ShopRite New Blog Panel


Posts Tagged ‘meatless’

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

ShopRite.com 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

Ingredients:

  • 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

Directions:

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

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.

Comments Off on Lentil-Mushroom Shepherd’s Pie

Lenten Dinner: Shrimp Scampi

Posted by , April 3rd, 2015

During the Lenten season seafood becomes the traditional meal of choice of those who observe. From Ash Wednesday to Easter Fridays are typically considered days to avoid meat and go meatless. A popular seafood choice during Lent is shrimp. An easy dish to tackle on Fridays during Lent is Shrimp Scampi.

Read More »

Comments Off on Lenten Dinner: Shrimp Scampi

Meatless Fridays: Salmon and Sweet Potato Cakes

Posted by , March 20th, 2015

During the 40 days of Lent, Catholic homes around the world abstain from meat on Fridays. Even though Lent is a penitential time, a balance has to be struck between over-the-top dishes (hold the buttery lobster, please!) and food your family will actually eat (toddler, dearest,  please refrain from redecorating my dining room wall with that stinky fish!). Read More »

Comments Off on Meatless Fridays: Salmon and Sweet Potato Cakes

Baked Pasta with Mushrooms

Posted by , March 6th, 2015

This is my favorite take on mac-n-cheese: ruffled edge, cone-shaped campanelle pasta and savory sautéed mushrooms, baked together with a creamy but not-too-heavy cheese sauce and served bubbling hot. Serve it as a main course and no one will miss the meat! 
Read More »


Three Bean and Veggie Chili

Posted by , January 28th, 2011

“What do you meeen you don’t eat noo meat? Oh, that’s okay… I make lamb.” — My Big Fat Greek Wedding

I must admit, vegetarian dishes do have a great appeal, as they are pretty easy on the wallet. I am not a vegetarian, but for the sake of sticking to a weekly food budget, we’ll eat fish a few times a week, and we will eat a dish that has neither fish nor meat once a week . Read More »


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!