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Send a Meal Blog

Thursday, February 21 2019

There is nothing better than a warm, comforting meal that consist of a bowl of chili on a cold day. But there is no need to spend all day stirring at the stove. Instead, let your slow cooker do the work for you with these easy and delicious chili dinners. From classic beef chili meal to chicken chili (and even vegetarian!) we have a slow cooker chili meal for everyone.

Ingredients
1 pound lean ground beef
2 14.5 ounces diced fire-roasted tomatoes, undrained
1 15 ounce black beans, rinsed and drained
1 15 ounce pinto beans, rinsed and drained
1 15 ounce dark red kidney beans, rinsed and drained
1 14.5 ounce beef broth
1 ½ cups chopped yellow onions (3 medium)
1 8 ounce tomato sauce
1 tablespoon chili powder
1 canned chipotle pepper in adobo 
2 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon honey
Sour cream (optional)
Chopped green onions (optional)
Unsweetened cocoa powder (optional)


Directions
In a large skillet cook ground beef over medium-high heat until brown,
using a wooden spoon to break up meat as it cooks. Drain o fat.

Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans,
pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili
powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting
for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in
chocolate and honey. Cover and cook about 15 minutes more or until
heated through. If desired, serve with sour cream and green onions and
sprinkle lightly with cocoa powder.

For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as
directed in recipe. Once your dish is finished cooking, spoon the food out of
your slow cooker and simply dispose of the liner. Do not li or transport the
disposable liner with food inside.


Per Serving:
Nutrition Facts
298 calories, 9 g fat (4 g saturated fat, 0 g polyunsaturated
fat, 3 g monounsaturated fat), 36 mg cholesterol, 1076 mg sodium, 37 g
carbohydrates, 8 g fiber, 11 g sugar, 22 g protein.

Posted by: AT 11:00 am   |  Permalink   |  Email
Wednesday, February 20 2019

Homemade meal of pizza has never been easier! Leave your slow cooker to do the work with this easy pizza recipe

Ingredients
Directions
In a large bowl stir together the first three ingredients (through salt); add the next three ingredients (through honey). Beat with a mixer on low for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stir in as much of the whole wheat flour as you can. On a lightly floured surface, knead in enough remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Cover and let rest 10 minutes.

Meanwhile, for filling, in a large nonstick skillet cook sausage and sweet pepper over medium heat until sausage is browned. Drain off any fat. Stir in the next four ingredients (through black pepper).

Line a 6-quart oval slow cooker with nonstick pan lining paper; remove paper and set aside. On a lightly floured surface, roll dough into a 14x11-inch oval. Transfer dough to the paper and return to cooker (dough should extend 2 to 3 inches up the sides). Press top of dough edges onto lining paper. Spoon filling into crust in cooker.

Cover and cook on high for 3 to 3 1/2 hours or until filling is bubbly and crust is golden, giving crockery liner a half-turn halfway through cooking if possible. Sprinkle with cheese. Cover and cook about 10 minutes more or until cheese is melted. Let stand, uncovered, 15 minutes before serving. If desired, top with fresh oregano.

Posted by: AT 12:43 pm   |  Permalink   |  Email
Tuesday, February 05 2019

These fuss-free soup deliveries are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup recipes that will help you get dinner on the table fast.

INGREDIENTS
2 - cups sliced fresh mushrooms
1/4 - cup vegetable oil
3 - cups thinly sliced onions
10 - ounces beef sirloin, trimmed and cut into very thin strips
Salt and black pepper
2 - 32 ounce boxes reduced-sodium beef broth
1/3 - cup dry white wine (optional)
1 - tablespoon Worcestershire sauce
1/4 - teaspoon freshly ground black pepper
4 - ounces very wide homestyle egg noodles, broken if long
6 - slices French bread, toasted (optional)
3/4 - cup shredded Swiss, Gruyere, or Jarlsberg cheese (3 ounces) (optional)


DIRECTIONS
In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.


Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.


Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.
NUTRITION FACTS (Beefy French Onion Noodle Soup)


Per serving: 275 kcal , 12 g fat (2 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 44 mg chol. , 664 mg sodium , 24 g carb. , 2 g fiber , 6 g sugar , 18 g pro.

Posted by: AT 09:29 am   |  Permalink   |  Email
Friday, February 01 2019

This Valentine's Day cake is a showstopper! Topped with colorful heart sugar cookies and plenty of sprinkles, this party-worthy dessert is easy and impressive. It's covered with a luscious almond whipped cream frosting and filled with tart strawberry-rhubarb jam. 

INGREDIENTS
3/4 - cup all-purpose flour
1 1/2 - teaspoons baking powder
9 - eggs, separated
1 - teaspoon kosher salt
3/4 - cup sugar
1 - 8 ounce container almond paste, crumbled
1 1/2 - teaspoons vanilla
3/4 - teaspoon almond extract
2 - cups heavy whipping cream
2/3 - cup powdered sugar
1 - teaspoon almond extract
1 - cup strawberry-rhubarb jam
Desired sprinkles
Decorated heart cookies, if desired


DIRECTIONS
Preheat oven to 350 degrees F. Grease and line the bottom of three 8-inch round cake pans with parchment paper.* Grease paper; set pans aside.


In a small bowl whisk together flour and baking powder. In a large bowl beat egg whites and salt with a mixer on medium until soft peaks form. Beat in sugar one tablespoon at a time. Continue beating until stiff peaks form; set aside.
In another large bowl combine almond paste and egg yolks; beat on high 2 minutes until pale and fluffy (allow some almond paste chunks to remain intact), scraping down sides of bowl as needed. Mix in vanilla and almond extract. Gently fold whites into yolk mixture; fold in flour mixture. Pour batter into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; remove paper. Let cool completely on racks. Spread 1/2 cup each jam and Whipped Cream Frosting between layers. Frost cake with remaining Whipped Cream Frosting. Decorate and add cut-out heart cookies, as desired. Chill, covered, up to 24 hours. Makes 12 servings.


For Whipped Cream Frosting: In a bowl beat 2 cups heavy whipping cream, 2/3 cup powdered sugar, and 1 teaspoon almond extract until stiff peaks form.


FROM THE TEST KITCHEN
*For a two-layer cake, use 9-inch round cake pans; reduce jam to 1/2 cup.

NUTRITION FACTS (Valentine's Cake)
Per serving: 479 kcal , 24 g fat (12 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 185 mg chol. , 229 mg sodium , 54 g carb. , 1 g fiber , 42 g sugar , 8 g pro.

Posted by: AT 12:17 pm   |  Permalink   |  Email
Thursday, January 24 2019

Indulge morning guests (and picky eaters) with an-easy-to-customize cereal. Simply set out an array of toppers so everyone can create their own tasty combinations.

INGREDIENTS
6 - cups water
2 - cups steel-cut oats
1 - teaspoon salt
Toppers, such as dried cherries, cranberries, raisins, or snipped apricots; coconut; chopped nuts; brown sugar; maple syrup; and/or milk, half-and-half, or light cream


DIRECTIONS
In a 3 1/2- or 4-quart slow cooker combine the water, oats, and salt. Cover and cook on low-heat setting for 5 1/2 to 6 hours or on high-heat setting for 3 to 3 1/2 hours.


Top each serving with desired toppers. Serve warm.

BANANA-HONEY OATMEAL:
Prepare as directed in Step 1. Top each serving with sliced banana and chopped peanuts. Drizzle with honey.

BERRY MEDLEY OATMEAL:
Prepare as directed in Step 1. Top each serving with fresh raspberries and/or blueberries and chopped pistachio nuts.

TASTE-OF-THE-TROPICS OATMEAL:
Prepare as directed in Step 1. Top each serving with cubed mango and toasted coconut. Drizzle with caramel-flavor dessert sauce.

CRANBERRY-APPLE OATMEAL:
Prepare as directed in Step 1, except stir 1/2 cup apple butter and 1/4 cup dried cranberries into oat mixture before cooking. Top each serving with vanilla yogurt and cinnamon-sugar.

APRICOT CRUNCH OATMEAL:
Prepare as directed in Step 1. Top each serving with purchased trail mix and snipped dried apricots or mixed dried fruit.

BLACKBERRY-WALNUT OATMEAL:
Prepare as directed in Step 1. Top each serving with fresh blackberries, graham cracker crumbs, and toasted broken walnuts.

CHOCOLATE-ALMOND OATMEAL:
Prepare as directed in Step 1. Stir about 1/2 cup presweetened cocoa powder into cooked oatmeal. Top each serving with semisweet chocolate pieces and toasted sliced almonds.

PB&J OATMEAL:
Prepare as directed in Step 1. Stir about 1/2 cup creamy peanut butter into cooked oatmeal. Top each serving with strawberry jam and granola.

CINNAMON-RAISIN CRUNCH OATMEAL:
Prepare as directed in Step 1. Toast and butter 4 slices cinnamon-raisin bread; cut into 1/2-inch cubes. Top each serving of oatmeal with brown sugar and toasted bread cubes.

BACON-BERRY OATMEAL:
Prepare as directed in Step 1. Slice fresh strawberries and sprinkle with sugar. Top each serving of oatmeal with sweetened strawberries and crumbled, crisp-cooked bacon.

NUTRITION FACTS (Slow Cooker Steel Cut Oatmeal)
Per serving: 124 kcal , 2 g fat 263 mg sodium , 24 g carb. , 4 g fiber , 5 g pro.

Posted by: AT 03:23 pm   |  Permalink   |  Email
Wednesday, January 23 2019

Grab your muffin tin for this fun, kid-friendly appetizer recipe. A nest of spaghetti is the base for the adorable meatball pies.

INGREDIENTS
Nonstick cooking spray
4 - ounces whole grain or multigrain thin spaghetti, broken in half
1 - egg, lightly beaten
1/3 - cup grated Parmesan cheese
1 - tablespoon milk
1 - 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
1/2 0 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
1/2 - cup shredded reduced-fat Italian cheese blend (2 ounces)


DIRECTIONS
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cook pasta according to package directions; drain.
Meanwhile, in a large bowl combine the next three ingredients (through milk). Stir in cooked pasta. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups. Add meatballs and top with pasta sauce.


Bake 15 minutes. Sprinkle with cheese. Bake 2 minutes more or until meatballs are heated through and cheese is melted. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.


NUTRITION FACTS (Mini Spaghetti and Meatball Pies)
Per serving: 283 kcal , 11 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 83 mg chol. , 719 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 21 g pro.

Posted by: AT 12:07 pm   |  Permalink   |  Email
Tuesday, January 22 2019

If you're craving a taste of the Mediterranean, there's no need to pack your bags. Just whip up a crispy flatbread topped with eggplant, cherry tomatoes, and fresh mint. One bite, and your taste buds will take you straight there.

INGREDIENTS
Cornmeal
1 - recipe Food Processor Flatbread Dough or 1 lb. purchased pizza dough
Olive oil
3/4 - cup Baba Ghanoush
1 - cup cherry tomatoes, halved
1/4 - cup chopped toasted hazelnuts*
1/4 - cup chopped fresh mint
Lemon zest
Flaked sea salt


DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch dough into a 12x8-inch rectangle or oval. Lightly brush olive oil over dough. Transfer dough to baking sheet. Bake 10 minutes.
Spread crust with Baba Ganoush and top with tomatoes. Bake about 10 minutes more or until crust is golden brown and crisp. Top with hazelnuts and mint. Sprinkle with lemon zest and salt to taste.


FROM THE TEST KITCHEN
*TIP
To toast hazelnuts, spread them in a shallow pan. Bake in a 375 degrees oven 5 to 10 minutes or until toasted, shaking the pan once or twice. Rub the warm nuts with a kitchen towel to remove loose skins.

Baba Ganoush
INGREDIENTS
3 - medium eggplants (about 1 lb. each)
1/2 - cup tahini (sesame seed paste)
1/4 - cup fresh Italian parsley leaves
1/4 - cup lemon juice
2 - cloves garlic, peeled
1 - teaspoon kosher salt
1 - tablespoon olive oil
Crushed red pepper (optional)
Toasted baguette slices


DIRECTIONS
 Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.


 Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.


FROM THE TEST KITCHEN
TO MAKE AHEAD
Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Posted by: AT 12:05 pm   |  Permalink   |  Email
Monday, January 21 2019

Whether you roast the pork in the oven or slow cook it, you'll score a platter full of fall-apart tender barbecue. Invite the neighbors or the entire family to enjoy a build-your-own-sandwich buffet.

INGREDIENTS
1 - 6 1/2 pound bone-in pork shoulder blade roast
3 - tablespoons Dijon-style mustard
1/3 - cup packed dark brown sugar
3 - tablespoons kosher salt
2 - tablespoons smoked paprika
1 - tablespoon chili powder
1 1/2 - teaspoons freshly ground black pepper
1/2 - teaspoon garlic powder
Pickles (optional)
Onion slices (optional)


DIRECTIONS
Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

FROM THE TEST KITCHEN
SLOW COOKER DIRECTIONS:
Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

Posted by: AT 12:03 pm   |  Permalink   |  Email
Friday, January 18 2019

What could be better than cheesy chicken with a side of carrots for dinner? A meal that only takes one pan to make, of course! Luckily, this scrumptious chicken dinner checks off both boxes. You need only one 15x10-inch baking pan to bake both the cheesy artichoke chicken and the tender baby carrots seasoned with a pinch of rosemary.

INGREDIENTS
Nonstick cooking spray
6 - 5 ounces skinless, boneless chicken breast halves
1 - 14 ounce can artichoke hearts, drained and chopped
1 - 5.2 ounce pkg. semisoft cheese with garlic and fines herbes
Salt and black pepper
1 - 16 ounce pkg. peeled fresh baby carrots, halved lengthwise
1 - tablespoon olive oil
1 - tablespoon snipped fresh rosemary
2 - cloves garlic, minced
Fresh parsley or rosemary


DIRECTIONS
Preheat oven to 400 degrees F. Line a large shallow roasting pan or 15x10-inch baking pan with foil; coat with cooking spray. Arrange chicken in one side of prepared pan. In a medium bowl combine artichokes and cheese; spread over chicken. Sprinkle with salt and pepper.
Place carrots in other side of prepared pan. Drizzle carrots with oil and sprinkle with rosemary and garlic; toss to coat. Sprinkle with salt and pepper.


Roast 30 to 40 minutes or until chicken is done (165 degrees F) and carrots are crisp-tender. Sprinkle with parsley.
NUTRITION FACTS (Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots)


Per serving: 336 kcal , 16 g fat (8 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 129 mg chol. , 490 mg sodium , 11 g carb. , 3 g fiber , 4 g sugar , 35 g pro.

Posted by: AT 11:49 am   |  Permalink   |  Email
Monday, December 10 2018

This ham is glazed with a delicious mixture of brown sugar, cola, and whiskey. It's guaranteed to be the star of any dinner table.

INGREDIENTS
1 - 8 - 6 pounds cooked ham, rump half
1 - cup packed dark brown sugar
1 - cup cola
1 - tablespoon dry mustard
1 - tables - oon cider vinegar
1/2 - teaspoon ground black pepper
1/4 - cup bourbon whiskey
Lemon slices (optional)
Fresh sage (optional)


DIRECTIONS
Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.


Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.


Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.


FROM THE TEST KITCHEN
Low on brown sugar? Use 1/2 cup honey and 1/2 cup maple syrup instead. In favor of warm spice flavor? When simmering the glaze, add 2 inches stick cinnamon, 4 whole cloves, and 4 whole allspice; discard spices before glazing. For a nonalcohol version, substitute an equal amount of orange juice or apple juice for the whiskey.

NUTRITION FACTS (Brown Sugar- and Whiskey- Glazed Ham)
Per serving: 265 kcal , 11 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 73 mg chol. , 860 mg sodium , 13 g carb. , 0 g fiber , 13 g sugar , 26 g pro.

Posted by: AT 12:40 pm   |  Permalink   |  Email

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