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2022 MEAL SOLUTIONS Q1
WEEK 1 TO WEEK 13

 
 

 

Recipe

The Blend Fiesta Burgers
The Blend Fiesta Burgers

INGREDIENTS

  • 1 lb of lean ground beef 93/7
  • 8 oz of mushrooms (white button and/or crimini mushrooms)
  • ½ of Mrs. Dash Taco seasoning packet
  • 1 avocado, sliced
  • Sliced cheese
  • Corn and black bean salsa
  • Lettuce
  • Tomato slices
  • Onion slices
  • Whole wheat buns

INSTRUCTIONS

  1. Thoroughly wash the mushrooms. Pat dry and place in a food processor. Plus slowly to make the mushrooms similar in texture to cooked ground beef.
  2. In a medium skillet, sauté onion with 1 Tbsp. of oil over medium heat for 3-4 minutes. Remove from pan and set aside to let cool.
  3. In a large bowl, combine the lean ground beef and cooled mushrooms. Add in the taco seasoning and blend together well.
  4. Once well blended, divide the mixture into 4 patties.
  5. Grill until the center has reached proper internal temperature of 160 degrees Fahrenheit. Just before removing from the grill, add on cheese and let melt.
  6. Place each patty onto a whole wheat bun and add on the toppings! Start with salsa, lettuce, tomato, onions and avocado.

 

Recipe

Pork Kebabs with Peanut Sauce
Pork Kebabs with Peanut Sauce

INGREDIENTS

For the Sauce
  • 1/4 Cup Creamy Peanut Butter
  • Juice of 1 large orange (About ⅓ cup)
  • Juice of 1 lime (About 1 Tbsp.)
  • 1/4 C. Coconut Aminos
  • 4 Tbsp. Rice Vinegar
  • 3/4 tsp. Freshly Grated Ginger (may substitute ¼ tsp. dried ginger or to taste)
  • 1 Cloves Garlic, peeled and minced (may substitute ¼ tsp garlic powder or to taste)
  • 1/4 – 1/2 tsp. Crushed Red Pepper Flakes**
  • Salt, to taste
For the Kebab
  • 1 lbs. Boneless, Thick-Cut Pork Chops
  • 1/2 Small Red Onion
  • 1 Medium Bell Pepper, any color
  • 1 Medium Zucchini or Yellow Squash
  • 1 tsp. Olive Oil or Avocado Oil

INSTRUCTIONS

  1. Preheat grill to medium-high heat (400-450℉).
  2. Make the peanut sauce by whisking or blending all of the sauce ingredients together. Taste and adjust seasonings as desired. Set half of the sauce aside for serving with the cooked kebabs.
  3. To a bowl, add the pork cubes and half of the peanut sauce. Toss well to coat and set aside to marinate while you cut the vegetables into pieces and the grill heats up.
  4. To make the kebabs, carefully thread the pork and vegetables onto skewers alternating meat and vegetables as you go. Brush the vegetables with the oil.
  5. Place the kebabs directly onto the grill grate. Cook for 3-4 minutes per side or until the pork registers 145℉ on an instant-read thermometer and the vegetables are tender and slightly charred on the edges.
  6. Remove kebabs from the grill to a clean plate and allow them to rest for 3-5 minutes before serving with reserved peanut sauce.

 

Recipe

Pork Carnitas
Carnitas

INGREDIENTS

Pork
  • 10 lbs. Pork Shoulder
  • Salt and Pepper
  • Garlic Powder
  • 1/2 C. Lard or Butter

  • 1 Large Onion, diced
  • 2 Oranges, cut into 8 wedges
  • 1 Lemon, cut into 8 wedges
  • 1 Lime, cut in 8 wedges
  • 6 Cloves Garlic
  • 1/2 Cup Sweetened Condensed Milk
  • 2 Bay Leaves
  • 1 Tbsp. Cumin Seed
  • 1 Cinnamon Stick
  • Corn Tortillas
Toppings
  • Cotija Cheese
  • Cilantro
  • Pickled Jalapeno
  • Lime Wedges

INSTRUCTIONS

  1. Season the cubed pork shoulder liberally with salt, pepper and garlic powder.
  2. Massage the seasonings into the pork and place into a refrigerator for 30 minutes.
  3. Heat a medium sized skillet over medium high heat and melt the lard. Working in batches, sear the pork shoulder until golden brown on all sides. Drain the pork and reserve.
  4. Add the onion, orange, lemon, lime and garlic cloves. As the aromatics release their juices, stir and scrape the fond from the bottom of the rondeau. Add back the browned pork, sweetened condensed milk, bay leaves, cumin seeds, cinnamon sticks and enough water to just barely cover the pork. Bring to a simmer and braise the pork until all the water has cooked away and the meat is fork tender, around 2 hours
  5. Serve on corn tortillas and garnish with Cotija cheese, fresh cilantro, pickled jalapeños and lime juice.

 

Recipe

Maple Glazed Salmon
Maple Glazed Salmon

INGREDIENTS

  • 1 Cup Four Brother’s 100% Pure Maple Syrup
  • 2 Tbsp. Soy Sauce (Try Coconut Aminos!)
  • 1 Clove Garlic, minced
  • 1 Lb. Fresh Salmon
  • Sat & Pepper to taste

INSTRUCTIONS

  1. In a small bowl, whisk together maple syrup, soy sauce, garlic, salt & pepper.
  2. Coat salmon evenly with maple syrup mixture and place in a shallow baking dish. Cover and let marinate in refrigerator for 30 minutes.
  3. Preheat oven to 400ºF. Place baking dish with salmon in oven and cook for about 20 minutes, uncovered until fully cooked. Salmon should be easily flaked with a fork.

 

Recipe

Mandarin Orange Chicken Stir Fry
Mandarin Orange Chicken Stir Fry

INGREDIENTS

  • 1/3 C. Soy Sauce (Try Coconut Aminos for a lower-sodium alternative)
  • 1/4 C. Mandarin Orange Juice
  • 1 Tbsp. Honey
  • 1 Tbsp. Sweet Red Chili Sauce
  • 2 tsp. Sriracha
  • 1 tsp. Minced Garlic
  • 1 tsp. Minced Ginger
  • 1 tsp sesame oil
  • 1 Tbsp. Olive Oil
  • 1 1/2 lbs. Chicken Breast, cubed into 1-inch pieces
  • Kosher Salt
  • 1 Red or Green Bell Pepper, chopped
  • 3 Green Onions, chopped into 2 inch pieces
  • 1 C. Broccoli, cut into small pieces
  • 1/3 C. Chicken Broth
  • 2 tbsp cornstarch
  • 1/4 C. Water
  • 1 C. Mandarin Segments
  • Green Onions, thinly sliced (for topping)
  • Brown Rice, for serving

INSTRUCTIONS

  1. In a small bowl whisk together soy sauce (or coconut aminos), mandarin orange juice, honey, sweet red chili sauce, sriracha, garlic, ginger, and sesame oil until combined.
  2. Heat a large, heavy bottom skillet on medium heat with olive oil for 1 minute. Add in cubed chicken in an even layer and sprinkle with kosher salt. Cook for 2-3 minutes on each side until cooked through or golden.
  3. Add in bell peppers, green onions and broccoli and cook for 2-3 minutes. Drizzle in the chicken broth to deglaze the pan and scrape the bottom.
  4. Lower your heat to medium low and add the sauce mixture and stir together. Cook for 1-2 minutes until slightly thickened.
  5. Add in 2 tbsp of cornstarch to a ¼ cup of water and whisk together. Pour mixture over the chicken and let cook for 2-3 minutes or until the sauce has thickened. If the sauce is too thick, add in water or chicken broth as needed.
  6. Add in mandarin segments and stir together.
  7. Serve over steamed rice and top with more green onions before serving.

 

 

Recipe

Sweet Potato Avocado Toast with Walnuts
Sweet Potato Avocado Toast with Walnuts

Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat.

INGREDIENTS

  • 2 Sweet Potatoes
  • 2 Avocados, thinly sliced
  • 1/2 C. Walnuts, diced
  • 1-1/2 tsp. Red Pepper Flakes, plus more if desired
  • 4 tsp. Extra-Virgin Olive Oil
  • 3/4 tsp. Flaky Salt

INSTRUCTIONS

  1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick. Prepare the sweet potato by following the toaster or oven preparation instructions below.
  2. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
  3. For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
  4. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.

 

Recipe

Banana Bread Overnight Oats
Banana Bread Overnight Oats

This make-ahead breakfast combines bananas, oats, walnuts, cinnamon and vanilla to create a tasty and satisfying way to start the day.

INGREDIENTS

  • 3 Ripe Bananas, sliced
  • 2 C. Old-Fashioned Oats
  • 1 Tbsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
  • ½ C. Food Club Plain Nonfat Greek Yogurt
  • 3/4 C. Chopped Walnuts, divided
  • 1 Tbsp. Maple Syrup
  • 3 C. Skim Milk

INSTRUCTIONS

  1. In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
  2. Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
  3. To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving. The overnight oats will last up to 5 days in the fridge, though the oats will soften more the longer they sit.

 

Recipe

Mediterranean Power Bowl
Mediterranean Power Bowl

INGREDIENTS

  • 3/4 C. Dry Pearled Farro
  • 1 Package (10.5 ounces) Grape or Cherry Tomatoes
  • 6 C. Small Cauliflower Florets
  • 2 Tbsp. Food Club Extra Virgin Olive Oil
  • ½ tsp. Salt
  • ½ tsp. Ground Black Pepper
  • 1 Garlic Clove, minced
  • ½ C. Food Club Plain Nonfat Greek Yogurt
  • 1 1/2 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Chopped Fresh Dill
  • 1/2 tsp. Lemon Zest
  • 4 C. Baby Kale
  • 1 Can (16 ounces) Food Club Reduced Sodium Garbanzo Beans (chickpeas), drained and rinsed
  • 1/2 Cup Crumbled Feta Cheese

INSTRUCTIONS

  1. Preheat oven to 450°. Prepare farro as label directs.
  2. Line rimmed baking pan with parchment paper. In separate bowls, toss tomatoes and cauliflower each with 1 tablespoon oil, and 1/8 teaspoon each salt and pepper. Transfer tomatoes and cauliflower to opposite sides of prepared pan in single layer. Roast 20 minutes or until tomatoes are slightly charred and cauliflower is golden brown, stirring halfway through cooking.
  3. In small bowl, stir garlic, yogurt, lemon juice, dill, lemon zest, and remaining ¼ teaspoon each salt and pepper.
  4. Into 4 serving bowls, evenly divide kale, beans, farro, cheese, tomatoes and cauliflower; evenly dollop with yogurt mixture.

 

Recipe

Fresh Spring Rolls with Chili Dipping Sauce
Fresh Spring Rolls with Chili Dipping Sauce

INGREDIENTS

Chili Dipping Sauce
  • 2 garlic cloves, minced
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon Sriracha hot chili sauce
  • 1 tablespoon nut topping
Spring Rolls
  • 8 spring roll wrappers
  • 24 fresh cilantro leaves
  • 16 large fresh mint leaves
  • 1 medium avocado, peeled, pitted and thinly sliced
  • 1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise (about 1/4 cup)
  • 8 spring roll wrappers
  • 1/2 red bell pepper, cut into matchstick-thin strips (about 1/2 cup)
  • 1/8 medium English (seedless) cucumber, cut into matchstick-thin strips (about 1/3 cup)
  • 1/2 medium carrot, cut into matchstick-thin strips (about 1/4 cup)
  • 32 cooked small salad shrimp (about 2 ounces)

INSTRUCTIONS

  1. Prepare Chili Dipping Sauce: In medium bowl, whisk together all ingredients except nut topping. Cover with plastic wrap and refrigerate until ready to serve.
  2. Prepare Spring Rolls: In pie plate or round cake pan, add warm water. Working with 1 wrapper at a time, soak wrapper in warm water 2 to 3 minutes or until flexible and transparent. Place wrapper on work surface. Arrange 3 cilantro leaves and 2 mint leaves on bottom half of wrapper, leaving 1-inch border around edge of wrapper. Top with some avocado, then green onion, bell pepper, cucumber, carrot and 4 shrimp. Fold sides of wrapper over filling, then roll tightly to enclose filling completely, being careful not to tear wrapper. Repeat with remaining wrappers and fillings.
  3. To serve, sprinkle nut topping over dipping sauce. Cut spring rolls in half; serve with dipping sauce.

 

 

Recipe

Cottage Cheese Pancakes
Cottage Cheese Pancakes

INGREDIENTS

  • 8 oz. Cottage Cheese
  • 2 Cups Whole Wheat White Flour
  • 1 1/2 Tbsp. Brown Sugar (dark or light
  • 1 1/2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 Cup Milk
  • 2 Eggs
  • 1 Tbsp. Vanilla Paste (or 1 1/2 tsp of Vanilla Extract)
  • 1 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Ginger
  • Non-Stick Spray

INSTRUCTIONS

  1. Mix together all dry pancake ingredients in one bowl and mix together all wet pancake ingredients in another bowl. Incorporate the wet into the dry and mix thoroughly, let it rest for 10 minutes.
  2. Spray pan with non-stick spray. On medium heat ladle 4 ounces (approximately) of batter and flip when you see the bubbles on the surface, about 3-4 minutes. Continue until all of the batter is used.
  3. Serve with banana slices, and syrup of choice.

 

Recipe

Blueberry-Infused Yogurt & Fresh Fruit Brekkie Bowl
Blueberry-Infused Yogurt & Fresh Fruit Brekkie Bowl

INGREDIENTS

    Homemade Granola
  • 1 1/2 C. Clearly Organic Steel-Cut Oats
  • 1 1/2 C. Food Club Rolled Oats
  • 1/2 C. Shelled Hemp Hearts
  • 1/4 C. Clearly Organic Chia Seeds
  • 1/2 tsp. Four Brothers Ground Cinnamon
  • 1/2 tsp. Salt
  • 3/4 C. Four Brothers Honey
  • 1/2 C. Food Club Unsweetened applesauce
  • 1/4 C. Food Club Canola oil
  • 2 tsp. Food Club Vanilla Extract
  • 1/2 C. Dried Goji Berries
  • 1/4 C. Crystallized Ginger, finely chopped
    Blueberry-Infused Yogurt
  • 2 C. Food Club Plain Fat-Free Greek Yogurt
  • 1/3 C. Fresh Blueberries
  • 2 Tbsp. Four Brothers Honey
  • 1/2 C. Food Club Unsweetened Coconut Flakes, toasted
    Toppings
  • 2 Kiwis, sliced
  • 1 1/2 Large Bananas, tossed with lime juice
  • 1 Mango, diced
  • 1/2 C. Diced Pineapple
  • 1/2 C. Pomegranate Arils
  • 1/2 C. Roasted, shelled pistachios

INSTRUCTIONS

    Prepare Granola (or use your favorite store-brand granola if you’d like!)
  1. Preheat oven to 300°; line large rimmed baking pan with parchment paper. In medium bowl, toss steel-cut and thick rolled oats, hemp seeds, chia seeds, cinnamon and salt. In small bowl, stir honey, applesauce, coconut oil and vanilla extract. Stir honey mixture into oat mixture.
  2. Spread oat mixture on prepared pan; bake 20 minutes. Stir oat mixture; bake 20 minutes. Stir oat mixture; bake 15 minutes. Stir in goji berries and crystallized ginger. Shape oat mixture into about a 12-inch square; bake 10 minutes longer.
  3. Press down on granola with spatula; cool in pan on wire rack 2 hours. Break granola into clusters. Store in an airtight container up to 2 weeks.
    Prepare Blueberry-Infused Yogurt:
  1. In medium bowl mash blueberries and add in additional ingredients; cover and refrigerate at least 2 hours or overnight to allow flavors to meld.
    Ready to Serve
  1. Evenly divide Blueberry-Infused Yogurt into 6 serving bowls; top with about ¾ cup granola. Evenly arrange kiwi, bananas, mango, pineapple, pomegranate arils and pistachios over each bowl.

 

Recipe

Cheeseburger Macaroni with Beans and Peas
Hamburger Helper™ Cheeseburger Macaroni with Beans and Peas

INGREDIENTS

  • 1/2 lb. Lean Ground Beef
  • 1 1/2 C. Hot Water
  • 2 C. Milk
  • 1 Box (6.6 oz) Hamburger Helper™ Cheeseburger Macaroni
  • 1 C. Canned Black Beans, drained, rinsed
  • 1 C. Frozen Peas, thawed

INSTRUCTIONS

  1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, breaking up and stirring; drain.
  2. Stir in hot water, milk, and sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling.
  3. Reduce heat. Cover; simmer 10 to 12 minutes, stirring occasionally, until pasta is tender. Stir in beans and peas. Cook uncovered 1 to 3 minutes or until heated through.

 

Recipe

Chicken Banh Mi Bowl
Chicken Banh Mi Bowl

INGREDIENTS

  • 1/2 C. Chopped English Cucumber
  • 1/2 C. Packaged Matchstick Carrots
  • 1 1/2 Tbsp. Granulated Sugar
  • 1/2 tsp. salt
  • 2 Packages (8.8 ounces each) Ready to Serve Brown Rice & Quinoa
  • 1/3 C. Creamy Cilantro Lime Dressing
  • 2 Tbsp. Chili Garlic Sauce
  • 1 Jalapeño Pepper, thinly sliced
  • 2 C. Cooked Chicken Breast or Rotisserie Chicken Meat, thinly sliced
  • 1/4 C. Radishes, thinly sliced
  • 2 Green Onions, thinly sliced

INSTRUCTIONS

  1. In small bowl, toss cucumber, carrots, sugar and salt; let stand 15 minutes.
  2. Prepare brown rice & quinoa as label directs.
  3. In small bowl, stir dressing and chili garlic sauce. Makes about ½ cup.
  4. Divide brown rice & quinoa into 4 bowls; top with jalapeño, chicken, radishes, cucumber mixture, dressing mixture, onions and cilantro.