Check out these recipes featured on WTOL 11 Your Day on Tuesday, Jan. 29.
New Orleans Style Remoulade and Shrimp
Makes 8-10 appetizer servings
3/4 cup diced white onion
2 cloves garlic
1/2 cup diced celery
1/4 cup diced green onion
1/4 cup chopped parsley
1/3 cup Creole mustard or any spicy brown mustard
2 Tbsps. Meijer Ketchup
1 Tbsp. McCormick paprika
1/2 cup Meijer extra virgin olive oil
1 Tbsp. fresh lemon juice
1/8 tsp. McCormick Cayenne pepper
Salt and pepper to taste
1 1/2 pounds Meijer cooked shrimp
1. Place all ingredients, EXCEPT shrimp in a food processer and process until well combined. Make ahead tip: Sauce will keep refrigerated for one week.
2. Pour the sauce in a bowl with 1 1/2 pounds cooked, chilled shrimp and toss to coat the shrimp completely. Serve the shrimp on a bed of lettuce greens.
Ravens White Bean Chicken Chili
Makes about 8 cups
2 cups (about 1/2 pound) chicken breast cut in small chunks
1 Tbsp. Meijer olive oil
1 (48 oz.) jar white northern beans—do not drain
1 1/2 Tbsp. McCormick ground cumin
1 1/2 cups Salsa (mild, medium or hot depending on your preference)
2 cups Meijer shredded Monterey jack, Colby jack or cheddar cheese
1. In a large pot sauté chicken in olive oil until no longer pink. (Shortcut: Use shredded rotisserie chicken).
2. Add beans, cumin, and salsa and heat until bubbly.
3. Reduce heat to low and add cheese, stirring until melted.
For parties, keep warm in a crock pot set to low heat. Serve with Garden of Eatin' blue corn tortilla chips for scooping. Recipe source: Meijer, Easy Meals Healthy Families guidebook, 2013.
49ers Bistro Beef Mini Wraps
Makes 16 mini wraps
4 whole grain tortillas or flatbread
1/2 cup prepared guacamole
3/4 lb. Markets of Meijer Deli Certified Angus Beef, sliced thin
4 pieces leaf lettuce washed and pat dry
1. Spread 2 Tbsp. guacamole to cover end-to-end on each of 4 tortillas or flatbread.
2. On one side or tortilla layer beef and top with lettuce leaf. Roll tortilla beginning at meat side. Wrap in plastic wrap and chill 30 minutes.
3. Cut each wrap into 4 pieces and serve.
Game Day Quiche Bites
Makes: 32 bites
32 TOSTITOS® SCOOPS!® Tortilla Chips
1/4 cup Meijer 2% reduced fat shredded cheddar cheese
1/4 cup Meijer shredded Parmesan or Italian Blend cheese
2 Tbsp. Meijer real bacon bits
1/4 cup red onion, minced
2 tablespoons Meijer low-fat plain Greek yogurt
1/8 teaspoon kosher salt
1/8 teaspoon cayenne pepper or paprika
1 Tbsp. fresh parsley, minced and divided
6 grape tomatoes, sliced thinly
1. Preheat oven to 375°F.
2. In a small baking pan, arrange TOSTITOS® SCOOPS!® Tortilla Chips facing up, set aside. Combine cheeses in small bowl and set aside.
3. In a small pan sprayed with non-stick cooking spray, cook 2 tablespoons minced red onion. Remove from heat.
4. In a small bowl, whisk together egg, yogurt, salt and cayenne until well combined. Stir 2/3 of the cheese mixture. Add bacon, onion and 1 teaspoon of the parsley and stir until combined.
5. To each TOSTITOS® SCOOPS!® Tortilla Chips, add approximately 1 teaspoon of egg mixture, about 2/3 full. Top with additional shredded cheese, tomato slice, minced onion and parsley.
6. Bake for 8-10 minutes or until egg is slightly firm.
7. Transfer to serving plate and enjoy immediately.
Recipe adapted from Frito Lay®, www.fritolay.com
1 pkg. (3.5 ounce) Meijer Instant Chocolate Pudding, prepared using Meijer low fat or fat free milk
1 (8 ounce) container Meijer frozen creamy whip topping, thawed
1 box (5 pkgs) BelVita Chocolate breakfast biscuits
1. Prepare pudding according to package directions in a large mixing bowl.
2. Coarsely crush* 3 pkgs (12 biscuits) BelVita and place in the bottom of trifle bowl (or other flat bottom serving bowl), reserving 2 Tablespoons crushed BelVita biscuits.
3. Add thawed whip topping to prepared pudding and mix well. Crush the remaining 2 Belvita packages (8 biscuits) and stir into pudding mix.
4. Spoon pudding mix into trifle or serving bowl, evenly over crushed BelVita. Garnish pudding with reserved 2 Tablespoons BelVita crumbs.
*Place BelVita biscuits into a gallon size zip-lock bag, seal and roll a can (such as a soup can) over biscuits to crush.