The second week of the Publix Flavor Excursion sale started up today. I know you guys enjoyed stocking up on some great deals last week and there are so many more to grab this week too! I love being able to get so many great ingredients that make meal prep not only easy but also super affordable—my favorite combination!
The best thing about this promotion is that it helps us shake off the boring. You know you get into a rut when it comes to mealtime. We all go for what we know – basically we make things that are safe and easy. I get it…I have picky boys so I totally understand! Sometimes you have to take that leap and try new recipes. I always tell my boys that trying new things is the only way to find a NEW favorite thing!
The Flavor Excursion promotion give us that chance to find that new favorite thing! Today I am going to share another great recipe that I think you guys will love. Plus, you can also visit the Flavor Excursion page to discover more fun recipes that your whole family will enjoy! You are sure to find something that even the pickiest person will like!
Today’s recipe is Grilled Chicken Taco Boats. This recipe is very simple to make. It’s great because it’s easily customized so that each person can add whatever they like. My husband and I tag teamed and I prepped the taco filling while he grilled the chicken. Dinner was done in a flash!
With the sales and coupons, this recipe is very budget friendly too! Be on the lookout for the in-store display where you’ll find the following coupons. They’ll help you put together this meal (and many of the other recipes on the Flavor Excursion site) at a fantastic price!
- $2 off Publix Produce with the purchase of Any Four (4) participating products *Participating products: select Old El Paso items( Dinner Kits, Seasoning Mixes, Enchilada Sauce, Refried Beans) Ro*tel Tomatoes, Hunt’s Tomatoes, Kraft Natural Shredded Cheese, Avocados from Mexico (exp 10/7)
- $2 off Publix Chicken with the purchase of Any Four (4) participating products
Participating products: Progresso Bread Crumbs, Progresso Reduced Sodium Chicken Broth, Kraft Salad Dressing, Kraft Natural Shredded Cheese, Hunt’s Tomatoes (exp 10/7) - $1/5 Ro*tel Tomatoes (10 oz.) (exp 10/7)
- $1/5 Hunt’s Tomatoes (14.5 oz.) (exp 10/7)
- $1 off Avocados from Mexico when you buy three (3) Old El Paso products (1-31 oz.) (exp 10/7)
- $1/3 Betty Crocker casserole potatoes (4.5-5.1 oz.) (exp 10/7)
- $1.50/2 Betty Crocker Cookie Mixes (12.5-17.9 oz.) (exp 10/7)
Don’t forget that there are also some great printable coupons that I found that will help you grab some great deals too. Be sure to print those coupons as well. Lots of great ways to save for this event!
- 1 can (10 oz) Rotel™ Original diced tomatoes & green chilies, drained
- 1 can (15 oz) black beans, drained, rinsed
- 2 medium green onions, thinly sliced (2 tablespoons)
- 1 Old El Paso™ Taco Boats™ soft flour tortilla dinner kit
- 1/4 cup Kraft™ classic ranch dressing
- 1 tablespoon vegetable oil
- 1 1/4 lb boneless skinless chicken breasts
- 1/3 cup Kraft™ natural shredded Cheddar cheese
- 1 medium avocado, pitted, peeled and cubed
- 2 tablespoons chopped fresh cilantro
- Lime wedges, if desired
- Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
- Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
- Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.
This post is brought to you by the folks at ConAgra. All comments and opinions are my own.
