Gatherings Summer 2021 by pricechopper

GATHERINGS Summer 2021

WEEKNIGHT DINNERS page 40

KC Pride Steaks page 16 Sweets In Season page 28

Savor the Summer No year has two summers, so we hope you’re seizing every moment. Whether that’s taking a nature walk, going for a dip in the pool, or sitting around the table for family dinner – we encourage you to savor each moment.

Are the midsummer dinner doldrums getting to you? We have some fresh ideas to brighten up your table. From greeny goodness to mouth-watering sliders, we’ve got your Weeknight Dinners covered. When the summer heat starts feeling like too much, keep your house cool by leaving the oven off and turning the

grill on! Our sizzlin’ KC Pride Steaks are a summer must and sure to be crowd pleasers. Or break out some

bakery fresh hot dog buns to accompany delicious Mexican Street Corn Brats. After, take advantage of all the Sweets In Season using melons, peaches, and berries! Your local Price Chopper Produce section is stocked with the freshest in-season fruits.

Prepare for back to school season with our tasty and fun After School Snacks – satisfy those afternoon

cravings while providing some extra nutrition. The whole family will be zooming to the fridge for adorable Mini Pepper Race Cars! Or satisfy that sweet tooth with Frozen Banana Cream with Fresh Berries.

Whether you’re enjoying Chopper Chicken, a freshly prepared deli tray, or one of the recipes here, we hope you and your family enjoy a summer of togetherness highlighted with tasty food.

CONTENTS 6

Chicken Taco Pinwheel Box

After School Snacks

Mini Banana Oatmeal Muffins

Frozen Banana Cream with Fresh Berries

Mini Pepper Race Cars

Sweets In Season

Blueberry-Mango Crisp

WatermelonBlueberry Pops

ProsciuttoArugula Pizza

Mexican Street Corn Brats

Jerk Sirloin Steak with PineapplePepper Salad

Strawberry Shortcake Shake

Grilled Peaches with Shortbread Crumble

KC Pride Steaks

Grilled Mexican Steak Torta

Grilled Steak Cobb Salad

Sheet Tray ChileLime Steak Fajitas

Grilled Garlicky Kale Portobello Pizzas

Crispy Kale Caesar Salad with Roasted Chicken Breast

Weeknight Dinners

Caesar Sliders on a Stick

Loaded Tots on a Stick

Kids Club

Dessert “Grilled Cheese & Tomato Soup”

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

only DAISY Cottage Cheese will do. ®

With a uniquely fresh, creamy taste, and protein-packed, discover why Daisy is America’s #1 cottage cheese.

Discover why only Daisy Cottage Cheese will do at daisybrand.com/cottage-cheese.

100%

BUTTERY TASTE

*SEE NUTRITIONAL INFORMATION ON PACKAGE FOR DETAILS. 40% Vegetable Oil Spray. Up to 4 sprays contributes insignificant amounts of calories and fat. 6 sprays contribute 5 calories, 0.5 g fat, and 15 mg sodium. ©2021 Upfield

Enjoy delicious Simply Orange®

6 | after school snacks | SUMMER 2021

AFTER SCHOOL

SNACKS

While we are soaking up every moment of summer, back to school season is still right around the corner. Back to school time means back to snack time, so we’ve come up with a variety of delicious and nutritious snacks sure to appease kids and grown-ups alike.

SUMMER 2021 | after school snacks | 7

CHICKEN TACO PINWHEEL BOX INGREDIENTS

DIRECTIONS

• •

• • • • • • • •

2 green onions, thinly sliced 1 cup shredded rotisserie chicken breast meat ¼ cup cream cheese, softened ¼ cup refrigerated prepared guacamole ¼ cup shredded Mexican cheese blend 2 tbsp finely chopped red bell pepper 2 tsp taco seasoning 4 (8-inch) flour tortillas 1 cup thinly sliced romaine lettuce 4 (3-compartment) food storage containers 1 large Honeycrisp apple, cored and thinly sliced ¼ cup sunflower seed butter

In large bowl, stir onions, chicken, cream cheese, guacamole, Mexican cheese, pepper, and seasoning. Spread tortillas with onion mixture; top with lettuce and roll up tightly to enclose filling. Tightly wrap tortilla rolls with plastic wrap; refrigerate 1 hour. Remove plastic wrap from tortilla rolls; cut each roll crosswise into 1¼-inch-thick slices. Makes about 24 pinwheels. Fill containers by dividing pinwheels into 1 compartment, apple slices into 1 compartment, and sunflower seed butter into remaining compartment; cover with lids and refrigerate up to 3 days.

8 | after school snacks | SUMMER 2021

MINI BANANA OATMEAL MUFFINS INGREDIENTS • • • • • • • • • • • • •

Nonstick baking spray 1 cup old-fashioned rolled oats 1 large egg, lightly beaten 1 large ripe banana, mashed ¾ cup nonfat Greek yogurt ¼ cup plain or cinnamon applesauce ¼ cup unsweetened almond or coconut milk 3 tbsp honey 1 tsp ground cinnamon ¾ tsp baking powder ¾ tsp vanilla extract 1/ 8 tsp salt Toppings: almond or peanut butter; blueberries, chopped apples, pomegranate seeds, or raspberries; dark chocolate; dried apricots, mangoes, or strawberries; cashews, pecan pieces, or sliced almonds; toasted coconut (optional)

DIRECTIONS 1. 2. 3.

Preheat oven to 350°. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally. In large bowl, whisk egg; whisk in banana, yogurt, applesauce, milk, honey, cinnamon, baking powder, vanilla extract, and salt until combined. Fold oats into egg mixture until combined. Evenly divide oatmeal mixture into prepared cups, filling ¾ full; add toppings, if desired. Bake 20 minutes or until toothpick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.

FROZEN BANANA CREAM WITH FRESH BERRIES INGREDIENTS • • • • • •

2 medium bananas 2 tbsp nonfat milk 1/ 8 tsp ground nutmeg 2 tbsp chopped, unsalted dry roasted peanuts or sunflower seeds ¾ cup fresh raspberries ½ cup fresh blueberries

DIRECTIONS 1. 2. 3.

Line large rimmed baking pan with parchment paper. Peel and slice bananas; place on prepared pan and freeze 2 hours. In food processor, pulse frozen banana slices until they resemble coarse crumbs; process until smooth. Add milk and nutmeg; process until combined. Transfer banana mixture to medium bowl; stir in peanuts. Divide mixture into 4 bowls; evenly sprinkle with raspberries and blueberries. Makes about 2½ cups.

SUMMER 2021 | after school snacks | 9

MINI PEPPER RACE CARS INGREDIENTS • • • • • •

½ cup refrigerated prepared hummus 6 mini sweet peppers, tops trimmed and halved lengthwise 24 toothpicks 3 mini cucumbers, each cut crosswise into 16 (¼-inch-thick) slices 12 black olive slices 12 grape tomatoes

DIRECTIONS 2.

Transfer hummus to small zip-top plastic bag and snip bottom corner with kitchen scissors; fill pepper halves with hummus. Using 2 toothpicks, attach 4 cucumber slices to each pepper half to make “wheels;” place 1 olive slice and 1 tomato in each pepper half to make “steering wheel” and “driver.” Makes 12 cars.

BRING THE FLAVOR. BRING THE FUN.

SWING BY THE REFRIGERATED AISLE

& GRILL UP A “LATE SUMMER DOG”

BUY ENTER UNLOCK

PARTICIPATING BOX TOPS PRODUCTS THE LOCKER COMBO FROM ON PACK BY 11/30/2021 A CHANCE AT REWARDS FOR YOU OR BONUS BOX TOPS FOR SCHOOLS* *MUST BE A BTFE REGISTERED SCHOOL

Can Help Lower Cholesterol* as part of a heart healthy diet. *Three grams of soluble fiber daily from whole grain oat foods, like Honey Nut Cheerios™ cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Honey Nut Cheerios cereal provides .75 grams per serving. NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED. Open to legal residents of the 50 United States and D.C., 18 years and older. Promotion begins on 5/17/2021 at 12 PM ET and ends on 11/30/2021 at 11:59 PM ET. Must download the free Box Tops app and be a Box Tops member with an eligible, enrolled school to redeem prizes. Standard data rates may apply. One Box Top is worth 10 cents for your school. For Official Rules, alternate method of entry, prize descriptions, BTFE Program and App Terms, and odds disclosure, visit btfe.com/unlock. Sponsor: General Mills Sales, Inc. One General Mills Boulevard, Minneapolis, MN 55440. Google Play and the Google Play logo are trademarks of Google LLC. © General Mills

s ’ N N A HELLM ste

Ta y m a e r Rich & C

r o F t a e r G e n o y r e v E

WE’RE ON THE SIDE OF FOOD

Summer CHEESEBOARD Farmers Market Cheeseboard Servings 8-10

Ingredients Wisconsin cherry cheddar cheese Wisconsin mild or aged cheddar cheese

Instructions Toasted French bread baguette slices or prepared crostini Tomato jam or hot pepper jelly

Arrange the cheddars, farmers cheese and vegetable jack on a serving board. Fill in board with cucumbers, cherries, peaches, baguette, tomato jam, basil, salami, breadsticks and peas.

Wisconsin farmers cheese

Fresh basil leaves

Wisconsin vegetable monterey jack cheese

Thinly sliced salami

Recipe Tip

Thinly sliced Finocchio (fennel) salami

Any flavor of Wisconsin cheddar, farmers cheese or monterey jack can be used.

Medium cucumbers, quartered and cut into 2-inch pieces

Italian breadsticks

Fresh cherries

Fresh sugar snap peas, trimmed

Grilled fresh peaches, sliced

Assorted crackers

Celebrate Summer From simple summer meals to desserts for your sweet tooth, quality brands make better summer moments. Find more quick, simple treats at ReadySetEat.com.

PAM ® No-Stick Cooking Spray 5–6 oz.

Hebrew National ® Beef Franks 10.3 oz.

Gulden’s ® Spicy Brown Mustard 12 oz.

Hunt’s ® Ketchup 20 oz.

calories

Van Camp’s ® Pork and Beans 15 oz.

Berry Banana Split ½ banana, peeled and cut in half lengthwise 1 ⁄3 cup sliced fresh strawberries ¼ cup Reddi-wip® Original Dairy Whipped Topping 1 ⁄8 teaspoon unsweetened cocoa powder

Snack Pack® Pudding 4-pack

1. Place banana pieces in bottom of serving dish; place half of sliced strawberries around banana. 2. Top fruit with two servings (¼ cup) Reddi-wip® and remaining strawberries. 3. Garnish by dusting cocoa powder through a fine sieve onto banana split. Serve immediately.

Reddi-wip ® 6.5 oz.

16 | kc pride steaks | SUMMER 2021

KC PRIDE STEAKS

Enjoy a traditionally prepared steak or try one of our recipes using KC Pride Steak in new, creative ways. No matter how you like your steak, Price Chopper is proud to offer fresh, 200%-guaranteed beef, cut by expert meat cutters.

SUMMER 2021 | kc pride steaks | 17

JERK SIRLOIN STEAK WITH PINEAPPLEPEPPER SALAD

INGREDIENTS • • • • • • • • • •

3 tbsp fresh lime juice 2 tbsp canola or vegetable oil 2 tbsp jerk seasoning 1 boneless top sirloin or flat iron steak (about 1¼ pounds) ½ medium red bell pepper, sliced ¼ small red onion, sliced 2 cups chopped fresh pineapple ¾ tsp fresh ground black pepper ¼ tsp finely chopped habanero chile pepper Cilantro sprigs for garnish, optional

DIRECTIONS 1.

In small bowl, stir 2 tbsp lime juice, oil, and jerk seasoning. Place steak in large zip-top plastic bag; pour lime juice mixture into bag. Seal bag, pressing out excess air; refrigerate at least 4 hours or up to overnight. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss bell pepper, onion, pineapple, black pepper, habanero, and remaining 1 tbsp lime juice until combined. Place steak on hot grill rack; cook 8 minutes or until outside is browned, turning once. Reduce heat to medium; cook steak 8 minutes longer or until internal temperature reaches 140° for medium-rare. Transfer steak to cutting board; loosely cover with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.) To serve, thinly slice steak across the grain; serve with Pineapple-Pepper Salad garnished with cilantro, if desired.

NOTE One teaspoon finely chopped jalapeño pepper can be substituted for the habanero chile pepper.

SUMMER 2021 | kc pride steaks | 19

GRILLED STEAK COBB SALAD

INGREDIENTS • • • • • • • • • • • •

1¼ pounds flank steak or boneless sirloin steak 1 cup red wine vinaigrette ½ tsp salt ½ tsp ground black pepper 2 (9-ounce) bags hearts of romaine 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 1 (7.5-ounce) jar fire-roasted red peppers, drained and chopped 1 pint grape tomatoes, halved 1 (4-ounce) package Gorgonzola or blue cheese crumbles 2 refrigerated hard-cooked peeled eggs, chopped 1 avocado, pitted, peeled and sliced ½ small red onion, thinly sliced

DIRECTIONS 1.

GRILLED MEXICAN STEAK TORTA

INGREDIENTS • • • • • • • • • • • •

1 top round London broil (about 2 pounds) ½ tsp kosher salt ½ tsp fresh ground black pepper 2 avocados, peeled, pitted and mashed 1 tbsp fresh lime juice 1 tbsp lime zest 2 (10-ounce) loaves bakery fresh French baguette, cut horizontally in half ½ cup creamy chipotle ranch dip 3 Roma tomatoes, thinly sliced 2 jalapeño peppers, thinly sliced 1 small red onion, thinly sliced 3 cups cilantro sprigs

DIRECTIONS 1.

2. 3.

Prepare outdoor grill for direct grilling over medium-high heat. Season London broil with salt and pepper. Place London broil on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer London broil to cutting board and loosely cover with foil; let stand 5 minutes before slicing. (Internal temperature of steak will rise 5 to 10° upon standing.) In small bowl, whisk avocados, lime juice, and lime zest until smooth. Spread top cut sides of bread with dip; spread bottom sides with avocado mixture. Thinly slice steak across the grain; fill bread with steak, tomatoes, jalapeños, onion, and cilantro. Cut each sandwich crosswise into quarters.

Place steak in large zip-top plastic bag; pour ½ cup vinaigrette over steaks. Seal bag, pressing out excess air; massage steak in bag. Refrigerate at least 2 hours or up to overnight to marinate. Prepare outdoor grill for direct grilling over mediumhigh heat. Remove steak from marinade; discard marinade. Season steak with salt and pepper. Place steak on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 135° for mediumrare, turning once. Transfer steak to cutting board; loosely tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Thinly slice steak across the grain. Divide romaine over 4 plates; top with steak and remaining ingredients. Serve with remaining ½ cup vinaigrette.

Make sure to stock up on Margarita's Amigos salsas to perfectly complement your summer gathering meals and easy weeknight dinners. Available in mild, medium, hot, chunky and restaurant style, there is a Margarita's Amigos salsa for everyone!

Find our full line of Restaurant and Chunky Style Salsa, flavorful Spice Packs and fresh Cheese Dips at your local store.

SUMMER 2021 | kc pride steaks | 21

AL FRESCO DINING

PREP IN ADVANCE

When hosting an outdoor cookout, prep as much as you can in advance. Wash and cut fresh fruits and vegetables, marinate beef and poultry, and cook whole grains a day or two ahead of time.

GRILL VEGGIES LIKE A PRO

While grilled veggies exhibit tender-crisp textures and deliciously smoky flavors, they require a few tips and tricks to cook just right. Choose varieties that can stand up to the heat of the grill, such as zucchini, potatoes, asparagus, broccoli, and cauliflower. Brush veggies with olive oil or marinate before grilling to add flavor and prevent sticking. Vegetables also vary in how long they take to cook on the grill. Try searing over high heat, then placing away from the heat source to finish cooking.

SHEET TRAY CHILE-LIME STEAK FAJITAS

INGREDIENTS • • • • • • • • • •

3 garlic cloves, minced ¼ cup canola oil 1 tsp ground cumin 1 tsp salt ½ tsp ground black pepper 1/ 3 cup fresh lime juice 2 tbsp chopped fresh cilantro 1 tsp crushed red pepper flakes 1 tsp brown sugar 1¼ pounds boneless top round steaks, thinly sliced

DIREC TIONS 1.

2. 3. 4. 5.

• • • •

3 medium green, red and/or yellow bell peppers, thinly sliced 1 medium yellow onion, thinly sliced 8 (6-inch) corn tortillas Toppings: pico de gallo, guacamole, sour cream, and/ or lime wedges for garnish (optional)

In small bowl, whisk garlic, oil, cumin, salt, and black pepper; reserve half the oil mixture in large bowl, cover and refrigerate. Whisk lime juice, cilantro, pepper flakes, and sugar into remaining oil mixture; add steaks and lime juice mixture to large zip-top plastic bag. Seal bag, pressing out excess air; refrigerate at least 2 or up to 8 hours. Position 2 oven racks to center and next lower positions; preheat oven to 475°. Place rimmed baking pan on center rack; preheat 10 minutes. Add bell peppers and onion to reserved oil mixture and toss; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper-onion mixture to 1 side of pan; place steaks on opposite side. Wrap tortillas in aluminum foil. Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 140° for medium-rare; let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.) Serve steaks and pepperonion mixture with tortillas and toppings, if desired.

SERVE CONDIMENTS IN MUFFIN TINS

To enjoy condiments during picnics or barbeques without carting individual bottles, pour different sauces and toppings into separate muffin compartments. Set a serving spoon in each vessel, and cover with plastic wrap or aluminum foil between uses.

SERVE SAFE FOOD

Keep food at the proper temperature to prevent the growth of food-borne bacteria. The key is to never let food remain in the “danger zone,” between 40° and 140°, for more than two hours, or one hour if outdoor temperatures are above 90°F. Always remember to thoroughly clean and sanitize hands, surfaces and utensils, too.

MAKE CREATIVE, DUALPURPOSE ICE PACKS

Instead of adding extra components to your already-packed cooler, freeze a few water bottles ahead of time, and use them as ice packs to keep your food cold. Remove paper labels on bottles and be sure lids are tightly secured before freezing. When the bottles melt back into water, enjoy an ice-cold beverage to cool off.

28 | sweets in season | SUMMER 2021

SWEETS in season

SUMMER 2021 | sweets in season | 29

It’s no secret that summer brings the best fruits and veggies of the year! We’re celebrating all this ripe produce by making some delicious desserts!

WATERMELONBLUEBERRY POPS

INGREDIENTS • • • •

2 cups chopped watermelon, plus 1 cup finely chopped watermelon ¾ cup blueberries 1½ tbsp granulated sugar 1½ tsp fresh lemon juice

DIRECTIONS 1. 2. 3.

In small bowl, toss 1 cup finely chopped watermelon and blueberries. In blender or food processor with knife blade attached, purée sugar, lemon juice, and remaining watermelon chunks. Evenly divide watermelon-blueberry mixture into six 3-ounce ice pop molds; pour puréed watermelon into molds. Freeze pops at least 8 hours or up to 1 week.

NOTE To easily unmold pops, run molds under warm water for 10 seconds.

BLUEBERRYMANGO CRISP

INGREDIENTS • • • • • • • • •

Nonstick baking spray ¾ cup lightly packed brown sugar ½ cup plus 2 tbsp all-purpose flour 1 tsp ground cinnamon 1 tsp ground ginger ¾ cup rolled oats ½ cup cold unsalted butter (1 stick), cut into small pieces 1 large ripe mango, peeled and sliced 16 ounces fresh blueberries

DIRECTIONS 1. 2. 3.

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray. In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon, and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form. In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar, and 2 tbsp flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

NOTE Serve warm with vanilla ice cream.

SUMMER 2021 | sweets in season | 31

STRAWBERRY SHORTCAKE SHAKE INGREDIENTS • • • • • • • •

1¾ cups hulled and quartered strawberries 2 tsp granulated sugar 1 tbsp unsalted butter 3 cups strawberry ice cream 1 cup whole milk 1 tbsp chopped fresh basil ½ cup whipped topping 1 sweet shortcake biscuit, cut into 1-inch pieces

DIRECTIONS 1.

2. 3.

In medium bowl, toss 1½ cups strawberries and sugar. In large skillet, heat butter over medium-high heat; add strawberry mixture and cook 5 minutes or until lightly browned and tender, stirring occasionally. Remove from heat; refrigerate 45 minutes. Makes about 1 cup. In blender, purée ice cream, milk, and basil on high until smooth. Makes about 4¼ cups. Pour shake into 4 (12-ounce) glasses, filling halfway; top with strawberry mixture, remaining shake, whipped topping, biscuit, and remaining ¼ cup strawberries.

Carefully curated flavors crafted to delight with

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

every bite!

SUMMER 2021 | sweets in season | 33

GRILLED PEACHES WITH SHORTBREAD CRUMBLE INGREDIENTS

DIRECTIONS

• • •

•

• • • • •

½ cup coarsely crushed shortbread cookies 1 tbsp all-purpose flour 1 tbsp light brown sugar ¼ tsp ground cinnamon plus additional for sprinkling (optional) 1/ 8 tsp ground nutmeg 2 tbsp unsalted butter, cut into small pieces 6 large peaches, halved and pitted 1 tbsp vegetable oil 3 cups vanilla ice cream

Prepare outdoor grill for direct grilling over medium heat. In medium bowl, combine shortbread crumbs, flour, sugar, cinnamon, and nutmeg. With fingers, cut butter into flour mixture to coarse crumbs. Brush cut sides of peaches with oil. Place peaches, cut side down, on hot grill rack; cover and cook 7 minutes or until grill marks appear. Turn peaches; spoon about 1 tbsp crumb mixture into each peach half. Cover and cook 5 minutes longer or until grill marks appear. Serve peaches with ice cream; sprinkle with cinnamon, if desired.

NOTES To coarsely crush cookies: Place cookies in large zip-top plastic bag; seal bag, pressing out excess air. With rolling pin or smooth side of meat mallet, coarsely crush cookies. To halve peaches: with paring knife, cut each peach around center seam, then twist halves in opposite directions to separate.

Start a back-to-school clean routine.

A NEW

FAVORITE RECIPE

EVERYONE’S FAVORITE SEASON FOR

Make any summer cookout a family affair by pairing your grilled favorites with this spectacular salsa from family-owned Bush’s® Beans and Red Gold®.

BUSHBEANS.COM | REDGOLDTOMATOES.COM

Prep Time: 25 minutes Cook Time: 10 minutes Servings: 12

GRILLED CORN SALSA INGREDIENTS ears of corn, shucked

2 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1

green bell pepper

½ can (28 oz) Bush’s® Original Baked Beans 1 can

(15 oz) Bush’s® Seasoned Black Beans

1 can

(14.5 oz) Red Gold® Petite Diced Tomatoes

scallions, trimmed and chopped

jalapeno, seeded and minced (leave in seeds for spicier salsa)

¼ cup fresh cilantro, chopped 3 tbsp fresh lime juice

DIRECTIONS 1.

Set up well-oiled grill for direct grilling and preheat to high.

2. Brush corn with extra virgin olive oil and season with salt and pepper. 3. Grill corn until brown on all sides, 8-12 minutes, and transfer to cutting board to cool. Grill green peppers until brown on all sides and transfer to cutting board. 4. Cut kernels from corn cobs and seed and dice green pepper. Place in large mixing bowl. 5. Add Bush’s® Original Baked Beans, Bush’s® Seasoned Black Beans, Red Gold® Petite Diced Tomatoes, scallions, jalapeno, cilantro and lime juice. Stir to mix. 6. Serve next to your favorite summer meal.

40 | weeknight dinners | SUMMER 2021

WEEKNIGHT DINNERS

Summertime and the cookin’ is easy. We’ve created these easy and delicious meals that are sure to become a staple in your rotation this season!

SUMMER 2021 | weeknight dinners | 41

CAESAR SLIDERS ON A STICK PREP 25 min GRILL 5 min

INGREDIENTS • • • • • • • • • • •

1¼ pounds ground chuck 1 tbsp chopped fresh flat-leaf parsley ¾ tsp salt ½ tsp ground black pepper 4 slices white sandwich bread, crusts removed 2 tsp olive oil ¼ cup Caesar salad dressing 8 small slices tomato 4 leaves romaine lettuce, cut into small pieces 16 2-inch square slices Parmesan cheese 8 4-inch wooden picks (or 8-inch skewers cut in half)

DIRECTIONS 1. 2. 3. 4. 5.

Prepare outdoor grill for direct grilling over medium heat; preheat oven to 400°. In medium bowl, gently mix ground chuck, parsley, salt, and pepper until well blended but not overmixed. Form mixture into 8 mini patties. Place burgers on hot grill rack; cover and cook 5 minutes or until internal temperature of burgers reaches 160°, turning once. Brush both sides of bread slices with oil; cut each into 4 squares. Place squares in single layer on cookie sheet; bake 3 minutes or until toasted. For each sandwich, spread 1 piece toast with 1½ tsp dressing; top with 1 tomato slice, 1 burger, 2 slices cheese, 3 pieces lettuce and 1 piece toast. Insert 1 skewer into center of sandwich. Repeat to make 7 more sandwiches.

LOADED TOTS ON A STICK PREP 35 min BAKE 25 min

INGREDIENTS • • • • • • • • •

32 tater tots 16 slices bacon 8 6-inch wooden skewers 24 ¼-inch slices jalapeño pepper Nonstick cooking spray ¼ cup plus 2 tbsp pale ale ¾ cup (6 ounces) original Velveeta® cheese ½ tsp Worcestershire sauce ½ tsp Dijon mustard

DIRECTIONS 1.

2. 3. 4.

Preheat oven to 425°. Place tots in single layer on microwave-safe plate; cook in microwave oven 30 seconds. Place bacon on microwave-safe plate in single layers separated with 2 layers of paper towels; cover with paper towel and cook in microwave oven 5 minutes or until partially cooked but still flexible. Cut bacon slices crosswise in half. For each skewer, wrap each of 4 tots with 1 piece bacon; alternately skewer wrapped tots with 3 slices jalapeño, ending with wrapped tot. Repeat to make 7 more skewers. Spray cookie sheet with cooking spray. Place skewers in single layer on prepared cookie sheet; bake 18 minutes. In small saucepot, heat pale ale over medium heat 3 minutes; add in cheese, Worcestershire sauce, and Dijon mustard. Whisk until cheese melts and sauce is heated through, stirring frequently. Serve skewers drizzled with cheese sauce.

NOTE Serve tot skewers with a mixture of sour cream and green onions for dipping.

TIME-SAVING COOKING TIPS Follow these suggestions to create easy, flavorful meals while saving valuable time, money, and energy. COOK ONCE, EAT TWICE

Plan meals that will last longer and ease your cooking tasks for the week. Cook proteins that can easily transition into double-duty meals. For example, put aside some cooked ground beef from a chili recipe to make tacos throughout the week, or make a large batch of rice or pasta for several quick and easy dishes. You’ll save tons of time by not having to cook from scratch twice.

FREEZE FOR LATER

Don’t think you’ll eat your large batches before they spoil? No problem – freeze them! The freezer is key for saving both the integrity of your ingredients and time! Prep and freeze elements of your favorite recipes or freeze the entire dish. Simply thaw and reheat whatever you’re craving.

CHOOSE PASSIVE COOKING TECHNIQUES

Cooking appliances can help you prepare flavorful meals more easily. Meals made in a slow cooker, rice cooker, pressure cooker, or air fryer are great for nights you want to set it and forget about it. Take advantage of these gadgets that do the heavy lifting plus alleviate cleaning stress.

SAVVY SHORTCUTS

Slicing and dicing ingredients for meal prep is time-consuming. Pick up ready-to-cook veggies in the Produce Department at your local Price Chopper – we have prewashed greens, prechopped vegetable medleys, shaved Brussels sprouts, and more time-saving shortcuts. Or, rely on frozen fruit and vegetable varieties to bring flavor, nutrition, and convenience to your favorite recipes.

NO-COOK MEALS

Take a vacation from your oven and stovetop by creating easy no-cook meals. Rotisserie chicken is an excellent ingredient to keep on hand, as well as staples like olive oil, tomato sauce or paste, canned beans or fish, bottled dressings, spices, and seasonings. These essentials will help you create delicious pantry-to-plate meals that come together in a flash.

GRILLED GARLICKY KALE PORTOBELLO PIZZAS PREP 15 min GRILL 10 min

INGREDIENTS • • • • • • • •

Nonstick cooking spray 2 cups packed chopped stemmed kale 4 garlic cloves, minced ¼ tsp salt ¼ tsp ground black pepper 8 large portobello mushroom caps 1 cup marinara sauce ¾ cup shredded low-moisture partskim mozzarella cheese

DIRECTIONS 1.

Prepare outdoor grill for direct grilling over medium-high heat. Heat large skillet over medium-high heat; spray with cooking spray. Add kale; cook 2 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring constantly; remove from heat. Spray both sides of mushrooms with cooking spray; sprinkle with salt and pepper. Place mushrooms, gill side down, on hot grill rack; cover and cook 5 minutes. Turn mushrooms; top with sauce, cheese, and kale mixture. Cover and cook 5 minutes or until cheese melts.

SUMMER 2021 | weeknight dinners | 43

CRISPY KALE CAESAR SALAD WITH ROASTED CHICKEN BREAST

PREP 15 min ROAST 25 min

INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 3 tbsp Dijon mustard 1 tbsp chopped fresh basil 1 pound boneless, skinless chicken breasts 3 cups loosely packed baby kale 2 tbsp olive oil ¼ tsp salt ¼ tsp ground black pepper 2 slices 100% whole wheat bread, cut into ½-inch cubes 1 (9-ounce) package chopped hearts of romaine ¼ cup creamy Caesar yogurt dressing 2 tbsp grated Parmesan cheese

DIRECTIONS 1.

2. 3. 4.

Preheat oven to 350°. Spray 2 rimmed baking pans with cooking spray. In medium bowl, stir mustard and basil; add chicken and turn to coat. Place chicken on 1 prepared pan; roast 25 minutes or until internal temperature reaches 165°. Transfer to cutting board; loosely cover with foil and let stand 5 minutes. In large bowl, toss kale, 1 tbsp oil, and 1/ 8 tsp each salt and pepper; spread on remaining prepared pan and roast 15 minutes or until edges are crispy. In same large bowl, toss bread, and remaining 1 tbsp oil and 1/8 tsp each salt and pepper; transfer to same pan and bake 10 minutes or until golden brown and crispy. Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4 bowls; top with cheese, chicken, kale, and croutons.

NOTE Serve over cooked quinoa or farro and top with chickpeas to create a power bowl.

PROSCIUTTO-ARUGULA PIZZA

PREP 10 min GRILL 12 min

INGREDIENTS • • • • • • • • •

1 (8- to 10-ounce) frozen pizza dough ball, thawed Yellow cornmeal for sprinkling All-purpose flour for dusting 1 garlic clove, minced 1½ tbsp olive oil 2 cups shredded mozzarella cheese 3 ounces thinly sliced prosciutto, torn into small pieces ½ cup packed arugula leaves Italian salad dressing, optional

DIRECTIONS 1.

Prepare outdoor grill for indirect grilling over medium heat (about 400°). Sprinkle bottom of rimmed baking pan with cornmeal. Lightly dust work surface with flour; place dough on prepared surface. With rolling pin, roll dough to 12-inch round; carefully transfer onto pan over cornmeal. With fork, poke dough several times to vent; slide dough onto center of hot grill rack. Cover and cook 8 minutes or until bottom of crust is browned, rotating once halfway through cooking; transfer crust back to baking pan. In small bowl, stir garlic and oil. Leaving 1 inch border, with back of spoon, evenly spread garlic mixture over crust; evenly sprinkle with cheese and prosciutto. Slide pizza onto hot grill rack. Cover and cook 4 minutes or just until edges of pizza are golden brown and cheese melts, moving crust if necessary to prevent crust from burning. Transfer pizza to cutting board. Evenly sprinkle pizza with arugula and drizzle with dressing, if using.

CHICKEN STREET TACO KIT Create a Fiesta at Home!

Look for these in the Deli!

SUMMER 2021 | weeknight dinners | 45

MEXICAN STREET CORN BRATS INGREDIENTS

DIRECTIONS

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•

• • • • • • • • •

2 ears sweet corn, husk and silk removed ¼ cup finely chopped red onion ¼ cup grated Cotija or Parmesan cheese 2 tbsp finely chopped fresh cilantro 2 tbsp sour cream 1 tbsp fresh lime juice 1 tbsp mayonnaise 2 tsp cayenne pepper hot sauce plus additional for garnish (optional) 1 tsp garlic powder ½ tsp chili powder 4 uncooked bratwurst sausages 4 hot dog buns

3. 4.

PREP 15 min GRILL 27 min

Prepare outdoor grill for direct grilling over high heat. Place corn on hot grill rack; cover and cook 12 minutes or until charred, turning ¼ turn every 3 minutes. Transfer corn to cutting board to cool; reduce grill heat to medium-low. Once corn is cool, cut corn kernels from cobs. In large bowl, stir red onion, cheese, cilantro, sour cream, lime juice, mayonnaise, hot sauce, garlic powder, and chili powder; fold in corn. Makes about 11/ 3 cups. Place brats on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 160°, turning frequently. About 3 minutes before brats are done, place buns, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear. Serve brats in buns topped with corn mixture and hot sauce, if desired.

Pastabilities OH THE

Eat to a better you with

COLLECTION

637480-070383

Feed Your Pets Like Family with BLUE Healthy and delicious Blue Buffalo foods and treats are made with the finest natural ingredients enhanced with vitamins, minerals and other nutrients to help dogs and cats thrive.

NO Chicken (or Poultry) By-Product Meals • NO Corn, Wheat or Soy • NO Artificial Flavors or Preservatives

Summer Jas Bas Ad 2018 MECH_Layout 1 1/31/18 2:40 PM Page 1

Wonderful Taste and Enticing Aroma make this the rice for a Perfect Summer Salad.

Authentic and natural Mahatma® Thai Jasmine Rice and Mahatma Basmati Rice complement your meal with gourmet flavor and exotic scent. mahatmarice.com

CHEERS TO THE HOLIDAY SEASON! Bring premium quality, sustainable seafood to your table with Aqua Star’s MicroSteam® Roasted Garlic Salmon and Easy-Peel Shrimp!

LEMON. HONEY. PERFECTION. For delicious chicken recipes to get you ready for summer, check out

SandersonFarms.com/recipes or scan for the full Lemon Honey Chicken recipe.

L E MO N H O N E Y C H IC KE N

- 6 thighs a Sanderson nd 6 drumsticks from Farms Dru msticks & thT e - 1 teaspoon highs Combo salt Pack - 1/2 teaspoo n ground bla ck pepper - 2/3 cup ho ney - 1/3 cup le mon juice - 5 tablesp oons butter, melted - 1 teaspoon chopped fres h rosemary - 4 to 5 sp rigs rosema ry ®

52 | kids club | SUMMER 2021

Dessert “Grilled Cheese & Tomato Soup” INGREDIENTS

DIRECTIONS

• • • • •

2. 3. 4.

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1½ cups hulled and quartered strawberries ½ cup chopped seedless watermelon ½ cup low fat vanilla yogurt, divided ½ cup chopped mango 2 tbsp fresh orange juice 8 (½-inch-thick) slices Bakery angel food cake (round bundt) 2 tbsp unsalted butter, divided 4 sprigs fresh mint

In blender, purée strawberries, watermelon, ¼ cup yogurt, and ¼ cup water; cover and refrigerate. Makes about 2 cups. In blender, purée mango, orange juice, and remaining ¼ cup yogurt. Makes about ½ cup. Spread mango mixture over 4 slices of cake; top with remaining 4 slices of cake. In 2 batches, in large nonstick skillet, melt 1 tbsp butter over medium-high heat; add 2 “sandwiches” and cook 4 minutes or until golden brown, turning once. Serve “grilled cheese” with “tomato soup” garnished with mint.

DISNEY MICKEY MOUSE SHAPED CHIK’N NUGGETS

They look like your favorite character and taste just like chicken. Our 100% plant-based Disney Mickey Mouse Shaped Chik’n Nuggets are so tender, so juicy and so satisfyingly crunchy, they’ll bring magic to every meal.

For fresh, 200%-guaranteed beef, cut by experts, Kansas City Knows: Price Chopper

Find the recipe for this Jerk Sirloin Steak with Pineapple Pepper Salad on page 17.