Monthly Archives: February 2021

Instant Pot Chicken Cacciatore

Ingredients

  • 3 frozen Food Club boneless skinless chicken breasts (about 10-12 ounces each)
  • 3 tablespoons olive oil
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 8 ounces white mushrooms, quartered
  • 1 carrot, peeled and diced
  • 1 teaspoon kosher salt
  • ½ cup red wine
  • 2 cups beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sugar
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • ½ cup pitted black olives, cut in half
  • ¼ cup fresh parsley, chopped

Directions

  1. Set Instant Pot to “Sauté” mode and add the olive oil.
  2. When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
  3. Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
  4. Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
  5. Set the Instant Pot to cook at high pressure for 5 minutes.
  6. When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
  7. Remove the chicken from the pot and place on a cutting board to shred once cooled.
  8. Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
  9. Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
  10. Add the shredded chicken and parsley to the sauce and stir to combine.
  11. Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty dessert from the comfort of home. Shop online now >>

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) chocolate cake mix
  • ½ cup vegetable oil
  • ½ cup mini chocolate chips plus additional for garnish (optional)
  • Whipped topping for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2 minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. Prepare cake mix as label directs using oil and remaining 3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly and carefully pour milk mixture over cake batter.
  4. Place Bundt pan on large rimmed baking pan; place baking pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until set, carefully rotating halfway through baking; cool completely.
  5. Gently run a thin, flexible spatula around edges of pan. Carefully invert flan onto serving platter; spoon any remaining caramel from pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate chips and whipped topping, if desired.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty dessert from the comfort of home. Shop online now >>

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) chocolate cake mix
  • ½ cup vegetable oil
  • ½ cup mini chocolate chips plus additional for garnish (optional)
  • Whipped topping for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2 minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. Prepare cake mix as label directs using oil and remaining 3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly and carefully pour milk mixture over cake batter.
  4. Place Bundt pan on large rimmed baking pan; place baking pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until set, carefully rotating halfway through baking; cool completely.
  5. Gently run a thin, flexible spatula around edges of pan. Carefully invert flan onto serving platter; spoon any remaining caramel from pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate chips and whipped topping, if desired.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty dessert from the comfort of home. Shop online now >>

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) chocolate cake mix
  • ½ cup vegetable oil
  • ½ cup mini chocolate chips plus additional for garnish (optional)
  • Whipped topping for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2 minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. Prepare cake mix as label directs using oil and remaining 3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly and carefully pour milk mixture over cake batter.
  4. Place Bundt pan on large rimmed baking pan; place baking pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until set, carefully rotating halfway through baking; cool completely.
  5. Gently run a thin, flexible spatula around edges of pan. Carefully invert flan onto serving platter; spoon any remaining caramel from pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate chips and whipped topping, if desired.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) chocolate cake mix
  • ½ cup vegetable oil
  • ½ cup mini chocolate chips plus additional for garnish (optional)
  • Whipped topping for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2 minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. Prepare cake mix as label directs using oil and remaining 3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly and carefully pour milk mixture over cake batter.
  4. Place Bundt pan on large rimmed baking pan; place baking pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until set, carefully rotating halfway through baking; cool completely.
  5. Gently run a thin, flexible spatula around edges of pan. Carefully invert flan onto serving platter; spoon any remaining caramel from pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate chips and whipped topping, if desired.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty dessert from the comfort of home. Shop online now >>

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) chocolate cake mix
  • ½ cup vegetable oil
  • ½ cup mini chocolate chips plus additional for garnish (optional)
  • Whipped topping for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2 minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. Prepare cake mix as label directs using oil and remaining 3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly and carefully pour milk mixture over cake batter.
  4. Place Bundt pan on large rimmed baking pan; place baking pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until set, carefully rotating halfway through baking; cool completely.
  5. Gently run a thin, flexible spatula around edges of pan. Carefully invert flan onto serving platter; spoon any remaining caramel from pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate chips and whipped topping, if desired.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Chocolate Cookie-Choco Flan

Make this super creamy and rich chocolate fudge flan full of chocolate cookies and bits of chocolate that will delight your taste buds.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this tasty dessert from the comfort of home. Shop online now >>

Prep: 25 minutes plus cooling   Bake: 1 hour 20 minutes   Serves: 12

INGREDIENTS

  • Nonstick cooking spray
  • 2/3 cup brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 package (8 ounces) cream cheese, softened
  • 10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (15.25 ounces) chocolate cake mix
  • ½ cup vegetable oil
  • ½ cup mini chocolate chips plus additional for garnish (optional)
  • Whipped topping for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2 minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
  2. In food processor, pulse milks, cream cheese, cookies, 4 eggs and vanilla extract until just combined.
  3. Prepare cake mix as label directs using oil and remaining 3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly and carefully pour milk mixture over cake batter.
  4. Place Bundt pan on large rimmed baking pan; place baking pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until set, carefully rotating halfway through baking; cool completely.
  5. Gently run a thin, flexible spatula around edges of pan. Carefully invert flan onto serving platter; spoon any remaining caramel from pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate chips and whipped topping, if desired.

Approximate nutritional values per serving (1 slice): 670 Calories, 30g Fat (12g Saturated), 148mg Cholesterol, 696mg Sodium, 91g Carbohydrates, 2g Fiber, 65g Sugars, 13g Protein

Feeding the Hungry

Help your local food pantry!  

Right now through March 2nd you have two ways to help your local food pantry while shopping with us. Look for the blue “feeding the hungry” shelf tags – a portion of your purchase will benefit those who are battling food insecurity near you. We are also selling icons at the register where you can donate the amount you wish. Ask your cashier for details.  

Chicken and Vegetable Flatbread

Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes Serves: 4

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoons olive oil
  • 1/2 lb Food Club Frozen Chicken, thawed and diced
  • 2 cups Food Club Frozen Parisian Blend Vegetables, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 tube Food Club Pizza Dough
  • 1 cup Food Club Marinara Sauce
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1/4 cup Food Club Shredded Parmesan Cheese
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 475°F and line a baking sheet with parchment paper. In a small skillet combine vinegar and brown sugar on medium heat. Bring to a boil and simmer, stirring frequently, until vinegar has reduced by half and is a syrupy consistency. Set aside.
  2. Heat olive oil in a large skillet on medium-high heat. Add chicken, vegetables, salt, and red pepper flakes. Sauté until chicken is just cooked through, 5-7 minutes. Remove from heat.
  3. Press or roll pizza dough into a 9×13 inch rectangle. Cover with marinara sauce and coat evenly with mozzarella and parmesan cheese. Top with cooked chicken and vegetables.
  4. Bake 12-15 minutes or until crust is light golden brown. Drizzle with balsamic glaze and garnish with fresh basil.

Healthy Smoothies 3 Ways

Smoothies are a great and easy way to sneak fruits and veggies into your diet. Try these 3 different smoothie options- each loaded with great sources nutrients and vitamins.​

Spinach Smoothie
3 cups packed spinach
1 banana
1 cup frozen strawberries
¼ cup frozen pineapple
1 cup milk

Strawberry Banana Smoothie
2 cups frozen strawberries
1 banana
1 cup milK
1 cup ice
1 tablespoon honey

Vitamin C Smoothie
1/2 orange peeled and de-segmented
2 regular carrots
1 apple chopped
1 cup ice optional