Tag Archives: Broccoli

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

Click here to see the full Weekly Ad!

Watch the full recipe video here.

Ingredients:

½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados

Instructions:

In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein

Basket of produce

March Produce Guide

Shopping in-season produce not only saves you money but also gives you the freshest options! It’s starting to get warmer outside and with the warmer weather comes all the Spring time produce. We compiled a list of some of March’s best produce along with some tips and recipes!

Artichoke heart

Artichokes – 

Artichokes are actually flowers that have not bloomed yet, and they are extremely healthy for you! But how does one tackle this vegetable? First, make sure you buy a good one. You want the leaves of the vegetable to be closed, and when squeezed, they should squeak- both of these indicate a fresh artichoke. Once you have your artichoke, start by cutting off the tops of the leaves, then slice off about an inch from the top. Thoroughly rinse the artichoke. You can steam, grill, stuff, bake, you name it – whatever you want, just make sure to add this tasty and fun vegetable into your life!

Asparagus

Asparagus – 

Asparagus get a lot of talk – some of it good and some of it bad. For those of us who love asparagus, we know that Spring time means fresh asparagus time! You want to choose firm, bright green stalks. There are different stalk thicknesses you need to choose from – thin/pencil size works best for sautéing and steaming, while the thicker stalks are easier to handle when grilling, roasting and baking. Asparagus can be added to almost anything! Click here for some of our asparagus recipes! Sautéed, roasted, baked, steamed or left raw and added to a salad there are many ways to love asparagus.

Broccoli

Broccoli –

Broccoli, the vegetable we all used to pretend were little trees when we were younger. Now we start to appreciate how good for our bodies broccoli is! Choose broccoli with bright green, tightly packed florets. In addition to eating raw alone or in salads, broccoli is also really yummy when cooked! Coat your broccoli with olive oil and your favorite seasonings, sprinkle with some lemon juice and Parmesan cheese and then bake.

Radish

Radishes – 

Radishes are a very healthy root vegetable. When choosing your radishes from the store start with the leaves, you want them to look fresh and be bright green. You want the radish bulb to be hard and smooth. Before we talk about the bulb of the radish, let’s talk about the radish leaves. The greens are really tasty sautéed in olive oil with garlic and salt and pepper. They can also be added to soups or they can be eaten raw too! The radish bulb can also be eaten raw or cooked too! Butter and salt are a yummy way to enjoy raw radishes. Roasted radishes is also a great way to enjoy them – cut them in half, add onions, and other seasonings and cook until a fork goes in easily.

Mushrooms

Mushrooms – 

Mushrooms definitely have a place on many people’s favorite pizzas, they can also be used in many different ways. When picking mushrooms from the store you want large, firm mushrooms. Slice the mushrooms in half and sautée them with some olive oil, garlic and parsley! Make sure you don’t overcrowd the mushrooms, they should be in a single layer. Try this Butternut Noodles with Creamy Bacon Sauce recipe with mushrooms on top!

Broccoli and bread crumb tater-tots in a fast food basket with ketchup

Broccoli Tater Tots

Broccoli and bread crumb tater-tots in a fast food basket with ketchup

Brock n’ roll with this healthy tater-tot recipe. Crisp and delicious flavor will leave your kids happy and healthy after chowing down on this delightful snack!

Ingredients:

2 cups (12oz) uncooked or frozen broccoli

1 large egg

1/4 cup diced onion

1/3 cup cheddar cheese

1/3 cup panko breadcrumbs

1/3 cup Italian breadcrumbs

2 tbsp parsley (or cilantro and rosemary)

1/2 tsp salt

1/2 tsp pepper

Instructions:

Preheat the oven to 400 degrees.

Grab a baking sheet and cover with parchment paper or grease with oil to avoid sticking.

Bring water to a boil in a medium sauce pot and blanch the broccoli for 1 minute. After, run cold tap water over the broccoli to halt the cooking process. Then drain out all excess water.

Finely chop the broccoli and place into a large mixing bowl. Mix in egg, onions, cheese, breadcrumbs, and seasoning. Use an ice-cream scoop or your hands to form your mix into a compact ball. Then mold into a tater-top shape. Place your formed tots onto the baking sheet.

Bake for 18-20 minutes, or until golden brown. Be sure to turn them over around the 10 minute mark. Remove from oven and cool for a few minutes before serving.

Pick and serve with your favorite dipping sauce. Ketchup, ranch, fry-sauce or sriracha should do the trick. Enjoy!

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!

Visit our Weekly Ad here to shop this recipe.

Ingredients:

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

Instructions:

Preheat the oven to 350 degrees.

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.

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.

Melt butter and mix with boxed stuffing. Add this over your layer of cheese.

Let cool before serving, then enjoy fresh or save for leftovers!

Organicgirl Broccoli Rabe and Ricotta Flatbread

This recipe from Organicgirl is a unique and easy appetizer or quick meal that you’re sure to love.

Ingredients

2 tablespoons olive oil, divided
1 small bunch broccoli rabe, trimmed
8 ounces ricotta
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme Zest of 1 small lemon
¼ teaspoon fine sea salt ¼ teaspoon black pepper
2 large whole wheat naan 2 packed cups Organicgirl supergreens!
½ teaspoon red pepper flakes
flaky sea salt

Directions

Preheat oven to 450°F.

In a medium skillet heat 1 tablespoon oil over medium. add broccoli rabe and saute until just tender, 6-8 minutes.

In a medium bowl stir together ricotta, parsley, thyme, lemon zest, salt, and pepper.

Place naan on a large baking sheet. Top with greens and rabe and place spoonfuls of ricotta on top. drizzle with 1 tablespoon oil, sprinkle with pepper flakes and flaky salt, and bake until crisp and browned, about 10 minutes.

To learn more about Organicgirl products visit iloveorganicgirl.com