Summer Eats Made Simple!
As the days get longer and the sun shines brighter, it’s the perfect time to embrace outdoor cooking, vibrant flavors and easy meals that bring everyone together. In this summer edition of Gatherings, we’ve packed it full of inspiration to make your summer gatherings and weeknight dinners effortless. And with everything you need to make summer meals great, Price Chopper is here to help you every step of the way!
Fire up the grill with bold BBQ recipes featuring tangy marinades, juicy grilled chicken and fresh veggie sides. If you’re in the mood for something a little different, our taco section puts a fun twist on classics, like salmon tacos with sweet heat and flavorful wraps. Plus, we’ve got quick meal ideas that simplify dinnertime, including BBQ tostadas and refreshing wraps made with our customer-favorite Chopper Chicken.
Finish off with sweet treats like grilled pineapple skewers and warm fruit cobblers that make every meal a celebration. For the kids, we’ve got simple, cool snacks to keep them satisfied all season long.
Here’s to a summer full of flavor, fun and the people you love.
Inside this issue of Gatherings
On the Grill & Beyond
We’ve got everything you need to take your BBQ game to the next level, from sizzling meats to mouthwatering sauces.
Sizzling Sides
This summer, let the sides shine! Bursting with seasonal goodness, these vibrant dishes make any meal special.
Dinner Made Easy
Short on time? Let Chopper Chicken take the pressure off with quick, delicious meals that satisfy the whole family—no stress, just flavor.
Taco ‘bout Flavor
From sweet salmon to creamy Mexican-style corn, we’ve reinvented taco night with bold, unexpected twists.
Sweet Endings
Effortless and irresistible, these desserts are perfect for satisfying sweet cravings.
Kids Club
Make summer snack time fun and easy with quick, tasty treats to fuel all your summer adventures.
On the Grill & Beyond
Grilled Steak & Avocado Quesadillas
Prep: 15 minutes • Grill: 12 minutes
Serves: 8
¾ pound flat iron or flank steak
2 Tbsp. olive oil
2 tsp. chipotle and roasted garlic seasoning
8 (6-inch) flour tortillas
8 slices Muenster cheese
1 avocado, peeled, pitted and thinly sliced
1 Tbsp. chopped fresh cilantro plus additional for garnish (optional)
Sour cream for serving (optional)
1. Prepare outdoor grill for direct grilling or preheat grill pan over medium-high heat. Brush steak with 1 tablespoon oil; rub with seasoning.
2. Place steak on hot grill rack or grill pan; cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Reduce grill or grill pan heat to medium. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak against the grain.
3. Brush 1 side of tortillas with remaining 1 tablespoon oil; place oiled side down on work surface. Top each tortilla with cheese, avocado, cilantro and steak; fold tortilla in half.
4. In batches, if necessary, place quesadillas on hot grill rack or pan; cook 4 minutes or until heated through, cheese is melted and tortillas are golden brown, turning once; cut each quesadilla into 3 wedges.
5. Serve quesadillas garnished with cilantro along with sour cream, if desired.
Approximate nutritional values per serving (1 quesadilla):
337 Calories, 21g Fat (9g Saturated), 51mg Cholesterol, 514mg Sodium, 19g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 19g Protein
Grilling season is officially on—and no one wants to spend it stuck inside. Whether you’re planning a backyard bash or searching for low-key family dinners, Price Chopper has everything you need to make it easy and delicious. From bold BBQ to citrusy grilled chicken and easy wraps, we have all the ingredients to help you make this BBQ season your best one yet.
BBQ Grilled Salmon with Creamy Mango Slaw
Prep: 20 minutes • Grill: 8 minutes • Serves: 4
1 garlic clove, minced
¼ cup mayonnaise
2 Tbsp. fresh lime juice
¼ tsp. kosher salt
¼ tsp. ground black pepper
½ medium red bell pepper, thinly sliced
½ small red onion, thinly sliced
1 cup thinly sliced green cabbage
½ cup thinly sliced mango
¼ cup fresh cilantro leaves plus additional sprigs for garnish
4 skinless salmon fillets (about 1 ¼ pounds)
2 Tbsp. unsalted butter, melted 1 ½ Tbsp. maple barbeque rub
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk garlic, mayonnaise, lime juice, salt and black pepper; fold in bell pepper, onion, cabbage, mango and cilantro. Makes about 2 cups.
2. Pat salmon dry with paper towel and brush with butter; sprinkle with rub. Place salmon on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
3. Serve salmon over slaw garnished with cilantro, if desired.
Approximate nutritional values per serving (1 salmon fillet, ½ cup slaw): 411 Calories, 27g Fat (7g Saturated), 111mg Cholesterol, 470mg Sodium, 9g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 33g Protein
On the Grill & Beyond
Grilled Italian Stuffed Chicken
Prep: 10 minutes plus standing • Grill: 28 minutes • Serves: 4
1 ½ pounds boneless, skinless chicken breasts
½ cup prepared pesto
4 slices fresh mozzarella cheese
⅓ cup julienne cut sun-dried tomatoes with Italian herbs, drained, 1 Tbsp. oil reserved ½ tsp. salt
¾ tsp. ground black pepper
1. Prepare outdoor grill for indirect grilling over medium-high heat. Cut chicken breasts horizontally in half, but do not cut all the way through; open flat.
2. Spread inside chicken breasts with pesto; top with cheese and tomatoes. Drizzle with 1 ½ teaspoons reserved oil; sprinkle with ¼ teaspoon each salt and pepper. Fold chicken to enclose filling; rub with remaining 1 ½ teaspoons reserved oil and sprinkle with remaining ¼ teaspoon salt and ½ teaspoon pepper. Secure with toothpicks.
3. Place chicken on hot grill rack over unlit side of grill; cover and cook 20 minutes or until internal temperature of chicken reaches 135°. Transfer chicken to hot grill rack over lit side of grill; cover and cook 8 minutes or until internal temperature of chicken and filling reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; loosely cover with aluminum foil and let stand 5 minutes.
Approximate nutritional values per serving (1 stuffed chicken breast): 551 Calories, 36g Fat (9g Saturated), 116mg Cholesterol, 868mg Sodium, 11g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 43g Protein
Chef Tip
To cook chicken in the oven: Heat large, oven-safe skillet over medium heat. Add 11⁄ 2 teaspoons olive oil and chicken; cook 8 minutes or until browned, turning once halfway through cooking. Transfer skillet with chicken to 350° oven; bake 15 minutes or until internal temperature of chicken and filling reaches 165°. Let stand 5 minutes before serving.
French Onion Sliders
Prep: 10 minutes • Grill: 8 minutes
Serves: 4
1 package (16 ounces) beef blend sliders (8 sliders)
1 small Vidalia onion, cut into ¼-inch-thick slices Nonstick cooking spray
½ tsp. salt
½ tsp. ground black pepper
2 slices Swiss cheese, quartered
8 slider buns
½ cup French onion dip
Chef Tip
Serve sliders with sour cream and chive-topped baked potatoes.
Banana peppers and/or pickles for garnish (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. Spray sliders and both sides of onion slices with cooking spray; sprinkle both sides with salt and pepper.
2. Place sliders and onions on hot grill rack; cover and cook sliders 8 minutes or until internal temperature reaches 160° and onions 5 minutes or until grill marks appear, turning sliders and onions once. About 2 minutes before sliders are
done, top with cheese and place buns, cut side down, on hot grill rack; cook 2 minutes or until cheese is melted and buns are toasted.
3. Top bottom buns with onions, sliders, onion dip and top buns; garnish with banana peppers and/or pickles, if desired.
Approximate nutritional values per serving (2 sliders): 540 Calories, 26g Fat (10g Saturated), 82mg Cholesterol, 826mg Sodium, 48g Carbohydrates, 3g Fiber, 10g Sugars, 6g Added Sugars, 34g Protein
On the Grill & Beyond
Grilled Pork Tenderloin with Balsamic BBQ Sauce
Prep: 15 minutes plus standing • Grill: 15 minutes • Serves: 4
½ cup balsamic vinegar
⅓ cup ketchup
3 Tbsp. honey
1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
½ tsp. garlic powder
1 pork tenderloin (about 1 ¼ pounds)
Nonstick cooking spray
2 tsp. chopped fresh chives
1 tsp. chopped fresh rosemary
1. Prepare outdoor grill for direct grilling over medium-high heat. In small oven-safe saucepot, whisk vinegar, ketchup, honey, mustard, Worcestershire sauce and garlic powder. Place saucepot on hot grill rack; cover and cook 10 minutes or until thickened and reduced by ⅓, whisking occasionally. Makes about ¾ cup.
2. Reserve ½ the BBQ sauce. Spray pork with cooking spray and place on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 145°, brushing with
remaining ½ the BBQ sauce every 5 minutes and turning once. Transfer pork to cutting board and tent loosely with aluminum foil; let stand 10 minutes.
3. Slice pork; serve sprinkled with chives and rosemary along with reserved BBQ sauce.
Approximate nutritional values per serving (about 4 ounces pork, 1 ½ tablespoons balsamic BBQ sauce): 242 Calories, 5g Fat (1g Saturated), 64mg Cholesterol, 381mg Sodium, 26g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 23g Protein
BBQ Pulled Pork & Pineapple
Lettuce Wraps
Prep: 20 minutes
Microwave: 9 minutes • Serves: 4
2 packages (8.5 ounces each) ready to serve coconut jasmine rice
1 package (16 ounces) Curly’s® Barbecue Sauce with Hickory Smoked Pulled Pork
24 bibb lettuce leaves
1 ½ cups chopped fresh pineapple
¾ cup chopped red onion
¼ cup plus 2 Tbsp. sliced green onions
1. Prepare rice as label directs. Makes about 3 cups rice.
2. Prepare pork in microwave oven as label directs. Makes about 1½ cups pork.
3. Create 12 stacks of 2 lettuce leaves each; fill each stack with rice, pork, pineapple, red onion and green onions. Makes 12 lettuce wraps.
Approximate nutritional values per serving
(3 lettuce wraps): 450 Calories, 8g Fat
(4g Saturated), 28mg Cholesterol, 823mg Sodium, 77g Carbohydrates, 4g Fiber, 31g Sugars, 22g Added Sugars, 16g Protein
THE ONLY CHEESE WORTHY OF YOUR BURGER
We’ve been making summer grilling an epic experience since 1953 with high-quality, real, natural cheese.
sizzling sides
Chef Tip
Prepared slaw can be refrigerated in an airtight container up to 12 hours in advance.
Summer produce is at its peak—and it’s the secret to sides that steal the show. From crisp veggies to juicy fruits, the season’s best ingredients are perfect for whipping up fresh favorites like tangy slaw and creamy salads. Whether you’re packing a picnic, planning a potluck or upgrading a weeknight dinner, these sides add a pop of flavor and fun. No time to prep? Our deli’s got you covered with ready-to-serve options!
Crunchy Slaw with Creamy Lime Dressing
Prep: 20 minutes plus standing • Serves: 6
Dressing
1garlic clove, crushed with press
½cup mayonnaise
3Tbsp. fresh lime juice
2Tbsp. sour cream
1tsp. granulated sugar
1tsp. hot sauce
¾tsp. salt
Slaw
1bag (14 ounces) classic coleslaw mix
4green onions, cut crosswise into 2-inch pieces, then thinly sliced lengthwise
½cup chopped red bell pepper
¼cup thawed frozen corn
2Tbsp. packed coarsely chopped fresh basil leaves
2Tbsp. packed coarsely chopped fresh cilantro leaves
Dressing
1. In small bowl, whisk all ingredients.
Slaw
2. In large bowl, toss all ingredients; add dressing and toss. Let slaw stand at least 10 minutes before serving. Makes about 6 cups.
Approximate nutritional values per serving (1 cup): 180 Calories, 15g Fat (3g Saturated), 11mg Cholesterol, 463mg Sodium, 10g Carbohydrates, 2g Fiber, 4g Sugars, 1g Added Sugars, 2g Protein
Bacon-Ranch
Prep: 15 minutes plus cooling • Cook: 15 minutes • Serves: 6
1 ½ pounds red potatoes (about 10 potatoes), cut into ¾-inch pieces
6 slices thick-cut bacon, chopped
1 packet (1 ounce) ranch seasoning mix
⅓ cup mayonnaise
¼ cup cayenne pepper hot sauce
⅓ cup chopped celery
¼ cup chopped red onion
Chopped fresh chives for garnish (optional)
1. In large covered saucepot, heat potatoes and enough salted water to cover by 1 inch to a boil over high heat; reduce heat to medium and simmer, uncovered, 10 minutes or until potatoes are easily pierced with a knife. Drain potatoes; cool completely.
2. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
3. In large bowl, whisk seasoning, mayonnaise and hot sauce; fold in celery, onion, potatoes and bacon. Makes about 4 ½ cups.
4. Serve potato salad garnished with chives, if desired.
Approximate nutritional values per serving (¾ cup): 213 Calories, 11g Fat (2g Saturated), 11mg Cholesterol, 923mg Sodium, 23g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 5g Protein
sizzling sides cont'd
Caesar Chickpea Pasta Salad
Prep: 15 minutes plus cooling
Cook: 12 minutes • Serves: 10
1package (16 ounces) rotini or penne pasta
1cup creamy Caesar dressing
1½tsp. ground black pepper
1can (15.5 ounces) chickpeas, drained and rinsed
1small red onion, halved and chopped
1½cups quartered cherry tomatoes
¾cup shredded Parmesan cheese
Lemon wedges for garnish (optional)
1. Prepare pasta as label directs; drain, rinse with cold water and cool completely. Makes about 8 cups pasta.
2. In large bowl, whisk dressing and pepper; fold in chickpeas, onion, tomatoes, cheese and pasta. Makes about 10 cups pasta salad.
3. Serve pasta salad garnished with lemon wedges, if desired.
Approximate nutritional values per serving (1 cup): 364 Calories, 17g Fat (4g Saturated), 16mg Cholesterol, 380mg Sodium, 40g Carbohydrates, 4g Fiber, 2g Sugars, 1g Added Sugars, 11g Protein
TAKE YOUR BURGERS FROM EXPECTED TO EXTRAORDINARY IT’S BURGER SEASON.
RICH & CREAMY MAKE ‘EM
Creamy Zucchini, Summer Squash &
Tomato Salad
Prep: 20 minutes • Serves: 6
⅓cup chopped walnuts
⅓cup plain nonfat Greek yogurt
3Tbsp. lemon juice
1Tbsp. chopped fresh chives
1Tbsp. honey
1tsp. drained jarred minced garlic
½tsp. kosher salt
¼tsp. ground black pepper
3medium zucchini, shaved into thin ribbons with vegetable peeler
2medium heirloom tomatoes, cut into 1-inch pieces
2medium yellow squash, shaved into thin ribbons with vegetable peeler
1Tbsp. chopped fresh parsley
1. In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, whisk yogurt, lemon juice, chives, honey, garlic, salt and pepper; fold in zucchini, tomatoes and squash. Makes about 6 cups.
3. Serve salad sprinkled with walnuts and parsley.
Approximate nutritional values per serving (1 cup): 101 Calories, 5g Fat (1g Saturated), 1mg Cholesterol, 176mg Sodium, 12g Carbohydrates, 3g Fiber, 9g Sugars, 3g Added Sugars, 5g Protein
TASTES LIKE SUMMER
SAVOR THE FLAVORS
TRY BARILLA’S CREAMY PESTO SAUCES
with Dinner Made easy
It’s 6pm. You’re hungry. The fridge is…uninspiring. Good thing Chopper Chicken is here to save the day! Start with our ready-to-go rotisserie chicken and turn it into something delicious—like BBQ tostadas, hearty salads or refreshing wraps. Fast, flavorful dinners? Done.
Grilled BBQ Chicken Tostadas with Pinea le Salsa
Prep: 20 minutes • Grill: 5 minutes
Serves: 4
2cups shredded skinless Chopper
Chicken breast meat
½cup barbeque sauce
½medium jalapeño pepper, finely chopped
½cup chopped fresh pineapple
¼cup chopped red onion
2Tbsp. fresh lime juice
1Tbsp. chopped fresh cilantro
1Tbsp. olive oil
1tsp. granulated sugar
8(6-inch) tostada shells
1½cups refried black beans
1½cups shredded Monterey Jack cheese
½cup coleslaw mix
½cup sour cream
1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss chicken and barbeque sauce. In separate medium bowl, toss jalapeño, pineapple, onion, lime juice, cilantro, oil and sugar.
2. Place tostada shells on rimmed baking pan; spread with beans and sprinkle with cheese. Top tostadas with chicken mixture; place pan on hot grill rack, cover and cook 5 minutes or until heated through and cheese melts.
3. Serve tostadas topped with coleslaw mix, Pineapple Salsa and sour cream.
Approximate nutritional values per serving
(2 tostadas): 613 Calories, 30g Fat (13g Saturated), 109mg Cholesterol, 1432mg Sodium, 51g Carbohydrates, 7g Fiber, 17g Sugars, 12g Added Sugars, 36g Protein
Tight on time? Whether you’re craving rotisserie, tenders or fried goodness, our Chopper Chicken is ready to eat and enjoy!
with Dinner Made easy
Chicken & Watermelon Salsa Tacos
Prep: 20 minutes • Cook: 16 minutes
Serves: 4
1cup chopped watermelon
¼cup chopped red onion
2Tbsp. fresh lime juice
1Tbsp. chopped fresh cilantro
1Tbsp. olive oil
⅛tsp. salt
8(6-inch) corn tortillas
1 ½cups shredded skinless Chopper Chicken breast meat, warmed
1medium avocado, peeled, pitted and sliced
⅓cup crumbled feta cheese
¼cup plain nonfat Greek yogurt
1. In medium bowl, toss watermelon, onion, lime juice, cilantro, oil and salt. Makes about 1½ cups.
2. In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until lightly browned, turning once.
3. Serve chicken in tortillas topped with watermelon mixture, avocado, cheese and yogurt.
Approximate nutritional values per serving (2 tacos): 347 Calories, 16g Fat (4g Saturated), 54mg Cholesterol, 362mg Sodium, 32g Carbohydrates, 7g Fiber, 6g Sugars, 0g Added Sugars, 20g Protein
One Chicken, Endle Summer Meals
Let our Chopper Chicken transform your summer cooking.
Summer days are for sunshine and making memories—not being stuck in the kitchen. As Price Chopper’s longest-running and most-loved meal solution, Chopper Chicken is your go-to for quick, delicious dinners that let you spend more time enjoying the season. Juicy, flavorful and ready when you are, it’s the perfect starting point for a variety of easy meals all week long.
TUESDAYS CHOPPER
Fresh Ideas for Your Chopper Chicken:
· Toss it into a Mediterranean grain bowl with cucumbers, tomatoes and lemon-herb dressing
· Roll it up in a Southwest wrap with black beans, corn and crema
· Mix it into chilled pasta with cherry tomatoes, fresh basil and mozzarella pearls
· Pile it onto mini buns with BBQ sauce and slaw
· Use it as a base for a classic chicken salad with grapes, celery and almonds
Need an even quicker dinner solution? Try our Chopper Chicken Dinner for Four —choose from rotisserie chicken, 2 lbs. chicken tenders, or 8-piece fried chicken, plus two 1-lb. sides (mashed potatoes, mac & cheese, BBQ beans, or vegetable of the day) and 4 biscuits or rolls—all for just $15.
Whether you’re creating your own recipes or enjoying our prepared meal option, Chopper Chicken is your shortcut to more summer enjoyment and less kitchen stress.
lbs. Chicken Tenders or Rotisserie Chicken or 8 - pc Fried Chicken Choose 2 1-lb Sides: Mashed Potatoes, Mac & Cheese, BBQ Beans, or Vegetable of the Day 4 Biscuits or Rolls Chho Ma M s Mac or o V B
with Dinner Made easy
Avocado-Chicken Salad Sandwiches
Prep: 20 minutes • Serves: 4
1large avocado, peeled and pitted
1Tbsp. fresh lemon juice
2tsp. chopped fresh parsley
¼tsp. salt
¼tsp. ground black pepper
2cups chopped skinless Chopper Chicken breast meat
½cup halved red grapes
¼cup chopped celery
8 slices thin-sliced 21 whole grains & seeds bread
1. In large bowl, smash avocado, lemon juice, parsley, salt and pepper with fork; fold in chicken, grapes and celery. Makes about 3 ½ cups.
2. Top 4 slices bread with chicken mixture and remaining 4 slices bread.
Approximate nutritional values per serving (1 sandwich): 304 Calories, 12g Fat (2g Saturated), 57mg Cholesterol, 559mg Sodium, 34g Carbohydrates, 11g Fiber, 11g Sugars, 4g Added Sugars, 27g Protein
Chicken-Avocado Caprese Wrap
Prep: 15 minutes • Serves: 4
¼ cup balsamic glaze
1 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 ½ cups shredded skinless Chopper Chicken breast meat
½ (16-ounce) package fresh mozzarella, cut crosswise into ¼-inch-thick slices, then halved crosswise
4 slices heirloom tomatoes, halved crosswise
1 medium avocado, peeled, pitted and thinly sliced
2 Tbsp. chopped fresh basil
4 (10-inch) burrito size flour tortillas
1. In large bowl, whisk glaze, oil and seasoning; stir in chicken. Makes about 1 ½ cups chicken mixture.
2. Divide cheese, tomatoes, avocado, chicken mixture and basil horizontally down center of each tortilla; fold sides of tortillas over filling, then roll from bottom up to enclose filling. Makes 4 wraps.
Approximate nutritional values per serving (1 wrap): 585 Calories, 30g Fat (11g Saturated), 88mg Cholesterol, 1002mg Sodium, 50g Carbohydrates, 6g Fiber, 11g Sugars, 7g Added Sugars, 34g Protein
Feed Your Joy!
Taco ‘bout Flavor
Bring fresh energy to your taco night with bold new flavors and easy, fun recipes. Think salmon tacos with sweet heat, crunchy taco wraps, and skillet-style street corn. Visit your local Price Chopper to find everything you need to make your taco night anything but ordinary.
Crunchy Taco Wraps
Prep: 20 minutes • Cook: 20 minutes • Serves: 6
1 pound 80% lean ground beef
1 package (1 ounce) taco seasoning
6 (10-inch) flour tortillas
6 tostada shells
2 green onions, thinly sliced
2 Roma tomatoes, chopped
1 ½ cups shredded Mexican blend cheese
1 ½ cups thinly sliced romaine lettuce
½ cup sour cream
6 (6-inch) flour tortillas
3 Tbsp. vegetable oil
1. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; drain. Stir in seasoning and ⅔ cup water; cook 4 minutes or until liquid is absorbed, stirring occasionally.
2. Place 10-inch tortillas on work surface; top with tostada shells, onions, tomatoes, cheese, lettuce, sour cream, beef mixture and 6-inch flour tortillas. Starting with bottom edge of 1 (10-inch) tortilla, working in a circle around filling, fold in edges; repeat with remaining (10-inch) tortillas.
3. In batches, on griddle or in large skillet, heat oil over medium-high heat. Add wraps, seam side down; cook 10 minutes or until golden brown and heated through, turning once.
Approximate nutritional values per serving (1 wrap): 714 Calories, 37g Fat (15g Saturated), 81mg Cholesterol, 1530mg Sodium, 65g Carbohydrates, 4g Fiber, 6g Sugars, 4g Added Sugars, 31g Protein
Skillet Mexican Street Corn
Prep: 10 minutes • Cook/Bake: 25 minutes • Serves: 8
½ cup Mexican crema
2 Tbsp. chipotle sauce
2 Tbsp. grated Cotija cheese plus additional for garnish (optional)
2 Tbsp. mayonnaise
1 Tbsp. fresh lime juice
2 tsp. lime zest
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. ground cayenne pepper plus additional for garnish (optional)
¼ tsp. ground cumin
1 Tbsp. olive oil
8 medium ears fresh corn, husks and silks removed
2 Tbsp. finely chopped fresh cilantro Lime wedges for garnish (optional)
1. Preheat oven to 375°. In medium bowl, whisk crema, sauce, cheese, mayonnaise, lime juice, lime zest, salt, black pepper, cayenne pepper and cumin. Makes about 1 cup crema mixture.
2. Heat oil in large, oven-safe skillet over high heat. Add corn; cook 5 minutes or until slightly charred, turning occasionally. Brush corn with crema mixture; transfer skillet to oven and bake 20 minutes or until corn is tender.
3. Serve corn sprinkled with cilantro garnished with cheese, cayenne pepper and/or lime wedges, if desired. Makes 8 street corn.
Approximate nutritional values per serving (1 street corn): 156 Calories, 9g Fat (3g Saturated), 10mg Cholesterol, 273mg Sodium, 19g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 4g Protein
‘bout Flavor
Salsa Verde
Prep: 15 minutes • Broil: 15 minutes Serves: 16
8 tomatillos, quartered
3 garlic cloves
3 small serrano peppers, stemmed and halved lengthwise
2 medium jalapeño peppers, stemmed and halved lengthwise
½ small white onion, quartered
2 Tbsp. olive oil
¼ cup fresh cilantro leaves plus additional chopped for garnish (optional)
1 Tbsp. fresh lime juice
¼ tsp. salt
¼ tsp. ground black pepper
1. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. On rimmed baking pan, toss tomatillos, garlic, serrano peppers, jalapeño peppers, onion and 1 tablespoon oil; broil 15 minutes or until tender and charred, stirring twice.
2. Transfer vegetable mixture to blender. Add cilantro, lime juice, salt, black pepper and remaining 1 tablespoon oil; pulse on high until slightly chunky. Transfer to medium bowl; refrigerate, uncovered, 2 hours or until chilled. Serve salsa garnished with cilantro, if desired. Makes about 2 cups.
Approximate nutritional values per serving (2 tablespoons): 25 Calories, 2g Fat (0g Saturated), 0mg Cholesterol, 37mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 0g Protein
Chef Tip
Salsa can be refrigerated in an airtight container up to 5 days. Serve salsa with tortilla chips, or as a sauce for enchiladas, quesadillas or tacos.
Beef Taco Rice Bowl
Prep: 15 minutes • Cook: 25 minutes • Serves: 4
2 Tbsp. olive oil
1 small onion, chopped
1 pound 93% lean ground beef
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic powder
½ tsp. salt
¼ tsp. ground red pepper
2 cups instant whole-grain brown rice
1 medium tomato, chopped
½ ripe avocado, peeled and sliced
3 cups shredded romaine lettuce
1 cup drained and rinsed canned no salt added black beans
⅓ cup Mexican-style shredded cheese
4 lime wedges Plain nonfat Greek yogurt and/or fresh cilantro for garnish (optional)
1. In large skillet, heat oil over medium heat; add onion and cook 5 minutes or until tender, stirring occasionally. Stir in beef; cook 8 minutes or until browned, breaking up beef with side of spoon.
2. Stir in chili powder, cumin, garlic powder, salt and ground red pepper; reduce heat to low and cook 10 minutes. Cool slightly.
3. Prepare rice as label directs; divide into 4 bowls. Top rice with beef mixture, tomato, avocado, lettuce, beans and cheese; serve with lime wedges garnished with yogurt and cilantro, if desired. Makes 4 bowls. Approximate nutritional values per serving (1 bowl): 540 Calories, 20g Fat (6g Saturated), 80mg Cholesterol, 530mg Sodium, 57g Carbohydrates, 10g Fiber, 3g Sugars, 0g Added Sugars, 36g Protein
Taco ‘bout Flavor
Grilled Sweet & Spicy Salmon Tacos
Prep: 10 minutes • Grill: 9 minutes • Serves: 4
1 ½ Tbsp. honey
½ tsp. chipotle powder
1 ¼ pounds salmon fillets
1 Tbsp. olive oil
¼ tsp. salt
⅛ tsp. ground black pepper
8 (6-inch) white corn tortillas
½ cup pico de gallo
½ cup refrigerated prepared guacamole
3 Tbsp. fresh cilantro sprigs
1. Prepare outdoor grill for direct grilling over medium-high heat. In small microwave-safe bowl, stir honey and chipotle powder; heat in microwave oven on high 20 seconds or until melted.
2. Pat salmon dry with paper towel; brush with oil, and sprinkle with salt and pepper. Place salmon, skin side up, on hot grill rack; cover and cook 4 minutes. Turn salmon and brush with honey mixture; cover and cook 4 minutes or until internal temperature reaches 145°. Transfer salmon to cutting board; cool 5 minutes. Remove skin from salmon; cut into small pieces. Makes about 3 cups.
3. Place tortillas on hot grill rack; cover and cook 1 minute, turning once.
4. Serve salmon mixture in tortillas topped with pico de gallo, guacamole and cilantro.
Approximate nutritional values per serving (2 tacos): 449 Calories, 20g Fat (3g Saturated), 64mg Cholesterol, 880mg Sodium, 36g Carbohydrates, 5g Fiber, 11g Sugars, 6g Added Sugars, 32g Protein
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Scan for recipes.
High Protein Vanilla Cheesecake
Serving Size: 1
Prep Time: 10 mins
Instructions:
1. Preheat oven to 350°F.
Cook Time: 25 mins
Ingredients:
2 6.7oz containers
Chobani® 20g Protein Greek Yogurt Vanilla
2 eggs
¼ cup cornstarch
1 tbsp granulated sugar
1 tbsp confectioners’ sugar
½ cup blueberries, raspberries, and sliced strawberries
2. Spray the interior of a 6-inch round springform pan with cooking spray and then line it with a large sheet of parchment paper so that it comes up slightly above the pan.
3. In a large bowl, whisk yogurt, eggs, cornstarch, and sugar until no lumps remain.
4. Pour batter into the prepared baking pan. Bake for 25 minutes, or until cake is almost stable. Let cake cool at room temperature for about 30 minutes; then, chill in the fridge for at least 1 hour.
5. Sprinkle confectioners’ sugar and top with sliced berries.
Find more recipes and tips on how to cook with Chobani, chobani.com/recipes
SWEET endings
Campfire Skillet Strawberry-Peach Co ler
Prep: 15 minutes plus standing Grill: 12 minutes • Serves: 8
1cup old-fashioned rolled oats
1package (16 ounces) strawberries, hulled and sliced
5medium peaches, halved, pitted and sliced
¼cup plus 2 Tbsp. granulated sugar
¼cup plus 2 Tbsp. packed brown sugar
1Tbsp. rice wine vinegar
½cup cold unsalted butter (1 stick), cut into ½-inch pieces
½cup crushed almonds or pecans
½tsp. salt
1. Prepare outdoor grill for direct grilling over medium heat. In food processor, pulse ½ cup oats until fine crumbs form. Makes about ½ cup.
2. In large bowl, toss strawberries, peaches, 2 tablespoons each granulated sugar and brown sugar, vinegar and 2 tablespoons oat flour; transfer to 10-inch cast-iron skillet.
3. In food processor, pulse butter and remaining 6 tablespoons oat flour until pea-size pieces remain; transfer to medium bowl. Stir in nuts, salt, and remaining ½ cup oats and ¼ cup each granulated sugar and brown sugar; spread over peach mixture. Cover skillet with aluminum foil and place on hot grill rack; cover and cook 12 minutes or until edges are bubbly and topping is golden brown. Let stand 5 minutes. Makes about 5 cups.
Approximate nutritional values per serving (about ⅔ cup): 317 Calories, 17g Fat (8g Saturated), 31mg Cholesterol, 180mg Sodium, 47g Carbohydrates, 4g Fiber, 30g Sugars, 19g Added Sugars, 4g Protein
Every summer meal deserves a little something sweet. Try grilled pineapple skewers with vanilla drizzle or a warm strawberry skillet cobbler cooked fireside. These easy treats are big on flavor and even bigger on smiles.
Chef Tip
Camping hack: Fruit filling and topping can be made up to 2 days in advance, packed separately on ice and taken on the road. When ready to cook, add fruit filling to the cast-iron skillet, top with the topping, cover with aluminum foil and cook over campfire.
SWEET T endings
Grilled Pineapple Skewers with Vanilla Sauce
Prep: 15 minutes plus soaking Grill: 6 minutes • Serves: 8
8(8-inch) wooden skewers
2Tbsp. unsalted butter, melted
1 Tbsp. brown sugar
½tsp. ground cinnamon
1pineapple, peeled, cored and cut into
8 (1 x 1 x 6-inch) strips
2tsp. chopped fresh mint
1cup vanilla ice cream, melted
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 30 minutes.
2. In small bowl, whisk butter, sugar and cinnamon. Thread pineapple onto skewers; brush with butter mixture. Place skewers on hot grill rack; cover and cook 6 minutes or until grill marks appear, turning once. Makes 8 skewers.
3. Serve skewers sprinkled with mint along with ice cream for dipping.
Approximate nutritional values per serving (1 skewer, 2 tablespoons ice cream): 123 Calories, 5g Fat (3g Saturated), 15mg Cholesterol, 15mg Sodium, 21g Carbohydrates, 2g Fiber, 16g Sugars, 5g Added Sugars, 1g Protein
Minted Watermelon Sorbet
Prep: 15 minutes • Serves: 4
2 cups chopped seedless watermelon
3 Tbsp. granulated sugar
1 Tbsp. chopped fresh mint plus additional sprigs for garnish (optional)
2 quarts ice cubes
½ cup kosher salt
1. In blender, purée watermelon, sugar, mint and ¼ cup water on high until smooth and sugar is dissolved; transfer to quart-sized zip-top plastic bag and seal, pressing out excess air.
2. In gallon-sized zip-top plastic bag, toss ice cubes and salt; place quart-sized bag inside of gallon-sized bag and seal, pressing out excess air. Shake bag 5 minutes or until mixture is the consistency of sorbet. Makes about 2 cups.
3. With small ice cream scoop, scoop sorbet into bowls; garnish with mint sprigs, if desired.
Approximate nutritional values per serving (½ cup): 60 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 1mg Sodium, 15g Carbohydrates, 0g Fiber, 14g Sugars, 9g Added Sugars, 1g Protein
Imagine the CHIPS AHOY! and OREO cookies you love, but made with a soft-baked twist. Try CHIPS AHOY! Baked Bites and OREO Cakesters for some tasty new takes on timeless classics that are wonderful for at-home snacking or on-the-go indulging.
Kids Club
Need sweet and satisfying summer snacks? These playful, kid-approved treats—like Ice Cream Cone Cupcakes and vibrant lemonade—are simple to make and even more fun to eat. Perfect for hot days, little hands and lots of summertime memories.
Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes
1 box of cake mix (any flavor) + ingredients listed on the box 12-15 flat-bottomed ice cream cones
1 tub of frosting (vanilla, chocolate, or any flavor you like)
Food coloring (optional)
Sprinkles, chocolate chips, or other toppings
Piping bag with a large star tip (or a plastic bag with the tip cut off)
1. Preheat oven to 350°. Prepare the cake batter according to the box instructions.
2. Place ice cream cones in a muffin tin (standing upright; this keeps them stable while baking). Fill each cone about ¾ full with cake batter (don’t overfill, as they will rise!).
3. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
4. Color the frosting if desired, then place it in a piping bag with a large star tip. Pipe the frosting on top in a swirling motion to resemble soft-serve ice cream. Decorate with sprinkles, chocolate drizzle, or even a cherry on top!
5. Serve and enjoy your adorable ice cream cone cupcakes!
Rainbow Ice Cube Lemonade (with Kool-Aid ® !)
1 packet of red Kool-Aid (cherry, strawberry, or fruit punch)
1 packet of orange Kool-Aid (orange)
1 packet of yellow Kool-Aid (lemonade)
1 packet of green Kool-Aid (lime)
1 packet of blue Kool-Aid (blue raspberry lemonade)
5 cups of water (1 cup per Kool-Aid flavor)
5 Tbsp. sugar (1 Tbsp. per Kool-Aid flavor)
Lemonade (store-bought or homemade)
1. In separate cups, mix each Kool-Aid packet with 1 cup of water and 1 tablespoon of sugar. Stir well.
2. Pour each color into different sections of an ice cube tray and freeze for about 3-4 hours.
3. Once frozen, drop the colorful ice cubes into a glass of lemonade.
4. Watch the colors swirl as the cubes melt and enjoy your fruity, fun drink!
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