EAT GOOD TO FEEL GREAT ON THE MENU
4 cup queso fresco
1 avocado, sliced
4 large sweet potatoes
2 red onion, chopped
1 shredded carrot (about 2 cup)
1 tsp. garlic powder
1 tbsp. chili powder
2 tsp. cinnamon
1 lb. extra-lean ground turkey
1 16-oz. package Schnucks frozen
cut leaf spinach, thawed
1 jalapeño, thinly sliced
1 15-oz. can no-salt-added
diced tomatoes
V2 cup Organic Girl Avocado
Cilantro Vinaigrette
4 cup sliced almonds
1 tbsp. Full Circle chia seeds
1 Hatfield Chili Verde pork tenderloin,
prepared according to package
Fresh cilantro, for garnish
Combine first eight ingredients and divide
among four plates. Slice pork and divide
among salads. Serve topped with cilantro.
1 cup Full Circle low-sodium
chicken broth
PER SERVING: CAL 500, FAT 29G (4.5G SAT.
FAT), CHOL 75MG, SODIUM 730MG, CARB
36G (10G FIBER, 21G SUGARS), PRO 29G
4 cup sliced green olives
2 cup Natural Delight Pitted Fresh
Medjool dates, finely chopped
4 cup Schnucks plain Greek
Cilantro and slivered almonds,
for garnish
HAWAIIAN POKÉ BOWL P.17
yogurt
SERVES: 4 (single serving pictured)
ACTIVE: 20 MIN - TOTAL: 20 MIN
fresh mixed salad greens
1 cup cooked whole grain brown rice
10 oz. sushi grade salmon or tuna,
cut into 2-inch cubes
2
cups
2 medium cucumber, thinly sliced
1 cup shelled edamame
1 cup pineapple tidbits
1 small avocado, sliced
V4 cup pickled ginger slices
3 cup Full Circle Organic Asian
Sesame Ginger Dressing
1 tbsp. Sriracha
2 green onions, thinly sliced
1 tbsp. sesame seeds
1. Preheat oven to 425 degrees. Pierce
potatoes all over with a fork and place on
an aluminum foil-lined baking sheet; bake
until tender, about 50 minutes.
2. While potatoes bake, warm a large
skillet over medium-high heat. Add onion
and carrot; cook until soft, 4 minutes.
Add garlic powder, chili powder and
cinnamon and cook 1 more minute.
3. Add ground turkey and cook until
browned, about 5 minutes. Stir in spinach,
jalapeño, tomato, chicken broth, green
olives and dates. Simmer for 5-7 minutes
KALE PESTO PASTA P.19
until mixture thickens. Keep warm.
4. Remove potatoes from oven. Slice
open and mash insides with a fork; divide
picadillo mixture among potatoes and top
with Greek yogurt, cilantro and almonds.
SERVES: 6 (single serving pictured)
ACTIVE: 20 MIN - TOTAL: 30 MIN
Divide
greens among four shallow bowls.
Top with equal portions of rice, salmon,
cucumber, edamame, pineapple, avocado
and ginger. Drizzle with salad dressing and
Sriracha. Sprinkle with green onions and
sesame seeds.
1 bunch kale
2 cup Schnucks natural almonds
2 cup olive oil
2 garlic cloves
1 tsp. salt
Juice and zest of 1 lemon
PER SERVING: CAL 510, FAT 6G (1G SAT. FAT),
CHOL 55MG, SODIUM 330MG, CARB 82G (12G
FIBER, 21G SUGARS), PRO 38G
PER SERVING: CAL 430, FAT 25G (4.5G SAT.
FAT), CHOL 40MG, SODIUM 360MG, CARB 31G
(7G FIBER, 9G SUGARS), PRO 22G
1 16-oz. box whole wheat spaghetti
1 large zucchini, thinly sliced
1 cup frozen peas, thawed
1
cup arugula
V4 cup Parmesan cheese
1. Cook kale in a large pot of boiling water
until bright green, about 30 seconds.
Remove using a slotted spoon, squeeze out
excess water and set aside. Add spaghetti
to pot and prepare according to package,
reserving pasta water.
2. Add 4 cup water, almonds, oil,
garlic, salt and lemon juice and zest to a
blender or food processor and blend until
smooth. Add kale and blend. Add water
1 tablespoon at a time, as needed, until
smooth. Transfer pesto to a large bowl.
3. Coat a large skillet with cooking spray
and add zucchini. Cook zucchini over
SOUTHWEST PORK &
GRAPE SALAD P.19
SERVES: 4 (single serving pictured)
ACTIVE: 10 MIN - TOTAL: 30 MIN
medium-high heat until softened, stirring
often, about 5 minutes. Add peas and
cook until warmed, about 2 minutes.
Stir in arugula and transfer vegetables
to pesto bowl.
PICADILLO STUFFED
SWEET POTATO P.18
SERVES: 4 (single serving pictured)
ACTIVE: 20 MIN - TOTAL: 50 MIN
1 10-oz. package fresh spinach
3 cups red grapes, halved
1 red onion, thinly sliced
DINNER
SIMPLY SchnuckS JAN / FEB 2021
31
