Gatherings Healthy 2022 by pricechopper

GATHERINGS

WEEKNIGHT DINNERS page 50

Fresh Breakfast Ideas page 10 Flavorful Salads page 26 Back-to-Work Snacks page 35

Healthy 2022

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Start fresh. New year, new foods! Whether or not you made a resolution, the start of a new year is a welcome opportunity to switch up your normal routine. We have lots of ideas for you to include in your upcoming meal plans – breakfast, salads, snacks, and plenty of dinners (hello, leftovers for lunch the next day!).

While the definition for “healthy” may vary from person to person, you’re on the right track if you’re choosing fresh ingredients from your local Price Chopper and hand-preparing them at home for you and your loved ones. May your year be full of good health and good food.

CONTENTS 10

Fresh Breakfast Ideas

Morning Glory Muffins

Mini Mediterranean Frittata

Cottage Cheese Breakfast Bowl

Breakfast-Style Snack Board

Flavorful Salads

Spring Strawberry Rainbow Swiss Salad Cups Chard Caesar Salad

Baby Greens & Salmon Salad

Banana Split Skewers

No-Bake Peanutty Date Energy Bars

Spanish Potato Omelet Bites

Pear & Gorgonzola Salad

Peanut Butter & Jelly Breakfast Tarts

Back-to-Work Snacks

Cocoa-Chia Ranch-Spiced Almond Snack Mix Crispy Garbanzo Beans

Kale, Tomato & Feta Breakfast Sandwich Cups

Egg-vocado

Ricotta Toast Bowl

Flip to page 39 to find bonus grab-and-go snack ideas to keep handy at your desk. Just add them to your shopping list or to your cart at shop.mypricechopper.com

Weeknight Dinners

Slow Cooker Balsamic Pot Roast

Mediterranean Tuna Melt

Tomato-Garlic Poached Chicken

Greek Sheet-Pan Cheddar & Ale KC Strip Steak with Soup Roasted Tomatoes, Artichokes & Fingerlings

Seared Scallops with Black Bean Relish

We want to see what you create! Tag us on Instagram using #mypricechopper and let us know which recipes you tried.

Sheet-Pan Chicken Honey MustardParmesan with Pecan Crusted Roasted LemonCod Garlic Broccoli

Slow Cooker BBQ Pulled Pork Bowl

Crunchy Parmsan Cod with Garlic Roasted Veggies

One-Pot Smoky Shrimp Linguine

Kids Club

Shamrock Rice Crispies

COZY UP WITH YOUR COMFORT FOODS Upgrade your winter – and your dinners – with two new recipes from Bush’s® Beans and Red Gold®.

BUSHBEANS.COM | REDGOLDTOMATOES.COM

SAUSAGE TORTELLINI SOUP

PREP TIME: 15 minutes | COOK TIME: 23 minutes | SERVINGS: 8

INGREDIENTS 1 lb 1 1 2 2 1 1

1/2 tsp 1/2 tsp 1/4 tsp 1 pkg 3 Tbsp

Italian sausage onion, chopped garlic clove, crushed (14.5oz) cans chicken broth (14.5oz) cans Red Gold® Diced Tomatoes or (28oz) can Red Gold® Diced Tomatoes (15.5oz) can Bush’s® Cannellini Beans or Great Northern Beans, rinsed and drained dried oregano dried marjoram crushed red pepper three cheese tortellini, cooked and drained fresh parsley, chopped

INSTRUCTIONS 2.

In a large saucepan brown sausage. Stir in onion and garlic; cook until onion is soft, about 3 minutes. Drain off excess fat. Stir in chicken broth, diced tomatoes, beans, oregano, marjoram, red pepper and tortellini; bring to a boil. Lower heat and simmer for 15 to 20 minutes. Sprinkle with parsley on top of each serving.

ITALIAN SAUSAGEBRUSCHETTA TORTELLINI SOUP PREP TIME: 15 15 minutes minutes || Cook SERVINGS: Prep Time: Time: 623 minutes | Servings: 8

INGREDIENTS

(15.8oz) Bush's® Great Northern Beans, rinsed and drained 1 (14.5oz) can Red Gold® Diced Tomatoes 2 Tbsp chopped fresh basil 2 Tbsp olive oil 1 clove garlic, chopped ¼ tsp black pepper or red pepper flakes 24 slices (½-inch thick) French or Italian bread, grilled or lightly toasted* 1 can

INSTRUCTIONS 1.

In a medium bowl, combine all ingredients except bread; mix well. Spoon mixture on bread and serve.

Enjoy delicious Simply Orange®

Eat well to be well Made with only natural ingredients

FIND OUR NEW LOOK IN THE VITAMIN AISLE

*Based on a survey of pharmacists who recommend branded vitamins and supplements. Amounts shown are on per serving basis. USP has tested and verified ingredients, potency and manufacturing process. USP sets official standards for dietary supplements. www.uspverified.org †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.

M’m! M’m! Good! ®

FRESH Breakfast Ideas

Switch up your Saturday morning breakfast game! Swap your standard cereal or pancakes for these new, family-friendly ideas.

Morning Glory Muffins, see page 13

HEALTHY 2022 | fresh breakfast ideas | 11

Cottage Cheese Breakfast Bowl, see page 13

Mini Mediterranean Frittata, see page 13

HEALTHY 2022 | fresh breakfast ideas | 13

Morning Glory MUFFINS INGREDIENTS • • • • • • • • • • • • • •

Nonstick cooking spray 1 cup whole wheat flour ½ cup granulated sugar 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon ¼ tsp salt 2 large eggs ½ cup canned undrained crushed pineapple 2 tbsp vegetable oil 1 medium Granny Smith apple, peeled, halved, cored, and grated on largest holes of box grater ½ cup chopped pecans ½ cup loosely packed shredded carrots ¼ cup unsweetened shredded coconut

DIRECTIONS 1. 2.

Preheat oven to 350°; spray 12-cup standard muffin pan with cooking spray. In medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt. In large bowl, whisk eggs, pineapple, and oil; stir in flour mixture until just combined. Fold in apple, pecans, carrots, and coconut; divide batter into prepared pan. Bake muffins 20 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes then transfer to wire rack to cool completely.

Mini Mediterranean FRITTATA INGREDIENTS • • • • • • • • • •

4 large eggs ¼ cup reduced fat milk 2 tbsp chopped sun-dried tomatoes (not in oil) 2 tsp chopped fresh basil 1/ 8 tsp kosher salt 1/ 8 tsp ground black pepper Nonstick cooking spray 1 garlic clove, minced 2 tablespoons finely chopped red onion 2 tablespoons crumbled tomato and basil feta cheese

DIRECTIONS 1. 2.

Preheat oven to 375º. In medium bowl, whisk eggs, milk, tomatoes, basil, salt, and pepper. Makes about 2 cups. Spray 6-inch oven-safe nonstick skillet with cooking spray; heat over medium-high heat. Add garlic and onion; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat; add egg mixture and sprinkle with cheese. Bake frittata 15 minutes or until eggs are set. Cut frittata into 4 slices to serve.

NOTE Toss ½ cup baby arugula, 1½ teaspoons fresh lemon juice, and ¾ teaspoon oil in a small bowl; serve with or over frittata.

Cott age Cheese BREAKFAST BOWL INGREDIENTS • • • • • • • • • •

¼ cup chopped walnuts ¼ cup old-fashioned rolled oats 2 cups low-fat cottage cheese 1 clementine, peeled and separated 1 ripe banana, peeled and thinly sliced crosswise ½ cup chopped fresh pineapple ½ cup fresh blueberries, halved lengthwise 2 tbsp honey 1 tsp chia seeds ½ tsp ground cinnamon

DIRECTIONS 1. 2.

In large skillet, toast walnuts and oats over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. Divide cottage cheese into 4 bowls; top with clementine, banana, pineapple, and blueberries. Drizzle bowls with honey; sprinkle with chia seeds, cinnamon, and walnut mixture.

Healthy BREAKFAST IDEAS Start your day off right with these five simple breakfast combinations that will fill you up without weighing you down.

AVOCADO + EGG + WHOLE GRAIN BREAD This makes a satisfying breakfast sandwich packed with healthy fats and antioxidants.

OATMEAL + BANANA + WALNUTS + ZUCCHINI Add shredded zucchini to an oatmeal dish for an extra serving of veggies. Top this protein and fiber-filled meal with cinnamon for heightened flavors.

OATS + MIXED BERRIES + YOGURT

Combine digestion-friendly oats and nutrient-rich berries in fat-free yogurt containing calcium and protein for the ultimate power breakfast.

WHOLE WHEAT WRAP + PRESERVES + COTTAGE CHEESE + NUTS In a whole-wheat wrap, place vitamin-rich fruit-only preserves, low-fat cottage cheese, and protein-packed nuts. These can be assembled the night before frenzied mornings.

QUINOA + BLUE BERRIES + SLICED ALMONDS + MILK

Start your morning with a protein-packed power bowl containing quinoa, almonds, berries, and coconut or almond milk. Add a bit of honey, vanilla, or cinnamon for extra flavor.

14 | fresh breakfast ideas | HEALTHY 2022

HEALTHY 2022 | fresh breakfast ideas | 15

Breakfast-Style SNACK BOARD INGREDIENTS • • • • • • • • • • • • • •

1 (12-ounce) package pork sausage links 8 slices turkey bacon, cut into 1-inch pieces 24 frozen mini pancakes 1 (6-ounce) package raspberries 12 Spanish Potato Omelet Bites (see recipe at right) 2 bananas, peeled and sliced crosswise 1 medium Fuji apple, cored and thinly sliced 1 cup chopped cantaloupe ¾ cup blueberries ½ cup chocolate hazelnut spread ½ cup maple syrup ½ cup peanut butter ½ cup whipped topping 1/ 3 cup strawberry preserves

Spanish Potato OMELET BITES INGREDIENTS • • • • • • • • • • • •

5 large eggs 5 large egg whites 1/ 3 cup fat-free milk ¼ tsp salt 1/ 8 tsp ground black pepper 1½ tsp olive oil 1 medium red bell pepper, chopped 2 cups refrigerated diced potatoes with onion 1 garlic clove, minced 1 tbsp chopped fresh thyme ½ tsp smoked paprika ¾ cup shredded reduced fat Cheddar cheese

DIRECTIONS 1.

2. 3.

Prepare outdoor grill for indirect grilling over medium-high heat. Line 9-inch square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan. In medium bowl, whisk eggs, egg whites, milk, salt, and black pepper. In large skillet, heat oil over medium-high heat. Add bell pepper and potatoes; cover and cook 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme, and paprika; cook, uncovered, 3 minutes, stirring occasionally. Spread potato mixture in prepared dish; add egg mixture and sprinkle with cheese. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.

DIRECTIONS 1. 2. 3. 4.

In large nonstick skillet, cook sausage over medium-high heat 8 minutes or until internal temperature reaches 160°, turning frequently; transfer to paper towel-lined plate. In same skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally. Prepare pancakes as label directs. Arrange raspberries, omelet bites, bananas, apple, cantaloupe, blueberries, sausage, bacon, and pancakes on large serving platter; serve with spread, syrup, peanut butter, whipped topping, and preserves.

Discover why

ONLY DAISY

Cottage Cheese will do.

Elevate your eating experience. For delicious recipe inspirtion, visit daisybrand.com.

HEALTHY 2022 | fresh breakfast ideas | 17

Peanut Butt er & Jelly BREAKFAST TARTS INGREDIENTS

DIRECTIONS

• • • • • • •

•

1 (15-ounce) package refrigerated pie crusts All-purpose flour for dusting ½ cup creamy peanut butter ¼ cup raspberry fruit spread 1 large egg ½ cup powdered sugar 1 tbsp whole milk 1 tbsp finely crushed honey graham crackers

3. 4.

Preheat oven to 375°; line rimmed baking pan with parchment paper. Soften pie crusts as label directs. Lightly dust work surface with flour; unroll pie crusts. With knife, cut 4 (3½ x 3-inch) rectangles from each pie crust. Gather dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles. Place about 1 heaping tablespoon peanut butter and 2 teaspoons preserves in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan. In small bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top of each tart; bake 25 minutes or until golden brown. Makes 4 tarts. In small bowl, whisk sugar and milk; carefully spread over tarts and sprinkle with graham cracker crumbs.

A P U R E W PO R A E Y Y H T L HEA out, for a work p u g n li e or fu elp that can h g your day in in e t t r a ro t s p ’s n nd lea Whether it versatile, a , s u io c li e d this is the g routine. in t s la a d il you bu

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HEALTHY 2022 | fresh breakfast ideas | 19

Kale, Tomato & Feta BREAKFAST SANDWICH CUPS INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 8 large egg whites 4 large eggs 2 tsp Dijon mustard ½ tsp salt ¼ tsp ground black pepper 6 100% whole wheat English muffins, split ¼ cup unsalted butter, melted 1/ 3 cup quartered cherry tomatoes ½ cup coarsely chopped baby kale ½ cup crumbled feta cheese Chopped fresh parsley and/or hot sauce, optional

DIRECTIONS 1. 2.

Spray 12 standard muffin cups with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, salt, and pepper. On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes, and egg mixture into cups; refrigerate overnight. Preheat oven to 350°. Sprinkle breakfast cups with cheese; bake 20 minutes or until internal temperature reaches 160°. Serve garnished with parsley along with hot sauce, if desired. Makes 12 cups.

NOTE Prepared cups can be wrapped individually in plastic wrap and frozen in freezer-safe zip-top plastic bag up to 2 months. Reheat cups directly on oven or toaster oven rack at 400° for 15 to 20 minutes (or wrap in damp paper towel and microwave on high 1 minute), or until heated through and internal temperature reaches 160°.

EGG-VOCADO INGREDIENTS • • • • • •

1 large avocado 2 large eggs ¼ cup shredded sharp Cheddar cheese 1 pinch salt 2 slices fully cooked bacon, chopped Hot sauce, chopped fresh cilantro and cracked black pepper for garnish

DIRECTIONS 1. 2. 3. 4.

Preheat oven to 425°. Cut avocado lengthwise in half; remove pit. With spoon, scoop out a small amount from cavity of each avocado half. In oven-safe skillet or dish, place avocado halves, cut side up, on sheet of aluminum foil; form foil around sides of avocado halves to prop up and hold level. Crack 1 egg into small bowl; carefully pour into cavity of 1 avocado half. Repeat with remaining egg and avocado half. Sprinkle avocado halves with cheese, salt, and bacon. Bake 12 minutes or until eggs are set. Garnish with hot sauce, cilantro, and pepper.

MAKE WELLNESS A HABIT

MAKE OLÉ XTREME A HABIT!

HEALTHY 2022 | fresh breakfast ideas | 21

Ricott a Toast BOWL INGREDIENTS

DIRECTIONS

•

• •

• • • • • •

1 cup ricotta cheese 2 tbsp finely shredded Parmesan cheese plus additional for garnish, optional ¼ tsp cracked black pepper plus additional for garnish, optional 4 slices bacon, chopped 1 tbsp olive oil 4 (½-inch-thick) slices rustic Italian bread, torn into 1-inch pieces 4 large eggs 1 cup halved cherry tomatoes 1 tbsp chopped fresh chives

1. 2.

In medium bowl, stir ricotta cheese, Parmesan cheese, and pepper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towellined plate. Drain drippings from skillet. In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently. Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel. Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes, and chives; garnish with additional Parmesan and pepper.

FEEL-GOOD FROZEN TREATS

Carefully curated flavors crafted to delight with

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

every bite!

26 | flavorful salads | HEALTHY 2022

flavorful SALADS

HEALTHY 2022 | flavorful salads | 27

SPRING STRAWBERRY SALAD CUPS INGREDIENTS • • • • • • • • • • • •

2 tbsp white balsamic vinegar 1 tbsp minced shallots 1 tbsp honey 1 tbsp poppy seeds 2 tsp olive oil 1/ 8 tsp salt 1/ 8 tsp ground black pepper 2 tbsp crumbled goat cheese 2 cups sliced strawberries 4 asparagus spears, thinly bias-sliced 6 cups spring mix lettuce 3 tbsp unsalted toasted sliced almonds

RAINBOW SWISS CHARD CAESAR SALAD

INGREDIENTS

PICKLED RED ONION • ½ cup apple cider vinegar • 1 tbsp granulated sugar • 2 tsp kosher salt • 1 cup thinly sliced red onion SALAD • 8 cups chopped rainbow Swiss chard • 2 cups halved grape tomatoes • 2/ 3 cup Caesar salad dressing • ½ tsp black pepper • 1 cup sea salt chickpea snacks • 1 cup shaved Parmesan cheese

DIRECTIONS

PICKLED RED ONION 1. In medium bowl, whisk vinegar, sugar, salt, and 1 cup water until sugar dissolves; stir in onion. Cover and let stand 1 hour; drain. Makes about ¾ cup. SALAD 2. In large bowl, toss Swiss chard, tomatoes, dressing, pepper, and pickled onion. Makes about 8 cups. 3. Serve salad topped with chickpeas and Parmesan cheese.

DIRECTIONS 1. 2.

In medium bowl, whisk vinegar, shallots, honey, poppy seeds, oil, salt, and pepper. Makes about 1/ 3 cup. In 4 (24-ounce) wide-mouth glass jars with lids, layer vinegar mixture, cheese, strawberries, asparagus, lettuce, and almonds; close jars with lids and refrigerate up to 1 day. Shake jars vigorously before serving.

BETTER

Choices Easy MADE

It feels right to eat right and it’s easily done with Mission® Almond Flour, Mission® Gluten Free, Mission® Protein, and Mission® Carb Balance Tortilla Wraps.

SCAN TO GET RECIPES

LOWER CARBS I KETO FRIENDLY I PLANT PROTEIN I HIGH FIBER I GLUTEN FREE I VEGAN Claims vary by product.

DISCOVER RECIPES THAT FIT YOU

missionfoods.com

MissionFoodsUS

HEALTHY 2022 | flavorful salads | 29

BABY GREENS & SALMON SALAD

INGREDIENTS • • • • • •

1 skinless salmon fillet (about 24 ounces) 2 tsp Himalayan pink salt with black pepper and garlic all purpose seasoning 4 large eggs 6 cups packed baby greens such as arugula, red leaf lettuce and baby spinach 1 cup sugar snap peas, halved on bias 1/ 3 cup lemon Dijon vinaigrette

DIRECTIONS 1.

3. 4.

Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and sprinkle with seasoning; bake 20 minutes or until internal temperature reaches 145°. Transfer to cutting board and let stand 10 minutes; flake into 2-inch pieces with fork. Fill medium bowl with ice and cold water. In medium saucepot, heat 6 cups water to a boil over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium; gently simmer 7 minutes. With slotted spoon, transfer eggs to ice water; once cool, peel and cut lengthwise in half. In large bowl, toss greens, snap peas, and vinaigrette. Makes about 6 cups. Serve greens mixture topped with salmon and eggs.

PEAR & GORGONZOLA SALAD INGREDIENTS • • • • • • • • • •

8 slices bacon ¼ cup extra virgin olive oil 2 tbsp minced shallot 1½ tbsp balsamic vinegar ½ tsp Dijon mustard ¼ tsp salt 1/ 8 tsp ground black pepper 1 (10-ounce) package baby spinach 1 (4- to 5-ounce) container crumbled Gorgonzola cheese 2 medium Bosc pears, cored and thinly sliced

DIRECTIONS 1.

2. 3.

In large skillet, cook bacon over medium heat 10 minutes or until crisp. Transfer to paper towels to drain. When bacon is cool enough to handle, crumble into 1-inch pieces. Meanwhile, in medium bowl, whisk together oil, shallot, vinegar, mustard, salt, and pepper until well blended. In large salad bowl, toss spinach with dressing until combined. To serve, evenly divide spinach mixture over 8 salad plates; top with cheese, pears and bacon.

NOTE Vinaigrette can be prepared and refrigerated up to 3 days in advance.

REVOLUTIONIZE YOUR RESOLUTIONS — PLANT-BASED STEVIA SWEETNESS. ZERO CALORIES PER SERVING. THIS IS THE SWEETNESS REVOLUTION.

PREM

IUM DELI

SINCE 1883

Make Every Sandwich

L E G E N DARY P r e m iu m D e li S i n ce 1 8 8 3

HEALTHY 2022 | back-to-work snacks | 35

back-to-work

SNACKS Whether you’re back in the office after working from home for a time or returning after the holiday season, these tasty snacks will help with afternoon cravings.

COCOA-CHIA ALMOND SNACK MIX INGREDIENTS • • • • • • • • • •

1 cup raw almonds 1 tbsp chia seeds 1 tbsp clover honey 1 tbsp unsweetened cocoa powder ½ tsp ground cinnamon ½ tsp pure vanilla extract 1/ 8 tsp salt 1 cup whole-grain squares cereal (such as Quaker® Oatmeal Squares) ¼ cup unsweetened dried cherries, chopped ¼ cup roasted pepitas

DIRECTIONS 1. 2. 3.

Preheat oven to 350°; line rimmed baking pan with parchment paper. In medium bowl, stir almonds, chia seeds, honey, cocoa powder, cinnamon, vanilla extract, and salt until almonds are well coated; spread on prepared pan and bake 10 minutes, stirring once halfway through. Cool 20 minutes. In same medium bowl, toss cereal, dried cherries, pepitas, and almond mixture; store in an airtight container up to 1 week. Makes about 2 cups.

This Winter, the Forecast Calls for Deliciousness. Made with whole grains and no preservatives, Sunbelt Bakery granola bars are a tasty treat you can feel good about sharing with your family.

BAKERY-FRESH TASTE. NO PRESERVATIVES.

HEALTHY 2022 | back-to-work snacks | 37

RANCHSPICED CRISPY GARBANZO BEANS

INGREDIENTS • • • • • • • •

2 (15.5-ounce) cans no salt added garbanzo beans, drained, rinsed and patted dry 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder ¼ tsp fine sea salt 1 tsp dried chives 1 tsp dried dill 1 tsp dried parsley

DIRECTIONS 1.

Preheat oven to 400°; adjust 2 oven racks to center and next lower positions. In large bowl, toss beans, oil, garlic powder, onion powder, and salt; spread in single layer on 2 rimmed baking pans and bake 25 minutes. In small bowl, stir chives, dill, and parsley; stir into bean mixture and bake 15 minutes or until golden brown and crisp. Makes about 2½ cups.

BANANA SPLIT SKEWERS INGREDIENTS • • • • • •

2 bananas, each cut crosswise into 8 (1-inch) pieces 8 (1 1/2-inch) pieces fresh pineapple 4 fresh strawberries, hulled and halved 8 (6-inch) wooden skewers 1/ 3 cup dark chocolate chips 1/4 cup chopped unsalted dry roasted peanuts

DIRECTIONS 1.

Line rimmed baking pan with parchment paper. Alternately thread bananas, pineapple, and strawberries onto skewers; place skewers on prepared pan. In small saucepan, cook chocolate over low heat 3 minutes or just until melted, stirring occasionally. Drizzle chocolate over skewers and sprinkle with peanuts; refrigerate 20 minutes or until chocolate hardens.

Make every morning delicious with

Enjoy belVita Breakfast Biscuits as part of a balanced breakfast with a serving of low fat dairy and fruit. © Mondelēz International group

HEALTHY 2022 | back-to-work snacks | 39

5 MORE WAYS TO SNACK BETTER 1

UNSALTED NUTS

Peanuts, cashews, and walnuts add protein and healthy unsaturated fats to your diet. Remember to choose unsalted varieties to keep your sodium intake down.

KALE CHIPS

When you’re craving potato chips, this is a better choice with about 30% less carbs. Kale is also one of the most nutrient-dense foods on the planet.

NO-BAKE PEANUTTY DATE ENERGY BARS

INGREDIENTS • • • • • • • • •

1 cup pitted dates ½ cup creamy natural peanut butter 2 tbsp pure maple syrup 1 tsp pure vanilla extract ¾ cup old-fashioned oats 1/ 3 cup dry-roasted peanuts 1/ 3 cup roasted salted pepitas 2 tbsp chia seeds 2 tbsp unsweetened dried cherries

DIRECTIONS 1. 2. 3.

Line rimmed baking pan with wax paper. In small bowl, add dates; cover with hot water. Let dates stand 10 minutes; drain. In food processor with knife blade attached, purée dates, peanut butter, syrup, and vanilla extract, scraping down bowl occasionally. Add remaining ingredients; pulse just until combined. Transfer date mixture to prepared pan; with hands, press to about ¾-inch thick and refrigerate 1 hour or until firm. Cut date mixture into 15 bars; refrigerate, separated with wax paper, in an air-tight container up to 1 week.

AIR-POPPED POPCORN

Look for options that have no artificial flavors, colors, or sweeteners and do not list sugar as the first ingredient. They’re a healthier way to snack, but be sure to pay attention to portion size!

EDAMAME

A protein-packed option that will keep you full for long periods of time. Look for frozen shelled edamame in the freezer section for easy preparation.

STRING CHEESE

A low-carb way to beat those hunger pains. Consider choosing the reduced fat version to keep the calorie count down.

IT'S NOT JUST LESS,

IT'S GOOD!

CARBS PER 5.3oz

80%

LESS SUGAR

THAN AVERAGE GREEK YOGURT*

* Rich in Omega-3 ALA* Certified Heart-Healthy Food**

Scan to learn more

or visit us at not-butter.com/original

*I Can’t Believe It’s Not Butter!® Original Spread contains 375mg of Omega-3 ALA per serving (23% of the 1.6g daily value). **I Can’t Believe It’s Not Butter!® Original Spread with soybean oil meets the nutritional requirements of the American Heart Association® Heart-Check Food Certification Program. Certification does not apply to other products or recipes unless specified. Supportive but not conclusive scientific evidence suggests that eating about 1½ tablespoons (20.5g) daily of soybean oil, which contains unsaturated fat, may reduce the risk of coronary heart disease. To achieve this possible benefit, soybean oil is to replace saturated fat and not increase the total number of calories you eat in a day. One serving of I Can’t Believe It’s Not Butter!® Original Spread contains 5g of soybean oil. ©2022 Upfield

CHICKEN STREET TACO KIT Create a Fiesta at Home!

RESERS.COM

TRY A BARILLA® PASTA MADE ENTIRELY FROM

red lentils

Barilla® Red Lentil Rotini with Traditional Marinara Sauce & Yellow Squash INGREDIENTS

INSTRUCTIONS

1 box Barilla® Red Lentil Rotini

1. Bring a large pot of water to a boil; cook pasta according to package directions.

3 tablespoons extra virgin olive oil 1 jar Barilla® Traditional Marinara Sauce 2 yellow squash Salt and black pepper to taste

2. Meanwhile, in a skillet sauté squash with olive oil over high heat for three minutes, season with salt and pepper. 3. Stir in sauce and one cup of pasta cooking water; bring to simmer. Drain pasta, toss with sauce. 4 SERVINGS

the kind of good that makes resolutions delicious

Thai Turkey Grain Bowls Ingredients: 2 ½ teaspoons vegetable oil 1 large red bell pepper, cut into strips 1 cup sugar snap peas, trimmed and cut into slices 1 pound BUTTERBALL® Fresh All Natural Ground Turkey 4 cloves garlic, minced ⅓ cup prepared Thai peanut sauce 2 packages (4 cups) cooked jasmine rice 1 cup matchstick carrots 1 cup frozen shelled edamame, thawed ¼ cup chopped salted cocktail peanuts ¼ cup chopped green onions Lime wedges

Directions: 1.

Heat 1 teaspoon oil in large skillet over medium heat. Add bell pepper and cook about 3 minutes or until crisptender. Remove from skillet. Add ½ teaspoon oil in same skillet. Add sugar snap peas; cook 1 to 2 minutes or until crisp-tender. Remove from skillet. Add remaining 1 teaspoon oil in same skillet; increase heat to medium-high. Add turkey and garlic; cook 3 to 4 minutes or until browned, stirring occasionally. Transfer turkey mixture to medium bowl. Stir ⅓ cup peanut sauce into cooked turkey mixture; let cool slightly. Squeeze rice pouches to loosen. Divide rice among four microwave-safe bowls with lids. Arrange bell pepper, sugar snap peas, carrots and edamame over rice. Top evenly with turkey mixture; sprinkle with peanuts and green onions. Cover and promptly refrigerate up to 3 days.

Prep Time

Total Time

Servings

Calories

<15 minutes

700 Per Serving

for turkey tips and more recipes visit Butterball.com

50 | weeknight dinners | HEALTHY 2022

WEEKNIGHT DINNERS

New year, new meal plan. This time, we’ve included lots of hearthealthy seafood options – perfect for celebrating American Heart Month in February.

HEALTHY 2022 | weeknight dinners | 51

SLOW COOKER BALSAMIC POT ROAST

MEDITERRANEAN TUNA MELT

INGREDIENTS

PREP 20 min SLOW COOK 5 hr

• • • • • • • • • • • •

3 garlic cloves, minced ¾ cup balsamic vinegar ¾ cup beef stock ¼ cup honey 1 tsp orange zest 3 pound boneless beef chuck roast 1 tsp kosher salt ½ tsp ground black pepper 1 pound red potatoes, quartered 4 medium carrots, chopped 1½ cups fresh or frozen pearl onions, thawed if necessary Chopped fresh chives, sage and/or thyme for garnish, optional

DIRECTIONS 1. 2.

In medium bowl, whisk garlic, vinegar, stock, honey, and orange zest. Rub roast with salt and pepper. In 5- to 6-quart slow cooker, add potatoes, carrots, and onions; place roast on top of vegetables. Pour garlic mixture over roast; cover and cook on high 5 hours or low 10 hours or until beef is very tender and falls apart. Slice beef; serve garnished with herbs, if desired.

• • • • • • • • • •

PREP 10 min COOK 12 min

1 (12-ounce) can white albacore tuna in water, drained 3 canned whole artichokes, chopped 3 tbsp chopped sun-dried tomatoes (not in oil) 3 tbsp favorite hummus 1 tbsp fresh lemon juice ¼ tsp freshly ground black pepper ½ cup fresh baby spinach leaves 2 slices provolone cheese, cut in half 4 whole-grain tortillas Nonstick cooking spray

DIRECTIONS 1.

In medium bowl, flake tuna with fork; stir in artichokes, sundried tomatoes, hummus, lemon juice, and pepper. Divide tuna mixture, spinach, and cheese onto half of each tortilla; fold other half of tortilla over filling. Spray large skillet with cooking spray; heat over medium heat. In 2 batches, add melts and cook 6 minutes or until browned and cheese is melted, turning once. Cut melts into triangles.

TOMATO-GARLIC POACHED CHICKEN

PREP 15 min COOK 25 min

INGREDIENTS • • • • • • • •

1 tbsp olive oil 1 pint grape tomatoes 4 garlic cloves, thinly sliced 2 tbsp chopped fresh basil plus additional for garnish, optional 2 cups unsalted chicken stock 1 cup Marsala wine 1½ tsp kosher salt 4 boneless, skinless chicken breasts (about 5 ounces each)

DIRECTIONS 1.

2. 3.

In large skillet with 2-inch-high sides, heat oil over high heat. Add tomatoes; cook 3 minutes or until lightly browned, stirring occasionally. Add garlic and basil; cook 30 seconds or until fragrant, stirring frequently. Add stock, wine, and salt; heat to a boil. Reduce heat to medium-low; add chicken. Cover and cook 20 minutes or until internal temperature of chicken reaches 165°; transfer chicken to cutting board. Strain tomato mixture in skillet through fine-mesh strainer and reserve; discard liquid. Thinly slice chicken crosswise; serve with reserved tomato mixture garnished with basil, if desired.

Extra virgin olive oil is and always has been a staple in the Cervasi family kitchen. Both science and time-tested traditions agree it is a healthy and flavorful addition to any diet. Basil Pesto Sauce Great with zucchini noodles, chicken, or roasted vegetables

• 2/3 c. Cervasi Extra Virgin Olive Oil

• 2 garlic cloves

• 3 c. packed fresh basil leaves

• 1/3 c. toasted pine nuts

• 1/2 c. Cervasi Parmigiano Reggiano, grated • salt and pepper, to taste 1. Combine basil, garlic and pine nuts in a food processor, pulse until coarsely chopped 2. Add 1/2 cup of Cervasi Extra Virgin Olive Oil, blend until smooth 3. Season with salt and pepper 4. Add more olive oil as needed

Find more products and recipes on Cervasi.com

HEALTHY 2022 | weeknight dinners | 53

CHEDDAR & ALE SOUP

PREP 10 min SLOW COOK 25 min

INGREDIENTS • • • • • • • •

½ cup unsalted butter (1 stick) ½ cup all-purpose flour 3 (14-ounce) cans less-sodium chicken broth 1 (12-ounce) bottle pale ale 1 pint half and half 1 tsp salt ½ tsp garlic powder 4 cups shredded sharp Cheddar cheese

DIRECTIONS 1.

GREEK SHEET-PAN KC STRIP STEAK WITH ROASTED TOMATOES, ARTICHOKES & FINGERLINGS

PREP 20 min ROAST/BROIL 35 min

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

2 garlic cloves, minced ¼ cup plain nonfat Greek yogurt 1 tbsp plus 2 teaspoons olive oil 1 tbsp fresh lemon juice 1 tbsp honey 1 tbsp red wine vinegar 2 tsp chopped fresh oregano ¾ tsp salt ¼ tsp ground black pepper 1¼ pounds KC Pride KC strip steak Nonstick cooking spray 1 pound yellow fingerling potatoes, halved lengthwise 1 pint grape tomatoes ½ cup drained quartered artichoke hearts in water

DIRECTIONS 1.

2. 3. 4.

In small bowl, whisk garlic, yogurt, 1 tablespoon oil, lemon juice, honey, vinegar, oregano, ¼ teaspoon salt, and pepper. Place steak in large zip-top plastic bag; pour garlic mixture over steak. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 8 hours. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 teaspoon oil, and ¼ teaspoon salt; spread in single layer on prepared pan and roast 15 minutes. In medium bowl, toss tomatoes, artichoke hearts, remaining 1 teaspoon oil, and ¼ teaspoon salt. Push potatoes to 1 side of pan; place vegetables on opposite side and roast 5 minutes. Remove steak from marinade; discard marinade. Push potatoes and vegetables to 1 side of pan; place steaks on opposite side and roast 12 minutes. Turn broiler to high. Broil steak, potatoes, and vegetables 3 minutes or until internal temperature of steak reaches 135° for medium-rare, turning steak and stirring vegetables once. Transfer steak to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak against the grain; serve with potatoes and vegetables. Makes about 5 cups potatoes and vegetables.

In large saucepot, melt butter over medium heat; whisk in flour until incorporated. Reduce heat to low and cook 5 minutes, whisking occasionally. Stir in broth, ale, half and half, salt, and garlic powder. Increase heat to medium-high; cook until mixture simmers, stirring occasionally. Reduce heat to medium-low; cook 8 minutes or until mixture is creamy and thickens slightly, stir-ring occasionally. Remove saucepot from heat. Gradually whisk in cheese, stirring until smooth. Makes about 10 cups.

NOTE Add a dash or 2 of hot sauce for an interesting twist to this creamy soup. Top it off to your liking with bacon bits, additional shredded cheese, croutons or sliced green onions.

HEALTHY 2022 | weeknight dinners | 55

SEARED SCALLOPS WITH BLACK BEAN RELISH

PREP 30 min COOK 8 min

INGREDIENTS

BLACK BEAN RELISH • 5½ pounds canned black beans, rinsed and drained • 1 large red onion, diced • 1½ quarts thawed frozen corn • 1½ cups drained and chopped roasted red peppers • ½ cup chopped fresh cilantro leaves • ¼ cup finely chopped jalapeño peppers • 2 tbsp minced garlic cloves • ¾ cup distilled white vinegar • ¾ cup extra virgin olive oil • ¾ cup fresh lime juice • 6 medium avocados, peeled, pitted, and diced • Kosher salt and ground black pepper to taste SEARED SCALLOPS • 1¼ cups extra virgin olive oil • 6 tbsp fresh lime juice • 2 tbsp minced garlic cloves • 72 fresh dry or frozen large sea scallops, thawed if necessary, patted dry • Kosher salt and ground black pepper to taste • Fresh chives

DIRECTIONS

BLACK BEAN RELISH 1. In large bowl, combine beans, onion, corn, red peppers, cilantro, jalapeños, and garlic. In medium bowl, combine vinegar, oil, and lime juice. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado, salt, and pepper. Cover and refrigerate. SEARED SCALLOPS 2. In large bowl, combine ¾ cup oil, lime juice, and garlic. Place scallops in 9 x 13-inch dish; pour lime juice mixture over scallops; cover and refrigerate 10 minutes. Transfer scallops to separate container and discard marinade. 3. Sauté scallops in some remaining oil 4 minutes or until golden brown, turning once. Serve over bean mixture garnished with chives.

ONE-POT SMOKY SHRIMP LINGUINE

PREP 10 min COOK 15 min

INGREDIENTS • • • • • • • • • •

1 pound raw 21-25 count peeled and deveined shrimp 1 tbsp less-sodium soy sauce ½ tsp smoked paprika 1 tbsp olive oil ½ (16-ounce) package linguine pasta, broken in half 3 cups vegetable stock 1 large egg yolk ¼ cup whole milk ¼ cup grated Parmesan cheese plus additional for garnish 2 tbsp chopped fresh parsley

DIRECTIONS 1. 2. 3.

In large bowl, toss shrimp, soy sauce, and paprika; let stand 5 minutes. In high-sided large skillet, heat oil over medium-high heat. Add shrimp mixture; cook 3 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to bowl; cover loosely to keep warm. In same skillet, heat pasta and stock to a boil over medium-high heat. Reduce heat to low; cover and cook 8 minutes or until pasta is al dente and stock is reduced to a thin sauce, stirring occasionally. Stir in egg yolk and milk; cook 2 minutes or until sauce thickens slightly, stirring constantly. Remove from heat; gradually stir in cheese, then shrimp. Serve pasta sprinkled with parsley and cheese.

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HEALTHY 2022 | weeknight dinners | 57

HONEY MUSTARDPECAN CRUSTED COD

PREP 20 min BAKE 13 min

INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 1 cup chopped pecans ½ cup panko breadcrumbs 3 tbsp chopped fresh parsley 8 skinless cod fillets (about 5 ounces each) 1 tsp salt 1 tsp black pepper ½ cup honey mustard 3 large carrots, thinly sliced diagonally 1 small leek, halved lengthwise, then sliced crosswise (about ½ cup) 1 small red onion, thinly sliced 2 tbsp olive oil

DIRECTIONS 1.

SHEET-PAN CHICKEN PARMESAN

WITH ROASTED LEMON-GARLIC BROCCOLI PREP 25 min ROAST 15 min

INGREDIENTS • • • • • • • • • • • • •

Nonstick olive oil cooking spray 1/ 3 cup panko breadcrumbs ¼ cup grated Parmesan cheese 1 tbsp oregano 2 tsp garlic powder ¼ tsp black pepper 4 thin-sliced chicken breasts (about 4- to 5-ounces each) 2 tbsp olive oil 4 cups broccoli florets ¼ tsp salt ½ cup lower sodium marinara sauce ½ cup shredded part-skim mozzarella cheese 1½ tbsp fresh lemon juice

DIRECTIONS 1. 2. 3. 4.

Preheat oven to 425°; spray rimmed baking pan with cooking spray. In shallow dish, stir bread-crumbs, Parmesan cheese, oregano, 1 teaspoon garlic powder, and pepper. Brush chicken with 1 tablespoon oil, then dredge in breadcrumb mixture to coat both sides; place on prepared pan. Discard any remaining breadcrumb mixture. In large bowl, toss broccoli, salt, remaining 1 teaspoon garlic powder, and 1 tablespoon oil; arrange in single layer around chicken. Roast chicken and broccoli 10 minutes or until internal temperature of chicken reaches 165°. Spoon marinara sauce over chicken and sprinkle with mozzarella cheese; roast 5 minutes or until cheese melts. Drizzle broccoli with lemon juice. Makes about 2½ cups broccoli.

NOTE Serve chicken and broccoli with cooked whole grain pasta, brown rice, or quinoa.

Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. In wide, shallow dish, stir pecans, breadcrumbs, and 2 tablespoons parsley. Place cod in single layer on 1 prepared pan; sprinkle with ½ teaspoon each salt and pepper. Brush cod with honey mustard; press pecan mixture into cod. On second prepared pan, toss carrots, leek, onion, oil, remaining 1 tablespoon parsley, and ½ teaspoon each salt and pepper; bake cod and vegetables 13 minutes or until internal temperature of cod reaches 145° and vegetables are tender-crisp, stirring vegetables once. Makes about 5¼ cups vegetables. Serve cod with vegetables.

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HEALTHY 2022 | weeknight dinners | 59

SLOW COOKER BBQ PULLED PORK BOWL

PREP 25 min SLOW COOK 4 hr

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

1 garlic clove, minced ½ cup barbeque sauce 1 pound boneless pork loin end roast 2 medium carrots, peeled and chopped 1 small jalapeño, thinly sliced ½ cup fresh or frozen corn kernels 1 tbsp olive oil ¼ tsp salt ¼ tsp ground black pepper 1/ 3 cup plain nonfat Greek yogurt 2 tbsp yellow mustard 1 tbsp honey 2 cups prepared quick-cooking brown rice 2 green onions, thinly sliced 1 avocado, peeled, pitted, and sliced ½ cup shredded red cabbage

DIRECTIONS 1.

2. 3. 4.

In small bowl, whisk garlic, barbeque sauce, and ½ cup water. In 5- to 6-quart slow cooker, add pork; pour barbeque sauce mixture over pork. Cover and cook on high 4 hours or low 8 hours or until pork is very tender. With 2 forks, shred pork in slow cooker. Makes about 2½ cups. Preheat oven to 400°. In medium bowl, toss carrots, jalapeño, corn, oil, salt, and pepper to combine; spread in single layer on rimmed baking pan. Roast vegetables 25 minutes or until golden brown and tender. In small bowl, stir yogurt, mustard, and honey until combined. Divide rice into 4 bowls; top with onions, avocado, cabbage, pork mixture, and roasted vegetables, and drizzle with yogurt mixture.

CRUNCHY PARMESAN COD WITH GARLIC ROASTED VEGGIES

PREP 20 min ROAST 18 min

INGREDIENTS • • • • • • • • • • • •

8 garlic cloves, chopped 1 (12-ounce) bag baby carrots, halved lengthwise 1 (12-ounce) bag trimmed green beans 2 tbsp olive oil ¼ tsp salt 1 tsp ground black pepper ½ cup panko breadcrumbs ½ cup shredded Parmesan cheese 1 large egg ¼ cup cornstarch 1½ pounds cod fillets, cut crosswise into 1 x 3-inch pieces Nonstick cooking spray

DIRECTIONS 1. 2.

Position oven rack to the center position; preheat oven to 425°. Place a rimmed baking pan on oven rack; preheat 10 minutes. In large bowl, toss garlic, carrots, beans, oil, salt, and ½ teaspoon pepper. In a wide, shallow dish, stir breadcrumbs, cheese, and remaining ½ teaspoon pepper. In a separate shallow dish, whisk egg and 1 tablespoon water; place cornstarch in the third wide, shallow dish. Dip cod in cornstarch, then dip in egg mixture and breadcrumb mixture to coat, pressing lightly so coating adheres; place on a large plate. Spray the hot pan with cooking spray. Place cod on 1 side of prepared pan; spread vegetables in a single layer on opposite side of the pan. Roast cod and vegetables for 15 minutes or until internal temperature of cod reaches 145°. Turn broiler to high; broil 3 minutes or until cod is crisp and golden brown.

After the busyness of the holidays, many people desire a fresh and healthy start to their daily routines. Setting wellness goals is a familiar habit for many Americans in January. A New Year’s resolution can help promote life-giving changes. New habits and behaviors take time and energy to make them stick. However, you may enjoy a few benefits fairly quickly. For example, when you find the right stress-relieving exercise you’ll engage in this routine more consistently. Exercise and eating well go hand in hand, so one healthy habit often leads to another. Here are a few simple tips to help improve your physical and mental strength in 2022. Do weight-bearing exercise. Stimulate bone growth by doing strength or resistance training. Yoga and Pilates use body weight as resistance. It’s also beneficial to have a set of light free weights at home so you can consistently engage your muscles and fit a short workout into your schedule a few times a week. Eat more produce. Adding extra vegetables to your dinner routine and trading sugary dessert for fresh fruit can increase your daily intake of nutrients. The average person needs about 4 servings of vegetables per d a y and 3 servings of fruit. One serving of veggies is a half cup of cooked vegetables and one cup raw. Consider having some meatless meals. Roasted vegetables go great atop freshly cooked quinoa and chickpeas. A healthy vegetarian meal includes a variety of vegetables, fruit, whole grains, good fats and plant-based proteins. Try new spices. Behind every good recipe is well balanced seasoning. Spices are a great addition to a standard kitchen, regardless of your skill level. Basil, parsley and oregano can enhance squash. While regular russet potatoes can take on new form with rosemary, salt and pepper. By expanding beyond your normal spice profile, it’s possible to give plain foods, like root vegetables and chicken, a huge flavor boost. Add ancient grains to your diet. High-fiber grains improve blood sugar while also reducing inflammation and cholesterol. Many ancient grains are also gluten-free such as quinoa, bulgur, rye, barley, farro, amaranth, and most oatmeals. Wash your hands frequently. To lower the risk of the common cold and flu, wash your hands consistently. After public outings or trips to the grocery store, it’s best to sanitize your hands and wash them with warm water for at least 20 seconds. Limit refined carbohydrates. Examples of refined carbohydrates are packaged snacks, crackers, cakes, white bread products and store-bought desserts. This doesn’t mean you have to give up sweet treats. Just choose wisely and make your own treats at home to share with family and friends.

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POMPEIAN HELPS YOU EAT AND LIVE WELL THIS HOLIDAY SEASON BEEF TENDERLOIN WITH DEMI GLACE AND CRISP VEGETABLES 8 SERVINGS

INGREDIENTS 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil 2 teaspoons kosher salt 2 teaspoons freshly cracked black pepper 1 lbs. peeled pearl onions 4 lbs. haricots verts 2 Tablespoons Pompeian Organic Extra Virgin Olive Oil 1/2 cup walnuts 1/2 cup watercress

PREPARATION 1. Preheat oven to 350 °F. 2. Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides. 3. Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing. 4. Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter. Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.

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Kale Cobb Salad

Prep: 15 mins

Cooking: 10 mins

Yield: 4

Ingredients

Only Eggland’s Best gives you eggs with superior taste, 25% less saturated fat and 6 times more vitamin D

4 Eggland’s Best eggs, large 4 tablespoons crumbled blue cheese 1 lemon, juiced, about 3 tablespoons 2 tablespoons extra virgin olive oil 1/4 teaspoon sea salt 1/2 teaspoon black pepper

8 cups finely chopped kale leaves (stems removed) 1 cup grape tomatoes, cut in half 1 avocado, cubed 2 pieces uncured turkey bacon, cooked and chopped

Preparation 1. Hard boil the Eggland’s Best eggs: Add eggs to a 1-quart pot filled with cold water, bring to a boil, cover, and remove from heat. Let sit for 8 minutes and then put eggs in ice water for 2 minutes. Peel the eggs and cut each egg into quarters. Better taste. Better nutrition. Better eggs.®

2. Mix together cheese, lemon juice, oil, salt, and pepper. 3. Toss the cheese dressing with kale, tomatoes, avocado, bacon, and eggs.

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Address __________________________________________________________________________ City _______________________________State ___________Zip_____________________________ Phone _____________________________________________________________________________ e-mail _____________________________________________________________________________ No cash value. One coupon per household.

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MINI CHICKEN POT PIES... they’re like a warm blanket for your stomach. While it’s getting colder outside, ovens are heating up for some long-awaited comfort food inside. Our Mini Chicken Pot Pies are easy to make and a sure crowd pleaser for kids and grown-ups alike. It’s one of our many family recipes sure to keep yours warm and snug all season.

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68 | kids club | HEALTHY 2022

Shamrock Rice Crispies INGREDIENTS • • • • • •

Nonstick cooking spray 3 cups rice cereal 6 tbsp maple syrup ¼ cup almond butter 1 tbsp coconut oil 6 drops natural green food coloring (see Note)

DIRECTIONS 1.

Spray 13 x 9-inch baking dish with cooking spray; line with parchment paper with overhanging sides. In large bowl, add cereal. In small saucepot, stir syrup, almond butter, and coconut oil; cook over medium-high heat 5 minutes or until melted. Remove from heat; stir in food coloring. Pour syrup mixture over cereal; with wooden spoon, stir until well combined. Press mixture into prepared pan; let cool. Lift parchment paper with rice crispie from pan and place on cutting board; with 3-inch shamrock-shaped cutter, cut out crispies. Makes 12 crispies.

NOTE To make natural green food coloring: Place 1 cup fresh spinach in small saucepot; add water to cover. Heat to boil over high heat; reduce heat to low, cover and simmer 5 minutes. Drain spinach and process with 3 tablespoons water in food processor until smooth (add 1 tablespoon water at a time if mixture clumps together); strain through fine-mesh strainer. Discard solids; refrigerate food coloring in airtight container up to 3 days.

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