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Bella’s Blog – Happy National Pet Month and Hello to ShopRite Rx Pet Meds!

Posted by , April 15th, 2016

ShopRite Pet Rx Program

Happy National Pet Month, Pet Lovers!

I’m here to let you know that ShopRite is celebrating in a BIG way! My ShopRite Pharmacist wants me to spread the word about new ShopRite Rx Pet Meds! ShopRite wants to be there for your whole family, (four-legged family members included) so you can now fill your pet’s prescriptions at your local ShopRite pharmacy – all you need is the script from your vet!

Happy Pet Month and ShopRite Pets RX! - Bella Blog

Isn’t that pawwfect? Talk about convenience – and more time to play fetch!

I can’t think of a better way to celebrate National Pet Month than to pick me up some delicious treats, a new chew toy, and the medicine that keeps me feeling my best.

 

How are you celebrating National Pet Month? Share below in the comments, or on social media with the hashtag #ShopRiteBella

Bella


Smoothie Bowls: The Latest Breakfast Trend

Posted by , April 13th, 2016

By Nina Rizzo

If you follow the foodie world, you’ve undoubtedly noticed the pages of most culinary bloggers are suddenly  filled with beautiful images of symmetrically placed fruit and veggies ensconced in large round bowls, accompanied by spoons, not straws.  What is this trendy new concoction and why is it so popular? It’s called a Smoothie Bowl – and it may be the most perfect breakfast meal ever created.

Smoothie Vs. Smoothie Bowl – What’s the Difference?

Build a Better Breakfast Part 3: Muesli Greek Yogurt Smoothie Bowl

Smoothie Bowls aren’t meant to be gulped down in seconds like a regular smoothie – which traditionally is made of pureed fruits and yogurt. But rather, a smoothie bowl is meant to feel like a real meal with layers of flavor, texture and color. Plus, you enjoy it with a spoon, not a straw.

Owing to their thick texture, smoothie bowls are designed for toppings, as their dense consistency holds up to hearty ingredients like nuts and granola, which add crunch and texture while providing sustained energy, healthy fats, and protein to keep you full throughout the day.

The best bowls mix plant-based fats with low glycemic fruits and nutrient-rich green vegetables. Foods like avocado, nuts, hemp and chia seeds add thickness and creaminess to your bowl’s base while providing healthy fats and anti-inflammatory omega-3’s to keep you filled up and fueled until lunchtime. Low glycemic fruits like berries, cherries, apricots, apples and pears offer fruity flavor and beneficial nutrients while promoting stable blood sugar levels.

Due to their overall consistency and healthy ingredients, smoothie bowls make them a great choice for die-hard cereal eaters who are looking to transition into healthier breakfast habits.

How Do You Make A Smoothie Bowl?

To get started, add fresh or frozen fruit into a high-power blender. Throw in some nutrient-dense greens, such as spinach or kale, and thicken with plain Greek yogurt or healthy fats like almond butter, coconut oil, flax seed or avocado to create a thick, rich, creamy consistency – much like frozen yogurt.

You need a little liquid but the amount depends on the consistency you want. Generally, add enough milk or ice cubes to puree the ingredients, yet have enough heft for the spoon to stand in the center of the bowl.

Let the kids get creative with an array of toppings to “decorate” their bowls much like they would an ice cream sundae. Sliced fruits, chopped nuts, shredded coconut, pumpkin seeds, cinnamon and granola, plus maple syrup to drizzle, make a healthful – and fun – assortment.

One of my favorite smoothie bowls is a thick blend of frozen berries, bananas, kale, almond milk and agave, topped with slices of strawberries, granola and dried goji berries.  My kids, however, are partial to a chocolate, hazelnut, hemp smoothie. They don’t even know the hemp (a plant-based protein loaded with iron and omega-3 fats) is in there. Its earthy yet neutral taste pairs well with chocolate, bananas and hazelnuts.

Finally, adding a handful or two of leafy greens like spinach, kale, or Swiss chard into your base blend lets you “sneak in” a serving of vegetables into your first meal of the day, without changing the fruity flavor you expect from a smoothie.

For a striking presentation, use dragon fruit to produce a vibrant pink bowl. This frozen puree looks beautiful with a ring of toasted coconut flakes or an edible flower floating in the center. Dragon fruit tastes similar to melon and is a great source of antioxidants, fiber, magnesium and B vitamins.

Visit your local ShopRite in-store dietitian for more info, or more smoothie bowl recipes. For more info or recipes, visit ShopRite.com


Bloody Mary Pork Chops

Posted by , April 7th, 2016

Shake things up a bit with this fun twist on classic pork chops! All the flavors of a classic Bloody Mary combine to become the perfect marinade for prime cut pork chops that your family will ask for again and again.

Bloody Mary Pork Chops - ShopRite Potluck Blog


Bloody Mary Pork Chops

Prep Time (Inactive): 9 hours | Cook Time: 15 | Minutes Serves 4

Ingredients:

  • 4 Smithfield® Prime Bone In Thick Cut Pork Chop (1-inch thick)
  • 1 cup bloody Mary mix, divided usage
  • 1/4 cup citrus vodka
  • 1 small jar marinated garlic stuffed olives, divided usage
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sriracha sauce
  • 1/4 teaspoon celery salt
  • 1 tablespoon celery seed
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon cayenne pepper

Directions:

  1. Place pork chops in resealable food storage bag. Combine ¾ cup bloody Mary mix, vodka, 3 tablespoons marinade from stuffed olives, Worcestershire sauce, sriracha sauce, and celery salt; pour over chops.  Seal bag and refrigerate 8 to 24 hours.
  2. Heat charcoal or gas grill to medium. Remove chops from marinade; discard marinade. Combine celery seed, pepper, garlic salt and cayenne; mix well; roll edges of chops in seasonings.
  3. Grill chops 7 to 9 minutes per side until internal temperature reaches 150o Serve topped with skewered stuffed olives

Braised Garlic Ginger Chops

Posted by , April 7th, 2016

Hectic weeknights beware! This recipe for Braised Garlic Ginger Chops only involves 2 steps and is ready and on the table in under 20 minutes! Pair the Asian flavors in the braising sauce with steamed rice and stir fry vegetables or Chinese broccoli to satisfy those takeout cravings too!
Braised Garlic Ginger Chops


Braised Garlic Ginger Chops

Prep Time: 2 min | Cook Time: 15 min | Serves 4

Ingredients:

  • 2 teaspoons olive oil
  • 4 Smithfield® Prime Bone In Thick Cut Pork Chop (3/4-inch thick)
  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon onion powder

Directions:

  1. Heat oil in large skillet over medium-high. Add chops and brown 2 to 3 minutes on each side.
  2. Stir in remaining ingredients. Reduce heat to medium-low, cover and simmer 8 minutes until internal temperature reaches 150o

Cranberry Glazed Pork Chops

Posted by , April 7th, 2016

Feel like your weeknight meals need a little “something” to take them from ordinary to extraordinary? We’ve got just the thing! Classic prime pork chops get a punch of flavor from a quick and easy cranberry sauce that’s ready in under 30 minutes. Serve with your favorite veggies and roasted potatoes or rice pilaf for a new weeknight favorite!

Cranberry Glazed Pork Chops - ShopRite Potluck Blog


Cranberry Glazed Pork Chops

Prep Time: 3 min | Cook Time: 22 Min | Serves 6

Ingredients:

1 teaspoon butter
1 teaspoon oil
6 Smithfield® Prime Bone In Thick Cut Pork Chop
1/2 cup finely chopped onions
1 1/4 cups chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3/4 cup fresh or frozen cranberries

Directions:

  1. Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides; remove from skillet.
  2. Sauté onions in same skillet until brown and tender, about 8 minutes.
  3. Return chops to skillet. Add chicken broth; cover and simmer 9 to 11 minutes, until internal temperature reaches 150oF. and pork is tender. Remove chops and keep warm.
  4. Add sugar, vinegar and cranberries to skillet; cook until cranberries pop. Heat chops in sauce before serving.

 


Easy Cheesy Bean Dip

Posted by , April 6th, 2016

This dip will surely be a game day ‘go-to’ for friends and family; with only three ingredients, it also could not get any easier!

Easy Cheesy Bean Dip

We’re back with another super simple dip recipe for your Cinco de Mayo celebrations! If you’re planning a big bash with different courses and eating options for your friends and family, it never hurts to keep a super simple, minimal-effort but maximum-value recipe onhand.

That’s where this Easy cheesy bean dip comes in! You only need 3 ingredients and 20 minutes to get this dip ready from start to finish, and who doesn’t love a warm, bubbly, cheesy dip at a party?

Stay tuned for more Cinco de Mayo recipes as we continue our countdown!


Easy Cheesy Bean Dip

Prep Time: 5 Minutes | Start to Finish: 20 Minutes | Serves 8

 

Ingredients:

  • 1 can (16 oz) Old El Paso™ refried beans
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 2 cups shredded Mexican cheese blend (8 oz)
  • Make it FRESH toppings, as desired (see below)
  • Food Should Taste Good™ cantina tortilla chips

 

Directions:

  1. Heat oven to 400°F.
  2. In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.

 

Nutritional Info:

1 Serving: Calories 160 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 490mg; Potassium 40mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 8g

% Daily Value: Vitamin A 6%; Vitamin C 8%; Calcium 20%; Iron 4%

Exchanges: 1/2 Starch, 1 High-Fat Meat, 1/2 Fat

Carbohydrate Choices: 1/2

 

Notes:

Ideas for Make it FRESH toppings: chopped fresh cilantro leaves, chopped tomatoes, salsa.

 


Easy Creamy Chicken Enchiladas

Posted by , April 6th, 2016

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers…..if you ever have any!

Easy Creamy Chicken Enchiladas

Happy Cinco de Mayo! Though we are sad to see our countdown come to an end, we’re extremely excited to share our final recipe: Easy Creamy Chicken Enchiladas.

Enchiladas are the perfect dish to serve a crowd, and you can have our version ready to go in under an hour. Serving a crowd? Double it! You can always save the leftovers for dinner tomorrow, though we doubt that there will be any leftovers at all!


Easy Creamy Chicken Enchiladas

Prep Time: 20 Minutes | Start to Finish: 50 Minutes | Serves 5 (2 enchiladas each)

 

Ingredients:

1 can (10 oz) Old El Paso™ red enchilada sauce

2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)

1 1/2 cups shredded Cheddar cheese (6 oz)

1 package (8 oz) cream cheese, cut into 1/2-inch cubes

1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

 

Directions:

  1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  2. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

 

Nutritional Info:

1 Serving: Calories 590 (Calories from Fat 340); Total Fat 37g (Saturated Fat 19g, Trans Fat 2g); Cholesterol 155mg; Sodium 1650mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 2g); Protein 31g

% Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1 1/2 Low-Fat Milk, 2 Lean Meat, 4 1/2 Fat

Carbohydrate Choices: 2

 

Notes:

Pop the opened cream cheese in the freezer for about 10 minutes to make it colder so it’s easier to cut into small cubes.

If using taco seasoning mix, use just 2 tablespoons, and save the rest for another use.

 


Sriracha Avocado Ten Minute Tacos

Posted by , April 6th, 2016

These tacos come together in a flash, and really impress with delicious fresh toppings like avocado and a vibrant kick of hot sauce!

Sriracha Avocado Ten Minute Tacos

Taco Tuesday and our Cinco de Mayo Countdown combine for today’s super quick and easy recipe! Taco night is always a major win when kids are involved (or adults in our opinion!) and a 10 minute recipe means you can have this on the table on a busy weeknight with no trouble at all. If the kids are sensitive to spice, you can easily swap out the sriracha for salsa; whichever you choose, we’re sure this will become a meal-time favorite!


Sriracha Avocado Ten Minute Tacos

Prep Time: 10 Minutes | Start to Finish: 10 Minutes | Serves 4 (2 tacos per serving)

 

Ingredients:

  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 8 Old El Paso™ Stand ‘N Stuff® taco shells
  • 1 Avocado from Mexico™, pitted, peeled and diced
  • 1/2 cup crumbled queso fresco cheese
  • Sriracha or hot sauce, for drizzling

 

Directions:

  1. Stir warm shredded chicken together with green chiles in medium bowl.
  2. Spoon filling into warm taco shells. Top with avocado and crumbled queso fresco and drizzle with sriracha sauce.

 

Nutritional Info:

1 serving (2 tacos): Calories 400 (Calories from Fat 190); Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 840mg; Potassium 410mg; Total Carbohydrate 22g (Dietary Fiber 3g); Protein 30g

% Daily Value: Vitamin A 6%; Vitamin C 15%; Calcium 15%; Iron 10%

Exchanges: 1 1/2 Starch, 3 1/2 Lean Meat, 2 Fat

Carbohydrate Choices: 1 1/2

 

Notes:

If hot sauce has too much ‘kick’, drizzle with mild salsa instead.


Grilled Shrimp Tacos

Posted by , April 6th, 2016

DAB-0242

 

Now we know what you’re thinking: another taco recipe?

We know, we know; but how could we resist? Taco Tuesday isn’t enough! Sometimes, you need back-to-back Taco goodness, especially when it comes to our Cinco de Mayo Countdown.

We thought another grilled recipe would be a perfect addition to our little roundup this week, and these Grilled Shrimp Tacos aim to please. Top them with a freshly made coleslaw and a drizzle of sour cream, and dinner is ready in no time! You could even serve them with the Grilled Elote we shared earlier this week.

Whichever you choose, your Cinco de Mayo fiesta is sure to be a smash hit!


Grilled Shrimp Tacos

Prep Time: 25 MINUTES | Time to Table: 25 MINUTES | Serves: 6 (2 tacos per serving)

 

Ingredients

  • 1 1/2 pounds large cleaned uncooked shrimp
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chipotle chili powder
  • 5 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3 cups coleslaw mix
  • 12 6-inch flour tortillas
  • 1 1/2 cups Daisy Sour Cream

 

Directions

  1. Heat a gas or charcoal grill. Rinse the shrimp and pat dry with paper towels.
  2. In a medium bowl, mix the paprika, lemon zest, chili powder and 1 tablespoon of the oil. Add the shrimp; toss to coat. Thread the shrimp on skewers (soak bamboo ones in water prior to grilling).
  3. Grill the shrimp over medium heat for 5 minutes, turning once, or until the shrimp are pink and opaque.
  4. In another medium bowl, mix the remaining 4 tablespoons oil, lemon juice, sugar and salt. Stir into the coleslaw mix.
  5. Heat the tortillas as directed on the package.
  6. For each taco, divide the shrimp among the tortillas. Top each with the coleslaw. Garnish with the sour cream.

Grilled Elote

Posted by , April 6th, 2016

Try this delicious adaptation of Elote, which is Mexican street corn. It is a delicious addition to your Summer grilling spread.

Grilled Elote

It’s time to bust out the grill for the next recipe in our Cinco de Mayo Countdown! You may have had grilled corn at your BBQ last year, but have you ever tried elote? Mexican grilled street corn amps up the flavor with taco seasoning, fresh cilantro, and a sprinkling of Mexican Cotija cheese.

We’re not saying your grilled corn isn’t delicious (we’re sure it is!), we’re just saying our version is a must for your Cinco de Mayo party this year!


 

Grilled Elote

Prep Time: 10 Minutes | Start to Finish: 20 Minutes | Serves 4

 

Ingredients:

  • 4 ears fresh corn, husks removed
  • 1/2 cup mayonnaise
  • 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1/4 cup crumbled Mexican cheese (such as Cotija)
  • chopped fresh cilantro leaves, for serving if desired

 

Directions:

  1. Heat gas or charcoal grill. Carefuly brush vegetable oil on grill rack.
  2. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  3. Meanwhile, set aside one small bowl of mayonnaise, one with taco seasoning, and another of crumbled cheese.
  4. Brush cooked corn with mayonnaise; sprinkle with taco seasoning and cheese. Serve hot with cilantro sprinkled on top.

 

Nutritional Info:

1 serving: Calories 350 (Calories from Fat 230); Total Fat 26g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 380mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 5g); Protein 5g

% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 6%; Iron 4%

Exchanges: 1 1/2 Starch, 5 Fat

Carbohydrate Choices: 1 1/2

 

Notes:

To microwave the corn instead, place ears in microwavable dish, and cover with plastic wrap. Microwave on High 5 to 7 minutes or until tender.

Save remaining taco seasoning for another use.


About Potluck

Welcome to Potluck, where everyone brings something to the table!

Potluck is a community of bloggers who all have one common interest- a love of food! These bloggers are chomping at the bit to share their thoughts, recipes, giveaways and reviews on ShopRite’s private label brand products. Read More

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The Potluck panel consists of foodies who have combined their passion for food, cooking and blogging onto one place. Get to know these at-home cooks who are hungry to enhance their cooking skills and expand their knowledge of food!