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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.

Bella

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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

Ingredients:

  • 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)

 

Directions:

  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.

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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

 

Ingredients:

  • 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

 

Directions:

  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.

 

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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

Ingredients:

  • 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

 

Directions:

  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.

 

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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*

Ingredients:

  • 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.

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Gluten Free Whole Grain Lasagna

Posted by , April 1st, 2016

Wellness Wednesday Gluten Free Whole Grain Lasagna Recipe

Gluten-Free doesn’t need to mean whole-grain free; enjoy your daily dose of whole grain goodness with this GF Lasagna, made with brown rice noodles!

GLUTEN FREE LASAGNA

INGREDIENTS:

  • 1 pound of 100% grass fed ground beef
  • Gluten Free whole grain brown rice pasta (choose brand of choice): ~10 strips
  • ShopRite Organic Tomato Sauce
  • ½ cup baby carrots chopped
  • ½ cup yellow onion diced
  • ½ cup parsley chopped
  • 1 teaspoon chili powder (more or less to taste)
  • Salt and pepper to taste
  • Whole milk mozzarella cheese

DIRECTIONS:

  1. BEEF and VEGETABLES: In frying pan on medium heat add beef and mix in seasonings, mix in rest of chopped ingredients. Cook until beef is fully cooked through.
  2. LASAGNA strips:
  3. Bring pot of water to boiling, add strips, cook until tender but still al dente, according to box instructions. Transfer to colander and rinse under cool water.
  4. In medium sized baking pan start laying strips lengthwise, then layer beef mixture, followed by tomato sauce and keep repeating until top layer is covered with lasagna strips. Add another layer of sauce and top with sliced mozzarella (add as much or little mozzarella as you choose).
  5. Place pan in 360 degree oven, bake until mozzarella cheese melted (usually for approx. 20 minutes)
  6. Enjoy!

 

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Whole Grain Oatmeal Cookies

Posted by , April 1st, 2016

Whole Grain Oatmeal Cookies Recipe - ShopRite Potluck Blog

Oats are a fiber-rich, versatile whole grain with many uses beyond the traditional bowl of breakfast oatmeal. Next time you find yourself craving a guilt-free, sweet treat, try this cookie recipe featuring whole grain oats!

Whole Grain Oatmeal Cookies

Ingredients:

  • 1/2 cup old fashioned oats
  • 1/2 tsp. baking soda
  • 2/3 cup nut butter of choice
  • 1 egg or flax egg (1 tbsp. ground flaxseed + 3 tbsp. water)
  • 1/3 cup 100% pure maple syrup or honey
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/3 cup dark chocolate chips or cacao nibs

Directions:

  1. Preheat oven to 350F. In a medium bowl, beat nut butter, egg, maple syrup, vanilla, and cinnamon together until well blended. In a separate bowl, combine oats and baking soda, and slowly add to liquid mixture.
  2. Gently stir in chocolate chips. Drop dough by the spoonful onto a baking sheet lined with parchment paper.
  3. Bake for 8-10 minutes or until edges begin to turn golden brown.
  4. Allow to sit for 5 minutes before transferring to a cooling rack. Yields 12 cookies. Enjoy!
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Build a Better Breakfast: Tropical Smoothie Bowl

Posted by , March 31st, 2016

Build a Better Breakfast Part 4: Tropical Smoothie Bowl

The grand finale of our “Build a Better Breakfast” series takes us to sunny, tropical shores! By combining pineapple yogurt with frozen chunks of mango, this smoothie bowl will have you dreaming of sandy beaches in no time! Don’t forget the toppings: items like shredded coconut, cashews, chia seeds and additional fruit are our favorites.


Tropical Smoothie Bowl

Prep Time: 10 min | Total Time: 10 Min | Serves: 2

Ingredients

Smoothie

  • 1 container (6 oz) ShopRite pineapple yogurt
  • 1 cup chopped fresh pineapple
  • 1 cup chopped ShopRite frozen mango chunks
  • 1/4 cup pineapple juice

Toppings

  • 1 small banana, sliced
  • 1/4 cup chopped fresh strawberries
  • 2 tablespoons whole ShopRite cashews
  • 1/4 to 1/2 teaspoon chia seeds
  • 2 teaspoons ShopRite sweetened shreddedcoconut

Directions:

Step 1:  In blender, place yogurt, pineapple, mango and pineapple juice. Cover and blend until smooth.

Step 2:  Pour into 2 bowls. Top with toppings.

Nutrition Facts (Serving Size: 1 Serving)

  • Calories 300; Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 55mg
  • Total Carbohydrate 56g
  • Dietary Fiber 4g
  • Sugars 40g
  • Protein 6g

 

Build a Better Breakfast Part 4: Tropical Smoothie Bowl

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Build a Better Breakfast: Muesli Greek Yogurt Smoothie Bowl

Posted by , March 31st, 2016

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

It’s time for Part 3 of our “Build a Better Breakfast” Series (check out Part 1 and Part two) and we have another fruit-filled smoothie bowl to share! This one combines fresh strawberries and blueberries with muesli and shredded coconut for a fun twist on a breakfast parfait.

Short on time? Prep the “smoothie” part of the bowl the night before and refrigerate. When you wake up, simply pull it out of the fridge, top with desired toppings, and you’re ready to enjoy breakfast in less than a minute!


Muesli Greek Yogurt Smoothie Bowl

Prep Time: 5 Min | Total Time: 5 Min | Serves: 2

Ingredients

  • 1 cup ShopRite frozen strawberries
  • 1 banana
  • 1 cup ShopRite vanilla yogurt
  • 1/2 cup  muesli or granola
  • 1 cup fresh berries

Directions:

Step 1:  In blender, add frozen strawberries, banana and yogurt. Cover and blend on high speed until smooth.

Step 2:  Pour into 2 bowls; top with muesli and fresh berries.

Nutrition Facts (per 1 serving)

  • Calories 310
  • Calories from Fat 35
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 90mg
  • Total Carbohydrate 58g
  • Dietary Fiber 8g
  • Sugars 28g
  • Protein 11g

 

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

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Build a Better Breakfast: Berry Banana Smoothie Bowl

Posted by , March 31st, 2016

Build a Better Breakfast Part 1: Berry Banana Smoothie Bowl

With April here, the weather continue to improve and we’re spending more time outdoors! We’re also spending more time enjoying fresh fruits in all of our meals, especially breakfast.

For starters, we’re officially on the smoothie bowl bandwagon! Have you tried one yet? We’ll be sharing a few of our favorite smoothie and smoothie bowl recipes throughout the month of April, so stay tuned and you’ll become a smoothie-making superstar in no time.

The first recipe of the month: this Berry Banana Smoothie Bowl! Take your classic Strawberry Banana Smoothie to a whole new level by serving it bowl style, topped with plenty of fresh fruit, and even a sprinkle of shredded coconut!


Berry Banana Smoothie Bowl

Ingredients

  • 1 cup ShopRite nonfat milk
  • 4 cups ShopRite Greek nonfat plain yogurt
  • 2 cups fresh strawberries, halved
  • 2 cups fresh Raspberries
  • 3 cups fresh Banana, cut into chunks
  • 1/4 cup Honey

Place milk, yogurt, strawberries, raspberries, banana and honey in large capacity blender (or prepare in batches).

  1. Blend on high speed 1 minute. Stop blender; stir ingredients with spatula. Continue to blend until smooth.
  2. Portion into serving bowls and cover.
  3. Serve chilled. Smoothie bowls may be refrigerated overnight.
  4. When ready to eat, top with any of the following: granola, sliced bananas, fresh berries and nuts.

Nutritional Information (Serving Size: 12 oz)

  • Calories 320
  • Calories from Fat 10
  • Total Fat 1g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 95mg
  • Total Carbohydrate 58g
  • Dietary Fiber 7g
  • Sugars 38g
  • Protein 20g

 

Build a Better Breakfast Part 1: Berry Banana Smoothie Bowl

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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!