Honey lime chicken is a delicious way to serve up a delicious chicken meal! Marinate in this delicious mixture of flavors and then grill to perfection.
1 ½ -2 pounds boneless skinless chicken breasts
For the Marinade:
1 cup canned coconut milk
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
For the Sauce:
¼ cup rice wine vinegar
¼ cup fresh squeezed lime juice
½ cup brown sugar
¼ cup honey
3 tablespoons soy sauce
Combine the coconut milk, garlic powder, salt, pepper, and soy sauce in a
shallow casserole dish or zip top bag. Add the chicken and allow to
marinade in the refrigerator for 3-12 hours.
When ready to cook, make the sauce by whisking together the vinegar,
lime juice, brown sugar, honey and soy sauce in a small saucepan. Bring
to a simmer over medium heat and cook until thickened and sauce coats
the back of a spoon, about 8-10 minutes. Remove from the heat and set
Preheat the grill on medium heat and oil the grill grates if needed. Remove
the chicken from the marinade and place on the grill using tongs.
Cook the chicken over medium heat for 4-5 minutes per side or until the
internal temperature reads 165 degrees F.
During the last few minutes of cooking, brush the sauce over the chicken,
repeating as desired for a thicker coating and remove from the heat.
Serve the chicken with the remaining sauce and sprinkle with chopped
fresh cilantro if desired.
Chocolate Covered Strawberry Icebox Cake with layer upon layer of chocolate cookies, whipped cream, chocolate pudding and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.
1 (3.9-ounce) package Food Club Chocolate Instant Pudding & Pie Filling
18 chocolate sandwich cookies
2 cups chopped strawberries, plus more for garnish
2 cups Food Club Extra Creamy Whipped Topping
1/2 cup mini chocolate chips
Fresh mint for garnishI
Directions: Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake. The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you’ve never tried a no-bake strawberry shortcake cake, you are in for a real treat.
Prepare pudding according to package directions. Place a cookie in the bottom of a small, glass jar. Top with a layer of pudding. Follow with a layer of thinly sliced strawberries and a layer of whipped topping. Repeat layers two more times, ending with whipped topping. Repeat with 5 remaining jars.
Cover jars with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
When ready to serve, garnish with mini chocolate chips, strawberries and fresh mint
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2 (16-ounce) bags Food Club California Blend Vegetables, thawed
5 tablespoons butter, divided
3 tablespoons flour
3 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 1/2 cups Food Club Shredded Cheddar Cheese
1/3 cup grated Parmesan cheese
1 (6-ounce) box Food Club Cornbread Stuffing Mix
1/4 cup chopped fresh parsley
Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.