Category Archives: Lins

Ten Storage Suggestions for the Super Saver

Finding the best deals is one step, making the most of your storage potential is another. As you think about stocking up, here are a few important things to remember:

  1. Consider your goals – Do you aim to have a few day’s storage, a month’s storage, six months or even longer? What is your budget? Are you stocking up all at once or over time? Answers to these and other questions allow you to make informed decisions about your food storage efforts.
  2. Make a list of foods you like to eat that have the capability of being stored long term. It doesn’t make sense to buy and store food you won’t enjoy eating. (If you don’t eat beets, don’t buy them even if the price is fantastic.) Store what you use and use what you store.
  3. Create a mini grocery store in your home. Think about the aisles you frequent at the grocery store. Are you able to set aside a customized, mini grocery store that allows you to eat well-balanced meals from your storage?
  4. Work to buy your storage items on sale. Watch for items you use most to go on sale. The best way to watch the deals is to regularly follow our weekly ad. You can access the weekly specials from a computer or mobile device.
  5. Remember your Perks savings. Case lot and other stock-up sales provide great deals but can mean larger-than-normal orders. Help offset your purchase price by redeeming your wallet credits during times you pick up a few extra items.
  6. Location. Location. Location.
  7. Often, the best place for long-term food storage is against an outside wall in the basement because of the cooler temperatures. Foods spoil faster in warm temperatures. To preserve the quality of non-refrigerated, non-frozen foods, 40-70 °F is a good temperature storage range. Also, mold and bacteria can grow in moist food, so store food in dry, non-humid places. Moisture can also affect packaging, making paper degrade and metal rust. Do not store food in moist or humid places, like under the sink or over the stove. Light exposure can deteriorate food quality and packaging. Metal (e.g. canned food) helps prevent light exposure.
  8. Shop smart with store brands
  9. Store brands, like Food Club and Topcare, are phenomenal choices for long-term storage. These products offer the same quality as national brands but at a much less expensive price. To learn more about our exclusive brands, click here.
  10. Commercially canned food lasts longer. Home canning is a fantastic way to preserve food. However, home-canned items should generally be enjoyed within 1-2 years. Commercially canned food is typically safe to eat for even longer.
  11. Do not freeze cans. Freezing cans may result in seam failure and foodborne illness. If you are storing cans in a basement, make sure it does not get too cold. Dried foods are okay to freeze.
  12. Choose a wide variety of foods. Select foods you enjoy from a variety of food groups. Some emergencies may result in no power or water. Have foods on hand that you can eat in these situations.
Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

CasseROLL your way into this broccoli chicken casserole. Satisfy your big cravings with big savings. Shop Case Lot today!

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  • 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


  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.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty recipe from the comfort of home. Shop online now >>

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


  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!

Find your ingredients and save more with Case Lot! View the weekly ad here.


  • 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.

Chicken Noodle Casserole

Chicken Noodle Casserole

What’s better than your favorite soup in casserole form? Warm up and have a family meal with this Chicken Noodle Casserole.

Get everything you need for this recipe online! Start shopping now >>


  • 1 bag Food Club® Egg Noodles
  • 1 can Food Club® chicken
  • 2 10 oz. cans Food Club® cream of chicken soup
  • 2 cups Food Club® shredded mild cheddar cheese
  • 1 bag frozen peas and carrots
  • Salt and pepper


  1. Preheat the oven to 350 degrees and grease a 9×13 inch pan.
  2. Cook egg noodles according to package.
  3. In a large bowl, mix noodles, chicken, cream of chicken, 2 1/2 cups cheese, frozen veggies and seasoning. Pour into pan and top with remaining cheese.
  4. Bake for 45 minutes and serve.

Case Lot is Here!

It’s the best time to fill your pantry with deals by the dozen, including savings on the new Food Club brand.

Our case lot sale is a great opportunity to stockpile canned goods for emergencies and food storage. But don’t get stuck thinking canned goods can’t be used to create fresh, delicious and healthy meals. Canned goods mixed with other fresh ingredients are perfect for quick and easy meals your family will love. Here are five ways to use canned case lot items in your everyday cooking.

View our Case Lot Sale in our weekly ad!

  1. Top your pizza with canned fruits or vegetables. Canned pineapple and olives are the perfect pizza toppings. Don’t forget to keep canned tomato sauce on hand for your pizza sauce.
  2. Keep canned beans and corn on hand to throw in soups, and salads. Beans are a great source of protein and fiber and will make any meal feel heartier. Corn adds instant flavor and crunch to any dish.
  3. Canned tomatoes are a must have on your pantry shelves. Canned tomatoes are delicious in salsa, soups, pastas and sauces. Try adding diced tomatoes to plain tomato sauce for a tasty pasta sauce.
  4. Canned peaches and other fruits are perfect for fruit salad, and even tastier mixed into yogurt or muffins. Try making a fruit syrup and serving over waffles or pancakes.
  5. Soups and broths are the perfect pantry partner because they are always ready to go. Chicken and beef broth are a staple in many soups and sauces. Canned soups are used in many recipes to add flavor and save time.

Check back soon to see all the case lot deals for this season!

Instant Pot Chicken Cacciatore


  • 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


  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.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty dessert from the comfort of home. Shop online now >>

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


  • 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)


  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