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Weis Markets

@weismarkets

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Eat Better. Spend Less. That's Weis.™
🛒 East Coast Grocery Store
📍 PA, MD, NY, NJ, DE, VA, WV
🛍️ Shop | ✂️ eCoupons | 🧑‍🍳 Recipes

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Good things grow close to home. 🍎 Celebrate the season with fresh, locally grown apples from Apple's Fruit Farm in Richfield, PA! by @weismarkets

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19 hours ago

We're enjoying some bold and smoky Weis Quality Fogcutter this National Coffee Day. ☕️ Which of our blends are you sipping on today?? by @weismarkets

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a day ago

Join the Weis Dietitians and @grapesfromca for an online cooking class featuring grapes!

Classes are FREE for Weis Reward Card Holders. Registration is required, and closes 48 hours before each class.

To register, visit the Weis Markets Facebook page or email weisdietitians@weismarkets.com. by @weismarkets

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2 days ago

Your new way to enjoy yogurt - bake it! This high-protein breakfast or snack will help you power through the day!

Ingredients:
Nonstick Cooking Spray
6 lg Weis Quality Eggs
2 cup(s) Weis Quality Nonfat Vanilla Greek Yogurt
1/4 cup(s) Weis Quality Honey, plus additional for serving
2 tbsp. Almond Flour
1 cup(s) Weis Quality Frozen Mixed Berries Blend, plus additional for garnish

Directions:
1. Preheat oven to 350°F; spray 9-inch square baking dish with cooking spray.
2. In large bowl, whisk eggs, yogurt, honey and flour; spread in prepared dish and sprinkle with berries. Bake yogurt mixture 50 minutes or until edges are puffed and center is slightly jiggly; let stand 10 minutes and cut into 9 pieces.
3. Cool yogurt bake completely; cover and refrigerate up to 3 days. Serve yogurt bake drizzled with honey garnished with berries, if desired. by @weismarkets

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2 days ago

Can you guess? >>>

Enjoy all the chocolate milk today! 🍫🥛🐮 by @weismarkets

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3 days ago

Join the Weis Dietitians and @foodplanetorg for cooking classes featuring aquatic foods!

Classes are FREE for Weis Reward Card Holders. Registration is required, and closes 48 hours before each class.

To register, visit the Weis Markets Facebook page or email weisdietitians@weismarkets.com. by @weismarkets

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4 days ago

Join the Weis Dietitians for online cooking classes in October. Classes are FREE for Weis Reward Card Holders. Registration is required, and closes 48 hours before each class.

To register, visit the Weis Markets Facebook page or email weisdietitians@weismarkets.com. by @weismarkets

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5 days ago

What's going in your quesadilla today? 🌮 by @weismarkets

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5 days ago

DROPPIN' EGG PRICES! 🍳 Grab a dozen Weis Quality Large Eggs for ONLY 99¢ for a LIMITED TIME! by @weismarkets

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6 days ago

It's fall y'all! 🍂🎃 It's officially pumpkin season, how are you celebrating today?? by @weismarkets

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7 days ago

Pumpkins galore from our local farmer partners! 🎃 Our pumpkins come from Hoover's Produce in Port Trevorton, PA and Suspsic Produce & Pumpkins in Sunbury, PA! by @weismarkets

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8 days ago

Want to spice up your weeknight dinner? Try these tasty Turkey and Eggplant Enchilada Lasagna Stacks!

Ingredients
2 med Eggplants, sliced crosswise into 12 1/2-inch thick slices
3 tbsp. Weis Quality Olive Oil, divided
1/4 tsp. salt
1/4 tsp. Weis Quality Ground Black Pepper
1 lb Weis Fresh from the Field 93% Lean Ground Turkey
1/2 sm White Onion, chopped
3 clove(s) garlic, minced
1/2 tsp. Weis Quality Ground Cumin
1/4 tsp. Weis Quality Chili Powder
1/2 cup(s) Weis Quality Diced Tomatoes with Green Chilis, undrained
1/4 cup(s) Weis Quality Red Mild Enchilada Sauce
1 1/2 cup(s) Weis Quality Shredded Low-Moisture Part-Skim Mozzarella Cheese
3/4 cup(s) Weis Quality Nonfat Plain Greek Yogurt
Fresh Cilantro , chopped, for garnish (optional)
Green Onion, chopped, for garnish (optional)

Directions:
1. Preheat oven to 375°. Place eggplant slices in single layer on 2 rimmed baking pans; brush both sides with 2 tablespoons oil. Sprinkle eggplant slices with salt and pepper; bake 8 minutes or until slightly tender. Makes 24 eggplant rounds.
2. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add turkey; cook 5 minutes or until browned, breaking up turkey with side of spoon. With slotted spoon, transfer turkey to paper towel-lined plate. Makes about 2 cups turkey.
3. In same skillet with drippings, cook onion over medium heat 5 minutes, or until tender, stirring occasionally. Add garlic, cumin and chili powder; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat; stir in tomatoes with their juice, enchilada sauce and turkey. Makes about 2 1/2 cups turkey mixture.
4. Place 12 eggplant rounds in single layer on 1 pan; top each with about 1 1/2 tablespoons turkey mixture and 1 tablespoon cheese. Repeat layers once; bake 8 minutes or until cheese is melted. Makes 12 stacks.
5. Serve stacks topped with yogurt garnished with cilantro and/or green onions, if desired. by @weismarkets

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9 days ago