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Fall Celebration Menus

Menu plans for fall celebrations

These menu plans and recipes are delicious and filled with an abundance of Healthy Living ingredients. Best of all, being allergen free, they can be served safely at your fall gathering.

Backyard Tailgating Party

There won’t be many football games to attend this fall but don’t let that stop you from celebrating your favorite teams. Gather a few friends for a backyard tailgate party, wear your team jerseys and enjoy some wholesome food and a game of football trivia.

MENU

White Chicken Chili (recipe below) and Vegetarian Chili

Individual Bags of Blue Whole Grain Tortilla Chips

Assorted Beverages

Fresh Local Apples

Prepackaged Nuts and Trail Mix

 

Octoberfest

No crowded celebrations this year but you can host a festive fete with your favorite friends. Visit Buehler’s bakery for pretzel buns to build your sandwiches and individually wrap them for guests. Don’t forget some vegetarian choices as well. Simply swap out the turkey for veggies like avocado, cucumber, tomato and lettuce with cheese or veggie cheese.

MENU

Smoked Turkey on Pretzel Buns with cheese, lettuce, tomato, red onion & Dijon mustard

Green salad with fresh pear slices, candied walnuts & light balsamic vinaigrette
(serve in individual bowls)

Easy Apple Strudel (opt for a light apple pie filling)

Variety of cider, beer and nonalcoholic beverages

Pumpkin Chili – 2 Ways

Corn Muffins (Kodiak Cakes for a protein forward muffin, Cup4Cup for a GF mix)

Individual Cups of Veggies & Pumpkin Hummus

Apple Cider (pre-poured into cups)

 

White Chicken Chili

This super-fast recipe creates a thick and delicious chili. Serve with blue whole grain tortilla chips and fresh diced avocado if desired.

Makes approx. 8 servings

INGREDIENTS

  • 1-1/2 tablespoons olive oil
  • 3 cups shredded rotisserie chicken
  • 48 oz. jar organic great northern beans
  • 16 oz. jar Full Circle organic salsa (any variety)
  • 2 cups shredded low fat Monterey Jack or Colby Jack cheese
  • 1-2 tablespoons ground cumin

DIRECTIONS:

  1. Heat olive oil in a large pot. Add chicken and cumin, stir to combine and heat for 2 to 3 minutes.
  2. Add beans and salsa and heat until bubbly.
  3. Turn off heat and stir in cheese until thoroughly melted.
  4. Can place chili in a slow cooker on warm to serve.

Nutrition information per serving: 405 calories; 13 g fat; 40 g carbohydrate; 33 g protein; 9 g fiber; 1197 mg sodium

Decorating Details: Buehler’s stocks a large variety of fall décor items that are perfect for any of your party themes. From colorful mums to pumpkins, gourds and cornstalks, shop our selection to add the perfect fall finishing touch to your celebration.

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Pumpkin Chili Recipe

Pumpkin Chili – 2 Ways

The original version of this tasty pumpkin chili includes lean ground turkey. To make a vegetarian and vegan version, simply eliminate the turkey. Makes approx. 10 (1 cup) servings.

Gather your ingredients and start cooking!

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • (clean onion & pepper with a soft vegetable brush under running water before chopping)
  • 1 clove garlic, finely chopped
  • 1 pound ground turkey (leave out to make this vegan)
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) organic kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup frozen, or no salt added canned whole-kernel corn
  • 1 tablespoon chili powder       
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

DIRECTIONS

  1. Wash hands with soap and water. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Nutrition information per serving: 150 calories; 6 g fat; 16 g carbohydrate; 6.5 g protein; 5 g fiber; 224 mg sodium

Photo and recipe courtesy of VeryBestbaking.com

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Safe Fall Celebrations

Safe & Healthy Fall Celebrations Begin with Buehler’s 

It’s time to say farewell to summer and hello to fall. After months of isolating, Zoom meetings and quarantining, many of us are ready to socialize with friends and family to enjoy all that autumn brings. This year’s celebrations, however, will look a bit different as we forego the crowded tailgate parties and busy fall festivals in lieu of smaller events with new safety rules. But it is still possible to celebrate together in a pandemic, says Registered Dietitian Annette Maggi, “if we follow some safety guidelines, we can lower the risk of outdoor get togethers to share food and celebrate the season.”

At Buehler’s, we understand the need for social interaction along with your desire to stay healthy and safe. Working together with our team of dedicated employees and health professionals we have assembled some delicious, healthy recipes, easy menu plans, beautiful fall décor and simple tips to help you celebrate safely (add link to menu planner). So, whether you throw a small backyard tailgate party, enjoy a neighborhood pumpkin carving contest, or create a family Octoberfest celebration, we have you covered.

Tips for celebrating safely:

  • Stay outside if possible as the continuous introduction of fresh air will dissipate viruses that may be present. Encourage social distancing by placing tables and chairs a safe six feet apart.
  • Communicate clear ground rules for guests regarding face masks, seating, distancing and food service.
  • Set up a hand washing/sanitizing station outside for everyone to use before and after eating. In the restroom place disposable towels along with lots of soap and hand sanitizer.
  • Place some touchless garbage cans around and wear gloves when handling any trash.
  • Help guests stay well by choosing a menu with a variety of healthful ingredients like whole grains, fruits and veggies, and organic or plant-forward options. Use the Healthy Living tags at Buehler’s to help you easily identify products.
  • If you are serving food buffet-style, place protective barriers over any exposed food and have hand sanitizer readily available for guests in line and have one person serving shareable items.
  • Give guests the option to bring their own dishes and utensils and offer individual side dishes. For example, plastic cups with fresh veggies and the dip at the bottom or individual trail mix.
  • Keep all food safe by following the core four practices from the Partnership for Food Safety Education: clean, separate, cook, chill. Be diligent about cleaning hands and surfaces and watchful about cross-contamination. Cook foods to appropriate temperatures, and refrigerate them promptly.
  • Before the celebration ends, the CDC recommends writing down the name of all your guests in case you need it for contract tracing in the future.
  • Stay outside if possible as the continuous introduction of fresh air will dissipate viruses that may be present. Encourage social distancing by placing tables and chairs a safe six feet apart.
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Allergy-Friendly Halloween!

Teal is the New Orange:

Help Us Create an Allergen-Friendly Halloween

 

Halloween brings out the kid in all of us as a fun day of dressing up in costumes, telling spine-tingling stories, and going door-to-door collecting tricks or treats. Buehler’s wants all children, and the entire community, to have a safe and happy Halloween, including those managing allergies. A 1 out of every 13 children has a food allergy*, we’re supporting the Teal Pumpkin Project, encouraging our shoppers to offer allergen-free options to trick or treaters.

Steps to Participate

  1. Plan to put a teal pumpkin on your doorstep on Halloween. Buehler’s has a variety of options available as well as stencils and pumpkins for you to paint on your own.
  2. Register your house on the Teal Pumpkin Project Pledge and receive an official Teal Pumpkin Project Pledge certificate to display on your window or door for the entire neighborhood to see.
  3. Offer allergen free options to trick-or-treaters on Halloween night.
  4. Spread the word to your family and friends, making Halloween a fun, safe, and positive experience for all!

Allergen Free Treats and Toys

Stock up on the following allergen free options – many of which are on display at Buehler’s stores – for Halloween school events, parties and trick-or-treating.

  • Finger puppets
  • Bookmarks
  • Bubbles or bubble wands
  • Spider Rings
  • Halloween Pencils
  • Stamps
  • Erasers
  • Stickers
  • Halloween stencils
  • Temporary monster tattoos
  • Glow-in-the-dark stickers
  • Glow sticks
  • Bouncy balls
  • Slime
  • Game books (mazes, seek and find, etc)
  • Mini boxes of raisins
  • Crunchy Rice Rollers
  • Free2b Sun Cups
  • Enjoy Life Candy Bars
  • Wax  lips

Allergen-Free Halloween Snacks

Click here to find recipes for some special Halloween Snack recipes!

 

Allergen-Free Halloween Ideas

Here are some tips for participating in the Teal Pumpkin project. Our teal pumpkins are available at our 7 Healthy Living stores: Wooster (2), Medina (2), Ashland, Massillon and Orrville.

Blog authors

Annette Maggi, MS, RDN, LD, FAND (left) and Shari Steinbach, MS, RDN are registered dietitians helping Buehler’s Fresh Foods bring Healthy Living to life for our shoppers.

 

*Reference: Gupta RS, Warren CM, Smith BM, Blumenstock JA, Jiang J, Davis MM, Nadeau KC. The public health impact of parent-reported childhood food allergies in the United States. Pediartrics. 2018; 142(6):e20181235

 

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Allergen Friendly Halloween Snack Recipes

Teal is the New Orange:

Allergen Friendly Party Planner

 

October is the perfect reason for a party — cooler temperatures, Fall harvest, and of course, Halloween. This year, Buehler’s is supporting the Teal Pumpkin Project to ensure everyone has a safe and happy Halloween including those managing allergies.

We’ve compiled a list of our favorite allergen friendly recipes, perfect if you’re hosting a Halloween party or bringing treats to a school event.

Walking Tacos

Ingredients

  • Simply 7 Lentil Chips (4 oz. bag)
  • 1 lb. lean ground beef or turkey
  • 1/4 – 1/2 c. taco sauce or a package of taco seasoning
  • lightly chopped lettuce
  • optional toppers: sliced avocado, shopped tomato, cilantro

Instructions

  1. Divide bag of lentil chips into 5 – 6 bowls.
  2. Cook ground beef or ground turkey in a medium-size nonstick pan until browned.
  3. Add in the taco sauce or taco seasoning and heat another 1-2 minutes.
  4. Assemble by dividing the meat crumble between the bowls and topping with lettuce, tomato, avocado and cilantro.

 

Ghosts & Pumpkins

Ingredients

  • Bananas
  • Mandarin Oranges
  • Allergen-free chocolate chips
  • Celery stalks

Instructions

  1. Peel bananas and cut in half. Add chocolate chips for eyes and mouths
  2. Peel mandarin oranges. Cut celery stalk into small pieces and insert as pumpkin stems.

 

 

Pumpkin Veggie Tray

Ingredients

  • Baby carrots
  • Cauliflower, cut into pieces
  • Broccoli,, cut into pieces
  • Cucumbers, sliced
  • Black olives
  • Small pepper

Instructions

  1. Wash and prepare all vegetables.
  2. Arrange on a platter as a pumpkin face.

 

 

Snack Mix

Ingredients

  • 1 c. dried cranberries
  • 1 c. banana chips
  • 1 c. Vanilla Chex Cereal
  • 1/2 c. pepitas (pumpkin seeds)
  • 1/2 c. sunflower seeds
  • 1/2 c. Enjoy Live Semi Sweet Chocolate Chunks

Instructions

  1. Mix ingredients in bowl.
  2. Serve in cupcake liners or small jelly jars.

 

Carrot Cake Pops

Ingredients

For the Filling

  • 1 box of Enjoy Life Foods Soft Baked Snickerdoodle Cookies
  • 1/4 c. crunchy sunflower seed butter
  • 1 t. vanilla extract
  • 1/3 c. finely grated carrots
  • 1/3 c. chopped pineapple

For the Coating and Assembly

  • 1 c. Enjoy Life Foods Mini Chips
  • 2 1/2 T. allergy-friendly oil
  • about 16 sucker sticks
  • Optional: sprinkles

Instructions

  1. Line a baking sheet with parchment paper
  2. Break Sinkerdoodle Soft Baked Cookies into pieces into a food processor. Add sunflower seed butter, vanilla, carrots, and pineapple. Pulse about 12 times, times, until the mixture begins to stick together. It will be sticky, but thick.
  3. Using a tablespoon, scoop mixture onto prepared pan. Refrigerate for about 30 minutes until mixture is more firm
  4. Using your hands, roll the scoops into tight balls, returning to the prepared baking sheet. Freeze for about 1 hour.
  5. Push the sticks about two-thirds of the way into each ball. Return the pan to the freezer while melting the chocolate
  6. Combine Mini Chips and oil  in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, intil melted and smooth.
  7. Dip each cake pop into the melted chocolate, letting excess chocolate drip off. Place it back on the baking sheet. Repeat with the remaining pops and top with optional sprinkles. Transfer the baking sheet back to the freezer so the chocolate can set, about 15 minutes. Decorate with orange and white sprinkles.
  8. Serve, or store in an airtight contain in the refrigerator for up to 2 days, or in the freezer for up to 2 weeks.

 

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Buehler’s Hosts Benefit for A Whole Community

Buehler’s Fresh Foods hosts “Empty Bowls Drive-Thru Soup Event”
to benefit A Whole Community, Inc.

Event Date: Tuesday, October 13, 2020 from 3:00-6:30 PM in the Buehler’s Milltown store parking lot

Buehler’s “Empty Bowls Drive-Thru Soup Event” on Tuesday, October 13, 2020 from 3:00-6:30 PM will offer a Soup Dinner (16 oz. soup, 2 dinner rolls, and 1 pumpkin donut) for $10.00.  Optional pottery bowls donated by Jack Rogers will also be available for an additional $10.00.  The proceeds from the event will assist A Whole Community, Inc. (AWC) with its Community Food Project.  AWC gathers surplus produce from local farms and shares with local food pantries, free meal sites, and low-income neighborhoods to reduce food waste and increase farm-fresh produce to those in need.

A Whole Community, Inc. (AWC) is a 501(c)(3) public non-profit organization that helps individuals, families, and communities transition to wholeness.  This is AWC’s fourth year operating a Community Food Project, which has three goals: 1) Reduce food waste, 2) Increase farm-fresh produce offered to those in need at food pantries, community meal sites, and low-income neighborhoods, and 3) Increase nutrition.

In 2019, AWC received over 136,000 pounds of farm-fresh produce from 72 farms, which was delivered to 55 food pantries, free meal sites, and low-income neighborhoods, that fed over 5,000 individuals monthly (Mid-June through Mid-October).

For more information on A Whole Community, Inc., visit AWCinc.org or like A Whole Community, Inc. on Facebook.

Karen Potter, Executive Director for A Whole Community, Inc., shared “We are grateful for this opportunity to partner with Buehler’s Fresh Foods on this event, which will ultimately help feed those in need locally. Buehler’s has been supportive of AWC by donating soup for our other fundraising events in the past. This year has new challenges in many ways for many people. I appreciate the creativity of Buehler’s staff in coming up with a way to make this event safe with social distancing, while raising funds to help others.  Buehler’s Fresh Foods cares about their community.” 

“We are thrilled to partner with A Whole Community to provide food for this unique fundraising event. We’re thankful to be able to help raise money to feed individuals in our local community that are in need,” said Jennifer Hudson, Director of Marketing at Buehler’s Fresh Foods.

About Buehler’s

Buehler’s Fresh Foods is an employee-owned company (ESOP) and operates thirteen Buehler’s Fresh Foods supermarkets located in Wooster (2), Orrville, Wadsworth, Medina (2), Ashland, New Philadelphia, Dover, Jackson Township (Canton), Coshocton, Portage Lakes (Green) and Massillon, Ohio. Buehler’s also operates North Court Beverage in Medina.

Buehler’s Fresh Foods is committed to environmentally responsible behavior, local sourcing of product and supporting the communities in which we operate. For more information visit www.buehlers.com.

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Lobsterfest & Seafood Specials

 

Lobsterfest prices effective September 4 – 6, 2020 • Other Seafood prices effective September 2 – 8, 2020

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One Pan Parmesan Pork Chops with Veggies Recipe

Join Shari and Annette as they demonstrate how to make One Pan Parmesan Pork Chops with Veggies. They’ll as discuss the benefits of Family Meals.

 

Gather up your ingredients and cook along.

Here’s the recipe.

 

 

One Pan Parmesan Pork Chops Veggies

Serves 4

Lean, nutrient-rich pork is versatile, affordable and has the qualities that make it easy to incorporate into many quick and healthy recipes. We love it paired with potatoes and asparagus in this delicious sheet pan meal!

 

Ingredients

  • 1 pound baby red potatoes (cut into 1×1 inch chunks, halved or quartered depending on their initial size)
  • 3 tablespoons olive oil (divided)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 4 boneless pork chops (1/2-inch thick, just under 1 pound total weight)
  • 1 pound asparagus spears (not too thick)

 

Preparation

  1. Preheat oven to 350o F. Spray a large baking sheet with cooking spray.
  2. Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use hands to mix the potatoes around in the oil until they are completely covered. Push the potatoes to one side of the baking sheet.
  3. In a shallow dish or plate, add the parmesan, panko, garlic powder and black pepper. Stir to combine.
  4. Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
  5. Trim the tough woody ends off of the asparagus spears.
  6. Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
  7. Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.

 

Nutrition information (per serving): 449 calories, 23g fat, 6.8g saturated fat, 35g carbohydrate, 4.3g fiber, 28.5g protein, 551mg sodium

Recipe source: Yummly.com

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Pork with Wild Rice and Herbs Recipe

 

Pork with Wild Rice and Herbs

Serves 4

 

Ingredients

1 lb. pork tenderloin lean, cut into bite sized pieces

1 (8-oz) package sliced white mushrooms OR brown mushrooms

1-1/2 cups chicken broth reduced-sodium

1 cup uncooked white and wild rice blend*

1 tbsp Italian herbs herbes de Provence OR other dried herb blend

1-1/2 cups frozen mixed vegetables thawed

Salt and black pepper

2 tbsp chopped fresh parsley leaves

 

Preparation

In a large skillet or sauté pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.

Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.

Season with salt and pepper to taste and serve.

*Note: To make sure they’ll be done at the same time, use an already combined mixture of white and wild rice. Look for a blend that has a cooking time of about 20 minutes.

 

Nutrition Information (per serving): 420 calories, 21g fat, 20g carbohydrate, 4g fiber, 35g protein, 866mg sodium

Recipe Source: National Pork Board

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Honey Mustard Chicken & Veggie Sheet Pan Dinner Recipe

 

Honey Mustard Chicken & Veggie Sheet Pan Dinner

Serves 4

 

Ingredients

1 tbsp Dijon mustard

1 Tbsp honey

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

6 oz Green Giant™ Fresh Brussels sprouts (halved)

1 sweet potato peeled, chopped

½ small RealSweet® Vidalia® onion, chopped

4 boneless, skinless chicken tenderloins (can add more if desired)

 

Preparation

Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

Mix mustard, honey, oil, salt and pepper in large bowl. Add Brussels sprouts, sweet potatoes and onions, tossing to coat. Spread vegetables on baking sheet, leaving space in middle.

Add chicken to bowl and toss with remaining sauce. Place chicken in middle of baking sheet.

Bake 30 minutes, or until chicken is cooked through and vegetables are tender.

Nutrition Information (per serving): 302 calories, 10g fat, 16g carbohydrate, 3g fiber, 33g protein, 155mg sodium

Recipe Source: ProduceForKids.com

Serves 4

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