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Janet’s Five and Dine

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F & L Market has fresh ground beef for $2.69 a pound. You can also pick up your ground pork to make these company worthy Italian show stopper !
For the Meatballs
  • 3 cups cubed crusty white Italian bread, crusts removed
  • 2 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 onion, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • Pinch of oregano
  • Coarse salt
  • 2 cups Basic Tomato Sauce (Marinara also works well)
For the Stuffing
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 teaspoons coarse salt
  • Freshly ground black pepper
To Serve
  • 1 cup Basic Tomato Sauce
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
Make the meatballs: Preheat oven to 350 degrees.
  1. Run bread under water and gently squeeze out excess liquid. Transfer bread to a large bowl and add beef, pork, egg, onion, parsley, basil, cheese, and oregano; season with salt. Using your hands, mix until well combined. Divide mixture into 8 equal portions and roll each portion into a large round meatball. Place meatballs in a large baking dish.
  2. In a large bowl, combine tomato sauce and two cups of water. Spoon tomato sauce mixture over meatballs until liquid comes three-quarters of the way up the meatballs, adding more water if necessary. Cover baking dish with parchment paper-lined aluminum foil and transfer to oven. Bake meatballs for 1 hour, rotating dish after 30 minutes.
  3. Make the stuffing: In a medium bowl, mix together all ingredients. Transfer cheese mixture to a pastry bag fitted with a large plain round tip; set aside.
  4. Remove meatballs from baking dish and discard liquid. Using an apple corer or small knife, cut out a 1/2-inch hole in the bottom of each meatball; fill hole with cheese mixture and transfer meatballs to a large baking dish, hole side up.
  5. Serve: Preheat oven to 350 degrees. Spoon tomato sauce evenly over meatballs and transfer to oven. Bake until heated through, 10 to 15 minutes. Top each meatball with a tablespoon of ricotta cheese (it should look like it is oozing from the center) and sprinkle with Parmigiano; return to oven and heat for 3 minutes. Serve immediately.
F & L Market has Pillsbury Cake Mixes for .75 today and tomorrow! Stock up so you can whip up this “Homemade” cake in no time at all! Simple and delicious.



  • 1 standard size package white or vanilla cake mix
  • 1 cup sour cream not fat free
  • 1/2 cup oil
  • 4 eggs
  • 1 tablespoon finely grated lime peel
  • 1 tablespoon lime juice


  • 2 cups powdered sugar
  • 3 tbsp melted butter
  • 3-4 tbsp lime juice
  • 1-2 tbsp milk more or less (start with one and add till correct consistency)
  • pinch of salt


  • 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
  • 2. BEAT cake mix,  sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
  • 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
  • 4. MIX powdered sugar, melted butter, lime juice, milk and butter with a whisk in a large bowl. Once combined, spoon over bundt cake. If desired garnish with additional lime peel. Enjoy!

F & L  Market has Fresh Ground beef for $2.49 a pound.  You will find everything you need for this delicious recipe.


  • 1 lb. ground beef
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 medium sweet potato, cubed
  • 1 Yukon gold potato, cubed
  • 3 bay leaves
  • 3 tablespoons Italian seasoning
  • 2 teaspoons ground oregano
  • 1 15-oz. can diced tomatoes
  • 1 15-oz. can tomato sauce
  • 6 cups of beef broth*
  • 2 cups frozen veggies (we used a carrot, peas, and corn mix)
  • 2 cups macaroni elbows


  1. Turn Instant Pot to the saute feature and add ground beef to the pot. Saute for 1 minute and then add onion. Cook for an additional two minutes using a spatula to break up the ground beef.
  2. Next, add the rest of the ingredients, stir well, and place cover on the Instant Pot.
  3. Close pressure valve to seal, and cook on high pressure for 3 minutes.*
  4. Quick release pressure and r
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.
  • 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
  • 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!
  • 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
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!


  • 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


  • 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!
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.


  • 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.
  • 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


  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.

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)


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


  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.
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