D & D Foodtown | R & L Eagle Grocery

Busy week ahead? Let your freezer do the work! This Cilantro Lime Chicken freezer meal is packed with fresh, zesty flavor and comes together easily. The result is juicy, flavorful chicken that’s perfe...

Ingredients: 1 ball of pizza dough (store-bought or homemade) 2–3 medium ripe tomatoes 2 cloves garlic, minced 1 tbsp olive oil Salt and pepper to taste ¼ tsp sugar ½ tsp dried oregano 1 log baking mozzarella Fresh basil leaves Flour for dusting Directions: Bring a pot of water to a boil. Score a small "X" on each tomato and drop them into the boiling water for 30–60 seconds. Transfer tomatoes to an ice bath, then peel and chop. In a small saucepan, sauté garlic in olive oil, then add the tomatoes. Simmer on medium-low for 10–15 minutes until slightly thickened. Season with salt, pepper, sugar, and oregano. Preheat your oven to 475°F. Roll out dough on a floured surface into a 12–14" round and dust a baking sheet with flour. Shred or finely chop half the mozzarella log, keeping the rest in slices. Spread a thin layer of sauce over the dough. Evenly scatter the shredded mozzarella, then place fresh slices on top. Add a few torn basil leaves. Bake for 10–13 minutes or until the cr...

Ingredients: 2 bakery ciabatta rolls, sliced and lightly toasted 2 boneless, skinless chicken breasts Salt and pepper to taste ½ cup flour 1 egg, beaten ¾ cup Italian-style breadcrumbs ½ cup grated Parmesan cheese 1 tbsp olive oil for frying ¾ cup tomato sauce (homemade or canned) 1 fresh mozzarella log, pre-sliced 1 ripe tomato, sliced Arugula Balsamic glaze Directions: Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt and pepper. Dredge each piece in flour, then dip into the beaten egg, and coat with a breadcrumb and Parmesan mixture—pressing firmly. Heat olive oil in a skillet over medium heat. Cook the chicken 4–5 minutes per side until golden and fully cooked (internal temp 165°F). Place cooked chicken on a baking sheet and top with mozzarella slices. Broil for 2–3 minutes until cheese is melted and bubbly. On the bottom half of each bun, add arugula and sliced tomato. Place the chicken on top and spoon tomato sauce over it. Drizzle with balsamic glaze and finish with the top bun. Serve immediately.

Nothing says summer quite like corn on the cob — juicy, sweet, and bursting with flavor. But if you’re still just slathering on butter and a sprinkle of salt, it’s time to level up! From savory spices...