Salsa Broiled Tilapia
with Black Beans and Tortilla Chips Serves 4
1 lb. tilapia fillets
1 cup Hannaford salsa
1 (15 oz.) can seasoned black beans
4 oz. Hannaford tortilla chips (1/3 of a 12 oz. bag)
Preheat oven broiler. Place fish in baking dish and top each fillet
with salsa. Broil until fish is done, about 10 minutes.
While fish is cooking, warm the beans in a medium saucepan
over medium heat.
Serve fish with tortilla chips and black beans.
20 Minute Chili Serves 8
1 1/2 lbs. lean ground beef
1/2 chopped onion
1 green bell pepper, seeded and chopped
2 packets chili seasoning
1 (28 oz.) can Hannaford crushed tomatoes
2 (15 oz.) cans Hannaford red kidney beans, rinsed and drained
1 (6 oz.) can Hannaford tomato paste
In a large soup pot, cook and stir ground beef, onion and green pepper.
Drain off excess fat.
Stir in seasoning, tomatoes, kidney beans and tomato paste.
Cover and let simmer for 10 minutes.
If desired, garnish chili with cheese, scallions or tortilla chips.
Refrigerate leftovers for lunches.
Easy Pork Stir-Fry Serves 4
1 small box instant brown rice
2 Tbsp. vegetable oil
1 1/4 lbs. boneless pork sirloin cutlets, cut into bite-size pieces
16 oz. bag Hannaford frozen stir-fry vegetable blend
1 cup Taste of Inspirations stir-fry sauce
Prepare rice according to package instructions. Add oil to a wok or deep skillet over high heat.
When hot, add pork, cook and stir until seared on all sides. Add bag of vegetables, cook and stir for about 3 minutes. Vegetables should be crisp/tender. Add stir-fry sauce and heat through. Stir well. Serve over rice.
Chicken with Tortellini and Broccoli Serves 4
2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice (one lemon)
10 oz. cooked chicken breast, cut into pieces
1 (16 oz.) Hannaford frozen cheese tortellini
1 lb. fresh broccoli, cut into florets
2/3 cup Italian blend shredded cheese
Fill a pot with water and place over high heat. Bring to a rolling boil.
In a microwave-safe mixing bowl, combine oil, garlic, chicken broth and lemon juice.
Add chicken and microwave on high for 1 minute, 30 seconds.
When water boils, add tortellini to pot and stir. When water returns to a gentle boil,
add broccoli and stir. Stir occasionally until tortellini is done, approximately 8 to 11
minutes. Drain tortellini and broccoli in a colander. Do not rinse.
Add sauce and chicken to pot. Add tortellini and 1/3 cup shredded cheese. Toss well
to coat tortellini and broccoli with sauce.
To serve, divide pasta and sauce between four bowls. Garnish with remaining
cheese. If desired, season with salt, pepper and crushed red pepper.
Chicken Caesar Salad Serves 4
1 lb. boneless chicken breasts
1 head romaine lettuce
1 (8 oz.) container Hannaford shredded Parmesan cheese
1 cup Hannaford Caesar salad croutons
1 (8 oz.) bottle Hannaford Caesar dressing
Grill or sauté chicken until done. Cut into thin strips.
Rinse lettuce in cold water and tear into 2 inch pieces.
Place into a salad spinner or gently pat dry.
In a large salad bowl, toss together lettuce, cheese, croutons and about 1/2 cup of dressing.
Divide salad onto 4 plates and top with equal portions of the warm chicken and remaining salad dressing. Season with salt and pepper, if desired.
Salsa Broiled Tilapia
20 Minute Chili
Chicken Caesar Salad
