Let’s Eat! Family Meal Month

September is Family Meal Month. There are a lot of benefits to sitting with the family to plan upcoming meals. Food City Dietitian Nicole Pazdziorko has some recipes you may want to try with your family.

Philly Cheese Steak Stuffed Peppers 

Serves 6    Prep Time: 10 minutes  Cook Time: 35 minutes    Total Time: 45 minutes

Total time: 45 minutes

Ingredients:

• 2 tablespoon Food Club olive oil, divided
• 4 green peppers, cut in half and deseeded
• 1 pound (16 oz) Certified Angus Beef top sirloin
• 1 1/2 cups Monterey Mushrooms, Baby Bella sliced mushrooms
• 1/2 red pepper, thinly sliced
• ½ cup ShortCuts Recipe Ready diced red onion
• ½ teaspoon Food Club salt
• ½ teaspoon Food Club ground black pepper
• ½ teaspoon Food Club garlic powder
• 1 teaspoon Food Club unsalted butter
• 2 cups Food Club reduced fat, low-moisture, part skim, shredded mozzarella cheese.

Instructions:

1. Preheat oven to 400 F.
2. Wash the green peppers and cut them in half lengthwise; remove the stems and seeds.
3. Line a baking sheet with parchment paper, then place the peppers cut side down, brush the pepper skin with 1 tablespoons olive oil.
4. Bake with the cut side down for 15 minutes. Remove from the oven and carefully flip with tongs, draining any water and then return to oven and bake for 5 minutes.
5. While green peppers bake rinse and pat dry mushrooms, set aside.  Cut stem and deseed red pepper, thinly slice. Place steak on paper towel lined plate and pat dry moisture from both sides.  Remove paper towel and season steak with ¼ teaspoon salt and ¼ teaspoon black pepper
6. Heat one tablespoon of olive oil in a large frying pan over high heat.  Add the steak and sear for 2-3 minutes per side. Remove from heat and allow to rest for at least 5 minutes before thinly slicing across the grain.
7. In the same skillet, add mushrooms and cook until they start to release juices, about 3 minutes. Add butter, onion, red bell pepper and season with garlic powder and remaining ¼ teaspoon salt and ¼ teaspoon black ground pepper. Sauté for 3-4 minutes until tender.
8. Meanwhile, remove green peppers from oven. Divide steak and veggies among peppers and top each filled pepper with two tablespoons shredded cheese. Bake for 15 minutes or until cheese is melted. Remove from oven and allow to rest for 5 minutes before serving. Serve with steamed brown rice.

Teriyaki Salmon

Serves 4               Prep time: 15 minutes; Cook time: 18 minutes; Total Time 33 minutes

Ingredients

• 1/3 cup mirin
• 1/3 cup Soy sauce
• 1 tablespoon minced ginger
• 2 tablespoons miso paste
• 2 teaspoons Sugar
• 2 teaspoons lemon juice
• 4 6-oz salmon fillets
• 2 cups broccoletti
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 teaspoon sugar
• Steamed wild rice
• 1 teaspoon black sesame seeds

Preparation

1. Stir the mirin, soy sauce, ginger, miso, sugar and lemon juice together in a bowl until combined.
2. Put the salmon in a shallow dish, pour the mixture over it and marinate in the fridge for at least 15 minutes and up to 1 hour.
3. To make the dressing, bring the soy sauce, mirin and sugar to a boil in a small saucepan, then reduce the heat and simmer for 10 minutes, or until syrupy or like thin caramel.
4. Heat the grill to 400 degrees F (about 220 C).
5. Remove the salmon from the marinade and place with the skin side down in a lightly oiled, non-stick, ovenproof dish.
6. Cook salmon in preheated oven for about 18 minutes, or until fish is cooked through.
7. While the salmon is cooking, steam or blanch the broccoletti for 2 minutes.
8. Sprinkle the salmon with sesame seeds and drizzle with some of the dressing.
9. Serve with the broccoletti and steamed rice.

Veggie Mac and Cheese Casserole 

Serves 8               Total time: 60 minutes

Ingredients:

• 1 cup broccoli florets, chopped into small pieces
• 1/2 red pepper, diced
• 1 yellow squash, quartered and diced
• 10 baby carrots, sliced thinly
• 2 cups dry Food Club whole wheat penne pasta
• 3 tablespoons Food Club olive oil
• 1 garlic clove, minced
• 3 tablespoon all-purpose flour
• ¼ cup pasta water
• 1 1/4 cups skim milk
• 3 cups Food Club shredded sharp white cheddar cheese
• ½ teaspoon Food Club salt
• ½ teaspoon Food Club ground black pepper
• ½ cup Food Club whole wheat panko breadcrumbs

Instructions:

1. Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining it with aluminum foil.
2. Prepare veggies by chopping broccoli florets into small chunks. Dice bell pepper; quarter and dice squash; and thinly slice baby carrots.
3. Add broccoli, red pepper, squash, and carrots onto the baking sheet. Add 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper and toss to combine with vegetables. Once vegetables are coated with oil and seasoning bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
4. Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain pasta and reserve ¼ cup pasta water, set pasta and reserved pasta water aside.
5. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Once hot, add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Combine milk and pasta water and slowly add to mixture in ¼ cup increments, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in 2 cups sharp cheddar cheese until well distributed and melted. Add ¼ teaspoon salt and ¼ teaspoon pepper.
6. Add macaroni and vegetables to a large bowl and mix in cheese sauce stirring to evenly coat.
7. Place mixture in a large casserole dish and sprinkle with remaining 1 cup cheese and top with breadcrumbs. Bake for 15 minutes at 400 degrees. Increase oven temperature to 500 degrees and bake an additional 3-4 minutes, or until the top is golden brown.