Category Archives: Broulim’s

Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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Ingredients

  • 1 can Cream of Mushroom
  • 1 can Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded

Recipe

  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!

Chicken, Cranberry & Brie Melts

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

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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, turning once.
  3. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving (1 sandwich): 516 Calories, 15g Fat (6g Saturated), 75mg Cholesterol, 998mg Sodium, 61g Carbohydrates, 2g Fiber, 13g Sugars, 33g Protein

Spinach & Artichoke Dip

Spinach and artichoke dip is always a good idea. Throw together this recipe favorite that never goes out of style!

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Ingredients

  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 2 cups Italian cheese blend, shredded (mozzarella/parmesan)
  • 14 oz. can artichoke
  • 1 cup frozen spinach, thawed
  • 4 garlic cloves, minced
  • Salt and pepper

Recipe

  1. In a medium saucepan, mix together cream cheese, sour cream, mozzarella and parmesan until they are all melted together.
  2. Remove spinach from package and drain by applying pressure.
  3. Next, drain artichokes and chop to the size of your liking.
  4. Add the spinach and artichoke to your cheese mixture and cook for several minutes until everything is combined and heated through. Add in minced garlic, and combine once more.
  5. Remove from heat and serve with your choice of bread, crackers, etc.

Instant Pot Chicken Cacciatore

Ingredients

  • 3 frozen Food Club boneless skinless chicken breasts (about 10-12 ounces each)
  • 3 tablespoons olive oil
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 8 ounces white mushrooms, quartered
  • 1 carrot, peeled and diced
  • 1 teaspoon kosher salt
  • ½ cup red wine
  • 2 cups beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sugar
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • ½ cup pitted black olives, cut in half
  • ¼ cup fresh parsley, chopped

Directions

  1. Set Instant Pot to “Sauté” mode and add the olive oil.
  2. When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
  3. Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
  4. 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.
  5. Set the Instant Pot to cook at high pressure for 5 minutes.
  6. 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.
  7. Remove the chicken from the pot and place on a cutting board to shred once cooled.
  8. Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
  9. Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
  10. Add the shredded chicken and parsley to the sauce and stir to combine.
  11. Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 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)

DIRECTIONS

  1. 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.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. 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.
  4. 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.
  5. 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.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Chicken and Vegetable Flatbread

Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes Serves: 4

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoons olive oil
  • 1/2 lb Food Club Frozen Chicken, thawed and diced
  • 2 cups Food Club Frozen Parisian Blend Vegetables, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 tube Food Club Pizza Dough
  • 1 cup Food Club Marinara Sauce
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1/4 cup Food Club Shredded Parmesan Cheese
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 475°F and line a baking sheet with parchment paper. In a small skillet combine vinegar and brown sugar on medium heat. Bring to a boil and simmer, stirring frequently, until vinegar has reduced by half and is a syrupy consistency. Set aside.
  2. Heat olive oil in a large skillet on medium-high heat. Add chicken, vegetables, salt, and red pepper flakes. Sauté until chicken is just cooked through, 5-7 minutes. Remove from heat.
  3. Press or roll pizza dough into a 9×13 inch rectangle. Cover with marinara sauce and coat evenly with mozzarella and parmesan cheese. Top with cooked chicken and vegetables.
  4. Bake 12-15 minutes or until crust is light golden brown. Drizzle with balsamic glaze and garnish with fresh basil.

Healthy Smoothies 3 Ways

Smoothies are a great and easy way to sneak fruits and veggies into your diet. Try these 3 different smoothie options- each loaded with great sources nutrients and vitamins.​

Spinach Smoothie
3 cups packed spinach
1 banana
1 cup frozen strawberries
¼ cup frozen pineapple
1 cup milk

Strawberry Banana Smoothie
2 cups frozen strawberries
1 banana
1 cup milK
1 cup ice
1 tablespoon honey

Vitamin C Smoothie
1/2 orange peeled and de-segmented
2 regular carrots
1 apple chopped
1 cup ice optional


Basket with produce

February Produce Guide

Produce in basket

February Produce Guide

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.

Apples

Apples –

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

Cauliflower –

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. 

Grapes

Grapes –

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.

Pears

Pears –

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

Tangerines –

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.

Fruity Overnight Oat Parfaits

This easy overnight oats recipe is a simple nutrient-packed breakfast that you can make ahead for busy mornings that is both fruity and delicious.

Prep: 15 minutes plus thawing and chilling   Serves: 4

INGREDIENTS

  • 2 cups old-fashioned rolled oats
  • 2 cups unsweetened almond milk
  • ¼ cup maple syrup
  • 1 cup frozen berry medley, thawed and drained
  • 1 cup frozen chopped mango, thawed and drained
  • 1 cup vanilla nonfat Greek yogurt
  • 1 teaspoon chia seeds
  • Granola and/or pistachios for garnish (optional)

DIRECTIONS

  1. In medium bowl, stir oats, milk and syrup. Makes about 4 cups.
  2. Alternately layer berries, oat mixture and mango into 4 (8-ounce) glass jars with lids; top with yogurt and sprinkle with chia seeds. Cover jars and refrigerate overnight.
  3. Serve parfaits sprinkled with granola and pistachios, if desired.

Approximate nutritional values per serving (1 jar): 319 Calories, 5g Fat (1g Saturated), 2mg Cholesterol, 116mg Sodium, 60g Carbohydrates, 7g Fiber, 28g Sugars, 11g Protein

Cheese and Herb Garlic Bread Pull Apart

Cheese Bread Pull Apart

Cheese and Herb Garlic Bread Pull Apart

Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!

Ingredients

  • 1 large loaf of bread (unsliced)
  • 1/2 cup butter
  • 2 cloves of garlic (minced)
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley
  • 2 cups mozzarella (shredded)
  • 1/4 cup parmesan (grated)
  • Optional chili flakes for spice

Instructions

  1. To start, preheat your oven to 350 degrees.
  2. Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)
  3. Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.
  4. In a bowl, mix together butter, thyme, parsley, and oregano.
  5. Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.
  6. Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.
  7. Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.
  8. Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.
  9. Place loaf back in the oven for another 5 minutes, or until melted and golden brown.
  10. Once cooked, add more fresh parsley for garnish and flavoring.
  11. Plate, pull, enjoy!