Tags: recipe

Dijon Crusted Chicken Breasts

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Memorial Day Weekend

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Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! 

Creamy Pesto Pasta Salad

  • 7 oz. Classico Traditional Basil Pesto Sauce
  • ¼-cup Mayonnaise
  • 2-1/2 cups Rotini Pasta, cooked
  • ½-cup Ripe Olives, sliced
  • 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained
  • ½-teaspoon black pepper
  • ¼-cup Shredded Parmesan Cheese, Optional
  1. Mix pesto and mayonnaise in large bowl. 
  2. Add remaining ingredients. Mix lightly. 
  3. Chill for 1 hour and serve. 
  4. Optional:  Sprinkle shredded Parmesan cheese on top. Serves 6

Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!

Have a great and safe holiday weekend!!
Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Italian Roasted Chicken Leg Quarters

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Italian Roasted Chicken Leg Quarters

Ingredients:

  • 2 chicken leg quarters
  • 2 Tbsp butter, melted
  • ¾ tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp crushed red pepper
  • 1 Tbsp lemon juice
  • Lemon slices and fresh rosemary sprigs, for garnish (optional)

Directions: 

  1. Preheat oven to 425 degrees F. Lightly oil a baking dish.
  2. Place chicken leg quarters skin-side-up in baking dish. Brush with melted butter.
  3. In a small bowl, combine Italian seasoning, salt and red pepper. Sprinkle seasoning mixture over chicken. Drizzle with lemon juice.
  4. Bake for 50-60 minutes (uncovered), until internal temperature reaches a minimum of 165 degrees F,  chicken is no longer pink and juices run clear.

Crunchy Enchilada Casserole

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Crunchy Enchilada Casserole

Ingredients: 

  • 1 Lb. Ground Beef
  • 16 Oz. Can Refried Beans
  • 8 Oz. Bottle Taco Sauce
  • 1 Bag Tortilla Chips
  • 2 Cups Shredded Mexican Style or Cheddar Cheese 

Directions:

  1. Preheat oven to 375ºF
  2. Brown ground beef in large skillet; drain. Stir in beans and taco sauce; mix well. 
  3. Place generous layer of tortilla chips into ungreased baking dish. Top with meat mixture; cover and bake for 25 min. 
  4. Remove from oven, top with another layer of chips, and cover with cheese. Bake additional 10 minutes or until cheese is melted. 
  5. Serve hot. 

Hamburger & Noodle Soup

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Hamburger & Noodle Soup

 
Ingredients
  • 1 Lb. Lean Ground Beef
  • 1-2 Celery Stalks, chopped
  • 1 Package Dry Onion Soup Mix
  • 1 Can Petite Diced Tomatoes
  • 6 Cups Water
  • Salt and Pepper, to taste
  • 2 Cups Frozen Mixed Vegetables, thawed
  • 2-3 Cups Egg Noodles
Instructions
  1. In large skillet, brown hamburger until thoroughly cooked; drain.
  2. In large pot, combine all ingredients except vegetables and noodles.
  3. Let simmer for 1 hour or until celery becomes tender, stirring occasionally.
  4. Add vegetables and noodles, bring to a boil, then reduce to a simmer.
  5. Cook until noodles are done, about 20 minutes. Serve hot.

Layered Beef Salad

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Layered Beef Salad

Ingredients
  • 3 Oz. Cooked Lean Beef (Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
  • 3 Cups Mixed Salad Greens or Chopped Romaine Lettuce
  • 1/2 Cup Assorted Vegetables (Shredded Carrots, Sliced Cucumber, Grape Tomatoes, Sliced Radish, Sugar Snap Peas)
  • 1/4 Cup Cooked Small Pasta, Rinsed Drained Chickpeas or Great Northern Beans
  • Dressing
  • 1/4 Cup Greek or Plain Nonfat Yogurt
  • 1 tsp Honey
  • 1/8-1/4 tsp Chipotle Pepper Sauce
  • 1/8 tsp Ground Cumin
  • 2 tsp Orange Juice
  • 1/8 tsp Salt
Instructions
  1. Combine dressing ingredients in bottom of medium container or small bowl with lid.
  2. Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
  3. Before serving, shake covered container to coat salad well.

 

Crustless Pumpkin Pie

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Crustless Pumpkin Pie

Crustless Pumpkin Pie

Enjoy the BEST part of pie with this Crustless Pumpkin Pie recipe – It’s filled with lots of your favorite Fall flavors! Enjoy! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!

Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too!


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Parmesan Acorn Squash

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Parmesan Acorn Squash

Parmesan Acorn Squash

This Parmesan Acorn Squash from our very own Jayne is a perfect fall side dish to serve with a wonderful fall entrée! We have all of Jayne’s favorite recipes in one easy to find spot – so make sure to check all of Jayne’s Recipes!

Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too!


Shop Ingredients

Coborn’s
Cash Wise
MarketPlace Foods


Squash: Nutritional Benefits and Butter Squash Mac N Cheese Recipe

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Amy

One of my favorite parts about fall is the change of the produce that’s in season. In my house growing up, we always could count on squash being served at the table, especially this time of year.  When you come in and shop at your local Coborn’s, you’ll have a variety of squash available. How do you know which one to choose? What do you do with it? Many of you, like myself, have recipes passed down from generations on the classic brown sugar squash that you have at Thanksgiving or maybe you’re one who only thinks of baby food when they hear squash. (oh come on, I know many of you are thinking it!)  If you haven’t tried squash before, or haven’t had it for a while, I challenge you to try my favorite squash recipe- see below. It’s been a hit with both adults and children in my house, plus it’s delicious- the whole family will love it! Continue reading →