New York Strip Steak with Rainbow Pepper Relish

Active Time: 25 minutes
Total Time: 35 minutes
Serves: 4

Rainbow Pepper Relish
1 lime
3 green, orange and/or red bell peppers, finely chopped (about 2-1/2 cups)
2 garlic cloves, crushed with press (about 2 teaspoons)
1/2 small red onion, finely chopped (about 1/4 cup)
1 cup Schnucks frozen whole kernel corn, thawed
2 tablespoons coarsely chopped fresh cilantro leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper

2 teaspoons Schnucks garlic powder
1/2 teaspoon Schnucks paprika
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Schnucks dried oregano leaves
1 tablespoon Schnucks vegetable oil
4 (8-ounce) New York strip steaks (about 1-inch thick)
fresh chives for garnish (optional)

  1. Prepare Rainbow Pepper Relish: From lime, squeeze 1-1/2 tablespoons juice. In medium bowl, toss bell peppers, garlic, onion, corn, cilantro, salt, black pepper and lime juice until well combined. Cover and refrigerate until ready to serve. Makes about 3-1/2 cups.
  2. Prepare Steaks: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, combine garlic powder, paprika, coriander, salt, pepper and oregano. Coat steaks with oil then rub both sides with seasoning mixture.
  3. Place steaks on hot grill rack; cook 10 to 12 minutes or until internal temperature reaches 140°F for medium-rare, turning once halfway through cooking. Remove steaks from grill; let stand 5 minutes. Internal temperature will rise 5° to 10°F upon standing. Serve steaks topped with relish garnished with chives, if desired.

Each serving: about 303 calories, 8 g total fat (2 g saturated), 99 mg cholesterol, 395 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g sugars, 44 g protein

banner fruit kabobs key lime coconut dip

Prep: 25 minutes
Serves: 10

1/4 cup Schnucks sweetened coconut flakes
3 containers (6 ounces each) Schnucks light Key lime yogurt
1/3 cup Schnucks cream cheese, softened
3 pounds fresh fruit such as strawberries, kiwi, pineapple, cantaloupe and mango, peeled & cut into 1-inch pieces (8 cups)
10 (10-inch) wooden skewers

  1. In small microwave-safe bowl, cook coconut in microwave oven on high 1-1/2 to 2 minutes or until toasted, stirring every 30 seconds.
  2. In medium serving bowl, with whisk, mix yogurt and cream cheese until smooth. Stir in coconut. Cover and refrigerate until ready to serve.
  3. Alternately thread fruit onto skewers. Top dip with granola and serve with fruit kabobs.

Each Serving: About 139 calories, 5 g total fat (3 g saturated), 11 mg cholesterol, 34 mg sodium, 22 g carbohydrates, 2 g fiber, 3 g protein.

poached pears with chocolate drizzle banner

Prep: 20 minutes plus cooling • Cook: 20 minutes • Serves: 6

1 cinnamon stick, broken in half
3 cups apple cider
1 tablespoon grated lemon peel (from 1 large lemon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
6 medium firm Anjou or Bosc pears (with stems)
12 ounces semisweet chocolate chips
1/2 cup unsalted butter (1 stick)

  1. In large, deep saucepot, combine cinnamon stick halves, apple cider, lemon peel, pepper and allspice. Slice 1/4-inch from the bottom of each pear to form a flat surface for pears to sit on. Peel each pear using even strokes with a peeler to keep pear smooth. With small end of melon baller, scoop out inside of each pear through flat bottom, removing inner core and seeds. You will need to scoop 3 or 4 times, but do not go all the way through pear.
  2. Stand pears in saucepot; cover and heat to boiling over high heat. Reduce heat to low; simmer, covered, 20 to 22 minutes, basting occasionally, or until pears are very tender when pierced with paring knife. With slotted spoon, remove pears from liquid and place on platter; cool 20 minutes.
  3. In medium microwave-safe bowl, heat chocolate and butter in microwave oven on high 2 minutes or until melted, stirring every minute. Place each pear on dessert plate. Using a spoon, drizzle chocolate sauce over each pear and serve.

Each Serving: About 517 calories, 33 g total fat (20 g saturated), 41 mg cholesterol, 9 mg sodium, 64 g carbohydrates, 9 g fiber, 3 g protein.

Sweet potato boats

Invite friends over for a sweet potato bar, packed with flavor and loaded with nutrients. These potatoes are so comforting and indulgent, you’d never guess they’re healthy!

Prep the deck

Wash potatoes thoroughly. Poke holes in each potato and coat in olive oil. Wrap in foil and bake at 350 degrees for 45-50 minutes or until tender. You can also pop your potato in the microwave to save time. Pierce the potato 5-6 times and cook until tender, about 8-10 minutes.

Sweet potato with dill and tomato
  • Dill
  • Walnuts
  • Greek yogurt
  • Smoked salmon
Sweet potato with chives and sun-dried tomatoes
  • Chives
  • Sun-dried tomatoes
  • Baby bell mushrooms
  • Balsamic vinegar
Sweet potato with wilted spinach and asiago cheese
  • Wilted spinach
  • Asiago cheese
  • Low-sodium bacon
Sweet potato with garlic, asparagus and tomato
  • Garlic
  • Asparagus
  • Tomato
Sweet potato with onion and avacado
  • Red onion
  • Avocado
  • Hard-boiled egg
  • Sprouts
Sweet potato with corn salsa, cilantro and pulled pork
  • Pulled pork
  • Corn salsa
  • Cilantro
Sweet potato with goat cheese and red pepper
  • Pistachios
  • Goat cheese
  • Red pepper
  • Caramelized onions

Ahoy, Mateys

Invite all these low-cal toppings aboard

  • asparagus
  • avocado
  • baby bell mushrooms
  • Balsamic vinegar
  • black beans
  • cayenne pepper
  • chives
  • cilantro
  • cinnamon
  • corn salsa
  • cottage cheese
  • diced tomatoes
  • dill
  • garlic
  • Greek yogurt
  • green onions
  • hard-boiled eggs
  • mozzarella cheese
  • pulled pork
  • red and green bell peppers
  • red onion
  • roasted veggies
  • smoked salmon
  • spinach
  • sprouts
  • sriracha
  • sun-dried tomatoes
  • tomatoes
  • turkey bacon
  • walnuts
  • zucchini
Simply Schnucks January Issue
Mason jar snacks

Give your midday snack a tasty makeover! Go beyond the boring with these delicious, easy, good-for-you recipe ideas.

Day Drinker

Forget high calories and artificial flavors. Delicious flavored water is the perfect thing to keep you refreshed.

  • Mint Leaves
  • Cucumber slices
  • Pineapple slices
  • Ginger root

Make A Break For Parfait

Mornings are hectic enough without worrying about what’s for breakfast. Simply make this the night before for an easy grab-and-go morning snack.

  • Yogurt
  • Strawberries
  • Blueberries
  • Blackberries
  • Granola
  • Almonds
  • Honey

Rainbow Connection

Add layer upon layer of vibrant colors and healthy flavors. Refrigerate and throw in your bag as you head out the door for a healthy lunch.

  • Fresh spinach
  • Edamame
  • Chopped orange bell pepper
  • Pomegranate seeds
  • Grape tomatoes
  • Cooked beets
  • Cooked Quinoa
  • Chickpeas
  • Vinaigrette
Simply Schnucks January Issue
Beet salad


Pressure Cooker Time: 25 min
Slow Cooker Time: 3.5 hrs

6-7 medium to large beets
3 cups water
12 cups romaine lettuce,
washed, dried and chopped
1 cup feta crumbles
½ cup walnut pieces
2 tsp. fresh dill, chopped
4 tbsp. light balsamic
vinaigrette dressing
salt and pepper to taste

  1. Scrub beets under cool running water and remove stems.
  2. Place beets and water in pressure cooker and cook for 25 minutes.
  3. When beets are cool enough to handle, remove skin if desired and dice.
  4. Place lettuce in salad bowl and top with beets, cheese, nuts and dill.
  5. Toss in dressing, starting with 4 tablespoons and adding more if desired. Serve immediately.

PER SERVING: CAL 202, FAT 14g (5g SAT. FAT), CHOL 24mg, SODIUM 490mg, CARB 13g (5g FIBER, 8g SUGARS), PRO 7g

Simply Schnucks January Issue