The recipes below feature items from this weeks specials!

Herb Rubbed Sirloin Tip Roast

Sirloin Tip Roast On Sale - $4.99lb

Ingredients

• 1 ¼ tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast

Directions

• Mix paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme in a small bowl. Stir in olive oil; allow mixture to sit for about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place roast on the prepared baking sheet. Rub spice mixture all over roast.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour. Let sit 15 minutes before slicing.

Whole Chicken Slow Cooker Recipe

Whole Chickens On Sale - $1.89ea

Ingredients

• 4 teaspoons salt, or to taste
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon ground thyme
• 1 teaspoon ground white pepper
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 whole whole chicken

Directions

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Pan-Seared Red Snapper

Red Snapper Fillets On Sale - $5.69lb

Ingredients

• ¼ cup chopped green onions
• 1 lemon, juiced
• 2 tablespoons rice wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon ground ginger
• 2 (4 ounce) fillets red snapper

Directions

• Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
• Rinse snapper under cold water and pat dry with paper towels.
• Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides and cook in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side. Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.