Monthly Archives: November 2013

Stuffed Chicken and Basil Basmati Rice

Posted on November 27, 2013

STUFFED CHICKEN Roast Kowalski’s Stuffed Chicken Breasts at 375° for 35-40 minutesto an internal temperature of 165°, measured at the thickest part. BASIL BASMATI RICE Enjoy steamed rice prepared...
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Beef Fajitas

Posted on November 25, 2013

It's Mexican night done right – and easier than ever with prepared meat and produce!BEEF FAJITAS Pair precut marinated beef and peppers from the Meat Department with Kowalski's Tortillas from the...
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Meatloaf and Mashers

Posted on November 21, 2013

We love Meatless Mondays, but today we just have to have meatloaf – and wherethere's meatloaf, there must be mashed potatoes.KOWALSKI'S SIGNATURE MEATLOAF WITH WILD RICE Find our recipe in the Meat...
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Holiday French Toast

Posted on November 19, 2013

PANETTONE FRENCH TOASTThis sourdough-style bread is infused with the flavors of the holidays – cranberries, almonds and oranges. For every 3 slices, use a dipping mixture of approximately 2 eggs...
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Bacon-Wrapped Blue Cheese Pork Tenderloins

Posted on November 10, 2013

Wrapped with bacon and stuffed with blue cheese, pork tenderloin paired with cauliflower and brown rice is a winning combination.BACON-WRAPPED BLUE CHEESE PORK TENDERLOINS Available as whole loins or...
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Ginger-Soy Marinated Flank Steak

Posted on November 5, 2013

You can whip up a simple marinade for tonight's flank steak (or any steak) with ingredients you probably have on hand. If you don't, we know where you can get some!GINGER-SOY MARINATED FLANK...
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North Woods Pork Chops

Posted on November 2, 2013

North Woods is good on everything, including, if not especially, pork chops.THICK CUT PORK CHOPS Find Kowalski’s Thick Cut Loin Chops in the Meat Department. Season well with salt and pepper or...
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