August 20, 2018
Celebrating Family Meals Month With Our Wellness Team!

This month, ShopRite is celebrating Family Meals Month by offering delicious, easy to prepare chef and dietitian-approved meal ideas and recipes inspired by our shoppers, and designed to make your life easier. Use the recipes below to create memories that will last a lifetime by bringing your whole family together. Whether it's breakfast, lunch or dinner -- ShopRite's team of chefs and in-store dietitians can help you find nutritious meal solutions that fit your family's lifestyle and budget.

Lettuce Wraps

Ground Chicken Lettuce Wraps with Pickled Slaw

Serving Size:  4

Ingredients

  • 1 lb lean ground chicken
  • 1 tbsp coconut oil
  • ½ Small onion (grated)
  • ½ tsp Salt
  • ½ tsp Pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger (dry or fresh)
  • 1/2 tsp Minced garlic
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1/4 cup chopped cilantro
  • 1 head Boston lettuce

Slaw:

  • 1/4 head red cabbage (shredded)
  • 1 Cucumber
  • 1 large carrot thinly sliced or shredded
  • 1 cup Rice wine vinegar
  • 1/2 cup sugar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • ¼ tsp celery seed

Directions

  1. Put the vinegar, sugar and honey in a Saucepan and bring to a boil Mix and remove from heat. Add salt, pepper and celery seed and add vegetables to hot liquid, mix well. Put in a bowl (covered) or a large ziploc bag and refrigerate at least 1 hour
  2. For the chicken: Heat the oil in a large pan and add the onion Cook for 1 min add ground chicken & spices (except cilantro) Add soy sauce & honey Cook on medium until most of the liquid evaporates Remove from heat and mix in chopped cilantro Separate and wash lettuce leaves Add chicken & slaw Enjoy!

Feta Chicken Burgers

Artichoke and Feta Chicken Burgers

Serving Size:  4

Ingredients

  • 1 lb. of ground chicken breast
  • 1 14oz can of artichoke hearts in water, drained and chopped
  • 3oz fat free feta, crumbled
  • 1 10 oz package frozen chopped spinach, defrosted and drained
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 4 4 inch whole wheat pita bread

Optional toppings:  hummus, tomato, red onion or cucumber slices

Directions

  1. Combine all the ingredients ensuring that artichokes and spinach have been well drained; pat with paper towel to remove excess liquid if necessary.  Form into four large patties and bake on a sprayed baking sheet at 350 degrees for 20-30 minutes, flipping over halfway through cooking time.  They will be cooked when they reach an internal temperature of 165 F.
  2. Enjoy on whole wheat pita with toppings of your choice.

Chef Tip:  Alternatively, before baking, these may be seared in a pan over medium high heat for 1-2 minutes per side to create brown crust.

Pineapple Chicken

Chicken & Broccolini Panzanella Skillet

Serving Size:  4

Ingredients

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 2 bunches broccolini, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 cup cubed, cooked white meat chicken (about 16 cubes per slice)
  • 1-15 oz. can cannelini beans, drained, rinsed
  • 1/2 cup sundried tomatoes packed in olive oil & herbs, drained & chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 slices gluten free bread, cubed small
  • 1/4 cup finely chopped fresh basil

Directions

  1. Place the bread cubes onto a baking sheet or the tray of a toaster oven, bake at 350 for 7-9 minutes. The bread should be toasted but not solid and hard like croutons. Since every oven is different, keep an eye on them and check for the proper doneness (lightly toasted).
  2. Meanwhile, sauté the onion in the olive oil for 3-5 minutes. Stir often. Add in the minced garlic, and sauté for an additional minute.
  3. Add in the chopped broccolini (stems and florets) and the last tablespoon of olive oil. Sauté for 5 minutes, stirring frequently. Stir in the lemon juice, cooked chicken, beans, sundried tomatoes, salt, and pepper.
  4. Cook for an additional 5 minutes or until everything is heated through. Turn off the heat and stir in the cubed, toasted bread cubes, and fresh basil. Divide among four bowls and serve.

Chicken Paprikash

Chicken Paprikash

Serving Size:  4

Ingredients

  • 10 boneless and skinless chicken thighs (trim any visible fat away)
  • 2 tbsp olive oil
  • 4 cups of sliced onions (all white or a combo of red and white)
  • 4 cloves of minced garlic
  • 1 tbsp of caraway seeds
  • 2 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • ½ tsp dried thyme
  • 1 tsp dried marjoram
  • 1 bay leaf 3 tbs tomato paste
  • 2 tbs vinegar
  • 3 cups chicken stock
  • 1 tsp sugar salt and pepper

Directions

  1. In a large pan or Dutch oven, sauté onions in oil for about 20 minutes until soft. Add garlic and caraway and cook until fragrant. Add spices and cook for a minute or so.
  2. Add tomato paste and cook rawness out for about a minute. Add vinegar, stock, sugar, and mix. Add chicken, salt and pepper.
  3. Bring to boil and lower to simmer. Cook uncovered for about an hour. You can make it the day before and skim off any fat. I serve it over broad egg noodles but rice, polenta, or mashed potatoes would be fine.

Cod Oreganata

Codfish Oreganata

Serving Size:  4

Ingredients

  • 2 lbs codfish fillets
  • 5 lemons sliced thinly (discard ends)
  • 20 mini sweet bell peppers
  • 1/4 cup plain bread crumbs
  • 3 cloves garlic, minced
  • 2 tbsp dried oregano
  • 5 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp fresh ground black pepper
  • 2 sprigs fresh oregano for garnish (optional

Directions

  1. Preheat the oven to 425 degrees
  2. Combine the breadcrumbs, garlic and oregano in a small bowl and mix well to combine. Use a food processor for best results to mince the garlic then add the breadcrumbs and oregano and pulse briefly making sure to scrape down the sides to include all the garlic in the mixture.. Place the mini bell peppers in another bowl and toss with 1 tbsp olive oil and 1/8 tsp salt.
  3. Coat the bottom of a roasting pan with 1 tbsp olive oil. Place the codfish fillets next to each other in the middle of the pan. Tuck the lemon slices halfway under the fish and all the way around the fillets to make a complete circle. Place the peppers around the lemon slices alternating colors. Season the fish with 1/8 tsp of salt and the black pepper.
  4. Sprinkle the breadcrumb mixture evenly over the fillets in a thin layer and drizzle the remaining 3 tbsp olive oil over the fish and lemons.
  5. Roast for 25 minutes. Garnish with the fresh oregano sprigs if you wish and serve with the pan juices, lemon slices and peppers.

Steak with Roasted Grapes

Grilled Skirt Steak with Roasted Grapes

Serving Size:  4

Ingredients

  • 1 skirt steak
  • 1 large head of cauliflower
  • 2 teaspoons butter, divided
  • 4 cloves of garlic
  • 1lb seedless red grapes
  • 2-3 sprigs of thyme
  • 1 tbsp Olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper.

Directions

  1. Let the steak rest at room temperature for an hour before grilling. Meanwhile, preheat an oven to 350F. Remove stems from about 1/2lb seedless red or black grapes and place on a baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and sprinkle with the leaves from 2-3 thyme sprigs. Toss, and roast in the oven for 15 minutes or until just soft and bursting.
  2. While the grapes are roasting, chop a head of cauliflower into florets and bring a pot with 1 inch of water to a boil. Add the florets, 4 peeled cloves of garlic, and cover the pot. Reduce to a simmer for about 10 minutes until fork tender.
  3. Reserve 1/4 cup of the cooking water and drain the rest. Return the cauliflower to a pot along with some of the liquid. Add a pad of butter and use a stick blender to puree. Season as desired with salt and pepper, using more cooking liquid, butter or olive oil if needed to achieve desired texture.
  4. For the steak, rub each side with a drizzle of olive oil, sea salt and plenty of cracked pepper. Grill on a cast iron pan or outdoor grill for about 3 minutes per side for medium rare. Slice at an angle and serve a few slices per person on a dollop of cauli-mash, topped with the juicy grapes. A drizzle of balsamic reduction is also nice here.

Pineapple Chicken

Serving Size:  4

Ingredients

  • 2 lbs. of chicken breast
  • 1 medium onion
  • 1 red pepper
  • 1 green pepper
  • 1 cup of asparagus
  • 1-8oz container baby bella mushrooms
  • 1 (20 oz.) can of pineapple chunks in pineapple juice
  • 2 medium tomatoes
  • 2 tbsp corn starch
  • ½ tsp of Sambal Oelek Chile Paste (optional)
  • ½ tsp of salt
  • 1 tbsp olive oil
  • 2 sodium free chicken bouillon packets

Directions

  1. Cut chicken into 1 inch cubes. Cut all vegetables into 1 inch pieces. Sautee chicken in oil until done; then add onion, peppers, and asparagus and cook until tender.
  2. Add bouillon, chili paste, pineapple and juice, reserving ½ cup of juice. Mix corn starch with the reserved juice and then add to pan. Add tomatoes and mushrooms. Simmer until desired consistency. Serve over brown rice.

Quinoa Stuffed Acorn Squash with Walnuts and Raisins

Quinoa Stuffed Acorn Squash with Walnuts and Raisins

Serving Size:  4

Ingredients

  • 2 medium-sized acorn squash, cut in half and seeded
  • ¼ cup extra virgin olive oil
  • ½ cup quinoa, rinsed
  • 1 small sweet onion, finely diced
  • 2 tbsp apple cider vinegar
  • 2tbsp honey
  • 4 teaspoon fresh lime juice
  • 1 tbsp dijon mustard
  • 2 cups spinach, finely chopped
  • ½ cup raisins (or dried cranberries)
  • ½ cup raw, unsalted walnuts, chopped

Directions

  1. Preheat oven to 350F. Using 1T olive oil, lightly coat squash, sprinkle with a pinch of salt and pepper. Place cut side down on a large baking sheet. Bake for 40 minutes.
  2. While the squash is baking, prepare quinoa. In a small, dry saucepan toast quinoa for about 5 minutes, stirring constantly until lightly toasted. Add 3/4c water and bring to a boil. Reduce heat to low, cover and let simmer for 10 minutes. Remove from heat and fluff with a fork. Set aside.
  3. In a small skillet on medium heat add 1T olive oil. Add onion and cook until softened and just starting to turn golden, about 5 minutes.
  4. In a large bowl make dressing; whisk together apple cider vinegar, honey, lime juice and dijon. Add spinach, onion, raisins and walnuts; toss to coat.
  5. Fill each acorn squash with 1/4 of the quinoa mixture, pressing to fit. Sprinkle with parsley if desired. Serve warm.

Salmon with Pineapple Salsa and Avocado

Salmon with Pineapple Salsa and Avocado

Serving Size:  4

Ingredients

  • 4 salmon filets (approx. 6 ounces each)
  • ½ cup extra virgin olive oil
  • 1 Large Orange, zested and juiced
  • 2 Garlic Cloves, minced
  • 2 Tbs Honey
  • Salt and pepper to taste
  • Pineapple Salsa:
  • 1 Jalapeno, seeded and diced
  • 1/2 Red Onion, diced
  • 2 Tbs. Cilantro, chopped
  • 5 ea, Roma Tomatoes, seeded and diced
  • 1/2 Lime, zested and juiced (save other half)
  • 4 slices Pineapple, cut in rings
  • 1 tbsp brown sugar
  • 1/2 Lime

Directions

  1. PREHEAT OVEN TO 375 F and make marinade for salmon. Add all ingredients in a quart size baggie. Mix together to combine. Add salmon fillets to bag and gently massage. Place in refrigerator to chill for 30 min max. Do not leave salmon in marinade for too long. Acid will start to break down the fish.
  2. While salmon is in the fridge, make salsa. Add all ingredients (except for pineapple and brown sugar) in a bowl and toss to combine. Heat a grill pan over medium-high heat. Spray with cooking spray. Place brown sugar on a plate and lightly coat each pineapple ring in the brown sugar. Grill the pineapple 2 min on each side until sugar is caramelized and you have grill marks on pineapple. Remove from grill pan and repeat with remaining pineapple. Dice pineapple and add to salsa; toss to combine. Place in refrigerator and chill. This can be done a day before.
  3. Heat a grill pan again over medium-high heat. Remove fish from fridge and marinade; pat dry. Discard marinade. Season salmon with salt and pepper. Spray grill pan with cooking spray. Place two fillets, skin side up, on grill and sear (you’re just looking for grill marks). Move to a sheet tray lined with aluminum and sprayed with cooking spray. Continue with the other two fillets.
  4. Bake salmon in preheated oven for 25-27 minutes until opaque and cooked through.
  5. To serve: Take 3-4 avocado slices and fan out in middle of plate.  Spoon salsa over fillet. Squeeze a bit of lime over fish and serve.

Savory Breakfast Bake

Savory Breakfast Bake with Avocado Crème

Serving Size:  9

Ingredients

  • 4 ¼ cups quick cooking oats
  • 4 cups veggie broth
  • 4 cups of kale or spinach (wilted)
  • 1 can Rotel Tomatoes
  • 1 can low sodium black beans, drained and rinsed
  • 1 tsp turmeric
  • 1 tsp chilli Powder
  • 1tsp cumin
  • 1 tsp paprika
  • ½ tsp Salt
  • ¼ tsp Pepper
  • ½ cup chickpea crumbs
  • 1 avocado
  • Juice from ½ a lime
  • ½ jalapeno, chopped
  • 2 garlic cloves, chopped

Directions

  • 1Mix all ingredients, spread in a 9x13 pan, sprinkle with chickpea crumbles (or bread crumbs) Bake at 425 degrees for approx 40 min or until golden brown and firm.
  • 2For avocado crème: In food processor, blend 1 avocado, half a lime, half a jalapeño, crushed garlic, salt and pepper, blend until creamy, add more lime to adjust taste and thickness. Serve with fresh pico de gallo, and fresh cilantro

Scallops with Grapefruit and Bok Choy

Seared Scallops Over Bok Choy with Grapefruit Sauce

Serving Size:  4

Ingredients

  • 2 large red grapefruit, 1 sectioned and 1 juiced
  • 2 tablespoons honey
  • 3 teaspoons butter, divided
  • 4 teaspoons olive oil
  • 2 scallions, finely chopped
  • 4 cups chopped bok choy
  • 1/4 teaspoon salt
  • Pinch of ground black pepper
  • 12 ounces scallops (cut in half if very large)

Directions

  • 1In medium saucepan, boil juice from 1 grapefruit with honey until it has reduced by half. Stir in 1 teaspoon butter until melted. In large skillet, heat 2 teaspoons olive oil. Cook scallions for 1 minute.
  • 2Add bok choy; sprinkle with 1/4 teaspoon salt and a pinch of ground black pepper. Cook over medium heat for about 3-4 minutes or until white part is tender. Remove to a plate; cover and keep warm.
  • 3Wipe out skillet and place back over medium heat. Pat scallops dry. Heat remaining 2 teaspoons butter and 2 teaspoons olive oil in hot skillet. Add scallops and cook 2-3 minutes per side.
  • 4To serve, plate bok choy with scallops and grapefruit segments on top. Pour grapefruit sauce over each dish. 4 servings

Southwest Summer Salad

Serving Size:  4

Ingredients

  • 1 cup quinoa (cooked and cooled)
  • sweet potatoes, cubed
  • 1/3 cup olive oil
  • tbsp lime juice
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 2 cloves garlic
  • 3/4 tsp ground cayenne pepper or mild chilli powder
  • 1 1/2 cups bell peppers, chopped
  • 1 avocado
  • 1/2 cup low sodium black beans, drained and rinsed
  • 3/4 cup corn
  • 1/2 cup cilantro
  • 2 tomatoes
  • 1 red onion
  • 1/2 jalapeno

Directions

  • 1Peel sweet potatoes, dice them up and cook (al dente). Bring cup of quinoa and 2 cups of water to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes.
  • 2To make the vinaigrette, combine oil, lime juice, salt, garlic, cumin and cayenne and whisk. Chop all of the other ingredients to thumb-big pieces and combine them in to a large bowl. Add the sweet potatoes and the vinaigrette, and toss carefully.
  • 3Season to taste with salt and extra lime juice if needed

Southwest Burger

Southwestern Turkey Burgers

Serving Size:  4

Ingredients

  • 1 package ground turkey 20.8 oz (1.3 lbs)
  • 1/2 large onion minced about
  • 1/2 cup 1 avocado sliced
  • 1/2 cup finely chopped red pepper
  • 1/2 cup chopped cilantro loosely packed
  • 1 Tbs cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 -15oz can low sodium black beans drained and rinsed. Reserve half for garnish
  • 1 Tbs fresh lime juice
  • 1Tbs water
  • 1 tsp of evoo

Directions

  • 1Mix all ingredients just to combine. Form six patties and place on wax paper, parchment or plastic wrap to keep separated. Let sit in refrigerator for flavors to marry while a salad is being made. Cook burgers on well oiled grate of barbecue or slightly oiled pan until brown and firm to the touch, turning once. About 5 min each side. Lightly toast bun.
  • 2Top burger with tomato, avocado, salsa mixed with dab of sour cream and lettuce. Serve with side salad of favorite fresh veggies garnished with remaining black beans, cilantro, squeeze of fresh lime and salsa and sour cream mix.

Whole Wheat Pasta and Turkey Bake

Serving Size:  12

Ingredients

  • 1 package (16 oz.) Whole wheat macaroni
  • lbs. lean ground turkey
  • 1 lg. Onion, chopped
  • cloves garlic, minced
  • ½ tsp. salt, divided
  • 1/2 tsp. Black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1 jar (32 oz.) low sodium pasta sauce
  • 2 eggs
  • 2 C. 2% milk
  • C. Shredded reduced fat Mozzarella cheese
  • ½ tsp dried parsley flakes

Directions

  1. Cook pasta according to package directions. In large pot saute the turkey, onion, minced garlic over medium/low heat until no longer pink; drain. Add pasta sauce, garlic powder, Italian seasoning.1/2 tsp. of salt and pepper. Simmer 10 min. In a large bowl, combine eggs, milk, ¼ tsp salt and 1 C.Shredded mozzarella cheese.]
  2. Toss drained pasta with egg/milk mixture. Place pasta in lightly greased 9x13 (3qt.) Baking dish. Top with turkey mixture and remaining 2 C. cheese, sprinkle with parsley. Cover bake 25 minutes. Uncover bake 25 minutes to brown.
  3. Let cool 10 minutes before slicing.
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