Picking up a roasted chicken from our deli and adding fruit, veggies and whole grains to round out your plate is a simple way to make a healthy meal in minutes, but it doesn’t have to end there - spin some new meals out of your leftover chicken meat! The five double-duty meals listed below not only save you time (since the chicken is already cooked), they can save you money, too, since stretching meals out of leftovers means nothing goes to waste. 

Here are some of my favorite ways to use leftover chicken:

• Make Chinese chicken salad. Toss shredded leftover chicken with a mix of thinly shredded Napa and red cabbages, shredded carrot, thinly sliced green onion, sliced water chestnuts and drained mandarin oranges. Sprinkle with toasted sliced almonds and drizzle with Open Nature Asian Sesame Ginger dressing (one of my favorites – great taste and a great value!)
• Make chicken fried rice.  In this recipe, use leftover chopped chicken in place of the chicken breast tenders.
• Make chicken fajitas. Sauté sliced onions with red and green bell peppers. Add leftover sliced chicken and season with cumin and chili powder. Spoon into whole-wheat tortillas and serve with toppings like salsa, light sour cream or guacamole. 
• Make chicken and brown rice soup.
• Make a Greek chicken sandwich.  Fill a whole-wheat pita with leftover chicken, hummus, sliced cucumbers, tomatoes, pitted kalamata olives and feta cheese. Drizzle with Greek-style dressing.

What do you do with leftover chicken?

Football is in the air and it’s time to start planning your football party! Last year, I had great success with two simple cheese ball recipes!  These are easy to make, and will be a sure touchdown with your guests! Serve with your favorite Pinot Noir which compliments either recipe below. Add sliced veggies too for a healthier option!

Ingredients:

3 packs cream cheese

1 tbsp. Worcestershire

1 tsp. garlic salt

1 bunch green onions – diced w/ scallions

1 c. Irish Dubliner cheddar cheese - shredded

3/4 c. crumbled gorgonzola Cheese

1 small shallot - diced

Pinch of sea salt

Pinch of pepper

1 c. chopped pecans

Raspberry jam

2 Artisan Sesame Seed Filone Bread (available at Safeway Bakery!)

Baby carrots

Sliced cucumber

Triscuit crackers

Preparation:

1. In a bowl, mix cream cheese, Worcestershire, garlic salt, salt and pepper. This is your base cream cheese mixture.
2. Next, separate the cream cheese mixture evenly into two separate bowls. In one bowl mix ¾ cup of Irish Dubliner cheddar cheese, ½ of the diced green onions, mix and form a cheese ball. Next roll the cheese ball in the remaining green onion mixture and ¼ cup remaining cheese. Slice cheese ball in half; add a layer of raspberry jam, then place both halves back together. 
3. In the other bowl, add diced shallots, ½ c. gorgonzola cheese, mix and form a cheese ball. Next, roll cheese ball in chopped pecans until completely covered.
4. Slice bread, arrange the cheese balls, crackers, sliced cucumber, and baby carrots on a platter and serve!

While your kids are at school, it’s important that they are eating the right foods to stay fueled throughout the day. Packing a good lunch is crucial for them! There are lots of creative ways to help get the kids actually wanting to eat healthy foods. Adding little extras like peanut butter or nuts give fruits and vegetables a more fun taste, while still keeping things healthy. Remember, kids like food that’s FUN! Try making the all-time favorite, Ants on a Log. You can't go wrong with their silly nature, and kids will still get vitamins and nutritious value. Celery has that great crisp flavor, and gives them some of that crunch they may be craving, without heading for potato chips. They're fun and easy to make, and the interaction will help them like what they are eating. Another simple snack is mini caramel apples. Using a melon scooper, scoop out pieces of apple, and let the kids dip them in caramel packets. The apple keeps things healthy, but gives them a little sugary treat with the caramel. If your kids really love apples, try making apple pinwheels. Peel and core an apple, then mix some peanut butter, honey and raisins and stuff the core with this delicious mixture. Try some of these treats in your kid's school lunches, and help make a difference in the way they eat. There's always a way to get kids to eat healthier!

Take a sneak peek at our new Valentine’s gifts – from our in-store designed fresh floral arrangements, to the new debi lilly design™ Savoy Candle Collection, you will find the perfect gift that speaks right to your loved one’s heart.

The Savoy Candle Collection comes in five lovely scents including “Honeysuckle”, which has notes of Tangerine, Mango and hints of Dewey Lotus and Hyacinth. In a pretty bow tied gift box, these candles come in a single glass poured candle or a set of 4 glass votives. They will surely warm up any romantic evening.

I am jumping up and down for our new hand-tied rose bouquets. These beauties are already perfectly designed for you - all you need to do is give the flower stems a fresh cut and place into a vase filled with water. It’s that easy! I recommend pairing two bouquets with the large Illusion Vase for a full, elegant look. I love to add a corset ribbon accent, or a single looped bow for that added touch of detail. Just ask any of the florists at your local store to help you in putting the look together.

What do you have dreamed up for your romance-filled, lovely Valentine’s Day?  How do you plan to spend Tuesday, February 14th in celebration?

- Debi

Find our debi lilly design™ collection of floral arrangements, bouquets, contemporary scented candles, home décor and other gift items in the floral department.

Did you know that January 20^th is National Cheese Lover’s Day here in the US? With over 900 plus varieties of cheese to choose from, you can no doubt celebrate National Cheese Lover’s Day in style.

During the month of January we are featuring two renowned blue cheeses as part of our specialty cheese of the month. The first cheese is Salemville Amish Blue Cheese from the heart of Wisconsin produced using 100% cow’s milk from Amish dairy farms. Aged for no less than 60 days, this cheese packs a powerful punch. Any blue cheese lover will delight! It is crumbly in texture, salty and strong in taste.

Castello Soft Blue Cheese is our second featured cheese. This is a triple crème blue cheese, made of cow’s milk and imported from Denmark. This cheese is very soft in texture with a rich and creamy, yet delicate, blue flavor.

Buffalo Blue Chicken Flatbread Pizza

3 oz blue cheese

1 Flatbread

2-oz Beano’s Buffalo Sauce

2-oz BBQ sauce

1 med. red onion sliced and sautéed golden brown

1 large Chicken Breast- grilled and cut into small cubes

– Preheat oven to 375 degrees.

– Drizzle the flat bread with the Beano’s sauce, layer with chicken, 2-oz blue cheese, onions, then cover pizza with remaining blue cheese and a light drizzle of BBQ sauce. Bake for 30 minutes until melted and bubbly. Remove from oven, cool slightly and cut into squares.

January is all about football playoffs. We enjoy the games and an excuse to hang out and relax after the craziness of the holidays. Sometimes friends will “pop in” so I keep some snacks and appetizers on hand just in case. Safeway makes it easy with their “Joy of Football” deals – great prices on deli items, snacks and craft beer, perfect for a no fuss get together.

Don’t forget to “Like” us on Facebook to play along by getting ready for the big game and prove your party hosting prowess at the same time! Answer the questions correctly and lead your team into the end-zone for a chance to win a $50 gift card from Safeway.

I love football season and am keeping my fingers crossed our team will make it to the big game this year. My husband loves football while I enjoy the friends, parties and most of all the food. Entertaining can be stressful, but it doesn’t have to be. My favorite quick and delicious meal to serve guests is Crock Pot Chili. It’s easy to prepare, delicious and goes with everything - Chili Nachos, Chili Dogs or just plain Chili. For a healthier option, use ground turkey or switch to a higher lean content of ground beef. There are several varieties available in the meat department.

Crock Pot Chili

1lb ground beef

1lb hot pork sausage (tube)

3 cloves garlic, minced

1 large onion, chopped

2 bell peppers, seeded and chopped

2 jalapenos, seeded and diced

1 29oz can diced tomatoes

1 29oz can dark kidney beans (drained and rinsed)

1 15oz can tomato sauce

1/4 cup chili powder

Cook meat together until browned. Drain fat and crumble. Add all ingredients to slow cooker and mix thoroughly. Cover and cook for 8 hours on low. Garnish with sliced avocado, sour cream and cheese.

To complement the chili grab a few additional items from the meat department. Tyson Hot and Spicy Chicken Wings are delicious and fully cooked; serve them cold or warm in the oven. Don’t forget the Brats for the adults and Hot Dogs for the little ones.

Happy football watching – sure hope your team wins!

All three of these veggies have at least 3 grams of protein per serving. That’s a very good amount! Here are some tips on picking the best of the bunch.

Asparagus-

This is one of my favorite vegetables to cook with, and right now is a great time to buy it. When you’re at the store, choose asparagus that have very firm spears with tips that are tight, compact, and have a medium green color with purple highlights. They should also be white in color, with a woody bottom. If asparagus has tips that are opened, stems that are wrinkled and withered with a smelly odor, then you know it is over-the-hill! Give the bunch a squeeze, and if it squeaks, you know it's fresh! Small or standard sized asparagus is the best to use when stir-frying, and does not need to be precooked. Use pieces that have been cut diagonally into pieces no longer than 2 inches in length. Asparagus on the grill is a real treat, especially when you use the jumbo size. Boil, steam, or microwave halfway, brush with olive oil, and grill over medium heat. I love asparagus grilled during spring and summer but it’s also great when blanched and drizzled with olive oil.

Broccoli-

When picking broccoli, be sure to choose ones that are dark green in color and avoid any with a yellowish tint. It should have a clean scent with a firm head, compact green clusters, with crisp leaves. If it makes a squeaky sound when squeezed, it is fresh. Broccoli can be boiled, steamed, stir-fried, cooked in the microwave, or consumed raw. Separate the stalks from the florets; then peel the stalks and cut into thin rounds or matchsticks. Be sure to start cooking the stalks before the florets, as they take a bit longer to cook; however, if cut into small enough pieces, the stalks and florets will cook at the same rate. Florets are perfect for salads or stir-fries and go well with raw vegetable platters.

Brussel Sprouts-

Brussel sprouts are one of the vegetables that people either love or hate, and it’s probably been that way since they were first cultivated thousands of years ago. Brussels sprouts are usually sold in pint or quart tubs, but if you can select them individually from a bulk display, you can pick out the best ones. Each sprout should have a bright green color and fresh appearance and the head shouldn't be puffy or soft, have any black spots, holes, or yellow leaves. Brussel sprouts can be microwaved, steamed, broiled or braised. Cooking the sprouts slowly in stock will allow you to reduce the liquid after they're done, and use it as a sauce. This will allow you to conserve the many nutrients Brussels sprouts provide.

The New Year is well underway and there’s no better time than now to add those healthy habits you’ve been contemplating since 2012 began. Last year, one habit that many added to their grocery shopping routines was using SimpleNutrition.

For those of you not familiar with SimpleNutrition, it’s our in-store program that provides helpful nutrition information on foods throughout the aisles. Simply put, SimpleNutrition makes it quicker and easier to make better choices. Our greenSimpleNutrition tags highlight key benefits of products, like “low fat” and “organic”– you’ll find them hanging right next to our low price tags and Club Card Specials tags, so they’re easy to spot. SimpleNutrition was developed by registered dietitians (like me) so it’s grounded in nutrition labeling regulations, current science and dietary advice. Think of it as having your own personal nutrition expert shopping along with you to guide you toward smarter food choices.

How can you use SimpleNutrition to help build a healthier diet for your family?  Here are a few examples:

I rely on the “Made with Whole Grains” and “Good Source of Fiber” tags when shopping for cereal with my son Tim. Instead of negotiating over which brand to buy, I tell him he can choose any with a whole grain or fiber tag.  It saves me time because I know that those with a SimpleNutrition tag are better nutrition choices.

My cousin Susan was diagnosed with celiac disease a month ago and she says the “Gluten Free” tags have been a lifesaver, steering her toward products that fit within her new dietary restrictions.

My friend Marty needs to cut back on sodium, so he uses the “Sodium Smart” tag to scout out smarter choices for soups, frozen meals and pasta sauce.

How do you use SimpleNutrition? 

If there’s one nutrition change to make this New Year, consider a plate change – to MyPlate. MyPlate is based on the 2010 Dietary Guidelines for Americans and is designed to remind people to eat healthfully. It illustrates the five food groups (fruits, vegetables, grains, protein and dairy) using a mealtime icon that’s familiar: a place setting. 

Within the MyPlate website, you’ll find useful tips to improve your diet, like:

Enjoy your food, but eat less. Each of us has a personal calorie limit, and staying within that limit can help you achieve or maintain a healthy weight. Take a pause to decide before you pop something in your mouth; is it worth the calories? Avoid eating oversized portions or taking second helpings. Use a smaller size plate, bowl and glass to help keep portions reasonable, and stop eating when you feel satisfied, not full.

Make half your plate fruits and vegetables. At each meal get your fill of fruits and vegetables. They provide important vitamins, minerals, fiber and antioxidants that you need for good health, all for minimal calories. Munch a variety in all colors of the rainbow, in main dishes, side dishes and for snacks.

Switch to fat-free or low-fat (1%) milk. Both have the same amount of calcium and other nutrients as whole milk, but with less fat and calories.

Make at least half your grains whole grains. Choose whole-grain cereals, pasta, rice and bread. Use our green SimpleNutrition “Made with Whole Grains” tag to easily find these options. Open Nature 100% Whole Wheat bread is a favorite in my house!

Watch sodium in foods. Many people each too much sodium. Look for our green SimpleNutrition “Sodium Smart” tag to find lower sodium options, especially in foods like soup, canned goods and frozen meals.

Which of these plate changes will you try?

Lately I’ve been discovering some hidden gems on my store shelves. I am so focused on getting in and out of the grocery store quickly that I sometimes miss some of the new and interesting items. My latest find – Safeway SELECT® Pink Himalayan Salt (with a built in grinder)! This was one of those weird coincidences as I had just eaten at a trendy restaurant over the holidays and heard about it from the waiter. I honestly had not expected to find it in the grocery store! I did some research online and learned that this salt crystallized more than 200 million years ago when ancient sea beds were covered by volcanic lava, protecting the salt from modern-day pollution, lending to the belief that it’s one of the purest salt on earth and possesses healing properties. The pink color comes from the naturally occurring minerals in the crystals, and you guessed it, it’s found within the Himalayan Mountains. I’ll be looking for some new ways to incorporate this one into my recipes!

Ingredients:

Small-medium pot of water

Premade or leftover chicken

1-2 large chicken bouillon cubes

Whole wheat spaghetti, broken into bite-size pieces

Celery, chopped

Carrots, chopped

Onion, chopped

Salt & pepper, to taste

**With the vegetables, it’s up to you how much you want in there. I used about 1/4-1/2 cup of each and about a handful of spaghetti before I broke it up.**

Boil water with chicken bouillon cube already added.

When water is boiling, simply add all the ingredients.

Simmer on medium heat until pasta is cooked through and vegetables are tender.

Ta-da! Homemade soup!

Last week, I highlighted my friends’ New Year’s resolutions. Now it’s time for my family’s goals for 2012.

My son Tim has promised to eat more fruits and veggies. I know, you’re thinking that a dietitian’s son would be a model eater, but it’s a struggle in my house as much as yours. Tim is a super-active kid and is at a healthy weight. He also has an amazing pre-teen boy appetite. As long as Tim is getting enough fruits and veggies (he needs 1½ cups of fruit and 2 ½ cups of veggies each day), his extra helpings at dinner, nightly bowl of cereal and a daily treat are fine. Tim is making a chart to tally what he eats so we both know when he meets his daily goal and when he needs to add an extra serving.

My husband Rob is going to pack his lunch at least three days each week. Packing lunch instead of grabbing something on the go means that he’ll eat healthier and it will save us money. Rob can bring dinner leftovers, a can of Safeway Light Homestyle soups or a sandwich, along with snacks that feature fruits and veggies. Although these lunch ideas were developed with kids in mind, they’re just as delicious for adults.

I’m signing up for a yoga class to boost my flexibility and to learn to be more mindful each day. I’m also putting a pitcher of water on my desk to nudge me to drink enough throughout the day. That visual cue will remind me.

What resolutions did you and your family make this year?

Back to school, back to work, back to our typical routine. Quite an adjustment for all of us after a two week, fun filled visit from both our families over the holidays. Getting back into my running routine has been slow. My body (& mind) are resisting that early morning start – it’s dark and cold and getting out from under those covers requires a Herculean effort! This past year I’ve had the good fortune of finding two nearby friends who are committed to running a couple mornings a week. Having a regular schedule with friends has really helped keep me be more consistent with my weekly mileage.  My conscience just won’t let me decide at the last minute to “pass” since I know they are both waiting for me down the road. What are your tricks for sticking with your healthy routines?

We all know that interjecting a little leisure time into our lives is important to our mental well being, but what I didn’t realize was that it could also help our physical health as well. Research published in 2009 by the Journal of Biobehavioral Medicine has shown a relationship between “enjoyable leisure activities” (aka fun) and psychological and physical well-being. To be more specific, this study found that having some fun on a regular basis was associated with lower blood pressure, cortisol levels, waist circumference, BMI, and lower feelings of depression. So if you are still fine tuning your resolutions, “Have a little fun” would be a great one to add!

Now that winter is officially here, I've listed some of my favorite winter varieties for you to pick from!

Broccoli Rabe –

Broccoli rabe is my favorite vegetable. I eat it almost every night, either as a side at dinner or as the meal itself. When you’re selecting broccoli rabe, make sure it is green all around without any yellowing, and the flower buds are small. As soon as it makes it home, be sure to take it out of the plastic bag to let it breathe.

Cabbage –

When you go to the store to pick it up, make sure the head of the cabbage is firm and heavy for its size, and free of any puffiness, withered leaves or blemishes. Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days. Half dozen or so leaves stacked cut them into strip.

Winter Squash –

When selecting winter squash, choose ones that are heavy for its size, have a deep color, and do not have cracks or any soft spots. Also, avoid any squash that has shine, as that may indicate that it was picked too early and will be lacking the sweet flavor of a true squash. It should also have the stem still attached, but watch out for any rounded, dry, blackened, collapsed or moist stems. Winter squash should also be true to its color, i.e. butternut squash that is a deep orange instead of a light tan on the outside should be avoided. If you buy precut quarters or chunks wrapped in plastic, look for good interior color and fine-grained flesh.

I’ve been walking with the same group of friends three mornings each week for a few years now. Last week, our conversation turned toward the New Year and the health resolutions we were planning. Here’s what my friends Anna, Beth and Therese are committing to in 2012. 

Beth: Beth wants to keep better tabs on her eating and exercise habits, so she is starting a food and activity journal. She’ll use it to figure out where she can make improvements and keep her accountable for the choices she does make.

Anna:  To say that Anna is not much of a vegetable eater is a bit of an understatement, but she’s committed to changing that. Last month, Anna began eating a snack of baby carrots every day. She’s now ready to expand her veggie horizons by trying a new vegetable every two weeks with a goal of working up to the recommended 2 ½ cups she needs every day for good health. 

Therese:  Therese worked hard to lose 11 pounds this summer and she wants to maintain that weight loss. Therese attributes a good part of her weight loss to increasing the amount of fruits and vegetables she eats, the "half your plate" idea, and she’s sticking to that model to help her stay at her new weight.

I’ll post me and my family’s health resolutions in my next blog. How about you? What are your health resolutions for 2012?

We’ll be hosting a small all family get-together for New Year’s Eve. Similar to the last couple of years, we’ll keep it low-key and ring in the New Year with the east coast given the young age of the kids. One change up we’re making for this year’s party is that we’re hosting a potluck of heavy appetizers rather than a complete dinner. Safeway’s Snack Artist line has some great options for the “kids” (Breaded Mozzarella Sticks, Popcorn Chicken, Taquitos) and there are some sophisticated options for the adults from Safeway SELECT (Bacon Wrapped Filet Mignon Bites, Three Cheese Arancini, Maryland Style Mini Crab Cakes, and Spanakopita to name a few), yum! What are your plans for New Year’s?

As a celebrity party planner for the past twenty years, I have a long list of stylist secrets, tips and tricks - helping to elevate your celebrations, making your holidays easier, more affordable, and with more time to spend with your guests at the party.

My favorite New Year’s Eve “Champagne and Sweets” party works well for any budget.

You can start after dinner at 8 or 9 pm, so you don't need to create an entire formal dinner menu, instead just a “cookie bar” with a few room temperature desserts that make a huge "wow" first impression as guests arrive.

Fill each debi lilly design^™ Illusion vase with a single flavor of Safeway SELECT cookies.  You don’t need to bake everything from scratch for a party menu…I always say.

A stylist tip: Create a limited color palette - like blonde/vanilla in this case - so all of the elements work together to make a big visual impact. And of course, the desserts taste as great as they look!

Then tie bows on champagne flutes with a debi lilly design^™ Double-faced Satin Ribbon in Taupe. For the kids, fill petite glasses with Safeway Select sparkling apple cider.

Last, decorate the bar with debi lilly design^™ Unscented Candles in varying heights and scatter white rose petals around them.  How easy is that?

Cheers!

Find more great tips on our Holiday Microsite.

- Debi

Do you call it a yam or a sweet potato? When is it a yam and when is it a sweet potato? Yams and sweet potatoes are terms used interchangeably in the United States, but yams in America are actually sweet potatoes that have a moist texture and an orange flesh. The US Department of Agriculture now requires that the label "yam" always be accompanied by "sweet potato." Confused? Yams are members of the lily family and originated in West Africa/Asia, while sweet potatoes are members of the morning glory family and originated in Tropical America. In addition, sweet potatoes are the roots of the plant, but yams are rhizomes with creeping stems that grow under the surface of the soil. Choose a yam at the store the way you would any potato - avoid blemishes if you can, but they can also be cut away before you cut them to cook. They do bruise easily, so handle them with some care. Once you have the yams home, store them in a cool, dry place. They complement almost all meats and fish, are great in stews, soups and salads, or baked in breads, pies, custards and cakes. They go naturally with other flavoring like garlic, sage, rosemary, allspice, nutmeg, mace and cinnamon. Enjoy!

Along with our traditional Christmas morning pumpkin scones, I always serve a festive fruit salad. I vary the fruits I use from year to year, but often come back to this favorite combination. It’s perfectly festive for a holiday breakfast or brunch. 

The in-season winter fruits in this salad, pineapple, oranges, grapefruits, kiwis and pomegranate seeds, are at their peak flavor this time of year. They’re also loaded with nutrition, as you’ll see on the green SimpleNutrition tags throughout our produce aisle. All are good sources of vitamin C and many contribute fiber, too. Bright green kiwi fruit also adds potassium, while pineapple has the enzyme bromelain. Early research suggests that bromelain may help keep joints healthy. Ruby-red pomegranate seeds add a festive touch, as well as antioxidants. Another bonus to buying fruits (and veggies) in season? They can protect your pocketbook because in-season produce is usually less expensive than out-of-season options.  

Enjoy this delicious salad at your next winter celebration!

4 seedless oranges, peeled with white pith removed, cut into half-slices

3 pink grapefruits, peeled with white pith and seeds removed, cut into half-slices

1 pineapple, peeled and cored, cut into bite-size chunks

4 kiwis, peeled, cut into bite-size chunks

Seeds from one pomegranate

¼ cup fresh lime juice

2 teaspoons lime zest

3 tablespoons honey

¼ cup minced fresh mint leaves

Combine fruit in bowl and toss together; refrigerate. In a small bowl, whisk together lime juice and zest, honey and mint leaves. Drizzle fruit with dressing right before serving and toss again. Makes 8 servings.

Per serving: Calories: 155; Fat: 0.5 g (Saturated Fat: 0 g); Protein: 2 g; Carbohydrates: 40 g; Fiber: 5 g; Sodium: <5 mg.

What are your favorite holiday breakfast foods?

My family will be visiting for Christmas, a tradition that we all really look forward to. Typically, the main dish for our Christmas feast is lamb, but this year we’re going to roast a turkey as there were some favorite foods that were missed over Thanksgiving (Brussels Sprouts w/ Walnuts for me and turkey for my mom & sisters). Our 2 Hour Turkey recipe makes it so easy that I’m surprised we don’t do this more often throughout the year! Check out the Holiday site for detailed instructions. What are you serving for your holiday meal?

Cranberries are such a staple to delicious holiday feasts. Did you know that they’re not actually grown in water? They grow on vines in beds called bogs or marshes, layered with sand, peat, gravel and clay. When selecting fresh cranberries, check them out through the plastic bag and make sure they are that deep red color and don’t have any withered fruits or debris. Cranberries can be stored in the refrigerator for one month and in the freezer for one year. They need to be rinsed thoroughly. Discard any berries that are soft, shriveled or discolored. Cook cranberries only until they pop. They will become mushy and bitter if you cook them any longer. Although the traditional sweetener is sugar, there's no reason why you can't use honey or brown sugar. Check out safeway.com for some delicious cranberry recipes.

I was doing my weekly shopping last week and it dawned on me that the holiday dinner was at my house this year, which of course brought up the age old question, “What’s for dinner?” As I shopped in the meat department I noticed a beautiful rack of pork with the bones neatly poking out at the ends and thought “this is perfect.” A rack of pork!

I immediately went up to the meat clerk and ordered two 8 pound roasts which is enough meat for 14-16 people. The general rule is 1 pound per person for bone in cuts and half a pound for boneless cuts. I am only having 13 people but wanted some for leftovers.

The day of Christmas, I’ll take the rack of pork out of the refrigerator 30 minutes before placing in the oven (bringing up the temperature helps with even cooking). I’ll chop up two bunches of thyme along with 4 garlic cloves and mix them together with a ¼ cup of Extra Virgin Olive Oil. Right before rubbing onto the roast I will add 3 tbsp Ranchers Reserve Roast Rub (available in Safeway’s meat department) to make a paste. I will coat the entire rack of pork with the paste and let it rest for 20-30 minutes to let the flavors develop.

Then, just place in a pre-heated 325 degree oven and cook to an internal temperature of 160 degrees. Total cooking time for an 8 pound Rack of Pork is around 1 ½ to 1 ¾ hours, but use a thermometer to be sure. Baste multiple times during cooking to get even browning. Let stand 10 minutes before carving. Enjoy and Happy Holidays.

Whether it’s by plane, train or automobile, getting over the meadow and through the woods to Grandmother’s house for the holidays requires some nourishment en route. If you’re like me, you want travel snacks to have some substance and be nutritious, particularly because there’ll be plenty of cookies, candy and everything else once you get to Grandma’s. Fortunately, finding nutritious options is easy at our stores - just look for the green SImpleNutrition tag that highlights better-for-you choices throughout the aisles. Here are a few favorites that I’m toting along in a cooler on our upcoming car trip:

• O Organics sliced apples
• Open Nature Greek yogurt (my favorite is the 0% fat honey flavor)
• Trail mix
• Peanut butter and jam sandwiches on whole-wheat bread
• Spiced popcorn – sprinkle with Parmesan cheese, chili powder and a dash of cayenne
• Oranges and grapes
• Safeway Select nuts and mixed nuts
• String cheese
• Baby carrots

Granted, bringing a variety of snacks along on your trip is much easier when you travel by car. Don’t forget ice packs in the cooler to keep foods safe, along with napkins and utensils. If you’re traveling by plane for the holidays, check out my previous blog post on airplane travel snacks for more munchable ideas.

What foods do you bring along for snacks when you travel?

For Christmas we like to give a small gift to say “thank you” to those who help us care for our family - sitters, after-school care givers and teachers. The last couple of years we’ve opted for gift cards with a handmade, personalized note from each of the girls. This Christmas I was inspired by the small O Organics rosemary plants we have in our stores. They looked like miniature Christmas trees to me so we placed a couple small value gift cards on the “tree” like ornaments, tucked in a candy cane, and tied the bag with a red ribbon for a festive presentation. They turned out pretty cute and I love that the “holder” is useful as well!

Daily Deals are back! Now through the 24th, great prices on items that help with holiday meals and entertaining – baking, beverage, and meat items – take a look!

We are right in the middle of all the hustle and bustle of Christmas time. There is shopping, wrapping, decorating, cooking, attending parties, and hosting parties. It feels like time is spinning pretty fast and before you know it, we’ll be singing “Auld Lang Syne” and thinking about New Year’s resolutions. If one of your resolutions is to be more ‘green’, consider foliage plants. Our Floral Department has a vast assortment of foliage; different sizes, types, and textures - the best ‘green’ for your home right now. Did you know that certain foliage plants have been proven to remove toxins from the air? Foliage plants are also very effective in removing indoor air pollutants. Among the many foliage plants that benefit your health for inside your home are types like Pothos, Palm, Ferns, Bromeliads and of course, Aloe Vera. Many varieties are adaptable to growing conditions, indoor or outdoor. During the hustle and bustle of the holidays, branch out and reach for a foliage plant. Start your green resolutions early!

Winter Fruit Salad:

Persimmons

Bananas

Cranberries, dried

Apples

Orange marmalade

Sliced almonds

Cut and cube each fruit and mix together. Add a dollop of the marmalade for some extra citrus flavor. Mix in almonds and enjoy!

There’s nothing quite like walking through the door after a long day to the delicious smells of a ready-made dinner, especially during the busy holiday season!  This slow cooker pot roast recipe is one that my mom gave me years ago. Chuck roast is a budget-friendly but less tender cut, so it requires a moist heat cooking method to tenderize the meat and develop its flavor, making it a perfect choice for the slow cooker.

2 pound boneless beef chuck pot roast, trimmed of fat

1 tablespoon oil

8 carrots, cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

3 medium potatoes, peeled and quartered

1 large onion, cut into wedges

¾ cup reduced-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

½ cup cold water

¼ cup flour

Salt and pepper to taste

Add oil to a large skillet and heat on medium-high. Add roast and brown on all sides; drain off fat. Place vegetables in bottom of cooker; place meat on top. In small bowl, combine broth, Worcestershire sauce and basil; pour over meat. Cover cooker with lid and cook on low-heat setting for 10 to 12 hours or on high heat for 5 to 6 hours. Remove meat and vegetables from cooker and place on platter, reserving juice in cooker; cover meat and vegetables with foil to keep warm. Measure 1 ½ cups juice from cooker, adding water if needed to equal that amount, and pour into a saucepan. In small bowl, mix together cold water and flour; stir into saucepan. Cook, stirring constantly, until thickened and bubbly, then cook 1 minute more. Season gravy to taste and pour over meat and vegetables to serve. Makes 8 servings.

Per serving: Calories: 400; Fat: 17 g (Saturated Fat: 6 g); Protein: 38 g; Carbohydrates: 24 g; Fiber: 4 g; Sodium: 200 mg.