Time to conquer the 3 p.m. daily dinner dilemma! Dinner is here – everyday. Done. Weekly meal solutions. Ready to eat. Ready to heat. Ready to prepare. You choose!
MenuPre-Made Solutions
Four Brothers BBQ Smoked Pulled Pork Or Chicken
Four Brothers Smoked Gouda & Bacon Potato Salad
SHOP ITEMS
Recipe
Aloha Burgers
Aloha Burgers
Persons
4
Ingredients
- 1 1/2 Lbs. Ground Chuck
- 1/4 C. Less Sodium Teriyaki Sauce
- 2 Tbsp. Green Onion, finely chopped
- 1 Tbsp. Fresh Cilantro, chopped
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Olive Oil
- 1 Garlic Clove, minced
- 1/4 tsp. Salt
- 1/8 tsp. Ground Black Pepper
- 1 Pinch Ground Cayenne Pepper
- 4 Fresh Pineapple Rings (1/2 inch thick)
- Nonstick Cooking Spray
- 4 Slices Reduced Fat Swiss Cheese
- 4 Buns, toasted
- 4 Slices Canadian Bacon
- 4 Slices Red Onion
- 1 Large Jalapeño Pepper, sliced
Instructions
- Prepare outdoor grill for direct grilling over medium heat. In medium bowl, gently mix ground chuck, teriyaki sauce, onion, cilantro, mustard, oil, garlic, salt, pepper and cayenne pepper until well blended but not overmixed; form mixture into 4 patties.
- Spray pineapple with nonstick cooking spray. Place burgers and pineapple on hot grill rack; cover and cook 8 to 10 minutes or until burgers reach an internal temperature of 160° and pineapple is tender, turning once. About 2 minutes before burgers are done, top burgers with cheese and toast buns, cut side down, on hot grill rack.
- Spray bacon with nonstick cooking spray. In large skillet, cook bacon over medium heat 5 minutes or until browned, turning occasionally.
- Place burgers on bottom half of buns; top with bacon, pineapple, onion, jalapeño and top half of buns
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MenuMemorial Day Grill Out
Mega Bratwurst & Buns
Select Varieties
Potato Salads
Select Varieties
Kids Choice Seedless Watermelon
SHOP ITEMS
Recipe
Quinoa Salad with Apples
Quinoa Salad with Apples, Baby Spinach and Chick Peas in Maple Vinaigrette
Persons
4
Ingredients
- 1 C. Quinoa, dry
- 2 Handfuls Baby Spinach Leaves, washed and drained
- 1 Large Apple, diced
- 1/2 C. Chick Peas, drained and rinsed
- 2 Tbsp. Fresh Chopped Parsley
- Salt & Pepper, to taste
Vinaigrette
- 4 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Balsamic Vinegar
- 2 Tbsp. Pure Maple Syrup
Instructions
- In sauce pan or rice cooker, add quinoa and 2 cups of water. Cover and cook on low simmer until all water is absorbed or evaporated and quinoa is tender. (approximately 20 min.)
- Dump cooked quinoa into large bowl.
- Mix in spinach, apples chick peas and parsley.
- In separate, small bowl, combine ingredients for vinaigrette, mix well.
- Pour vinaigrette over quinoa salad and toss gently to coat. Season with Salt and Pepper if desired.
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MenuSummer Meal!
Fresh Cut Watermelon
Deviled Egg Potato Salad
Four Brothers BBQ Smoked Fully Cooked Half Rack Baby Back Ribs
Four Brothers BBQ Smoked BBQ Ribs
SHOP ITEMS
Recipe
Honey Mustard Glazed Salmon
Salmon Glazed With Honey & Mustard
Ingredients
- 1.5 Lb. Salmon Fillet With Skin
- 1 Garlic Clove
- 4-5 Tbsp. Grainy Dijon Mustard
- 2 Tbsp. Mild Honey
- 1/2 tsp. Cider Vinegar
- 1/2 tsp. Caraway Seeds, crushed
Instructions
- Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
- Pat salmon dry and put skin side down on pan. Season with 1/2 tsp salt.
- Mince and mash garlic to a paste with a pinch of salt, then stir together remaining ingredients. Spread mustard mixture evenly on top of salmon, then broil 5-6 inches from heat until just cooked through, about 12-15 minutes.
- Transfer salmon using 2 large spatulas and serve with nutty brown rice.
Notes
Marinate salmon in glaze overnight for even more flavor!
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MenuQuick & Easy Meals!
Dole Chopped Salad Kits
Rotisserie Chicken
Fresh Strawberries
SHOP ITEMS
Recipe
Cuban Pork Tenderloin
Cuban Pork Tenderloin
Persons
6
Prep Time
25 minutes
Total Time
25 minutes
Ingredients
- 1 1/2 Lbs. Pork Tenderloin, trimmed
- 1/4 C. Freshly Squeezed Orange Juice
- 1/4 C. Freshly Squeezed Grapefruit Juice
- 2 Tbsp. Cilantro, chopped
- 1 tsp. Cumin
- 1 tsp. Dried Oregano
- 2 Cloves Garlic, finely chopped
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Red Pepper Flakes
Instructions
- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees Fahrenheit, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
Ready in 30 minutes | Carb-friendly | Free from Eggs | Free from Gluten | Free from Dairy
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MenuPRE-MADE MEAL SOLUTION
Taco Night!
SHOP ITEMS
Recipe
Grilled Hawaiian Shrimp Bowl
Grilled Hawaiian Shrimp Bowl
Persons
4
Serving Size
1 Bowl
Prep Time
25 minutes
Cook Time
5 minutes
Total Time
30 minutes
Ingredients
Honey-Lime Sauce
- 3 Garlic Cloves, crushed/minced
- 3 Tbsp. Fresh Lime Juice
- 2 Tbsp. Honey
- 2 Tbsp. Food Club Less-Sodium Soy Sauce
- 1 1/2 Tbsp. Fresh Ginger, grated and peeled
- 2 Tbsp. Food Club Canola Oil
- 1 1/4 Pounds Raw 16-20 Count, Tail-on Peeled and Deveined Shrimp, thawed if necessary
- 4 (8-inch) Wooden Skewers
- 1/4 tsp. Salt
- 1/4 tsp. Ground Black Pepper
Bowl Fillings
- 1 C. Food Club Uncooked Brown Rice
- 1 Medium Jicama, peeled, sliced ¼-inch thick
- 1 Ripe Mango, peeled, pitted and sliced ¼-inch thick
- 1 Red Bell Pepper, cut lengthwise in half, seeds removed
- 2 Pineapple Rings
- 2 Green Onions
- 2 Tbsp. Food Club Canola oil
Instructions
- Prepare Honey-Lime Sauce: In small bowl, whisk together garlic, lime juice, honey, soy sauce and ginger; whisking constantly, drizzle in oil until emulsified.
- Prepare outdoor grill for direct grilling over medium heat. Place shrimp in large zip-top plastic bag; pour half the sauce over shrimp. Seal bag, pressing out excess air; let stand 20 minutes. Soak skewers in water 20 minutes.
- Prepare Bowl Fillings: Prepare rice as label directs. Coat jicama, mango, bell pepper, pineapple and onions with oil. Remove shrimp from sauce; discard sauce. Thread shrimp onto skewers; sprinkle with salt and pepper.
- Place shrimp skewers, vegetables and fruit onto hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and grill marks appear on vegetables and fruit, turning once.
- Cut bell pepper, jicama and mango into ¼-inch-thick slices; dice pineapple and cut onions into 1-inch pieces. Evenly divide rice into 4 bowls. Evenly top rice with shrimp, fruits and vegetables; drizzle with remaining sauce.
Notes
Approximate nutritional values per serving: 559 Calories, 15g Fat (1g Saturated), 169mg Cholesterol, 515mg Sodium, 81g Carbohydrates, 10g Fiber, 28g Protein
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