Category: Recipes

Italian Grilled Vegetables

Italian Grilled Veggies

by Lisa, posted in Recipes

Grilling this weekend? Don’t let the meat steal the show! Give your veggies some love with this recipe.

Ingredients:

  • ¼ cup Always Save Butter, softened
  • 2 tbsp lemon pepper
  • 3 medium bell peppers of different colors
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium onion
  • 1 package button mushrooms
  • ¼ cup Always Save Italian Dressing


Directions:

While grill is heating, wash and chop veggies: seed peppers and cut into slices; chop zucchini and squash width-wise into ¼-inch circles; slice mushrooms; cut onion into ½-inch slices.

Whisk butter and lemon pepper together. Brush onto veggies.

To keep veggies in place on the grill, either skewer them and set directly on grill or form a foil packet (spray foil with cooking spray and place veggies in the middle of two slices of foil on grill). Cover and grill veggies over low-medium heat for 10-20 minutes or until tender. Turn frequently.

When veggies are finished, place them on a serving platter and drizzle with Italian dressing. Serve warm.

Chicken Enchilada Soup

Chicken Enchilada Soup

by Lisa, posted in Recipes

Ingredients:

  • 1 can Best Choice chicken chunk chicken breast
  • 1 can Best Choice corn, drained
  • 1 can Best Choice Chicken broth
  • 1 can Best Choice cream of chicken soup
  • 1 can Best Choice Red Enchilada sauce
  • 1 packet Best Choice Taco seasoning
  • 1 can Best Choice drained Kidney Beans
  • 1 can Best Choice drained black beans

Directions:

Throw all in a crockpot cook on low for 4 hours. Serve with shredded cheese, sour cream and tortilla chips.

Fresh Blueberry Pancakes

Fresh Blueberry Pancakes

by Lisa, posted in Recipes

Ingredients

  • 1 cup Old Fashioned Oats, ground in food processor to make oat flour
  • 2 Tablespoons Clearly Chia Seeds, ground
  • 1 teaspoon Clearly Organic Cinnamon
  • 2 Tablespoons Clearly sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon Clearly Organic Vanilla
  • 1/3 cup Clearly Milk (almond or dairy milk)
  • 1/2 Tablespoon Clearly Organic Coconut Oil, melted
  • 1 egg white
  • 1/3 cup fresh blueberries

Instructions

Place oats and chia seeds in a food processor or small blender. Process or blend for 10 seconds. In a bowl mix ground oats, chia seeds, cinnamon, sugar, baking powder, and salt. In a separate bowl whisk together vanilla, milk, melted coconut oil, and egg white. Add liquid to dry ingredient bowl and stir until just combined. Let sit for 5 minutes. While ingredients sit coat a griddle with Clearly pan spray, then heat a griddle to medium-high heat. Using a 1/4 measuring cup scoop batter onto griddle. Drop berries evenly into pancakes. Cook until each side is golden brown. Serve with Clearly butter and maple syrup.

Feta Pita Pizza

Feta Pita Pizza

by Lisa, posted in Recipes

Ingredients:

  • 1 – pkg (5 ct) Greek pita flatbread
  • 1 – 2.25 oz can Best Choice® sliced ripe olives
  • 1 – 4 oz can Best Choice® sliced button mushrooms
  • 1 – 14 oz jar of pizza sauce
  • 1- 4 oz pkg Best Choice® crumbled feta
  • ½ tsp minced garlic
  • Best Choice® olive oil to coat baking sheet

Directions:

Pre-heat oven to 450° F. While the oven is heating, place the pita bread on a large baking sheet, coasted with olive oil. Spread 4 tablespoons of pizza sauce onto each pita bread, coating surface almost to the edge. Blend Feta with garlic. Evenly distribute all of the olives, mushrooms, and feta mixture on top of the sauce. Place into the oven and bake for 15 minutes. Serve and cut into quarters.

Easy Fish Tacos

Easy Fish Tacos

by Lisa, posted in Recipes
Recipe sponsored by Clearly Brand & Clearly Organic
  • 8  Clearly frozen Cod filets
  • 8 flour tortillas
  • 1 bag of shredded coleslaw mix
  • 1/3 cup mayonnaise
  • 1 lime, juiced
  • 1 small tomato, diced
  • 1 can Clearly Organic Sweet Corn, drained
  • 1/4 cup cilantro (optional)

Preheat oven to 425 degrees and cook fish filets according to package directions. While fish is cooking place coleslaw in a mixing bowl. Add mayonnaise, lime juice, tomato, corn, and cilantro. Mix until contents are evenly distributed. Once fish is done baking let cool for 2 minutes. Then place the desired amount of slaw and fish on each flour tortillas.

Asian Shrimp and Broccoli

Asian Shrimp & Broccoli

by Lisa, posted in Recipes
Asian Shrimp and Broccoli

Ingredients

  • 1lb Best Choice Shrimp uncooked, medium sized, shelled and deveined
  • 2 tbsp Best Choice Garlic powder
  • 1 tsp Ginger grated
  • ½ cup Best Choice Honey
  • ¼ cup Best Choice Soy Sauce
  • 1 ½ cup Broccoli
  • 1 tsp Best Choice Sesame Seeds

Directions

  1. In a small bowl mix together garlic, Ginger, honey and soy sauce to make the marinade.
  2. Place raw shrimp in a large Best Choice storage bag and pour 1/3 of the marinade into the bag. Seal and refrigerate for about an hour. Keep the remaining marinate at room temperature.
  3. Warm a large skillet over medium heat. Add 2 tablespoons of the reserved marinade to the pan and let heat until steaming. Toss broccoli into skillet and cook until tender, approximately 5-7 mins. Remove Broccoli from pan at set aside.
  4. Remove shrimp from bag and place into pan, discarding the bag and marinade. Cook shrimp on each side, about 1 minute per side.
  5. When all shrimp is fully cooked add sesame seeds and return broccoli back to the skillet. Heat for 2-3 more minutes tossing occasionally.
  6. Serve immediately with remaining marinade drizzled to top.
Tuscan Tuna Salad

Tuscan Tuna, White Bean & Avocado Salad

by Lisa, posted in Recipes
  • 1 can (12 ounces) solid white albacore tuna in water, drained
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon Best Choice extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Best Choice red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Best Choice ground black pepper
  • 1 cup rinsed and drained Best Choice white kidney (cannellini) beans
  • 1/2 cup diced tomato
  • 4 cups spring mix salad greens
  • 2 medium avocados
  • Thinly sliced French baguette, brushed with oil and toasted (optional)

1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt and pepper. Fold in beans and tomato.

2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.

3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts, if desired.

Berry Smoothie

Berry Smoothie

by Lisa, posted in Recipes
Berry Smoothie

Choose yogurt for calcium, protein and probiotics. Add in milk for 9 essential nutrients + berries for antioxidants, and you’ve got a nutritious breakfast on-the-go!

Ingredients:

  • 1 cup Best Choice®  frozen berries (blueberry, strawberry, raspberry)
  • 1 cup low-fat Best Choice® plain Greek yogurt
  • ½ cup Best Choice® milk
  • 2 tsp Best Choice® honey

Directions:
Mix all ingredients together in a blender until smooth. Serve immediately.

Recipe by Best Choice.Click here for more Best Choice recipes.

Chicken Burrito Lunch Bowls

Chicken Burrito Lunch Bowls

by Lisa, posted in Recipes

Ingredients:

  • 1 cup Best Choice Brown Rice, cooked
  • ½ tbsp Best Choice Salt
  • 1 tbsp Best Choice Butter
  • 1 tsp Best Choice Paprika
  • ½ tsp Best Choice Cumin
  • ¼ tsp Best Choice Ground Cayenne Pepper
  • ¼ tsp Best Choice Pepper
  • 1 ½ cups Best Choice Black Beans, drained
  • 3 cups Best Choice Premium Breast of Chicken, drained
  • 1 cup Best Choice Fire Roasted Diced Tomatoes, drained
  • ¾ cup Best Choice Mexican-Style Corn, drained
  • ½ cup Best Choice Sliced Black Olives
  • 2 cups romaine lettuce
  • 1 avocado, diced
  • Side of salsa or Best Choice Low-Fat Ranch Dressing

Directions:
Cook rice according to package directions.

When rice has about 5 minutes left to cook, mix in paprika, cumin, cayenne and pepper.

Finish cooking rice and set aside.

Divide rice, beans, chicken, tomatoes, corn and lettuce into 5 entree storage bowls.

Top with olives and diced avocado.

Serve with Ranch dressing and salsa.

Click here to watch the recipe video!

Shrimp Scampi

Shrimp Scampi

by Lisa, posted in Recipes
Shrimp Scampi
  • 2 Tablespoons Clearly Organic Butter
  • 2 Tablespoons Clearly Organic Olive Oil
  • 3 garlic cloves garlic, minced
  • 1/2 teaspoon Clearly Organic Dried Basil
  • 1/2 teaspoon Clearly Organic Dried Parsley
  • 1 lb shrimp, peeled and deveined

For the sauce:

  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon Clearly Organic Ground Pepper
  • 2 Tablespoons Clearly Organic Butter
  • 2 Tablespoons Clearly Organic Olive Oil

Melt 2 Tablespoons butter and 2 Tablespoons olive oil in a large skillet over medium heat. Add fresh garlic, dried basil and parsley. Cook for about two minutes then add shrimp. Stir to distribute butter and seasoning. Cook shrimp until pink, stirring occasionally. Remove shrimp from skillet and place in a bowl. For the scampi sauce add white wine, and juiced lemon to the skillet. Heat over medium-high heat until the contents come to a boil. Add 2 Tablespoons butter, 2 Tablespoons olive oil, salt, and pepper. Cook ingredients together over medium heat for 5 minutes. Then add shrimp and seasoning to the skillet and stir to combine. Cook for one minute together stirring continuously. Let contents cool then serve warm over a bed of pasta, rice or mixed greens.