Graduation Parties Made Easy

Graduation Parties Made Easy

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

It’s that time of year where we have to start planning Graduation parties and I’m here to help. Our Deli and Bakery Departments have a wide variety of items you can order that will make any party a huge success. Continue reading “Graduation Parties Made Easy”

6 Quick and Easy Salads in a Jar

Quick and Easy Salads in a Jar

http://cobornsblog.com/category/blog/crafty-creations/
Lynell

This fall the Coborn’s Support Center moved to a brand new building. The building, my workspace and the entire campus are absolutely beautiful and it creates a wonderful atmosphere to work at, but unfortunately I have to drive a little farther for my daily commute. With busy mornings where you are trying to get up and go quickly, I needed something that makes planning out lunches a little bit easier.

I suppose the easiest lunchtime solution is to go out to eat, which I’ll admit is nice occasionally, but it can be pricey to do everyday Kraft-Dressingand not always healthy for you. That’s why I’ve collected some delicious recipes to share with you all that I promise will spruce up any boring lunch routine!

Food Prep Freshness

Glass mason jars help to keep the salads very fresh, and by using wide mouth  jars I have created delicious salads that are perfect for anyone on the go or looking for a healthy and fun way to get their greens in- no salad bowl necessary. My mason jars were even chalkboard jars I picked up from a craft store for added lunchtime creativity!

Everything on my Facebook homepage lately seems to feature food recipes, clean eating blogs and meal prepping ideas. What better way to follow suit than to make my complete week of salads on Sunday evening and have them ready to go for the entire week.

I love the taste, freshness and most of all the convenience of these Mason Jar Salads. Best of all you can make so many different varieties, which means lunchtime doesn’t need to be boring, it can be as original as each day of the week!

Check out some of the recipes for these Mason Jar Salads below:

Dietitian’s Choice Salad

Dietitian's Choice Salad

Dietitian's Choice Salad
 
Ingredients
  • 2 T. Kraft Balsamic Vinaigrette
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Peas
  • ¼ Cup Peppers, chopped
  • ¼ Cup Garbonzo Beans
  • ¼ Cup Reduced Fat Feta Cheese
  • ½ Cup Tomato, chopped
  • 2 Cups Spring Mix Salad Greens with Kale
Instructions
  1. Wash Jar.
  2. In the same order that is listed above add your ingredients to a wide mouthed mason jar.
  3. Shake jar when ready to be eaten and refrigerate if you are saving it for a later date.
Notes
Dietitian's Notes:
-This salad is great because the wide variety of vegetables are full of fiber, vitamins and minerals.
-Add dried cranberries to your salad to represent as many food groups as possible, but make sure no sugar is added!
-Make sure you always have beans or some sort of protein added to your meals, and if a salad is your full meal make extra sure they are added!
-Olive Oil and Balsamic Vinegar add a great flavor and provide healthy fats.
-Aside from the Feta Cheese (19) and the Balsamic Vinegar (18) all of these ingredients have a 100 on the NuVal Scoring System!

 

BLT Avocado Salad

BLT Avocado Salad

BLT Avocado Salad
 
Ingredients
  • 2 T. Kraft Bleu Cheese
  • ½ Cup Tomatoes, chopped
  • 1 Avocado, chopped
  • 6 Bacon Slices, cooked and chopped
  • 2 Cups Lettuce or Spinach Mix
Instructions
  1. Wash Mason Jar.
  2. Add ingredients in the order listed above.
  3. Keep refrigerated until ready to eat.
  4. Shake jar, add chips and enjoy!

 

Greek Salad

Greek Salad

Greek Salad
 
Ingredients
  • 2 T. Kraft Red Wine Vinaigrette Dressing
  • ½ Cup Cucumber, chopped
  • ½ Cup Tomatoes, chopped
  • 2 T. Red Onion
  • 4 Oz. Skinless Chicken Breast, cooked and chopped
  • 2 T. Reduced Fat Crumbled Feta Cheese
  • 1 T. Black Olives, chopped
  • 2 Cups Romaine Lettuce, chopped
Instructions
  1. Wash Mason Jar.
  2. Layer jar with dressing, cucumbers, tomatoes and onions.
  3. Add in chicken, feta cheese and olives.
  4. Top with lettuce.
  5. Refrigerate until ready to eat.
  6. When ready to eat shake jar.

 

Mom’s Salad

Mom's Salad Jar

Mom's Salad
 
Ingredients
  • 2 T. Kraft Bleu Cheese Dressing
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Cauliflower, chopped
  • 2 Oz. Bacon Real Bites
  • 2 Cups Romaine Lettuce
Instructions
  1. Wash Mason Jar.
  2. Add ingredients in the order as listed above.
  3. When ready to eat shake jar and enjoy.
  4. Be sure to refrigerate if salad is going to be eaten at a later date.

 

Taco Salad

Taco Salad Jar

Taco Salad
 
Ingredients
  • 2 T. Kraft Classic Catalina Dressing
  • 1 T. Salsa
  • 2 T. Sour Cream
  • ¼ Cup Taco Meat
  • ½ Cup Tomatoes, chopped
  • ¼ Cup Kidney Beans
  • ⅛ Cup Shredded Cheddar Cheese
  • ½ Cup Tortilla Chips, crushed
  • 2 Lettuce, shredded
Instructions
  1. Wash Jar.
  2. Add ingredients in same order as listed above.
  3. Refrigerate until ready to eat.
  4. When ready to eat shake jar.

 

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad
 
Ingredients
  • 2 T. Kraft Creamy Poppyseed Dressing
  • ½ Cup Strawberries, sliced
  • ¼ Cup Blueberries
  • ¼ Cup Almonds
  • 2 Cups Romaine and Spinach to Brim of Jar
Instructions
  1. Wash Jar.
  2. Wash produce.
  3. Add ingredients in order to above and keep refrigerated.
  4. When ready to eat shake jar and enjoy.
Notes
Additional optional topping:
Mandrain Oranges

 

Tips & Tricks

The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with your hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.

Follow this Layer List:

  •  Layer 1 (Bottom of Jar): 2-4 T. Dressing of Choice
  • Layer 2: Hard Veggies- This is where you add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
  • Layer 3: Protein- This is where you will add the cheese, meats, beans, hard-boiled eggs, etc.
  • Layer 4: Soft Veggies- In this section you will add tomatoes, onions, corn, avocado, etc.
  • Layer 5 (Top of Jar): Greens to the Brim- Add in your lettuce and/or spinach.

Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.

As I mentioned I like to make several of these jars on Sunday evening so I’m prepared for speedy grab and go lunches later on in the week. Luckily these salads last a week in the refrigerator!

Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.

Hope you enjoy my creations and they make meal planning a success!

Lynell
Coborn’s, Inc. Graphic Designer

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www.cobornsblog.com - Crafty Creations by Lynell

Gourmet BLT Sandwich

Gourmet BLT Sandwich Recipe and Creamy Siracha Sauce - www.cobornsblog.com

Creamy Sriracha Sauce Recipe - www.cobornsblog.comBLT Sandwiches have always been one of my family’s favorites. They seem to hit the spot day or night. Now that the kids are older I have decided to kick this family favorite up a notch with trendy ingredients like, thick cut Four Brothers Bacon, fresh avocadoes and Sriracha sauce!

The Brits lay claim to the very first sandwich, created as a royal meal for the busy Sir John Montague. This eighteenth-century Englishman, a.k.a. the fourth Earl of Sandwich, was a skilled gambler. Reluctant to miss even a few minutes away from his game, he instructed his servant to place meat between two pieces of bread so that he could eat with one hand and take bits between bets.

At my house it takes two hands to hold one of my family favorites and as the kids taste buds become more curious our sandwiches will continue to change and grow into are endless imaginations.

Creamy Sriracha Sauce

Creamy Sriracha Sauce
Author: 
 
Ingredients
  • 3 T. Mayo
  • 1 T. Sriracha Sauce
  • 1 tsp. Fresh Lemon Juice
  • To Taste Garlic Powder
Instructions
  1. In a bowl mix until smooth
  2. Refrigerate until ready to use.

Gourmet BLT

Gourmet BLT Sandwich
Author: 
 
Ingredients
  • 3 Slices Four Brothers Wholesome Harvest Bread
  • 2 T. Creamy Sriracha Sauce
  • Half of a Wedge LA BONNE VIE Triple Cream Brie Cheese, melted
  • 6 Slices Ripe Avocados
  • 4 Slices Four Brothers Thick Cut Bacon, cut in half
  • 4 Slices Vine Ripened Tomatoes, sliced
  • ½ Cup Fresh Spinach
Instructions
  1. Toast three slices of bread.
  2. Evenly spread Creamy Sriracha Sauce and melted Brie onto each slice of toast.
  3. Set one piece of toast aside
  4. Continue to stack the following ingredients, in order, on remaining two slices: three slices avocado, ¼ cup spinach, two slices tomato and half of bacon.
  5. Stack layered toast on top of each other.
  6. Finish with third slice of toast.
  7. Cut in half and enjoy.

 

Coborn's Blog: A Cut above with Chef Todd
Chef Todd

I hope you enjoy this Gourmet BLT as much and my family and I do. Leave your comments and let me know what you think!

Chef Todd
Coborn’s, Inc. Executive Chef and Retail Merchandiser

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www.cobornsblog.com - A Cut Above with Chef Todd

 

3 Easter Egg Leftover Recipes

3 Easter Egg Leftover Recipes - www.cobornsblog.com

3 Easter Egg Leftover Recipes - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

Each year at Easter, we enjoy the typical holiday traditions including dying eggs and hiding Easter baskets. My side of the family has recently adopted an Easter tradition from my parents’ best friends. The Polish Egg Tap is now as much a part of our holiday as the ham dinner. In case you’re unfamiliar, each person grabs a colored egg and takes turns smashing the end of their egg into the end of another person’s egg, hoping to break the other without smashing their own egg. One always cracks, and the stronger one does not. Through unofficial rounds of elimination, the owner of the strongest egg not only wins the game, but also bears good luck for the rest of the year.

After the festivities come to a rest, we always wonder what to do with all the leftover hard-boiled eggs. I went searching for recipes and came up with two new ones this year. These Beet Pickled Eggs grabbed my attention because they are just so pretty. What a surprise to learn that they not only look nice, but they also taste like deliciously mellow pickled eggs! The Rainbow Trout and Wild Rice Salad caught my eye because I knew I had a beautiful rainbow trout in my freezer – one that I’d caught myself this past summer. It’s my new favorite fish because it’s so very fun to catch and absolutely delicious! The final recipe is my old stand-by and still one of my favorites: Grown-Up Egg Salad Sandwiches. The trick is to add some crunch and use croissants instead of plain old bread.

Wild Rice and Rainbow Trout Salad
 
Ingredients
  • 1 tsp. Salt
  • 2 Cups Wild Rice, cooked
  • 1 lb. Sugar Snap Peas, trimmed
  • 3 T. Apple Cider Vinegar
  • 3 T. Coarse-Grain Mustard
  • 2.5 tsp. Sugar
  • ¼ Cup Olive Oil
  • ½ lb. Grilled Rainbow Trout, skin discarded and fish flaked into bite-size pieces
  • 4 Green Onions, thinly sliced
  • 6 Hard-Boiled Large Eggs, quartered lengthwise
Instructions
  1. Rinse peas and pat dry, then cut each pod diagonally in half or thirds.
  2. Whisk together vinegar, mustard, sugar, and salt in a bowl, then add oil in a slow stream, whisking until well combined.
  3. Combine peas, trout, onions, and eggs with wild rice in a large bowl.
  4. Drizzle with dressing and gently toss.
  5. Scoop onto a lettuce leaf and enjoy.

 
Grown-Up Egg Salad Sandwich
 
Ingredients
  • ½ Cup Mayonnaise
  • 1 T. Prepared Mustard
  • 1 tsp. White Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Dill
  • 8 Hard-Boiled Eggs, peeled and chopped coarsely
  • ¼ Cup Green Onion, chopped
  • ¼ Cup Celery, chopped
  • ½ Cup Sliced Black Olives
  • ½ Cup Cherry Tomatoes or Grape Tomatoes, sliced
  • ¼ Cup. Toasted Almond Slivers or Sunflower Seeds
  • 1 Avocado, in slices
  • Salt and Pepper to taste
  • 6 Croissants, sliced
Instructions
  1. Make sauce by stirring together mayonnaise, mustard, vinegar, sugar, and dill, and then set aside.
  2. In a large bowl, combine eggs, onion, and celery, and then pour sauce over the top and mix well.
  3. Scoop onto the bottom halves of the croissants.
  4. Top each croissant with olives, tomatoes, nuts, avocado slices, and croissant top.
  5. Salt and pepper to taste.

 
Beet Picked Eggs
 
Ingredients
  • Juice from 1 large jar of Pickled Beets
  • 12 Hard-Boiled Eggs, peeled
  • 1 tsp. Cumin
  • ⅓ Cup Mayonnaise
  • 1 T. Grainy Mustard
  • 1 tsp. Dill
  • 1 T. Parsley, finely chopped
  • Extra Parsley for Garnish
Instructions
  1. Place peeled eggs into a glass bowl and cover in beet juice.
  2. Marinate in the refrigerator for 2 hours or more.
  3. Gently stir occasionally.
  4. Remove eggs from beet mixture and pat dry (discard beet mixture).
  5. Cut eggs in half lengthwise and remove yolks.
  6. Mash yolks with mayonnaise, mustard, dill, parsley, and half of the cumin.
  7. Season with salt and pepper, and then scoop into the egg whites.
  8. Sprinkle with remaining cumin.
  9. Garnish with parsley.

 

Whether you celebrate Easter or simply enjoy protein-rich egg foods, I hope you enjoy my left-over egg recipes. I brought each to work for lunches and boy, were they good! And if you appreciate a new tradition, I hope your egg is the winning tapper. Good luck!

Rebecca
Coborn’s, Inc. Communication Manager

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www.cobornsblog.com - Fun with Family with Rebecca

 

 

What's for Dinner with Knorr Sides

Creamy Bruschetta Chicken - www.cobornsblog.com

Create a family favorite for dinner tonight with Knorr Rice Sides. Knorr sides are on sale this week at Coborn’s! Click Here for details.

Creamy Bruschetta Chicken

Creamy Bruschetta Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb. Bonesless Skinless Chicken Breasts, sliced and seasoned
  • 1 T. Olive Oil
  • 2 T. Fresh Basil, chopped
  • 1 Clove Garlic, chopped
  • 1 Package Knorr® Rice Sides - Creamy Chicken
  • ½ Cup Mozzarella, shredded
  • 2 Large Tomatoes, chopped
Instructions
  1. Heat oil in skillet and cook chicken thoroughly, 4 minutes; adding garlic during last 30 seconds.
  2. Remove from skillet, set aside.
  3. Empty package contents into same skillet and prepare rice according to package directions.
  4. Stir in cooked chicken, garlic and tomatoes.
  5. Sprinkle with mozzarella and basil.

 

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