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Daily Recipe
Friday, 31 October 2014
  • 12    ounces   semisweet chocolate, melted
  • 12    ounces   white chocolate, melted
  • 3    tablespoons   pepitas (pumpkin seeds)
  •     orange and yellow mini M&M's
  •     orange and yellow nonpareils
Line a large baking sheet with parchment. Pour melted semisweet chocolate onto parchment and spread into a 9x12 inch rectangle about 1/4 inch thick; refrigerate until hardened, about 20 minutes.
Pour melted white chocolate onto the semisweet layer and quickly spread evenly. Immediately sprinkle surface with pepitas, mini M&M's and nonpareils. Chill and break into pieces.
Posted by: AT 03:50 am   |  Permalink   |  0 Comments  |  Email
Thursday, 30 October 2014
  • 2      stalks celery, chopped (1 cup)
  • 1      medium onion, chopped (1/2 cup)
  • 1    tablespoon   olive oil
  • 2    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
  • 8    ounces   medium peeled cooked shrimp
  • 1/2   cup   whipping cream
  • 1/2   cup   water
  •     Ground Black Pepper
  •     Slivered fresh basil
  •     Focaccia wedges
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
Ladle chowder into bowls; top with basil. Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).

nutrition information
Per Serving: cal. (kcal) 245, Fat, total (g) 15, chol. (mg) 152, sat. fat (g) 8, carb. (g) 14, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 10, pro. (g) 15, vit. A (IU) 1118, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1056, Potassium (mg) 599, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:41 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 29 October 2014
  • 1    12 ounce jar  chicken or turkey gravy
  • 1/3   cup   purchased basil or dried-tomato pesto
  • 3    cups   Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
  • 1    16 ounce package  frozen peas and carrots or mixed vegetables
  • 1    11 ounce package  refrigerated breadsticks (12)
  •     Grated Parmesan cheese (optional)
  •     Dried oregano or basil (optional)
Preheat oven to 375 degrees F. In a large saucepan combine gravy and pesto; stir in Grilled & Ready® Diced Chicken and vegetables. Bring to boiling, stirring frequently. Divide chicken mixture evenly among six 8-ounce casseroles.
Unroll and separate breadsticks. Arrange one breadstick on top of each casserole, curling into spirals to fit. Set remaining breadsticks aside. If desired, sprinkle casseroles with Parmesan cheese and oregano.
Bake about 15 minutes or until breadsticks are golden. Bake remaining breadsticks according to package directions.
Serving Suggestion:
Serve with a tossed green salad and remaining baked breadsticks.

nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 14, chol. (mg) 60, sat. fat (g) 4, carb. (g) 39, fiber (g) 4, pro. (g) 26, vit. A (IU) 7289, vit. C (mg) 9, sodium (mg) 1152, calcium (mg) 71, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 06:21 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 28 October 2014
  • 1    tablespoon   margarine or butter
  • 1/4   cup   sliced fresh mushrooms
  • 1      whole tiny new potato, thinly sliced
  • 1      green onion, sliced
  • 2      eggs, beaten
  • 2    tablespoons   milk
  • 1/4   teaspoon   dried basil, crushed
  • 1/8   teaspoon   salt
  •     Dash pepper
  • 1/4   cup   shredded herb-flavored cheese or Swiss cheese
  • 2      cherry tomatoes, quartered
In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.

nutrition information
Per Serving: cal. (kcal) 441, Fat, total (g) 35, chol. (mg) 428, sat. fat (g) 14, carb. (g) 17, fiber (g) 2, pro. (g) 18, vit. A (IU) 1506, vit. C (mg) 19, sodium (mg) 884, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:17 am   |  Permalink   |  0 Comments  |  Email
Monday, 27 October 2014
  • 3    cups   water
  • 1/4   cup   lemon juice
  • 15      fresh baby artichokes
  • 9      dried lasagna noodles
  • 3    tablespoons   olive oil
  • 1/2   cup   pine nuts
  • 4    cloves  garlic, minced
  • 1    15 ounce carton  ricotta cheese
  • 1    cup   finely shredded Parmesan cheese (4 oz.)
  • 1    cup   snipped fresh basil
  • 1      egg
  • 3/4   teaspoon   salt
  • 1    cup   vegetable or chicken broth
  • 1/4   cup   all-purpose flour
  • 2    cups   half-and-half or light cream
  • 1    cup   shredded mozzarella cheese (4 oz.)
In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.
Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.
For sauce:
In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

nutrition information
Per Serving: cal. (kcal) 337, Fat, total (g) 20, chol. (mg) 57, sat. fat (g) 9, carb. (g) 25, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 1, pro. (g) 17, sodium (mg) 482, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:27 am   |  Permalink   |  0 Comments  |  Email
Sunday, 26 October 2014


  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads) or chard leaves
  • 1/4 cup clam juice, or water (see Shopping Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish


  1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
  3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
  4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.


Per serving : 271 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 112 mg Cholesterol; 37 g Carbohydrates; 20 g Protein; 10 g Fiber; 502 mg Sodium; 751 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 lean meat

Tips & Notes

  • Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.
Posted by: AT 04:22 am   |  Permalink   |  0 Comments  |  Email
Saturday, 25 October 2014
Apricot BBQ Sauce:
  • 2/3   cup   apricot preserves
  • 2    tablespoons   Dijon mustard
  • 1/2   teaspoon   garlic powder
  • 1    teaspoon   finely chopped fresh ginger
  • 1/4   cup   ketchup
  • 4      whole chicken legs (about 1-3/4 pounds total)
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
Apricot BBQ sauce:
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.

nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:20 am   |  Permalink   |  0 Comments  |  Email
Friday, 24 October 2014
  • 3    tablespoons   butter or margarine
  • 1    10 ounce package  regular marshmallows (about 40) or 4 cups miniature marshmallows
  • 6    cups   Cocoa Rice Krispies® or 6 cups Ready-To-Eat Cereal Rice Krispies®
  •     Candy corn, jelly beans, candy-coated chocolate pieces and/or black string licorice
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.
Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. Kellogg's® has reduced the sodium content of Rice Krispies® to meet current consumer flavor- and nutrition-preferences. Rice Krispies® Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

nutrition information
Per Serving: cal. (kcal) 140, Fat, total (g) 1, carb. (g) 33, pro. (g) 1, vit. A (IU) 729, vit. C (mg) 9, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:06 am   |  Permalink   |  0 Comments  |  Email

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