Gatherings Summer 2023

Summer Fun Special

Picture this: juicy burgers sizzling on the grill, laughter filling the air and the sweet indulgence of gooey s’mores around a crackling fire. In this edition of Gatherings, we’re diving headfirst into everything that makes this season so special. From mouthwatering grilled veggies to the nostalgic joy of s’mores that bring out the inner child in all of us, we’re providing recipes, tips and inspiration that encapsulate the spirit of summer. And we understand life can get hectic, even during these sunny months. That’s why we have you covered with simple and delicious meals that satisfy cravings while leaving you more time to soak up the sunshine. Whether you’re seeking classic recipes, innovative twists on beloved favorites or clever ideas that save you time and effort in the kitchen, our summer edition has it all.

Inside this issue of Gatherings

14 On the Grill

Step away from the kitchen and let the grill do the talking with these irresistible grilling recipes.

11 Build a Better Burger

Bored with basic burgers? Level up your patty game with these genius recipes, tips and tricks!

22 S’more S’mores

Think you know s’mores? Think again! We’re shaking things up with delicious takes on this timeless favorite.

34 Easy Weeknight Meals

Spice up your weeknight routine with innovative recipes that turn ordinary dinners into extraordinary feasts.

38 Cook Once, Eat Twice

Cook smarter, not harder, with these timesaving recipes that give you two mouthwatering meals in one.

50 Breakfast Bites

Rise and shine with these irresistible breakfast bites that are worth getting out of bed for.

54 Kids Club

Say goodbye to breakfast battles with these easy recipes that make mornings a breeze for everyone.

Grill On the

Grilled veggies scream summertime! They’re incredibly easy to make, supply vitamins and fiber and offer irresistible smoky, charred flavors that elevate any meal. From asparagus and zucchini to eggplant and tomatoes, take your favorite veggies to the grill and follow our recipes to serve fresh, grilled goodness in less than 30 minutes.

Honey-Glazed

Grilled Vegetable

GrilledAsparaguswithCitrusRicotta

Garlic-Herb

Grilled Eggplant

Honey-Glazed Grilled Vegetable & Goat Cheese Salad

Prep: 15 minutes plus cooling

Grill: 10 minutes • Serves: 8

1/4 cup honey

1/4 cup packed brown sugar

1/4 cup unsalted butter

3 large heirloom tomatoes, halved lengthwise

2 large yellow squash, halved lengthwise

2 large zucchini, halved lengthwise

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 log (4 ounces) goat cheese, crumbled

1. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepot, cook honey, sugar and butter over medium heat

3 minutes, whisking constantly. Makes about 1/2 cup.

2. Sprinkle tomatoes, squash and zucchini with salt and pepper; brush 1 side of vegetables with honey mixture. Place vegetables, honey side down, on hot grill rack; cover and cook squash and zucchini 10 minutes or until vegetables are tender, removing tomatoes after 5 minutes, turning once and brushing with honey mixture halfway through cooking.

3. Transfer vegetables to cutting board; cool 10 minutes and coarsely chop. Makes about 8 cups.

4. Serve vegetables sprinkled with cheese.

Approximate nutritional values per serving (1 cup): 198 Calories, 11g Fat (7g Saturated), 26mg Cholesterol, 192mg Sodium, 23g Carbohydrates, 2g Fiber, 21g Sugars, 9g Added Sugars, 5g Protein

Grilled Asparagus with Citrus Ricotta

Prep: 15 minutes • Grill: 6 minutes

Serves: 8

2 cups whole milk ricotta cheese

1 Tbsp. fresh lemon juice

1 Tbsp. fresh orange juice

1 tsp. lemon zest plus additional for garnish (optional)

1 tsp. orange zest plus additional for garnish (optional)

3 bunches asparagus, trimmed

3 Tbsp. extra virgin olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

1. Preheat outdoor grill for direct grilling over medium-high heat. In medium bowl, stir cheese, lemon juice, orange juice, lemon zest and orange zest. Makes about 2 cups.

2. In large bowl, toss asparagus, oil, salt and pepper. Place asparagus on hot grill rack; cover and cook 6 minutes or until tender-crisp, turning once. Makes about 6 cups.

3. Serve asparagus topped with cheese mixture garnished with lemon and orange zests, if desired.

Approximate nutritional values per serving (6 asparagus spears, 1/4 cup cheese mixture): 175 Calories, 13g Fat (6g Saturated), 32mg Cholesterol, 294mg Sodium, 6g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 9g Protein

Garlic-Herb Grilled Eggplant

Prep: 15 minutes • Grill: 6 minutes

Serves : 8

4 garlic cloves, minced

1/2 cup olive oil

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh thyme

1 tsp. kosher salt

1 tsp. ground black pepper

2 large eggplants, sliced 1/2-inch thick crosswise

Chopped fresh parsley for garnish (optional)

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, oil, oregano, thyme, salt and pepper.

2. Place eggplant on 2 rimmed baking pans; brush both sides with garlic mixture. Place eggplant on hot grill rack; cover and cook 6 minutes or until tender, turning once. Makes about 24 eggplant slices.

3. Serve eggplant garnished with parsley, if desired. Approximate nutritional values per serving (3 slices): 148 Calories, 14g Fat (2g Saturated), 0mg Cholesterol, 243mg Sodium, 7g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 1g Protein

PUMP UP FL AVOR THE *

PREP TIME: 10 min READY IN TIME: 20 min

SERVINGS: 4 DIFFICULTY: Easy

INGREDIENTS

• 4 ears corn on the cob

• I Can’t Believe It’s Not Butter!® Original Spray

• 2 garlic cloves, finely chopped

• 1 teaspoon lime zest

• 1 teaspoon ground cumin

• ¼ cup chopped fresh cilantro

• 2 tablespoons grated vegan parmesan cheese

INSTRUCTIONS

Preheat grill or grill pan over medium high heat. Peel husks from corn.**

Spray the corn liberally with I Can’t Believe It’s Not Butter!® Original Spray. Sprinkle the garlic evenly on the corn. Grill for 10 minutes or until corn is tender and lightly charred. Cool slightly.

Spray the grilled corn with more I Can’t Believe It’s Not Butter!® Original Spray and sprinkle the lime zest, cumin, cilantro, and vegan parmesan cheese on all sides.

Serve with lime wedges if desired.

** For a pretty presentation and to make handling hot corn easier, use the husks as handles. Remove the silk from the corn, pull the husks back to form a tail-like handle, and tie with a kitchen string. Cut off excess if desired. Soak the husk “tails” in cold water for about 10 minutes before grilling to prevent burning, or hang the husks over the edge of the grill. To serve as a snack or appetizer, break the corn cobs in half and skewer with wooden skewers or craft sticks.

CHILI TOMATO BURGER

PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES | SERVES: 4

INGREDIENTS:

1 1/2 lb Lean ground beef

1 can (14.5 oz) Red Gold® Chili Ready Diced

Tomatoes, drained very well

1 can (28 oz) Bush’s® Baked Beans

Salt and black pepper to taste

COOKING DIRECTIONS:

1. Combine ground beef and diced tomatoes in a bowl. Form into patties and season with salt and black pepper

2. Place on grill and cook to desire temperature, 160°F for completely cooked burgers

3. Serve with side of Bush’s® Baked Beans 28oz

SUGGESTED ACCOMPANIMENTS:

• Serve on toasted onion bun

• Red Gold® Ketchup

• Layer lettuce, onion, pickles and fresh tomatoes

build a better

Make burgers the star of every backyard cookout this summer with iconic, mouthwatering builds. From drool-worthy sauces to craveable toppings to new and flavorful formats, get creative with components that make every sizzling burger satisfyingly delicious.

Bacon, Cheddar & Grilled Onion-Topped Burgers

Prep: 20 minutes • Grill: 20 minutes • Serves: 4

4 slices smoked bacon

11/2 pounds ground chuck

3/4 plus 1/8 tsp. salt

3/4 plus 1/8 tsp. ground black pepper

1 small red onion, sliced into 1/4-inch-thick rings

1 Tbsp. olive oil

4 (1-ounce) slices sharp Cheddar cheese

4 burger buns

1/4 cup mayonnaise

4 green leaf lettuce leaves

2 slices tomato

1/4 cup coarse ground mustard

1. Prepare outdoor grill for direct grilling over medium heat. In large skillet, cook bacon over medium heat 12 minutes or until crisp, turning occasionally. Transfer bacon to paper towel-lined plate; cut slices crosswise in half.

2. In large bowl, gently mix ground chuck and 3/4 teaspoon each salt and pepper until well combined; do not overmix. Form ground chuck mixture into 4 (1/2-inch-thick) patties.

3. In medium bowl, toss onion, oil and remaining 1/8 teaspoon each salt and pepper. Place 12 x 16inch sheet aluminum foil on work surface; place onion in center of foil. Bring top and bottom of foil sheet together over onion; crimp together and fold down over onion. Double fold both ends of packet toward onion.

4. Place onion packet on hot grill rack; cover and cook 20 minutes. Place patties on hot grill rack; cover and cook 8 minutes or until internal temperature of burgers reaches 160°, turning once. About 2 minutes before burgers are done, top burgers with bacon and cheese, and place buns, cut side down, on hot grill rack; cook 2 minutes or until cheese is melted and buns are toasted.

5. Spread bottom halves of buns with mayonnaise; top with lettuce, tomato, burgers, onions, mustard and top buns. Makes 4 burgers.

Approximate nutritional values per serving (1 burger): 587 Calories, 34g Fat (11g Saturated), 103mg Cholesterol, 1562mg Sodium, 27g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 39g Protein

Tuscan Turkey Burgers with Sun-Dried Tomato Aioli

Prep: 20 minutes • Grill: 8 minutes • Serves: 4

1/4 cup mayonnaise

2 Tbsp. chopped drained sun-dried tomatoes in oil

2 tsp. drained jarred minced garlic

11/4 pounds ground turkey

1/2 cup thawed and squeezed dry frozen chopped spinach

1/4 cup grated Parmesan cheese

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

Nonstick cooking spray

4 slices Gruyère cheese

4 hamburger buns

4 (1/4-inch-thick) slices beefsteak tomato

1/2 cup crispy fried onions

2 Tbsp. fresh basil leaves

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir mayonnaise, sun-dried tomatoes and 1 teaspoon garlic.

2. In large bowl, gently mix turkey, spinach, Parmesan cheese, salt, pepper and remaining 1 teaspoon garlic; form into 4 (1/2-inch-thick) patties and spray both sides with cooking spray. Place burgers on hot grill rack; cover and cook 8 minutes, turning once. During last 2 minutes of cooking, top patties with Gruyère cheese; cover and cook 2 minutes or until internal temperature of burgers reaches 165° and cheese melts. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.

3. Spread buns with mayonnaise mixture; serve burgers in buns topped with tomato, onions and basil.

Approximate nutritional values per serving (1 burger): 618 Calories, 37g Fat (12g Saturated), 130mg Cholesterol, 959mg Sodium, 29g Carbohydrates, 2g Fiber, 4g Sugars, 3g Added Sugars, 42g Protein

Chef Tip

Serve kabobs with ketchup and mustard for dipping.

Bacon CheeseburgerKabobs

Prep: 20 minutes plus soaking Grill: 18 minutes • Serves: 4

8 (10-inch) wooden skewers

1 pound 80% lean ground beef

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

8 slices bacon, halved crosswise 1/2 medium red onion, cut into 1-inch pieces

Nonstick cooking spray

4 slices Cheddar cheese, quartered 8 cherry tomatoes, halved 16 slices hamburger-style dill pickle chips

1/4 small head iceberg lettuce, cut into 1-inch pieces

1. Prepare outdoor grill for direct grilling over low heat; soak skewers in water 30 minutes.

2. In large bowl, gently mix beef, salt and pepper; form into 16 (1 1/4-inch) meatballs. Wrap each meatball with 1 piece bacon; alternately thread onion and meatballs onto center of skewers. Spray skewers with cooking spray; place on hot grill rack, cover and cook 18 minutes, turning frequently. During last 2 minutes of cooking, top meatballs with cheese; cover and cook 2 minutes or until internal temperature of meatballs reaches 160°, bacon is crisp and cheese is melted.

3. Alternately thread tomatoes, pickles and lettuce onto each end of skewers. Approximate nutritional values per serving (2 kabobs): 373 Calories, 27g Fat (11g Saturated), 105mg Cholesterol, 778mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 31g Protein

From Boring to Brilliant: Beef Up Your Burger Builds

Whether you’re a rookie who’s just stepping up to the grates or a grill master looking to take a summer grilling favorite to the next level, we have everything you need to build better burgers. At Price Chopper, find all the burger necessities, as well as innovative ingredients that expand your burger repertoire. Beef up your burger builds and make every cookout memorable with our tips and tricks below.

All About that Bun: Breads and buns are basic staples in many households. Think beyond the average whole wheat bun and get creative with selections like brioche, onion rolls, Hawaiian sweet rolls or even sourdough or Tuscan Bread.

Scratch-Made Perfection: If you choose to make your patties from scratch, use seasonings such as onion powder, garlic powder or cayenne pepper for a kick. When mixing ground chuck with seasoning, be gentle; overmixing can make the burgers dry and tough. To make the patties perfectly uniform, roll the meat in wax paper to form a log, then cut into the desired thickness. During cooking, prevent patties from bulging by creating depressions in the centers with your thumb. Use a spatula rather than tongs to flip the burgers to prevent releasing the tasty juices from the burgers and drying them out.

Humble Handling: Resist the temptation to smash down your beautiful burgers with a spatula. If you press down the spatula on your burger, you’ll lose the natural juices. Instead, using a fork, poke holes in uncooked patties. Heat will work its way through and cook the meat evenly.

Next-Level Toppings: With endless topping possibilities, it’s easy to create burgers that provide delicious bite after bite. Sun-dried tomatoes, pepperoni and pizza sauce are simple yet flavorful additions. Bacon, a traditional topping, can be glazed with maple syrup to add mouthwatering, smoky sweetness. Or, fry a sunny-side-up egg during your burger’s last few minutes of cooking for an oozing, flavor-filled topping. You can also turn to international sauces for new, exciting flavors. Use hummus for a nutritious, Mediterranean twist, or gochujang or curry paste for a spicy kick of Asian or Indian flavors.

Say Cheese! Nothing tops off a burger like one of these perfect melters! Just before your burgers are done, top with your favorite gourmet cheese.

Bleu Cheese: Tangy, buttery and sharp, bleu cheese melts beautifully. Mozzarella: Soft and delicately flavored, perfect for melting.

Sharp Cheddar: Creamy with just the right balance of flavor and sharpness. Swiss Cheese: Nut-like flavor, smooth, delicious and easy to slice.

Fridge full of ‘nothing’? makeIT somethingwith Hel l mann’s

MAKE TASTE, NOT WASTE.

WE’RE ON THE SIDE OF FOOD

Fresh-squeezed taste. Simply delicious.

S’more S’mores

S’’mores Waffles with Strawberries

Prep: 10 minutes • Serves: 4

4 frozen multigrain waffles 1/3 cup mini marshmallows

2 Tbsp. mini chocolate chips

1 cup chopped strawberries

1. Adjust oven rack 4 to 5 inches from broiler; preheat broiler to high. Toast waffles as label directs; transfer to rimmed baking pan.

2. Sprinkle waffles with marshmallows and chocolate chips; broil 30 seconds or until marshmallows are golden brown and chocolate chips are almost melted.

3. Serve waffles topped with strawberries.

Approximate nutritional values per serving (1 topped waffle): 140 Calories, 5g Fat (2g Saturated), 5mg Cholesterol, 190mg Sodium, 23g Carbohydrates, 2g Fiber, 8g Sugars, 6g Added Sugars, 3g Protein

Peach-Raspberry S’mores

Prep: 10 minutes • Cook: 3 minutes • Serves: 4

2 whole honey graham crackers, broken in half 1/2 medium fresh peach, cut into 8 slices

Filled with ooey-gooey marshmallows and a bit of nostalgia, s’mores and summertime go hand in hand. While it’s hard to beat the classic combo, our fruity and inventive takes on this delicious dessert will have everyone asking for s’more!

4 large marshmallows

1/3 cup fresh raspberries

1 tsp. honey

1. Adjust oven rack to middle position; preheat broiler to high. Place graham crackers on rimmed baking pan; top with peach slices and marshmallows. Broil 3 minutes or until marshmallows are golden brown; top with raspberries and press down to flatten marshmallows. Makes 4 open-faced s’mores.

2. Serve s’mores drizzled with honey. Approximate nutritional values per serving (1 s’more): 80 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 40mg Sodium, 18g Carbohydrates, 1g Fiber, 11g Sugars, 8g Added Sugars, 1g Protein

Healthy S’mores

Sugar Cookie S’mores

Prep: 15 minutes plus cooling • Bake: 14 minutes • Serves: 10

11/3 cups all-purpose flour

1 tsp. cornstarch

1/4 tsp. baking soda

1/4 tsp. kosher salt

1 cup granulated sugar

1/2 cup unsalted butter (1 stick), softened

1 large egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

10 marshmallows

21/2 milk chocolate bars (1.55 ounces each), 2 whole bars quartered crosswise and 1/2 bar halved crosswise

1. Position 2 oven racks to upper and lower positions; preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. In medium bowl, whisk flour, cornstarch, baking soda and salt.

2. In large bowl, with mixer on medium-high speed, beat 3/4 cup sugar and butter 2 minutes or until light and fluffy. Add egg, almond extract and vanilla extract; beat 1 minute or until incorporated, scraping down bowl occasionally. Reduce speed to low; add flour mixture and beat 1 minute or until just incorporated.

3. In small bowl, add remaining 1/4 cup sugar. Roll dough into 20 (11/2-inch) balls; roll in sugar to coat and place 2 inches apart on prepared pans. Bake cookies 14 minutes or until bottoms are lightly browned, rotating pans halfway through baking; cool 10 minutes on pans, then transfer to wire rack to cool completely. Makes 20 cookies.

4. Toast marshmallows over campfire, grill or stovetop to desired doneness; serve 1 piece chocolate and 1 marshmallow between 2 cookies. Approximate nutritional values per serving (1 s’more): 299 Calories, 13g Fat (8g Saturated), 46mg Cholesterol, 102mg Sodium, 43g Carbohydrates, 1g Fiber, 28g Sugars, 28g Added Sugars, 3g Protein

S’mores are the quintessential campfire or cookout dessert, but they don’t have to be off-limits if you are trying to eat better. Follow our tips to see how!

Traditional Recipe but Tweaked Ingredients: Swap out a few ingredients for more nutritious versions. Dark chocolate amps up the healthy factor as it contains heart-healthy antioxidants. Combine with reduced fat graham crackers and enjoy!

Healthy S’more Substitutes: Another idea is to use an apple slice base for the crackers, and top with low-fat and/or nondairy cream cheese sweetened with honey as a replacement for marshmallows. For the chocolate, you could use carob chips, chocolate-hazelnut spread or dark cocoa powder.

Nutritious Add-Ins: To make s’mores a healthier option, add berries, pears, peaches, pineapples, figs, raisins or bananas. Fire perfectly caramelizes the fruit, making for a sweet healthy taste. Or sprinkle some chia seeds, coconut flakes or toasted nuts over your s’mores.

Variations on a Theme: Split open a banana; leave it in the peel and slightly smoosh the insides with a fork. Sprinkle with mini marshmallows and dark chocolate, wrap in foil and heat on the campfire or grill.

Top brownie batter hummus with marshmallows and place in a 350° oven for about 15 minutes or until the marshmallows are toasty brown. Sprinkle with graham cracker crumbs and serve.

Use rice cakes as the base, then top with dark chocolate chunks and lowfat marshmallow crème. Air fry for a few moments until melted.

Whichever tip you follow, you can create s’mores that deliver all the gooey goodness with none of the guilt!

MAKE DELICIOUS SNACKS A PART OF YOUR DAY.

CHARCUTERIE JARS

FIND YOUR SUMMER VIBE

DRESSINGS DONE RIGHT

DRESSINGS DONE RIGHT

Chopped Mediterranean Farro Salad

Responsibly Crafted So You Can Dress, Douse and Dunk

ALL SUMMER LONG

ALL SUMMER LONG

PA S TA PA RTI E S PESTO START W I T H

Rustic BasilPesto

Easy Weeknight Meals

Ready to revamp your summer weeknight meals? These recipes give cookout favorites irresistible twists. We’re showing you how to grill simply seasoned veggies, enjoy sweet and tangy grilled chicken in less than 20 minutes, serve up light homemade slaw, and dig into easy lettuce wraps. You’ll want to recreate these simple and satisfying options all summer long.

Smoky Grilled Summer Vegetables

Dijon-Brown Sugar Grilled Chicken

Creamy Summer Slaw

Easy Weeknight Meals

Smoky Grilled Summer Vegetables

Prep: 15 minutes • Grill: 5 minutes • Serves: 4

2 medium red bell peppers, quartered, stemmed and seeded

1 medium yellow squash, quartered lengthwise and seeded

1 medium zucchini, quartered lengthwise and seeded

2 Tbsp. olive oil

1/2 tsp. smoked paprika

1 Tbsp. chopped fresh basil

1/2 tsp. coarse sea salt

1/4 tsp. fresh cracked black pepper

1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently toss bell peppers, squash, zucchini, oil and paprika.

2. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; carefully cut into 2-inch pieces. Makes about 21/2 cups.

3. Serve vegetables sprinkled with basil, salt and pepper.

Approximate nutritional values per serving (2/3 cup): 93 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 302mg Sodium, 7g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 2g Protein

Dijon-Brown Sugar Grilled Chicken

Prep: 10 minutes • Grill: 10 minutes • Serves: 4

1/3 cup Dijon mustard

1/4 cup brown sugar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/4 tsp. kosher salt

4 boneless, skinless chicken breasts (about 5 ounces each) Nonstick cooking spray

1 Tbsp. chopped fresh parsley

1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk mustard, sugar, garlic powder, onion powder, paprika and salt. Makes about 2/3 cup.

2. Reserve 1/3 cup mustard mixture; add chicken to remaining mustard mixture and toss. Spray both sides of chicken with cooking spray; place on hot grill rack, cover and cook 10 minutes or until internal temperature reaches 165°, brushing both sides with reserved 1/3 cup mustard mixture after 4 minutes and turning once.

3. Serve chicken sprinkled with parsley. Approximate nutritional values per serving (1 chicken breast): 238 Calories, 5g Fat (1g Saturated), 78mg Cholesterol, 673mg Sodium, 14g Carbohydrates, 0g Fiber, 13g Sugars, 13g Added Sugars, 29g Protein

Creamy Summer Slaw

Prep: 20 minutes • Serves: 4

1/3 cup plain nonfat Greek yogurt

3 Tbsp. fresh lemon juice

2 Tbsp. honey

1 Tbsp. apple cider vinegar

1 Tbsp. chopped fresh chives

1/2 tsp. fine sea salt

1/8 tsp. crushed red pepper flakes

1/8 tsp. fresh cracked black pepper

2 cups thinly sliced green cabbage

1 cup shredded carrots

1 cup sugar snap peas, thinly sliced lengthwise

In large bowl, whisk yogurt, lemon juice, honey, vinegar, chives, salt, crushed red pepper and black pepper. Add cabbage, carrots and peas; toss. Makes about 4 cups. Approximate nutritional values per serving (1 cup): 67 Calories, 0g Fat (0g Saturated), 1mg Cholesterol, 319mg Sodium, 15g Carbohydrates, 2g Fiber, 12g Sugars, 9g Added Sugars, 3g Protein

Tuna Salad Lettuce Wraps

Prep: 20 minutes • Serves: 4

1/2 cup mayonnaise

1 Tbsp. less-sodium soy sauce

3 (5 ounces each) low sodium solid white albacore tuna in water, drained

1/2 cup chopped celery

1/4 cup chopped red onion

1/4 cup sliced green onions plus additional for garnish (optional)

16 bibb lettuce leaves

1. In medium bowl, whisk mayonnaise and soy sauce; fold in tuna, celery, red onion and green onions. Makes about 2 cups.

2. Create 8 stacks of 2 lettuce leaves each; fill each stack with 1/4 cup tuna mixture. Makes 8 lettuce wraps.

3. Serve lettuce wraps garnished with green onions, if desired.

Approximate nutritional values per serving (2 lettuce wraps): 279 Calories, 22g Fat (3g Saturated), 42mg Cholesterol, 518mg Sodium, 3g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 17g Protein

GIVE CHICKEN A LITTLE KICK

Cook Once, Eat Twice

If you’re ready to save time in the kitchen, try these hearty recipes that work as one to create two family meals. Savor a delicious beef mixture in smoky stuffed peppers, then add the remaining mixture to quesadilla pockets along with grilled onions, guacamole and Mexican-style cheese.

Grilled Italian-Summer Vegetable Stuffed Peppers

Prep: 20 minutes • Grill: 30 minutes • Serves: 6

6 medium red bell peppers

1 package (8.8 ounces) microwaveable brown rice

2 pounds 85% lean ground beef

1 tsp. kosher salt

1/4 tsp. ground black pepper

1 small zucchini, chopped

1 cup halved cherry tomatoes

11/2 cups marinara sauce

1/2 cup frozen corn, thawed

1/3 cup panko breadcrumbs

3 Tbsp. grated Parmesan cheese

1 Tbsp. olive oil

6 (1/4-inch-thick) slices fresh mozzarella cheese

2 Tbsp. fresh chopped basil

1. Prepare outdoor grill for direct grilling over medium-high heat. Slice off 1/2 inch from top of bell peppers; remove seeds and inner membranes. Prepare rice as label directs.

2. In large skillet, cook beef, salt and black pepper over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reserve and cool half the beef mixture (about 2 cups). Add zucchini and tomatoes to skillet; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer beef mixture in skillet to large bowl; stir in 1 cup sauce, corn and rice. Makes about 5 cups.

3. In small bowl, stir breadcrumbs, Parmesan cheese and oil.

4. Fill peppers with beef-corn mixture; top with remaining 1/2 cup sauce, mozzarella cheese and breadcrumb mixture. Place peppers, breadcrumb mixture side up, on hot grill rack; cover and cook 5 minutes or until grill marks appear. Turn off 1 side of grill; place peppers over unlit side of grill, cover and cook 25 minutes or until heated through, peppers are tender and cheese melts.

5. Serve peppers sprinkled with basil. Refrigerate reserved beef mixture in an airtight container up to 2 days; use in the Grilled Beef, Red Onion & Guacamole Quesadilla Pockets recipe.

Approximate nutritional values per serving (1 stuffed pepper): 394 Calories, 19g Fat (7g Saturated), 70mg Cholesterol, 650mg Sodium, 32g Carbohydrates, 5g Fiber, 9g Sugars, 0g Added Sugars, 25g Protein

Grilled Beef, Red Onion & Guacamole

Quesadilla Pockets

Prep: 15 minutes • Grill: 10 minutes • Serves: 6

2 (1/2-inch-thick) slices red onion

11/2 tsp. olive oil

6 (8-inch) whole wheat tortilla wraps

2 cups leftover ground beef mixture (from Grilled Italian-Summer Vegetable Stuffed Peppers)

3/4 cup prepared guacamole

3/4 cup reduced fat Mexican blend cheese

Nonstick cooking spray

Reduced fat sour cream and/or salsa for serving (optional)

1. Prepare outdoor grill for direct grilling over medium heat. Brush both sides of onion with oil; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer onion to cutting board; carefully cut into 1/2-inch pieces.

2. Stack wraps on cutting board; starting at center of stack, cut slit straight down through edges of wraps. Lay wraps on work surface with cut edge of wraps facing towards you. For each pocket, starting at upper left quarter of each wrap and going clockwise, arrange leftover beef mixture, onion, guacamole and cheese onto each quarter. Starting at bottom right quarter of wrap with guacamole, fold wrap up over onion, then left over beef mixture, then down over cheese to form triangular-shaped pocket. Spray both sides of pockets with cooking spray; place on hot grill rack, cover and cook 5 minutes or until grill marks appear and cheese melts, turning once.

3. Serve pockets with sour cream and/or salsa, if desired.

Approximate nutritional values per serving (1 pocket): 305 Calories, 19g Fat (5g Saturated), 53mg Cholesterol, 664mg Sodium, 20g Carbohydrates, 8g Fiber, 1g Sugars, 0g Added Sugars, 22g Protein

DOLLOP OF DAISY. Everything’s better with a

Grilled Chicken Tacos

INGREDIENTS

1¼ lb. boneless skinless chicken breasts

2 tsp. chili powder

1 tsp. paprika

1 tsp. lime zest

½ tsp. dried oregano

½ tsp. sugar

½ tsp. salt

1 red onion, peeled and cut in wedges

1 Tbsp. vegetable oil

2 small ears sweet corn

8 6" flour tortillas

1 lime, cut in wedges

½ cup Pico de Gallo

¾ cup Daisy Sour Cream

DIRECTIONS

1. Heat grill. Pound chicken to ¼" thickness.

2. Mix chili powder, paprika, lime peel, oregano, sugar and salt. Sprinkle over chicken.

3. Drizzle onions with oil. Place onion wedges and corn on grill over medium heat. Grill 5 minutes.

4. Add the chicken grill. Cook 8-10 minutes or until 165°F, turning once.

5. Turn corn and onion wedges frequently. Remove food from grill and cover to keep warm.

6. Grill tortillas for about 30 seconds, turning once. Cover to keep warm.

7. Cut chicken into thin strips. Separate onion into layers. Cut corn from cobs. Assemble tacos with chicken, vegetables, and remaining ingredients. Serve immediately.

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97 calories

Berry Banana Split

½ banana, peeled and cut in half lengthwise

1⁄3 cup sliced fresh strawberries

¼ cup Reddi-wip ® Original Dairy Whipped Topping

1⁄8 teaspoon unsweetened cocoa powder

1. Place banana pieces in bottom of serving dish; place half of sliced strawberries around banana.

2. Top fruit with two servings (¼ cup) Reddi-wip® and remaining strawberries.

3. Garnish by dusting cocoa powder through a fine sieve onto banana split. Serve immediately.

Hebrew National® Beef Franks 10.3 oz.

PAM® No-Stick Cooking Spray 5–6 oz.

Gulden’s® Spicy Brown Mustard 12 oz.

Hunt’s® Ketchup 20 oz.

Van Camp’s® Pork and Beans 15 oz.

Snack Pack® Pudding 4-pack

Reddi-wip®

oz.

Summer Sizzles with Wisconsin Cheese

WINE-INSPIRED CHEESE BOARD

Ingredients

Small cantaloupe, peeled and seeded

Thinly sliced prosciutto

Wisconsin Roseate cheese

Wisconsin merlot-soaked cheddar cheese

Wisconsin chardonnay-soaked cheese

Wisconsin port wine cold pack cheese

Green olives Radishes, quartered Cornichons

Crackers

Sweet mini bell peppers, halved lengthwise and seeded

Instructions

Cut cantaloupe into slices; wrap slices with prosciutto. Arrange the roseate, cheddar, chardonnay BellaVitano® and port wine cheese on a serving board. Fill in board with olives, radishes, prepared cantaloupe, cornichons, crackers and bell peppers.

Cinnamon Apple Muffins

Ingredients

2 (5.3-oz) containers Chobani®

Zero Sugar* Vanilla

2 large apples

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon table salt

½ cup fat-free skim milk

3 tablespoons canola oil

2 large eggs

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.

2. Coarsely shred enough of the apples to get 1½ cups. Very thinly slice any remaining apple.

3. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, oil, yogurt, and eggs until well combined; stir in the shredded apple. Add the milk mixture to the flour mixture; stir until just combined.

4. Divide the batter evenly among the prepared muffin cups. Top the muffins with the slices of apple.

5. Bake until the muffins are lightly browned and a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Serve the muffins warm, or cool them on a wire rack.

breakfast bites

Breakfast Tortilla Pizza

Prep: 15 minutes • Bake: 10 minutes • Serves: 4

5 slices thick-cut bacon, chopped

4 (8-inch) flour tortillas

11/2 Tbsp. olive oil

1/2 cup roasted red pepper hummus

1 cup shredded Cheddar cheese

4 large eggs

1 avocado, peeled, pitted and chopped

1/4 cup salsa

2 Tbsp. chopped fresh cilantro

1. Adjust oven racks to top and bottom positions; preheat oven to 400°. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towellined plate.

2. Place tortillas on 2 rimmed baking pans; brush both sides with oil. Spread tortillas with hummus; sprinkle with cheese. Crack 1 egg in center of each pizza; bake 10 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness, carefully rotating pans between upper and lower racks halfway through baking.

3. Serve pizzas topped with avocado, salsa, cilantro and bacon. Approximate nutritional values per serving (1 pizza): 580 Calories, 38g Fat (12g Saturated), 222mg Cholesterol, 1044mg Sodium, 37g Carbohydrates, 6g Fiber, 4g Sugars, 1g Added Sugars, 24g Protein

If you’re tired of the same old breakfast routine, we have delicious and nutritious breakfast game changers. Start your day with a Breakfast Tortilla Pizza featuring your favorite morning ingredients, or try portable, bite-size Egg Frittata Muffins that are incredibly convenient and nutritious. No matter what you wake up craving, we’ll help you take your breakfast game to the next level.

Egg Frittata Muffins

Prep: 20 minutes plus cooling • Bake: 20 minutes

Serves: 4

Nonstick cooking spray

3 slices turkey bacon, cut crosswise into ¼-inch pieces

1/2 red bell pepper, diced

1/2 small red onion, sliced

3/4 cup sliced white mushrooms

1 cup loosely packed baby spinach, chopped 8 tsp. shredded Cheddar cheese

7 large eggs

¼ tsp. ground black pepper

1. Preheat oven to 350°. Spray 8 standard muffin cups with cooking spray.

2. In large skillet, cook bacon over medium heat 5 minutes. Add bell pepper, onion and mushrooms; cook 5 minutes. Remove skillet from heat and stir in spinach. Evenly divide mixture into prepared muffin cups and sprinkle with 1 teaspoon cheese.

3. In medium bowl, whisk eggs and pepper; pour over cheese in muffin cups.

4. Bake 20 minutes or until tops are lightly browned and internal temperature reaches 145°. Cool in pan 5 minutes, then invert onto plate. Makes 8 frittatas.

Approximate nutritional values per serving (2 frittatas): 198 Calories, 13g Fat (4g Saturated), 337mg Cholesterol, 344mg Sodium, 5g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 16g Protein

Kids Club

Want to serve up the most important meal of the day without breaking a sweat? These easy, kid-friendly recipes have you covered. Whether you prefer getting creative with Breakfast Waffle Pencils or opt for make-ahead breakfast sandwiches that are perfect to grab and go, these recipes ensure that every morning begins with a burst of flavor and fun.

Kid-Friendly Make-Ahead

Ham, Egg and Cheese

Breakfast Sandwiches

Prep: 15 minutes • Microwave: 1 minute 45 seconds

Serves: 6

6 large eggs

1/4 tsp. kosher salt

1 Tbsp. unsalted butter

1 package (13.2 ounces) 5 super grain or regular English muffins, split horizontally

12 slices Black Forest uncured ham

6 slices mild Cheddar cheese

Chef Tip

Sandwiches can also be heated in an air fryer or toaster oven. Thaw 1 sandwich in refrigerator overnight; heat at 325° in air fryer or toaster oven for 5 minutes or until heated through and cheese melts.

1. In medium bowl, whisk eggs and salt. In large nonstick skillet, melt butter over medium heat. Add egg mixture; cook 4 minutes or to desired doneness, stirring occasionally to scramble.

2. Toast English muffins. Top bottom halves of English muffins with eggs, ham, cheese and top halves of English muffins. Wrap each sandwich tightly with plastic wrap; place sandwiches in large freezersafe zip-top plastic bag. Seal bag, pressing out excess air; freeze up to 1 month.

3. Unwrap 1 sandwich; wrap loosely with paper towel. Heat in microwave oven on high 1 minute 45 seconds or until heated through and cheese melts.

Approximate nutritional values per serving (1 sandwich): 384 Calories, 17g Fat (7g Saturated), 242mg Cholesterol, 1072mg Sodium, 29g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 29g Protein

Breakfast Waffle Pencils

Prep: 15 minutes • Bake: 7 minutes

Serves: 4

4 multigrain or regular waffles, each cut into a 4 x 2-inch rectangle

1 slice 100% whole wheat bread, crusts removed, quartered diagonally and each triangle trimmed to 2 inches across 4 semisweet chocolate chips

1/4 cup chopped strawberries

1/3 cup maple syrup

1. Preheat oven to 375°. Place waffles and bread pieces on rimmed baking pan; bake 7 minutes or until golden brown and toasted.

2. Place waffles on 4 plates; on 1 short end of waffles, arrange bread pieces and chocolate chips to create “pencil tip.” On opposite short end of waffles, arrange strawberries to create “eraser.”

3. Serve waffle pencils drizzled with maple syrup. Approximate nutritional values per serving (1 waffle pencil): 156 Calories, 3g Fat (0g Saturated), 0mg Cholesterol, 198mg Sodium, 32g Carbohydrates, 2g Fiber, 21g Sugars, 21g Added Sugars, 3g Protein