Grilled Zucchini Boats

Try this fresh approach to BBQ with fresh and delicious zucchini. Add a little quinoa, basil, roasted red pepper and cheese for a veggie BBQ meal.

Ingredients:

5 zucchini squash, divided in half and seeds scooped out

3/4 cup quinoa

1/2 cup chopped roasted red pepper

1/4 cup yellow onion, chopped

2 cloves garlic, minced

1/3 cup basil, minced

1/4 cup mozzarella, shredded

1 tbs. olive oil

Directions:

In a large sauce pan, heat oil over medium high heat. Add onion and cook until translucent. Add quinoa and toast until lightly browned. Add garlic and cook until fragrant, about 30 seconds.

Add 1 1/2 cups of water to mixture and cover the pot until the water starts to boil. Remove to lid and let simmer over medium heat until the quinoa has absorbed all of the liquid (about 20 minutes). Separate with a fork and add mozzarella and basil.

Heat the grill over medium heat. Add zucchini open-side down and grill for 5 minutes until a nice char forms and zucchini is heated through.

Remove zucchini and stuff with quinoa mixture. Enjoy

red white and blue slushie drink

Food Club® Red, White and Blue Slush

Red, white and blue slush

Cool off this summer with this patriotic red, white and blue slush. This slightly sweet treat is ready to complete any BBQ or poolside party.

Ingredients:

1/2 cup blue sports drink

1/2 cup white sports drink

1/2 cup water with Food Club® tropical punch drink mix

Instructions:

Pour 1/2 cup of blue sports drink into cup with seal. Freeze for 30 minutes.

Pour 1/2 cup white sports drink on top of blue sports drink and freeze for 30 minutes.

Once blue sports drink is frozen, add 1/2 cup of tropical drink mix on top and freeze for 30 more minutes.

When ready to serve, pull out of freezer 20 minutes prior to let defrost enough to be a slushy consistency.

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Watch the video recipe here and check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Watch the video recipe here and check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Watch the video recipe here and check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

Food Club Pizza Rolls

Make your very own pizza pocket in minutes. Simply roll up your favorite toppings in a Food Club crescent roll and bake!

Ingredients:

1 can Food Club crescent rolls

Favorite pizza toppings: mozzarella sticks, pepperoni, olives, pineapple, mushrooms, etc.

Directions:

Preheat the oven according to package instructions and lightly grease a baking sheet.

Prepare your pizza rolls by separating each crescent roll, filling them with your favorite toppings, and rolling them into their traditional crescent shape.

Line each pizza masterpiece on the baking sheet and bake according to package instructions. Enjoy!

DIY Glitter Slime

Glitter slime is a fun and mess free activity everyone can enjoy. Make this kid-friendly activity in minutes with just 3-ingredients.

Ingredients:

1/2 tbsp. corn starch

1 tbsp. contact solution

1 bottle glitter glue

Directions:

In a medium bowl, mix all ingredients until slime begins to form. Once it starts to get sticky, remove it from the bowl and mold with your hands.

Slow Cooker Black Bean Soup

Don’t let black beans be boring. Spice them up in this healthy and delicious black bean soup.

Ingredients:

1 red onion

3 cloves garlic, chopped

1 can corn

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

8 cups water

1 lb. dried black beans

1 1/2 tsp. oregano

1 tbsp. salt

1/4 cup lime juice

Optional toppings: cilantro, sour cream, tortilla strips, chopped onion, lime, jalapeno.

Directions:

In a small sauce pan, heat oil over medium heat. Once warmed, add onion and cook until translucent. Add garlic for 30 seconds and add red wine vinegar to de-glaze. Scrape the bottom of the pan to pick up any flavorful stuck items.

Add onion and garlic mixture to slow cooker as well as black beans, water, oregano, salt and lime juice. Cook over high for 3-4 hours. Serve with preferred toppings and enjoy!