Check out Food Lion Speed Street

Check out Food Lion Speed Street

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by Charlotte Today

WCNC.com

Posted on May 24, 2013 at 12:49 PM

Updated Tuesday, May 28 at 1:54 PM

www.foodlion.com

facebook.com/FoodLion

Butcher’s Brand Marinated Flank Steak

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6 people

Ingredients:
1 ½ pounds Butcher’s Brand Flank Steak
½ cup my essentials vegetable oil
1/3 cup Food Lion soy sauce
¼ cup red wine vinegar
2 Tablespoons fresh lemon juice
1 ½ Tablespoons Food Lion Worcestershire sauce
1 Tablespoon Food Lion Dijon mustard
2 cloves garlic, minced
½ teaspoon Food Lion ground black pepper

Directions:
1.    In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worchestershire sauce, mustard, garlic and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for six hours.
2.    Preheat grill to medium-high heat.
3.    Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for five minutes per side, or to desired doneness.

MESQUITE CHICKEN BREASTS WITH LIME-AVOCADO SALSA
prep time: 15 min. | total time: 40 min. | makes: 6 servings
WHAT YOU NEED
6 small Nature’s Place boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (6 oz.) FRESH TAkE Smokey Mesquite BBQ
Cheese Breadcrumb Mix, mixed together
1 avocado, chopped
2 cups cherry tomatoes, halved
1/2 cup chopped red onions
1 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice
MAKE IT
HEAT oven to 375ºF.
COAT Nature’s Place chicken with FRESH TAkE as directed on package;
place on baking sheet sprayed with cooking spray.
BAkE 25 min. or until chicken is done (165ºF).
Meanwhile, combine remaining ingredients.
SERVE chicken with salad.

ITALIAN PARMESAN CHICKEN WITH TUSCAN SPINACH SALAD
WHAT YOU NEED
6 small Nature’s Place boneless skinless chicken breast halves
(1-1/2 lb.)
1 pkg. (6 oz.) FRESH TAkE Italian Parmesan Recipe
Cheese Breadcrumb Mix, mixed together
1/4 cup kRAFT Zesty Italian Dressing
1 red pepper, cut into thin strips
1 pkg. (6 oz.) baby spinach leaves
1 can (15 oz.) Food Lion cannellini beans, rinsed
MAKE IT
HEAT oven to 375ºF. Coat Nature’s Place chicken with cheese mixture
and bake as directed on package.
HEAT dressing in large skillet on medium-high heat. Add
peppers; cook and stir 3 to 4 min. or until crisp-tender.
Add spinach and beans; cook 3 min. or just until spinach
is wilted, stirring constantly.
SERVE chicken over the spinach salad.

 

 

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