Tag Archives: Dinner

white chicken chili in a red bowl with sour cream on top

White Chicken Chili

white chicken chili in a red bowl

Looking for a super easy, super tasty, super great priced meal? We’ve got you covered. Check our ad to discover giant savings on the ingredients!

Ingredients

2 (6 oz) cans Food Club® Chicken (drained)

2 (14 oz) cans Food Club® chicken broth

1 garlic clove minced

1 medium onion diced

1 (15 oz) can white beans (drained)

1 (4 oz) can Food Club® green chiles (not drained)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon pepper

Directions

Combine all ingredients in slow cooker. Cook on low for about 8 hours, or high for 4.

Top with sour cream and cilantro. Serve with corn bread.

Chicken Marsala over Rice

Slow Cooker Chicken Marsala



Add this delicious slow cooker Chicken Marsala to your recipe lineup. You’ll be grateful to have the leftovers! 

Ingredients:

Nonstick cooking spray

4 bone-in chicken thighs, thawed if necessary

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

2 garlic cloves, minced

1½ cups sliced white mushrooms

1 cup Marsala wine or less-sodium chicken broth

½ cup heavy cream

¼ cup less-sodium chicken broth

2 tablespoons cornstarch

Chopped fresh chives and/or parsley leaves for garnish (optional)

Instructions:

Spray 5- to 6-quart slow cooker with cooking spray. Evenly sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; add chicken, skin side down. Cook 5 minutes or until browned; transfer chicken, skin side up, to prepared slow cooker.

Add garlic, mushrooms and wine to slow cooker; cover and cook on high 2 to 3 hours or on low 5 to 6 hours.

With slotted spoon, transfer chicken to plate. Ladle about ½ cup liquid in slow cooker into cream, then add cream mixture back to slow cooker. In small bowl, whisk broth and cornstarch until dissolved; stir into slow cooker. Return chicken to slow cooker; cover and cook 15 minutes longer or until sauce is thickened and chicken reaches an internal temperature of 165°. Serve sprinkled with chives and/or parsley, if desired.

Chef Tip:

Serve alongside your favorite rice or noodles.

Approximate nutritional values per serving: 403 Calories, 25g Fat (10g Saturated), 97mg Cholesterol, 905mg Sodium, 15g Carbohydrates, 0g Fiber, 17g Protein

Shrimp Pasta

Shrimp Alfredo

Shrimp Pasta

You are shrimply going to love this dish! The classic comfort food with a fun shrimp twist. This meal is quick and easy to make and will definitely become a favorite!

Ingredients

1 pound large shrimp – deveined, peeled and tails removed

1 tablespoon olive oil

16 oz noodles – we recommend linguine or fettuccine

1/2 cup butter

2 cups (1 pint) heavy whipping cream

4 oz cream cheese

1/2 teaspoon garlic

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup grated Parmesan cheese

Instructions

Cook shrimp in olive oil over medium high heat until cooked and opaque, about 3 minutes. Once the shrimp are cooked, remove and set aside.

Bring water to boil in a large pot and add noodles. Cook until al dente, slightly firm.

In a medium pot over medium heat mix together butter, heavy whipping cream and cream cheese. Optional – add 1/2 cup cooked spinach to sauce. Once melted add minced garlic, garlic powder, Italian seasoning, salt and pepper. Whisk until sauce is smooth. Add the Parmesan and continue to simmer it slightly thickens.

Toss together shrimp, pasta and sauce.

Enjoy!

Baked Steak and Lobster Tails

Surf n’ Turf

Surf n’ Turf your way into the ultimate dinner spread. Learn how to pull off a chef-like meal at a fraction of the cost. Pick up your steak and lobster today and get cooking!

Use our Compound Butter recipes to bring your Steak & Lobster to new heights!

Baked Lobster

Ingredients:

3 lobster tails (8-10oz each)

1 cup water

Compound butter of your choice

1/8 tsp salt

Dash of pepper

2 tbsp lemon juice

Lemon Wedges and additional melted butter (optional)

Instructions:

Preheat your oven to 375 degrees.

Start by splitting the lobster tails in half, lengthwise. Place the cut side up and with scissors or a knife cut along the shell to loosen the tail meat and cartilage. Discard cartilage and move on.

Use a 13×9 inch baking disk and add your water and lobster tails in.

Take your compound butter and spread over lobster. Drizzle with lemon juice.

Leave uncovered, and bake for 20 to 25 minutes or until lobster is firm and color is opaque. Serve with additional lemon wedges and butter (optional).

Baked Steak

Ingredients:

2(10-12oz) top sirloin steaks

Compound butter of your choice

Salt

Peppercorns

Instructions:

Preheat oven to 275 degrees.

Line a baking sheet with foil, and add a baking rack over the baking sheet.

Rub the steaks with compound butter and season with salt and peppercorns. Then place the steaks onto the rack.

Grill in the oven for 20 to 30 minutes to your desired cook temperature.

While steak is baking, heat a cast iron skillet (or nonstick) over medium heat with butter or olive oil until hot.

Remove steaks from the oven and transfer to skillet. Cook steaks for 2 to 3 minutes per side, depending on thickness, until they are browned or crisp to your liking.

Transfer cooked steaks to a cutting board, and let them stand for about 10 minutes before cutting and serving.

Combine your lobster and steak on a plate and congratulate yourself on putting together such a divine spread. Enjoy!

Broiled Salmon with Red onions, rosemary, and potatoes with lemon

Broiled Salmon

Broiled Salmon with Rosemary lemon and potatoes

Ready for a fresh, easy and savory meal? Take a look at our recipe for an incredible broiled salmon. Enjoy this tasty and healthy dish with your family! 

Ingredients:

4 boneless salmon fillets (about 1½ pounds)

2 teaspoons olive oil

3 tablespoons fresh lemon juice

½ teaspoon fresh cracked black pepper

½ teaspoon garlic powder

¼ teaspoon salt

2 sprigs rosemary, cut into small sprigs (2 tablespoons) plus additional sprigs for garnish (optional)

½ small red onion, thinly sliced (about ½ cup)

Lemon slices for garnish (optional)

Instructions:

Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Lightly brush both sides of salmon with oil. In 13 x 9-inch baking dish, place salmon, skin side up, and broil 3 to 4 minutes or until skin is lightly browned.

With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with pepper, garlic powder and salt. Broil salmon 6 minutes. Evenly sprinkle rosemary and red onion over top of salmon; broil 2 to 3 minutes or until salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and flesh to remove skin.

Serve salmon garnished with rosemary sprigs and lemon slices, if desired.

Chef Tip:

Pair this salmon with steamed new potatoes for a simple, healthy and delicious meal.

Approximate nutritional values per serving: 306 Calories, 15g Fat (2g Saturated), 107mg Cholesterol, 231mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 39g Protein

Bowl of mashed parsnips

Whipped Parsnips

Bowl of mashed parsnips

Parsnips are a root vegetable that are often called “white carrots.” We have a recipe for whipped parsnips that might rival whipped potatoes.

Ingredients

5 cups whole milk

10 parsnips

1 teaspoon salt

1/4 cup butter

1 teaspoon dried thyme

Chives for topping

Directions

In a large pot, heat milk over medium heat until warmed. Peel and chop parsnips and add to pot with 1 teaspoon salt. Cover pot with lid and cook for about 25 minutes, until parsnips are tender.

Once parsnips are tender, strain from milk. Reserve the milk in separate bowl.

Mash the parsnips, butter, dried thyme and 1 cup of reserved milk together using a hand mixer. More of the reserved milk can be added. Season with salt and pepper and top with chives!

 

Thai Peanut Chicken Noodle Dish

Thai Peanut Chicken Zoodle Dish

Thai Peanut Chicken Noodle Dish

Noodles are a comfort food and are so easy to add or have as the main part of your meal, however they are not they healthiest option. Zoodles, noodles made from zucchini, are popping up everywhere. Zoodles are a healthy, but still tasty, alternative to noodles. If you haven’t heard of this new kind of noodle, or you’ve been on the fence about trying it, this Thai Peanut Chicken Zoodle dish is a perfect entryway dish into your new obsession with Zoodles! Not only is it flavorful and healthy but with all the colorful vegetables it also looks pretty too! Zoodles can be made at home with a Spiralizer. Don’t have a Spiralizer? Don’t worry, we’ve got you covered pick up some Zoodles from one of our stores.

Thai Peanut Chicken Zoodle Dish

Ingredients

3 boneless skinless chicken breasts, cooked and browned

1 16 oz Zoodles or 2 medium zucchinis, spiralized

1 red cabbage, sliced

¼ cup cilantro, chopped roughly

1 pinch of sesame seeds

Lemon slices to garnish

Sauce

1/3 cup creamy peanut butter

4 tablespoon water

4 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons brown sugar

¼ teaspoon crushed red pepper flakes

Directions

In a medium size bowl mix together peanut butter, water, soy sauce, sesame oil, brown sugar and pepper flakes.

Microwave Zoodles for about 2 – 3 minutes until just tender.

In large serving bowl or individualized bowls, place a serving of Zoodles. Next add diced chicken and sliced red cabbage. Spread sauce, cilantro and sesame seeds on top.

Enjoy immediately or refrigerate and reheat!

 

 

 

 

Thanksgiving’s Heroes

Macey’s has partnered with Thanksgiving’s Heroes this year to help feed over 2,000 Utah families this Thanksgiving. We couldn’t be prouder of partnering with a great organization that is making a big impact in our community. Thanksgiving’s Heroes came to be after Rob Adams’ family did not know how they would afford their Thanksgiving dinner. Luckily, a generous friend helped them during their time of need and provide a meal for them.

Years later, Rob wanted to pay it forward and set a goal to provide meals for just 10 families. He got to work and reached out to a local school district to get help finding families I need. They teamed up and began spreading the word about Rob’s goal and by the time Thanksgiving arrived they had enough to provide dinner for over 800 Utah families with the help of sponsorships and donations from our generous community.

We look forward to continuing our partnership with Rob and Thanksgiving’s Heroes to provide meals for Utah families in need.

Learn more about Thanksgiving’s Heroes here

 

Tin Foil Dinners

Tin Foil Dinner with potatoes, carrots, and broccoli.

Heading out on a wilderness adventure or looking for a quick and easy dinner? Prepare your meals with these easy tin foil dinner recipes.

Breakfast Hash

2 links of sausage

1 cup frozen hashbrowns

2 eggs, scrambled

¼ cup chopped tomatoes

1 tbs green onions

½ cup shredded cheese

Add all of the ingredients starting with the sausage to a lightly oiled sheet of tinfoil. Wrap tightly and place over hot coals near the fire for 15-20 minutes. Unwrap and enjoy!

Salmon and Asparagus

1 filet of salmon

1 tsp dill

1 tbs butter

½ lemon

3-6 asparagus spears

Place the salmon filet and asparagus on lightly oiled sheet of tinfoil. Season with dill, salt, and pepper. Squeeze the lemon over the salmon and asparagus, and add rind to tinfoil. Top with butter. Place over hot coals near the fire for 20-25 minutes until the salmon is cooked through to your liking. Unwrap and dig in.

Banana Boat Sundae

1 banana

¼ cup chocolate chips

¼ cup mini marshmallows

2 scoop ice cream

Peel and slice the banana in half and place in tin foil. Add mini marshmallows and chocolate chips and wrap the mixture tightly. Place over hot coats for 3-5 minutes until the chocolate is melted and the marshmallows are gooey. Unwrap the mixture and add ice cream scoops on top.