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Falling for Simple, Seasonal Meals
Fall gets busy fast. Between school routines, packed schedules and everything in between, getting dinner on the table can feel like just one more thing on your list. That’s why this edition of Gatherings™ is full of simple, seasonal recipes to help you slow down and savor mealtime.
From cozy chilis and slow cooker soups to shareable game-day favorites like BBQ chicken pizza, bold burgers and saucy wings, we’ve got easy ideas for whatever’s on your plate.
September is Family Meals Month, and we’re all about bringing everyone back to the table. With kid-approved picks, five-ingredient dinners and quick weeknight meals, we’re keeping it doable and delicious.
Here’s to warm meals, cozy nights, full plates and time spent with the people who matter most.
5 21 30
4 Game Day Grub
Touchdown-worthy bites that bring the flavor, no matter who you’re rooting for.
16 Simmering Season
Hearty, soul-warming bowls made for sweater weather and second helpings.
28 September is Family Meals Month
Easy, comforting dinners that turn busy nights into meaningful moments.
40 5 Ingredients or Less
Big flavor, short grocery list; weeknight dinners have never been easier.
50 Kids Club
Whip up treats that are spooky, sporty and kid-approved.
Game Day Grub
Football season is here, and the food matters as much as the score. Whether you’re tailgating or watching from home, we’ve got crowd-pleasers full of flavor and fun. Enjoy bold bites, cheesy pull-aparts, and smoky, saucy favorites made for sharing (or not—we won’t judge). These recipes are total touchdowns.
Sweet Heat Chicken Wings
Prep: 15 minutes plus marinating
Roast: 48 minutes • Serves: 8
41/2 pounds chicken wings
2 garlic cloves, minced
3/4 cup apple cider vinegar
1/2 cup maple syrup
1/3 cup olive oil
1/3 cup sriracha
2 Tbsp. soy sauce
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 cup unsalted butter
1. With kitchen scissors, cut off wing tips; discard. In large bowl, whisk garlic, vinegar, syrup, oil, sriracha, soy sauce, salt, pepper, cinnamon, allspice and nutmeg. Makes about 2 cups marinade.
2. Reserve 3/4 cup marinade. Add wings to remaining 11/4 cups marinade and toss; cover and refrigerate at least 2 hours or up to overnight.
3. Adjust 2 oven racks to upper and lower positions; preheat oven to 450°. Line 2 rimmed baking pans with aluminum foil and wire racks. Remove wings from marinade; discard marinade. Place wings on prepared
racks; roast 40 minutes or until starting to brown, turning once and rotating pans between upper and lower racks halfway through roasting.
4. In small saucepan, heat reserved marinade to a simmer over medium-high heat; remove from heat and whisk in butter. Makes about 2/3 cup glaze.
5. Brush wings with 1/3 cup glaze; roast 8 minutes or until internal temperature reaches 165°. Makes about 24 wings.
6. Serve wings drizzled with remaining 1/3 cup glaze.
Approximate nutritional values per serving (3 wings): 435 Calories, 31g Fat (10g Saturated), 184mg Cholesterol, 649mg Sodium, 9g Carbohydrates, 0g Fiber, 8g Sugars, 7g Added Sugars, 29g Protein
Pull-Apart Pizza Muffins
Prep: 15 minutes plus cooling
Bake: 14 minutes • Serves: 6
Nonstick cooking spray
2 Tbsp. unsalted butter, melted
1 tsp. garlic powder
1/4 tsp. salt
1 can (13.8 ounces) refrigerated pizza crust dough
1/2 cup pizza sauce
1/2 cup finely chopped green bell pepper
11/4 cups shredded mozzarella cheese
1/2 cup mini pepperoni
1. Preheat oven to 400°; spray 12-cup muffin pan with cooking spray. In small bowl, stir butter, garlic powder and salt. Unroll dough; brush with butter mixture and cut into 1-inch pieces.
2. Place 4 dough pieces into bottom of each cup in prepared pan; top with 1/4 cup sauce, 1/4 cup bell pepper, 1/2 cup cheese and 1/4 cup pepperoni. Repeat layers with remaining dough pieces, 1/4 cup sauce, 1/4 cup bell pepper, 3/4 cup cheese and 1/4 cup pepperoni. Bake muffins 14 minutes or until edges are golden brown and dough is puffed up; cool in pan 5 minutes, then run knife around edges to release. Makes 12 muffins.
Approximate nutritional values per serving (2 muffins): 337 Calories, 16g Fat (8g Saturated), 40mg Cholesterol, 931mg Sodium, 35g Carbohydrates, 1g Fiber, 6g Sugars, 4g Added Sugars, 13g Protein
Game Day Grub
Balsamic Steak Skewers with
Blue Cheese
Prep: 15 minutes plus marinating Grill: 12 minutes • Serves: 4
3 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
2 Tbsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1/2 tsp. fresh ground black pepper
11/4 pounds beef chuck tenderloin steak, cut into 11/2-inch pieces
8 (10-inch) wooden skewers
1 large red onion, cut into 1-inch chunks
1/4 cup blue cheese crumbles
2 tsp. chopped fresh chives
1. In small bowl, whisk vinegar, sugar, oil, soy sauce, Worcestershire sauce and pepper. Makes about 1/3 cup vinegar mixture.
2. Place steak in large zip-top plastic bag; pour vinegar mixture over steak. Seal bag, pressing out excess air; gently massage steak in bag
and refrigerate at least 1 hour or up to 4 hours.
3. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 15 minutes. Remove steak from marinade; discard marinade. Alternately thread steak and onion onto skewers; place on hot grill rack and cook, uncovered, 12 minutes or until internal temperature of steak reaches 135° for medium-rare, rotating 1/4 turn every 2 minutes. Makes 8 skewers.
4. Transfer skewers to serving platter; sprinkle with blue cheese and chives.
Approximate nutritional values per serving (2 skewers): 386 Calories, 27g Fat (11g Saturated), 100mg Cholesterol, 289mg Sodium, 8g Carbohydrates, 1g Fiber, 5g Sugars, 3g Added Sugars, 29g Protein
Smoky GorgonzolaBacon Burgers
Prep: 30 minutes • Grill: 12 minutes
Serves: 4
4 slices thick-cut smoked bacon
11/4 pounds 80% lean ground chuck
1/2 tsp. fresh ground black pepper
1/2 tsp. smoked paprika
1/2 cup crumbled Gorgonzola cheese
4 favorite hamburger buns
1/4 cup garlic aioli
4 (1/4-inch-thick) slices red onion
4 (1/4-inch-thick) slices tomato
1 cup baby spinach
1. Prepare outdoor grill for direct grilling over medium heat. In large skillet, cook bacon over medium heat 12 minutes or until crisp, turning occasionally; transfer to paper towel-lined plate. Cool; cut slices crosswise in half.
2. In large bowl, gently mix ground chuck, pepper and paprika (do not overmix); form into 4 (1/2-inch-thick) patties and make shallow indentation in center of each patty. Place patties on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 160°, turning once. About 2 minutes before burgers are done, top burgers with cheese and place buns, cut side down, on hot grill rack; cook 2 minutes or until buns are toasted.
3. Spread top halves of buns with aioli; top bottom halves of buns with burgers, bacon, onion, tomato, spinach and top halves of buns. Makes 4 burgers.
Approximate nutritional values per serving (1 burger): 713 Calories, 44g Fat (17g Saturated), 153mg Cholesterol, 1302mg Sodium, 27g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 48g Protein
Game Day Grub
BBQ Chicken Naan Pizza
Prep: 10 minutes
Bake: 15 minutes • Serves: 4
1 package (8.8 ounces) whole grain naan bread (2 naan)
1/4 cup barbeque sauce
1/2 cup shredded low-moisture part-skim mozzarella cheese
11/3 cups skinless rotisserie chicken breast meat
1/4 cup thinly sliced red onion
Fresh cilantro leaves for garnish (optional)
1. Preheat oven to 425°. Place naan on rimmed baking pan. Spread naan with barbeque sauce; sprinkle with cheese, chicken and onion. Bake pizzas 15 minutes or until naan is golden brown and cheese is melted. Makes 2 pizzas.
2. Cut each pizza into 6 slices; garnish with cilantro, if desired.
Approximate nutritional values per serving (3 slices): 313 Calories, 9g Fat (3g Saturated), 48mg Cholesterol, 600mg Sodium, 33g Carbohydrates, 4g Fiber, 7g Sugars, 6g Added Sugars, 22g Protein
For delicious chicken recipes to kick off your football tailgate, check out SandersonFarms.com/recipes or scan the code for the full Honey Chipotle Chicken Wings recipe.
Simmering Season
Crisp air calls for cozy bowls. From slow-simmered comfort to quick weeknight meals, these chilis and soups warm you up inside and out. Whether you go classic, plant-based or loaded with hearty ingredients, there’s something here to ladle up and love.
One-Pot Short Rib & Lentil Chili
Prep: 20 minutes
Cook: 3 hours 12 minutes • Serves: 8
1 pound boneless beef short ribs
2 tsp. ground cumin
11/2 tsp. kosher salt
1 tsp. paprika
1/4 tsp. ground black pepper
1 Tbsp. olive oil
1 jalapeño pepper, halved lengthwise, seeded, stemmed and finely chopped
1 medium red bell pepper, chopped
1 medium yellow onion, halved and chopped
2 garlic cloves, minced
1 Tbsp. chili powder
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes
1 cup dry lentils
1 cup frozen sweet corn
Shredded pepper Jack cheese and plain nonfat Greek yogurt for garnish (optional)
1. Sprinkle both sides of ribs with cumin, 1/2 teaspoon salt, paprika and black pepper. In large saucepot, heat oil over medium-high heat. Add ribs; cook 5 minutes or until browned, turning once. Transfer ribs to plate.
2. In same saucepot with drippings, cook jalapeño, bell pepper and onion 5 minutes or until tender, stirring occasionally. Add garlic and chili powder; cook 30 seconds, stirring
frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Add tomatoes with their juice and 3 cups water; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Add ribs; heat to a simmer. Reduce heat to low; cover and cook 2 hours 45 minutes or until ribs are very tender and meat falls apart, stirring occasionally. Stir in lentils, corn and remaining 1 teaspoon salt; cover and cook 15 minutes or until lentils are tender, stirring occasionally. Makes about 8 cups.
3. Serve chili topped with cheese and yogurt, if desired.
Approximate nutritional values per serving (1 cup): 349 Calories, 19g Fat (7g Saturated), 36mg Cholesterol, 599mg Sodium, 29g Carbohydrates, 6g Fiber, 5g Sugars, 0g Added Sugars, 16g Protein
Slow Cooker Tuscan Chicken & Potato Soup
Prep: 15 minutes
Slow Cook: 4 hours • Serves: 8
2 pounds boneless, skinless chicken breasts
1 container (32 ounces) chicken broth
1 can (14.5 ounces) diced tomatoes
2 medium Yukon Gold potatoes, peeled and chopped
1 small yellow onion, chopped
1 Tbsp. jarred minced garlic
2 tsp. Italian seasoning
2 cups packed baby spinach
1 tsp. kosher salt
1 package (8 ounces) cream cheese
1/3 cup grated Parmesan cheese Crusty bread for serving (optional)
1. In 5- to 6-quart slow cooker, add chicken, broth, tomatoes with their juice, potatoes, onion, garlic and seasoning; cover and cook on high 3 hours 30 minutes or low 7 hours or until chicken is very tender and falls apart.
2. Transfer chicken to cutting board; with 2 forks, shred into bite-size pieces. Transfer chicken back to slow cooker; stir in spinach and salt. Place cream cheese block on top of soup; cover and cook on high 30 minutes or low 1 hour or until spinach is wilted and cream cheese is heated through. Stir cream cheese into soup until incorporated. Makes about 10 cups.
3. Serve soup sprinkled with Parmesan cheese along with bread, if desired.
Approximate nutritional values per serving (11/4 cups): 306 Calories, 14g Fat (7g Saturated), 96mg Cholesterol, 964mg Sodium, 16g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 28g Protein
Simmering Season
5-Ingredient Sweet PotatoBlack Bean Chili
Prep: 20 minutes
Cook: 36 minutes • Serves: 8
1 Tbsp. olive oil
1 medium red onion, halved and chopped
11/2 tsp. chili powder
2 large sweet potatoes, peeled and chopped (about 4 cups)
4 cups vegetable broth
2 jars (16 ounces each) black bean salsa
1/2 cup plain nonfat Greek yogurt
Optional toppings: shredded Cheddar cheese, guacamole and/or pickled jalapeños
1. In large saucepot, heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chili powder; cook 1 minute or until fragrant, stirring frequently. Add potatoes and broth; increase heat to medium-high and heat to a simmer. Reduce heat to medium-low; cook 10 minutes, stirring occasionally. Increase heat to medium. Add salsa; cook 20 minutes or until slightly thickened and potatoes are tender, stirring occasionally. Makes about 8 cups.
2. Serve chili topped with yogurt, and cheese, guacamole and/or jalapeños, if desired.
Approximate nutritional values per serving (1 cup): 138 Calories, 3g Fat (1g Saturated), 2mg Cholesterol, 928mg Sodium, 23g Carbohydrates, 5g Fiber, 8g Sugars, 3g Added Sugars, 6g Protein
Pantry Essentials for Fast Family Meals 5 Simmering Season
Home-cooked meals don’t have to be made entirely from scratch to be nutritious and delicious. There are a handful of timesaving and healthful staples to help you prepare meals with fewer steps and less cleanup. When selecting convenience products, opt for those that contain no or minimal amounts of added salt or sugar whenever possible. Check out this round-up of kitchen essentials that you can rely on to create fresh, fast and flavorful meals at home.
1. Jarred Pasta Sauce From spaghetti, lasagna and pizza to meatballs and chicken Parmesan, jarred pasta sauce can elevate a variety of dishes in minutes. Keep a few flavors on hand for whenever the mood for Italian night strikes.
2. Fresh-Cut Produce and Packaged Greens
When you’re short on time, skip washing, slicing, dicing or cutting fresh produce and greens by opting for recipe-ready fresh-cut varieties and packaged salad mixes, spinach or kale. The usage possibilities are endless! Frozen fruits and veggies offer a similar convenience factor, too.
3. Rotisserie Chicken Rotisserie chicken is a timesaving option that’s sure to become a fast family favorite. With no cooking required, you can easily enjoy rotisserie chicken on its own, with a side of rice and veggies, atop a salad, or in soup, tacos or dips. Make a mouthwatering homemade meal using this ingredient shortcut with our Chopper Chicken
4. Canned Beans Beans and legumes boost the nutrient content and heartiness of any dish. Packed with fiber and plant-based protein, beans are an excellent substitute for meat in vegetarian meals. They pair nicely with lean beef, chicken and fish, too. Use beans as the base in your family’s favorite recipes or serve them as a side dish to complement any meal.
5. Grains Naturally gluten-free, brown rice and quinoa are affordable, versatile and can be enjoyed any time of day. They’re packed with fiber and plantbased protein and cook up quickly, making them perfect for busy schedules. Look for microwaveable options or pre-portioned pouches that feature blends of wholesome grains to save even more time.
5-Ingredient White Chicken Chili
Prep: 10 minutes • Cook: 20 minutes
Serves: 8
1 package (8 ounces) green chile enchilada sauce
3 cups chicken stock
1/2 cup sour cream plus additional for garnish (optional)
2 cans (15 ounces each) great Northern beans, drained and rinsed
3 cups shredded rotisserie chicken meat Chopped fresh cilantro for garnish (optional)
1. In large saucepot, heat sauce and stock to a simmer over medium heat, stirring occasionally.
2. In small bowl, add sour cream; whisking constantly, ladle 1/2 cup sauce mixture into sour cream. Whisk sour cream mixture into saucepot. Add beans and chicken; cook over medium heat 10 minutes or until slightly thickened, stirring occasionally. Makes about 8 cups.
3. Serve chili garnished with sour cream and cilantro, if desired.
Approximate nutritional values per serving (1 cup): 226 Calories, 9g Fat (4g Saturated), 57mg Cholesterol, 874mg Sodium, 17g Carbohydrates, 5g Fiber, 2g Sugars, 0g Added Sugars, 19g Protein
WELCOME TO THE PART Y
Scan for recipes.
September is Family Meals Month
Let’s bring everyone back to the table. September is Family Meals Month: a perfect reminder to slow down and share more moments and meals together. We’ve got comforting recipes that are easy, full of flavor and fit busy lifestyles, but still make it easy to spark conversation, satisfy cravings and might even leave time for dessert.
Bacon-Blue Steak & Grain Salad
Prep: 15 minutes plus cooling and standing • Cook: 8 minutes • Serves: 4
1/2 cup dry farro
2 Kansas City strip steaks (about 10 ounces each)
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. olive oil
1 bag (10.9 ounces) bacon and blue cheese chopped salad kit
1 Granny Smith apple, halved, cored and chopped
1. Prepare farro as label directs; drain and cool completely.
2. Sprinkle steaks with salt and pepper. In large skillet, heat oil over medium-high heat. Add steaks; cook 8 minutes or until internal temperature reaches 135° 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.)
3. In large bowl, prepare salad kit as label directs; stir in apple and farro. Makes about 7 cups salad.
4. Thinly slice steaks against the grain; serve over salad.
Approximate nutritional values per serving (13/4 cups salad, 4 ounces steak): 576 Calories, 36g Fat (9g Saturated), 103mg Cholesterol, 594mg Sodium, 25g Carbohydrates, 4g Fiber, 6g Sugars, 2g Added Sugars, 37g Protein
Broiled Chicken & Butternut Squash
Ravioli Casserole
Prep: 30 minutes
Broil: 3 minutes • Serves: 6
3/4 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley plus additional for garnish (optional)
2 Tbsp. olive oil
2 packages (8 ounces each) butternut squash ravioli
1 package (8 ounces) cream cheese, cut into 8 pieces
3/4 cup whole milk
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups shredded rotisserie chicken
1. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. In small bowl, stir 1/4 cup mozzarella cheese, breadcrumbs, 2 tablespoons Parmesan cheese, parsley and oil. Makes about 1 cup breadcrumb mixture.
2. Prepare ravioli as label directs; drain.
3. In medium saucepot, heat cream cheese, milk, garlic powder, salt and pepper over medium heat 4 minutes or until cream cheese melts, whisking frequently. Whisk in remaining 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese; cook 1 minute or until cheeses melt, whisking frequently. Makes about 13/4 cups cream cheese mixture.
4. In 81/2 x 11-inch baking dish, spread half the ravioli; top with 1 cup chicken and 3/4 cup cream cheese mixture. Repeat layers with remaining ravioli, 1 cup chicken and 1 cup cream cheese mixture; sprinkle with breadcrumb mixture. Broil casserole 3 minutes or until top is golden brown and bubbly; serve garnished with parsley, if desired. Makes about 6 cups casserole. Approximate nutritional values per serving (1 cup): 543 Calories, 31g Fat (15g Saturated), 130mg Cholesterol, 850mg Sodium, 40g Carbohydrates, 4g Fiber, 9g Sugars, 0g Added Sugars, 25g Protein
Italian-Style Pork Chops with Pasta
Prep: 20 minutes
Cook: 20 minutes • Serves: 4
1/2 (16-ounce) package spaghetti
1/2 medium green bell pepper, chopped
3/4 cup sliced white mushrooms
1/4 cup chopped yellow onion
2 Tbsp. canola oil
2 garlic cloves, crushed with press
2 cups Italian-style tomato sauce
1/4 cup drained, sliced canned black olives
4 boneless pork chops (about 6 ounces each)
1/2 tsp. salt
1 tsp. ground black pepper
1/2 cup shaved Parmesan cheese (optional)
1. Heat large covered saucepot of salted water to a boil over high heat. Add spaghetti and cook as label directs; drain and return to saucepot.
2. In large skillet, cook bell pepper, mushrooms and onion in 1 tablespoon oil over medium-high heat 3 minutes, stirring occasionally; stir in garlic and cook 1 minute. Add tomato sauce and olives; heat to a simmer and simmer 5 minutes.
3. Sprinkle pork chops with salt and black pepper. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add pork chops and cook 8 minutes or until internal temperature reaches 145°, turning once.
4. Serve spaghetti topped with sauce and pork chops sprinkled with cheese, if desired.
Approximate nutritional values per serving: 580 Calories, 24g Fat (6g Saturated), 77mg Cholesterol, 1344mg Sodium, 54g Carbohydrates, 3g Fiber, 6g Sugars, 0g Added Sugars, 38g Protein
4 Ways to Make Family Meals Easy
Home cooking can often feel like a chore to families of all sizes. But there are ways to create simple, stress-free meals that are full of flavor and prevent burnout. Use our one-pan recipes and meal inspiration to make family meals satisfyingly easy.
1. Crowd-Pleasing Casseroles:
Perfect for dinner tonight and leftovers tomorrow, casseroles make excellent big-batch meals that utilize fresh and frozen ingredients and simple pantry staples. Combine your favorite proteins, produce, grains and sauces for a fast, filling meal. And remember, casseroles aren’t limited to dinner! Feed the whole family an easy breakfast casserole that comes together quickly.
2. Large-Batch Lasagna:
Lasagna is a classic pasta bake that never gets old. Toss in chopped veggies, spices and herbs and explore different pastas or switch up the protein to make it deliciously unique every time.
3. Sheet-Pan Quesadillas:
For an easy one-pan meal you’ll want to make on repeat, combine shredded chicken, cheese and beans, and spoon over tortillas. Bake for 10 minutes and serve with salsa, guacamole and your favorite toppings.
4. Mix & Match Stuffed Peppers:
Hearty and flavorful, stuffed peppers are sure to keep the whole family satisfied any night of the week. Use ground meat, your favorite seasonings and mix-ins you have on hand; think quinoa or rice for the base, chicken, shrimp or beans for protein, and various veggies for limitless tasty toppings.
September is Family Meals Month
French Onion
Stroganoff
Prep: 10 minutes
Cook: 15 minutes • Serves: 4
1/2 (16-ounce) package extra wide egg noodles
12 ounces sirloin steak, thinly sliced against the grain
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
2 Tbsp. olive oil
2 cups sliced crimini mushrooms
11/2 tsp. garlic powder
1 tsp. dried thyme
3/4 cup French onion dip, at room temperature
Chopped fresh parsley for garnish (optional)
1. In large saucepot, cook noodles as label directs; drain, return to saucepot and cover.
2. Sprinkle steak with salt and pepper. In large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until
tender. Add steak, garlic powder and thyme; cook and stir 2 minutes or until lightly browned. Add 1/2 cup warm water; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Stir in dip and noodles; cook and stir 2 minutes or until heated through. Makes about 8 cups.
3. Serve stroganoff sprinkled with parsley, if desired.
Approximate nutritional values per serving (2 cups): 603 Calories, 35g Fat (10g Saturated), 151mg Cholesterol, 536mg Sodium, 42g Carbohydrates, 0g Fiber, 4g Sugars, 0g Added Sugars, 28g Protein
Lemon Chicken & Rice Casserole
Prep: 10 minutes
Bake: 45 minutes • Serves: 4
Nonstick cooking spray
1 pound frozen boneless, skinless chicken breasts, thawed and cut into 11/2-inch pieces
1 bag (12 ounces) frozen Brussels sprouts
21/4 cups unsalted chicken stock
1 cup dry long grain rice
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1/2 tsp. salt
1/2 tsp. black pepper
Chopped fresh parsley for garnish (optional)
1. Preheat oven to 400°; spray 8-inch square baking dish with cooking spray.
2. In large bowl, stir chicken, Brussels sprouts, stock, rice, lemon juice, lemon zest, salt and pepper; spread in prepared dish and cover with aluminum foil. Bake casserole 45 minutes or until rice is tender and internal temperature of chicken reaches 165°. Makes about 6 cups.
3. Serve casserole garnished with parsley, if desired.
Approximate nutritional values per serving (11/2 cups): 358 Calories, 5g Fat (1g Saturated), 65mg Cholesterol, 413mg Sodium, 45g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 34g Protein
The perfect recipe for togetherness.
This is how we pasta.™
When the weather cools down, warm up with this comfort food classic. Our Chicken Spaghetti recipe is creamy, satisfying, and oh-so-easy to make, with tender chicken, melty cheese, and the classic goodness of American Beauty pasta. It’s everything a cozy evening needs.
Chicken Spaghetti
INGREDIENTS
2 pounds boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro-Tel tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese
COOKING DIRECTIONS
1. Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
2. Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish with nonstick cooking spray.
3. Cook the pasta to al dente according to the package directions. Drain and set aside.
4. In a large pot, combine the Ro-Tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
5. Bake for 20 to 30 minutes or until heated through and the cheese has melted.
Recipe Note: add 4 chopped green onions if desired
HUGE
Project
*Non-GMO
Verified applies to RAGÚ red sauces only, except meat sauces, sauces with cheese, pizza sauces and single-serve pasta sauces. Made with olive oil applies to red sauces only, except pizza sauces. © 2023 Mizkan America, Inc.
over this crave-worthy APPETIZER! APPETIZER!
EACH CRISPY BITE BURSTS WITH BOLD FLAVOR AND SATISFYING CRUNCH.
WITH SIX MOUTH WATERING OPTIONS: PEPPERONI PIZZA, CRAB RANGOON, CHEDDAR JALAPEÑO BACON, BBQ PULLED PORK, BUFFALO CHICKEN, AND SPINACH ARTICHOKE.
THERE’S A FLAVOR FOR EVERY CRAVING. PERFECT FOR SHARING (OR NOT), FLIP OUTS ARE YOUR NEW GO-TO FOR BOLD, BITE-SIZED BLISS.
5 Ingredients or Less
Dinner doesn’t have to be complicated to be crave-worthy. These easy, minimalingredient recipes deliver big-time flavor with less fuss. Perfect for weeknights when the clock is ticking or when your fridge is running low but your appetite isn’t.
You can substitute 1/2 teaspoon chili powder and 1/2 teaspoon smoked paprika for the 1 teaspoon chipotle powder.
Chef Tip
5-Ingredient Chipotle-Honey Salmon Skewers
Prep: 15 minutes plus soaking Grill: 6 minutes • Serves: 4
8 (6-inch) wooden skewers
2 Tbsp. honey
2 Tbsp. olive oil
1 tsp. chipotle powder
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 1/4 pounds salmon fillets, skin removed and cut into 11/4-inch chunks
2 Tbsp. chopped fresh cilantro plus additional for garnish (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk honey, oil, chipotle powder, salt and pepper. Add salmon and cilantro; toss to coat.
Thread salmon onto skewers; reduce grill heat to medium.
2. Place skewers on hot grill rack; cover and cook 6 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, turning once. Makes 8 skewers.
3. Serve skewers sprinkled with cilantro, if desired.
Approximate nutritional values per serving (2 skewers): 324 Calories, 17g Fat (3g Saturated), 90mg Cholesterol, 331mg Sodium, 9g Carbohydrates, 0g Fiber, 9g Sugars, 9g Added Sugars, 32g Protein
5-Ingredient Whole-Grain
Penne, SunDried Tomato & Ricotta Bake
Prep: 15 minutes
Bake: 35 minutes • Serves: 6
3/4 (16-ounce) box whole grain penne rigate pasta
11/2 cups sun-dried tomato bruschetta
1 pint grape tomatoes, halved lengthwise
2 cups part-skim ricotta cheese
3 Tbsp. fresh basil, chopped
1. Preheat oven to 425°. Prepare pasta as label directs.
2. In 4-quart baking dish, toss pasta with bruschetta; top with tomatoes. Dollop cheese over tomatoes; cover with aluminum foil and bake 35 minutes or until tomatoes soften and ricotta begins to brown. Makes about 12 cups.
3. Serve pasta sprinkled with basil.
Approximate nutritional values per serving (2 cups): 497 Calories, 25g Fat (7g Saturated), 30mg Cholesterol, 262mg Sodium, 54g Carbohydrates, 10g Fiber, 6g Sugars, 0g Added Sugars, 22g Protein
5 Ingredients or Less cont'd
5-Ingredient Southwest Shrimp Rice Bowls
Prep: 10 minutes plus marinating Cook: 8 minutes • Serves: 4
1 pound raw 21-26 count peeled and deveined shrimp, thawed if necessary
1/4 cup jalapeño lime or Southwest-style vinaigrette
2 packages (10 ounces each) frozen steam-in-bag whole grain brown rice
1 bag (11.3 ounces) avocado ranch or Southwest-style chopped salad kit
1 cup halved cherry tomatoes
1. In medium bowl, toss shrimp and vinaigrette; refrigerate 30 minutes.
2. In large skillet, cook shrimp mixture over medium-high heat 4 minutes or until shrimp turn opaque throughout, turning once.
3. Cook rice as label directs. Makes about 2 cups.
4. Divide rice into 4 bowls. Top rice with salad, tomatoes and shrimp; drizzle with dressing from kit.
Approximate nutritional values per serving (1 bowl): 386 Calories, 15g Fat (3g Saturated), 204mg Cholesterol, 600mg Sodium, 35g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 29g Protein
5 Ingredients or Less
Chef Tip
For a veggie boost, stir thawed and squeezed-dry frozen spinach into soup mixture before adding meatballs. Tetrazzini can also be served with garlic bread.
Turkey Meatball Tetrazzini
Prep: 20 minutes • Bake: 18 minutes • Serves: 6
Nonstick cooking spray
1 bag (12 ounces) egg noodles
2 cans (10.5 ounces each) reduced sodium cream of mushroom condensed soup
1 cup unsalted chicken stock
2 tsp. dried parsley
1 tsp. garlic powder
1/2 (24-ounce) bag frozen turkey meatballs
11/4 cups shredded Italian cheese blend
Chopped fresh basil for garnish (optional)
1. Preheat oven to 375°; spray 2-quart or 81/2 x 11-inch baking dish with cooking spray. Prepare egg noodles as label directs, cooking 2 minutes less than directed; drain and return to saucepot.
2. In large skillet, heat soup, stock, parsley and garlic powder to a boil over medium-high heat, whisking until combined. Add meatballs and reduce heat to medium; cook 5 minutes, stirring occasionally. Remove skillet from heat; stir in egg noodles and 3/4 cup cheese. Spread noodle mixture in prepared dish; sprinkle with remaining 1/2 cup cheese. Bake tetrazzini 18 minutes or until edges are golden brown and bubbly. Makes about 8 cups.
3. Serve tetrazzini garnished with basil, if desired.
Approximate nutritional values per serving (11/3 cups): 501 Calories, 21g Fat (7g Saturated), 113mg Cholesterol, 933mg Sodium, 52g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 28g Protein
BACON CHEESEBURGER DIP RECIPE
Ingredients
• 8 ounces ground beef
• 2 cups finely shredded cheddar cheese (about 8 oz.)
• 1 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
• ½ cup sour cream
Directions
• 1 cup chopped tomato
• ⅓ cup chopped red onion
• 4 pieces bacon, crisp - cooked and crumbled
Serve, if desired, with sesame bread sticks, crackers, tortilla chips or your favorite dippers. 01 02 03
BROWN ground beef in 10-inch nonstick skillet over medium-high heat, stirring occasionally and breaking into small pieces, about 4 minutes; drain. Season, if desired, with salt and pepper.
REDUCE heat to medium-low, then stir in cheese, Hellmann's® or Best Foods® Real Mayonnaise and sour cream. Cook, stirring frequently, 6 minutes or until cheese is melted. Turn into shallow 2-quart dish. Top with tomato, onion, bacon and, if desired, pickle chips.
CHEF'S TIP
TIP: Try topping with a ''Special Sauce'' by combining ¼ cup Hellmann's® or Best Foods® Real Mayonnaise, 2 Tbsp. ketchup and 1 Tbsp. relish.
TIP: For a healthier version of Bacon Cheeseburger Dip, swap out the ground beef for ground turkey and swap Hellmann's® or Best Foods® Real Mayonnaise for Hellmann's® or Best Foods® Light Mayonnaise.
Try this trick for a treat
Spooky S’mores Bark
SERVES: 2
INGREDIENTS
Chobani® Flip® S’more S’mores™
3 graham crackers, crushed
2 tbsp mini dark chocolate chips
2 tbsp mini marshmallows
Candy eyeballs
PREP TIME: 3 HOURS COOK TIME: 0 MINS
INGREDIENTS
Step 1
On a parchment-lined sheet tray, spread the yogurt from the Chobani® Flip® S’more S’mores™ packs in a thin, even layer.
Step 2
Sprinkle on the crushed graham crackers, chocolate chips, and mini marshmallows. Place candy eyeballs around as well. Place into the freezer to harden for at least three hours.
Step 3
Once frozen, break into pieces of bark. Enjoy!
Trolli® is a trademark of Ferrara Candy Company. Used under license. Butterfinger®, Baby Ruth® and 100 Grand® are trademarks of Ferrero Group. Used under license. ©2025 Wells Enterprises, Inc. All rights reserved. 6/25
YOUR BACK TO SCHOOL BOOST
Kids Club
Little hands, big fun! These treats are made for memory-making in the kitchen. From football-shaped cookies to spooky Halloween sweets, these easy, hands-on recipes are perfect for mini chefs.
Football & Player Peanut ButterChocolate Cookies
Football & Player Peanut ButterChocolate Cookies
Prep: 15 minutes plus drying Serves: 12
12 toothpicks
12 peanut butter sandwich cookies
1/2 cup melted chocolate candy coating
2 Tbsp. melted vanilla candy coating
1. Line rimmed baking pan with parchment paper. Stick a toothpick into the bottoms of peanut butter cookies. Dip cookies into chocolate candy coating to cover completely or just 1 end to create a helmet shape; place on prepared pan and dry completely.
2. Transfer vanilla candy coating to small zip-top plastic bag; snip off bottom corner. Pipe candy coating onto cookies to create laces on footballs, and eyes and helmet masks on players. Makes 12 cookies.
Approximate nutritional values per serving (1 cookie): 141 Calories, 9g Fat (4g Saturated), 2mg Cholesterol, 57mg Sodium, 15g Carbohydrates 0g Fiber, 10g Sugars, 9g Added Sugars, 2g Protein
Kids Club
Halloween Spider Cake Pops
Halloween Spider Cake Pops
Prep: 1 hour plus cooling, freezing and chilling
Bake: 30 minutes • Serves: 24
Nonstick cooking spray
1 box (15.25 ounces) super moist devil’s food cake mix
3 large eggs
1/2 cup vegetable oil
3 cups milk chocolate chips
2 tsp. coconut oil
24 (6-inch) lollipop sticks
12 (8-inch) black licorice twists, cut lengthwise in half, then cut crosswise into 1-inch pieces
48 mini candy eyeballs
1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray; line 2 rimmed baking pans with parchment paper. Prepare cake as label directs with eggs, vegetable oil and 11/4 cups water in prepared baking dish; cool completely in dish on wire rack.
2. With spatula, break up cake into smaller pieces. In bowl of stand mixer, with paddle attachment, beat cake 3 minutes or until cake sticks together when pressed between 2 fingers. Roll cake mixture into 11/2-inch balls; place on prepared baking pans.
3. In medium microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until chocolate is melted, stirring every 20 seconds; stir in coconut oil. Dip 1 end of lollipop sticks into melted chocolate, then insert into center of cake balls; freeze 20 minutes.
4. Reheat remaining chocolate in microwave oven to melt. Dip cake balls into chocolate to completely cover, allowing excess to drip off; place back on baking pans and place 3 licorice pieces on each side to create “spider legs.” Place 2 candy eyeballs on cake pops; refrigerate at least 1 hour before serving. Makes 24 cake pops.
Approximate nutritional values per serving (1 cake pop): 244 Calories, 13g Fat (5g Saturated), 28mg Cholesterol, 180mg Sodium, 30g Carbohydrates, 1g Fiber, 20g Sugars, 18g Added Sugars, 3g Protein
Elevate your Game Day celebrations with Price Chopper’s party trays–the perfect bite-sized solution for effortless tailgating and hosting!
