covered.
  5. Return skillet to heat and add a tablespoon of butter; melt over medium heat.
  6. Stir in sliced onions and add a pinch of salt.
  7. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
  8. Add garlic and fresh thyme; continue to cook for 30 seconds.
  9. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
  10. Whisk in heavy cream and simmer for 1 minute.
  11. Return pork chops and all the pork juices to the skillet.
  12. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.
  13. Remove from heat; garnish with parsley and serve.
F&L Market has everything you need to make this great Fall dessert. Sale items include Grade A Large eggs $1.29, Domino Sugar $1.99 for a 4lb bag.
Ingredients
  • 1-3/4 cups sugar, divided
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cold butter
  • 4 large eggs, lightly beaten
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 cans (12 ounces each) evaporated milk
  • Whipped cream and additional ground cinnamon, optional

Directions

  • In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13 X 9 pan
  • In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
  • Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.
F & L Market has ground beef for $2.69 a pound. Use it for this delicious Fall stew. Ground chicken, venison or turkey is delicious too!
INGREDIENTS
  • 1 pound lean ground beef
  • 1 onion (diced)
  • 3 teaspoons minced garlic
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 4 cups chicken stock
  • 1 (26 ounce) jar spaghetti sauce
  • 1 (14.5 ounce) can diced tomatoes (drained)
  • 1 (4 ounce) package cream cheese (room temperature)
  • 1/4 cup fresh chopped basil (divided)
  • 1 1/2 cups whole wheat elbow macaroni
INSTRUCTIONS
  1. In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
  2. Add salt, pepper and oregano to the beef and stir to combine.
  3. Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
  4. Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
  5. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
  6. Spoon into bowls and garnish with the leftover basil.
  • 1 pound lean ground beef
  • 1 onion (diced)
  • 3 teaspoons minced garlic
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 4 cups chicken stock
  • 1 (26 ounce) jar spaghetti sauce
  • 1 (14.5 ounce) can diced tomatoes (drained)
  • 1 (4 ounce) package cream cheese (room temperature)
  • 1/4 cup fresh chopped basil (divided)
  • 1 1/2 cups whole wheat elbow macaroni
INSTRUCTIONS
  1. In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
  2. Add salt, pepper and oregano to the beef and stir to combine.
  3. Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
  4. Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
  5. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
  6. Spoon into bowls and garnish with the leftover basil.
F & L Market has everything you need to make this extra special cake perfect for Fall!
Ingredients
  • 1 box super moist yellow cake mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/2 Teaspoons pumpkin pie spice
  • 3/4 cups brown sugar
  • 1/2 cup chopped walnuts

For the Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 Teaspoon vanilla

Instructions

  • Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to
    Heat oven to 350 degrees. Greased the bottom and sides of a 13×9 inch baking pan.

    Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated. Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.

    In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter. Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan. Place in the oven and bake about 35 – 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

    Make the glaze:
    Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving

F & L Market has Family Pack T-bone steaks $4.49 a pound. To really make a memorable soup, don’t skimp on a quality steak product. This recipes screams Fall and is full of flavor!
Ingredients:
• 2 t-bone steaks (about 1 pound each), trimmed of excess fat and cubed • Salt • Black pepper • 4 tablespoons flour, divided use • 2 tablespoons butter • 2 tablespoons avocado (or olive) oil • 2 small white onions, quartered and sliced • 16 ounces (1 pound) sliced mushrooms • 4 cloves garlic, pressed through garlic press • 1 teaspoon Italian seasoning • 1 cup ale • 6 cups beef stock, hot • 1 tablespoon chopped flat-leaf parsley
Preparation: -Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
-Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
-Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
-Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
-Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
-Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
-Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

Ingredients

F & L Market has gound beef on sale this week.  $2.29 a pound through today and they have everything else you need to make this delicious , low carb recipe!

 

Direction

 

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
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