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Location :
Added by Jopie, at 04 July 2018
Opening Hours
- Monday 07:30 - 21:00
- Tuesday 07:30 - 21:00
- Wednesday 07:30 - 21:00
- Thursday 07:30 - 21:00
- Friday 07:30 - 21:00
- Saturday 07:30 - 21:00
- Sunday 09:00 - 18:00
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12 Reviews
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15 July 2018
Awo, tur diamars 20% di descuento riba tur fruta i berdura. Danki na tur cliente cu a yuda haci e promocion aki un exito i ban sigi come saludabel 🍉🍇🍌🍍🍋🍓🍒🌶🍑🍄🍊
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14 July 2018
World cup special : free gift with purchase of budweiser in store.
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14 July 2018
Pineapple Jerk Chicken.
Ingredients 1 cup long-grain rice 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 teaspoon Jamaican jerk blend seasoning 1 tablespoon vegetable oil 1 medium onion, diced 1 (20-ounce) can pineapple chunks, drained 1 (15-ounce) can black beans, drained and rinsed 1 (4.5-ounce) can chopped green chilies 1/2 cup jerk marinade
Directions Prepare rice as label directs.
Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes until chicken is tender, stirring occasionally.
Serve jerk chicken mixture over rice.
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13 July 2018
Easy Oven Packet Caribbean Tilapia with Pears, and Carnival Roasted Potatoes.
Ingredients Carnival Roasted Potatoes 2 small red potatoes 2 small Yukon potatoes 1/2 yellow bell pepper, but into 1-inch chunks 1 cup green beans 1 Roma tomato, cut into wedges 2 Tbsp white onion, chopped 1 garlic clove, minced 1/2 tsp cumin 1/4 tsp salt 1 Tbsp olive oil Tilapia Oven Packets 4 4-oz tilapia fillets, fresh or frozen 1 Tbsp Caribbean citrus spice seasoning blend (like Mrs. Dash) 2 tsp olive oil 3 D'Anjou pears
Directions Heat oven to 425 degrees F. Scrub potatoes, cut into 1-inch chunks. In a large bowl, toss potatoes with other vegetables, seasonings, and olive oil. Spread mix in a 2-quart baking dish and place in oven. Roast until potatoes and other vegetables are tender, about 30-40 minutes. About 15 minutes after the potato dish is placed in the oven, put in the cookie sheet with fish packets, prepared as follows: Brush fish with olive oil, coat with seasoning blend. Place each filet in the center of the square of aluminum foil. Cut pears into quarters and core; slice into thin wedges (about 8-12 per pear). Top fish with pear wedges. Bring the foil over the fish and fruit. Fold and pinch the seams. Place foil packets on a cookie sheet. Bake about 20 minutes until tilapia is cooked and fruit is tender. To serve, carefully open the packet, slide contents onto individual serving plates, and add roasted vegetables. Serve with 8 oz glass of fat-free milk.
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13 July 2018
Grilled Steak and Peppers Salad with Pears.
Ingredients Vinaigrette 1 Tbsp olive oil 3 Tbsp distilled vinegar 1/4 cup 100% white grape or apple juice 1/4 tsp salt 1 Tbsp Italian herb blend (like Mrs. Dash)
Salad 2 cups (4 oz) whole wheat rotini pasta, uncooked 1 LE JAUNE ROYALE brand yellow bell pepper 1 LE JAUNE ROYALE brand red bell pepper 1/2 tsp olive oil 12 oz choice beef top sirloin, boneless 2 USA Bartlett pears 3 cups arugula 1/4 cup crumbled Gorgonzola cheese
Directions In a small bowl, whisk olive oil, vinegar, juice, salt and herb together. Boil water and cook pasta according to package directions. Drain pasta, rinse in cool water. Heat grill, rub peppers with 1/2 tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble. At the same time, grill beef sirloin to desired doneness, turning once. Remove from grill, let cool slightly. Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thing wedges. Toss arugula and pasta in large bowl. To serve, evenly divide pasta-arugula on four plates, arrange beef, pepper and pears on top, drizzle with vinaigrette and sprinkle with cheese. Serve with 8 oz fat-free milk.
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12 July 2018
Jalapeño Beef Poppers.
Ingredients: 2 pounds Certified Angus Beef ® ground chuck 12 ounces shredded cheddar cheese 6 jalapeños, seeded and minced 1 tablespoon salt 1 tablespoon fresh ground black pepper 1 teaspoon whole mustard seeds 12 eggs 1 cup plain bread crumbs 1 cup panko bread crumbs Frying oil as needed Dipping sauce - see Honey Lime Crème Fraiche
Instructions: Combine ground beef, cheese, jalapeños, salt, pepper and mustard seeds in a large mixing bowl. Portion by hand into 42 “popper” shape balls, approximately 1-ounce each. Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish. 3. Prepare a pot with frying oil; heat to 325° F. Roll poppers in egg mix, 6-8 at a time, roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with Honey Lime Crème Fraiche for dipping.
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12 July 2018
Grab a healthy snack in store. Try our bicolor grape now for only 12.49 awg for 2lb🍇.
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11 July 2018
Easy Latin Lettuce Wraps.
Ingredients: 1 pound Certified Angus Beef ® ground chuck 1 tablespoon adobo seasoning 2 cups jasmine rice, cooked 2 limes 1 bunch cilantro, divided 2 heads Bibb lettuce, washed, separated and drained 1 jar (10-12 ounces) of your favorite salsa
Instructions: Season ground beef with adobo seasoning; brown beef and drain. Season cooked rice with finely chopped zest of two limes, juice of one lime and 2 tablespoons chopped cilantro. Serve beef, rice, lettuce and salsa in separate dishes so guests can build their own wraps. Nutritional information based on appetizer portions.
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11 July 2018
Mediterranean Steak Flatbread
Ingredients: 1 16-ounce Certified Angus Beef ® top sirloin steak, or top sirloin cap 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon fresh cracked pepper, plus more to taste 1 pint cherry or grape tomatoes 1/3 cup extra virgin olive oil, divided 4 pre-baked naan bread or similar flatbread 1/2 cup olive tapenade 1/2 cup grated or hand-shaved Parmesano Reggiano cheese 2 heads frisée lettuce, outer dark green leaves removed, ripped in bite size pieces
Instructions: Preheat grill to medium high and place a cast iron pan or grill vegetable basket on the grill. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Toss tomatoes with 2 tablespoons olive oil, season with salt and pepper to taste. Place tomatoes in hot pan, stirring occasionally, until soft and beginning to blister, about 2 minutes; remove and set aside. Grill steak in cast iron or directly on grate to desired doneness (125°-130°F for medium rare). Remove from grill and let rest. Reduce grill temperature to medium. Brush naan on both sides with remaining olive oil and crisp on grill, 1 minute per side. Slice steak thinly against the grain. Spread naan with olive tapenade and top with blistered tomatoes, steak, frisée and parmesan. If desired, drizzle lightly with additional olive oil and season with salt and pepper. Slice and serve.
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11 July 2018
Salmon Burgers and Sweet Potato Oven Fries.
Ingredients Sweet Potato Oven Fries 4 large sweet potatoes (yams) 1 1/2 Tbsp canola oil 1 Tbsp lemon pepper seasoning blend (like Mrs. Dash) Salmon Burgers 1-14 3/4 oz can pink or red salmon 2 green onions, chopped 1/2 cup red bell pepper, chopped 8 crackers, unsalted tops (saltine-like), crushed 2 tsp lemon juice Egg whites from 2 eggs, whisked 2 Tbsp plain yogurt, low-fat 1/4 tsp ground black peper cooking spray 4 whole wheat buns 8 leaves bibb lettuce 2 medium tomatoes, sliced
Directions Place oven rack in center of oven, 425 degrees F. Wash and scrub sweet potatoes, slice into wedges length-wise. In a large bowl, toss potato wedges with canola oil and seasoning. Spread on cookie sheet. Roast in oven, turning occasionally, until tender and golden brown, about 30-40 minutes. While sweet potatoes are roasting, prepare salmon burgers. Drain salmon; place in a medium mixing bowl and flake. Fold in green onions and red pepper, crushed crackers, lemon juice, egg white, and yogurt. Shape into 4 patties. Coat large nonstick skillet lightly with cooking spray; heat. Cook salmon burgers until golden brown, turn and continue cooking until other side is golden brown. Serve burgers with sliced tomatoes and lettuce, sweet potato fries, and 8 oz 100% berry juice blend.
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11 July 2018
Healthy Burger.
Ingredients 1 lb lean ground beef (5% fat), thawed ½ tsp garlic powder ½ tsp onion powder ½ tsp ground black pepper 2 medium tomatoes, sliced 1 medium red onion, sliced thinly 4 leaves red lettuce (or other leaf lettuce) 4 whole wheat hamburger buns 8 tsp ketchup 2 tsp mustard
Directions In a medium bowl, mix ground beef with seasonings; shape into patties. Grill or pan fry. Bake shoestring french fries according to package instructions. Remember, color is not a reliable indicator of doneness. Use a food thermometer to ensure that the internal temperature of the burgers is 160°F.
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11 July 2018
In store tastig till 7pm today of Coca Cola no sugar added. Also receive a free Coca Cola world cup bowl with your purchase of 2x Coca cola 20oz + pringles mega stack⚽
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