RECIPES WITH THIS WEEKS SALE

Baked Chicken and Cheese Taquitos

 

Ingredients (serves 4):
2 cups shredded cooked Chicken Breasts
1 cup shredded cheddar or Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
                         12 small Corn Tortillas                                         Cooking spray or olive oil                             Instructions:
Preheat oven to 425°F (220°C).
Mix chicken, cheese, and spices in a bowl.
Microwave tortillas wrapped in a damp paper towel for 30 seconds to soften.
Spoon 2–3 tablespoons of filling into each tortilla and roll tightly.
Place seam-side down on a baking sheet, spray with oil.
Bake 15–20 minutes until crispy and golden.
Optional Toppings / Dips:
Guacamole
Sour cream 
Salsa or pico de gallo
Queso dip
Cilantro-lime crema

Limber de Nutella (Nutella Ice Treat)

Ingredients (makes 6–8 small cups):
1/2 cup Nutella
1 cup whole milk
1 cup Evaporated Milk
1/4 cup Sweetened Condensed milk (optional for extra sweetness)
1/2 tsp vanilla extract
Pinch of Salt (optional, enhances flavor)
Instructions:
Blend ingredients:
In a blender, combine Nutella, whole milk, evaporated milk, condensed milk (if using), vanilla, and salt.
Blend until smooth and fully combined.
Pour and freeze:
Pour the mixture into small plastic cups (5 oz works well).
Freeze for at least 6 hours or overnight.
To serve:
Run the cup briefly under warm water to loosen if you want to eat it like a popsicle.
Or just eat with a spoon straight from the cup!
✅ Tips:
Want it creamier? Use all whole milk and add a splash of heavy cream.
Add crushed hazelnuts or a Nutella drizzle on top before freezing for extra texture.
For a vegan version: use a plant-based milk (like oat or almond) and a dairy-free chocolate spread.

Bacon-Wrapped Filet Mignon

Ingredients (serves 2):
2 filet mignon steaks (6–8 oz each, about 1.5–2 inches thick)
2 slices of thick-cut Bacon
Salt and freshly ground black pepper
1 tbsp olive oil or neutral high-heat oil
1 tbsp Butter (optional)
1 clove garlic, smashed (optional)
Fresh rosemary or thyme sprigs (optional)
Toothpicks or butcher’s twine
Pan-Seared & Oven-Finished Method:
Prep the steaks:
Let steaks come to room temp for 30 minutes.
Wrap each filet with bacon and secure with toothpicks or twine.
Season generously with salt and pepper on both sides.
Preheat oven to 400°F (205°C).
Sear:
Heat a cast iron skillet over medium-high heat.
Add oil, then sear steaks 2–3 minutes per side until browned.
Quickly sear bacon edges by holding steaks with tongs on their sides.
Add butter, garlic, and herbs (if using) for an extra flavor boost.
Finish in oven:
Transfer skillet to oven.
Cook 4–6 minutes for medium-rare (internal temp ~130°F), or longer to taste.
Rest steaks for 5–10 minutes before serving (temp will rise slightly).

Nutella Cappuccino

Ingredients (1 serving):
1 shot of espresso (or 1/4 cup strong brewed Coffee)
1 cup milk (dairy or non-dairy like oat or almond)
1–2 tablespoons Nutella (adjust to taste)
Whipped cream or cocoa powder (optional topping)
Instructions:
Brew coffee:
Brew a shot of espresso or make about 1/4 cup of very strong coffee.
Heat and froth milk:
In a small saucepan or microwave-safe container, heat milk until hot (don’t boil).
Stir in Nutella and whisk until fully melted and combined.
Froth milk using a milk frother, whisk, or by shaking in a jar (careful: vent steam).
Assemble the cappuccino:
Pour the espresso into a mug.
Add the Nutella-infused milk, holding back some foam.
Spoon the foam on top.
Garnish with whipped cream, a dusting of cocoa powder, or chocolate shavings if desired.
✅ Tips:
Want it sweeter? Add a bit of sugar or extra Nutella.
Try adding a pinch of cinnamon or a few drops of vanilla extract.
For an iced version, chill the coffee and pour it over ice before adding Nutella milk.

Watermelon Blueberry Sorbet or Popsicles

Ingredients (makes ~6–8 popsicles or 3 cups sorbet):
3 cups Seedless Watermelon, cubed
1 cup Fresh Blueberries
1–2 tablespoons lime juice
1–2 tablespoons Sweetened Condensed Milk (optional, adjust to sweetness)
Pinch of Salt (optional, enhances flavor)
Instructions:
 For Popsicles:
Add watermelon, blueberries, lime juice, and sweetener to a blender.
Blend until completely smooth.
Taste and adjust sweetness or tartness.
Pour into popsicle molds.
Insert sticks and freeze for at least 4–6 hours, or overnight.
 For Sorbet (No Ice Cream Maker):
Use frozen blueberries and partially freeze the watermelon chunks first.
Blend all ingredients until smooth.
Pour into a shallow freezer-safe dish.
Freeze 3–4 hours, stirring every 30–60 minutes for a smoother texture.
Scoop and serve once firm.
✅ Tips & Variations:
Add a few mint leaves or basil for a herby twist.
For layered popsicles: blend the watermelon and blueberries separately, pour in layers and freeze each layer for 30–60 minutes before adding the next.
For creamier popsicles: add a little Greek yogurt or coconut milk.

Frozen Blueberry Yogurt Bites

Ingredients:
1 cup Fresh Blueberries (washed and dried)
1/2–3/4 cup Low-Fat Plain yogurt (plain or flavored like vanilla or honey)
1–2 teaspoons honey or maple syrup (optional, if using plain yogurt)
Optional: a pinch of cinnamon, lemon zest, or chia seeds for extra flavor/nutrition
Instructions:
Prep the yogurt:
In a small bowl, mix the yogurt with sweetener (if using) and any optional flavor additions.
Coat the blueberries:
Use a toothpick, skewer, or spoon to dip each blueberry into the yogurt.
Place coated blueberries onto a parchment-lined baking sheet or plate.
Freeze:
Freeze for 1–2 hours, or until completely solid.
Store:
Transfer to an airtight container or freezer bag and keep frozen.
Enjoy straight from the freezer — they melt quickly!