Curry Roasted Salmon (AKA Tandoori Salmon) Cook Time: 15 min. Total Time: 25 min. 1 cup Giant Eagle nonfat plain Greek yogurt, divided 1 Tbsp. Badia curry powder Salt & pepper ½ bunch Nature s Basket mint, divided 4 6-oz. filets farm-raised Atlantic salmon 1 Tbsp. + 1 tsp. Market District extra virgin olive oil, divided 1 pkg. Uncle Ben s Basmati Ready Rice 1 pkg. Tasty Bite Madras Lentils 1 lemon 1. Preheat oven to 400 F. 2. Thinly slice cucumber. Mix together 1 tablespoon of Greek yogurt, curry powder and a pinch of salt and pepper. 3. Pick mint leaves from stems and roughly chop half, leaving the rest whole for garnish. 4. Slather the salmon with the curry yogurt mixture, focusing on getting it on the top of fish. Grease sheet tray with of 1 tablespoon of olive oil and place salmon in oven for 10-12 minutes or until the salmon reaches a minimum internal temperature of 145 F. 5. In a large bowl, mix together remaining yogurt, a pinch of salt and pepper, chopped mint, 1 teaspoon of olive oil, the juice of the lemon and whisk together. Fold in the sliced cucumbers and set aside. 6. Heat rice and lentils according to instructions on the packages. Mix the hot rice and lentils. 7. Place the curry-roasted salmon on top of lentil-rice mixture and garnish with the yogurt cucumbers and mint leaves. Curry Roasted Salmon (Dietitian Pick) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free Calories 550, Fat 22g, Sat. Fat 4g, Trans Fat 0g, Cholesterol 115mg, Sodium 450mg, Total Carbohydrate 35g, Fiber 2g, Sugars 5g, Protein 51g
Greek Meatballs 1 lb. Market District ground chuck, 80% lean 1 cup Giant Eagle nonfat plain Greek yogurt, divided 1 (8-oz.) pkg. Athenos Feta Cheese, traditional chunk, divided 1½ tsp. salt ½ tsp. pepper 2 tsp. Simply Organic dried oregano, divided 1 bunch Nature s Basket fresh mint, divided 1 pt. cherry tomatoes 1 (8-oz.) pkg. Giant Eagle hummus 1 Tbsp. Market District extra virgin olive oil 1 pkg. Aladdin Bakers pita 1. Preheat oven to 500 F. 2. Combine ground beef with ¼ cup of the yogurt, 2 oz. of crumbled Feta, salt, pepper, ½ teaspoon oregano, and half of the mint, chopped. Mix well and form into 1.5 oz. meatballs. Place on a foil lined sheet pan in oven. Roast until they reach 160 F internal temperature and are lightly browned, about 20 minutes. 3. While the meatballs are cooking, halve the cherry tomatoes, slice the cucumbers and pick remaining mint leaves. 4. Arrange the hummus, feta, cherry tomatoes and cucumbers on a platter. Place the meatballs on top or next to the vegetables and hummus. Drizzle all with extra virgin olive oil then sprinkle with remaining dried oregano and mint leaves. Serve with remaining yogurt and warm pita. Greek Meatballs ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free Calories 730, Fat 35g, Sat. Fat 15g, Trans Fat 1g, Cholesterol 125mg, Sodium 2070mg, Total Carbohydrate 57g, Fiber 2g, Sugars 7g, Protein 46g
Southwest Yam & Quinoa Bowl 2 yams ½ red onion 1 lime 2 fresh plum tomatoes ¼ bunch fresh cilantro 1 cup Giant Eagle black beans 3 Tbsp. Market District extra virgin olive oil, divided Salt & pepper 1 bag Giant Eagle frozen white quinoa 1 Tbsp. Market District ground cumin ¼ cup Market District roasted, salted pepitas ½ cup Goya Pico de Gallo mild salsa Method: 1. Preheat oven to 375 F. Rinse yams and cut into ¼-inch disks. Dice onion into ¼-inch pieces and squeeze the juice of the lime over them. Cut tomato into ¼- inch dice. Roughly chop cilantro. Drain black beans and rinse. 2. Toss yams with 2 tablespoons of olive oil and a pinch of salt and pepper. Lay in a single layer on sheet pan and roast for 20 minutes in the oven. 3. Mix together quinoa, black beans, 1 tablespoon of olive oil, cumin and a pinch of salt and pepper. Taste for seasoning. In a bowl, combine the lime-soaked onions, chopped tomatoes and cilantro. 4. Once yams are roasted, it s time to build your bowl! Start with the quinoa-black bean mixture and top with roasted yams, pepitas and pico de gallo salsa. Southwest Yam & Quinoa Bowl (Dietitian Pick) (Vegetarian) (Vegan) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Calories 370, Fat 16g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 680mg, Total Carbohydrate 47g, Fiber 6g, Sugars 8g, Protein 11g
Smoked Paprika Roast Chicken Cook Time: 55 min. Total Time: 1 hr. 5 min. ¼ cup Nature's Basket organic apple cider vinegar ¼ cup Giant Eagle dark brown sugar ¼ cup Sun-Maid Zante currants 4 tsp. salt, divided 1 Natures Basket whole chicken 1 Tbsp. McCormick smoked paprika 1½ tsp. black pepper, divided 2 navel oranges 1 acorn squash 1 yellow onion 1 bunch Nature s Basket rosemary 2 Tbsp. Market District extra virgin olive oil 1. Preheat oven to 450 F. Combine vinegar, brown sugar, currants and 1 teaspoon salt in a small saucepan and bring to a boil. Set aside and let the currants soak for at least 10 minutes. 2. Line a large rimmed baking sheet with foil and place a roasting rack on top. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to the prepared baking sheet. 3. Combine 2 teaspoons salt, paprika, and 1 teaspoon pepper in a small bowl. Season the chicken with this mixture. (You can do this several hours ahead and marinate in the refrigerator). Cut the oranges in half and place cut side up next to the chicken. 4. Roast the chicken until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 F, about 35 minutes. Let stand 5 minutes before cutting. 5. Meanwhile, cut the acorn squash in half and scoop out the seeds, cut into wedges. Peel and cut the onion into wedges as well. Toss the onions and acorn squash in a bowl with the rosemary sprigs, olive oil, 1 teaspoon salt and ½ teaspoon pepper. Place in a baking dish and bake until tender and the edges are a little brown, about 15 minutes. Toss with the currant/vinegar mixture and return to the oven for another 5 minutes. 6. Serve the chicken with the roasted squash. Smoked Paprika Roast Chicken ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Calories 700, Fat 35g, Sat. Fat 9g, Trans Fat 0g, Cholesterol 180mg, Sodium 2510mg, Total Carbohydrate 39g, Fiber 5g, Sugars 23g, Protein 58g
Chicken Almond Salad ½ cup Market District sliced raw almonds 2 Giant Eagle boneless, skinless chicken breasts Salt 1 head iceberg lettuce 1 bunch fresh cilantro 1 (7-oz.) pkg. Del Monte Fruit Naturals Mandarin oranges ¼ cup Giant Eagle granulated sugar ¼ cup rice vinegar ¼ cup Giant Eagle soy sauce 1 cup Nature's Basket salted creamy almond butter 1. Preheat the oven to 350 F. Place sliced almonds on a sheet pan and toast in the oven for 5 minutes, stir and toast for another 5 minutes or until light brown. 2. Place the chicken breasts in a medium saucepan, cover with cold water and add a good pinch of salt. Bring to a boil, cover and turn off the heat. Let sit for 20 minutes or until internal temperature of chicken is at least 165 F, remove the chicken breasts and plunge into ice water to chill. Once cold, shred or slice and set aside. 3. Meanwhile, shred iceberg lettuce, roughly chop cilantro, split the cucumber lengthwise and slice thin on the bias and drain the mandarins. Combine all in a large bowl. 4. In a blender combine, the sugar, rice vinegar and soy sauce. Blend until the sugar has dissolved. Set aside a ¼ cup of this mixture to dress the lettuce mixture. To the remaining mixture in the blender add the almond butter and blend until smooth. You may need to add a little more almond butter or a little water to adjust the consistency. Should be thick but pourable. 5. Dress the lettuce mixture with the soy dressing. Top with the chicken, then drizzle with the almond dressing and garnish with the toasted almonds. Chicken Almond Salad ALLERGEN CALLOUTS: Peanut-Free, Egg-Free, Dairy-Free Calories 640, Fat 42g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 35mg, Sodium 1150mg, Total Carbohydrate 42g, Fiber 10g, Sugars 27g, Protein 33g