Who says healthy dinners have to be boring? Try this delicious recipe for Pumpkin Kale Pesto Brains!

Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes


  • 20 oz. zoodles
  • 1 cup basil leaves
  • ¼ cup kale, stems removed
  • 2 tbsp. spinach
  • ¼ cup pumpkin seeds
  • 4 tbsp. filtered water
  • ¼ tsp. sea salt
  • ½ tsp. fresh lemon juice
  • 1 garlic clove, roughly chopped
  • 1 shake or pinch of cayenne pepper
  • 4 bell peppers
  • 16 grape tomatoes sliced in half


  1. Place all ingredients except for zoodles, tomatoes, and bell peppers in a food processor or blender and mix until pureed into a sauce.
  2. Carve pumpkin faces into the bell peppers.
  3. Toss the zoodles and tomatoes into the sauce until completely coated.
  4. Place zoodle mixture into bell pepper. Serve.

Try these delicious rice bowls for a simple slow-cooker dinner.

Servings: 6
Prep Time: 20 minutes
Cook Time: 9 Hours

1 ½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
8 oz.  frozen corn
1 tbsp. chili powder
½ tbsp. cumin
½ tbsp. minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
Cracked pepper to taste
2 cups dry rice
8 oz. shredded cheddar cheese
½ bunch cilantro (optional)


  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Stir everything and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hours.
  3. Near the end of the cooking time, cook the two cups of rice.
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily).
  5. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, and fresh cilantro before serving.

Taco salad is always a hit during the summer. Check out this easy recipe for a quick dinner.

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


1 lb. ground beef
1 pkg. taco seasoning
2 cups hot water
1 pkg cheeseburger dinner
½ teaspoon chili powder
1 cups tortilla chips, slightly broken
8 cups lettuce, torn into bite-size pieces
½ cup sliced black olives
1 ½ cup chopped tomatoes
1 cup shredded cheddar cheese


  1. In a large skillet brown the ground beef. Drain.
  2. Add taco seasoning, water, uncooked pasta, sauce mix, and chili powder.
  3. Bring to a boil, cover, and simmer for 12 minutes. Uncover and simmer for an additional five minutes or until pasta is tender.
  4. Arrange the lettuce in the bottom of a large, shallow, bowl.
  5. Sprinkle chips over the lettuce and top with the pasta and beef mixture.
  6. Layer on the olives, tomatoes, and cheese.
  7. Top with salsa and sour cream to taste. Serve immediately.

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes

2 tsp olive oil
2 chicken breast, cut into ½” wide strips
1 can condensed tomato soup
1 tsp soy sauce
2 tsp white vinegar
½ tsp ground ginger
1 tbsp brown sugar
16 oz. premium frozen vegetable stir fry


  1. In a large skillet brown the chicken in the olive oil.
  2. Add soup, soy sauce, vinegar, ginger, and brown sugar. Bring to a boil.
  3. Add vegetables and heat.
  4. Serve over cooked rice.

Need a treat for after dinner or a sweet way to start your morning? Try these orange pull aparts!

Servings: 12 to 20
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes


Pull apart base

  • Rhodes dinner rolls, thawed (20 rolls for a 9×13 pan or 12 rolls for a 12” deep dish pan)
  • Grated peel of 1 orange
  • ¼ cup butter, melted
  • ½ cup sugar

Citrus Glaze

  • 1 cup powdered sugar
  • 1 tbsp butter, melted
  • 2 tbsp fresh orange juice


  1. Grate 1 orange peel/rind and mix with sugar.
  2. Cut thawed rolls in half and place in a greased 9×13 pan or 12” deep dish pizza pan.
  3. Melt ¼ cup butter and pour over rolls. Sprinkle with rind/sugar mixture, reserving ½ cup of mixture to sprinkle on before baking.
  4. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size.
  5. Remove wrap and bake at 350 degrees for 20-30 minutes. Remove from pan and place on rack within 4-5 minutes after removing from the oven.
  6. To make the citrus glaze, combine the ingredients and mix until thin. Cover rolls with the glaze while warm and enjoy.

The great thing about nachos is that you can throw everything together, head to your game-day party, and toss them in the oven for final perfection. They’re the classic finger food with a mix of all the best ingredients.

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

6-8 large handfuls of Aubela’s Auténtico tortilla chips
1 ½ cups of shredded cheddar cheese
1 ½ cups of shredded pepper jack cheese
1 (15 oz) can of chili
½ cup sliced black olives
½ cup sliced pickled jalapeños
½ cup diced tomatoes
¾ cups sour cream
2 diced green onions
Salsa to taste


  1. Preheat the oven to 400 degrees F
  2. Spread half the bag of tortilla chips over an oven-safe baking sheet/pan. Cover the chips with half the can of chili, ½ the cheddar cheese, and ½ the pepper jack cheese. Repeat layering until all the ingredients have been used. Chips, chili, cheese.
  3. Bake for 5-10 minutes or until the cheese is melted and gooey.
  4. Quickly top with the black olives, jalapeños, diced tomatoes, sour cream, and green onions. Serve hot with a side of salsa.

Do you have some ripe bananas you’re not sure what to do with? Why not make banana bread in honor of National Banana Bread Day! Banana bread might be one of the most versatile baked goods. It can be breakfast, a snack, or dessert. It’s also pretty easy to make.

Banana bread wasn’t always a classic in the United States, though. Bananas were introduced to the U.S. in 1870 and it took several more years before people started using them in baking. The Vienna Model Bakery in St. Louis became the first to produce banana bread in the United States in 1893. The recipe was much simpler than what you’ll find today, but it started the taste bud obsession with the sweet, yet slightly healthy, treat. Banana bread was also extremely popular during WWI when families in Hawaii made it to avoiding wasting the bananas that couldn’t be shipped out before they became overripe.

If we’ve got you craving a slice of banana bread, grab some fresh bananas from our produce department and try this simple recipe from allrecipes.com.

Servings: 8
Prep Time: 5 minutes
Cook Time: 10 minutes

1 lb. ground beef
2 cans of petite diced tomatoes with chipotle chilies
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
Chili powder to taste


  1. In a large pot, cook ground beef until browned, drain fat.
  2. Add tomatoes and beans and season to taste with chili powder.
  3. Simmer over low heat for 10 minutes.
  4. Serve with your favorite chili toppings.

Servings: 3
Prep Time: 2 Hours
Cook Time: 10 Minutes

1 cup butter, softened
1 ½ cups confectioners’ sugar
½ teaspoon almond extract
1 egg
1 teaspoon vanilla extract
2 ½ cups of all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda


  1. Cream together butter and confectioners’ sugar.
  2. Add in egg, vanilla, and almond extract.
  3. In another bowl, combine the flour, baking soda, and cream of tartar. Add to creamed mixture.
  4. Cover and put in fridge overnight or chill for 2 hours
  5. Preheat oven to 375 degrees. Lightly flour surface and roll dough out to even thickness. Use cookie cutter and place on ungreased cookie sheet.
  6. Bake for 8-10 minutes or until lightly browned.
  7. Let cool and decorate.

Thanksgiving is just over a week away. Take the worry out of dessert with these delicious bite-sized treats.

2- 9 inch pie crusts
2 cups diced granny smith apples
2 Tbsp flour
1 tsp cinnamon
¼ cup sugar
10-15 wrapped caramels
½ lemon, juiced
1 egg
1 Tbsp water

1. Preheat oven to 425°.
2. In small bowl, mix apples, cinnamon, sugar, flour, and lemon juice. Set aside.
3. Unroll pie dough and cut 3 inch circles with cookie cutter or glass cup. Roll out scraps with a rolling pin and continue cutting circles.
4. Place 1 tablespoon of apple mixture in center of circle. Top with a few pieces of caramel.
5. Brush mixture of egg and water around the edge of circle. Top with another circle and seal edges shut with fork. Brush top with egg wash and cut two vents.
6. Repeat process with other circles.
7. Refrigerate for 30 minutes.
8. Bake for 15 minutes until golden brown.