Swappable Savings

Choose-Your-Own Chili

Serves: 4 - Active: 15 Min. - Total: 50 Min.

1. Pick Your Peppers

Heat 1 tbsp. Schnucks vegetable oil in a large pot over medium-high. Chop 1 onion of choice and 1 bell pepper (any color) or poblano. If desired, mince 1 or 2 chili peppers of choice (such as jalapeños, serranos or habaneros). Add the vegetables to the pot along with 1 tsp. minced garlic. Sauté 3–5 minutes or until softened, stirring frequently.

2. Add Choice of Protein

Add 1 lb. ground protein of choice (such as beef, pork, chicken, turkey, lamb or plant-based ground); cook 6–8 minutes, stirring and breaking up meat until no longer pink.

3. Pick Liquid, Beans & Spices

Stir in 2 tbsp. tomato paste, 1 cup liquid of choice (such as stock, broth, vegetable juice, beer or water) and one 14.5-oz. can drained and rinsed beans (choose from kidney beans, pinto beans, black beans, white beans, chickpeas or hominy). Stir in 1 tbsp. The Spice Hunter salt-free chili powder, 1 tsp. The Spice Hunter ground cumin and 1 tsp. The Spice Hunter smoked paprika, ground coriander or Mediterranean oregano.

4. Select Add-Ins

Bring to a boil, reduce heat to low and simmer 30–40 minutes or until thickened, stirring occasionally. After 20 minutes of cooking—if desired—stir in 1–2 cups frozen or canned vegetables (such as corn, diced tomato, sliced okra, diced sweet potato, chopped kale or collard greens). Season with salt and pepper, if desired. Let cool slightly.

5. Top as Desired

Serve with any of the following toppings: sour cream or plain Greek yogurt, shredded cheese, tortilla strips or corn chips, sliced radish, sliced green onion and/or chopped cilantro.

Any-Veggie Soup

Serves: 6 - Active: 15 Min. - Total: 30 Min.

1. Choose Your Veggies

Select one color category and prepare 3 cups total; thaw if frozen.

Red: shredded red cabbage, chopped red bell pepper, chopped tomato, peeled and sliced beets

Orange: chopped orange bell pepper, peeled and chopped butternut squash, peeled and chopped sweet potato, peeled and sliced carrots

Yellow: corn kernels, chopped yellow bell pepper, chopped summer squash, peeled and sliced golden beets

Green: broccoli florets, peas, green beans, diced zucchini, chopped asparagus, chopped leafy greens

White: cauliflower florets, peeled and diced russet or red potatoes, peeled and chopped parsnips, chopped fennel bulb, peeled and chopped turnips

2. Select Your Seasonings

Heat 1 tbsp. Schnucks vegetable oil in a large pot over medium. Add 1 medium chopped onion and 1 tsp. minced fresh garlic; sauté 3–5 minutes or until softened. Add vegetables from step 1 and sauté 5 minutes. Add 4 cups stock of choice (or water) and up to three of the following seasonings: 2 bay leaves, 3 or 4 sprigs fresh thyme, 1 sprig fresh rosemary, 1 tbsp. chopped fresh ginger, 1 tbsp. curry powder, 1 tbsp. Italian seasoning and 1 tsp. ground cayenne.

3. Finish the Soup

Bring to a boil, reduce heat to medium-low and simmer 15–20 minutes or until the vegetables are tender. Discard any whole herbs. For a creamier soup, stir in ¼ cup heavy cream (or ½ cup canned coconut milk). Let cool 5 minutes. Blend until smooth. Season with salt and pepper, if desired.

4. Top as Desired

Serve with any of the following toppings: chopped parsley, cilantro or basil; sour cream or plain Greek yogurt; fried onions or croutons; and Schnucks shredded Parmesan cheese and/or croutons.

Mix & Match Sheet Pan Meal

Serves: 4 - Active: 10 Min. - Total: 50 Min.

1. Choose Your Ingredients

Select one or more from each category.

Protein (4 pieces total): Schnucks boneless chicken breasts or thighs, Schnucks pork chops, Schnucks bratwurst or salsiccia sausage

Long-cooking vegetables (3 cups total): cauliflower florets, broccoli florets, halved Brussels sprouts, quartered baby potatoes, peeled and diced russet potatoes, peeled and diced sweet potatoes, peeled and diced butternut squash, sliced carrots, chopped bell peppers

Seasoning (optional—1 tbsp. total): barbecue seasoning, Cajun seasoning, chicken or steak seasoning, curry powder, Greek seasoning, Italian seasoning, Jamaican jerk seasoning, seasoned salt

Short-cooking vegetables (1 cup total): halved cherry tomatoes, chopped leafy greens, green beans, canned beans drained and rinsed (kidney, black or garbanzo), frozen corn, frozen peas

2. Cook Your Meal

Preheat oven to 450 degrees. In a large bowl toss together protein, long-cooking vegetables, seasoning and 2 tbsp. Schnucks vegetable oil; season with salt and pepper, if desired. Arrange in a single layer on a rimmed baking sheet. Roast 30 minutes, stirring once halfway through cooking. Stir in the short-cooking vegetables, flip the protein and return to the oven for 6 –10 minutes or until vegetables are tender and protein is cooked through.

3. Top as Desired

Serve with any of the following toppings: chopped fresh herbs (parsley, cilantro, basil, thyme, oregano), crumbled feta cheese, Schnucks shredded Parmesan cheese, toasted nuts or seeds (sunflower seeds, pepitas, pine nuts, pecans, walnuts) and sauce (honey, maple syrup, hot sauce, aioli, basil pesto, balsamic glaze, teriyaki sauce, BBQ sauce).

Custom Casserole

Serves: 8 - Active: 10 Min. - Total: 1 Hr. 20 Min.

1. Choose Your Ingredients

This mix & match recipe has endless possibilities. Choose one per category.

Sauce: 2 14-oz. cans Schnucks Italian-style diced tomatoes or one 10.5-oz. can cream of mushroom, chicken, celery or mushroom soup mixed with 1 cup milk

Base: 2 cups dried pasta of choice or 1 cup rice (or grain) of choice

Vegetables (2 cups total): choose one or more from diced bell pepper, broccoli florets, cauliflower florets, cut green beans, chopped spinach, corn kernels

Protein: 1 lb. ground meat of choice, browned and drained (such as beef, pork, sausage, chicken, turkey, lamb or plant-based ground); 2 cups shredded Schnucks rotisserie chicken; 2 cups diced ham or deli meat of choice; two 6-oz. cans tuna, drained

Topping (½ cup total): panko or Italian-style breadcrumbs, crushed crackers, crushed potato chips of choice

2. Assemble and Bake Casserole

Preheat oven to 400 degrees. In a large bowl, combine sauce choice and 1 cup water. Add base, vegetables and protein to a greased 13x9-inch baking dish; pour the sauce mixture over top. Cover tightly with foil and bake 45–55 minutes or until base is tender and top is bubbly.

3. Top and Serve

Carefully remove casserole from oven; remove foil and evenly cover with toppings of choice and 1 cup Schnucks shredded cheese of choice. Return to oven and bake uncovered 15 more minutes or until top is lightly browned. Let cool 10 minutes before serving.

Swappable Stuffed Peppers

Serves: 6 - Active: 20 Min. - Total: 60 Min.

1. Bake Peppers

Preheat oven to 375 degrees. Cut tops off of 6 bell peppers (any color) and remove the seeds. Grease a 13x9-inch baking dish and place the peppers inside, cut side down. Bake 15 minutes.

2. Cook Protein

Heat 1 tbsp. Schnucks vegetable oil in a large skillet over medium-high. Add 1 lb. ground protein of choice (such as beef, pork, sausage, chicken, turkey, lamb or plant-based ground) and cook 6–8 minutes, stirring and breaking up meat until no longer pink. Drain, remove from pan and set aside.

3. Prepare Filling

Return skillet to stove and heat another tablespoon of Schnucks vegetable oil over medium-high. Add 1 cup chopped onion of choice (1 small onion) and 2 cups chopped vegetables of choice (such as celery, carrots, zucchini, mushrooms or spinach); cook 5–7 minutes or until tender. Add 2 tbsp. tomato paste, one 14.5-oz. can diced tomatoes, 1 tbsp. spice mixture of choice (such as Italian seasoning, taco seasoning, Cajun seasoning or curry powder) and the cooked ground protein. Cook about 5 minutes or until thickened. Remove from heat and stir in cooked grain of choice (such as rice, quinoa or couscous).

4. Stuff Peppers and Finish Cooking

Carefully remove baking dish from oven. Evenly divide the protein mixture among the peppers. Return to oven and bake 20–25 more minutes or until peppers have softened and filling is heated through. Carefully remove baking dish from oven once more; evenly divide 1/4 cup Schnucks shredded cheese of choice across tops of all peppers. Return to oven and bake 4–6 more minutes or until cheese is melted. Let cool 5 minutes before serving.