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WEEKLY MARKETPLACE ADS
Shop for the freshest produce, and stock your pantry with all those necessary staples. You'll be sure to find the best grocery deals in the Laguna, Grants, Milian area. This week's Marketplace @ Dancing Eagle specials include: • $1.48 Ragu Pasta Sauce •2 for $5 Act II Popcorn • $3.29 Dole Frozen Fruit • $3.79/lb Sirloin Tip Roast • $1.29/lb Yellow or Zucchini Squash • 2 for $5 Red or Green Seedless Grapes Click the link to view the complete sales ad.

Dancing Eagle Presents Your Guide to Eating Healthy this Fall! Check back weekly for new recipes.

The Marketplace @ Dancing Eagle provides a refreshing blend of fresh produce, meat, dairy and packages goods. Conveniently located at Interstate 40, Exit 108, the grocery store is stocked with everything your family needs. Weekly sales on seasonal produce, choice selection of meat and household staples are announced every Wednesday so check back often. 


Garlic Parmesan Zucchini Noodles Pasta

Recipe via inspiredtaste.net

Ingredients:  

  • 4 medium zucchini
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 medium tomatoes, chopped
  •  1/2 cup shredded parmesan cheese
  • 1 cup basil leaves
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water

Preparation:

  • Active Prep: 9 minutes
  • Ready In: 20 minutes
  1. Trim and spiralize the zucchini, cut extra long noodles so that they are about the length of spaghetti.
  2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet.
  3. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
  4. Stir in tomatoes, onion and chopped cilantro
  5. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
  6. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
  7. Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
  8. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Recipe items on sale at the Marketplace @ Dancing Eagle this week:

  • $1.29/lb Yellow or Zucchini Fresh Squash
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