EAT GOOD TO FEEL GREAT | ON THE MENU
ACTIVE: 25 MIN TOTAL: 30 MIN
1 cup unsalted chicken broth
1 12-oz. package spiralized zucchini
2 tbsp. grated Parmesan cheese
Chopped fresh parsley, for garnish
32 Full Circle Organic Yellow Corn
Tortilla Chips
1 cup ground polenta
3 cup blue cheese
2 12-oz. packages Pero Family Farms
fresh green beans
12 lb. skirt or flank steak, cut into
4 equal pieces
1 tbsp. Lawry's seasoned pepper
2 cup no-salt beef broth
1 minced shallot
1. Preheat oven to 400 degrees.
Rub chicken thighs with 4 cup oil and
Italian seasoning. In a large pan over
medium-high heat, sear chicken thighs for
3 minutes per side. Transfer to a plate.
2. Add mushrooms, garlic powder, onion
powder and tomatoes to pan and cook
for 5-7 minutes until mushrooms and
1. Warm a large pot over medium-high
heat and coat with cooking spray.
Add turkey and cook until browned,
5-7 minutes. Add onion, garlic, peppers,
cumin and oregano; continue cooking
another 3-5 minutes until vegetables
have softened.
1 tsp. dried thyme
1 tbsp. Dijon mustard
Chopped fresh parsley, if desired
2. Stir in zucchini, cilantro, beans, salsa and
vegetable broth. Cover, reduce heat to low
and simmer 3 hours.
3. To serve, ladle chili into bowls and
top as desired with yogurt, cilantro, lime
wedges and avocado. Serve each bowl
with 8 tortilla chips on the side.
tomatoes are softened. Stir in tomato
paste and cook for 1 minute more.
Add wine and simmer for another minute,
then stir in chicken broth.
1. Prepare polenta and green beans
according to package directions and
season with salt and pepper, if desired.
Add blue cheese to polenta and stir to
combine. Cover to keep warm.
2. Heat a large skillet over medium-high
heat and coat with cooking spray. Season
steak with salt and pepper,
add to pan. Cook 2-4 minutes per side or
until steak reaches an internal temperature
of 145 degrees. Transfer steak to a cutting
board, reserving drippings in pan. Let steak
rest 5 minutes then slice against the grain.
3. Add shallot and thyme to pan and cook
2-3 minutes, scraping up browned bits.
Add broth and stir until bubbly, about
2 more minutes. Whisk in mustard.
3. Return chicken to pan, cover and cook
for 7-10 minutes until chicken reaches
PER SERVING: CAL 500, FAT 12G (2G SAT. FAT),
CHOL 55MG, SODIUM 790MG, CARB 57G (14G
FIBER, 15G SUGARS), PRO 4OG
165 degrees. While chicken cooks, toss
zucchini with 1 tablespoon oil and roast
on a baking sheet for 10 minutes in a
400-degree oven. Sprinkle with Parmesan.
4. Garnish with chopped parsley and
serve over roasted spiralized zucchini.
lesired and
PER SERVING: CAL 530, FAT 28G (5G SAT. FAT),
CHOL 195MG, SODIUM 29OMG, CARB 14G (3G
FIBER, 7G SUGARS), PRO 50G
4. Serve steak with green beans, polenta
and pan gravy. Top with chopped fresh
parsley, if desired.
PER SERVING: CAL 520, FAT 17G (7G SAT. FAT),
CHOL 120MG, SODIUM 33OMG, CARB 46G (7G
FIBER, 7G SUGARS), PRO 45G
SHEET PAN CHICKEN &
MANGO FAJITAS P.23
SERVES: 4 (single serving pictured)
ACTIVE: 10 MIN - TOTAL: 30 MIN
1 lb. chicken tenderloins,
halved lengthwise
1 16-oz. package frozen pepper
nd onion strips
1 jalapeño, thinly sliced
2 mangoes, peeled and sliced
1 tbsp. Schnucks olive oil
1 packet salt-free fajita seasoning
8 6-inch whole wheat tortillas
TURKEY CHILI VERDE P.23
SERVES: 4 (single serving pictured)
ACTIVE: 25 MIN - TOTAL: 3 HR 30 MIN
1 Ib. 99% lean ground turkey
1 sweet yellow onion, diced
12 tsp. minced garlic
2 poblano peppers, chopped
2 jalapeño peppers, sliced
1 tbsp. cumin
1 tsp. oregano
1 large zucchini, chopped
2 cup chopped fresh cilantro,
plus more for garnish
1 15-oz. can Full Circle organic pinto
beans,
V4 cup Schnucks plain Greek yogurt
2 cup pico de gallo
Lime wedges for garnish
CHICKEN & TOMATO
MARSALA P.22
1. Preheat oven to 400 degrees. In a large
bowl combine first six ingredients and toss
to coat. Add mixture to a baking sheet
and roast until produce has softened and
chicken is cooked through, 15-18 minutes,
stirring once halfway through.
2. Warm tortillas and top with chicken
mixture, Greek yogurt, pico de gallo and
lime wedges.
SERVES: 4 (single serving pictured)
ACTIVE: 25 MIN TOTAL: 40 MIN
8 boneless, skinless chicken thighs
V4 cup plus 1 tbsp. olive oil, divided
1 tbsp. Italian seasoning
8 oz. sliced mushrooms
1 tsp. garlic powder
1 tsp. onion powder
10 oz. cherry tomatoes
2 tbsp. tomato paste
V2 cup Marsala or sweet red wine
drained and rinsed
1 16-oz. jar Pace Salsa Verde
2 cups Pacific organic low-sodium
vegetable broth
2 cup Schnucks plain Greek yogurt
1 small avocado, chopped
Lime wedges, for garnish
PER SERVING: CAL 510, FAT 13G (4.5G SAT.
FAT), CHOL 85MG, SODIUM 460MG, CARB
62G (12G FIBER, 22G SUGARS), PRO 36G
SIMPLY SchnuckS JAN / FEB 2021
33
