Fresh-squeezed taste. Simply delicious.
Fuel your fall with simple, irresistible meals!
We get it – life is hectic and finding time to prepare nutritious meals can feel overwhelming, but it doesn’t have to! In this fall edition of Gatherings, you’ll find recipes and inspiration to make your life easier and your meals delicious.
Fall is a magical time – crisp air, vibrant leaves and the return of comfort food season. Craving something cozy? Our produce-packed dishes like cauliflower mac and cheese and inventive roasted squash recipes will warm you up without weighing you down. Football fans, we’ve got you covered, too! Tackle game day snacking with crowd-pleasing loaded potatoes, wings and mushroom poppers that’ll have everyone cheering – no matter the score.
For those days when even thinking about cooking feels like too much, we’ve got your back. Discover the magic of slow cooker soups and stews and one-dish wonders perfect for busy nights, letting you spend less time in the kitchen and more time doing what you love.
We hope this edition of Gatherings helps you find joy in the kitchen, even on your busiest days. Here’s to fall, good food and nourishing your family with ease!
Inside this issue of Gatherings
Produce Picks
Indulge in fall’s freshest produce with recipes that deliver cozy, comforting flavors in every bite.
6 Tasty Tailgating & Homegating
Win big on game day with easy, game-changing snacks guaranteed to score with every fan in your crowd.
8 Cooking Made Easy
Let your kitchen gadgets do the work with hearty soups and stews that make dinner a breeze with minimal effort.
One-Dish Wonders
Simplify weeknights with one-dish meals that deliver big on flavor and convenience.
Kids Club
Make snack time the best part of the day with simple ingredients that make a fun, tasty kid-friendly treat.
Produce Picks
Chef Tip
Divide cauliflower into 6 individual oven-safe ramekins for perfect portions.
Prep: 40 minutes • Bake: 35 minutes
Serves: 6
PAM® Nonstick Cooking Spray
3Tbsp. unsalted butter, 1 Tbsp. melted
¼cup Gold Medal™ All-Purpose Flour
3garlic cloves, minced
2tsp. smoked paprika
¼tsp. ground red pepper
2cups low sodium vegetable broth
3cups diced butternut squash
¼tsp. salt
1 large head cauliflower, cut into small florets (about 8 cups)
1 cup shredded sharp white Cheddar cheese
1cup shredded smoked Gouda cheese
1cup panko breadcrumbs
Chopped fresh chives for garnish (optional)
1. Preheat oven to 400°; spray 3-quart baking dish with cooking spray. In medium saucepot, heat 2 tablespoons butter over medium heat. Add flour; cook 1 minute, whisking constantly. Add garlic, paprika and red pepper; cook 30 seconds, whisking constantly. Add broth; cook 2 minutes, whisking constantly. Stir in squash; cover and cook 25 minutes or until squash is soft, stirring occasionally.
2. Heat large saucepot filled with ½-inch water to a boil over medium heat. Add salt and cauliflower; cover and cook 5 minutes. Drain; return to saucepot.
Embrace the cozy, comforting vibes of fall produce while getting the nutrients you need. From creamy cauliflower “mac” and maple-kissed squash to vibrant salads and slow cooker secrets, these recipes and tips will make your life easier and your meals tastier.
3. Transfer squash mixture to blender and purée; return to same saucepot over low heat. With wooden spoon, gradually stir in cheeses until smooth; pour over cauliflower and toss. Spread cauliflower mixture in prepared dish.
4. In small bowl stir breadcrumbs and remaining 1 tablespoon melted butter; sprinkle over cauliflower mixture. Bake cauliflower mixture 35 minutes or until edges bubble and top is browned; garnish with chives, if desired. Makes about 7½ cups.
Approximate nutritional values per serving (1¼ cups): 332 Calories, 18g Fat (11g Saturated), 52mg Cholesterol, 401mg Sodium, 29g Carbohydrates, 6g Fiber, 5g Sugars, 0g Added Sugars, 15g Protein
Maple-Roasted Acorn Squash
Prep: 25 minutes • Roast: 1 hour
Serves: 8
4medium acorn squash
¾tsp. kosher salt
¼tsp. ground black pepper
½cup pure maple syrup
¼cup packed light brown sugar
¼cup unsalted butter (½ stick)
2 tsp. chopped fresh rosemary and/or thyme
1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. On rimmed baking pan, place squash, cavity side up; sprinkle with salt and pepper. In small bowl, stir syrup, sugar, butter, rosemary and thyme; divide into squash cavities.
2. Add ¼-inch water to pan; roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities. Make 8 squash halves.
Approximate nutritional values per serving (½ squash): 201 Calories, 6g Fat (4g Saturated), 15mg Cholesterol, 187mg Sodium, 40g Carbohydrates, 3g Fiber, 20g Sugars, 19g Added Sugars, 2g Protein
Slow Cooker Do’s
and
Don’ts for Easy Homemade Meals
A slow cooker is an indispensable appliance for busy households, perfect for combining all your ingredients and letting them cook while you go about your day. Requiring minimal effort and cleanup, slow cookers can be left unattended for hours to work their magic, producing versatile dishes that are as flavorful as they are effortless. Enjoy simple, delicious homemade meals using these slow cooker do’s and don’ts.
Do: Fill your slow cooker half to two-thirds full to guarantee that the foods cook properly.
Do: Take the time to brown meats or sauté vegetables before adding them to the slow cooker for extra dimension and deep, caramelized flavor.
Do: Use only small amounts of flavorful liquids like broth, wine and juices since little to no evaporation occurs in slow cookers.
Do: Pay attention to layering information in recipes. Cook tough vegetables like potatoes and carrots at the bottom of the slow cooker to ensure they retain more moisture and cook more swiftly.
Don’t: Start with f rozen meat. Fully thaw meats before placing them in the slow cooker to avoid harmful bacteria and prevent excess moisture.
Don’t: Add pasta, rice, dairy or fresh herbs until the last 15 to 30 minutes to avoid overcooking.
Don’t: Forget to use more flavorful, aromatic ingredients than usual. Since slow cooking can mellow out flavors over time, tossing in extras like garlic, onion and celery can help ensure a flavorful dish.
Don’t: Lift the lid unless the recipe instructs you to stir. Checking on the food’s progress releases too much heat, and it can take as long as 30 minutes to heat back up after peeking.
Prep: 10 minutes • Roast: 20 minutes
Serves: 8
3cups diced butternut squash
¼cup olive oil
½tsp. salt
¼tsp. ground black pepper
¼cup sliced almonds
2Tbsp. ReaLemon® Lemon Juice
1Tbsp. honey
1package (5 ounces) baby arugula
¼cup pomegranate arils
1. Preheat oven to 450°; line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, ¼ teaspoon salt and ⅛ teaspoon pepper; spread on prepared pan and roast 20 minutes or until tender.
2. In large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. In small bowl, whisk lemon juice, honey, and remaining 3 tablespoons oil, ¼ teaspoon salt and ⅛ teaspoon pepper. Makes about 6 tablespoons.
4. In large bowl, toss arugula, roasted squash and lemon juice mixture; serve topped with pomegranate arils and almonds. Makes about 8 cups.
Approximate nutritional values per serving (1 cup): 112 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 153mg Sodium, 9g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 2g Protein
Produce Picks
Sun-Dried Tomato Sauce
Prep: 10 minutes plus cooling
Microwave/Cook: 16 minutes
Serves: 4
1spaghetti squash (about 3½ pounds)
1 jar (6.7 ounces) sun-dried tomatoes in olive oil with herbs
1pint cherry tomatoes, halved ¾tsp. salt
½tsp. ground black pepper
3½cups chopped Chopper Chicken
Rotisserie Chicken Meat
¼cup crumbled feta cheese
Chopped fresh basil for garnish (optional)
1. With fork, pierce spaghetti squash several times on each side to vent. On large microwavesafe plate, heat squash in microwave oven on high 10 minutes or until slightly soft when squeezed, turning once; cool 10 minutes.
2. In blender, purée sun-dried tomatoes with oil, tomatoes, ½ teaspoon salt, ¼ teaspoon pepper and ¼ cup water until smooth; transfer to large skillet. Heat tomato mixture over medium-high heat 2 minutes; add chicken and cook 3 minutes or until heated through, stirring occasionally. Makes about 4 cups.
3. Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghettilike strands onto same microwave-safe plate. Heat squash in microwave oven on high 1 minute or until heated through; stir in remaining ¼ teaspoon each salt and pepper. Makes about 4 cups.
4. Serve chicken mixture over squash sprinkled with cheese and basil, if desired.
Approximate nutritional values per serving (1 cup spaghetti squash, 1 cup sauce mixture): 573 Calories, 29g Fat (6g Saturated), 108mg Cholesterol, 626mg Sodium, 40g Carbohydrates, 8g Fiber, 18g Sugars, 0g Added Sugars, 39g Protein
Tight on time? Whether you’re craving rotisserie, tenders or fried goodness, our Chopper Chicken is ready to eat and enjoy!
Authentic Sicilian-style pasta sauce.
Whether serving a traditional pasta dish or trying an exciting new recipe, Luigi Bonura’s Sicilian Pasta Sauce is always a hit. Pick up a jar of our delicious sauce and enjoy memorable moments gathered around the kitchen table.
Snacks kids wanna pack
Our all-natural Bruschetta is baked in Italy & made with extra virgin olive oil and durum semolina flour. Our variety of flavors make it a perfect snack by itself or with toppings.
Tasty Tailgating & Homegating
Air Fryer Loaded-Pizza Baked Potatoes
Prep: 20 minutes • Air Fry: 45 minutes
Serves: 4
4 medium russet potatoes
1 Tbsp. Land O’Lakes® Unsalted Butter , melted
½ tsp. kosher salt
2 slices applewood smoked uncured bacon, chopped
½ medium green bell pepper, chopped
1 baby bella mushroom, thinly sliced
½ cup Silver Palate Marinara Sauce
1 cup finely shredded low-moisture part-skim mozzarella cheese
¼ cup grated Parmesan cheese
2 tsp. fresh chopped basil
1. Preheat 3.3-quart or larger air fryer 5 minutes at 400°. Brush potatoes with butter; sprinkle
with salt and air fry 40 minutes or until easily pierced with a knife.
2. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. In same skillet, with drippings, cook pepper and mushroom 5 minutes or until tender-crisp, stirring occasionally.
3. Cut a 4-inch slit in the top of each potato; fill with sauce, pepper mixture and cheeses. In 2 batches, if necessary, air fry potatoes 5 minutes or until golden brown and cheese is melted; sprinkle with basil and bacon. Makes 4 loaded potatoes.
Approximate nutritional values per serving (1 loaded potato): 329 Calories, 12g Fat (6g Saturated), 33mg Cholesterol, 726mg Sodium, 43g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 14g Protein
Air Fryer Loaded-Taco Baked Potatoes with Guacamole
Prep: 20 minutes • Air Fry: 45 minutes Serves: 4
4 medium russet potatoes
1 Tbsp. Land O’Lakes® Unsalted Butter , melted
¾ tsp. kosher salt
½ pound ground beef
2 Tbsp. taco seasoning
1 large avocado, peeled and pitted
1 Tbsp. finely chopped red onion
1 Tbsp. fresh lime juice
1 cup finely shredded Mexican style blend cheese
¼ cup sour cream
¼ cup salsa
1. Preheat 3.3-quart or larger air fryer 5 minutes at 400°. Brush potatoes with butter; sprinkle with ½ teaspoon salt and air fry 40 minutes or until easily pierced with a knife.
2. In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ⅓ cup water; cook 2 minutes or until liquid is absorbed, stirring occasionally. Makes about 2 cups beef mixture.
3. In small bowl, mash avocado, onion, lime juice and remaining ¼ teaspoon salt with fork. Makes about 1 cup guacamole.
4. Cut a 4-inch slit in the top of each potato; fill with beef mixture and sprinkle with cheese. In 2 batches, if necessary, air fry potatoes 5 minutes or until golden brown and cheese is melted; top with sour cream, salsa and guacamole. Makes 4 loaded potatoes.
Approximate nutritional values per serving (1 loaded potato): 522 Calories, 28g Fat (12g Saturated), 75mg Cholesterol, 740mg Sodium, 47g Carbohydrates, 9g Fiber, 6g Sugars, 0g Added Sugars, 24g Protein
Feeding a team or just the family? These recipes score big every time. Think loaded baked potatoes, wings and vegetarian options that’ll have everyone reaching for seconds. Quick, easy and perfect for grab-and-go, these recipes are your ticket to a mouthwatering game day.
Tasty Tailgating & Homegating
5-Ingredient Grilled Honey-Mustard
Drumsticks & Wings
Prep: 10 minutes • Grill: 20 minutes
Serves: 4
3 Tbsp. favorite barbeque spice rub
3 Tbsp. olive oil
¼ tsp. kosher salt
¼ tsp. ground black pepper
8 pieces bone-in chicken drumsticks and/or whole wings (about 3.25 pounds)
½ cup yellow mustard
¼ cup honey
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir spice rub, oil, salt and pepper. Pat chicken dry with paper towel; rub with oil mixture.
2. In separate small bowl, stir mustard and honey.
3. Place chicken on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 165°, turning frequently. About 3 minutes before chicken is done, brush both sides of chicken with half the mustard mixture. Transfer to serving platter; brush with remaining mustard mixture. Makes 8 pieces chicken.
Approximate nutritional values per serving
(2 pieces): 567 Calories, 35g Fat (8g Saturated), 244mg Cholesterol, 1420mg Sodium, 46g Carbohydrates, 1g Fiber, 36g Sugars, 35g Added Sugars, 44g Protein
Chef Tips
Serve with carrot and/or celery sticks and blue cheese dressing.
Chicken can be rubbed with garlic mixture, covered and refrigerated up to 1 day in advance.
You can substitute 1 tablespoon dried rosemary for the 3 tablespoons fresh rosemary.
5-Ingredient Grilled Rosemary-Garlic Drumsticks & Wings
Prep: 15 minutes • Grill: 20 minutes
Serves: 4
4 garlic cloves, minced
3 Tbsp. finely chopped fresh rosemary
3 Tbsp. olive oil
1 Tbsp. lemon zest plus 1 Tbsp. fresh lemon juice
½ tsp. kosher salt
¼ tsp. ground black pepper
8 pieces bone-in, skin-on chicken drumsticks and/or whole wings (about 3.25 pounds)
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, rosemary, oil, lemon zest and juice, and salt and pepper. Pat chicken dry with paper towel; rub with garlic mixture.
2. Place chicken on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 165°, turning frequently. Makes 8 pieces chicken.
Approximate nutritional values per serving (2 pieces): 493 Calories, 34g Fat (8g Saturated), 244mg Cholesterol, 444mg Sodium, 2g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 43g Protein
Tasty Tailgating & Homegating
Air Fryer Buffalo Mushrooms
Prep: 20 minutes plus standing
Air Fry: 10 minutes • Serves: 8
2½ cups seltzer water
2 cups all-purpose flour
2 tsp. cornstarch
2 packages (8 ounces each) baby bella mushrooms, stems removed
2 cups panko breadcrumbs
¼ cup cayenne pepper hot sauce
¼ cup unsalted butter, melted
¼ cup sliced green onions
1 cup blue cheese dressing
Carrot sticks and/or celery sticks for serving (optional)
1. Preheat 3-quart air fryer to 400° for 5 minutes. In large bowl with lid, whisk water, flour and cornstarch. Add mushrooms; cover and shake. Let stand 20 minutes, shaking twice.
2. In large zip-top plastic bag, add breadcrumbs and mushrooms; seal bag, pressing out excess air, and shake to coat mushrooms. In 2 batches, if necessary, air fry mushrooms 10 minutes or until golden brown, turning once.
3. In separate large bowl, whisk hot sauce and butter; add hot mushrooms and toss. Makes about 4 cups mushrooms.
4. Serve mushrooms sprinkled with onions along with dressing for dipping, and celery and/or carrots, if desired.
Approximate nutritional values per serving (½ cup mushrooms, 2 tablespoons dressing): 314 Calories, 22g Fat (6g Saturated), 25mg Cholesterol, 531mg Sodium, 26g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein
Tips for a healthy (and tasty) game day
Fall is here, which means football is back! Whether you’re a die-hard fan or just there for the snacks, one thing every tailgate attendee recognizes is the importance of tasty tailgating food. While game-day foods are typically known for their greasy indulgences rather than their nutritional value, creating a nutritious tailgate spread is easier than you might think.
Use our simple suggestions to make a football feast perfect for healthconscious fans.
Score Big but Go Mini
To keep portions in check, turn to recipes that deliver bite-size, big flavor. There are countless ways to savor fan-favorite recipes, from mini pizzas to mini sliders and mini meatballs.
Mind the Prep
Crispy fried finger foods are a must-have for tailgates but require loads of unhealthy fats for frying. Enjoy your crispy, crunchy favorites with healthier preparation methods. Air fryers give foods that crispy satisfaction with just a hint of oil compared to deep fryers. Make air fryer fries using potatoes, zucchini or avocado slices.
Smart Swaps
Instead of focusing on foods to avoid, swap traditional ingredients for nourishing alternatives or add healthier elements to your favorite football dishes.
• For baked mac and cheese, substitute cauliflower for noodles and incorporate butternut squash into the cheese sauce for a nutritional boost.
• Add beans, peas and lentils to chili for a boost of fiber.
• Use Greek yogurt as the base for dips and serve with homemade baked tortilla chips or veggie slices.
• Top burgers with nutritious fruits and veggies like lettuce, tomato, onion, pickles, grilled mushrooms and pineapple.
• For a better-for-you tailgate treat, fruit kabobs are packed with nutrients and easy to pop on the grill. Serve with a drizzle of dark chocolate, yogurt or honey.
SCAN FOR RECIPES
Cooking Made Easy
Have a busy week ahead? Let your kitchen gadgets handle the heavy lifting. Dive into hearty soups and stews that practically cook themselves. We'll show you how to create mouthwatering meals with minimal effort and on page 32, help you pick the perfect cooker for your lifestyle. Say goodbye to weeknight cooking stress and hello to delicious, easy dinners!
Slow Cooker Italian Meatball Soup
Prep: 5 minutes
Slow Cook: 2 hours 45 minutes
Serves: 8
2cans (14.5 ounces each) diced tomatoes with green pepper, celery and onion
1container (32 ounces) unsalted chicken stock
1package (20 ounces) frozen Italian-style chicken or turkey meatballs
½tsp. salt
½tsp. black pepper
1bag (10 ounces) frozen chopped spinach
2cups dry ditalini pasta
Grated Parmesan cheese for garnish (optional)
1. In 6-quart slow cooker, stir tomatoes with their juice, stock, meatballs, salt, pepper and 1½ cups water; cover and cook on high 2 hours or low 4 hours.
2. Stir in spinach and pasta; cook on high 45 minutes or on low 1 hour or until pasta is tender. Makes about 12 cups.
3. Serve soup garnished with cheese, if desired.
Approximate nutritional values per serving (1½ cups): 363 Calories, 8g Fat (2g Saturated), 36mg Cholesterol, 706mg Sodium, 46g Carbohydrates, 4g Fiber, 8g Sugars, 1g Added Sugars, 25g Protein
Slow Cooker Mexican Beef & Corn Chili
Prep: 20 minutes
Slow Cook: 4 hours 3 minutes • Serves: 8
2Tbsp. olive oil
2¼ pounds boneless beef chuck roast, cut into 1-inch pieces
2packages (1 ounce each) taco seasoning
2 cans (14.5 ounces each) black beans, drained and rinsed
2 cans (10 ounces each) diced tomatoes with green chilies
3cups beef stock
1½ cups Birds Eye® Sweet Kernel Corn Chopped fresh cilantro or parsley sprigs for garnish (optional)
1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5- to 6-quart slow cooker; stir in seasoning. Add beans, tomatoes with their juice and stock; cover and cook on high 4 hours or low 8 hours or until beef is tender.
2. Stir in corn; cover and cook 3 minutes or until corn is heated through. Makes about 10 cups chili.
3. Serve chili garnished with cilantro or parsley, if desired.
Approximate nutritional values per serving (1¼ cups):
465 Calories, 22g Fat (8g Saturated), 117mg Cholesterol, 1425mg Sodium, 32g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 38g Protein
Cooking Made Easy
Instant Pot ® Beef and Potato Stew
Prep: 20 minutes plus pressurizing and standing • Cook/Pressure Cook: 45 minutes
Serves: 8
2 pounds beef chuck tenderloin, cut into 1-inch pieces
3Tbsp. cornstarch
1tsp. salt
1tsp. ground black pepper
2Tbsp. olive oil
2garlic cloves, minced
1Tbsp. Hunt’s® Tomato Paste
1container (32 ounces) beef stock
2Tbsp. balsamic vinegar
1 large russet baking potato, peeled and cut into ½-inch pieces
½cup chopped carrots
½cup Birds Eye® White Pearl Onions
1tsp. dried thyme
1tsp. Worcestershire sauce
½cup frozen peas, thawed Chopped parsley for garnish (optional)
1. In large bowl, sprinkle beef with cornstarch, salt and pepper; toss to coat.
2. In 6-quart Instant Pot, add oil and select SautéMore setting. Add beef; cook 8 minutes or until starting to brown, stirring frequently. Add garlic and tomato paste; cook 1 minute or until fragrant, stirring frequently. Add ½ cup stock and vinegar; cook 1 minute, scraping browned bits from bottom of pot with wooden spoon. Stir in potato, carrots, onions, thyme, Worcestershire sauce and remaining 3½ cups stock. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; remove lid and stir in peas. Let stand 2 minutes or until peas are heated through; with ladle, skim fat from top. Makes about 8 cups.
3. Serve stew sprinkled with parsley, if desired.
Approximate nutritional values per serving (1 cup): 343 Calories, 19g Fat (7g Saturated), 93mg Cholesterol, 626mg Sodium, 15g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 27g Protein
Instant Pot ® Shrimp & Corn Bisque
Prep: 10 minutes plus pressurizing and standing • Pressure Cook: 25 minutes
Serves: 6
1Tbsp. olive oil
1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
½large white onion, chopped
¾cup chopped carrots
¾cup chopped celery
1Tbsp. tomato paste
⅓cup dry white wine
1container (4 cups) seafood stock
1bay leaf
½cup half and half
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2 large ears fresh corn, husks and silk removed, kernels cut from cobs
Chopped green onion for garnish (optional)
1. In 5-quart Instant Pot, heat oil on SautéNormal. Add shrimp; cook 5 minutes or until internal temperature reaches 145°. With slotted spoon, transfer shrimp to cutting board and coarsely chop. Add white onion, carrots and celery to Instant Pot; cook 5 minutes or until tender, stirring occasionally. Add tomato paste; cook 1 minute or until fragrant, stirring frequently. Stir in wine; cook 1 minute. Add stock and bay leaf. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 10 minutes. Quick release pressure; let stand 2 minutes before removing lid.
2. Remove lid from Instant Pot; remove bay leaf. With blender or stick blender, purée soup until smooth. Stir in half and half, corn and shrimp; cook 3 minutes, stirring frequently. Makes about 8 cups.
3. Serve bisque garnished with green onion, if desired.
Approximate nutritional values per serving (1⅓ cups): 156 Calories, 6g Fat (2g Saturated), 137mg Cholesterol, 636mg Sodium, 6g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein
Choosing the Kitchen Cooker for You Cooking Made Easy
New, efficient kitchen appliances continue to bring buzz to home cooks seeking flavorful meals with less effort. But choosing between cooking gadgets can be daunting, as each serves distinct purposes. Here’s a brief overview of slow cookers, pressure cookers and air fryers to help you find the perfect fit for your kitchen.
Slow Cooker
An essential for busy households, slow cookers simmer foods at low temperatures over extended periods, ideal for unattended cooking. Whether preparing a meal overnight or coming home to a ready dinner, simply load ingredients, then let the slow cooker work its magic. Ensure the cooker is filled one-half to two-thirds full for proper cooking. Pay attention to layering information in recipes; foods cooked at the bottom of the slow cooker will cook faster and retain more moisture since they simmer in the liquid. Also, avoid lifting the lid to check on the progress of your meal, as it may release too much of the necessary heat. Instead, try spinning the lid until the condensation falls off, then look inside to see your progress.
Pressure Cooker
Using steam pressure, pressure cookers elevate water’s boiling point to cook food faster, which is great for swiftly tenderizing tough meats and cooking beans, rice or vegetables. While timing can be tricky, manufacturers offer cooking charts for guidance on cooking times and pressure release.
Air Fryer
Air fryers crisp food using circulated dry heat, reducing oil use for a healthier option. Perfect for frying, roasting and baking, they require careful monitoring to prevent burning due to their intense heat. Compact and portable, they’re ideal for efficient cooking on the go.
Each device offers unique benefits, making them invaluable for preparing delicious meals with ease.
CLASSIC DEVILED EGGS
Try our classic deviled eggs recipe for your next party. Your guests will never leave after trying these tasty deviled eggs! Yum!
Serves: 6 • Prep: 30 minutes
6 hard-cooked eggs, peeled and halved
1⁄4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 tsp. Maille® Dijon Originale Traditional Dijon Mustard
1⁄2 tsp. white vinegar
1⁄4 tsp. salt
1. Separate egg yolks from egg whites.
2. Mash egg yolks in small bowl. Stir in remaining ingredients except egg white halves.
3. Spoon or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika.
TIP: For a different taste, add 1 tablespoon pickle relish or finely chopped sweet pickles; OR 2 tablespoons cooked crumbled bacon; OR 1 tablespoon chopped green onion, 3⁄4 teaspoon chili powder and hot pepper sauce to taste. Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Foods Cano
ONE-DISH NE-DI S H wonders
Turkey & Squash Ca erole
Prep: 30 minutes • Bake/Broil: 32 minutes
Serves: 6
Nonstick cooking spray
1pound 93% lean ground turkey
1 medium butternut squash, peeled, halved lengthwise, seeded and chopped (about 3 cups)
1large white onion, chopped
3garlic cloves, minced
1can (15 ounces) 100% pure pumpkin
1 log (10.5 ounces) or 3 (4-ounce) logs goat cheese, crumbled
1½Tbsp. ground turmeric
1 Tbsp. chopped fresh thyme plus additional for garnish (optional) ½Tbsp. kosher salt
1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In large skillet, cook turkey over medium heat 6 minutes or until browned, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
2. In same skillet with drippings, cover and cook squash and onion over medium heat 8 minutes or until tender. Add garlic; cook 1 minute or until fragrant, stirring occasionally.
Balancing work, kids or a hectic schedule? Our one-dish wonders are your secret weapon for stressfree weeknights. With one pan, there are endless possibilities for creating easy, mouthwatering meals. From cozy casseroles and zesty enchiladas to flavor-packed stir-fries, these recipes will help you spend less time washing up and more time enjoying your evening.
3. In large bowl, stir pumpkin, half the cheese, turmeric, thyme, salt, turkey and squash mixture; spread in prepared dish, cover tightly with aluminum foil and bake 30 minutes.
4. Preheat broiler to high; top casserole with remaining cheese and broil 2 minutes or until top is lightly browned. Cut casserole into 6 pieces; garnish with thyme, if desired.
Approximate nutritional values per serving (1 piece): 331 Calories, 19g Fat (9g Saturated), 104mg Cholesterol, 725mg Sodium, 19g Carbohydrates, 5g Fiber, 7g Sugars, 0g Added Sugars, 26g Protein
Tight on time? Whether you’re craving rotisserie, tenders or fried goodness, our Chopper Chicken is ready to eat and enjoy!
5-Ingredient Gr n Chicken Enchiladas
Prep: 15 minutes
Bake/Broil: 14 minutes • Serves: 4 PAM® Nonstick Cooking Spray
1 can (19 ounces) Old El Paso Medium Green Chile Enchilada Sauce
2 cups shredded Chopper Chicken Rotisserie Chicken Breast Meat
¼ cup plus 2 Tbsp. finely chopped red onion
8(6-inch) white corn tortillas
1cup shredded Monterey Jack cheese
Chopped avocado, fresh cilantro leaves and/or sour cream for garnish (optional)
1. Preheat oven to 425°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir ½ cup enchilada sauce, chicken and ¼ cup onion. Makes about 2 cups.
2. Spread ¾ cup enchilada sauce in bottom of prepared dish. On microwavesafe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon ¼ cup chicken mixture down center; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 1 cup enchilada sauce over enchiladas; sprinkle with cheese and remaining 2 tablespoons onion. Cover dish tightly with aluminum foil; bake 12 minutes. Remove foil; turn broiler to high and broil 2 minutes or until top is lightly browned.
3. Serve enchiladas garnished with avocado, cilantro and/or sour cream, if desired.
Approximate nutritional values per serving (2 enchiladas): 357 Calories, 15g Fat (6g Saturated), 82mg Cholesterol, 1172mg Sodium, 28g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 28g Protein
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Broiled Honey Salmon with
Chipotle-Lime Baby Broccoli & Garbanzos (Day 1)
Prep: 15 minutes • Broil: 33 minutes
Serves: 4
PAM® Nonstick Cooking Spray
2whole skin on salmon fillets (about 2½ pounds each)
¼ cup honey
1¼tsp. salt
½ tsp. ground black pepper
2bunches baby broccoli, ends trimmed, thicker florets halved lengthwise (about 2 pounds)
½ cup drained and rinsed garbanzo beans
1Tbsp. fresh lime juice
1Tbsp. olive oil
¼tsp. chipotle powder
1. Place oven rack about 6 inches from broiler; preheat broiler to low. Line 2 rimmed baking pans with foil; spray with cooking spray. Place salmon fillets, skin side down, on 1 prepared pan.
2. In small microwave-safe bowl, heat honey in microwave oven on high 20 seconds or until melted; brush over salmon. Sprinkle salmon with 1 teaspoon salt and pepper; broil 23 minutes or until internal temperature reaches 145°.
3. In large bowl, toss broccoli, beans, lime juice, oil, chipotle powder and remaining ¼ teaspoon
salt; spread on remaining prepared pan and broil 10 minutes or until vegetables are tender. Makes about 3 cups.
4. Cut half of 1 salmon fillet into 4 pieces; serve with vegetable mixture.
5. Slightly cool remaining salmon and remove skin; wrap in foil and refrigerate up to 3 days. Use leftover salmon in the Honey-Tamari Salmon Stir-Fry recipe.
Approximate nutritional values per serving (4 ounces salmon, ¾ cup vegetable mix): 347 Calories, 14g Fat (2g Saturated), 90mg Cholesterol, 448mg Sodium, 18g Carbohydrates, 6g Fiber, 6g Sugars, 4g Added Sugars, 37g Protein
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Honey-Tamari Salmon Stir-Fry (Day 2)
Prep: 10 minutes • Cook: 10 minutes
Serves: 4
1Tbsp. toasted sesame oil
1medium red bell pepper, thinly sliced
2cups Birds Eye® Frozen Vegetables such as broccoli, carrots and/or sugar
snap peas
½cup drained water chestnuts
½leftover salmon fillet (from Broiled Honey Salmon with Chipotle-Lime Baby Broccoli
& Garbanzos recipe), cut into 1 x 2-inch pieces (about 1 pound)
2Tbsp. Ka-Me® Tamari
2packages (8.8 ounces each) ready to serve jasmine rice
1. In large skillet, heat oil over medium-high heat. Add pepper; cook 2 minutes, stirring frequently. Add vegetables and water chestnuts; cover and cook 4 minutes or until vegetables are tender-crisp. Add salmon and
tamari; cook 3 minutes or until heated through, stirring occasionally. Makes about 5 cups.
2. Prepare rice as label directs. Makes about 2⅔ cups.
3. Serve stir-fry over rice.
Approximate nutritional values per serving (1¼ cups stir-fry, ⅔ cup rice): 572 Calories, 17g Fat (3g Saturated), 90mg Cholesterol, 981mg Sodium, 63g Carbohydrates, 4g Fiber, 9g Sugars, 4g Added Sugars, 39g Protein
One-Pot Tuscan Chicken Linguine
Prep: 15 minutes • Cook: 15 minutes
Serves: 4
2Tbsp. olive oil
1pound boneless, skinless chicken breasts, cut into 1-inch pieces
½tsp. kosher salt
¼tsp. ground black pepper
⅓(28-ounce) can diced tomatoes, drained (about ⅔ cup)
2 garlic cloves, minced
2Tbsp. ReaLemon® Lemon Juice
½(16-ounce) package linguine
1cup packed baby spinach
⅓cup grated Parmesan cheese
1. In high-sided skillet, heat oil over medium-high heat. Add chicken, and sprinkle with salt and pepper; cook 2 minutes or until browned, stirring occasionally. Transfer chicken to bowl.
2. In same skillet, add tomatoes; cook 1 minute. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add lemon juice; cook 30 seconds.
3. Add linguine, spinach and 3 cups water; heat to a simmer. Reduce heat to low; cover and cook 5 minutes. Add chicken; cover and cook 5 minutes or until pasta is al dente, liquid is reduced to a sauce and internal temperature of chicken reaches 165°. Makes about 6 cups.
4. Serve linguine sprinkled with cheese.
Approximate nutritional values per serving (1 ½ cups): 464 Calories, 12g Fat (3g Saturated), 68mg Cholesterol, 534mg Sodium, 52g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 33g Protein
DRIZZLE & SIZZLE NEW
DRIZZLE OVER VEGGIES, SIZZLE IN A SKILLET OR GRIDDLE, AND MORE!
FEATURING OUR LEGENDARY BUTTERY FLAVOR T E T FEA LEG BUT
A Fresh Feast for Your Fall Adventures.
Looking for a light yet fulfilling fall recipe? Try American Beauty’s Rotini with Eggplant, Tomatoes, and Feta! Perfect for hikes, picnics, tailgates, or a cozy meal at home, all you have to do is JUST MAKE PASTA.
Enjoy life’s moments with family and friends with our quality pasta, made from simple ingredients that will have you appreciating the beauty of the everyday — the American Beauty.
Ingredients
• 16 oz American Beauty Rotini
• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1 eggplant (about ½ lb), unpeeled, cut into ½-inch cubes
• 1/3 cup chicken stock
• 15 oz diced tomatoes
• 3 Tbsp fresh basil leaves
• salt and ground black pepper, to taste
• crumbled feta cheese
Instructions
1. Prepare pasta according to package directions; drain.
2. In large saucepan, heat olive oil over medium heat.
3. Add onion and sauté until tender, about 5 minutes.
4. Add eggplant and sauté 2 to 3 minutes longer.
5. Stir in stock and cook until eggplant is tender, about 5 minutes.
6. Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.
7. Toss cooked pasta with eggplant mixture and basil.
8. Season to taste with salt and pepper and serve topped with feta cheese.
Make the most out of every meal.
LIMITED TIME
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Keurig Green Mountain, Inc., used with permission. Nestlé uses Starbucks trademarks under license.
Kids Club
Turn snack time into an adventure with Rice Cake Critters. These fun, edible creations will have your kids trying new foods without even realizing it. Spread yogurt or peanut butter onto rice cakes and decorate with fruits to make cute faces or designs. It’s a fun, creative activity perfect for after-school snacks or weekend family time.
Rice Cake Critters
Prep: 20 minutes • Serves: 8
Rice Cakes, any flavor
Base Spread: Yogurt, any flavor
butter
1. Choose your base, yogurt or peanut butter, and spread onto the rice cakes.
2. Choose your toppings and arrange to make fun critter faces.
3. Eat & Enjoy!
Peanut
Toppings: Strawberries
Blueberries Kiwi
Apples
Bananas
Cheerios™
Chocolate chips
For delicious chicken recipes to get you ready for fall, check out SandersonFarms.com/recipes or scan below for the full Honey Chipotle Chicken Wings recipe.
Elevate your Game Day celebrations with Price Chopper’s party trays–the perfect bite-sized solution for effortless tailgating and hosting!