In Good Taste - Shop-n-Save

AUGUST, SEPTEMBER & OCTOBER 2016
Written, designed and printed by SpartanNash Graphic Services
In Good Taste
CHEESY JACK-O’-LANTERN | Photo Courtesy of Kraft
In This Issue…
• Kids Rule with a Spooktacular Concoction!
• Fan-Favorite Tailgate Picnics!
• What’s for Lunch? Back-to-School Ideas that
Pass the Kid Test
• Smart Supper Shortcuts
• Bring Out the Slow Cookers for
Delicious Fall Flavors!
• 6 Varieties of Squash that are
Sure to Win You Over!
• Fun Treats and Eats for Fall
Proudly Featuring
Spartan Brand Products
FALLING INTO A SEASON OF FUN!
Fall flies by in a flash so make every moment count with fun things to do, yummy things
to eat and new ways to celebrate the season. As students return to the classroom, we’re
happy to share some lunch ideas that are sure to pass the kid test. Also, kids will rule in
the kitchen when they create a spooktacular concoction for Halloween. This holiday treat is
perfect for a party or dinner dessert.
As the new school year begins and busy routines resurface, we suggest bringing out the
slow cooker to get tasty meals on the table. The slow cooker recipe for country-style ribs
is ideal for Labor Day! We also offer Smart Supper Shortcuts that will make mealtime easy
and who doesn’t appreciate saving time in the kitchen?
A versatile and good-for-you vegetable that we’re featuring for autumn meals is squash. It
can be used in everything from casseroles and sides to soups and desserts. We’re betting
that the Butternut Squash Queso Dip will be a crowd pleaser at many fall gatherings.
While we await the air turning cool and crisp, and trees transforming into glorious hues, it’s
time to welcome fall adventures starting with tailgate picnics! Check out our tips to help you
plan and prepare outdoor meals for football games, color tours and trips to the orchard. For
more eats and treats, our back page highlights recipes that shout fall fun!
As always, we look forward to serving you as you shop for the season and support our
state’s harvest. We wish you and your family the best of times as a memorable summer
becomes a magnificent fall!
WHAT’S FOR LUNCH?
Back-to-School Ideas that Pass the Kid Test
Kid-friendly and mom-approved, these ideas switch up the regular lunch fare.
Involve the kids in helping you think outside the (lunch) box, as well as shopping for
foods and assisting with lunch preparation. Welcome their ideas and creativity!
Meatless Monday — Fill a small thermos with a favorite vegetable
soup or hot mac & cheese (add broccoli florets and carrots), or
cold pasta salad with cheese cubes and veggies, or a hard-boiled
egg and mini bagel.
Taco Tuesday — Send taco fixin’s in little containers or Spartan
sandwich bags and let the kids assemble their own tacos! Include
tortillas, cubed or shredded chicken, cheese, lettuce, tomatoes,
taco sauce and light sour cream or yogurt depending on your
child’s likes and dislikes.
Whole Wheat Wednesday — Pack lunches with whole wheat
crackers and string cheese, or whole wheat pitas filled with ham or
tuna, cheese and veggies or whole wheat pretzels and hummus.
Turkey Thursday — Prepare a turkey sandwich on a wooden
skewer using cubes of bread, folded turkey slices, cheese cubes,
pickles, lettuce and tomato pieces.
Fruity Friday — Spread light cream cheese on an English muffin
and top with berries, pineapple pieces, grapes and other fruits or
prepare a fresh fruit salad using your child’s favorite fruit. Make a
dried fruit and nut trail mix to pop in their lunch box.
KIDS RULE
A Spooktacular Concoction!
Gather the kids to make this fun and festive Halloween treat!
It features layers of crushed cookie crumbs coated in Nesquik,
gummie bugs, whipped topping and smooth chocolate pudding. This
concoction is party perfect and so good that everyone will be “digging”
for more.
NESQUIK DIRT CAKE PUDDING
SERVINGS: 8
INGREDIENTS
1 package (1.4 oz.) instant sugar free chocolate or 1 package (3.9 oz.)
Spartan instant chocolate pudding and pie filling mix
2 cups NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk
1 cup crushed chocolate wafer cookies
1/2 cup NESTLÉ NESQUIK Chocolate Flavor Powder or OVALTINE Rich
Chocolate Mix
1 container (8 oz.) Spartan frozen light whipped topping, thawed
1 package (6.5 oz.) WONKA SLUGGLES Gummies Candy
Plastic spiders
DIRECTIONS
PREPARE pudding according to package directions using Nesquik milk in place
of regular milk. COMBINE cookie crumbs and Nesquik powder in medium bowl;
reserve 1/3 cup. LAYER half of remaining crumb mixture, a couple Sluggles, half of
whipped topping and half of pudding evenly in eight 7-oz. glasses or small bowls.
Top each with a couple Sluggles, remaining half (not reserved) crumb mixture,
remaining pudding and remaining whipped topping. Sprinkle with reserved 1/3 cup
crumb mixture. Top with remaining SLUGGLES and plastic spiders.
Recipe and photo courtesy of Nestlé USA and VeryBestBaking.com.
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
BRING OUT THE SLOW COOKERS FOR DELICIOUS FALL FLAVORS!
EASY SLOW COOKER COUNTRY-STYLE RIBS
PERFECT FOR A LABOR DAY CELEBRATION!
COOK TIME: 6 TO 8 HOURS
WHAT YOU NEED
4 to 5 lbs. Spartan Fresh Selections country-style
2 cloves garlic, minced
pork ribs
1 Tbsp. red pepper flakes
2 bottles (18 oz. each) KRAFT Barbecue Sauce,
1 tsp. Spartan black pepper
any flavor
1 Tbsp. Spartan lemon juice
1/2 small Spartan Fresh Selections onion, chopped
2 Tbsp. HEINZ Distilled White Vinegar
MAKE IT
PLACE ribs into the slow cooker, and add everything but the vinegar on top. Add a Tbsp. vinegar to each of
the empty barbecue sauce bottles, shake them up and then pour the last bits of saucy goodness over the top.
COOK on low for 6 to 8 hours or until ribs reach that tender ‘fall off the bone’ stage. Serve ‘em up and enjoy!
Serving Suggestion: Corn-on-the-cob, pork ‘n beans and baked potatoes
Recipe used with permission of Kraft
SLOW COOKER CHICKEN BURRITO BOWLS
BACK-TO-SCHOOL WEEKNIGHT SUPPER
PREP TIME: 20 MINUTES
SERVINGS: 6
INGREDIENTS
1 jar (16 oz.) Spartan chunky salsa
2 cups instant brown rice
1 lb. Spartan Fresh Selections boneless, skinless
1 cup Spartan corn kernels, fresh or frozen
chicken thighs
Chopped avocado, chopped cilantro, chopped
2-1/2 cups low-sodium chicken broth
Spartan Fresh Selections red onion, chopped
2 tsp. Spartan chili powder
tomatoes, lime wedges, Spartan sour cream (or
1 can (15.5 oz.) Spartan black beans, rinsed and
Spartan Greek yogurt) and/or Spartan shredded
drained
Colby Jack cheese for garnish
DIRECTIONS
In slow cooker, stir together salsa, chicken, broth and chili powder. Cook on high 3-1/2 hours or on low 7-1/2
hours. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn.
Cook on high 30 minutes longer or until rice is cooked through. Serve garnished with avocado, cilantro, onion,
tomatoes, limes, sour cream and/or cheese.
Created by Lori Yates of Foxes Love Lemons for United Dairy Industry of Michigan. For more delicious recipes, visit MilkMeansMore.org.
OLD-FASHIONED BEEF STEW
A HEALTHY FALL WEATHER FAVORITE
PREP TIME: 30 MINUTES
TOTAL TIME: 7 HOURS, 30 MINUTES
SERVINGS: 8
WHAT YOU NEED
2 lbs. Spartan Fresh Selections boneless beef round 4 cloves garlic, minced
steak, cut into 1-inch cubes
1 can (14.5 oz.) Spartan Italian-style diced
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
tomatoes, undrained
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (12 oz.) Spartan whole wheat egg noodles,
2 carrots, peeled, sliced
uncooked
1 large red potato (1/2 lb.), cut into 1-inch cubes
1/4 cup Spartan flour
8 Spartan Fresh Selections fresh mushrooms, sliced 1/4 cup water
MAKE IT
COOK meat, in batches, in nonstick skillet on medium-high heat 4 to 5 minutes or until evenly browned, stirring
frequently. Place in slow cooker. MIX dressing and mustard; pour over meat. Top with next 5 ingredients; cover
with lid. COOK on LOW 7 to 8 hours (or on HIGH 4 to 5 hours). About 15 minutes before stew is done, cook
noodles as directed on package, omitting salt. MIX flour and water; stir into stew. Cook, covered, 5 minutes or
until sauce is slightly thickened; stir before serving. Serve over noodles.
Recipe used with permission of Kraft
FAN-FAVORITE TAILGATE PICNICS
Tackle the task of preparing your tailgate with these terrific tips!
Whether you’re heading to a football stadium, local park, apple orchard or color tour destination, make the most of this year’s
tailgating season with these tips and ideas. Tailgating is all about having fun and we’re sure you’ll enjoy quality time outdoors with
friends and family when you follow our suggestions for on-the-go picnics.
Planning your Tailgate
Food & Beverages
• Create a timetable indicating how much time you’ll need
to get ready for the tailgate, pack the car, arrive at your
destination and set up.
• Decide on a menu, make your shopping list and
choose what dishes, pots and containers you will
need to transport and serve foods.
• Prepare a list of things you will need to take with you
(we hope these tips will help!)
• Finger foods are portable foods so make them most
of your menu.
• Once you decide what to eat and drink, make a shopping
list of groceries and beverages. Also include paper or
plastic tableware and other supplies to buy.
• For time-saving convenience, shop our deli and
bakery for quality tailgate foods that will keep you out
of the kitchen!
• Do your prep work. Make recipes ahead of time and
have foods and beverages in containers all ready to go!
• Provide an assortment of cold and hot beverages
available for both kids and adults.
• Have a food safety plan for keeping hot foods hot and
cold foods cold. Cover the basics for handling food,
leftovers and ensuring your eating area is sanitary.
• Pack condiments, salt and pepper and other
seasonings that you will need.
• Invite guests and share your tailgate plans with them.
Tools & Supplies
• Create a Tailgate Toolbox that contains items
including silverware, serving spoons, cutting knives,
spatulas, hot pads, bottle openers, tongs, can opener,
toothpicks, wooden skewers, basting brush, mini
flashlight, trash bags, wet wipes, hand sanitizer,
sunscreen, bug spray, Spartan plastic resealable
bags, masking and duct tapes, markers, etc. Keep
this toolbox ready for all your picnics and tailgates.
• Take Spartan disposable paper and plastic items
including plates, cups, bowls and napkins. Add plastic
utensils if desired, as well as Spartan plastic wrap,
foil, and plastic bags.
• For clean up, don’t forget Spartan paper towels, trash
bags, multi-purpose cleaning spray and a sponge.
HEARTY STEAK AND BEAN CHILI
• Get your coolers and insulated jugs ready and make
sure you freeze ice packs and pick up ice.
TOTAL RECIPE TIME: 2-1/2 TO 3-1/4 HOURS
SERVINGS: 8
INGREDIENTS
3 lbs. Spartan Fresh Selections
Shoulder Steaks, cut 3/4 inch
thick
2 Tbsp. Spartan vegetable oil
1/2 tsp. Spartan salt
1 medium green bell pepper,
chopped
1 medium Spartan Fresh Selections
onion, chopped
DIRECTIONS
• Gather picnic baskets, tote bags and other transport
essentials.
2-1/2 cups roasted tomato or
Spartan regular salsa
1/4 cup Spartan chili powder
2 tsp. ground cumin
2 cans (15 oz. each) Spartan black
beans, rinsed, drained
Toppings: Guacamole, chopped
fresh cilantro, chopped red
onion, chopped tomato and
Spartan tortilla chips (optional)
Cut beef steaks into 3/4-inch pieces. Heat 1 Tbsp. oil in stockpot over medium
heat until hot. Brown beef in three batches; season with salt. Set aside. Add
remaining 1 Tbsp. oil, bell pepper and onion to same stockpot. Cook and stir 6 to
8 minutes or until vegetables are tender. Return beef and accumulated juices to
stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover
tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans;
cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring
occasionally. Serve chili in bowls. Garnish with toppings, as desired. Serve
with cornbread.
Tip: Consider serving your chili in bread bowls for less clean up and added taste!
• If you plan to grill, take along grilling equipment.
• Don’t forget seating! Load up your folding lawn chairs.
• Pack blankets and tablecloths.
• Be prepared for the weather with umbrellas, rain gear,
warm coats, gloves and hats.
Entertainment
•
Take along fun outdoor games in case you have time
to play!
• Be sure to take pictures! While many people have
camera phones, pack a camera and snap pictures to
capture memories!
• Add music to your tailgate party to enhance the
excitement.
EASY DOES IT
SMART SUPPER
SHORTCUTS
Gear up for busy back-toschool agendas with timesaving tips for getting supper
on the table fast.
• Plan weekly menus before
you shop. Buy all the
ingredients for those meals
so they’re on hand when
you need them.
• If you have time on a
Sunday evening, make 3
or 4 dinners at once (think
casseroles, soups, stews,
meat loaf) for the week and
freeze them.
• Stock your freezer with
cooked ground meats,
cubed chicken or turkey,
and shredded cheese, so
you can assemble supper in
a snap!
• Shop our deli when you’re
short on time and need
good food fast for your
family. A rotisserie chicken
can be used in many
recipes to save time.
• Use slow cookers. Prep
veggies ahead of time
and in the morning put
everything for a one-dish
meal in the cooker and turn
it on. Supper is ready when
you are!
• Use your microwave for
quick cooking of veggies,
baked potatoes, soups and
more. So much faster than
the stove or oven!
• Plan on leftovers. Double
your recipes on nights when
you have time to cook and
you’ll have extra for another
night’s meal, for lunches or
to freeze for a later time.
Varieties of Squash
that are Sure to Win You Over!
How much do you really know about squash? As members of the gourd family, varieties of squash fall into two
classifications: summer squash and winter squash. But don’t let the seasonal descriptions fool you. Summer squash
is available summer, fall and all winter long and winter squash is found in late summer, fall and winter. Below is
information on 6 common varieties of squash. Explore the characteristics of each and try them this fall. See which
ones you and your family enjoy most!
Summer Squash
Soft-shelled summer squash is picked while it’s tender. It has thin
edible skins and edible seeds and is nutritious, low in calories, high
in vitamin A & C and high in fiber. Since it’s very perishable, summer
squash needs to be eaten within a short period of time. It requires only
a short cooking time and can be prepared in several ways: steamed,
baked, sautéed and fried. Or, it can be eaten raw on its own, as an
appetizer, in salads, or on sandwiches. Some summer squash, such
as zucchini, can be grated and added to breads, cakes and muffins.
Crookneck and Straightneck — Usually yellow in color, these are
the varieties that are most commonly associated with summer squash.
Younger squash have the best flavor and are a bit sweeter than large,
overripe squash. They offer a nutritious and tasty addition to many
dishes. Because summer squash is highly perishable, store it in a
Spartan plastic bag in the refrigerator for up to five days. It should not
be washed until you are ready to use it.
Zucchini — It resembles a cucumber in size and shape with a dark
green or yellow skin covering an off-white flesh. Smaller, younger
zucchini are the most flavorful when harvested at 7 to 8 inches long.
Zucchini has a delicate flavor and requires little more than quick
cooking with butter or olive oil, with or without fresh herbs. However,
you can prepare zucchini steamed, fried, sautéed, or baked. Also, it’s
excellent when sliced and grilled. Zucchinis can be cut with a spiralizer
to make zucchini noodles for low-carbohydrate recipes.
Winter Squash
Winter squash is sweeter, denser, and more firm in texture than
summer squash and comes in many shapes and vivid colors…with
flesh that ranges from golden-yellow to brilliant orange. Varieties are
packed with antioxidants and vitamins and are naturally low in fat and
calories. Most winter squashes are harvested when fully mature and
take 3 months or longer to mature than summer squash. The winter
squash family is best harvested when cool fall weather sets in and can
be stored for months in a cool basement, hence its name. These squash
are flavorful, can be prepared sweet or savory in recipes ranging from
soups and casseroles to desserts.
Acorn — This mildly flavored small squash has an acorn shape and is
dark green, orange, or buff-colored with a ribbed rind and moist yellow
or orange interior that is loaded with fiber. As a favorite baking and
roasting squash, it is easy to slice into halves and fill with butter or items
such as apples, currants, and chestnuts.
Butternut — Butterscotch-colored skin and shaped like a bell, this
foot-long squash tastes similar to sweet potatoes. With smooth, thin
skin, it’s easier to peel than many other squash varieties. Being dense
and creamy, it pairs well with a variety of flavors, including smoky bacon,
cinnamon, and balsamic vinegar. It’s great for roasting and soups and
has the highest doses of vitamins A and C.
Spaghetti — Surprise! This oval yellow squash has a stringy flesh that
separates into mild-tasting, spaghetti-like strands when cooked. It can
be served with spaghetti or tomato sauce or enhanced with butter and
herbs. Spaghetti squash can be stored at room temperature for about
a month. These squashes typically weigh 4 to 8 pounds and the larger
squashes have the best flavor and thicker “noodles.” Great for roasting!
Delicata — As one of the tastier winter squashes, it offers fine creamy
pulp that tastes similar to corn, sweet potatoes and butternut squash.
This heirloom variety resembles a giant cucumber and has pale yellow
skin and dark green pinstripes. No peeling necessary as you can eat
the skin. It most closely resembles its summer squash cousins with skin
more susceptible to bruises and rot. It’s ideal for roasting and stuffing.
BUTTERNUT SQUASH QUESO DIP
PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES | SERVINGS: 10
INGREDIENTS
1 tsp. Spartan extra virgin olive oil
1/2 cup finely diced Spartan Fresh Selections
red onion
1 clove garlic, minced
12 oz. butternut squash puree, frozen (or fresh
butternut squash - cooked and pureed in a food processor)
10 oz. Spartan petite diced tomatoes
with green chilies
1/2 tsp. ground cumin
1/2 tsp. Spartan chili powder
8 oz. Spartan Monterey Jack cheese, shredded
DIRECTIONS
Place unwrapped squash in a microwave safe bowl and heat in microwave for 5 minutes at 50% power or
until thawed. Meanwhile, heat oil in a large saucepan over medium heat. Add onions and cook for 4 to 5
minutes or until translucent. Add garlic and cook for one more minute or until fragrant. Add squash, tomatoes,
cumin and chili powder, and bring to a boil over medium-high heat. Reduce heat to low and add cheese. Stir
until melted and serve immediately.
Created by Rachel Gurk of Rachel Cooks for United Dairy Industry of Michigan. For more delicious recipes, visit MilkMeansMore.org.
FUN TREATS AND EATS FOR FALL
WHETHER YOU’RE HAVING A HALLOWEEN PARTY,
A TAILGATE PICNIC OR A MEAL WITH THE FAMILY,
HERE ARE SOME FUN FALL RECIPES.
MONSTER FACE PIZZA
LET THE KIDS CREATE THEIR OWN SCARY MONSTERS FOR DINNER!
PREP TIME: 20 MINUTES | BAKE TIME: 20 MINUTES | SERVINGS: 6 TO 8
INGREDIENTS
6 Rhodes™ Dinner Rolls, thawed to room temperature Spartan green olives
1/3 cup Spartan pizza sauce
Canadian bacon
3/4 cup grated Spartan mozzarella cheese
Tomato slices
3/4 cup grated Spartan cheddar cheese
Spartan mozzarella slices
Red, yellow and green pepper
DIRECTIONS
Spray counter lightly with Spartan non-stick cooking spray. Combine rolls and roll into a 9 x 13-inch rectangle or
desired shape. Cover with Spartan plastic wrap and let rest while assembling other ingredients. Remove wrap
and place dough on sprayed baking sheet. Spread pizza sauce evenly over crust and then sprinkle with cheese.
Create monster face as desired using remaining toppings. Bake at 375°F for 15 to 20 minutes.
Recipe used with permission of Rhodes Bread
CHEESY JACK-O’-LANTERN
THIS CHEESE BALL IS DRESSED AS A JACK-O’-LANTERN FOR HALLOWEEN OR
SERVE IT AS A CUTE PUMPKIN WITHOUT A FACE ANYTIME THIS FALL SEASON.
PREP TIME: 10 MINUTES PLUS REFRIGERATING | SERVINGS: 24 (2 TBSP. SPREAD)
WHAT YOU NEED
3 green onions, divided
1/4 cup finely chopped red peppers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
2 slices OSCAR MAYER Pepperoni
softened
RITZ Crackers
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese,
divided
MAKE IT
CUT 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups cheddar
with mixer until blended. Stir in sliced onions and peppers. Refrigerate 1 hour. SHAPE into ball; roll in remaining
cheddar. Cut pepperoni into shapes for the jack-o’-lantern’s eyes, nose and mouth; press into cheese ball to make
face. Insert green onion piece into top for stem. SERVE with crackers.
Variation: Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Recipe used with permission of Kraft
KISSES ACORN TREATS
Recipe used with permission of The Hershey Company
50074GRSV.0716
THIS CRAFTY TREAT IS A DELICIOUS WAY TO ENJOY A FALL SWEET!
INGREDIENTS
ROYAL ICING or Decorator’s Frosting
HERSHEY’S KISSES Brand Milk Chocolates or
1 cup plus 2 Tbsp. Spartan powdered sugar
HERSHEY’S KISSES Brand Pumpkin Spice
1 Tbsp. warm water (plus more to get desired
Flavored Candies
consistency)
Mini vanilla wafer cookies
1-1/2 tsp. pasteurized dried egg whites
REESE’S Peanut Butter Chips or HERSHEY’S
(meringue powder)
Butterscotch Chips
DIRECTIONS
Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from candies. Place mini vanilla
wafer cookies on tray or plate with flat side of cookie towards the top. Squeeze small amount of icing onto bottom
of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set. Place small dab of
icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.
ROYAL ICING: Stir together powdered sugar, water and pasteurized dried egg whites (meringue powder).
Beat at medium speed of electric mixer until spreadable. Add additional water, 1 tsp. at a time, to get desired
consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp
Spartan paper towel to keep icing from drying out. About 1/2 cup icing.