NOTE ON PORTION SIZES and NUTRITIONAL CONTENT OF MEALS
The nutritional information given after each menu is approximate and is based on one serving of each of the menu items listed (excluding any suggested wine). Our goal is to develop menus and recipes that meet the National Cholesterol Education Program Adult Treatment Panel III and American Heart Association guidelines. Also our menus provide servings from all of the MyPlate (www.choosemyplate.gov) food groups to assist in providing balanced meals. Each recipe will indicate the number of servings it provides. Other menu items are based on normal portion sizes (i.e.: 1/2 c. vegetable or fruit; 1 piece of fresh fruit; 1 c. salad; 2 T. salad dressing; 1 roll or slice of bread; 1/2 c. rice or potatoes; 1 c. milk or soup; 3-4 oz. meat). You can also refer to the nutritional facts panel on packaged foods which provide the portion size and number of servings per package. Please visit www.choosemyplate.gov to select an individualized meal plan that meets your daily needs.
Meijer is now using NuVal! The NuVal system is an easy-to-use, science based food nutrition scoring system that helps you to quickly see the nutritional value of foods you're buying. It provides one simple score, from 1 to 100. The higher nutritional value, the higher the NuVal score. For more information go to www.nuval.com for more scores and category ranges.
Look for NuVal scores in this week's mealbox menus!
Enjoy this week's menu using products on sale. All meals are priced for a family of four. Costing is based on the ingredients and quantities used in each meal or recipe. Prices may vary by market area.
Sunday
Boneless Pork Loin-$1.89
Serve with:
Florida Bi-Color Sweet Corn on the Cob-(NuVal score 91)-$1.33
Meijer Green Beans-$1.00
Cantaloupe Chunks-(NuVal score 93)-$2.00 with Meijer Lowfat Cottage Cheese-$1.79
Ultimate Cookie (from Bakery)-$.91
- Calories: 462
- Total fat: 13g
- Carbohydrate: 53g
- Fiber: 5g
- Protein: 35g
Total Cost: $8.92
Meatless Monday
California Pizza Kitchen -$5.50 topped with Markets of Meijer Sliced White Mushrooms-$1.50
Serve with:
Whole Seedless Watermelon Wedges-$2.49
- Calories:402
- Total fat: 14g
- Carbohydrate: 50g
- Fiber: 2g
- Protein: 19g
Total Cost: $9.49
Tuesday
Chicken Primavera with Pasta-(See recipe section)
Serve with:
Blackberries-$1.50
Breyer's Light Ice Cream-$1.17
- Calories: 600
- Total fat: 15g
- Carbohydrate: 86g
- Fiber: 4g
- Protein: 39g
Total Cost: $9.42
Wednesday
Beef and Broccoli Supreme (See recipe section)
Serve with:
Organic Gala Apples-(NuVal score 96)-$1.29
- Calories: 438
- Total fat: 14g
- Carbohydrate: 49g
- Fiber: 6g
- Protein: 29g
Total Cost: $10.02
Thursday
Rotisserie Chicken-$4.99
Serve with:
Bush's Baked Beans-$1.10
Meijer Florentine Style Vegetables-$1.00
Berry Explosion-$2.24 (in produce)
- Calories: 508
- Total fat: 20g
- Carbohydrate: 53g
- Fiber: 9g
- Protein: 31g
Total Cost: $9.33
Friday
Cod Tacos-(Fresh Cod Fillets-$5.99 with Kraft Fresh Takes Chili Lime Panko Mix-$2.00)
Serve with:
Warm El Milagro Corn Tortillas-$.26
Diced Mango-$1.00
Meijer Fat Free Milk-$.70
- Calories: 605
- Total fat: 11g
- Carbohydrate: 90g
- Fiber: 4g
- Protein: 43g
Total Cost: $9.95
Saturday
Garden-Fresh Turkey Cacciatore- (See recipe section)
Serve with:
Blackberries-(NuVal score 91)-$1.50
- Calories: 444
- Total fat: 9g
- Carbohydrate: 66g
- Fiber: 12g
- Protein: 25g
Total Cost: $10.11
SHOPPING LIST
Grocery
- Bush's Baked Beans
- El Milagro Corn Tortillas (in ethnic aisle)
- Barilla Fettucine
- Barilla Spaghetti
- Campbell's Cream of Chicken Soup
- Meijer Instant Brown Rice
- Swanson 50% Less Sodium Beef Broth
Dairy
- Meijer Lowfat Cottage Cheese
- Meijer Fat Free Milk
- Kraft Fresh Takes Chili Lime Panko Mix
- Philadelphia Italian Cheese and Herb Cooking Creme
- Meijer Shredded Sharp Cheddar Cheese
Deli/Bakery
Frozen
- Meijer Green Beans
- Meijer Florentine Style Vegetables
- California Pizza Kitchen
- Breyer's Ice Cream
Meat
- Boneless Pork Loin
- Fresh Cod Fillets
- Boneless Skinless Chicken Breast
- Overwrap Ground Chuck Beef
- Jennie-O Boneless Turkey Breast Tenderloins
Produce
- Florida Bi-Color Sweet Corn
- Cantaloupe
- Markets of Meijer Sliced White Mushrooms
- Whole Seedless Watermelon
- Organic Gala Apples
- Rotisserie Chicken
- Berry Explosion
- Mangos
- Blackberries
- Markets of Meijer Vegetable Stir-Fry Mix
- Markets of Meijer Broccoli Florets
- Gingerroot
- Georgia Vidalia Onions
- Green Bell Pepper
- Premium Greenhouse Tomatoes on the Vine
Pantry Items:
Recipes
Chicken Primavera with Pasta
Serves 4
1 lb. boneless skinless chicken breasts, cut into bite-size pieces-$1.75
2 cups Markets of Meijer vegetable stir-fry mix-$2.00
1 tub(10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme-$2.00
2 cups hot cooked Barilla fettuccine-$1.00
1. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 minutes or until done. Add vegetables; cook 2 to 3 minutes or until heated through, stirring occasionally.
2. Add cooking creme; cook and stir 3 minutes.
3. Stir in pasta.
Recipe adapted from www.kraftbrands.com
Calories: 420
Total fat: 11g
Cholesterol: 88mg
Sodium: 545mg
Carbohydrate: 52g
Fiber: 4g
Protein: 36g
Beef and Broccoli Supreme
Serves 4
4 cups Markets of Meijer broccoli florets-$2.00
1/2 lb. Overwrap Ground Chuck-$1.99
1 medium Georgia Vidalia onion, chopped-$.77
1 garlic clove, minced-$.05
1 tbsp. gingerroot, peeled, grated-$.31
3 cups cooked Meijer instant brown rice-$.85
1 (10.75 oz.) can Campbell's cream of chicken soup-$1.50
1 cup Meijer fat free milk-$.17
1 cup Meijer sharp Cheddar cheese, shredded- $1.09
1/2 tsp. salt-on hand
1/4 tsp. freshly ground black pepper- on hand
1. Preheat oven to 350 degrees. Lightly grease 3-quart rectangular baking dish. Set aside.
2. In large saucepan cook broccoli in small amount of boiling salted water 6 to 8 minutes or until crisp-tender. Drain.
3. In large skillet cook ground beef and onion until beef is brown; stir in garlic and ginger. Drain fat.
4. In large bowl stir together beef mixture, rice, soup, milk cheese, salt and pepper. Add broccoli. Lightly toss until combined. Spoon into prepared baking dish. Bake, uncovered, 30 to 35 minutes or until bubbly around the edges.
Recipe adapted from Try Foods International
Calories: 366
Total fat: 14g
Cholesterol: 67mg
Sodium: 789mg
Carbohydrate: 34g
Fiber: 2g
Protein: 26g
Garden-Fresh Turkey Cacciatore
Serves 4
8 oz. Barilla spaghetti-$.50
3/4 lb. Jennie-O Boneless Turkey breast tenderloins-$3.35
3/4 tsp. dried oregano, divided- on hand
1/2 tsp. garlic powder with parsley seasoning, divided-on hand
2 tbsp. extra virgin olive oil, divided-on hand
1 medium Georgia Vidalia onion, halved and sliced-$.77
1/2 medium green bell pepper, cut into bite-size strips-$.51
3 garlic cloves, minced-$.15
1 1/2 cup Markets of Meijer sliced white mushrooms-$1.50
1 lb. premium greenhouse tomatoes on the vine, cored and chopped-$1.69
1/4 cup Swanson 50% less sodium beef broth-$.14
1. Cook pasta al dente according to package directins; drain and set aside.
2. Meanwhile, sprinkle turkey tenderloins with 1/4 tsp. each of the oregano and garlic herb seasoning. In a large nonstick skillet heat 1 tbsp. of the oil over medium-high heat. Add tenderloins; cook 2 to 3 minutes per side or until lightly browned. Remove tenderloins from skillet; set aside.
3. For the sauce, in the same skillet heat remaining 1 tbsp. oil over medium heat. Add onion, bell pepper and garlic; cook 1 minute. Add mushrooms; cook 1 minute. Stir in tomatoes, broth, and remaining 1/2 tsp. oregano and 1/4 tsp. seasoning. Simmer, covered, 5 minutes.
4. Return tenderloins to skillet; spoon sauce over tenderloins. Cook 2 to 3 minutes or until heated through. Spoon tenderloins and sauce over hot pasta and serve.
Recipe adapted from Try Foods International
Calories: 384
Total fat: 9g
Cholesterol: 25mg
Sodium: 102mg
Carbohydrate: 51g
Fiber: 7g
Protein: 25g
Please consult your physician or healthcare provider with any health-related concerns, including changing your diet or starting an exercise routine. Information found at Meijer.com should never replace your doctor's advice or care.
Posted on
Fri, April 20, 2012
by Healthy Living Dietitians