Easy Upgrades - Big Y® World Class Market®

Are your pantry and freezer stocked with last-minute meal options? Canned soup, frozen pizza or jars of pasta sauce - they're the type of convenience foods we tend to rely on over and over because they're easy to heat up and put on the table. Of course, they're also the type of meals that tend to get a little too familiar after a while.

What if we told you that you could transform that ordinary frozen pizza into a restaurant-style indulgence or that run-of-the-mill marinara into a savory, satisfying dinner? Punching up these old-school standbys takes barely any time (and is surprisingly gentle on your pocketbook as well). Just start with the basics, add a few select ingredients and...voila!

Start with Big Y Frozen Cheese Pizza...

RECIPE 1: BBQ Chicken

Cook a frozen, 12-inch cheese pizza according to package directions. In a medium microwave-safe bowl, combine

1 1/2 cups cooked and chopped chicken
1/2 cup diced red onion
2 teaspoons dried cilantro
1/3 cup of your favorite barbecue sauce.

Place bowl in the microwave and cook on HIGH for 2 to 3 minutes or until chicken mixture is heated through. Place on top of the cooked pizza.

Nutritional Information (1-slice serving) Calories: 260 (Calories from Fat: 60); Total Fat: 7g (Saturated Fat: 2.5g); Cholesterol: 35mg; Protein: 17g; Total Carbohydrates: 33g (Dietary Fiber: 2g; Sugars: 6g); Sodium: 720mg

RECIPE 2: Hawaiian

Cook a frozen, 12-inch cheese pizza according to package directions. Top cooked pizza with:

one 8-ounce can well drained pineapple tidbits
1 cup chopped deli ham
1/2 cup chopped red onion
1/2 cup shredded mozzarella cheese.

Place in a 350˚F oven for 5 minutes or until the pineapple and ham are heated through and the cheese is melted.

Nutritional Information (1-slice serving) Calories: 240 (Calories from Fat: 70); Total Fat: 7g (Saturated Fat: 3.5g); Cholesterol: 25mg; Protein: 13g; Total Carbohydrates: 32g (Dietary Fiber: 2g; Sugars: 6g); Sodium: 590mg

RECIPE 3: Garden Fresh

Cook a frozen, 12-inch cheese pizza according to package directions. Spray a large skillet with nonstick cooking spray and place over medium heat.
Add:

1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced red bell pepper
1/2 cup sliced red onion
1/2 teaspoon Italian seasoning.

Sauté for 3 to 4 minutes or until vegetables are crisp tender.
Place cooked vegetables on top of pizza and sprinkle with 1/4 cup shredded mozzarella cheese.

Place pizza in a 350˚F oven and bake for 5 minutes or until cheese melts.
In a medium bowl, combine 2 cups of your favorite salad greens. Drizzle with 1 tablespoon olive oil, 1/2 tablespoon lemon juice and salt and pepper to taste; toss well. Place on top of cooked pizza and serve.

Nutritional Information (1-slice serving) Calories: 230 (Calories from Fat: 70); Total Fat: 8g (Saturated Fat: 3g); Cholesterol: 15mg; Protein: 9g; Total Carbohydrates: 33g (Dietary Fiber: 3g; Sugars: 5g); Sodium: 420mg

Start with Big Y Pasta Sauce...

RECIPE 1: Sloppy Joes

In a large skillet over medium heat, brown 1 package ground turkey; drain.
Add:

1/2 cup chopped onion
2 minced garlic cloves
1 tablespoon chili powder
salt and pepper to taste

cook for 2 to 3 minutes.

Add 2 tablespoons Worcestershire sauce and one 26-ounce jar chunky garden-style pasta sauce.

Reduce heat to low and simmer for 10 to 15 minutes or until it thickens slightly.

Serve on hamburger buns.

Nutritional Information (3-oz. meat serving with bun) Calories: 240 (Calories from Fat: 30); Total Fat: 3g (Saturated Fat: 0.5g); Cholesterol: 20mg; Protein: 20g; Total Carbohydrates: 32g (Dietary Fiber: 3g; Sugars: 7g); Sodium: 550mg

RECIPE 2: Meatloaf

In a large bowl, combine:

2 pounds lean ground beef
1 cup chunky garden-style pasta sauce
1/2 cup dried bread crumbs
2 large eggs
1/4 cup grated Parmesan cheese
salt and pepper to taste

Place mixture in a greased loaf pan and bake in a 350˚F oven for 1 hour or until cooked through.

Top with additional sauce and cheese during the last 15 minutes of cook time.

Let stand for 10 minutes before serving.

Nutritional Information (5-oz. serving) Calories: 170 (Calories from Fat: 50); Total Fat: 6g (Saturated Fat: 2g); Cholesterol: 90mg; Protein: 21g; Total Carbohydrates: 8g (Dietary Fiber: 1g; Sugars: 3g); Sodium: 240mg

RECIPE 3: Minestrone Soup

In a large saucepan over medium heat, combine 4 1/2 cups water and one 26-ounce jar tomato, basil and garlic pasta sauce; bring to a boil.

Stir in 3/4 cup cooked spiral pasta
one 16-ounce bag frozen vegetables
one 15-ounce can well drained cannellini beans
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Cook until vegetables are tender.

Nutritional Information (2-cup serving) Calories: 260 (Calories from Fat: 30); Total Fat: 3.5g (Saturated Fat: 1g); Cholesterol: 5mg; Protein: 12g; Total Carbohydrates: 46g (Dietary Fiber: 9g; Sugars: 15g); Sodium: 490mg

RECIPE 4: Beefed Up Mac and Cheese

Prepare 1 box macaroni and cheese according to package directions; set aside. In a large saucepan over medium heat, brown 1/2 pound lean ground beef.

Cook for 4 to 5 minutes or until beef is cooked through; drain.
In a large bowl, combine prepared macaroni and cheese, cooked ground beef and 1 1/2 cups chunky garden-style pasta sauce; mix well.

Place mixture in a greased 9x13-inch baking dish and top with 1/2 cup shredded cheddar cheese.

Bake in a 350˚F oven for 15 minutes or until hot and bubbly.

Nutritional Information (1½-cup serving) Calories: 220 (Calories from Fat: 70); Total Fat: 8g (Saturated Fat: 3.5g); Cholesterol: 35mg; Protein: 14g; Total Carbohydrates: 22g (Dietary Fiber: 2g; Sugars: 8g); Sodium: 620mg

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Start with Frozen Breaded Chicken...

RECIPE 1: BBQ Chicken Wraps

Cook 4 breaded chicken patties according to package directions. Once cool to the touch, chop. In a large bowl, combine:

chopped chicken patties
2 cups chopped romaine lettuce
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/4 cup chopped red onion
1 cup shredded cheddar cheese

Toss to combine.

Divide mixture evenly among four 10-inch flour tortillas.

Top each with 1 to 2 tablespoons of your favorite barbecue sauce and roll up.

Nutritional Information (1-wrap serving with 2 Tbsp. barbecue sauce) Calories: 410 (Calories from Fat: 200); Total Fat: 22g (Saturated Fat: 8g); Cholesterol: 50mg; Protein: 15g; Total Carbohydrates: 37g (Dietary Fiber: 3g; Sugars: 12g); Sodium: 940mg

RECIPE 2: Chicken Enchilada Bake

Cook 2 packages corn tortillas according to package directions; set aside.

Preheat oven to 450˚F.

Spray a 13x9-inch baking pan with cooking spray; set aside.

In a large bowl, combine:

One 14.4-ounce package frozen breaded chicken patties; thawed and chopped
1/2 cup sour cream
one 15-ounce can drained diced tomatoes
one 15.5-ounce can drained and rinsed black beans
2 tablespoons sliced green chiles
1 teaspoon chili powder
1/2 teaspoon garlic powder
salt and pepper to taste

Spread about 1/4 cup of the chicken mixture along center of a tortilla

fold sides over filling and place, seam side down, in prepared pan. Repeat with remaining tortillas and remaining chicken mixture.

Top enchiladas with 1 cup sour cream and 1 cup shredded Mexican cheese.

Bake for 10 minutes or until cheese is melted and enchiladas are heated through.

Nutritional Information (2-enchilada serving) Calories: 390 (Calories from Fat: 160); Total Fat: 18g (Saturated Fat: 7g); Cholesterol: 25mg; Protein: 18g; Total Carbohydrates: 41g (Dietary Fiber: 6g; Sugars: 2g); Sodium: 400mg

RECIPE 3: Chicken, Rice & Beans

Cook one 14.4-ounce package breaded chicken patties according to package directions. Once cool to the touch, chop. In a large saucepan over medium heat combine:

one 15-ounce can tomato sauce
two 14.5-ounce cans undrained diced tomatoes
1 1/4 cups uncooked white rice
one 14-ounce can chicken broth
one 15-ounce can well drained pinto beans
1 package taco seasoning

Bring to a boil. Reduce heat, cover and cook for 20 minutes or until rice is tender.
Add chicken to saucepan and toss to combine.

Nutritional Information (2-cup serving) Calories: 350 (Calories from Fat: 60); Total Fat: 7g (Saturated Fat: 1.5g); Cholesterol: 10mg; Protein: 12g; Total Carbohydrates: 59g (Dietary Fiber: 8g; Sugars: 6g); Sodium: 1070mg

Start with Canned Soup...

RECIPE 1: Chicken & Dumplings

In a small bowl, combine 1 1/2 tablespoons cornstarch and 1 tablespoon water. In a large saucepan over medium heat, combine

1 cup lowfat milk
three 14.5-ounce cans chicken and vegetable soup
1/2 teaspoon garlic powder
1 teaspoon black pepper

bring to a boil. Reduce heat to low and add cornstarch mixture, stirring well to combine.

In a small bowl, combine 21/4 cups original pancake and baking mix and 2/3 cup lowfat milk until soft dough forms.

Drop 8 spoonfuls onto chicken mixture and cook, uncovered, for 10 minutes.

Cover pan and cook for an additional 10 minutes.

Nutritional Information (8-oz. serving) Calories: 240 (Calories from Fat: 50); Total Fat: 6g (Saturated Fat: 2g); Cholesterol: 10mg; Protein: 9g; Total Carbohydrates: 38g (Dietary Fiber: 2g; Sugars: 6g); Sodium: 990mg

RECIPE 2: Cheesy Broccoli & Bacon

In a large skillet over medium heat, combine

One 10.75-ounce can condensed broccoli cheese soup
1 cup lowfat milk
1 1/2 cups frozen broccoli florets
2 minced garlic cloves
salt and pepper to taste

Cover and cook over low heat for 10 minutes or until warmed through. Serve with 2 ounces cooked fettuccine noodles and garnish with 1 strip of cooked and crumbed bacon per serving.

Nutritional Information (1½-cup serving) Calories: 180 (Calories from Fat: 50); Total Fat: 6g (Saturated Fat: 2.5g); Cholesterol: 15mg; Protein: 9g; Total Carbohydrates: 23g (Dietary Fiber: 1g; Sugars: 4g); Sodium: 530mg

RECIPE 3: Southwest Skillet

In a large skillet over medium heat, brown 1 pound lean ground beef; drain.

Stir in one 10.75-ounce can condensed tomato soup and 1 cup garden salsa.

Reduce heat to low and simmer for 7 minutes.

Add 1/2 cup drained and rinsed black beans and 1/2 cup corn and continue to simmer for 2 minutes.

Top with 1/2 cup shredded taco-style cheese and serve with 10-inch flour tortillas.

Nutritional Information (5-oz. serving with tortilla) Calories: 200 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat: 1.5g); Cholesterol: 25mg; Protein: 13g; Total Carbohydrates: 25g (Dietary Fiber: 3g; Sugars: 5g); Sodium: 510mg

Start with Big Y Canned Tuna...

RECIPE 1: Tuna Melt Quesadillas

In a large bowl, combine

two 6-ounce cans well drained tuna
1/2 cup light mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped celery
1 cup shredded cheddar cheese
salt and pepper to taste

Mix well. Spread mixture evenly over half of a 10-inch flour tortilla and top with sliced tomatoes. Fold tortilla in half and press together to flatten.

Repeat three more times.

In a skillet over medium heat, add 1 tablespoon canola oil. Once hot, add prepared tortilla and cook for 2 to 3 minutes on each side or until golden brown.

Repeat with remaining tortillas.

Nutritional Information (1-quesadilla serving) Calories: 510 (Calories from Fat: 230); Total Fat: 25g (Saturated Fat: 9g); Cholesterol: 55mg; Protein: 28g; Total Carbohydrates: 41g (Dietary Fiber: 3g; Sugars: 4g); Sodium: 1060mg

RECIPE 2: Tuna Cakes

In a large bowl, combine

four 6-ounce cans well drained tuna
4 finely chopped scallions
1/4 dried parsley flakes
2 tablespoons Dijon-style mustard
1 tablespoon light mayonnaise
1/4 teaspoon cayenne pepper
1/2 to 3/4 cup plain bread crumbs
salt and pepper to taste

Mix well.

With moistened hands, shape tuna mixture into 12 patties.

Heat 11/2 tablespoons olive oil in a nonstick skillet over medium heat until hot but not smoking.

Add a few cakes in a single layer and cook for 3 minutes on each side or until golden brown.

Repeat with more oil if needed and remaining cakes, wiping out skillet with a paper towel between batches.

Nutritional Information (2-cake serving) Calories: 140 (Calories from Fat: 20); Total Fat: 2g (Saturated Fat: 0g); Cholesterol: 25mg; Protein: 21g; Total Carbohydrates: 9g (Dietary Fiber: 1g; Sugars: 1g); Sodium: 470mg

RECIPE 3: Rustic Tuna Salad

To make dressing: In a small bowl, whisk together 1/4 cup white wine vinegar, 1/2 cup olive oil, 1 minced garlic clove and salt and pepper to taste; set aside.

In a large bowl, combine

1 cup chopped yellow bell pepper
1 cup chopped cucumber
1/2 cup sliced green onion,
1 cup chopped tomato
1/2 cup drained and rinsed blackbeans
1/4 cup pitted and chopped kalamata olives
4 cups chopped day-old bread
two 6-ounce cans well drained tuna

Mix well. Toss with dressing right before serving.

Nutritional Information (7-oz. serving) Calories: 360 (Calories from Fat: 210); Total Fat: 23g (Saturated Fat: 3g); Cholesterol: 10mg; Protein: 14g; Total Carbohydrates: 23g (Dietary Fiber: 3g; Sugars: 3g); Sodium: 340mg

Start with Ramen Noodles...

RECIPE 1: Beefy Noodle Bowl

Cook two packages beef flavored ramen noodles according to packages directions; drain and set aside.

Spray a large saucepan with cooking spray and place over medium heat. Add 1 pound lean ground beef and cook for 3 to 4 minutes or until beef is cooked through; drain and return to pan.

Add one 16-ounce package frozen stir-fry vegetables and sauté with meat until vegetables are crisp tender.

Add ramen noodles and 1/4 cup your favorite stir-fry sauce and continue to cook until heated through.

Nutritional Information (8-oz. serving) Calories: 380 (Calories from Fat: 110); Total Fat: 13g (Saturated Fat: 5g); Cholesterol: 60mg; Protein: 29g; Total Carbohydrates: 38g (Dietary Fiber: 4g; Sugars: 6g); Sodium: 1070mg

RECIPE 2: Chinese Chicken Salad

To make dressing: In a blender, combine

3 tablespoons white wine vinegar
3 tablespoons sesame oil
1 tablespoon ground ginger
1 minced garlic clove
1 tablespoon teriyaki sauce
1 tablespoon sugar

Set aside. In a large bowl, combine

2 1/2 cups shredded spinach
1 package crushed ramen noodles (discard seasoning package)
2 cups shredded cabbage
2 sliced scallions
2 cups cooked and diced chicken
1 whole diced red bell pepper
1 cup mandarin orange slices

Add dressing and toss to mix well. Garnish with almond slices before serving.

Nutritional Information (6-oz. serving) Calories: 340 (Calories from Fat: 150); Total Fat: 16g (Saturated Fat: 3.5g); Cholesterol: 25mg; Protein: 14g; Total Carbohydrates: 35g (Dietary Fiber: 4g; Sugars: 12g); Sodium: 400mg