February Featured Recipes


Prep: 10 minutes
Cook: 20 minutes
Serves: 4

INGREDIENTS

4 boned, skinless tilapia or pollock fillets (5 to 6 ounces each)
1 tablespoon Schnucks olive oil
1 garlic clove, crushed with press
1 small onion, cut in half, then thinly sliced
1 can (14.5 ounces) Schnucks diced       tomatoes
1/4 cup fresh basil leaves, coarsely chopped, plus additional for garnish
1/4 cup fresh parsley leaves, coarsely    chopped
1/4 cup pitted kalamata olives
1 tablespoon drained capers
1/4 teaspoon salt

DIRECTIONS

1. Remove any remaining bones from tilapia; set aside. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and onion; cover and cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add tomatoes with their juice, basil, parsley, olives and capers; heat to boiling.
2. Place tilapia fillets over tomato mixture; sprinkle fillets with salt. Cover skillet and cook 6 to 8 minutes or until tilapia turns opaque throughout and reaches an internal temperature of 145°F. Garnish with basil if desired.

 

 

Prep: 35 minutes
Bake: 30 minutes
Serves: 8

INGREDIENTS

1 pound fresh andouille or chorizo
   pork sausage, casings removed
1 1/2 pounds boneless, skinless
   chicken thighs
3 garlic cloves, crushed with press
2 large celery stalks, sliced
1 green or red pepper, cut into
   1/2-inch pieces
1 medium onion, chopped
1 1/2 cups long-grain American
   basmati rice
1 teaspoon paprika
3/4 teaspoon Schnucks crushed oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 can (14.5 ounces) Schnucks
   chicken broth (1 3/4 cups)
1 can (14.5 ounces) Schnucks diced tomatoes
1 package (16 ounces) frozen crawfish    tailmeat with fat, thawed

DIRECTIONS

1. In deep 12-inch skillet with oven-safe handle and lid, cook sausage over medium-high heat 6 to 7 minutes or until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to medium bowl. To drippings in skillet, add chicken and cook 5 to 7 minutes or until browned, turning once. Transfer chicken to bowl with sausage. Preheat oven to 425°F.
   
2. Reduce heat to medium. Add garlic, celery, pepper and onion to skillet; cover and cook 12 to 15 minutes or until vegetables are tender, stirring occasionally. Add rice, paprika, oregano, salt and thyme; cook 1 minute, stirring.
   
3. Return sausage and chicken with juices in bowl to skillet. Add broth and tomatoes with their juice; heat to boiling over high heat. Place skillet in oven and bake, uncovered, 15 minutes. Remove skillet from oven and stir jambalaya. Cover and bake 10 minutes longer or until rice is tender.
   
4. Pat crawfish dry with paper towels. Stir crawfish into rice mixture; bake, covered, 5 minutes longer or until crawfish turns opaque throughout.

 

Prep: 5 minutes
Cook: 25 minutes
Serves: 4

INGREDIENTS

1 pound Schnucks fresh ground
   Italian sausage (salsiccia),
   casings removed
2 teaspoons drained roasted garlic
1 can (14 1/2 ounces) diced tomatoes
   with green chiles
2 cans (14 to 14 1/2 ounces) low sodium
   chicken broth (3 1/2 cups)
3/4 cup water
2 teaspoons Italian seasoning
1 package (8.8 ounces) refrigerated
   cheese tortellini
1 package (5 to 6 ounces) baby spinach

DIRECTIONS

1. Heat 4- to 5-quart saucepot or Dutch oven over high heat 2 minutes to preheat. Add sausage and garlic and cook 4 to 5 minutes or until browned, breaking up sausage with side of spoon. Add tomatoes with their juice, broth, water and Italian seasoning; cover and heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors.
   
2. Increase heat to high; heat soup to boiling. Stir in tortellini and spinach, pressing on spinach to immerse in liquid. Cook tortellini according to package directions or until tender, stirring occasionally. Ladle soup into shallow soup bowls to serve.