recipes Spring Chicken - Giant Food · healthy ideas Ingredients for Healthy Ideas 4 When Life Gives You Lemons 20 Women’s Health EDITOR-IN-CHIEF 31 Helping Your Family Make Healthy

SPRING 2011

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SpringChickenWhen LifeGives You Lemons ...Make Something

delicious!

When LifeGives You Lemons ...Make Something

delicious!

FREE!

Gourmet GrilledCheeseGourmet GrilledCheese

HI_Spring11_SSGL.indd 1 3/8/11 8:44 AM

healthy ideashealthy ideas

SYNAPSEto placeSFI Logo

welcome!Spring is a season of beginnings and that includes our new Healthy Ideas Magazine. Turn over a new leaf, so to speak, as you turn the pages to ideas that benefit your health and well-being. There are topics for a variety of interests written by nutri-tion experts, culinary chefs, and medical professionals.

You’ll find a number of tasty recipes that celebrate the season. Treat your family and guests to healthy home-cooked meals that are quick and easy to prepare! We’ve also included coupons and a recipe that will help stretch your dollars.

So, spend some time outdoors enjoy-ing the new colors of the season, then browse through our pages and bring some new Healthy Ideas to your family’s dinner table.

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Andrea J. AstrachanVice President of Consumer Affairs

EDITOR-IN-CHIEFShirley Axe

MANAGING EDITORMelanie Mnich

CREATIVE MANAGERJustin Keller

CREATIVE DESIGNKaren L. Stiffler

COPY EDITORWendy Cray Kaufman

CONTRIBUTING WRITERSPam Buehler

Wendy Cray KaufmanLisa Coleman, MS, RD, LDNSylvia B. Emberger, RD, LDN

Sarah Glunz, MS, CCNDr. Renu Joshi, MD

Dan KeeblerKelly Krutz

Andy Markievich, PharmD, RPhMary Ann Moylan, RD, LDN, CDE

Chef Brandi PrattSylvia E. Warner, MEd, RD, LDN

PHOTOGRAPHYAlysha Yoder

TO CONTACT OUR CONSUMER AFFAIRS DEPARTMENT

Giant Food1-888-469-4426GiantFood.com

stir-fry chicken with snap peas and carrots

2 teaspoons Giant olive oil, divided1 lb. Giant boneless, skinless chicken breasts, cut into bite-sized pieces1 garlic clove, minced1/2 teaspoon minced, pared ginger root12 oz package Giant Steam Ready Carrots, Sugar Snap Peas & Water

Chestnuts3/4 cup Nature’s Promise chicken broth1 Tablespoon Giant soy sauce2 teaspoons Giant cornstarchGiant ground black pepper to taste

In large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken and cook, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside. In same skillet, heat remaining oil, add garlic, ginger and vegetables; saute for 2–3 minutes until tender-crisp. In a small mixing bowl, combine broth, soy sauce and cornstarch, stirring to dissolve cornstarch; add to vegetable mixture and return chicken to skillet. Reduce heat to low; add pepper and cook, stirring occasionally, until sauce is thickened. Serve over hot rice.

Makes 4 1 1/2-cup servingsPrep time: 15 minutesCook time: 15 minutesPer serving: 180 calories, 4g fat, 1g saturated fat, 65mg cholesterol, 430mg sodium, 8g carbohydrate, 2g fiber, 29g protein


healthy ideashealthy ideas Ingredients for Healthy Ideas 4 When Life Gives You Lemons

20 Women’s Health

31 Helping Your Family Make Healthy Choices

Nutritionist 10 Spring Chicken

12 Eating Healthy on a Budget – Omega 3’s

22 Juice for Life

Throughout the Store 21 How Healthy is Your Medicine Cabinet?

30 Blooms for Spring

Celebrate with Food 24 ConGRADulations

26 Gourmet Grilled Cheese

28 Cinco de Salsa

© 2011 Nature’s Bounty, Inc. 10-1162-NBdr

www.naturesbounty.com

Perfect for Every Body™Perfect for Every BodyPerfect for Every BodyPerfect for Every Bod

FACT: There are steps you can take to help keep your heart healthy.*

Supplements from Nature’s Bounty® can contribute to a healthy heart.*

* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Consumer: This coupon good only on the purchase of products indicated. Any other use constitutes fraud. Limit one coupon per purchase. Consumer pays any sales tax. Void if copied, transferred, prohibited, taxed or restricted. Good only in USA, including U.S. Military Bases. Retailer: For payment of face value, plus 8¢ handling, send to Nature’s Bounty C/O CMS, Dept. 30768, 1 Fawcett Drive, Del Rio, TX 78840. Coupon will be paid only if presented by an authorized retailer of our merchandise. Cash redemption value of 1/100 of one cent.

If not available at a store near you, call 1-800-433-2990 for more information or visit www.naturesbounty.com

0074312-200482

EDITOR-IN-CHIEFShirley Axe

MANAGING EDITORMelanie Mnich

CREATIVE MANAGERJustin Keller

CREATIVE DESIGNKaren L. Stiffler

COPY EDITORWendy Cray Kaufman

CONTRIBUTING WRITERSPam Buehler

Wendy Cray KaufmanLisa Coleman, MS, RD, LDNSylvia B. Emberger, RD, LDN

Sarah Glunz, MS, CCNDr. Renu Joshi, MD

Dan KeeblerKelly Krutz

Andy Markievich, PharmD, RPhMary Ann Moylan, RD, LDN, CDE

Chef Brandi PrattSylvia E. Warner, MEd, RD, LDN

PHOTOGRAPHYAlysha Yoder

TO CONTACT OUR CONSUMER AFFAIRS DEPARTMENT

Giant Food1-888-469-4426GiantFood.com


If you know lemons only as lemonade, you might be surprised by all they have to offer. In reality, lemons have many wonderful culinary uses. These golden globes pro-vide fresh flavor to various meats, sweets and beverages.

To start, the acid in lemon juice makes it an excellent marinade for fish, poultry or meat. Lemon juice also serves as a short-term preservative to prevent cut fruit or vegetables (such as apples, bananas or potatoes) from

discoloring. Lemon juice can be used to make various types of lemonades or soft drinks and, when combined with sugar, lemon juice adds just the right amount of tart-ness to form the foundation of many irresistible desserts.

To obtain the most juice from a lemon, first bring the lemon to room temperature or heat for 10 seconds in the microwave. Or, roll the lemon on the counter, pressing down with the palm of your hand to help break up all the segments inside.

Even the skin of the lemon offers a prize. The lemon zest, or outer portion of the peel, is

filled with flavorful oils and is used to flavor rice, sauces, soups, salad dressings, beverages, entrees and many desserts, puddings, pies and ice cream. Lemon rind and lemon slices make a lovely gar-nish for various types of dishes and drinks.

When buying lemons, look for fruits that feel heavy for their size and have

brightly colored skin with no tinge of green. Lemons can be refriger-

ated in plastic bags for up to 2–3 weeks or stored at room temperature for up to 1 week.

When life gives you

make somethingdelicious!by MaryAnn Moylan, RD, LDN, CDE

and Chef Dan Keebler

Lemon Pop QuizHow much juice can an

average-size lemon yield?

Approximately3 Tablespoonsof lemon juice.

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LUSCIOUS LEMON SQUARES

Crust1 cup sifted cake flour1/4 cup confectioners’ sugar1/4 cup Giant Neufchatel cream cheese3 Tablespoons Giant canola oil

Filling3 large egg whites3/4 cup granulated sugar1 1/2 Tablespoons freshly grated lemon zest2 Tablespoons Giant all-purpose flour1/2 teaspoon Giant baking powder1/4 teaspoon Giant salt1/3 cup fresh lemon juiceConfectioners’ sugar for dusting over top

Preheat oven to 350º F. Coat inside of an 8-inch square baking pan with cooking spray; set aside. To make crust: stir together cake flour and confectioners’ sugar in a large bowl. Cut cream cheese into the flour mixture with a pastry blender or your fingertips until crumbly. Gradually add oil, stirring with a fork. Toss until evenly moistened but crumbly. Press into bottom of prepared baking pan. Bake for 20–25 minutes or until lightly golden. To make filling: In a mixing bowl, beat egg whites, sugar and lemon zest with an electric mixer until smooth. Stir together flour, bak-ing powder and salt in a small bowl. Add to the egg white mixture and beat until blended. Beat in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden and set. Let cool in the pan on a rack. Coat a sharp knife with cooking spray and cut into squares. Dust with confectioners’ sugar.

Makes 16 2-inch squaresPrep Time: 20 minutesCook Time: 40–45 minutesPer serving: 120 calories, 3g fat, 1g saturated fat, 2mg cholesterol, 70mg sodium, 20g carbohydrate, 0g fiber, 2g protein

LIGHT LEMON MOUSSE

3/4 cup Giant sugar1/2 cup Giant cornstarch3 cups Giant fat-free milk2/3 cup fresh lemon juice1 1/2 teaspoons grated lemon peel1/4 teaspoon Giant vanilla extract2 cups Giant reduced-fat whipped topping3 drops yellow food coloring, optional

In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat. Stir in lemon juice, lemon peel, and vanilla. Set saucepan in large pan filled with ice. Stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring, if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

Makes 10 1/2-cup servingsPrep Time: 10 minutes + refrigerationCook Time: 7 minutes Per serving: 110 calories, 0g fat, 0g saturated fat, 1mg cholesterol, 40mg sodium, 26g carbohydrate, 0g fiber, 3g protein

GiantFood.com • 5


Nature’s Promise fat free milkis a healthy choice every day!

Excellent Source of Calcium and Vitamin D • Good Source of Vitamin A • A good source of protein • “Heart Healthy”


got kids?10 products to add to your shopping list!

Did you know the items you put in your grocery cart each week can affect your child’s growth and development? Making healthier food purchases at the grocery store can also help your child develop a taste for nutritious food.

If grocery shopping for your family feels confusing, following these basic guidelines can help your kids eat right:

Food preferences are developed early in life, so offer your child a variety of foods.

Parents control the supply lines. Adults should decide what foods are regularly provided to children.

There is no such thing as “kid food.” Once children can chew and swallow without choking, they should be eating the same healthy foods as their parents – just smaller portions. To get a personalized eating plan for you and your child, visit www.MyPyramid.gov.

Children imitate adults. Be a role model for healthy eating.

Include these nutritious, family-friendly foods on your shopping list!

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by Lisa Coleman, MS, RD, LDN

1

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GiantFood.com • 7


NEW!NEW! Fast,Non-DrowsyAllergy ReliefNon-Drowsy

Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!Also Try CHILDREN’S Allegra!

MANUFACTURER’S COUPON EXPIRATION DATE: 05/31/11MANUFACTURER’S COUPON EXPIRATION DATE: 05/31/11


family event!make kidhealthy ideas a

by Pam Buehler

A great way to encourage long term healthy habits is by making them a regular family event. Now that spring is here, why not include exercise in your daily family routine? Be creative and come up with ideas that are fun for the whole family. Remember, with outdoor activities it is important to stay well hydrated. Kids should aim for 4 to 8 glasses of water a day. Keep your kids and yourself hydrated with cool refreshing water throughout the day or you can flavor the water with fruit or fruit juices. Try this Fruity Frozen Ice Cube Water. The kids are sure to love it!

While you are power walking or going for a jog, invite your kids to ride their bikes, rollerblade or skateboard by your side.

Enroll your family in a fitness class such as tennis lessons, karate or rock climbing. New adventures encourage confidence and endurance.

For birthdays or other holidays, give the gift of fitness. Bicycles, soccer balls, baseball gloves and golf clubs are perfect for promoting an active lifestyle.

Plan family outings at a park. Pick-up games of football, frisbee, catch or tag will promote cardiovascular health.

Gardening, painting and housecleaning are all forms of exertion that burn calories.

EXERCISE TIPS

}

FRUITY FROZEN ICE CUBE WATER

• Pour your favorite 100% fruit juice in ice trays and freeze.

• Put 4–5 frozen fruit juice ice cubes in the glass.

• Fill the glass with water.

• It is ready to drink!

Fast,Non-DrowsyAllergy Relief

MANUFACTURER’S COUPON EXPIRATION DATE: 05/31/11

GiantFood.com • 9


by Sylvia Emberger, RD, LDNSpring

ChickenSpring

Chicken

10 • GiantFood.com


ow many ways can you cook chicken? Just to name a few methods, you can bake, roast, broil, grill, stir-fry, sauté, fry, poach, boil, stew or fricas-see. But it’s spring and you want to spend less time in the kitchen and more time enjoying the nicer weather!

Try these easy methods for cooking chicken to perfection ...

n grillingWhether you use gas, charcoal or electric grilling methods, you’ll get a hint of smoky flavor. Marinate chicken in savory sauces before grilling to tenderize and add distinctive flavor. For faster cooking, pound boneless chicken to a thickness of 1/2 inch. For larger pieces, use indirect heat to cook chicken through to the center without charring the surface or micro-wave to partially cook the chicken just before putting it on the grill.

n stir-frying A wok or large skillet and medium-high heat guarantee success. Use a small amount of oil such as canola or peanut oil which can handle the higher temperature without smoking. Prepare ingredients before you are ready to stir-fry and cut chicken into bite-sized pieces for fast cooking. Add just enough pieces to the skillet so that the chicken browns quickly and stays tender. Overcrowding the skillet will cause the chicken to stew in its own juices, take longer to cook and become tough.

n baking Time and temperature are important for keeping baked chicken moist. Place chicken pieces in a shallow pan in a single layer so that they aren’t touching each other. Bake boneless pieces at 400ºF for about 25–30 minutes and bone-in pieces at 350ºF for 45–60 minutes. Bake uncovered to keep coatings crisp. Cover with foil to keep coatings moist or prevent chicken from browning too quickly.

h

However you cook your chicken, use a meat thermometer to make sure it reaches an internal temperature of 165ºF.

GiantFood.com • 11

Grilled Chicken with Roasted Red Peppers

Pound chicken breasts to 1/4 inch thick, then place in a glass or ceramic dish. Combine oil, lime juice, garlic, oregano and salt and spoon over chicken. Marinate in refrigerator 1 to 2 hours. Grill chicken over high heat 6–8 minutes, turning twice during cooking. During last few minutes of cooking, top chicken with roasted red peppers, sprinkle with mozzarella cheese and allow cheese to melt.

* Roasted red peppers – Place a whole red bell pepper (no need to brush with oil) directly on the grill over medium heat and close the lid. Roast about 15–20 minutes or until skin is evenly charred (but not burned through), turning every 3–5 minutes to roast all sides. When done, remove pepper from grill, place in a bowl, cover and allow pepper to steam for about 15 minutes. When cool enough to handle, peel away the charred skin. Cut off top and remove seeds. Slice or chop as desired.

Makes 4 5-ounce servings Prep Time: 1 hr. 30 min. | Cook Time: 30 min. Per serving: 210 calories, 7g fat, 2g saturated fat, 75mg cholesterol, 280mg sodium, 4g carbohydrate, 1g fiber, 31g protein

1 lb. Giant boneless, skinless chicken breast

1 Tablespoon Giant canola or olive oil

1 Tablespoon lime juice2 cloves garlic, minced

1/2 teaspoon dry oregano1/4 teaspoon Giant salt1 cup roasted red peppers*,

chopped1/2 cup Giant shredded part-skim

mozzarella cheese

1 lb. Giant boneless, skinless chicken breast

1 Tablespoon Giant honey1 lime for juice and zest

2 Tablespoon sesame seeds1/4 cup Giant toasted bread crumbs1/8 teaspoon Giant ground black

pepper

Sesame-Lime Chicken Fingers

Preheat oven to 450ºF. Spray a baking sheet with nonstick spray. Cut chicken into strips, approximately 1"x4". Combine honey and lime juice and zest in a bowl. Add chicken pieces and mix to coat evenly with honey mixture. Combine sesame seeds, bread crumbs and pepper in a resealable plastic bag. Add chicken strips to bag and shake to coat with crumb mixture. Place chicken strips on prepared baking sheet and bake about 15 minutes, turning once.

Makes 4 4-ounce servings Prep Time: 8 minutes | Cook Time: 15 minutes Per serving: 200 calories, 4g fat, 1g saturated fat, 65mg cholesterol, 135mg sodium, 11g carbohydrate, 1g fiber, 28g protein


eating healthy on a budget

by Sylvia B. Emberger, RD, LDN

High fat diet? Low fat diet? We need some fat in our diet but it’s the types of fats that make a difference in health. Most health organizations recommend avoiding trans fats, limiting intake of saturated fats and choosing polyunsaturated and mono unsaturated fats.

Omega-3 fats are beneficial poly-unsaturated fats that come from different sources. Fatty fish such as salmon and tuna are good sources of the omega-3 fats EPA and DHA1, which may provide benefits in reducing the risk of cardiovascular disease, support brain function and help reduce inflammation. Another type of

omega-3 fat which benefits heart health is ALA1. Sources of ALA are flaxseeds, walnuts, canola oil, soybean oil and olive oil. Our bodies can convert a small amount of ALA to EPA and DHA but it is essential to obtain ALA from food.

The American Heart Association recommends eating fish twice a week and including walnuts, flaxseeds, soybeans and canola oil to obtain the heart-protecting effects of omega-3s. Try this quick and easy way to prepare salmon. Serve with roasted potatoes and sautéed snow peas sprinkled with chopped walnuts.

omega-3s: fishing for better fats{ }

Approximatecost per serving

for recipe.*

(Approximate costper serving with

accompaniments:$3.00)

$230

1 EPA = eicosapentaenoic acid • DHA = docosahexaenoic acid • ALA = alpha-linolenc acid

WHAT YOU’LL NEED


Lemon-Herb Baked Salmon

1 lb. salmon fillets1 Tablespoon lemon juice1/2 teaspoon lemon zest 2 teaspoons crushed garlicGiant ground black pepper1/2 teaspoon dried rosemaryFresh parsley for garnish (optional)

Preheat oven to 450ºF. Place fillets in a baking dish coated with non-stick cooking spray. Spray fillets lightly with the cooking spray and sprinkle with lemon juice. Rub lemon zest and garlic onto fillets and sprinkle with pepper and rosemary. Bake for 8 to 10 minutes per inch of thickness or until internal temperature reaches 145ºF. Garnish with parsley if desired.

Makes 4 4-ounce servingsPrep time: 5 minutesCook time: 14 minutesPer serving: 200 calories, 10g fat,2g saturated fat, 70mg cholesterol, 55mg sodium, 1g carbo hydrate, 0g fiber, 24g protein

*Based on average price of ingredients available at Giant.


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ein

pec

an-c

rust

ed r

ainb

ow t

rout

1/4

cup

cho

pp

ed p

ecan

s1/

4 cu

p G

iant

toa

sted

bre

ad c

rum

bs

2 Ta

ble

spoo

ns c

hop

ped

par

sley

leav

es

1/2

teas

poo

n fr

esh

grou

nd b

lack

pep

per

4

trou

t fil

lets

(1 lb

. tot

al)

2 Ta

ble

spoo

ns c

hop

ped

pim

ento

1 cu

p w

ater

cres

s sp

rigs

for

garn

ish

Pre

heat

the

ove

n to

450

º F.

Com

bin

e p

ecan

s, b

read

cru

mb

s, p

arsl

ey a

nd p

epp

er.

Ligh

tly c

oat

a b

akin

g d

ish

with

coo

king

sp

ray.

Rem

ove

skin

from

fille

ts, i

f des

ired

, and

p

lace

(ski

n si

de

dow

n) in

bak

ing

dis

h. S

prin

kle

fille

ts w

ith t

he p

ecan

mix

ture

. Bak

e fo

r 10

to

12 m

inut

es o

r un

til t

he fi

llets

are

firm

and

flak

y. T

op e

ach

fille

t w

ith p

imen

to,

tran

sfer

to

ind

ivid

ual p

late

s an

d g

arni

sh w

ith w

ater

cres

s.

Mak

es

4 4

-ounce

serv

ings

Pre

p t

ime: 15 m

inute

sC

ook

tim

e: 10 m

inute

sP

er

serv

ing:

210

calo

ries,

9g

fat,

1g

satu

rate

d fa

t, 6

5mg

chol

este

rol,

100m

g so

diu

m,

7g c

arb

ohyd

rate

, 1g

fiber

, 25g

pro

tein


mea

lp

lan 2

mea

lp

lan 2

mea

lp

lan 2

mea

lp

lan 2

turk

ey b

reak

fast

pat

ties

sprin

g om

elet

grill

ed p

inea

pp

le r

ings

cher

ry b

utte

rmilk

sco

nes

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{{

}}

}}

PE

RF

PE

RF

PERF


cher

ry b

utte

rmilk

sco

nes

2 c

ups

Gia

nt a

ll-pu

rpos

e flo

ur

1 te

aspo

on G

iant

van

illa

extr

act

2 Ta

bles

poon

s G

iant

sug

ar

1 G

iant

larg

e eg

g, s

epar

ated

2

teas

poon

s G

iant

bak

ing

pow

der

1/

2 cu

p dr

ied

cher

ries

1/2

teas

poon

Gia

nt b

akin

g so

da

2 te

aspo

ons

Gia

nt s

ugar

for

sprin

klin

g1/

4 cu

p G

iant

can

ola

oil

2 Ta

bles

poon

s G

iant

but

ter

2/3

cup

Gia

nt re

duce

d fa

t but

term

ilk

Pre

heat

ove

n to

375

ºF. I

n a

larg

e bo

wl,

stir

toge

ther

flou

r, 2

tabl

espo

ons

suga

r an

d ba

king

pow

der.

With

pas

try

blen

der

or k

nife

, cut

in b

utte

r an

d oi

l unt

il m

ixtu

re

rese

mbl

es c

oars

e cr

umbs

. In

a m

easu

ring

cup,

com

bine

but

term

ilk, e

xtra

ct a

nd e

gg

yolk

and

whi

sk w

ith a

fork

to c

ombi

ne. P

our

liqui

ds a

nd c

herr

ies

into

flou

r m

ixtu

re a

nd

stir

just

unt

il co

mbi

ned.

Tra

nsfe

r do

ugh

to a

n un

grea

sed

roun

d ba

king

she

et. S

hape

in

to a

7-i

nch

roun

d. D

ip k

nife

into

flou

r an

d m

ake

cuts

to fo

rm 8

wed

ges

but d

on’t

sepa

rate

the

wed

ges.

Bru

sh w

edge

s w

ith e

gg w

hite

and

spr

inkl

e w

ith 2

teas

poon

s su

gar.

Bak

e 20

to 2

5 m

inut

es u

ntil

gold

en b

row

n an

d to

othp

ick

inse

rted

nea

r ce

nter

co

mes

out

cle

an. S

epar

ate

wed

ges

and

serv

e w

arm

.

Mak

es

8 s

erv

ings

Pre

p t

ime:

Cook

tim

e:

Per

serv

ing:

280

calo

ries,

11g

fat,

3g s

atur

ated

fat,

35m

g ch

oles

tero

l, 26

0mg

sodi

um,

41g

carb

ohyd

rate

, 2g

fiber

, 5g

prot

ein

sprin

g om

elet

2 cu

ps (2

oz.

) fre

sh s

pina

ch2

teas

poon

s G

iant

but

ter,

divi

ded

1 la

rge

onio

n (1

2 oz

.), s

liced

into

rin

gs8

ounc

es s

liced

mus

hroo

ms

16 o

unce

s E

ggs

Mad

e S

impl

e 99

% E

gg P

rodu

ct1/

8 te

aspo

on g

rate

d nu

tmeg

1/4

cup

snip

ped

fres

h ch

ives

1/4

teas

poon

Gia

nt g

roun

d bl

ack

pepp

er

Was

h sp

inac

h an

d sl

ice

into

str

ips

if us

ing

larg

e le

aves

or

use

baby

leav

es w

hole

. Mel

t 1

teas

poon

but

ter

over

med

ium

hea

t in

a m

ediu

m s

kille

t. A

dd o

nion

s an

d co

ok u

ntil

light

ly b

row

ned

and

tend

er. R

emov

e an

d ke

ep w

arm

. Add

mus

hroo

ms

to s

kille

t and

sa

uté

until

bro

wne

d. A

dd 1

tabl

espo

on w

ater

, coo

k an

d st

ir to

dis

trib

ute

brow

ning

. R

emov

e an

d ke

ep w

arm

. Wip

e ou

t ski

llet w

ith a

pap

er to

wel

. Mel

t rem

aini

ng te

aspo

on

of b

utte

r in

ski

llet a

nd a

dd e

gg p

rodu

ct, n

utm

eg a

nd c

hive

s. S

tir a

nd c

ook

until

set

. To

asse

mbl

e, a

rran

ge s

pina

ch o

n ea

ch p

late

for

“gra

ss,”

form

a “

nest

” w

ith th

e on

ions

, ar

rang

e sc

ram

ble

d eg

gs a

nd m

ushr

oom

s in

the

nest

. Spr

inkl

e w

ith b

lack

pep

per.

Mak

es

4 8

-ounce

serv

ings

Pre

p t

ime: 15 m

inute

sC

ook

tim

e: 20 m

inute

sP

er

serv

ing:

120

calo

ries,

2g

fat,

1g s

atur

ated

fat,

5mg

chol

este

rol,

220m

g so

dium

, 12

g ca

rboh

ydra

te, 3

g fib

er, 1

3g p

rote

in

turk

ey b

reak

fast

pat

ties

1 lb

gro

und

turk

ey, 9

3% le

an, 7

% fa

t1/

2 te

aspo

on G

iant

sal

t1/

2 te

aspo

on G

iant

gro

und

bla

ck p

epp

er1/

2 te

aspo

on p

aprik

a1

teas

poon

gro

und

sage

1/8

teas

poon

gro

und

clov

es1

smal

l oni

on, f

inel

y ch

opp

ed1

Tabl

espo

on G

iant

can

ola

oil

Mix

turk

ey w

ith s

alt,

pep

per,

pap

rika,

sag

e, c

love

s an

d o

nion

. Cov

er a

nd c

hill

over

nigh

t. Fo

rm in

to 8

pat

ties.

Hea

t oil

in s

kille

t ove

r m

ediu

m/lo

w h

eat.

Fry

pat

ties

slow

ly u

ntil

brow

ned

and

inte

rnal

tem

per

atur

e re

ache

s 16

5ºF.

Mak

es

8 2

-ounce

serv

ings

Pre

p T

ime: 10 m

in.

Cook

Tim

e: 15 m

in.

Per

serv

ing:

100

calo

ries,

6g

fat,

1g s

atur

ated

fat,

40m

g ch

oles

tero

l 180

mg

sod

ium

, 1g

car

bohy

drat

e, 0

g fib

er, 1

1g p

rote

in

grill

ed p

inea

pple

rin

gs

1 Ta

bles

poon

Gia

nt b

utte

r2

Tabl

espo

ons

Gia

nt b

row

n su

gar

1/4

teas

poon

Gia

nt c

inna

mon

D

ash

of c

love

s1

teas

poon

fres

h le

mon

juic

e1

fres

h pi

neap

ple,

cor

ed a

nd c

ut in

to r

ings

(or

20 o

z. c

an p

inea

pp

le r

ings

, dr

aine

d)

Pre

heat

gril

l or

broi

ler.

In a

sm

all s

auce

pan

, hea

t the

but

ter,

bro

wn

suga

r, ci

nnam

on, c

love

s an

d le

mon

juic

e un

til b

ubb

ly. B

rush

bot

h si

des

of p

inea

pp

le

rings

with

the

glaz

e an

d ar

rang

e rin

gs o

n gr

ill o

r b

roile

r p

an. G

rill t

he p

inea

pp

le

rings

ove

r di

rect

hea

t abo

ut 2

–3 m

inut

es p

er s

ide

or b

roil

4–6

inch

es fr

om h

eat

sour

ce. T

urn

once

and

bru

sh w

ith g

laze

. Driz

zle

any

rem

aini

ng g

laze

ove

r rin

gs

befo

re s

ervi

ng.

Mak

es

4 s

erv

ings

Pre

p t

ime: 10 m

inute

sC

ook

tim

e: 5 m

inute

sP

er

serv

ing:

110

calo

ries,

3g

fat,

2g s

atur

ated

fat,

10m

g ch

oles

tero

l,

35m

g so

dium

, 22g

car

bohy

dra

te, 2

g fib

er, 1

g p

rote

in


mea

lp

lan 3

mea

lp

lan 3

mea

lp

lan 3

mea

lp

lan 3

carr

ot fe

nnel

sou

pch

icke

n sa

lad

in k

aise

r b

owls

fres

h le

mon

ade

{{

{

}}

}

PE

RF

PE

RF

PERF

gree

ns p

eas

& b

acon

sal

ad w

ith d

ijon

vina

igre

tte

{}


eatwholly.comeatwholly.comcarr

ot fe

nnel

sou

p

1 Ta

ble

spoo

n G

iant

but

ter

3/4

cup

cho

pp

ed o

nion

1/2

teas

poo

n fe

nnel

see

ds,

cru

shed

1/2

teas

poo

n G

iant

gro

und

bla

ck p

epp

er1

lb. G

iant

car

rots

4 cu

ps

Nat

ure’

s P

rom

ise

low

-sod

ium

chi

cken

bro

thFr

esh

fenn

el, d

ill o

r p

arsl

ey fo

r ga

rnis

h

Mel

t b

utte

r ov

er m

ediu

m h

eat

in a

larg

e ke

ttle

or

soup

pot

. Sau

té o

nion

s, fe

nnel

se

eds

and

pep

per

unt

il on

ions

are

ligh

tly b

row

ned

and

car

amel

ized

. Ad

d c

arro

ts a

nd

bro

th, b

ring

to a

boi

l, th

en r

educ

e he

at t

o lo

w. C

ook

for

abou

t 15

min

utes

unt

il ca

rrot

s ar

e te

nder

. Pur

ee in

sev

eral

bat

ches

and

ret

urn

to k

ettle

to

heat

gen

tly ju

st b

efor

e se

rvin

g. G

arni

sh w

ith fr

esh

fenn

el le

aves

.

Mak

es

4 1

1/2

-cup s

erv

ings

Pre

p t

ime: 15 m

inute

sC

ook

tim

e: 25 m

inute

sP

er

serv

ing:

90 c

alor

ies,

3g

fat,

2g

satu

rate

d fa

t, 1

0mg

chol

este

rol,

210m

g so

diu

m,

13g

carb

ohyd

rate

, 4g

fiber

, 2g

pro

tein

chic

ken

sala

d in

kai

ser

bow

ls

1 1/

2 cu

ps

cook

ed c

ubed

chi

cken

1/2

cup

slic

ed c

eler

y1

cup

see

dle

ss r

ed o

r gr

een

grap

es, h

alve

d1

Tab

lesp

oon

slic

ed g

reen

oni

on2

Tab

lesp

oons

ligh

t m

ayon

nais

e2

Tab

lesp

oons

non

-fat

sou

r cr

eam

2 Ta

ble

spoo

ns n

on-f

at m

ilk1

teas

poo

n w

hite

win

e vi

nega

r1/

4 te

asp

oon

drie

d t

arra

gon

leav

es1/

4 te

asp

oon

Gia

nt g

roun

d b

lack

pep

per

4 G

iant

par

ty K

aise

r ro

lls

Com

bin

e ch

icke

n, c

eler

y, g

rap

es a

nd o

nion

in a

med

ium

bow

l. C

omb

ine

may

onna

ise,

so

ur c

ream

, milk

, vin

egar

, tar

rago

n an

d b

lack

pep

per

and

ad

d t

o ch

icke

n. S

tir g

ently

to

com

bin

e. C

aref

ully

cut

off

top

s of

rol

ls, s

light

ly h

ollo

w o

ut t

o fo

rm b

owls

and

fill

with

chi

cken

sal

ad.

Mak

es

4 7

-ounce

serv

ings

Pre

p t

ime: 15 m

inute

sP

er

serv

ing:

210

calo

ries,

5g

fat,

1g

satu

rate

d fa

t, 5

0mg

chol

este

rol,

230m

g so

diu

m,

21g

carb

ohyd

rate

, 2g

fiber

, 20g

pro

tein

fres

h le

mon

ade

1/2

lem

on1/

4 cu

p s

ugar

Fres

h m

int

sprig

s4

cup

s co

ld w

ater

Slic

e le

mon

into

rin

gs a

nd p

lace

in a

bow

l or

pitc

her

with

the

sug

ar. U

sing

a w

ood

en

spoo

n, p

ound

the

lem

on p

ulp

and

rin

d ju

st u

ntil

juic

es a

re r

elea

sed

. Ad

d 3

or

4 m

int

leav

es a

nd p

ound

gen

tly w

ith t

he s

poo

n. A

llow

mix

ture

to

sit

for

abou

t 5

min

utes

to

rele

ase

the

flavo

rs. A

dd

col

d w

ater

and

stir

to

dis

solv

e su

gar.

0May

be

pre

par

ed u

p t

o 1

hour

ahe

ad a

nd r

efrig

erat

ed. P

our

into

ice-

fille

d g

lass

es a

nd g

arni

sh w

ith fr

esh

min

t sp

rigs.

Mak

es

4 8

-ounce

serv

ings

Pre

p t

ime: 10 m

inute

sP

er

serv

ing:

50 c

alor

ies,

0g

fat,

0g

satu

rate

d fa

t, 0

mg

chol

este

rol,

0mg

sod

ium

, 13

g ca

rboh

ydra

te, 0

g fib

er, 0

g p

rote

in

gree

ns, p

eas

and

bac

on s

alad

with

dijo

n vi

naig

rett

e

6 cu

ps

Gia

nt b

aby

spin

ach

or s

prin

g m

ix1

cup

Gia

nt p

etite

froz

en p

eas,

tha

wed

1

hard

-boi

led

egg

, cho

pp

ed4

slic

es N

atur

e’s

Pro

mis

e b

acon

, coo

ked

and

cru

mb

led

1/4

cup

thi

nly

slic

ed s

calli

ons

2 Ta

ble

spoo

ns G

iant

red

win

e vi

nega

r 1

teas

poo

n G

iant

Dijo

n m

usta

rd

1/2

teas

poo

n G

iant

sug

ar1

Tab

lesp

oon

Gia

nt o

live

oil

Fres

hly

Gia

nt g

roun

d b

lack

pep

per

Arr

ange

gre

ens

on p

late

s. T

op w

ith p

eas,

cho

pp

ed e

gg, b

acon

and

sca

llion

s. In

a

smal

l bow

l or

jar

with

tig

htly

-fitt

ing

lid, c

omb

ine

vine

gar,

mus

tard

, sug

ar a

nd o

il.

Whi

sk o

r sh

ake

to m

ix a

nd p

our

over

eac

h se

rvin

g. S

prin

kle

with

gro

und

bla

ck

pep

per

.

Mak

es

4 2

-cup s

erv

ings

Pre

p t

ime: 15 m

inute

sP

er

serv

ing:

130

calo

ries,

8g

fat,

2g

satu

rate

d fa

t, 6

0mg

chol

este

rol,

180m

g so

diu

m,

8g c

arb

ohyd

rate

, 3g

fiber

, 6g

pro

tein


Who knew Guacamole could be a part of your healthy lifestyle? We did. That’s why we developed the 100-CAL Snack Packs. Perfect Portion. Great Flavor. Use as a snack, topper or right out of the pack. (We won’t judge.) Be Good to You!

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pharmacy health center

National Women’s Health Week is a national effort by an alliance of government organizations to raise awareness about manageable steps women can take to improve their health. The focus is on the importance of incorporating simple preventive and positive health behaviors into everyday life.

Women are often the caregivers for their spouses, children and parents and forget to focus on their own health. But research shows that when women take care of themselves, the health of their family improves.

During National Women’s Health Week, women should discuss with their healthcare profes-sionals which tests are right for them, when they should have them, and how often. Maintain-ing regular check-ups is one of five health habits that can improve a woman’s health. The others include physical activity, a healthy diet, not smoking and follow general safety rules.

One of the tests your primary care provider may order is a bone density scan. Having healthy bones is important no matter your age. Bones naturally be come thinner as we grow older because existing bone is broken down faster than new bone is made. As this occurs, our bones lose calcium and oth er minerals. They become lighter, less dense and more porous. Further bone loss can lead to osteoporosis.

As bones continue to become thin and porous, the risk for spinal and hip fractures increases significantly. Osteo porosis affects over 10 million Americans, with women four times more

likely to develop osteoporosis than men. Other factors affecting osteoporosis risk include age, Caucasian or Asian ances try,

low weight and muscle mass, smoking, calcium and vitamin D deficiency, certain medications, family

history and physical inactivity.

There are some things that may help lower os teo porosis risk, including engaging in weight-bearing exercise, taking supple ments or taking certain medications.

By the time one gets a fracture it is too late, but osteoporosis can be diag nosed early by

getting a dual-energy X-ray absorp-tiometry (DEXA) scan as a

means of measuring bone mineral density. Everybody is eligible for DEXA at age 65, but you can get a scan earlier if you have risk factors.

by Dr. Renu Joshi, M.D.Chief of Endocrinology

“

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Osteoporosis is a silent and serious disease. Even though the fracture rate for osteoporo sis is much higher than the incidence of breast cancer, many women get mam mograms, but very few people get bone density scans,” says Dr. Renu Joshi, chief of endocrinology. “The only way to prevent fractures is to diagnose and treat osteo-porosis early. There are many new treatments available which can slow its progression.

health partner health news

{women’s healthit’s time to focus on }



how healthy is your medicine cabinet?Did you know that two thirds of American medi-cine cabinets likely contain expired or nearly empty medications?

This spring, give your medicine cabinet a check-up! We encourage you to follow these 3 simple steps:

• READ labels and expiration dates.

• REMOVE all products that are beyond their expiration date or are no longer used.

• RESTOCK expired medications and other essential items.

As you are cleaning out your medicine cabinet, be sure to check other areas in your home where you might also store medications such as the kitchen, desk, nightstand, and handbags or briefcases. You should also check any other health and beauty care products that you have stored in these areas to make sure they are not expired. Remember, medications should be kept in a cool, dry area away from direct sunlight.

If you have any questions about what you find in your medicine cabinet, please feel free to call or stop by one of our pharmacies. Our friendly pharmacists are always willing to answer your questions.

by Andy MarkievichPharmD RPh

{Spring is here and

children of all ages are anxious to get outside and play.

Make sure you’re prepared for the bumps, bruises and bites that come

with the season.

And, don’t forget the sun protection!

From first aid to skincare, allergy medications and more

trust CareOne for safe, quality products at low prices every day.

pharmacy health center

”HI_Spring11_SSGL.indd 21 3/8/11 8:45 AM

by Sarah Glunz, MS, CCNfruits and veggies

JUICING RECIPE FOR BEGINNERS

Good source of: Vitamin C, Vitamin K, Vitamin A, potassium, and calcium

6 cups dark green leafy vegetables (such as kale)4 apples2 carrots1/4 lime or lemon

Using a juicer, process all ingredients. Whisk, pour into glasses, and serve!

Makes 16 ounces (may vary depending on your juicer)Prep Time: 15 minutes Per serving: (1/2 cup) 150 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 55mg sodium, 35g carbohydrate, 3–7g fiber, 4g protein

The recommendation for produce consumption is 2 cups of fruit and 2 1/2 cups of vegetables per day for most people. Not surprisingly, very few of us meet this require-ment. In fact, more than 75% of the population misses the mark on fruits and veggies. For a nutritionist, this informa-tion certainly wasn’t surprising but it got me to thinking about my own consumption of fruits and vegetables. While I generally eat a balanced diet, I felt that I could do better at getting more produce–especially vegetables–into my diet and juicing seemed like just the way to reach this goal!

The major benefit of juicing fruits and vegetables is that the juice provides most of the vitamins, minerals, and phytonutrients available in fruits and veggies. The other benefit is that most people can easily drink 4–8 ounces of juice! Remember that one serving of veggies is 1 cup raw, 1/2 cup cooked or ½ cup of juice. The fact that there

is very little digestion involved with fresh juice also makes this a beneficial addition to the diets of the millions of people battling digestive illnesses. The major downside to juiced fruits and veggies is that the fiber is removed in the proc ess. The best way to solve this problem? Use a blender to process your produce or continue to eat fruits, veggies and other foods with fiber, like whole grains, in addition to 1 or 2 servings of fresh juice!

One of the most exciting aspects of juicing is experiment-ing with different produce and various combinations of fruits and vegetables. Get started with this recipe for a yummy beginner drink – you get the health benefits of kale with the taste of apples, carrots, and lemon! If you aren’t quite ready to start juicing, here is a recipe that still helps to increase produce consumption and can be prepared in a blender!

juice for life {22 • GiantFood.com

SPICED PEAR SMOOTHIE

2 pears, quartered with cores removed1 banana, fresh or frozen, cut into chunks1 cup soy milk or almond milk1/2 cup Giant lowfat vanilla yogurt1/2 teaspoon ground cinnamonPinch of ground nutmeg

Using a blender, process ingredients until smooth. Pour into glasses and serve!

Makes 2 8-ounce servings Prep Time: 10 minutesPer serving: 250 calories, 4g fat, 1g saturated fat, 5mg cholesterol, 60mg sodium, 46g carbohydrate, 7g fiber, 8g protein



ConGRAD24 • GiantFood.com


Friends and Family!

Planning a graduation party can be a challenge because, chances are, all of your graduate’s friends are plan-ning a party, too. You might want to consider celebrating a few weeks after the big day, or combining your party with a BFF or two.

If you have your eye on a specific date, be sure to get invitations sent out early. When guests arrive, ask each to record a heartfelt message or funny story about the guest of honor in an autograph book or journal. The book will serve as a treasured keep-sake for years to come. Or, ask each to bring an item for a time capsule, to be opened at the first class reunion.

Don’t forget to take a group photo! It may be a while before you see this particular bunch together again.

Fun!

Your graduate may be all grown up now, but that doesn’t mean you have to skip the party games. Here are some game ideas that will add fun to your party, while reminding your spe-cial grad just how far they’ve come…

• Name that Student – Ask each guest to bring an elementary school picture, and pass out a numbered sheet of paper for everyone to record their guesses. Whoever correctly identifies the most kids wins.

ConGRAD

Graduation is a huge milestone – a time to celebrate accomplishments and

the promise of a bright future. Celebrate your graduate this year with a party

that is sure to be voted “Most Likely to be Remembered!”

by Wendy Kaufman

• Pin the Tassle – Blow up a photo of the grad of honor, and have blind-folded guests try to pin the gradua-tion tassle in the right spot.

• True/False – Write a list of state-ments about your graduate’s years in school, some true, some false. Ask partygoers to guess which actually happened.

• Teacher Charades – Make this classic party game even more fun by having guests draw teachers’ names from a hat, then act them out for everyone to guess.

Food!

Skip the plain old chips and dip and opt for something a little more spe-cial. Keep a healthy focus by substi-tuting items that are lower in sugar, fat and salt, and making sure there are plenty of fresh fruit and vegetable options on hand. It’s always good to

have a few good vegetarian options available for those guests who opt to go meatless.

Stick with old favorites, like savory meatballs, and add a healthy new twist! Try our Turkey Meatballs with Pine apple Glaze, and jazz them up with frilly picks that match your theme.

What’s a party without a cake? Make serving easier with fruit and mini cupcake kabobs! Fresh fruit comple-ments bite-sized portions of your favorite cake, and the presentation will add an impressive touch to your buffet. Portion control is built in, and with our tangy yogurt dipping sauce, you won’t even miss the icing.

By combining friends and family, a fun atmosphere and plenty of party food, your graduation celebration is sure to earn an A+!

ulations!GiantFood.com • 25

Recipes shown, from left:Diploma Wraps, Turkey Meatballs

with Pineapple Glaze, Cupcake Kabobs. These and other delicious recipes

can be found at GiantFood.com


Who hasn’t had a grilled cheese sandwich at least once in their lifetime?

For most of us, the grilled cheese sandwich was a childhood staple. They were first recorded in cookbooks back in the 1920s and were considered part of a healthy meal for military personnel. Grilled cheese has come a long way in the past 70 years!

The popularity has grown so much that people blog about them and there are online support groups for those of us who are obsessed with the grilled cheese. The internet is loaded with foodies willing to share their recipes. April has also been named National Grilled Cheese Month, just in case you need an excuse to enjoy a grilled cheese sandwich.

So how do we go from just the run-of-the-mill grilled cheese to a gourmet creation? When you start to add ingredients other than American cheese, white bread and butter, it magically changes! Use different types of cheeses and add meats, fruits or vegetables. Incorpo-rate herbs and spices into the butter before spreading it on your bread. There are limitless preserves and spreads that complement cheeses and your favorite types of bread. So here’s your chance to create a gooey cheese masterpiece. Add a tasty dipping sauce, and you can’t go wrong.

gourmetgrilled cheese by Chef Brandi Pratt


DULCE DE LECHE GRILLED CHEESE SANDWICHES

4 slices Giant cinnamon raisin bread4 Tablespoons Giant Neufchatel cheese, at room temperature1 Tablespoon dulce de leche*1/2 teaspoon Giant cinnamon1 small apple, peeled, cored and thinly sliced

In a small bowl, mix cheese, dulce de leche and cinnamon until well combined. Spread the mixture on two slices of the bread. Arrange apple slices over each and top with the remaining slices of bread. Spray a large non-stick skillet with cooking spray and heat on medium high. Place the sandwiches in the skillet and grill for about 3 minutes on each side or until golden brown. Remove from skillet and enjoy while still warm.

* If you don’t have dulce de leche, you can substitute caramel sauce.

Makes 2 sandwichesPrep time: 10 minutesCook time: 6 minutesPer serving: 250 calories, 7g fat, 3g saturated fat, 15mg cholesterol, 280mg sodium, 42g carbohydrate, 4g fiber, 6g protein


Make Salad YourDinner Tonight

For a complete dinner, add:

• Steamed shrimp

• Grilled chicken

• Tuna fish

Make Salad YourDinner Tonight


Cinco de Salsa!

by Kathy Wickert, Sous Chef and Cooking School Coordinator

Sylvia Warner, MEd, RD LDN

Springtime needs its own festive celebration!Let Cinco de Mayo (Spanish for “fifth of May”)

be your reason to gather friends and family for a celebration of Mexican culture and cuisine.

A great celebration doesn’t have to cut into your budget if you keep it interactive with your guests.

Cinco de Salsa!



SHARED DECORATIONS

Ask your guests to share their bright napkins, placemats and fresh, silk or potted flower – just for the party.

The decorations don’t have to match, they just need to be colorful! Start with a bright red paper tablecloth for your buffet table. A few shoe boxes covered with napkins or bright place mats add dimension to your serving table. Fresh, silk or potted flowers and paper lanterns can add to the festive mood. Since everyone will take home their own decorations, you won’t have as much post-party clean up.

PUT A HEALTHY SPIN ON FOOD!

Traditional Mexican cuisine can be high in fat and carbohydrates. These recipes keep the flavor in without an abundance of what you are trying to avoid. Fiesta Chicken Enchiladas and Mango Black Bean Salsa have been reformulated with your health in mind. We have reduced fat and sodium, while bumping up the fiber and complex carbohydrates with some simple ingredient swaps:

INSTEAD OF WE USED BENEFIT

Flour tortilla Corn tortilla (6") Whole grain; more fiber, controlled portions

Shredded beef Shredded chicken Less fat and saturated breast fat; fewer calories

Full-fat cheese 2% Reduced-fat Less fat and saturated cheese fat; fewer calories

Regular tomato No-salt-added Less sodiumsauce and canned versionsdiced tomatoes

Canned black Drained and Less sodiumbeans rinsed beans

Canned corn Frozen corn Less sodium

CHICKEN ENCHILADAS

1 Tablespoon Giant canola oil1/2 cup chopped onion1 Tablespoon minced garlic4 ounces diced green chilies, drained2 cans (8 oz. each) Giant no-salt-added tomato sauce1 can (14.5 oz) Giant no-salt-added diced tomatoes2 teaspoons cumin powder2 teaspoons garlic powder

Coat a large sauté pan with oil. Sauté onion and garlic until tender; add drained chilies, tomato sauce and tomatoes. Sprinkle with the cumin, garlic powder, chili powder and flour. Stir well to combine. Add one cup of the sauce to the shredded chicken, mix in the rinsed and drained black beans and corn. Microwave tortillas on high for 30 seconds to soften and make them more pliable. Coat the bottom of a 13 x 9" pan with a ladle of sauce. Divide chicken mixture among the 8 tortillas. Fold tortillas over the filling and place in the pan with the seam side down. Top with the remaining sauce and the shredded cheese. Bake for 15 minutes in a preheated 350°F oven until the cheese melts. Serve on a bed of shredded lettuce. Garnish with cilantro leaves, chopped scallions, low-fat sour cream, chopped tomatoes, Mango and Black Bean Salsa*, and/or diced avocado if desired.

Makes: 8 enchiladas | Prep Time: 20 minutes | Cook Time: 15 minutesPer Enchilada: 230 calories, 6g fat, 2g saturated fat, 35mg cholesterol, 220mg sodium, 27g carbohydrate, 4g fiber, 17g protein

*Mango and Black Bean Salsa recipe can be found at GiantFood.com.


1 teaspoon chili powder1 teaspoon Giant all-purpose flour2 cups cooked and shredded Giant chicken breast1/2 cup canned Nature’s Promise black beans, rinsed and drained1/2 cup Giant frozen corn8 corn tortillas1 cup shredded reduced fat Monterey Jack or Cheddar or a

combination of cheeses


Spring is a time for rebirth and regeneration for our internal homes and exterior environments. How many times in the recent news have you heard the terms “green,” “sustainable,” “biodiversity,” or “eco-scap-ing”? These words have now become everyday terms in our world and will be even more widely used in 2011.

The impact of floral and plant design on indoor gardening and outdoor landscaping has become part of our everyday lifestyle. The right floral touches can contribute to the interior and exterior of your home. For example, you can become an instant interior designer with a few palms in your living room or turn your bathroom into a spa escape with some orchids from our exotic collec-tion.

Be sure to consider the source of the flowers you purchase. One option, “Fair Trade” requires growers to adhere to strict social and environmental standards. These standards ensure that the farm workers have to ability to work in a pesticide-free environment and receive fair wages, health care and proper education. Your purchase of a fair trade product ensures that a portion of the profit goes toward creating a better life for farm communities.

Dress up your spring holiday table with a display of tulips, a few stunning bouquets or some garden fresh cut flowers. Fresh blooms also make the perfect last-minute hostess gift.

Why not try your hand at designing your own arrangement? Choose a few bunches in different shades of the same color, or opt for lots of contrast – the choice is yours! House your flowers in a decorative container for a finished, professional feel. Traditional vases are lovely, but don’t stop there! For a more creative feel, use a wine bottle, mason jar or pretty teapot. Or, try setting the arrangement in a watertight container, then inside a gift bag or favorite basket.

Bright blooms aren’t the only way to add a vibrant splash of color. Vegetables, herbs and many other plants are quite beautiful, and the choice to use heirloom quality seeds can help support “sustainable” urban or suburban farming.

The environmental impact that plants have on our interior and exterior environments is undeniable. These hard working beauties clean the indoor air of volatile organic compounds, provide oxygen and some even chase away the bugs.

The world of plants and flowers has something for everyone. All of these floral elements contribute to the “feel good factor” that we all enjoy and deserve amidst the chaos of our daily lives.

for spring!} by Kelly Krutz



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Healthy eating habits start at home and we will continue to look for more ways to help our families make healthier choices.

Helping your family make healthy choicesAccording to the Centers for Disease Control, childhood obesity has more than tripled in the past 30 years. Making sure your child is eating healthy and participating in regular physical activity can lower their risk of becoming obese. There is no better place to make healthy eating choices than at our stores. We are committed to helping our busy customers and their families by providing them with easy ways to achieve their healthier lifestyles while they are shopping our store aisles.

Thousands of store and national brand perishable and nonperishable products feature our exclusive blue and green Healthy Ideas shelf tags which identify foods that fit into a healthy lifestyle. In order to receive the Healthy Ideas distinction, a product must meet certain criteria related to total fat, saturated fat, cholesterol, sodium and sugar amounts that was developed by a team of registered dietitians using information from Dietary Guidelines for Americans, the USDA Food Pyramid and the Food & Drug Administration.

New front-of-pack nutrition labels are being introduced with the intent to bring information from the Nutrition Facts panel to the consumer’s attention. Simple messages on the front of the package allows for customers to quickly identify and compare products.

Our children’s store tours reinforce nutrition and healthy living lessons taught in local schools. These field trips are fun and kid-friendly and give teachers an interactive way to help children make healthier choices in their everyday eating habits.

Customers are encouraged to visit our website to find healthy recipes, tips for eating healthy on a budget and a variety of other information. Also available at our website is Passport to Nutrition, four online lessons to educate children on ways to eat and live healthy. We are among the first supermarkets in the country to offer an interactive, fun and educational program for kids’ nutrition in this on-line format.

Healthy eating habits start at home and we will continue to look for more ways to help our families make healthier choices.



Attention KIDS!Get your Passport

to Nutrition!

Learn how to eat healthy and maintain ahealthier lifestyle through this onlineeducational program! Enjoy these onlineclass videos taught by our Nutritionist:• Food Pyramid and Physical Activity• Reading Food Labels and Portion Control• Fruits, Vegetables and Grains• Healthy Snacks and Beverages

Fun!Interactive!Songs!Games!Animation!

Recommended for ages 6–10LEARN MORE ABOUTNUTRITION AT ...

GiantFood.com

Kids are a click away from learningabout nutrition at

GiantFood.com/HealthyIdeas


Documents

recipes Spring Chicken - Giant Food · healthy ideas Ingredients for Healthy Ideas 4 When Life Gives You Lemons 20 Women’s Health EDITOR-IN-CHIEF 31 Helping Your Family Make Healthy