Category Archives: Maceys

White Bean Jalapeno Chicken Chili

Creamy White Bean-Jalapeño Chicken Chili

Prep: 20 minutes
• Slow Cook: 6 hours 15 minutes • Serves: 10

2          cans (14.5 ounces each) chicken broth

1          can (14.5 ounces) diced tomatoes, undrained

1          teaspoon ground coriander

1          teaspoon ground cumin

1          teaspoon dried oregano

1          teaspoon salt

3          boneless, skinless chicken breasts

3          garlic cloves, minced

3          medium jalapeño peppers, seeded if desired, sliced

1          medium onion, chopped

1          package (8 ounces) cream cheese, cut into small pieces, room temperature

2          cans (15.5 ounces each) great Northern chili beans in mild chili sauce, undrained

1          cup frozen corn

2          tablespoons fresh lime juice

½         cup shredded sharp Cheddar cheese

            Optional toppings: crumbled cooked bacon, chopped green onions, chopped cilantro, sliced jalapeño pepper, crushed tortilla chips, sliced radishes

1. In 4½- to 6-quart slow cooker, stir broth, tomatoes, coriander, cumin, oregano and salt; add chicken, garlic, jalapeños and onion. Cover; cook on low 6 to 7 hours (high 3 to 4 hours).

2. Remove chicken; shred with 2 forks. Stir cream cheese into chili, then stir in beans, corn and shredded chicken; cover and cook 15 minutes on low (10 minutes on high) or until heated through.

3. Stir in lime juice. Serve chili topped with Cheddar cheese and optional toppings, if desired. Makes about 12 cups.

Approximate nutritional values per serving: 242 Calories, 10g Fat (6g Saturated), 44mg Cholesterol, 1199mg Sodium, 21g Carbohydrates, 5g Fiber, 16g Protein

Food Club® Pumpkin Bread

Don’t miss out on the classic dessert of the season. Make this easy pumpkin bread any day of the week and eat it on its own or make into a luxurious french toast.


1 (15 oz.) can Food Club® pumpkin puree

4 Food Club® eggs

1 cup Food Club® vegetable oil

2/3 cup water

3 cups Food Club® white sugar

3 1/2 cups Food Club® flour

2 tsp. Food Club® baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/4 tsp. ground ginger


Heat oven to 350 degrees and grease loaf pan well.

In a large mixing bowl, mix the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until all ingredients are incorporated. In a separate medium mixing bowl, add the flour, baking soda and all seasonings. Add the dry ingredients mix to the wet ingredients in 3 parts. Mix well and evenly distribute into 2 loaf pans.

Bake for 45-50 minutes and serve.

Brussel Sprout Bake

Though brussel sprouts are commonly thought to be the grossest vegetable, this simple recipe will convince you otherwise. Simply half the brussels, season them, bake them in the oven and voila! You have the perfect vegetable side-dish to any meal.


1/2 lb. Brussel Sprouts

1 tbs. Olive oil

Pinch of Salt and Pepper


Line a baking sheet with tin fol and set oven to 350 degrees.

Wash, remove bitter outside and cut each brussel sprout in half. Add olive oil and salt and pepper- mix thoroughly.

Bake for 15-20 minutes until crisp and tender.

Beet & Apple Salad

Freshen up your meal with these beet and apple salad. The peppery arugula paired with the earthy beets and sweet apples makes for the perfect side dish or lunch!


*all of the below is to your liking

Fresh arugula, washed

Food Club® canned beets

Sliced gala apples

Balsamic dressing

Optional: slivered almonds

Open-Faced Chicken Melt

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.

Open-Faced Chicken Melt

Check out the video recipe here!

Prep: 20 minutes • Bake: 10 minutes • Serves: 4

4            (¾-inch-thick) slices pumpernickel or other artisan bread

1/3       cup olive oil mayonnaise

¼           cup nonfat plain Greek yogurt

2½        teaspoons fresh lemon juice

¼           teaspoon salt

¼           teaspoon ground black pepper

2¼        cups chopped boneless, skinless rotisserie chicken meat

¼           cup chopped celery

¼           cup chopped red onion

¼           cup slivered almonds, toasted

½           medium Fuji, Gala or Granny Smith apple, thinly sliced

4            slices sharp Cheddar cheese

1. Preheat oven to 375°. Place boule slices on rimmed baking pan.

2. In large bowl, whisk mayonnaise, yogurt, lemon juice, salt and pepper; fold in chicken, celery, onion and almonds. Makes about 3½ cups.

3. Spread chicken mixture over bread slices; top with apple and cheese. Bake 10 minutes or until cheese melts and bread is toasted.

Approximate nutritional values per serving (1 chicken melt): 471 Calories, 20g Fat (6g Saturated), 92mg Cholesterol, 785mg Sodium, 37g Carbohydrates, 4g Fiber, 36g Protein

Chef Tip

To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

Could it be Strep?

If your sore throat is accompanied by cough, runny nose or hoarseness, it probably isn’t strep throat. Those symptoms suggest a viral infection such as the flu, whereas strep is caused by bacteria. If you display the following symptoms, we offer a convenient rapid strep test at all our Macey’s, Lin’s, Dan’s, Dick’s or Fresh Market pharmacies. *

  • Rapid onset of sore throat  
  • Pain when swallowing
  • Fever
  • Swollen and red tonsils
  • Swollen lymph nodes
  • Headache
  • Stomach pain / nausea (especially in younger children)

If the results are positive, our pharmacists will dispense antibiotics along with care instructions. If the results are negative, you can have peace of mind that it is likely a virus and our pharmacists will provide over-the-counter recommendations to help you start feeling better.

*Not available at Dick’s Bountiful and Lin’s Overton.

During your visit

After completing a brief questionnaire, a trained pharmacist will perform a throat swab and discuss your symptoms. If positive, you will be prescribed an antibiotic, personal treatment plan and care instructions.

Positive strep test

Strep throat is extremely contagious. Ensure you or your child stay home for a minimum of 24 hours to prevent infecting others around you. After 24 hours of antibiotic, the infection is no longer considered contagious. Antibiotics are an integral part of preventing the infection from spreading.

You should start feeling better one-two days after starting antibiotics. Follow up with your care provider if you are not feeling better after 48 hours.

Thanksgiving Turkey Dinner

Let us take care of your Thanksgiving meal so that you can spend every minute with what really counts, your family. Place your order through November 23, 2019 for a total Thanksgiving feast at select Macey’s stores.

10-12 lb. Turkey
Pumpkin Pie
Mashed Potatoes
Home-style Stuffing
Green Bean Casserole
Spiced Apples
Home-style Gravy

To order, call your Macey’s deli today.

Murray: (801) 262-1025

Ogden : (801) 392-1842

Orem: (801) 225-6002

Provo: (801) 356-3216

Pleasant Grove: (801) 796-6601

Lehi: (801) 766-9455

Draper: (801) 571-7199

November Produce Guide

Bring on the comfort produce. As the chill of November sets in, I find myself craving hearty soups, casseroles, and roasts to warm me, body and soul. My produce needs to be just as hearty and comforting. Luckily, the best produce available right now at your local grocery store makes for perfect winter eating.

Pop ‘em in your oven to transform those crisp, juicy apples into tender, sweet comfort food. Perfectly caramelized apples on a warm winter salad; savory skillet pork chops with apples and cabbage; baked apples filled with crisp and gooey oats; ice cream warmed to the perfect silky consistency atop fresh-from-the-oven, crisp apple pie… I could go on and on but you get the idea. Honeycrisp, braeburn, and jonagold are traditionally the best baking apples but follow your recipe’s directions if they call for a specific apple.

Earthy and slightly bitter when raw but, properly cooked, beets become decadently rich. Due to their deep color, beets have become increasingly popular in chocolate desserts, adding to the rich taste and color of the chocolate. More traditionally, try beets in a soup like a warm borscht, atop a salad, or simply roasted and seasoned as a side. Roast beets also make a wonderful addition to cheese or charcuterie boards and pair especially well with creamy white cheeses, like feta or goat. Don’t forget, if your beet comes with a healthy set of greens on the top, sauté them for a delicious addition to any meal.

You can eat them raw, boiled, steamed, roasted, or grilled but my favorite way to prepare Brussels sprouts is stir-fried. Golden brown with that perfect crisp and just a hint of smoky flavor, stir-fried Brussels sprouts are easy to prepare. Start by trimming the stems (but not too high or the sprout will fall apart) and remove any damaged outer leaves. Next, I half my Brussels sprouts lengthwise and toss in oil, then adding salt and pepper (along with any other spices you like). To cook, heat a pan over medium or medium-high heat, placing the Brussels sprouts, cut side down, in a single layer on the pan when warm. Cook until the cut side turn golden brown and slightly charred (about five minutes). Finally, add a tablespoon of water and stir-fry until the sprouts are tender (about two minutes).

Few things nourish quite like creamy, naturally-sweet pumpkin or squash. Pumpkin is more than just an ingredient in indulgent pies and cookies or the caramelized, melt-in-your-mouth roasted variety. Pumpkin is incredibly versatile and can add seasonal flavor and nutrition to a variety of dishes. This week, we’re dedicating an entire post to prepping and cooking your pumpkin, along with creative ideas like pumpkin mac and cheese. Mac and Cheese with pumpkin? Seriously!?! Yep! For my blue box fans out there, prepare according to the instructions and stir in a half cup of puree at the end. For a more gourmet option, you can find scratch recipes that incorporate ingredients like nutmeg or sage to enhance the seasonal flavors.