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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)



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)



  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



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.


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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)



  • 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



  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



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

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Grilled Shrimp Tacos

Posted by , April 6th, 2016



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)



  • 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



  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.
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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



  • 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



  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



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.

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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.
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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.
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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
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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.


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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!