Sales effective from Friday June 26th
through Thursday July 2nd.
2 lbs Russet Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme
Preheat oven to 425 degrees. In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.
In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.
Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.
Bake for 25 minutes turn wedges and bake for another 20 minutes.
2 lbs Boneless Chicken Breast-Cut into inch pieces
2 Teaspoons Garlic Powder
¼ Teaspoon Crushed Red Pepper Flakes
1 Jar Newman's Own Pasta Sauce
1 Pkg Cabot Shredded Mozzarella Cheese-Divided
½ Cup Grated Parmesan Cheese-Divided
¼ Cup Fresh Basil-Chopped into Ribbons
1 Bag Garlic & Cheese Croutons
Salt and Pepper Taste
Preheat oven to 375 degrees. Spray a 13x9 glass pan with cooking spray. Arrange chicken on the bottom of the pan. Season the chicken with the garlic powder, crushed red pepper flakes, salt and pepper.
Pour the jar of sauce evenly over the chicken, sprinkle with basil, then top half the mozzarella cheese, half the parmesan cheese and the entire bag of croutons. Finally sprinkle the croutons with the remaining mozzarella and parmesan.
Bake for 35 minutes or until golden brown and bubbly. Serve with your favorite pasta.
Grilled Bacon Wrapped Pork Chops
4 Boneless Pork Chops
4 Slices of Slab Bacon
3 Tablespoons Olive Oil
½ Tablespoon Garlic Powder
Salt and Pepper to Taste
Preheat grill to medium-high heat.
Season pork chops generously with salt, pepper and garlic powder.
Wrap one slice of bacon around the edge of each pork chop, secure bacon with toothpicks.
Lightly coat both sides of pork chops with olive oil.
Grill the pork chops for 6-7 minutes. Turn and grill for another 5-6 minutes.
Remove pork chops from the grill and let rest for 5 minutes before serving.