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Party Plan: A Festive Feast for All!

Celebrate the season with these delicious holiday meal ideas.

‘Tis the season to treat your guests to a memorable holiday meal! Start off your feast-ivities with yummy appetizers like Cranberry Meatball Skewers and Garlicky Cheese Breadstick Twists. And have plenty of Slow Cooker Spiced Cranberry-Apple Cider to get folks into the holiday spirit!

When it’s time for dinner, serve up a hearty Pancetta-Wrapped Beef Roast, perfect as a main attraction. Lemon-Garlic Chicken and Pesto Turkey Breast are delicious holiday poultry options. Sides like Red Quinoa-Vegetable Salad, Slow Cooker Loaded Baked Potatoes and Brussels Sprouts Slaw bring big flavor to the dinner table.

No festive feast is complete without dessert, and your guests will love Cinnamon Roll Bread Pudding, filled with cranberries and pecans. Be sure to have plenty of Jack Frost Peppermint-Vanilla Lattes as well…the perfect way to finish your holiday meal!

Pear Crostini

Pear Crostini

Start your party off right with these elegant, easy-to-assemble little snacks. A little bit of fruit, a little bit of cheese, a little bit of bread and a little bit of green add up to a lot of flavor!

Hands-on Time: 20 min.
Total Time: 25 min.
Serves: 24 | Difficulty: Easy

Ingredients:
  • 1 baguette (12 oz.) sliced into 48 pieces (½” thick each)
  • 4 oz. Murray’s Brie Cheese
  • 5-6 large pears, cored and thinly sliced
  • 48 red grapes, cut in half
  • Fresh thyme sprigs
Directions:
  1. Heat broiler.
  2. On a baking sheet, arrange baguette slices in a single layer. Broil 1-2 minutes until just toasted. Remove from oven.
  3. Spread each toast with about 1 teaspoon cheese, then top with 2 slices pear and 2 grape halves. Broil 3 minutes until cheese is melted. Top each with a thyme sprig.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 100, Calories from Fat 20, Total Fat 2g (3% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol < 5mg (2% DV), Sodium 140mg (6% DV), Carbohydrates 19g (6% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 3g, Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 2%.

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Cranberry Meatball Skewers

Cranberry Meatball Skewers

Up the ante on the appetizer course by serving these slow-cooked cranberry sauce meatballs on cocktail picks along with nutty Parmesan and fragrant fresh basil. Skip the canned cranberry sauce and make your own by simmering sugar, water and cranberries. Add a small amount of hoisin sauce and voila – deliciousness!

Hands-on Time: 30 min.
Total Time: 4 hrs. 30 min.
Serves: 10 | Difficulty: Easy

Ingredients:
  • 1 lb. Kroger ground beef
  • 12 saltine crackers, finely crushed
  • 1 large egg
  • 1 Tbsp. onion, minced
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 cup fresh or frozen cranberries
  • ¼ cup sugar
  • ¼ cup water
  • 3 Tbsp. hoisin sauce
  • 20-22 thin slices Parmesan cheese
  • 20-22 fresh basil leaves
Directions:
  1. Spray a 4-6 quart slow cooker insert with cooking spray.
  2. In a bowl, combine beef, crackers, egg, onion, salt and pepper; mix gently to combine. Roll into 1½” balls. Transfer to prepared slow cooker.
  3. In a small saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer 15 minutes or until cranberries start to soften and break down. Stir in hoisin sauce. Pour over meatballs in slow cooker; cover. Cook 2 hours on high or 4 hours on low until meatballs are cooked through.
  4. Transfer meatballs to serving platter. Top each with 1 slice cheese and 1 basil leaf. Insert a cocktail pick in each.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 210, Calories from Fat 110, Total Fat 12g (18% DV), Saturated Fat 5g (25% DV), Trans Fat 0.5g, Cholesterol 55mg (18% DV), Sodium 400mg (17% DV), Carbohydrates 14g (5% DV), Dietary Fiber < 1g (3% DV), Sugars 7g, Protein 12g, Vitamin A 4%, Vitamin C 2%, Calcium 10%, Iron 8%.

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Mini Caprese Phyllo Cups

Mini Caprese Phyllo Cups

Miniature phyllo cups make it easy to create a delicious appetizer without a ton of work! Fill them with traditional Italian salad ingredients to make savory bite size snacks you can serve before dinner or as part of an appetizer-only spread.

Hands-on Time: 20 min
Total Time: 30 min
Serves: 30 | Difficulty: Easy

Ingredients:
  • 6 oz. fresh mozzarella cheese, crumbled
  • 6 oz. grape or cherry tomatoes, sliced
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh basil leaves, torn
  • 2 boxes (1.9 oz. each) frozen miniature phyllo shells (30 shells)
  • Sea salt flakes
  • Freshly ground pepper
Directions:
  1. Heat oven to 350°F.
  2. In a large bowl, combine cheese, tomatoes, oil and basil; toss gently to combine.
  3. Arrange phyllo shells on a baking sheet. Fill each shell with about 1 tablespoon cheese mixture. Sprinkle each with a few salt flakes and the pepper.
  4. Bake phyllo cups 8-10 minutes until heated through.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 40, Calories from Fat 25, Total Fat 2.5g (4% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol < 5mg (1% DV), Sodium 50mg (2% DV), Carbohydrates 3g (1% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 2g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 0%.

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Garlicky Cheese Breadstick Twists

Garlicky Cheese Breadstick Twists

Put refrigerated dough to work for you as you easily roll, fill and twist your way to savory yumminess. Garlic-parsley butter adds loads of flavor to each bite.

Hands-on Time: 20 min
Total Time: 30 min
Serves: 12 | Difficulty: Easy

Ingredients:
  • ¼ cup butter, softened
  • 2 tsp. fresh parsley leaves, finely chopped
  • 1-2 cloves garlic, minced
  • 1 can (11 oz.) refrigerated breadstick dough (12 count)
  • ¾ cup Kroger Finely Shredded Mozzarella Cheese
Directions:
  1. Heat oven to 375°F. Spray a large baking sheet with cooking spray.
  2. In a small bowl, stir together butter, parsley and garlic until mixed well.
  3. On a floured work surface, separate dough into 12 strips. Gently roll each strip to a 2” width. Spread each evenly with butter mixture; sprinkle 1 tablespoon cheese down one long side. Fold each strip of dough in half vertically to cover cheese. Pinch and seal edges tightly. Gently twist each a few times and transfer to baking sheet. Pinch and seal again to prevent filling from leaking out.
  4. Bake breadsticks 10 minutes until golden brown. Cool on pan 5 minutes before serving.
Nutrition Analysis:

Per serving: Calories 120, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 240mg (10% DV), Carbohydrates 14g (5% DV), Dietary Fiber < 1g (2% DV), Sugars 2g, Protein 4g, Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 4%.

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Sweet Potato Stacks

Sweet Potato Stacks

Layering thin slices of sweet potatoes with melted butter and fragrant fresh herbs makes for an appetizer that tastes and smells amazing. Maple syrup finishes these little stacks off with just a hint of sweetness.

Hands-on Time: 30 min.
Total Time:> 1 hr. 10 min.
Serves: 24 | Difficulty: Easy

Ingredients:
  • 6 sweet potatoes (8 oz. each, about 4” long), peeled
  • ¾ cup Kroger Butter, softened
  • Fresh sage or rosemary leaves, finely chopped
  • ½ cup pure maple syrup
Directions:
  1. Heat oven to 400°F. Spray a 24-cup muffin pan with cooking spray.
  2. Slice each sweet potato horizontally into 32 (⅛” thick) rounds. Place 1 slice in a prepared muffin cup. Brush with a small amount of butter and sprinkle with bit of herbs. Repeat 7 more times to make an 8-slice stack. Repeat to make 24 stacks total. Drizzle about 1 teaspoon maple syrup over each.
  3. Bake stacks 30-40 minutes until fork-tender. Tip: Cover stack with foil for the last 10 minutes of cooking if they are getting too brown on top.
  4. Transfer to a serving plate, spooning any remaining syrup from muffin cups over sweet potato stacks.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 100, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 20mg (1% DV), Carbohydrates 11g (4% DV), Dietary Fiber < 1g (4% DV), Sugars 6g, Protein < 1g, Vitamin A 100%, Vitamin C 2%, Calcium 2%, Iron 2%.

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Blackberry French Toast Bake

Blackberry French Toast Bake

Breakfast is sweet when you layer up this fragrant and flavorful dish that’s both rustic and elegant. Using cinnamon bread is a bit of a cheat, as you get the flavor of cinnamon without having to add another ingredient to the mix. The warm maple-sage syrup brings it all to a whole new level.

Hands-on Time: 15 min.
Total Time: 1 hr. 10 min.
Serves: 12 | Difficulty: Easy

Ingredients:
  • 1 loaf (1 lb.) cinnamon bread, sliced
  • 3 cups Kroger 2% or Whole Milk
  • 6 large eggs
  • 4 cups blackberries, divided
  • ¼ cup sugar, divided
  • ¼ cup sliced almonds, divided
  • ¾ cup pure maple syrup
  • 4 fresh sage leaves
  • 1 Tbsp. vanilla extract
Directions:
  1. Heat oven to 350°F. Spray a 13”x9” baking pan with cooking spray.
  2. Lay bread slices out on large baking sheets on the counter to dry 10 minutes.
  3. In a large bowl, whisk together milk and eggs.
  4. In prepared pan, arrange 1 layer bread slices to cover bottom. Sprinkle with 2 cups blackberries, 2 tablespoons sugar and 2 tablespoons almonds. Cover with another layer bread, then top with 1 cup blackberries and remaining 2 tablespoons each sugar and almonds. Pour egg mixture over all, pressing bread down to submerge slices. Refrigerate up to overnight or immediately proceed to step 5.
  5. Bake 40-45 minutes until knife inserted in center of French toast bake comes out clean.
  6. Meanwhile, in a small saucepan, combine remaining 1 cup blackberries, the maple syrup and sage; cook, stirring occasionally, 10 minutes until blackberries have softened and broken down. Stir in vanilla. Cook 1-2 minutes longer until heated through. Remove sage leaves and serve syrup alongside French toast bake.
  7. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 230, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 100mg (33% DV), Sodium 200mg (8% DV), Carbohydrates 36g (12% DV), Dietary Fiber 3g (12% DV), Sugars 24g, Protein 8g, Vitamin A 6%, Vitamin C 15%, Calcium 15%, Iron 10%.

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Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding

Whether you buy premade or whip up a batch of your own, using cinnamon rolls as the base of a bread pudding provides it with great structure and flavor. Bacon, cranberries and pecans add their own great tastes and result in an easy-to-make crowd favorite.

Hands-on Time: 20 min.
Total Time: 1 hr.
Serves: 12 | Difficulty: Easy

Ingredients:
  • 3 cups Kroger Whole Milk
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 14 cinnamon rolls (2 oz. each) or equivalent weight of rolls, cut into cubes
  • ¼ cup pecans, chopped
  • ¼ cup dried cranberries
  • ¼ cup cooked bacon, crumbled (about 4 slices)
  • ¼ cup unsalted butter
  • ½ cup sugar
  • 3 Tbsp. cream
  • 2 Tbsp. bourbon or apple juice
  • ⅛ tsp. kosher salt
Directions:
  1. Heat oven to 350°F. Spray a 13”x9” baking pan with cooking spray.
  2. In a large bowl, whisk together milk, eggs and vanilla. Add rolls, pecans, dried cranberries and bacon. Stir gently to moisten all ingredients. Transfer gently to prepared pan. Bake 35-40 minutes until knife inserted in center of pudding comes out clean.
  3. Meanwhile, in a small saucepan, melt butter. Stir in sugar, cream, bourbon and salt. Simmer, without stirring, 3 minutes. Pour warm syrup over pudding.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 430, Calories from Fat 190, Total Fat 22g (34% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 120mg (40% DV), Sodium 320mg (13% DV), Carbohydrates 53g (18% DV), Dietary Fiber 3g (12% DV), Sugars 26g, Protein 10g, Vitamin A 10%, Vitamin C 2%, Calcium 8%, Iron 10%.

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Sweet Potato Biscuit Egg & Ham Sandwiches

Sweet Potato Biscuit Egg & Ham Sandwiches

The perfect breakfast entrée for houseguests: Set out a basket of split sweet potato biscuits along with a selection of breakfast sandwich ingredients and invite guests to have at it. Everyone can assemble his or her own favorite combo of ham, cheese, eggs and jam!

Hands-on Time: 25 min.
Total Time: 40 min.
Serves: 14 | Difficulty: Easy

Ingredients:
  • 2 cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. salt
  • 6 Tbsp. butter, cut into cubes
  • 1 cup cooked sweet potatoes, mashed
  • ½ cup Kroger 2% or Whole Milk
  • 1 lb. ham, thinly sliced
  • 14 large eggs, cooked as desired and sprinkled with freshly ground pepper
  • 1¼ lbs. Kroger Sharp Cheddar Cheese, thinly sliced
  • ⅔ cup strawberry or raspberry jam
Directions:
  1. Heat oven to 400°F. Spray a large baking sheet with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter. With a pastry cutter or two knives, cut in butter until pea-size crumbs form. Stir in sweet potatoes and milk just until combined.
  3. Roll dough out to about ¾” thickness. With a 3” biscuit cutter, cut out dough rounds, transferring to prepared baking sheet as they are cut. Re-roll any remaining dough to make 14 rounds total.
  4. Bake biscuits 12-15 minutes until lightly golden and baked through. Transfer biscuits to a wire rack to cool slightly.
  5. Split biscuits and top bottom halves evenly with ham, egg and cheese. Spread about 2 teaspoons jam on top half of each bun. Cover with top halves to make sandwiches.
Nutrition Analysis:

Per serving: Calories 460, Calories from Fat 230, Total Fat 26g (40% DV), Saturated Fat 13g (65% DV), Trans Fat 0g, Cholesterol 260mg (87% DV), Sodium 940mg (39% DV), Carbohydrates 30g (10% DV), Dietary Fiber 1g (4% DV), Sugars 10g, Protein 26g, Vitamin A 90%, Vitamin C 8%, Calcium 40%, Iron 15%.

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Winter Stroganoff

Winter Stroganoff

Beef stroganoff has long been a favorite entrée when the weather starts to turn chilly. This version takes things up a notch by adding ultra-rich cream and a garnish of fresh parsley. Cooking the beef and sauce in a slow cooker makes it ultra-easy to prepare. Pairs well with syrah and hefeweizen.

Hands-on Time: 20 min.
Total Time: 6 hr. 30 min.
Serves: 6 | Difficulty: Easy

Ingredients:
  • 1 cup Kroger Beef Broth
  • 3 Tbsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 1½ lbs. beef round, cut into bite-size pieces
  • 2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¾ tsp. salt
  • ½ tsp. freshly ground pepper
  • 12 oz. large egg noodles
  • 1 cup Kroger Sour Cream (not nonfat)
  • ½ cup cream
  • 2 Tbsp. cornstarch
  • Fresh parsley leaves, coarsely chopped
Directions:
  1. In a bowl, stir together broth, Worcestershire sauce and mustard.
  2. In a 4-6 quart slow cooker, combine beef, mushrooms, onion, garlic, salt and pepper. Pour broth mixture over. Cover; cook 4 hours on high or 6 hours on low.
  3. Cook and drain noodles according to package directions; hold warm.
  4. Meanwhile, stir sour cream and cream into beef mixture in slow cooker. Remove about ½ cup liquid to a small bowl; cool slightly. Whisk cornstarch into cooled liquid until smooth. Stir cornstarch mixture into beef mixture. Cook 5-10 minutes on low until sauce starts to thicken. Serve over noodles on large platter. Sprinkle with parsley.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 410, Calories from Fat 190, Total Fat 22g (34% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 130mg (43% DV), Sodium 650mg (27% DV), Carbohydrates 23g (8% DV), Dietary Fiber 1g (4% DV), Sugars 5g, Protein 30g, Vitamin A 10%, Vitamin C 4%, Calcium 8%, Iron 20%.

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Slow Cooker Loaded Baked Potatoes

Slow Cooker Loaded Baked Potatoes

Cheesy potatoes have long been a favorite on holiday tables, and this slow-cooker recipe makes them especially easy to make. Layering baby reds with salty bacon, spicy jalapeño, green onions and parsley, then topping it off with rich sour cream makes for an amazing side dish!

Hands-on Time: 20 min.
Cook Time: 6 hrs.
Total Time: 6 hrs. 20 min.
Serves: 16 | Difficulty: Easy

Ingredients:
  • 4 lbs. baby red potatoes, halved
  • 1 tsp. minced garlic
  • 4 cups Kroger Cheddar Cheese, shredded
  • ⅓ cup cooked bacon, crumbled (about 6 slices)
  • ¼ cup green onions, sliced, plus more for garnish
  • 1 Tbsp. red jalapeño pepper, minced, seeded if desired
  • Fresh parsley leaves, coarsely chopped
  • Sour cream
Directions:
  1. Spray a 4-6 quart slow cooker insert with cooking spray.
  2. In prepared slow cooker, layer about one-third each of potatoes, garlic, cheese, bacon, onions and the jalapeño. Repeat layering to use up ingredients; cover. Cook 3-4 hours on high or 5-6 hours on low until potatoes are fork-tender.
  3. Sprinkle potatoes with parsley and additional sliced green onions. Serve with sour cream.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 230, Calories from Fat 90, Total Fat 10g (15% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 210mg (9% DV), Carbohydrates 23g (8% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 10g, Vitamin A 6%, Vitamin C 25%, Calcium 20%, Iron 4%.

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Slow-Cooked BBQ Turkey Sliders

Slow-Cooked BBQ Turkey Sliders

Turkey breast becomes an incredible sandwich filling when it’s slow cooked with barbecue sauce, raspberry jam, onion, chipotle and Dijon mustard. Served up on slider buns and topped with cheese and veggies, these mini sandwiches will satisfy!

Hands-on Time: 20 min.
Total Time: 8 hrs. 20 min.
Serves: 8 | Difficulty: Easy

Ingredients:
  • 1 turkey breast half (2-3 lbs.)
  • 1 cup Kroger Original Barbecue Sauce
  • ½ cup seedless raspberry jam
  • 1 small onion, chopped
  • 3 Tbsp. chipotle en adobo, chopped
  • 2 Tbsp. Dijon mustard
  • 16 slider buns, split
  • Fresh spinach leaves (optional)
  • Sliced cheddar cheese (optional)
  • Coleslaw (optional)
Directions:
  1. Spray a 4-6 quart slow cooker insert with cooking spray.
  2. In prepared slow cooker, combine turkey, barbecue sauce, jam, onion, chipotle and mustard; cover. Cook 6 hours on high or 8 hours on low until turkey is fork-tender and meat falls apart. With two forks, shred turkey meat.
  3. Spoon about ¼ cup shredded turkey on each bun. Top with remaining ingredients as desired.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 500, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 75mg (25% DV), Sodium 2400mg (100% DV), Carbohydrates 73g (24% DV), Dietary Fiber 4g (16% DV), Sugars 34g, Protein 38g, Vitamin A 4%, Vitamin C 20%, Calcium 10%, Iron 25%.

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Brussels Sprouts Slaw

Brussels Sprouts Slaw

Look for shaved Brussels sprouts packaged in plastic bags in the Produce section. Not having to trim and slice the Brussels sprouts yourself will save tons of time. Use this time to toss together the rest of the ingredients and enjoy the flavors and colors of this bright and beautiful veggie salad!

Hands-on Time: 20 min.
Total Time: 20 min.
Serves: 6 | Difficulty: Easy

Ingredients:
  • ⅓ cup plain Greek yogurt
  • 1 Tbsp. honey
  • 2 tsp. Kroger Extra-Virgin Olive Oil
  • 1 tsp. fresh chives, minced
  • ½ tsp. fresh sage leaves, minced
  • ⅛ tsp. salt
  • 1 bag (9 oz.) shaved Brussels sprouts (about 3 cups)
  • 1 cup carrots, shredded
  • ¼ cup pomegranate seeds
  • Freshly ground pepper
Directions:
  1. In a large bowl, stir together yogurt, honey, oil, chives, sage and salt. Add Brussels sprouts and carrots; toss to mix. Gently stir in pomegranate seeds. Sprinkle with pepper.
  2. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 70, Calories from Fat 15, Total Fat 1.5g (2% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 80mg (3% DV), Carbohydrates 11g (4% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 3g, Vitamin A 70%, Vitamin C 70%, Calcium 4%, Iron 4%.

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Red Quinoa Vegetable Salad

Red Quinoa Vegetable Salad

Good nutrition and great flavors combine in this grain salad. A quick simmer brings together a super-easy DIY cranberry sauce, which becomes the foundation of the sweet and tangy dressing, used to coat velvety spinach leaves and crunchy cauliflower florets.

Hands-on Time: 20 min.
Total Time: 30 min.
Serves: 16 | Difficulty: Easy

Ingredients:
  • 2⅓ cups water, divided
  • 1 cup red quinoa
  • 1 cup fresh or frozen cranberries
  • ¼ cup sugar
  • 8 cups packed Fresh Selections Spinach Leaves (about 8 oz.)
  • 4 cups small cauliflower florets (about 14 oz.)
  • 1 cup frozen edamame, cooked and cooled
  • ½ cup dried cranberries
  • ½ cup sliced almonds, toasted
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. Dijon mustard
Directions:
  1. In a small saucepan, bring 2 cups water to a boil. Add quinoa; cover pan. Simmer 7 minutes until water is absorbed. Let stand covered.
  2. Meanwhile, in a small saucepan, combine fresh or frozen cranberries, remaining ⅓ cup water and the sugar. Bring to a boil over medium-high heat. Reduce heat; simmer 15-20 minutes until cranberries are breaking down. Remove from heat to cool.
  3. Meanwhile, in a large bowl, combine quinoa, spinach, cauliflower, edamame, dried cranberries and almonds; toss to mix.
  4. In a medium bowl, whisk together cooled cranberry sauce, oil and mustard until blended. Pour dressing over spinach mixture in bowl; toss to mix.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 130, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 30mg (1% DV), Carbohydrates 17g (6% DV), Dietary Fiber 3g (12% DV), Sugars 7g, Protein 4g, Vitamin A 35%, Vitamin C 30%, Calcium 4%, Iron 8%.

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Slow Cooker Spiced Cranberry-Apple Cider

Slow Cooker Spiced Cranberry-Apple Cider

If you’re serving a crowd, this warm and toasty spin on apple cider is the way to do it. If you want to make your guests feel really special, take the extra few seconds to rim the glass with cinnamon-sugar and garnish with an apple wheel.

Hands-on Time: 15 min.
Total Time: 4 hrs. 15 mins
Serves: 12 | Difficulty: Easy

Ingredients:
  • 6 cups apple cider or juice
  • 6 cups Kroger Cranberry Juice
  • ¼ cup packed brown sugar
  • ¼ cup honey
  • 1 orange, sliced
  • ¼ cup fresh cranberries
  • 5 whole cloves
  • 3 allspice berries
  • 2 cinnamon sticks
  • 2 apples
  • 2 Tbsp. cinnamon-sugar
Directions:
  1. In a 4-6 quart slow cooker, combine apple cider, cranberry juice, brown sugar and honey; stir to combine. Add orange slices and cranberries.
  2. Secure cloves, allspice berries and cinnamon sticks in a small cheesecloth bundle. Add to slow cooker. Cover; cook 4 hours on low until heated through and flavors are blended. Remove and discard cheesecloth bundle.
  3. Just before serving, slice apples horizontally for 12 rounds total. Place cinnamon-sugar on small plate. For each serving, cut slit in 1 apple slice, then rub slit around rim of mug to moisten. Rim mug with cinnamon-sugar by pressing moistened rim into cinnamon-sugar on plate. Ladle 1 cup spiced cider into mug. Garnish with apple slice.
  4. Strain and refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 200, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 35mg (1% DV), Carbohydrates 51g (17% DV), Dietary Fiber 1g (4% DV), Sugars 45g, Protein 0g, Vitamin A 2%, Vitamin C 110%, Calcium 2%, Iron 2%.

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Jack Frost Peppermint Vanilla Latte

Jack Frost Peppermint Vanilla Latte

The next time you’re considering a trip to the coffee shop, try making your latte at home with this simple and spectacular peppermint latte recipe! Using just a few ingredients, you can satisfy your coffee cravings in minutes.

Hands-on Time: 10 min.
Total Time: 10 min.
Serves: 1 | Difficulty: Easy

Ingredients:
  • ½ cup Kroger Whole Milk
  • ½ tsp. vanilla extract
  • ¾ cup hot brewed espresso or strong coffee
  • 1 Tbsp. crushed peppermint candies or candy canes
  • ¼ tsp. sugar
  • Whipped cream (optional)
Directions:
  1. In a small saucepan, heat milk over medium-low heat, whisking constantly and vigorously, 1 minute or until milk starts to steam and is frothy. Whisk in vanilla.
  2. In a mug, stir together coffee, crushed candies and sugar until candies are dissolved. Gently pour most of frothed milk over coffee, gently spooning last of it over surface. Top with whipped cream and additional crushed candies if desired or serve with a candy cane.
Nutrition Analysis:

Per serving: Calories 160, Calories from Fat 40, Total Fat 4.5g (7% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 95mg (4% DV), Carbohydrates 25g (8% DV), Dietary Fiber 0g (0% DV), Sugars 19g, Protein 4g, Vitamin A 4%, Vitamin C 0%, Calcium 15%, Iron 2%.

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Lemon-Garlic Chicken

Lemon-Garlic Chicken

This simple main dish showcases the appeal of roasted chicken: with very little effort, you can turn out an amazing meal. Stuff the chicken with a few fragrant basics and roast it in a hot cast iron skillet for phenomenal results. Pairs well with chardonnay and lager.

Hands-on Time: 20 min.
Total Time: 1 hr. 30 min.
Serves: 6 | Difficulty: Easy

Ingredients:
  • 1 whole chicken (3-4 lbs.)
  • 2 Tbsp. butter, softened
  • 1 Tbsp. salt
  • Freshly ground pepper
  • 4 slices lemon
  • 2 onion wedges
  • 2 cloves garlic, smashed
  • Handful fresh parsley
  • 2 Tbsp. Kroger Olive Oil, divided
Directions:
  1. Heat oven to 400°F.
  2. Pat chicken dry with paper towels. Rub butter under skin to coat meat. Rub chicken generously with salt and pepper. Stuff empty cavity with lemon, onion, garlic and parsley. Rub entire chicken with 1 tablespoon oil.
  3. Place a large cast-iron skillet in oven to heat. When hot, add remaining 1 tablespoon oil. Return to oven 1 minute until hot; swirl to coat pan. Carefully place chicken in hot pan. Roast 1 hour until temperature of thickest part of thigh is 155°F. Remove from oven; let stand 10 minutes to bring temperature up to 165°F.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 440, Calories from Fat 270, Total Fat 30g (46% DV), Saturated Fat 9g (45% DV), Trans Fat 0g, Cholesterol 130mg (43% DV), Sodium 1300mg (54% DV), Carbohydrates 2g (1% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Protein 39g, Vitamin A 6%, Vitamin C 6%, Calcium 2%, Iron 10%.

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Pesto Turkey Breast

Pesto Turkey Breast

Rubbing this turkey breast with pesto is a great cheat: so many flavors in one ingredient! The bell peppers add color, while cooking in wine or broth keeps the meat moist. You’ll have a hit on your hands with this recipe! Pairs well with sauvignon blanc and Belgian ales.

Hands-on Time: 15 min.
Total Time: 3 hrs. 10 min.
Serves: 12 | Difficulty: Easy

Ingredients:
  • ⅓ cup basil pesto
  • 1 bone-in whole turkey breast (5-6 lbs.)
  • ½ each red, yellow and green bell pepper, thinly sliced into rings
  • Freshly grated pepper
  • 2 cups Kroger Chicken Broth
  • 1 cup white wine or Kroger Chicken Broth
Directions:
  1. Heat oven to 375°F. Place a wire rack in a roasting pan; spray rack with cooking spray.
  2. Rub pesto over entire surface of turkey breast, lifting skin to thoroughly coat meat. Place cavity side-up on rack. Fill cavity with bell pepper rings. Sprinkle turkey breast with black pepper. Pour broth and water into pan.
  3. Roast turkey breast 2 hours, 15 minutes to 2 hours, 45 minutes until internal temperature is 160°F. Let stand 10 minutes before slicing to bring temperature up to 165°F.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 320, Calories from Fat 120, Total Fat 13g (20% DV), Saturated Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 105mg (35% DV), Sodium 300mg (12% DV), Carbohydrates 3g (1% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Protein 42g, Vitamin A 6%, Vitamin C 45%, Calcium 4%, Iron 15%.

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Pancetta-Wrapped Beef Tenderloin (or Sirloin Tip)

Pancetta-Wrapped Beef Tenderloin (or Sirloin Tip)

If you’re looking for an indulgent main dish, you’ve found it! By layering beef tenderloin with garlic, herbs and pancetta, then rubbing it with olive oil, it bastes itself as it roasts. The result is a tender and flavorful cut of meat. The crispy pancetta on top is a delicious bonus! Pairs well with cabernet and porter.

Hands-on Time: 20 min.
Total Time: 1 hr. 10 min.
Serves: 8 | Difficulty: Medium

Ingredients:
  • 3 cloves garlic
  • 1 Tbsp. salt
  • 1 Tbsp. fresh rosemary leaves, minced
  • 1½ tsp. fresh oregano leaves, minced
  • 1 beef tenderloin (4 lbs.) or sirloin tip roast
  • 4 oz. pancetta, thinly sliced
  • 1 Tbsp. Kroger Olive Oil
  • Freshly ground pepper
Directions:
  1. Heat oven to 425°F. Place a wire rack on a baking sheet; spray rack with cooking spray.
  2. On a cutting board, smash garlic with a knife. Sprinkle with salt and herbs. Chop to mince all. (Mixture will form a paste as you chop.) Spread paste over surface of roast. Layer pancetta slices over roast. Rub with oil; sprinkle generously with pepper.
  3. Roast tenderloin 30-40 minutes until internal temperature reaches 145°F or desired doneness. Let stand at room temperature 10 minutes before slicing against grain to serve.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 800, Calories from Fat 560, Total Fat 62g (95% DV), Saturated Fat 24g (120% DV), Trans Fat 0g, Cholesterol 205mg (68% DV), Sodium 1250mg (52% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 56g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 40%.

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Roasted Brussels Sprouts with Pancetta

Roasted Brussels Sprouts with Pancetta

Created by: Heidi, Foodie Crush

The key to getting these sprouts crispy is to let them cook undisturbed in the heavy-bottomed cast iron skillet cut side down so the caramelization process can begin. All vegetables become sweeter with that continued exposure to higher heat, releasing the sugars within.

There’s no need to cook the sprouts before adding them to the pan. They become tender and delicious as they cook all the way through. Simply cover with a lid, and let them do their thing.

For those of you who don’t get a rush in going to the store, or have run out of time thanks to the busyness of your day, or simply can’t bear the thought of listening to your kids whine for one more time that they want to get out of the cart and run wild…Kroger’s ClickList is for you.

Kroger’s ClickList is an online grocery shopping service where you create your list of everything you’d purchase at your local grocery store (available at participating stores like Ralph’s, Smiths, Fred Meyer, Fry’s, and more), and specially-trained Kroger ClickList associates shop the store for you, hand-selecting each and every item on your list. Then, you choose whether you’d like to pick up your grocers curbside at the store, or have them delivered to your home for an additional fee. Because often, time is money, and this might be one of the only ways I know of to actually buy more time!

These ClickList associates are solidly on our side, the customer’s side. They’re ready to shop. I mean, they get paid to shop! So maybe it’s time to let them do the shopping for you, so you can spend your time doing what you do best, too. Like spending more time in the kitchen cooking recipes like this to enjoy and savor with family and friends. #winning

Ingredients:
  • ½ pound pancetta, cut into small dice (about 1 cup)
  • 2-3 Tbsp. olive oil, divided
  • 1 pound fresh Brussels sprouts
  • 2 Tbsp. maple syrup
  • 1 Tbsp. white balsamic vinegar
  • Kosher salt and freshly ground black pepper
Directions:
  1. Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
  2. While the pancetta is cooking, trim the ends of the Brussels sprouts and cut in half from the root to the tips of the sprout. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes and the sprouts begin to brown and caramelize, then turn, season with kosher salt and black pepper, reduce the heat to medium and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork tender.
  3. Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.

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Beef Rib Roast

Beef Rib Roast

Be sure to follow this recipe for success every time with this elegant dinner.

Ingredients:
  • 1 beef rib roast, 8-9 pounds
  • Salt
  • 1/4 cup dijon mustard
  • 3 cloves garlic
  • 2 Tbsp. freshly ground black pepper
  • 2 Tbsp. butter
  • 2 shallots, minced
  • 3 cups beef broth
  • 1/3 cup red wine
Directions:
  1. Preheat oven to 450°F. Place beef, fat side up, on a rimmed baking pan. Sprinkle with salt. Mix mustard and garlic together. Rub a layer on top of beef. Sprinkle pepper over mustard mixture. Roast beef for 15 minutes.
  2. Reduce oven temperature to 325°F. Roast until meat thermometer inserted into center of beef registers 135°F for medium-rare, for one hour. After one hour check temperature every 15 minutes. Transfer roast to platter, reserving pan juices. Let stand, tenting loosely with foil for 15 minutes.
  3. Meanwhile, melt butter in a skillet. Add shallots and sauté until tender. Add beef broth and wine. Boil until liquid is reduced, about 15 minutes. Pour off pan juices into bowl, scraping up browned bits from pan; add to beef broth mixture. Serve roast with sauce.

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