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GATHERINGS
Healthy 2021
WEEKNIGHT
DINNERS page 29
Bright Breakfasts page 9
Warm Up with Flavorful Soup page 49
Flavor unity.
New
Probiotics for
immunity.
A plant-based drink made with
organic fruit juice, botanicals, and
immunity-supporting probiotics
©2020 Chobani, LLC
Take it easy...
More than anything, we’re hearing that home cooks are worn out after almost a year of preparing nearly every meal. And after
the excitement and festivity of the holidays, you may be wanting to detox in more ways than one. Normally, our Healthy issue is
packed full of nutrition-focused recipes. This year, we’re keeping that nutrition in mind, but focusing more on helping families out
mentally. The best way we can think to do that is to provide an abundance of quick, easy meal solutions.
Try one of our Bright Breakfasts to get your day started right. Then check out the many, many Weeknight Dinners we’ve included.
These are easy, kid-friendly, quick, and sometimes one-pan or one-pot recipes. If you’re really craving that extra dose of nutrition,
check out our Warm Up with Flavorful Soup and Grain Bowls sections. While these are a bit more time-intensive, you may find
you have leftovers, especially if you make a double batch! Finally, be sure to check out our Kids Club recipe for this issue, which
kids can make almost entirely on their own. Plus, we’ve included a list of ways kids of all ages can help out in the kitchen.
All of us at Price Chopper wish you and your family a happy and healthy new year!
CONTENTS
9 Bright Breakfasts
29
Weeknight Dinners
Rainbow Avocado
Toast
Hawaiian
Smoothie Bowl
Carrot-Zucchini
Chocolate Muffins
Everything Bagel-
Parmesan Scones
Ruby Red Detox
Smoothie
One-Pot Shrimp
with White Beans
& Tomatoes
Sheet Pan
Honey Mustard
Glazed Salmon
with Roasted
Vegetables
Spinach Dip
Roll-Ups
One-Pot Mac &
Cheese
Sheet Pan
Parmesan Tilapia
with Roasted Root
Vegetables
Sheet Pan Fish
and Chips
Italian Sausage
Pasta
Caramelized
Onion, Mushroom
& Bell Pepper
Toast
Sheet Pan Pork
Tenderloin &
Apples
Layered BBQ
Chicken Nachos
Open-Faced
Greek Chicken
Quesadilla
Sheet Pan
Butternut Squash,
Bacon & Brussels
Sprouts Tortelloni
49 Warm Up with Flavorful Soup 60 Grain Bowls 68 Kids Club
Tuscan Bean Soup
Beef & Butternut
Squash Stew
Slow Cooker
Italian Sausage &
Tortellini Soup
Shrimp Fried
Quinoa Bowl
Chicken Lettuce
Wrap Bowl
Mushroom-Swiss
Burger Bowl
Apple “Cookies”
We want to see what you create! Tag us on
Instagram using #mypricechopper and let
us know which recipes you tried.
UNAPOLOGETICALLY INDULGENT
YES, PLEASE.
Used under license by Froneri International Limited. Nestlé ® Registered Trade Mark of Société des Produits Nestlé S.A., Vevey, Switzerland
FIND OUR NEW LOOK IN THE VITAMIN AISLE
*Based on a survey of pharmacists who recommend branded vitamins and supplements. Amounts shown are on per serving basis.
USP has tested and verified ingredients, potency and manufacturing process. USP sets official standards for dietary supplements. www.uspverified.org
†These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
MAKE DELICIOUS SNACKS
A PART OF YOUR DAY.
COMING
SOON!
®
Always the Life of the Party
Cherry Cordial Snowman Cheese Ball Servings 12-16 (about 5 cups)
Ingredients
3 packages (8 ounces each)
Wisconsin cream cheese, softened
2 containers (8 ounces each)
Wisconsin mascarpone cheese
1 1/2 cups confectioners’ sugar
3 tablespoons bourbon
6 ounces bittersweet chocolate,
finely chopped
1/2 cup chopped maraschino cherries
1 bag (14 ounces) sweetened
fl aked coconut
Chocolate-covered cherries
Gumdrop
Brown milk chocolate M&M’s
Peppermint candies
Red licorice
Assorted cookies
Instructions
Beat the cream cheese, mascarpone, confectioners’
sugar and bourbon in a large bowl until blended.
Fold in chocolate and cherries. Cover and
refrigerate for at least 1 hour.
Spoon a third of the mascarpone mixture into a
plastic wrap-lined, small bowl, about 5 ½-inches
diameter x 2-inches deep. Wrap with plastic wrap.
Spoon the remaining mixture into a plastic wraplined,
large bowl, about 7-inches diameter
x 2-inches deep. Wrap with plastic wrap.
Freeze for 20 minutes.
Unwrap each cheese ball. Transfer to a serving
platter. Press coconut on balls to coat. Place
chocolate-covered cherries for eyes, a gumdrop for
nose and M&M’s for mouth. Arrange peppermint
candies for buttons and licorice for scarf. Cover
and refrigerate for at least
1 hour or until serving.
Serve with cookies.
WisconsinCheese.com
©2020 Dairy Farmers of Wisconsin
STREET
TACO KIT
TAKE HOME. ASSEMBLE. FIESTA!
new
try out a
way to
breakfast
find these items
at your local Price Chopper
Delicious Jimmy
Dean® sausage with
egg, cheese and bacon
Fluffy, whole egg with
Jimmy Dean® breakfast
meats and real cheese
HEALTHY 2021 | bright breakfasts | 9
BRIGHT
breakfasts
This is a great time to introduce some new colors,
flavors, and textures to your breakfast routine.
Many of these recipes are customizable based
on your preferences, but we encourage you to try
something different than your usual!
rainbow
AVOCADO TOAST
INGREDIENTS
• 1 medium avocado, pitted and peeled
• 2 tsp fresh lemon juice
• 1/8 tsp black pepper
• 4 slices whole wheat bread
• ¼ cup shredded carrots
• 4 cherry tomatoes, quartered
• ¼ cup reduced sodium black beans, drained and rinsed
• ¼ cup finely chopped broccoli
• ¼ cup finely chopped yellow bell pepper
• 2 tsp extra virgin olive oil
DIRECTIONS
1. In small bowl, mash avocado, lemon juice, and black
pepper with fork. Makes about ½ cup.
2. Toast bread; spread with avocado mixture. Arrange carrots,
tomatoes, beans, broccoli, and bell pepper in rows over
avocado mixture; drizzle with oil.
HEALTHY 2021 | bright breakfasts | 11
hawaiian
SMOOTHIE BOWL
INGREDIENTS
• 1 cup sweetened coconut milk
• 2 tbsp chia seeds
• 1 large banana, sliced and frozen
• 1 cup frozen chopped mango
• ½ cup unsweetened pineapple juice
• 1 tbsp honey
• Chopped fresh mango, toasted coconut,
chopped macadamia nuts and fresh
raspberries for garnish, optional
DIRECTIONS
1. In glass, stir coconut milk and seeds; let stand
10 minutes.
2. Add banana, mango, pineapple juice, honey
and coconut milk mixture to blender; purée
until smooth.
3. Divide mixture into 2 serving bowls. Top
smoothies with chopped mango, coconut, nuts
and/or raspberries, if desired.
NOTE Use a rubber spatula to scrape the chia seed
gel that has settled to the bottom of the glass into
the blender.
carrot-zucchini
CHOCOLATE MUFFINS
INGREDIENTS
• Nonstick cooking spray
• 1 cup whole wheat flour
• ½ cup pure cane sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 2 eggs
• ½ cup unsweetened applesauce
• 2 tbsp vegetable oil
• ½ medium zucchini, shredded and squeezed dry
• ½ cup dark chocolate chips
• ½ cup loosely packed shredded carrots
DIRECTIONS
1. Preheat oven to 350°; spray 12-cup standard
muffin pan with cooking spray.
2. In medium bowl, whisk flour, sugar, cocoa
powder, baking powder, baking soda,
cinnamon, and salt. In large bowl, whisk eggs,
applesauce, and oil; stir in flour mixture until just
combined. Fold in zucchini, chocolate chips, and
carrots; divide batter into prepared pan.
3. Bake muffins 20 minutes or until toothpick
inserted in center of muffins comes out clean;
cool 10 minutes then transfer to wire rack to
cool completely.
HEALTHY 2021 | bright breakfasts | 13
everything bagel-parmesan
SCONES
INGREDIENTS
• Nonstick cooking spray
• 2 cups all-purpose flour plus additional for dusting
• 1 tbsp baking powder
• 6 tbsp cold unsalted butter, cut into small pieces
• 1 cup plus 1 tablespoon heavy cream
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tbsp everything bagel seasoning
DIRECTIONS
1. Preheat oven to 425°; spray 8-inch round cake pan with cooking spray.
Line rimmed baking pan with parchment paper; spray with cooking spray.
2. In food processor, pulse flour and baking powder until combined;
add butter and pulse until small crumbs remain. Add 1 cup cream and
cheese; pulse until incorporated. Lightly flour work surface; place dough
on work surface and knead just until dough comes together. Press dough
into prepared cake pan; invert on cutting board and cut into 8 wedges.
Place wedges on prepared baking pan.
3. In small bowl, whisk egg and remaining 1 tablespoon cream; brush 2
tablespoons over scones and sprinkle with seasoning. Bake scones 15
minutes or until golden brown.
NOTES To make your own everything bagel seasoning, stir 2 teaspoons dried
minced garlic, 2 teaspoons dried minced onion, 1 teaspoon poppy seeds, 1
teaspoon sesame seeds, and ¼ teaspoon kosher salt.
ruby red
DETOX SMOOTHIE
INGREDIENTS
• 1 small raw red beet, peeled and chopped
• 1 cup frozen raspberries
• 1 cup frozen strawberries
• 1¼ cups pomegranate juice
• 2 tbsp lemon juice
• 1 tbsp light agave nectar
DIRECTIONS
1. Purée all ingredients in a blender on high until
smooth. Makes about 4 cups.
One Ingredient.
Real Eggs. Lean Protein.
© BOB EVANS FARMS, LLC 2020
COMMIT TO FIT
WITH
NO ARTIFICIAL
SWEETENERS
NO SUGAR ADDED
LOW CALORIE
Get Healthy
With Hiland!
We've created an email series to help
you get and stay healthy, as well as to
provide you with information and
recipes that will make your journey
to better health easier.
Locally Made.
Naturally Delicious.
ṬM TM
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tips, recipes, and savings – right in your inbox!
HilandDairy.com/Healthy
THIS
IS
THE
SWEETNESS
REVOLUTION
COMPLETELY SWEET. TRULY REVOLUTIONARY.
SWEETNESS WITHOUT THE SUGAR.
HEALTHY 2021 | choosing the kitchen cooker for you | 21
Choosing the Kitchen Cooker For You
New, efficient kitchen appliances continue to bring buzz to home cooks looking to prepare flavorful
meals with less hassle. However, it can be tricky to choose between cooking gadgets, as many
serve different purposes. Here’s a quick guide to slow cookers, air fyers, and pressure cookers and
how their distinct functions may make them the cooking device fit for your kitchen.
Slow Cooker
A slow cooker is an essential
appliance for any busy household.
Slow cookers cook foods at low
temperatures over longer periods,
making them perfect for unattended
home cooking. Whether you’re
LOW TEMP
LONG TIME
preparing a meal
overnight or want
to return home
from work with
dinner ready to enjoy, add all of
the ingredients to the device, then
let the slow cooker work its magic.
Make sure it’s filled half to two-thirds
full to guarantee that the foods cook
properly. Pay attention to layering
information in recipes; foods cooked
on the bottom of the slow cooker
will cook faster and retain more
moisture since they simmer in the
liquid. Lifting the lid to check your
meal’s progress may release too
much necessary heat. Instead, try
spinning it until the condensation
falls off, and then look inside to see
your progress.
Air Fryer
Air fryers give foods a crispy, crunchy
exterior without excessive amounts
of oil. They circulate dry heat around
a perforated basket containing the
food, allowing the heat to intensify
and quickly reach the ingredients.
Some air fryer recipes suggest
tossing the foods with about a
tablespoon of oil before air frying,
but others believe that a bit of butter
or oil is only needed to maximize
flavor, making air fryers a healthy
preparation option. Air fryers can
“fry” foods and are also excellent
for roasting and baking. With the
circulating heat,
DRY HEAT
QUICK
air fryers require a
watchful eye, as food
can quickly burn. Its
smaller size also allows for easy
transportation – perfect for those in
need of an efficient cooking gadget
on the go.
PRESSURE COOKER
Pressure cookers use steam pressure
to cook foods. The high-pressure
steam increases both the water’s
USES STEAM
SHORT TIME
boiling point and
the pressure,
forcing liquid into
foods that help
them cook. Pressure cookers are
best for preparing large quantities
in a short amount of time; use them
to tenderize and add caramelization
to tough meats and roasts while
cooking beans, rice or vegetables.
It may be tricky to know how long
to cook the food, but manufacturers
often provide guides for cooking
times and how fast or slow to release
the pressure. This device requires
waiting time before cooking to reach
the proper temperature, but the
cooking time is much less than that of
a slow cooker – generally taking less
than an hour to produce a large meal.
For those looking to create elaborate
meals more quickly, the pressure
cooker may be the tool for you.
Though they present unique characteristics, these cooking devices are all extremely effective at
helping home cooks prepare flavorful meals more easily.
TWO FAMILY BRANDS.
ONE FLAVOR-PACKED
CHILI RECIPE.
©2020 Bush Brothers & Company Red Gold is a registered trademark of Red Gold, LLC. Elwood IN.
BUSHBEANS.COM | REDGOLDTOMATOES.COM
TRY PERFECT
CHILI MEAL KITS
FOR CHILI
MADE EASY!
BUSH’S ® KIDNEY BEAN CHILI
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
INGREDIENTS
1 lb lean ground beef
1/2 cup white onion, chopped
1/2 cup green bell pepper, chopped
2 cans (16 oz) BUSH’S ® Kidney Chili Beans,
undrained
1 can (14.5 oz) Red Gold Diced Tomatoes
1/2 cup water
1/2 tsp kosher salt
1 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp chili powder
1/4 tsp chipotle chili pepper
OPTIONAL:
Sweet golden corn, whole kernel
TOPPINGS:
Sour cream
Cheddar cheese, shredded
Green onions, chopped
DIRECTIONS
1. In a large pan, brown the beef over medium high heat.
2. Once browned, drain excess grease and add onions and bell peppers and cook for additional 5-8 minutes.
3. Stir in the remaining ingredients and bring to a boil.
4. Reduce heat to medium-low or low and cover; simmer for 10 minutes, stirring every few minutes.
5. Serve with optional toppings, as desired.
BARILLA ® SAUCE COLLECTION.
PASSION MAKES IT PERFECT. BARILLA MAKES IT PERFETTO.
RED LENTIL ROTINI WITH
MARINARA SAUCE &
YELLOW SQUASH
INGREDIENTS
1 24 oz. jar of Barilla ® Marinara
Pasta Sauce
1 box Barilla ® Red Lentil Rotini
3 tablespoons extra virgin olive oil
2 yellow squash
Salt and black pepper to taste
INSTRUCTIONS
1. Bring a large pot of water to a boil; cook
pasta according to package directions.
2. Meanwhile, in a skillet sauté squash with
olive oil over high heat for three minutes,
season with salt and pepper.
3. Stir in sauce and one cup of pasta
cooking water; bring to simmer.
Drain pasta, toss with sauce.
4 SERVINGS
BARILLA ® PREMIUM SAUCE
THE TASTE OF GOODNESS. NO ADDED SUGAR*.
Savor deliciously distinct taste made with quality ingredients
full of goodness. 100% extra virgin olive oil and no added sugar*.
NO PRESERVATIVES • NON-GMO PROJECT VERIFIED • GLUTEN FREE
*Not a low calorie food. See nutritional fact panel for additional information.
FOR MORE RECIPE INSPIRATION VISIT BARILLA.COM
©2020 Barilla America, Inc.
©2021 Unilever AWG 21002
FULL OF
TASTE,
FREE FROM
COMPROMISE.
You are this close
to sandwich greatness
Mezzetta Makes It Betta
The Mezzetta ® Gridiron Great Sandwich
Prep Time: 10 minutes | Total Time: 10 minutes | Serves: 4
INGREDIENTS
4 (6") sandwich rolls, sliced in half
lengthwise
1/2 head of iceberg lettuce, thinly
shredded
8 slices provolone cheese
8 thin slices hard salami
8 thin slices prosciutto or ham
DIRECTIONS
For each sandwich, sprinkle a layer of
shredded lettuce on bottom bread
slices. On top of lettuce place 2 slices
each of the following: provolone
cheese, salami, prosciutto or ham,
capicola.
On top of the meat, add 2 slices of
8 thin slices capicola
8 slices of tomato
1 small red onion, sliced into thin rings
4 tbsp extra virgin olive oil
1 cup Mezzetta ® Roasted Red Bell
Pepper Strips
1 cup Mezzetta ® Mild Banana Pepper
Rings
tomato and several rings of red onion.
Drizzle with 1 tablespoon of olive oil.
Top with a layer of Mezzetta ® Roasted
Red Bell Pepper Strips and Mezzetta ®
Mild Banana Pepper Rings.
Cover with the top slice of bread and
secure with a toothpick.
Mezzetta Makes It Betta
GET INSPIRED AT MEZZETTA.COM
DISCOVER MORE WAYS TO MAKE IT HAPPEN
©2020 Campbell Soup Company
TASTE
THE
SWANSON
DIFFERENCE.
HEALTHY 2021 | section | XX
WEEKNIGHT
DINNERS
These meals are quick, easy, and don’t require a ton of clean up. Plus,
many of them include a generous helping of veggies to start the year
off right.
ONE-POT SHRIMP
with white beans & tomatoes
INGREDIENTS
• 2 tbsp olive oil
• 1 pound raw large (31-40 count)
peeled and deveined shrimp
• 1 medium shallot, chopped
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can cannellini beans,
drained and rinsed
• 3 cups loosely packed baby spinach
• 2 tbsp fresh lemon juice
• ¼ tsp crushed red pepper
• 2 tbsp chopped fresh basil
POT
PREP 10 min
COOK 30 min
DIRECTIONS
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes
or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
2. In same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and
stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their
juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.
3. Stir in spinach, lemon juice, crushed red pepper, salt, and black pepper to taste; cook 5
minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with
basil.
NOTE Serve with roasted sliced fennel sprinkled with Parmesan cheese and chopped fresh chives.
1
Linguine
Get a full serving
of flavor with linguine–
it goes great
with veggies.
steamed to
perfection
Made with
organic ingredients
The best choices start with
natural ingredients, like the ones inside
Healthy Choice ® Simply Steamers ® .
Learn what makes our meals so good
for you and your taste buds too.
Organic
Spinach
This leafy green
contains iron and
mighty good flavor.
Organic
Tomato
Made with delicious,
organic, vine-ripened
tomatoes for
a fresh flavor.
©2021 Conagra Brands, Inc. All Rights Reserved.
HEALTHY 2021 | weeknight dinners | 31
SPINACH DIP
ROLL-UPS
INGREDIENTS
1
• ½ small red bell pepper,
finely chopped
PREP 15 min
• ½ cup thawed and squeezed
dry chopped frozen spinach
• ¼ cup grated Parmesan cheese
• 1/3 cup plain nonfat Greek yogurt
• 2 tbsp Neufchâtel cheese, softened
• 1 tbsp fresh lemon juice
• ½ tsp garlic powder
• 1/8 tsp salt
• ¼ tsp ground black pepper
• 3 (8-inch) whole wheat tortillas
BOWL
SHEET PAN HONEY
MUSTARD GLAZED SALMON
with roasted vegetables
INGREDIENTS
• Nonstick cooking spray
• 1 pound Brussels sprouts, trimmed and halved
• 2 cups diced acorn and/or butternut squash
• 1½ tbsp olive oil
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 tbsp honey
• 2 tbsp stone ground mustard
• 1 tbsp less-sodium soy sauce
• ¼ tsp crushed red pepper
• 4 (5-ounce) salmon fillets
1
PAN
PREP 15 min
COOK 35 min
DIRECTIONS
1. In medium bowl, stir bell pepper, spinach,
Parmesan cheese, yogurt, Neufchâtel cheese,
lemon juice, garlic powder, salt, and pepper.
Makes about 1½ cups.
2. Spread tortillas with bell pepper mixture; roll up
tightly around filling and tightly wrap with plastic
wrap. Refrigerate at least 1 hour or up to 1 day.
3. Remove plastic wrap from tortilla rolls; slice each
crosswise into 8 (¾-inch-thick) slices. Makes about
24 roll-ups.
DIRECTIONS
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt, and
black pepper; spread on prepared pan. Roast vegetables 15 minutes,
stirring once.
3. In small bowl, whisk honey, mustard, soy sauce, and crushed red pepper.
Makes about 1/3 cup.
4. Push vegetable mixture to 1 side of pan; place salmon on opposite
side. Brush salmon with honey mixture; roast 20 minutes or until internal
temperature of salmon reaches 145° and vegetables are tender.
NOTES To dice acorn squash, use a chef knife to cut the squash in half through
the stem. Use a large spoon to scoop out the seeds and pulp; discard. Cut the
squash halves into quarters, then use a paring knife to remove the skin. Cut the
squash into 1-inch pieces.
To dice butternut squash, trim the ends of the squash, then use a vegetable
peeler to remove the skin. Cut the squash crosswise just above the base, and
stand the base on a cutting board. Cut the squash lengthwise in half, and
use a large spoon to scoop out the seeds and pulp; discard. Place the halves
cut side down on the cutting board, and dice along with the top part of the
squash.
MAKE WELLNESS A HABIT
MAKE OLÉ XTREME A HABIT!
HEALTHY 2021 | weeknight dinners | 33
ONE-POT
MAC & CHEESE
INGREDIENTS
• 3 cups reduced fat milk
1 POT
• 8 ounces whole-grain
elbow pasta
PREP 5 min
COOK 15 min
• ¼ tsp mustard powder
• ¼ tsp salt
• 1/8 tsp ground black pepper
• 1½ cups (6 ounces) shredded Cheddar Jack
cheese
• 2 cups baby kale
DIRECTIONS
1. In medium saucepot, heat milk to a simmer over
medium-high heat; add pasta and reduce heat
to medium. Cook pasta 7 minutes or until al
dente and most of the milk has been absorbed,
stirring occasionally; remove from heat.
2. Stir in mustard powder, salt, and pepper;
gradually stir in cheese until smooth and
creamy. Stir in kale until wilted.
SHEET PAN
PARMESAN TILAPIA
with roasted root
vegetables
INGREDIENTS
• Nonstick cooking spray
1 PAN
• 3 tbsp olive oil
PREP 15 min
• 1 tsp herbs de Provence
COOK 25 min
• ½ tsp salt
• 4 cups peeled and chopped root vegetables such
as parsnips, carrots, sweet potatoes, turnips, and/
or red onion
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ tsp ground black pepper
• 4 tilapia fillets (about 1¼ pounds)
DIRECTIONS
1. Preheat oven to 400°. Spray rimmed baking
pan with cooking spray. In large bowl, whisk
2 tablespoons oil, herbs de Provence, and ¼
teaspoon salt; add vegetables and toss. Spread
vegetables on prepared pan; roast 15 minutes.
2. In small bowl, stir breadcrumbs, cheese, pepper,
and remaining ¼ teaspoon salt.
3. Push vegetable mixture to 1 side of pan; place
tilapia on opposite side. Brush tilapia with
remaining 1 tablespoon oil; press breadcrumb
mixture on tilapia. Roast tilapia and vegetables 9
minutes or until vegetables are tender and internal
temperature of tilapia reaches 145°. Turn broiler to
high; broil 1 minute or until vegetables and tilapia
are golden brown.
HEALTHY 2021 | weeknight dinners | 35
ITALIAN SAUSAGE
PASTA
INGREDIENTS
PREP 15 min
• 8 ounces 100% whole wheat
penne rigate
COOK 15 min
• 1 tbsp olive oil
• 1 (11-ounce) package sweet Italian sausage, thinly
sliced
• 2 garlic cloves, minced
• 1 (5-ounce) container fresh baby spinach
• 3 tbsp grated Parmesan cheese
• 1/8 tsp freshly ground black pepper
DIRECTIONS
1. Cook penne as label directs; reserve ¼ cup pasta
cooking water, then drain.
2. Heat olive oil in a large skillet over medium-high
heat; add sausage and cook 3 minutes or until
lightly browned, stirring occasionally.
3. Add garlic to skillet and cook 30 seconds, stirring
frequently.
4. Add spinach to skillet; cook 2 minutes or until
wilted, stirring occasionally. Add penne and
reserved pasta water to skillet; cook 2 minutes
or until heated through, stirring occasionally.
Remove from heat.
5. Stir Parmesan cheese and pepper into pasta.
SHEET PAN FISH AND CHIPS
INGREDIENTS
• Nonstick cooking spray
1 PAN
• 2 medium Russet potatoes, cut lengthwise
into ½-inch-thick slices, then sliced ½-inch thick
PREP 15 min
COOK 35 min
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp ground black pepper
• 1 halibut fillet (about 1¼ pounds), cut crosswise into 2-inch pieces
• 1/3 cup whole wheat panko breadcrumbs
• 1/3 cup plain nonfat Greek yogurt
• 1 tbsp fresh lemon juice plus lemon wedges for serving
• 1 tbsp minced red onion
• 2 tsp minced gherkin pickles
• 1 tsp fresh dill plus additional for garnish
• 1 tsp minced drained and rinsed capers
DIRECTIONS
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In
large bowl, toss potatoes, 1 tablespoon oil, and ¼ teaspoon each salt and
pepper; spread in single layer on prepared pan. Bake 20 minutes.
2. Place 12-inch square sheet of aluminum foil on work surface; fold edges
of foil sheet up to form a rim. Place halibut on foil; brush top and sides
with remaining 1 tablespoon oil. Sprinkle halibut with remaining ¼
teaspoon each salt and pepper; press breadcrumbs onto top and sides
of halibut.
3. Push potatoes to 1 side of pan; place halibut on opposite side. Bake
15 minutes or until internal temperature of halibut reaches 145° and
potatoes are golden brown and crisp.
4. In small bowl, stir yogurt, lemon juice, onion, pickles, dill, and capers.
Serve fish and chips with yogurt mixture and lemon wedges garnished
with dill.
The leading
low carb lifestyleTM
*Product designed to be used with the Atkins ketogenic programs. Visit Atkins.com/how-it-works/keto.
HEALTHY 2021 | weeknight dinners | 37
caramelized onion, mushroom &
bell pepper
TOAST
INGREDIENTS
PREP 10 min
• 1½ tbsp canola oil, divided
COOK 20 min
• 1 large yellow onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 4 ounces sliced white mushrooms
• 4 slices whole-grain 100% whole wheat bread
• Nonstick cooking spray
• ¼ tsp freshly ground black pepper
• 4 slices provolone cheese, cut into ½-inch-thick strips
DIRECTIONS
1. Heat oil in a large skillet over low heat. Add onion and 1
tablespoon water to skillet; cover and cook 10 minutes.
Uncover; cook 7 minutes or until very soft and caramelized,
stirring occasionally.
2. Place oven rack 6 inches from broiler; preheat broiler to high.
Heat 1½ teaspoons canola oil in a second large skillet over
medium-high heat; add pepper and cook 3 minutes, stirring
occasionally.
3. Add mushrooms to skillet with bell pepper; cook 4 minutes or
until tender, stirring occasionally.
4. Place bread on rimmed baking pan; spray both sides with
canola oil cooking spray. Broil 2 minutes or until bread is
toasted and golden brown, turning once. Top toast with onion,
bell pepper, and mushrooms; sprinkle with pepper.
5. Lay provolone over vegetables on toast and broil 2 minutes or
until cheese melts.
SHEET PAN PORK
TENDERLOIN & APPLES
INGREDIENTS
• 1¼ pounds pork tenderloin
• 2 tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 large Honeycrisp apple, cored and chopped
• ½ medium acorn squash, sliced ¼-inch thick
• ½ medium yellow onion, thinly sliced
• ½ cup dried cherries
PAN
PREP 15 min
COOK 25 min
DIRECTIONS
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray
with cooking spray and place pork on pan. In small bowl, stir
cinnamon and paprika. Brush all sides of pork with 1 tablespoon
oil; sprinkle with 1½ teaspoons cinnamon mixture, ½ teaspoon
salt, and ¼ teaspoon pepper.
2. In large bowl, toss garlic, apple, squash, onion, cherries,
remaining cinnamon mixture, 1 tablespoon oil, and ¼ teaspoon
each salt and pepper; spread on pan around pork. Roast 25
minutes or until internal temperature of pork reaches 145° and
vegetable mixture is tender. Let pork stand 5 minutes before
slicing.
1
HEALTHY 2021 | weeknight dinners | 39
open-faced
GREEK CHICKEN
QUESADILLA
INGREDIENTS
PREP 15 min
• Nonstick cooking spray
BAKE 8 min
• 4 (8-inch) whole wheat tortillas
• 2/3 cup plain hummus
• 1¾ cups Chopper Chicken rotisserie chicken
breast meat, skin removed, shredded
• ½ cup diced tomatoes, drained
• 1/3 cup crumbled feta cheese
• Chopped cucumber for garnish, optional
• Chopped fresh dill for garnish, optional
DIRECTIONS
1. Adjust 2 oven racks to top and bottom position;
preheat oven to 400°. Spray 2 rimmed baking
pans with cooking spray; place tortillas in single
layer on prepared pans.
2. Spread tortillas with hummus.
3. Top tortillas with shredded chicken.
4. Top tortillas with diced tomatoes.
5. Top tortillas with feta. Bake quesadillas 8 minutes
or until heated through and tortillas are golden
brown, rotating pans between upper and lower
racks halfway through baking. Serve quesadillas
garnished with cucumber and dill, if desired.
layered BBQ
CHICKEN NACHOS
INGREDIENTS
• Nonstick cooking spray
• 1¼ cups Chopper Chicken rotisserie chicken
breast meat, skin removed, shredded
• ¼ cup barbeque sauce
• 1 (8-ounce) bag blue corn tortilla chips
• ¾ cup pinto beans, drained and rinsed
• ½ cup sweet corn, drained
• ¾ cup shredded sharp Cheddar cheese
• 1 cup cherry tomatoes, quartered
• ¾ cup green and/or purple cabbage, fine shredded
• ¼ cup green onions, chopped
1 PAN
PREP 15 min
BROIL 8 min
DIRECTIONS
1. Preheat broiler to low. Line large rimmed baking pan with nonstick foil;
spray with cooking spray. In small bowl, toss chicken and 2 tablespoons
barbeque sauce.
2. Spread half the tortilla chips on prepared pan; layer with half each of the
chicken mixture, beans, corn, and cheese. Repeat layers with remaining
tortilla chips, chicken mixture, beans, corn, and cheese; broil 8 minutes or
until cheese melts.
3. Serve nachos topped with tomatoes, cabbage and onions drizzled with
remaining 2 tablespoons barbeque sauce.
This is the final “trim” area. Outside of this border should be the 1/8” bleed.
Text or vital information should be inside this pink border
TOP GAME
NIGHT WITH A
TASTY WIN
Visit hiddenvalley.com for recipes and rewards.
YOU EITHER LOVE IT OR YOU REALLY LOVE IT
HEALTHY 2021 | weeknight dinners | 41
SHEET PAN BUTTERNUT SQUASH, BACON &
BRUSSELS SPROUTS TORTELLONI
INGREDIENTS
• 6 slices thick-cut applewood smoked
bacon, chopped
• 4 garlic cloves, minced
• 2½ cups butternut squash, diced
• 2½ cups Brussels sprouts, quartered
• 3 tbsp olive oil plus additional for
serving
• ½ tsp kosher salt
• ½ tsp fresh ground black pepper plus
additional for serving
• 3 tbsp pine nuts
• 2 (8.8-ounce) packages four cheese
tortelloni
• ¼ cup fresh lemon juice
• 1/3 cup grated Parmesan cheese
• 1 tbsp lemon zest
PREP 25 min
ROAST 35 min
DIRECTIONS
1. Preheat oven to 425°. Line rimmed baking pan with parchment paper. In large bowl, toss
bacon, garlic, squash, Brussels sprouts, 2 tablespoons oil, salt, and pepper; spread on
prepared pan. Roast 25 minutes or until squash is tender.
2. In small skillet, toast pine nuts over medium heat 2 minutes or until fragrant and golden
brown, stirring occasionally; transfer to plate to cool.
3. Prepare tortelloni as label directs; drain and transfer to medium bowl; add remaining 1
tablespoon oil and toss. Stir tortelloni into squash mixture; roast 10 minutes or until tortelloni
is heated through. Makes about 10 cups.
4. Drizzle tortelloni with lemon juice and additional olive oil, if desired. Serve sprinkled with
cheese, lemon zest, pine nuts, and additional pepper.
Carefully curated flavors crafted
to delight with
every bite!
Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan
©2018 TURKEY HILL DAIRY 02240DE18IP
Enjoy delicious
Simply Orange ®
Honestly Simple ®
©2018 Simply Orange Juice Company.
Eating better and healthier
is so much easier with
the Clearly Brand.
You’ll find Clearly Organic,
Clearly Gluten Free and Clearly Free From
100+ artificial ingredients and preservatives
in our now expanded Clearly brand.
www.clearlybrand.com
/ClearlyBrand
A NEW START TO A
Better You
LOWER
CARBS
HIGH
FIBER
GREAT
TASTE
Also, try our Carb Balance ® Spinach Herb Tortilla Wraps!
DISCOVER RECIPES THAT FIT YOU
missionfoods.com
MissionFoodsUS
©2020 Gruma Corporation.
HEALTHY 2021 | warm up with flavorful soup | 49
WARM UP
with flavorful soup
These aren’t your average lunch soups. Each recipe
in this section is hearty enough to serve for dinner
on chilly winter nights. We especially recommend
trying these on a weekend night, when the aroma
of the simmering soup can fill your house and
create a cozy, warm, relaxing atmosphere.
Tuscan
BEAN SOUP
INGREDIENTS
• 6 slices lower sodium turkey bacon, chopped
• 1 bay leaf
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 3 garlic cloves, minced
• 3 (15.5-ounce) cans reduced sodium chickpeas, red kidney
beans and/or white cannellini beans, rinsed and drained
• 3 cups unsalted chicken stock
• 2 cups canned tomato purée
• ½ cup packed chopped escarole or fresh spinach
• 1 tbsp fresh lemon juice
• ½ tsp fresh ground black pepper
• ¼ cup plus 2 tablespoons grated Parmesan cheese
• Chopped fresh parsley for garnish, optional
DIRECTIONS
1. In large saucepot, cook bacon over medium heat 5
minutes or until crisp, stirring occasionally. Add bay leaf,
carrots, celery, and onion; cover and cook 5 minutes,
stirring occasionally. Add garlic; cover and cook 30
seconds or until vegetables are almost tender, stirring
occasionally
2. Stir in beans, stock, and tomato purée; cover and heat to a
simmer over medium-high heat. Reduce heat to mediumlow;
cook, uncovered, 20 minutes, stirring occasionally.
Add escarole; cook 5 minutes. Remove bay leaf; stir in
lemon juice and pepper.
3. Serve soup sprinkled with cheese garnished with parsley,
if desired.
NOTE For a vegetarian version: In step 1, omit the bacon;
cook the vegetables and bay leaf in 1 tablespoon olive oil, and
continue with step 1. In step 2, substitute vegetable stock for
the chicken stock.
Nourish Your
Favorite Recipes.
Strawberry Bread Pudding with Nourish Milk
Fresh and delicious is the only way we know how to do things
here at AE Dairy. We took out the lactose and fortified Nourish
with healthy probiotics, so every glass is full of the signature
AE Dairy goodness you know and love. Like all of our milks, it is
made with milk that’s hours fresh from local Iowa family
farms. Grab a carton and Nourish your body and brain today!
For this and other great-tasting recipes, visit AEDairy.com/Recipes
Recipe and photo by Jenni Ward
from The Gingered Whisk
HEALTHY 2021 | warm up with flavorful soup | 51
beef & butternut squash
STEW
INGREDIENTS
• ¼ cup plus 1 tbsp all-purpose flour
• 1 tsp kosher salt
• ¾ tsp ground black pepper
• 2½ pounds boneless beef chuck roast,
fat trimmed, cut into 1½-inch pieces
• 3 tbsp olive oil
• 2 large carrots, diced
• 1 large yellow onion, diced
• 4 cups diced butternut squash
• 1 (10-ounce) package cremini
mushrooms, quartered
• 3 garlic cloves, minced
• 1 (32-ounce) container beef stock
• 1 (16-ounce) can garbanzo beans,
drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 sprigs fresh rosemary
• 1 bay leaf
DIRECTIONS
1. In large bowl, combine 3 tablespoons flour, ¾ teaspoon salt, and ½ teaspoon pepper; add
beef and toss to coat. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2
batches, shaking off excess flour, add beef to saucepot, and cook 4 minutes or until beef is
browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
2. Add remaining 1 tablespoon oil, carrots, onion, and squash to saucepot; reduce heat to
medium and cook 5 minutes or until onion begins to soften, stirring occasionally. Add
mushrooms; cook 5 minutes or until mushrooms have released their moisture, stirring
occasionally. Add garlic; cook 1 minute, stirring occasionally.
3. Add 1 cup stock; cook 1 minute, scraping browned bits from bottom of saucepot with
wooden spoon. Stir in remaining 2 tablespoons flour and stock. Add beans, tomatoes with
their juice, rosemary sprigs, bay leaf, remaining ¼ teaspoon each salt and pepper, and beef
with any drippings in bowl; heat to boiling.
4. Reduce heat to medium-low; cover and cook 1 hour. Uncover; cook 45 minutes longer or until
beef and vegetables are tender, stirring occasionally. Remove and discard rosemary sprigs
and bay leaf before serving.
NOTES Since cooking times may vary, if the meat is not tender after the specified cooking time,
continue to cook the stew, checking the consistency of the meat every 15 minutes.
HEALTHY 2021 | warm up with flavorful soup | 53
slow cooker
Italian sausage
& tortellini
SOUP
INGREDIENTS
• 1 pound ground Italian sausage
• 2 (15.5-ounce) cans no salt added
cannellini beans, drained and rinsed
• 1 (14.5-ounce) can petite diced
tomatoes
• 2 medium carrots, chopped
• 1 garlic clove, minced
• 1 small white onion, chopped
• 4 cups low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp dried Italian seasoning
• 1 (13-ounce) package frozen cheese
tortellini
• ½ tsp salt
• ½ tsp black pepper
• 2 cups coarsely chopped baby kale
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
DIRECTIONS
1. Heat large skillet over medium-high
heat. Add sausage; cook and stir 8
minutes or until browned, breaking up
sausage with side of spoon.
2. In 5- to 6-quart slow cooker, add beans,
tomatoes with their juice, carrots, garlic,
onion, broth, lemon juice, seasoning,
and sausage with drippings; cover and
cook on high 4 hours or low 8 hours.
3. Stir tortellini, salt and pepper into slow
cooker; cover and cook 5 minutes or
until tortellini is heated through. Stir in
kale and cream; cook 2 minutes or until
kale is wilted.
4. Serve soup sprinkled with cheese.
FREE
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FRUIT FLAVORED SNACKS
Strawberry
Banana
Smoothie
Ingredients:
1½ CUPS fresh or frozen strawberries
1 SMALL ripe banana
1 CUP Almond Breeze® Original Almondmilk
½ CUP fresh or juice packed pineapple
1 TBSP slivered or sliced almonds (optional)
1 TSP ground ax or chia seeds (optional)
Instructions:
Purée all ingredients in a blender until smooth.
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1/6/2021 - 3/31/2021
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TEAR. ADD. GO.
NEW!
• Same texture & appearance
as our tuna pouches
• No-drain convenience
• 15g of lean protein
Chicken Fajita Tacos
1 pouch (2.6 oz.) StarKist® Premium White Chicken
2 small (6-inch) flour tortillas
1 cup chopped romaine or iceberg lettuce
1
⁄4 cup diced tomatoes
1
⁄2 red pepper, sliced
1
⁄2 yellow pepper, sliced
1
⁄2 avocado, sliced thinly
2 Tbsp. chopped cilantro
1 lime, cut into quarters
Directions:
1. Place tortillas on plate and top each with 1 ⁄2 cup lettuce.
2. Add 1 ⁄2 the tomatoes, red and yellow pepper slices,
and 1 ⁄2 the chicken pouch to each tortilla.
3. Add avocado and sprinkle with cilantro.
Squeeze lime juice over top.
Optional: Sprinkle with a little cumin
and chili powder for a little kick.
Servings: 1 Prep Time: 10 min Cook Time: 0 min
For more information & recipe ideas,
visit StarKist.com
©2020 StarKist Co. All Rights Reserved.
®
Vitamin D helps your immune system stay strong.
Eggland’s Best has 6 times more vitamin D
than ordinary eggs.
In today’s uncertain times, it’s more important than ever to maintain a
strong immune system. No other egg provides 6 times more vitamin D, 10
times more vitamin E, more than twice the iodine, and 25% less saturated
fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves.
Your love for your family isn’t ordinary, so why serve ordinary eggs?
Give them only the best–Eggland’s Best.
Better taste. Better nutrition.
Better eggs. ®
For a New Year,
a new start, and
a new you.
Zero sugar. Flavor for all.
©2021 Talking Rain Beverage Company, Inc. • SPARKLING ICE®+Caffeine is a registered trademark of Talking Rain. 202011119584
GRAIN
bowls
These grain bowls are perfect for
mixing and matching! In fact, you
should consider the recipes at right
as jumping off points that you can
change up to suit your taste. However
you decide to create your grain
bowls, they’re wonderful for getting
hefty servings of healthy grains and
vegetables, without sacrificing flavor.
HEALTHY 2021 | grain bowls | 61
Shrimp Fried
Quinoa Bowl
QUINOA
Cook 1 cup dry quinoa as label
directs.
PEAS AND CARROTS
Cook 1 cup frozen peas and carrots in
microwave oven as label directs.
SALAD SHRIMP
Heat large skillet over medium-high
heat; spray with cooking spray. Add
1 cup thawed cooked salad shrimp
and cooked quinoa; cook 3 minutes
or until heated through, stirring
occasionally.
SOY SAUCE
Add 1 tablespoon less-sodium soy
sauce, ½ teaspoon garlic powder,
and ¼ teaspoon each salt and pepper
to skillet; cook 1 minute, stirring
occasionally. Fold peas and carrots
into skillet; cook 1 minute or until
heated through, stirring occasionally.
EGGS
Heat large nonstick skillet over
medium-high heat; spray with
cooking spray. Add 4 large eggs to
skillet; cook 3 minutes or to desired
doneness. Divide quinoa mixture into
4 bowls; top with eggs and garnish
with thinly sliced green onions and/or
sesame seeds, if desired.
Chicken Lettuce
Wrap Bowl
BROWN RICE
Prepare 1 (8.8-ounce) package ready
to serve brown rice as label directs.
GROUND CHICKEN
Heat large skillet over medium-high
heat; spray with cooking spray. Add
1 pound ground chicken; cook 8
minutes or until browned, breaking
up chicken with side of spoon.
SOY SAUCE
Stir 1 tablespoon less-sodium soy
sauce, ½ teaspoon garlic powder,
and ¼ teaspoon each salt and
pepper into skillet.
ASIAN CHOPPED SALAD KIT
Set aside toppings from 1
(10.5-ounce) package Asian chopped
salad kit with sesame dressing. In
large bowl, toss chopped salad and
dressing.
LIME WEDGES
Divide rice into 4 bowls; top with
chopped salad mixture, chicken
mixture, chopped salad kit toppings,
and 4 lime wedges.
Mushroom-
Swiss Burger
Bowl
QUICK BARLEY
Prepare ½ (11-ounce) package quick
barley as label directs.
GROUND BEEF
Heat large skillet over medium-high
heat; spray with cooking spray. Add ¾
pound 93% lean ground beef; cook
8 minutes or until browned, breaking
up beef with side of spoon.
ONION SOUP & DIP MIX
Stir 1 tablespoon each onion soup &
dip mix and water into skillet; cook
2 minutes or until liquid is absorbed.
With slotted spoon, transfer beef to
bowl.
MUSHROOMS
Add 1 (8-ounce) package sliced
white mushrooms to same skillet;
spray with cooking spray and cook
4 minutes or until tender, stirring
occasionally.
SPREADABLE CHEESE
In small microwave-safe bowl, heat ¾
(6-ounce) package light creamy Swiss
spreadable cheese (6 wedges) in
microwave oven on high 40 seconds
or until heated through, stirring
every 20 seconds; stir in 1/8 teaspoon
ground cayenne pepper or chipotle
powder. Divide barley into 4 bowls;
top with beef mixture, mushrooms,
and cheese mixture. Garnish with
thinly sliced green onions, if desired.
Find good-for-you meals
with Clearly Brand.
/ClearlyBrand
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PASTE.
NO ADDED
SUGAR.
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MAIL-IN COUPON EXPIRES 3/31/2021
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Pasta Sauce Products with the sales receipt and a
SELF-ADDRESSED STAMPED ENVELOPE to PO Box 512,
Cresskill, NJ 07626 for a coupon for a free jar by mail.
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MANUFACTURER’S COUPON EXPIRES 3/31/2021
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On any ONE (1) jar of
Silver Palate ® Pasta Sauce
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Retailer: Silver Palate Kitchens, Inc. will redeem this coupon for face
value plus .08¢ handling provided coupon is redeemed in accordance
with our offer. Customer pays any sales tax. Void if reproduced or where
prohibited by law. Invoices proving purchase of sufficient stock to cover
redemptions must be shown on request. Cash value 1/100¢. One coupon
per item purchased. Send to: PO Box 512, Cresskill, NJ 07626.
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Cereals with the sales receipt and a SELF-ADDRESSED
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07626 for a coupon for a free box by mail.
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MANUFACTURER’S COUPON EXPIRES 3/31/2021
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ANY VARIETY
Retailer: Silver Palate Kitchens, Inc. will redeem this coupon for face value
plus .08¢ handling provided coupon is redeemed in accordance with our offer.
Customer pays any sales tax. Void if reproduced or where prohibited by law.
Invoices proving purchase of sufficient stock to cover redemptions must be
shown on request. Cash value 1/100¢. One coupon per item purchased. Send to:
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SIP SWEETLY IN THE
NEW YEAR WITH
ZERO
CALORIES
NEW
LOOK!
+
© 2020 Merisant Company. Equal is a registered trademark of Merisant Company.
LIFE’S SWEETER WITH EQUAL
Plant -Based
& Keto Friendly
FOR THE
New Year
© 2020 Whole Earth Sweetener Co. LLC. Whole Earth and Whole Earth Sweetener Co.
are registered trademarks of Whole Earth Sweetener Co. LLC.
DISNEY MICKEY
MOUSE SHAPED
CHIK’N NUGGETS
They look like your favorite character and taste just like chicken. Our
100% plant-based Disney Mickey Mouse Shaped Chik’n Nuggets are
so tender, so juicy and so satisfyingly crunchy, they’ll bring magic to
every meal.
Enjoy with those
who matter most
From the farm families who grow our rice, to the millions of
families who enjoy it every day, the Mahatma ®
family would
like to thank you for making us America’s Favorite Rice * .
*Based on IRI DRY RICE subcategory 2018. ©2019 Riviana Foods Inc.
© 2018 Riviana Foods, Inc.
68 | kids club | HEALTHY 2021
Apple “Cookies”
INGREDIENTS
• 8 (1/8-inch-thick) horizontal slices Granny Smith and/
or Fuji apples
• 6 tbsp crunchy almond butter or favorite nut butter
• ¼ cup granola
• 2½ tbsp semisweet mini chocolate chips
DIRECTIONS
1. With ½-teaspoon measuring spoon or melon
baller, remove core from each apple slice. Top
apple slices with almond butter, granola, and
chocolate chips.
Kids in the Kitchen
Children thrive in environments that allow them to
showcase their freedom, creativity and individuality.
Getting your kids involved in the cooking process
can help them cultivate their independence while
strengthening family bonds. Give your children ageappropriate
food preparation tasks to present them
with responsibility, help them learn basic culinary
skills and create priceless memories.
AGES 2-5
• Setting the table
• Setting timers
• Gathering ingredients and equipment
• Stirring, kneading and scooping batter
• Adding premeasured seasonings
• Squeezing lemons
• Topping pizzas with ingredients
• Decorating desserts
AGES 6-8
• Measuring ingredients
• Greasing and flouring pans
• Whisking eggs and liquid ingredients
• Washing fruits and vegetables
• Mashing potatoes or other cooked vegetables
• Gathering ingredients and reading recipes
independently
AGES 9-12
• Rolling dough
• Cracking eggs
• Trimming, slicing and cutting vegetables
• Using an electric mixer, food processor or
pizza cutter
• Developing knife skills to efficiently chop, dice
and mince ingredients
• Placing foods in and removing from the oven
• Checking food temperatures using
thermometers
• Following simple baking recipes independently
AGES 13+
• Using all kitchen appliances
• Preparing more advanced or complete meals
MEAL FOR 4
2 lbs. Chicken Tenders or Rotisserie Chicken or 8 - pc Fried Chicken
Choose 2 1-lb Sides: Mashed Potatoes, Mac & Cheese, BBQ Beans, or Vegetable of the Day
4 Biscuits or Rolls
Order Online at mypricechopper.com for Curbside Pickup