Category Archives: Broulim’s

4-Ingredient Slow Cooker Pot Roast

Prep: 15 minutes • Slow Cook: 5 hours • Serves: 6


  • 2            tablespoons olive oil
  • 1            (3-pound) boneless top round beef roast
  • 1            package (16 ounces) frozen stew vegetables
  • 1            package (13 ounces) slow cooker pot roast sauce


  1. In large skillet, heat oil over medium-high heat; add roast and cook 10 minutes, turning to sear all sides.
  2. Place vegetables in 5- to 6-quart slow cooker; place roast on top of vegetables and pour sauce over roast. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is very tender.


Approximate nutritional values per serving: 411 Calories, 15g Fat (5g Saturated), 134mg Cholesterol, 737mg Sodium, 16g Carbohydrates, 0g Fiber, 53g Protein

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Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

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Prep: 20 minutes • Cook: 2 hours • Serves: 10


  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish


  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.


Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g 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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  • 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


  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.

Culinary Tours® Szechuan Chicken


  • 2 tbsp. peanut oil (or vegetable oil)
  • 1 lb. boneless skinless chicken breasts or chicken thigh cut into bite size pieces
  • 2 bell peppers, diced
  • 1/2 yellow onion, diced
  • 1/3 cups Culinary Tours Szechuan Style Peanut Sauce
  • 1/3 cups roasted peanuts


  1. In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
  2. Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
  3. Transfer to a plate and heat with other tablespoon of oil in the same skillet. Add onion and cook for 2 minutes then add bell pepper allow to cook another 2 minutes or so. Add chicken back into the pan.
  4. Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.
  5. Sprinkle peanuts over top and serve.

Culinary Tours® Kung Pao Shrimp


  • 2 tbsp. peanut oil (or vegetable oil)
  • 1 lb. shrimp
  • 1 bell pepper, diced
  • 6 green onions (chopped)
  • 1/3 cups roasted cashews (or peanuts)
  • 1/3 cups Culinary Tours Kung Pao Sauce


  1. In a skillet, heat oil over medium-high until hot.
  2. Add shrimp to skillet in a single layer. Season with salt and pepper. Allow to cook an additional 2 minutes.
  3. Add bell pepper and 3/4 of the green onions and stir fry with shrimp until peppers are slightly tender. Add the cashews and Kung Pao Sauce.
  4. Stir until ingredients are evenly coated.
  5. Remove from heat and sprinkle the remaining 1/4 of green onions. Serve with steamed rice if desired.
Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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


  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!
penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

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Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6


  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt


  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.


Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

Food Club® Hummus Trio

Words cannot express hummus you will love this trio! For the perfectly smooth and flavorful hummus, give these variations a blend.

Base ingredients:

1 can Food Club® chickpeas

1/3 cup lemon juice

1 garlic clove

2 tbs. extra virgin olive oil

salt to taste

2-3 tbs. water (dependent on desired consistency)


In a food processor, add all ingredients and blend for 45 seconds. Remove lid, scrape down sides, and process for 30 more seconds. Repeat once more for a fluffy texture.

Serve with your favorite chips, pretzels or naan.

Green Chile

Spice up your hummus just a little by blending green chilies with a hint of olive oil. Simply top your hummus for added flavor.

Roasted Red Pepper

Whole and roasted red bell pepper will take your hummus to the next level. Roast your red peppers over an open flame (gas stove tops work perfectly for this). Once they have cooled, peel the char and blend with a little olive oil. Top your hummus and enjoy!