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May Meal Solutions

 

Recipe

Smoked Street Tacos
Smoked Street Tacos

INGREDIENTS

  • 12–15 White Corn Tortillas
  • 2 Avocados, peeled and sliced
  • 1 C. Grape Tomatoes, sliced in quarters
  • 16 oz. Four Brothers Pulled Pork or Chicken
  • 2/3 C. Chopped Fresh Cilantro
  • Sour Cream
  • Pico de Gallo
  • Fresh Lime Juice
Pickled Vegetables:
  • 1 Red Onion, thinly sliced
  • 4 Radishes, thinly sliced
  • 1/2 C. Apple Cider Vinegar
  • 1 Tbsp. Sugar
  • 1 1/2 tsp. Salt
  • 1 C. Water

INSTRUCTIONS

  1. Prepare the pickled vegetables by combining sliced onions and radishes in a glass jar with apple cider vinegar, sugar, salt, and water. Seal with a lid and let sit for 20-30 minutes.
  2. Using our Smoked Pulled Pork or Pulled Chicken, assemble the Street Tacos. Start with corn tortillas, add shredded pork or chicken, tomatoes, pickled onion and radishes and garnish with fresh cilantro, sour cream, Pico de Gallo, and fresh lime juice.

 

Recipe

Caribbean Beef Burgers with Mango Salsa
Caribbean Beef Burgers with Mango Salsa

Spicy, sweet and oh-so-simple. Ground Beef gets a peppery boost from jerk seasoning, and the freshly chopped mango salsa gives the dish a cool finish.

INGREDIENTS

  • 1-1/2 lbs. Ground Beef (93% lean or leaner)
  • 2 Tbsp. Caribbean Jerk Seasoning
Mango Salsa:
  • 1 Large Mango, peeled, coarsely chopped (about 1 cup)
  • 1 Tbsp. Chopped Fresh Cilantro
  • 1 Tbsp. Chopped Green Onion
  • 1 Tbsp. Finely Chopped Seeded Jalapeño Pepper
  • 1 Tbsp. Fresh Lime Juice

INSTRUCTIONS

  1. Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
  2. Preheat grill to medium-high heat.
  3. Grill patties for 13-14 minutes, or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Lightly season with salt, as desired.
  4. Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

 

Recipe

Watermelon Pico de Gallo
Watermelon Pico de Gallo

 

 

Recipe

Grilled Salmon & Asparagus Pasta Salad
Grilled Salmon & Asparagus Pasta Salad

INGREDIENTS

  • 16 oz. (1 Pkg.) Penne Pasta
  • 1 lb. Skin-on Salmon Fillet
  • 1 Tbsp. Olive Oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Ground Black Pepper
  • 1/2 Bunch Asparagus, trimmed (about ½ pound)
  • 1/3 C. Sliced Almonds
  • 1/3 C. Mayonnaise
  • 1/4 C. Stone Ground Mustard
  • 2 Tbsp. White Vinegar
  • 2 tsp. Chopped Fresh Dill
  • 1/3 C. Chopped Green Olives

INSTRUCTIONS

  1. Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
  2. Brush salmon with ½ tablespoon oil; sprinkle with 1/8 teaspoon each salt and pepper. In a medium bowl, toss asparagus, remaining ½ tablespoon oil, and 1/8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
  3. In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
  4. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.

 

Recipe

Southwestern Stuffed Sweet Potatoes
Southwestern Stuffed Sweet Potatoes

INGREDIENTS

  • 4 Sweet Potatoes
  • 1 tsp Olive Oil
  • 1/2 Cup Onion, chopped
  • 3/4 Cup Black Beans, drained and rinsed
  • 3/4 Cup Frozen Corn, thawed
  • 1 Cup Cherry Tomatoes, halved
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 2 Tbsp. Cilantro, chopped
  • 1 Lime, juiced
  • 4 Tbsp. Shredded Cheddar Cheese
  • 4 Tbsp. Plain Non-Fat Greek Yogurt (optional)

INSTRUCTIONS

  1. Clean all potatoes and poke holes throughout each of them with a fork. Place potatoes in a microwave safe dish and cook for 8-10 minutes, or until tender. Proceed to the next step to make the filling while potatoes are cooking. Once they are done, set aside.
  2. While the potatoes are cooking, add oil and onion to a medium skillet over medium-high heat. Saute for 3-4 minutes.
  3. Add cumin and chili pepper. Stir. Add beans, corn, and tomatoes and saute for another 2 minutes. Add in lime juice, cilantro, and cook for approximately 1 more minute.
  4. Remove the mixture from the skillet and pour into a bowl and set aside.
  5. Cut each potato in half lengthwise and scoop out a small portion of the potato. (Don’t worry, you’ll eat this later!) This will make a small area for the filling.
  6. Add about 1/4 Cup. of the filling to each potato. Top with cheese, plain Greek Yogurt and cilantro if desired.

 

Recipe

Easter Morning Quiche
Easter Morning Quiche

INGREDIENTS

  • 6 Oz. Ham
  • 3 Tbsp Whole Wheat Bread Crumbs
  • 1 tsp. Soybean Oil
  • 1/2 Cup Onions, chopped
  • 2 Roma Tomatoes (medium, juiced and chopped, about 3/4 cup)
  • 1 Cup Spinach
  • 3.5 Oz Roasted Red Peppers, drained and chopped
  • 1 Tbsp Corn Starch
  • 1/4 tsp Salt
  • 1/8 tsp. Cayenne
  • 1 Cup Nonfat Half-and-Half
  • 4 eggs
  • 1 Cup Parmesan Cheese

INSTRUCTIONS

  1. Preheat the oven to 350°F. Spray a 9-inch glass pie pan with nonstick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the onion; sauté 1 minute. Add the tomatoes and spinach and sauté until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
  3. Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the eggs and pour the mixture into the pan. Top with the parmesan.
  4. Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.

 

Recipe

Peggy's Chicken Marinade
Peggy’s Chicken Marinade

INGREDIENTS

  • 1/2 C. Smude Premium Cold Pressed Virgin Sunflower Oil
  • 5 Tbsp. Soy OR Teriyaki Sauce
  • 4 Tbsp. Worcestershire Sauce
  • 4 Tbsp. Red Wine Vinegar
  • 2 Tbsp. Lemon Juice
  • 1 tsp. Pepper
  • 2 tsp. Dry Mustard
  • 1 tsp. Minced Parsley (optional)

INSTRUCTIONS

  1. In a medium bowl, mix together Smude’s sunflower oil, soy or teriyaki sauce, Worcestershire sauce, red wine vinegar and lemon juice. Stir in the pepper, dry mustard, and parsley (if using).
  2. Marinate the chicken breasts, for at least 30 minutes (or overnight), turning the chicken breasts over several times. The longer the breasts are in the marinade, the deeper the flavor. Serving makes approximately 2 cups of marinade.
  3. It can either be grilled or placed in an oven at 350 degrees for 30-40 minutes.