The recipes below feature items from this weeks specials!

Fish Fillets Italiano

Wild Tru Cod Fillets On Sale - $7.49 per lb

• 2 tablespoons olive oil  
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes  
• ½ cup black olives, pitted and sliced
• 1 tablespoon chopped fresh parsley
• ½ cup dry white wine
• 1 pound cod fillets

1. In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.

2. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.

3. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Chicken Breasts with Herb Basting Sauce

Bone In Split Breasts On Sale - $1.39 lb

• 3 tablespoons olive oil  
• 1 tablespoon minced onion
• 1 clove crushed garlic
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon ground sage
• ¼ teaspoon dried marjoram
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ teaspoon hot pepper sauce  
• 4 1/2 breast, bone ins bone-in chicken breast halves, with skin
• 1½ tablespoons chopped fresh parsley

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.

3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

London Broil for the Slow Cooker

London Broil On Sale - $4.99 per lb

• 1½ pounds London broil
• 2 cloves garlic, minced
• 1 (10.75 ounce) can cream of mushroom soup
• ½ cup water
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt

1. Place the London broil in a slow cooker; add the garlic, mushroom soup, water, basil, oregano, and salt; cover; cook on low 6 to 7 hours.