SERVES: 8 ACTIVE: 10 MIN TOTAL: 3 HR 10 MIN 6 slices Schnucks thick-cut bacon, diced 1 medium white onion, diced 1 16-oz. can Bush's Best Homestyle Baked Beans, undrained 1 15.5-oz. can Schnucks great northern white beans, drained and rinsed 1 15.5-oz. can Schnucks chili beans, drained and rinsed ½ cup Schnucks ketchup ¼ cup Schnucks barbecue sauce 1 tbsp. Schnucks Dijon mustard 1 fresh jalapeño, sliced, for garnish 1. Coat a medium skillet with cooking spray and heat over medium high. Add bacon and onion; cook, stirring often, until bacon is golden brown, 5–6 minutes. Transfer bacon and onion to paper towel-lined plate to drain. 2. Coat a slow cooker with cooking spray. Gently stir in bacon, onion and remaining ingredients until combined. Season with salt and black pepper, if desired. 3. Cook 3–4 hours on High or 6–8 hours on Low. Serve hot, garnished with jalapeño. PER SERVING: 313 CAL, 6G FAT (3G SAT FAT), 18MG CHOL, 1027MG SODIUM, 49G CARBS (6G FIBER, 24G SUGARS), 12G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 25 MIN lb. Schnucks thick-sliced bacon lb. Schnucks freshly frozen Brussels sprouts, thawed in water at least 30 minutes 12 11-inch bamboo skewers, soaked 2 tsp. Schnucks olive oil 1 tsp. Schnucks garlic salt ½ tsp. Schnucks black pepper 1. Preheat oven to 375 degrees. Line a rimmed sheet pan with foil and coat with cooking spray. 2. On a paper towel-lined plate, arrange bacon in a single layer and microwave 1 minute. Let cool. 3. Thread one end of a bacon strip onto a skewer, then add a Brussels sprout. Weave bacon around sprout and repeat until skewer is full, about 5 sprouts per skewer. Repeat with remaining skewers. 4. Drizzle skewers with oil and sprinkle with garlic salt and pepper. Bake, turning over halfway through, until sprouts are tender and bacon is crisp, 10–15 minutes.

MAKES: 1/2CUP ACTIVE: 3 MIN TOTAL: 3 MIN cup Wish-Bone Italian Dressing 1 tbsp. chopped fresh oregano 2 cloves garlic, minced ½ tsp. Schnucks black pepper PER 1-TBSP. SERVING: CAL 24, 1G FAT (0G SAT FAT), 0MG CHOL, 175MG SODIUM, 2G CARB (0G FIBER, 1G SUGARS), 0G PRO

MAKES: 1/2CUP ACTIVE: 3 MIN TOTAL: 3 MIN 1 medium navel orange, zested and juiced (about ¼ cup juice) 3 cloves garlic, minced 1 tbsp. Schnucks crushed red pepper ½ tsp. Schnucks black pepper PER 1-TBSP. SERVING: CAL 74, 7G FAT (1G SAT FAT), 0MG CHOL, 1 MG SODIUM, 3G CARB (1G FIBER, 2G SUGARS), 0G PRO GREAT FOR shrimp, tofu or sausage

SERVES: 10 ACTIVE: 30 MIN TOTAL: 5 HR 30 MIN 15 chocolate sandwich cookies 3 tbsp. butter, melted ½ cup chopped pecans 1 1.55-oz. Hersheys milk chocolate bar, chopped 1 8-oz. tub whipped topping, thawed if frozen 3 cups Schnucks chocolate ice cream, softened 3 cups Schnucks homemade vanilla ice cream, softened

MAKES: 2 CUPS ACTIVE: 5 MIN TOTAL: 15 MIN 10 oz. frozen tropical-fruit blend ¼ cup water 1 tbsp. Schnucks honey 1 tbsp. Schnucks lemon juice ½ tsp. Schnucks cornstarch 1. In a medium saucepan over medium-high heat, stir together frozen fruit, water, honey and lemon juice. Bring to a boil, stirring occasionally. Reduce heat to low and stir in cornstarch. Cook, stirring constantly, until mixture thickens into a syrup that coats the back of a spoon or spatula, 1–2 minutes. 2. Remove from heat and let cool to room temperature, about 30 minutes. Compote keeps up to 1 week, covered and refrigerated, or up to 3 months GRILLED STONE FRUITS Theyre great on their own, in a salad or paired with yogurt or cheese. (See Grilled Stone-Fruit Salad on page 22.) PREPPING Preheat an outdoor grill to medium-high and oil grate. Grill fruit until char marks form, 3–5 minutes, turning once halfway through. Set aside to cool.

SERVES: 2 ACTIVE: 10 MIN TOTAL: 10 MIN 1 head romaine lettuce, halved lengthwise ½ cup halved cherry tomatoes ¹/³ cup Schnucks chunky blue cheese dressing ¼ cup blue cheese crumbles ¼ cup thinly sliced red onion 2 slices bacon, cooked and chopped ½ tsp. Schnucks black pepper

SERVES: 6 ACTIVE: 5 MIN TOTAL: 35 MIN 1 cup quartered fresh strawberries ¾ cup Schnucks old-fashioned oats ¾ cup Full Circle whole-wheat flour 2 tbsp. Schnucks 100% pure olive oil 2 cups Tropical Fruit Compote (recipe at right) ¼ tsp. salt ¼ tsp. Schnucks cinnamon ¼ tsp. Schnucks ground ginger

SERVES: 6 ACTIVE: 10 MIN TOTAL: 10 MIN 2 1 fresh yellow peaches, cut into wedges cup fresh bing cherries, halved and pitted cup halved cherry tomatoes 1 8 oz. mixed baby greens ½ small red onion, thinly sliced 4 oz. crumbled goat cheese ¼ cup chopped roasted pistachios ½ cup Schnucks olive oil ¼ cup white balsamic vinegar 3 tbsp. Schnucks honey 1½ tbsp. Schnucks Dijon mustard ¼ cup fresh chopped basil 1. Heat an outdoor grill to medium-high and oil grate. Arrange peaches evenly on grate; grill until lightly charred, 2–3 minutes per side. 2. In a large salad bowl, toss together grilled peaches, cherries, cherry tomatoes, mixed greens, red onion, goat cheese and pistachios. 3. In a small bowl, whisk together oil and remaining ingredients until well combined. Season with salt and pepper, if desired. Drizzle dressing over salad and toss to coat. Serve immediately. PER SERVING: CAL 330, 24G FAT (5G SAT FAT), 17MG CHOL, 126MG SODIUM, 23G CARB (2G FIBER, 15G SUGARS), 6G PRO K LIKE A PRO •

SERVES: 10 ACTIVE: 5 MIN TOTAL: 4 HR 5 MIN Divide 4 cups sliced fresh strawberries evenly among ten 6-oz. punch cups. In a large bowl, whisk together 2 cups boiling water and one 6-oz. pkg. strawberry gelatin mix until completely dissolved, about 2 minutes. Stir in 2 cups Red Bull energy drink, then divide mixture among cups, stopping about 1 inch below rims. Refrigerate until firm, at least 4 hours. Garnish with whipped cream, if desired. PER SERVING: CAL 122, 0G FAT (0G SAT FAT), 30MG CHOL, 97MG SODIUM, 27G CARB (1G FIBER, 24G SUGARS), 1G PRO

SERVES: 8 ACTIVE: 10 MIN TOTAL: 40 MIN 1 12-oz. pkg. Barilla tri-color rotini pasta ¾ cup honey-mustard dressing ½ medium shallot, minced ¼ cup grated Parmesan cheese 1 cup halved cherry tomatoes 1 cup diced red, yellow and/or green bell pepper 1 3.8-oz. can Schnucks sliced black olives 4 oz. sliced salami, quartered 2 tbsp. chopped fresh basil, for garnish 1. Cook pasta according to package directions. Meanwhile, in a large bowl, whisk together dressing, shallot and Parmesan. Season with salt and black pepper, if desired. Add cooked pasta and remaining ingredients; gently toss to combine. Refrigerate, covered, at least 30 minutes or up to 3 days. Serve cold, garnished with basil.

SERVES: 10 ACTIVE: 20 MIN TOTAL: 5 HR 20 MIN 1 pint fresh blueberries 6 cups Schnucks vanilla frozen yogurt, softened 1½ cups Blueberry Banana Cheerios, divided 2 bananas 1. In a large bowl, roughly mash blueberries with a potato masher. Add 2 cups frozen yogurt; mash until combined. 2. Line a loaf pan with two layers of plastic wrap. Spread another 2 cups yogurt into pan. Sprinkle with half of the Cheerios, then spread with half of the blueberry-yogurt mixture. Lay bananas lengthwise and cover with remaining blueberry-yogurt mixture. Top with remaining Cheerios and yogurt. 3. Freeze, tightly covered, at least 5 hours or overnight. Turn out onto a plate and slice to serve. PER SERVING: CAL 199, 3G FAT (2G SAT FAT), 9MG CHOL, 97MG SODIUM, 40G CARB (2G FIBER, 29G SUGARS), 5G PRO Cheerios add a heart-healthy crunch to this delicious dessert.

20 4 cups Schnucks homemade vanilla ice cream, softened 4 cups Schnucks chocolate ice cream, softened 1 cup whipped cream, for garnish 1. In a zip-top plastic bag, crush cookies with a rolling pin. Line a loaf pan with two layers of plastic wrap. Spread vanilla ice cream into pan. Top with crushed cookies, then spread with chocolate ice cream. Freeze, tightly covered, at least 5 hours or overnight. Turn out onto a plate and slice to serve. Garnish with whipped cream and, if desired, more crushed cookies. PER SERVING: CAL 402, 23G FAT (12G SAT FAT), 64MG CHOL, 173MG SODIUM, 46G CARB (2G FIBER, 36G SUGARS), 5G PRO K LIKE A PRO •

SERVES: 4 ACTIVE: 5 MIN TOTAL: 40 wedges drizzle over cantaloupe. Garnish with. Serve immediately. PER

SERVES: 12 ACTIVE: 30 MIN TOTAL: 3 HR 30 MIN 1½ tsp. Schnucks garlic salt 1 tsp. Schnucks cumin 1 tsp. hatch chile powder 1 tsp. Schnucks onion powder 1 tsp. Schnucks dried oregano ½ tsp. Schnucks black pepper 2½ lbs. boneless pork roast, rinsed and patted dry lime, juiced (about 2 tbsp. juice) 4 tbsp. vegetable oil, divided 1½ cups Dr Pepper soda 1 1 orange, juiced (about 1/³ cup juice) Cherry tomatoes, cilantro, purple cabbage, cotija cheese, sour cream and tortillas, for serving

MAKES: 1 CUP ACTIVE: 5 MIN TOTAL: 40 MIN In a medium saucepan over medium heat, whisk together 1 cup Schnucks no-sugar- added ketchup, ¼ cup steak sauce, ¼ cup hot pepper jelly, 1 tbsp. Schnucks apple cider vinegar, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. smoked paprika and ½ tsp. Schnucks black pepper. Bring to a simmer, whisking frequently, until glossy and thickened, 2–5 minutes. Remove from heat and let cool at least 30 minutes. Whisk in one 7.5-oz. can Pepsi Zero Sugar until well blended. Sauce, refrigerated in an airtight container, keeps up to 7 days. PER SERVING (¼ CUP): CAL 74, 0G FAT (0G SAT FAT), 0MG CHOL, 661MG SODIUM, 15G CARB (1G FIBER, 5G SUGARS), 1G PRO

SERVES: 12 ACTIVE: 5 MIN TOTAL: 20 MIN 1 12-oz. pkg. King's Hawaiian 1/³ cup marinated sun-dried 1/³ cup jarred pickled pepperoncini ½ cup Schnucks mayonnaise 8 oz. sweet ham, thinly sliced 8 oz. Schnucks sliced slices, with 1 tbsp. juice Havarti cheese 4 tbsp. unsalted butter, melted 1 tsp. Schnucks Dijon mustard ¼ tsp. Schnucks onion powder The touch of sweetness in King's Hawaiian Rolls is the perfect pairing with ham and cheese. There's a reason it's a classic! 1. Preheat oven to 350 degrees. Line a large sheet pan with foil; halve buns horizontally and arrange on sheet pan. 2. In a medium bowl, whisk together sun-dried tomatoes, pepperoncini juice and mayonnaise. 3. Spread mixture on bun bottoms, then add ham, Havarti, pepperoncini slices and bun tops. 4. In a small bowl, stir together melted butter, Dijon and onion powder; brush over sliders. Bake, covered with foil, 10 minutes. Uncover and continue baking until golden brown, 5 minutes more. Slice and serve immediately. PER SERVING: 350 CAL, 9G FAT (3G SAT FAT), 58MG CHOL, 296MG SODIUM, 18G CARBS (1G FIBER, 5G SUGARS), 11G PRO

SERVES: 2 ACTIVE: 5 MIN TOTAL: 5 MIN In a shaker half-filled with ice, add 2 oz. Bizzy cold brew espresso blend, 1 oz. Schnucks small-batch vodka, 1 oz. coffee liqueur and 1 oz. Irish cream liquor. Shake vigorously and strain into two martini glasses. Garnish with coffee beans and serve immediately.

SERVES: 4 ACTIVE: 25 MIN TOTAL: 30 MIN 1 3 tbsp. Schnucks olive oil, divided lemon, zested and juiced (about 2 tbsp. juice) 2 tbsp. minced garlic ½ tsp. chili powder ½ tsp. smoked paprika ¼ tsp. Schnucks black pepper 1 lb. boneless, skinless chicken breasts 2 small zucchini, halved and sliced into ½-inch-thick half-moons 1 medium red bell pepper, diced 2 tbsp. Schnucks unsalted butter 1½ cups cooked corn kernels ¼ cup chopped flat-leaf parsley, plus more for garnish 1. In a large bowl, stir together 1 tablespoon oil, the lemon zest and juice, garlic, chili powder, paprika and black pepper.

1 Honey Maid 1 Culinaria mint dark 1 crushed chocolate 1 large marshmallow

SERVES: 4 ACTIVE: 15 MIN TOTAL: 25 MIN 1 tsp. Schnucks garlic salt 1 tsp. Schnucks dried basil ½ tsp. Schnucks black pepper ¼ tsp. peanut butter powder ¼ tsp. ground ginger 1 4 Schnucks Butchers Ground lime, zested Pork Burgers

MAKES: 1/2CUP ACTIVE: 3 MIN TOTAL: 3 MIN ¼ cup Heinz Ketchup ¼ cup Schnucks packed brown sugar 3 cloves garlic, minced 2 tbsp. Schnucks olive oil 2 tsp. Schnucks chili powder 2 tsp. Schnucks cumin 1 tsp. smoked paprika ¼ tsp. Schnucks cayenne pepper 1. In a medium bowl, whisk together all ingredients until well combined. Season with salt, if desired. Stir in desired protein or vegetables; let marinate, covered and refrigerated, at least 30 minutes or up to 24 hours. PER 1-TBSP. SERVING: CAL 72, 4G FAT (0G SAT FAT), 0MG CHOL, 99MG SODIUM, 10G CARB (0G FIBER, 9G SUGARS), 0G PRO

MAKES: 1/2CUP ACTIVE: 3 MIN TOTAL: 3 MIN ¼ cup balsamic vinegar 2 tbsp. Schnucks olive oil 2 tbsp. Schnucks Worcestershire sauce 1 1 tsp. Schnucks Dijon mustard 1 clove garlic, minced ¼ tsp. Schnucks black pepper

SERVES: 10 ACTIVE: 30 MIN TOTAL: 5 HR 30 MIN 1 12-oz. pkg. frozen unsweetened raspberries, thawed ½ cup V8 Splash Berry Blend 3 cups Schnucks homemade vanilla ice cream, softened 4 cups mango sorbet 1. In a medium bowl, mash together berries and V8 until well combined. 2. Line a loaf pan with two layers of plastic wrap. Spread one-third of vanilla ice cream into pan, then spread with 2 cups sorbet. Top with half of the raspberry mixture. Repeat layers, ending with vanilla ice cream. 3. Freeze, tightly covered, at least 5 hours or overnight. Turn out onto a plate and slice to serve. If desired, garnish with fresh raspberries. PER SERVING: CAL 206, 8G FAT (5G SAT FAT), 30MG CHOL, 56MG SODIUM, 32G CARB (4G FIBER, 26G SUGARS), 3G PRO V8s juice blends add delicious flavor to your fruity frozen layers with less sugar than regular juice.

1. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together remaining ingredients. Stir dry ingredients into wet ingredients until just combined (don't overmix). 2. Cook in a waffle iron according to manufacturer instructions. Serve immediately with desired toppings, such as Tropical Fruit Compote, syrup, powdered sugar or fruit. PER SERVING: 288 CAL, 14G FAT (8G SAT FAT), , 234MG CHOL, 1094MG SODIUM, 35G CARBS (3G FIBER, 5G SUGARS), 26G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 30 MIN ½ cup Balsamic Marinade (recipe on page 9), divided 2 12-oz. pkgs. extra-firm tofu, drained, pressed and cut into 1½-inch cubes lb. shiitake mushrooms 1 1 medium eggplant, cut into 1½-inch cubes 6 bamboo skewers, soaked in water at least 30 minutes ½ cup sliced green onion, 2 tsp. toasted sesame seeds, for garnish

1 Honey Maid Graham Cracker 1 white chocolate square 1 tbsp. no-bake cheesecake filling 5 fresh raspberries 1 large marshmallow

1 Honey Maid Graham Cracker 1 Culinaria milk chocolate toffee & sea salt square 1 large marshmallow 2 Lay's Classic potato chips

SERVES: 4 ACTIVE: 15 MIN TOTAL: 25 MIN lb. Schnucks Italian ground sausage 2 tbsp. Schnucks olive oil 4 medium Yukon gold potatoes, diced ½ medium yellow onion, diced 1 ½ green bell pepper, diced ½ red bell pepper, diced 2 cloves garlic, minced 4 Schnucks eggs 1. In a large skillet over medium-high heat, add oil and potatoes. Cook, stirring occasionally, about 7 minutes. 2. Reduce heat to medium; add onion, sausage, bell peppers and garlic. Cook, covered but stirring frequently,

SERVES: 4 ACTIVE: 25 MIN TOTAL: 30 MIN 2 tbsp. Schnucks olive oil lb. Schnucks boneless 1 Angus beef strip steak cup sun-dried tomatoes, drained and chopped ½ 8 oz. fresh green beans, trimmed ¼ cup basil pesto 1 1 cup cherry tomatoes, halved 16-oz. pkg. Schnucks cheese tortellini, cooked cup shaved Parmesan cheese, for garnish ¼ 1. In a large skillet, heat oil over medium-high. Season steak with salt and pepper, if desired. Sear beef, undisturbed, 8–10 minutes; turn over and cook 8–10 minutes more for medium-rare. Transfer steak to a cutting board and tent with foil. 2. Reduce heat to medium-low; add sun-dried tomatoes and green beans. Cook, stirring often, until green beans are cooked through, 5–10 minutes. 3. Increase heat to medium-high. Stir in pesto and cherry tomatoes; cook until tomatoes begin to blister, 1–2 minutes. Stir in cooked tortellini until coated. Season with salt and pepper, if desired. 4. Slice steak and serve over tortellini, garnished with Parmesan. PER SERVING: CAL 626, 34G FAT (10G SAT FAT), 13MG CHOL, 622MG SODIUM, 49G CARB (7G FIBER, 5G SUGARS), 36G PRO

1 Honey Maid Graham Cracker 1 tbsp. butterscotch chips 1 tbsp. Schnucks peanut butter 1 milk chocolate square 1 large marshmallow

SERVES: 6 ACTIVE: 24 MIN TOTAL: 26 MIN 1 cup Orange-Chile Marinade (recipe on page 9), divided lbs. raw shrimp (31–40 count), peeled and deveined 2 1 small red onion, cut into wedges 1 zucchini, halved and sliced into ½-inch-thick half-moons 1 yellow squash, halved and sliced into ½-inch-thick half-moons 6 bamboo skewers, soaked in water at least 30 minutes 1. Set aside ¼ cup marinade. In a medium bowl, stir together remaining marinade with shrimp and vegetables. Refrigerate, covered, 20 minutes. 2. Remove shrimp and vegetables from marinade and discard excess liquid. Alternately thread shrimp, red onion, zucchini and yellow squash onto prepared skewers until full. Season with salt and pepper, if desired. 3. Preheat an outdoor grill to medium-high and oil grate. Grill skewers, basting with reserved marinade, until shrimp is pink and vegetables are cooked through, 2–3 minutes per side. Transfer to a platter and serve immediately. PER SERVING: 228 CAL, 11G FAT (1G SAT FAT), 227MG CHOL, 266MG SODIUM, 9G CARBS (2G FIBER, 5G SUGARS), 26G PRO

SERVES: 6 ACTIVE: 20 MIN TOTAL: 40 MIN 1½ 1 cup Garlic-Herb Marinade (recipe on page 9), divided lbs. Schnucks boneless, skinless chicken breasts, cut into 1½-inch cubes 1 pint cherry tomatoes 1 14-oz. can artichoke hearts, drained 6 bamboo skewers, soaked in water at least 30 minutes 3 tbsp. chopped fresh Italian flat-leaf parsley, for garnish lemon, cut into wedges, for garnish

1 Honey Maid Graham Cracker 1 dark chocolate square ½ Bartlett pear, sliced 1 large marshmallow 1 tbsp. chopped roasted pistachios

1 Honey Maid Graham Cracker 1 Culinaria cherry dark 1 large marshmallow 5 fresh bing cherries, pitted and halved

SERVES: 2 ACTIVE: 5 MIN TOTAL: 5 MIN 1 cup Minute Maid Zero Sugar lemonade 1 cup Schnucks Homemade Vanilla ice cream lemon slices, for garnish ½ cup ice cubes 2 ½ cup whipped cream, for garnish 1. In a blender, add lemonade, ice cream and ice; blend until smooth. Divide among two glasses and garnish with lemon and whipped cream. PER SERVING: 163 CAL, 10G FAT (7G SAT FAT), 33MG CHOL, 61MG SODIUM, 17G CARBS (0G FIBER, 14G SUGARS), 3G PRO