Gatherings Spring 2019

GATHERINGS Spring 2019

SPRING

FLAVORS

Page 7

Green Smoothies Page 16 Weeknight Favorites Page 20 Foil Packet Dinners Page 31

GREAT SANDWICHES DESERVE

100% REAL, NATURAL CHEESE

From packed lunches to backyard grilling, Sargento® natural cheese slices are a perfect touch for your favorite sandwich.

Find a variety of Sargento® natural cheese slices in the Dairy Section today. ©2019 Sargento Foods Inc. All Rights Reserved.

CONTENTS 7

Spring Flavors

After a frigid, snowy winter that seemed like it would never end, we are all ready to move past soups, chili, and roast!

Say hello to spring! Our Spring Flavors selections include fresh, bright tastes of spinach, strawberries, asparagus, eggs, carrots, and more! Start

Spring Salad

Spring Pizza

Bacon Blue Deviled Eggs

your mornings off right with an energy boosting Green Smoothie – they're good and good for you. We know spring can be a busy time of year, as many spring sports start back up and kids near the end of the school year.

Our Weeknight Favorites are here to save the day! Recipes vary from ten to thirty minutes of prep and cooking time, so you can put homemade

Spring Vegetable Risotto

Strawberry Spring Minestrone Chamomile Paloma

16

Green Smoothies

20

Weeknight Favorites

dinner on the table even on chaotic evenings. As we inch toward warmer days, it's time to take the grill out of storage! Our Foil Packet Dinners are a quick and easy way to feed your family – just throw the packets on the grill and wait for the magic to happen. Conveniently, they can also be baked in

COVER RECIPE

the oven if you don't have access to a grill. Your kids are going to love our Kids Club recipe for Rainbow Pasta! It's so much fun to make, and can be topped with any pasta sauce.

Penne alla Vodka

Chicken Salad Sandwiches

Sloppy Joes

This year we're celebrating 40 years serving Kansas City, and we want to thank you and your family for choosing Price Chopper. We invite you to join in on all the festivities throughout this year – be on the lookout for exciting deals and promotions.

Chicken Avocado Burritos

31

44

Pizzadillas

Crispy Parmesan Garlic Chicken

Foil Packet Dinners

Cajun Foil Packets

Veggie Foil Packets

Honey Garlic Salmon Foil Packets

Caramel Apple Crunch Foil Packets

Kids Club: Rainbow Pasta

Rainbow Pasta

Southwestern Foil Packets

Enjoy delicious Simply Orange®

Honestly Simple® ©2018 Simply Orange Juice Company.

NEW!

OATMILK? OAT YEAH.

So smooth, you might forget there’s no moo in it!

da iry- fre e · NUT- FREE · SOY- FRE E Get inspired at silk.com/oatyeah

©2019 WhiteWave Services, Inc

Savory Hot Dogs Sweet Beans

©2019 Bush Brothers & Company

Whether in the kitchen or cooking out, nothing compares to the delicious contrasting flavors of savory hot dogs and hamburgers paired with sweet-tasting BUSH’S® Baked Beans.

bushbeans.com

SPRING 2019 | SPRING FLAVORS | 7

SPRINGFLAVORS Though you can find most Produce items at your local Price Chopper any time of year, there's nothing quite like enjoying delicious in-season items like strawberries and asparagus at their peak flavor and freshness.

SPRING SALAD

WITH POPPYSEED DRESSING

Vegetarian

INGREDIENTS

DIRECTIONS

• • • • • •

1.

Whisk all ingredients together until combined. Add a pinch of salt and pepper, or more to taste.

2.

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

Poppyseed Dressing

1/ 3 cup avocado or olive oil 3 tbsp apple cider vinegar 2 tsp honey 1 tbsp poppy seeds Pinch of ground dry mustard Kosher salt and freshly ground black pepper

Salad • • • • • •

6 cups fresh baby spinach 1 pint strawberries, sliced 2 avocados, diced 4 ounces crumbled Gorgonzola 1/4 cup sliced almonds, toasted Half a small red onion, thinly sliced

Poppyseed Dressing Salad

8 | SPRING FLAVORS | SPRING 2019

SPRING PIZZA INGREDIENTS

DIRECTIONS

• • • • • •

33/4 cups bread flour 21/2 tsp active dry yeast 1 tsp salt 1 tsp sugar 11/ 3 cup water, room temperature Olive oil

1.

• • • • • •

4 tbsp butter 4 tbsp flour 2 cups milk 1/2 cup mascarpone 1/ 3 cup ricotta Kosher salt and freshly ground black pepper 2 egg yolks

Pizza Dough

Bechamel Sauce*

•

Topping • • • • • • •

1 bunch basil, leaves only 1 garlic clove 1/4 cup extra virgin olive oil 1 handful asparagus tips, blanched and sliced 1/2 cup frozen peas, steamed 4 eggs 4 or 5 slices of prosciutto

Pizza Dough 2.

3.

4.

In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.

Remove the dough from the bowl onto a floured surface, divide into two halves and cover with moistened kitchen towel for 30 minutes.

When ready to cook, roll out the dough on a floured surface to the desired size and thickness.

Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.

Place a pizza stone in the oven and preheat to 500°.

Bechamel Sauce* 5.

6.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth, about 2 minutes. Add the milk and bring to a boil while whisking. Cook for 5 minutes. Remove from the heat.

In a small bowl, mix the mascarpone and ricotta together, then melt the mixture into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.

Topping 7.

8.

Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove.

Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.

Top the pizza dough with a layer of the cheesy bechamel. Top with asparagus tips and peas.

Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced prosciutto and serve.

*BECHAMEL SAUCE (also known as "white sauce") is made from a white roux (butter and flour) and milk. It adds a creamy base to the toppings you'll add for this pizza, and the addition of the mascarpone and ricotta to the bechamel take the flavor to the next level.

SPRING 2019 | SPRING FLAVORS | 9

BACON BLUE DEVILED EGGS WITH ROASTED GARLIC & ASPARAGUS INGREDIENTS • • • • • • • • • • • • •

2 heads garlic 18 large eggs 10 slices thick-cut bacon 10 asparagus spears, stems removed 1 pinch each of kosher salt, freshly ground black pepper, and garlic powder 1/2 cup mayonnaise 1/4 cup plain full fat Greek yogurt 11/2 tbsp Dijon mustard 1/4 tsp salt 1/4 tsp pepper 2 ounces blue cheese, crumbled 1/2 tsp smoked paprika 2 tbsp fresh chives

DIRECTIONS 1.

2.

3.

4.

5.

6.

Preheat the oven to 350°. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place in the oven to roast for 45 to 60 minutes.

Remove the garlic and unwrap it, allowing it to cool.

Place the eggs in a large pot and fill it with cold water. Bring it to a boil, then turn off the heat and cover the pot. Let the pot sit for 10 minutes, then place the pot in the sink and fill it with cold water and a handful of ice cubes to cool the eggs down immediately.

While the eggs are cooling, heat a large skillet over medium-low heat and cook the bacon until crisp and all the fat is rendered. Place the bacon on a paper towel to drain the grease.

Keep 1 to 2 tablespoons of the grease in the skillet (reserve the rest) and place the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, until slightly softened. Turn off the heat.

Peel the eggs and place them on a paper towel. Slice off a tiny piece of the fat bottom of the egg so it can stand up on its own. Slice off the upper half of the egg to reveal the yolk (occasionally you might have to slice off more or less, depending on the egg). Gently scoop the yolk out of each egg with a small spoon, fork, or knife, be careful not to destroy the white in the process.

Add the bacon slices to a food processor and pulse until they are in crumbles. It may stick together and be paste-like, which is fine because it will stick to the eggs better! Remove the bacon and place it in a bowl. Do not clean out the food processor.

Add the egg yolks, mayonnaise, yogurt, mustard, salt, pepper, and roasted garlic cloves (squeeze them out of the bulb) to the food processor. Add in a drizzle of reserved bacon grease if you have it. Blend until smooth, creamy, and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbs.

Slice the asparagus in half if needed (you’ll need to cut it to get 18 pieces; this is best done after cooking) and stick it down in the eggs. Sprinkle on smoked paprika and chives.

10 | SPRING FLAVORS | SPRING 2019

SPRING VEGETABLE RISOTTO

WITH PROSCIUTTO INGREDIENTS • • • • • • • • • • • • •

23/4 cup chicken or vegetable stock 1 tbsp olive oil 1 onion, finely chopped 1 clove garlic, crushed 1 cup Arborio rice 1/ 3 cup white wine (optional; replace with stock if you'd prefer) 1 cup fresh green beans, trimmed 1 small bunch broccoli, chopped into small florets 1/2 cup frozen peas 12 stalks of asparagus, tough portion of stems removed 1 ounce Parmesan, grated Juice of half a lemon 1 pinch each of kosher salt and freshly ground black pepper

To Serve • • •

Squeeze of lemon juice Freshly ground black pepper Slices of prosciutto, optional

DIRECTIONS 1.

2.

3.

4.

Heat stock over medium heat until hot.

Heat olive oil in a large pan, add the onion, and cook for about 5 minutes. Add in the garlic, stir, and cook for a further minute.

Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb, stirring often, then add the stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next.

After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the green beans and broccoli. Stir and continue to cook, adding another ladle of the stock. After another 3-4 minutes add in the peas and asparagus and the final ladle of stock. The rice should be almost ready now; it should have softened but have a slight firmness to it. If the rice is still too hard, you can add in a ladle or so of hot water and cook for a minute or two longer.

Once the risotto is cooked, turn the heat down its lowest setting.

Add in the Parmesan, lemon juice, salt, and pepper. Stir well, then turn off the heat.

Serve with a squeeze of lemon juice, some freshly ground black pepper, and a couple of slices of prosciutto.

SPRING 2019 | SPRING FLAVORS | 11

STRAWBERRY CHAMOMILE PALOMA INGREDIENTS

Chamomile Honey Syrup • • •

3/4 cup water 1/ 3 cup honey 2 chamomile tea bags

•

3 ounces fresh grapefruit juice (about half of one grapefruit) 2-4 tbsp chamomile honey syrup 2 ounces tequila (omit to make a virgin version) 4 fresh strawberries, sliced Sparkling water Crushed ice

Drinks • • • • •

DIRECTIONS

Chamomile Honey Syrup 1.

Combine water and honey in a small saucepan and bring to a low boil. Simmer one minute and remove from the heat. Add the tea bags, cover, and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.

Drinks 2.

Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Using a muddler (or the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed.

Add a handful of ice and then add sparkling water to top off the glass. Give the drink a gentle stir.

Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired.

&

All chip-related trademarks are owned by Stacy’s Pita Chip Company, Inc. ©2019 SABRA is a trademark of Sabra Dipping Co., LLC ©2019

SPRING 2019 | SPRING FLAVORS | 13

SPRING MINESTRONE WITH CHICKEN MEATBALLS INGREDIENTS • • • • • • • • • • • • • •

6 ounces ground chicken (about 3/4 cup) 1/2 cup fresh breadcrumbs 6 tbsp finely grated Parmesan, divided, plus more for garnish 4 garlic cloves, 2 minced, 2 thinly sliced 2 tbsp chopped fresh chives 1 large egg, whisked Kosher salt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds 5 cups chicken stock 3/4 cup ditalini or other small pasta 1 cup peeled carrots, sliced to 1/2-inch rounds 1 cup packed baby spinach Chopped fresh basil

DIRECTIONS 1.

2.

3.

4.

Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2-inch diameter meatballs (makes about 28).

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to a large Dutch oven or large stockpot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add stock and 2 cups water and bring to a boil. Stir in pasta and carrots and simmer until pasta is almost al dente, about 8 minutes. Add meatballs and simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan and stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.

Ladle soup into bowls and garnish with chopped basil and Parmesan.

A generous amount of less.

Less sugar than other yogurts* Find them at your local Price Chopper! *Chobani® Less Sugar Greek Yogurt: 50% less sugar than other yogurts (Chobani® Less Sugar Greek Yogurt: avg. 9g sugar; other yogurts: avg. 18g sugar per 5.3oz serving). Chobani® Less Sugar Greek Yogurt Crunch: 30% less sugar than other mix-in yogurts.

(Chobani® Less Sugar Greek Yogurt Crunch: avg. 11g sugar; other mix-in yogurts: avg. 16g sugar per 4.5oz serving.) ©2019 Chobani, LLC

TRY NEW!

SPICE UP YOUR QUESADILLAS

TACO BELL® and Logo are registered trademarks owned and licensed by Taco Bell Corp.

© 2019 Kraft Foods

GREEN

Smoothies

Start your morning off right with a yummy green smoothie! Don't be afraid of the vivid hue – these smoothies take on the flavor of the fruit and add-ins, not the flavor of the greens!

Green smoothies provide tons of nutrients and they're a great grab-and-go breakfast on those busy mornings. We've given you lots of ideas, but feel free to mix and match to make your own creation!

SPRING 2019 | GREEN SMOOTHIES | 17

GREEN

Peanut Butter Pineapple

GREEN

GREEN

INGREDIENTS

INGREDIENTS

INGREDIENTS

•

• • • • • • •

1 cup unsweetened vanilla almond milk 1 cup spinach or chopped kale (stems removed) 1 frozen medium banana, cut into chunks 1/4 cup plain plain Greek yogurt 1/4 cup frozen pineapple pieces 2 tbsp peanut butter 1 to 3 tsp honey, to taste

•

• • •

1 cup cold water, unsweetened coconut milk, or almond milk 1 cup spinach or chopped kale (stems removed) 1 cup frozen berries of choice 1 sliced banana, frozen Handful of frozen green grapes, optional

Mango • • • •

1 cup water 1 cup spinach or chopped kale (stems removed) 11/2 cups frozen mango 1/4 cup Greek yogurt

GREEN

GREEN

GREEN

INGREDIENTS

INGREDIENTS

INGREDIENTS

Peach • • • • •

1 cup coconut water 1 cup spinach or chopped kale (stems removed) 11/2 cups frozen peach 2 tbsp hemp seeds 1/4 tsp ground cinnamon

GREEN

Cherry Nut

Banana Nut • • • • •

1 cup unsweetened vanilla almond milk 1 cup spinach or chopped kale (stems removed) 11/2 cups frozen banana, quartered 1/ 3 cup nuts 1 tbsp cocoa powder

GREEN

Monster

INGREDIENTS

INGREDIENTS

•

•

•

• • •

1 cup unsweetened vanilla almond milk 1 cup spinach or chopped kale (stems removed) 11/2 cups frozen cherries 2 tbsp nut butter 1/4 tsp vanilla extract

DIRECTIONS 1.

Berry

•

• • • • •

1 cup cold water, unsweetened coconut milk, or almond milk 2 cups spinach or chopped kale (stems removed) 1 large orange, peeled and segmented 1 frozen banana, quartered 6 frozen strawberries 1/ 3 cup plain Greek yogurt 1 tbsp chia seeds

Place all ingredients in a high powered blender. Blend until smooth.

Piña Colada • • • • •

1 cup coconut water 1 cup spinach or chopped kale (stems removed) 11/2 cups frozen pineapple chunks 1 tbsp chia seeds 1 tbsp shredded coconut

Youthful Glow INGREDIENTS • • • • • • • •

2 cups pure apple juice 1 cup spinach 1 cup chopped kale (stems removed) 1/2 Cucumber 1 lemon, squeezed 1 banana Ice 1 tsp fresh ginger, grated, optional

FIRE UP. FLAVOR ON.

For Grilling Recipes and Tips Visit mccormick.com ©2019 McCormick & Co., Inc.

WEEKNIGHT FAVORITES

We know many families tend to be very busy on weeknights, but still want to gather together to enjoy a meal together. We're sharing six of our favorite tried-and-true weeknight meals. All of these tasty, family-pleasing meals are ready in under 30 minutes, so you can make everything fit in that full schedule!

PENNE ALLA VODKA INGREDIENTS • • • • • • • • •

1 pound penne pasta 6 slices bacon, chopped 2 cloves garlic, thinly sliced 1/4 cup tomato paste 1/4 cup vodka 1/2 cup heavy cream Pinch nutmeg Kosher salt, to taste 2-3 tbsp Parmigiano Reggiano

DIRECTIONS 1.

2.

3.

4.

5.

Vegetarian

20 MIN

Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce.

In a large sauté pan, cook bacon over medium heat until crisp, about 6-8 minutes. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste begins to caramelize, about 3 minutes more.

Stir in the vodka and allow the sauce to reduce by half. Add the cream and season with nutmeg and salt to taste. Adjust the thickness of sauce with pasta water as needed.

Add cooked penne and some reserved pasta water and toss to coat.

Serve with a generous sprinkling of Parmigiano Reggiano.

SPRING 2019 | WEEKNIGHT FAVORITES | 21

CHICKEN SALAD SANDWICHES INGREDIENTS • • • • • • • • • •

2 tbsp mayonnaise 2 tbsp plain Greek yogurt 1/4 tsp onion powder 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 2 tbsp dried cranberries 3 tbsp chopped pecans 1/4 cup diced Granny Smith apple 1 Chopper Chicken rotisserie chicken, boned and shredded 4 fresh croissants

DIRECTIONS 1.

2.

10 MIN

In a medium bowl, mix together the mayonnaise, yogurt, onion powder, salt, and pepper.

Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.

Eat as-is or serve on sliced croissants.

22 | WEEKNIGHT FAVORITES | SPRING 2019

SLOPPY JOES INGREDIENTS • • • • • • • • • •

1 pound ground beef 1 medium onion, finely chopped 1 (8-ounce) can tomato sauce 1/2 cup ketchup 1 tbsp brown sugar 1 tsp ground mustard 1 tbsp white vinegar 1 tbsp Worcestershire sauce Kosher salt and freshly ground black pepper, to taste 8 hamburger buns

30

DIRECTIONS 1.

2.

3.

MIN

In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.

Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, salt, and pepper.

Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.

SPRING 2019 | WEEKNIGHT FAVORITES | 23

CHICKEN AVOCADO BURRITOS INGREDIENTS • • • • • • •

1 Chopper Chicken rotisserie chicken, boned and shredded 2 cups shredded mozzarella 2 avocados, diced 2 tbsp cilantro, chopped 8 large flour tortillas 1/2 cup sour cream 2 tbsp canola oil

DIRECTIONS 1.

2.

3.

4.

20 MIN

Gently mix the chicken, cheese, avocados, and cilantro.

Spread 1 tablespoon sour cream on each tortilla, add 1/ 8 of the mixture, tightly roll a burrito.

Heat oil in a pan over medium-high heat. Cook burritos in batches. Cook on one side for 2 minutes or until tortilla is golden brown, then flip to the other side and cook for another minute or until golden brown.

Serve warm.

24 | WEEKNIGHT FAVORITES | SPRING 2019

PIZZADILLAS INGREDIENTS • • • • • •

1 tbsp butter 8 large flour tortillas 2 cups pizza sauce, divided 2 cups shredded mozzarella cheese, divided 2 tsp dried oregano, divided 1/2 cup pepperoni minis, divided

DIRECTIONS 1.

2.

3.

30 MIN

Set a large skillet (cast iron if available) over medium heat and melt a tablespoon of butter.

Spread 1/ 8 of pizza sauce over each tortilla.

Divide up the toppings evenly over each flour tortilla: add cheese, sprinkle with oregano and top with pepperoni.

4. Transfer one tortilla to skillet, toppings-side-up.

5. Cook for 30 seconds, or until cheese begins to melt.

6. Using a spatula, fold one side of the tortilla over the other.

7. Cook for a few more seconds; flip it over and continue to cook just until lightly browned.

8. Remove from skillet and transfer to a paper towel-lined plate.

9. Continue to cook the remaining tortillas, adding more butter as needed.

10. Serve immediately.

SPRING 2019 | WEEKNIGHT FAVORITES | 25

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI INGREDIENTS

DIRECTIONS

• • •

3.

•

• • •

2 chicken breasts, sliced in half horizontally, or 4 thin chicken breasts 8 tbsp butter, divided ½ cup Italian bread crumbs ½ cup plus 1 tbsp grated Parmesan, divided ¼ cup flour 2 medium zucchini, sliced 2 garlic cloves, minced

1.

2.

4.

25 MIN

In a large skillet over medium heat melt 2 tablespoons butter.

Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, Parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

Cook on each side for about 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set aside on a plate.

Add 2 tablespoons of butter to the skillet and sauté the minced garlic for 1 minute. Add the zucchini to the skillet and sauté until tender. Add 1 tablespoon Parmesan and stir to combine.

Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

Š Mondelēz International group

For these recipes and more visit pinterest.com/Nabisco

BIGS® SUNFLOWER SEEDS

DAVID® SUNFLOWER SEEDS

HEBREW NATIONAL® BEEF FRANKS 12-PK

GULDEN'S® SPICY MUSTARD 12-OZ

©CONAGRA BRANDS, INC. ALL RIGHTS RESERVED.

FRONTERA® SALSA

HUNT'S® KETCHUP

SPRING 2019 | FOIL PACKET DINNERS | 31

DINNERS

Keep dinner simple without sacrificing any flavor! Just fill foil packets, grill or bake, and unwrap for a steamy, delicious dinner. We've even included a vegetarian option and a dessert!

CAJUN FOIL PACKETS INGREDIENTS • • • • • • • •

4 ears of corn, cut in half or thirds 4 red potatoes, washed and cubed 1 pound raw 26/30 ct shrimp, peeled and deveined 1 pound smoked sausage, sliced into chunks Melted butter or olive oil, to taste 1/2 cup chicken stock Cajun/Creole seasoning, to taste Kosher salt and freshly ground black pepper, to taste

DIRECTIONS 1.

2.

3.

4.

5.

6.

Preheat grill or oven to 400°.

Evenly distribute corn, potatoes, shrimp, and sausage between 4 sheets of foil (approximately 12x18 inches each).

Drizzle melted butter or olive oil and about 2 tablespoons chicken broth over each foil packet.

Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.

Wrap each packet tightly. If baking in the oven, place packets on baking trays.

Grill or bake 30-40 minutes or until potatoes are tender, flipping once halfway through.

Remove from grill or oven and carefully open the packets.

SPRING 2019 | FOIL PACKET DINNERS | 33

VEGGIE FOIL PACKETS INGREDIENTS

DIRECTIONS

• •

1 medium zucchini, cut into chunks 3 medium carrots, peeled and sliced 12 ounces baby potatoes, quartered 1 large red onion, cut into rings or quarters 2-4 heads garlic 4 tbsp extra virgin olive oil

5.

• • • • •

1 tsp dried garlic ¼ tsp freshly ground black pepper 1 tsp paprika 2 tbsp marjoram ¾ tsp kosher salt

• • • •

Spice Mix

1.

2.

3.

4.

6.

7.

Vegetarian

Preheat grill or oven to 400°.

Trim the stem side of each garlic head so that the cloves are exposed.

Place all the vegetables (except for the garlic heads) in a large bowl and drizzle with oil.

Prepare the spice mix by combining all the ingredients in a small bowl. Sprinkle the seasoning over the vegetables and toss until they are all coated evenly.

Divide the vegetables into 4 sheets of foil. Place each head of garlic open side down into the large bowl where the veggies were. Press down so the cloves absorb the remaining oil and seasoning. Place one head of garlic in the middle of each packet.

Wrap each packet tightly. If baking in the oven, place packets on baking trays.

Grill or bake 30-40 minutes or until the potatoes are tender. Remove from grill or oven and carefully open the packets.

SPRING IS IN THE AIR along with the smell of

GRILLED CHICKEN. For delicious chicken recipes to get you ready for grilling season, check out SandersonFarms.com/recipes.

R O OT B E E R CA N C H IC KE N -

1 S an der so n Farms ® Wh ole Frying C giblets remo h i c ke n , ve d - 1 tablespo on vegetable oil - 2 tablesp oons garlic h e r b s e as o n ing blend - 2 12-oun ce cans r oo t b ee r s o d a , divided - 1 c u p bar b e c ue s a u c e

SPRING 2019 | FOIL PACKET DINNERS | 35

SOUTHWESTERN FOIL PACKETS INGREDIENTS • • • • • • • • • • • • •

1 cup Minute brown or white rice 1 cup water 1 packet taco seasoning 3 (4-ounce) boneless, skinless chicken breasts 1/ 3 cup salsa 1/2 cup mozzarella or cheddar cheese 1 cup bell pepper, sliced into thin strips 1/4 cup onion, sliced into thin strips 1/2 cup black beans, drained and rinsed 1 tbsp extra virgin olive oil 1 lime, cut into wedges, optional Cilantro, chopped, optional Sour cream, optional

DIRECTIONS 1.

2.

3.

4.

5.

6.

Preheat grill or oven to 400°.

Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. Divide rice (with water) into 3 sheets of foil.

Pound chicken with a meat tenderizer or a rolling-pin until they are even. Season each chicken breast generously with the remaining taco seasoning. Place the chicken on top of the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil.

Wrap each packet tightly. If baking in the oven, place packets on baking trays.

Grill or bake 30-40 minutes or until chicken's internal temperature reaches 165°.

Remove from grill or oven and carefully open the packets; put the packets under oven broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet, garnish with cilantro and sour cream if desired and serve.

SPRING 2019 | FOIL PACKET DINNERS | 37

HONEY GARLIC SALMON FOIL PACKETS INGREDIENTS • • • • • • • • • • • •

1/2 cup honey 1/2 cup whole-grain Dijon mustard Juice of half a lemon 1 tbsp olive oil 1/2 tsp paprika 1/4 tsp red pepper flakes 1/4 tsp cayenne pepper 1 pound salmon 4 cloves garlic, minced or crushed Kosher salt and freshly ground black pepper, to taste 1 tbsp cilantro, chopped, for garnish 1 lemon, sliced, for garnish

DIRECTIONS 1.

2.

3.

4.

Preheat grill or oven to 400°.

In a bowl, combine honey, mustard, lemon juice, oil, paprika, red pepper flakes, cayenne pepper and a pinch of salt. Stir to combine and set aside.

Place the salmon on a large sheet of foil. Pour the honey mustard mixture over the salmon and spread evenly. Sprinkle with garlic, then add salt and pepper. Wrap the foil tightly over the salmon.

Grill or bake 10-15 minutes, depending on the thickness of your fish and your preference of doneness. Remove from grill or oven and carefully open the packet; put the packet under oven broiler for 2-3 minutes to caramelize the top of the salmon. Garnish with cilantro and serve immediately with lemon slices.

Carefully curated flavors crafted to delight with

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

©2018 TURKEY HILL DAIRY 02240DE18IP

every bite!

SPRING 2019 | FOIL PACKET DINNERS | 39

CARAMEL APPLE CRUNCH FOIL PACKETS INGREDIENTS • • • •

1 cup apple, chopped Sprinkle of cinnamon 2 tbsp caramel sauce 1/4 cup granola

DIRECTIONS 1.

2.

3.

4.

5.

6.

7.

Preheat grill or oven to 400°.

Place apples in the center of one large piece of foil.

Sprinkle with cinnamon and drizzle caramel over the apples, then sprinkle with granola.

Wrap the packet tightly. If baking in the oven, place packet on a baking tray.

Grill or bake 10-15 minutes or until apples are soft.

Remove from grill or oven and carefully open the packets.

Serve with whipped cream or ice cream.

Celebrate with every plate.

Pre-Game

Halftime

Post-Game

Your winning picks for the big game.

© 2019 Plum, PBC. ©2019 Pepperidge Farm, Incorporated. ©2019 Campbell Soup Company. ©2019 Wm. Bolthouse Farms, Inc.

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*. ®

*Based on IRI DRY RICE subcategory 2018. ©2019 Riviana Foods Inc.

© 2018 Riviana Foods, Inc.

44 | KIDS CLUB: RAINBOW PASTA | SPRING 2019

RAINBOW PASTA INGREDIENTS • • •

16 ounces linguine or spaghetti Food color 2 tbsp water

DIRECTIONS 1.

2.

3.

4.

5.

6.

Cook linguine or spaghetti noodles according to package instructions.

While the pasta is cooking, get the food coloring ready. You can use whatever colors you want. Add about 20 drops of each food coloring and 2 tablespoons water to separate gallonsize resealable bags (one bag for each color).

When the pasta is done, drain it in a strainer and immediately run cold water over it to halt the cooking.

Transfer the pasta, portioning it as you go, into the bags of food coloring. Seal the bags well, and mix the pasta and food coloring until well-combined. Let each bag sit for at least a minute.

Then, one by one, return each batch of colored noodles to your strainer, give it a second, brief cold-water rinse, and transfer it back to your pot. When all of the colors of pasta have been rinsed and are back in the pot, toss the noodles together until you have a colorful mix.

Serve with your favorite pasta toppings.

®

®

Š General Mills