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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 />
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Naturally Delicious.<br />
ṬM TM<br />
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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 />
www.clearlybrand.com<br />
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A NEW START TO A<br />
Better You<br />
LOWER<br />
CARBS<br />
HIGH<br />
FIBER<br />
GREAT<br />
TASTE<br />
Also, try our Carb Balance ® Spinach Herb Tortilla Wraps!<br />
DISCOVER RECIPES THAT FIT YOU<br />
missionfoods.com<br />
MissionFoodsUS<br />
©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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FRUIT FLAVORED SNACKS
Strawberry<br />
Banana<br />
Smoothie<br />
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 />
Vitamin D helps your immune system stay strong.<br />
Eggland’s Best has 6 times more vitamin D<br />
than ordinary eggs.<br />
In today’s uncertain times, it’s more important than ever to maintain a<br />
strong immune system. No other egg provides 6 times more vitamin D, 10<br />
times more vitamin E, more than twice the iodine, and 25% less saturated<br />
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Your love for your family isn’t ordinary, so why serve ordinary eggs?<br />
Give them only the best–Eggland’s Best.<br />
Better taste. Better nutrition.<br />
Better eggs. ®
For a New Year,<br />
a new start, and<br />
a new you.<br />
Zero sugar. Flavor for all.<br />
©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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MAIL-IN COUPON EXPIRES 3/31/2021<br />
Send this form, UPCs from any one (1) Silver Palate®<br />
Pasta Sauce Products with the sales receipt and a<br />
SELF-ADDRESSED STAMPED ENVELOPE to PO Box 512,<br />
Cresskill, NJ 07626 for a coupon for a free jar by mail.<br />
Name _______________________________________________________________________<br />
Address ____________________________________________________________________<br />
City _______________________________State ___________Zip _______________________<br />
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e-mail _______________________________________________________________________<br />
No cash value. One coupon per household.<br />
MANUFACTURER’S COUPON EXPIRES 3/31/2021<br />
$<br />
2 00 OFF<br />
On any ONE (1) jar of<br />
Silver Palate ® Pasta Sauce<br />
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 />
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SYMBOL HEIGHT 0.8576 NBAR 0.0104 BWA -0.0020<br />
000653 REDEEMABLE FOR $2 OFF ANY SILVER PALATE OR GRAIN BERRY ITEM<br />
BUY 2,<br />
GET 1<br />
FREE!<br />
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 />
0086341-000631<br />
Encode: 8110100863410006313100110110<br />
SYMBOL HEIGHT 0.8576 NBAR 0.0104 BWA -0.0020<br />
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SIP SWEETLY IN THE<br />
NEW YEAR WITH<br />
ZERO<br />
CALORIES<br />
NEW<br />
LOOK!<br />
+<br />
© 2020 Merisant Company. Equal is a registered trademark of Merisant Company.<br />
LIFE’S SWEETER WITH EQUAL <br />
Plant -Based<br />
& Keto Friendly<br />
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 />
so tender, so juicy and so satisfyingly crunchy, they’ll bring magic to<br />
every meal.
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