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Dietitian Spotlight: Classic Blended Burgers

Tags: market street, Market Street Registered Dietitians, Gluten-Free

Wednesday, November 30, 2016 9:30:00 AM

These burgers are cooked in the skillet or on the grill - perfect for some late fall football watching! The star in this recipe is the mushrooms which are a great addition to meals, and can be a nice alternative to meat products such as ground beef.

Mushrooms are often substituted for some of the ground beef in hamburger patties because they can have a meaty flavor and …
» Read More
Dietitian Spotlight: BBQ Chicken Tostadas

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, May 5, 2017 1:55:00 PM

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery …
» Read More
A Pleasant Little Leftover Thanksgiving

Tags: A Pleasant Little Kitchen, thanksgiving

Friday, November 24, 2017 11:36:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants.

Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” …
» Read More
Corn Frittata

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow, Diabetes Management

Wednesday, June 22, 2016 9:30:00 AM

Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according …
» Read More
Peach and Gorgonzola Grilled Polenta Rounds

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow

Wednesday, June 8, 2016 9:30:00 AM

Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, …
» Read More
Teal Pumpkin Project

Tags: market street, Market Street Registered Dietitians, Teal Pumpkin Project, Food Allergies

Wednesday, October 12, 2016 9:30:00 AM

What is the Teal Pumpkin Project?

The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats …
» Read More
Almond Crusted French Toast

Tags: market street, Market Street Registered Dietitians, Heart Healthy, Color Your Basket

Wednesday, September 7, 2016 9:30:00 AM

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat!

Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant …
» Read More
Balsamic Cherry Peach Chicken Skillet

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, Diabetes Management

Wednesday, May 18, 2016 9:30:00 AM

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be ( …
» Read More
Our Texas Favorites

Thursday, July 13, 2017 11:32:00 AM

We've (Always) Got Texas on our Minds

Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best …
» Read More
Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Tuesday, March 14, 2017 3:49:00 PM

Celebrate St. Patrick’s Day with this tasty dish! A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit. What makes this recipe even better? It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.

More than 50 million Americans have some sort of …
» Read More

10 Information Results For HONEST PRODUCTS

Dietitian Spotlight: Classic Blended Burgers

These burgers are cooked in the skillet or on the grill - perfect for some late fall football watching! The star in this recipe is the mushrooms which are a great addition to meals, and can be a nice alternative to meat products such as ground beef. Mushrooms are often substituted for some of the ground beef in hamburger patties because they can have a meaty flavor and texture. If you are feeling a bit more adventurous, you could even substitute mushrooms in place of all of the ground beef in a hamburger. The reason mushrooms are such a great alternative to meat products is because of the many nutrients provided by this vegetable. They are low in calories, fat, cholesterol and sodium. Mushrooms are also a good source of B vitamins including riboflavin, niacin and pantothenic acid. Additionally, minerals such as selenium, copper and potassium are abundant in mushrooms. Blending mushrooms with ground beef can serve as a transition towards incorporating more meatless dishes into your recipe rotation, while still giving you the familiarity of the well-loved hamburger! If you have a gluten allergy or sensitivity, using a gluten free hamburger bun is a great option. Whether you are looking to decrease the amount of meat you eat or just want to try a new twist on a traditional hamburger, this Blended Burger recipe is easily adaptable! If you have Celiac Disease or have a gluten intolerance, simply replace the bun with a gluten-free bun. Classic Blended Burger Ingredients 1/2 pound crimini or white button mushrooms 2 tablespoons olive oil, divided 1 pound ground beef 1/2 teaspoon salt 4 gluten-free buns Directions Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun. Topping recommendations: feta cheese, romesco sauce, sweet peppers and sautéed red onions. Recipe adapted from the Mushroom Council Read More

Dietitian Spotlight: BBQ Chicken Tostadas

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery store with the food you buy. Shopping gluten free is much like shopping with a peanut allergy. Reading labels is very important! Gluten is a great thickening agent for many of the products we love, however, for someone who has a food allergy, you may find it hiding in foods that you would never expect. Salad dressing, hard candy, French fries, sauces, and even pepperoni in some cases may contain gluten. Also any foods that contain wheat or flour products. Living with a food allergy or celiac disease doesn’t mean you have to skip out on being a serious foodie. There are tons of fresh foods that are healthy, delicious, and will keep you completely in the clear! These BBQ chicken tostadas are a great recipe because they’re safe from most foods on the allergy list (including gluten)! In fact, most recipes can be made allergy friendly by making very minimal substitutions. For instance, using corn tortillas instead of flour and BBQ sauce that does not have added flour or gluten. Try this recipe next time you're cooking for a friend or family member with a food allergy. They will love the food and feel appreciated that you remembered their food restrictions. Double win! BBQ Chicken Tostadas Recipe Author Note (Mary Younkin, The Weeknight Dinner Cookbook): Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Serves: 4   Ingredients:  8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy) 3 cups cooked and shredded chicken 1½ cups of your favorite barbecue sauce, divided 2 cups extra sharp cheddar 3 green onions, very thinly sliced (optional)   Directions: 1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets. 2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat. 3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/ 4. Bake for 6 to 8 minutes, just until the cheese is melted. 5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired. Read More

A Pleasant Little Leftover Thanksgiving

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants. Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” that family members turn their noses at? Not this year, folks. Take those leftovers and turn them into the second phase of the Thanksgiving smorgasbord that everybody wants a bite of. Bacon Cornbread Dressing Skillet Sweet Potato Pomegranate Crostini Turkey Manchego Sliders Apple Cider Popsicles So while you’re at Market Street (or at home ordering your groceries online via STREETside) doing your Thanksgiving shopping add these few additional items to your list to be ready to serve up a second feast. bacon parmesan cheese pomegranates french baguette manchego cheese Sir Kensington’s Special Sauce (or your favorite sandwich condiment) popsicle sticks small plastic cups What is so great about these four recipes is that little brain power is needed to execute them. Which, let’s face it, is a mandatory post-Thanksgiving requirement. Bacon Cornbread Dressing Skillet leftover cornbread dressing, diced bacon eggs parmesan cheese, freshly grated   1. In a cast iron skillet fry the bacon until crispy and cooked. 2. Remove the bacon from the skillet and place on a paper towel to dry. 3. Leave about 2-3 tablespoons of bacon fat in the skillet and drain the rest. 4. Add the cornbread into the skillet and stir to coat the dressing with the bacon fat. Cook over medium heat until the dressing is lightly toasted. Turn off the heat. 5. Chop the bacon into bite sized pieces. Set aside. 6. Meanwhile cook the eggs to your preference. Top the eggs with a sprinkling of parmesan at the end of the cooking process. 7. Add the bacon to the dressing and stir well. 8. Top with runny eggs or stir in the scrambled eggs. 9. Top with hot sauce and serve warm. Sweet Potato Pomegranate Crostini Be on the lookout at Market Street for special savings on pomegranates. I snagged two for only $4! There’s also packaged pomegranate seeds available in case opening a pomegranate seems a bit too daunting. french baguette, sliced thin leftover sweet potato casserole (or roasted sweet potatoes) pomegranates fresh thyme leaves   1. Toast the slices of baguette. 2. Spoon dollops of sweet potato casserole onto the baguettes. Top with pomegranates and fresh thyme. Turkey Manchego Sliders If there’s any Market Street Bakery dinner rolls left from the Thanksgiving feast fill them with leftover turkey, manchego cheese and Sir Kensington’s special sauce (or your favorite sandwich condiment). Oh and let’s be honest there will be no dinner rolls leftover, so go ahead and grab an additional package— they’re just so good! leftover turkey meat, chopped or sliced leftover dinner rolls, sliced in half Sir Kensington’s Special Sauce manchego cheese, sliced cooking spray   1. Heat the oven to 350 degrees 2. Spray the interior of a baking dish or rimmed baking sheet with cooking spray. 3. Spread a thick layer of special sauce onto the bottom half of the dinner roll. 4. Line the baking dish with the dinner roll bottoms. 5. Add the turkey to the dinner roll halves, then top the turkey with manchego cheese slices.Place the tops of the rolls onto each bottom half. 6. Place in the oven and bake until the rolls are golden and the cheese melted. Serve warm. Apple Cider Popsicles Don’t toss that batch of Apple Cider that barely anyone drank. Freeze them in small cups and then place popsicle sticks halfway through the freezing process. And don’t worry! You won’t need to make a run to the crafting store. Market Street carries popsicle sticks! leftover apple dider small plastic  cups popsicle sticks   1. Line a rimmed baking sheet with the paper cups. 2. Fill the cups 3/4 of the way with cider. 3. Place the tray into the freezer and freeze. 4. Add the popsicle sticks into the cider 1 1/2 to 2 hours into freezing. Continue to freeze until the cider is frozen solid. 5. Remove the frozen cider from the cup and serve immediately. Read More

Corn Frittata

  Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according to the USDA, corn is also a great source of potassium, niacin, and even vitamin A. Depending on your cheese preference, this dish will also provide you with plenty of protein and will help you build strong muscles and bones. Watching your portion sizes is one of many ways to help manage and regulate blood sugar levels, and when the correct amounts of carbohydrates and protein are consumed, your body will get exactly what it needs to perform your daily tasks.   Despite corn being a starchy vegetable, this recipe can be considered diabetes friendly. A frittata is an egg-based dish that can be served as an entree at breakfast, lunch and dinner. With the primary ingredient being eggs, this meal packs a protein punch. Protein is essential for people watching their blood sugar levels because it helps to slow down digestion in the body. Even though this recipe calls for corn, the combination of protein helps to make this a complete dish and even a great option for people with diabetes. The best part though is that you are Coloring your Basket Yellow this June!    Corn Frittata Ingredients: 1 tablespoon olive oil 1 cup chopped red onion (about ½ large onion) 8 large eggs 1 cup shredded (such as Manchego, swiss, cheddar, or queso fresco) ½ cup 2% milk ¼ teaspoon salt ¼ teaspoon ground red pepper 1 cup grilled corn kernels (from approximately 1 and ¼ ears) ½ cup basil, chopped    Directions 1) Preheat oven to 350°. 2) Heat the oil in an ovenproof 10-12-inch pan over medium-high heat. Add the onion and cook for about 6 minutes, until translucent. 3) Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, ground red pepper, corn and basil and whisk again. 4) Pour the egg mixture into the pan with the onions. Cook for 6 minutes over medium-high heat until the edges are set. 5) Transfer the sauté pan to the oven and cook for 15-18 minutes, until the top looks dry and the egg mixture is completely set. Carefully remove from oven, cut into 6 wedges and serve. Leftovers can be kept in the refrigerator for up to 3 days.   Adapted from Frances Largeman-Roth   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em!    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Peach and Gorgonzola Grilled Polenta Rounds

  Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, vitamin A, carotenoids. The carotenoids found in corn are lutein and zeaxanthin, which have been shown to protect your eye health. If you’re in a time crunch, most stores sell pre-made polenta which can be sliced into medallions and fried up quickly in a pan. Top the medallions with a mixture of Italian sausage, cannellini beans, and tomatoes and you have a meal! Another great thing about polenta is how versatile it can be. Polenta alone is sort of bland but can stand up to any spice you throw at it. For a Cajun inspired meal add paprika and cayenne, or for a Mexican twist add chipotle! The recipe below has an Italian feel with the addition of sweet currants, nutty gorgonzola cheese and pine nuts. In place of currants, these tasty squares are also great with chopped dried figs or cranberries.   Well if we haven’t convinced you to try polenta yet, then you might be interested to know that polenta is naturally gluten-free. If you have a severe allergy or sensitivity to gluten, be sure to pick up a polenta package that states gluten-free on the packaging. Polenta is a great option for those on gluten-free diets because it is a starch alternative with endless possibilities.      Peach and Gorgonzola Grilled Polenta Rounds with Chipotle Honey Sauce Ingredients: 1 tube polenta, removed from casing, cut into 1/2-inch slices 2 tablespoons olive oil salt + pepper, for sprinkling 6 ounces gorgonzola cheese, crumbled 1 peach, sliced thin Chipotle Honey 1/2 cup honey 1-2 tablespoon chipotle in adobo    Directions 1) Brush both sides of the polenta cakes with the olive oil, and set aside. 2) Heat a grill or grill pan to high heat. Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks. 3) Remove the cakes from the grill and place on a large sheet of tin foil. Turn the grill down to medium. 4) Top each polenta round with an even amount of gorgonzola cheese and 2 to 3 slices of peach. Carefully lift the foil onto the grill and grill for 5 minutes or until the cheese is warm and melty. Remove from the grill and drizzle with the chipotle honey. 5) To make the chipotle honey, add the honey and chipotle in adobo to a small bowl. Whisk to combine. Taste and add more chipotle if you like it smokier/hotter.   Adapted from halfbakedharvest.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Teal Pumpkin Project

What is the Teal Pumpkin Project? The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats are not safe for children with these life-threatening food allergies. The Teal Pumpkin Project is designed to promote safety, inclusion, and respect of individuals managing food allergies. Why teal? This is the color of food allergy awareness. How to Participate:  By placing a Teal Pumpkin on your porch you are letting friends, family and neighbors know you have non-food and/or food allergy friendly treats available. You can purchase a painted Teal Pumpkin at Market Street, paint your own with one of Market Street’s teal pumpkin painting kits or simply print and place a sign on your front door. Click and print the downloads below! Download Now Download Now   Non-food treats provide a safe, fun alternative for children with food allergies and for other children, such as those with diabetes or celiac disease, for whom candy may present a problem. However, there are a few considerations when choosing which non-food items to hand out. Some non-food items still contain food allergens, such as some brands of moldable clay or play-doh, which may contain wheat. Also, try to choose latex-free items for those with latex allergies. You are more than welcome to still pass out candy, just do it safely by keeping the candy and non-food items in separate bowls. You can ask trick-or-treaters if they have any food allergies, or simply give them a choice of which treat they would like. It's easy to get started! Market Street has a great selecton of both non-food treats and allergy-friendly food treats that you can have on hand this Halloween. Check out some of our favorite ideas below or download the full shopping list here. Non-Food Treats: -Black spider rings -Halloween games and books -Neon stretch skeletons -Martian or witch fingers -Plastic fang whistle -Skeleton warrior figures -Vampire teeth -Halloween tatooos -Halloween pencils -Disc shooters -Glow in the dark sticky eyes   Allergy-Friendly Food Treats: The following products are free of the top-8 allergens (dairy, egg, soy, wheat, peanut, tree nut, fish and shellfish). But remember, ALWAYS check the label for the allergies you manage! -Annie’s Homegrown Organic Bunny Fruit Snacks (Tropical Treat, Berry Patch, Sunny Citrus, Summer Strawberry, Grapes Galore, Pink Lemonade and Halloween Berry Patch) -Clif Kid Fruit Twisters (Strawberry, Mixed Berry, Grape, Strawberry, Cheery Cherry, Blueberry Blast, Mango Mania) -Applesauce (Earth’s Best, Knudsen, Santa Cruz) -Enjoy Life Bars (Smores, Cinnamon Bun, Chocolate Sunbutter, Cocoa Loco Chewy, Mixed Berry Chewy, Ricemilk Crunch Chocolate, Dark Chocolate) *Note: All Enjoy Life products are free from the top 8 allergens -Fruigee Organic Fruit Snack Pouch (Nothing Beets Cherry, Kalefornia Grape, 24 Carrot Orange) -Boxed raisins, clementines, lunch box apples and oranges -Plum Organics Teensy Fruit Snacks (Berry) and Shredz Fruit Snacks (Berry’Licious, Rooty Blues) -Skinny Pop Halloween Multi Pack Read More

Almond Crusted French Toast

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat! Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant sterols, which can help lower your cholesterol. High levels of LDL cholesterol (the “bad” cholesterol) is one of the primary causes of heart disease and eating nuts as part of a heart-healthy diet can lower this type of cholesterol in your blood. Nuts may even improve the health of the lining of your arteries, which can reduce your risk of heart attack and stroke. When following a heart-healthy eating style, it is important to swap out higher fat foods for lower fat versions whenever possible. For example, using skim milk instead of whole milk cuts out about 8 grams of fat per cup! Not quite ready for skim milk? Even switching to 2% or 1% milk can make a significant difference. When shopping for dairy products, choose cheeses that are labeled “part skim” or “reduced fat,” and look for nonfat and low-fat varieties of yogurt. You can even use Greek yogurt in place of eggs and oil in when baking! Our Almond crusted French Toast with Fig Jam is a great heart-healthy breakfast recipe that incorporates almonds and low-fat dairy products!            Almond Crusted French Toast with Fig Jam Ingredients: For the Filling: 3/4 cup part skim ricotta cheese 1/4 cup reduced fat cream cheese, softened zest of 1 orange For the French Toast: ½ cup sliced almond 3 eggs ¾ cup low fat milk splash vanilla pinch salt 8 thick slices of challah or brioche bread 2 tablespoons butter Fig Jam    Directions  1) Whip the ricotta and cream cheese until smooth with an electric mixer. Stir in orange zest. 2) In a shallow wide bowl, whisk together the eggs, milk, vanilla and salt. Spread the almonds out on a plate. 3) Heat a skillet over medium heat. Melt half the butter in the skillet. Dip half the bread slices in the egg mixture, letting it soak in for about five seconds on each side. Place both sides of the bread in the almonds, pressing them into the side. Put the bread in the melted butter and grill until browned, about 2-3 minutes on each side. Melt the rest of the butter in the skillet and repeat with remaining bread slices. 4) Top each slice with a dollop of filling mixture and finish off with a little fig jam. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Balsamic Cherry Peach Chicken Skillet

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be (including chicken)! And, it doesn’t have to be hard to prepare or include fancy ingredients!   Below is a recipe for Balsamic Cherry Peach Skillet. I have to admit, I’m equally excited for both the start of the cherry and peach season. So, I decided to add them both to this dish. Cherries have such great health benefits! They can help boost your immune system, reduce inflammation and may even help you get a better night’s sleep. Peaches also bring plenty to this dish. Just the smell alone can make you feel like you have stepped into summer! Plus, they also have nutrients to help support your eye health and immune system, and they are a great source of fiber. Both fruits help to add a little sweetness to this dish, while the acidity of the balsamic vinegar will help boost the flavor. Enjoy this easy dish for dinner. Try serving with brown rice (you can even grab a bag of plain frozen brown rice if you want to keep cooking to a minimum) and a side salad. It’s much more than just “plain ol’ chicken and green beans”!   Balsamic Cherry Peach Chicken Skillet Ingredients: 2 Tbsp olive oil 1/2 medium yellow onion, sliced (about 3/4 cup) 1 1/4 lbs chicken breast tenderloins Salt and freshly ground black pepper 2 cloves garlic, minced 1/3 cup balsamic vinegar 1 Tbsp honey 1 cup sliced firm but ripe peach (about 1 medium) 1 cup cherries, pitted 1 (14.5) oz can diced tomatoes, drained 1/4 cup thinly sliced basil ribbons   Directions 1) Heat olive oil in a large skillet over medium high heat. Add onion and saute 3 minutes, then push far to the side.   2) Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). 3) Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. 4)  Stir in honey, then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 to 9 minutes. Top with fresh basil and serve.    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Our Texas Favorites

We've (Always) Got Texas on our Minds Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best of Texas this weekend. Yay! First on our list is WATERMELON! How could you possibly go wrong with Texas-grown Watermelon? It's deliciously juicy and actually good for you. It's the perfect snack for both kids and adults, so it's a win all the way around. You can even ask one of our produce team members to cut one open for you right there at our store. Talk about ultimate service! Homemade. Vanilla. Wafers. Our mouths are watering just thinking about them and these are even better because they're from Slaton Bakery (yes, from Slaton, Texas)! They've been around for almost 95 years so they've obviously perfected the recipe, making them the best vanilla wafers you'll ever eat. You might as well head on over to Best of Texas and try them for yourself. Just chomp on one, or 20 by themselves, or add them to some homemade banana pudding and you're day is golden.  ZigenBock from Houston, Shiner from Shiner, Revolver Brewing from Granbury and Alamo from San Antonio - How much more Texan can you get? We've picked out just a few of our favorite beers from all across Texas, but our beer department has so much more to choose from. Mix and match with our Build-Your-Own Six Pack section and ask our very knowlegable team members for suggestions if you're stumped. So, crack open a cold one and celebrate all things Texas with us. Chocolate, chocolate, chocolate! Sorry, we're a little hyped up on all this deliciousness. These Texas-sized brownies (no, you don't have to share) are made from scratch every single day in our bakery. They're made with 100% all-natural butter & Ghirardelli® Chocolate, which explains why they're so amazing. You can only find them at Market Street so that makes them even better. ;) Ah, Texas-Grown cantaloupe. Refreshing. We love buying our produce from local growers like these cantaloupes from Dixondale Farms in Carrizo Springs, TX. These beauties are a good source of Vitamins A and C, so what have you got to lose? Come by Best of Texas to sample some and ask our team members for tips on how to find the perfect one. Wella, Wella, Wella, what do we have here? Oh, just a delicious and healthy protein bar! These Wella Bars are organic, gluten-free, NON-GMO verified and are from Lockhart, TX. They come in several varieties, so you'll just have to try all of them to find your favorite! Texas Tea! These tasty Texas Teas are sure to quench your thirst. They're made with real fruit and organic tea, but our favorite thing is that they named every tea after a different town in the Lone Star State. Pecos Cantaloupe White Tea, Fredricksburg Peach Tea and, of course, Sugar Land Sweet Tea are just a few of their amazing, all-about-Texas flavors. All-Natural Jalapeño Cheese Bread fresh from our bakery (insert a thousand heart-eye emojis) - so incredibly delicious with that Texas heat baked right in. Eat it by itself or make it into a gourmet sandwich with a kick; either way, we wouldn't mind if you shared with us. It's made every single day in our Market Street bakery, and you can try some this weekend!  Last, but certainly not least is yellow and orange watermelon. We know we've already covered Texas-grown watermelon, but just listen: this fruit is amazing. It tastes like a regular red watermelon, but with something a little extra...probably magic. Yellow watermelons are definitely sweeter and some people say they taste a bit like honey! Orange watermelons are also super sweet, but they have "crunch." The best part is that they are locally grown by Kinley Sorrels in Comanche, Texas.   Come see us at your local Market Street from 11 a.m. - 5 p.m. this Saturday and Sunday (July 15 and 16) at our Best of Texas Food Fest. We will have so many different Texas products for you to sample that you'll fall in love with Texas all over again. Y'all come back now! Ya hear? Read More

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Celebrate St. Patrick’s Day with this tasty dish!  A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit.  What makes this recipe even better?  It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.  More than 50 million Americans have some sort of food allergy.  Some people have mild allergic reactions, whereas others can have a more severe and possibly life-threatening response called, anaphylaxis.   The 8 major allergens are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat (including gluten).  If you have a food allergy or are cooking for someone with one, you’re in luck with this Irish-inspired dish because it doesn't include any of the 8 major allergens. One allergy in particular not found within this recipe is soy.  Soy is commonly in many packaged foods, like crackers, breads and cookies.  It is also found in legumes, such as beans, edamame, peas, lentils and chickpeas (hummus).  On the label it may read “soy”, “soybean oil”, “soy lecithin”, “hydrolyzed plant protein”, or “May Contain Soy”.  Labels may also use the words “soya” or “soja”.  It is important to read all labels, because you may be surprised about which products can have soy.  Even gum and infant formula sometimes contain soy.    No need to worry about soy with this recipe, or any of the other top allergens for that matter.  So, enjoy this delightful dinner and may you find the secret of catching the leprechaun’s gold.     Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 1/2 cups cooked Corned Beef brisket, cubed 1/2 cup beef stock/broth 1/2 small yellow onion, diced 2 cloves garlic, pressed Olive oil, for sauté Salt and pepper, to taste Directions: Add a drizzle of olive oil to a sauté pan and heat over medium. Add diced onions and cook until softened and browned. Add garlic and cook for another minute until fragrant. Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper. Deglaze with the 1/2 cup beef broth. Add chopped corned beef and cook until the liquid evaporates. Serve with roasted garlic herb potatoes for a delicious St Paddy's Day meal.   Recipe adapted from 4TheLoveOfFoodBlog.com Read More

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Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

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