fbpx
Connect with us

recipes

A Savory Solution to Stretch Your Grocery Budget

Published

on

(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.

Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way.

Save Money

Stretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.

Savor the Flavor

The savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in recipes like Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto, Creamy Spinach, Mushroom and Lasagna Soup or Blended Pasta Sauce paired with your favorite pasta.

One Carton, Multiple Dishes

Thanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.

Serve Up Nutrition

Low-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.

Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com.

Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 20 minutes
Cook time: 50 minutes
Servings: 4

Chicken:

  • 8 boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 6 tablespoons unsalted butter
  • 16 ounces mushrooms, such as white button, crimini or portabella, quartered
  • 3 zucchinis, sliced in half moons
  • 3 large carrots, thinly sliced
  • 4 sprigs fresh rosemary, leaves removed and roughly chopped
  • 4 cloves garlic, minced

Orzo:

  • 4 cups chicken or vegetable broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 16 ounces mushrooms, such as white button, crimini or portabella, finely chopped
  • 1 cup uncooked orzo pasta
  • 1/8 teaspoon black pepper
  • 1/3 cup white wine
  • 1/3 cup shredded Parmesan cheese
  1. To make chicken: Preheat oven to 450 F.
  2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until brown on both sides, 4-5 minutes on each side.
  3. In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
  4. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
  5. Bake 20 minutes until chicken is cooked through and vegetables are tender.
  6. To make orzo: In small pot over medium-low heat, warm broth.
  7. Using skillet from chicken over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
  8. Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
  9. Add broth to orzo, 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding next. Remove from heat and stir in Parmesan.
  10. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Blended Pasta Sauce

Recipe courtesy of the Mushroom Council

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound mushrooms (such as white button, crimini or portabella), finely chopped
  • 1 pound 80% lean ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 jar (24 ounces) marinara sauce
  • cooked pasta
  • salt, to taste
  • pepper, to taste
  • grated Parmesan cheese
  1. In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.
  2. Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.
  3. Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.
  4. Stir in marinara sauce and reduce heat to low. Cook 10 minutes.
  5. Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, small diced
  • 8 ounces mushrooms, such as white button, crimini or portabella, sliced
  • 1 jar (24 ounces) marinara sauce
  • 1 can (15 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups vegetable broth
  • 6 lasagna noodles, broken into pieces
  • 1/2 cup heavy cream
  • 5 ounces fresh baby spinach
  • 1 cup whole milk ricotta
  • 1/2 cup shredded mozzarella cheese, for topping
  1. Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
  2. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.
  3. Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.
  4. Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.


SOURCE:
Mushroom Council

Rebecca Jo is a mother of four and is a creative soul from Phoenix, Arizona, who also enjoys new adventures. Rebecca Jo has a passion for the outdoors and indulges in activities like camping, fishing, hunting and riding roller coasters. She is married to Rod Washington

Continue Reading
Advertisement

recipes

Bring Joy Back to Family Meals

Take the first step toward bringing back the joy and magic of making your favorite foods with tools that do the work for you.

Published

on

Simplify dinnertime with convenient recipes and digital tools

(Family Features) While meals savored with loved ones are intended to produce smiles and shared moments, the process of grocery shopping, planning and cooking has become a chore for many families. Take the first step toward bringing back the joy and magic of making your favorite foods with tools that do the work for you.

For example, the all-in-one Albertsons Meal Plans and Recipes tool allows you to focus on what you want to eat rather than what you need to buy as it empowers everyday home cooks to plan, shop and prepare personalized recipes based on dietary preferences, allergies or family likes and dislikes. The app features a library of 9,000 exclusive recipes created by professional chefs (with new recipes added each month) and includes tasty dishes such as Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion and Spicy Ranch; Cheese Tortellini and Cauliflower with Creamy Spinach Marinara; and Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip.

The free digital tool also includes an artificial intelligence-powered “Scan Your Own Recipe” feature that allows you to snap a photo with your phone of grandma’s handwritten, not-so-secret recipe and transforms it into a digital version saved in the app. Recipes are instantly turned into shoppable ingredients and added to your cart for quick, convenient checkout. Now, you can turn all of your recipes into a digital library for quick and easy access in one place. No more flipping through cookbooks or recipe cards searching for your favorites.

Designed to provide culinary inspiration throughout the week while saving time and money, the app also features a budget tracker and hands-free cooking mode with a step-by-step timer.

“The Albertsons Meal Plans tool is the ultimate life hack,” said Jill Pavlovich, senior vice president of digital customer experience for Albertsons Cos. “This all-in-one app makes it simple for anyone to plan, shop and prepare inspiring recipes from anywhere – whether it is an old family favorite, a best-seller from a favorite food blogger or one of our 9,000 delicious recipes. Best of all, it’s completely free to use on our grocery app and website.”

The tool is available on the store apps and websites across the Albertsons Cos. banner of stores including Albertsons, Safeway, Vons, Jewel-Osco, Shaw’s, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Haggen, Carrs, Kings Food Markets and Balducci’s Food Lovers Market.

Find more information and a seemingly endless collection of recipes at Albertsons.com.

Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion and Spicy Ranch

Recipe courtesy of Albertsons
Total time: 30 minutes
Servings: 4

  • 2 green bell peppers
  • 2 yellow bell peppers
  • 1 lime
  • 1 medium red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds raw, peeled shrimp, fresh or frozen
  • 5 teaspoons Cajun seasoning, divided
  • 1 teaspoon salt
  • 1/2cup ranch dressing
  • 12 small flour tortillas
  1. Preheat oven to 450 F.
  2. Wash and dry green bell peppers, yellow bell peppers and lime.
  3. Trim, seed and slice bell peppers lengthwise into thin strips; transfer to large baking sheet.
  4. Peel, halve and slice onion lengthwise into thin pieces; add to baking sheet with bell peppers.
  5. Drizzle veggies with oil, toss to combine and spread in even layer. Bake until veggies have softened slightly, about 5 minutes.
  6. If using frozen shrimp, place them in colander and run under cold water to thaw slightly. Place shrimp on clean towel or paper towels and pat dry.
  7. Remove baking sheet from oven. Arrange shrimp over veggies then sprinkle with 4 teaspoons Cajun seasoning and salt; toss to combine and spread in even layer.
  8. Bake until veggies are tender and shrimp are cooked through, 5-7 minutes. Remove from oven.
  9. Cut lime into wedges.
  10. In small bowl, stir ranch dressing and remaining Cajun seasoning.
  11. Warm tortillas in skillet, oven or microwave, if desired.
  12. Divide tortillas between plates and fill with shrimp and veggies; drizzle with spicy ranch and serve with squeeze of lime.

Cheese Tortellini and Cauliflower with Creamy Spinach Marinara

Recipe courtesy of Albertsons
Total time: 20 minutes
Servings: 4

  • 2 bags (10 ounces each) cauliflower florets
  • 18 ounces cheese tortellini, fresh or frozen
  • 1/2 tablespoon salt
  • 1 jar (24 ounces) marinara sauce
  • 8 fluid ounces heavy whipping cream
  • 1/2 teaspoon basil, dried
  • 1/4 teaspoon black pepper
  • 2 packages (5 ounces each) baby spinach
  1. Fill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.
  2. In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.
  3. Wash and dry spinach.
  4. When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.
  5. When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.
  6. To serve, divide pasta between plates or bowls.

Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip

Recipe courtesy of Albertsons
Total time: 30 minutes
Servings: 4

  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 2/3 cup Parmesan cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 1/2 pounds green beans
  • 1/2 cup honey mustard dressing
  1. Preheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.
  2. In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.
  3. In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.
  4. Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.
  5. Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.
  6. Bake until tenders start to turn golden, about 10 minutes.
  7. On clean cutting board, wash, dry and trim green beans. Set aside.
  8. When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.
  9. Preheat large skillet over medium-high heat.
  10. Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.
  11. Divide chicken tenders and green beans between plates. Serve with dressing for dipping.


SOURCE:
Albertsons

Continue Reading

Family

Ways to Make Mom’s Day Extra Special

Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her morning is one of rest and relaxation while you handle kitchen duties from prep to cleanup.

Published

on

(Family Features) Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches at breakfast and beyond.

Give Her the Day Off
Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her morning is one of rest and relaxation while you handle kitchen duties from prep to cleanup. These Bacon-Wrapped Egg Muffins are easily customizable to suit your family’s favorite tastes with nearly endless possibilities. Just make sure to place a foil-lined cookie sheet under the muffin tin to make cleanup a breeze.

For a sweeter touch on brunch, these Cinnamon Muffins offer a one-ingredient solution that take just 15 minutes to prepare. Serve alongside the egg muffins or let these ooey-gooey bites bake while mom enjoys the main course.

Add Flowers
Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Create a Personalized Card
Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret – a storebought card means all the same when paired with a heartfelt message that conveys your love.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. Find more family-friendly recipe ideas at Culinary.net.

Bacon-Wrapped Egg Muffins

Recipe courtesy of “Cookin’ Savvy”

  • 1 pound regular-sliced bacon (not thick-sliced)
  • 10 eggs
  • 1/2 cup shredded cheese
  • 1/3 cup half-and-half or milk
  • 1 tablespoon garlic pepper
  • 1/3 cup chopped fresh or frozen spinach
  1. Preheat oven to 400 F.
  2. Using muffin tin, wrap bacon around inside of each muffin hole. In bowl, whisk eggs, cheese, half-and-half, garlic pepper and spinach. Pour into each hole, filling about halfway to avoid overflowing while cooking. Cook 40 minutes, or until eggs are golden.

Tips: Place muffin tin on cookie sheet lined with aluminum foil to catch grease and make cleanup easier. If you want bacon taste without lining muffin holes, mix fried bacon pieces into eggs.

Substitutions: Line each hole with hashbrowns then add egg mixture. Use broccoli instead of spinach, if desired.

Cinnamon Muffins

Recipe courtesy of “Cookin’ Savvy”

  • 2 tubes (8-count each) cinnamon rolls
  1. Preheat oven to 400 F.
  2. Grease muffin tin or line with liners. Using kitchen shears, cut each cinnamon roll into pieces and place in muffin holes.
  3. Bake about 15 minutes, or until golden. Let cool then add provided icing.

Tip: To make icing extra special, add 2 tablespoons creamer and mix well before icing muffins.


SOURCE:
Culinary.net

https://stmdailynews.com/category/food-and-beverage/
Continue Reading

Food and Beverage

Simple, Convenient Salads to Celebrate Spring

Discover the freshness of spring with delicious salads like Tuna and Rice Nicoise and Pomegranate and Arugula Rice. Quick, flavorful, and perfect for any occasion. #springrecipes #salads #freshflavors

Published

on

(Family Features) Letting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own signature spins on salad season.

For example, this Tuna and Rice Nicoise Salad offers a new take on tuna salad with olive tapenade, capers, tomatoes, green beans and cherry tomatoes. Its calling card: swapping out potatoes in favor of Minute Yellow Rice Cups, which cook up fast as a convenient and flavorful alternative that saves the chore of washing, peeling and boiling potatoes. Fully cooked and packaged in BPA-free cups, it features white rice lightly seasoned with onion powder, garlic powder and turmeric for a delightful taste ready in just 1 minute.

As a perfect recipe for those who love veggies, this dish combines classic salad freshness with olive tapenade for a briny bite in every mouthful. Canned tuna mixes with bursts of capers, hard-boiled egg, crisp green beans and sweet cherry tomatoes capped off with tart balsamic dressing to round out the dish.

If you love the taste of crisp, peppery arugula, this Pomegranate and Arugula Rice Salad is practically perfect. Your favorite green shines alongside a delicious mix of sweet pomegranate seeds, crisp almonds and tart balsamic dressing that’s ideal for a starter or side, or you can add a preferred protein to turn it into a satisfying main course.

Incredibly colorful with a lively taste, bright flavors mingle with fluffy grains of Minute Instant Jasmine Rice, ready in just 5 minutes to keep your dinner schedule on track. Aromatic white rice provides a distinct scent, perfect texture and delicious taste that’s fast, fragrant, flavorful and fluffy. It’s simply precooked then dried with nothing added but convenience to help you get tasty meals on the table quickly.

Requiring just 15 minutes to prepare, this salad is ready in an instant and serves up to eight people, making it a solution for anything from family gatherings to meal prepping for a busy week ahead.

Find more spring salads and other flavorful, convenient recipes by visiting MinuteRice.com.

Tuna and Rice Nicoise Salad

Prep time: 4 minutes
Cook time: 1 minute
Servings: 1

  • 1 cup Minute Yellow Rice Cups
  • 2 tablespoons balsamic dressing
  • 2 tablespoons olive tapenade
  • 1 teaspoon capers, drained well
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup frozen green beans, thawed
  • 1 can (3 ounces) tuna, drained and flaked
  • 1 hard-boiled egg, cut into wedges
  1. Heat rice according to package directions.
  2. In medium bowl, combine rice, balsamic dressing, tapenade and capers. Mix well.
  3. Top with cherry tomatoes, green beans, tuna and hard-boiled egg.
  4. Tip: Serve salad over bed of mixed greens, if desired.

Pomegranate and Arugula Rice Salad

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

  • 2 cups Minute Instant Jasmine Rice
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (5 ounces) arugula
  • 1 cup pomegranate seeds
  • 1/3 cup slivered almonds, toasted
  1. Prepare rice according to package directions. Cool completely, about 10 minutes.
  2. In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.
  3. Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.

Tips: For added flavor, top salad with crumbled goat or blue cheese.

To cool rice quickly, spread evenly on parchment paper-lined baking sheet.


SOURCE:
Minute Rice

Check out our Food and Beverage Section for additional recipes and food updates.

https://stmdailynews.com/category/food-and-beverage/

Continue Reading

Trending