Easy Upgrades: Refreshing Everyday Foods
Are your pantry and freezer packed with last-minute meal options? Canned soup, frozen pizza or jars of pasta sauce—they’re the type of convenience products we tend to rely on repeatedly. Of course, they’re also the type of meals that tend to get a little too familiar after a while. What if you can transform those items into extraordinary masterpieces? Punching up old-school standbys is easy to do. Start with the basics, add a few fresh ingredients and voila!
Start with Crav’n Flavor Frozen Cheese Pizza:
BBQ Chicken
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. Cook a frozen, 12-inch Crav’n Flavor cheese pizza according to package directions. In a medium microwave-safe bowl, combine 1 1/2 cups cooked and chopped chicken tenders, 1/2 cup diced red onion, 2 teaspoons minced fresh cilantro and 1/2 cup Food Club barbecue sauce. Microwave on HIGH for 2 to 3 minutes or until chicken mixture is heated through. Place on top of pizza and place in a 350 degrees Fahrenheit preheated oven until warmed through.
Hawaiian
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. Cook a frozen, 12-inch Crav’n Flavor cheese pizza according to package directions. Top cooked pizza with 1/2 cup chopped pineapple, 1 cup chopped deli ham, 1/2 cup chopped red onion and 1/2 cup Food Club shredded mozzarella cheese. Place in a 350 degrees Fahrenheit preheated oven until pineapple and ham are heated through and cheese is melted.
Start with Food Club Pasta Sauce:
Minestrone Soup
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. In a large saucepan over medium heat, combine 4 cups Food Club reduced-sodium chicken broth, 1 cup water and a 24-ounce jar tomato, basil and garlic pasta sauce; bring to a boil. Stir in 2 rinsed and chopped celery stalks, 1 rinsed, peeled and chopped carrot, 1/4 cup chopped onion and 3/4 cup rinsed and chopped green beans; cook for 10 minutes. Add 3/4 cup cooked spiral pasta, a 15-ounce can drained cannellini beans, 1/2 teaspoon Full Circle Market Organic dried oregano, 1/4 teaspoon Food Club garlic powder and 1/4 cup Food Club grated Parmesan cheese. Cook for 10 minutes or until vegetables are tender.
Start with Food Club Boxed Mac & Cheese:
Beefed Up Mac & Cheese
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. Prepare 1 box Food Club macaroni and cheese according to package directions; set aside. In a large saucepan over medium heat, brown 1/2-pound lean ground beef. Cook until meat reaches an internal temperature of 160 degrees Fahrenheit as verified with an instant-read food thermometer, about 6 minutes. Wash hands after handling raw beef. In a large bowl, combine prepared macaroni and cheese, cooked ground beef and 1 1/2 cups chopped tomatoes and 1 cup chopped spinach. Place mixture in a greased 9x13-inch baking dish and top with 1/2 cup Food Club shredded cheddar cheese. Bake in a 350 degrees Fahrenheit preheated oven for 15 minutes or until hot and bubbly.
Start with Canned Soup:
Chicken & Dumplings
Wash hands with soap and water. In a small bowl, combine 1 1/2 tablespoons Food Club corn starch and 1 tablespoon water to create a slurry. In a large saucepan over medium heat, combine 1 cup Big Y low-fat milk, 3, 14.5-ounce cans chicken with vegetables soup, 1/2 teaspoon Food Club garlic powder and 1 teaspoon Food Club ground black pepper; bring to a boil. Reduce heat to low and mix in corn starch slurry, stirring well to combine. In a small bowl, combine 2 1/4 cups original pancake and baking mix and 2/3 cup Big Y low-fat milk until soft dough forms. Drop by 8 spoonfuls onto chicken mixture and cook, uncovered, for 10 minutes. Cover pan and cook for an additional 10 minutes.
Cheesy Broccoli & Bacon
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. In a large skillet over medium heat, combine a 10.75-ounce can condensed broccoli cheese soup, 1 cup Big Y low-fat milk, 1 1/2 cups chopped broccoli, 2 minced garlic cloves and Food Club Mediterranean sea salt and ground organic black pepper to taste. Cover and cook over low heat for 10 minutes or until warmed through. Serve with 1 cup cooked fettuccine noodles and garnish with 1 strip of cooked and crumbled bacon per serving.
Start with Canned Tuna:
Tuna Melt Quesadillas
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. In a large bowl, combine 2, 6-ounce cans well drained tuna, 1/2 cup Food Club light mayonnaise, 2 tablespoons chopped onion, 2 tablespoons chopped celery, 1 cup Food Club shredded cheddar cheese and Food Club Mediterranean sea salt and ground black pepper to taste; mix well. Spread mixture evenly over half a Big Y 10-inch flour tortilla and top with sliced tomatoes. Fold tortilla in half and press together to flatten. Repeat 3 more times. Coat a large skillet with Food Club non-stick cooking spray and place over medium heat. Once hot, add prepared tortilla and cook for 2 to 3 minutes per side or until golden brown. Repeat with remaining tortillas.
Tuna Cakes
Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping. In a large bowl, combine 4, 6-ounce cans well drained tuna, 4 finely chopped scallions, 2 tablespoons chopped parsley, 2 tablespoons Dijon-style mustard, 1 tablespoon light mayonnaise, 1/4 teaspoon Full Circle Market Organic cayenne pepper, 1/2 to 3/4 cup plain breadcrumbs and Food Club Mediterranean sea salt and ground organic black pepper to taste; mix well. With moistened hands, shape tuna mixture into 12 patties. Heat 1 1/2 tablespoons Food Club olive oil in a non-stick skillet over medium heat until hot but not smoking. Add a few cakes in a single layer and cook for 3 minutes per side or until golden brown. Repeat with remaining cakes and more oil if needed, wiping out skillet with a paper towel between batches.