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Passover Lasagna

Posted by , April 5th, 2016

Lasagna Passover Recipe - ShopRite Potluck Blog

Now, you can have your lasagna and eat it too without breaking the fundamental law of Passover!

Lasagna during Passover, say what? Wait, don’t stop reading just yet! Yes, we know noodles are chametz (leavened dough that had the chance to rise) and therefore prohibited from consumption during the holiday. But wait, who said we were using pasta?

Craving everyday comfort foods during Passover is completely normal. After all, it seems like each meal features the same thing, lots and lots of boring matzah. We believe you shouldn’t have to sacrifice during a holiday commemorating being freed from slavery in the land of Egypt.

We get it, you are probably dreading eating even more matzah during the 8 Days of Passover but we promise you won’t even know it’s in there. Soaking the boards in water allows them to become more pliable during the baking process. Can you believe they take on a noodle-like consistency?

Give it a try, you won’t be disappointed!

Spinach Matzah Lasagna


  • 8 boards matzah
  • 1 jar marinara sauce
  • 1 (15oz) container part skim ricotta cheese
  • 2 cups frozen chopped spinach
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1/2 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • fresh basil (optional, for garnish)


  1. Preheat oven to 350 degrees.
  2. Soak matzah boards in warm water for about 1 minute to soften them.
  3. Combine ricotta, spinach, spices, 1/4 cup parmesan, and 1/2 cup mozzarella in a bowl and mix well.
  4. Spoon some marinara sauce on the bottom of a baking pan. Cover the bottom of the pan with 2 soften boards of matzah. Add a layers of sauce followed by 1/3 of the cheese/spinach mixture. Continue this process with the remaining ingredients. The top layer should be the final 2 soften boards of matzah and the last of the sauce.
  5. Top off the lasagna with the remaining mozzarella and parmesan cheeses.
  6. Bake at 350 degrees for 30 minutes or until cooked through and the cheese is fully melted. Sprinkle with chopped fresh basil.

Earth Day Tips from ShopRite RDs!

Posted by , April 4th, 2016

Earth Day Tips from ShopRite RDs!

This Earth Day, we’ve asked our Registered Dietitians to share easy tips that can help you go green when it comes to the kitchen. Remember, every little bit you do helps, so see if any of these tips can help you go green for more than just Earth Day.

Embrace the parts of fruits and vegetables you don’t normally eat! Peel off the tough, outer layer of broccoli stalks and either chop the rest into soup or grate into burgers (seriously!); saute beet greens and stems as a side dish; even clean, dry, and roast the leaves from a head of cauliflower!
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

I like to promote using ice cube trays for purposes other than making ice! For example- if you purchase a carton of chicken/veggie broth/stock and don’t use the entire container, you can pour the leftover into an ice cube tray and freeze. Once frozen, pop them out and store in a freezer bag. Next time you need a small amount of broth/stock, simply pop a cube or two out of the freezer and it’s ready to use. You can also use this trick for preserving leftover fresh herbs (basil, rosemary, thyme, sage, etc)… simply chop up into pieces, place in ice cube tray, and pour oil of choice (or broth) over them until completely submerged, then freeze!
– Dana C. McLaughlin, RD at ShopRite of Fair Lawn

Regrow scallions by saving the leftover root end. Place the bulb with roots facing downward in a cup and add enough water to cover the roots. Set on a windowsill and watch the green shoots grow! Change the water at least weekly.
– Natalie Nachef, MS, RD TK, at ShopRite of Wayne

How about using citrus rinds to flavor teas?
– Christina Frescki, MBA, RD, ShopRite of Clark

Save vegetable peels/skins/scraps (such as garlic, onion, carrot peels and ends, celery tops, etc.) and store in an air tight container in the refrigerator. At the end of the week, place the all of the peels, skins and scraps in a large stockpot with any leftover cooked bones (chicken bones, rotisserie or whole roasted chicken bones, steak, pork, etc.) and cover with water and simmer to create a flavorful, homemade stock with re purposed ingredients. This can also be done in the crock pot for a set it and forget it homemade broth!
– Jessica Guarnieri, RD, ShopRite of Stirling

If you have leftover fresh herbs freeze in ice cube trays and use in recipes and soups.
– Maryrose Agel, RDN, ShopRite of Spotswood

Earth Day Tips from ShopRite RDs!Take advantage of your freezer! Whenever I buy fresh herbs, instead of wasting all of the leftovers, I wash and dry them really well. A lot of times, I chop them up, too. Then, I portion them into freezer-safe containers and pop ’em in the freezer for long-term storage! I also freeze avocados anytime a recipe calls for a portion of one, or they start to get too ripe before I’m ready to use them: simply mash them up with a bit of lemon or lime juice and freeze in ice cube trays! They thaw well for smoothies, guacamole, or even mashed avocado toast.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Use leftover vegetables and herbs in a pesto- Chop herbs and veggies in a food processor and add enough oil to make a paste (about 2 cups herbs and veg. to ⅓ cup oil). Freeze in small containers. Thaw before using in cooking.
– Jayme N. Hughes, RD, LDN, Retail Dietitian ShopRite of Burlington

If you have leftover or wilting fruits, veggies, or greens- throw them in the blender to make a smoothie or juice, or use them in a soup (they’ll cook down soft and you won’t even notice!)
Rebecca L. Scofield, MS, RD, LDN, ShopRite of Snyder Plaza

Don’t be afraid of ugly produce! It’s important to be on the look-out for obvious signs of spoilage, like bruised spots and mold, but the occasional misshapen grape tomato or purple carrot are just as nutritious as their more aesthetically pleasing cousins. Bread butts make great homemade, preservative-free bread crumbs. Simply toast them to dry them out, then pulse in a food processor. You can store them in the freezer if you won’t go through them right away.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Earth Day Tips from ShopRite RDs!

Leftover salad: Throw in a wrap with lunch meat; Wilted spinach: Toss in a smoothie; Beet greens: throw into stir fry or soup; Potato peels: toss with oil and bake to make chips
– Cierra Robbins, RD, LDN, Registered Dietitian for the ShopRite of Hatfield

When your salad greens look like they are about to go bad, toss them in the freezer to be used in smoothies in the future!
– Carly Sopko, RD, ShopRite of Washington

If you make a homemade smoothie but don’t finish it, put it into a Popsicle mold to enjoy later on a hot day
– Sarah Daubman RD, CDN, ShopRite Supermarkets, Inc., Manager of Nutrition Services

And lastly, by far the best way to reduce food waste is to practice with meal planning. We tend to get a little ambitious when we go food shopping without a plan, and ultimately have half of the ingredients spoil in the fridge before we get around to using them (or remember they’re there at all). With a meal plan, you only buy what you need, and don’t wind up with as many spontaneous purchases that can go bad.
– Jessica Serdikoff, RDN CPT, Brookdale ShopRite

Passover Pleasers: Flourless Chocolate Coffee Torte

Posted by , April 4th, 2016

Passover Pleasers: Flourless Chocolate Coffee Torte

By Cheryl Krementz

The Four Questions are the cornerstone of the Passover Seder. Traditionally asked by the youngest child at the table, they elicit explanations about the significance of the eight-day festival that commemorates the Jews’ exodus from Egypt.

As joyous and engaging as the ceremonial meal can be, Seder guests (and not only the kids!) usually have an all-important Fifth Question on their mind: What’s for dessert?

Given Passover’s parameters of eschewing all food made with flour, dessert is a particularly tough part of the Seder menu to get right. No worries. This flavorful Chocolate Coffee Torte does the trick.

Passover Pleasers: Flourless Chocolate Coffee Torte

Dense, delicious and—bonus!—naturally gluten-free, the torte has just enough of a java jolt to get everyone’s attention. Top it with homemade whipped cream or sprinkle it with powdered sugar, almond slivers and/or fresh berries for an unforgettable finish to Seder 2016.

Flourless Chocolate Coffee Torte

What you’ll need:

  • ¾ cup granulated sugar
  • 18 oz. Kosher for Passover bittersweet chocolate
  • 1 cup salted butter, cut into pieces
  • 6 eggs
  • ½ cup strong-brewed coffee (your choice of caffeinated, decaf or half-caf)
  • 8 ½-inch springform pan, lined with parchment and generously buttered or sprayed with Kosher for Passover cooking spray


  1. Preheat oven to 300°F.
  2. In small saucepan, stir coffee and sugar over medium heat until sugar dissolves completely. Set aside.
  3. In the top of a double boiler, melt chocolate chunks over low heat until smooth, stirring constantly.
  4. Transfer melted chocolate into bowl. With mixer, beat in butter in pieces. On a lower speed, beat in the coffee/sugar mixture.
  5. Beat in eggs one at a time until fully incorporated.
  6. Pour batter into prepared springform pan and bake for 45 minutes. The edges should ultimately look more done than the center, which will set as the cake cools.
  7. After the cake reaches room temperature, cover and refrigerate it. Unlock springform mold before serving cake chilled.

Think You Can’t Eat Organic on a Budget? Think Again!

Posted by , April 4th, 2016

Creamy Roasted Vegetable Lasagna - ShopRite Potluck Blog

By Nina Rizzo, health writer

Think you can’t afford an organic diet? Think again. Eating cleaner and greener foods on a budget is all about making smart choices, and everyone can do it.

Organic foods are sometimes more expensive to produce because they are grown without pesticides, growth hormones, antibiotics and artificial ingredients. But that doesn’t mean there aren’t bargains to be found in the organics aisle.

Strategic Shopping

Plan your weekly meals around groceries that are on sale and concentrate on those for which you have coupons before heading to the supermarket. Many organic food manufacturers offer coupons on their websites or social media pages. You also can join their electronic mailing lists so the deals come straight to your inbox. Consider store brand over name brand items. A 2015 Consumer Reports study found that, on average, store brands were 25 percent cheaper than name brands. Sometimes name brand manufacturers make private label goods, too, so there’s often no difference in quality. ShopRite lists dozens of store brand organic products, along with digital coupons, on its website. Aside from a huge assortment of organic dairy products, whole grains, cereals, juices and frozen veggies, ShopRite has an ever-growing selection of organic produce. Think berries, broccoli, cauliflower, tomatoes, leafy greens and fresh herbs. Organic salad dressings, marinades and croutons are also available right in the produce aisle.

Cook More, Eat Out Less

Stretch your budget by making your own soups and stews with organic meats and veggies. Experiment with creating your own grab-and-go snacks, using organic granola bars and cookies, organic oats, flour and dried fruits. Freeze leftovers in small portions to ensure little or no waste. Roast a whole organic chicken (it’s less expensive than the parts) and use the remainder for chicken salad sandwiches the next day. The carcass can be used for soup stock and get you started on another organic meal. For big families, creamy roasted vegetable lasagna made with organic dairy products is a delicious alternative to the traditional red sauce-and-meat casserole.

Go Frozen

Depending on the time of year, frozen fruits and vegetables are usually more economical then fresh. But now that spring is here, look for locally grown produce. You’ll be amazed at how easy it is to buy organic and still save money.

Talk to your local ShopRite dietitian to learn more ways to prepare budget friendly organic meals or visit for more info.

Here’s a great meal that can be made with organic or conventional ingredients that your family is sure to love.

Creamy Roasted Vegetable Lasagna

Serves 12


  • 3 bell peppers, any color, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 zucchini, thinly sliced
  • 8 ounces mushrooms, thinly sliced
  • 2 tablespoons olive oil
  • 1 – ½ teaspoons salt, or more to taste, divided
  • 2-3 fresh tomatoes diced OR a 14-ounce can diced tomatoes, drained
  • 3 tablespoons Horizon Organic unsalted butter
  • 1/2 small onion, minced
  • 2 large cloves garlic, minced
  • 4 tablespoons flour
  • 3 cups reduced fat Horizon Organic Milk plus DHA
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon nutmeg
  • 2 cups fresh ricotta
  • 4 egg whites
  • 2 cups Horizon Organic shredded mozzarella
  • 1 tsp dried Italian herb seasoning
  • 1 box no-bake lasagna noodles
  • 2 tablespoons water
  • Fresh basil, thinly sliced
  • 1/2 cup shredded or grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Toss peppers, sliced onions, zucchini and mushrooms with 2 tablespoons olive oil and a few pinches salt. Divide vegetables between 2 baking sheets and bake 20 minutes, or until they begin to color. Allow vegetables to cool, add tomatoes and set aside.
  3. To make sauce, melt butter in a 2-quart saucepan over medium low heat. Add minced onion and cook 2 minutes, then add garlic and cook 2 more minutes. Stir in the flour and cook, stirring, 2 minutes (mixture will be very lumpy). Whisk in 1/2 cup milk and stir to dissolve the lumps of flour. Whisk in the remaining 2-1/2 cups of milk. Raise heat to medium and continue cooking, stirring constantly, until sauce thickens and looks like cream. Add 1 teaspoon salt, the pepper and nutmeg. Set aside to cool.
  4. To prepare ricotta mixture, combine fresh ricotta, egg white, 1/4 cup Parmesan, Italian herb seasoning and 1/2 teaspoon salt. Set aside.
  5. To make lasagna, reduce oven temperature to 375 degrees. Lightly oil a 9” x 13” lasagna pan, spread 1 cup of sauce over bottom of pan, then drizzle 2 tablespoons of water over the sauce. Add a layer of no-bake noodles (you may have to break pieces to fill in the spaces). Spread half of veggie mixture over noodles and sprinkle with 1 cup mozzarella. Add another layer of noodles, spread on ricotta and drizzle on 1/2 cup of sauce. Add the last layer of noodles, top with remaining vegetables, sauce, the remaining mozzarella, the remaining Parmesan and fresh basil. Season with salt and pepper. Cover pan with lightly oiled foil and bake 30 minutes. Remove foil and continue baking for 15 more minutes or until the top is bubbly and brown. Let lasagna cool 10 minutes before serving.

Penne Bolognese-Style

Posted by , April 4th, 2016

Pasta Bolognese - Kids Day with Campbells

Penne Bolognese Style

Prep Time: 20 min | Cook Time 30 min | Serves 4


  • 1 lb 90% extra lean ground beef
  • 1 large onion, minced (about 1 cup)
  • 3 large carrots, peeled and shredded (about 2 cups)
  • 1 jar (23.5 oz) Prego® Heart Smart™ Traditional Italian Sauce
  • 1/2 cup water
  • 3 tbsp thing strips fresh basil leaves
  • 8 oz (about 3 cups) whole wheat or whole grain penne pasta, cooked and drained (about 4 cups cooked)
  • 2 tbsp grated Parmesan cheese


  1. Cook the beef, onion and carrots in a 12 inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat.
  2. Stir the sauce and water in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in additional water, if needed, until desired consistency.
  3. Place the basil and penne into a large bowl. Add the beef mixture and toss to coat. Season to taste. Sprinkle with the cheese.

Nutritional Information (Per 1 serving)

  • Calories: 537
  • Total fat: 15.7 g
  • Saturated Fat: 5.1 g
  • Cholesterol: 75 mg
  • Sodium: 716 mg
  • Carbs: 62.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 33.1 g

Bella’s Earth Day Blog – Reduce, Reuse and Recycle into a New Dog Toy!

Posted by , April 4th, 2016

Happy Earth Day, Pet Lovers!

I love going outside and exploring our planet – it’s full of exciting smells & sounds, and plenty of places to dig holes and hide my favorite bones!

My family loves to recycle, and my mom even made my new FAVORITE toy out of reused materials!

Did you know you can turn an old water bottle into a super fun toy for your furry friends? You can and it’s super simple! All you need is an empty water bottle and a sock.

Bella's Earth Day Blog - Reduce, Reuse and Recycle into a New Dog Toy!

Simply place the empty water bottle inside the sock (make sure to remove the plastic top and ring around the opening!) & tie off the ends. Easy as 1-2-3! In a matter of minutes, mom made me an exciting new toy that I can use for fetch…. or tug of war… the If I or one of my furry friends rips through the sock to the water bottle, Mom doesn’t even mind if I rip the sock, because she can replace it and my toy is back to new in no time!

Bella's Earth Day Blog - Reduce, Reuse and Recycle into a New Dog Toy!

Say hello to a never-ending supply of re-usable toys that are good for the Earth!

Bella's Earth Day Blog - Reduce, Reuse and Recycle into a New Dog Toy!

How are you and your pet friends celebrating Earth Day? Share your stories with me in the comments, or on social media with the hashtag #ShopRiteBella.


Teriyaki Salmon Rice Bowl

Posted by , April 1st, 2016

Teriyaki Salmon Rice Bowl Recipe - ShopRite Potluck Blog

Craving takeout? Our simple Teriyaki Salmon Rice Bowl comes together quicker than any delivery and tastes better too!

Teriyaki Salmon Rice Bowl

Prep time: 15 minutes | Cook time: 15 minutes


  • 1½ tbsp. mirin
  • 2 tbsp. less sodium soy sauce
  • 1 tbsp. lime juice
  • 1 tbsp. sesame oil, divided
  • 2 garlic cloves, minced and divided
  • 1 tsp. ShopRite Light Brown Sugar
  • 1 tsp. peeled, grated fresh gingerroot
  • 1 tsp. crushed red pepper flakes
  • 4 (4-oz.) salmon fillets, skin on
  • 1 small onion, sliced
  • 3 cups frozen ShopRite Broccoli Florets
  • 2 cups hot cooked ShopRite Organic Long Grain Brown Rice
  • Toasted sesame seeds (optional)



  1. Preheat oven to 350°F. For the teriyaki sauce, in a small bowl whisk together mirin, soy sauce, lime juice, half of the oil, half of the garlic, plus brown sugar, ginger and red pepper flakes; mix well. Set aside.
  2. Place a large skillet over medium-high heat. Coat fillets lightly with nonstick cooking spray; season with pepper to taste. Place fillets, skin side down, in skillet; cook 2 to 3 minutes per side or until browned. Transfer fillets to a baking sheet, skin side down; lightly brush tops of fillets with some of the teriyaki sauce. Place baking dish in oven; bake 8 to 10 minutes or until fish flakes easily with a fork.
  3. Meanwhile, return skillet to medium-high heat. Add remaining oil. Stir in onion and remaining garlic; sauté 3 to 4 minutes or until onion begins to soften. Add frozen broccoli and remaining teriyaki sauce. Cover and cook 6 to 8 minutes or until heated through.
  4. Spoon rice into individual bowls; top with vegetable mixture and salmon fillets, broken into large pieces. Sprinkle with toasted sesame seeds (if desired), and serve.


Nutritional Info:

Per serving: 350 calories, 11g fat, 1.5g saturated fat, 60mg cholesterol, 495mg sodium, 32g carbohydrate, 4g fiber, 26g protein

Make it a meal: Serve with a mixed greens salad with ginger dressing.

Roasted Spicy Pork Tenderloin

Posted by , April 1st, 2016

Roasted Spicy Pork Tenderloin Recipe - ShopRite Potluck Blog

Spice up your weekly dinner routine with our recipe for Roasted Spicy Pork Tenderloin. With roasted baby potatoes and steamed green beans, this 30 minute meal will disappear from the table in minutes!


Roasted Spicy Pork Tenderloin

Prep time: 10 minutes | Cook time: 20 minutes | Serves 4



  • 1 tbsp. ShopRite Imported Olive Oil
  • 1 lb. pork tenderloin
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup ShopRite Lower Sodium Chicken Broth
  • 5 to 6 jarred ShopRite Hot Cherry Peppers, chopped, plus 2 tsp. brine from hot cherry peppers jar
  • 3 green onions, sliced



  1. Preheat oven to 350°F. In a large nonstick skillet heat oil over medium-high heat 1 minute. Season pork with freshly ground pepper to taste. Add pork to skillet; cook 5 minutes, turning to sear all sides. Transfer pork to a small roasting pan. (Reserve skillet.)
  2. Place roasting pan in oven. Roast 15 to 18 minutes or until an instant-read thermometer registers 145°F. Remove pan from oven; let pork stand 5 minutes.
  3. Meanwhile, for the sauce, during the last 5 minutes of roasting place same skillet over medium heat. Add garlic; cook and stir 1 minute. Add wine, scraping up browned bits. Bring to boiling; cook until reduced by half. Stir in broth; bring to boiling; cook until reduced by half. Stir in cherry peppers and brine; cook and stir until heated through.
  4. Place pork on a cutting board. Thinly slice, and place on a serving platter. Spoon cherry pepper sauce over pork, sprinkle with green onions, and serve.


Nutritional Info:

Per serving: 185 calories, 7g fat, 2g saturated fat, 60mg cholesterol, 450mg sodium, 5g carbohydrate, 1g fiber, 23g protein


Make it a meal: Serve with roasted baby potatoes and steamed green beans.


Balsamic-Herb Poached Chicken

Posted by , April 1st, 2016

Balsamic Herb Poached Chicken Recipe - ShopRite Potluck Blog

Have you tried poaching chicken yet? Enjoy succulent, moist Balsamic Herb Poached Chicken for your next family meal night!

Balsamic-Herb Poached Chicken

Prep time: 15 minutes | Cook time: 40 minutes | Serves 4


  • 3 cups ShopRite Lower Sodium Chicken Broth
  • 1 cup ShopRite Balsamic Vinegar
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, sliced
  • 2 fresh rosemary sprigs
  • 4 (5-oz.) boneless, skinless chicken breasts



  1. In a medium saucepan combine broth, vinegar, carrots, celery, onion and rosemary. Bring to boiling; reduce heat. Simmer 15 minutes or until vegetables are tender. Add chicken; simmer 10 to 15 minutes or just until chicken is heated through (165°F). Drain chicken, reserving half the poaching liquid. Discard vegetables and rosemary. Transfer chicken to a large plate; cover to keep warm.
  2. For the glaze, return reserved poaching liquid to boiling. Simmer 10 minutes or until reduced to 1/2 cup. Reduce heat to medium-low; return chicken to saucepan, turning to coat with glaze. Cook 1 minute or just until chicken is heated through. Transfer chicken to individual plates. Cut into slices, drizzle with remaining glaze, and serve.

Nutritional Info:

Per serving: 200 calories, 3g fat, 1g saturated fat, 75mg cholesterol, 175mg sodium, 15g carbohydrate, 1g fiber, 29g protein

Make it a meal: Serve with steamed wild rice and roasted baby carrots.


Lentil-Mushroom Shepherd’s Pie

Posted by , April 1st, 2016

Lentil Mushroom Shepherd's Pie Recipe - ShopRite Potluck Blog

Shepherd’s Pie isn’t just for meat lovers anymore! Our Lentil Mushroom Shepherd’s Pie recipe makes use of hearty Portobello mushrooms that will leave even the carnivores in your family impressed.


Lentil-Mushroom Shepherd’s Pie

Prep time: 25 minutes | Cook time: 1 hour*


  • 1 1/2 lbs. Yukon gold potatoes, cut into 2-inch cubes (3 medium potatoes)
  • 1/2 cup ShopRite Light Sour Cream
  • 1/4 cup ShopRite 1% Milk
  • 1 tbsp. no-salt-added garlic and herb seasoning
  • 3 tbsp. ShopRite Imported Olive Oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 (6-oz.) pkgs. ShopRite Portobella Mushroom Caps, cleaned and coarsely chopped
  • 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
  • 1 cup frozen ShopRite Peas & Carrots
  • 2 cups cooked brown lentils
  • 1/4 cup low-sodium vegetable broth or dry white wine
  • 2 tbsp. chia seeds


  1. Preheat oven to 375°F. Coat a 2 1/2- to 3-quart baking dish with nonstick cooking spray; set aside. Place potatoes in a large pot; add enough water to cover. Bring to boiling; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes; place in a medium bowl. Using a potato masher, mash potatoes to desired consistency. Stir in sour cream, milk, seasoning, and pepper to taste; mix well. Cover; set aside.
  2. Meanwhile, in a large skillet heat oil over medium-high heat until hot. Add onion and garlic; sauté 2 minutes. Add mushrooms and thyme; sauté 5 minutes or until mushrooms are tender. Stir in peas and carrots; cook 1 minute. Stir in lentils, broth and chia seeds; mix well. Remove from heat.
  3. Spoon mushroom mixture into baking dish. Top evenly with potato mixture. Bake 35 to 45 minutes or until heated through and top is golden. Let stand 5 minutes before serving.


Serves 8

Per serving: 236 calories, 8g fat, 2g saturated fat, 5mg cholesterol, 66mg sodium, 33g carbohydrate, 7g fiber, 9g protein


*5 minutes stand time extra

†To make this recipe vegan, substitute 1 (10-ounce) package of silken tofu (puréed) for the sour cream and milk.

Make it a meal: Serve with a mixed greens salad.

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

IMPORTANT NOTICE: ShopRite provides POTLUCK™ bloggers with free products, offers and services for the bloggers to review.

Current Potluckers

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!