A flavor-packed mix of south-of-the-border inspired seasonings, this award-winning cheese is a mouthwatering blend of savory smokiness and creamy goodness. Ideal for time-crunched cooks, this quick to prepare recipe can be on the table in no time.
Add a sprinkling of smoked paprika just before serving, if desired, to complement the fusion of flavors in this velvety dish.
STOVETOP MACARONI AND CHIPOTLE CHEESE
8 ounces dried rotini (corkscrew) pasta
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded Sartori Chipotle BellaVitano® cheese
Smoked paprika (optional)
Begin cooking macaroni in a large saucepan according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat; stir in flour and onion powder. Add milk. Bring to a boil. Boil 1 minute, stirring continuously. Remove from heat. Stir in salt and pepper. Add cheese. Stir until cheese has melted. Drain macaroni; return to saucepan. Add cheese mixture; stir gently to combine. Cook over medium-low heat 2 minutes, stirring occasionally. Remove from heat; let stand 5 minutes before serving. Sprinkle with smoked paprika, if desired. Makes 6 servings.
Whether it’s a backyard barbecue or a picnic at the park, a flavor-packed salad is a delicious addition to any alfresco get-together.
Perfect for pairing with just about any grilled entrée, this recipe for Tortellini Salad combines cheese-filled pasta with a mélange of fresh ingredients. And store-bought Italian salad dressing makes it easy to get out of the kitchen quick.
With this quick and easy recipe, warm-weather gatherings are sure to be a breeze.
1 (9-ounce) package fresh cheese tortellini
1 cup broccoli florets
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) jar marinated artichokes, drained
2 medium scallions, thinly sliced
2 teaspoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup regular or fat-free Italian salad dressing
3 tablespoons grated Parmesan cheese
6 cherry tomatoes, halved
Cook tortellini according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine tortellini, broccoli, parsley, artichokes, scallions, basil, salt, and pepper; toss to combine. Pour dressing over tortellini mixture; toss to combine. Cover, and refrigerate 1 hour. Just before serving, add Parmesan cheese and tomatoes; toss to combine. Makes 6 servings.
Another exciting feature of this new website is a personalized dashboard that makes it easy for you to access your information in a snap.
All you have to do is sign up for an MVP card. It’s easy to do, then just log in and you’ll see all of your personalized information such as your saved favorite recipes, digitally uploaded coupons, shopping lists, savings for the year, etc. You can customize your dashboard as you go!
This personalized feature is not only fun and easy, but it also saves time and is helpful to those watching their budgets. The new Food Lion website, based on customer feedback, is designed to provide time-crunched folks with digital enhancements to ensure easy mealtime preparation.
The back to school season is in full swing with hectic schedules for both parents and children. At this time of year, quick to prepare dishes are especially welcome. Ideal for time-crunched cooks, this recipe for Colorful Bow Tie Pork is a great choice for busy weeknights.
Packed with nutritious veggies, flavorful pork, and hearty pasta, this vibrant dish is tossed with a tasty cheese sauce just before serving. And with Thanksgiving right around the corner, check out this family-pleasing recipe for Leftover Turkey Shepherd’s Pie. Made with minimal ingredients, it’s a terrific timesaver.
For more kid-friendly recipes that will make it easy to stick to full schedules at this time of year, visit Food Lion. Enjoy!
Finding recipes that appeal to children and adults can sometimes be challenging. Equally important to time-crunched cooks is preparing tasty recipes that don’t require a lot of steps or a lot of ingredients.
Ideal for folks-on-the-go, this family-pleasing recipe makes it easy to get out of the kitchen quick. A hearty one-skillet meal, it can be prepared in a snap. And it makes delicious use of fun-shaped wagon wheel pasta. Of course, you can use any similar sized pasta in place of wagon wheel, if desired.
1 pound lean ground beef 2 cups regular or reduced sodium chicken broth 1 (8-ounce) can tomato sauce 1 teaspoon onion powder 8 ounces dried wagon wheel pasta 1 1/2 cups (6 ounces) shredded regular or reduced-fat cheddar cheese Salt and pepper to taste
In a 12-inch skillet, cook ground beef over medium heat until beef is thoroughly cooked, 4 to 6 minutes, stirring frequently. Drain fat. Stir in chicken broth, tomato sauce, and onion powder. Bring to a boil. Stir in wagon wheel pasta. Reduce heat; cover and simmer until macaroni is tender, 8 to 10 minutes. Stir in cheese. Remove from heat. Cover and let stand five minutes before serving; season with salt and pepper. Makes 4 servings.
Meatless dishes are a part of the Lenten season for many folks, and when they can be prepared without a lot of planning, they are especially appreciated.
Ideal for time-crunched cooks, this recipe requires minimal ingredients and can be on the table in a jiffy. By keeping a couple of items such as packaged vegetable stock and dried tortellini stored in the pantry, it’s easy to prepare a savory soup at the last minute.
So when it comes to preparing a meatless dish during the season of Lent or anytime, serve up a bowl of this tortellini soup. It simply couldn’t be easier.
EASY TORTELLINI SOUP
6 cups vegetable stock 1 teaspoon dried parsley, crushed 1 (8-ounce) package dried four cheese tortellini Salt and pepper to taste Grated Parmesan cheese (optional) Chopped fresh flat-leaf parsley (optional)
In a large saucepan, combine vegetable stock and dried parsley. Cover; bring to a boil. Stir in tortellini. Reduce heat; gently boil, partially covered, until tortellini are just tender, 13 to 15 minutes. Remove from heat; let stand, covered, 5 minutes before serving. Season with salt and pepper; top with grated Parmesan cheese and chopped fresh parsley, if desired. Makes 6 servings.
If you can’t get enough of creamy macaroni and cheese, then pick up a box of shell pasta, grab a package of cheddar cheese, and you will be on your way to homemade macaroni and cheese in no time.
Perfect for time-crunched cooks, this quick to prepare recipe makes it easy to have a mouthwatering dish of shells and cheese on the table in a jiffy. Use packaged pre-shredded cheddar cheese for the ultimate in speed and convenience.
When it comes to making the most of weeknight suppers, this family-pleasing recipe is a surefire winner. Enjoy!
STOVETOP SHELLS AND CHEDDAR CHEESE
8 ounces dried medium shell pasta 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon onion powder 1 1/2 cups milk 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups (8 ounces) shredded regular or reduced-fat sharp cheddar cheese
Begin cooking macaroni in a large saucepan according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat; stir in flour and onion powder. Add milk. Bring to a boil. Boil 1 minute, stirring continuously. Remove from heat. Stir in salt and pepper. Add cheese. Stir until cheese has melted. Drain macaroni; return to saucepan. Add cheese mixture; stir gently to combine. Cook over medium-low heat 2 minutes, stirring occasionally. Remove from heat; let stand 5 minutes before serving. Makes 6 servings.