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chocolate ice cream in a bowl

Milk Alternative Ice Cream

chocolate ice cream in a bowl

Dare we say this ice cream is as delicious as the whole milk option? We think it just might pass the test. Try our milk alternative ice cream recipe for all your dairy-free friends.

Start by picking a non-dairy ice cream base. Here are some of the ones we have tried:

  • Soy Milk
  • Cashew Milk
  • Coconut Milk
  • Almond Milk
  • Macadamia Milk

Note that different milks give different results. Take time to look through the fat content of each type, as ones with higher fat will make a creamier ice cream. In order to control the ice cream flavor best, we recommend getting an unsweetened and plain flavor.

Try our recipe for dairy-free chocolate ice cream!

Ingredients:

3 cups unsweetened almond milk

6 large egg yolks

3/4 cup sugar

1/3 cup unsweetened cocoa powder

1/4 tsp xantham gum (optional)

1 1/2 tsp pure vanilla extract

Instructions:

Heat a saucepan over medium heat and combine cocoa powder and half of your almost milk. Whisk consistently until combined. Then add remaining almond milk and bring it to a simmer (stir occasionally). Remove from heat after around 3 minutes.

In a large mixing bowl, add your egg yolks and whisk them until they are light in color. Gradually add sugar while whisking frequently to emulsify the two. Look for a thick mixture that slowly falls from your whisk.

Scoop your warmed cocoa powder and milk mixture in a 1/3 cup and combine with your eggs. Whisk to combine. Add remaining liquid in slowly and gradually, then mix until they are all combined.

If you chose to get xantham gum, you can add it here and mix once more all together to help thicken your ice cream.

Then, add the vanilla extract and mix one final time. Cover your bowl and refrigerate for a minimum of 6-8 hours but preferably over night. Remove once completely cooled.

This is best added to a chilled ice cream container that you have pre-chilled overnight as well.

Serve as a soft serve if eaten quickly, or continue to chill in the freezer for 6-8 hours in a freezer safe container.

Enjoy!

ice cream cake roll

Ice Cream Cake

cake roll

Have your cake (and ice cream) and eat it too! Cool down with this perfect blend of cake and ice cream any day.

Ingredients:

Food Club® red velvet cake mix

Food Club® 1 gallon vanilla ice cream

Instructions:

Heat oven according to box instructions and mix cake according to box instruction. Grease a baking sheet well, line with parchment, and grease again. Pour cake mixture into baking sheet and bake for 7-10 minutes until the cake starts to pull away from the sides of the pan.

While the cake is cooling, lay out a kitchen towel and dust with powdered sugar. Dump the cake onto the towel and roll into the classic swirl. Let cool the rest of the way while rolled.

Once completely cooled, unroll the cake and smooth 1 inch of slightly softened ice cream across the entire cake. Re-roll and set in freezer for 6-12 hours.

Pull out of freezer and serve immediately. Enjoy!

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

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

Variety of no-churn ice cream

No-Churn Ice Cream

4 flavors of no-churn ice cream

Make the dreamiest and creamiest ice cream in comfort of your own home! From creamy and mild avocado, to the strong citrus flavors of lemon, use the base of this no-churn ice cream to make any flavor you please.

Ingredients:

2 cups Food Club® heavy whipping cream

1 can Food Club® Sweetened Condensed Milk

1/4 cup Food Club® sugar

1 tsp. vanilla extract

1 cup of preferred flavoring

Instructions:

Add all ingredients into a blender and blend for 2-3 minutes on high. Pour into freezer-safe container and freeze for 24 hours.

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see on our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see on our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein

pork chops with spice, capers, and garnish on a white plate

Spice-Rubbed Grilled Pork Chops

pork chops with spice, capers, and garnish on a white plate

Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.

Follow the recipe video here.

Ingredients:

1½ teaspoons smoked paprika

1 teaspoon granulated garlic

¾ teaspoon salt

½ teaspoon dried oregano

½ teaspoon granulated sugar

4 boneless center-cut pork chops (about 6 ounces each)

¼ cup plus 3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 cup chopped red onion

¼ cup chopped pitted Castelvetrano green olives

2 tablespoons capers, drained and rinsed

2 tablespoons fresh lemon juice

1/8 teaspoon ground black pepper

¼ cup chopped fresh parsley

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.

In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.

Chef Tip:

Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.

Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein