2 (16-ounce) bags Food Club California Blend Vegetables, thawed
5 tablespoons butter, divided
3 tablespoons flour
3 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 1/2 cups Food Club Shredded Cheddar Cheese
1/3 cup grated Parmesan cheese
1 (6-ounce) box Food Club Cornbread Stuffing Mix
1/4 cup chopped fresh parsley
Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.
Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
From now until May 31st sign up for our Bee’s Rewards Program and earn 150 bonus points. From the first day of the month to the last you can earn 1 point for every $1 spent, excluding pharmacy, fuel, money orders and gift cards. At the end of the month wallet credits will be awarded based on points earned up to $20 and will expire after 90 days. Click here to join today!
These tasty melt sandwiches are an easy meal idea made with fresh slices of French bread topped with chicken, cranberries and creamy brie cheese.
Prep: 15 minutes Bake: 10 minutes Serves: 4
Nonstick cooking spray
2 cans (10 ounces each) chicken breast, drained
⅓ cup whole berry cranberry sauce
2 tablespoons red wine vinaigrette
8 slices French bread
½ (8-ounce) wheel Brie cheese, thinly sliced
Preheat oven to
425°; spray rimmed baking pan with cooking spray. In large bowl, stir chicken,
cranberry sauce and vinaigrette. Makes about 1 2/3 cups.
Spray 1 side of
each bread slice with cooking spray. Place 4 slices, sprayed side down, on prepared
pan; top with chicken mixture, cheese and remaining bread slices, sprayed side
up. Bake sandwiches 10 minutes or until cheese melts and bread is golden brown,
Set Instant Pot to “Sauté” mode and add the olive oil.
When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set the Instant Pot to cook at high pressure for 5 minutes.
When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
Remove the chicken from the pot and place on a cutting board to shred once cooled.
Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
Add the shredded chicken and parsley to the sauce and stir to combine.
Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.
10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
7 large eggs
1 teaspoon vanilla extract
1 package (15.25 ounces) chocolate cake mix
½ cup vegetable oil
½ cup mini chocolate chips plus additional for garnish (optional)
Whipped topping for garnish (optional)
Preheat oven to 350°; spray 12-cup Bundt pan with cooking
spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over
medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2
minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
In food processor, pulse milks, cream cheese, cookies, 4 eggs
and vanilla extract until just combined.
Prepare cake mix as label directs using oil and remaining
3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly
and carefully pour milk mixture over cake batter.
Place Bundt pan on large rimmed baking pan; place baking
pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until
set, carefully rotating halfway through baking; cool completely.
Gently run a thin, flexible spatula around edges of pan.
Carefully invert flan onto serving platter; spoon any remaining caramel from
pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate
chips and whipped topping, if desired.
Right now through March 2nd you have two ways to help your local food pantry while shopping with us. Look for the blue “feeding the hungry” shelf tags – a portion of your purchase will benefit those who are battling food insecurity near you. We are also selling icons at the register where you can donate the amount you wish. Ask your cashier for details.
We are pretty sure February has some of the best fruits and vegetables in season! We have tips for picking out the best produce from the store and then some fun ways to use them.
Honeycrisp, Pink Lady, Gala, Fuji, Granny Smith, Golden Delicious…just to name a few, we love apples of all kinds. When picking your apples from the store notice the fragrance, ready to eat apples often have a yummy aroma. Sliced apples and peanut butter are a perfect go-to snack. If you want a fun apple-flavored sauce, try this Slower Cooker Apple Butter.
Cauliflower has been getting a lot of attention lately because it is so easy to use as a substitute. Think cauliflower pizza crust, cauliflower tator (but not tator…) tots, cauliflower rice, and so on. Cauliflower in a salad with some bacon, cheese, and creamy dressing is a wonderful option. However you choose to use your cauliflower, you want to make sure you are buying the freshest option. Look for a cauliflower with even colored florets and bright, fresh-looking leaves that feels heavy.
Everyone has their favorite between red and green grapes, but whether you’re a red grape team or a green grape team it is hard to turn down nice big, firm, and plump grapes. When you are buying your grapes make sure the fruit has a nice color (either yellow-green or mostly red). Sometimes you will notice a white, waxy coating on grapes; this is called bloom. Bloom is safe to eat, it forms to help grapes with moisture loss, however, it is always a good idea to rinse any produce before eating. Grape salad is always a favorite – mix together some sour cream, cream cheese with some brown sugar and grapes, and any other add-ins.
While pears are loved for their amazing flavor and juicy texture, sometimes knowing how to choose them at the store can be a deterrent to buying them. When purchasing a pear to enjoy immediately you want to buy one that is a little soft near the stem. If you plan to wait a few days, buy a pear that is firm. You can speed up the ripening process of pears by placing them in a brown bag with an apple or banana, or you can simply wait a few days and let it ripe on the counter. While fresh pears are delicious on their own, you can substitute pears in an apple cobbler or add some to a butternut soup for a fun variation.
Tangerines are the perfect little package of goodness! You want to choose firm to semi-soft ones that are heavy and have a beautiful orange color. Store them in the fridge in order to keep them fresher for longer. A warm tangerine cake with a yummy glaze will become a family favorite. Tangerines are also fun to add to a chicken stir fry to give it a fresh, citrus flavor.