Monthly Archives: October 2019

Bringing Baking Back

Fall is here and you know what that means, it’s time to Bring Baking Back! We’re celebrating with a sweepstakes from Food Club® where rewards members can enter to win hundreds of dollars in gift cards, now through December 27th when they buy any Food Club product. 

Looking for great Food Club® baking recipes to ring in the holidays? Click here

For terms and conditions, Click here.

*No purchase necessary to enter.

Sheet Pan Tilapia

This sheet pan tilapia is a delicious way to mix up your menu! It is easy, delicious, and perfect for leftovers!

Sheet-Pan Parmesan Tilapia with Roasted Root Vegetables

Check out the video recipe here

Check out our weekly ad here

Prep: 15 minutes • Roast: 25 minutes • Serves: 4

            Nonstick cooking spray

3          tablespoons olive oil

1          teaspoon herbs de Provence

½         teaspoon salt

4          cups peeled and chopped root vegetables such as parsnips, carrots, sweet potatoes, turnips and/or red onion (about 1-inch pieces)

½         cup panko breadcrumbs

¼         cup grated Parmesan cheese

¼         teaspoon ground black pepper

4          tilapia fillets (about 1¼ pounds)

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tablespoons oil, herbs de Provence and ¼ teaspoon salt; add vegetables and toss. Spread vegetables on prepared pan; roast 15 minutes.

2. In small bowl, stir breadcrumbs, cheese, pepper and remaining ¼ teaspoon salt.

3. Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tablespoon oil; press breadcrumb mixture on tilapia. Roast tilapia and vegetables 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°. Turn broiler to high; broil 1 minute or until vegetables and tilapia are golden brown.

Approximate nutritional values per serving: 394 Calories, 16g Fat (3g Saturated), 73mg Cholesterol, 504mg Sodium, 29g Carbohydrates, 4g Fiber, 7g Sugars, 0g Added Sugars, 36g Protein

Sheet Pan Tilapia

This sheet pan tilapia is a delicious way to mix up your menu! It is easy, delicious, and perfect for leftovers!

Sheet-Pan Parmesan Tilapia with Roasted Root Vegetables

Check out the video recipe here

Check out our weekly ad here

Prep: 15 minutes • Roast: 25 minutes • Serves: 4

            Nonstick cooking spray

3          tablespoons olive oil

1          teaspoon herbs de Provence

½         teaspoon salt

4          cups peeled and chopped root vegetables such as parsnips, carrots, sweet potatoes, turnips and/or red onion (about 1-inch pieces)

½         cup panko breadcrumbs

¼         cup grated Parmesan cheese

¼         teaspoon ground black pepper

4          tilapia fillets (about 1¼ pounds)

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tablespoons oil, herbs de Provence and ¼ teaspoon salt; add vegetables and toss. Spread vegetables on prepared pan; roast 15 minutes.

2. In small bowl, stir breadcrumbs, cheese, pepper and remaining ¼ teaspoon salt.

3. Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tablespoon oil; press breadcrumb mixture on tilapia. Roast tilapia and vegetables 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°. Turn broiler to high; broil 1 minute or until vegetables and tilapia are golden brown.

Approximate nutritional values per serving: 394 Calories, 16g Fat (3g Saturated), 73mg Cholesterol, 504mg Sodium, 29g Carbohydrates, 4g Fiber, 7g Sugars, 0g Added Sugars, 36g Protein

Sheet Pan Tilapia

This sheet pan tilapia is a delicious way to mix up your menu! It is easy, delicious, and perfect for leftovers!

Sheet-Pan Parmesan Tilapia with Roasted Root Vegetables

Check out the video recipe here

Check out our weekly ad here

Prep: 15 minutes • Roast: 25 minutes • Serves: 4

            Nonstick cooking spray

3          tablespoons olive oil

1          teaspoon herbs de Provence

½         teaspoon salt

4          cups peeled and chopped root vegetables such as parsnips, carrots, sweet potatoes, turnips and/or red onion (about 1-inch pieces)

½         cup panko breadcrumbs

¼         cup grated Parmesan cheese

¼         teaspoon ground black pepper

4          tilapia fillets (about 1¼ pounds)

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tablespoons oil, herbs de Provence and ¼ teaspoon salt; add vegetables and toss. Spread vegetables on prepared pan; roast 15 minutes.

2. In small bowl, stir breadcrumbs, cheese, pepper and remaining ¼ teaspoon salt.

3. Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tablespoon oil; press breadcrumb mixture on tilapia. Roast tilapia and vegetables 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°. Turn broiler to high; broil 1 minute or until vegetables and tilapia are golden brown.

Approximate nutritional values per serving: 394 Calories, 16g Fat (3g Saturated), 73mg Cholesterol, 504mg Sodium, 29g Carbohydrates, 4g Fiber, 7g Sugars, 0g Added Sugars, 36g Protein

Sheet Pan Tilapia

This sheet pan tilapia is a delicious way to mix up your menu! It is easy, delicious, and perfect for leftovers!

Sheet-Pan Parmesan Tilapia with Roasted Root Vegetables

Check out the video recipe here

Check out our weekly ad here

Prep: 15 minutes • Roast: 25 minutes • Serves: 4

            Nonstick cooking spray

3          tablespoons olive oil

1          teaspoon herbs de Provence

½         teaspoon salt

4          cups peeled and chopped root vegetables such as parsnips, carrots, sweet potatoes, turnips and/or red onion (about 1-inch pieces)

½         cup panko breadcrumbs

¼         cup grated Parmesan cheese

¼         teaspoon ground black pepper

4          tilapia fillets (about 1¼ pounds)

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tablespoons oil, herbs de Provence and ¼ teaspoon salt; add vegetables and toss. Spread vegetables on prepared pan; roast 15 minutes.

2. In small bowl, stir breadcrumbs, cheese, pepper and remaining ¼ teaspoon salt.

3. Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tablespoon oil; press breadcrumb mixture on tilapia. Roast tilapia and vegetables 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°. Turn broiler to high; broil 1 minute or until vegetables and tilapia are golden brown.

Approximate nutritional values per serving: 394 Calories, 16g Fat (3g Saturated), 73mg Cholesterol, 504mg Sodium, 29g Carbohydrates, 4g Fiber, 7g Sugars, 0g Added Sugars, 36g Protein

Sheet Pan Tilapia

This sheet pan tilapia is a delicious way to mix up your menu! It is easy, delicious, and perfect for leftovers!

Sheet-Pan Parmesan Tilapia with Roasted Root Vegetables

Check out the video recipe here

Check out our weekly ad here

Prep: 15 minutes • Roast: 25 minutes • Serves: 4

            Nonstick cooking spray

3          tablespoons olive oil

1          teaspoon herbs de Provence

½         teaspoon salt

4          cups peeled and chopped root vegetables such as parsnips, carrots, sweet potatoes, turnips and/or red onion (about 1-inch pieces)

½         cup panko breadcrumbs

¼         cup grated Parmesan cheese

¼         teaspoon ground black pepper

4          tilapia fillets (about 1¼ pounds)

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, whisk 2 tablespoons oil, herbs de Provence and ¼ teaspoon salt; add vegetables and toss. Spread vegetables on prepared pan; roast 15 minutes.

2. In small bowl, stir breadcrumbs, cheese, pepper and remaining ¼ teaspoon salt.

3. Push vegetable mixture to 1 side of pan; place tilapia on opposite side. Brush tilapia with remaining 1 tablespoon oil; press breadcrumb mixture on tilapia. Roast tilapia and vegetables 9 minutes or until vegetables are tender and internal temperature of tilapia reaches 145°. Turn broiler to high; broil 1 minute or until vegetables and tilapia are golden brown.

Approximate nutritional values per serving: 394 Calories, 16g Fat (3g Saturated), 73mg Cholesterol, 504mg Sodium, 29g Carbohydrates, 4g Fiber, 7g Sugars, 0g Added Sugars, 36g Protein

No bake pumpkin cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.

Ingredients:

1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract

Instructions:

Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

no bake pumpking cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.

Ingredients:

1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract

Instructions:

Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

To learn more about Food Club® and the Bringing Baking Back giveaway, click here.

Pumpkin biscuits

Food Club® Pumpkin Biscuits

Pump up your favorite biscuit recipe by adding pumpkin puree. These make an excellent addition to any of your favorite Fall meals.

Ingredients:

1 cup Food Club® pumpkin puree

3/4 cup Food Club® milk

2 cups Food Club® flour

4 tsp. Food Club® baking powder

1 1/2 tsp. Food Club® baking soda

Pinch of salt

1/2 tsp. pumpkin spice

1/2 cup Food Club unsalted butter

Instructions:

Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.

Mix pumpkin and milk together until smooth.

In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice.

Add cold butter cubes to dry ingredients and cut into mixture until it is the texture of cornmeal. Once it is the texture of cornmeal, add wet ingredients and mix with hands until it comes together.

Heavily flour a counter surface and turn dough out onto it. Roll into a long rectangle and fold over the sides. Turn and roll out again. Repeat this process 3-5 times.

Using biscuit cutters, cut out as many biscuits as possible. If you need to re-roll your dough, be sure to fold over 2-3 times before cutting.

Place the biscuits on the baking sheet and bake for 12-15 minutes.

Top with apricot jam and butter or honey.