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September 12, 2016

Family Meals Month Recipes with ShopRite!

It’s Family Meals Month and we’re ready to get cooking! Our friends from California Walnuts, Davidson’s Safest Choice Eggs, USA Rice, KRAFT and Avocados from Mexico have all provided their favorite recipes to inspire your next family meal!

Crunchy Layered Salad with Walnuts and Asian Sesame Dressing

Family Meals Month Recipes with ShopRite!

INGREDIENTS

  • 1 cup California walnut halves and pieces
  • 2 cups brown rice, cooked
  • 1 cup shelled edamame, frozen
  • 1 cup bell peppers, fresh, diced
  • 1 cup tomatoes, fresh, diced
  • ½ cup light Asian sesame dressing

DIRECTIONS

  1. Cook edamame according to the directions on the package. Drain well and place edamame in a shallow dish to cool. Cover and place in the refrigerator to cool until it’s time to assemble the salad.
  2. Cook brown rice according to directions on the package. Place in shallow dish to cool. Cover and refrigerate until you’re ready to assemble the salad.
  3. Chop California walnuts into bite size pieces. Place chopped walnuts in a bowl until you’re ready to assemble the salad.
  4. Dice bell peppers and place in bowl until you’re ready to assemble the salad.
  5. Dice tomatoes and place in bowl until you’re ready to assemble the salad.
  6. To assemble the salad, place 2 tablespoons of salad dressing in the bottom of the canning jar, followed by ½ cup of cooked brown rice, ¼ cup diced bell peppers, ¼ cup diced tomatoes, ¼ cup edamame and ¼ cup lightly chopped walnut pieces.
  7. Twist lid tightly to seal jar. Shake and serve immediately, or store in the refrigerator for future use.

Chinese Chicken Walnut Stir Fry

ca walnuts stir fry with logo

INGREDIENTS

  • Nonstick cooking spray
  • 3/4 pound chicken breast, boneless, skinless
  • 1/4 cup tomato sauce
  • 2 tablespoons soy sauce, reduced sodium
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon ginger root, freshly grated, peeled (if desired)
  • 3/4 cup California walnuts, chopped
  • 1 (1 pound) bag stir-fry vegetables, mixed, thawed
  • Salt and pepper to taste, if desired
  • 1/4 cup green onions, thinly sliced
  • 4 cups rice, cooked

DIRECTIONS

  1. Cut the chicken into 1/2-inch cubes. Place in a large bowl and add the tomato sauce, soy sauce, cornstarch, sesame oil, and ginger root, if desired. Stir and toss until completely mixed. Set aside.
  2. Coat a wok or large skillet, preferably nonstick, with nonstick cooking spray and place over moderate heat. When hot, add the chicken mixture and stir constantly for 2 minutes. Add the walnuts and vegetables and stir constantly for 2 minutes more, or until the chicken is cooked through. Season with salt and pepper to taste, if desired.
  3. Transfer to a bowl or platter and sprinkle with the green onions.
  4. Serve over rice

Sweet Mini Bell Pepper Poppers

Family Meals Month Recipes with ShopRite!

Preparation Time: 20 minutes | Cook Time: 4 minutes | Servings: 30

Ingredients

  • 1 avocado, finely chopped
  • 3/4 cup rinsed canned black beans
  • 1/2 cup frozen corn, thawed
  • 1/2 cup TACO BELL® Thick & Chunky Mild Salsa
  • 1 lb assorted sweet mini peppers, cut lengthwise in half, seeded
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 2 Tbs chopped fresh cilantro

Directions

  1. HEAT broiler.
  2. COMBINE avocados, beans, corn and salsa; spoon into peppers. Place on baking sheet; top with cheese.
  3. BROIL, 4 inches from heat, 2 to 4 min. or until cheese is melted.
  4. SPRINKLE with cilantro.

Black Bean Rice Salad from USA RICE

Family Meals Month Recipes with ShopRite!

Ingredients

  • 1/3 cup oil and vinegar dressing
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked brown rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 small red bell pepper, diced
  • 1/3 cup green onions, sliced
  • 2 tablespoons cilantro, chopped (or parsley)
  • 2 tablespoons lime wedges, optional

Instructions

In large bowl, combine dressing, cumin, salt and pepper; mix well. Stir in rice, black beans, red pepper, green onions and cilantro; mix well. If desired, serve with lime wedges.


Orange Chicken Brown Rice Bowl from USA RICE

Family Meals Month Recipes with ShopRite!

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound skinless, boneless, chicken breasts, cut into strips
  • 2 cups broccoli florets
  • 2 carrots, thinly sliced
  • 1 medium onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell peppers sliced
  • 1 tablespoon fresh ginger, grated
  • 14 ounces low-sodium chicken broth
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons light soy sauce
  • 2 tablespoons cornstarch
  • 3 cups cooked brown rice

Instructions

  1. In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry until lightly browned; remove and set aside.
  2. In same skillet, heat remaining oil; stir fry vegetables and ginger 4-5 minutes, or until vegetables are tender crisp.
  3. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with warm rice.

Avocado & Steak Kebabs

Family Meals Month Recipes with ShopRite!

Yield: Serves 4 (serving size = 2 skewers)

Ingredients

  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon black pepper
  • 1 lb. (16 oz) top sirloin steak
  • 2 medium, Avocados From Mexico, cubed
  • 4 red, yellow, orange bell peppers, seeded, cut in 16 pieces
  • 16 cherry tomatoes
  • 2 medium red onion, cut into 16, 1-inch pieces
  • 8 (8-inch) skewers
  • Cooking spray
  • salt to taste

Preparation

  1. Combine spices together; rub evenly over steak. Cut steak into 32 cubes. Slice whole avocados in half. Scoop out each half of avocado and divide in 4, so that each avocado yields 8 cubes.
  1. Thread 4 pieces of steak, 2 cubes of avocado, 2 cherry tomatoes, bell peppers, and onion alternately onto skewers. Coat with cooking spray; sprinkle salt, as desired.
  1. Place skewers on a grill rack coated with cooking spray. Grill 5 minutes or until done, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.


Italian Turkey Sausage Skillet

Family Meals Month Recipes with ShopRite!

Ingredients

  • 1 Tbsp canola oil
  • 2 medium zucchini, diced
  • 2 Tbsp fresh garlic, minced
  • 1/2 lb Italian turkey sausage, cooked
  • 3 jarred roasted red peppers, sliced
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 Tbsp Italian seasoning
  • coarse salt to taste
  • freshly ground black pepper to taste
  • 4 Safest Choice™ pasteurized egg(s)
  • 1/4 c flat-leaf Italian parsley, chopped
  • 1 pinch crushed red pepper flakes

Preparation

  1. Heat canola oil in a large cast iron or non-stick skillet to medium-high heat. Add zucchini and sauté 1-2 minutes, until starting to soften. Stir in garlic, sausage, roasted red peppers, cannellini beans, Italian seasoning, and salt and pepper. Cook 2-3 additional minutes, or until beans are hot.
  2. Scoop hash onto 4 dinner plates. Heat skillet again to medium heat and coat with cooking spray. Crack eggs into the skillet and season with a pinch of salt and pepper. Allow to cook until whites start to set, about 2 minutes. Turn skillet to low heat and cover with a lid. Cook an additional minute, just until the white is set on top, but yolk is runny. Place cooked eggs on plated hash.
  3. Garnish with parsley and red pepper flakes.

Mediterranean Skillet

Family Meals Month Recipes with ShopRite!

Ingredients

  • 1 Tbsp canola oil
  • 2 c Yukon gold potatoes, cubed
  • 2 c cherry tomatoes, halved
  • 2 Tbsp fresh garlic, minced
  • 1 lb lean ground beef or lamb, cooked
  • 1 Tbsp dried oregano leaves
  • coarse salt to taste
  • ground black pepper to taste
  • 4 Safest Choice™ pasteurized egg(s)
  • 1/4 c crumbled feta
  • 1/4 c dill, chopped
  • 1/4 c Kalamata olives, sliced (optional)
  • whole grain pita bread (optional)

Preparation

  1. Heat canola oil in a large cast iron or non-stick skillet to medium heat. Add cubed potatoes and cooked until tender about 15-20 minutes, stirring occasionally. Add cherry tomatoes and sauté 2 minutes, until soft, then stir in garlic and sauté another 30 seconds. Stir in beef or lamb, dried oregano leaves, and salt and black pepper. Cook 2-3 minutes, until potatoes and meat are hot.
  2. Scoop hash onto 4 dinner plates. Heat skillet again to medium heat and coat with cooking spray. Crack eggs into the skillet and season with a pinch of salt and pepper. Cook until whites start to set, about 2 minutes. Turn skillet to low heat and cover with a lid. Cook an additional minute, just until the white is set on top, but yolk is runny. Place cooked eggs on plated hash.
  3. Top hash with feta and dill. Serve with whole grain pita bread and Kalamata olives if using.