As the main grocery shopper for my family of four, my ideal grocery store offers great prices, superior quality and a wide selection. If I can get all three at the same store, my heart is yours. In the two years that I’ve been buying groceries at ShopRite (when the stores first expanded into my state) and in the time I’ve been a Potluck blogger, I’ve been more than pleased with the store. Who has time to go running all over the place to multiple stores?
Speaking of prices and quality, it’s also important that a store have great store brand items (or private label, if you prefer). These items are usually cheaper than the corresponding name brands, but let’s face it, at some places they just don’t measure up. I learned the hard way not to buy canned tuna at one particular chain.
As a Potluck blogger, I receive private label products to try out. Sometimes it’s cooking oil or canned goods. My last box was filled with pasta.
I love pasta. Pasta is easy. Pasta is filling. Pasta is versatile. Pasta lasts forever in my pantry.
This particular pasta is premium imported organic specialty pasta from Italy. We’ve eaten three bags of it so far. I made cold pasta salad with the pennoni. We had crockpot macaroni and cheese with the trotolle. The meal pictured here, Beef Stroganoff with Peas and Dill, was made with radiatore. We have four bags left. The possibilities are endless.
If you’ve never tried ShopRite brand products before, it’s time you head straight over and check out the private label products. You’ll save money and make delicious food!
Beef Stroganoff with Peas and Dill
1 package ShopRite Imported Organic Speciality Pasta – radiatore
1 to 1 1/2 pounds top round, sliced into 1-inch pieces
1 medium onion, chopped
8 ounces sliced mushrooms
2 cups frozen peas
3/4 cup water
1 tablespoon ketchup
1-1/2 teaspoons dill weed
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 cup reduced-fat sour cream
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, cook beef and onion over medium heat until meat is no longer pink; drain. (I usually use my crockpot to cook the meat in a little bit of reduced sodium broth. It makes the meat nice and tender and also saves me time. In place of the 3/4 cup water, I use the cooking liquid from the crockpot.)
Add mushrooms; cook and stir for 1 minute. Stir in the water, ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil. Add the peas. Reduce heat; simmer, uncovered, for 8-10 minutes, or until peas are cooked through.
Stir in sour cream; heat through (do not boil). Drain pasta; serve with beef mixture.
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Imported Organic Specialty Pasta from ShopRite for free.