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GATHERINGS<br />

<strong>Healthy</strong> 2021<br />

WEEKNIGHT<br />

DINNERS page 29<br />

Bright Breakfasts page 9<br />

Warm Up with Flavorful Soup page 49


Flavor unity.<br />

New<br />

Probiotics for<br />

immunity.<br />

A plant-based drink made with<br />

organic fruit juice, botanicals, and<br />

immunity-supporting probiotics<br />

©2020 Chobani, LLC


Take it easy...<br />

More than anything, we’re hearing that home cooks are worn out after almost a year of preparing nearly every meal. And after<br />

the excitement and festivity of the holidays, you may be wanting to detox in more ways than one. Normally, our <strong>Healthy</strong> issue is<br />

packed full of nutrition-focused recipes. This year, we’re keeping that nutrition in mind, but focusing more on helping families out<br />

mentally. The best way we can think to do that is to provide an abundance of quick, easy meal solutions.<br />

Try one of our Bright Breakfasts to get your day started right. Then check out the many, many Weeknight Dinners we’ve included.<br />

These are easy, kid-friendly, quick, and sometimes one-pan or one-pot recipes. If you’re really craving that extra dose of nutrition,<br />

check out our Warm Up with Flavorful Soup and Grain Bowls sections. While these are a bit more time-intensive, you may find<br />

you have leftovers, especially if you make a double batch! Finally, be sure to check out our Kids Club recipe for this issue, which<br />

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.<br />

All of us at Price Chopper wish you and your family a happy and healthy new year!<br />

CONTENTS<br />

9 Bright Breakfasts<br />

29<br />

Weeknight Dinners<br />

Rainbow Avocado<br />

Toast<br />

Hawaiian<br />

Smoothie Bowl<br />

Carrot-Zucchini<br />

Chocolate Muffins<br />

Everything Bagel-<br />

Parmesan Scones<br />

Ruby Red Detox<br />

Smoothie<br />

One-Pot Shrimp<br />

with White Beans<br />

& Tomatoes<br />

Sheet Pan<br />

Honey Mustard<br />

Glazed Salmon<br />

with Roasted<br />

Vegetables<br />

Spinach Dip<br />

Roll-Ups<br />

One-Pot Mac &<br />

Cheese<br />

Sheet Pan<br />

Parmesan Tilapia<br />

with Roasted Root<br />

Vegetables<br />

Sheet Pan Fish<br />

and Chips<br />

Italian Sausage<br />

Pasta<br />

Caramelized<br />

Onion, Mushroom<br />

& Bell Pepper<br />

Toast<br />

Sheet Pan Pork<br />

Tenderloin &<br />

Apples<br />

Layered BBQ<br />

Chicken Nachos<br />

Open-Faced<br />

Greek Chicken<br />

Quesadilla<br />

Sheet Pan<br />

Butternut Squash,<br />

Bacon & Brussels<br />

Sprouts Tortelloni<br />

49 Warm Up with Flavorful Soup 60 Grain Bowls 68 Kids Club<br />

Tuscan Bean Soup<br />

Beef & Butternut<br />

Squash Stew<br />

Slow Cooker<br />

Italian Sausage &<br />

Tortellini Soup<br />

Shrimp Fried<br />

Quinoa Bowl<br />

Chicken Lettuce<br />

Wrap Bowl<br />

Mushroom-Swiss<br />

Burger Bowl<br />

Apple “Cookies”<br />

We want to see what you create! Tag us on<br />

Instagram using #mypricechopper and let<br />

us know which recipes you tried.


UNAPOLOGETICALLY INDULGENT<br />

YES, PLEASE.<br />

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<br />

*Based on a survey of pharmacists who recommend branded vitamins and supplements. Amounts shown are on per serving basis.<br />

USP has tested and verified ingredients, potency and manufacturing process. USP sets official standards for dietary supplements. www.uspverified.org<br />

†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<br />

A PART OF YOUR DAY.<br />

COMING<br />

SOON!<br />

®


Always the Life of the Party<br />

Cherry Cordial Snowman Cheese Ball Servings 12-16 (about 5 cups)<br />

Ingredients<br />

3 packages (8 ounces each)<br />

Wisconsin cream cheese, softened<br />

2 containers (8 ounces each)<br />

Wisconsin mascarpone cheese<br />

1 1/2 cups confectioners’ sugar<br />

3 tablespoons bourbon<br />

6 ounces bittersweet chocolate,<br />

finely chopped<br />

1/2 cup chopped maraschino cherries<br />

1 bag (14 ounces) sweetened<br />

fl aked coconut<br />

Chocolate-covered cherries<br />

Gumdrop<br />

Brown milk chocolate M&M’s<br />

Peppermint candies<br />

Red licorice<br />

Assorted cookies<br />

Instructions<br />

Beat the cream cheese, mascarpone, confectioners’<br />

sugar and bourbon in a large bowl until blended.<br />

Fold in chocolate and cherries. Cover and<br />

refrigerate for at least 1 hour.<br />

Spoon a third of the mascarpone mixture into a<br />

plastic wrap-lined, small bowl, about 5 ½-inches<br />

diameter x 2-inches deep. Wrap with plastic wrap.<br />

Spoon the remaining mixture into a plastic wraplined,<br />

large bowl, about 7-inches diameter<br />

x 2-inches deep. Wrap with plastic wrap.<br />

Freeze for 20 minutes.<br />

Unwrap each cheese ball. Transfer to a serving<br />

platter. Press coconut on balls to coat. Place<br />

chocolate-covered cherries for eyes, a gumdrop for<br />

nose and M&M’s for mouth. Arrange peppermint<br />

candies for buttons and licorice for scarf. Cover<br />

and refrigerate for at least<br />

1 hour or until serving.<br />

Serve with cookies.<br />

WisconsinCheese.com<br />

©2020 Dairy Farmers of Wisconsin


STREET<br />

TACO KIT<br />

TAKE HOME. ASSEMBLE. FIESTA!


new<br />

try out a<br />

way to<br />

breakfast<br />

find these items<br />

at your local Price Chopper<br />

Delicious Jimmy<br />

Dean® sausage with<br />

egg, cheese and bacon<br />

Fluffy, whole egg with<br />

Jimmy Dean® breakfast<br />

meats and real cheese


HEALTHY 2021 | bright breakfasts | 9<br />

BRIGHT<br />

breakfasts<br />

This is a great time to introduce some new colors,<br />

flavors, and textures to your breakfast routine.<br />

Many of these recipes are customizable based<br />

on your preferences, but we encourage you to try<br />

something different than your usual!<br />

rainbow<br />

AVOCADO TOAST<br />

INGREDIENTS<br />

• 1 medium avocado, pitted and peeled<br />

• 2 tsp fresh lemon juice<br />

• 1/8 tsp black pepper<br />

• 4 slices whole wheat bread<br />

• ¼ cup shredded carrots<br />

• 4 cherry tomatoes, quartered<br />

• ¼ cup reduced sodium black beans, drained and rinsed<br />

• ¼ cup finely chopped broccoli<br />

• ¼ cup finely chopped yellow bell pepper<br />

• 2 tsp extra virgin olive oil<br />

DIRECTIONS<br />

1. In small bowl, mash avocado, lemon juice, and black<br />

pepper with fork. Makes about ½ cup.<br />

2. Toast bread; spread with avocado mixture. Arrange carrots,<br />

tomatoes, beans, broccoli, and bell pepper in rows over<br />

avocado mixture; drizzle with oil.


HEALTHY 2021 | bright breakfasts | 11<br />

hawaiian<br />

SMOOTHIE BOWL<br />

INGREDIENTS<br />

• 1 cup sweetened coconut milk<br />

• 2 tbsp chia seeds<br />

• 1 large banana, sliced and frozen<br />

• 1 cup frozen chopped mango<br />

• ½ cup unsweetened pineapple juice<br />

• 1 tbsp honey<br />

• Chopped fresh mango, toasted coconut,<br />

chopped macadamia nuts and fresh<br />

raspberries for garnish, optional<br />

DIRECTIONS<br />

1. In glass, stir coconut milk and seeds; let stand<br />

10 minutes.<br />

2. Add banana, mango, pineapple juice, honey<br />

and coconut milk mixture to blender; purée<br />

until smooth.<br />

3. Divide mixture into 2 serving bowls. Top<br />

smoothies with chopped mango, coconut, nuts<br />

and/or raspberries, if desired.<br />

NOTE Use a rubber spatula to scrape the chia seed<br />

gel that has settled to the bottom of the glass into<br />

the blender.<br />

carrot-zucchini<br />

CHOCOLATE MUFFINS<br />

INGREDIENTS<br />

• Nonstick cooking spray<br />

• 1 cup whole wheat flour<br />

• ½ cup pure cane sugar<br />

• 1/3 cup unsweetened cocoa powder<br />

• 1 tsp baking powder<br />

• ½ tsp baking soda<br />

• ½ tsp ground cinnamon<br />

• ¼ tsp salt<br />

• 2 eggs<br />

• ½ cup unsweetened applesauce<br />

• 2 tbsp vegetable oil<br />

• ½ medium zucchini, shredded and squeezed dry<br />

• ½ cup dark chocolate chips<br />

• ½ cup loosely packed shredded carrots<br />

DIRECTIONS<br />

1. Preheat oven to 350°; spray 12-cup standard<br />

muffin pan with cooking spray.<br />

2. In medium bowl, whisk flour, sugar, cocoa<br />

powder, baking powder, baking soda,<br />

cinnamon, and salt. In large bowl, whisk eggs,<br />

applesauce, and oil; stir in flour mixture until just<br />

combined. Fold in zucchini, chocolate chips, and<br />

carrots; divide batter into prepared pan.<br />

3. Bake muffins 20 minutes or until toothpick<br />

inserted in center of muffins comes out clean;<br />

cool 10 minutes then transfer to wire rack to<br />

cool completely.


HEALTHY 2021 | bright breakfasts | 13<br />

everything bagel-parmesan<br />

SCONES<br />

INGREDIENTS<br />

• Nonstick cooking spray<br />

• 2 cups all-purpose flour plus additional for dusting<br />

• 1 tbsp baking powder<br />

• 6 tbsp cold unsalted butter, cut into small pieces<br />

• 1 cup plus 1 tablespoon heavy cream<br />

• ½ cup grated Parmesan cheese<br />

• 1 large egg<br />

• 2 tbsp everything bagel seasoning<br />

DIRECTIONS<br />

1. Preheat oven to 425°; spray 8-inch round cake pan with cooking spray.<br />

Line rimmed baking pan with parchment paper; spray with cooking spray.<br />

2. In food processor, pulse flour and baking powder until combined;<br />

add butter and pulse until small crumbs remain. Add 1 cup cream and<br />

cheese; pulse until incorporated. Lightly flour work surface; place dough<br />

on work surface and knead just until dough comes together. Press dough<br />

into prepared cake pan; invert on cutting board and cut into 8 wedges.<br />

Place wedges on prepared baking pan.<br />

3. In small bowl, whisk egg and remaining 1 tablespoon cream; brush 2<br />

tablespoons over scones and sprinkle with seasoning. Bake scones 15<br />

minutes or until golden brown.<br />

NOTES To make your own everything bagel seasoning, stir 2 teaspoons dried<br />

minced garlic, 2 teaspoons dried minced onion, 1 teaspoon poppy seeds, 1<br />

teaspoon sesame seeds, and ¼ teaspoon kosher salt.<br />

ruby red<br />

DETOX SMOOTHIE<br />

INGREDIENTS<br />

• 1 small raw red beet, peeled and chopped<br />

• 1 cup frozen raspberries<br />

• 1 cup frozen strawberries<br />

• 1¼ cups pomegranate juice<br />

• 2 tbsp lemon juice<br />

• 1 tbsp light agave nectar<br />

DIRECTIONS<br />

1. Purée all ingredients in a blender on high until<br />

smooth. Makes about 4 cups.


One Ingredient.<br />

Real Eggs. Lean Protein.<br />

© BOB EVANS FARMS, LLC 2020


COMMIT TO FIT<br />

WITH<br />

NO ARTIFICIAL<br />

SWEETENERS<br />

NO SUGAR ADDED<br />

LOW CALORIE


Get <strong>Healthy</strong><br />

With Hiland!<br />

We've created an email series to help<br />

you get and stay healthy, as well as to<br />

provide you with information and<br />

recipes that will make your journey<br />

to better health easier.<br />

Locally Made.<br />

Naturally Delicious.<br />

ṬM TM<br />

Sign up today for our FREE 4-week email series to get<br />

tips, recipes, and savings – right in your inbox!<br />

HilandDairy.com/<strong>Healthy</strong>


THIS<br />

IS<br />

THE<br />

SWEETNESS<br />

REVOLUTION<br />

COMPLETELY SWEET. TRULY REVOLUTIONARY.<br />

SWEETNESS WITHOUT THE SUGAR.


HEALTHY 2021 | choosing the kitchen cooker for you | 21<br />

Choosing the Kitchen Cooker For You<br />

New, efficient kitchen appliances continue to bring buzz to home cooks looking to prepare flavorful<br />

meals with less hassle. However, it can be tricky to choose between cooking gadgets, as many<br />

serve different purposes. Here’s a quick guide to slow cookers, air fyers, and pressure cookers and<br />

how their distinct functions may make them the cooking device fit for your kitchen.<br />

Slow Cooker<br />

A slow cooker is an essential<br />

appliance for any busy household.<br />

Slow cookers cook foods at low<br />

temperatures over longer periods,<br />

making them perfect for unattended<br />

home cooking. Whether you’re<br />

LOW TEMP<br />

LONG TIME<br />

preparing a meal<br />

overnight or want<br />

to return home<br />

from work with<br />

dinner ready to enjoy, add all of<br />

the ingredients to the device, then<br />

let the slow cooker work its magic.<br />

Make sure it’s filled half to two-thirds<br />

full to guarantee that the foods cook<br />

properly. Pay attention to layering<br />

information in recipes; foods cooked<br />

on the bottom of the slow cooker<br />

will cook faster and retain more<br />

moisture since they simmer in the<br />

liquid. Lifting the lid to check your<br />

meal’s progress may release too<br />

much necessary heat. Instead, try<br />

spinning it until the condensation<br />

falls off, and then look inside to see<br />

your progress.<br />

Air Fryer<br />

Air fryers give foods a crispy, crunchy<br />

exterior without excessive amounts<br />

of oil. They circulate dry heat around<br />

a perforated basket containing the<br />

food, allowing the heat to intensify<br />

and quickly reach the ingredients.<br />

Some air fryer recipes suggest<br />

tossing the foods with about a<br />

tablespoon of oil before air frying,<br />

but others believe that a bit of butter<br />

or oil is only needed to maximize<br />

flavor, making air fryers a healthy<br />

preparation option. Air fryers can<br />

“fry” foods and are also excellent<br />

for roasting and baking. With the<br />

circulating heat,<br />

DRY HEAT<br />

QUICK<br />

air fryers require a<br />

watchful eye, as food<br />

can quickly burn. Its<br />

smaller size also allows for easy<br />

transportation – perfect for those in<br />

need of an efficient cooking gadget<br />

on the go.<br />

PRESSURE COOKER<br />

Pressure cookers use steam pressure<br />

to cook foods. The high-pressure<br />

steam increases both the water’s<br />

USES STEAM<br />

SHORT TIME<br />

boiling point and<br />

the pressure,<br />

forcing liquid into<br />

foods that help<br />

them cook. Pressure cookers are<br />

best for preparing large quantities<br />

in a short amount of time; use them<br />

to tenderize and add caramelization<br />

to tough meats and roasts while<br />

cooking beans, rice or vegetables.<br />

It may be tricky to know how long<br />

to cook the food, but manufacturers<br />

often provide guides for cooking<br />

times and how fast or slow to release<br />

the pressure. This device requires<br />

waiting time before cooking to reach<br />

the proper temperature, but the<br />

cooking time is much less than that of<br />

a slow cooker – generally taking less<br />

than an hour to produce a large meal.<br />

For those looking to create elaborate<br />

meals more quickly, the pressure<br />

cooker may be the tool for you.<br />

Though they present unique characteristics, these cooking devices are all extremely effective at<br />

helping home cooks prepare flavorful meals more easily.


TWO FAMILY BRANDS.<br />

ONE FLAVOR-PACKED<br />

CHILI RECIPE.<br />

©2020 Bush Brothers & Company Red Gold is a registered trademark of Red Gold, LLC. Elwood IN.<br />

BUSHBEANS.COM | REDGOLDTOMATOES.COM<br />

TRY PERFECT<br />

CHILI MEAL KITS<br />

FOR CHILI<br />

MADE EASY!


BUSH’S ® KIDNEY BEAN CHILI<br />

Prep Time: 15 minutes<br />

Cook Time: 35 minutes<br />

Servings: 8<br />

INGREDIENTS<br />

1 lb lean ground beef<br />

1/2 cup white onion, chopped<br />

1/2 cup green bell pepper, chopped<br />

2 cans (16 oz) BUSH’S ® Kidney Chili Beans,<br />

undrained<br />

1 can (14.5 oz) Red Gold Diced Tomatoes<br />

1/2 cup water<br />

1/2 tsp kosher salt<br />

1 tsp garlic powder<br />

1 1/2 tsp cumin<br />

1 1/2 tsp chili powder<br />

1/4 tsp chipotle chili pepper<br />

OPTIONAL:<br />

Sweet golden corn, whole kernel<br />

TOPPINGS:<br />

Sour cream<br />

Cheddar cheese, shredded<br />

Green onions, chopped<br />

DIRECTIONS<br />

1. In a large pan, brown the beef over medium high heat.<br />

2. Once browned, drain excess grease and add onions and bell peppers and cook for additional 5-8 minutes.<br />

3. Stir in the remaining ingredients and bring to a boil.<br />

4. Reduce heat to medium-low or low and cover; simmer for 10 minutes, stirring every few minutes.<br />

5. Serve with optional toppings, as desired.


BARILLA ® SAUCE COLLECTION.<br />

PASSION MAKES IT PERFECT. BARILLA MAKES IT PERFETTO.<br />

RED LENTIL ROTINI WITH<br />

MARINARA SAUCE &<br />

YELLOW SQUASH<br />

INGREDIENTS<br />

1 24 oz. jar of Barilla ® Marinara<br />

Pasta Sauce<br />

1 box Barilla ® Red Lentil Rotini<br />

3 tablespoons extra virgin olive oil<br />

2 yellow squash<br />

Salt and black pepper to taste<br />

INSTRUCTIONS<br />

1. Bring a large pot of water to a boil; cook<br />

pasta according to package directions.<br />

2. Meanwhile, in a skillet sauté squash with<br />

olive oil over high heat for three minutes,<br />

season with salt and pepper.<br />

3. Stir in sauce and one cup of pasta<br />

cooking water; bring to simmer.<br />

Drain pasta, toss with sauce.<br />

4 SERVINGS<br />

BARILLA ® PREMIUM SAUCE<br />

THE TASTE OF GOODNESS. NO ADDED SUGAR*.<br />

Savor deliciously distinct taste made with quality ingredients<br />

full of goodness. 100% extra virgin olive oil and no added sugar*.<br />

NO PRESERVATIVES • NON-GMO PROJECT VERIFIED • GLUTEN FREE<br />

*Not a low calorie food. See nutritional fact panel for additional information.<br />

FOR MORE RECIPE INSPIRATION VISIT BARILLA.COM<br />

©2020 Barilla America, Inc.


©2021 Unilever AWG 21002<br />

FULL OF<br />

TASTE,<br />

FREE FROM<br />

COMPROMISE.


You are this close<br />

to sandwich greatness<br />

Mezzetta Makes It Betta


The Mezzetta ® Gridiron Great Sandwich<br />

Prep Time: 10 minutes | Total Time: 10 minutes | Serves: 4<br />

INGREDIENTS<br />

4 (6") sandwich rolls, sliced in half<br />

lengthwise<br />

1/2 head of iceberg lettuce, thinly<br />

shredded<br />

8 slices provolone cheese<br />

8 thin slices hard salami<br />

8 thin slices prosciutto or ham<br />

DIRECTIONS<br />

For each sandwich, sprinkle a layer of<br />

shredded lettuce on bottom bread<br />

slices. On top of lettuce place 2 slices<br />

each of the following: provolone<br />

cheese, salami, prosciutto or ham,<br />

capicola.<br />

On top of the meat, add 2 slices of<br />

8 thin slices capicola<br />

8 slices of tomato<br />

1 small red onion, sliced into thin rings<br />

4 tbsp extra virgin olive oil<br />

1 cup Mezzetta ® Roasted Red Bell<br />

Pepper Strips<br />

1 cup Mezzetta ® Mild Banana Pepper<br />

Rings<br />

tomato and several rings of red onion.<br />

Drizzle with 1 tablespoon of olive oil.<br />

Top with a layer of Mezzetta ® Roasted<br />

Red Bell Pepper Strips and Mezzetta ®<br />

Mild Banana Pepper Rings.<br />

Cover with the top slice of bread and<br />

secure with a toothpick.<br />

Mezzetta Makes It Betta<br />

GET INSPIRED AT MEZZETTA.COM


DISCOVER MORE WAYS TO MAKE IT HAPPEN<br />

©2020 Campbell Soup Company<br />

TASTE<br />

THE<br />

SWANSON<br />

DIFFERENCE.


HEALTHY 2021 | section | XX<br />

WEEKNIGHT<br />

DINNERS<br />

These meals are quick, easy, and don’t require a ton of clean up. Plus,<br />

many of them include a generous helping of veggies to start the year<br />

off right.<br />

ONE-POT SHRIMP<br />

with white beans & tomatoes<br />

INGREDIENTS<br />

• 2 tbsp olive oil<br />

• 1 pound raw large (31-40 count)<br />

peeled and deveined shrimp<br />

• 1 medium shallot, chopped<br />

• 2 garlic cloves, minced<br />

• 2 (14.5-ounce) cans diced tomatoes<br />

• 1 (15-ounce) can cannellini beans,<br />

drained and rinsed<br />

• 3 cups loosely packed baby spinach<br />

• 2 tbsp fresh lemon juice<br />

• ¼ tsp crushed red pepper<br />

• 2 tbsp chopped fresh basil<br />

POT<br />

PREP 10 min<br />

COOK 30 min<br />

DIRECTIONS<br />

1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes<br />

or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.<br />

2. In same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and<br />

stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their<br />

juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.<br />

3. Stir in spinach, lemon juice, crushed red pepper, salt, and black pepper to taste; cook 5<br />

minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with<br />

basil.<br />

NOTE Serve with roasted sliced fennel sprinkled with Parmesan cheese and chopped fresh chives.<br />

1


Linguine<br />

Get a full serving<br />

of flavor with linguine–<br />

it goes great<br />

with veggies.<br />

steamed to<br />

perfection<br />

Made with<br />

organic ingredients<br />

The best choices start with<br />

natural ingredients, like the ones inside<br />

<strong>Healthy</strong> Choice ® Simply Steamers ® .<br />

Learn what makes our meals so good<br />

for you and your taste buds too.<br />

Organic<br />

Spinach<br />

This leafy green<br />

contains iron and<br />

mighty good flavor.<br />

Organic<br />

Tomato<br />

Made with delicious,<br />

organic, vine-ripened<br />

tomatoes for<br />

a fresh flavor.<br />

©2021 Conagra Brands, Inc. All Rights Reserved.


HEALTHY 2021 | weeknight dinners | 31<br />

SPINACH DIP<br />

ROLL-UPS<br />

INGREDIENTS<br />

1<br />

• ½ small red bell pepper,<br />

finely chopped<br />

PREP 15 min<br />

• ½ cup thawed and squeezed<br />

dry chopped frozen spinach<br />

• ¼ cup grated Parmesan cheese<br />

• 1/3 cup plain nonfat Greek yogurt<br />

• 2 tbsp Neufchâtel cheese, softened<br />

• 1 tbsp fresh lemon juice<br />

• ½ tsp garlic powder<br />

• 1/8 tsp salt<br />

• ¼ tsp ground black pepper<br />

• 3 (8-inch) whole wheat tortillas<br />

BOWL<br />

SHEET PAN HONEY<br />

MUSTARD GLAZED SALMON<br />

with roasted vegetables<br />

INGREDIENTS<br />

• Nonstick cooking spray<br />

• 1 pound Brussels sprouts, trimmed and halved<br />

• 2 cups diced acorn and/or butternut squash<br />

• 1½ tbsp olive oil<br />

• ½ tsp garlic powder<br />

• ¼ tsp salt<br />

• ¼ tsp ground black pepper<br />

• 2 tbsp honey<br />

• 2 tbsp stone ground mustard<br />

• 1 tbsp less-sodium soy sauce<br />

• ¼ tsp crushed red pepper<br />

• 4 (5-ounce) salmon fillets<br />

1<br />

PAN<br />

PREP 15 min<br />

COOK 35 min<br />

DIRECTIONS<br />

1. In medium bowl, stir bell pepper, spinach,<br />

Parmesan cheese, yogurt, Neufchâtel cheese,<br />

lemon juice, garlic powder, salt, and pepper.<br />

Makes about 1½ cups.<br />

2. Spread tortillas with bell pepper mixture; roll up<br />

tightly around filling and tightly wrap with plastic<br />

wrap. Refrigerate at least 1 hour or up to 1 day.<br />

3. Remove plastic wrap from tortilla rolls; slice each<br />

crosswise into 8 (¾-inch-thick) slices. Makes about<br />

24 roll-ups.<br />

DIRECTIONS<br />

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.<br />

2. In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt, and<br />

black pepper; spread on prepared pan. Roast vegetables 15 minutes,<br />

stirring once.<br />

3. In small bowl, whisk honey, mustard, soy sauce, and crushed red pepper.<br />

Makes about 1/3 cup.<br />

4. Push vegetable mixture to 1 side of pan; place salmon on opposite<br />

side. Brush salmon with honey mixture; roast 20 minutes or until internal<br />

temperature of salmon reaches 145° and vegetables are tender.<br />

NOTES To dice acorn squash, use a chef knife to cut the squash in half through<br />

the stem. Use a large spoon to scoop out the seeds and pulp; discard. Cut the<br />

squash halves into quarters, then use a paring knife to remove the skin. Cut the<br />

squash into 1-inch pieces.<br />

To dice butternut squash, trim the ends of the squash, then use a vegetable<br />

peeler to remove the skin. Cut the squash crosswise just above the base, and<br />

stand the base on a cutting board. Cut the squash lengthwise in half, and<br />

use a large spoon to scoop out the seeds and pulp; discard. Place the halves<br />

cut side down on the cutting board, and dice along with the top part of the<br />

squash.


MAKE WELLNESS A HABIT<br />

MAKE OLÉ XTREME A HABIT!


HEALTHY 2021 | weeknight dinners | 33<br />

ONE-POT<br />

MAC & CHEESE<br />

INGREDIENTS<br />

• 3 cups reduced fat milk<br />

1 POT<br />

• 8 ounces whole-grain<br />

elbow pasta<br />

PREP 5 min<br />

COOK 15 min<br />

• ¼ tsp mustard powder<br />

• ¼ tsp salt<br />

• 1/8 tsp ground black pepper<br />

• 1½ cups (6 ounces) shredded Cheddar Jack<br />

cheese<br />

• 2 cups baby kale<br />

DIRECTIONS<br />

1. In medium saucepot, heat milk to a simmer over<br />

medium-high heat; add pasta and reduce heat<br />

to medium. Cook pasta 7 minutes or until al<br />

dente and most of the milk has been absorbed,<br />

stirring occasionally; remove from heat.<br />

2. Stir in mustard powder, salt, and pepper;<br />

gradually stir in cheese until smooth and<br />

creamy. Stir in kale until wilted.<br />

SHEET PAN<br />

PARMESAN TILAPIA<br />

with roasted root<br />

vegetables<br />

INGREDIENTS<br />

• Nonstick cooking spray<br />

1 PAN<br />

• 3 tbsp olive oil<br />

PREP 15 min<br />

• 1 tsp herbs de Provence<br />

COOK 25 min<br />

• ½ tsp salt<br />

• 4 cups peeled and chopped root vegetables such<br />

as parsnips, carrots, sweet potatoes, turnips, and/<br />

or red onion<br />

• ½ cup panko breadcrumbs<br />

• ¼ cup grated Parmesan cheese<br />

• ¼ tsp ground black pepper<br />

• 4 tilapia fillets (about 1¼ pounds)<br />

DIRECTIONS<br />

1. Preheat oven to 400°. Spray rimmed baking<br />

pan with cooking spray. In large bowl, whisk<br />

2 tablespoons oil, herbs de Provence, and ¼<br />

teaspoon salt; add vegetables and toss. Spread<br />

vegetables on prepared pan; roast 15 minutes.<br />

2. In small bowl, stir breadcrumbs, cheese, pepper,<br />

and remaining ¼ teaspoon salt.<br />

3. Push vegetable mixture to 1 side of pan; place<br />

tilapia on opposite side. Brush tilapia with<br />

remaining 1 tablespoon oil; press breadcrumb<br />

mixture on tilapia. Roast tilapia and vegetables 9<br />

minutes or until vegetables are tender and internal<br />

temperature of tilapia reaches 145°. Turn broiler to<br />

high; broil 1 minute or until vegetables and tilapia<br />

are golden brown.


HEALTHY 2021 | weeknight dinners | 35<br />

ITALIAN SAUSAGE<br />

PASTA<br />

INGREDIENTS<br />

PREP 15 min<br />

• 8 ounces 100% whole wheat<br />

penne rigate<br />

COOK 15 min<br />

• 1 tbsp olive oil<br />

• 1 (11-ounce) package sweet Italian sausage, thinly<br />

sliced<br />

• 2 garlic cloves, minced<br />

• 1 (5-ounce) container fresh baby spinach<br />

• 3 tbsp grated Parmesan cheese<br />

• 1/8 tsp freshly ground black pepper<br />

DIRECTIONS<br />

1. Cook penne as label directs; reserve ¼ cup pasta<br />

cooking water, then drain.<br />

2. Heat olive oil in a large skillet over medium-high<br />

heat; add sausage and cook 3 minutes or until<br />

lightly browned, stirring occasionally.<br />

3. Add garlic to skillet and cook 30 seconds, stirring<br />

frequently.<br />

4. Add spinach to skillet; cook 2 minutes or until<br />

wilted, stirring occasionally. Add penne and<br />

reserved pasta water to skillet; cook 2 minutes<br />

or until heated through, stirring occasionally.<br />

Remove from heat.<br />

5. Stir Parmesan cheese and pepper into pasta.<br />

SHEET PAN FISH AND CHIPS<br />

INGREDIENTS<br />

• Nonstick cooking spray<br />

1 PAN<br />

• 2 medium Russet potatoes, cut lengthwise<br />

into ½-inch-thick slices, then sliced ½-inch thick<br />

PREP 15 min<br />

COOK 35 min<br />

• 2 tbsp olive oil<br />

• ½ tsp salt<br />

• ½ tsp ground black pepper<br />

• 1 halibut fillet (about 1¼ pounds), cut crosswise into 2-inch pieces<br />

• 1/3 cup whole wheat panko breadcrumbs<br />

• 1/3 cup plain nonfat Greek yogurt<br />

• 1 tbsp fresh lemon juice plus lemon wedges for serving<br />

• 1 tbsp minced red onion<br />

• 2 tsp minced gherkin pickles<br />

• 1 tsp fresh dill plus additional for garnish<br />

• 1 tsp minced drained and rinsed capers<br />

DIRECTIONS<br />

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In<br />

large bowl, toss potatoes, 1 tablespoon oil, and ¼ teaspoon each salt and<br />

pepper; spread in single layer on prepared pan. Bake 20 minutes.<br />

2. Place 12-inch square sheet of aluminum foil on work surface; fold edges<br />

of foil sheet up to form a rim. Place halibut on foil; brush top and sides<br />

with remaining 1 tablespoon oil. Sprinkle halibut with remaining ¼<br />

teaspoon each salt and pepper; press breadcrumbs onto top and sides<br />

of halibut.<br />

3. Push potatoes to 1 side of pan; place halibut on opposite side. Bake<br />

15 minutes or until internal temperature of halibut reaches 145° and<br />

potatoes are golden brown and crisp.<br />

4. In small bowl, stir yogurt, lemon juice, onion, pickles, dill, and capers.<br />

Serve fish and chips with yogurt mixture and lemon wedges garnished<br />

with dill.


The leading<br />

low carb lifestyleTM<br />

*Product designed to be used with the Atkins ketogenic programs. Visit Atkins.com/how-it-works/keto.


HEALTHY 2021 | weeknight dinners | 37<br />

caramelized onion, mushroom &<br />

bell pepper<br />

TOAST<br />

INGREDIENTS<br />

PREP 10 min<br />

• 1½ tbsp canola oil, divided<br />

COOK 20 min<br />

• 1 large yellow onion, thinly sliced<br />

• 1 medium red bell pepper, thinly sliced<br />

• 4 ounces sliced white mushrooms<br />

• 4 slices whole-grain 100% whole wheat bread<br />

• Nonstick cooking spray<br />

• ¼ tsp freshly ground black pepper<br />

• 4 slices provolone cheese, cut into ½-inch-thick strips<br />

DIRECTIONS<br />

1. Heat oil in a large skillet over low heat. Add onion and 1<br />

tablespoon water to skillet; cover and cook 10 minutes.<br />

Uncover; cook 7 minutes or until very soft and caramelized,<br />

stirring occasionally.<br />

2. Place oven rack 6 inches from broiler; preheat broiler to high.<br />

Heat 1½ teaspoons canola oil in a second large skillet over<br />

medium-high heat; add pepper and cook 3 minutes, stirring<br />

occasionally.<br />

3. Add mushrooms to skillet with bell pepper; cook 4 minutes or<br />

until tender, stirring occasionally.<br />

4. Place bread on rimmed baking pan; spray both sides with<br />

canola oil cooking spray. Broil 2 minutes or until bread is<br />

toasted and golden brown, turning once. Top toast with onion,<br />

bell pepper, and mushrooms; sprinkle with pepper.<br />

5. Lay provolone over vegetables on toast and broil 2 minutes or<br />

until cheese melts.<br />

SHEET PAN PORK<br />

TENDERLOIN & APPLES<br />

INGREDIENTS<br />

• 1¼ pounds pork tenderloin<br />

• 2 tsp ground cinnamon<br />

• 1 tsp paprika<br />

• 2 tbsp olive oil<br />

• 1 garlic clove, minced<br />

• 1 large Honeycrisp apple, cored and chopped<br />

• ½ medium acorn squash, sliced ¼-inch thick<br />

• ½ medium yellow onion, thinly sliced<br />

• ½ cup dried cherries<br />

PAN<br />

PREP 15 min<br />

COOK 25 min<br />

DIRECTIONS<br />

1. Preheat oven to 400°. Line rimmed baking pan with foil; spray<br />

with cooking spray and place pork on pan. In small bowl, stir<br />

cinnamon and paprika. Brush all sides of pork with 1 tablespoon<br />

oil; sprinkle with 1½ teaspoons cinnamon mixture, ½ teaspoon<br />

salt, and ¼ teaspoon pepper.<br />

2. In large bowl, toss garlic, apple, squash, onion, cherries,<br />

remaining cinnamon mixture, 1 tablespoon oil, and ¼ teaspoon<br />

each salt and pepper; spread on pan around pork. Roast 25<br />

minutes or until internal temperature of pork reaches 145° and<br />

vegetable mixture is tender. Let pork stand 5 minutes before<br />

slicing.<br />

1


HEALTHY 2021 | weeknight dinners | 39<br />

open-faced<br />

GREEK CHICKEN<br />

QUESADILLA<br />

INGREDIENTS<br />

PREP 15 min<br />

• Nonstick cooking spray<br />

BAKE 8 min<br />

• 4 (8-inch) whole wheat tortillas<br />

• 2/3 cup plain hummus<br />

• 1¾ cups Chopper Chicken rotisserie chicken<br />

breast meat, skin removed, shredded<br />

• ½ cup diced tomatoes, drained<br />

• 1/3 cup crumbled feta cheese<br />

• Chopped cucumber for garnish, optional<br />

• Chopped fresh dill for garnish, optional<br />

DIRECTIONS<br />

1. Adjust 2 oven racks to top and bottom position;<br />

preheat oven to 400°. Spray 2 rimmed baking<br />

pans with cooking spray; place tortillas in single<br />

layer on prepared pans.<br />

2. Spread tortillas with hummus.<br />

3. Top tortillas with shredded chicken.<br />

4. Top tortillas with diced tomatoes.<br />

5. Top tortillas with feta. Bake quesadillas 8 minutes<br />

or until heated through and tortillas are golden<br />

brown, rotating pans between upper and lower<br />

racks halfway through baking. Serve quesadillas<br />

garnished with cucumber and dill, if desired.<br />

layered BBQ<br />

CHICKEN NACHOS<br />

INGREDIENTS<br />

• Nonstick cooking spray<br />

• 1¼ cups Chopper Chicken rotisserie chicken<br />

breast meat, skin removed, shredded<br />

• ¼ cup barbeque sauce<br />

• 1 (8-ounce) bag blue corn tortilla chips<br />

• ¾ cup pinto beans, drained and rinsed<br />

• ½ cup sweet corn, drained<br />

• ¾ cup shredded sharp Cheddar cheese<br />

• 1 cup cherry tomatoes, quartered<br />

• ¾ cup green and/or purple cabbage, fine shredded<br />

• ¼ cup green onions, chopped<br />

1 PAN<br />

PREP 15 min<br />

BROIL 8 min<br />

DIRECTIONS<br />

1. Preheat broiler to low. Line large rimmed baking pan with nonstick foil;<br />

spray with cooking spray. In small bowl, toss chicken and 2 tablespoons<br />

barbeque sauce.<br />

2. Spread half the tortilla chips on prepared pan; layer with half each of the<br />

chicken mixture, beans, corn, and cheese. Repeat layers with remaining<br />

tortilla chips, chicken mixture, beans, corn, and cheese; broil 8 minutes or<br />

until cheese melts.<br />

3. Serve nachos topped with tomatoes, cabbage and onions drizzled with<br />

remaining 2 tablespoons barbeque sauce.


This is the final “trim” area. Outside of this border should be the 1/8” bleed.<br />

Text or vital information should be inside this pink border<br />

TOP GAME<br />

NIGHT WITH A<br />

TASTY WIN<br />

Visit hiddenvalley.com for recipes and rewards.<br />

YOU EITHER LOVE IT OR YOU REALLY LOVE IT


HEALTHY 2021 | weeknight dinners | 41<br />

SHEET PAN BUTTERNUT SQUASH, BACON &<br />

BRUSSELS SPROUTS TORTELLONI<br />

INGREDIENTS<br />

• 6 slices thick-cut applewood smoked<br />

bacon, chopped<br />

• 4 garlic cloves, minced<br />

• 2½ cups butternut squash, diced<br />

• 2½ cups Brussels sprouts, quartered<br />

• 3 tbsp olive oil plus additional for<br />

serving<br />

• ½ tsp kosher salt<br />

• ½ tsp fresh ground black pepper plus<br />

additional for serving<br />

• 3 tbsp pine nuts<br />

• 2 (8.8-ounce) packages four cheese<br />

tortelloni<br />

• ¼ cup fresh lemon juice<br />

• 1/3 cup grated Parmesan cheese<br />

• 1 tbsp lemon zest<br />

PREP 25 min<br />

ROAST 35 min<br />

DIRECTIONS<br />

1. Preheat oven to 425°. Line rimmed baking pan with parchment paper. In large bowl, toss<br />

bacon, garlic, squash, Brussels sprouts, 2 tablespoons oil, salt, and pepper; spread on<br />

prepared pan. Roast 25 minutes or until squash is tender.<br />

2. In small skillet, toast pine nuts over medium heat 2 minutes or until fragrant and golden<br />

brown, stirring occasionally; transfer to plate to cool.<br />

3. Prepare tortelloni as label directs; drain and transfer to medium bowl; add remaining 1<br />

tablespoon oil and toss. Stir tortelloni into squash mixture; roast 10 minutes or until tortelloni<br />

is heated through. Makes about 10 cups.<br />

4. Drizzle tortelloni with lemon juice and additional olive oil, if desired. Serve sprinkled with<br />

cheese, lemon zest, pine nuts, and additional pepper.


Carefully curated flavors crafted<br />

to delight with<br />

every bite!<br />

Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan<br />

©2018 TURKEY HILL DAIRY 02240DE18IP


Enjoy delicious<br />

Simply Orange ®<br />

Honestly Simple ®<br />

©2018 Simply Orange Juice Company.


Eating better and healthier<br />

is so much easier with<br />

the Clearly Brand.<br />

You’ll find Clearly Organic,<br />

Clearly Gluten Free and Clearly Free From<br />

100+ artificial ingredients and preservatives<br />

in our now expanded Clearly brand.<br />

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TASTE<br />

Also, try our Carb Balance ® Spinach Herb Tortilla Wraps!<br />

DISCOVER RECIPES THAT FIT YOU<br />

missionfoods.com<br />

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©2020 Gruma Corporation.


HEALTHY 2021 | warm up with flavorful soup | 49<br />

WARM UP<br />

with flavorful soup<br />

These aren’t your average lunch soups. Each recipe<br />

in this section is hearty enough to serve for dinner<br />

on chilly winter nights. We especially recommend<br />

trying these on a weekend night, when the aroma<br />

of the simmering soup can fill your house and<br />

create a cozy, warm, relaxing atmosphere.<br />

Tuscan<br />

BEAN SOUP<br />

INGREDIENTS<br />

• 6 slices lower sodium turkey bacon, chopped<br />

• 1 bay leaf<br />

• 1 cup chopped carrots<br />

• 1 cup chopped celery<br />

• 1 cup chopped yellow onion<br />

• 3 garlic cloves, minced<br />

• 3 (15.5-ounce) cans reduced sodium chickpeas, red kidney<br />

beans and/or white cannellini beans, rinsed and drained<br />

• 3 cups unsalted chicken stock<br />

• 2 cups canned tomato purée<br />

• ½ cup packed chopped escarole or fresh spinach<br />

• 1 tbsp fresh lemon juice<br />

• ½ tsp fresh ground black pepper<br />

• ¼ cup plus 2 tablespoons grated Parmesan cheese<br />

• Chopped fresh parsley for garnish, optional<br />

DIRECTIONS<br />

1. In large saucepot, cook bacon over medium heat 5<br />

minutes or until crisp, stirring occasionally. Add bay leaf,<br />

carrots, celery, and onion; cover and cook 5 minutes,<br />

stirring occasionally. Add garlic; cover and cook 30<br />

seconds or until vegetables are almost tender, stirring<br />

occasionally<br />

2. Stir in beans, stock, and tomato purée; cover and heat to a<br />

simmer over medium-high heat. Reduce heat to mediumlow;<br />

cook, uncovered, 20 minutes, stirring occasionally.<br />

Add escarole; cook 5 minutes. Remove bay leaf; stir in<br />

lemon juice and pepper.<br />

3. Serve soup sprinkled with cheese garnished with parsley,<br />

if desired.<br />

NOTE For a vegetarian version: In step 1, omit the bacon;<br />

cook the vegetables and bay leaf in 1 tablespoon olive oil, and<br />

continue with step 1. In step 2, substitute vegetable stock for<br />

the chicken stock.


Nourish Your<br />

Favorite Recipes.<br />

Strawberry Bread Pudding with Nourish Milk<br />

Fresh and delicious is the only way we know how to do things<br />

here at AE Dairy. We took out the lactose and fortified Nourish<br />

with healthy probiotics, so every glass is full of the signature<br />

AE Dairy goodness you know and love. Like all of our milks, it is<br />

made with milk that’s hours fresh from local Iowa family<br />

farms. Grab a carton and Nourish your body and brain today!<br />

For this and other great-tasting recipes, visit AEDairy.com/Recipes<br />

Recipe and photo by Jenni Ward<br />

from The Gingered Whisk


HEALTHY 2021 | warm up with flavorful soup | 51<br />

beef & butternut squash<br />

STEW<br />

INGREDIENTS<br />

• ¼ cup plus 1 tbsp all-purpose flour<br />

• 1 tsp kosher salt<br />

• ¾ tsp ground black pepper<br />

• 2½ pounds boneless beef chuck roast,<br />

fat trimmed, cut into 1½-inch pieces<br />

• 3 tbsp olive oil<br />

• 2 large carrots, diced<br />

• 1 large yellow onion, diced<br />

• 4 cups diced butternut squash<br />

• 1 (10-ounce) package cremini<br />

mushrooms, quartered<br />

• 3 garlic cloves, minced<br />

• 1 (32-ounce) container beef stock<br />

• 1 (16-ounce) can garbanzo beans,<br />

drained and rinsed<br />

• 1 (14.5-ounce) can diced tomatoes<br />

• 2 sprigs fresh rosemary<br />

• 1 bay leaf<br />

DIRECTIONS<br />

1. In large bowl, combine 3 tablespoons flour, ¾ teaspoon salt, and ½ teaspoon pepper; add<br />

beef and toss to coat. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2<br />

batches, shaking off excess flour, add beef to saucepot, and cook 4 minutes or until beef is<br />

browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.<br />

2. Add remaining 1 tablespoon oil, carrots, onion, and squash to saucepot; reduce heat to<br />

medium and cook 5 minutes or until onion begins to soften, stirring occasionally. Add<br />

mushrooms; cook 5 minutes or until mushrooms have released their moisture, stirring<br />

occasionally. Add garlic; cook 1 minute, stirring occasionally.<br />

3. Add 1 cup stock; cook 1 minute, scraping browned bits from bottom of saucepot with<br />

wooden spoon. Stir in remaining 2 tablespoons flour and stock. Add beans, tomatoes with<br />

their juice, rosemary sprigs, bay leaf, remaining ¼ teaspoon each salt and pepper, and beef<br />

with any drippings in bowl; heat to boiling.<br />

4. Reduce heat to medium-low; cover and cook 1 hour. Uncover; cook 45 minutes longer or until<br />

beef and vegetables are tender, stirring occasionally. Remove and discard rosemary sprigs<br />

and bay leaf before serving.<br />

NOTES Since cooking times may vary, if the meat is not tender after the specified cooking time,<br />

continue to cook the stew, checking the consistency of the meat every 15 minutes.


HEALTHY 2021 | warm up with flavorful soup | 53<br />

slow cooker<br />

Italian sausage<br />

& tortellini<br />

SOUP<br />

INGREDIENTS<br />

• 1 pound ground Italian sausage<br />

• 2 (15.5-ounce) cans no salt added<br />

cannellini beans, drained and rinsed<br />

• 1 (14.5-ounce) can petite diced<br />

tomatoes<br />

• 2 medium carrots, chopped<br />

• 1 garlic clove, minced<br />

• 1 small white onion, chopped<br />

• 4 cups low-sodium chicken broth<br />

• 2 tbsp fresh lemon juice<br />

• 1 tbsp dried Italian seasoning<br />

• 1 (13-ounce) package frozen cheese<br />

tortellini<br />

• ½ tsp salt<br />

• ½ tsp black pepper<br />

• 2 cups coarsely chopped baby kale<br />

• 1 cup heavy cream<br />

• ½ cup grated Parmesan cheese<br />

DIRECTIONS<br />

1. Heat large skillet over medium-high<br />

heat. Add sausage; cook and stir 8<br />

minutes or until browned, breaking up<br />

sausage with side of spoon.<br />

2. In 5- to 6-quart slow cooker, add beans,<br />

tomatoes with their juice, carrots, garlic,<br />

onion, broth, lemon juice, seasoning,<br />

and sausage with drippings; cover and<br />

cook on high 4 hours or low 8 hours.<br />

3. Stir tortellini, salt and pepper into slow<br />

cooker; cover and cook 5 minutes or<br />

until tortellini is heated through. Stir in<br />

kale and cream; cook 2 minutes or until<br />

kale is wilted.<br />

4. Serve soup sprinkled with cheese.


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Strawberry<br />

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Ingredients:<br />

1½ CUPS fresh or frozen strawberries<br />

1 SMALL ripe banana<br />

1 CUP Almond Breeze® Original Almondmilk<br />

½ CUP fresh or juice packed pineapple<br />

1 TBSP slivered or sliced almonds (optional)<br />

1 TSP ground ax or chia seeds (optional)<br />

Instructions:<br />

Purée all ingredients in a blender until smooth.<br />

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TEAR. ADD. GO.<br />

NEW!<br />

• Same texture & appearance<br />

as our tuna pouches<br />

• No-drain convenience<br />

• 15g of lean protein<br />

Chicken Fajita Tacos<br />

1 pouch (2.6 oz.) StarKist® Premium White Chicken<br />

2 small (6-inch) flour tortillas<br />

1 cup chopped romaine or iceberg lettuce<br />

1<br />

⁄4 cup diced tomatoes<br />

1<br />

⁄2 red pepper, sliced<br />

1<br />

⁄2 yellow pepper, sliced<br />

1<br />

⁄2 avocado, sliced thinly<br />

2 Tbsp. chopped cilantro<br />

1 lime, cut into quarters<br />

Directions:<br />

1. Place tortillas on plate and top each with 1 ⁄2 cup lettuce.<br />

2. Add 1 ⁄2 the tomatoes, red and yellow pepper slices,<br />

and 1 ⁄2 the chicken pouch to each tortilla.<br />

3. Add avocado and sprinkle with cilantro.<br />

Squeeze lime juice over top.<br />

Optional: Sprinkle with a little cumin<br />

and chili powder for a little kick.<br />

Servings: 1 Prep Time: 10 min Cook Time: 0 min<br />

For more information & recipe ideas,<br />

visit StarKist.com<br />

©2020 StarKist Co. All Rights Reserved.


®<br />

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Eggland’s Best has 6 times more vitamin D<br />

than ordinary eggs.<br />

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©2021 Talking Rain Beverage Company, Inc. • SPARKLING ICE®+Caffeine is a registered trademark of Talking Rain. 202011119584


GRAIN<br />

bowls<br />

These grain bowls are perfect for<br />

mixing and matching! In fact, you<br />

should consider the recipes at right<br />

as jumping off points that you can<br />

change up to suit your taste. However<br />

you decide to create your grain<br />

bowls, they’re wonderful for getting<br />

hefty servings of healthy grains and<br />

vegetables, without sacrificing flavor.


HEALTHY 2021 | grain bowls | 61<br />

Shrimp Fried<br />

Quinoa Bowl<br />

QUINOA<br />

Cook 1 cup dry quinoa as label<br />

directs.<br />

PEAS AND CARROTS<br />

Cook 1 cup frozen peas and carrots in<br />

microwave oven as label directs.<br />

SALAD SHRIMP<br />

Heat large skillet over medium-high<br />

heat; spray with cooking spray. Add<br />

1 cup thawed cooked salad shrimp<br />

and cooked quinoa; cook 3 minutes<br />

or until heated through, stirring<br />

occasionally.<br />

SOY SAUCE<br />

Add 1 tablespoon less-sodium soy<br />

sauce, ½ teaspoon garlic powder,<br />

and ¼ teaspoon each salt and pepper<br />

to skillet; cook 1 minute, stirring<br />

occasionally. Fold peas and carrots<br />

into skillet; cook 1 minute or until<br />

heated through, stirring occasionally.<br />

EGGS<br />

Heat large nonstick skillet over<br />

medium-high heat; spray with<br />

cooking spray. Add 4 large eggs to<br />

skillet; cook 3 minutes or to desired<br />

doneness. Divide quinoa mixture into<br />

4 bowls; top with eggs and garnish<br />

with thinly sliced green onions and/or<br />

sesame seeds, if desired.<br />

Chicken Lettuce<br />

Wrap Bowl<br />

BROWN RICE<br />

Prepare 1 (8.8-ounce) package ready<br />

to serve brown rice as label directs.<br />

GROUND CHICKEN<br />

Heat large skillet over medium-high<br />

heat; spray with cooking spray. Add<br />

1 pound ground chicken; cook 8<br />

minutes or until browned, breaking<br />

up chicken with side of spoon.<br />

SOY SAUCE<br />

Stir 1 tablespoon less-sodium soy<br />

sauce, ½ teaspoon garlic powder,<br />

and ¼ teaspoon each salt and<br />

pepper into skillet.<br />

ASIAN CHOPPED SALAD KIT<br />

Set aside toppings from 1<br />

(10.5-ounce) package Asian chopped<br />

salad kit with sesame dressing. In<br />

large bowl, toss chopped salad and<br />

dressing.<br />

LIME WEDGES<br />

Divide rice into 4 bowls; top with<br />

chopped salad mixture, chicken<br />

mixture, chopped salad kit toppings,<br />

and 4 lime wedges.<br />

Mushroom-<br />

Swiss Burger<br />

Bowl<br />

QUICK BARLEY<br />

Prepare ½ (11-ounce) package quick<br />

barley as label directs.<br />

GROUND BEEF<br />

Heat large skillet over medium-high<br />

heat; spray with cooking spray. Add ¾<br />

pound 93% lean ground beef; cook<br />

8 minutes or until browned, breaking<br />

up beef with side of spoon.<br />

ONION SOUP & DIP MIX<br />

Stir 1 tablespoon each onion soup &<br />

dip mix and water into skillet; cook<br />

2 minutes or until liquid is absorbed.<br />

With slotted spoon, transfer beef to<br />

bowl.<br />

MUSHROOMS<br />

Add 1 (8-ounce) package sliced<br />

white mushrooms to same skillet;<br />

spray with cooking spray and cook<br />

4 minutes or until tender, stirring<br />

occasionally.<br />

SPREADABLE CHEESE<br />

In small microwave-safe bowl, heat ¾<br />

(6-ounce) package light creamy Swiss<br />

spreadable cheese (6 wedges) in<br />

microwave oven on high 40 seconds<br />

or until heated through, stirring<br />

every 20 seconds; stir in 1/8 teaspoon<br />

ground cayenne pepper or chipotle<br />

powder. Divide barley into 4 bowls;<br />

top with beef mixture, mushrooms,<br />

and cheese mixture. Garnish with<br />

thinly sliced green onions, if desired.


Find good-for-you meals<br />

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NO TOMATO<br />

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Name _______________________________________________________________________<br />

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$<br />

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On any ONE (1) jar of<br />

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ANY VARIETY<br />

Retailer: Silver Palate Kitchens, Inc. will redeem this coupon for face<br />

value plus .08¢ handling provided coupon is redeemed in accordance<br />

with our offer. Customer pays any sales tax. Void if reproduced or where<br />

prohibited by law. Invoices proving purchase of sufficient stock to cover<br />

redemptions must be shown on request. Cash value 1/100¢. One coupon<br />

per item purchased. Send to: PO Box 512, Cresskill, NJ 07626.<br />

LESS SUGAR.<br />

POWERFUL<br />

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000653 REDEEMABLE FOR $2 OFF ANY SILVER PALATE OR GRAIN BERRY ITEM<br />

BUY 2,<br />

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MAIL-IN COUPON EXPIRES 3/31/2021<br />

Send this form, UPCs from any two (2) Grain Berry®<br />

Cereals with the sales receipt and a SELF-ADDRESSED<br />

STAMPED ENVELOPE to PO Box 512, Cresskill, NJ<br />

07626 for a coupon for a free box by mail.<br />

Name _____________________________________________________________________<br />

Address __________________________________________________________________<br />

City _______________________________State ___________Zip _____________________<br />

Phone _____________________________________________________________________<br />

e-mail _____________________________________________________________________<br />

No cash value. One coupon per household.<br />

MANUFACTURER’S COUPON EXPIRES 3/31/2021<br />

$<br />

1 00 OFF<br />

On any ONE (1) package<br />

of Grain Berry® Cereal<br />

ANY VARIETY<br />

Retailer: Silver Palate Kitchens, Inc. will redeem this coupon for face value<br />

plus .08¢ handling provided coupon is redeemed in accordance with our offer.<br />

Customer pays any sales tax. Void if reproduced or where prohibited by law.<br />

Invoices proving purchase of sufficient stock to cover redemptions must be<br />

shown on request. Cash value 1/100¢. One coupon per item purchased. Send to:<br />

PO Box 512, Cresskill, NJ 07626.<br />

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SIP SWEETLY IN THE<br />

NEW YEAR WITH<br />

ZERO<br />

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+<br />

© 2020 Merisant Company. Equal is a registered trademark of Merisant Company.<br />

LIFE’S SWEETER WITH EQUAL <br />

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FOR THE<br />

New Year<br />

© 2020 Whole Earth Sweetener Co. LLC. Whole Earth and Whole Earth Sweetener Co.<br />

are registered trademarks of Whole Earth Sweetener Co. LLC.


DISNEY MICKEY<br />

MOUSE SHAPED<br />

CHIK’N NUGGETS<br />

They look like your favorite character and taste just like chicken. Our<br />

100% plant-based Disney Mickey Mouse Shaped Chik’n Nuggets are<br />

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Enjoy with those<br />

who matter most<br />

From the farm families who grow our rice, to the millions of<br />

families who enjoy it every day, the Mahatma ®<br />

family would<br />

like to thank you for making us America’s Favorite Rice * .<br />

*Based on IRI DRY RICE subcategory 2018. ©2019 Riviana Foods Inc.<br />

© 2018 Riviana Foods, Inc.


68 | kids club | HEALTHY 2021<br />

Apple “Cookies”<br />

INGREDIENTS<br />

• 8 (1/8-inch-thick) horizontal slices Granny Smith and/<br />

or Fuji apples<br />

• 6 tbsp crunchy almond butter or favorite nut butter<br />

• ¼ cup granola<br />

• 2½ tbsp semisweet mini chocolate chips<br />

DIRECTIONS<br />

1. With ½-teaspoon measuring spoon or melon<br />

baller, remove core from each apple slice. Top<br />

apple slices with almond butter, granola, and<br />

chocolate chips.<br />

Kids in the Kitchen<br />

Children thrive in environments that allow them to<br />

showcase their freedom, creativity and individuality.<br />

Getting your kids involved in the cooking process<br />

can help them cultivate their independence while<br />

strengthening family bonds. Give your children ageappropriate<br />

food preparation tasks to present them<br />

with responsibility, help them learn basic culinary<br />

skills and create priceless memories.<br />

AGES 2-5<br />

• Setting the table<br />

• Setting timers<br />

• Gathering ingredients and equipment<br />

• Stirring, kneading and scooping batter<br />

• Adding premeasured seasonings<br />

• Squeezing lemons<br />

• Topping pizzas with ingredients<br />

• Decorating desserts<br />

AGES 6-8<br />

• Measuring ingredients<br />

• Greasing and flouring pans<br />

• Whisking eggs and liquid ingredients<br />

• Washing fruits and vegetables<br />

• Mashing potatoes or other cooked vegetables<br />

• Gathering ingredients and reading recipes<br />

independently<br />

AGES 9-12<br />

• Rolling dough<br />

• Cracking eggs<br />

• Trimming, slicing and cutting vegetables<br />

• Using an electric mixer, food processor or<br />

pizza cutter<br />

• Developing knife skills to efficiently chop, dice<br />

and mince ingredients<br />

• Placing foods in and removing from the oven<br />

• Checking food temperatures using<br />

thermometers<br />

• Following simple baking recipes independently<br />

AGES 13+<br />

• Using all kitchen appliances<br />

• Preparing more advanced or complete meals


MEAL FOR 4<br />

2 lbs. Chicken Tenders or Rotisserie Chicken or 8 - pc Fried Chicken<br />

Choose 2 1-lb Sides: Mashed Potatoes, Mac & Cheese, BBQ Beans, or Vegetable of the Day<br />

4 Biscuits or Rolls<br />

Order Online at mypricechopper.com for Curbside Pickup

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