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Grilled Strip Steaks with Sweet Potatoes & Scallion Chimichurri
April 7, 2021
Print Grilled Strip Steaks with Sweet Potatoes & Scallion Chimichurri Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 4 servings Serving Size: 1 steak Calories per serving: 700 Fat per serving: 39g Saturated fat per serving: 13g Carbs per serving: 34g Protein per serving: 53g Fiber per serving: 6g Sugar per serving: 10g Sodium per serving: 883mg Cholesterol per serving: 147mg Ingredients 2 Garlic Cloves, minced 1 Bunch Green Onions, chopped 1 Small Jalapeño Pepper, minced 3 Tbsp. Fresh Lime Juice 3 Tbsp. Olive Oil 2 Tbsp. White Onion, minced 2 Tbsp. White Wine Vinegar 1½ tsp Kosher Salt 1 tsp Fresh Ground Black Pepper 2 Large Sweet Potatoes, peeled and chopped 4 Boneless New York Strip Steaks (about 8 ounces each) Instructions Preheat oven to 400°F; line rimmed baking pan with parchment paper. In small bowl, stir garlic, green onions, jalapeño, lime juice, 2 tablespoons oil, white onion, vinegar, and ½ teaspoon each salt and black pepper; let stand 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss potatoes and remaining 1 tablespoon oil; spread on prepared pan and roast 30 minutes or until fork-tender. Sprinkle steaks with remaining 1 teaspoon salt; let stand 20 minutes. Pat steaks dry with paper towel; sprinkle with remaining ½ teaspoon black pepper. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135°F for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing for medium-rare.) Serve steaks over sweet potatoes topped with chimichurri. 6.0.6...
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Italian Tortellini Soup
March 31, 2021
Print Italian Tortellini Soup Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 8 servings Ingredients 1-1/2 Lbs. Ground Italian Sausage 1 Cup Onion, chopped 2 Fresh Garlic Cloves, chopped 1 Cup Celery, chopped 1 Medium Green Pepper, chopped (optional) 32 Oz. Container Beef Broth 1-1/2 Tbsp. Better Than Bouillon (Roasted Beef Base) 10 Oz. Bag Matchstick Carrots 28 Oz. Can Crushed Tomatoes 3 Cups of Water 2/3 Cup Ketchup 1 Tbsp. Italian Seasoning 2 Tbsp. Parsley 1 tsp Salt 1 tsp Pepper 2 cups Fresh Zucchini, diced 2 Cans Butter Beans, drained 19 Oz. Package Cheese Tortellini Instructions In a fry pan sauté Italian sausage until fully cooked. Drain fat and add the meat to a large Dutch oven. In a separate fry pan sauté onion, garlic cloves, celery, carrots and green pepper. Sauté until tender. Add vegetables to Dutch oven. Add Better Than Bouillon beef stock, tomatoes, water, ketchup, Italian seasoning, parsley, salt, and pepper. Mix all together. Bring to boil and simmer for 30 minutes (cover optional). Stir in zucchini and tortellini. Cover and simmer for 10 more minutes. Stir in the butter beans (drained), salt, and pepper to taste. Serve and enjoy! 6.0.6...
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Hot Honey-Red Currant Glazed Ham
March 30, 2021
Print Hot Honey-Red Currant Glazed Ham Prep Time: 40 minutes Cook Time: 1 hour, 45 minutes Total Time: 2 hours, 25 minutes Yield: 12 servings Calories per serving: 658 Fat per serving: 15g Saturated fat per serving: 5g Carbs per serving: 76g Protein per serving: 42g Fiber per serving: 0g Sodium per serving: 1475mg Cholesterol per serving: 122mg Ingredients 1 (7- 8 Lb.) Four Brothers Spiral Sliced Bone-in Half Ham 4 Cups Dry Red Wine (such as Cabernet Sauvignon or Merlot) 2 Jars (12 Oz. each) Red Currant Jelly or Jam 1 Cup Hot Honey or Honey 2/3 Cup Brown Sugar 2 Tbsp. Red Wine Vinegar 2 Tbsp. Yellow Mustard 1 tsp Less-Sodium Soy Sauce Instructions Preheat oven to 325°F. Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½ inch water to pan. Cover loosely with aluminum foil. Bake 1 hour. In small saucepot, heat wine to a boil over medium-high heat; reduce heat to medium-low and simmer 20 minutes or until reduced to 2 cups. Stir in jelly, honey, sugar, vinegar and mustard; increase heat to medium-high. Heat to a boil, stirring frequently; reduce heat to medium-low and simmer 25 minutes or until glaze thickens and is reduced to about 3 cups. Remove saucepot from heat; stir in soy sauce. Remove ham from oven; spoon some glaze over ham. Bake ham 45 minutes longer or until internal temperature reaches 120°F, brushing ham every 15 minutes with additional glaze. Remove ham from oven. Carefully place ham on serving platter. Cover ham loosely with foil and let stand 15 minutes before serving. Internal temperature will rise to 140°F upon standing. Pour any drippings from pan into same saucepot with remaining glaze; heat to a boil over medium-high heat. Boil 10 minutes or until glaze thickens; makes about 2¾ cups. Serve ham with glaze. 6.0.6...
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Ham-Stuffed Mushrooms
March 25, 2021
Print Ham-Stuffed Mushrooms Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 16 servings Serving Size: 1 mushroon Ingredients 16 Large Cremini Mushrooms 1 Cup Food Club Panko Bread Crumbs 2 Tbsp. Olive Oil, divided 1 Small Yellow Onion, minced 1 Small Red Bell Pepper, chopped 1 Small Green Bell Pepper, chopped 1/2 tsp Kosher Salt 1 tsp Food Club Italian Seasoning 1 cup Food Club Shredded Mozzarella Cheese 1 cup Cooked Ham, chopped 1/4 Cup Chopped Parsley, plus more for garnish Instructions Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden-brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham and parsley. Stir to combine. Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley. 6.0.6...
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Bird’s Nest Cupcakes
March 22, 2021
Print Bird's Nest Cupcakes Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: 12 cupcakes Serving Size: 1 cupcake Ingredients 1 (16.5 Oz.) Box Food Club Yellow Deluxe Cake Mix 3 Large Eggs 1/3 Cup Vegetable Oil 1/2 Cup Water 1/2 Cup Orange Juice 1 Tbsp. Orange Zest 1 (16 Oz.) Container Food Club Cream Cheese Creamy Frosting 2-3 Drops Green Food Coloring 2 Cups Food Club Cocoa Crisp Rice Cereal 36 Mini Chocolate Egg Clandies Instructions Preheat oven to 350°F and line a muffin tin with cupcake liners. In a large bowl, mix together cake mix, eggs, oil, water, orange juice and zest until just combined. Scoop mixture into prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. In a small bowl, whisk frosting with food coloring until the desired color is achieved. Frost cooled cupcakes and decorate with cocoa rice cereal and mini chocolate eggs. 6.0.6...
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Chocolate Nests
March 19, 2021
Print Chocolate Nests Prep Time: 30 minutes Total Time: 30 minutes Dessert Yield: 20 nests Serving Size: 1 nest Calories per serving: 172 Fat per serving: 7g Saturated fat per serving: 4g Carbs per serving: 27g Protein per serving: 2g Fiber per serving: 2g Sodium per serving: 9mg Cholesterol per serving: 6mg Ingredients 4½ Cups Mini Marshmallows 4 Tbsp. Unsalted Butter (½ stick) 1 Cup Semisweet Chocolate Chips 4 Cups Old-fashioned Rolled Oats Candy for decorating nests (optional) Instructions In large saucepot, heat marshmallows and butter over medium heat 5 minutes or until melted and smooth, stirring occasionally. Add chocolate chips and stir with wooden spoon until chocolate melts and mixture is well combined. Remove saucepot from heat; stir in oats. Line baking sheet with waxed paper. Using gloves or moist hands, form chocolate-oat mixture into 1½-inch balls and place on prepared baking sheet. To form each ball into a nest, place ball in palm of hand; press down on center of ball with fingers to flatten ball and form indentation in the center. Place nests back on baking sheet and cool completely. Transfer nests to airtight container and store at room temperature up to 3 days. Fill nests with candy, if desired, just before serving. 6.0.6...
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Tangy Thai Mango & Crunchy Ramen Salad
March 11, 2021
Print Tangy Thai Mango & Crunchy Ramen Salad Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 8 servings Calories per serving: 236 Fat per serving: 17g Saturated fat per serving: 7g Carbs per serving: 41g Protein per serving: 6g Fiber per serving: 3g Sugar per serving: 23g Sodium per serving: 360mg Cholesterol per serving: 0mg Ingredients *Salad* 2 Pkgs. (3 Oz. each) Instant Ramen Noodles ¾ Cup Sweetened Coconut Flakes 2 Green Onions, sliced 2 Ripe Mangoes, peeled and diced (about 4 cups) 1 Large Carrot, shredded 1½ Cups Pre-Cut Cole Slaw Mix ¾ Cup Cashew Halves & Pieces, lightly salted ¼ Cup Red Onion, sliced 2 Tbsp. Fresh Cilantro, chopped *Dressing* ¼ Cup Fresh Lime Juice ¼ Cup Rice Vinegar 2 Tbsp. Brown Sugar 2 Tbsp. Toasted Sesame Oil 2 tsp Fish Sauce Instructions Salad: Preheat oven to 350°F. Break noodles into small pieces; spread in single layer on rimmed baking pan (reserve seasoning packets for another use). Bake noodles 20 minutes or until lightly browned, stirring once. In small microwave-safe bowl, cook coconut in microwave oven 2 minutes or until toasted, stirring every 30 seconds; cool. Dressing: In large bowl, whisk lime juice, vinegar, sugar, oil and fish sauce. Add green onions, mangoes, carrot, cole slaw, cashews, red onion, cilantro, noodles and coconut to Dressing; toss until well combined. Let stand 15 minutes or cover and refrigerate up to 2 hours before serving. Makes about 8 cups. Notes Add a diced jalapeño pepper or sriracha hot chili sauce to the dressing for a spicier flavor. 6.0.6 ...
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Revol Greens Greenhouse: An Inside Look at Local Greenhouse in Owatonna, MN
March 10, 2021
Coborn’s Inc loves supporting local and today we’re excited to give you an inside look at Revol Greens! In Feb. of 2021, our Registered Dietitians took a field trip down to Owatonna, MN to explore how a local MN grower can provide fresh, leafy greens to our stores 365 days a year. We toured the facility with Chayla Balko, Director of Business Development at Revol Greens, and are giving you the inside scoop on their growing practices including the varieties they grow and their sustainability efforts. Check out the full video for more information and to see the inside of the greenhouse! — How large is the greenhouse? Revol Greens greenhouse is 10 acres (equivalent to about 7 football fields!) Although smaller than a traditional farm, their ability to grow leafy greens 365 days a year is extremely advantageous. How are the leafy greens grown? Revol Greens grows leafy greens using a hybrid-hydroponic system. This combines the best of all farming methods. They use a small amount of soil to get nutrients to the plants right away, but rather than planted in the ground, they are “planted” on a pond. The roots grow into the water to soak up nutrients while they float through the pond. (The video provides great visuals to how this works- check it out!) From seed to harvest, it takes an average of 3 weeks for these leafy greens to grow. What sustainability efforts are in place at Revol Greens? Revol Greens is proud of their strong commitment to sustainability. First off, as a local grower, once their leafy greens are harvested, they are packaged at their facility and sent directly to our stores. This allows the fresh product to be on your dinner table in a matter of days, and reducing the total miles that the produce has had to travel. Another incredibly sustainable practice they have in place is using recycled water. Revol Greens actually captures and UV sterilizes MN rain water and snow, and can utilize that inside the greenhouse. It’s a win-win! On the days when it’s sunny, the greenhouse windows let in natural light for the crops. On overcast days, the Revol Greens team has LED and HID lights to provide the light and nourishment needed to keep their crops growing strong 365 days a year. Revol Greens is a great choice! Eating more vegetables is always encouraged! Revol Greens provides a variety of products that meet the needs of all our guests including both a conventional and organic line. Of course, their products have great nutrition, too! Leafy greens are packed with vitamin K, and also include fiber, vitamins A & C, magnesium, calcium, iron, potassium, and antioxidants. We hope you enjoy the full video to give you an inside look at the greenhouse and more tips from Chayla, their Director of Business Development. Revol Greens can be found at Coborn’s, Cash Wise and Marketplace Foods stores. ...
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Loaded-Pizza Chicken Breasts
March 4, 2021
Print Loaded-Pizza Chicken Breasts Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: 4 servings Serving Size: 1 chicken breast Calories per serving: 370 Fat per serving: 20g Saturated fat per serving: 8g Carbs per serving: 5g Protein per serving: 39g Fiber per serving: 1g Sugar per serving: 3g Sodium per serving: 516mg Cholesterol per serving: 109mg Ingredients 4 Slices Applewood Smoked Bacon, chopped ½ (8 Oz.) Package Sliced White Mushrooms 1 Green Bell Pepper, chopped 1 tsp Italian Seasoning 4 Boneless Skinless Chicken Breast Fillets, thawed if necessary ½ Cup Marinara Sauce ¼ (16 Oz.) Package Fresh Mozzarella Cheese, shredded Instructions Preheat oven to 400°F; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165°F and cheese is melted. 6.0.6...
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Garlic Dijon Pork Tenderloin with Sweet Potato Pepper Jumble
February 26, 2021
Print Garlic Dijon Pork Tenderloin with Roasted Sweet Potato and Pepper Jumble Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 4 Servings Our Garlic Dijon Pork Tenderloin is simple to make and can be on the table in less than 30 minutes! Round out your meal with a Sweet Potato & Pepper Jumble that is packed with Vitamin C. Yum! Ingredients 1 Lb. Pork Tenderloin 1/4 Cup Whole Grain Dijon Mustard 2 Tbsp. Honey 3 Cloves Garlic, minced 1/2 tsp. Salt 1/4 tsp. Black Pepper 1 Tbsp. Olive Oil 2 Sweet Potatoes, peeled and 1/4" dice 1 Red Bell Pepper, 1/4” dice 1 Poblano Pepper, 1/4” dice 2 Scallions, sliced Instructions Preheat oven to 400°F. In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated. Over high heat, add olive oil to large cast iron or oven-safe skillet. Sear tenderloin on each side, then add sweet potatoes, red bell pepper, and poblano to the skillet. Top with remaining sauce, place into oven. Roast until the pork reaches an internal temperature of 145°F, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with scallions. Notes This recipe was created in partnership with our friends and farmers at the National Pork Board. 6.0.6...
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Cheesy Pesto Pasta Bake
February 25, 2021
Print Cheesy Pesto Pasta Bake Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Yield: 8 servings Ingredients 1 Tbsp. Olive Oil 1 Cup Food Club Panko Breadcrumbs 1 Box (16 Oz.) Food Club Mostaccioli 2 Packets (2.5 Oz.) Food Club Alfredo Sauce Mix 1 Cup Whole Milk 8 Oz. Prepared Pesto 4 Cups Food Club California Blend Frozen Vegetables, thawed 2 Cups Food Club Shredded Mozzarella Cheese, divided 1 Cup Food Club Shredded Parmesan Cheese, divided Fresh Basil for garnish Instructions Combine olive oil and breadcrumbs in a small skillet over medium heat. Cook, stirring occasionally, until breadcrumbs are light golden brown, about 7 minutes. Remove from heat and set aside. Preheat oven to 350°F and lightly coat a baking dish with nonstick spray. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining pasta. Return cooked pasta to pot. In a small bowl whisk alfredo sauce mix, milk and reserved cooking water until smooth. Add alfredo mixture, pesto, frozen vegetables, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to pasta. Stir to combine and transfer mixture to prepared baking dish. Top with remaining cheese and toasted breadcrumbs. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or until golden brown and bubbling. Garnish with fresh basil. 6.0.6...
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Smashed Blackberry, Basil & Camembert Grilled Cheese
February 11, 2021
Print Smashed Blackberry, Basil & Camembert Grilled Cheese Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Serving Size: 1 sandwich Calories per serving: 484 Fat per serving: 24g Saturated fat per serving: 10g Carbs per serving: 44g Protein per serving: 23g Fiber per serving: 4g Sugar per serving: 9g Sodium per serving: 791g Cholesterol per serving: 41mg Ingredients Prep: 10 minutes • Cook: 10 minutes • Serves: 4 2 Packages (6 Oz. each) Fresh Blackberries 8 Thick Slices Multigrain Bread 2 Tbsp Olive Oil 1 Package (8 Oz.) Camembert Cheese, sliced ¼ Cup Fresh Basil, chopped Instructions In medium bowl, smash blackberries with a fork until slightly chunky. Brush 1 side of bread slices with oil; place oiled side down on work surface. Spread 4 bread slices with smashed blackberries; top with cheese, basil and remaining 4 bread slices, oiled side up. Heat griddle or grill pan over medium-low heat. In batches if necessary, cook sandwiches 10 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches in half to serve. 6.0.6 ...
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Grilled Tuna Melt Wrap
February 11, 2021
Print Grilled Tuna Melt Wrap Prep Time: 15 minutes Cook Time: 6 minutes Total Time: 21 minutes Yield: 4 servings Serving Size: 1 sandwich Calories per serving: 464 Fat per serving: 31g Saturated fat per serving: 18g Carbs per serving: 34g Protein per serving: 28g Fiber per serving: 6g Sodium per serving: 1144mg Cholesterol per serving: 57mg Ingredients ¼ Cup Mayonnaise 2 Tbsp Plain Greek Yogurt 1 Tbsp Fresh Lemon Juice ½ tsp. salt ¼ tsp. Ground Black Pepper 2 Cans (5 oz. each) Solid White Albacore Tuna in water, drained ¼ Cup Onion, finely chopped 2 Tbsp. Dill Pickles, finely chopped 4 (8- to 10-inch) Flour Tortillas or sandwich wraps 4 Slices Sharp Cheddar Cheese, cut in half ¾ Small Ripe Avocado, cut into 12 slices 8 Slices Tomato Nonstick cooking spray Instructions In small bowl, whisk together mayonnaise, yogurt, lemon juice, salt and pepper. In medium bowl, flake tuna with fork; fold in onion, pickles and mayonnaise mixture. Makes about 2 cups. Place tortillas on work surface. Leaving about 1½ inches on sides of each tortilla, place 2 pieces cheese lengthwise in center of each tortilla; evenly divide tuna mixture, avocado and tomatoes over cheese. Fold sides of tortilla over fillings, then roll from bottom up to enclose filling. Preheat grill pan over medium heat. Spray both sides of sandwiches with nonstick cooking spray; place on hot grill pan. Cook sandwiches 6 to 8 minutes or until grill marks appear and sandwiches are heated through, turning once halfway through cooking. Cut diagonally in half to serve. Notes Use reduced fat or fat-free mayonnaise, yogurt and cheese for a healthier version. 6.0.6...
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No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries
February 5, 2021
Print No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries Prep Time: 20 minutes Total Time: 20 minutes Dessert Yield: 12 servings Serving Size: 1 cheesecake Calories per serving: 284 Fat per serving: 19g Saturated fat per serving: 10g Carbs per serving: 19g Protein per serving: 3g Fiber per serving: 0g Sugar per serving: 22g Sodium per serving: 98g Cholesterol per serving: 30mg Ingredients 12 Standard Silicone Baking Cups or 12 paper baking cups ¾ Cup Graham Cracker Crumbs 2 Tbsp. Granulated Sugar 2 Tbsp. Unsalted Butter, melted 1 Package (8 Oz.) Cream Cheese, softened ½ Cup Powdered Sugar 1/3 Cup Hazelnut Spread ¼ Cup Heavy Cream 1 tsp. Vanilla Extract 1 Cup Dark Chocolate Chips 1 Tbsp. Vegetable Oil 12 Strawberries Instructions Line standard-size muffin pan with baking cups; if using paper cups, spray with nonstick cooking spray. In medium bowl, stir graham cracker crumbs, granulated sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes. In large bowl, beat cream cheese, powdered sugar and hazelnut spread with mixer on medium speed 2 minutes or until incorporated. Add cream and vanilla extract; beat on medium-high speed 2 minutes or until light and fluffy. Divide cheese mixture into baking cups; freeze at least 2 hours or up to overnight. Remove cheesecakes from baking cups. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Working with 1 strawberry at a time, hold strawberry by the top and dip in chocolate to coat; place on top of 1 cheesecake. Repeat with remaining strawberries and cheesecakes. Reheat melted chocolate as necessary if it begins to harden. Refrigerate cheesecakes 10 minutes or until chocolate hardens. Makes 12 cheesecakes. 6.0.6...
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Buffalo Chicken Mini Pepper Poppers
February 1, 2021
Print Buffalo Chicken Mini Pepper Poppers Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: 12 servings Serving Size: 2 peppers Calories per serving: 126 Fat per serving: 7g Saturated fat per serving: 3g Carbs per serving: 10g Protein per serving: 6g Fiber per serving: 2g Sugar per serving: 5g Sodium per serving: 309mg Cholesterol per serving: 23mg Ingredients Nonstick cooking spray 4 Slices Thick-Cut Four Brothers Smoked Bacon, chopped ½ Cup Panko Breadcrumbs ½ tsp. Garlic Powder ½ (8 Oz.) Package Cream Cheese, softened ¾ Cup Rotisserie Chicken Meat, skinless & shredded ¼ Cup Crumbled Blue Cheese ¼ Cup Frank’s RedHot® Buffalo Wings Sauce 3 Tbsp. Buttermilk Ranch Dressing 12 Tri-Color Mini Peppers, halved lengthwise 1 Tbsp. Fresh Cilantro, chopped Instructions Preheat oven to 400°F; spray rimmed baking pan with cooking spray. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. In same skillet with drippings, cook breadcrumbs 2 minutes or until lightly toasted, stirring frequently; remove from heat and stir in garlic powder. In medium bowl, stir cream cheese, chicken, blue cheese, hot sauce, dressing and bacon; transfer to small zip-top plastic bag and snip bottom corner with kitchen scissors. Place pepper halves in single layer on prepared pan; fill with cheese mixture and sprinkle with breadcrumb mixture. Bake peppers 15 minutes or until crisp-tender and heated through; serve sprinkled with cilantro. Makes 24 peppers. 6.0.6...
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Herbed Cheese & Walnut Stuffed Mini Peppers
January 29, 2021
Print Herbed Cheese & Walnut Stuffed Mini Peppers Prep Time: 10 minutes Total Time: 10 minutes Yield: 4 Servings Serving Size: 4 Pepper Halves These herbed cheese and walnut stuffed mini peppers are an easy make ahead snack to keep you fueled all day. Ingredients 1 Cup 2% Milkfat Cottage Cheese 1/2 Cup Chopped California Walnuts 2 Tbsp. Italian Seasoning 1/8 tsp. Salt 8 Mini Sweet Peppers, sliced in half lengthwise Instructions Combine cottage cheese, walnuts, dried herbs, and salt in a bowl. Fill each pepper with cottage cheese mixture. Serve immediately or store in an airtight container in the fridge until ready to eat. These are best enjoyed with 24 hours of preparation. Notes Recipe shared with permission from CA Walnuts 6.0.6...
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