Festive Feast

Posted In: Seasonal

CELEBRATE IN STYLE with these HOLIDAY HORS D’OEUVRES, a DELIGHTFUL DESSERT and EVERYTHING IN BETWEEN for a

mean green deviled eggs

TOTAL: 40 MIN • 24 SERVINGS

12 Schnucks eggs, hard boiled
1 avocado, halved
1 tbsp. Schnucks coarse-ground mustard
1 tsp. Schnucks garlic powder
1 tsp. Schnucks onion powder
1 tbsp. lime juice
¼ tsp. salt and pepper
4 strips bacon, cooked and crumbled
fresh parsley and paprika, to garnish

  1. Carefully peel eggs and cut in half lengthwise. Remove yolks and place them in a large bowl. Set egg white halves aside and cover with a damp paper towel to keep them from drying.
  2. Add avocado, mustard, garlic powder, onion powder, lime juice, salt and pepper to bowl with egg
    yolks. Mash with a fork until smooth.
  3. Add filling to a piping bag or resealable plastic bag
    with corner clipped off. Pipe filling into each egg white
    half; top with crumbled bacon, fresh parsley and paprika.

PER SERVING: CAL 67, FAT 5G (2G SAT. FAT), CHOL 85MG,
SODIUM 131MG, CARB 1G (1G FIBER, 0G SUGARS), PRO 4G

CRAN-Merry RELISH

TOTAL: 20 MIN* • 12 SERVINGS
*does not include refrigeration time

12 oz. fresh cranberries
3 green onions, chopped
2 jalapeños, chopped and seeded
½ cup cilantro
2 cloves garlic, minced
1 tsp. fresh ginger, minced
½ cup Schnucks honey
2 tbsp. fresh orange juice

  1. In food processor or blender, combine cranberries, green onion, jalapeño, cilantro,
    garlic and ginger; blend on low until coarsely chopped. Transfer mixture to a medium bowl.
  2. Whisk together honey and orange juice. Pour over cranberry relish and stir to combine. Refrigerate for at least one hour.

PER SERVING: CAL 63, FAT 0G (0G SAT. FAT), CHOL 0MG, SODIUM 2MG, CARB 15G (1G FIBER, 13G SUGARS), PRO 0G

Warming spiced Cabbage

TOTAL: 3 HR • 12 SERVINGS

3 10 oz. bags shredded red cabbage
1 medium red onion, thinly sliced
2 apples, cored and chopped
3 tbsp. brown sugar
¼ cup Schnucks red wine vinegar
2 cloves garlic, minced
1 bay leaf
1 cinnamon stick
½ tsp. Schnucks ground clove
½ tsp. Schnucks ground ginger

  1. Add all ingredients to a large pot over high heat. Bring to a boil.
  2. Reduce heat to low and simmer, stirring every 30 minutes, until cabbage is tender (about 2-3 hours). Remove cinnamon stick and bay leaf before serving.

PER SERVING: CAL 52, FAT 0G (0G SAT. FAT), CHOL 0MG, SODIUM 15MG, CARB 13G (3G FIBER, 9G SUGARS), PRO 1G

Let it Snow Crab Legs

TOTAL: 30 MIN • 6-12 SERVINGS

2-4 lbs. snow or king crab legs, fresh
or frozen
1 stick Schnucks butter
1 tsp. fresh lemon juice
1 tsp. chopped thyme
1 tsp. rosemary

  1. Defrost crab legs if necessary. In a large pot with strainer insert or steamer basket, fill with water to a level just below the strainer, about 3-4 cups; bring to a boil. In batches,
    rinse crab legs and place in strainer. Cover and steam until crab is heated through, about 5-7 minutes.
  2. Melt butter and stir in lemon juice, thyme and rosemary. Serve steamed crab legs with
    herbed butter for dipping.

PER SERVING: CAL 290, FAT 18G (10G SAT. FAT), CHOL 125MG, SODIUM 1,728MG, CARB 0G (0G FIBER, 0G SUGARS), PRO 29G

Herbed Roast Beast

TOTAL: 3 HR • 18-24 SERVINGS

6-8 lbs. boneless prime rib roast
2 tsp. Schnucks olive oil
3 cloves garlic, minced
3 tbsp. fresh chopped thyme, divided
1 tbsp. Schnucks paprika
2 tbsp. coarse salt
1 tbsp. Schnucks onion powder
1 tbsp. black pepper
2 tsp. Schnucks crushed red pepper flakes
16 oz. mushrooms, quartered
3 tbsp. Schnucks butter

  1. Preheat oven to 450 degrees. Place roast, fat side up, into a large baking dish and cover with olive oil.
  2. In a small bowl, combine garlic, 2 tablespoons thyme and remaining spices.
  3. Coat roast with spice mixture and cook for 15 minutes; reduce heat to 325 degrees and continue
    roasting until internal temperature reaches 145 degrees, about 2 to 21/2 hours. Allow to rest at least 15 minutes.
  4. Meanwhile, melt butter in large skillet over medium heat. Add mushrooms to pan and cook for 3-4 minutes without stirring. Stir mushrooms and cook for another 5 minutes. Stir in remaining thyme and season with salt and pepper. Garnish roast with mushrooms.

PER SERVING: CAL 247, FAT 13G (5G SAT. FAT), CHOL 99MG, SODIUM 756MG, CARB 2G (1G FIBER, 1G SUGARS), PRO 31G

Winter Wreath salad

TOTAL: 20 MIN • 12 SERVINGS

1 lb. Brussels sprouts, outer
leaves removed
½ cup dried cranberries
1 cup Schnucks walnuts, toasted
1⁄3 cup shredded Parmesan cheese
4 strips bacon, crisped and crumbled
1 tbsp. fresh lemon juice
2 tbsp. fresh orange juice
1⁄3 cup Schnucks olive oil
1 tsp. Schnucks Dijon mustard
salt and pepper, to taste

  1. Using a sharp knife or
    mandoline, carefully
    shave Brussels sprouts into
    thin slices. Transfer shredded
    sprouts to large serving bowl and
    add cranberries, walnuts, Parmesan
    cheese and crumbled bacon.
  2. In a small bowl, combine garlic, 2 tablespoons thyme and remaining spices.
  3. In a small bowl, whisk together lemon juice, orange juice, olive oil and mustard; season with salt and pepper. Drizzle dressing over salad and toss to combine.

PER SERVING: CAL 176, FAT 15G (2G SAT. FAT), CHOL 8MG, SODIUM 247MG, CARB 5G (2G FIBER, 1G SUGARS), PRO 7G

Yuletide roasted Veggies

TOTAL: 20 MIN • 8 SERVINGS

2 lbs. asparagus
1½ cups grape tomatoes, halved
¼ cup grated Parmesan cheese
3 tbsp. panko bread crumbs
2 cloves garlic, minced
salt and pepper, to taste
2-3 tbsp. Schnucks olive oil

  1. Add asparagus and tomatoes to a baking sheet.
  2. Combine Parmesan, panko, minced garlic, salt and pepper in small bowl. Drizzle asparagus and tomatoes with olive oil and sprinkle with Parmesan mixture.
  3. Roast at 400 degrees until asparagus is tender, about 11 minutes. Serve tomatoes on top of roasted asparagus. Top with extra grated Parmesan if desired.

PER SERVING: CAL 107, FAT 6G (2G SAT. FAT), CHOL 8MG, SODIUM 216MG, CARB 8G (3G FIBER, 3G SUGARS), PRO 6G

Holiday herbed Potatoes

TOTAL: 1 HR 15 MIN • 8 SERVINGS

3 lbs. red baby potatoes, sliced
¼ cup Schnucks olive oil
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary
1 tsp. Schnucks salt

  1. Using a sharp knife or mandoline, carefully shave Brussels sprouts into thin slices. Transfer shredded sprouts to large serving bowl and add cranberries, walnuts, Parmesan cheese and crumbled bacon.
  2. Add potatoes to oven and roast for 1 hour, stirring after 30 minutes. Transfer potatoes to a large bowl; toss with herbs and salt before serving.

PER SERVING: CAL 208, FAT 7G (1G SAT. FAT), CHOL 0MG, SODIUM 312MG, CARB 34G (3G FIBER, 2G SUGARS), PRO 4G

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