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SAVORYONLINE.COM JANUARY 2021

8 INGREDIENTS, 5 MEALS P. 44 SHEET PAN FAMILY DINNERS P. 14

GUIDING STARS- RATED RECIPES

JOY BAUER P. 72 SIMPLE FOOD that inspires

AFFORDABLE MEALS$

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Start earning more. giantfood.com/rewards CONTENTS JANUARY 2021 SIMPLE FOOD that inspires Build better habits with smart solutions for saving money, planning meals, and feeding your family. Simple recipes and no-fuss techniques make it easy to eat well every day. 75 KALE SALAD WITH TUNA

16 ROASTED 60 COD TACOS BIG-BATCH TOMATO- LENTIL STEW

04 JANUARY 2021 SAVORYONLINE.COM 448 INGREDIENTS, 67 5 MEALS CARROT HUMMUS

GOOD BETTER BEST

GUIDINGQUESTIONS ABOUT STARS AllGUIDING recipes STARS?in this issue areLEARN rated MORE with GuidingAT STORENAME.COM/Stars. For more info, goGUIDINGSTARS to giantfood.com/ guidingstars.

SIMPLE FOOD THAT INSPIRES SAVORY EVERY DAY

HOW TO ROAST 14 64 IN SEASON NOW: GLUTEN-FREE LIVING EVERYTHING ROOT VEGETABLES 88 Learn how to use this simple, Banana–chocolate chip These veggies are nutrient- muffins are a freeze-ahead, easy technique to get the rich, naturally sweet, most from your oven grab-and-go breakfast and hearty—perfect for everyone can enjoy. all winter long. comforting winter dishes.

90 $10 MEALS 26 COOK ONCE, EAT 72 JOY BAUER TWICE: ROASTING EDITION Enjoy better-for-you versions Get 21 tips from Joy to of comfort classics. Roast extra with one meal boost your health in 2021. now, then repurpose leftovers for a quick meal later. 96 PRODUCT SPOTLIGHT 74 SUPERFAST Get to know wheat, whole- Healthful meals are also fast PLANT-POWERED wheat, and whole-grain 34 and family-friendly, making it breads, from honey wheat to Canned and dried beans prove easy to keep up good eating 77SESAME BEEF sprouted and multigrain. their pantry hero status with habits during busy weeks. RICE BOWL favorites like enchiladas and veggie burgers. 98 UP YOUR 78 TAKE 5 KITCHEN GAME Five-ingredient dishes like Our test kitchen pros share 44 8 INGREDIENTS, chicken with pesto and shrimp 5 MEALS tips and how-tos from this with salsa are simple yet issue. This month: how to One short ingredient list is packed with flavor. all you need to make five substitute buttermilk, tips for your air fryer, and more. affrodable meals. 84 ASK THE EXPERTS FOLLOW US Our expert nutritionist 105 NEXT ISSUE Find more inspiration and 54 YOUR NUTRITIONIST’S answers questions about share your favorites GUIDE TO GOOD HABITS Show your love with heart- plant-based eating, healthy recipes, Valentine’s @savoryonline. Reach your better-eating Guiding Stars and more. goals with simple strategies crafts, and more. Plus, big from our expert. savings from frozen foods.

SAVORYONLINE.COM JANUARY 2021 05 ESSENTIALSfor that Special WHAT’S INSIDE? Our newest & Someone most exciting products.

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LOOK FORWARD TO THESE ITEMS HEALTH & WELLBEING Available 2021! Up to 12 hours of protection. Limited Time Originals include Limeoncello, No Latex | No Fragrance | No Dye | No Lotion. Sol Tropical, Fall Favorites, & Holiday Favorites. Wetness indicator changes when wet. Plant-based breathable outer cover. Hypoallergenic. ESSENTIALSfor that Special WHAT’S INSIDE? Our newest & Someone most exciting products.

For you, for your kids, for your pets, for your life – save more and expect more with our family of brands, created with you in mind.

LOOK FORWARD TO THESE ITEMS HEALTH & WELLBEING Available 2021! Up to 12 hours of protection. Limited Time Originals include Limeoncello, No Latex | No Fragrance | No Dye | No Lotion. Sol Tropical, Fall Favorites, & Holiday Favorites. Wetness indicator changes when wet. Plant-based breathable outer cover. Hypoallergenic. NEW FROM TASTE OF INSPIRATIONS It's 'Naan' for me! These naan crisps are flame-baked crackers THINK OUTSIDE THE available in two exciting flavors: Garlic & Ghee and Tikka Masala. LUNCH

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Family size varieties, so you never run out!

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Family size varieties, so you never run out!

INSPIRED PRETZEL Look for our new gluten free peanut butter and PIECES chocolate chip! Made in small batches. Available in Buffalo Wild Wing & Blue Cheese, Macaroni & Cheese, Yellow Mustard & Dill, Cinnamon & Brown Sugar. Elevate the flavors of your meals with fresh herbs. RiSE and SHINE IT'S BREAKFAST TIME! Start your morning on the right foot. Include Nature's Promise waffles and frozen fruit with breakfast. HERBSPairings and Basics 101

Organic Basil Organic Bay Leaf Organic Chives A versatile herb with a sweet, spicy aroma. Often used in soups and stews, whole Chives need little to no cooking and work Pairings: apricots, bell peppers, broccoli, leaves are added early in the cooking great as a fresh, verdant flavor accent to blueberries, carrots, corn, peaches, peas, process as they slowly release their flavors. buttery dishes. potatoes, rice, tomatoes, white beans, Pairings: soups, stews, meat, seafood and Pairings: herb butters, potatoes, vegetables, and zucchini. vegetable dishes. eggs, fish, soups, salads, sauces. Organic Mint Organic Oregano Organic Poultry Blend We all know that cool and refreshing flavor This pungent flavor is composed of earthy/ Rosemary, sage, and thyme. mint brings to dishes. musty, green, hay and minty notes.. Pairings: poultry Pairings: peas, lamb, veal, green or fruit Pairings: tomatoes, lamb, pork, beef, salad, fish, poultry, Middle Eastern dishes, chicken, salad dressings, bean soup, cucumbers, steep for tea or iced beverages. seafood, and all types of vegetables. Organic Rosemary Organic Cilantro Organic Dill Use whole or chopped. Can be soaked Use whole, snipped, or chopped leaves and Snip or chop leaves. Most flavorful raw, but in water and thrown on coals to add flavor tender stems. Don't dry it and don't cook it. stands up well to cooking. to barbecue. Add just before serving. Pairings: seafood, potatoes, cucumbers, Pairings: lamb, poultry, pork, grilled meats Pairings: chicken, seafood, in Chinese, chicken, salads, carrots, tomatoes, eggs, vegetables, marinades, breads. Thai, Mexican, and Indian dishes, tomato salad greens, biscuits, and bread. and other sauces. Organic Sage Organic Thyme Organic Tarragon Organic Roasting Blend Use whole or chopped. Predominent Use sprigs or strip leaves from stem. Use sprigs or strip leaves from stem. Use Rosemary, parsley, and thyme. Can you seasonings in sausage and bread stuffings. Use whole. whole or chopped. already smell the turkey in the oven? Pairings: sausage, bread stuffings, game, Pairings: chicken, veal, vegetables, Pairings: seafood, poultry, veal, fruit, Pairings: poultry fatty meats, vegetables, veal. marinades, soups, stews, Creole dishes. herb butters, marinades, salad dressings, and vinegars.

Fat free broths for dinner on a chilly night! Available in SOUP regular and low sodium. 28 grams SEASON IS of whole grain. HERE! ORGANIC CEREALS made with real peanut butter & cocoa No GMO ingredients, no prohibitied synthetic ingredients, and no prohibited chemical pesticides. No antibiotics. No added hormones. Elevate the flavors of your meals with fresh herbs. RiSE and SHINE IT'S BREAKFAST TIME! Start your morning on the right foot. Include Nature's Promise waffles and frozen fruit with breakfast. HERBSPairings and Basics 101

YOUR SOURCE FOR OVER-THE-COUNTER

HEALTHCARE AND PERSONAL NEEDS.

Pain reliever options. Oral care essentials. Looking for baking inspiration this season? Experiment with flavors and textures by including nuts or chocolate. Not your style? Then dress to impress with baking cups for any occasion. If you’re looking for something new to bake, try our Pecan-Date Scones for the perfect anytime treat. SOFT WHITE LED BULBS PECAN-DATE SCONES Your one-stop shop 2 tablespoons milk 1 cup pecans 1/2 cup sugar 1 tablespoon 2-1/4 cups heavy 1 cup 3-1/4 cups baking powder Available in a variety of wattages to help get for baking supplies whipping cream chopped dates flour 1 teaspoon baking soda and ingredients. your interior lighting just right. 1. Preheat the oven to 350°F. Whip the cream until soft peaks form, then beat in the sugar, and set aside. Mix remaining dry ingredients in a separate bowl. Fold into the whipped cream. Add the pecans and dates. 2. Drop the scones, by 1/4 cupful, on a parchment-lined baking sheet. Brush the tops with the milk, then bake in the oven for 20 min., or until an inserted toothpick comes out clean. Want to top your scones with a glaze? Mix together 3 tablespoons milk, 1 cup confectioners sugar, and 1/2 teaspoon ground cinnamon. Drizzle glaze on after scones have had a chance to cool slightly, but while they’re still a little warm, then let cool completely so glaze hardens and sets.

CALORIES FAT SATURATED FAT CARBS SODIUM 206cal 8.7g 3.5g 30.2g 123mg

13.1g sugar 1.8g fiber 2.8g protein 18mg cholesterol LET'S GET BAKING

YOUR SOURCE FOR OVER-THE-COUNTER

HEALTHCARE AND PERSONAL NEEDS.

CALORIES FAT SATURATED FAT CARBS SODIUM 206cal 8.7g 3.5g 30.2g 123mg

13.1g sugar 1.8g fiber 2.8g protein 18mg cholesterol SIMPLE FOOD THAT INSPIRES

HOW TO ROAST Pork tenderloin to beef roast,everything cabbage to cauliflower... this simple, healthful technique does it all.

14 JANUARY 2021 SAVORYONLINE.COM What is SHEET PAN CHICKEN roasting? WITH SQUASH AND Roasting refers to proteins BRUSSELS SPROUTS and vegetables cooked mostly RECIPE PAGE 16 at high temperatures in the oven. Baking uses a lower temperature to cook breads, baked goods, and casseroles. Here’s why we love to roast:

IT’S AFFORDABLE: Inexpensive ingredients are tastiest when roasted. Root vegetables are browned and crisp, tomatoes and grapes are extra juicy and sweet, and tough cuts of beef are fall-apart tender. You also don’t need any special equipment to roast.

IT’S HEALTHFUL: Roasted foods need very little fat to cook compared to frying or sautéing. Roasting also intensifies flavors without added salt, sugar, or other ingredients.

IT’S EASY: Roasted foods need little prep before they cook. And once the oven door closes, you can walk away! Fewer pans and utensils are needed, making cleanup easier too. everything

SAVORYONLINE.COM JANUARY 2021 15 SHEET PAN CHICKEN WITH SQUASH AND BRUSSELS SPROUTS PREP TIME 20 MIN. – COOK TIME 25 MIN. READY IN 45 MIN. – SERVINGS 4

1 medium 1 lb boneless, butternut squash skinless chicken 12 oz Brussels breasts, cut into sprouts, trimmed 1-inch cubes and cut into halves 3 tbsp balsamic 4 tbsp olive vinegar, divided ROASTED COD TACOS oil, divided 1 tsp dried thyme PREP TIME 15 MIN. – COOK TIME 25 MIN. 1 tsp garlic powder READY IN 40 MIN. – SERVINGS 4

STEP 1 Preheat oven to 425°F. With a very 1½ lbs cod fillets, 1½ cups seasoned sharp chef’s knife, trim the top and bottom thawed if frozen whole wheat from the butternut squash, then cut the ¼ cup all- bread crumbs neck from the bulb. With a vegetable purpose flour Cooking spray peeler, peel the two pieces. Halve the bulb 2 tsp chili powder 8–10 corn tortillas Essential lengthwise and, with a spoon, scrape out ½ tsp ½ (16 oz) container seeds. Cut squash into ¾-inch cubes. ground cumin Nature’s Promise tools for STEP 2 In a large bowl, toss the Brussels 2 large eggs Organic Fresh Salsa sprouts with 1 tbsp oil, salt, and pepper. roasting Arrange in single layer on one side of a STEP 1 Preheat oven to 425°F. Line a large large rimmed baking sheet. To same bowl, baking sheet with parchment. RIMMED SHEET PAN: The rim add the squash and another 1 tbsp oil. STEP 2 Cut the cod into 2-inch-long, keeps vegetables from falling Season with salt and pepper and toss to 1-inch-wide pieces. In a large bowl, toss off the sides and catches any coat. Arrange in single layer on other side the cod with the flour, chili powder, and juices from meats and fish. of same baking sheet. Roast 10 min. cumin until well coated. In a wide shallow STEP 3 To same bowl, add the chicken, dish, whisk the eggs. Place the bread OVEN-SAFE SKILLET: Go from remaining 2 tbsp oil, 2 tbsp balsamic vinegar, crumbs in a separate dish. stovetop to oven and back: thyme, and garlic powder. Season with salt STEP 3 Add cod to egg mixture and toss to Sear meats before roasting or and pepper. Toss until well coated. After coat. In 2–3 batches, transfer to the bread make a pan sauce with the vegetables have roasted 10 min., add chicken crumbs, letting any excess egg drip off meat drippings after roasting. to center of baking sheet in single layer, and pressing so crumbs adhere. Arrange spacing pieces slightly apart. Drizzle any on lined pan. ROASTING PAN: Best for large remaining liquid from bowl over chicken. STEP 4 Coat tops of nuggets with cooking roasts, hams, and turkeys. STEP 4 Roast 15–20 min., until chicken spray. Season with salt. Bake 25–28 min., An inner rack lifts the meat is cooked through and vegetables are until crust is crispy and fish is cooked so it can brown and crisp tender. To serve, drizzle chicken with through. Season with salt to taste. Serve underneath. remaining 1 tbsp balsamic vinegar. on the tortillas with the salsa.

PARCHMENT PAPER: Line pans to PER SERVING: 392 CALORIES, 17G FAT, 3G SATURATED FAT, PER SERVING: 511 CALORIES, 10G FAT, 1G SATURATED FAT, 83MG CHOLESTEROL, 84MG SODIUM, 33G CARBOHYDRATE, 166MG CHOLESTEROL, 1216MG SODIUM, 62G CARBOHYDRATE, keep foods from burning and 7G FIBER, 8G SUGAR, 31G PROTEIN 4G FIBER, 3G SUGAR, 43G PROTEIN sticking, then toss for easy cleanup. If roasting at a higher temp or broiling, use foil.

METAL TONGS: Flip and stir foods on a hot pan with ease. 6 SHEET PAN Look for tongs with a heat- MEALS TO SAVE resistant grip. THE DAY One pan makes dinner SILICONE BRUSH: Brush on a easy from prep to cleanup. sticky glaze or baste foods Find the article and recipes with sauce. The silicone at savoryonline.com. bristles are easy to clean.

16 JANUARY 2021 SAVORYONLINE.COM Store-bought salsa is the only topper you need

SAVORYONLINE.COM JANUARY 2021 17 Tips for sheet pan roasting JUMP-START BROWNING by preheating your sheet pan 1before adding the veggies.

PAT FOODS VERY DRY with paper towels so the outside 2browns while the inside cooks through.

CUT FOODS TO THE SAME SIZE and thickness so smaller 3pieces don’t burn. SPACE OUT FOODS on the sheet pan so they have 4room to crisp and brown. LET SHEET PANS COOL before rinsing to keep the metal 5 from warping.

A TASTY TECHNIQUE Roasting makes any vegetable taste better, according to our nutrition experts. It brings out their flavor, caramelizes their natural sugars, and adds crunch. If your family doesn’t love certain veggies like broccoli or Brussels sprouts, roasting is a great way to change their mind.

18 JANUARY 2021 SAVORYONLINE.COM Cleanup is easy with this one-pan meal

ROASTED SPICED CHICKPEAS STEP 1 Preheat oven to 400°F. STEP 4 Roast 30–35 min., until sweet WITH VEGGIES Drain and rinse the chickpeas. potatoes are tender. STEP 5 Meanwhile, into a small bowl, PREP TIME 15 MIN. – COOK TIME 30 MIN. Dry very well with paper towels. READY IN 45 MIN. – SERVINGS 4 STEP 2 To a medium bowl, add sweet with garlic press, crush the garlic clove. potatoes, mushrooms, 2 tbsp oil, and Add the yogurt and half of cilantro, 1 (15.5 oz) can 1 (2-inch) piece ginger. Season with salt and pepper. Toss stirring to combine. Season with salt chickpeas fresh ginger, to combine. Arrange on a large rimmed and pepper to taste. To serve, garnish 2 medium peeled and grated baking sheet, separating sweet potatoes with dollops of yogurt and remaining sweet potatoes 8–10 mini from mushrooms. chopped cilantro. (about 1¼ lbs), cut sweet peppers STEP 3 To same bowl, add the sweet into ½-inch chunks 2 tsp curry powder peppers and 1 tbsp oil. Season with TIP Serve with basmati rice, if desired. 1 (8 oz) pkg 1 clove garlic salt. Arrange on same sheet pan in PER SERVING: 381 CALORIES, 16G FAT, 2G SATURATED FAT, whole baby bella ½ cup nonfat plain single layer. To same bowl, add chickpeas, 1MG CHOLESTEROL, 231MG SODIUM, 51G CARBOHYDRATE, mushrooms, Greek yogurt curry powder, and remaining 1 tbsp oil. 10G FIBER, 13G SUGAR, 12G PROTEIN cut into quarters ¼ cup finely Season with salt and pepper. Toss until 4 tbsp olive chopped fresh well coated and add to prepared pan. oil, divided cilantro, divided Spread out into an even layer.

SAVORYONLINE.COM JANUARY 2021 19 SPAGHETTI SQUASH prepared pan. Poke holes in squash peel. WITH BUFFALO SHRIMP Roast 20 min. STEP 3 In a medium bowl, toss the shrimp, PREP TIME 15 MIN. – COOK TIME 35 MIN. READY IN 50 MIN. – SERVINGS 4 carrots, and celery with remaining 1 tbsp oil. Season with salt and pepper. Scatter 2 medium 3 celery stalks, shrimp on pan around squash. Roast 15 spaghetti squash thinly sliced min., until shrimp are cooked through. 3 tbsp olive on an angle Remove from oven and turn the squash oil, divided ¼ cup hot sauce cut-sides up to cool slightly. 1 lb raw peeled, 2 tbsp cider vinegar STEP 4 While squash cools, in a large bowl, deveined 2 oz blue stir together the hot sauce and cider large shrimp cheese crumbles vinegar. Add shrimp and vegetables. Toss 2 cups shredded 3 green onions, to combine. Season with salt to taste. carrots thinly sliced STEP 5 With a fork, scrape squash from peel to separate strands. Divide shrimp STEP 1 Preheat oven to 425°F. Line a large mixture among squash. Garnish with the rimmed baking sheet with parchment. blue cheese and green onions. With a very sharp chef’s knife, cut each squash in half lengthwise. With spoon, SWAPORTUNITY for a shellfish-free scrape out and discard seeds. meal, swap out shrimp for chicken. STEP 2 Brush the cut sides of squash with PER SERVING: 404 CALORIES, 18G FAT, 5G SATURATED FAT, 2 tbsp oil and place cut-sides down on 154MG CHOLESTEROL, 1323MG SODIUM, 42G CARBOHYDRATE, 10G FIBER, 17G SUGAR, 23G PROTEIN

20 JANUARY 2021 SAVORYONLINE.COM TURKEY SAUSAGE WITH ROASTED TOMATOES PREP TIME 10 MIN. – COOK TIME 35 MIN. READY IN 45 MIN. – SERVINGS 4

1 pint 1 lb fresh grape tomatoes zucchini noodles 4 tbsp olive 1 small red onion, oil, divided thinly sliced 8 oz smoked turkey ¼ cup loosely sausage, cut into packed fresh ¼-inch-thick slices basil leaves on an angle

STEP 1 Preheat oven to 425°F. In a medium

bowl, toss the grape tomatoes with

2 tbsp oil. Season with salt and pepper.

Arrange on a large rimmed baking sheet.

Roast 20 min.

STEP 2 In same bowl, toss the sausage,

zucchini noodles, and onion with

remaining 2 tbsp oil. Season with salt

and pepper. Scatter over and around

grape tomatoes, spacing slightly.

Roast 15 min., until sausage is heated

through and onions are tender.

STEP 3 To serve, toss mixture together

and garnish with the basil.

PER SERVING: 261 CALORIES, 20G FAT, 4G SATURATED FAT,

51MG CHOLESTEROL, 338MG SODIUM, 13G CARBOHYDRATE,

4G FIBER, 7G SUGAR, 29G PROTEIN

E v e ry on e wi ll lov e th is lo eal w-carb sheeet pan m

SAVORYONLINE.COM JANUARY 2021 21 SHOP THE RECIPE

LIGHT MAYO Mayonnaise helps the bread crumbs stick and keeps the chicken moist as it roasts.

ITALIAN- SEASONED PANKO These light- as-air bread crumbs are seasoned with Parmesan, garlic, and herbs for more Italian flavor.

CHECK OUT THE VIDEO SHEET PAN ROASTED ONLINE CHICKEN PARM RECIPE PAGE 24

22 JANUARY 2021 SAVORYONLINE.COM Preheat the skilet to give the chops a great sear

SKILLET-ROASTED PORK CHOPS WITH GRAPES AND ROSEMARY RECIPE PAGE 24

SAVORYONLINE.COM JANUARY 2021 23 SKILLET-ROASTED PORK CHOPS WITH GRAPES AND ROSEMARY PREP TIME 5 MIN. – COOK TIME 23 MIN. READY IN 28 MIN. – SERVINGS 4

2 cups seedless 3 cloves garlic, red grapes finely chopped 3 tbsp olive 1 tbsp finely oil, divided chopped fresh PAPRIKA ROAST 4 boneless pork rosemary CHICKEN AND VEGGIES chops (about ¼ cup ¾-inch thick) balsamic vinegar PREP TIME 15 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 15 MIN. – SERVINGS 6

STEP 1 Preheat oven to 425°F. In a medium 2 tsp 1 medium head bowl, toss the grapes with 1 tbsp oil. smoked paprika of cabbage, SHEET PAN ROASTED Season with salt and pepper. 1 tsp onion powder cored and cut

CHICKEN PARM STEP 2 In a 12-inch oven-safe skillet, heat 3 tbsp vegetable into ½-inch slices PREP TIME 10 MIN. – COOK TIME 25 MIN. 1 tbsp oil on medium-high. Season pork oil, divided 5 celery READY IN 35 MIN. – SERVINGS 4 chops all over with salt and pepper and 1 (3–4 lb) stalks, sliced add to skillet. Cook 2–3 min. per side, whole chicken 1 tbsp finely 4 small 3 tbsp olive until browned. Add grapes to skillet and chopped chives boneless, skinless oil, divided place skillet in oven. Roast 10–12 min., chicken breasts 6 cloves until pork is cooked through, turning STEP 1 Preheat oven to 425°F. In a small (about 1½ lbs) garlic, smashed over once halfway through. bowl, combine the paprika, onion powder, 2 tbsp light 1 pint grape STEP 3 Carefully remove skillet from oven 2 tbsp oil, 1 tsp salt, and ½ tsp pepper. mayonnaise tomatoes, and place on stovetop burner. Transfer Trim excess fat from the chicken and rub ½ cup Italian- cut into halves pork chops to a plate and cover loosely or brush inside and all over outside with style panko 4 oz part-skim with foil. Add remaining 1 tbsp oil to oil mixture. Tie drumsticks together bread crumbs mozzarella grapes in skillet and heat on medium. with butchers’ twine. ¼ cup grated STEP 4 To skillet, add the garlic and STEP 2 Place chicken on a large sheet Parmesan, plus rosemary. Cook 2–4 min., until garlic is pan. Roast 15 min. more for garnish golden, stirring often. Stir in the balsamic STEP 3 Meanwhile, in a large bowl, toss and cook 2–4 min., stirring occasionally. the cabbage and celery with remaining STEP 1 Preheat oven to 425°F. Line a large Season with salt to taste. Serve pork 1 tbsp oil. Season with salt and pepper. rimmed baking sheet with parchment. chops with grape mixture spooned After chicken has cooked 15 min., arrange STEP 2 Brush the chicken on all sides with on top. vegetables around chicken in even layer. the mayonnaise. Season all over with salt Roast chicken with vegetables another and pepper and place on prepared pan, PER SERVING: 399 CALORIES, 26G FAT, 7G SATURATED FAT, 68MG CHOLESTEROL, 54MG SODIUM, 17G CARBOHYDRATE, 40–45 min., until chicken is cooked spacing apart. In a medium bowl, toss the 1G FIBER, 14G SUGAR, 23G PROTEIN through and an instant read thermometer bread crumbs, Parmesan, and 1 tbsp oil. inserted into chicken reads 165°F. Top chicken with bread crumb mixture. STEP 4 Transfer chicken to cutting board STEP 3 Wipe out bowl used for crumbs. and let stand 10–15 min. Sprinkle the Add the garlic, tomatoes, and remaining chives over vegetables and toss together. 2 tbsp oil. Toss until well combined. Carve chicken and serve with vegetables. Arrange around chicken breasts. Place sheet pan in oven and roast 15 min. PER SERVING: 429 CALORIES, 30G FAT, 8G SATURATED FAT, 112MG CHOLESTEROL, 160MG SODIUM, 11G CARBOHYDRATE, STEP 4 Coarsely grate the mozzarella. 5G FIBER, 5G SUGAR, 30G PROTEIN Sprinkle over chicken. Continue roasting another 8–10 min., until an instant read thermometer inserted into chicken reads 165°F. Garnish with more Parmesan, if desired. Serve chicken with roasted tomatoes.

PER SERVING: 463 CALORIES, 24G FAT, 7G SATURATED FAT, 148MG CHOLESTEROL, 505MG SODIUM, 13G CARBOHYDRATE, 1G FIBER, 4G SUGAR, 48G PROTEIN

VISIT SAVORYONLINE.COM FOR MORE RECIPES, VIDEOS, AND IDEAS

24 JANUARY 2021 SAVORYONLINE.COM cris ? Try py roa law sted e s c ov ab L ba ge

SAVORYONLINE.COM JANUARY 2021 25 COOK ONCE

EAT Roasting twice edition Get ahead by doubling what you roast, then turning extra servings into quick meals later in the week.

MEAL FOR NOW

26 JANUARY 2021 SAVORYONLINE.COM $ COOK MORE, SAVE BIG

Cooking a little extra with one meal lets you make the most of value-sized packages of proteins and other store sales. With leftovers already planned, you won’t need to lean on takeout.

SLOW-ROASTED BEEF WITH POTATOES AND CARROTS PREP TIME 25 MIN. – COOK TIME 1 HOUR 45 MIN. READY IN 2 HOURS 10 MIN. + MARINATING TIME SERVINGS 8 MEAL FOR LATER 2 tbsp reduced- 1 lb golden sodium soy sauce potatoes, 2 tbsp cider vinegar scrubbed and cut ½ tsp garlic into 1-inch chunks powder 2 lbs carrots, 4 tbsp vegetable peeled and cut oil, divided into 1-inch chunks 1 (2–2¼ lb) eye of 1 large onion, cut round beef roast into ½-inch chunks

STEP 1 In a gallon-size resealable bag, combine the soy sauce, vinegar, garlic powder, and 2 tbsp oil. Season with salt and pepper. Add the beef to bag. Seal bag, pressing out air. Toss to coat beef. Place in a dish and refrigerate at least 3 hours or up to 24 hours, turning meat over 2–3 times. STEP 2 Preheat oven to 450°F. In a large bowl, toss the potatoes, carrots, and onion with remaining 2 tbsp oil. Season with salt and pepper. Spread in even layer at the bottom of a roasting pan. Roast vegetables 15 min. Remove beef from marinade and pat off excess (discard remaining marinade). Season with salt and pepper. Stir vegetables and position roasting rack in pan. Place beef on rack. Roast beef with vegetables 30 min. ROAST BEEF SANDWICHES STEP 3 Decrease oven temperature WITH HORSERADISH MAYO to 300°F. Roast 1 hour to 1 hour 10 min., until vegetables are tender To serve as a second meal for 4, reserve Save half of and beef is desired doneness (135°F ½ of roasted beef. Stir together ¼ cup for medium-rare). Remove from oven light mayonnaise, 1 tbsp prepared the beef for and let beef stand at least 10 min. horseradish, and 1 tsp lemon juice. STEP 4 Very thinly slice beef and Season with salt and pepper. Spread sandwiches later serve with the vegetables. on 8 slices whole-grain bread. Very thinly slice reserved beef PER SERVING: 359 CALORIES, 17G FAT, 5G SATURATED FAT, 79MG CHOLESTEROL, 253MG SODIUM, 23G CARBOHYDRATE, and add to sandwiches, along with 5G FIBER, 7G SUGAR, 27G PROTEIN tomato slices and lettuce.

SAVORYONLINE.COM JANUARY 2021 27 MEAL FOR NOW SLOW-ROASTED SALMON OVER BEETS PREP TIME 10 MIN. – COOK TIME 45 MIN. READY IN 55 MIN. – SERVINGS 8

2 lbs medium 2 lbs skin-on beets, trimmed salmon fillets 3 tbsp olive 1 medium orange oil, divided 2 tbsp finely chopped parsley

STEP 1 Preheat oven to 450°F. Wash and scrub the beets well. Dry with paper towels. With a mandoline or very sharp knife, thinly slice beets. STEP 2 Line a large rimmed baking sheet with parchment. In a medium bowl, toss the beets with 2 tbsp oil, salt, and pepper. Arrange on prepared pan, spreading out in even layer. Bake 20 min. STEP 3 Remove pan from oven and reduce oven temperature to 325°F. Arrange the salmon between beets, skin-sides down, moving some beets aside as needed. MEAL FOR LATER Brush salmon with remaining 1 tbsp oil. Season with salt and pepper. Return pan to oven and cook 25–30 min., until beets are tender and salmon is cooked through. STEP 4 Squeeze juice from the orange over salmon and beets. Garnish with the parsley.

PER SERVING: 337 CALORIES, 21G FAT, 4G SATURATED FAT, 62MG CHOLESTEROL, 156MG SODIUM, 13G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 25G PROTEIN

28 JANUARY 2021 SAVORYONLINE.COM SALAD WITH SALMON, ROASTED BEETS, AND BALSAMIC VINAIGRETTE

To serve as a second meal for 4, reserve 2 salmon fillets and 2 cups beets after roasting. On a platter, arrange 8 cups loosely packed salad greens. Top with reserved beets, 1 cup diced cucumber, and 2 cups grape tomatoes, halved. Remove skin from reserved salmon and break into bite-size chunks over salad. Drizzle with ¼ cup store- bought white balsamic vinaigrette. Season with salt and pepper to taste.

MEAL FOR LATER

SAVORYONLINE.COM JANUARY 2021 29 MEAL FOR NOW

30 JANUARY 2021 SAVORYONLINE.COM COOK ONCE, EAT TWICE Pin even more Cook Once, Eat Twice recipes by following us on Pinterest. MEAL FOR LATER BBQ-RUBBED PORK TENDERLOIN WITH CAULIFLOWER AND GREEN BEANS PREP TIME 15 MIN. – COOK TIME 25 MIN. READY IN 40 MIN. – SERVINGS 8

½ medium 1 small red head cauliflower, onion, cut into cut into florets thin wedges 8 oz green beans, 3 tbsp barbecue trimmed and dry rub seasoning washed 2 (1¼ lbs each) 4 tbsp olive pork tenderloins oil, divided

STEP 1 Preheat oven to 425°F. In a large bowl, toss the cauliflower and green beans with 2 tbsp oil, salt, and pepper. Arrange on a large rimmed baking sheet in a single layer, separating cauliflower and green beans; reserve bowl. STEP 2 To same bowl, add the onion and season with salt and pepper. Toss in any residual oil in bowl and arrange on another sheet pan. To same bowl, add remaining 2 tbsp oil and barbecue rub. Season with salt and pepper. To bowl, add the pork tenderloins, tossing and rubbing to coat. Arrange on pan with onion, tucking thinner ends of tenderloins under. STEP 3 Roast 20–25 min., until vegetables are tender and a meat thermometer placed in thickest part of meat reaches PORK GYROS WITH 145°F. Let rest 5 min. Slice pork tenderloin TZATZIKI AND CUCUMBERS to serve with vegetables. To serve as a second meal for 4, reserve Save the second PER SERVING: 260 CALORIES, 12G FAT, 3G SATURATED FAT, 92MG CHOLESTEROL, 300MG SODIUM, 6G CARBOHYDRATE, 1 roasted pork tenderloin. Slice pork 2G FIBER, 3G SUGAR, 31G PROTEIN tenderloin and ½ small cucumber. tenderloin for Divide pork and cucumber among 4 whole wheat pitas. Dollop each gyro sandwiches later with 2 tbsp prepared tzatziki.

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SAVORYONLINE.COM JANUARY 2021 31 For most of us, a new year means new choices. Rethinking how we do things. And even choosing new things to accomplish. It’s inspiring! And if you’re making new choices about how you eat, Giant’s the place to start. Insider Whether it’s eating better or trying a different diet, our wide selection and full- time Nutrition team are here to help you make the best choices for yourself this Favorites year and every year. Our top picks for your new year. Find ideas at giantfood.com/recipes

Bill Campbell Robert Nickels Director of Meat and Seafood Director of Produce and Floral

Plant-based proteins have gotten everyone’s attention — but there hasn’t been much Brighten up winter days with a Navel orange! January and February are their for those of us who eat more Chicken of the Sea than chicken nuggets. Enter Good peak season, so you’re getting the very best right now. Seedless, sweet, and juicy, Catch, the first plant-based seafood alternative in our stores. We carry crabcake, fish they’re a great snack or salad ingredient. Best of all, they’re an immune-boosting burger, and fish cake alternatives, all with at least 21 grams of protein. Using legume powerhouse—each orange is loaded with vitamin C, fiber, and potassium to keep proteins and algal oil, Good Catch proteins are flaky and taste like the real thing. you healthy.

David Grove Monica Simmons-Dolce Director of Bakery and Deli Director of Edible Grocery

Here’s a Swaportunity for you—Nature’s Promise Whole Wheat Artisan sandwich If you’re looking to eat less meat this year, but not sure how to do it, start with a bread. Upgrade your next sandwich with a hearty bread with 28 grams of whole plant-based protein from MorningStar Farms. They’re one of the originals, making grains per serving and plenty of fiber and protein. And being a Nature’s Promise plant-based proteins for over 40 years. And with everything from breakfast bread, you know it has no artificial colors or flavors and no high-fructose corn “sausage” and “bacon” to burger, pulled pork and corn dog substitutes, there’s syrup. It’s another quality addition to our Nature’s Promise line. something for everyone. Available in the frozen aisle.

Diane Couchman Daniel Wiggington Director of Center Store Director of Non-Foods

When we’re talking about eating better, lots of people think about their meals, but Taking on new fitness goals this year? Make sure you’ve got the nutrition not their snacks. And that’s a mistake — we all eat snacks, and good snacks are an to back it up! This month, I’m spotlighting shakes and bars from two essential part of your health and wellness goals. These two are in our aisles now: companies: BOOST and Premier. Hippeas: Available as puffs or tortilla chips, Hippeas are made with organic BOOST: A range of tasty shakes from everyday nutrition to high-protein and more. chickpea flour and are vegan and gluten-free. Premier: Their protein shakes, bars, and powders are great choices to fuel your Popcorners: These corn chips aren’t fried—they’re air-popped, drizzled with workout and your day. sunflower oil, and sprinkled with sea salt. And surprisingly low-calorie. For most of us, a new year means new choices. Rethinking how we do things. And even choosing new things to accomplish. It’s inspiring! And if you’re making new choices about how you eat, Giant’s the place to start. Insider Whether it’s eating better or trying a different diet, our wide selection and full- time Nutrition team are here to help you make the best choices for yourself this Favorites year and every year. Our top picks for your new year. Find ideas at giantfood.com/recipes

Bill Campbell Robert Nickels Director of Meat and Seafood Director of Produce and Floral

David Grove Monica Simmons-Dolce Director of Bakery and Deli Director of Edible Grocery

Diane Couchman Daniel Wiggington Director of Center Store Director of Non-Foods

CannedBEANS and dried beans are pantry superheroes: They’re inexpensive, packed with protein and fiber, and star in many favorite dishes.

BENEFITS OF BEANS Our nutrition experts love to cook with low-calorie beans and legumes. They pack enough protein to replace meat in many dishes and fiber to keep you feeling full. They also lower bad cholesterol and won’t spike your blood sugar.

34 JANUARY 2021 SAVORYONLINE.COM What is plant- powered? Plant-powered meals make vegetables a bigger part of the plate and occasionally swap meat for a plant-based protein like beans or tofu.

Our plant-powered recipes are always:

LOADED WITH VEGETABLES, though not strictly vegetarian or vegan. Meat is used in smaller amounts or swapped for a plant-based protein.

SATISFYING AND CROWD- PLEASING so you can get the whole family on board. Hearty meals and veggie- centered twists on familiar dishes keep everyone at the table happy.

BLACK BEAN ENCHILADAS RECIPE PAGE 40

SAVORYONLINE.COM JANUARY 2021 35 CHICKPEA VEGGIE BURGERS STEP 2 To food processor, add the riced vegetables and flour. Pulse until mixed. PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4 Add remaining chickpeas and pulse until combined but still somewhat 1 large egg and broccoli, chunky, stopping and stirring as needed. ¼ cup thawed and Divide into 4 mounds and mold each chopped parsley drained well into ½-inch-thick patty, packing ½ tsp ¼ cup mixture together tightly. smoked paprika all-purpose flour STEP 3 In a 12-inch oven-safe nonstick ½ tsp 2 tbsp olive oil skillet, heat the oil on medium-high. onion powder 4 whole wheat Add burgers (in batches, if necessary) 1 (15.5 oz) can hamburger buns, and cook 2–4 min. per side, until low-sodium lightly toasted golden brown. chickpeas, drained Lettuce, tomato STEP 4 Place skillet in oven and bake and rinsed, divided slices, ketchup, 8–10 min., until hot in centers. 1 (10 oz) pkg frozen red onion slices Serve burgers on the buns. SHOP riced cauliflower (optional) Top with garnishes, if desired. THE RECIPE STEP 1 Preheat oven to 375°F. To the bowl SWAPORTUNITY For A gluten-free of a food processor, add the egg, parsley, burger, use a gluten-free flour in paprika, onion powder, and half of the the chickpea mixture and serve on chickpeas. Season with salt and pepper. romaine leaves instead of buns. Pulse until very well combined and PER SERVING: 321 CALORIES, 12G FAT, 2G SATURATED chickpeas are finely chopped, stopping FAT, 47MG CHOLESTEROL, 400MG SODIUM, 45G CARBOHYDRATE, 9G FIBER, 8G SUGAR, 13G PROTEIN and stirring occasionally. LOW- SODIUM CHICKPEAS Not just for hummus! Finely chop for burgers, roast until crisp for a snack, or stir into soups.

FROZEN RICED VEGGIES Finely ground cauliflower and broccoli lighten the burger mixture and add more veggies.

36 JANUARY 2021 SAVORYONLINE.COM INSTANT POT VEGGIE AND WHITE BEAN SOUP RECIPE PAGE 40

CHECK OUT THE VIDEO ONLINE

The Instant Pot builds slow-simmered flavor in minutes

SAVORYONLINE.COM JANUARY 2021 37 vorite hot sauce our fa ith y ic w CANNED OR ass DRIED BEANS? cl Canned beans are quick and na convenient, speeding up dishes ia like these refried beans. Dried is beans absorb lots of flavor ou L from aromatics and become is extra creamy as they simmer. th Learn how to cook dried beans e on the stovetop on page 100. v er S

HOMEMADE VEGETARIAN and 2/3 cup water. Heat mixture to a boil REFRIED BEANS on high. Reduce heat to simmer and PREP TIME 5 MIN. – COOK TIME 20 MIN. cook 5 min., stirring occasionally. READY IN 25 MIN. – SERVINGS 4 STEP 3 With a potato masher, mash the beans until almost smooth. Cook another 2 tbsp canola oil ½ tsp 5 min., stirring often. Season with salt ½ cup finely ground cumin to taste. chopped 2 (15.5 oz) cans white onion reduced-sodium TIP Refried beans can be refrigerated 1 tbsp minced garlic pinto beans, for up to 1 week or frozen for up to drained and rinsed 2 months. Defrost, reheat, and serve as a side, in tacos, or over nachos STEP 1 In a large heavy-duty skillet, heat garnished with cilantro. the oil on medium-high. Add the onion and cook 5 min., stirring often. Add the PER SERVING: 119 CALORIES, 5G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 153MG SODIUM, 14G CARBOHYDRATE, garlic and cumin. Cook until golden, 0G FIBER, 1G SUGAR, 4G PROTEIN 30 sec.–1 min., stirring often. STEP 2 To skillet, add the pinto beans

38 JANUARY 2021 SAVORYONLINE.COM hot sauc favorite e your with sic las a c an isi ou L is th e v er S

PARBOILING KIDNEY BEANS Cooking dried kidney beans in the slow cooker calls for an overnight soak and a quick boil before simmering to get rid of certain compounds that can be tough to digest. SLOW COOKER CAJUN RED BEANS AND RICE RECIPE PAGE 40

SAVORYONLINE.COM JANUARY 2021 39 INSTANT POT VEGGIE AND Mother Nature’s got your back WHITE BEAN SOUP PREP TIME 15 MIN. – COOK TIME 20 MIN. READY IN 35 MIN. – SERVINGS 6 TM

1 tbsp olive oil 1 (15.5 oz) can It’s amazing what a plant can do 2 slices bacon, low-sodium finely chopped cannellini beans 1 cup diced onion 2 medium 2 stalks zucchini, diced celery, chopped 3 cups cubed 3 cloves whole wheat garlic, minced French or Italian 4 cups low-sodium bread, crusts vegetable broth removed ½ (16 oz) bag frozen ½ cup finely BLACK BEAN ENCHILADAS peas and carrots grated Parmesan SLOW COOKER CAJUN PREP TIME 10 MIN. – COOK TIME 25 MIN. RED BEANS AND RICE STEP 1 Using the sauté function on an READY IN 35 MIN. – SERVINGS 4 PREP TIME 15 MIN. – COOK TIME 7 HOURS 10 MIN. Instant Pot or multi-cooker, heat the oil. READY IN 7 HOURS 25 MIN. + SOAKING TIME Cooking spray ½ (16 oz) bag Add the bacon and cook 5 min., until SERVINGS 6 ½ (16 oz) pkg frozen mixed browned, stirring occasionally. frozen chopped pepper strips, STEP 2 Add the onion and celery and 1 lb dried kidney very thinly sliced kale, thawed and thawed and cook 5–6 min., until vegetables begin beans, picked over 1 cup diced onion squeezed dry patted dry to soften, stirring often. Stir in the garlic 1 (32 oz) container 1½ tsp Cajun 1 cup prepared 1 cup reduced- Nature’s seasoning and cook 30 sec. Turn off sauté function. ©2020 TRADITIONAL MEDICINALS 201003 salsa verde fat shredded STEP 3 To Instant Pot, add the vegetable Promise Organic 1 tsp salt 1 cup packed Mexican-blend broth, frozen peas and carrots, beans, Low-Sodium ½ tsp garlic powder These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. fresh cilantro cheeses, divided zucchini, and bread cubes, scraping up Chicken Broth 3 bay leaves 1 clove garlic 8 whole wheat any browned bits. Season with salt 3 stalks celery, 4 cups cooked 1 (15.5 oz) fajita-size and pepper. finely chopped brown rice, can Nature’s flour tortillas STEP 4 Seal and set to high pressure. 2 bell peppers, for serving Promise Organic Cook 5 min. Let naturally release seeded and diced 4 green onions, Low Sodium 5 min. Stir to combine. Garnish with ½ (12 oz) pkg chopped, Black Beans, the Parmesan to serve. andouille sausage, for garnish drained and rinsed SWAPORTUNITY make it vegetarian by STEP 1 In a large pot, combine the beans STEP 1 Preheat oven to 375°F. Coat a 9x13- swapping the bacon for Bac'n pieces and enough cold water to cover by inch baking dish with the cooking spray. or Bacon sietan. 2 inches. Cover and let stand at room STEP 2 In a food processor or blender, temperature overnight. Drain beans and PER SERVING: 194 CALORIES, 6G FAT, 2G SATURATED FAT, purée the kale, salsa verde, cilantro, garlic, 9MG CHOLESTEROL, 408MG SODIUM, 27G CARBOHYDRATE, rinse out pot. Return beans to pot and and ¼ cup water until smooth. Season 5G FIBER, 4G SUGAR, 9G PROTEIN cover with fresh water. Cover and heat to a with salt and pepper to taste. boil on high. Boil, uncovered, 10 min. Drain. STEP 3 To a medium bowl, add the beans. STEP 2 To a 4- to 5-qt slow cooker, add Use a fork to mash some beans. To bowl, beans along with the chicken broth, celery, add the pepper strips, ½ cup cheese, bell peppers, andouille, onion, Cajun and half of puréed salsa. Stir until well seasoning, salt, garlic powder, and bay leaves. combined. Season with salt to taste. Cover with lid and cook on low 7–8 hours STEP 4 Divide bean mixture among the or high 3–4 hours, until beans are tender. tortillas and roll up. Arrange seam-sides STEP 3 When done, remove and discard down in prepared baking dish. Top with bay leaves. Season with salt and pepper to remaining puréed salsa and remaining taste. To serve, spoon beans over the rice ½ cup cheese. Bake 20–25 min., until and garnish with the green onions. cheese is melted. TIP You can use 2 (15 oz) cans kidney PER SERVING: 551 CALORIES, 17G FAT, 7G SATURATED FAT, 17MG CHOLESTEROL, 1284MG SODIUM, 76G CARBOHYDRATE, beans, drained, instead of dried. Skip 14G FIBER, 7G SUGAR, 26G PROTEIN step 1 and reduce chicken broth to 2 cups.

PER SERVING: 457 CALORIES, 3G FAT, 1G SATURATED FAT, 21MG CHOLESTEROL, 746MG SODIUM, 83G CARBOHYDRATE, 16G FIBER, 4G SUGAR, 27G PROTEIN

40 JANUARY 2021 SAVORYONLINE.COM Mother Nature’s got your back It’s amazing what a plant can doTM

©2020 TRADITIONAL MEDICINALS 201003 These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. B:8.25” T:8” S:7”

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IS Now there’s a Hellmann’s® for everyone. Try our plant-based Vegan Dressing and Spread with this seasonal Pumpkin Sandwich. Full recipe details are available at Hellmanns.com/recipes B:10.75” T:10.5” S:9.5”

FINAL MECHANICAL 10/26/20

VER. FILE NAMELEVAHD20125_Hellmanns_January_Savory_Ad_F.indd PHASE Final Mechanical TIER None JOB # AHD.20125 ELEMENT Ad Cyan LINKS APPROVALS CLIENT Unilever LIVE 7” x 9.5” Magenta dish.psd (CMYK; 426 ppi; 70.3%), paper.psd (CMYK; 433 ppi; 69.27%), AHD20125_HM_Group- ing.psd (CMYK; 490 ppi; 61.2%), Unilever_Logo_REV_F.ai (14.05%), Ribbon.psd (CMYK; 302 ACT BRAND HM TRIM 8” x 10.5” Yellow ppi; 99.14%) CUSTOMER Brand BLEED 8.25” x 10.75” Black CRE CREATED 10-26-2020 12:13 PM TEMPLATE None PM OPERATOR miguel.salgado DIE None PRD MODIFIED 10-26-2020 12:12 PM FOLD None FONTS Helvetica Neue LT Std (57 Condensed, 77 Bold Condensed), Brandon Printed (One), Basker- OPERATOR IT Loaner BUILT % 100% ville (SemiBold) QC ROUND F PRINT % None

ST 222 Merchandise Mart Plaza, Suite 275, Chicago, IL 60654 Declaration of Font Licensing: As an agency, we secure our own font licensing to produce various assets for our clients. These assets may ultimately fall out of our possession. Font foundry licensing terms and conditions prohibit us from sharing our fonts and licensing with our clients, partners and vendors. Clients, partners and vendors are responsible to have secured their own font licensing for any intended use of these assets. TASTEG � r GREATyou can

Healthy is delicious with Shady Brook Farms® turkey. Find our mouthwatering turkey products in the fresh meat case today.

Try our delicious recipes for your next meal https://shadybrookfarms.com/recipes/

5Here’s MEALSsome math we love: One shopping list with eight ingredients gives you a week of simple, affordable meals.

CHECK OUT THE VIDEO ONLINE

HOW TO WRITE YOUR LIST Shopping list Our nutrition experts 3 Lemons recommend writing your 2 pt. Grape tomatoes shopping list right from the 3 heads Broccoli recipes you’re cooking that Green onions 3 bunches week. This way you have a plan 1 dozen Eggs for every ingredient you buy, and won’t buy more than you 10 Bone-in, skin-on Brown chicken rice thighs need at the store. 1 lb. bag 1 bottle Dijon mustard

44 JANUARY 2021 SAVORYONLINE.COM INGREDIENTS ✓ BROCCOLI

✓ GREEN ONIONS

✓ EGGS

✓ CHICKEN THIGHS

✓ BROWN RICE

MAKE AHEAD

Save time by cooking brown rice ahead and refrigerating or freezing portions in resealable bags. Don't worry if it’s a little dry—that’s perfect for fried rice.

CHICKEN AND BROCCOLI FRIED RICE RECIPE PAGE 52

SAVORYONLINE.COM JANUARY 2021 45 INGREDIENTS ✓ LEMONS

Make ahead for lunch ✓ GRAPE TOMATOES

✓ GREEN ONIONS or a light dinner ✓ BROWN RICE

✓ EGGS

✓ DIJON MUSTARD

8 INGREDIENTS, 5 MEALS Watch this video on our YouTube channel to see how 5 meals come together from just 8 ingredients.

46 JANUARY 2021 SAVORYONLINE.COM RICE SALAD WITH GREEN ONION-DIJON DRESSING PREP TIME 10 MIN. – COOK TIME 35 MIN. READY IN 45 MIN. – SERVINGS 4

1 cup uncooked 2 tbsp brown rice Dijon mustard 4 large eggs ¼ cup olive oil ½ medium ½ pint grape bunch green tomatoes, onions, cut up cut into halves ¼ cup fresh lemon juice (from about 2 lemons)

STEP 1 Cook the brown rice according to package directions. Meanwhile, to a small pot, add the eggs and enough water to cover by an inch. Cover and heat to a boil on high. Remove from heat and let stand 6 min., covered. STEP 2 While eggs cook, in a food processor, pulse the green onions, lemon juice, 2 tbsp water, and Dijon. Pulse in the oil until emulsified. Season with salt and pepper to taste. Transfer to a large bowl. Add the grape tomatoes and toss to coat. STEP 3 Rinse eggs with cold water until cool. Add cooked rice to bowl with dressing. Toss to combine. Season with salt to taste. Transfer mixture to serving platter. Peel the eggs and cut into quarters. Arrange eggs over rice. Season eggs with salt and pepper to taste.

PER SERVING: 384 CALORIES, 20G FAT, 4G SATURATED FAT, 186MG CHOLESTEROL, 257MG SODIUM, 40G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 10G PROTEIN

SAVORYONLINE.COM JANUARY 2021 47 BROCCOLI AND TOMATO FRITTATA RECIPE PAGE 52

INGREDIENTS ✓ GRAPE TOMATOES

✓ BROCCOLI

✓ GREEN ONIONS

✓ EGGS Slice and serve right from the skilet

48 JANUARY 2021 SAVORYONLINE.COM INGREDIENTS

✓ GRAPE TOMATOES

✓ GREEN ONIONS

✓ CHICKEN THIGHS

✓ BROWN RICE

One pan helps build big flavor and keeps cleanup easy

SKILLET-SEARED CHICKEN AND TOMATOES RECIPE PAGE 52

SAVORYONLINE.COM JANUARY 2021 49 Using every part Save money and avoid food waste by using every part of these foods from your shopping list.

BROCCOLI STEMS: Cut the tough peel away from the stem and discard, then chop the remaining stem. Cook alongside the florets in any recipe. LEMON ZEST: Grate into a small container and freeze before juicing lemons. Stir into soups, cooked grains, and creamy sauces for a bright flavor hit. CHICKEN BONES: Freeze until needed, then simmer in a large pot with water, carrot, celery, and onion for a robust chicken broth. DARK GREEN ONION TOPS: Use as a garnish, blend into salsas or dressings, stir-fry, or add to an egg frittata or scramble.

INGREDIENTS ✓ LEMON

✓ BROCCOLI

✓ CHICKEN THIGHS

✓ DIJON MUSTARD

50 JANUARY 2021 SAVORYONLINE.COM SHEET PAN DIJON-ROASTED CHICKEN THIGHS PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 4

1 large head 4 large bone-in, broccoli, cut skin-on into florets chicken thighs, (about 4–5 cups) skin removed 3 tbsp olive 1½ tbsp oil, divided Dijon mustard 1 lemon

STEP 1 Preheat oven to 450°F. Line a large sheet pan with parchment. STEP 2 In a large bowl, toss the broccoli with 2 tbsp oil. Spread in even layer on prepared pan. Season broccoli with salt and pepper. STEP 3 To same bowl, add the chicken and remaining 1 tbsp oil. Toss to coat. Season chicken all over with salt. Place chicken on prepared pan in between broccoli florets. Brush tops of chicken with the Dijon. Season with pepper. Roast 30–35 min., until chicken is cooked through. STEP 4 Finely grate zest from the lemon over chicken and broccoli.

PER SERVING: 429 CALORIES, 30G FAT, 4G SATURATED FAT, 186MG CHOLESTEROL, 257MG SODIUM, 40G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 10G PROTEIN

SAVORYONLINE.COM JANUARY 2021 51 BROCCOLI AND TOMATO FRITTATA PREP TIME 10 MIN. – COOK TIME 17 MIN. READY IN 27 MIN. – SERVINGS 4

6 large eggs 1 medium ½ medium bunch head broccoli, green onions, finely chopped finely chopped (about 3 cups) 2 tbsp olive oil ½ pint grape tomatoes, chopped

STEP 1 Preheat oven to 375°F. In a medium bowl, whisk the eggs, green onions, and ¼ cup water. Season with salt and pepper. CHICKEN AND STEP 2 In a 10-inch oven-safe nonstick SKILLET-SEARED CHICKEN BROCCOLI FRIED RICE skillet, heat the oil on medium. Add the AND TOMATOES PREP TIME 15 MIN. – COOK TIME 35 MIN. broccoli and tomatoes. Season with salt. PREP TIME 5 MIN. – COOK TIME 30 MIN. READY IN 50 MIN. – SERVINGS 4 Cook 6–7 min., until tomatoes release READY IN 35 MIN. – SERVINGS 4 most of their liquid and it evaporates, 1½ cups uncooked 1 large head stirring often. 1 cup uncooked 4 large bone-in, brown rice broccoli, cut STEP 3 Stir egg mixture into skillet. Cook, brown rice skin-on 2 large into 1-inch florets without stirring, 1 min. Using a spatula, 1 medium bunch chicken thighs bone-in, skin-on (about 4–5 cups) gently pull edges back to let raw egg run green onions 1 pint chicken thighs 1 medium to bottom. Continue cooking another 2 tbsp olive oil grape tomatoes 3 tbsp olive oil bunch green 1 min., pulling edges back again. Place onions, chopped skillet in oven. Bake 10 min., until set in STEP 1 Preheat oven to 425°F. Prepare 2 large eggs, beaten center. Season with pepper. the brown rice according to package directions. Thinly slice the green onions, STEP 1 Cook the brown rice according TIP Don’t toss those broccoli stems! reserving 3 tbsp dark green onion parts. to package directions. Remove from Cut the tough peel away from stems and STEP 2 In a 12-inch oven-safe skillet, heat heat and cool slightly. discard. Chop the remaining stems and the oil on medium-high. Season the STEP 2 Meanwhile, remove the skin from use along with the florets. chicken all over with salt and pepper. chicken thighs. Cut chicken meat from Add chicken to skillet skin-sides down. PER SERVING: 200 CALORIES, 14G FAT, 3G SATURATED FAT, bones and chop into ¼-inch pieces. 279MG CHOLESTEROL, 132MG SODIUM, 7G CARBOHYDRATE, Cook 5 min. per side, until browned. 2G FIBER, 3G SUGAR, 12G PROTEIN STEP 3 In a wide medium pot, heat the Transfer chicken to a plate. Reduce heat oil on medium. Add the broccoli. Cook to medium. 6–8 min., until broccoli is almost tender, STEP 3 To same skillet, add the tomatoes stirring often. Add the green onions and and light green/white parts of green cook 2 min., stirring often. onions. Season with salt. Cook 5 min., STEP 4 To same pot, add the chicken and stirring often. Place chicken on and season with salt and pepper. Cook 5 min., between tomatoes, skin-sides up. until chicken is cooked through. Add the Place skillet in oven and bake 12–15 min., eggs and cook 2 min., stirring constantly. until chicken is cooked through. Stir in the cooked rice. Cook 2 min., STEP 4 Garnish chicken with the reserved until well combined, stirring constantly. dark green onion parts. Serve with Season with salt and pepper to taste. brown rice.

PER SERVING: 499 CALORIES, 18G FAT, 3G SATURATED FAT, PER SERVING: 564 CALORIES, 28G FAT, 7G SATURATED FAT, 163MG CHOLESTEROL, 132MG SODIUM, 59G CARBOHYDRATE, 180MG CHOLESTEROL, 147MG SODIUM, 41G CARBOHYDRATE, 5G FIBER, 2G SUGAR, 26G PROTEIN 3G FIBER, 3G SUGAR, 36G PROTEIN

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52 JANUARY 2021 SAVORYONLINE.COM Good resolutions and a menu to match Add Nature’s Promise to your list.

Whole Wheat Artisan sandwich bread

Spring Mix with Baby Spinach Fresh Salmon

Power Blend

Garlic Cheese Chicken Sausage

Shop giantfood.com

SAVORYONLINE.COM JANUARY 2021 53 SIMPLE FOOD THAT INSPIRES

Your nutritionist’s guide to GOOD HABITS

Small steps lead to big changes, especially when it comes to better eating habits. Nutritionist Mandy Katz shares simple strategies for reaching your goals while saving time and money.

54 JANUARY 2021 SAVORYONLINE.COM WHOLE WHEAT ENGLISH MUFFIN WITH AVOCADO AND FRIED EGG RECIPE PAGE 60

MANDY KATZ

Mandy Katz, MS, RD, CSP, LDN, CLC, loves helping Giant Food customers. “If I can teach the primary shopper good habits, then that will trickle down.” Always on a budget, Mandy loves to recreate takeout dishes for less.

Enjoy this balanced main for breakfast, lunch, or dinner

SAVORYONLINE.COM JANUARY 2021 55 LEARN MORE ABOUT NUTRITION Register for classes, listen to the Nutrition Made Easy™ podcast, and schedule a consultation at “I love soups! giantfood.com/nutrition. You can feed a crowd for under $10 and usually make enough for 2 to 3 meals.”

BIG-BATCH TOMATO-LENTIL STEW RECIPE PAGE 60

56 JANUARY 2021 SAVORYONLINE.COM MANDY’S STORE- BOUGHT Q&A SHORTCUTS

Q: I’M ON A BUDGET. WILL CHANGING MY DIET COST MORE MONEY? ROTISSERIE CHICKEN A: Think about what you’re really getting Shred and add to for your budget. A week of home- a jarred sauce and cooked meals actually costs about the serve over brown same as one or two takeout meals, so rice or pasta, or use in soups and you get much more for your money. You sandwiches. can also recreate those takeout favorites for about a third of the price: I’ll make a homemade version of chicken tikka masala (my family’s favorite) with a jarred sauce and extra veggies. SALAD KIT The more you meal plan, the more you Salad kits include save. Use what’s on sale to drive your everything you need for a great side. recipe choices for the week (stock up on You can also add a staples that are on sale too). When you protein to make it a shop, you’ll know the purpose for every complete meal. ingredient so nothing goes to waste.

As you compare prices, be sure to look at the unit cost (the price per ounce or pound) compared to its retail cost (the PIZZA CRUSTS price of the package). Often the bigger These crusts are a great way to use package is the better deal. leftover sauce and veggies for pizza night in a flash. Q: WHAT ARE THE NUTRITION RESOURCES AVAILABLE TO ME AT GIANT? Q: HOW DO I CREATE BETTER EATING HABITS A: Giant Food offers one-on-one IN THE NEW YEAR? consultations for customers who are ready to make a lifestyle change. We A: Instead of big resolutions, focus translate what you hear from your on small goals like making better food doctor into what that looks like for your choices at meals or parking farther away shopping cart. This includes a virtual to get more steps. This makes it easier to store tour where we look at healthy, keep going rather than starting a big goal, affordable options in every aisle. stopping, and starting over.

We also offer classes on eating for Remember that all foods fit. We always diabetes, heart health, and general say, “Don’t think about what you have to health, as well as meal planning on a cut out, think about what you can add.” budget. Our team loves to engage with Add a side salad to your pizza or air-fried customers online. We join community veggies to your burger. Remember too group events and coordinate Workplace that no plan works for everyone; it has to Wellness programs with area businesses. make sense for you and your family. Our Facebook group, Healthy Living by Giant, is so fun and a great resource. You also have to be open to trying something new! Join us at our online Kickstart summit this month for inspiration.

SAVORYONLINE.COM JANUARY 2021 57 Q&A Q: WHAT CAN I DO TO GET MY FAMILY ON BOARD WITH EATING HEALTHIER MEALS?

A: Meal plan with your family. Ask everyone at the table to name their favorite dishes in every category (a chicken recipe, Italian recipe, or slow cooker recipe) so they feel involved. A meal blueprint (Meatless Monday, Taco Tuesday) gives them an idea of what to expect each week.

If veggies often get left on the plate, it’s usually because they need seasoning! Use bold spice blends like steak seasoning, match flavors to your meal’s theme (like a lime-dressed salad to go with tacos), or use flavors your family already loves.

5 steps Here are Mandy’s 5 steps for meal planning on a budget:

Take inventory of what you have in your fridge, freezer, and pantry so you start by using up what’s already there. Check the week’s circular online or at the store to see what’s on sale. “If you want Add recipes to your calendar in an order that works for your schedule. your meals to Plan quick meals or leftovers for busy nights. be awesome, Ask what’s missing from each meal—A vegetable? A starch?—and you have to add to your list, along with anything plan for them else you need. Double recipes where possible so to be awesome. you can freeze meals ahead and make the most of value packs at A meal planning the store. class makes it easy!”

58 JANUARY 2021 SAVORYONLINE.COM CHICKEN TIKKA MASALA WITH VEGGIES RECIPE PAGE 60

“My family loves carryout. I can make it at home for a third of the price and add more veggies.”

SAVORYONLINE.COM JANUARY 2021 59 BIG-BATCH TOMATO- LENTIL STEW PREP TIME 10 MIN. – COOK TIME 45 MIN. READY IN 55 MIN. – SERVINGS 6

¼ cup olive oil 1 lb brown lentils, 1 large onion, picked over finely chopped 4 cups low-sodium 2 large carrots, vegetable broth finely chopped 4 cups water 1 (28 oz) can diced 1 (6 oz) bag tomatoes, drained baby spinach 2 medium 1 (28 oz) can zucchini, diced crushed tomatoes 2 tsp dried oregano

WHOLE-WHEAT ENGLISH STEP 1 In a large pot, heat the oil on CHICKEN TIKKA MASALA MUFFIN WITH AVOCADO medium. Add the onion and carrots. WITH VEGGIES AND FRIED EGG Season with salt. Cook 6–8 min., until PREP TIME 8 MIN. – COOK TIME 12 MIN. PREP TIME 5 MIN. – COOK TIME 5 MIN. beginning to soften, stirring occasionally. READY IN 20 MIN. – SERVINGS 4 READY IN 10 MIN. – SERVINGS 4 Add the drained diced tomatoes, zucchini, and oregano. Cook 3 min., stirring often. 1 tbsp olive oil cauliflower 1 ripe avocado, 2 Nature’s STEP 2 To pot, add the lentils, broth, and 1 lb boneless, florets, thawed pitted and peeled Promise Whole water. Heat to a boil on high. Reduce heat skinless chicken ½ (16 oz) bag 2 tsp lemon juice Wheat English to simmer and cook, partially covered, breast, cut into frozen mixed Muffins, split 25–30 min., until lentils are tender, stirring ¾-inch chunks pepper strips, 2 tsp olive oil occasionally. 1 (15 oz) jar tikka thawed 4 large eggs STEP 3 Into lentil mixture, stir the baby masala curry 1 (15.9 oz) pkg spinach and crushed tomatoes. Cook, simmer sauce precooked Nature’s STEP 1 To a small bowl, add the avocado uncovered, 3–4 min., until spinach wilts 1 (10 oz) pkg Promise Whole and lemon juice. With a fork, mash until and mixture is heated throughout. Season frozen chopped Grain Brown Rice mostly smooth. Season with salt and with salt and pepper to taste. spinach, thawed 3 tbsp pepper to taste. Toast the English muffins. ½ (16 oz) bag frozen chopped cilantro TIP This stew can be stored in the STEP 2 Meanwhile, in a 12-inch nonstick refrigerator for up to 5 days or frozen in skillet, heat the oil on medium. Add STEP 1 In a large pot, heat the oil on airtight containers for up to 2 months. the eggs to skillet and cook 1–2 min., medium-high. Season the chicken with until whites are mostly set. Cover skillet PER SERVING: 469 CALORIES, 11G FAT, 2G SATURATED FAT, salt and pepper. Add to pot and cook 0MG CHOLESTEROL, 608MG SODIUM, 74G CARBOHYDRATE, and cook 1 min., until yolks are desired 16G FIBER, 15G SUGAR, 24G PROTEIN 5–7 min., until golden brown, stirring doneness. Season with salt and pepper. occasionally. STEP 3 Divide mashed avocado among STEP 2 To pot, add the simmer sauce. toasted English muffin halves and spread Drain any excess liquid from the spinach, in even layer. Using a spatula, place 1 egg cauliflower, and peppers and stir into on each English muffin. sauce. Heat to a boil on high. Reduce heat to simmer and cook 5 min., stirring PER SERVING: 237 CALORIES, 15G FAT, 3G SATURATED FAT, 186MG CHOLESTEROL, 245MG SODIUM, 17G CARBOHYDRATE, occasionally. Season with salt to taste. 5G FIBER, 1G SUGAR, 11G PROTEIN STEP 3 Meanwhile, heat the rice according to package directions. Serve tikka masala over rice and garnish with the cilantro.

PER SERVING: 518 CALORIES, 14G FAT, 2G SATURATED FAT, 87MG CHOLESTEROL, 431MG SODIUM, 62G CARBOHYDRATE, 9G FIBER, 8G SUGAR, 36G PROTEIN

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60 JANUARY 2021 SAVORYONLINE.COM Think of this as your window of

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elps them th oil h crisp ROOTSweet potatoes, VEGETABLES beets, carrots, and rutabagas add s wi in kin the fantastic color and natural sweetness to many comforting o s ov winter dishes. They’re also delicious on their own. tat en po e MASHED RUTABAGAS th ARE A STAPLE DISH IN NORWAY AND TASTY g SWEDEN, MUCH LIKE n MASHED POTATOES i IN THE U.S. HYBRID sh Rutabagas are a cross u 120of your daily recommended% between a cabbage and a r intake of vitamin A is in a turnip. They are crunchy and single sweet potato. Vitamin sweet when eaten raw and B A helps you maintain good starchy and creamy when vision, strong bones, and a roasted or boiled. healthy immune system. Carrot vision While orange During WWII, the British developed a carrot variety is most common, with extra carotene to carrots and improve pilots’ night vision. sweet potatoes come in colors NATURE’S ranging from CANDY Root vegetables are naturally inky purple to sweet but have a low glycemic yellow and white. index, meaning they won’t cause a blood sugar spike. Their Beets also come sugars caramelize when roasted, in gold, white, so they taste even sweeter. and candy- striped colors. LBS ENERGY BOOST 8The amount of carrots eaten Beets are packed with iron, which per person per year in the helps prevent fatigue. They’re also Root to leaf U.S. In 2010, farmers worked rich in nitrates that help your body You can eat every part of a root vegetable, from with marketers to package use oxygen more easily so you feel the root at the bottom to the leafy greens at the baby carrots just like chips and energized. top. The root is the most nutritious because it candy, even selling them in absorbs vitamins and minerals from the soil (that’s school vending machines. Sales what helps the plants survive in cold weather). increased by double digits.

64 JANUARY 2021 SAVORYONLINE.COM lps th h oil he em crisp s wit in kin the o s ov tat en po e h t g in sh u r

BAKED SWEET POTATOES WITH MAPLE BUTTER RECIPE PAGE 70

SAVORYONLINE.COM JANUARY 2021 65 BAKING WITH BUTTERMILK Buttermilk reacts with the baking soda and powder to give this quick bread its rise and tender crumb. The reaction is best at the beginning; you’ll want to get the loaf in the oven right after mixing the wet and dry ingredients.

66 JANUARY 2021 SAVORYONLINE.COM BETTER-FOR-YOU SWEET POTATO BREAD PREP TIME 10 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 5 MIN. + COOLING TIME SERVINGS 10

Baking spray ½ tsp salt 2 medium ¾ cup CHECK OUT sweet potatoes unsweetened THE VIDEO (about 8 oz each), applesauce ONLINE peeled and cut 2 large eggs into 1-inch slices ½ cup 1 cup whole granulated sugar wheat flour 1/3 cup low-fat ¾ cup all-purpose buttermilk white flour 2 tsp vanilla extract 1½ tsp baking soda ¼ cup mix of ½ tsp sunflower seeds baking powder and/or pumpkin 1 tbsp pumpkin seeds (pepitas) pie spice

STEP 1 Preheat oven to 350°F. Coat the inside of an 8½x4½-inch loaf pan with the baking spray. Line with enough parchment to hang over two sides. STEP 2 In a medium microwave-safe baking dish, combine the sweet potatoes and ¼ cup water. Cover with vented plastic and microwave 5 min., until very tender. Drain well, then transfer to a food processor. Purée until smooth (there should be 1 cup purée). STEP 3 In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. In a large bowl, whisk together the applesauce, eggs, sugar, buttermilk, vanilla, and sweet potato purée. STEP 4 Stir flour mixture into sweet potato mixture until just combined. Transfer to prepared loaf pan and smooth top. Sprinkle the seeds on top, pressing into CARROT HUMMUS STEP 2 To a food processor, add the carrots batter slightly to adhere. Bake 40–50 min., along with any liquid in bowl. Add the PREP TIME 10 MIN. – COOK TIME 5 MIN. until toothpick inserted into center comes READY IN 15 MIN. – SERVINGS 8 garlic, 2 tbsp lemon juice, and cumin. out clean. Pulse until mostly smooth, stopping STEP 5 Cool bread in pan on wire rack. 1 lb carrots, peeled 3 tbsp tahini and scraping bowl occasionally. Add the Use parchment overhang to remove and thinly sliced 3 tbsp olive oil tahini and season with salt. Pulse until bread from pan. 1 medium 2 tbsp finely incorporated. With processor running, clove garlic chopped fresh drizzle in the oil until smooth, adding an PER SERVING: 203 CALORIES, 3G FAT, 1G SATURATED FAT, 38MG CHOLESTEROL, 379MG SODIUM, 39G CARBOHYDRATE, 3 tbsp lemon cilantro (optional) additional 1 tbsp warm water if necessary. 3G FIBER, 14G SUGAR, 6G PROTEIN juice, divided Crackers and STEP 3 Season with salt and remaining ½ tsp cut vegetables, 1 tbsp lemon juice, to taste. Transfer ground cumin for dipping to a serving bowl and garnish with cilantro, if desired. Serve with crackers STEP 1 In a microwave-safe bowl, combine and vegetables. the carrots and 1/3 cup water. Season with salt. Cover with vented plastic and PER SERVING: 104 CALORIES, 8G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 42MG SODIUM, 7G CARBOHYDRATE, microwave 4–5 min., until carrots are very 2G FIBER, 3G SUGAR, 2G PROTEIN tender. Uncover and cool slightly.

SAVORYONLINE.COM JANUARY 2021 67 SHOP THE RECIPE on ent paper your cuttti chm ng b par oar RUTABAGAS y d Find round, La to purple-topped pr rutabagas with e the carrots ve and parsnips. nt Small rutabagas s will be slightly ta sweeter than in large ones. s

GROUND TURKEY Ground turkey breast gives this pie a lighter spin than classic ground beef, though it’s just as comforting.

FROZEN VEGGIES Add extra veggies and a pop of color to any hearty main with this carrot, corn, and green bean blend.

Try rutabagas as a low-carb swap for potatoes TURKEY SHEPHERD’S PIE WITH RUTABAGAS RECIPE PAGE 70

68 JANUARY 2021 SAVORYONLINE.COM INSTANT POT BEETS WITH FETA RECIPE PAGE 70

er on yo ent pap ur cutttin rchm g bo pa ard ay to L pr ev en t s ta in s

SAVORYONLINE.COM JANUARY 2021 69 TURKEY SHEPHERD’S PIE WITH RUTABAGAS PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 4

2 lbs rutabagas 1 (16 oz) pkg (yellow turnips), Nature’s peeled and cut Promise Ground into ¾-inch chunks Turkey Breast 3 tbsp olive oil, 1 tbsp divided all-purpose flour 1 medium onion, 2 tbsp finely chopped tomato paste ½ (16 oz) bag ¼ cup 2% milk frozen mixed Finely chopped vegetables, thawed parsley, to garnish

BAKED SWEET POTATOES STEP 1 To a large pot, add the rutabagas INSTANT POT BEETS WITH MAPLE BUTTER and enough water to cover by 1 inch. WITH FETA READY IN 55 MIN. – SERVINGS 4 Season generously with salt. Partially PREP TIME 10 MIN. – COOK TIME 28 MIN. cover and heat to a boil on high. Reduce READY IN 38 MIN. – SERVINGS 4 Preheat oven to 425°F. Line a baking sheet heat and simmer, partially covered, 30 6 medium beets 1 tbsp with parchment. Place 4 medium sweet min., until very tender. (about 2½ inches chopped mint potatoes, scrubbed, on baking sheet STEP 2 Meanwhile, in a 12-inch nonstick in diameter) 1 tbsp and prick all over with a fork or tip of skillet, heat 2 tbsp oil on medium-high. 1 cup water chopped parsley a small knife. Brush all over with 1 tbsp Add the onion and cook 8 min., until 1 tbsp olive oil 2 tbsp crumbled canola oil. Bake 45–50 min., until sweet golden, stirring often. Add the turkey and 1 tbsp reduced-fat potatoes are tender, turning potatoes over cook 5 min., breaking up meat with back balsamic vinegar feta cheese halfway through. In a small bowl, combine of wooden spoon. Season with salt and 3 tbsp softened butter and 2 tsp maple pepper. Add the mixed vegetables and STEP 1 Wash and trim the beets. syrup. Season with salt. Let roasted sweet cook 2 min., stirring occasionally. Add the water into the Instant Pot potatoes cool slightly, then split tops open. STEP 3 Sprinkle the flour over turkey or multi-cooker and fit with steamer With fork, fluff insides of potatoes and and vegetables. Cook 2 min., stirring insert or trivet. Arrange beets cut-sides season with salt and pepper. Top sweet constantly. Whisk together the tomato down in a single layer in steamer. potatoes with maple butter. paste and ¾ cup water. Add to skillet. STEP 2 Seal and set to high pressure. Heat to a simmer, stirring often. Simmer PER SERVING: 180 CALORIES, 8G FAT, 4G SATURATED FAT, Cook 20 min. and then immediately until mixture thickens. Remove from heat 15MG CHOLESTEROL, 75MG SODIUM, 28G CARBOHYDRATE, do a quick release. Carefully poke beets 4G FIBER, 7G SUGAR, 2G PROTEIN and season with salt and pepper to taste. with a knife; if knife meets too much STEP 4 Drain rutabagas well and transfer to resistance, cook under high pressure a food processor. Let cool slightly. Then for 3–4 more minutes. add the milk and remaining 1 tbsp oil. STEP 3 Let beets cool and use a paper Pulse until smooth, stopping and stirring towel to rub off the skins. Cut beets occasionally. Season with salt to taste. into thin wedges. In a medium bowl, Spoon over turkey mixture and spread whisk the oil and vinegar together. into even layer. Garnish with the parsley. Add beets, mint, and parsley. Season PER SERVING: 367 CALORIES, 12G FAT, 2G SATURATED FAT, with salt and pepper, tossing to coat. 72MG CHOLESTEROL, 118MG SODIUM, 33G CARBOHYDRATE, 8G FIBER, 15G SUGAR, 33G PROTEIN Top with the feta to serve. You can bake the TIP The cooking time will depend on the potatoes ahead, size of the beets. Small beets could steam in the Instant Pot in about 10 min. while then reheat in the large ones can take up to 25 min.

PER SERVING: 100 CALORIES, 4G FAT, 1G SATURATED FAT, microwave 3MG CHOLESTEROL, 154MG SODIUM, 13G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 3G PROTEIN

70 JANUARY 2021 SAVORYONLINE.COM NEW! FROM #1 NEW YORK TIMES BEST-SELLING AUTHOR JOY BAUER MS, RdN, cdN SUPERFOOD! for a Super New Year

• Boost Immunity • Live longer & stronger • Enjoy insanely delicious meals

Joy Bauer, celebrity chef and NBC’s TODAY show health expert, shares 150 delicious recipes featuring the most nutrient-rich foods to enhance overall health. ORDER YOUR COPY TODAY! Follow Joy on social: JoyLBauer @joybauer @joybauer 5 PREPARE A HOME-COOKED 21 ways to MEAL TWICE A WEEK Flip through the delicious pages of this magazine or check out BOOST my website for inspiration! 6 HEALTHin 2021 WALK with Joy Bauer STEPS daily 1 It’s easier than you think and you can tally your progress with a 2 STAY HYDRATED fitness tracker or smart phone. Flat and bubbled water is always a FOLLOW A Use the stairs, take an extra lap smart choice, and if you’re looking REGISTERED DIETITIAN before sitting at your desk, choose for more flavor, try this mocktail: ON SOCIAL MEDIA the last spot in the parking lot. You’ll not only learn about wellness Small steps add up quickly. Pineapple Moscow Mule Mocktail: from a credible source, but you’ll In the bottom of a large glass score ideas about tasty recipes (or copper mug), mix together and be motivated to live a healthy ½ tsp grated fresh ginger and lifestyle. Win-win! Follow me here: 7 2 tsp fresh lime juice. Top with JoyLBauer @joybauer @joybauer ice, 1 cup LaCroix Lime Sparkling TRY A NEW PRODUCE Water and 2 tbsp pineapple juice. ITEM EACH MONTH (Makes 1 mocktail; 20 calories) For example: January can be dedicated to trying new recipes 3 with acorn squash, February can PRACTICE GRATITUDE be all about Brussels sprouts and Start or end your day by writing March spotlight is on guava. down or saying out loud a few things you're grateful for. For me, it’s my family, my health, my career, my Savory community… and dark chocolate! 8 START AN INDOOR HERB GARDEN 4 Herbs do not require a lot of space and they’re super easy to PHONE A FRIEND grow. Having your own greens (or text or email) will inspire you to try new recipes We all need a little support, and with fresh flavors. Plus, it will save the need is even greater during the you cash, reduce stress and add colder winter months and isolation some color to your kitchen. of the pandemic. So don’t be afraid to reach out if you could use a little lift.

72 JANUARY 2021 SAVORYONLINE.COM 13 UNPLUG Disconnect from all technology by 18 putting away the phone, powering LAUGH MORE down the computer, turning off the Need a little help? TV and instead, connect with your Here’s a quickie: 9 loved ones. Real human connection is vital! Or enjoy solo time and self- How do you fix a broken pizza? GET NUTTY reflection by decompressing with a Incorporate more nuts and seeds good book or a nice hot bath. With tomato paste! into your diet. Try this recipe:

Rosemary-Spiced Walnuts: 14 19 Place 2 cups raw walnuts in INDULGE IN BETTER-FOR- BE KIND TO YOURSELF a medium bowl and toss with YOU DESSERTS. Write a letter to yourself at the 1 tbsp olive oil, 2 tsp finely Enjoy healthier versions of your end of each month highlighting chopped fresh rosemary, ¼ to favorite treats. For instance, your good points and celebrating ½ tsp kosher salt, and ¼ tsp I make a banana cream pie by your accomplishments. Jot it down ground black pepper to fully simply mashing ripe bananas on beautiful stationery and hang it coat. Transfer to a baking sheet with vanilla yogurt. I also make a on your fridge so you see it often and spread the nuts out in a single 2-ingredient crunch bar featuring throughout the day. layer. Bake in an oven set dark chocolate and crispy brown at 400˚F for 8-10 minutes. rice cereal. You get the idea! 20 BE KIND 10 15 TO OTHERS GET MORE SLEEP GO FISH Pay for someone else’s coffee. Start small by adding 10 to 15 Let someone in line ahead of you. Eat heart-healthy fish twice a Donate to or volunteer for a cause more minutes each night until week to reduce your risk for you work up to an hour. Your you believe in. Doing good deeds heart disease and boost brain ultimate goal: 7 to 8 hours a night not only benefits others, but it also health. Try salmon, sardines, makes you feel good—a two-for- (what most experts recommend canned light tuna and tilapia. one shot of goodness! for optimal health). 11 16 LOVE THE NOW SPEND TIME So many of us focus on the future, OUTDOORS IN NATURE Find a new hiking spot, a biking trail, feeling anxious about situations outdoor cafe, or anything else that we can’t control, or we are stuck gets you excited to go outside. in the past, lamenting about things A little chilly out? Take a quick, that have already happened. Focus brisk walk around the block. on being present in the moment Even a few minutes can and appreciating that feeling. reinvigorate and refresh you. 21 12 17 INCORPORATE

STRETCH IMPLEMENT GOOD VEGGIES Taking time to stretch throughout into each meal DENTAL HYGIENE. the day increases flexibility, boosts A beautiful smile isn’t the only Add onions or peppers into your omelet. Toss tomatoes, energy, improves posture, relieves perk of taking care of your pearly stress and makes you feel better mushrooms, carrots and beets whites. It also benefits your heart. into your salad. Enjoy green overall. Sign up for a yoga class, use Brush twice a day, floss daily and a foam roller or do some simple beans, broccoli or spinach visit your dentist regularly. with your entrée at dinner. stretches before you get out of bed.

SAVORYONLINE.COM JANUARY 2021 73 SUPER FAST Fitting good-for-you meals into your busy schedule is easy with these simple, speedy recipes.

74 JANUARY 2021 SAVORYONLINE.COM KALE SALAD WITH TUNA PREP TIME 10 MIN. – COOK TIME 0 MIN. READY IN 10 MIN. – SERVINGS 4

1 (5 oz) pkg Nature’s ¾ cup Nature’s Promise Organic Baby Promise Organic Spinach and Kale Caesar Dressing 1 cup matchstick with Greek (shredded) carrots Yogurt, divided 2 mini 2 (5 oz) cans cucumbers, diced chunk light tuna ¼ cup in water, drained pitted Kalamata ¼ small red onion, olives, chopped thinly sliced

STEP 1 In a large bowl, toss together the greens, carrots, cucumbers, and ½ cup salad dressing. Season with salt and pepper to taste. Arrange on a large platter. STEP 2 Top salad with the tuna, red onion, and olives. Drizzle with remaining ¼ cup dressing.

PER SERVING: 226 CALORIES, 14G FAT, 2G SATURATED FAT, 33MG CHOLESTEROL, 806MG SODIUM, 8G CARBOHYDRATE, 3G FIBER, 3G SUGAR, 17G PROTEIN 10 MIN.

Tender baby kale can be eaten raw or cooked

SAVORYONLINE.COM JANUARY 2021 75 SHOP Just three ingredients THE RECIPE make a salty, sweet, and savory sauce

SESAME OIL Dark or toasted sesame oil has a rich, nutty flavor that balances the sauce. Find it in the international aisle.

EDAMAME Tender green soybeans are packed with protein. Try them in vegetarian stir-fries, soups, and pastas.

76 JANUARY 2021 SAVORYONLINE.COM 15 MIN. SESAME BEEF RICE BOWL PREP TIME 8 MIN. – COOK TIME 7 MIN. READY IN 15 MIN. – SERVINGS 4

1 lb boneless top sirloin beef 1 tbsp canola oil 1 cup diced onion 2 tbsp reduced-sodium soy sauce 1 tbsp honey 2 tsp sesame oil 1 (1-inch) piece fresh ginger ½ (16 oz) bag frozen broccoli florets, thawed ½ (16 oz) pkg Nature’s Promise Organic Shelled Edamame, thawed 1 (15.9 oz) pkg precooked Nature’s Promise Whole Grain Brown Rice 2 tsp sesame seeds (optional)

STEP 1 Very thinly slice the beef against the grain into bite-size pieces. In a 12-inch skillet, heat the canola oil on high. Add beef and onion. Season with salt and pepper. Cook 5 min., until beef is browned, stirring occasionally. STEP 2 Meanwhile, in a medium bowl, whisk together the soy sauce, honey, sesame oil, and 2 tbsp water. Reserve. Peel and finely chop the ginger. STEP 3 To skillet, add ginger, broccoli, edamame, and soy sauce mixture. Cook 2 min., 18 MIN. until vegetables are hot, stirring often. STEP 4 Microwave the MUSHROOM MARSALA PASTA stirring constantly. Add 1 cup dry Marsala rice according to package wine and 1 cup reduced-sodium vegetable READY IN 18 MIN. – SERVINGS 4 directions. Divide rice among broth, stirring up any browned bits. Heat to a 4 bowls and spoon beef Cook 12 oz whole-grain rotini according to boil. Reduce to a simmer and cook 3–5 min., mixture on top. Garnish with package directions, reserving 1 cup cooking until reduced. Toss mixture with cooked rotini, the sesame seeds, if desired. liquid before draining. Meanwhile, in a 12-inch adding reserved cooking liquid 1 cup at a time, PER SERVING: 629 CALORIES, 27G FAT, skillet, heat 3 tbsp olive oil on medium- as needed. Season with salt and pepper to taste. 7G SATURATED FAT, 89MG CHOLESTEROL, high. Add 1 (16 oz) pkg sliced baby bella Garnish with 1 cup chopped parsley. 294MG SODIUM, 62G CARBOHYDRATE, mushrooms. Season with salt. Cook 6–7 min., 8G FIBER, 9G SUGAR, 37G PROTEIN PER SERVING: 469 CALORIES, 13G FAT, 2G SATURATED FAT, until mushrooms begin to soften and release 0MG CHOLESTEROL, 50MG SODIUM, 73G CARBOHYDRATE, liquid, stirring occasionally. To skillet, add 1 tbsp 9G FIBER, 7G SUGAR, 15G PROTEIN minced garlic and cook 1 min., until golden,

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SAVORYONLINE.COM JANUARY 2021 77 takeFIVE INGREDIENT RECIPES

Simple yet full of flavor, these five-ingredient dishes will be a big hit at your family5 table.

78 JANUARY 2021 SAVORYONLINE.COM BAKED HASH BROWNS WITH EGGS

1 SHALLOTS Preheat oven to 400°F. Peel and thinly slice 2 large shallots. Place in a large bowl.

2 HASH BROWNS Add 1 (20 oz) bag refrigerated shredded hash brown potatoes to bowl with shallots. Season with salt and pepper.

3OLIVE OIL To bowl, add 2 tbsp olive oil and toss together to combine. Spread potato mixture into even layer on a sheet pan and bake 25–28 min., until just edges are golden.

4 EGGS Carefully remove sheet pan and use spoon to make 4 wells in potato mixture. Crack 1 large egg into each well. Season eggs with salt and pepper.

CHECK OUT THE VIDEO ONLINE

5 PARSLEY Return sheet pan to oven and bake 7–10 min., until whites are set and yolks are desired doneness. Garnish with 1 tbsp Find the full recipe at savoryonline.com finely chopped parsley to serve.

SAVORYONLINE.COM JANUARY 2021 79 BAKED CHICKEN this sauc BREASTS WITH Try e on se RED PEPPER PESTO ared ste ak 1CHICKEN BREASTS or Preheat oven to 425°F. Arrange 2 lbs small boneless, skinless chicken ro breasts in baking dish in single as layer. ted

br o cc c o li

2 OLIVE OIL pers and pesto Coat chicken with 2 tbsp olive oil. pepp ma Season with salt and pepper. Bake red ke 20–25 min., or until an instant read arr an thermometer registers 165°F. J ins tan t s au ce

3ROASTED PEPPERS Meanwhile, rinse ½ (24 oz) jar fire- roasted red peppers with water and use paper towels to blot dry.

4 PESTO To food processor or blender, add ½ cup jarred pesto and red peppers. Pulse until mostly smooth. Season with salt and pepper to taste.

5 BASIL When chicken is done, slice and serve topped with red pepper pesto. Garnish with ¼ cup fresh basil leaves. Find the full recipe at savoryonline.com

80 JANUARY 2021 SAVORYONLINE.COM BROILED SALMON this sauc OVER SPINACH Try e on sea red stea k o r ro as ted

br o cc c o li pepppers and pesto m red ake arr an J ins tan t s au ce

1 SPINACH 2SALMON 3SOUR CREAM 4HORSERADISH 5 DILL Preheat broiler. Microwave Arrange 4 fillets salmon (about Broil salmon 5–6 min., until To bowl, add 1 tbsp prepared To bowl, stir in 2 tbsp finely 2 (9 oz) bags ready-to- 1½ lbs total) on foil-lined cooked through. Meanwhile, horseradish and 1 tbsp water. chopped fresh dill. To serve, microwave spinach according rimmed baking sheet, skin- to a small bowl, add ½ Season with salt and pepper divide spinach among 4 plates. to package directions sides down. Season with cup sour cream. to taste. Whisk to combine. Top with salmon and drizzle until wilted. salt and pepper. with sauce.

Find the full recipe at savoryonline.com SAVORYONLINE.COM JANUARY 2021 81 SEARED SHRIMP WITH SALSA

CHECK OUT THE VIDEO ONLINE

1 QUINOA 2OLIVE OIL 3 SHRIMP 4 SALSA 5 BABY SPINACH Cook 1 cup dry quinoa, When quinoa is almost done, Season 1 lb raw peeled, To skillet, add ½ (16 oz) jar Divide quinoa among 4 bowls. rinsed, according to heat 2 tbsp olive oil in deveined large shrimp with salsa, and cook 1–2 min., Top with ½ (5 oz) container package directions. 12-inch nonstick skillet salt and pepper. Add to skillet stirring into shrimp until warm. baby spinach. Spoon shrimp on medium-high. and sear 2–3 min., until Remove from heat. and salsa over each bowl mostly cooked. and serve.

Find the full recipe at savoryonline.com 82 JANUARY 2021 SAVORYONLINE.COM AIR-FRIED GREEN BEAN FRIES l love Kids wi 1 GREEN BEANS Preheat air fryer to 400°F. Trim 8 oz fresh green beans and these veggie fries add to large bowl.

2 ALL-PURPOSE FLOUR To bowl, add 2 tbsp all-purpose flour, tossing with green beans until well coated. Season with salt and pepper.

3 EGG In dish, whisk 1 large egg and 1 tbsp water. Season with salt and pepper. Add some green beans to egg mixture and toss to coat.

4BREAD CRUMBS Place 1 cup Italian-seasoned bread crumbs in separate dish. Transfer green beans to bread crumbs and press to coat.

5 COOKING SPRAY Coat air fryer basket with cooking spray and add breaded green beans in one layer. Coat with cooking spray. Cook 6 min., until golden, shaking basket halfway. Season with salt. Continue coating and air frying remaining Find the full recipe at savoryonline.com green beans.

SAVORYONLINE.COM JANUARY 2021 83 ask the Since I've gone plant-based, I've read a lot about in- creasing my iron and zinc intake. What should I be adding to my diet?

expertSadvice from our nutritionists Plant-based eating offers so many nutritive benefits— chronic disease prevention, improved gut health, lower cholesterol, and weight management, just to name a few. However, a handful of plants contain compounds called phytates that block absorption of iron and zinc, which are nutrients you need for red blood cell production, wound healing, and immunity. Whole grains, nuts, seeds, beans, and legumes can help you make up for missing iron and zinc. I also recommend adding vitamin C-rich foods, such as broccoli, spinach, bell peppers, berries and citrus to your plate since they can enhance iron absorption. For recipe inspiration, head to Savory at giantfood.com/recipes and filter for recipes with those ingredients!

I do most of my shopping online but I keep buying the same things. How can I find out about new things I should be trying? Shopping for groceries online is so easy, but it also makes it easy to fall into routines and miss out on wonderful new products. Here are two ways to make sure you aren't missing out: First, listen to our seasonal "Try Something New" podcast to hear all about the Nutrition team's new picks —listen online or search for "Nutrition Made Easy!" on your favorite podcast app. When you’re shopping at giantfood.com, look for the “New Arrivals” option under the “Browse the Aisles” tab. That’s where you’ll always find new products!

Meet Kristen Kristen McGill, RD, CSOWM, LDN, is an in-store nutritionist for Giant Food. She's an avid lover of healthy snacks, an explorer of new food products, Soba Salad with Edamame and Peppers and one of your best resources for learning more about making Get the recipe at giantfood.com/recipes mealtimes fast and easy.

84 JANUARY 2021 SAVORYONLINE.COM I want to reduce my sugar intake this year! Any suggestions to satisfy my sweet tooth? That’s a great goal — and achieving it is going to be delicious. Fruit leather, sweet and salty mixed nuts, French-style yogurt, banana brittle with dark chocolate nibs and coconut flakes and vanilla bean hummus are my go-tos. You can even try chocolate plant-based milks like Ripple Pea Milk, Planet Oat, or lactose-free La Colombe canned coffee. All give you that chocolate you’re craving without as much added fat and sugar. Whatever your preference, these options can help satiate that sweet tooth without a ton of extra calories. While we want to have our treats in moderation, a small indulgence does the soul good every now and then!

SUMMIT AGENDA

STAY WELL EAT WELL DO WELL LIVE WELL

1PM–1:15PM 1PM–1:45PM Honey-YogurtDate Night In: Dip1PM–1:45PM 1PM–1:45PM 1:15PM–1:30PM Where Does My Food Practicing Mindful 1PM–2PM Restaurant Trends Come From? Eating Eating to Prevent at Home GetChronic Diseasethe recipe at giantfood.com/recipes 1:30PM–1:45PM

1:45PM–2PM 1:45PM–2PM 1:45PM–2:15PM How to Catch Better Zzzz’s Should It Stay 1:45PM–2:15PM or Should It Go? HowGood: Shopping The Life of Ingredients for Sustainability 2PM–2:15PM 2PM–2:15PM 2PM–2:30PM Smoking Cessation The Double A’s KICKSTART of Medicine: Adherence & Administration 2:15PM–2:30PM 2:15PM–2:30PM Sustainable Seafood HEALTH SUMMIT 2021 2:15PM–3PM Now Trending 2:15PM–3PM 2:30PM–2:45PM 2:30PM–3PM #GiantHasIt 2:30PM–3PM Best Diets of 2021 Fueling the Mind, Store Tour Zero Food Waste PRESENTED BY Feeding the Brain Cooking 2:45PM–3PM I keep seeing that little 3PM–3:15PM 3PM–3:15PM 3PM–3:15PM 3PM–3:15PM Pharmacy MVPs Mood-Boosting Foods 3PM–3:30PM Pet Health Trends in Plant-Foward I see so much advice 3:15PM–3:30PM 3:15PM–3:30PM Eating 3:15PM–3:30PM Join us for a FREE half-day Support a local Feeding 3:15PM–3:30PM Pharmacy Tour Spice It Up! blueMental Health man Check-In with stars in virtual seminar about your America food bank with 3:30PM–3:45PM 3:30PM–4PM 3:30PM–4PM healthon and how wellness. to kickan optional off donation 3:30PM–4PM 3:30PM–4PM Reading Labels: Fueling Up and Powering Flu FAQs Easy Meal Planning Picking Productsthe that Down: Fitnessstore Nutrition and in Savory. when you register. 3:45PM–4PM Meet Your Goals

4PM–4:15PM 4PM–4:15PM a healthy new year. 4PM–4:15PM 2025 Giant Goals THURSDAY Vaccinations 4PM–4:30PM & Ambitions 4PM–4:30PM Atomic Habits for the What’sActivity Session: Try that all about? 4:15PM–4:30PM New Year Something New 4:15PM–4:30PM Flu Fighters: Immune-Boosting Foods JANWhere 14 do I start? 4:15PM–5PM 4:30PM–4:45PM UnderstandingYou Hunger: must be talking about Guiding Stars! 12:30–5:30PM 4:30PM–5PM 4:30PM–5PM Eating on $7/day 4:30PM–5PM Pregnancy & Lactation Feeding Your Toddler Shopping for a Spa Day: FAQs to Tween DIY at Home Right now, it seems like everyone’s try- 4:45PM–5PM This nutrition rating system designates 5PM–5:30PM ingSPACE to start IS LIMITED. the year REGISTER on a healthy TODAY! note. 5PM–5:30PM Happy Hour, Closing & Thank Youproducts as “good,” “better,” and “best”— Don’t just start your year, kickstart it! and the more stars there are, the healthier Join us at at Kickstart 2021 on January the food. Stars are earned based on what 14 for Giant's first healthy living sum- we should be getting more of, like fiber, mit. This online event is free and will omega-3s, B vitamins and whole grains, and feature over 30 sessions on topics like what we shouldn’t, like added sugar, sodi- the best diets for the new year, how to um and saturated fat. Look for Guiding Stars shop sustainably, how to plan meals, eat on the price tag or next to Savory recipes. mindfully, and so much more. Get the full Search and sort recipes by Guiding Stars at schedule at giantfood.com/nutrition. giantfood.com/recipes.

SAVORYONLINE.COM JANUARY 2021 85 New year New plan

Meal Planning for Better Health & Budget

Support your healthy, budget-friendly goals with a 30-minute meal planning session! Led by a Giant nutritionist, it’s a resolution solution that’s informative, Mandy Katz, Giant Nutritionist, interactive, and fun. MS, RD, CSP, LDN, CLC

Want to eat healthier this year? Achieve your goals with us— starting with a personalized session tailored to you. Scan and register here! Do what's delicious FREE BOX OF GREEN MOUNTAIN COFFEE ROASTERS® K-CUP® PODS 12CT By mail when you buy three (3) Kellogg’s® Special K® cereals. Learn more at KFR.com/greenmountain

Internet Access Required. Begins 12/15/20 and ends 3/13/21. Open to legal residents of US & DC, 18+ and are members of KFR. Subject to complete terms and conditions at www.KFR.com/greenmountain; complete list of participating products also found here. Participating products must be purchased between 12/15/20 – 3/13/21. Re- ceipts must be uploaded at www.KFR.com/greenmountain. Message and data rates may apply. Receipts must be submitted by 4/12/21. Void where prohibited. Sponsor: Kellogg Company, One Kellogg Square, Battle Creek, MI 49016.

© Keurig Green Mountain, Inc. 2020. K-Cup is a trademark of Keurig Green Mountain Inc. used with permission. GLUTEN-FREE LIVING Banana–chocolate chip MUFFINS Chocolate chips add a kid-friendly twist to these grab-and-go breakfast muffins. You’d never know they’re made without gluten or added sugar.

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88 JANUARY 2021 SAVORYONLINE.COM BANANA–CHOCOLATE CHIP MUFFINS PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. + COOLING TIME – SERVINGS 18

1¼ cups 3 very ripe gluten-free flour medium bananas (includes xanthan (about 1 lb total) or guar gum) ¾ cup applesauce ¾ cup gluten-free 3 tbsp olive oil old-fashioned 1 large egg, beaten rolled oats 2 tsp vanilla extract 1½ tsp baking soda ½ cup mini ½ tsp salt chocolate chips

STEP 1 Preheat oven to 350°F. Line 18 cups of 2 muffin pans with paper liners. In a medium bowl, combine the flour, oats, baking soda, and salt. STEP 2 Add the bananas to a large bowl and use a fork to mash until smooth. To large bowl, stir in the applesauce, oil, egg, and vanilla. Stir dry ingredients into wet to combine. Gently fold in the chocolate chips. CHECK STEP 3 Divide batter among cups of THE LABEL prepared muffin pans. Bake 15–20 min., until toothpick inserted into centers While oats are naturally comes out clean. Transfer to a wire rack gluten-free, they can grow to cool. or be processed with other PER SERVING: 114 CALORIES, 4G FAT, 1G SATURATED FAT, grains that have gluten. 10MG CHOLESTEROL, 179MG SODIUM, 18G CARBOHYDRATE, 2G FIBER, 6G SUGAR, 2G PROTEIN Check labels for oats that are certified gluten-free. Wrap in plastic and freeze in resealable freezer bags, then thaw as needed in the microwave

SAVORYONLINE.COM JANUARY 2021 89 $10 MEALS

Affordable comfort classics get a lighter spin, making it easy to keep up with better eating habits.

90 JANUARY 2021 SAVORYONLINE.COM Every part of the broccoli goes into this comforting soup

BROCCOLI SOUP WITH CROUTONS RECIPE PAGE 94

SAVORYONLINE.COM JANUARY 2021 91 BALANCING THE SAUCE A little sugar balances the soy sauce without tasting overly sweet, and helps the veggies and crumbles get caramelized and crisp.

NOODLES WITH VEGETARIAN CRUMBLES AND PEPPERS RECIPE PAGE 94

92 JANUARY 2021 SAVORYONLINE.COM AIR-FRIED CRISPY CHICKEN CUTLETS RECIPE PAGE 94

Golden, crispy chicken uses just a little cooking spray

SAVORYONLINE.COM JANUARY 2021 93 NOODLES WITH VEGETARIAN CRUMBLES AND PEPPERS PREP TIME 10 MIN. – COOK TIME 20 MIN. AIR-FRIED CRISPY READY IN 30 MIN. – SERVINGS 4 CHICKEN CUTLETS PREP TIME 5 MIN. – COOK TIME 20 MIN. 2 tbsp vegetable oil ½ (12 oz) bag READY IN 25 MIN. – SERVINGS 4 2 small red bell frozen vegetarian peppers, seeded crumbles ¼ cup cut into halves and thinly sliced 2 tbsp reduced- all-purpose flour Cooking spray 4 cloves garlic, sodium soy sauce ¾ cup panko 6 cups mixed finely chopped 2 tsp sugar bread crumbs salad greens 1 (2-inch) piece fresh 12 oz whole 1 large egg 1 tbsp olive oil ginger, peeled and wheat linguine finely chopped ½ (16 oz) bag frozen 2 medium 2 tbsp BROCCOLI SOUP broccoli florets boneless, skinless red wine vinegar WITH CROUTONS chicken breasts, PREP TIME 5 MIN. – COOK TIME 30 MIN. STEP 1 Heat a large pot of salted water READY IN 35 MIN. – SERVINGS 4 to a boil on high. STEP 1 Add the flour to a dish and the STEP 2 Meanwhile, in a 10-inch nonstick bread crumbs to another dish. In third 4 thin slices thinly sliced skillet, heat the oil on medium. Add the dish, beat the egg. bread, cut into 1 large bell peppers and cook 4–5 min., stirring STEP 2 Heat air fryer to 350°F. Season ¼-inch cubes head broccoli occasionally. Add the garlic and ginger. the chicken all over with salt. Working 3 tbsp vegetable 3 cloves Cook 2 min., stirring often. Add the with 1 piece at a time, coat chicken with oil, divided garlic, chopped crumbles and cook 4–5 min., until heated flour, tapping off excess. Dip chicken 1 medium 1 (32 oz) container through, stirring often. Stir in the soy into egg, letting excess drip off, then onion, chopped low-sodium sauce and sugar. Season with pepper. add to dish with bread crumbs, pressing 3 celery stalks, vegetable broth Remove from heat. so crumbs adhere. STEP 3 Add the linguine to boiling water. STEP 3 Coat both sides of chicken with STEP 1 Preheat oven to 400°F. In a medium Cook according to package directions. the cooking spray, then add to air fryer bowl, toss the bread cubes with 1 tbsp oil One minute before linguine is done, add in a single layer, in batches if necessary. and season with salt and pepper. Spread the frozen broccoli to pot. Cook another Cook 15 min., turning chicken pieces over out on a parchment-lined sheet pan. Bake 2–3 min., until broccoli is thawed and halfway through. Increase temperature linguine is al dente. Drain well and return 8–10 min., until golden brown and crispy, to 400°F and cook another 4–5 min., to pot. stirring once halfway through. Remove until golden brown and cooked through. STEP 4 Add crumble mixture to noodle from oven. Remove chicken from air fryer and mixture and toss until well combined. STEP 2 Meanwhile, in a large pot, heat season with salt to taste. Season with salt to taste. remaining 2 tbsp oil on medium. Add the STEP 4 Meanwhile, in a large bowl, toss PER SERVING: 445 CALORIES, 10G FAT, 2G SATURATED FAT, onion and celery. Season with salt. Cook 0MG CHOLESTEROL, 257MG SODIUM, 76G CARBOHYDRATE, the greens with the oil and vinegar. 6–7 min., until vegetables begin to soften, 13G FIBER, 7G SUGAR, 20G PROTEIN Season with salt and pepper to taste. stirring occasionally. Serve chicken with salad. STEP 3 While onion cooks, cut the broccoli into small florets. Cut and remove peel TIP To cook in the oven, set a wire rack from broccoli stems. Slice stems. inside a rimmed baking sheet. Lightly coat STEP 4 Add garlic to pot and cook 2 min., with cooking spray. Place breaded chicken until golden, stirring often. Add broccoli pieces on rack, spaced apart, and coat florets and stems and broth. Partially tops with cooking spray. Bake at 425°F cover and heat to a boil on high. Reduce for 30–35 min., until cooked through. heat and simmer 15 min., until broccoli is PER SERVING: 211 CALORIES, 8G FAT, 1G SATURATED FAT, very tender. 90MG CHOLESTEROL, 99MG SODIUM, 16G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 18G PROTEIN STEP 5 With immersion blender, purée soup. Season with salt and pepper to taste. Serve soup topped with croutons.

PER SERVING: 265 CALORIES, 12G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 348MG SODIUM, 34G CARBOHYDRATE, 7G FIBER, 7G SUGAR, 7G PROTEIN

94 JANUARY 2021 SAVORYONLINE.COM Simply warm

Weather your winter with stocks, soups, and stews.

Shop giantfood.com PRODUCT SPOTLIGHT WHOLE-GRAIN AND WHEAT BREAD Discover the different types of sliced bread, from wheat to whole-wheat and hearty whole-grain. 8

2 3

96 JANUARY 2021 SAVORYONLINE.COM WHEAT, WHOLE- WHEAT, OR WHOLE-GRAIN? Whole-wheat breads use the 1 2 entire wheat kernel and have WHOLE-WHEAT STONE-GROUND BREAD WHEAT BREAD whole-wheat flour listed as the Traditional Also a whole-wheat first ingredient. Whole-grain whole-wheat bread bread, the only breads are also whole-wheat, has twice as much difference with this fiber as white bread, loaf is how the flour is but with added grains and meaning you’ll feel processed. A gentler seeds. Wheat bread uses just full longer and absorb stone grind gives it the inner part of the wheat more nutrients like a slightly stronger kernel and has less fiber. iron and potassium. wheat flavor.

7 3 4 5 MULTIGRAIN OATMEAL HONEY BREAD BREAD WHEAT BREAD This whole-grain While not whole- Honey adds a touch bread includes oats, wheat, this bread of sweetness to this ground flaxseed, includes heart- wheat bread. Kids can brown rice, and barley healthy steel-cut oats try it as a next step for added fiber and and ground oat husks from white bread protein. You’ll spot it for a mild-flavored before trying by the seeds and oats wheat bread. whole-wheat bread. sprinkled on top. 6

5 6 7 8 SPROUTED DAVE’S FLAX & GRAIN BREAD KILLER BREAD GRAIN BREAD Sprouted grains make 21 grains and seeds This whole-grain loaf this whole-grain bread pack this whole-grain has fewer added easier to digest. They loaf with protein, grains than traditional also give the bread a fiber, and heart- multigrain bread, shorter shelf life: Find healthy omega-3s. It’s making it a great it in the frozen food also low in sugar and next step from plain aisle and store in your preservative-free. whole-wheat bread. fridge or freezer.

SAVORYONLINE.COM JANUARY 2021 97 HOW TO... UP YOUR KITCHEN GAME Our test kitchen pros share hacks, tips, and how-tos from the recipes in this issue to make your cooking even better.

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98 JANUARY 2021 SAVORYONLINE.COM STEP BY STEP: Q & A Q: CAN I SUBSTITUTE Prepping BUTTERMILK IN BAKED GOODS? A: The acidity in buttermilk helps give the Better-For-You Sweet Potato Bread on page cauliflower 67 its rise and tender crumb. If you don’t have it on hand, you can make a substitute by combining 1 tbsp lemon juice or white vinegar with 1 cup whole milk. Let it stand for about 5 minutes before using.

1Peel off any green leaves from the bottom of the cauliflower head.

With2 a sharp knife, cut cauliflower in half crosswise from top to bottom. Cut each piece in half for a total of 4 wedges. Cut 5 WAYS to out the tough inner core of each wedge. use tahini Tahini, a toasted sesame seed paste, is the key ingredient in hummus recipes like the Carrot Hummus on page 67. You can also try tahini in these ways:

Nut-free Veggie Oatmeal: Dressing: Brownies: peanut sauce: burgers: Drizzle over Stir together Swirl into Combine with Add a a bowl of with lemon a pan of soy sauce, lime spoonful to oatmeal juice, olive oil, brownie juice, brown help bind a topped with and minced batter before sugar, and bean or lentil sliced bananas, garlic as a baking to crushed red burger mixture a dollop of dressing for balance the pepper together yogurt, and salads or grain sweetness of 3Use your hands to separate each wedge (check labels instead of maple syrup. bowls. the chocolate. into florets. If the florets are too large, cut through the stem ends to make them to be sure using an egg. smaller. Try them roasted in the BBQ- your tahini Rubbed Pork Tenderloin with Cauliflower and Green Beans on page 31. is nut-free). SAVORYONLINE.COM JANUARY 2021 99 GET TO KNOW for using BROWN RICE 5 TIPS Try whole-grain brown rice as your air fryer a fiber-packed swap for white rice. You’ll find it in three different forms at the store:

DRY BROWN RICE Inexpensive dry brown rice can be cooked ahead and frozen. Drizzle with water and microwave to reheat.

Allow time for preheating. Work in batches as needed. Leave 1 Just like your oven, the fryer 3 enough room in the basket so hot works best when it’s nice and hot. air can circulate around the food.

PRECOOKED Use cooking spray. Coating Flip or shake halfway through. This BROWN RICE 2 the basket and your food 4 ensures even cooking and keeps Stash pouches of this cooked with cooking spray keeps foods from sticking to the basket. brown rice in your pantry. foods from sticking and helps Microwave for a last-minute them get golden and crispy. Clean after each use. Any crumbs side, fried rice, or grain bowls. 5 left behind can burn next time. HOW TO COOK DRIED BEANS on the stove We use a slow cooker to cook the Slow Cooker Cajun Red Beans and Rice on page 40, but you can also simmer them FROZEN (or any bean) on the stove. Place soaked BROWN RICE and drained beans in a large Dutch oven. This brown rice goes from Add aromatics and cover with water by frozen to fluffy as it steams in about an inch. Simmer 1-3 hours, tasting the microwave. Find it in the for doneness after 1 hour and adding frozen food aisle. more water if needed. Drain, cool, and freeze in 11-cup portions (the size of a standard can) to use anytime.

100 JANUARY 2021 SAVORYONLINE.COM it’s hard to get cozy by Find the perfect the fire snack for relaxing. when you’re Shop giantfood.com hungry THIS MONTH ONLINE NEW - Old Tyme 647 English TIPS FOR ROASTING Follow us on Instagram @savory.online Muffins 6pk Watch this video on our YouTube channel to learn how to get veggies perfectly ASK SAVORY browned and to roast with your skillet. Food director Sherry Rujikarn answers You’ll also discover new foods to roast. your kitchen questions @savory.online. Follow us for more Ask Savory hacks, tips, and advice.

NUTRITIONIST TIPS FOR EATING WELL FOR LESS Making better food choices doesn’t mean spending more. Our nutrition experts share their tips for planning, shopping, and cooking while saving money. Read the article at savoryonline.com.

Read the article at savoryonline.com

simple 21 swaps FOR FAVORITE HEALTHY SNACKS Pin more than 50 satisfying, good-for-you FAMILY MEALS snacks for you and your kids to enjoy at Try these nutritionist-approved swaps for tacos, home or to take to work or school. pasta, and more. Your family will love them too.

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SAVORYONLINE.COM JANUARY 2021 105 Together We made A Difference Thank you for helping us support our communities in this difficult year.

$1.2 $2.2 $16 million million million to the USO-Metro to Johns Hopkins Kimmel in monetary and food Cancer Center and the donations to our Children’s Cancer Foundation food bank partners

Andrew Giant volunteers Simeon Giant volunteers Riley JANUARY 2021

GOOD BETTER BEST QUESTIONS ABOUT GUIDING STARS? LEARN MORE AT GIANTFOOD.COM/ GUIDINGSTARS INDEXWATCH THE VIDEO ON SAVORYONLINE.COM BREAKFAST MAIN FISH MAIN VEGETARIAN 79 Baked hash browns 81 Broiled salmon over spinach 40 Black bean enchiladas with eggs 16 Roasted cod tacos 36 Chickpea veggie burgers 89 Banana–chocolate 29 Salad with salmon, roasted 77 Mushroom Marsala pasta chip muffins beets, and balsamic vinaigrette 94 Noodles with vegetarian 67 Better-for-you sweet 82 Seared shrimp with salsa crumbles and peppers potato bread 28 Slow-roasted salmon over beets 19 Roasted spiced chickpeas 60 Whole- wheat English muffin 20 Spaghetti squash with with veggies with avocado and fried egg Buffalo shrimp SIDES & SNACKS LUNCH MAIN POULTRY 83 Air-fried green bean fries 60 Big-batch tomato-lentil stew 94 Air-fried crispy chicken cutlets 70 Baked sweet potatoes 52 Broccoli and tomato frittata 80 Baked chicken breasts with with maple butter 94 Broccoli soup with croutons red pepper pesto 67 Carrot hummus 40 Instant Pot veggie and 52 Chicken and broccoli fried rice 38 Homemade vegetarian white bean soup 60 Chicken tikka masala with veggies refried beans 75 Kale salad with tuna 24 Paprika roast chicken and veggies 70 Instant Pot beets with feta 47 Rice salad with green 24 Sheet pan roasted onion–Dijon dressing chicken parm A NOTE ON RECIPE TIMES: 16 Sheet pan chicken with squash In order to make recipes as fast and MAIN MEAT and Brussels sprouts easy as possible, we often suggest that 31 BBQ-rubbed pork tenderloin with 51 Sheet pan Dijon-roasted you prep some ingredients while others cauliflower and green beans chicken thighs are cooking. If you prefer to prep all 31 Pork gyros with tzatziki 52 Skillet-seared chicken ingredients before you start cooking, and cucumbers and tomatoes the total recipe time may be longer 27 Roast beef sandwiches 21 Turkey sausage with roasted than stated. with horseradish mayo tomatoes 77 Sesame beef rice bowl 70 Turkey Shepherd’s pie NOT ALL PRODUCTS ARE 24 Skillet-roasted pork chops with rutabagas AVAILABLE IN ALL STORES with grapes and rosemary 40 Slow cooker Cajun red beans and rice 27 Slow-roasted beef with potatoes and carrots OUR FAVORITE RECIPES THIS MONTH Here are a few recipes from PXX PXX this issue that our staff can’t wait to enjoy again.

Find more favorite recipes online: @savoryonline PAPRIKA ROAST BROCCOLI AND BANANA–CHOCOLATE @savory.online CHICKEN AND VEGGIES TOMATO FRITTATA CHIP MUFFINS @savoryonline Who knew roasted cabbage My family loves eggs at any Gluten-free, no added sugar, Savory Online could be so delicious? meal. This is perfect for us! and a big hit with kids. Happy cooking! - Hannah - Shirley - Sherry SAVORYONLINE.COM JANUARY 2021 107 starting new habits this year? start here.

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