Fresh Spring Flavors, Effortless Meals You’ll Love
Spring has officially arrived in Kansas City, bringing a fresh season of flavors, celebrations and easy meal ideas to brighten your table. As the days get longer and the weather warms up, we’re here to help with delicious recipes and simple kitchen shortcuts to make mealtime effortless.
March is also Frozen Food Month, the perfect time to stock up on convenient, time-saving ingredients that make homemade meals a breeze. Whether you’re feeding a busy family, looking for quick weeknight dinners, or planning a special gathering, we’ve got plenty of inspiration.
Our All-Star Eats section will help you create irresistible game-day spreads packed with bold, crave-worthy flavors, while the Kids Club section features fun recipes the whole family can enjoy together. Protein-packed dishes will keep everyone fueled for the season ahead, and our spring salads bring a fresh and vibrant touch to your plate.
And with Easter right around the corner, we’ve got everything you need to create a holiday spread that’s as easy as it is impressive. From effortless everyday meals to festive favorites, we’re here to make spring cooking simple and delicious.
March is Frozen Food Month
Chill out with time-saving, flavor-packed frozen favorites that make mealtime a breeze! 12 All-Star Eats
Game-changing, crowd-pleasing bites that are guaranteed to bring home the win. 20 Kids Club
Bright, playful, kid-approved recipes for game day, Easter and beyond! 32 Protein Packed
Powerhouse meals that fuel your day—proteinpacked, flavor-loaded and built to keep you going strong. 42 Spring Salads
Crisp, colorful, and packed with peak-season freshness—these vibrant salads offer tastes of spring in every bite. 52 Easter Feast
Gather, celebrate and indulge in a showstopping holiday spread that’s elegant and effortless.
When you see this box near a recipe, you can find these items and much more at your local Price Chopper!
March is Frozen Food Month
Busy nights call for easy solutions, and what’s easier than pulling highquality ingredients straight from your freezer? Whether you’re craving a cozy casserole or a fresh-tasting seafood dish, frozen ingredients make it all possible—without the stress.
Sheet-Pan Salmon with Creamy Lemon-Dill Sauce
Prep: 10 minutes
Roast: 30 minutes • Serves: 4
1 package (15 ounces) frozen Pictsweet® Farms Vegetables for Roasting Red Potatoes & Onions
3 cups frozen Pictsweet® Farms Steam’ables Broccoli Florets
2 tsp. olive oil
1/4 tsp. garlic powder
4 s almon fillets
1/8 tsp. salt
1/4 tsp. ground black pepper
8 lemon wheels
1/3 cup Daisy® Light Sour Cream
1 Tbsp. chopped fresh dill
1 Tbsp. fresh lemon juice
1 tsp. finely chopped shallot
1. Preheat oven to 425°; line rimmed baking pan with parchment paper. On prepared pan, toss potatoes, broccoli, oil and garlic powder; spread on pan and roast 15 minutes, stirring once halfway through cooking. Stir potato mixture; push to 1 side of pan.
2. Place salmon on opposite side of pan; sprinkle with salt and 1/8 teaspoon pepper. Place lemon slices on top of salmon; roast 15 minutes or until internal temperature of salmon reaches 145°, stirring potato mixture once halfway through cooking. Makes about 4 cups potato mixture.
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3. In small bowl, stir sour cream, dill, lemon juice, shallot and remaining 1/8 teaspoon pepper. Makes about 1/2 cup sauce.
4. Serve salmon with sauce and potato mixture.
Approximate nutritional values per serving (1 salmon fillet, 1 cup potato mixture, 2 tablespoons sauce): 409 Calories, 17g Fat (3g Saturated), 97mg Cholesterol, 443mg Sodium, 23g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 36g Protein
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Prep: 15 minutes • Bake: 25 minutes
Serves: 6
Nonstick cooking spray
1 p ackage (8 ounces) sliced baby bella mushrooms
21/2 b ags (10 ounces each) Birds Eye® Frozen Sweet Peas (about 5 cups)
2 c ans (10.5 ounces each) Campbell’s® Cream of Mushroom Soup
1 cup shredded Sargento® Cheddar Cheese
1 cup co arsely crushed French’s® Original Crispy Fried Onions
1. Preheat oven to 350°; spray 8-inch square baking dish with cooking spray.
2. Spray large skillet with cooking spray; heat over medium-high heat. Add mushrooms; cook 5 minutes or until moisture has been released, stirring occasionally. With slotted spoon, transfer mushrooms to paper towel-lined plate.
3. In large bowl, stir peas, soup and mushrooms; spread in prepared dish and sprinkle with cheese. Bake casserole 20 minutes; sprinkle with onions and bake 5 minutes or until cheese is melted. Makes about 6 cups.
Approximate nutritional values per serving (1 cup): 322 Calories, 17g Fat (7g Saturated), 19mg Cholesterol, 895mg Sodium, 30g Carbohydrates, 6g Fiber, 7g Sugars, 0g Added Sugars, 13g Protein
March is Frozen Food Month
4 Reasons to Love the Frozen Foods Aisle
March is Frozen Food Month, and if you haven’t explored the frozen aisle lately, you’re missing out! Today’s freezers are packed with high-quality, nutritious and budget-friendly options that make mealtime easier. Whether you’re looking for quick dinner solutions, wholesome ingredients or ways to cut down on food waste, the freezer aisle has you covered. Here’s why it deserves a spot on your shopping list.
1. Quick & Easy Meals, Anytime
Stocking your freezer is like having a backup plan for busy nights. From veggie burgers and fish fillets to steam-in-bag veggies, unsweetened fruit and whole grain waffles, frozen foods make it easy to put together a wholesome meal in minutes. Don’t overlook lower-sodium frozen entrées featuring lean proteins, fiber-rich grains or plant-based options—they’re lifesavers when you need something nutritious fast (and often cost less than takeout!).
2. Surprisingly Nutritious
Once upon a time, frozen foods got a bad rap, but today, they’re a smart choice for healthy eating. Flash-frozen at peak ripeness, many frozen fruits and veggies retain more nutrients than fresh. Plus, they’re prepped and recipe-ready—no washing, peeling or chopping required. Most frozen produce is free from added sugar, salt and preservatives, but checking the label is always a good idea.
3. Big on Savings
Want to stretch your grocery budget? Frozen fruits and veggies are available year-round at consistent prices—no seasonal markups! They’re perfect for smoothies, soups, stir-fries, grain bowls, casseroles and more. Compare the unit price of frozen vs. fresh, and you’ll often find frozen is the better deal—especially for organic or pre-prepped options like veggie noodles and riced cauliflower.
4. Less Waste, More Sustainability
Did you know the average American wastes about a pound of food per day? Fresh produce can spoil fast, but frozen foods let you use only what you need and save the rest for later. You can even freeze leftovers like soups and stews to cut down on waste. Most foods freeze beautifully without losing quality— just skip items like lettuce, cream-based sauces and whole eggs in shells.
Next time you shop, take a stroll down the frozen aisle. You might be surprised at the variety, quality and convenience waiting for you!
GRAB FUN BY THE FLAVOR
Simple ingredients, rich avor, and the wholesome goodness of farm-fresh milk — because the best recipes start with the best dairy.
all-star eats
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Big flavors, bold bites and plenty of bacon— because every great game deserves great food. Whether you’re gearing up for game time, feeding a hungry crowd or just craving something seriously satisfying, these recipes bring the heat and deliver big-time flavor.
Bacon-Wrapped Meatloaf Skewers
Prep: 15 minutes plus soaking
Bake: 25 minutes • Serves: 4
8 (8-inch) wooden skewers
1 large egg
1 pound Certified Angus Beef® 85% Lean Ground Beef
2 garlic cloves, minced
1/2 cup Progresso™ Plain Bread Crumbs
1/3 cup minced yellow onion
1 Tbsp. finely chopped fresh parsley plus additional for garnish (optional)
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
8 slices Tyson® Thick-Cut Applewood Smoked Bacon
2 Tbsp. hot honey
Spicy tomato ketchup for serving (optional)
1. Preheat oven to 425°; line rimmed baking pan with parchment paper. Soak skewers in water 20 minutes.
2. In large bowl, whisk egg. Add ground beef, garlic, bread crumbs, onion, parsley, salt, pepper and egg; gently mix. Form beef mixture into 8 (11/2 x 4-inch) loaves, about 1/3 cup each; wrap 1 slice bacon around each loaf and place on prepared pan, tucking ends of bacon under loaves to secure. Insert a skewer lengthwise through the center of each loaf; bake 20 minutes or until starting to crisp. Carefully drain drippings from pan; brush bacon with hot honey and bake 5 minutes or until internal temperature of loaves reaches 160° and bacon is crisp, turning once. Makes 8 meatloaf skewers.
3. Serve meatloaf skewers garnished with parsley along with ketchup, if desired.
Approximate nutritional values per serving (2 meatloaf skewers): 417 Calories, 24g Fat (8g Saturated), 133mg Cholesterol, 843mg Sodium, 19g Carbohydrates, 1g Fiber, 8g Sugars, 1g Added Sugars, 32g Protein
Beef & Bacon Meatballs in Smoky-Spicy Sauce
Prep: 30 minutes • Bake: 30 minutes • Serves: 6
2 cups Prego® Lower Sodium Marinara Sauce
2 Tbsp. chipotle Tabasco® hot sauce
1 Tbsp. balsamic vinegar
2 Tbsp. Pompeian Extra Virgin Olive Oil
6 garlic cloves, finely chopped
1 medium white onion, finely chopped
2 Tbsp. coarsely chopped fresh oregano plus additional for serving
1 large egg
1 pound Certified Angus Beef® 80% Lean Ground Beef
4 slices Farmland® Reduced Sodium Bacon, finely chopped
1 cup Progresso™ Plain Bread Crumbs
1/2 (8-ounce) package smoked mozzarella cheese, shredded (about 1 cup)
1. Preheat oven to 450°. In 8-inch square baking dish, stir marinara, hot sauce and vinegar.
2. In large skillet, heat oil over medium heat. Add garlic, onion and oregano; cook 8 minutes or until very tender. In large bowl, lightly whisk egg; gently mix in beef, bacon, bread crumbs and garlic-onion mixture. Form beef mixture into 2-inch meatballs; place in prepared baking dish and top with marinara mixture. Bake meatballs 25 minutes or until internal temperature reaches 160°. Top with cheese; bake 5 minutes or until cheese melts. Makes about 12 meatballs.
3. Serve meatballs garnished with oregano.
Approximate nutritional values per serving (2 meatballs): 475 Calories, 28g Fat (10g Saturated), 114mg Cholesterol, 572mg Sodium, 24g Carbohydrates, 2g Fiber, 7g Sugars, 0g Added Sugars, 30g Protein
Imagine the CHIPS AHOY! and OREO cookies you love, but made with a soft-baked twist. Try CHIPS AHOY! Baked Bites and OREO Cakesters for some tasty new takes on timeless classics that are wonderful for at-home snacking or on-the-go indulging.
HEBREW NATIONAL® BEEF FRANKS
GULDEN'S® SPICY MUSTARD
VLASIC® PICKLE SPEARS
HUNT'S® KETCHUP
Kids Club
Making food fun is the secret to happy little eaters! Whether it’s game-day grub, colorful snacks or sweet treats that bring out their creativity, these kid-approved bites are as exciting to make as they are to eat. Gather your little chefs and turn snack time into playtime!
Soccer Field Guacamole with Corn & Tomato
Soccer Field Guacamole with Corn & Tomato
Prep: 25 minutes • Serves: 10
3 large ripe avocados, peeled, pitted and chopped
2 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
1 tsp. kosher salt
1 Roma tomato, chopped
1/2 cup frozen corn, thawed
3 Tbsp. Daisy® Sour Cream
6 pretzel squares
1 b ag (10 ounces) TOSTITOS® Tortilla Chips
1. In medium bowl, mash avocados, lime juice, cilantro and salt; fold in tomato and corn. Makes about 3 cups guacamole.
2. Place sour cream in small zip-top plastic bag; snip bottom corner with kitchen scissors.
3. On rectangular-shaped serving platter or 13 x 9-inch baking pan, spread guacamole into 13 x 9-inch rectangle. Pipe sour cream onto guacamole to create the soccer field “halfway line,” “center circle,” “penalty arc” and “penalty area”; place 3 pretzels at each end of “field” to create “goals.” Serve with tortilla chips.
Approximate nutritional values per serving (heaping 1/4 cup guacamole, about 7 chips):
263 Calories, 16g Fat (3g Saturated), 2mg Cholesterol, 296mg Sodium, 29g Carbohydrates, 7g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein
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Price Chopper is the official grocer of Sporting KC!
Spring Into Fresh Ideas for Cheese Boards
BRUNCH BERRY CHEESE BOARD
Ingredients:
Wisconsin alpine style cheese
Wisconsin foenegreek gouda cheese
Wisconsin port wine cold pack cheese
Wisconsin mascarpone cheese
Ginger thins (cookies)
Honey
Zest of 1 medium lemon
Fresh strawberries
Fresh raspberries
Instructions:
Hot chocolate bark or chocolate bark of choice
Thin breadsticks
Whole almonds
Dark chocolate-covered almonds
BURRATA-HONEY BOWL: Wisconsin burrata cheese
Honey
Fresh mint leaves
Toasted bread slices or crackers
Arrange the alpine style cheese, gouda and port wine cheese on a serving board. Spread mascarpone on ginger thins; drizzle with honey, and sprinkle with lemon zest. Place on the board. Fill in board with strawberries, raspberries, chocolate bark, breadsticks and almonds.
BURRATA-HONEY BOWL:
Place burrata into serving bowl; cut cheese to open. Drizzle with honey. Garnish with mint. Serve with bread slices.
Kids Club
Make these fun baseballs ahead of your next KC Royals tailgate or little league baseball game!
Pizza Baseball Sandwiches
Pizza Baseball Sandwiches
Prep: 15 minutes • Serves: 4
8 slices white bread
4 slices Kraft Sliced Mozzarella Singles
2 Tbsp. prepared pesto
8 slices Armour Pepperoni
3 Tbsp. Prego® Pizza Sauce
1. With 31/2-inch round cookie cutter or glass, cut 8 circles from bread slices and cheese slices. Spread 4 bread circles with pesto; top with pepperoni, cheese and remaining 4 bread circles.
2. Transfer sauce to small zip-top plastic bag; snip bottom corner with kitchen scissors. Pipe sauce onto sandwiches to create “stitches.” Makes 4 sandwiches.
Approximate nutritional values per serving (1 sandwich): 245 Calories, 17g Fat (7g Saturated), 35mg Cholesterol, 606mg Sodium, 12g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 11g Protein
Baseball Rice
Crispy
Treats
Prep: 30 minutes plus chilling • Serves: 10
Nonstick cooking spray
1 b ag (10 ounces) mini marshmallows
6 Tbsp. unsalted butter
1 tsp. vanilla extract
5 cups crispy rice cereal
1 p ackage (20 ounces) vanilla-flavored almond bark
10 c ake pop sticks
1 tube (0.67-ounce) red writing gel
1. Line 13 x 9-inch baking dish with aluminum foil so that foil extends about 2 inches over sides of dish; spray with cooking spray. Line rimmed baking pan with parchment paper.
2. In large saucepot, melt marshmallows, butter and vanilla extract over medium-low heat; fold in cereal. Firmly press marshmallow mixture into even layer in prepared dish; refrigerate 2 hours.
3. Using overhanging sides of foil, transfer cereal bar to cutting board and remove foil; using 3-inch circle cookie cutter or glass, cut out 10 circles.
4. Melt almond bark as label directs. Dip 1 end
of each cake pop stick in bark, then insert about 1 inch into bottom of each circle; place on prepared pan and refrigerate 20 minutes.
5. Reheat melted bark as necessary if it begins to harden. Dip circles in bark to completely cover, allowing excess to drip off; place back on prepared pan and refrigerate 20 minutes or until hardened.
6. Using writing gel, pipe “stitches” onto circles to create “baseballs.” Makes 10 treats.
Approximate nutritional values per serving (1 treat): 303 Calories, 13g Fat (12g Saturated), 9mg Cholesterol, 74mg Sodium, 46g Carbohydrates, 0g Fiber, 37g Sugars, 37g Added Sugars, 1g Protein
Kids Club
Here’s a fun and easy recipe for Oreo Balls shaped like Easter eggs and decorated with sprinkles and melting chocolates. These treats are festive and delicious— perfect for Easter!
Easter Egg Oreo Balls
1 package Oreo Cookies (about 36 cookies)
8oz cream cheese (softened) Philadelphia Cream Cheese 12oz white chocolate or milk chocolate (for coating)
1-2 Tbsp. vegetable oil (optional, for smooth coating) Sprinkles (colorful Easter-themed ones)
4oz colored chocolate or candy melts (for decorating, optional)
1. Place Oreo cookies into a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, place the Oreos in a zip-top bag and crush them with a rolling pin.
2. In a large bowl, mix the crushed Oreos with softened cream cheese. Use a spoon or your hands to blend the mixture until it forms a dough-like consistency. It should be thick and slightly sticky.
3. Take small portions of the Oreo-cream cheese mixture (about 1 tablespoon per ball) and roll them into oval shapes to resemble Easter eggs. Place the shaped eggs on a baking sheet lined with parchment paper or a silicone mat. Refrigerate for about 30 minutes.
4. In a microwave-safe bowl, melt the white chocolate or milk chocolate. Microwave in 30-second intervals, stirring in between, until fully melted. Add 1-2 tablespoons of vegetable oil to the chocolate to make it smoother and easier to coat the eggs.
5. Dip each chilled egg into the melted chocolate, making sure it’s fully coated. Use a fork to dip and lift the eggs, gently tapping the fork on the edge of the bowl to remove excess chocolate. Return coated eggs to the baking sheet and allow the chocolate to set.
6. While the chocolate is still wet, sprinkle colorful Easter sprinkles on top of the eggs. Optionally, you can melt additional colored chocolate or candy melts (such as pastel pink, blue, yellow, or green) and drizzle it over the top for extra decoration. Let the melted chocolate cool slightly before drizzling so that it sets up quickly.
7. Once decorated, refrigerate eggs for an additional 15-20 minutes to allow the chocolate coating to fully set.
Serve and enjoy these cute and festive Easter treats!
Colorful Deviled Eggs
6 large eggs
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. white vinegar, or lemon juice
Salt and pepper, to taste
Paprika or fresh herbs for garnish (optional)
For coloring the eggs:
4 cups warm water (1/2 cup per color)
1/4 cup vinegar per color
Food coloring (4 colors for a rainbow effect: red, yellow, blue, and green)
1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once it boils, reduce the heat and simmer for 10 minutes. Remove the eggs and let them cool in ice-cold water for about 5 minutes.
2. Gently tap the eggs on a hard surface to crack the shell, then peel them. Set aside.
3. In 4 separate bowls, combine 1/2 cup of warm water and 1/4 cup vinegar. Add a few drops of different food coloring to each bowl, one color per bowl. Stir to mix. Dip the peeled eggs in each colored solution for about 5 minutes (longer for deeper colors). Rotate the eggs to get an even color all over. Once colored, set them aside on a paper towel to dry.
4. Once the eggs are colored and dried, slice eggs in half lengthwise. Gently remove the yolks and place them in a bowl. Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until smooth.
5. Spoon or pipe the yolk mixture back into the egg whites. You can also use a piping bag for a more decorative look.
6. Sprinkle with paprika or fresh herbs (parsley, chives) for an extra touch. Arrange your colorful deviled eggs on a platter and serve!
Enjoy the vibrant, festive look and the creamy, tangy taste!
Bringing you the flavors of Italy
Creamy Pesto Pasta Salad
•7-9 oz. pesto
• 1/3 c. heavy cream
•1/2 c. parmesan cheese, grated
•1 -(16 oz.) bag Gervasi Bowtie pasta, cooked
• Salt and pepper to taste
• Optional add-ins: blanched asparagus, peas, basil, pine nuts, roasted chicken or grilled shrimp
Cook the pasta until al dente and transfer to a large serving bowl. Evenly coat the pasta with pesto and cream Add in remaining ingredients.
Find more products and recipes at Gervasi.com
Protein Packed
Power up your plate with meals that taste great and keep you going strong. From juicy burgers to spicekissed seafood, these protein-packed dishes bring flavor and fuel to the table—because good food should work as hard as you do.
Tacos de Birria (Birria Tacos)
Prep: 25 minutes • Cook: 4 hours 52 minutes • Serves: 8
21/4 pounds KC Pride® Beef Chuck Roast, Boneless cut into 2-inch pieces
6 garlic cloves, peeled and smashed
3 b ay leaves
1 large white onion, halved and chopped plus additional for garnish (optional)
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup plus 1 Tbsp. vegetable oil
8 dried ancho chile peppers
6 dried guajillo chile peppers
2 dried chile de árbol peppers
2 Tbsp. apple cider vinegar
1 tsp. grated fresh ginger
6 dried whole allspice berries
4 whole cloves
1 Tbsp. dried Mexican oregano
1 tsp. cumin seeds
2 cups Swanson® Beef Broth
16 (6-inch) corn tortillas
2 cups shredded quesadilla cheese
Chopped fresh cilantro and/or lime wedges for garnish (optional)
1. In large stockpot, heat beef, garlic, bay leaves, onion, salt, black pepper and 8 cups water to a simmer over medium-high heat; reduce heat to low and cook 2 hours or until liquid is reduced by half.
2. In large skillet, heat 1 tablespoon oil over medium-low heat. Add chile peppers; toast 1 minute or until fragrant, stirring frequently. Transfer chile peppers to blender. Add vinegar, ginger and 2 cups beef cooking liquid; purée on high until smooth.
3. Add allspice, cloves, oregano, cumin and chile mixture to stockpot; cover and cook 1 hour or until beef is very tender and shreds easily. Transfer beef to large bowl; with 2 forks, shred beef. Makes about 4 cups beef mixture.
4. In blender, blend broth and remaining cooking liquid in stockpot on high until smooth. Makes about 41/2 cups sauce.
5. Stir 1/2 cup sauce into beef mixture. Heat 2 tablespoons oil on griddle or nonstick skillet over medium heat. Working with 1 tortilla at a time, brush both sides lightly with sauce and add to skillet; cook 1 minute. Turn tortilla, and place 2 tablespoons cheese on right side and 1/4 cup beef mixture on opposite side; cook 2 minutes or until cheese is slightly melted. Fold cheesetopped side of tortilla in half over beef; cook 4 minutes or until crisp, turning once. Repeat with remaining oil, tortillas, sauce, cheese and beef. Makes 16 tacos.
6. Serve tacos with remaining sauce garnished with cilantro, lime wedges and/or onion, if desired.
Approximate nutritional values per serving (2 tacos): 726 Calories, 46g Fat (14g Saturated), 147mg Cholesterol, 737mg Sodium, 37g Carbohydrates, 7g Fiber, 3g Sugars, 0g Added Sugars, 42g Protein
Protein Packed
Feta-Stuffed Beef Burgers
Prep: 15 minutes • Grill: 10 minutes
Serves: 4
11/4 pounds KC Pride® 93% Lean Ground Beef
1/3 cup crumbled feta cheese
1 tsp. dried oregano
Nonstick cooking spray
4 brioche hamburger buns
1/4 cup tzatziki sauce
1 Roma tomato, thinly sliced
1/4 cup hot deli-sliced banana peppers
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently mix beef, cheese and oregano; do not overmix. Form beef mixture into 4 (1/2-inch-thick) patties; spray with cooking spray.
2. Place patties on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 160°, turning once. About 2 minutes before burgers are done, place buns, cut side down, on hot grill rack; cover and cook 2 minutes or until buns are toasted.
3. Spread tzatziki sauce on cut sides of bottom buns; serve burgers in buns topped with tomato and peppers.
Approximate nutritional values per serving (1 burger): 433 Calories, 19g Fat (8g Saturated), 150mg Cholesterol, 471mg Sodium, 28g Carbohydrates, 0g Fiber, 7g Sugars, 4g Added Sugars, 34g Protein
For fresh, 200% guaranteed KC Pride Beef, Kansas City knows Price Chopper.
Chef Tip
Serve fish over cauliflower or brown rice. Fish can also be baked with minced garlic, quartered artichoke hearts, sliced pepperoncini peppers and/or unsalted butter.
Greek Cod in Foil Packets
Prep: 15 minutes • Bake: 15 minutes
Serves: 4
1/2 cup drained and rinsed canned chickpeas
1/2 cup drained sliced pitted Kalamata olives
1/4 cup undrained julienne-cut sun-dried tomatoes in olive oil
11/2 tsp. dried oregano
4 frozen cod fillets (about 6 ounces each), thawed
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. smoked paprika
2 Tbsp. fresh lemon juice
1. Preheat oven to 375°; cut 4 (12-inch) square sheets aluminum foil. In small bowl, stir chickpeas, olives, tomatoes with oil and oregano. Makes about 11/3 cups chickpea mixture.
2. Place 1 cod fillet on center of each foil sheet. Sprinkle cod with salt, pepper and
paprika; top with chickpea mixture and drizzle with lemon juice. For each packet, bring 2 edges of foil up over cod and fold to seal; fold sides of foil to seal. Place packets, sealed side up, on rimmed baking pan; bake 15 minutes or until internal temperature of cod reaches 145°.
3. Carefully cut packets open with kitchen scissors. Transfer cod and chickpea mixture to plates; drizzle with cooking liquid in packets.
Approximate nutritional values per serving (1 packet): 250 Calories, 11g Fat (1g Saturated), 65mg Cholesterol, 886mg Sodium, 7g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 29g Protein
Chicken & Shrimp Cajun Linguine
Prep: 20 minutes • Cook: 17 minutes • Serves: 4
1/2 (16-ounce) p ackage Cervasi® Linguine
3 Tbsp. Pompeian Extra Virgin Olive Oil
1/2 pound boneless, skinless chicken breasts, cut into 11/2-inch pieces
1/2 pound Sea Best® Raw 16-20 Count Easy Peel, Shell-On, Tail-On Shrimp, thawed if necessary, peeled and deveined
1 medium red bell pepper, thinly sliced
1 cup Classico® Alfredo Sauce
1 Tbsp. McCormick® Cajun Seasoning plus additional for serving (optional)
Chopped fresh chives for garnish (optional)
1. Heat large covered saucepot of salted water to a boil over high heat. Add pasta; cook as label directs. Drain; return to saucepot and cover.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook 7 minutes or until browned and internal temperature reaches 165°, stirring occasionally. Transfer chicken to saucepot with pasta; cover.
3. In same skillet, add 1 tablespoon oil and shrimp; cook 4 minutes or until internal temperature of shrimp reaches 145°, turning once. Transfer shrimp to saucepot with pasta mixture; cover.
4. In same skillet, add remaining 1 tablespoon oil and pepper; cook 4 minutes or until tender-crisp, stirring occasionally. Add sauce and seasoning; cook 1 minute or until heated through, stirring occasionally. Stir in pasta mixture; cook 1 minute or until heated through, stirring occasionally. Makes about 7 cups.
5. Serve pasta sprinkled with chives and seasoning, if desired.
Approximate nutritional values per serving (13/4 cups): 684 Calories, 41g Fat (19g Saturated), 189mg Cholesterol, 540mg Sodium, 46g Carbohydrates, 3g Fiber, 4g Sugars, 1g Added Sugars, 32g Protein
rich & creamy Make it irresistibly
Classic Deviled Eggs Recipe
INGREDIENTS
6 hard-cooked eggs, peeled and halved
1/4 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
1 tsp. Maille® Dijon Originale
Traditional Dijon Mustard
1/2 tsp. white vinegar
1/4 tsp. salt
Chef’s Tip
DIRECTIONS
01 SEPARATE egg yolks from egg whites.
02 MASH egg yolks in small bowl. Stir in remaining ingredients except egg white halves.
03 SPOON or pipe yolk lling 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 nely 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 terric with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.
GREAT TASTING PASTA WITH
Spring Salads
Power Boost Salad
Prep: 20 minutes plus cooling • Serves: 4
1 p ackage (8.8 ounces) ready to serve red quinoa and brown rice
1 c an (11 ounces) Mandarin oranges, drained
1 p ackage (5 ounces) 50/50 baby spinach and spring mix
1 medium Fuji apple, halved and chopped
3/4 cup reduced sodium chickpeas, drained and rinsed
1/4 medium red onion, thinly sliced 1/4 cup chopped walnuts, toasted
2 Tbsp. roasted, unsalted shelled sunflower seeds
1/4 cup lite apple cider vinaigrette or favorite dressing
2 refrigerated peeled hard-cooked eggs, sliced
Fresh, crisp and bursting with seasonal goodness—spring is the perfect excuse to upgrade your salad game! Whether you’re looking for a light lunch, a refreshing side or a meal-worthy mix of flavors, these salads prove that greens (and all their tasty friends) are anything but boring.
1. Prepare quinoa and rice as label directs; cool slightly. Makes about 2 cups.
2. In large bowl, toss quinoa and rice, oranges, greens, apple, chickpeas, onion, walnuts, sunflower seeds and vinaigrette. Makes about 7 cups.
3. Serve salad topped with eggs.
Approximate nutritional values per serving (13/4 cups salad, 1/2 egg): 327 Calories, 12g Fat (2g Saturated), 90mg Cholesterol, 343mg Sodium, 47g Carbohydrates, 8g Fiber, 15g Sugars, 5g Added Sugars, 11g Protein
Seasonal Salads How to Build Better
Salads don’t have to be predictable. With the right mix of fresh, seasonal ingredients, you can transform an ordinary bowl of greens into a vibrant, flavor-packed masterpiece. Whether you’re craving something crisp and refreshing or hearty and satisfying, these simple yet creative tips will take your salads to the next level.
Mix Up Your Greens
Step beyond basic lettuce and experiment with a variety of greens that bring both flavor and nutrition. Try kale for a hearty, nutrientdense base with a slight chew, or go for baby spinach, which is tender, slightly sweet and packed with anti-inflammatory benefits. Want a peppery bite? Arugula delivers bold, herbaceous notes, while watercress and endive add a subtle sharpness. For extra crunch, mix in napa cabbage or escarole.
Pump Up the Protein
Make salads more satisfying by adding high-quality proteins. Grilled chicken, shrimp, salmon or pork tenderloin add heartiness, while hard-cooked eggs bring creaminess and depth. Prefer plant-based options? Toss in black beans, roasted chickpeas, tofu, tempeh, lentils or edamame. Marinate proteins in citrus, herbs or spices for an extra punch of flavor.
Go for the Grains
Whole grains not only add texture and substance but also provide fiber and B vitamins to keep you energized. Try quinoa for a light, nutty bite, or go for farro and barley for a satisfying chew. Wheat berries lend a rich, earthy flavor, perfect for balancing bright vinaigrettes and citrusy dressings.
Fresh & Fruity
Seasonal fruit brings natural sweetness and balance to salads. In spring and summer, reach for juicy berries, peaches, mangoes or watermelon. Want to elevate the flavor? Try grilling peaches or charring citrus slices for a caramelized, smoky twist.
It’s Crunch Time
Texture is key to a memorable salad, and nuts and seeds deliver the perfect crunch. Sprinkle in toasted walnuts, almonds or pecans for a rich, buttery bite. Pumpkin seeds, sunflower seeds and pistachios add nuttiness and a dose of healthy fats. Want to take it up a notch? Lightly candy or spice your nuts for an extra layer of flavor.
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Chef Tips
Salad bowls can be customized by replacing peas with garbanzo beans or roasted red peppers, honey mustard dressing with lemon or lite balsamic vinaigrette, feta cheese with shaved Parmesan or part-skim ricotta cheese, almonds with pistachios or hazelnuts and/or sun-dried tomatoes with cherry tomatoes.
Broiled Asparagus Salad Bowl
Prep: 15 minutes
Cook/Broil: 6 minutes • Serves: 4
4 large eggs
11/2 pounds a sparagus, trimmed and cut crosswise into 2-inch pieces
1 Tbsp. olive oil
1 p ackage (5 ounces) spring mix
1 cup Birds Eye® Frozen Sweet Peas , thawed 1/3 cup French’s® Honey Mustard dressing
1/2 cup crumbled reduced fat feta cheese
1/2 cup drained and coarsely chopped sun-dried tomatoes in oil
1/2 cup Fresh Gourmet® Unsalted Toasted Sliced Almonds
1. Heat large covered saucepot of water to a boil over high heat. Carefully lower eggs into water with large spoon; cook 6 minutes. Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.
2. Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan and broil 6 minutes or until lightly charred.
3. In large bowl, toss spring mix, peas and dressing; divide into 4 bowls. Top salads with cheese, tomatoes, almonds, eggs and asparagus. Makes 4 bowls.
Approximate nutritional values per serving (1 bowl): 314 Calories, 19g Fat (4g Saturated), 195mg Cholesterol, 403mg Sodium, 21g Carbohydrates, 6g Fiber, 8g Sugars, 3g Added Sugars, 17g Protein
Chef Tip
Stir in milk, 1 tablespoon at a time, if needed, to moisten tortellini salad after storing.
Tortellini Salad with Peas, Carrots and Ham
Prep: 20 minutes plus chilling • Cook: 7 minutes • Serves: 8
1 p ackage (20 ounces) refrigerated cheese tortellini
1 cup frozen peas and carrots
1/3 cup Kraft Light Olive Oil Mayonnaise
2 Tbsp. apple cider vinegar
2 Tbsp. plain Chobani® Nonfat Greek Yogurt
1 Tbsp. plus 1 tsp. honey
1 Tbsp. stone ground Dijon mustard
1/4 tsp. ground black pepper
4 ounces Smithfield® Anytime Uncured Boneless Ham Steak , cut into 1/4-inch cubes (about 3/4 cup)
3 Tbsp. chopped fresh chives
1. Prepare tortellini as label directs, adding peas and carrots during last 2 minutes of cooking; drain and rinse with cold water.
2. In large bowl, whisk mayonnaise, vinegar, yogurt, honey, mustard and pepper; fold in ham, chives and tortellini mixture. Refrigerate at least 1 hour before serving. Makes about 8 cups.
Approximate nutritional values per serving (1 cup): 299 Calories, 10g Fat (3g Saturated), 43mg Cholesterol, 521mg Sodium, 38g Carbohydrates, 2g Fiber, 4g Sugars, 3g Added Sugars, 14g Protein
Spring Salads
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Spring Tuna Pasta Salad
Prep: 15 minutes • Cook: 10 minutes
Serves: 4
1/2 (16-ounce) box Cervasi® Whole Wheat Penne Zite Rigate Pasta
1 cup chopped a sparagus
1/2 cup sliced c arrots
1/3 cup Hellmann’s Mayonnaise
1 Tbsp. fresh lemon juice
1/2 Tbsp. French’s® Dijon Mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
2 c ans (5 ounces each) solid white albacore tuna in water, drained
1/4 cup finely chopped red onion
3 Tbsp. drained and coarsely chopped Reese® Non Pareil Capers
2 Tbsp. chopped fresh dill plus additional for garnish (optional)
1. Prepare penne as label directs; during last 3 minutes of cooking, stir in asparagus and carrots. Drain penne mixture; rinse with cold water until cool.
2. In large bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper; fold in tuna, onion, capers, dill and penne. Makes about 6 cups.
3. Serve pasta salad garnished with dill, if desired.
Approximate nutritional values per serving (11/2 cups): 408 Calories, 16g Fat (2g Saturated), 33mg Cholesterol, 799mg Sodium, 43g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 25g Protein
Chicken and Blueberry Salad with Creamy Lemon Poppy Seed Dressing
Prep: 20 minutes • Grill: 10 minutes
Serves: 4
1/2 cup Kraft Olive Oil Mayonnaise
2 Tbsp. fresh lemon juice
2 tsp. lemon zest
1 Tbsp. plus 1 tsp. granulated sugar
2 tsp. poppy seeds
1/4 tsp. salt
2 Tbsp. Fairlife® Low Fat Milk
1/2 cup sliced almonds
4 boneless, skinless chicken breasts
1 tsp. garlic and herb all-purpose seasoning
3 romaine lettuce hearts, chopped
1 medium avocado, peeled, pitted and diced
1/2 small red onion, thinly sliced
1 cup blueberries
1. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, stir mayonnaise, lemon juice, lemon zest, sugar, poppy seeds and salt; stir in milk, cover and refrigerate. Makes about 3/4 cup dressing.
2. In large skillet, toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
3. Sprinkle chicken with seasoning and place on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and slice.
4. Divide lettuce, avocado, onion, blueberries, almonds and chicken over 4 plates; serve with dressing. Makes 4 salads.
Approximate nutritional values per serving (1 salad): 490 Calories, 30g Fat (5g Saturated), 93mg Cholesterol, 463mg Sodium, 27g Carbohydrates, 10g Fiber, 13g Sugars, 4g Added Sugars, 32g Protein
more good to go around.
ZERO SUGAR. † NO ARTIFICIAL SWEETENERS.
PROTEIN PACKED.
Easter Feast
Easter is all about gathering, celebrating, and, of course, indulging in a meal that’s as special as the occasion. From beautifully baked mains to side dishes that steal the show, these recipes bring comfort, flavor and just the right touch of festive flair to your holiday table.
Orange-Maple Pistachio-Crusted Easter Ham
Prep: 15 minutes plus standing
Bake: 1 hour 45 minutes • Serves: 16
1 ( 7- to 8-pound) Smithfield® SpiralSliced Bone-In Half Ham
1 cup maple syrup
3/4 cup fresh or refrigerated orange juice
1/2 cup brown sugar
1/2 cup uns alted butter (1 stick), softened 1 cup chopped roasted salted pistachios
1. Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Pour 2 cups water into pan. Loosely cover ham with aluminum foil; bake 1 hour or until internal temperature reaches 90°.
2. In small saucepan, whisk maple syrup, orange juice, sugar and butter; heat to a simmer over medium heat. Reduce heat to medium-low; simmer 5 minutes or until slightly thickened, whisking occasionally. Makes about 21/2 cups glaze.
3. Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes and sprinkling with 1/2 cup pistachios during last 15 minutes of baking.
4. Loosely cover ham with aluminum foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing.) Serve ham with remaining glaze and pistachios.
Approximate nutritional values per serving (5 ounces ham, 1 tablespoon glaze): 405 Calories, 16g Fat (5g Saturated), 128mg Cholesterol, 1807mg Sodium, 26g Carbohydrates, 1g Fiber, 22g Sugars, 19g Added Sugars, 42g Protein
Chef Tips
Potato swirls can be made and refrigerated up to 1 day in advance. To make textured swirls, use star-shaped piping tips.
Baked Mashed Potato Swirls
Prep: 35 minutes plus chilling
Bake: 25 minutes • Serves: 10
2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/3 cup heavy cream
4 Tbsp. unsalted butter
1/2 cup plus 1 Tbsp. Kraft Grated Parmesan Cheese plus additional for garnish (optional)
1 Tbsp. McCormick® Freeze-Dried Chives plus additional for garnish (optional)
2 tsp. McCormick® Garlic Powder
3/4 tsp. McCormick® Sea Salt
1/2 tsp. McCormick® Black Pepper
4 large egg yolks
1. Line rimmed baking pan with parchment paper. In large saucepot, add potatoes and enough salted water to cover potatoes by about 2 inches; heat to a boil over high heat. Reduce heat to medium; simmer 12 minutes or until fork-tender. Drain potatoes; transfer back to saucepot.
2. In small saucepan, heat cream and butter over medium-low heat 5 minutes or until butter melts, stirring occasionally.
3. Stir potatoes over medium heat 2 minutes, mashing with back of wooden spoon; remove from heat. Add cream mixture; with masher, mash until smooth. Stir in 1/2 cup Parmesan cheese, chives, garlic powder, salt and pepper; stir in 3 egg yolks until just combined. Makes about 33/4 cups.
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4. Transfer potato mixture to large zip-top bag; snip off bottom corner. Pipe potatoes onto prepared pan, creating a 2-inch round base and swirling upwards to make 2-inch-high cone shape. Refrigerate potatoes 1 hour. Makes 10 potato swirls.
5. Preheat oven to 425°. In small bowl, whisk remaining 1 egg yolk and 1 tablespoon water; brush over potatoes and sprinkle with remaining 1 tablespoon Parmesan cheese. Bake potatoes 25 minutes or until golden brown; serve sprinkled with chives and/or cheese, if desired.
Approximate nutritional values per serving (1 potato swirl): 182 Calories, 11g Fat (6g Saturated), 98mg Cholesterol, 277mg Sodium, 19g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein
Feast
Charred Carrots with Balsamic Glaze & Goat Cheese
Prep: 15 minutes • Broil: 12 minutes
Serves: 8
Nonstick cooking spray
1/3 cup b alsamic vinegar
2 Tbsp. honey
2 pounds c arrots, ends trimmed and quartered lengthwise
3 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 (4-ounce) package goat cheese, crumbled
1/2 cup chopped roasted salted shelled pistachios
1. Place oven rack 6 inches from broiler; preheat broiler to high. Line rimmed baking pan with aluminum foil; spray with cooking spray.
2. In small saucepan, whisk vinegar and honey; heat to a simmer over medium-high heat. Reduce heat to medium-low; cook 5 minutes or until reduced by half, whisking occasionally. Makes about 1/4 cup.
3. In large bowl, toss carrots, oil and salt; spread on prepared pan. Broil carrots 12 minutes or until blackened, stirring once. Makes about 48 carrots.
4. Serve carrots drizzled with vinegar mixture sprinkled with cheese and pistachios.
Approximate nutritional values per serving (6 carrots, 1/2 tablespoon vinegar mixture, 1 tablespoon each cheese and pistachios): 177 Calories, 11g Fat (3g Saturated), 6mg Cholesterol, 248mg Sodium, 17g Carbohydrates, 3g Fiber, 11g Sugars, 4g Added Sugars, 4g Protein
Baked
Cheddar Elbows with CrunchyCheesy Topping
Prep: 20 minutes • Bake: 10 minutes
Serves: 4
Nonstick cooking spray
1 p ackage (14 ounces) Kraft Deluxe Original Cheddar Macaroni & Cheese
1 cup shredded Kraft Cheddar Cheese
1/2 cup Kraft Grated Parmesan Cheese
1/2 cup Birds Eye® Frozen Peas, thawed
1 cup Wheat Thins Wheat Crackers
2 Tbsp. unsalted butter, melted
1 Tbsp. chopped fresh parsley plus additional for garnish (optional) 1/2 tsp. garlic powder
1. Preheat oven to 400°. Spray 8-inch square baking dish with cooking spray. Prepare macaroni & cheese as label directs; stir in 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese and peas.
2. In food processor, pulse crackers until small
crumbs form. Add butter, parsley, garlic powder and remaining 1/2 cup Cheddar cheese and 1/4 cup Parmesan cheese; pulse until just combined. Makes about 11/2 cups.
3. Spread macaroni & cheese mixture in prepared dish; top with cracker mixture. Bake casserole 10 minutes or until topping is golden brown. Makes about 5 cups.
4. Serve casserole garnished with parsley, if desired.
Approximate nutritional values per serving (11/4 cups): 405 Calories, 18g Fat (5g Saturated), 43mg Cholesterol, 962mg Sodium, 41g Carbohydrates, 2g Fiber, 5g Sugars, 1g Added Sugars, 15g Protein
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