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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*


  • 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!



  • 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


  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


  • 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


  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



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


  • 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


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


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


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


  • 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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Build a Better Breakfast: Chocolate Kefir Shake

Posted by , March 31st, 2016

Build a Better Breakfast Part 2: Chocolate Kefir Shake

Welcome to Part 2 of our Build a Better Breakfast series! Today we’re serving dessert for breakfast.

Just kidding! But this Kefir Chocolate shake is so smooth, rich, and creamy, you’ll swear it’s just as good. Make this one for the kids before they head out the door to school, or as a better-for-you alternative to a chocolate milkshake!

Kefir Chocolate Shake

Prep Time: 5 minutes | Total Time: 5 Min | Serves 1


  • 1 cup lowfat plain unsweetened kefir
  • 1 frozen banana, cut into pieces
  • 1 tbsp. almond butter
  • 1 tsp. ShopRite cocoa powder
  • ⅓ cup crushed ice
  • Pitted Medjool dates (optional)


Step 1: In a blender combine kefir, banana, almond butter, cocoa powder and ice; cover and blend until smooth, scraping down sides of blender occasionally. If desired, add dates to sweeten; blend until smooth. Pour into a tall glass, and serve.

Nutritional Info (Per 1 Serving)

  • 350 calories
  • 10g fat
  • 1.5g saturated fat
  • 20mg cholesterol
  • 170mg sodium
  • 46g carbohydrate
  • 5g fiber
  • 1g protein


Build a Better Breakfast Part 2: Chocolate Kefir Shake

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Mini 7 Layer Dips for Cinco de Mayo

Posted by , March 30th, 2016

Try this new twist on the traditional Seven Layer Dip: a new mini size!

Mini 7 Layer Dips

Our countdown continues with this recipe for Mini 7 Layer Dips! Everyone loves to see this classic appetizer at a party, but it’s high time we make it easier for everyone to enjoy. No more long lines waiting to get at the dip, no more wrestling with a ladling spoon to get at every single delicious layer only to have it spill onto the table (or worse, the floor), just let everyone enjoy their own personal serving of this fantastic 7 layer dip!

Trust us; your guests will thank you.


Mini 7 Layer Dips

Prep Time: 30 Minutes | Start to Finish: 30 Minutes | Serves: 10



  • 1 can (16 oz) Old El Paso™ refried beans
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 container (8 oz) sour cream
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 1 1/4 cups homemade guacamole, using Avocados from Mexico™ (see tip below)
  • 1 1/4 cups Old El Paso™ Thick ‘n Chunky salsa (from 16-oz jar)
  • 1 cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
  • 1 cup shredded lettuce
  • 2 tablespoons sliced ripe olives



  1. In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
  2. Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.


Nutritional Info:

1 Serving: Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 810mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 1g); Protein 6g

% Daily Value: Vitamin A 15%; Vitamin C 10%; Calcium 10%; Iron 4%

Exchanges: 1 Starch, 2 Fat

Carbohydrate Choices: 1



For great tasting homemade guacamole, try this easy version. In medium bowl, mix 3 pitted, peeled and diced ripe Avocados from Mexico™ with 1/4 cup chopped fresh cilantro leaves, 1/2 teaspoon salt and the juice of 1 lime. Smash with a potato masher or fork, and serve!

This dip is delicious with veggies dipped in it as well; try celery, carrots, jicama, etc.

Save remaining taco seasoning mix for another use.


Trademarks referred to herein are the properties of their respective owners.

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Grilled Steak Fajita Boats

Posted by , March 29th, 2016

Try a twist on the traditional fajita using Old El Paso® Stand ‘N Stuff® soft shell tortillas!  These ‘boats’ make eating your Mexican creation even easier.

Grilled Steak Fajita Boats

Welcome to our Countdown to Cinco de Mayo! We’ve got seven superb recipes to share with you over the next few days to ensure that your Cinco de Mayo Celebration is one to remember.

Fajitas are always a major crowd pleaser, but why not switch things up and serve them to your guests in these simple, grab and go “boats”? They make for a stunning presentation, and they’re ready in just 30 minutes!


Grilled Steak Fajita Boats

Prep Time: 15 Minutes | Start to Finish: 30 Minutes



  • 1 flank steak (2 to 3 lb)
  • 1 package (1 oz) Old El Paso™ fajita seasoning mix
  • 1 small onion, cut into thick slices
  • 1 red bell pepper, halved
  • 1 green bell pepper, halved
  • 1 Old El Paso™ Taco Boats™ Soft Flour Tortillas
  • Make it FRESH toppings, if desired (see below)



  1. Heat gas or charcoal grill. Sprinkle steak generously with seasoning on both sides; press into steak.
  2. Place steak on direct heat of grill over medium heat; place vegetables (onion and bell peppers) on indirect heat of grill. Cover grill; cook 12 to 14 minutes for medium doneness. Remove from grill and let steak rest 10 minutes; cut into slices diagonally across the grain. Cut bell peppers into slices for serving.
  3. Spoon grilled steak and vegetables into tortillas. Serve with desired toppings.


Nutritional Info:

1 Taco Boat: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 460mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 35g

% Daily Value: Vitamin A 10%; Vitamin C 25%; Calcium 2%; Iron 20%

Exchanges: 1 Starch, 1/2 Vegetable, 4 1/2 Very Lean Meat, 1 Fat

Carbohydrate Choices: 1



Flank steak is used in this recipe, but several other cuts of beef would work well. Both sirloin and top round would be delicious. Both can be purchased in 1-lb increments. Grill as directed in recipe, and let rest before slicing.

Make it FRESH toppings ideas: diced avocado, fresh lime wedges, sour cream or crema

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Bella Blog – Easter Pet Safety Tips

Posted by , March 24th, 2016

Easter Pet Safety Tips from Bella the Dog! - ShopRite Potluck Blog

Happy Easter, pet moms & dads!

Here’s a few helpful tips to make sure your holiday is fun and safe for your four-legged friends.

Keep all chocolate out of my reach

You probably know that chocolate can be dangerous to pups like me! Easter baskets are often full of tasty looking items that I may try to sneak away with if no one is paying attention. Be sure to keep your children’s Easter baskets out of paw’s reach.

Avoid Easter grass, especially the plastic kind!

To pups, grass is grass: it’s fun to roll around in, and even eat on occasion. But Easter grass can cause some serious stomach issues for furry friends like me, so try to avoid it or stick with the paper kind.

Attention Cat Lovers:Watch out for lilies! 

Did you know lilies are toxic to cats? They make for a very pretty centerpiece on your Easter table, but try to stick to other spring varieties if you have a curious kitten around the house!

Finally: Find ALL the eggs.

You know what a forgotten plastic egg looks like to adorable dogs like me? A new toy! Make sure to keep track of where any hidden eggs are left after the kids are done hunting for them, so I don’t accidentally find one and try to eat it.

Wishing you all a very Happy Easter! Share Easter photos of your family pets with me on social media with the hashtag #ShopRiteBella – because I love making new friends :) !


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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

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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!