Gatherings Healthy

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.


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.


everything bagel-parmesan

SCONES

INGREDIENTS


• 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

Sign up today for our FREE 4-week email series to get

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


• 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


• 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


• 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!


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


1 PAN


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


• 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.


ITALIAN SAUSAGE

PASTA

INGREDIENTS

PREP 15 min

• 8 ounces 100% whole wheat

penne rigate

COOK 15 min


• 1 (11-ounce) package sweet Italian sausage, thinly

sliced


• 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


1 PAN

• 2 medium Russet potatoes, cut lengthwise

into ½-inch-thick slices, then sliced ½-inch thick

PREP 15 min

COOK 35 min


• 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.


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


• 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


• 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


open-faced

GREEK CHICKEN

QUESADILLA

INGREDIENTS

PREP 15 min


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


• 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


SHEET PAN BUTTERNUT SQUASH, BACON &

BRUSSELS SPROUTS TORTELLONI

INGREDIENTS

• 6 slices thick-cut applewood smoked

bacon, chopped


• 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 (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


• 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


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


• 2 large carrots, diced

• 1 large yellow onion, diced

• 4 cups diced butternut squash

• 1 (10-ounce) package cremini

mushrooms, quartered


• 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.


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


• 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

WHEN YOU

SPEND $ 15

ON GENERAL MILLS SNACKS

Must purchase products in single transaction and on one receipt. Program ends 4/30/21.

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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product(s). Good only in USA, APOs, FPOs. CONSUMER: No other coupon

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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; 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; 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

NO TOMATO

PASTE.

NO ADDED

SUGAR.

BUY 1,

GET 1

FREE!

MAIL-IN COUPON EXPIRES 3/31/2021

Send this form, UPCs from any one (1) Silver Palate®

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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No cash value. One coupon per household.

MANUFACTURER’S COUPON EXPIRES 3/31/2021

$

2 00 OFF

On any ONE (1) jar of

Silver Palate ® Pasta Sauce

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: PO Box 512, Cresskill, NJ 07626.

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Cereals with the sales receipt and a SELF-ADDRESSED

STAMPED ENVELOPE to PO Box 512, Cresskill, NJ

07626 for a coupon for a free box by mail.

Name _____________________________________________________________________

Address __________________________________________________________________

City _______________________________State ___________Zip _____________________

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e-mail _____________________________________________________________________

No cash value. One coupon per household.

MANUFACTURER’S COUPON EXPIRES 3/31/2021

$

1 00 OFF

On any ONE (1) package

of Grain Berry® Cereal

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:

PO Box 512, Cresskill, NJ 07626.

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$1.00 off any one (1) Grain Berry Cereal

SIP SWEETLY IN THE

NEW YEAR WITH

ZERO

CALORIES

NEW

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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

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Enjoy with those

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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

Gatherings Healthy

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