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Savory December 2016 Stop and Shop
Savory December 2016 Stop and Shop
56 AMAZING
30-MINUTE
RECIPES
OVER 18
$
IN
MONEY-SAVING
TURKEY OFFERS INSIDE
the perfect bird
for parties of
all sizes
5-INGREDIENT
RECIPES
for busy holiday
cooks
HALLOWEEN
party fun for kids
and adults
FREE!
with card
Handpicked designs by
Queen Latifah
EXCLUSIVELY AT
letter
from the
team
fast, fresh and easy
Now, more than ever, the team here at Savory is here to help make
your whole season as fast, fresh and easy as possible so you have
more time to gather and enjoy those grateful moments. Whether
you go traditional with turkey and stuffing or serve something a
little more contemporary, like a vegetarian feast or buffet-style
Friendsgiving, you’ll find it here.
Since the need for great eats goes way past the holiday, we’ve
also included weeknight meals, veggie-filled breakfasts, tailgating
snacks, and more. Because as all Savory fans know, every day is
an opportunity to eat well with family and friends! Need more ideas?
Don’t miss our Savory Recipe Center online, where inspiration
It’s yet another way to celebrate the season with abounds this season and all year long.
those who mean the most to you. A friend-
focused feast is a great way to include those With our thanks,
who don’t have plans on Thanksgiving and try
those new recipes you’ve been eyeing. Whether the Savory team
you celebrate on the day itself or hold a separate
dinner altogether, Friendsgiving is a tradition
we can get behind.
OCTOBER/NOVEMBER 2016 3
let’s
celebrate 73
fall Thanksgiving
made easy
62 Party starters
Easiest ever nibbles to
keep guests happy, whether
they’re in the kitchen or
watching football.
66 A frighteningly
49 09 Discover
good party
Fun, tasty treats for the
adults on Halloween, from
We’ve picked our favorite new products, Bloody Marys to an amazing
plus super-simple recipes and inspiration. candy-topped cake.
4 OCTOBER/NOVEMBER 2016
Find our cover
turkey recipe
on page 41
OCTOBER/NOVEMBER 2016
56 AMAZING
30-MINUTE
RECIPES
OVER 18
$
OF
MONEY-SAVING
TURKEY! OFFERS INSIDE
the perfect bird
for parties of
all sizes
5-INGREDIENT
RECIPES
for busy holiday
cooks
HALLOWEEN!
party fun for kids
and adults
FREE!
Thanksgiving with family & friends with card
PB OCTOBER/NOVEMBER 2016 OCTOBER/NOVEMBER 2016 1
41
turkey pot pie
Transform Thanksgiving leftovers
into a delicious, homestyle favorite.
OCTOBER/NOVEMBER 2016 5
make Introducing our latest
life
videos – they’re short,
NO MATTER sweet and full of fun!
WHERE YOU ARE Completely doable
savory
projects? Yes, please!
1 make
monster
ice cubes
We’ve got the secret
to big, beautiful
whip up
some cream 2
Another great one for
the kids—a foolproof,
gadget-free way to
ice cubes that are make real whipped
perfect for pitcher cream for sundaes,
drinks and punches. hot chocolate, cakes
They’re perfect for and pies.
kids’ drinks, too.
3 create
Halloween
pancakes
Breakfast suddenly
got a lot more fun
make
eggs truly
devilish 4
Go on, admit it. You
really want to make
with these amazing these. Check out the
(and amazingly video to learn our
easy) spider web secret, test kitchen
pancakes. technique.
6 OCTOBER/NOVEMBER 2016
Snack Smart
this holiday season by choosing foods that satisfy
$1.00 OFF
ANY TWO (2) 6 OZ. to 8 OZ.
your hunger and feed your body right. Naturally
CABOT CHEDDAR BARS
lactose- and gluten-free, Cabot cheese provides
bone-building calcium and dairy protein to keep
hunger at bay between big holiday meals. Best of
AVAILABLE FLAVORS:
Slow down and make time for a good breakfast,
and you’re whole day will run a lot more smoothly. only at
But don’t worry – this one only takes 90 seconds to
make, so you’ll be back on the go in no time.
ONLY AT:
discover NEW PRODUCTS
IN STORE NOW
SAVORY GRANOLA
Whisk together 2 egg
whites and 2 tbsp olive
oil. Add 4 crumbled rice
cakes, 1 cup rolled oats,
1 cup mixed nuts,
1 tsp curry powder and
½ tsp cinnamon. Spread
on a baking sheet and bake
for 25 min. at 350°F.
NEW
STEAMED
NUTS!
Planters new Raw Mixed
Nuts, Raw Almonds and
Raw Cashews are simply
steamed and that’s it. No
roasting, no salting, so
they’re perfect for baking,
snacking or adding to your
favorite stir-fries.
OCTOBER/NOVEMBER 2016 9
discover NEW PRODUCTS
ESSENTIAL
SUPER
CRUNCH
STOCK
College Inn Bold Stock is
made with rich and savory
ingredients for a more
TIME GOOD THINS
These crunchy snacks
are made with ingredients
like chickpeas, potato and
intense flavor. It’s great in
rice combined with
new recipes, or use it to spinach, garlic and sweet
enhance your family’s potato, baked thin and
favorites. Available in crispy. Available in
Chicken, Beef, Low- eight flavors with no
Sodium Chicken, and artificial flavors, colors,
Low-Sodium Beef flavors.
cholesterol, partially
hydrogenated oils or high
fructose corn syrup.
Potato SMART
SNACKING
Soup
Made with 100% Idaho
Sahale is changing snacking
for good with nut blends that
contain whole roasted nuts,
potatoes, new Idahoan dried fruit, real spices and
Steakhouse-style Creamy pure flavorings. The Layered
Potato Soup cooks in no time Nut Bars contain 5–7 grams
and is hearty enough for the of protein to recharge body.
hungriest families.
10 OCTOBER/NOVEMBER 2016
Quick twist
for salads and
burgers
DRINK UP!
Lala Yogurt Smoothies are made with real fruit and
contain 5g protein in every serving. Even better?
They are an excellent source of calcium and vitamin
D and contain no high fructose corn syrup, artificial
colors or flavors. Perfect for lunch boxes.
FAMILY
NEW! FAVORITE
Vinaigrettes
READY TO USE
& BBQ sauce
CHEESE CRUMBLES Who better than Kraft and Heinz to create salad dressings and
BBQ sauces that will go with almost anything? Classic Sweet
Ready to use in salads,
& Thick BBQ Sauce can be brushed on ribs, burgers, steaks,
sandwiches or omelets—not chicken or fish before grilling or roasting. Or use it as a tasty
to mention burgers—Saputo alternative to ketchup for dipping fries. Kraft vinaigrettes are
Treasure Cave feta cheese made with extra virgin olive oil and contain no artificial flavors,
and blue cheese crumbles artificial colors or high fructose corn syrup. They’re a tasty way
come in super convenient to add healthy oils and “good” fat to your family’s meals.
5 oz packages.
OCTOBER/NOVEMBER 2016 11
START FRESH WITH
better baby care
The things you need for your baby should be as clean and
pure as they are. From chlorine-free diapers to organic food pouches,
we’ll take care of the nature so you can focus on the nurture.
1off 1off 50
VALID 10/7/16 – 11/18/16 VALID 10/7/16 – 11/18/16 VALID 10/7/16 – 11/18/16
$ $ ¢off
(3) NATURE’S PROMISE ANY NATURE’S PROMISE BABY WIPES
ANY NATURE’S PROMISE 64 CT. OR HIGHER
BABY FOOD POUCHES only at
3.5 OZ. only at DIAPER PURCHASE only at
With $5 minimum purchase (minimum spend must be With $5 minimum purchase (minimum spend must be With $5 minimum purchase (minimum spend must be
met after all coupons and savings have been subtracted met after all coupons and savings have been subtracted met after all coupons and savings have been subtracted
from order and before sales tax has been added to from order and before sales tax has been added to from order and before sales tax has been added to
order.) Must present coupon with your Stop & Shop Card order.) Must present coupon with your Stop & Shop Card order.) Must present coupon with your Stop & Shop Card
and purchases at checkout. See customer service for a and purchases at checkout. See customer service for a and purchases at checkout. See customer service for a
complete list of exclusions. Not to be doubled or tripled. complete list of exclusions. Not to be doubled or tripled. complete list of exclusions. Not to be doubled or tripled.
Photocopied or fraudulent coupons prohibited. Limit one Photocopied or fraudulent coupons prohibited. Limit one Photocopied or fraudulent coupons prohibited. Limit one
coupon per transaction. Valid at participating coupon per transaction. Valid at participating coupon per transaction. Valid at participating
Stop & Shop Supermarkets. 2 100000 193172 Stop & Shop Supermarkets. 2 100000 193189 Stop & Shop Supermarkets. 2 100000 193196
discover
NEW PRODUCTS
100 CALORIES
YOGURT
DELUXE
Chobani Simply 100 Crunch
Raspberry Chocolate Twist is
the first Greek Yogurt snack
with natural, non-GMO
mix-ins for a wholesome treat.
KIDS And at just 100 calories, you
LOVE IT can feel good about indulging!
CHOCO LOVE
GOOD MORNING Dark & Delish
Bran-ola
Kellogg’s Raisin Bran is now available
Brookside Dark Chocolate bars come in three
luscious, exotic flavor combos: Blueberry Almond
with Acai Flavor, Cranberry Almond with Blood
in a crunchy granola made with oat Orange Flavor and Mango Coconut Crisp. You’ll
clusters, puffed whole grain wheat, just have to try all three to find your favorite.
crisp bran flakes and real fruit.
Enjoy the great taste while also getting
heart-healthy fiber in every bowl.
ORGANIC
YUMMY GUMMIES
Black Forest gummy
bears have been voted
America’s best-tasting
gummies. Now they’re
even better, made with
premium organic
ingredients as well
as naturally-sourced
colors and flavors.
OCTOBER/NOVEMBER 2016 13
discover NEW IDEAS
MUENSTER & SALAMI
Sweetly mild Muenster,
spicy salami and chopped
olives are so good on
rye bread.
GRILLED CHEESE
It’s time to change up your grilled cheese game
by combining new flavors and ingredients. You’ll
find the full recipes on our website.
14 OCTOBER/NOVEMBER 2016
CHEESE COURSE
Cheddar or American
GOAT CHEESE & TOMATO cheese are classics for
Goat cheese, sliced fresh a reason, but these
tomatoes and plenty cheeses make a great
of fresh basil on Italian sandwich, too.
bread make the ultimate
lunch sandwich.
Muenster
This all-American,
semi-soft cheese with
a mild flavor shines in
sandwiches.
Fontina
This classic Italian
cheese with nutty flavor
FONTINA & HAM is one of the best
We love the melting cheeses.
combo of fontina,
smoked ham and
sun-dried tomato
pesto on whole
grain bread.
Goat cheese
Goat cheese isn’t often
used in grilled cheese
sandwiches, but its
tangy flavor pairs well
cheese pan
A cast-iron pan is not only inexpensive,
it’s one of the best ways to make a crispy,
melty cheese sandwich. The pan is
naturally non-stick and heats evenly
so burning is less likely.
OCTOBER/NOVEMBER 2016 15
Healthy Pets are
Happy Pets
Tips From Our Purina Health Coach ®
FULL PAGE AD
16 OCTOBER/NOVEMBER 2016
MEET YOUR NEW MIX
Discover all the new and delicious varieties from
Meow Mix® cat food and treats.
OCTOBER/NOVEMBER 2016 17
good
morning VEGGIES FOR BREAKFAST
Get a head start
on your 5-a-day by
adding veggies to
your morning meal.
18 OCTOBER/NOVEMBER 2016
ROLLED OMELET
WITH BASIL AND COTTAGE CHEESE
Wrap up the protein-packed omelet in
parchment or foil for breakfast on the go.
If you don’t have basil, steamed spinach
or kale would also be good.
PREP TIME 5 MIN. – COOK TIME 12 MIN.
READY IN 17 MIN. – SERVINGS 4
Squeeze
in more 6 large eggs ¾ cup cottage cheese
And don’t
1
A serving of 1 cup basil leaves 12 cherry tomatoes
forget grapefruit juice is
another way to up STEP 1 Beat the eggs with ¼ cup water and season
Avocado toast your morning fruit with salt (in moderation) and pepper. Spray an
Spread avocado on and veggie count. 8-inch nonstick skillet with cooking spray and add ¼
a slice of toast, and of the egg mixture, tilting the skillet so you get a thin
top with salt (in layer. Cook over low heat for 3 min. Flip and cook for
moderation), pepper a few seconds. Transfer to a plate and cover with foil.
and a squeeze of Repeat 3 more times with the remaining egg mixture,
lemon. Add whatever spraying the skillet with cooking spray each time.
veggies you’d like, STEP 2 Slice the basil into thin strips and mix with
such as sliced tomato, the cottage cheese. Cut the tomatoes into
cucumber or roasted quarters. Divide the tomato and cottage cheese
red peppers. among the omelets and roll them up. Cut in half
2
and serve immediately.
Per serving: 157 calories, 8g fat, 3g saturated fat, 253mg cholesterol,
262mg sodium, 5g carbohydrate, 1g fiber, 3g sugar, 15g protein
Omelets
When it comes to
veggies and eggs, there
are endless delicious
combinations you can
try. Go for sautéed
mushrooms and onions
with Swiss cheese, or
spinach and crumbled
feta. Get creative!
3
Smoothies
Add a handful of
spinach or a carrot to
your morning smoothie
for a stealthy dose of
nutrients. You can even
add slices of avocado to
make it extra creamy.
OCTOBER/NOVEMBER 2016 19
AD
ho
ne ay b
good
lid
xt re
iss ak
ue fas
morning
: ts
Give it
heat
Garnish
with hot chili
flakes for a
morning kick.
No, it
doesn’t
have
to be
sweet...
NEW
TWIST Try these other
flavor combinations:
Ranchero-style
Flavor the milk-egg
mixture with chili
powder and oregano
and top the finished
SAVORY FRENCH TOAST STEP 1 In a pie dish or other wide, shallow pan, lightly
beat the eggs with the milk, paprika, and cumin.
French toast with
black beans, sliced
WITH SPINACH AND FETA Cut the baguette diagonally into 1-inch thick slices. avocado, grated
We’ve retooled this breakfast classic with STEP 2 In a large skillet, heat 1 tbsp olive oil and add cheese, salsa and
fiber-rich multigrain bread, spinach and feta the spinach in batches, stirring until wilted. Drain and Greek yogurt.
for a savory way to start the day. set aside.
PREP TIME 10 MIN. – COOK TIME 20 MIN.
STEP 3 Dip the baguette slices in the egg mixture. Caprese-style
READY IN 30 MIN. – SERVINGS 6
Heat 1 tbsp olive oil in a large skillet and cook the Flavor the milk-egg
slices for about 8 min. or until golden-brown, mixture with garlic
4 large eggs 3 tbsp olive oil flipping halfway through. Repeat with remaining powder and dried
1 cup low fat milk 1 (5 oz) pkg fresh slices and oil. Top the French bread with the wilted basil. Top the French
¼ tsp paprika spinach spinach, feta, and sesame seeds, and serve. toast with sliced
½ tsp ground cumin 4 oz crumbled feta Per serving: 314 calories, 17g fat, 6g saturated fat, 128mg cholesterol,
tomatoes, sliced
1 multigrain baguette 1 tbsp sesame 498mg sodium, 27g carbohydrate, 1g fiber, 4g sugar, 13g protein mozzarella and a few
fresh basil leaves.
OCTOBER/NOVEMBER 2016 21
min.
dinner made easy
Thanksgiving is just one day—here’s what to eat the
rest of the month. Our quick and easy family-friendly
meals can be stretched to feed holiday guests, too.
22 OCTOBER/NOVEMBER 2016
BEEF AND NOODLE STIR-FRY
recipe p.28
MEAL IN
A BOWL
Lo mein
These are
Chinese noodles
made from
wheat. You
can use rice
noodles instead,
if you like.
OCTOBER/NOVEMBER 2016 23
CURRIED CHICKEN AND RICE
WITH MINTED YOGURT
recipe p. 28
24 OCTOBER/NOVEMBER 2016
PESTO RAVIOLI WITH BRUSSELS
SPROUTS AND BROCCOLINI SALAD
Fresh pasta and green veggies give this fast
meal home-cooked flavor.
READY IN 15 MIN. – SERVINGS 6
26 OCTOBER/NOVEMBER 2016
COD GRATIN WITH VEGETABLES microwave according to package directions. Cut the
This hearty, nutritious fish dish tastes great onion into rings.
with heat-and-serve mashed potatoes and STEP 2 While vegetables cook, heat 1 tbsp oil in an
microwave-steamed mixed vegetables. oven-proof skillet and fry the onion for 3 min. over high
READY IN 15 MIN. – SERVINGS 4
heat. Season with salt (in moderation) and pepper.
Remove from heat and mix in a bowl with the cheese.
1 (12 oz) bag 1 cup shredded white Pat cod dry and cut into 4 even pieces. Sprinkle with
SteamReady frozen Cheddar cheese salt (in moderation) and pepper. Heat remaining 1
broccoli, corn, 1 (12 oz) pkg cod tbsp oil in the skillet and cook the fish 4 min., or until
carrots, cauliflower fillets, thawed if almost cooked through. Flip fillets halfway through
and red pepper frozen cook-time.
1 red onion STEP 3 Top cod with the cheese-onion mixture and
2 tbsp olive oil broil for 3 min. or until cheese begins to bubble. Divide
the vegetables and cod among 4 plates and serve.
STEP 1 Move an oven rack to the top third of the oven Per serving: 308 calories, 17g fat, 7g saturated fat, 66mg cholesterol,
and preheat broiler. Prepare the vegetables in the 262mg sodium, 14g carbohydrate, 4g fiber, 1g sugar, 25g protein
This makes a
tasty change from
fish and chips
Just zap it
SteamReady veggies go
from microwave to table
in minutes, no chopping
or prep involved.
OCTOBER/NOVEMBER 2016 27
BEEF AND NOODLE CURRIED CHICKEN
STIR-FRY AND RICE WITH
MINTED YOGURT
The secret to this speedy stir-fry is to cook Serve chicken over rice to soak up all the
over very high heat (using a wok if you have tasty sauce.
one) and to use as many prepared ingredients READY IN 15 MIN. – SERVINGS 4
as possible.
3 tbsp canola oil 1 (12 oz) pkg frozen
READY IN 15 MIN. – SERVINGS 6
1 lb Nature’s Promise broccoli and
12 oz lo mein noodles 1 (12 oz) pkg sliced chicken breast cauliflower mix
10 oz Nature’s red, green, and yellow tenders 1 cup prepared
Promise grass-fed bell peppers 2 tbsp dried onion instant white rice
strip steak 1 (12 oz) pkg snow 2 tbsp garam masala 0.75 oz fresh mint
2 tbsp sesame oil peas or curry powder 1 cup plain Greek
1 cup chopped red 2 tbsp hoisin sauce 1 cup chicken broth yogurt
onions 2 tbsp reduced- 1 (15 oz) can tomato
2 tbsp minced garlic sodium soy sauce sauce
STEP 1 Cook the noodles for about 5 min. or until al STEP 1 Heat the oil in a large skillet. Add the
dente. Drain and rinse under cold, chicken tenders. Sprinkle with half the onion and
running water. half the garam masala and cook for 1 min. on high
STEP 2 While noodles cook, slice the steak against heat. Flip chicken and sprinkle with the remaining
the grain into very thin strips. Heat 1 tbsp oil in a onion and curry powder. Cook for 1 min.
skillet and stir-fry the steak for 2 min. STEP 2 Add the chicken broth and tomato sauce
Remove from skillet and set aside. Add the and bring to a boil. Cook over high heat for about
remaining oil and red onions to the pan and 7 min., to reduce liquid. Lower heat and simmer
stir-fry for 1 min. for 3 min. Meanwhile, heat the vegetables in the
STEP 3 Add the garlic, peppers, snow peas, hoisin, microwave according to package directions and set
and soy sauce, and stir-fry for an aside.
additional 2 min. Add the noodles and steak and STEP 3 While chicken cooks, prepare the rice
stir-fry another 2 min. Serve immediately. according to package directions. Reserve a couple
of mint sprigs for garnish and slice the
Tip Garnish with sliced green onions if desired. remaining mint leaves finely. Mix the chopped mint
Per serving: 441 calories, 20g fat, 3g saturated fat, 30mg cholesterol,
into ²/³ cup yogurt.
758mg sodium, 51g carbohydrate, 4g fiber, 5g sugar, 18g protein STEP 4 Add the steamed veggies to the chicken and
remove from heat. Stir the remaining ¹/³ cup yogurt
into the chicken-curry mixture. Season with salt (in
moderation) and pepper. Garnish with the reserved
mint sprigs and serve with the rice and mint yogurt.
Per serving: 404 calories, 17g fat, 3g saturated fat, 81mg cholesterol,
617mg sodium, 30g carbohydrate, 6g fiber, 9g sugar, 35g protein
28 OCTOBER/NOVEMBER 2016
MANUFACTURER’S COUPON EXPIRES: 11/10/2016
DO NOT DOUBLE
BACKYARD SAVE $3
MEMORIES ON ONE (1) READY-TO-GRILL
BLUE RHINO® TANK
(with or without exchanging an empty tank)
BY BLUE RHINO
30 OCTOBER/NOVEMBER 2016
Let’s talk
about
lentils
How to cook
dry lentils
Dry lentils are
incredibly cheap,
keep forever, and are
a snap to make —
no soaking involved.
Rinse the lentils and
place in a pot, with
3 cups of water for
every cup of lentils.
Bring to a boil, cover,
LENTIL SOUP STEP 1 Chop the celery and onion. Heat oil in a and reduce to a
WITH BUTTERNUT SQUASH saucepan over medium heat and cook the celery, simmer. Cook until
A hearty, stew-like soup with simple onion and cumin 5 min. Add squash and cook 5 tender, about 20 to
ingredients that won’t break the bank. min., stirring occasionally. 30 min.
PREP TIME 5 MIN. – COOK TIME 15 MIN.
STEP 2 Add broth, soup and lentils and simmer
READY IN 20 MIN. – SERVINGS 4
5 min. Divide soup among 4 bowls. Canned lentils
Per serving: 568 calories, 7g fat, 1g saturated fat, 0mg cholesterol,
If you’re pressed for
2 stalks celery 2 cups Nature’s 710mg sodium, 95g carbohydrate, 36g fiber, 10g sugar, 33g protein time, canned lentils
1 onion Promise low sodium are a great option.
1 tbsp vegetable oil beef broth Stock up on them
1 tbsp ground cumin 1 (18.8 oz) can beef next time you’re at
2 cups frozen and vegetable soup the store, and pull
chopped butternut 1 (15 oz) can lentils, them out for a quick
squash drained and rinsed side dish, salad, or
base for a soup.
OCTOBER/NOVEMBER 2016 31
CORN CHOWDER WITH PEPPERONI
This tasty soup is made almost entirely
with pantry ingredients.
PREP TIME 10 MIN. – COOK TIME 12 MIN.
READY IN 22 MIN. – SERVINGS 4
32 OCTOBER/NOVEMBER 2016
DAIRY
FREE
Give it texture
For a chunkier soup,
add half the chickpeas,
purée, and then add the
remaining chickpeas
along with the creamed
corn and corn kernels.
OCTOBER/NOVEMBER 2016 33
CURRIED CHICKEN STEP 1 Mix together the curry powder and yogurt
in a large bowl. Slice the chicken into thin strips and
AND MANGO WRAPS toss with the yogurt marinade.
These sweet and spicy wraps make a light STEP 2 Meanwhile, chop the onion and set aside.
dinner or after-school snack. Finely slice the cabbage and drain the mango. In a
PREP TIME 15 MIN. – COOK TIME 10 MIN.
bowl, combine the mango, cabbage, and juice of
READY IN 25 MIN. – SERVINGS 4
1 lime. Season with salt (in moderation) and
pepper. Cut remaining lime into wedges.
1 tbsp curry powder 2 limes STEP 3 Heat the oil in a skillet over medium heat and
½ cup plain yogurt 1 tbsp canola oil stir-fry the chicken for 2 min. Add the onion and cook
1 lb boneless, skinless 8 oz frozen butternut for about 3 min., or until it begins to soften. Add the
chicken breasts squash, thawed squash and sauté for 5 min., or until heated through.
1 red onion 8 (8-inch) flour STEP 4 Warm the tortillas according to package
6 oz napa cabbage tortillas directions. Divide the chicken mixture among
6 oz frozen mango, the tortillas, top with some of the cabbage,
thawed and roll up. Serve with the remaining salad
and lime wedges.
Per serving: 539 calories, 3g fat, 14g saturated fat, 77mg cholesterol,
802mg sodium, 69g carbohydrate, 6g fiber, 13g sugar, 35g protein
34 OCTOBER/NOVEMBER 2016
Toast —
it’s not
just for
breakfast
Perfect side dish
Leftover bread,
grilled or toasted, is
one of the cheapest
ways to round out
your meal. Unlike
potatoes or rice,
it takes no time or
dishes to make. Ideal
SPANISH-STYLE MEATBALLS STEP 1 Cut the eggplant into ¼-inch cubes. Slice
the bell pepper into thin rings. Heat 3 tbsp oil in
for mopping up tasty
sauces, a good slice
WITH GRILLED BREAD a skillet over medium heat and sauté the garlic, of toast is everyone’s
Nothing could be simpler than this juicy, paprika, eggplant, and peppers. Cook for about 5 favorite.
Mediterranean-style meatball dish. min., or until they begin to soften. Add the tomatoes
PREP TIME 10 MIN. – COOK TIME 20 MIN.
(including the juice from the can) and the meatballs, How to dress it up
READY IN 30 MIN. – SERVINGS 4
and bring to a simmer. Cover and cook over low Make instant garlic
heat for about 15 min., stirring occasionally, or until bread by slicing a
1 medium eggplant 1 (14.5 oz) can diced the vegetables are tender and the meatballs are clove of garlic in half,
1 large red bell tomatoes cooked through. and rubbing it on a
pepper 1 (16 oz) pkg Nature’s STEP 2 Toast the bread. Brush both sides with the slice of toasted or
4 tbsp olive oil Promise frozen remaining 1 tbsp oil. Chop the parsley and sprinkle grilled bread.
2 cloves garlic, meatballs it over the meatballs. Serve with the grilled bread. Drizzle with olive oil
minced 4 thick slices crusty and serve.
2 tsp smoked paprika Italian bread Tip You can make this recipe up to two days in
¼ cup Italian parsley advance. Keep covered in the refrigerator and warm
over low heat. Fresh, toasted bakery bread makes
a great complement to the sauce. Toast the bread
just before serving and garnish with parsley.
Per serving: 583 calories, 43g fat, 13g saturated fat, 60mg cholesterol,
972mg sodium, 30g carbohydrate, 9g fiber, 10g sugar, 20g protein
OCTOBER/NOVEMBER 2016 35
Go
ahead,
make
too much
pasta
How to keep it fresh
After cooking,
toss with olive oil
so it doesn’t stick
together. Keep the
extra pasta in a
sealed container in
the fridge. To reheat,
pour boiling water
over the cold pasta
and drain.
How to use it
Simply toss with
your favorite pasta
sauce, or use in
baked pasta dishes
such as baked ziti or
casseroles. You can
also get creative and
use it in fritattas.
Add
protein
Try topping
this pasta with
LINGUINE CARBONARA STEP 1 Cook the linguine according to
package directions.
a fried egg. WITH SWISS CHARD STEP 2 While pasta cooks, cut the bacon into thin
We’ve updated this classic pasta recipe to slices. Remove the stalks from the Swiss chard
include greens and mushrooms. If you can’t and discard. Roughly chop the leaves.
find Swiss chard, 4 cups of fresh spinach will STEP 3 Heat a large, dry skillet over medium-high
work, too. heat and cook the bacon for 3 min. or until crisp.
PREP TIME 10 MIN. – COOK TIME 10 MIN.
Add the mushrooms and Swiss chard, in batches,
READY IN 20 MIN. – SERVINGS 4
and sauté for about 5 min. or until the chard wilts.
STEP 4 Meanwhile, whisk the eggs with ½ cup
12 oz linguine 1 (8 oz) pkg sliced cheese.
3 oz bacon (about mushrooms STEP 5 Drain the spaghetti, reserving ½ cup
4 slices) 3 large eggs cooking liquid. Add spaghetti and reserved
1 bunch Swiss chard, ¾ cup grated liquid to the pan with the mushrooms and stir to
washed Parmesan cheese combine. Remove from heat and add the eggs to
the pan, stirring constantly until thickened. Divide
among 4 plates and sprinkle with the remaining
¼ cup Parmesan cheese.
Per serving: 557 calories, 19g fat, 7g saturated fat, 153mg cholesterol,
629mg sodium, 69g carbohydrate, 4g fiber, 4g sugar, 28g protein
36 OCTOBER/NOVEMBER 2016
Introducing NEW
™
Harvest Blends breads
Spread the jam on 1 bread slice. Layer with the turkey, cheese,
pear, arugula and remaining bread slice.
38 OCTOBER/NOVEMBER 2016
OCTOBER/NOVEMBER 2016 39
step 1
the turkey
PERFECTLY
ROASTED
If your oven has
a convection roast
setting, lower heat
to 425°F for the
first 30 min.
Reduce to
325°F for the
remaining time.
40 OCTOBER/NOVEMBER 2016
MAPLE-THYME DRY-BRINED TURKEY
The salt and sugar in the rub ensure a juicy bird.
You can roast it right away or let it chill for a day,
to get extra crispy skin.
PREP TIME 30 MIN. - COOK TIME 2 HOURS
READY IN 2 HOURS 30 MIN. - SERVINGS 12
STEP 1 Remove the giblets from the turkey cavity and pat
the turkey dry, inside and out, with paper towels. (Reserve
giblets to make quick roast turkey broth.) Place turkey
in a 9x13-inch roasting pan. In a small bowl, combine the
salt, thyme, ground pepper, and maple syrup. Rub the
mixture over the turkey breast, thighs, wings, legs, and
inside the cavity. For best results, cover turkey with plastic
wrap and refrigerate for at least 24 hours, or up to 48.
STEP 2 Preheat oven to 450°F. Remove turkey from
refrigerator. Halve the onions, peel, and roughly chop.
Next, roughly chop the apple (no need to peel or core)
as well as the celery. Combine apple, celery, and onions
with the thyme sprigs. Stuff the turkey cavity with some
of the apple-vegetable mixture. Tie together the legs with
kitchen twine and tuck the wing-tips under the bird. Brush
the turkey with the olive oil. Scatter the remaining apple-
thyme-vegetable mixture over the bottom of a roasting
pan. Place the turkey on top of vegetables and roast for Quick roast turkey
30 min. redeye gravy
STEP 3 Reduce heat to 350°F and pour brewed coffee In a large saucepan over medium heat, melt
evenly over the turkey. Return to oven and roast for about ¼ cup butter. Stir in ¼ cup flour and cook
1 hour and 30 min., or until an instant read thermometer until golden, about 5 min. Whisk in 2½ cups
inserted into the thickest part of the thigh reads 165°F. quick roast turkey broth (or
If the breast and wings are browning too quickly, cover packaged low-sodium chicken broth) and
them with foil. 1 cup reserved pan juices and bring to a
STEP 4 Remove roasting pan from oven. Transfer turkey simmer, cooking until gravy thickens, about
to a platter (pouring any collected juices back into the 5 min. Whisk in ¼ cup heavy cream, if
roasting pan), cover loosely with foil, and let rest 20 min. desired. Do not add additional salt or pepper.
for best results. Serve with turkey.
STEP 5 Strain pan juices into a bowl, you should have
about 1 ½ cups. Discard solids. Skim fat from top of pan Quick roast
juices and use to make gravy (see roast turkey redeye turkey broth
gravy on p. xx). Slice turkey and serve with gravy. Garnish Preheat oven to 450°F and roast reserved
turkey with kumquats if desired. giblets on a lined baking sheet 30 min.
Tip If your oven has a convection roast setting, lower heat Transfer to a saucepan and cover with
to 425°F for the first 30 min. then reduce to 325° for the 3 cups low-sodium chicken broth and
remaining time. 1 cup water. Simmer, partially covered,
over very low heat 30 min. Strain broth,
Per serving: 514 calories, 21g fat, 5g saturated fat, 232mg cholesterol,
1554mg sodium, 10g carbohydrate, 1g fiber, 7g sugar, 70g protein
discard giblets and transfer broth to a jar or
container and chill, covered, until needed.
OCTOBER/NOVEMBER 2016 41
step up your
with no antibiotics
ONLY
ONLYAT
AT
THROUGH 11/11 TO RECEIVE
AT PICK UP
pssst....
oil, divided kitchen twine
44 OCTOBER/NOVEMBER 2016
“Friendsgiving”
special
No
twine?
You can pin the
meat together
using wooden
skewers or metal
poultry lacers.
OCTOBER/NOVEMBER 2016 45
step 2 Skip a
step
46 OCTOBER/NOVEMBER 2016
ROASTED BUTTERNUT
SQUASH WITH PARMESAN
We’ve chosen not to peel the squash in this
recipe, in the interest of saving time, but you
can go ahead and peel it if you want.
PREP TIME 10 MIN. – COOK TIME 25 MIN.
READY IN 35 MIN. – SERVINGS 8
OCTOBER/NOVEMBER 2016 47
Cranberries
the easy way
Make canned cranberry
sauce stand out by
combining it with a can
of drained mandarin
oranges and some
chopped walnuts. Or
mix in chopped candied
EVERYTHING STOVETOP ginger and cinnamon. SPICED PORT
STUFFING CRANBERRY SAUCE
This super-easy dressing is a mash-up of Just as good on a sandwich as it is at
favorite Thanksgiving ingredients. And Thanksgiving dinner.
because it’s made on the stovetop, it frees up PREP TIME 10 MIN. – COOK TIME 20 MIN.
valuable oven space. READY IN 30 MIN. – SERVINGS 8
PREP TIME 10 MIN. – COOK TIME 20 MIN.
READY IN 30 MIN. – SERVINGS 8
1 orange ½ cup ruby port
1 (12 oz) bag fresh 1 cinnamon stick
2 stalks celery 1 cup walnuts cranberries 1/8 tsp salt
1 apple 1 cup dried 1 cup dark brown
3 tbsp olive oil cranberries sugar
1 cup chopped onion ½ stick butter
4 oz sliced 1½ cups low sodium STEP 1 Peel the orange with a vegetable peeler and
mushrooms chicken broth slice the peel into thin strips. Juice the orange and
1 (16 oz) pkg mild 1 (6 oz) box stuffing add juice to a saucepan along with the cranberries
Italian sausage mix for turkey and peel. Add the sugar, port, cinnamon, and salt.
(links or ground) Simmer over low heat for 20 min., stirring
occasionally, or until cranberries pop and sauce
STEP 1 Dice the celery and core and dice the apple. thickens.
Heat 2 tbsp olive oil in a large saucepan and cook the STEP 2 Transfer sauce to a bowl and let cool slightly
onion, celery, and apple 5 min. Add the remaining before removing the cinnamon stick. Chill, covered,
1 tbsp olive oil and the mushrooms and cook for 5 Oven-baked until ready to serve.
min., or until any liquid released has evaporated. stuffing Per serving: 123 calories, 0g fat, 0g saturated fat, 0mg cholesterol,
STEP 2 Remove the sausages from their casings (if You can also make your 45mg sodium, 28g carbohydrate, 3g fiber, 20g sugar, 0g protein
using links) and add to the pan. Cook, mashing with a stuffing in the oven.
wooden spoon, for about 5 min., or until the sausages First, combine and heat
have broken up and are no longer pink. Add the wal- the ingredients in a
nuts, cranberries, and butter, and continue cooking saucepan, then transfer
until butter is to a greased baking dish.
melted. Add the chicken broth and bring to a boil. Cover with foil and bake
STEP 3 Add the stuffing mix and stir thoroughly. for 30 min. at 350°F.
Remove from heat, cover, and let sit for 5 min., or until
liquid is absorbed. Fluff with a fork and serve.
Per serving: 378 calories, 21g fat, 7g saturated fat, 32mg cholesterol,
665mg sodium, 37g carbohydrate, 3g fiber, 15g sugar, 14g protein
48 OCTOBER/NOVEMBER 2016
ROASTED BRUSSELS SPROUTS
AND SWEET POTATOES
Savory and sweet come together in this
perfectly balanced side.
PREP TIME 15 MIN. – COOK TIME 30 MIN.
READY IN 45 MIN. – SERVINGS 8
OCTOBER/NOVEMBER 2016 49
DELICIOUS ADDITIONS,
only at
SIMPLE INGREDIENTS
Some view the movement toward cleaner eating as a new trend, but it’s really just a return to
real food – and it will fit right in on your Thanksgiving table. Go ahead and put all those traditional
family recipes you love on the menu. With Nature’s Promise, you’ll find all the organic and Free
from ingredients you need in one affordable trip.
Invite Nature’s Promise to your holiday table, and start a wholesome new tradition.
yukon gold
potatoes NP Hickory Bacon &
Cheedar Cheese
NP Green Onions &
Greek Yogurt
NP Broccoli Florets &
Mild Cheddar Cheese
sweet
potatoes
NATURE’S PROMISE
APPLE CRISP:
prep: 15 mins | cook: 30-45mins
Warm and comforting, with syrupy cinnamon apples and tart
cranberries nestled under crunchy walnut granola topping.
Served warm, it’s a natural fit for a cool fall day.
6 cups of chopped apples 4 T of NP butter melted
4 T of NP white sugar 1/2 cup of NP brown sugar
Pinch of NP nutmeg 1 T of NP cinnamon
1 T of NP cinnamon 1/2 cup of NP walnuts
3/4 cup of NP dried cranberries 2 cups NP vanilla nut granola
Juice of one NP lemon
2 (10 oz) bags Nature’s 2 tbsp balsamic 1 lb parsnips ¼ cup + 2 tbsp grated
Promise Organics vinegar 1 shallot Pecorino Romano
green beans 2 tbsp extra virgin 2 tbsp butter cheese
1 cup basil leaves olive oil 1 cup low-fat milk 3 sprigs fresh thyme
1 bay leaf
STEP 1 Microwave the beans according to package
directions. Finely chop the basil. STEP 1 Peel the parsnips and cut into 2-inch pieces.
STEP 2 Mix the basil with the cooked beans. Drizzle Dice the shallot. Place parsnips, diced shallot, and
with vinegar and olive oil. Season with salt (in butter in a pot with milk and bay leaf, and simmer for
moderation) and pepper. Use tongs to toss until well- about 15 min., or until soft. Add ¼ cup cheese and
combined. simmer an additional 5 min. to reduce liquid slightly.
Per serving: 53calories, 4g fat, 1g saturated fat, 0mg cholesterol,
While parsnips cook, strip the leaves from the thyme
5mg sodium, 5g carbohydrate, 2g fiber, 3g sugar, 1g protein sprigs and set aside.
STEP 2 Remove bay leaf and purée mixture using an
immersion blender or food processor. Season with
salt (in moderation) and pepper.
STEP 3 Sprinkle the parsnip purée with the remaining
2 tbsp cheese and thyme leaves.
52 OCTOBER/NOVEMBER 2016
Succotash may
have been served
at the very first
Thanksgiving
OCTOBER/NOVEMBER 2016 53
step 3
dessert
IT’S
EASY!
GINGERY PEAR
AND APPLE PIE
recipe p.56
54 OCTOBER/NOVEMBER 2016
PECAN PIE
recipe p.56
4 ways
to top
your pie
SOUR CREAM + BROWN SUGAR
+ VANILLA EXTRACT
H
GREEK YOGURT + HONEY
+ CINNAMON
H
VANILLA ICE CREAM
+ SALTED CARAMEL
H
FROZEN YOGURT
+ MAPLE SYRUP
OCTOBER/NOVEMBER 2016 55
GINGERY PEAR PECAN PIE
AND APPLE PIE
Apple pie is great, but add pears and two This pie pairs pecans with molasses-caramel
kinds of ginger, and you’ll take it over the top. sauce for a superb finale.
PREP TIME 20 MIN. – COOK TIME 1 HOUR PREP TIME 30 MIN. – COOK TIME 50 MIN.
READY IN 1 HOUR 20 MIN. – SERVINGS 8 READY IN 1 HOUR 20 MIN. – SERVINGS 12
DRINK TAGS
Make it easy for guests
to keep track of their
drinks by writing their Molasses
names on small cards Molasses is the delicious
and tying them around by-product of refined
the glass stems. sugar. Dark and thick with
Decorate with a sprig of a deep, rich flavor, it is
rosemary or thyme. used in breads, cookies,
pies, and even beer.
56 OCTOBER/NOVEMBER 2016
Serve delicious,
real mashed potatoes
in minutes.
TASTEHOLIDAYBLISS
INEVERYNATURALLY
DELICIOUSSIP
SAVE
when you buy any TWO (2)
NESTLÉ® COFFEE-MATE® natural bliss®
Coffee Creamers, 16 oz.
To redeem offers
Sign up or log in at StopandShop.com.
Go to “Savings & Rewards.” Click “Coupons” under the
“Savings Center.”
Locate coupon offer and click “load to card.” The offer will
be loaded to your card
Present your Stop & Shop card at checkout with a
qualifying purchase to redeem
Offer available between 10/14/16 and 11/10/16. You must have an online account with us in
order to receive these offers. Go to StopandShop.com 4ign up or log in to your account to see
further details about the offer, then click “load to card.” The offer will be loaded to your card.
If you are a new cardholder, please allow additional time for the offer to load. Present your
Stop & Shop card at checkout with a qualifying purchase to redeem. All trademarks are
owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or are used with permission.
CREDIBLE INGREDIENTS
incredible flavors
Some say it’s the best part of Thanksgiving. We say go ahead
and pile it on. Just make sure you choose a bread that’s worthy.
Nature’s Promise sandwich breads, free from artificial colors,
flavors and preservatives. Available in wheat, rye and classic white.
50
VALID 10/7/16 – 11/18/16
¢off
ANY NATURE’S PROMISE SLICED only at
only at
ARTISAN BREAD
24 OZ. PKG.
With $5 minimum purchase (minimum spend must be met after all coupons and
savings have been subtracted from order and before sales tax has been added to
order.) Must present coupon with your Stop & Shop Card and purchases at
checkout. See customer service for a complete list of exclusions. Not to be doubled
or tripled. Photocopied or fraudulent coupons prohibited. Limit one coupon per
transaction. Valid at participating Stop & Shop Supermarkets. 2 100000 192991
step 4 for a for a
PUT IT ALL crowd small party
No time
to cook? MAKE-AHEAD MASHED ROAST BUTTERNUT
POTATO CASSEROLE SQUASH WITH PARMESAN
PREPARED
TURKEY
Heat the
turkey an
hour before
serving. Easy!
STEAMFRESH
GREEN BEANS CORN AND LIMA BEAN PARSNIP PURÉE WITH THYME
Pop in the SUCCOTASH
microwave and
top with balsamic,
oil, and salt
(in moderation).
QUICK
GRAVY
Simply ROASTED BRUSSELS SPROUTS AND SPICED PORT
warm up on
the stovetop. SWEET POTATOES CRANBERRY SAUCE
ALREADY
PREPARED
MASHED
GINGERY PEAR AND APPLE PIE PECAN PIE
POTATOES
Soft and
LOTS OF PIE! scrumptious.
Pick up
pumpkin,
apple and
pecan pies CALIFORNIA CHARDONNAY CABERNET SAUVIGNON
(don’t forget
the ice cream).
OCTOBER/NOVEMBER 2016 59
ial ing
ec iv
sp ksg
an
Th
Got leftovers?
Try these new recipes
Don’t waste
a morsel!
GO ONLINE
FOR EVEN
QUICK AND EASY
TURKEY NOODLE SOUP
TURKEY AND FIG
CROSTINI
MORE TURKEY CORN
CHOWDER
RATE &
CHEESY TURKEY AND COCONUT BANANA SWEET POTATO
REVIEW
CRANBERRY MELTS AND PECAN PEAR SOUP
62 OCTOBER/NOVEMBER 2016
what
to drink?
Everyone loves
a glass of something
fizzy, whether it’s
wine or soda. Float
some pomegranate
seeds on top to make
it extra special.
MUMM NAPA
RESERVE
This American
Champagne-
style wine is a
festive choice.
It would be
great with the
turkey, too.
GINGER BEER
Brewed in
small batches
and sweetened
WARM CHILI-GARLIC OLIVES by pure cane
sugar, elect for
Transform a container of mixed olives into a this fizzy
special appetizer with just a few ingredients. alternative
to soda.
PREP TIME 5 MIN – COOK TIME 5 MIN
READY IN 10 MIN – SERVINGS 8
OCTOBER/NOVEMBER 2016 63
Make ahead and
keep on hand
for impromptu
parties
64 OCTOBER/NOVEMBER 2016
HONEY AND THYME BAKED
CAMEMBERT
The only thing better than gooey cheese is
warm and gooey cheese. This is an easy and
impressive way to keep guests happy!
PREP TIME 15 MIN. – COOK TIME 15 MIN.
READY IN 30 MIN. – SERVINGS 8
Cheese
THE BIG dippers
CHEESE
Camembert is PEAR & APPLE SLICES
a mild, creamy
cow’s milk cheese
from France. It
is usually sold FLAVORED PITA CHIPS
in a small, light
wooden box,
which you’ll need CELERY, RADISHES &
to make this
recipe. CARROT STICKS
Festoon tables
with stretchable
spider webs and
LED lights
66 OCTOBER/NOVEMBER 2016
DILL PICKLE
BLOODY MARYS
In a large pitcher or punch bowl,
mix together 3 cups tomato
juice, 3 tbsp fresh lemon
juice, 3 tbsp juice from a
jar of dill pickles, 1 tbsp
CHECK OUT
THE VIDEO ONLINE Worcestershire sauce,
1 tbsp prepared horseradish,
1 tsp Tabasco hot sauce and
2 cups vodka.
OCTOBER/NOVEMBER 2016 67
Tricky
punch
For guests who
would rather not
have alcohol, offer
a suitably bloody
looking fruit punch
kept cool with a
floating frozen
hand. Try a combo of
cran-raspberry juice,
pineapple juice and
ginger ale.
FROZEN HAND
• Fill latex gloves with
water and tie the
ends securely
• Freeze solid and
then cut off the
glove. Use to cool
punch or sangria.
here’s how
Safety
first
Check to see
if guests have
latex allergies
before serving.
68 OCTOBER/NOVEMBER 2016
NO artificial flavors, dyes or preservatives
rry
awbe
y str l treat
s ze vanilla-
ea ret crunch palmo
p
ud nd
din
g
This is a great dish for a crowd and it’s even Carrot cake, chocolate cream cheese frosting,
better if you make it ahead of time. and candy all add up to one dynamite cake.
PREP TIME 10 MIN. – COOK TIME 17 MIN. PREP TIME 30 MIN. – COOK TIME 30 MIN.
READY IN 27 MIN. – SERVINGS 8 READY IN 1 HOUR – SERVINGS 12
1 rotisserie chicken 1 (15 oz) can corn, 1 (21.4 oz) box carrot 1 (16 oz) container
1 yellow onion rinsed and drained cake mix cream cheese
3 tbsp olive oil ½ cup shredded ½ cup vegetable oil frosting
1 (4 oz) can chopped Colby-Jack cheese 3 large eggs 5 (3 oz) KitKat
green chiles, drained 1¼ cups carrot juice chocolate bars
4 cups low sodium Garnishes: ½ cup shredded ¼ cup Halloween
chicken broth 2 limes coconut M&Ms
2 cups Quaker Quick 1 red onion ½ cup chopped ¼ cup Reese’s Pieces
Grits 1 bunch cilantro walnuts baking spray
2 (15 oz) cans 1 cup sour cream 3 oz 72% dark
cannellini beans, 1 cup shredded white chocolate
rinsed and drained Cheddar
STEP 1 Preheat oven to 350°F. Following package
STEP 1 Remove the meat from the chicken and instructions, make the cake using the vegetable oil
roughly shred. Set aside. Dice the onion. Heat the and eggs. Replace the water with carrot juice. Fold
olive oil in a large pot, add the onion, and cook over the shredded coconut and chopped walnuts into the
medium heat for about 4 min., or until translucent. batter. Spray 2 (9-inch) round cake pans liberally with
Add the chopped chiles and cook for 3 min., stirring On the side baking spray and divide the batter evenly between
regularly. Add the chicken and broth and bring to The chili goes great the pans. Bake according to package directions.
a simmer. Meanwhile, prepare grits according to with our cheese green STEP 2 To make the frosting, bring 1 inch of water in
package directions. chili corn muffins. a saucepan to a simmer. Place a heatproof bowl over
STEP 2 Add the beans and the corn to the chili and Find this recipe and the simmering water and add the chocolate. Stir for
simmer for about 10 min., or until mixture thickens more on the Savory 3–4 min. or until melted. Remove from heat and add
slightly. Top grits with the shredded Colby-Jack app, or at our online frosting. Mix until well combined. Remove the cakes
cheese. Slice the limes into wedges, dice the red Recipe Center. from the oven and cool 10 min. on a baking rack.
onion, and chop the cilantro. Remove cakes from pans and let cool completely.
STEP 3 Let guests serve themselves, topping their STEP 3 Frost the top of one cake layer with about
chili and grits with lime wedges, chopped onion, ½ cup frosting and set the other half on top. Frost the
cilantro, sour cream, and Cheddar as desired. top and sides of the cake with the remaining frosting.
Per serving: 663 calories, 32g fat, 14g saturated fat, 89mg cholesterol,
Arrange the KitKat bars along the side of the cake,
447mg sodium, 57g carbohydrate, 8g fiber, 6g sugar, 41g protein trimming if they are too tall. Decorate the top with
M&Ms and Reese’s Pieces.
Per serving: 808 calories, 43g fat, 17g saturated fat, 50mg cholesterol,
425mg sodium, 96g carbohydrate, 3g fiber, 50g sugar, 9g protein
Carrot
cake mix
You can use either a
15.25 oz box mix or a
21.4 oz box mix. Either
will work with the recipe.
72 OCTOBER/NOVEMBER 2016
CHECK OUT
THE VIDEO ONLINE
OCTOBER/NOVEMBER 2016 73
seriously
sp ky Make a batch of
regular pancakes and
BREAKFAST
garnish with a few of
these lacy webs.
HALLOWEEN COBWEB
PANCAKES
The perfect breakfast for October 31st.
PREP TIME 5 MIN. – COOK TIME 20 MIN.
READY IN 25 MIN. – SERVINGS 4
74 OCTOBER/NOVEMBER 2016
0028400-162408
FOR
KIDS
Fancy fruit
This lunchbox staple
makes decorating
a breeze.
Fudge factor
Brownie mix is
the fast way to
chocolate heaven.
76 OCTOBER/NOVEMBER 2016
GHOSTS ON BROOMSTICKS
How adorable are these? Plus, they’re ready
to enjoy in less than half an hour.
PREP TIME 19 MIN. – COOK TIME 1 MIN.
READY IN 20 MIN. – SERVINGS 14
OCTOBER/NOVEMBER 2016 77
LOAD YOUR CARD
and YOUR WALLET
Save hundreds with digital coupons.
New coupons added each week!
Click here to
Plus... see your loaded
coupons.
$
1off
ANY ONE (1)
NATURE’S PROMISE
PITA CHIPS.
7.33 OZ. PKG.
80 OCTOBER/NOVEMBER 2016
SWEET POTATO AND
GOAT CHEESE TART
recipe p.82
OCTOBER/NOVEMBER 2016 81
SWEET POTATO AND TUNA-STUFFED
GOAT CHEESE TART BAKED POTATOES
This savory tart with sweet potatoes makes Twice-baked potatoes meet the tuna melt in
an elegant fall dish. this knockout dish.
PREP TIME 15 MIN. – COOK TIME 15 MIN. PREP TIME 15 MIN. – COOK TIME 10 MIN.
READY IN 30 MIN. – SERVINGS 4 READY IN 25 MIN. – SERVINGS 4
1 (8.5 oz) jar sun-dried 1 sheet frozen puff 4 microwavable ¼ cup light sour
tomatoes in oil pastry, thawed (from potatoes cream
1 lb sweet potatoes a 17.5 oz pkg) 1 (12 oz) jar roasted ½ cup shredded
2 tsp ground 4 oz crumbled goat red peppers Cheddar cheese
coriander cheese 2 (5 oz) cans tuna 16 oz frozen peas
2 tsp dried oregano 1 pickled jalapeño, packed in water 8 oz frozen carrots
optional
STEP 1 Preheat the oven to 400°F. Cook the potatoes
STEP 1 Preheat the oven to 425°F. Drain the in the microwave according to package directions.
tomatoes, reserving 2 tbsp oil. Peel the potatoes Transfer them to an oven-proof baking dish.
and cut into ¼-inch slices. Mix with the reserved STEP 2 Meanwhile, drain the peppers and tuna and
2 tbsp oil, coriander, oregano, salt (in moderation), dice the peppers. In a large bowl, mix together the
and pepper. peppers, tuna, sour cream, salt (in moderation), and
STEP 2 Lightly roll out the puff pastry with a rolling pin pepper. Cut each potato in half lengthwise and scoop
and place on a foil or parchment-lined baking sheet. out the flesh, adding it to the tuna and mixing well.
Arrange the sweet potato slices in an overlapping STEP 3 Divide the potato-tuna filling among the potato
pattern over the pastry. Scatter the sun-dried skins and sprinkle with cheese. Bake the potatoes for
tomatoes and goat cheese evenly over the sweet 10 min. or until the cheese has melted and potatoes
potatoes. Bake for about 15 min., or until puff pastry are warmed through. Meanwhile, cook the peas and
is cooked and sweet potatoes are tender. Slice the carrots according to package directions. Serve the
jalapeño into rings, sprinkle over the tart, and serve. potatoes with the peas and carrots.
Per serving: 754 calories, 40g fat, 13g saturated fat, 35mg cholesterol, Per serving: 394 calories, 12g fat, 5g saturated fat, 51mg cholesterol,
530mg sodium, 89g carbohydrate, 13g fiber, 27g sugar, 21g protein 674 mg sodium, 47g carbohydrate, 10g fiber, 8g sugar, 24g protein
EASY POTATOES
Look for packages of
small, microwave-ready
potatoes in the produce
section. Simply pop in
the microwave for a few
minutes and you have
perfectly steamed spuds.
82 OCTOBER/NOVEMBER 2016
FAMILY
FAVORITE
Try it with
ground beef
instead of tuna
OCTOBER/NOVEMBER 2016 83
OVEN FRIES WITH
ROMESCO SAUCE
recipe p.87
So good made
with sweet
potatoes, too
SPANISH-
STYLE
FRIES
84 OCTOBER/NOVEMBER 2016
POTATOES AU GRATIN Why you
recipe p.87
really
should be
eating
potatoes
In today’s low-carb
world, potatoes are
often pushed aside.
However, potatoes are packed with nutrients
and can be a part of a healthy diet.
Fingerlings
Fingerling potatoes came
to us via Europe. They are
small, narrow potatoes
ideal for steaming or
roasting whole.
Purple sweet
potatoes
Peruvian Purple sweet potatoes
purple are a deep, rich purple
potatoes and have a denser, drier
Popular in South texture than regular
America, these sweet potatoes, and
small, bright should be baked slightly
purple potatoes are longer. They are beloved
certain to liven up by the Japanese, who
any dish with their prize them for their
pop of color. health benefits.
OCTOBER/NOVEMBER 2016 85
SALMON AND BROCCOLI
SHEPHERD’S PIE
A warm and comforting one-dish meal for
busy back-to-school evenings.
PREP TIME 15 MIN. – COOK TIME 15 MIN.
READY IN 30 MIN. – SERVINGS 4
86 OCTOBER/NOVEMBER 2016
OVEN FRIES WITH POTATOES
ROMESCO SAUCE AU GRATIN
Romesco is a classic Spanish sauce that Try these instead of mashed potatoes at your
makes a tasty twist on fries with ketchup. next holiday gathering.
It’s also good as a condiment for steak, fish, PREP TIME 15 MIN. – COOK TIME 45 MIN.
and chicken. READY IN 1 HOUR – SERVINGS 6
PREP TIME 10 MIN. – COOK TIME 20 MIN.
READY IN 30 MIN. – SERVINGS 4
2 lb red potatoes 1 cup half-and-half
4 cloves garlic 1 cup grated Cheddar
2 lbs baby Yukon gold 2 medium tomatoes 3 tbsp butter cheese
potatoes ½ cup sliced almonds
6 tbsp olive oil 1 tbsp red wine STEP 1 Preheat the oven to 425°F. Peel
2 tsp ground turmeric vinegar the potatoes and cut into thin slices.
2 red bell peppers ¼ cup parsley Peel garlic cloves and thinly slice.
1 slice day-old bread ¼ tsp cayenne STEP 2 Grease an 8-inch round baking dish with 1
2 cloves garlic tbsp butter. Cover the bottom of the baking dish with
a layer of potato slices. Sprinkle the potatoes with
STEP 1 Preheat the oven to 425°F. Quarter the salt (in moderation), pepper, and a little of the garlic.
potatoes. Place in a bowl and drizzle with 1 tbsp olive Repeat the layers, ending with a layer of potatoes.
oil, turmeric, and salt (in moderation). Toss to coat STEP 3 Pour the half-and-half over the potatoes and
evenly. Arrange on a foil-lined baking sheet and roast sprinkle with the cheese. Cut the remaining 2 tbsp
for 20 min., or until crisp and golden brown, turning butter into small cubes and sprinkle over the cheese.
once or twice to ensure fries are brown on all sides. Cover with foil and bake for 30 min. Remove the
STEP 2 While the potatoes roast, roughly chop the bell foil and continue baking for another 15 min. or until
peppers. Cut the bread into pieces. Slice the garlic the top is golden brown and potatoes are tender.
and quarter the tomatoes.
Per serving: 261 calories, 17g fat, 11g saturated fat, 50mg cholesterol,
STEP 3 Add the bell pepper, garlic, tomatoes, 154mg sodium, 21g carbohydrate, 2g fiber, 2g sugar, 8g protein
almonds, red wine vinegar, bread, parsley, cayenne, SPICE IT UP
and remaining 5 tbsp olive oil to a food processor, and Personalize your fries.
pulse until you get a chunky purée. Serve the sauce Instead of turmeric,
with the potatoes. try tossing them
with ground cumin,
Tip Don’t have any day-old bread? Lightly toast tarragon, or sliced
a slice of fresh bread before adding it to the food garlic before baking.
processor.
Per serving: 306 calories, 26g fat, 3g saturated fat, 0mg cholesterol,
55mg sodium, 14g carbohydrate, 4g fiber, 5g sugar, 5g protein
How to 1 2 3 4
make
perfect
mashed
potatoes
BOIL Peel and slice the MASH Drain, and then finely FLAVOR Add butter, salt, MIX Using a wooden spoon,
potatoes and bring them to a mash the cooked potatoes pepper and whatever other stir the potatoes until the butter
boil in a large pot of water. using a potato ricer or ingredients you’d like, such has completely melted and
potato masher. as milk or Parmesan cheese. everything is combined.
OCTOBER/NOVEMBER 2016 87
the
challenge
A luscious pumpkin
layer cake is perfect
instead of pie for
Thanksgiving
or for Halloween.
88 OCTOBER/NOVEMBER 2016
here’s how
step-by-step
PUMPKIN SPICE LAYER CAKE
Explore new ways to use pumpkin this season,
starting with this perfectly-spiced cake.
PREP TIME 25 MIN. –COOK TIME 35 MIN.
READY IN 1 HOUR –SERVINGS 10
1
baking spray 1½ cups pumpkin
2 sticks + 2 tbsp (10 purée
oz total) butter, room ½ cup strawberry jam
temperature 16 oz cream cheese,
1¼ cups raw cane room temperature
sugar ¼ cup confectioners
5 large eggs sugar
2¼ cups self-rising 1½ tsp ground
flour cinnamon
2 tsp baking powder ½ cup bittersweet
1½ tsp pumpkin pie chocolate chips
spice
¼ cup heavy cream
OCTOBER/NOVEMBER 2016 89
the
challenge
DO-IT-YOURSELF
DECORATION
1
COBWEBS
To create a cobweb
design, use a piping
bag to draw lines
radiating from the
center of the cake.
2
SPIDERS
Use black frosting to draw a small circle
connected to a larger circle for the
spider’s head and body. Use red frosting
to draw eyes and spots. Use pretzel
pieces to create the spider’s eight legs.
here’s how
3
BIG BUGS
Skip the web and opt for a giant
spider instead. Outline the head Crunchy
and body with black gel frosting and spider
create eight double jointed arms
with small pretzel sticks. Red gel
legs
frosting can be used to create eyes
Break mini
and a red spot on the spider’s back.
pretzels into
4
pieces to create
CRUNCHY CENTER
crunchy spider
Crush toasted pumpkin seeds together
limbs and other
with pretzels and M&Ms to create
decorations.
coarse crumbs. Sprinkle over the jam
in the center of the cake for a crunchy
layer of crushed spider guts.
90 OCTOBER/NOVEMBER 2016
WE DIDN’T CREATE SUMMER.
WE JUST BOTTLED IT.™
So you can enjoy it year-round!
No Artificial Flavors CONSUMER: Limit one coupon per specified item(s) purchased. This coupon
good only on product sizes and varieties indicated. Consumer pays any sales
tax. RETAILER: Tropicana will reimburse you the face value of this coupon
plus $.08 shipping and handling if submitted in compliance with our
redemption policy. Copies available upon request. Cash value $.001. Void if
transferred or copied and where prohibited, taxed or restricted by law. Offer
good only in U.S.A., Puerto Rico, Guam, APO, and FPO addresses. Mail
coupons to The Quaker Oats Company, CMS Dept. 30000, 1 Fawcett Drive,
Del Rio, TX 78840. Expires: 11/24/2016. © 2016 Tropicana Products, Inc.
© 2016 Tropicana Products, Inc.
veg
in MUSHROOM MANIA
92 OCTOBER/NOVEMBER 2016
MUSHROOM OMELET
recipe p.94
BREAKFAST,
LUNCH OR
DINNER
OCTOBER/NOVEMBER 2016 93
MUSHROOM MUSHROOM AND
OMELET SPINACH LASAGNA
Cremini
The most common type
of mushroom, (also called
button mushrooms), they
Add a simple salad for a light and are good in soups, stews, Any sliced mushrooms will work in this
sophisticated lunch or dinner. and egg dishes. recipe. Use your favorite or mix and match
PREP TIME 15 MIN. – COOK TIME 15 MIN.
a few varieties.
READY IN 30 MIN. – SERVINGS 4 PREP TIME 20 MIN. – COOK TIME 40 MIN.
READY IN 1 HOUR – SERVINGS 8
1 bunch green onions 1 cup parsley
3 tbsp butter 1 (0.75 oz) bunch 1 cup chopped onion ¼ tsp nutmeg
2 cups sliced baby chives 3 tbsp olive oil 1 (16 oz) pkg frozen
bella mushrooms 8 large eggs 2 (8 oz) pkgs sliced spinach
1 cup sliced shiitake 8 slices ciabatta Portobello mushrooms 1 (8 oz) pkg no-boil
mushrooms bread Treat portobello 3 tbsp flour lasagna sheets
1 tsp dried tarragon mushrooms as you 2½ cups whole milk 1 tbsp pine nuts
would a nice cut of 1 cup grated
STEP 1 Preheat the oven to 200°F. Slice the green meat. Set them in your Parmesan cheese
onions and set aside. Heat 1 tbsp butter in a skillet favorite marinade and
over medium heat. Sauté the mushrooms, green serve them as the main STEP 1 Preheat the oven to 400°F. Chop the onion.
onions, and tarragon for 5 min. Season with salt event in sandwiches, Heat the oil in a large saucepan and cook the onion
(in moderation) and pepper. Keep warm over very burgers, or simply sliced for 3 min. or until translucent. Add the mushrooms
low heat. on a plate. and cook for about 5 min., or until soft. Add the flour
STEP 2 Chop the parsley and chives and beat and cook for another 2 min., stirring constantly.
together with the eggs. Season with salt (in Reduce the heat to low.
moderation) and pepper. STEP 2 Meanwhile, heat the milk in the microwave
STEP 3 Heat ½ tbsp butter in a nonstick skillet over for about 45 sec. or until lukewarm. Slowly stir
medium heat. Add ¼ of the egg mixture and cook for the warm milk into the mushroom mixture. Raise
10–15 sec., stirring constantly with a fork, until eggs the heat to medium and cook for another 5 min.,
begin to thicken. Using a rubber spatula, pull the stirring constantly, until sauce comes to a simmer
edges of the egg to the center. Tip the pan to pour and thickens. Remove from heat and stir in ¾ cup
uncooked egg to the sides until omelet is slightly set, Parmesan cheese. Season with nutmeg, salt (in
about 20 sec. Shiitakes moderation), and pepper. Set aside.
STEP 4 Leave eggs in the pan until the outside of the This Asian variety has a STEP 3 Cook spinach according to package
omelet is solidified, but the egg still feels soft on top. meaty flavor. Discard the directions and drain thoroughly.
Spread ¼ of the mushroom mixture on the omelet tough stems or use them STEP 4 Spread ¼ cup of the mushroom sauce along
and fold in half. to make veggie stock. the bottom of a greased 9x13-inch casserole dish.
STEP 5 Place the omelet in a baking dish and transfer Now create lasagna layers, consisting of a lasagna
to the oven to keep warm. Repeat steps 3 and 4 with sheet, topped with mushroom sauce, topped with
the remaining egg-mixture, to make 4 omelets total. spinach. Repeat until casserole dish is full and no
Just before you’re done, warm the ciabatta in the ingredients remain.
oven, then remove everything from the oven STEP 5 Sprinkle lasagna with the remaining ¼ cup
and serve. Parmesan and pine nuts. Bake for 40 min. or until
Per serving: 361 calories, 19g fat, 8g saturated fat, 350mg cholesterol,
lasagna is golden brown and bubbling.
358mg sodium, 32g carbohydrate, 4g fiber, 6g sugar, 20g protein
Per serving: 304 calories, 13g fat, 5g saturated fat, 19mg cholesterol,
271mg sodium, 33g carbohydrate, 4g fiber, 7g sugar, 15g protein
Baby bellas
These smaller portabella
mushrooms have a
hearty, savory flavor
and texture.
94 OCTOBER/NOVEMBER 2016
VEGGIE
MAIN
COURSE
OCTOBER/NOVEMBER 2016 95
ORGANIC HERBS & SPICE
just twist
A dash of this, a pinch of that – season all of your
seasonal dishes with Nature’s Promise spice grinders.
It’s pure flavor, with no unnecessary ingredients added.
only at
MUSHROOM SOUP WITH PESTO
A hearty blend of mushrooms gives this soup
a rich, full flavor. Serve with garlic bread.
PREP TIME 10 MIN. – COOK TIME 20 MIN.
READY IN 30 MIN. – SERVINGS 4
Make it
a meal
Add shredded
chicken, cubed
tofu or shrimp.
OCTOBER/NOVEMBER 2016 97
TOP OFsaLIST
usages
Sausages are one of
the simplest and most
economical ways to whip
up a tasty meal. These easy
recipes will have you
thinking beyond the bun. Bratwurst
These famous German sausages
can be made from beef, veal
or pork and have a mild flavor.
Perfect in a crusty roll with hot
mustard and sauerkraut.
Breakfast
Breakfast sausages (both links and
patties) are usually made from pork. Kielbasa
They are the ideal companion to This traditional Polish sausage
eggs, waffles and pancakes. is a staple of central European
cuisine. Serve it in soups and
sandwiches or as a more flavorful
substitute for hot dogs.
Italian Chicken
Italian sausages are generally made Lighter than traditional beef or pork
from pork seasoned with fennel and sausages, chicken sausages are a
anise. They can be spicy or sweet, great way to get lean protein. They
depending on whether or not they come in a variety of flavors and go
contain crushed red pepper flakes. with just about anything. Try them in
pastas, frittatas, or salads.
98 OCTOBER/NOVEMBER 2016
Add crumbled
feta or a drizzle
of olive oil
TOMATO SOUP WITH SAUSAGE STEP 1 Preheat oven to 450° F. Dice the eggplant
and zucchini and arrange on a baking sheet.
AND CROUTONS Toss with olive oil. Roast 5 min. Meanwhile, slice
With chunks of sausage, vegetables, the sausage into 1-inch pieces, cutting at a slight
and croutons, this soup is hearty enough diagonal. Add to vegetables and continue roasting
for a meal. until vegetables are soft and sausage starts to
PREP TIME 10 MIN. – COOK TIME 20 MIN.
brown, 10 min.
READY IN 30 MIN. – SERVINGS 4
STEP 2 In a saucepan, bring tomatoes, 3 cups
water, roasted vegetables and sausage to a boil. Tip
1 eggplant 1 (28 oz) can crushed Simmer for 10 min., stirring occasionally. Take any
2 zucchini tomatoes STEP 3 Season soup with salt (in moderation) leftovers to work
2 tbsp olive oil 1 (0.75 oz) pkg fresh and pepper. Thinly slice the basil and add half to for a quick and
1 (14 oz) kielbasa basil the soup. Divide soup among 4 bowls and sprinkle nourishing lunch.
sausage 1 cup Italian- with remaining basil and croutons.
seasoned croutons Per serving: 214 calories, 10g fat, 2g saturated fat, 1mg cholesterol,
381mg sodium, 30g carbohydrate, 9g fiber, 15g sugar, 7g protein
OCTOBER/NOVEMBER 2016 99
A sweet-and-
savory take on
a Mexican
favorite
A tasty update
on cheesy
potatoes
YĘÊò
SH
ore’s marinades & sa s swear by fresh
wings – it’s well worth the e tra effort! Buy a p sh p o
wo!) at your favorite Stop & Shop or Giant the tip of the wing. You dis
gro y store. this bit ve two
ÚYòĄø| Ąª òď¾& Yà Ąª YĄĀ
wingeKe. Separate the two using
y ors*
bake them,
fr
whatever you’re feeling that day.
way o
tempera grees) - no matter how y o
You can assemble these yummy quesadillas This is a fantastic holiday breakfast or
ahead of time. Wrap in foil and chill until brunch dish. Serve with fruit salad.
ready to bake. PREP TIME 15 MIN. – COOK TIME 25 MIN.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 40 MIN. – SERVINGS 8
READY IN 30 MIN – SERVINGS 4
1 (12 oz) pkg maple 1 (20 oz) pkg fresh
8 oz mild Italian 1 (4 oz) can diced breakfast sausage shredded potato hash
sausages green chilies, drained links, roughly browns
cooking spray 8 multi-grain tortillas chopped 10 large eggs
1 cup chopped onions 1 cup shredded 1 cup thinly sliced 1 cup milk
1 (15 oz) can sweet low-fat Cheddar apple 1 tbsp chopped fresh
potato or pumpkin cheese 1 cup thinly sliced rosemary
purée onion 1 cup shredded Swiss
nonstick cooking cheese
STEP 1 Preheat oven to 425°F. Line a baking sheet spray
with foil and arrange the sausages on top; prick the
sausages with a fork. Roast 10 min., or until cooked STEP 1 Preheat oven to 425°F. Arrange sausages,
through, turning once. Slice and set aside. Remove sliced apple and sliced onion on a lined baking
foil from pan and discard. Keep oven on. sheet and roast 10 min. Meanwhile, spray a large
STEP 2 While sausages roast, spray a non-stick nonstick skillet with cooking spray and add the hash
skillet with cooking spray and cook the onions until browns. Cook, stirring frequently, over medium-high
they start to soften, about 5 min. Add the sweet Kielbasa heat about 7 min., or until potatoes are lightly
potato purée and drained chilies and stir over low For an authentic one-pot browned.
heat until mixture starts to bubble. meal, place kielbasa in a STEP 2 Spray a 9x13-inch casserole dish with
STEP 3 Spray one side of 4 tortillas with cooking slow cooker on top of 1 nonstick spray. Place browned potatoes in the
spray and place spray-side-down on the baking can sauerkraut. Cook on bottom of the casserole dish and top with the roast
sheet. Spread evenly with the sweet potato purée. low for 8-10 hours. Don’t sausages, apple and onion.
Top with the sliced sausages, cheese, and forget the mustard. STEP 3 Whisk together the eggs with the milk, black
remaining tortillas to make 4 quesadillas. Spray tops pepper, and chopped rosemary. Pour into casserole
of quesadillas with cooking spray and bake 5–10 dish. Top with the cheese.
min. Cut each quesadilla into 6 pieces and serve. STEP 4 Bake, uncovered, for 25 min., or until eggs
are set and top is golden brown.
Tip Quesadilla cook-times are notoriously finicky,
Per serving: 339 calories, 21g fat, 8g saturated fat, 246mg cholesterol,
so don’t be afraid to give them an extra minute or 433mg sodium, 19g carbohydrate, 2g fiber, 4g sugar, 20g protein
2 in the oven, to make sure they’re warmed all
the way through.
Per serving: 506 calories, 13g fat, 6g saturated fat, 23mg cholesterol,
667mg sodium, 68g carbohydrate, 8g fiber, 7g sugar, 26g protein Italian
sausages
Cut the fat content a little
by pricking sausages
with a fork and then
simmering in water,
cider or beer until done,
about 10 min.
$
1off
NATURE’S PROMISE GLUTEN
FREE COOKIES
10.5 OZ. PKG.
only at only at
With $5 minimum purchase (minimum spend must be met after all coupons and
savings have been subtracted from order and before sales tax has been added to
order.) Must present coupon with your Stop & Shop Card and purchases at
checkout. See customer service for a complete list of exclusions. Not to be doubled
or tripled. Photocopied or fraudulent coupons prohibited. Limit one coupon per
transaction. Valid at participating Stop & Shop Supermarkets. 2 100000 193165
108 OCTOBER/NOVEMBER 2016
GUIDE TO
GLUTEN-FREE GRAINS
1
QUINOA
Quinoa is an ancient grain
that originated in the
Andes and is a staple of the LENTIL AND BROCCOLI SALAD
indigenous diet there. It is This tastes even better if it’s made ahead.
packed with protein, and PREP TIME 10 MIN. – COOK TIME 20 MIN.
very versatile. Use it in salads READY IN 30 MIN. – SERVINGS 4
2
or as a substitute for rice.
1 red onion 4 tbsp extra virgin
2 cloves garlic olive oil
LENTILS 1 cup lentils 1 tbsp red wine
Lentils are a quick cooking and 4 large eggs vinegar
delicious source of gluten-free 1 (12 oz) pkg broccoli 2 tsp mustard
protein. Common in Asian and florets
Mediterranean cuisines, they
absorb the flavor of your favorite STEP 1 Cut the onion into rings and set aside. In a
seasonings as they cook. saucepan, combine the garlic, lentils, and 2 cups
3
water, then simmer, covered, for 20 min. Drain and
POLENTA transfer lentils to a large serving bowl. Mix in the
Polenta is Italian-style ground sliced onions.
cornmeal, similar to American grits. STEP 2 Meanwhile, hard-boil the eggs in water for
It can be served soft, like mashed 8 min. Remove eggs from pan with a slotted spoon
potatoes, or cooled and cut into slices (do not discard the water) and rinse under cold water
4
that can be grilled or broiled. until cool enough to peel. Halve the peeled eggs and
set aside. In the water used to boil the eggs, cook the
broccoli for 4 min. Drain and add to the lentils
RICE and onion.
Bargain!
Rice, whether white, brown, STEP 3 Whisk together the olive oil, red wine vinegar, A pound of
or wild, is gluten-free. Use and mustard. Season with salt (in moderation) and lentils costs less
it in soups, salads, burritos, pepper. Pour the dressing over the warm lentils, than $1.50.
and desserts. Watch out for onion, and broccoli, and toss to coat. Place the egg
flavored rice mixes. They halves on top of the salad and serve.
sometimes contain gluten and Per serving: 391 calories, 19g fat, 3g saturated fat, 164mg cholesterol,
can be high in sodium. 118mg sodium, 37g carbohydrate, 15g fiber, 2g sugar, 21g protein
SAVE
YOUR
ZUCCHINI FRITTATA PANNA COTTA WITH FAVORITES LEMONY SWEET
BLACKBERRIES POTATO SALAD
RATE
&
ROASTED WINTER CAULIFLOWER CRUST COFFEE-MARINATED REVIEW
FRUIT PIZZA LONDON BROIL
2
Fruity
ice cubes CHECK OUT
THE VIDEO ONLINE
1 Dinner rolls
Freshly baked herb-butter rolls are easy to make and sure to
please. Portion purchased bread dough into ping-pong sized
balls, roll in melted herb or garlic butter and place in the cups of
a muffin pan. Bake until golden brown. Best when served warm.
Cookie cups
Smooth operator
TOASTY
as well. is golden brown and filling begins to bubble.
1. Reduce
the fat
Skip frying your turkey and
roast it instead. Remove the
skin during or after preparation
for added fat reduction. When
baking, choose low-fat cooking
spray to coat pans and dishes.
2. Lower
the sodium
Prepare as many dishes as you
can from scratch, rather than
with processed foods, which
are typically higher in sodium.
For more
healthy
3. Resist
added sugar eating tips...
Replace sugar with naturally ... check out our website.
sweet foods, such as fruit. It’s full of advice from
Choose fresh or frozen fruit, our nutritionists to help
rather than canned TRY A BARLEY SALAD... ... OR THIS EASY DIP you make wise food
It’s delicious and super easy to Instead of chips and heavy dips, choices and assist
fruit in syrup.
make. Our video shows you how. serve this light yogurt-avocado with menu planning for
creation. special diets.
Visit our website every week for new recipes and lots of
118 OCTOBER/NOVEMBER 2016
Your
turkey
day
game
plan Cook up
The turkey will
be the only thing some fun
stuffed this
Thanksgiving if you
try these sensible
feast day tips:
• Fuel your body:
Fasting before the big meal
encourages overeating.
Small meals will give GHOST COOKIES
you continued energy Our step-by-step video
throughout the day. makes these easy, even for
little kids.
• Shrink your plate:
Instead of oversized dinner
plates, choose a smaller
salad dish for portion
control.
TRICK OR TREAT
• Go slow: Take time to
really enjoy all of the flavors HOW CAN I MAKE HALLOWEEN
FUN AND HEALTHY?
HALLOWEEN CAKE
o
and recognize when your
Yes, it’s indulgent but a little
body is telling you that it is bit won’t hurt (and it uses up
satisfied. extra candy!).
October 31st is a instead of pillowcases.
• Ration treats: Take minefield for parents. Set daily candy limits
one bite at a time of that
pie—savor each bite and
Do you confiscate all those
sugar bombs, or do you
Agree on how much candy
your child is allowed to eat Trade coins
recognize when you are
satisfied, not necessarily
let your kids binge? Our on Halloween night and for candy
nutritionists recommend each day after. Some families swear by
when you have finished the a little of both. Here’s how this strategy: For every
entire slice. they handle it: Keep candy out of sight piece of candy your child
If you’re lucky, your kids gives you, you give them
• Hydrate! Be sure to Downsize candy bags may even forget it is there! a penny, nickel or dime.
drink water throughout Kids will think they have Teach kids that candy is a Or look into a Halloween
the day and during the more candy if they use small treat that can be enjoyed candy buyback program,
meal. Proper hydration trick-or-treating bags. Use after all other nutrient needs in which local dentists offer
helps decrease the urge for pails or yogurt containers for the day are met. cash for candy.
unnecessary snacking.
EGGS
Beat 8 eggs in a bowl
+
with salt (in moderation).
CHIVES
Chop chives, reserving a
few for garnish and add
+
the rest to the eggs.
TURKEY STUFFING
Reheat 1½ cups
prepared stuffing
in a pan.
OLIVE OIL
Heat 2 tbsp oil in a pan,
and add ¼ of the eggs.
Top with a ¼ of the
+
stuffing mixture.
CHEDDAR CHEESE
Top with a little
shredded cheese and fold
over. Remove from pan
and top with chives. Re-
peat to make 4 omelets.
TOP IT OFF
Pickled
jalapeños are
the perfect
garnish.
+ + + +
CHICKEN CHILIES ENCHILADA SAUCE TORTILLAS MEXICAN CHEESE
Take a whole cooked Toss the shredded Use 2 (10 oz) cans Follow with a layer of Add another layer
rotisserie chicken and chicken with 1 (4.25 of enchilada sauce, tortillas from 1 (12 oz) of tortillas, then 1
shred the meat. Preheat oz) can of green chilies, starting with a ½ can pkg, then a layer of cup shredded cheese.
the oven to 375°F. drained. layer at the bottom of a chicken. Repeat the layers and
9x13-inch dish. bake for 20 min.
+ + + +
COD OLIVE OIL TOMATOES THYME LEMON
Take 1 (12 oz) Add 2 tbsp oil to Flip cod and add Add 10 sprigs of Cut 1 lemon into
pkg of cod and pat a heated skillet and 1 pint cherry fresh and fragrant wedges and add to fish.
it dry. cook cod 3 min. until tomatoes. thyme. Place in 400°F oven for
golden brown. 5 min.
SOY SAUCE
Measure 3 tbsp of savory
low-sodium soy sauce.
HONEY
Mix with 2 tbsp of
+
succulent honey.
CHILI PASTE
Combine with 1 tsp of
chili paste for some
delicious heat.
BALSAMIC VINEGAR
Add 2 tbsp of balsamic
vinegar and mix well.
CHICKEN TENDERS
Marinate 2 lbs chicken
tenders in the sauce,
then broil on high 5 min.
per side, basting with
leftover marinade.
ON THE SIDE
Microwavable
rice is a quick
way to round
out the meal.
MEATBALLS
Put 1 (24 oz) pkg of frozen
fully cooked meatballs in a
+
large slow cooker.
CRUSHED TOMATOES
Add 1 (28 oz) can of
crushed tomatoes.
CHIPOTLES
Mix in ½ cup of
chipotles in adobo,
chopped.
+
HONEY
Combine with ½ cup of
honey and cook on low
for 4 hours until the
sauce is nice and thick.
POTATO ROLLS
Add 4 meatballs to each
roll with a tablespoon of
sauce and enjoy.
A genius way to
use up leftover
cranberry sauce
+ + + +
BUTTER GOLDEN DELICIOUS CRANBERRY SAUCE MAPLE SYRUP GRANOLA
Melt ½ stick butter. Thinly slice Layer the apple Drizzle 2 tbsp maple Combine melted butter
Use some to grease 1–2 golden delicious slices with 2 cups syrup over the apples and 1 cup granola.
an 8x8-inch baking apples. cranberry sauce in the and cranberry sauce. Sprinkle over dish and
dish, saving the rest for baking dish. bake 20 min. at 375°F.
the topping.
+ + + +
BROWN RICE CHICKEN STIR-FRY SAUCE SESAME OIL ASPARAGUS
Prepare 1 cup brown Cut 1½ lbs of boneless, Combine chicken with Brown the Put in 1lb asparagus
rice according to skinless chicken thighs ½ cup Simply Enjoy chicken on all sides in cut into 2-inch long
package directions. into strips. Mandarin Orange 1 tbsp sesame oil and pieces. Steam for 1
Asian-Style Sauce. cook through. min., and add another
¼ cup stir-fry sauce.
Go to the Savory Recipe Center online for full nutritional information.
+ + + +
OLIVE OIL EGGPLANT TOFU CURRY PASTE COCONUT MILK
Heat 1 tbsp olive oil in a Cut 1 medium eggplant Cut 1 (14 oz) pkg of Mix in 1 tbsp Thai Add 1 (13.6 oz) can
saucepan over medium- into cubes, add to pot, extra-firm tofu into red curry paste. Cook light coconut milk and
high heat. and brown lightly. cubes and add to for 2 min., stirring simmer for 3 min.
eggplant. occasionally.
Go to the Savory Recipe Center online for full nutritional information.
1
ADD GREENS
Repurpose Take 5
(or any) leftovers
with a bit of imagination.
Add yesterday’s proteins
to a fresh salad for lunch.
2
WRAP ’EM UP
Last night’s meal will seem new and
3
lighter rolled up in a wrap for on-the-go
snacking.
4
GET CREATIVE
Veggies and meats can be made
into soup. Rice and bread can be
turned into puddings. What’s left
5
of yesterday’s main dish can be a
side to today’s new main.
FREEZE IT
For best results, wrap left-
overs tightly in foil or pastic
wrap and then place in a
resealable bag or freezer-safe
container. Mark it with the
date and eat within a month.
+
of boiling water.
FROZEN BROCCOLI
Add 1 pkg broccoli florets
to the pasta. Cook 1 min.,
then strain and pour into a
serving bowl.
SHREDDED TURKEY
Heat turkey in a
large skillet until
warm, 4 min.
+
PESTO
Add 1 (7 oz) container
pesto and the turkey to
the pasta and broccoli.
BALSAMIC VINEGAR
Stir in 1 tbsp balsamic
vinegar and season with
salt (in moderation)
and pepper.
Got leftover
turkey? Try
this instead of
sandwiches.
PORK
Cut 1½ lbs pork
tenderloin into 2-inch
+
thick steaks.
MUSTARD
Combine with 1 tbsp
coarse grained mustard.
GARLIC
Add 1 tbsp minced garlic
and coat well, then sear the
tenderloins in a lightly-
oiled hot pan until golden
brown.
PEACHES
Add 1 (16 oz) can peaches
in light syrup, drained.
ONION
Add 1 cup chopped
onion. Bake at 425ºF for
15 min.
FAMILY
FAVORITE
+ + + +
SWEET POTATOES KIELBASA CANNED CORN GREEN CHILIES SHREDDED CHEESE
Short on time? Quickly sauté half a Drain a can of Toss a can of drained Split the potatoes,
Microwave baby sliced kielbasa. Don’t low-sodium corn green chilies into the fill with the sausage
steamable potatoes. If bother about oil, it will kernals and add 1 cup sausage-corn mixture mixture, top with
you have more time, release enough fat so to the kielbasa. and heat for 3 min. cheese, and broil until
microwave full- that it doesn’t stick. cheese is bubbly.
size spuds.
Go to the Savory Recipe Center online for full nutritional information. OCTOBER/NOVEMBER 2016 137
SEAFOOD PASTA WITH
TOMATO AND GARLIC
PASTA
Cook 1 (12 oz) pkg whole
wheat angel hair pasta
according to directions.
+
Drain and set aside.
SEAFOOD
Add 1 (10.6 oz) pkg frozen
seafood mix to a large
+
skillet over high heat.
GARLIC
Add 1 tbsp minced
garlic.
WINE
Add ½ cup of white
wine or water. Cover and
steam for 3 min.
TOMATOES
Add 1 (15 oz) can
tomatoes. Cook until the
shellfish opens (discard
any that doesn’t). Add
the cooked pasta and
simmer for 2 min.
This makes a
quick and easy
party dish
VEGGIE
BURGER
WARM AND
TOASTY
Toasted rolls
will stay crisp
longer.
SESAME OIL
Heat ½ tbsp sesame
oil into a 12-inch
nonstick skillet.
SHRIMP
Add 1 (16 oz) pkg large
peeled and deveined
shrimp, cooking about
2 min. per side.
BRUSSELS SPROUTS
Add another ½ tbsp
sesame oil and brown 1
(12 oz) pkg of Brussels
sprouts, quartered.
CASHEWS
When Brussels sprouts
are tender, add ¼ cup of
unsalted cashews.
TERIYAKI SAUCE
Add ¼ cup of
low-sodium teriyaki
sauce and cook for
another 2 min.
SAVOR THE
SEASON
HAPPY
HOLIDAYS
Celebrate with Savory.
A COUNTRY
CHRISTMAS
An easy, down-home
menu that everyone
will enjoy (including
the cook).
LOTS OF LATKES
Host a Chanukkah
party with delicious
vegetable latkes—
plus one for dessert!
SPECIAL: 24 DAYS
OF COOKIES
A bonanza of
scrumptious recipes
for holiday giving.
TOO BUSY
TO COOK?
We’ve got 15 min.
recipes, 5 ingredient
recipes and bargain
meals to get you
through the holidays.
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OCTOBER/NOVEMBER 2016 145
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Rice Treatment
Royal Royal Rice Treatment
Rice Treatment off any one
Royal Blend item
from RiceSelect®
off any one
Royal Blend item
from RiceSelect ®
off any one
Royal Blend item
from RiceSelect®
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casserole 97 Mushroom soup with pesto
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Amy Hahn 19 Rolled omelet with basil and cottage cheese broccolini salad
Nancy Appleby 21 Savory French toast with spinach and feta 112 Quinoa and black bean salad
Shirley Axe 09 Savory granola 132 Thai red curry eggplant and tofu
Justin Keller 122 Stuffing omelet 82 Sweet potato and goat cheese tart
Jody Sheaffer
Trisha Herrick main meat sides
Nicole Lepley 28 Beef and noodle stir-fry 52 Balsamic green beans with basil
32 Corn chowder with pepperoni 110 Brown rice salad with grapefruit, carrots
MPG AMSTERDAM AREA/ 31 Lentil soup with butternut squash and mint
MPG CONCEPTS INC. NY 36 Linguine carbonara with Swiss chard 53 Corn and lima bean succotash
Irpa Allard 136 Pork tenderloin medallions with peaches 48 Everything stovetop stuffing
Ragnhild Bajema and onions 109 Lentil and broccoli salad
Victoria von Biel 101 Sheet pan sausage, potato and veggie bake 46 Make-ahead mashed potato casserole
Marieken van den Braak 102 Spaghetti with kale and sausage 87 Oven fries with romesco sauce
35 Spanish-style meatballs with grilled bread 52 Parsnip purée with thyme
Nicole Litvack
128 Sweet chipotle meatball sliders 106 Polenta with roasted fall veggies
Sylvia Meijer
PHOTOGRAPHY
105
99
Sweet potato and sausage quesadillas
Tomato soup with sausage and croutons
main fish
87 Potatoes au gratin
47 Roasted butternut squash with Parmesan
49 Roasted Brussels sprouts and sweet
potatoes
off any one
27 Cod gratin with vegetables 48 Spiced port cranberry sauce
Sven Benjamins
Royal Blend125 Pan roasted cod with
item
Duivelseiland
from RiceSelect tomatoes and thyme
® dessert
Eric van Lokven 86 Salmon and broccoli shepherd’s pie 76 Easy turkey brownies
Con Poulos 138 Seafood pasta with tomato and garlic 77 Ghosts on broomsticks
Jeroen van der Spek 142 Teriyaki shrimp, Brussels sprouts, 56 Gingery pear and apple pie
Rob van der Vet and cashew stir-fry 72 Halloween candy carrot cake
Rolinda Windhorst
MANUFACTURER’S COUPON 82 Tuna-stuffed baked potatoes 129 Apple-cranberry crisp
EXPIRES 11/30/16
26 Shrimp and vegetable bean soup 56 Pecan pie
CONSUMER: LIMIT ONE (1) 89 Pumpkin spice layer cake
COUPON PER PURCHASE
a note on
AND QUANTITY STATED. NO main poultry
recipe times:
MORE THAN ONE (1) COUPON
FOR THE SAME PRODUCT IN
123 Chicken and green chili enchilada casserole snacks and drinks
THE SAME In order to make recipes as fast
TRANSACTION. 117 Classic turkey pot pie 67 Dill pickle bloody marys
and easy
Retailer: Coupon willasbe possible,
redeemedwe foroften
34 Curried chicken and mango wraps 67 Eyeball deviled eggs
face value plussuggest
8¢ handling if terms
that you prep ofsome
offer have been met. Any other use
ingredients while others are
28 Curried chicken and rice with minted yogurt 65 Honey and thyme baked camembert
constitutes fraud. Customer must pay
cooking.
sales tax. Void If you prefer
if prohibited, to prep all
altered,
72 White chicken chili with cheesy grits 63 Warm chili-garlic olives
transferred, ingredients beforetaxed,
sold, exchanged, you start 130 Mandarin orange glazed chicken and 64 Zesty mixed nuts
or reproduced.cooking,Limittheone
totalcoupon
recipe time
per purchase.may Cashbevalue 1/20¢. asparagus stir-fry
longer thanMail
stated.
coupons to: Riviana Foods, P.O. Box 41 Maple-thyme dry-brined turkey
880312, El Paso, TX 88588-0312.
44 Stuffed turkey breast
134 Turkey and broccoli tortellini
with pesto
126 Sweet-and-spicy chicken tenders
137 Tex-mex twice baked sweet potatoes
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