Tag Archives: Meat Sale

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein

Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein