Monthly Archives: February 2011

Wild Rice & Mushroom Stuffed Chicken Breasts

Posted on February 25, 2011

WILD RICE AND MUSHROOM STUFFED CHICKEN BREASTSPurchase in the Meat Department and prepare according to package directions.MASHED POTATOESThe Frozen Foods Department has bags of mashed potatoes that...
Posted in Dinner Tonight Menus

Bacon-Wrapped London Broil with Kalbi Marinade

Posted on February 23, 2011

BACON-WRAPPED LONDON BROIL WITH KALBI MARINADEReady to cook in the Meat Department.SOUR CREAM AND CHIVE BAKED POTATOESAlso available in the Meat Department.FRESH GREEN BEANSAvailable in the Produce...
Posted in Dinner Tonight Menus

Grilled Cheese with Caramelized Onion Balsamic Spread

Posted on February 23, 2011

GRILLED CHEESE WITH CARAMELIZED ONION BALSAMIC SPREADSpread 2 slices multigrain bread with butter; turn. Spread second slice of 1 slice with Robert Rothschild Caramelized Onion Balsamic Spread; top...
Posted in Dinner Tonight Menus

Beef Stirfry

Posted on February 20, 2011

BEEF STIRFRYStir-fry sliced beef sirloin in hot oil in wok until browned. Add 1 tbsp. hoisin sauce, 2 tbsp. soy sauce, 1 clove crushed garlic and a package of Kowalski's Stirfry Veggies from the...
Posted in Dinner Tonight Menus

Parmesan-Crusted Chicken Breasts

Posted on February 16, 2011

PARMESAN-CRUSTED CHICKEN BREASTSBrush boneless skinless chicken breasts with egg white; press into 1 cup of finely grated Parmesan cheese. Melt 2 tbsp. butter in sauté pan over medium heat; sauté...
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Veggie Omelet

Posted on February 13, 2011

VEGGIE OMELETSauté multicolored peppers and onions in olive oil; set aside. Whisk together 2 eggs and 1 tbsp. water; cook in a small omelet pan with butter. When almost set, add peppers; fold cooked...
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Tilapia with Caper Butter

Posted on February 11, 2011

TILAPIA WITH CAPER BUTTERMelt 1/2 cup butter in a sauté pan over medium-high heat; add 4 tilapia fillets and cook 3-4 minutes per side. Stir in 2 tbsp. rinsed capers, zest and juice of 1 lemon and...
Posted in Dinner Tonight Menus

Pork Tenderloin with Apricot Glaze

Posted on February 4, 2011

PORK TENDERLOIN WITH APRICOT GLAZEBrush tenderloin with olive oil; roast in a preheated 400° oven 15 minutes. Brush tenderloin on all sides with melted apricot preserves; continue roasting until...
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Citrus Salmon Fillets

Posted on February 2, 2011

CITRUS SALMON FILLETSMarinate salmon in Kowalski's Citrus Vinaigrette (30 minutes). Sauté in a nonstick skillet over medium heat until cooked through (10 minutes per inch of thickness, measured at...
Posted in Dinner Tonight Menus

Make Your Foodball Party Special with Great Half-Time Food

Posted on February 1, 2011

Let's face it; most of us go to a football party to watch the commercials and enjoy the food! We can't do anything about the commercials, but we definitely have plenty of options to satisfy your half...
Posted in Kowalski's News