It’s hard to believe December is already here… Make the most of the last weeks of the year by saving time and money with more great meal plans. Continue reading “Fresh Meal Planning (12/4-12/10)”
As I am adding the details to this blog, it is a dreary Wednesday. It’s already been a long week of work and I am ready to relax, but of course my day doesn’t end at the 5:00pm hour- we have a potluck to go to tonight. You know I love a good potluck, but I’m burnt out, have a case of the mid-week blues and need an easy recipe. For tonight, I decided to make a taco dip to share. It’s easy, quick, you don’t need a lot of ingredients and it’s always sure to be a hit.
In my recipe I simply top my sour cream, cream cheese, taco seasoning mixture with shredded lettuce, green onions, chopped tomatoes and shredded cheese. That is only because I have a picky family, you could add many more ingredients to this for some extra flavor. For example I’ve tried things like sliced black olives, black beans, chopped jalapeños, sliced avocado, salsa, taco sauce, diced chilies, etc. You get the idea. So be creative, add what you like and serve with your favorite tortilla chips. I hope you enjoy this yummy dish and that you keep calm and carry on through the rest of your work week. Stay strong- the weekend is in sight!
- 2 - 1 Oz. Packages Taco Seasoning Mix
- Shredded Lettuce
- 16 Oz. Cream Cheese
- 16 Oz. Sour Cream
- Shredded Cheddar Cheese
- 1 Cup Tomatoes, chopped
- 6 Green Onions, chopped
- In a large bowl mix together cream cheese and sour cream. Use electric mixer to obtain a less lumpy texture, or stir by hand to create a cottage cheese texture.
- Add both packages of taco seasoning mix.
- Spread evenly onto a serving platter.
- Evenly layer shredded lettuce, onions, cheese and tomatoes on top of cheese mixture.
You can also season the top of the dip with a Mexican seasoning mix.
Create a family favorite for dinner tonight with Knorr Rice Sides. Knorr sides are on sale this week at Coborn’s! Click Here for details.
Creamy Bruschetta Chicken
- 1 Lb. Bonesless Skinless Chicken Breasts, sliced and seasoned
- 1 T. Olive Oil
- 2 T. Fresh Basil, chopped
- 1 Clove Garlic, chopped
- 1 Package Knorr® Rice Sides - Creamy Chicken
- ½ Cup Mozzarella, shredded
- 2 Large Tomatoes, chopped
- Heat oil in skillet and cook chicken thoroughly, 4 minutes; adding garlic during last 30 seconds.
- Remove from skillet, set aside.
- Empty package contents into same skillet and prepare rice according to package directions.
- Stir in cooked chicken, garlic and tomatoes.
- Sprinkle with mozzarella and basil.
Sale prices valid 03/01/15 – 03/07/15 Coborn’s Minnesota Locations
03/03/15 – 03/09/15 Coborn’s South Dakota Locations
- 2 Lbs. 100 % Grass Fed Ground Beef
- 2 cans Full Circle Sloppy Joe Sauce
- 12 Ct. Hamburger Buns
- In a large skillet pan brown the ground beef over medium-high heat.
- Cook and stir beef in the hot skillet until beef is completely browned, 5 to 7 minutes.
- Drain thoroughly.
- Return skillet to heat.
- Add Full Circle Sloppy Joe Sauce to the cooked ground beef; simmer, stirring occasionally, until the liquid thickens, 15 to 20 minutes.
- Serve on hamburger buns.
Full Circle Baked Beans, Garden Of Eatin’ Tortilla Chips, Corn On The Cob, Raw Vegetables And Dip, Tater Tots, Potato Salad, Potato Chips, Cole Slaw, Pickle Spears, French Fries, House Salad, Macaroni And Cheese, Onion Rings. Want to try something different? Add a slice of cheese and a little mustard to your next grass fed sloppy joe.
These green beans are just a perfect side dish for any meal. The reason that you drop the beans in boiling water and cook for 2 minutes and then drop into ice water is to stop the cooking process immediately. The beans are cooked perfectly and you don’t lose the beautiful green color and the vitamins that are in the green beans when over cooking them. I really like doing my vegetables this way especially when I make asparagus. The flavor of the red pepper flakes and the bacon was a wonderful addition to this recipe. Now I can hardly wait to buy those fresh and local green beans this summer. Enjoy….I will.
– Jayne, Coborn’s Meat and Seafood Merchandiser
- 2 Lbs. Fresh Green Beans, trimmed
- 8 Slices Bacon
- 7 Oz. Fresh White Mushrooms, sliced
- ¼ Cup Shallots, chopped
- ⅛ tsp. Crushed Red Pepper Flakes
- ½ tsp. Pepper
- ¼ tsp. Salt
- In large saucepan, heat 8 cups of water to boiling.
- Add green beans; cover and cook 2 minutes.
- Remove beans from cooking liquid and immediately plunge into ice water until cold.
- Drain; set aside.
- In 12” skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels.
- Crumble bacon; set aside.
- Reserve 1 to 2 tablespoons bacon drippings in skillet.
- Add mushrooms and shallots to drippings; cook over medium-high heat for 5 minutes, stirring frequently, until shallots are tender.
- Add green beans and pepper flakes; cook 1 to 2 minutes or until thoroughly heated.
- Stir in crumbled bacon, pepper and salt.