Monthly Archives: April 2020

Extend the life of your produce!

Dicks, ,

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Dans, ,

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Maceys, ,

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Fresh Market, ,

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Broulim's, Midway Market, Peterson's, ,

Extend the life of your produce with these simple tricks!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Lins, ,

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Insta Pot Shredded Chicken Tacos

Broulim's, Dans, Dicks, Fresh Market, Lins, Maceys, Peterson's, Stokes

It’s dinner time and we’ve got this excellent, nearly instant, recipe for you! Try these extremely flavorful chicken tacos that are ready to eat in less than 30 minutes.

Ingredients:

2 1/2 lbs. boneless chicken breasts (can be frozen)

1 cup Food Club Italian Dressing

1 tbs. Chili powder

1 tbs. Garlic powder

1 tbs. Cumin

1 tbs. Salt

Soft or hard shell tortillas

Favorite taco ingredients

Instructions:

Add chicken, Italian dressing and all seasonings to your Instant Pot. Give it a good stir and secure the lid on your instant pot with the spout set to “sealing”. Cook on high pressure for 15 minutes and let natural release for 5 more.

Once that is complete, remove your chicken from the sauce, add to your tortilla of choice, and top with your favorite toppings!

*If you have a slow cooker, add 1/4 cup of water and cook on high for 4 hours.

Mississippi Pot Roast

Broulim's, Dans, Dicks, Fresh Market, Lins, Maceys, Peterson's, Stokes, Uncategorized

This extreme comfort food can be made in less than an hour in your trusty Insta Pot! Try this flavorful and melt-in-your-mouth Mississippi Pot Roast Recipe!

Ingredients:

2-3 lb. chuck roast

3/4 cup Food Club beef broth

1 packet ranch seasoning

1 packet au jus seasoning

1/2 stick butter

1 jar pepperocinis

2 tbs. Cornstarch

Instructions:

Turn your instant pot to saute and brown all side of your chuck roast. Once browned, remove from pot and turn off saute. Add beef broth, ranch seasoning, au jus seasoning, 1/2 of the jar of pepperocinis juice and 8-10 pepperocini peppers. Stir well.

Add roast back into pan and top with butter.

Set Instant Pot to high pressure for 45 minutes. Once the 45 minutes have passed, let it naturally release for 15 minutes. Remove the chuck roast and shred.

Add the cornstarch to the remaining broth to thicken and serve over the meat. Enjoy!

If you would like to make this same recipe in a slow cooker, simply cook low and slow for 8 hours.

Food Coloring Tie Dye

Al's Foodtown, Barrett's, Benedict's, Blairs Market, Blue Mtn. Foods, Bowman's, Broulim's, Canyon Foods, Cash & Carry Grangeville, Cedaredge, Chesters Supermarket, Clark's Market, Clinton, Cory's Valley Market, Crow Merchantile, D & D Foodtown, D & E Kwik Stop, Dans, Dave's Jubilee, Davis Food & Drug, Days Market, Delta Jubilee, Dicks, DJ's, Don's, Duane's Foodtown, Elgin Foodtown, Food Ranch, Food World, Fresh Market, Glazier's, Gunnison, Hine's Foodfarm, Hometown Market, Honey's Marketplace, Ivie's Bestway, Jefferson Fresh Foods, Joe's Main Street Market, K's supermarket, Kamas, Ken's, Kents, Kesler's, Khoury's Market, Kohler's, L & P Grocery, Lamb's Market, Lee & Dad's, Lee's Marketplace, Lins, Logan's Market, Lovelands General Store, M&W Market, Maceys, Madison Foods, Main Street Market, Manti Market, Markus Foods, Melon Vine, Midway Market, Mike's Foodtown, Miner's Sunnyside, Missoula Fresh Market, Panaca Market, Peterson's, Prather's, Quality Market, R & A Market, R&L Eagle Grocery, Ream's, Red Apple Lovell, Red Apple Market, Reynolds, River Market, Rosebud Foods, Roxy's Market, Roy's, Royals, Saveway, Select Super Market, Simerly's, Southside, Stan's, Stewart's, Stokes, Tande Grocery, Tande Grocery YHG, Terrel's, The Market at Park City, Thomas, Todd's Market Minersville, Uncategorized, Valley Market Eden, Valley Market Thayne, Van Dykes, Village Market, Weber's Food and Drug, Winegar's

If you find yourself wanting to hop on the tie dye trend, try this pantry staple method! To do this, you will need:

A white t-shirt

Food coloring

Vinegar

Rubber Bands

Steps to a successful dye:

1- Fill a large bowl with equal parts vinegar and water. Soak your t-shirt for at least one hour.

2- Ring out your shirt and start to add rubber bands. The rubber bands will determine the pattern of the tie dye. If you spin it into a circle, and rubber band it securely, you will have the classic spiral pattern.

3- Fill an empty water bottle (preferably with a squeeze cap, but if you don’t have that, pierce a small hole in the lid of the bottle) with 1/2 cup of water and 10 drops of the dye color of your choice.

4- Start to fill the different sections of your shirt marked by the rubber bands until everything you want is filled.

5- Put your shirt in a plastic bag and let rest for 8 hours. Once the 8 hours has passed, rinse your shirt in cold water, let dry, and it’s ready to wear!

PB & J Silver Dollar Cakes

Broulim's, Midway Market, Peterson's, , , ,

These PB & J Silver Dollar Cakes are delicious, fun to make, and a great way to cook with your kids!

Prep: 10 minutes   Cook: 4 minutes   Serves: 4

Ingredients

  • 2 cups complete pancake & waffle mix
  • Nonstick cooking spray
  • ½ cup crunchy or smooth peanut or sunflower butter
  • ½ cup red raspberry or strawberry preserves
  • 1 cup fruit such as halved red grapes, sliced bananas or blueberries

Recipe

  1. Prepare pancake mix as label directs. Preheat griddle or large skillet over medium heat; spray with cooking spray.
  2. In batches, if necessary, ladle 24 (2-inch) pancakes onto hot griddle; cook 4 minutes, turning once. Serve pancakes topped with peanut butter, preserves and fruit.

Nutrition

Approximate nutritional values per serving: 497 Calories, 18g Fat (4g Saturated), 0mg Cholesterol, 747mg Sodium, 82g Carbohydrates, 4g Fiber, 35g Sugars, 22g Added Sugars, 15g Protein