Tag Archives: Vimax

strawberry basil and mozarella with balsamic glaze on skewers

Strawberry, Basil, Mozzarella Skewers

strawberry basil and mozarella with balsamic glaze on skewers

This strawberry, basil and mozzarella skewer recipe is like summer on a stick! Get strawberries on super sale this week with a Salute to Strawberries! Visit the full Weekly Ad here.

Watch the full recipe video here.

Ingredients:

½ cup balsamic vinegar

2  tablespoons packed brown sugar

24 fresh mini mozzarella balls ciliegine

24 small basil leaves

24 strawberries, hulled

12 (6-inch) wooden skewers

Instructions:

In small saucepot, heat vinegar and sugar to a boil over medium heat; reduce heat to medium-low and cook 15 minutes or until reduced by half. Makes about ¼ cup.

Alternately thread 2 of each mozzarella, basil and strawberries onto each skewer. Arrange on serving platter; drizzle with balsamic reduction.

Approximate nutritional values serving (1 skewer): 146 Calories, 10g Fat (6g Saturated), 35mg Cholesterol, 28mg Sodium, 6g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugar, 7g Protein

strawberry basil and mozarella with balsamic glaze on skewers

Strawberry, Basil, Mozzarella Skewers

strawberry basil and mozarella with balsamic glaze on skewers

This strawberry, basil and mozzarella skewer recipe is like summer on a stick! Get strawberries on super sale this week with a Salute to Strawberries! Visit the full Weekly Ad here.

Watch the full recipe video here.

Ingredients:

½ cup balsamic vinegar

2  tablespoons packed brown sugar

24 fresh mini mozzarella balls ciliegine

24 small basil leaves

24 strawberries, hulled

12 (6-inch) wooden skewers

Instructions:

In small saucepot, heat vinegar and sugar to a boil over medium heat; reduce heat to medium-low and cook 15 minutes or until reduced by half. Makes about ¼ cup.

Alternately thread 2 of each mozzarella, basil and strawberries onto each skewer. Arrange on serving platter; drizzle with balsamic reduction.

Approximate nutritional values serving (1 skewer): 146 Calories, 10g Fat (6g Saturated), 35mg Cholesterol, 28mg Sodium, 6g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugar, 7g Protein

strawberry basil and mozarella with balsamic glaze on skewers

Strawberry, Basil, Mozzarella Skewers

strawberry basil and mozarella with balsamic glaze on skewers

This strawberry, basil and mozzarella skewer recipe is like summer on a stick! Get strawberries on super sale this week with a Salute to Strawberries! Visit the full Weekly Ad here.

Watch the full recipe video here.

Ingredients:

½ cup balsamic vinegar

2  tablespoons packed brown sugar

24 fresh mini mozzarella balls ciliegine

24 small basil leaves

24 strawberries, hulled

12 (6-inch) wooden skewers

Instructions:

In small saucepot, heat vinegar and sugar to a boil over medium heat; reduce heat to medium-low and cook 15 minutes or until reduced by half. Makes about ¼ cup.

Alternately thread 2 of each mozzarella, basil and strawberries onto each skewer. Arrange on serving platter; drizzle with balsamic reduction.

Approximate nutritional values serving (1 skewer): 146 Calories, 10g Fat (6g Saturated), 35mg Cholesterol, 28mg Sodium, 6g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugar, 7g Protein

stuffed burger on a bun with tomatoes and crispy onions on the side

Italian Stuffed Burgers

stuffed burger on a bun with tomatoes and crispy onions on the side

Stuff your Dad full with this tasty and unique Italian stuffed burger recipe. With ground beef on sale, it’s a win for everyone! Visit our full Weekly Ad to make a shopping list full of savings.

Click here to watch the video recipe.

Italian Filling Ingredients:

½ cup diced baby bella mushrooms

1/3 cup fresh ground Italian pork sausage

2 tablespoons drained and chopped sun-dried tomatoes with Italian herbs in oil

¼ cup finely shredded Italian cheese blend

1 tablespoon chopped fresh basil leaves

Burger Ingredients:

1-1/3 pounds ground chuck

1 teaspoon kosher salt

¼ teaspoon ground black pepper

4 buns or rolls of choice (onion rolls, kaiser rolls, wheat kaiser rolls)

Toppings:

Mozzarella cheese slices, marinara sauce, whole basil leaves and pepperoncini

Instructions:

Prepare Italian Filling: In large nonstick skillet, cook mushrooms, sausage and tomatoes over medium heat 8 minutes or until sausage is cooked through, stirring frequently. Remove skillet from heat; drain off fat and cool slightly. Stir in shredded cheese and basil.

Meanwhile, prepare Burgers: Prepare outdoor grill for direct grilling over medium heat. Form meat into eight ¼-inch-thick patties; sprinkle with salt and pepper. Divide filling evenly onto center of 4 patties, spreading filling to within ½ inch of edges. Top each with remaining 4 patties. Pinch edges together to seal.

Place burgers on hot grill rack. Cover and cook 15 minutes or until internal temperature reaches 155º for medium doneness, turning once. Top patties with cheese slices during last minute of cooking. Serve burgers on buns with toppings of choice.

Approximate nutritional values per serving (Italian): 714 Calories, 47g Fat  (19g Saturated), 144mg Cholesterol, 1144mg Sodium,  27g Carbohydrates, 2g Fiber, 42g Protein

stuffed burger on a bun with tomatoes and crispy onions on the side

Italian Stuffed Burgers

stuffed burger on a bun with tomatoes and crispy onions on the side

Stuff your Dad full with this tasty and unique Italian stuffed burger recipe. With ground beef on sale, it’s a win for everyone! Visit our full Weekly Ad to make a shopping list full of savings.

Click here to watch the video recipe.

Italian Filling Ingredients:

½ cup diced baby bella mushrooms

1/3 cup fresh ground Italian pork sausage

2 tablespoons drained and chopped sun-dried tomatoes with Italian herbs in oil

¼ cup finely shredded Italian cheese blend

1 tablespoon chopped fresh basil leaves

Burger Ingredients:

1-1/3 pounds ground chuck

1 teaspoon kosher salt

¼ teaspoon ground black pepper

4 buns or rolls of choice (onion rolls, kaiser rolls, wheat kaiser rolls)

Toppings:

Mozzarella cheese slices, marinara sauce, whole basil leaves and pepperoncini

Instructions:

Prepare Italian Filling: In large nonstick skillet, cook mushrooms, sausage and tomatoes over medium heat 8 minutes or until sausage is cooked through, stirring frequently. Remove skillet from heat; drain off fat and cool slightly. Stir in shredded cheese and basil.

Meanwhile, prepare Burgers: Prepare outdoor grill for direct grilling over medium heat. Form meat into eight ¼-inch-thick patties; sprinkle with salt and pepper. Divide filling evenly onto center of 4 patties, spreading filling to within ½ inch of edges. Top each with remaining 4 patties. Pinch edges together to seal.

Place burgers on hot grill rack. Cover and cook 15 minutes or until internal temperature reaches 155º for medium doneness, turning once. Top patties with cheese slices during last minute of cooking. Serve burgers on buns with toppings of choice.

Approximate nutritional values per serving (Italian): 714 Calories, 47g Fat  (19g Saturated), 144mg Cholesterol, 1144mg Sodium,  27g Carbohydrates, 2g Fiber, 42g Protein

stuffed burger on a bun with tomatoes and crispy onions on the side

Italian Stuffed Burgers

stuffed burger on a bun with tomatoes and crispy onions on the side

Stuff your Dad full with this tasty and unique Italian stuffed burger recipe. With ground beef on sale, it’s a win for everyone! Visit our full Weekly Ad to make a shopping list full of savings.

Click here to watch the video recipe.

Italian Filling Ingredients:

½ cup diced baby bella mushrooms

1/3 cup fresh ground Italian pork sausage

2 tablespoons drained and chopped sun-dried tomatoes with Italian herbs in oil

¼ cup finely shredded Italian cheese blend

1 tablespoon chopped fresh basil leaves

Burger Ingredients:

1-1/3 pounds ground chuck

1 teaspoon kosher salt

¼ teaspoon ground black pepper

4 buns or rolls of choice (onion rolls, kaiser rolls, wheat kaiser rolls)

Toppings:

Mozzarella cheese slices, marinara sauce, whole basil leaves and pepperoncini

Instructions:

Prepare Italian Filling: In large nonstick skillet, cook mushrooms, sausage and tomatoes over medium heat 8 minutes or until sausage is cooked through, stirring frequently. Remove skillet from heat; drain off fat and cool slightly. Stir in shredded cheese and basil.

Meanwhile, prepare Burgers: Prepare outdoor grill for direct grilling over medium heat. Form meat into eight ¼-inch-thick patties; sprinkle with salt and pepper. Divide filling evenly onto center of 4 patties, spreading filling to within ½ inch of edges. Top each with remaining 4 patties. Pinch edges together to seal.

Place burgers on hot grill rack. Cover and cook 15 minutes or until internal temperature reaches 155º for medium doneness, turning once. Top patties with cheese slices during last minute of cooking. Serve burgers on buns with toppings of choice.

Approximate nutritional values per serving (Italian): 714 Calories, 47g Fat  (19g Saturated), 144mg Cholesterol, 1144mg Sodium,  27g Carbohydrates, 2g Fiber, 42g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein