Gatherings Summer 2021

GATHERINGS

Summer 2021

WEEKNIGHT

DINNERS page 40

KC Pride Steaks page 16

Sweets In Season page 28

Naturally 0g sugar* with no artificial sweeteners

*Not a low calorie food. ©2021 Chobani, LLC.

Savor the Summer

No year has two summers, so we hope you’re seizing every moment. Whether that’s taking a nature walk,

going for a dip in the pool, or sitting around the table for family dinner – we encourage you to savor each

moment.

Are the midsummer dinner doldrums getting to you? We have some fresh ideas to brighten up your table.

From greeny goodness to mouth-watering sliders, we’ve got your Weeknight Dinners covered. When the

summer heat starts feeling like too much, keep your house cool by leaving the oven off and turning the

grill on! Our sizzlin’ KC Pride Steaks are a summer must and sure to be crowd pleasers. Or break out some

bakery fresh hot dog buns to accompany delicious Mexican Street Corn Brats. After, take advantage of all the

Sweets In Season using melons, peaches, and berries! Your local Price Chopper Produce section is stocked

with the freshest in-season fruits.

Prepare for back to school season with our tasty and fun After School Snacks – satisfy those afternoon

cravings while providing some extra nutrition. The whole family will be zooming to the fridge for adorable

Mini Pepper Race Cars! Or satisfy that sweet tooth with Frozen Banana Cream with Fresh Berries.

Whether you’re enjoying Chopper Chicken, a freshly prepared deli tray, or one of the recipes here, we hope

you and your family enjoy a summer of togetherness highlighted with tasty food.

CONTENTS

After School Snacks

KC Pride Steaks

Chicken Taco

Pinwheel Box

Mini Banana

Oatmeal Muffins

Frozen Banana

Cream with Fresh

Berries

Mini Pepper Race

Cars

Jerk Sirloin Steak

with Pineapple-

Pepper Salad

Grilled Mexican

Steak Torta

Grilled

Steak Cobb Salad

Sheet Tray Chile-

Lime Steak Fajitas

Sweets In Season

Weeknight Dinners

Blueberry-Mango

Crisp

Watermelon-

Blueberry Pops

Strawberry

Shortcake Shake

Grilled Peaches

with Shortbread

Crumble

Caesar Sliders

on a Stick

Loaded Tots

on a Stick

Grilled Garlicky

Kale Portobello

Pizzas

Crispy Kale

Caesar Salad with

Roasted Chicken

Breast

Kids Club

Prosciutto-

Arugula Pizza

Mexican Street

Corn Brats

Dessert “Grilled

Cheese & Tomato

Soup”

We want to see what you create! Tag us on

Instagram using #mypricechopper and let

us know which recipes you tried.

only DAISY ®

Cottage Cheese will do.

With a uniquely fresh, creamy taste, and protein-packed, discover why Daisy is America’s #1 cottage cheese.

Discover why only Daisy Cottage Cheese will do at daisybrand.com/cottage-cheese.

100%

BUTTERY TASTE

*SEE NUTRITIONAL INFORMATION ON PACKAGE FOR DETAILS.

40% Vegetable Oil Spray. Up to 4 sprays contributes insignificant amounts of calories and fat.

6 sprays contribute 5 calories, 0.5 g fat, and 15 mg sodium.

©2021 Upfield

Enjoy delicious

Simply Orange ®

Honestly Simple ®

6 | after school snacks | SUMMER 2021

SNACKS

AFTER SCHOOL

While we are soaking up every moment of summer, back to school season is still right around the corner.

Back to school time means back to snack time, so we’ve come up with a variety of delicious and nutritious snacks

sure to appease kids and grown-ups alike.

SUMMER 2021 | after school snacks | 7

CHICKEN TACO PINWHEEL BOX

INGREDIENTS

• 2 green onions, thinly sliced

• 1 cup shredded rotisserie chicken

breast meat

• ¼ cup cream cheese, softened

• ¼ cup refrigerated prepared

guacamole

• ¼ cup shredded Mexican cheese blend

• 2 tbsp finely chopped red bell pepper

• 2 tsp taco seasoning

• 4 (8-inch) flour tortillas

• 1 cup thinly sliced romaine lettuce

• 4 (3-compartment) food storage

containers

• 1 large Honeycrisp apple, cored and

thinly sliced

• ¼ cup sunflower seed butter

DIRECTIONS

1. In large bowl, stir onions, chicken, cream cheese, guacamole, Mexican cheese, pepper, and

seasoning. Spread tortillas with onion mixture; top with lettuce and roll up tightly to enclose

filling. Tightly wrap tortilla rolls with plastic wrap; refrigerate 1 hour.

2. Remove plastic wrap from tortilla rolls; cut each roll crosswise into 1¼-inch-thick slices.

Makes about 24 pinwheels.

3. Fill containers by dividing pinwheels into 1 compartment, apple slices into 1 compartment,

and sunflower seed butter into remaining compartment; cover with lids and refrigerate up

to 3 days.

8 | after school snacks | SUMMER 2021

MINI BANANA

OATMEAL

MUFFINS

INGREDIENTS

• Nonstick baking spray

• 1 cup old-fashioned rolled oats

• 1 large egg, lightly beaten

• 1 large ripe banana, mashed

• ¾ cup nonfat Greek yogurt

• ¼ cup plain or cinnamon applesauce

• ¼ cup unsweetened almond or coconut milk

• 3 tbsp honey

• 1 tsp ground cinnamon

• ¾ tsp baking powder

• ¾ tsp vanilla extract

• 1/8 tsp salt

• Toppings: almond or peanut butter; blueberries, chopped

apples, pomegranate seeds, or raspberries; dark chocolate;

dried apricots, mangoes, or strawberries; cashews, pecan

pieces, or sliced almonds; toasted coconut (optional)

DIRECTIONS

1. Preheat oven to 350°. Spray mini muffin tin with baking spray.

In large skillet, toast oats over medium heat 8 minutes or until

golden brown, stirring occasionally.

2. In large bowl, whisk egg; whisk in banana, yogurt, applesauce,

milk, honey, cinnamon, baking powder, vanilla extract, and salt

until combined. Fold oats into egg mixture until combined.

3. Evenly divide oatmeal mixture into prepared cups, filling ¾ full;

add toppings, if desired. Bake 20 minutes or until toothpick

inserted in center of muffins comes out clean. Cover and

refrigerate leftovers up to 2 days.

FROZEN BANANA

CREAM WITH

FRESH BERRIES

INGREDIENTS

• 2 medium bananas

• 2 tbsp nonfat milk

• 1/8 tsp ground nutmeg

• 2 tbsp chopped, unsalted dry roasted peanuts or sunflower seeds

• ¾ cup fresh raspberries

• ½ cup fresh blueberries

DIRECTIONS

1. Line large rimmed baking pan with parchment paper. Peel and slice

bananas; place on prepared pan and freeze 2 hours.

2. In food processor, pulse frozen banana slices until they resemble coarse

crumbs; process until smooth. Add milk and nutmeg; process until

combined.

3. Transfer banana mixture to medium bowl; stir in peanuts. Divide mixture

into 4 bowls; evenly sprinkle with raspberries and blueberries. Makes

about 2½ cups.

MINI PEPPER

RACE CARS

INGREDIENTS

• ½ cup refrigerated prepared hummus

• 6 mini sweet peppers, tops trimmed and

halved lengthwise

• 24 toothpicks

• 3 mini cucumbers, each cut crosswise into 16

(¼-inch-thick) slices

• 12 black olive slices

• 12 grape tomatoes

SUMMER 2021 | after school snacks | 9

DIRECTIONS

1. Transfer hummus to small zip-top plastic bag

and snip bottom corner with kitchen scissors; fill

pepper halves with hummus.

2. Using 2 toothpicks, attach 4 cucumber slices to

each pepper half to make “wheels;” place 1 olive

slice and 1 tomato in each pepper half to make

“steering wheel” and “driver.” Makes 12 cars.

BRING THE FLAVOR.

BRING THE FUN.

SWING BY THE

REFRIGERATED AISLE

& GRILL UP A “LATE SUMMER DOG”

BUY

ENTER

UNLOCK

PARTICIPATING

BOX TOPS PRODUCTS

THE LOCKER COMBO

FROM ON PACK BY 11/30/2021

A CHANCE AT REWARDS FOR YOU

OR BONUS BOX TOPS FOR SCHOOLS*

*MUST BE A BTFE REGISTERED SCHOOL

Can Help Lower Cholesterol* as part of a heart healthy diet.

*Three grams of soluble fiber daily from whole grain oat foods, like Honey Nut Cheerios cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Honey Nut Cheerios cereal provides .75 grams per serving.

NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED. Open to legal residents of the 50 United States and D.C., 18 years and older. Promotion begins on 5/17/2021 at 12 PM ET and ends on 11/30/2021 at 11:59 PM ET. Must download the free Box Tops app

and be a Box Tops member with an eligible, enrolled school to redeem prizes. Standard data rates may apply. One Box Top is worth 10 cents for your school. For Official Rules, alternate method of entry, prize descriptions, BTFE Program and App Terms, and odds disclosure, visit btfe.com/unlock. Sponsor: General Mills Sales, Inc.

One General Mills Boulevard, Minneapolis, MN 55440.

Google Play and the Google Play logo are trademarks of Google LLC.

HELLMANN’s ®

Rich & Creamy Taste

Great For

Everyone

©2021 Unilever FOO21003

WE’RE ON THE SIDE OF FOOD

Summer CHEESEBOARD

Farmers Market Cheeseboard

Servings 8-10

Ingredients

Wisconsin cherry cheddar cheese

Wisconsin mild or aged cheddar

cheese

Wisconsin farmers cheese

Wisconsin vegetable monterey

jack cheese

Medium cucumbers, quartered

and cut into 2-inch pieces

Fresh cherries

Grilled fresh peaches, sliced

Toasted French bread baguette

slices or prepared crostini

Tomato jam or hot pepper jelly

Fresh basil leaves

Thinly sliced salami

Thinly sliced Finocchio (fennel)

salami

Italian breadsticks

Fresh sugar snap peas, trimmed

Assorted crackers

Instructions

Arrange the cheddars, farmers cheese and

vegetable jack on a serving board. Fill in board

with cucumbers, cherries, peaches, baguette,

tomato jam, basil, salami, breadsticks and peas.

Recipe Tip

Any flavor of Wisconsin cheddar, farmers

cheese or monterey jack can be used.

WisconsinCheese.com

Celebrate Summer

From simple summer meals to desserts for your sweet tooth,

quality brands make better summer moments.

Find more quick, simple treats

at ReadySetEat.com.

PAM ® No-Stick Cooking

Spray 5–6 oz.

Hebrew National ®

Beef Franks 10.3 oz.

Gulden’s ® Spicy Brown

Mustard 12 oz.

Hunt’s ® Ketchup 20 oz.

calories

Berry Banana Split

½ banana, peeled and cut in half lengthwise

⁄3 cup sliced fresh strawberries

¼ cup Reddi-wip ® Original Dairy Whipped Topping

⁄8 teaspoon unsweetened cocoa powder

Van Camp’s ®

Pork and Beans 15 oz.

Snack Pack ® Pudding 4-pack

1. Place banana pieces in bottom of serving dish; place half of sliced strawberries around banana.

2. Top fruit with two servings (¼ cup) Reddi-wip ® and remaining strawberries.

3. Garnish by dusting cocoa powder through a fine sieve onto banana split. Serve immediately.

Reddi-wip ® 6.5 oz.

16 | kc pride steaks | SUMMER 2021

KC PRIDE STEAKS

Enjoy a traditionally prepared steak or try one of our recipes using KC Pride Steak in new,

creative ways. No matter how you like your steak, Price Chopper is proud to offer fresh,

200%-guaranteed beef, cut by expert meat cutters.

SUMMER 2021 | kc pride steaks | 17

JERK

SIRLOIN

STEAK

WITH

PINEAPPLE-

PEPPER

SALAD

INGREDIENTS

• 3 tbsp fresh lime juice

• 2 tbsp canola or vegetable oil

• 2 tbsp jerk seasoning

• 1 boneless top sirloin or flat iron steak (about 1¼ pounds)

• ½ medium red bell pepper, sliced

• ¼ small red onion, sliced

• 2 cups chopped fresh pineapple

• ¾ tsp fresh ground black pepper

• ¼ tsp finely chopped habanero chile pepper

• Cilantro sprigs for garnish, optional

DIRECTIONS

1. In small bowl, stir 2 tbsp lime juice, oil, and jerk seasoning.

Place steak in large zip-top plastic bag; pour lime juice

mixture into bag. Seal bag, pressing out excess air;

refrigerate at least 4 hours or up to overnight.

2. Prepare outdoor grill for direct grilling over medium-high

heat. In medium bowl, toss bell pepper, onion, pineapple,

black pepper, habanero, and remaining 1 tbsp lime juice

until combined.

3. Place steak on hot grill rack; cook 8 minutes or until

outside is browned, turning once. Reduce heat to medium;

cook steak 8 minutes longer or until internal temperature

reaches 140° for medium-rare. Transfer steak to cutting

board; loosely cover with aluminum foil and let stand

5 minutes. (Internal temperature will rise 5 to 10° upon

standing.)

4. To serve, thinly slice steak across the grain; serve with

Pineapple-Pepper Salad garnished with cilantro, if desired.

NOTE One teaspoon finely chopped jalapeño pepper can be

substituted for the habanero chile pepper.

to kick up the taste

©2021 Campbell Soup Company

SUMMER 2021 | kc pride steaks | 19

GRILLED

STEAK COBB

SALAD

INGREDIENTS

• 1¼ pounds flank steak or boneless sirloin steak

• 1 cup red wine vinaigrette

• ½ tsp salt

• ½ tsp ground black pepper

• 2 (9-ounce) bags hearts of romaine

• 1 (14-ounce) can quartered artichoke hearts, drained

and coarsely chopped

• 1 (7.5-ounce) jar fire-roasted red peppers, drained

and chopped

• 1 pint grape tomatoes, halved

• 1 (4-ounce) package Gorgonzola or blue cheese

crumbles

• 2 refrigerated hard-cooked peeled eggs, chopped

• 1 avocado, pitted, peeled and sliced

• ½ small red onion, thinly sliced

GRILLED

MEXICAN

STEAK TORTA

INGREDIENTS

• 1 top round London broil (about 2 pounds)

• ½ tsp kosher salt

• ½ tsp fresh ground black pepper

• 2 avocados, peeled, pitted and mashed

• 1 tbsp fresh lime juice

• 1 tbsp lime zest

• 2 (10-ounce) loaves bakery fresh French baguette, cut

horizontally in half

• ½ cup creamy chipotle ranch dip

• 3 Roma tomatoes, thinly sliced

• 2 jalapeño peppers, thinly sliced

• 1 small red onion, thinly sliced

• 3 cups cilantro sprigs

DIRECTIONS

1. Place steak in large zip-top plastic bag; pour ½ cup

vinaigrette over steaks. Seal bag, pressing out excess

air; massage steak in bag. Refrigerate at least 2 hours

or up to overnight to marinate.

2. Prepare outdoor grill for direct grilling over mediumhigh

heat. Remove steak from marinade; discard

marinade. Season steak with salt and pepper. Place

steak on hot grill rack; cover and cook 12 minutes or

until internal temperature reaches 135° for mediumrare,

turning once. Transfer steak to cutting board;

loosely tent with aluminum foil and let stand 5

minutes. (Internal temperature will rise to 145° upon

standing.) Thinly slice steak across the grain.

3. Divide romaine over 4 plates; top with steak and

remaining ingredients. Serve with remaining ½ cup

vinaigrette.

DIRECTIONS

1. Prepare outdoor grill for direct grilling over medium-high heat.

Season London broil with salt and pepper. Place London broil

on hot grill rack; cover and cook 20 minutes or until internal

temperature reaches 140° for medium-rare, turning once.

Transfer London broil to cutting board and loosely cover with

foil; let stand 5 minutes before slicing. (Internal temperature of

steak will rise 5 to 10° upon standing.)

2. In small bowl, whisk avocados, lime juice, and lime zest until

smooth.

3. Spread top cut sides of bread with dip; spread bottom sides

with avocado mixture. Thinly slice steak across the grain; fill

bread with steak, tomatoes, jalapeños, onion, and cilantro. Cut

each sandwich crosswise into quarters.

Make sure to stock up on Margarita's Amigos salsas to perfectly complement your

summer gathering meals and easy weeknight dinners. Available in mild, medium, hot,

chunky and restaurant style, there is a Margarita's Amigos salsa for everyone!

Find our full line of Restaurant and Chunky Style Salsa, flavorful

Spice Packs and fresh Cheese Dips at your local store.

SUMMER 2021 | kc pride steaks | 21

AL FRESCO

DINING

PREP IN ADVANCE

When hosting an outdoor cookout, prep as

much as you can in advance. Wash and cut

fresh fruits and vegetables, marinate beef and

poultry, and cook whole grains a day or two

ahead of time.

GRILL VEGGIES LIKE A PRO

While grilled veggies exhibit tender-crisp

textures and deliciously smoky flavors, they

require a few tips and tricks to cook just right.

Choose varieties that can stand up to the heat of

the grill, such as zucchini, potatoes, asparagus,

broccoli, and cauliflower. Brush veggies with

olive oil or marinate before grilling to add flavor

and prevent sticking. Vegetables also vary in

how long they take to cook on the grill. Try

searing over high heat, then placing away from

the heat source to finish cooking.

SHEET TRAY

CHILE-LIME

STEAK FAJITAS

INGREDIENTS

• 3 garlic cloves, minced

• ¼ cup canola oil

• 1 tsp ground cumin

• 1 tsp salt

• ½ tsp ground black pepper

• 1/3 cup fresh lime juice

• 2 tbsp chopped fresh cilantro

• 1 tsp crushed red pepper flakes

• 1 tsp brown sugar

• 1¼ pounds boneless top round

steaks, thinly sliced

• 3 medium green, red and/or

yellow bell peppers, thinly sliced

• 1 medium yellow onion, thinly

sliced

• 8 (6-inch) corn tortillas

• Toppings: pico de gallo,

guacamole, sour cream, and/

or lime wedges for garnish

(optional)

DIRECTIONS

1. In small bowl, whisk garlic, oil, cumin, salt, and black pepper; reserve

half the oil mixture in large bowl, cover and refrigerate. Whisk lime juice,

cilantro, pepper flakes, and sugar into remaining oil mixture; add steaks

and lime juice mixture to large zip-top plastic bag. Seal bag, pressing

out excess air; refrigerate at least 2 or up to 8 hours.

2. Position 2 oven racks to center and next lower positions; preheat oven

to 475°. Place rimmed baking pan on center rack; preheat 10 minutes.

3. Add bell peppers and onion to reserved oil mixture and toss; spread on

hot pan and roast 5 minutes.

4. Remove steaks from marinade; discard marinade. Push pepper-onion

mixture to 1 side of pan; place steaks on opposite side. Wrap tortillas in

aluminum foil.

5. Roast steaks and vegetables on center rack and tortillas on lower rack

5 minutes or until vegetables are tender and internal temperature of

steaks reaches 140° for medium-rare; let stand 5 minutes. (Internal

temperature will rise 5 to 10° upon standing.) Serve steaks and pepperonion

mixture with tortillas and toppings, if desired.

SERVE CONDIMENTS IN

MUFFIN TINS

To enjoy condiments during picnics or

barbeques without carting individual bottles,

pour different sauces and toppings into

separate muffin compartments. Set a serving

spoon in each vessel, and cover with plastic

wrap or aluminum foil between uses.

SERVE SAFE FOOD

Keep food at the proper temperature to prevent

the growth of food-borne bacteria. The key is

to never let food remain in the “danger zone,”

between 40° and 140°, for more than two hours,

or one hour if outdoor temperatures are above

90°F. Always remember to thoroughly clean and

sanitize hands, surfaces and utensils, too.

MAKE CREATIVE, DUAL-

PURPOSE ICE PACKS

Instead of adding extra components to your

already-packed cooler, freeze a few water

bottles ahead of time, and use them as ice

packs to keep your food cold. Remove paper

labels on bottles and be sure lids are tightly

secured before freezing. When the bottles melt

back into water, enjoy an ice-cold beverage to

cool off.

28 | sweets in season | SUMMER 2021

SWEETS

in season

It’s no secret that summer

brings the best fruits and

veggies of the year! We’re

celebrating all this ripe

produce by making some

delicious desserts!

SUMMER 2021 | sweets in season | 29

WATERMELON-

BLUEBERRY

POPS

INGREDIENTS

• 2 cups chopped watermelon, plus 1 cup finely

chopped watermelon

• ¾ cup blueberries

• 1½ tbsp granulated sugar

• 1½ tsp fresh lemon juice

DIRECTIONS

1. In small bowl, toss 1 cup finely chopped watermelon and

blueberries.

2. In blender or food processor with knife blade attached,

purée sugar, lemon juice, and remaining watermelon

chunks.

3. Evenly divide watermelon-blueberry mixture into six

3-ounce ice pop molds; pour puréed watermelon into

molds. Freeze pops at least 8 hours or up to 1 week.

NOTE To easily unmold pops, run molds under warm water for

10 seconds.

BLUEBERRY-

MANGO

CRISP

INGREDIENTS

• Nonstick baking spray

• ¾ cup lightly packed brown sugar

• ½ cup plus 2 tbsp all-purpose flour

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ¾ cup rolled oats

• ½ cup cold unsalted butter (1 stick), cut into small pieces

• 1 large ripe mango, peeled and sliced

• 16 ounces fresh blueberries

DIRECTIONS

1. Preheat oven to 375°. Spray 2-quart glass or ceramic

baking dish with nonstick baking spray.

2. In large bowl, whisk together ½ cup sugar, ½ cup flour,

cinnamon, and ginger; stir in oats. With fingertips or pastry

blender, work in butter until pea-sized crumbs form.

3. In medium bowl, toss mango, blueberries, and remaining

¼ cup sugar, and 2 tbsp flour. Spread blueberry mixture

evenly in prepared dish; sprinkle oat mixture evenly over

blueberry mixture.

4. Bake 40 to 45 minutes or until most berries burst, sides are

bubbling and top is golden brown; loosely cover with foil

if top is browning too quickly. Let stand 10 minutes before

serving.

NOTE Serve warm with vanilla ice cream.

SUMMER 2021 | sweets in season | 31

STRAWBERRY

SHORTCAKE

SHAKE

INGREDIENTS

• 1¾ cups hulled and quartered

strawberries

• 2 tsp granulated sugar

• 1 tbsp unsalted butter

• 3 cups strawberry ice cream

• 1 cup whole milk

• 1 tbsp chopped fresh basil

• ½ cup whipped topping

• 1 sweet shortcake biscuit, cut into

1-inch pieces

DIRECTIONS

1. In medium bowl, toss 1½ cups strawberries and sugar.

In large skillet, heat butter over medium-high heat; add

strawberry mixture and cook 5 minutes or until lightly

browned and tender, stirring occasionally. Remove from

heat; refrigerate 45 minutes. Makes about 1 cup.

2. In blender, purée ice cream, milk, and basil on high until

smooth. Makes about 4¼ cups.

3. Pour shake into 4 (12-ounce) glasses, filling halfway;

top with strawberry mixture, remaining shake, whipped

topping, biscuit, and remaining ¼ cup strawberries.

Carefully curated flavors crafted

to delight with

every bite!

Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan

GRILLED PEACHES

WITH SHORTBREAD CRUMBLE

INGREDIENTS

• ½ cup coarsely crushed shortbread

• 1 tbsp all-purpose flour

• 1 tbsp light brown sugar

• ¼ tsp ground cinnamon plus additional

for sprinkling (optional)

• 1/8 tsp ground nutmeg

• 2 tbsp unsalted butter, cut into small

pieces

• 6 large peaches, halved and pitted

• 1 tbsp vegetable oil

• 3 cups vanilla ice cream

SUMMER 2021 | sweets in season | 33

DIRECTIONS

1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, combine

shortbread crumbs, flour, sugar, cinnamon, and nutmeg. With fingers, cut butter into flour

mixture to coarse crumbs.

2. Brush cut sides of peaches with oil. Place peaches, cut side down, on hot grill rack; cover

and cook 7 minutes or until grill marks appear. Turn peaches; spoon about 1 tbsp crumb

mixture into each peach half. Cover and cook 5 minutes longer or until grill marks appear.

3. Serve peaches with ice cream; sprinkle with cinnamon, if desired.

NOTES To coarsely crush cookies: Place cookies in large zip-top plastic bag; seal bag, pressing out

excess air. With rolling pin or smooth side of meat mallet, coarsely crush cookies.

To halve peaches: with paring knife, cut each peach around center seam, then twist halves in

opposite directions to separate.

Start a

back-to-school

clean routine.

©2021 Procter & Gamble

A NEW

FAVORITE

RECIPE

FOR EVERYONE’S

FAVORITE SEASON

Make any summer cookout a family affair by pairing

your grilled favorites with this spectacular salsa from

family-owned Bush’s ® Beans and Red Gold ® .

©2021 Bush Brothers & Company. Red Gold is a registered trademark of Red Gold, LLC. Elwood IN.

BUSHBEANS.COM | REDGOLDTOMATOES.COM

GRILLED CORN SALSA

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 12

INGREDIENTS

4 ears of corn, shucked

2 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

1 green bell pepper

½ can (28 oz) Bush’s ® Original Baked Beans

1 can (15 oz) Bush’s ® Seasoned Black Beans

1 can (14.5 oz) Red Gold ® Petite Diced Tomatoes

2 scallions, trimmed and chopped

1 jalapeno, seeded and minced (leave in seeds

for spicier salsa)

¼ cup fresh cilantro, chopped

3 tbsp fresh lime juice

DIRECTIONS

1. Set up well-oiled grill for direct grilling and preheat to high.

2. Brush corn with extra virgin olive oil and season with salt and pepper.

3. Grill corn until brown on all sides, 8-12 minutes, and transfer to cutting board to cool. Grill green peppers

until brown on all sides and transfer to cutting board.

4. Cut kernels from corn cobs and seed and dice green pepper. Place in large mixing bowl.

5. Add Bush’s ® Original Baked Beans, Bush’s ® Seasoned Black Beans, Red Gold ® Petite Diced Tomatoes,

scallions, jalapeno, cilantro and lime juice. Stir to mix.

6. Serve next to your favorite summer meal.

40 | weeknight dinners | SUMMER 2021

WEEKNIGHT

DINNERS

Summertime and the cookin’ is easy. We’ve created

these easy and delicious meals that are sure to become

a staple in your rotation this season!

CAESAR SLIDERS

ON A STICK

PREP 25 min

GRILL 5 min

INGREDIENTS

• 1¼ pounds ground chuck

• 1 tbsp chopped fresh flat-leaf parsley

• ¾ tsp salt

• ½ tsp ground black pepper

• 4 slices white sandwich bread, crusts removed

• 2 tsp olive oil

• ¼ cup Caesar salad dressing

• 8 small slices tomato

• 4 leaves romaine lettuce, cut into small pieces

• 16 2-inch square slices Parmesan cheese

• 8 4-inch wooden picks (or 8-inch skewers cut in half)

DIRECTIONS

1. Prepare outdoor grill for direct grilling over medium heat; preheat oven to

400°. In medium bowl, gently mix ground chuck, parsley, salt, and pepper until

well blended but not overmixed. Form mixture into 8 mini patties.

2. Place burgers on hot grill rack; cover and cook 5 minutes or until internal

temperature of burgers reaches 160°, turning once.

3. Brush both sides of bread slices with oil; cut each into 4 squares. Place squares

in single layer on cookie sheet; bake 3 minutes or until toasted.

4. For each sandwich, spread 1 piece toast with 1½ tsp dressing; top with 1

tomato slice, 1 burger, 2 slices cheese, 3 pieces lettuce and 1 piece toast. Insert

1 skewer into center of sandwich.

5. Repeat to make 7 more sandwiches.

LOADED TOTS

ON A STICK

PREP 35 min

BAKE 25 min

INGREDIENTS

• 32 tater tots

• 16 slices bacon

• 8 6-inch wooden skewers

• 24 ¼-inch slices jalapeño pepper

• Nonstick cooking spray

• ¼ cup plus 2 tbsp pale ale

• ¾ cup (6 ounces) original Velveeta® cheese

• ½ tsp Worcestershire sauce

• ½ tsp Dijon mustard

DIRECTIONS

1. Preheat oven to 425°. Place tots in single layer on microwave-safe plate; cook

in microwave oven 30 seconds. Place bacon on microwave-safe plate in single

layers separated with 2 layers of paper towels; cover with paper towel and

cook in microwave oven 5 minutes or until partially cooked but still flexible.

2. Cut bacon slices crosswise in half. For each skewer, wrap each of 4 tots with 1

piece bacon; alternately skewer wrapped tots with 3 slices jalapeño, ending

with wrapped tot. Repeat to make 7 more skewers.

3. Spray cookie sheet with cooking spray. Place skewers in single layer on

prepared cookie sheet; bake 18 minutes.

4. In small saucepot, heat pale ale over medium heat 3 minutes; add in cheese,

Worcestershire sauce, and Dijon mustard. Whisk until cheese melts and sauce

is heated through, stirring frequently. Serve skewers drizzled with cheese

sauce.

SUMMER 2021 | weeknight dinners | 41

TIME-SAVING

COOKING TIPS

Follow these suggestions to

create easy, flavorful meals while

saving valuable time, money,

and energy.

COOK ONCE, EAT TWICE

Plan meals that will last longer and ease your

cooking tasks for the week. Cook proteins that

can easily transition into double-duty meals. For

example, put aside some cooked ground beef

from a chili recipe to make tacos throughout the

week, or make a large batch of rice or pasta for

several quick and easy dishes. You’ll save tons of

time by not having to cook from scratch twice.

FREEZE FOR LATER

Don’t think you’ll eat your large batches before

they spoil? No problem – freeze them! The

freezer is key for saving both the integrity of

your ingredients and time! Prep and freeze

elements of your favorite recipes or freeze the

entire dish. Simply thaw and reheat whatever

you’re craving.

CHOOSE PASSIVE COOKING

TECHNIQUES

Cooking appliances can help you prepare

flavorful meals more easily. Meals made in a

slow cooker, rice cooker, pressure cooker, or

air fryer are great for nights you want to set it

and forget about it. Take advantage of these

gadgets that do the heavy lifting plus alleviate

cleaning stress.

SAVVY SHORTCUTS

Slicing and dicing ingredients for meal prep is

time-consuming. Pick up ready-to-cook veggies

in the Produce Department at your local Price

Chopper – we have prewashed greens, prechopped

vegetable medleys, shaved Brussels

sprouts, and more time-saving shortcuts. Or,

rely on frozen fruit and vegetable varieties to

bring flavor, nutrition, and convenience to your

favorite recipes.

NO-COOK MEALS

Take a vacation from your oven and stovetop by

creating easy no-cook meals. Rotisserie chicken

is an excellent ingredient to keep on hand, as

well as staples like olive oil, tomato sauce or

paste, canned beans or fish, bottled dressings,

spices, and seasonings. These essentials will

help you create delicious pantry-to-plate meals

that come together in a flash.

NOTE Serve tot skewers with a mixture of sour cream and green onions for dipping.

GRILLED

GARLICKY

KALE

PORTOBELLO

PIZZAS

PREP 15 min

GRILL 10 min

INGREDIENTS

• Nonstick cooking spray

• 2 cups packed chopped stemmed kale

• 4 garlic cloves, minced

• ¼ tsp salt

• ¼ tsp ground black pepper

• 8 large portobello mushroom caps

• 1 cup marinara sauce

• ¾ cup shredded low-moisture partskim

mozzarella cheese

DIRECTIONS

1. Prepare outdoor grill for direct grilling

over medium-high heat. Heat large

skillet over medium-high heat; spray

with cooking spray. Add kale; cook

2 minutes, stirring occasionally. Add

garlic and cook 1 minute, stirring

constantly; remove from heat.

2. Spray both sides of mushrooms with

cooking spray; sprinkle with salt and

pepper. Place mushrooms, gill side

down, on hot grill rack; cover and cook

5 minutes. Turn mushrooms; top with

sauce, cheese, and kale mixture. Cover

and cook 5 minutes or until cheese

melts.

CRISPY KALE CAESAR

SALAD WITH ROASTED

CHICKEN BREAST

INGREDIENTS

• Nonstick cooking spray

• 3 tbsp Dijon mustard

• 1 tbsp chopped fresh basil

• 1 pound boneless, skinless chicken breasts

• 3 cups loosely packed baby kale

• 2 tbsp olive oil

• ¼ tsp salt

• ¼ tsp ground black pepper

• 2 slices 100% whole wheat bread, cut into ½-inch cubes

• 1 (9-ounce) package chopped hearts of romaine

• ¼ cup creamy Caesar yogurt dressing

• 2 tbsp grated Parmesan cheese

PREP 15 min

ROAST 25 min

SUMMER 2021 | weeknight dinners | 43

DIRECTIONS

1. Preheat oven to 350°. Spray 2 rimmed baking pans with cooking spray. In

medium bowl, stir mustard and basil; add chicken and turn to coat. Place chicken

on 1 prepared pan; roast 25 minutes or until internal temperature reaches 165°.

Transfer to cutting board; loosely cover with foil and let stand 5 minutes.

2. In large bowl, toss kale, 1 tbsp oil, and 1/8 tsp each salt and pepper; spread on

remaining prepared pan and roast 15 minutes or until edges are crispy.

3. In same large bowl, toss bread, and remaining 1 tbsp oil and 1/8 tsp each salt

and pepper; transfer to same pan and bake 10 minutes or until golden brown

and crispy.

4. Slice chicken. In large bowl, toss romaine and dressing. Evenly divide into 4

bowls; top with cheese, chicken, kale, and croutons.

NOTE Serve over cooked quinoa or farro and top with chickpeas to create a

power bowl.

PROSCIUTTO-ARUGULA

PIZZA

INGREDIENTS

• 1 (8- to 10-ounce) frozen pizza dough ball, thawed

• Yellow cornmeal for sprinkling

• All-purpose flour for dusting

• 1 garlic clove, minced

• 1½ tbsp olive oil

• 2 cups shredded mozzarella cheese

• 3 ounces thinly sliced prosciutto, torn into small pieces

• ½ cup packed arugula leaves

• Italian salad dressing, optional

PREP 10 min

GRILL 12 min

DIRECTIONS

1. Prepare outdoor grill for indirect grilling over medium heat (about 400°).

Sprinkle bottom of rimmed baking pan with cornmeal. Lightly dust work

surface with flour; place dough on prepared surface. With rolling pin, roll

dough to 12-inch round; carefully transfer onto pan over cornmeal. With fork,

poke dough several times to vent; slide dough onto center of hot grill rack.

Cover and cook 8 minutes or until bottom of crust is browned, rotating once

halfway through cooking; transfer crust back to baking pan.

2. In small bowl, stir garlic and oil. Leaving 1 inch border, with back of spoon,

evenly spread garlic mixture over crust; evenly sprinkle with cheese and

prosciutto. Slide pizza onto hot grill rack. Cover and cook 4 minutes or just

until edges of pizza are golden brown and cheese melts, moving crust if

necessary to prevent crust from burning. Transfer pizza to cutting board.

3. Evenly sprinkle pizza with arugula and drizzle with dressing, if using.

CHICKEN STREET

TACO KIT

Create a Fiesta at Home!

Look for these in the Deli!

MEXICAN STREET CORN BRATS

INGREDIENTS

• 2 ears sweet corn, husk and silk

removed

• ¼ cup finely chopped red onion

• ¼ cup grated Cotija or Parmesan

cheese

• 2 tbsp finely chopped fresh cilantro

• 2 tbsp sour cream

• 1 tbsp fresh lime juice

• 1 tbsp mayonnaise

• 2 tsp cayenne pepper hot sauce plus

additional for garnish (optional)

• 1 tsp garlic powder

• ½ tsp chili powder

• 4 uncooked bratwurst sausages

• 4 hot dog buns

SUMMER 2021 | weeknight dinners | 45

PREP 15 min

GRILL 27 min

DIRECTIONS

1. Prepare outdoor grill for direct grilling over high heat. Place corn on hot grill rack; cover and

cook 12 minutes or until charred, turning ¼ turn every 3 minutes. Transfer corn to cutting

board to cool; reduce grill heat to medium-low. Once corn is cool, cut corn kernels from cobs.

2. In large bowl, stir red onion, cheese, cilantro, sour cream, lime juice, mayonnaise, hot sauce,

garlic powder, and chili powder; fold in corn. Makes about 11/3 cups.

3. Place brats on hot grill rack; cover and cook 15 minutes or until internal temperature reaches

160°, turning frequently. About 3 minutes before brats are done, place buns, cut side down,

on hot grill rack; cover and cook 3 minutes or until grill marks appear.

4. Serve brats in buns topped with corn mixture and hot sauce, if desired.

OH THE

Pastabilities

Eat to a better you with

COLLECTION

637480-070383

Feed Your Pets

Like Family with BLUE

Healthy and delicious Blue Buffalo foods and treats are made

with the finest natural ingredients enhanced with vitamins, minerals

and other nutrients to help dogs and cats thrive.

NO Chicken (or Poultry) By-Product Meals • NO Corn, Wheat or Soy • NO Artificial Flavors or Preservatives

Summer Jas Bas Ad 2018 MECH_Layout 1 1/31/18 2:40 PM Page 1

Wonderful Taste and Enticing Aroma

make this the rice for a Perfect Summer Salad.

Authentic and natural Mahatma ® Thai Jasmine Rice and

Mahatma Basmati Rice complement your meal with

gourmet flavor and exotic scent.

mahatmarice.com

CHEERS TO THE

HOLIDAY SEASON!

Bring premium quality, sustainable seafood to your table

with Aqua Star’s MicroSteam ® Roasted Garlic Salmon and

Easy-Peel Shrimp!

LEMON. HONEY.

PERFECTION.

For delicious chicken recipes to get

you ready for summer, check out

SandersonFarms.com/recipes or scan for

the full Lemon Honey Chicken recipe.

LEMON HONEY CHICKEN

- 6 thighs and 6 drumsticks from the

Sanderson Farms ® Drumsticks & Thighs Combo Pack

- 1 teaspoon salt

- 1 / 2 teaspoon ground black pepper

- 2 / 3 cup honey

- 1 / 3 cup lemon juice

- 5 tablespoons butter, melted

- 1 teaspoon chopped fresh rosemary

- 4 to 5 sprigs rosemary

52 | kids club | SUMMER 2021

Dessert “Grilled Cheese & Tomato Soup”

INGREDIENTS

• 1½ cups hulled and quartered

strawberries

• ½ cup chopped seedless watermelon

• ½ cup low fat vanilla yogurt, divided

• ½ cup chopped mango

• 2 tbsp fresh orange juice

• 8 (½-inch-thick) slices Bakery angel

food cake (round bundt)

• 2 tbsp unsalted butter, divided

• 4 sprigs fresh mint

DIRECTIONS

1. In blender, purée strawberries, watermelon, ¼ cup yogurt, and ¼ cup water; cover and

refrigerate. Makes about 2 cups.

2. In blender, purée mango, orange juice, and remaining ¼ cup yogurt. Makes about ½ cup.

3. Spread mango mixture over 4 slices of cake; top with remaining 4 slices of cake.

4. In 2 batches, in large nonstick skillet, melt 1 tbsp butter over medium-high heat; add 2

“sandwiches” and cook 4 minutes or until golden brown, turning once.

5. Serve “grilled cheese” with “tomato soup” garnished with mint.

DISNEY MICKEY

MOUSE SHAPED

CHIK’N NUGGETS

They look like your favorite character and taste just like chicken. Our

100% plant-based Disney Mickey Mouse Shaped Chik’n Nuggets are

so tender, so juicy and so satisfyingly crunchy, they’ll bring magic to

every meal.

For fresh, 200%-guaranteed beef, cut by experts,

Kansas City Knows: Price Chopper

Find the recipe for this Jerk Sirloin Steak with Pineapple Pepper Salad on page 17.

Gatherings Summer 2021

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