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Strawberry Smoothie:

Prep Time: 5 Minutes, Serves: 6

Ingredients:
  • 2 cups Meijer frozen strawberries
  • 2 cups Meijer fat free milk or Meijer Organics original soy milk
  • 4-5 Splenda® or TruVia® sweetener packets
  • 1 medium ripe banana, cut into chunks
Directions:

Place strawberries, milk, sugar substitute and banana in a blender. Blend until smooth. (For thicker smoothies, add a few ice cubes and blend until crushed).

Pour into tall glasses, garnish with fresh mint (if desired), and serve.

Approximate Nutrition Info (Per Serving): 110 calories, 0g fat, 0g saturated fat, 2mg cholesterol, 65mg sodium, 23g carbohydrate, 2g fiber, 5g protein. Exchanges: 1 1/2 Carbohydrate (1 Fruit, 1/2 Milk)

You’ll find thousands of recipes and more at MeijerMealbox.com! This simple online menu planner features recipes, custom coupons and even a personalized shopping list.


Other Great Recipes From Meijer:



Greek Pasta with Tomatoes and Beans:

Recipe Time: 20 Minutes, Serves: 4

Ingredients:

  • 2 (14.5 oz) cans Meijer Naturals Italian seasoned diced tomatoes
  • 1 (15 oz) can Bush's cannellini beans (white kidney beans) rinsed and drained
  • 10 ounces fresh flat leaf spinach, washed
  • 8 ounces Barilla Plus penne pasta, cooked
  • 1/2 cup reduced-fat crumbled feta cheese
Directions:

Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Stir pasta into spinach mixture and heat through. Sprinkle with feta cheese and serve.

Approximate Nutrition Info (per serving):

Calories: 463, Fat: 5.9g, Saturated Fat: 3.2g, Cholesterol: 17mg, Carbohydrate: 80g, Fiber: 12g, Protein: 23.4g, Sodium: 593mg

Recipe adapted from www.BushBeans.com.



Orange Spiced Pork Chops:

Recipe Time: 25 Minutes, Serves 4

Ingredients:
  • 4 boneless pork loin chops
  • 2 tsp. McCormick ground coriander, divided
  • 1/2 tsp. McCormick ground cumin
  • 1/4 tsp. McCormick garlic powder
  • 1 Tbls. Meijer olive oil
    • 3/4 cup Tropicana orange juice
  • 1/2 cup Swanson reduced sodium chicken broth
  • 2 tsp. Meijer cornstarch
  • 2 green onions, thinly sliced
Directions:

Season pork chops with salt and pepper. Mix 1 and 1/2 tsp. coriander with cumin and garlic powder. Sprinkle over chops. Use a whisk to mix orange juice, chicken broth, cornstarch and remaining 1/2 tsp. coriander in a small bowl until smooth. Heat oil in a large skillet on medium heat. Add chops; cook 5 minutes per side or until desired doneness. Remove chops from skillet; keep warm. Add orange juice with spices to skillet; bring to a boil. Add green onion; reduce heat to low and simmer 1 minute, until thickened. Spoon sauce over chops.



Chicken Tortilla Soup:

Recipe Time: 25 Minutes, Serves 6

Ingredients:

  • 4 Meijer soft white corn tortillas
  • 1 Tbls. Meijer olive oil
  • 1 medium Onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. McCormick chili powder
  • 1 tsp. McCormick dried oregano
  • 1 tsp. McCormick ground cumin
  • 2 (14.5 oz. cans) Delmonte no-salt added diced tomatoes with basil, garlic and oregano-undrained
  • 4 Cups Swanson reduced sodium chicken broth
  • 2 (15 oz.) cans Meijer Organics black beans, rinsed and drained
  • 1 1/2 cups Meijer frozen whole kernel corn
  • 2 1/2 cups (about 3/4 lb.) cooked, shredded chicken breast (Shortcut: use Meijer rotisserie chicken)
  • 3/4 cup Kraft 2% milk shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
Directions:

Preheat oven to 400F. Coat both sides of tortilla with olive-oil flavored cooking spray. Stack tortillias and cut into 1/4 inch strips; arrange in a single layer on a baking sheet. Bake 10 minutes or until golden and crisp. Remove from oven, set aside to cool.

In a large pot, heat olive oil over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add garlic, chili powder, oregano and cumin; cook and stir 1 minute. Add undrained tomatoes plus broth, black beans and corn; bring to boiling. Reduce heat and simmer 5 minutes. Add chicken; cook and stir until heated through. Label soup in individual serving bowls and garnish with 2 Tbls. reduced fat cheddar cheese, tortilla strips, and cilantro. (Optional garnishes: Lime wedges, avocado and / or sour cream).



Maple-Dijon Glazed Salmon:

Recipe Time: 25 Minutes, Serves 4

Ingredients:

  • 1 1/4 to 1 1/2 lbs. salmon, skins removed cut into 4 pieces (lightly season with salt and McCormick fresh ground black pepper)
  • 3 Tbls. Meijer dijon mustard
  • 1/4 cup Meijer maple syrup
  • 2 Tbls. Meijer brown sugar
Directions:

Preheat oven to 350°F. Lightly coat a shallow baking dish with nonstick cooking spray. Place fillets, skin side down, in baking dish. Whisk together maple syrup, mustard and brown sugar in small bowl. Pour over salmon. Bake 15 to 20 minutes or until fish flakes with fork. Garnish with fresh parsley, if desired. Serving suggestion: Serve with steamed asparagus and fresh pineapple slices for dessert.



Mediterranean Quesadillas:

Recipe Time: 20 Minutes, Serves 4

Ingredients:

  • 1 medium cucumber,
    peeled and diced
  • 1 medium tomato chopped
  • 1/2 Cup Meijer non-fat plain yogurt
  • 1/2 tsp. McCormick dill
  • Tomato-basil flavored tortillas
  • 1 Cup hummus
  • Atheno’s reduced-fat crumbled feta cheese
Directions:

Combine cucumber, tomato, dill and yogurt in a bowl and set aside. Spread 1/2 cup hummus over each of two tortillas; top with feta cheese. Top each with another tortilla. Coat a large nonstick skillet with pan spray and cook 1-2 minutes each side, or until cheese is melted. Cut into 4 wedges and serve with vegetable mixture.