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.

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 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?

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?

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?

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.

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!

One of our family favorite recipes for the holidays is one I started making a few years ago – Brussels sprouts with walnuts.  It’s a recipe from Emeril and it’s been known to convert even the pickiest eaters!  Here are the simple instructions:  

Cook two pounds of halved Brussels sprouts in a pot of salted boiling water until crisp and tender (about 5 minutes), then drain.  

Melt 6 tablespoons of butter in a large sauté pan and cook ¼ cup thinly sliced shallots and 2 tablespoons minced garlic for one minute.  

Add the sprouts to the pan in a single layer and cook until golden brown, about 5 minutes.  

Remove from pan, add another 2 tablespoons butter and, when melted, add ¾ cup roughly chopped walnuts and cook until golden-- about 2 minutes.  

Add 2 teaspoons lemon juice, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, and sprouts back to the pan and stir until coated.  

Transfer to your serving bowl and sprinkle with some finely grated parmesan cheese.  Enjoy!

It’s the day after Thanksgiving and you’ve got more leftovers than you know what to do with. Instead of going in for round two of the same, try giving this classic meal a new twist. One of the simplest and tastiest ways to make use of those Thanksgiving leftovers is by trying this variation on the holiday favorite. 

Turkey Avocado Sandwich with Fresh Cranberry Sauce

Here’s what you’ll need:

• 12 ounces fresh cranberries
• ¾ cup water
• 1/3 cup sugar
• 1 cup diced turkey meat
• 1 tablespoon mayonnaise
• 2 chopped green onions
• Salt and fresh ground pepper
• ¼ ripe avocado
• ½ clove fresh minced garlic
• 1 whole wheat roll or sandwich bread

Instructions:

1. Rinse cranberries well under cold water and place in a medium saucepan with water and sugar.
2. Cook over medium-high heat for 10-20 minutes or until liquid has reduced.
3. Allow to cool while preparing the rest of the ingredients.
4. In a small bowl mix diced turkey meat with mayonnaise and chopped green onions. Add salt and pepper
5. to taste.
6. Mash avocado in a small bowl until it has a slightly chunky texture. Mix in garlic, spread over bottom
7. side of roll, and top with turkey mixture.
8. Finally, finish off with fresh cranberry sauce and enjoy!

Want to add something different to the Thanksgiving lineup, a holiday party, or really any gathering? Try homemade baked brie. A festive warm treat on a cold fall day, this delicious recipe is surprisingly easy to make. Enjoy!

Ingredients
8-oz round Brie
Pre Made Pie Crust- homemade or store bought
Preserves of choice: fig, blackberry, raspberry, marmalade
Rolling pin
Flour
Baking sheet- line with foil or baking paper
Knife

Directions
1. Pre-heat oven to 425 degrees
2. Layer baking sheet with tin foil or baking paper 
3. Let brie stand to room temp
4. Using the knife carefully remove top layer of white exterior from the brie
5. Sprinkle flour on a clean flat surface
6. Dust rolling pin with flour and roll out one sheet of the pie crust 
7. Place ½ the pie crust on the baking sheet
8. Place brie in the center of the pie crust
9. Spread 1.5-2-oz of the preserves on the top of the brie
10. Fold the crust in over the top of the brie
11. Feeling creative? Cut out designs in the remaining dough to place on top
12. Bake for 20-25 minutes in center of oven until golden brown
13. Let stand for 10 minutes prior to serving

A few Thanksgivings ago, I wrote about ways that I boost nutrition and trim fat, sodium and sugar in some of my favorite Thanksgiving foods.  Since I’m always trying out little tricks, here are a few more ideas to help make your Thanksgiving spread this year a little healthier:

• When making gravy, remove the fat from turkey pan juices and drippings by using a wide mouth spoon or even better, a fat-separating pitcher.  Fat rises to the top because it’s lighter, making it easy to skim off.  The drippings are what give the gravy its flavor, not the fat.  Every tablespoon of fat you skim removes about 120 calories.  

• Skip rubbing your turkey with butter to trim saturated fat by using our famous (and delicious) 2-Hour Turkey recipe!  And go skinless when you sit down to dine:  removing turkey skin before eating cuts fat content in half.  A 3-ounce portion of light meat turkey without skin has 3 grams of fat; with skin, it jumps to 6 grams.

• Instead of whipped cream topping on your pie, whip a can of chilled Safeway Evaporated Fat Free Milk with a sprinkle of sugar for a creamy alternative (serve right away since it’s less stable and can get runny).

• Reach for prepared ingredients with less sodium, like low-sodium broth and no-salt-added canned veggies.   

• In baked goods, you can trim sugar by about ¼ to 1/3 without a noticeable difference in taste or texture.

• Use chicken broth in your stuffing recipe instead of butter to keep it moist without extra fat and calories.

Do you have any holiday trimming ideas to share?

Thanksgiving may be all about turkey, but let’s not forget the seafood!

Clam chowder can be a hearty, healthy and sustainable meal for the holidays. Farm raised clams are a Responsible Choice product, rated a green ‘Best Choice’ by the Monterey Bay Aquarium’s Seafood Watch program.

Here are a few fun facts about clams: Clams are filter feeders which means they actually improve the water quality around them. They are also low in saturated fats and a good source of vitamin B12, making them a healthy option for you and the oceans. One of my favorite chowders is a great addition or substitute for a traditional holiday dinner – try it out!

Clam Chowder

Yields: 4 serving - you need:

Ingredients
• 5 lbs. of fresh clams
• 3 bay leaves
• ¼ tablespoon salt
• 1 tablespoon corn starch
• 1/8 lb. bacon (diced)
• 1 onion (diced)
• ½ teaspoon thyme
• 2 tablespoons butter
• ¼ teaspoon white pepper
• 2 cups peeled and diced russet potatoes
• 3 tablespoons flour
• 1 cup milk
• 1 bottle clam juice (also save liquid the clams are cooked in)
• 1 cup heavy cream
• Additional salt (to taste)
• Cayenne pepper
• Chopped parsley

Cooking Instructions

1. If the clams are already shucked, you can go ahead and skip this step. Clean the outside of the clams and put them into a large soup pot filled with cold water. Add ¼ cup of salt and a tablespoon of cornstarch. Letting the clams sit for an hour in this solution will cause them to expel any sand. Rinse and then drain in a colander.

2. Clean the pot and then put the clams back in, adding a cup of water and 2 bay leaves.

3. Cover the pot and place on medium-high heat for 15 minutes. Important: throw away any clams that do not open after being steamed for 15 minutes. After taking the clams out of the liquid, strain and save the leftover liquid to add to your chowder.

4. Remove the clams from their shells and dice them.

5. Clean the pot and place back on the stove – add bacon and cook until almost crisp.

6. Add onion, bay leaf, thyme, pepper, and butter. Sprinkle flour over the mixture and stir. When the onions become translucent, add milk, diced potatoes, and the clam liquid that you saved. Bring up to a boil and then simmer, stirring frequently. This should take about 10 minutes.

7. Add the heavy cream and the diced clams while the pot is simmering. Cook for several more minutes, taking care not to overcook. Taste, and add salt/pepper/cayenne as needed.

8. Serve with parsley topping and oyster crackers!

Enjoy!

There’s a chill in the air, the mornings are getting dark, the foliage is changing color and leaves are all over the ground…this can mean only one thing: fall is here! I suddenly have the urge to pull out my Crock Pot for some good Bacon & Chicken comfort food. Here’s a great recipe that’s easy, flexible and oh so delicious!

Total Time: 6 hours (cook), 15 minutes (prep)

Ingredients:
• 5 slices Safeway Bacon
• 6 Eating Right or Safeway boneless, skinless chicken breast halves
• 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce (or any flavor of condensed soup you want)
• 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
• 1/2 cup diced Swiss or Havarti cheese (or any kind of cheese!)

Preparation:
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

The sun’s rays are a bit lower, it’s dark when the alarm goes off, and I’ve seen more than a few footballs in the neighborhood. Yep. It’s fall. Whether you view the change of seasons as good news or bad, there’s one reason I always welcome this time of year: apples.

With fewer than 150 calories, no fat, and about 5 grams of fiber each, apples are nutritional powerhouses and a dieter’s secret weapon. They may even help lower bad cholesterol, raise good cholesterol, decrease risk of heart disease and certain cancers, and possibly even lower blood pressure.

The approach of fall is a perfect opportunity to brush up on our apple varieties. Below is a cheat sheet listing the U.S. Apple Association’s 11 most popular varieties, along with what makes each one distinct.  Print and take with you when you shop to explore something new this fall.

Honeycrisp: This popular newcomer has a mild, sweet flavor with explosive crispness. With coarse flesh and spotted red and yellow skin, Honeycrisps store well. Harvest begins in September, and previously limited supplies are increasing.

Braeburn: This multipurpose choice has a rich, spicy sweet flavor, and varies in color from deep orange to bright red. Available October-July.

Fuji: Available all year, this perfect snacking choice is typically striped with yellow and red. Expect a sweet flavor and firm bite.

Gala: Crisp, juicy, and very sweet, Galas are ideal for snacking. They vary from nearly cream colored, to striped with red and yellow. They’re typically available all year.

Ginger Gold: Most common to the East Coast and great for salads, Ginger Golds also cook well. Supplies can be limited, but they’re generally available beginning in mid-October.

Golden Delicious: Their pale yellow skin sometimes holds a red blush, and the flesh resists browning. Great for snacking, baking, and salads, they’re an all-purpose choice. With a mellow flavor that’s substantially sweet, you can actually reduce the amount of sugar in your recipe when you use them in baking. Available year-round.

Jonagold: A unique honey-tart flavor with crispy, juicy, yellow flesh, Jonagolds are perfect for snacking and cooking. Look for a yellow-green skin with red-orange blush. Available October-July.

Jonathan: Look for crimson skin with green flecks. Their unique, spicy flavor makes them great for blending with other varieties in pies, sauces, and ciders. Available September-April.

McIntosh: Deep red with the occasional green splash, the McIntosh is juicy and tangy, with tender white flesh. While they’re best used for snacking and sauces, some choose them for pies. (The flesh cooks down easily, so use a thickener or cut slices thick when including in a pie.) Available September-May.

Red Delicious: America’s most popular apple, the classic Red Delicious is sweet, crispy, and juicy. Skin color varies from striped red to a solid, dark maroon. Best eaten fresh.

Rome Beauty: Known as the “baker’s buddy,” Rome is known as a great storage variety. They’re mildly tart, and primarily used for cooking. Delicious baked or sautéed.

Now that you’ve got your apple appetite going, try using a new variety in a new way. Add slices to a grilled cheese. Mix chunks into tuna salad. Chop and fold into a salsa. Roast chunks and pair with pork chops. Even scatter them on a pizza.

No matter how you get that apple a day (or more), that unmistakable fresh flavor is sure to brighten any dish.

Following a gluten free diet isn’t easy, and that’s especially true when it comes to baking at home. Gluten–the protein in wheat flour– is important in baked goods because it provides structure to products. In order to make gluten free baked goods, you need to compensate for the lack of gluten. Here are a few tips:

• Gluten free home baking requires patience and practice so don’t be discouraged if baked goods don’t turn out right the first time. Start with recipes that are easier to make, such as pancakes, waffles, cookies and muffins. Once you master these, you can try more challenging recipes for breads and cakes.

• A combination of gluten free flours and starches tend to work better than using single flours to replace wheat flour. Instead of spending the time sifting together your own combo recipe, take a shortcut and use a gluten free all-purpose baking flour in place of wheat flour in recipes.

• Improve the flavor of baked goods by adding one-third to one-half more herbs, spices and other flavorings than you normally would. Adding nuts, fruits like applesauce and bananas, or dried fruits can also boost flavor in recipes. 

As you’re shopping for baking ingredients or other gluten free products, look for the SimpleNutrition “gluten free” tag throughout the aisles of our stores. Our tag helps you easily hone in on the gluten free ingredients you need to make your baked goods the best ever!

What are your tips for gluten free baking?

Get ready to heat up your grill, oven, or skillet and celebrate national seafood month! Each year, October is a time to not only give seafood some credit for its awesome taste and health benefits, but also to explore some new ways to enjoy it.

Many of us are familiar with the deliciously crisp, fresh flavor of fish tacos. This variation on the classic incorporates shrimp with an incredible Cajun flavor.

Cajun Shrimp Tacos (Serves 2) 

Ingredients
20 Large Waterfront Bistro Raw Shrimp
2 tablespoons olive oil
4 wooden cooking skewers
1 small lemon
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
2 cups chopped cabbage
1 cup fresh chopped cilantro
4 corn tortillas
4 tablespoons Waterfront Bistro Cajun Remoulade Finishing Sauce

Cooking Instructions
Place shrimp on skewers being sure not to crowd them too close together.
Brush shrimp with olive oil being sure to even coat each side.
Squeeze over lemon and sprinkle with salt, ground black pepper, and garlic powder.
Brush grill with olive oil and cook shrimp over medium heat for 2 minutes on each side.
Evenly spread Waterfront Bistro Cajun Remoulade Finishing Sauce inside each tortilla and fill evenly with shrimp and cabbage.
Finish with cilantro and enjoy!

Cheese may get a bad health rap, but with moderation, there are actually several types of reduced calorie and lower fat options available, and can offer a good source of calcium and protein. Some of my favorites are Dofino Light Havarti, Beemster Light Aged Gouda, SkinnyBrit Low Fat English Cheddar, Kerrygold Reduced Fat Irish Cheddar, Alpine Lace, or Jarlesberg Light Swiss, President Light Brie, Treasure Cave Reduced Fat Blue Crumbles, Athenos Light and Fat Free Feta.

If you’re yearning for regular cheese, there are great portion control options available that can help, including Laughing Cow Wedges, Mini BabyBels, or Ile de France Brie Bites.

Here’s one of my favorite fun and healthy recipes featuring fat-free feta:
 
Grilled Flatbread Greek Pizza

Ingredients:
Flatbread
¼ cup chopped artichoke hearts (drained)
¼ cup chopped red onion
1/2 cup chopped tomatoes
¼ cup sliced olives of choice (kalamata, black or green)
3-oz fat-free feta cheese, crumbled
1-2 oz shredded parmesan cheese
Sliced or shredded, pre-cooked chicken breast meat
2 tbsp EVOO
Salt and pepper to taste

Cooking Instructions:
1. Brush both sides of the flatbread with EVOO.
2. Layer the ingredients on top of the flat bread, adding the salt and pepper last. Feel free to layer on any other vegetables that you like!
3. Grill on low until the cheese melts and the ingredients and heated through. The flatbread should be slightly browned. If you don’t have a grill, you can also broil the pizza in the over for about seven minutes at 375 degrees.
4. Enjoy!

I toss a lot of salads using greens or beans as the base. Lately, I’ve been stirring up something a little different: salads made with whole grains. Studies show that eating whole grains as part of a healthy diet may help protect against heart disease, help manage your weight and reduce your risk of cancer and diabetes. MyPlate recommends making at least half of the grains you eat whole grains.

                                                           

Its fun to mix and match ingredients to come up with signature creations. If you’re stuck on where to begin, use the chart below to get started: simply mix together the amounts listed in each category and toss with about 2/3 cup of Open Nature Balsamic Vinaigrette dressing; my favorite dressing for great value and great taste. I like to add about ½ cup of chopped, fresh herbs to my salads, too. Try parsley, basil, mint or cilantro—or a mix of them. This salad “formula” will make eight main dish servings. Depending on your choices from each category, calories will vary.  If you’re trying to trim calories, switch to a reduced calorie salad dressing and go a little lighter on the add-ons, since those items are higher in calories.

I’d love to hear what salad combinations you toss up–please share!

Just in time for Oktoberfest celebrations, Open Nature Chicken Sausages are now better tasting than ever! Flavors include Italian, Sun-Dried Tomato & Provolone, Spinach & Feta, Smoked Andouille, and Roasted Bell Pepper & Garlic. All five flavors are all-natural, contain no nitrates or nitrites and taste great!

Now that you’ve met the Open Nature cast and crew, it’s time to embrace a little German culture and try out our Open Nature Andouille Sausage and Peppers with Double Take Amber Ale.

So put on your lederhosen and get cooking!

Open Nature Andouille Sausage And Peppers with Double Take Amber Ale

Ingredients

3 tablespoons olive oil

8 each Open Nature Andouille Sausage

3 red bell peppers, sliced

2 green bell peppers, sliced

2 large red onions, sliced

3 cloves garlic, chopped

1 Double Take Amber Ale

1/4 cup can tomato paste

2 tablespoons chopped fresh oregano

2 tablespoons hot sauce

Salt and pepper to taste

Cooking Instructions

Heat olive oil in a large heavy skillet over medium high heat.

Add sausage and cook until nicely browned.

Remove the heated sausages from the pan and reserve covered with foli.

Place the red peppers, green peppers, onions and garlic in the pan.

Add tomato paste, oregano, hot sauce, salt and pepper, stir well

Add beer, bring to simmer and cook until ingredients are tender

Add sausages back to pan and heat through.

Serve with sausages with "sauce".

This recipe is sure to make you want to yodel with delight!

No one wants to labor in the kitchen on Labor Day—me included! Given that it’s the last day before summer unofficially ends, I plan to relax as much as possible and savor the last rays of summer sunshine. That means our dinner will be a super simple one:  grilled flank steak, corn on the cob, green salad and angel food cake topped with strawberries and a dollop of whipped cream.  Easy and delicious!

Did you know that flank steak is a lean cut of beef? A 3-ounce serving—about the size of a deck of cards—contains about 2.5 grams of saturated fat. That’s the same amount found in a 3-ounce serving of a skinless chicken thigh! Beef is also an excellent source of protein and a natural source of nine more essential nutrients, including iron, zinc and B vitamins.

If you avoid beef because of heart health concerns, it’s time to make room for beef on the grill next to that chicken!  A study by researchers at The Pennsylvania State University found that substituting lean beef for white meat as part of a heart-healthy diet lowered LDL “bad” cholesterol by 10 percent, and improved other heart disease risk factors across the board. As always, you’ll find great steaks at a great price in our stores. Look for our Ranchers ReserveÒ beef—the most premium, tender beef available anywhere.

Here’s my favorite marinade recipe, good for a 1½ to 2 pound flank steak:

1/3 cup olive oil

1/3 cup soy sauce

¼ cup honey

3 Tablespoons red wine vinegar

2 Tablespoons minced garlic

1 Tablespoon minced ginger

Salt and pepper to taste

Whisk together ingredients in a small bowl.  Place steak and marinade in a food-safe plastic bag; turn steak to coat. Seal bag and marinate in refrigerator at least 6 hours and as long as overnight, turning occasionally. When ready to grill, remove steak from bag and discard marinade.

In a rush? Marinate the steak in one of our great Safeway or Safeway SELECT marinades instead.

For more great grilling tips and recipe ideas, check out our Get Out & Grill website.

What’s on your menu for Labor Day?

Good weather, check.  A clean grill, check.  Open Nature sausage, check.  A successful and relaxing Labor Day with family and friends, guaranteed.

With Labor Day quickly approaching, we are all reaching for our wire brushes to clean those grills.  Since it became a national holiday in 1894, Labor Day has been a day to enjoy great food with family and friends. And if you’re the one in charge of the grill, the pressure is on to deliver a savory meal that leaves everyone satisfied.

A simple way to garner everyone’s attention is to grill up some Eating Right Chicken Breasts over some fiery charcoal.  These are loaded with nutritional protein that is sure to give everyone a little extra energy for some Labor Day activities. Butcher’s Cut Ground Beef Patties are a classic Labor Day option to slap on the grill, offering bold taste and a full belly.  Whatever you choose to grill or BBQ make sure you consult the Safeway Chef Assistant App.  If you are intimidated by the grill or are new to the arena you can still have a successful Labor Day with the help of this app.  It gives tips, recipes, and even tells you when your meat is done cooking so you can create the perfect meal.

This month’s meat blog written by: Michael Bueno, Intern and student at UC Davis