The big game is only days away, which means the best football party of the year is almost here! Some get fancy, some get adventurous, but I still think there’s no greater staple then chips and salsa. Thus, I thought I’d share some great salsa recipes. Use fresh, ripe produce for an undeniable flavor that you can’t find in a jar.

Salsa Verde

Recipe courtesy of safeway.com 

Ingredients

3/4 cup lightly packed fresh cilantro

1 1/2 cups lightly packed fresh parsley

6 tablespoons lemon juice

1/4 cup olive oil

1 1/2 teaspoons minced garlic Salt &pepper

Directions

In a blender or food processor, whirl cilantro, parsley, lemon juice, olive oil, and garlic until smooth. Add salt and pepper to taste. Pour into a small bowl.

Roasted Tomato Salsa

Recipe courtesy of tonytantillo.com

Ingredients

4 large, ripe but still firm tomatoes

3 jalapeno peppers

3 cloves garlic, unpeeled

1 medium red onion, quartered

2 tablespoons chopped cilantro, or more to taste Kosher salt and freshly ground black pepper to taste

Directions

1. Put vegetables on a sheet pan in a 500°F oven or on a charcoal or gas grill over medium heat.

2. Cook until nicely charred and blistered. (They will char more on the grill. They will take about 30 minutes in the oven, less on the grill.)

3. Core, but don't peel the tomatoes.

4. Peel, stem, and seed the peppers.

5. Peel the garlic and remove the skin from the onion.

6. With the motor of a food processor running, drop the garlic down the feed tube. When pureed, scrape down the sides of the bowl.

7. Add the onion and pulse a few times.

8. Add tomatoes and pepper and pulse until you achieve the texture you desire.

9. Pour into a bowl and add cilantro and salt and pepper.

10. Let sit an hour for flavors to meld and temperature to cool.

Sometimes, you have to get a little bit creative to ensure that everyone in the family is happy. Watching Monday Night football is an example and thus, the “Football Picnic” was born.

The girls have grown to love “Football Picnic” as we designed it so Max and I could watch Monday Night Football without a lot of interruptions. The girls know it’s a special treat to eat dinner in front of the TV and every once in a while we throw in a “special snack” as well, like nachos – chips, cheese, salsa with leftover taco meat and/or avocado if we have it.

The playoffs find us watching some afternoon games as well and I use those games as an excuse to make some of our favorite heavier appetizers – like chicken wing dip or baked brie & brown sugar - yum!

What are your favorite football family snacks?

To help break the winter doldrums, my neighbor ladies and I got together for a soup exchange over the weekend–and we had a ton of fun! Not only did I get to try an array of delicious soups, but I now have six quarts of different varieties stocked in my freezer--and the recipes, too. I love soup and make it frequently for a quick lunch or dinner. Soup can be nutritious but it can be high in sodium, too, so opt for lower sodium varieties of ingredients like canned beans, canned tomatoes and broth when possible. Our Sodium Smart SimpleNutrition tag can help you easily spot these options in the aisles.

Although there were many favorites from my get-together, one standout was my neighbor Mary’s tomato soup:

Ingredients:

3 pounds Roma tomatoes, cut in half lengthwise

6 cloves garlic, peeled

4 tablespoons olive oil, divided

2 medium onions, chopped

1⁄2 teaspoon red pepper flakes

4 cups Safeway Fat-Free Unsalted Chicken Cooking Stock

3 cups O Organics Fresh Basil

1 teaspoon O Organics Fresh Thyme

1 (28-ounce) can Pantry Essentials Whole Peeled Tomatoes

Directions:

Preheat oven to 400° F. In a large bowl, toss together tomatoes, garlic cloves and 3 tablespoons of olive oil. Spread out evenly on a baking sheet and roast for about an hour.

In a large stockpot over medium heat, heat remaining tablespoon of olive oil. Add onions and red pepper flakes; sauté until onions are soft. Add stock, basil, thyme, canned tomatoes with juice, and oven-roasted tomatoes and garlic, along with juice drippings from pan. Bring to a boil, then lower heat and simmer about 45 minutes. Use an immersion blender to puree soup, or let soup cool completely, then puree in small batches using a regular blender. Add salt and pepper to taste.

Makes 8 servings Per serving: Calories: 140; Fat: 8g (Saturated Fat: 1 g); Protein: 5 g; Carbohydrates: 17g; Fiber: 4g; Sodium: 65 mg.

Plunging head first into a healthier lifestyle with the memory of holiday eating and drinking quickly fading away, one needs to arm themselves with delicious and nutritious meal plans. For the cheese devotee have no fear there are oodles of healthy recipes featuring cheese of all kinds. You will not be doomed to a season of only lettuce and feta! Place the following tasty, filling and cheese adorned recipes in your armory to ensure healthy eating success.

Beet Salad with Goat Cheese

8 oz cooked & drained beets

2 tablespoons olive oil

1 1/2 teaspoons balsamic vinegar

1 teaspoon lemon juice

2 ounces Laura Chenel goat cheese

6 mint leaves, chopped (can substitute basil)

Salt and ground black pepper (to taste)

Directions:

• Cube the beets into ¼ inch chunks, removing any excess liquid and pat dry
• Toss beet chunks with olive oil, balsamic vinegar, lemon juice, salt, and pepper (to taste)
• Crumble the goat cheese over the top, and finish with the mint garnish
• Makes 4 servings, 175 calories per serving

Baked Cauliflower with Cheese

1 head cauliflower
3 tbsp. olive oil
1 lg. white onion, chopped
Salt & ground black pepper (to taste)
4 oz Cabot 75% Fat Free Cheddar, shredded

4 oz Deli Counter Mild Yellow Cheddar, shredded

1 oz Parmesan Cheese, grated

Directions:

• Steam cauliflower florettes until tender
• Saute onions in oil until opaque
• Drain cauliflower and pat dry
• Combine cauliflower, cheddar cheeses and onions- layering in a baking dish
• Sprinkle Parmesan cheese on top
• Place under broiler until cheese melts and parmesan forms a light brown crust
• Makes 4 servings, 225 calories per serving

Flatbread with Turkey and Swiss Snacks

4 Open Flatbread Crackers (any flavor)

2 slices Alpine Lace Reduced Fat Swiss Cheese

2 slices Primo Taglio Pan Roasted Turkey

Spicy Grain Mustard

Directions:

• Place flatbread crackers face up on a baking sheet
• Top each with ½ slice turkey and mustard (to taste)
• Finish with ½ slice swiss cheese
• Broil for 5 minutes until cheese melts
• 80 calories per topped cracker

Whether you’ve got a crowd to feed or just the family, they’ll all be happy when ribs are on the table. It’s a favorite comfort food that’s sure to require some extra napkins. So heat up the BBQ and enjoy the game!

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika Salt and pepper to taste
• 3 pounds Safeway Select Extra Meaty Back Pork Ribs
• 1 cup barbeque sauce

Directions

1. Preheat grill for high heat.
2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
3. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

With both my husband and I working full time, it’s important that we are prepared for quick, healthy and delicious dinners during the week. To do so, I like to have a well-stocked pantry with some basics on hand to get us through those quick weeknight dinners. I thought I’d share some of my favorite pantry essentials with you:

1. Pasta (I try to stick with whole wheat. It’s inexpensive and healthy.)
2. Pasta sauce (A great basic jarred marinara sauce is my first choice.)
3. Canned tomatoes (Both whole, diced and tomato paste)
4. Chicken broth (Handy for soups and so much more.)
5. Canned beans (Including black beans, kidney beans, garbanzo beans and white beans.)
6. Extra Virgin Olive Oil
7. Balsamic
8. Rice
9. Peanut butter
10. Spices

What would you consider your pantry essentials?

The start of the new year means that it’s time to remove all that lovely holiday decor, on tables, mantles and the beautiful tree...

Our homes seem somewhat bare. Less happy. Less festive.

Alas - do not fret.

Instead of storing your decorations until the following holiday, try using them throughout the year! With a few easy edits to your holiday tabletops, long lasting, year-round decor is but a few steps away.

My favorite idea pairs a cake stand and beautiful ribbon, like the debi Lilly designTM White Lace Cake Stand and debi lilly design Satin ribbonTM, pictured below.

You can create a beautiful, decorative centerpiece in just three simple steps.

1. Hold the glass dome of your cake stand upside down and put apples inside.
2. Place the base of the cake stand over the top and then invert it right side up on your table.
3. Tie the base with ribbon for a perfect

How do you reuse holiday decor throughout the rest of the year?

Maybe it’s the candy bar calling your name from the vending machine at 3 p.m. each workday. Or the chips that nag you as you watch television in the evening. No matter your go-to item to munch, many of us feel a craving to eat a particular food now and then – or more often!

Food cravings are linked to emotions and desires. Whether you’re stressed, anxious or bored, people tend to reach food foods that contain fat, sugar or both. So how should you deal with a food craving when it strikes?

Give in–within reason. How many times have you tried to ignore a craving and instead, eaten around it? First you try to satisfy with grapes and then cheese, and then crackers–only to end up eating the brownie you wanted in the first place? Restricting foods makes cravings worse and you often end up eating the food you really wanted anyway, plus many more calories.

Portion it out. If you have a craving for a particular food, portion out a reasonable amount instead of dipping your hand nonstop into the potato chip bag or sticking your spoon straight into the ice cream container. Giving yourself a set amount will help you satisfy your craving without overdoing it.

What do you do when a food craving strikes?

Three kids, two jobs, school/homework and extracurricular activities have us running around quite a bit, especially during the week. We often find ourselves going right from after-care to an activity with a quick snack in the car to tide the girls over since dinner won’t be until later that evening. Bars are handy, but really not that nutritious; I’d much rather have real food available while were en route.

To solve for this, I started packing a “second lunch” of fruit & cheese that I keep in the office fridge during the day and then carry out with me when I leave. Just a little advanced planning and effort and I feel so much better about those car snacks!

What healthy snack tricks do you have

With the New Year come new trends of all kinds, including those for food. Here’s a smattering of what some experts predict will be trends to watch in 2013:

Popcorn as snack of the year. Move over chips and pretzels, popcorn is back! Long a movie-watching staple, popcorn will become THE snack time pick. And why not? Popcorn is a whole grain food and if air-popped, has only 120 calories and 5 grams of fiber in a 4-cup serving. Plus, a study last year found that the crunchy hull in popcorn is loaded with antioxidant compounds called polyphenols, which may help prevent damage to cells. But before you pull out the popper, keep in mind that the potential health benefits of popcorn are negated when it’s drowned in butter, oil and salt. For a better–and spicy– change of taste, try popcorn lightly sprayed with cooking spray and sprinkled with parmesan cheese, chili powder and a dash of cayenne.

Veggies as main dish stars. Veggies will no longer play only supporting roles on the dinner plate–they’ll be center of the plate mainstays, too. Many restaurants are creatively preparing veggies as entrees, something that you can do at home, too. Try vegetarian stuffed peppers, soy-ginger stir fry, or spaghetti squash with pesto. Veggies are important sources of many nutrients, including fiber, folate, potassium and vitamins A and C.

A new focus on frozen. Frozen fruits and veggies will finally get the nutrition recognition that they deserve this year. They’re as nutritious of fresh and offer convenience and cost savings, too. Check here for some of our favorite freezer tips and tricks.

What are your food predictions for 2013?

Before the girls became involved in their activities we would hike nearly every Sunday, enjoying time as a family and being out in the fresh air. However, as life tends to do, schedules became jammed and pretty soon Sunday’s became the only day when there wasn’t a schedule or an alarm set and family hikes fell off the agenda. It felt decadent to sleep in (some of us are better at that than others), but we really missed the family time off the grid.

So, this year one of our family resolutions is to reinstate the Sunday hike. Rekindle our love for being outside and just enjoying our time together.

What are the goals you’ve set for your family this year?

It’s that time of year again! To keep your 2013 nutrition and fitness resolutions attainable and lasting, keep these four tips in mind:

1. Be specific.  Instead of saying, “I’m going to exercise more,” decide on details. A better plan is “I’m going to start walking on Monday, Wednesday and Friday mornings at 7 a.m. each week and walk from my house to the park and back.”  

2. Find friends.  I’ve said it before, but this is absolutely key for me. Knowing that my friends are counting on me to show up is what gets me out of bed on chilly mornings.  I’d feel too guilty having them wait and be a no-show. Bonus: friends won’t let you get away with blowing them off – they’ll call you on it!

3. Say it out loud.  Right before Halloween, one of my exercise buddies said that she wasn’t going to eat any Halloween candy. I said that I was going to do that, too. And guess what? I didn’t! I didn’t sneak into the bags of candy I bought to give away and I didn’t sneak any of my son Tim’s candy haul, either. Every time I felt like eating just one little bar, I remembered that I made that darn commitment.  Much to my surprise, because I love chocolate–I kept my promise. Try it with something you either want to do or stop doing. I think you’ll find that the power of promise is pretty amazing.

4. Record in a daily log.  A study this past summer found that women who kept food logs and consistently wrote down the foods they ate lost more weight than women who didn’t record. Food logs keep you accountable on what you’re eating and how much in relation to the calorie limit you’ve set for losing weight. Whether you fancy the traditional pen and notebook method or prefer to use an online food log or app that electronically tallies the calories for you, keeping track of what you’re munching might be the missing link to help you reach your weight loss goal.

What nutrition and activity goals do you have this year-- and what strategies are you going to use to stick to them?

With 2013 just around the corner, the celebrations don’t stop! This unique pairing of a Sweet Tequila Squeeze cocktail and what we like to call "The World’s Best Cookie" will set a festive, fun and delicious atmosphere for any New Year’s party.Save the recipe image below and celebrate all that’s to come in 2013!

What’s your cocktail celebration combo?

Have you ever hosted a party and had too much beer or wine leftover? Or worse, had to run out during the festivities to get more? If you’d like some help with the planning check out our brand new Beverage Calculator on the Safeway holiday site!

Simply put in the duration of your party, types of beverage and guest count and the calculator provides a recommendation on the quantities to have on hand. Check it out!

My mom, sisters, and brother-in-law come into town every Christmas for an extended stay. The girls love having their aunts, uncle and Nana around for non-stop entertainment and with a houseful it truly feels like a holiday.

One of the traditions my mom started was getting a ham for our first dinner together so we could have leftovers to “pick on” throughout their visit. We all love this and the ham finds its way into many breakfasts and lunches. But my favorite leftover of leftovers is making split pea soup, in fact; I love the recipe right on the back of the Safeway Green Split Peas which was developed by cookbook author Marlene Sorosky Gray. Here it is:

Split Pea Soup

Ingredients:
1 lb. green split peas
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons olive oil
4 bay leaves
12 cups water
1 teaspoon dried thyme
Leftover ham

Directions:

1. In a large stockpot, heat olive oil and sauté onions, carrots and celery for about six minutes (or until they begin to brown).
2. Add any leftover ham (chopped), hambone, bay leaves and water.
3. Bring to boil then reduce heat and simmer partially covered for 2-2.5 hours.
4. Remove the bones and chop any big ham pieces into bite-sized ones and return to pot.
5. Add green split peas and dried thyme (sometimes I add a little black pepper as well) and simmer uncovered 1 hour and 20 minutes or until peas dissolve and thicken soup.
6. Remove bay leaves and serve immediately or refrigerate for later. Either way this soup is delicious!

What are some of your favorite holiday leftover recipes?

Nothing says traditional holiday meal like a good roast.  A staple during the holidays when I was growing up (I just don’t make them as often as my mom), and every once in a while we all get that craving . This recipe for Rancher’s Reserve® Holiday Red Wine Roast consists of a red wine marinade that uses garlic and brown sugar, giving the roast a perfect flavor for your holiday dinner.

Save the recipe image below and enjoy this holiday tradition.

How often do you make roasts?

My niece Claire and nephew Henry are joining us for the holidays this year and I’m so excited for their visit!  They’re at that adorable age where everything related to Christmas is magical – especially Santa’s visit on Christmas Eve. To help keep Santa nourished on his round-the-world-in-one-night adventure, we’re leaving him a plate of cookies with a glass of milk (fat-free, of course!). These scrumptious cookies are made with oatmeal, whole-wheat flour, almonds and dried fruit, to add a sprinkle of nutrition. They’re a favorite in our family, so I know Santa will love them, too.

Nanny’s Cookies

Ingredients:
½ cup stick margarine*  
2/3 cup brown sugar
½ cup applesauce
¼ cup Lucerne Best of the Egg Whites egg substitute
2 teaspoons vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 cup Safeway Old Fashioned Oats
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
½ cup slivered almonds
½ cup O Organics Dried Cranberries, chopped
½ cup Safeway Kitchens Dried Fancy Apricots, chopped
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 375°. Beat together margarine and sugar in large mixer bowl until creamy. Add applesauce, egg whites and vanilla, then spoon in both flours, oatmeal, salt, nutmeg and cinnamon; mix until just combined.  Stir in almonds, cranberries, apricots and chocolate chips.  

Drop dough by rounded tablespoon onto cookie sheets, and gently press down on cookies to slightly flatten.  Bake for 10-13 minutes, or until golden brown.  Cool on baking sheets for two minutes, then move to wire racks to cool completely. 

Makes about 2 dozen cookies.

* Choose stick margarine that contains 65% or more vegetable oil, with 0 g trans-fat and no hydrogenated oils

Per cookie:  Calories: 140; Fat: 7 g (Saturated Fat: 2 g); Trans Fat: 0 g; Protein: 2 g; Carbohydrates: 17 g; Fiber: 1 g; Sodium: 90 mg.

Instead of the classic holiday meals, this year I’ll be doing something a little different: lamb! I’m excited to make this delicious roasted rack of lamb from Safeway.com. It’s not only tasty, but easy to make and included rosemary (which I love). I’m bringing Lamb home for the holidays this year, instead of the traditional ham or turkey.  Below is a delicious and fairly simple recipe sure to please everyone at your table.  Happy Holidays to all and enjoy!  

Roasted Rack of Lamb

Ingredients: 
  1/2 cup fresh bread crumbs 
  2 tablespoons minced garlic 
  2 tablespoons chopped fresh rosemary 
  1 teaspoon salt 
  1/4 teaspoon black pepper 
  2 tablespoons olive oil 
  1 (7 bone) rack of Open Nature lamb, trimmed and frenched 
  1 teaspoon salt 
  1 teaspoon black pepper 
  2 tablespoons olive oil 
  1 tablespoon Dijon mustard 

Directions: 

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. 
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. 
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. 
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 

Notes: 
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees l Rare: 125 to 130 degrees l Medium rare: 130 to 140 degrees l Medium: 140 to 150 degrees 

Bacon has been my “power ingredient” of choice this past year – sundaes, lentils, salads, and even chocolate fondue! If you like bacon, boy do we have a treat for you: Bacon Wrapped Turkey Breast! Any bacon-lover and fearless foodie will delight in this main dish. The good news: it’s easy to make!

Save the recipe image below and surprise the family with this unique dish.

What’s your favorite thing to cook with bacon during the holidays?

Cookies, fudge and eggnog are fantastic, but there’s something to be said about the perfect pairing of a festive cocktail and a dessert turned up a notch. This Spiced Rum Cooler combined with a Brown Sugar Apple Sauté Pumpkin Pie Topping is the perfect sugar and spice combo.

Save the recipe image below and indulge in this adult treat.

What’s your favorite cocktail and dessert combo?

Buying a gift for those on your list can take a lot of time if you have to run from store to store. But there’s an easy –and nutritious– way to get some of your gift shopping done: do double-duty by picking up presents when you grocery shop! Consider these suggestions for some favorite people in your life–and discover more great supermarket gift ideas here:

Teacher: Holiday coffee mug (look for one in our seasonal aisle for a great assortment) + bag of favorite coffee or box of tea + magazine or paperback book (or opt for gift cards for Starbucks and bookseller to place in the mug instead–we have a wide selection at our Gift Card Mall kiosk).

Party Host/Hostess: Breakfast basket for the morning-after-the-party: bag of coffee + oranges, bananas or other fruit + whole-wheat bagels or English muffins + jar of all-fruit spread.

Carpool Driver: One of your favorite quick weeknight meal recipes printed on an index card + all the shelf-stable ingredients to make the dish tucked into a gift bag¬–like this lentil soup recipe: reduced-sodium chicken broth + dried lentils + no-salt added diced tomatoes + dried thyme + dried basil + whole grain crackers + wooden spoon (find it in our kitchen tools section).

Do you have a favorite nutritious food gift you love to give?

I don’t know which I enjoy more: seeing the girls’ eyes when they’re about to devour the sugar cookie pops, or their giggles while they’re making them (so easy!). Either way, I love this fun treat and I think you will too!

Save the recipe image below and make these sugar cookie pops the next time you need a fun and delicious family activity.

Do you prefer cookie pops or cake pops?

Love Pinterest? Then we have good news for you!

Not only has Safeway launched a Pinterest page, but today we’re announcing our first-ever Pinterest sweepstakes!

Starting today through January 2nd, we’re giving away a $50 Safeway gift card once per day!

Entering is easy: simply visit our “Pin2Win” app on our Facebook page, pin your favorite recipe, enter your email address and that’s it! You can come back each day for another chance to win.


Good luck!

*All winners will be contacted via email. Rules and regulations apply.

Ahhhh yes, sweet potatoes. Our holiday table isn’t complete without the sweet mashed potatoes with marshmallows bubbling on top – the girls love these! This next recipe is great as a side, dessert and makes fantastic leftovers. Plus, sweet potatoes are high in Beta Carotene and vitamins E and C.

Save the recipe image below and enjoy one of my favorite holiday sides.

Do you like sweet potatoes with marshmallow crust?

There’s nothing quite like the holiday rush – fun but busy at the same time! While you’re off shopping for everyone who’s nice on your list (and checking it twice, of course), give yourself a holiday gift: a ready-made dinner when you walk in the door. This chicken and sweet potato recipe is a family favorite. 

Sweet potatoes are chock-full of vitamin A, which promotes healthy eyesight, and chicken thighs are economical–plus, they add great flavor to slow cooker recipes. You can substitute one pound of raw, cubed chicken breast instead if that’s your preference–just add it about halfway through cooking so the chicken doesn’t dry out.

Slow Cooker Sweet Potatoes and Chicken

Ingredients:
1 pound boneless, skinless chicken thighs
2 pounds sweet potatoes, peeled and quartered 
2 ½ cups white button mushrooms, sliced
3 cloves garlic, minced
1 medium onion, chopped
1 cup low sodium chicken broth
½ teaspoon poultry seasoning mix
½ teaspoon dried rosemary
1 tablespoon white wine vinegar
Salt and pepper to taste

Directions:
Place all ingredients into 6-quart slow cooker and mix together. Cover and cook on low, about four hours. When ready, potatoes should be tender and chicken should reach 165°F.  Makes 4 servings.

Per serving:  Calories: 440; Fat:  9 g (Saturated Fat: 2.5 g); Trans Fat:  0 g; Protein: 35 g; Carbohydrates: 53 g; Fiber: 4 g; Sodium: 170 mg; Vitamin A:  354% DV; Vitamin C:  19% DV; Iron: 11% DV.

No slow cooker? No problem. Just preheat your oven to 325°F and place your ingredients in an ovenproof dish (a Dutch oven or casserole dish with a lid works well). Cover with lid and cook for about an hour. Test the chicken for doneness using thermometer; if needed, add more cooking time until chicken is thoroughly cooked.

The holiday season is upon us, which means – time to hang some wreaths!

It’s so easy to create simple and gorgeous holiday decor, using wreaths and a few other elements.

All can easily be done with the season’s brand new debi lilly Boxwood Wreath or Festive Holiday Wreath, debi lilly Double-Faced Red Satin Ribbon, and a variety of the debi lilly Savoy Candles and Pillar Candles, found in your local Safeway Floral Department.

Give a Holiday Welcome

Welcome your guests by hanging a wreath on your front door. Use the debi lilly Satin Ribbon and tie a bow, leaving long hanging ends. Use the ribbon to hang the debi lilly Festive Wreath from your front door. It’s fast, fabulous and fresh seasonal décor.

Create a Fresh Centerpiece

Transform your dining table with a fresh centerpiece to bring color and warmth to the room. Place a debi lilly Festive Wreath on your dining table and nestle the debi lilly Winterberry Scented Pillar Candles and Savoy Candles in the center. Embellish the wreath with a ribbon, looped elegantly on top.

Personalize Your Side Table

Add a little holiday glamour to a side table and personalize your debi lilly Festive Wreath with favorite family photos or holiday greeting cards. Loop the debi lilly Satin Ribbon around your wreath and slip photos or cards under the ribbon loops. Make it simple, and show off those personalized photos and cards.

Turn Your Mantel into a Festive Focal Point 

 

Adorn your mantel with colorful holiday decor to add an instant, festive focal point in your living room. Use the large and small debi lilly Boxwood Wreaths and tie a bow onto each, with the debi lilly Satin Ribbon. Voilà! Your mantel is complete.

I love that a simple wreath can be repurposed in so many different ways.

Happy Holidays.

From holiday classics to new twists on seasonal favorites, I love making something special for my family this time of year, and although I’m a planner who loves looking for new recipes, sometimes I like when they find me!

That’s why I wanted to share some great recipe cards that Safeway has created. I’ll be posting seven recipes throughout the season that feature fresh takes on old favorites to the classics. First up, a little fun on a family classic: smoked salmon deviled eggs.

Save the recipe image below for a fun foodie twist on the traditional deviled egg.

How do you make deviled eggs unique?

I look forward to making this recipe every year when cranberries come into the store. From the cookbook Joy of Cooking (one of my favorites), cranberry crunch is a family favorite that’s incredibly easy to make. Here’s how:

Cranberry Crunch

Ingredients:

3 cups fresh cranberries

1 cup old-fashioned or quick cooking oats

1 cup packed dark brown sugar

½ cup flour ½ cup sugar

½ teaspoon salt

1 stick unsalted butter, cold

Directions:

Combine 1 cup old-fashioned or quick cooking oats, 1 cup packed dark brown sugar, ½ cup flour, and ½ teaspoon salt.

Add 1 stick cold unsalted butter cut into pieces, using a pastry blender or two knives cut into the dry ingredients until the mixture holds together when it’s pressed.

Spread half the mixture over the bottom of a buttered 8x8 baking dish and press gently.

Cover with 3 cups fresh cranberries and sprinkle with ½ cup sugar.

Top with remaining crumb mixture and bake in a 350 degree oven for 50 – 60 minutes.

Let cool for 30 minutes and serve warm with ice cream.

Enjoy!

Now that Thanksgiving is over its time to get ready for December holidays! At our house everything officially starts when we get our tree and decorate it. Typically reserved for a Sunday morning, it takes most of the rest of the day to get all the decorations up. So many stories in the ornament boxes! Ornaments I made as a child, small toys from my childhood, keepsakes the girls made in pre-school, and ornaments that were given as gifts. The girls want to hear them all, every year; it’s so cute and fun to share the stories.

What kicks off December holidays for you?

Whether at the office or a friend’s house, potluck parties abound during the holiday season and that can make managing your weight a little trickier than usual. One of the best strategies for surviving the buffet table is to offer to bring a dish. That way you’ll have at least one go-to option among the spread. Here are a few of my favorite better-for-you potluck party dishes:

• Create a pretty veggie platter by arranging a festive pattern of red and green rows around a bowl of Open Nature Roasted Red Pepper hummus: slices of red bell peppers, blanched green beans or broccoli, cherry tomatoes and sugar snap peas. In a time crunch? Just grab an Eating Right Veggie Party Platter from our produce aisle.

• Make fun fruit kabobs: thread strawberries, grapes, orange segments and pineapple chunks onto wooden skewers. For a fun display, insert the skewers into a piece of foam set inside a decorative bowl. Serve with a bowl of low fat strawberry yogurt for dipping, if you’d like.

• Toss together a winter salad of baby spinach leaves, dried cranberries, chopped apples and toasted walnuts, drizzled with light vinaigrette dressing.

• Grab a bag of Waterfront Bistro tail-on cooked shrimp and defrost. Serve with a dish of zesty cocktail sauce for dipping. Always a party favorite!

• Mix things up with a corn and black bean salad: toss together defrosted frozen corn, a can of black beans (rinsed and drained), a can of Mexican-style diced tomatoes (with juice), diced avocado, finely-diced red bell pepper and onion, lime juice, cumin and chopped cilantro.

• Roast winter veggies for a side dish that’s sure to be devoured!

What favorite dish do you bring to potlucks?