
Food Club has everything you need to make sure your 4th of July celebration is as great as you imagine it. View all of our great savings in our Weekly Ad!
Food Club has everything you need to make sure your 4th of July celebration is as great as you imagine it. View all of our great savings in our Weekly Ad!
Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
Ingredients:
1½ teaspoons smoked paprika
1 teaspoon granulated garlic
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon granulated sugar
4 boneless center-cut pork chops (about 6 ounces each)
¼ cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup chopped red onion
¼ cup chopped pitted Castelvetrano green olives
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon ground black pepper
¼ cup chopped fresh parsley
Instructions:
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.
Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein
Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
Ingredients:
1½ teaspoons smoked paprika
1 teaspoon granulated garlic
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon granulated sugar
4 boneless center-cut pork chops (about 6 ounces each)
¼ cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup chopped red onion
¼ cup chopped pitted Castelvetrano green olives
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon ground black pepper
¼ cup chopped fresh parsley
Instructions:
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.
Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein
Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
Ingredients:
1½ teaspoons smoked paprika
1 teaspoon granulated garlic
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon granulated sugar
4 boneless center-cut pork chops (about 6 ounces each)
¼ cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup chopped red onion
¼ cup chopped pitted Castelvetrano green olives
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon ground black pepper
¼ cup chopped fresh parsley
Instructions:
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.
Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein
Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
Ingredients:
1½ teaspoons smoked paprika
1 teaspoon granulated garlic
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon granulated sugar
4 boneless center-cut pork chops (about 6 ounces each)
¼ cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup chopped red onion
¼ cup chopped pitted Castelvetrano green olives
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon ground black pepper
¼ cup chopped fresh parsley
Instructions:
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.
Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein
Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
Ingredients:
1½ teaspoons smoked paprika
1 teaspoon granulated garlic
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon granulated sugar
4 boneless center-cut pork chops (about 6 ounces each)
¼ cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup chopped red onion
¼ cup chopped pitted Castelvetrano green olives
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon ground black pepper
¼ cup chopped fresh parsley
Instructions:
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.
Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein
Enjoy a sweet and savory salad perfect for every gathering. Try out this flavorful Food Club favorite.
What you’ll need:
Dice potatoes and eggs. Chill and set aside.
Mix all above ingredients in large bowl. Add chilled potatoes and eggs. Mix together and enjoy!
These steps can help limit the recurrence of yeast infections
You’re bustling through life and then BAM, you get hit with an annoying yeast infection. You’re not alone, 3 out of 4 women will deal with a yeast infection in their lifetime. Although yeast infections are common and usually not serious, they can cause great discomfort.
The likelihood of yeast infections reoccurring is high once you’ve had one. There are simple life changes you can make to prevent yeast infections from becoming a repeat offender.
If you feel any of the symptoms above coming on, don’t suffer longer than you must. All our Macey’s, Lin’s, Fresh Market, Dan’s and Dick’s Centerville pharmacies offer single-dose prescriptive treatment for yeast infections.
Our pharmacies accept walk-ins and have extended business hours to help you get in and out.
It takes two to mango, and only a few ingredients more to make this mango cilantro salsa come to life. Introduce new flavors to your palette by following the recipe below.
Ingredients:
2 cups chopped mango
2 cups pineapple tidbits
1/4 cup minced red onion
6 tbs minced cilantro
4 tbs lime juice
2 tbs lemon juice
2 jalapeno peppers minced
Instructions:
Slice all ingredients to your liking.
Then mix ingredients in a large bowl and refrigerate for 2 hours before serving.
Sweeten up your day with these delicious peanut butter bars.⠀
Ingredients:
1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 cup peanut butter
1 tsp baking soda
1/2 tsp salt
1 cup flour
1 cup oats
Instructions:
Cream butter and sugars together. Add vanilla and peanut butter. Mix all dry ingredients together. Spread on greased jelly roll pan. Bake at 325 degrees for 10 minutes (very lightly browned). Let cool for a few minutes, then spread with a thin layer of peanut butter (let the peanut butter melt before spreading). Frost with chocolate icing when cool.⠀
Chocolate Frosting:
1/4 cup margarine (softened)
2 tsp vanilla
1/4 cup milk
1/2 tsp salt
3 cups powdered sugar
2-3 tbsp cocoa
Place all ingredients in a mixing bowl and beat with an electric mixer until smooth and creamy.