Gatherings Healthy 2020 by pricechopper

GATHERINGS Healthy 2020

mediterranean flavors page 20 Inspired Instant Pot page 43 Soothing Soups page 57

CONTENTS 11

Fresh Start

New year. New food. Our New Year’s Resolution is to help broaden food horizons.

Pineapple, Yogurt & Macadamia Parfait

Breakfast Wrap

We hope you’ll join us on this journey! We’ve included

Everything Avocado Toast

some recipes to get you started – three great ideas in our Mediterranean Flavors section, some beautiful colors

Mediterranean Flavors

and ingredients in our Seafood Made Simple section, and unique flavors from around the world in our Inspired Instant Pot section. What new flavors are you trying out this year? Let us know using #mypricechopper!

Mediterranean Steak & Hummus Bowl

Greek Salad Nachos

Mediterranean Power Bowl

We also know that wintertime is a time for more traditional comfort foods. You’ll find cozy, flavor-packed ideas in

Seafood Made Simple

our Soothing Soups section, including a perfect Chicken Noodle Soup recipe in case the bug reaches your home. Heading back to school after the winter break can be an

Pomegranate & Crispy Honey Nut Red Wine Roasted Baked Salmon Salmon with AlmondFennel Salad

Pan-Seared Cod and Sautéed Vegetables with Lemon Butter

Dilled Shrimp Salad Sandwiches

adjustment. Our Kids Club section includes super fun ways for kids to take responsibility for their food choices! You’ll learn so much about your child’s likes and dislikes if you

Inspired Instant Pot

Build a Bento Box as a team, plus it’s a great opportunity to discuss nutrition in a positive way.

Instant Pot Chicken Pad Thai

Instant Pot Korean Instant Pot Brunch Country Ribs Casserole

What’s On Your Plate?

Soothing Soups

Pasta Fagioli

Instant Pot Pork Loin Carnitas Tacos

Chicken Noodle Soup

Clam Chowder

Kids Club: Build a Bento Box

Chicken Enchilada Soup

Use Nutrition Facts labels and ingredient lists to find amounts of saturated fat, sodium, and added sugars in the foods and beverages you choose. • Look for food and drink choices that are lower in saturated fat, sodium, and added sugar. • Eating fewer calories from foods high in saturated fat and added sugars can help you manage your calories and prevent overweight and obesity. Most of us eat too many foods that are high in saturated fat and added sugar. • Eating foods with less sodium can reduce your risk of high blood pressure. Think of each change as a personal “win” on your path to living healthier. Start with a few of these small changes. • Make half your plate fruits and vegetables. • Focus on whole fruits. • Vary your veggies. • Make half your grains whole grains. • Move to low-fat and fat-free dairy. • Vary your protein routine. • Eat and drink the right amount for you. • Support healthy eating for everyone.

BIGSMALLMOOD. BATCH.

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organic ingredients

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Organic Spinach

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Enjoy delicious Simply Orange®

2G SUGAR.

PRETTY SWEET, HUH?

New!

CARBS PER 5.3oz

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LESS SUGAR

THAN AVERAGE GREEK YOGURT*

fresh start Start your day off right with these breakfast recipes! Whether you wake up in the mood for sweet or savory, there’s a proteinpacked option available to give you energy to get through the morning grind.

PINEAPPLE, YOGURT & MACADAMIA PARFAIT INGREDIENTS • • • • •

½ cup chopped raw macadamia nuts 11/ 3 cups plain nonfat Greek yogurt 1½ tbsp honey 1 cup diced fresh pineapple 4 gingersnap cookies, crushed

DIRECTIONS 1. 2. 3.

In large skillet, toast nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In small bowl, stir together yogurt and honey. In 4 (8-ounce) serving jars, layer yogurt mixture, nuts, and pineapple; sprinkle with cookies.

12 | fresh start | HEALTHY 2020

BREAKFAST WRAP INGREDIENTS • • • • • • •

2 tbsp 1/ 3 less fat garden vegetable cream cheese spread 1 (8-inch) fortified whole wheat soft taco tortilla 1 hard boiled egg, sliced 4 slices avocado ½ small tomato, sliced 1 pinch fresh ground black pepper 1 pinch smoked paprika

DIRECTIONS 1. 2.

Spread cream cheese in 2-inch strip down center of tortilla. Leaving 2-inch border on sides and bottom of tortilla, layer egg, avocado, and tomato over cream cheese; sprinkle with pepper and smoked paprika. Fold sides of tortilla over filling.

NOTE Additional filling suggestions: black beans, crumbled feta cheese, arugula, sliced red onion, sriracha sauce.

HEALTHY 2020 | fresh start | 13

EVERYTHING AVOCADO TOAST INGREDIENTS • • • • • • • • • • • •

1 tsp dried minced garlic 1 tsp poppy seeds 1 tsp toasted sesame seeds ½ tsp caraway seeds 1 tbsp distilled white vinegar ¼ tsp salt 4 large eggs 2 large avocados, pitted and chopped 1 tbsp fresh lime juice 4 slices ciabatta bread 1 cup loosely packed baby arugula 4 thick slices hard salami (about 4 ounces)

DIRECTIONS 1. 2. 3. 4.

In small bowl, stir garlic, poppy seeds, sesame seeds, and caraway seeds. Poach eggs. In small bowl, smash avocados and lime juice with a fork. Toast bread; spread with avocado mixture. Top with arugula, salami, and poached eggs; sprinkle with seed mixture.

HOW TO POACH EGGS

In large skillet with 2-inch-high sides, add water to fill halfway; stir in vinegar and salt and heat to a simmer. Carefully crack eggs, one at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid; remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft.

Brown Sugar Peach Sauce Hand-picked at the peak of freshness, Libbyâ&#x20AC;&#x2122;s FruitsÂŽ are packed with nutrients and have that fresh-from-the-farm taste. Find this delicious recipe, and more, at Getbacktothetable.com

Gridiron GridironGreat GreatSandwich Sandwich

The TheBalboa Balboaaka akathe theItalian ItalianPhilly Philly

Prep PrepTime: Time:1010minutes minutes I I Total TotalTime: Time:1010minutes minutes I I Serves Serves4 4

Prep Time: 1010 minutes Time: 2020 minutes 4 4 Prep Time: minutesI ITotal Total Time: minutesI Serves I Serves

INGREDIENTS INGREDIENTS 4 46”6”sandwich sandwichrolls, rolls,sliced slicedininhalf halflengthwise lengthwise 8 8slices slicesprovolone provolone 8 8thin thinslices sliceshard hardsalami salami 8 8thin thinslices slicesprosciutto prosciuttoororham ham 8 8thin thinslices slicescapicola capicola 8 8slices slicesofoftomato tomato 1 1small smallred redonion, onion,sliced slicedinto intothin thinrings rings 1/2 1/2head headofoficeberg iceberglettuce, lettuce,thinly thinlyshredded shredded 4 4Tbsp Tbspextra extravirgin virginolive oliveoiloil ®® 1 1cup Deli-Sliced Strips cupMezzetta Mezzetta Deli-SlicedRoasted RoastedBell BellPepper Pepper Strips ®® 1 1cup Mezzetta Golden sliced cup Mezzetta GoldenGreek GreekPeperoncini, Peperoncini, sliced

INGREDIENTS INGREDIENTS 2 Tbsp extra virgin olive oil oil 2 Tbsp extra virgin olive 1 medium onion, thinly sliced 1 medium onion, thinly sliced ® ® 2/32/3 cupcup Mezzetta Deli-Sliced Roasted BellBell Pepper Strips, drained Mezzetta Deli-Sliced Roasted Pepper Strips, drained ® ® 2/32/3 cupcup Mezzetta Golden Greek Peperoncini, diced Mezzetta Golden Greek Peperoncini, diced ® ® 2/32/3 cupcup Mezzetta HotHot Cherry Peppers, diced Mezzetta Cherry Peppers, diced 1/21/2 cupcup cremini mushrooms, sliced cremini mushrooms, sliced 2424 oz oz shaved prime ribrib (or(or comparable quality beef) shaved prime comparable quality beef) 2/32/3 cupcup crushed garlic crushed garlic ® ® 1 cup Mezzetta SunSun Ripened Dried Tomatoes in Olive Oil,Oil, diced 1 cup Mezzetta Ripened Dried Tomatoes in Olive diced SaltSalt andand freshly ground black pepper freshly ground black pepper Focaccia loafloaf Focaccia 1/21/2 cupcup butter, melted butter, melted 1/31/3 cupcup balsamic vinegar balsamic vinegar 8 oz provolone, sliced 8 oz provolone, sliced 1 cup mayonnaise 1 cup mayonnaise 1 cup fresh basil, chopped 1 cup fresh basil, chopped

PREPARATION PREPARATION For 2 slices of of salami, 2 slices of of Foreach eachsandwich, sandwich,place place2 2slices slicesofofprovolone, provolone, 2 slices salami, 2 slices prosciutto, slice of of bread. toptop of of thethe prosciutto,and and2 2slices slicesofofcapicola, capicola,ononthethebottom bottom slice bread.| |OnOn meat and cheese, add 2 slices of tomato and several rings of red onion. Sprinkle aa meat and cheese, add 2 slices of tomato and several rings of red onion. Sprinkle layer of of olive oiloil over thethe layerofofshredded shreddedlettuce lettuceonontop. top.| |Drizzle Drizzle1 tablespoon 1 tablespoon olive over lettuce. sliced peperoncini. lettuce.Top Topwith witha alayer layerofofbell bellpepper pepperstrips stripsand and sliced peperoncini.| |Cover Cover with the top slice of bread and secure with a toothpick. with the top slice of bread and secure with a toothpick.

PREPARATION PREPARATION Heat a heavy skillet over medium-high heat. Drizzle cooking surface withwith extra Heat a heavy skillet over medium-high heat. Drizzle cooking surface extra virgin olive oil.oil.| Add redred onion, roasted bellbell pepper strips, peperoncini, hothot virgin olive | Add onion, roasted pepper strips, peperoncini, cherry peppers, andand cremini mushrooms. Sauté for for 5 minutes or until onions areare cherry peppers, cremini mushrooms. Sauté 5 minutes or until onions near translucent. | Add shaved prime rib, 1/3 cup crushed garlic, and sun near translucent. | Add shaved prime rib, 1/3 cup crushed garlic, and sun ripened dried tomatoes. Continue to sauté for for 5-10 minutes, untiluntil beefbeef is cooked ripened dried tomatoes. Continue to sauté 5-10 minutes, is cooked through. Season with saltsalt andand pepper. broiler. focaccia loafloaf in in through. Season with pepper.| Preheat | Preheat broiler.| Slice | Slice focaccia half, horizontally, andand then intointo quarters (to (to create 4 rolls for for thethe sandwiches). half, horizontally, then quarters create 4 rolls sandwiches). Brush with melted butter andand toast until golden brown. sautéed Brush with melted butter toast until golden brown.| Distribute | Distribute sautéed steak mixture evenly on focaccia and drizzle with balsamic vinegar. | steak mixture evenly on focaccia and drizzle with balsamic vinegar. Cover | Cover sautéed steak mixture with provolone cheese. Place under broiler untiluntil cheese is is sautéed steak mixture with provolone cheese. Place under broiler cheese golden andand bubbly. mayonnaise, remaining garlic, andand fresh basil. golden bubbly.| Combine | Combine mayonnaise, remaining garlic, fresh basil. Spread thisthis mixture on on crowns of bread. sandwich withwith crown. Spread mixture crowns of bread.| Top | Top sandwich crown. Serve immediately. Serve immediately.

So many meals, so little time... ...time to make them, that is! You can make dinner faster and easier with Green Valley ready-to-eat organic beans in pouches. Visit Welcometogreenvalley.com for nutritious, time-saving recipes.

Also try our NEW organic rice! Four varieties available.

mediterranean flavors Mediterranean-inspired dishes are hugely popular right now, which is great for our health-conscious shoppers because they often contain lots of whole foods including brightly colored vegetables and an abundance of bold flavors!

MEDITERRANEAN STEAK & HUMMUS BOWL INGREDIENTS • • • • • •

1 cup quinoa 1½ cups cubed eggplant ½ tsp chopped fresh oregano 1 pound boneless beef flank steak ¼ tsp salt ¼ tsp ground black pepper

• • • • • •

1 tbsp olive oil 1 Roma tomato, chopped 2/ 3 cup hummus ¼ cup crumbled feta cheese ¼ cup plain nonfat Greek yogurt 1 tbsp chopped fresh parsley

DIRECTIONS 1. 2. 3. 4.

Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs. Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes. Sprinkle steak with salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to one side of baking pan; place steak on opposite side. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.) Slice steak against the grain. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt, and parsley.

GREEK SALAD NACHOS INGREDIENTS • • • • • • • • • • •

1 bag plain pita chips ½ cup crumbled feta cheese ¾ cup classic hummus ¼ cup plain nonfat Greek yogurt 1 tbsp chopped fresh dill 2 cups shredded romaine lettuce 2 Roma tomatoes, chopped ½ English cucumber, chopped ¼ cup drained sliced pepperoncini ¼ cup chopped red onion 2 tbsp sliced Kalamata olives

DIRECTIONS 1. 2. 3.

Preheat oven to 350°. On rimmed baking pan, evenly spread chips; sprinkle with cheese. Bake 5 minutes or until cheese begins to brown. Transfer hummus to small zip-top plastic bag. In small bowl, stir yogurt and dill; transfer to a separate small zip-top plastic bag and snip bottom corner of each bag with kitchen scissors. Drizzle chips with hummus. Top with lettuce, tomatoes, cucumber, pepperoncini, onion, and olives; drizzle with yogurt mixture.

HEALTHY 2020 | mediterranean flavors | 21

MEDITERRANEAN POWER BOWL INGREDIENTS • • • • • • • • • • • • • •

¾ cup dry pearled farro 11/2 cups grape or cherry tomatoes 6 cups small cauliflower florets 2 tbsp olive oil ½ tsp kosher salt ½ tsp ground black pepper 1 garlic clove, minced ½ cup plain nonfat Greek yogurt 1½ tbsp fresh lemon juice 1 tbsp chopped fresh dill ½ tsp lemon zest 4 cups baby kale 1 can (16 ounces) reduced sodium garbanzo beans, drained and rinsed ½ cup crumbled feta cheese

DIRECTIONS 1. 2.

3. 4.

Preheat oven to 450°. Prepare farro as label directs. Line rimmed baking pan with parchment paper. In separate bowls, toss tomatoes and cauliflower each with 1 tablespoon oil, and 1/ 8 teaspoon each salt and pepper. Transfer tomatoes and cauliflower to opposite sides of prepared pan in single layer. Roast 20 minutes or until tomatoes are slightly charred and cauliflower is golden brown, stirring halfway through cooking. In small bowl, stir garlic, yogurt, lemon juice, dill, lemon zest, and remaining ¼ teaspoon each salt and pepper. Into 4 serving bowls, evenly divide kale, beans, farro, cheese, tomatoes, and cauliflower; evenly dollop with yogurt mixture.

NOTES For additional protein, add grilled chicken, fish or shrimp to the bowl. To roast the tomatoes and cauliflower on the grill, prepare the grill for direct grilling over medium-high heat. Use aluminum foil instead of parchment paper to line the baking pan, and cook tomatoes and cauliflower in pan directly on hot grill rack as directed above with grill covered.

Extra virgin olive oil is a staple in the Cervasi family kitchen because both time tested traditions and science agree that it is a healthy, flavorful addition to any diet. Caprese Chicken Chicken with Mozzarella, Basil and Tomato • • • • • •

4 large chicken breasts 2 tbs. of Italian Seasoning basil and oregano 1 tsp. salt ½ tsp. pepper 3 tbs. Cervasi Extra Virgin Olive Oil

• • • • •

1 ½ c. fresh grape tomatoes, halved 3 cloves garlic, chopped 3 tbs. Cervasi Balsamic Vinegar 4 oz. fresh mozzarella cheese basil for garnish

1. Preheat oven to 425 degrees. 2. Sprinkle chicken with Italian seasoning, salt & pepper. 3. Heat a large cast-iron skillet and add olive oil. Sear chicken on each side. 4. Once one side is brown, turn chicken, and add tomatoes, garlic & balsamic vinegar. 5. Bake 10-20 minutes, until cooked. 6. Once cooked, add a piece of mozzarella cheese to each piece. 7. Set to broil and place the skillet on the top rack. Broil until cheese is melted and browned. 8. Remove from oven and sprinkle with fresh basil. Find more products and recipes at Cervasi.com 9. Drizzle with balsamic sauce and serve hot.

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New Year, New Goals.

Meet them with Clearly Brand

Keep Your Family Healthy This Winter.

E N **

WI LD

A W I LD S ALM

E F R E E C HICK

old version

SEAFOOD made simple

Great for the brain and body, seafood is our go-to choice for healthy and quick weeknight dinners. We think you and your family will enjoy these great new recipes!

pomegranate & red wine

ROASTED SALMON INGREDIENTS • • • • • • • • •

1 cup dry red wine (such as Pinot Noir) ¾ cup pomegranate seeds 1 shallot, chopped 2 tbsp honey 2 tbsp unsalted butter 4 boneless salmon fillets (about 1¼ pounds) 1 tsp salt ½ tsp fresh ground black pepper 4 thyme sprigs for garnish, optional

DIRECTIONS 1. 2. 3.

Preheat oven to 400°. In blender, blend wine and ½ cup pomegranate seeds; strain through fine-mesh strainer into small bowl and discard pulp. In small saucepan, heat shallot, honey, and pomegranate-wine mixture to a boil over high heat; reduce heat to medium and simmer 8 minutes or until reduced by half. Remove from heat; stir in butter. Makes about ½ cup. Place salmon, skin side down, in 8-inch square baking dish; sprinkle with salt and pepper. Pour wine mixture over salmon. Roast salmon 15 minutes or until internal temperature reaches 145°. Serve salmon sprinkled with remaining ¼ cup pomegranate seeds. Garnish with thyme sprigs, if desired.

30 | seafood made simple | HEALTHY 2020

crispy honey nut

BAKED SALMON with almond-fennel salad INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 2/ 3 cup raw whole almonds 1 cup honey nut toasted oats cereal 4 skin-on salmon fillets (about 6 ounces each) 2 tbsp honey 2 tbsp balsamic glaze 1 tbsp chili garlic sauce 1 medium fennel bulb, thinly sliced 1 small green apple, thinly sliced 1 tbsp fresh lemon juice 1 tbsp olive oil 1 tbsp chopped fresh tarragon

DIRECTIONS 1. 2. 3. 4. 5.

Preheat oven to 425°. Line rimmed baking pan with parchment paper; spray with nonstick cooking spray. In food processor, process 1/ 3 cup almonds 30 seconds or to coarse crumbs; add cereal and pulse 10 times. Makes about 1 cup. Place salmon, skin side down, on prepared pan; brush with 1 tablespoon honey and press oat-almond crumbs over honey. Bake 15 minutes or until internal temperature of salmon reaches 145°. In small bowl, whisk balsamic glaze, chili garlic sauce, and remaining 1 tablespoon honey. In large bowl, toss fennel, apple, lemon juice, oil, tarragon, and remaining 1/ 3 cup almonds. Serve salmon drizzled with spiced honey balsamic with almond-fennel salad.

HEALTHY 2020 | seafood made simple | 31

PAN-SEARED COD

and sautéed vegetables with lemon butter INGREDIENTS • • • • • • • • • • • • •

4 (5-ounce) cod fillets 1 tsp sea salt 1 tsp cracked black pepper 1/ 8 tsp crushed red pepper flakes 4 tbsp extra virgin olive oil 3 tbsp unsalted butter 2 tbsp fresh lemon juice ½ medium yellow onion, thinly sliced 1½ cups thinly sliced Brussels sprouts 6 radishes, thinly sliced 1 large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler 2 tsp thinly sliced chives 1 tsp chopped fresh tarragon leaves

DIRECTIONS 1.

Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt, black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter, and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion, and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper. Spoon lemon-butter over cod and vegetables to serve.

32 | seafood made simple | HEALTHY 2020

dilled

SHRIMP SALAD SANDWICHES INGREDIENTS • • • • • • •

• • • •

1/ 3 cup light mayonnaise ¼ cup light sour cream or low fat Greek style plain yogurt 3 tbsp fresh lemon juice 2 tbsp chopped fresh dill 1 tsp lemon zest 1½ tsp hot sauce 1½ pounds 41-50 count cooked tail-on peeled and deveined shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces 2 medium celery ribs, finely chopped (about ¾ cup) ¾ cup peeled and finely chopped English cucumber ¼ cup finely chopped red onion 4 whole wheat hot dog buns

DIRECTIONS 1.

In large bowl, stir mayonnaise, sour cream, lemon juice, dill, lemon zest, and hot sauce. Fold in shrimp, celery, cucumber, and onion. Evenly divide shrimp salad between rolls.

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WHO KNEW A NEW YEAR'S RESOLUTION COULD TASTE SO GOOD?

XX | section | HEALTHY 2020

A NEW START TO A

Better You

™

LOWER CARBS

HIGH FIBER

PLANT PROTEIN

GREAT TASTE

Claims vary by product.

Also, try our Carb Balance® Spinach Herb Tortilla Wraps!

DISCOVER RECIPES THAT FIT YOU missionfoods.com MissionFoodsUS

For hosting, roasting and holiday toasting.

Black Cherry Frost What You Need 4 oz 1 oz 1½ oz 1 1 1

Sparkling Ice Black Cherry Triple Sec Vodka or White Rum Orange Rind Cinnamon Sugar for Rim Rosemary Sprig ®

How to Make It Wet rim of rocks glass with an orange wedge. Dip in cinnamon sugar until coated. In a cocktail shaker, pour Sparkling Ice® Black Cherry, triple sec, and vodka or white rum. Mix and pour into glass. Garnish with orange rind and rosemary sprig.

Zero sugar. Flavor for all.

LESS SUGAR. POWERFUL ANTIOXIDANTS. AMAZING ONYX. ™

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inspired

INSTANT POT

The Instant Pot is one of our favorite kitchen tools for busy families! Want to introduce some new flavors to your family without a huge time commitment? Get adventurous and try one of the recipes in this section.

INSTANT POT®

chicken pad thai INGREDIENTS

DIRECTIONS

• • •

• •

• • •

1 tbsp sesame oil ¾ pound boneless skinless chicken breasts, cut crosswise into ½-inch strips 1 small red bell pepper, sliced ½ small red onion, thinly sliced 2 packages (9 ounces each) Thai Kitchen pad Thai noodle kit 3½ cups bean sprouts ¼ cup chopped fresh cilantro 4 lime wedges, optional

In 6-quart Instant Pot, heat oil using Sauté function. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit, and 2/ 3 cup water; arrange noodles from kit on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro, and peanuts from kit; serve with lime wedges, if desired.

44 | inspired instant pot | HEALTHY 2020

INSTANT POT®

pork loin carnitas tacos INGREDIENTS • •

4 garlic cloves, smashed 1 boneless center-cut pork loin, cut into 2-inch pieces (about 5 pounds) • 2 tsp dried oregano • 2 tsp ground cumin • 1 tsp chili powder • 1 tsp kosher salt • 1 tsp orange zest • ½ tsp ground black pepper • 1 cup coconut oil • 20 (6-inch) corn tortillas, warmed Toppings: chopped avocado, chopped fresh cilantro, pico de gallo, sliced radish, sliced jalapeño, queso fresco, lime wedges, optional

DIRECTIONS 1. 2. 3. 4.

Set 6-quart Instant Pot to Meat. In large bowl, toss garlic, pork, oregano, cumin, chili powder, salt, orange zest, pepper, and oil; transfer to Instant Pot. Place lid on Instant Pot and seal vent; pressure cook on high 35 minutes. Quick release pressure; let stand 15 minutes. Remove lid; with 2 forks, shred pork. Preheat broiler to high. Transfer shredded pork to rimmed baking pan; broil 5 minutes or until crisp and browned. Makes about 9 cups. Serve carnitas in tortillas with toppings, if desired.

NOTE Carnitas can also be served in sandwiches with your favorite toppings.

HEALTHY 2020 | inspired instant pot | 45

INSTANT POT®

korean country ribs INGREDIENTS • • • • • • • • •

½ cup vegetable broth 1/ 3 cup Korean BBQ sauce 2 tbsp hoisin-garlic sauce 2 tbsp sriracha 2 tsp fish sauce 3 pounds bone-in country-style pork ribs 2 tsp sesame oil Steamed rice for serving, optional Green onions and/or sesame seeds for garnish, optional

DIRECTIONS 1. 2. 3.

In 6-quart Instant Pot, stir broth, BBQ sauce, hoisin-garlic sauce, sriracha, and fish sauce; add ribs and toss to coat. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 35 minutes. Quick release pressure; remove lid. In large skillet with high sides, heat oil over medium-high heat. Add cooked ribs; cook 3 minutes or until browned, turning once. Add broth mixture remaining in Instant Pot; cook 6 minutes or until reduced to 2/ 3 cup. Serve ribs with sauce remaining in skillet along with rice garnished with green onions and sesame seeds, if desired.

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HEALTHY 2020 | inspired instant pot | 47

INSTANT POT®

brunch casserole • • • • • • • • • • • •

1 pound smoked bacon, chopped 12 large eggs ½ cup whole milk 1½ tsp salt 1 tsp ground black pepper ½ tsp garlic powder Nonstick cooking spray 1 package (28 ounces) frozen potatoes O’Brien, thawed 2 tsp chopped fresh rosemary 1 cup sliced green onions 2 cups shredded sharp Cheddar cheese Chopped fresh chives for garnish, optional

DIRECTIONS 1. 2. 3.

Set 5-quart Instant Pot to Sauté; add bacon and cook 5 minutes or until crisp, stirring occasionally. Turn Instant Pot off; transfer bacon to paper towel-lined plate. In large bowl, whisk eggs, milk, ½ teaspoon each salt and black pepper, and garlic powder. Pour 2 cups water into bottom of Instant Pot; place steam rack inside. Line Instant Pot with 2 sheets aluminum foil placed at 90° crisscross; spray with cooking spray. Layer 2¼ cups potatoes into Instant Pot and sprinkle with a third of the rosemary, salt, and black pepper; top with 2/ 3 cup chopped bacon, 1/ 3 cup onions and 2/ 3 cup cheese. Repeat layers twice, ending with cheese. Evenly pour egg mixture into Instant Pot. Place lid on and close pressure valve to seal; pressure cook on high 40 minutes. Quick release pressure; let stand 5 minutes before removing lid. Use foil to lift casserole out of Instant Pot. Cut into 8 wedges; sprinkle with chives, if desired.

NOTE If your Instant Pot did not come with a steam rack, use 3 flattened aluminum foil balls instead.

LOVE YOUR

HEART Drinking unsweetened Lipton® Green Tea every day can help support a healthy heart.*

*Daily consumption of 2–3 cups of unsweetened brewed tea providing between 200-500mg of flavonoids can help support a healthy heart as part of a diet consistent with dietary guidelines. Unsweetened Lipton® 100% Natural Green tea contains 150mg of flavonoids per cup.

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â&#x20AC; These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. Find those Nature Made USP verified products on NatureMade.com/USP.

NOT A LOW CALORIE FOOD

W∂ nderful Pistachios No Shells made Sweet & with Heat.

Full-flavor snacking without the shells. ©2019 Wonderful Pistachios & Almonds LLC. All Rights Reserved. WONDERFUL, the Package Design and accompanying logos are trademarks of Wonderful Pistachios & Almonds LLC or its afﬁliates. WP191112-06

HEALTHY 2020 | section | XX

Carefully curated flavors crafted to delight with

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

every bite!

BARILLA SPAGHETTI

XX | section | HEALTHY 2020

WITH PANCETTA, GRAPE TOMATOES, & PESTO FLAVORED CRISPY PANKO INGREDIENTS (Yield 6)

INSTRUCTIONS

1 box Barilla® Spaghetti 4 tbs extra virgin olive oil 1 clove garlic, gently pressed 1 cup pancetta, julienne 1 pint grape tomatoes, halved ½ cup panko bread crumbs 2 tbs fresh pesto 1 tbs pine nuts Salt and black pepper to taste

1. Pre-heat oven to 400° F. 2. Mix panko to pesto and bake until crispy. 3. In a separate pan toast pine nuts until golden about 5-8 minutes. Set aside. 4. Bring a large pot of water to a boil. Cook pasta according to package directions. 5. Meanwhile, in a hot skillet sauté pancetta in olive oil until crispy. 6. Add garlic, cook one minute, then add tomatoes and blister on high heat for two minutes. Remove garlic clove. 7. Drain pasta and toss with pancetta and tomatoes. 8. Top with crispy pesto flavored panko and pine nuts before serving.

Give life to your meals.

o u p S s g n i h t oo

Pasta F agioli INGREDIENTS

DIRECTIONS

• • •

• •

• • • • •

1 tbsp olive oil 1 package (16 ounces) sweet Italian sausage links 1 medium white onion, chopped 2 garlic cloves, minced 1 container (32 ounces) less-sodium chicken broth 1 can (14.5 ounces) Italian-style diced tomatoes with olive oil, garlic, and spices 2 tsp chopped fresh thyme 1 cup dry ditalini pasta 1 can (15.5 ounces) cannellini beans ½ cup grated Parmesan cheese

In large sauce pot, heat oil over medium heat. Add sausage; cook 7 minutes or until internal temperature of sausage reaches 160°, turning frequently. Transfer sausage to cutting board; slice sausages ¼-inch thick crosswise. In same sauce pot, cook onion 4 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add broth, tomatoes with their liquid, and thyme; increase heat to medium-high and heat to a simmer. Reduce heat to medium-low; add pasta and cook 6 minutes. Add beans with their liquid and sausage; cook 6 minutes. Serve soup sprinkled with cheese.

58 | soothing soups | HEALTHY 2020

Chicken Noodle Soup INGREDIENTS • • • • • • • • • • •

2 tbsp olive oil 3 medium celery ribs, chopped 2 large carrots, peeled and chopped 1 medium yellow onion, chopped 1 tbsp chopped fresh sage 2 containers (32 ounces each) unsalted chicken stock 2 cups uncooked egg noodles (about 3 ounces) 3 cups chopped rotisserie chicken 1½ tbsp fresh lemon juice 1 tsp salt Ground black pepper (optional)

DIRECTIONS 1. 2.

Clam Chowder INGREDIENTS • • • • • • • • • • • • •

6 slices smoked bacon 3 medium celery ribs, chopped (about 2/ 3 cup) ½ medium onion, chopped (about ½ cup) ¼ cup all-purpose flour 4 cans (6.5 ounces each) minced clams, drained and liquid reserved 1 cup less-sodium chicken broth 4 medium red potatoes (about 1¾ pounds), unpeeled, cut into ½-inch pieces (about 5 cups) ¾ cup half and half, at room temperature 1 tsp Worcestershire sauce ¾ tsp salt ½ teaspoon ground black pepper Fresh chopped curly parsley for garnish, optional Oyster crackers and hot sauce for serving, optional

DIRECTIONS 1. 2.

3. 4.

In large sauce pot, cook bacon over medium-high heat 8 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate to drain. Once cooled, crumble. Remove and discard all but 2 tablespoons bacon drippings in sauce pot. To drippings, add celery and onion; cook over medium heat 8 minutes or until onion begins to soften, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in reserved clam juice and broth. Add potatoes and heat to simmering. Reduce heat to medium-low; cook 8 minutes or until potatoes are almost tender, stirring occasionally. Stir in half and half and clams; cook 10 minutes longer or until heated through, stirring occasionally. Stir in Worcestershire, salt, pepper, and bacon. Add hot sauce to taste. Garnish with parsley; serve with crackers and hot sauce, if desired.

In large sauce pot, heat oil over medium heat. Add celery, carrots, onion, and sage; cook 10 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high; add stock and heat to simmer. Add noodles; cook as label directs or until tender, adding chicken, lemon juice, and salt during last 5 minutes of cooking. Serve sprinkled with pepper, if desired.

CROWD-PLEASE WITH EASE

SMOKED SAUSAGE & HUMMUS TOASTS MANUFACTURER’S COUPON

DO NOT DOUBLE

EXPIRATION DATE: 3/31/20

SMOKED SAUSAGE AND HUMMUS TOASTS Makes: 8 servings • Cook Time: 20 minutes

SAVE $1 on any TWO (2) packages of Eckrich® Smoked Sausage

LIMIT ONE COUPON PER PURCHASE. Any other use constitutes fraud. Void if sold, copied, transferred, altered, prohibited or restricted. Good only in the USA and APO/FPO post office addresses. Consumer: No other coupon may be used with this coupon. Consumer pays any sales tax. Retailer: Smithfield, a Smithfield Foods brand, will reimburse you for the face value of coupon plus 8¢ handling if coupon is submitted in compliance with this offer and the Smithfield Foods Coupon Redemption Policy available at www.inmar.com. Cash value of 1/20¢. Send coupons to: Smithfield Foods, Inmar Dept. #70800, 1 Fawcett Drive, Del Rio, TX 78840. © 2019 Smithfield Foods.

INGREDIENTS MEAT: 1 Package Eckrich® smoked sausage, chopped PRODUCE: Handful red pepper, chopped, 2 16 oz. pre-made hummus spreads, ¼ cup fresh parsley, chopped PANTRY:

Olive oil, French bread

DIRECTIONS STIR:

Hummus and parsley together.

TOAST:

Sliced French bread brushed with olive oil in a pan.

SAUTÉ:

Red pepper and chopped smoked sausage in a separate pan.

COOK:

Until lightly browned.

TOP:

Toasts with Hummus. Layer on smoked sausage and pepper mixture. Then pass these feisty little apps at room temperature.

Chicken Enchilada Soup

60 | soothing soups | HEALTHY 2020

INGREDIENTS • • • • • • • • • • • • • • • • •

2 tbsp vegetable oil ½ medium yellow onion, diced 1 garlic clove, minced 1 tsp ground cumin ¾ tsp ground coriander ¼ tsp salt 1 container (32 ounces) less-sodium chicken broth 1 can (14.5 ounces) diced tomatoes, drained 1 can (10 ounces) enchilada sauce 1 can (4 ounces) diced mild green chiles 1 can (15 ounces) black beans, drained 8 (6-inch) corn tortillas, cut into ½-inch pieces, pieces separated 3½ cups shredded boneless, skinless cooked chicken or rotisserie chicken meat 1½ cups shredded Cheddar cheese 2 tbsp fresh lime juice 2 tsp hot sauce Sliced avocado, crushed tortilla chips or strips, sliced black olives, sliced green onions, sliced jalapeño and fresh cilantro sprigs for garnish, optional

DIRECTIONS 1. 2.

In large sauce pot, heat oil over medium-high heat. Add onion and garlic; cook 3 to 4 minutes or until onion is soft, stirring occasionally. Stir in cumin, coriander, and salt; cook 2 minutes, stirring occasionally. Add broth, tomatoes, enchilada sauce, and green chiles; heat to boiling. Reduce heat to medium-low; add beans and tortillas and cook, covered, 8 to 10 minutes or until tortillas begin to soften and soup thickens, stirring occasionally. Add chicken and cook, uncovered, 4 to 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese, lime juice, and hot sauce. Serve soup topped with garnishes, if desired.

Whatâ&#x20AC;&#x2122;s For Dinner?

HEALTHY 2020 | section | XX

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TRY A

Curated Experience YOUâ&#x20AC;&#x2122;LL FLIP FOR.

ÂŠ2019 Tyson Foods, Inc.

DID YOU

know?

Mushrooms are a superfood packed with more than 12 vitamins and minerals. Try blending chopped mushrooms with ground meat to reduce the fat up to 25% and add nutrition to some of your favorite dishes; like burgers, meatballs, meatloaf, tacos, lasagna, pasta sauce and more.

Find healthy recipe ideas and more at: highlinemushrooms.com

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Enjoy with those who matter most From the farm families who grow our rice, to the millions of families who enjoy it every day, the Mahatma family would like to thank you for making us America’s Favorite Rice*. ®

Build a Bento Box For perfectly portioned, kid-friendly meals that make lunchtime fun, start packing lunches bento style! Bento, or boxed lunch, originated in Japan and has taken off stateside in a big way. Bento is a particular hit with kids who love the variety of colors, shapes and textures â&#x20AC;&#x201C; as well as the kid-sized portions. The key to a successful bento is a shallow plastic or stainless steel container that seals securely. There are many cute bento boxes available, but you might have a suitable food storage box in your kitchen cabinet that will work just fine. Your box might already have compartments; if not, you can easily create dividers for food by placing things like berries or yogurt in colorful paper or silicone baking cups. And keep in mind that bentos need to be packed fairly full to ensure that the items inside wonâ&#x20AC;&#x2122;t move around in transit. Finally, put bento boxes in thermal lunch bags along with a couple of ice packs to keep the food cool until lunchtime.

Mini Waffle Sandwiches Toasted Mini Waffles, Pepper Jack Cheese, Sliced Green Olives & Mustard

DIY Mini Pizza Bagels Toasted Mini Bagels, Pizza Sauce, Shredded Cheese & Mini Pepperoni

Mini Waffle Sandwiches Toasted Mini Waffles, Turkey, Cheese & Olive Oil Mayo

HEALTHY 2020 | kids club | 69

Cheese Tortellini, Mini Pepperoni & Black Olive Kabobs with Pizza Sauce

Cherry Tomato & Mini Cucumber Kabobs with Hummus

Mini Waffle Sandwiches Toasted Mini Waffles, Pepper Jack Cheese, Sliced Green Olives & Mustard

TRADITIONAL

ANCHO PEPPER

LEMON ROSEMARY

BARBECUE

ROTISSERIE CHICKEN HEARTY MEALS MADE EASY

Our all-natural rotisserie chicken is cooked fresh for you daily in every Price Chopper store so you can bring home the delicious, juicy flavor of all-natural chicken to your family any night of the week. Serve it as a main dish on its own, or us it as a delicious shortcut in your favorite recipes. With flavors like traditional, barbecue, lemon rosemary, and more, thereâ&#x20AC;&#x2122;s an option to make everyone in the family happy.

SALT & PEPPER