Spice up your pasta with a cheesy salsa sauce.
16 oz. pasta (rotini or penne work best)
1 lb chicken breast, cut into bite sized pieces
1 1/2 cups salsa
1 cup corn
1 green or red pepper, cut into strips
1 cup cheese
- Cook pasta as directed on package. Drain.
- Cook chicken in skillet on stove top until cooked through.
- Add salsa, corn and peppers and bring to boil.
- Once boiling reduce hear to medium low and let simmer for 10-12 minutes.
- Add pasta and cheese to chicken mixture and gently mix.
These tasty treats are a TOUCHDOWN! Perfectly festive for tailgating season.
What you’ll need:
- Brownie mix
- white icing tube
Make brownies according to package directions. Line pan with foil and leave 2 inches of foil above pan. This will ensure an easy removal of brownies from pan.
Once brownies are cooled, lift from pan. Use a football cookie cutter, 2-3.5 inches, to cut brownie into football shapes. Pipe on the decorative laces with white icing.
Chow down on this crunchy and creamy grilled southwest chicken tortilla pinwheel.
8 oz. cream cheese
1 tbs. sour cream
10 oz. RoTel salsa
1/2 tsp. garlic salt
1 cup cheddar cheese
1 can chopped olives
2 cups shredded chicken
5 large tortillas
Heat grill pan and spray with non-stick spray.
Mix cream cheese, sour cream, salsa, garlic salt, cheese, olives and chicken in a large bowl. Spread mixture onto tortilla and roll up.
Place rolled tortilla on grill for 1 minute on each side. After grilled to perfection, cut into 4 equal pieces and enjoy!
Treat yourself to this delicious CAB herb marinated top sirloin steak. You’ll thank yourself later.
- 1 pound boneless Certified Angus Beef®top sirloin steak, or top sirloin cap, cut 1-inch thick
- 1 teaspoon dry mustard
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup beef broth
- 2 tablespoons red wine vinegar
- 2 teaspoons vegetable oil
- 1 tablespoon Lea & Perrins®Worcestershire Sauce
- Salt and pepper to taste
- To prepare marinade, combine dry mustard, marjoram, oregano and basil. Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershire sauce.
- Place beef in zipper-locking bag; pour marinade over meat. Marinate for 2 to 3 hours, turning about every 45 minutes.
- Remove meat from marinade; discard marinade. Grill meat to desired doneness.
Approximately 27 percent of children in Davis County aren’t sure where their next meal is coming from. For many of these children, school breakfast and lunch programs are the only place they are guaranteed food. Our Bountiful store has partnered with Bountiful Community Food Pantry to provide Pantry Packs to make sure every student has something to eat over the weekend.
From Sept. 1-22 you’re invited to help us gather the necessary items for each pantry pack. Below is a full list of needed items. Next time you shop with us, add one (or more if you’re able) to your cart. Let the cashier know you want to donate the item when you go through the check stand and they will make sure it goes to the correct place. We’ll be assembling the Pantry Packs at the end of the month at the store, guaranteeing 100 percent of donated items are given to children in our neighborhoods.
What are Pantry Packs, you ask? Pantry Packs are bags of kid-friendly food that are passed out to more than 1,600 students each Friday to ensure they have food over the weekend. These students are identified by teachers and principals and run the risk of going hungry between school days. The Pantry Packs are discreetly distributed and contain easy-to-make items for breakfast and lunch, as well as a few snacks.
We encourage you to purchase one of the items listed below next time you shop our Bountiful store to donate to the Pantry Packs. Our kits will benefit children right here in Bountiful and at the 40 schools throughout the Davis School District that participate in the Pantry Pack program.
Pantry Pack Needed Items:
- Single-serving microwaveable meals, 7-8 oz items like mac’n cheese cups, spaghetti and meatballs, chicken and rice, etc.
- Shelf stable milk carton
- Applesauce, fruit cup or squeeze fruit pouch
- Pudding cup
- Juice box or pouch (Capri sun or similar)
- Instant oatmeal packets
- Granola bar
- Fruit snack (single serving)
- Single-serving peanut butter crackers or crackers with cheese
Here are ten tailgating tips to make you a tailgating champ.
- Foods that can be eaten with your hands work best for tailgating. Think chicken, tacos, hamburgers, pulled-pork sandwiches, brats, kebabs, burritos . . . the list could go on and on. Regardless, simple, delicious foods allow you to focus on fun and be less concerned with complicated recipes.
- If you tailgate often, develop a checklist and laminate it. (Lamination will protect it from rain, snow, beverages and tears of opposing fans.) Or, use one of many checklist apps to ensure you never forget a much-needed item during your parking-lot party.
- You’re about to sit in a potentially sun-filled stadium packed with people on a chair that may or may not be comfortable. Sit in style pre game by packing portable seating and some shade. Camp chairs come in all shapes and sizes and most fit easily in your trunk. Canopies are easy to set up and simple to store. Plus, you can almost certainly find them in your team colors.
- Perform pre-game prep. Chop, slice, and assemble whatever you can beforehand. Store all of your food in waterproof, plastic bags or disposable plasticware. Both allow for maximum storage usage in your coolers. The more you pack in disposable containers, the less you’ll have to lug home or clean. When possible, use several smaller containers, rather than one large one, so you can take only as much as you need out of the cooler and keep the rest cold.
- Make it portable. Assemble materials in containers that are easy to carry. Smart tailgaters gather items in containers like toolboxes or storage bins. Condiments and utensils can be stored in empty six-pack containers. Coolers are important. Use at least two—one for food, one for drinks.
- Food safety is important, especially outside. Have a cold food cooler and a drink cooler. Drink coolers will be opened more frequently, so separate coolers allow food to stay cold longer.
- Instead of using bags of ice, use frozen water bottles. The bottles will make less mess in the cooler and you’ll have perfectly chilled drinks as they thaw.
- Keep it hot. When food needs to be kept warm, turn a cooler into a hotbox. Warm bricks in the oven, wrap them in foil and place in a cooler lined with wet towels. This will keep your food warm for 2-3 hours.
- Keep it short. Don’t let food sit out for more than two hours. If it’s really hot outside, (over 90 degrees) don’t let food sit out for more than an hour.
- Don’t hesitate to rely on your teammates. Our store can be an important part of your tailgating tribe. With meat and cheese trays, fresh-cut fruit and veggies, deliciously portable desserts and more, we have all the solutions you need to celebrate another successful season.
Did you know September is National Family Meals Month? We know juggling new school routines and fall activities makes it difficult to have more meals at home. Take the pledge and commit to having one more meal at home during the week. You can find easy, healthy mealtime solutions in nearly every aisle in our store.
Ask our team members for help!
Check out our weekly deals to view family friendly meal solutions.
Purchase 2 or more Smithfield PRIME Fresh Pork products from September 1-30 and use your rewards phone number during checkout to be entered for a chance to win a great outdoors prize pack!
Terms and Conditions
Salsa chicken is just, well, salsa and chicken. It makes for the perfect taco or enchilada meat.
4 chicken breasts
4-5 cups of your favorite salaa
Add chicken and salsa to slow cooker. Cook on high for 4 hours or low for 6-8 hours. When finished, shred and serve or freeze for later.
Our 2 favorite comfort foods are chicken pot pie and enchiladas, so, we decided to como them. Prepared to be amazed by these chicken enchilada pot pies.
Individualize this classic meal with these single-serve Chicken Pot Pies.
1 pkg. puff pastry
1 can chicken, drained
1 can mixed vegetables, drained
1 can cream of chicken soup
Salt and pepper to taste
Heat oven to 400 degrees and grease muffin tins.
Unroll puff pastries and cut each sheet into 4 equal squares.
Mix all ingredients together in a large bowl.
Lay puff pastry square on top of muffin, stuff with mixture, and fold.
Bake for 15-20 minutes until golden brown.