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8 Healthy Recipes for Bulk Food

Smart ideas for the superbig bundles of chicken, pork and fish the warehouse stores are famous for.

By Michael Tyrrell

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Pan-Seared Pork Chops
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
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Pan-Seared Pork Chops

Makes: 4 servings

Prep: 15 minutes

Cook: 10 minutes

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Savory Roast Chicken & Gravy

Makes: 6 servings

Prep: 15 minutes

Roast: 30 minutes at 450 degrees F., 50 minutes at 350 degrees F.

Cook: 4 minutes

Serve with: Olive Oil Mashed Potatoes

Cut 2 1/2 pounds unpeeled potatoes into 1-inch pieces; cook in lightly salted water for 15 minutes, until tender. Drain. Smash with a potato masher and gradually beat in 3 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon each pepper and nutmeg. Stir in 2 tablespoons chopped parsley.

Supper Switch-Up: Chicken Nicoise & Orzo

In a large skillet, combine 1 jar (6 1/2 ounces) drained marinated artichokes, 1 can (14 1/2 ounces) Italian seasoned diced tomatoes, 1/4 cup sliced black olives, 1 tablespoon balsamic vinegar and 1/4 teaspoon black pepper. Simmer for 5 minutes. Stir in 3 cups cooked diced chicken and heat through. Serve over cooked orzo and garnish with shredded Parmesan cheese.

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Creole Tilapia & Mashed Sweet Potatoes

Makes: 4 servings

Prep: 15 minutes

Bake: 45 minutes at 400 degrees F.

Cook: 8 minutes

Serve with: Hearty Collard Greens

In a large pot, heat 1 tablespoon vegetable oil over medium heat; add 1 cup sliced onion and 4 cloves smashed garlic. Cook 5 minutes or until browned; add 1 pound rinsed collards cut into 2-inch pieces, 1 cup chicken broth and 1/4 teaspoon salt. Cook, covered, 45 minutes, stirring occasionally, until tender. Season with red pepper flakes, if desired.

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Orange-Dijon Pork Chops

Makes: 4 servings

Prep: 10 minutes

Cook: 7 minutes

Serve with: Potato Gratin

In a large saucepan, combine 2 pounds potatoes, peeled and thinly sliced; 2 sliced leeks; 2 cloves chopped garlic; 1/2 teaspoon salt; and 1/2 teaspoon each pepper and nutmeg. Whisk 2 tablespoons flour into 2 cups milk and stir into potatoes. Simmer 6 minutes, stirring occasionally. Spoon into 8 x 8 x 2-inch baking dish; fold in 1/3 cup grated Parmesan cheese. Top with additional 1/3 cup Parmesan and 1/3 cup panko crumbs. Bake at 350 degrees F. for 40 minutes.

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Chicken Fried Rice

Makes: 4 servings

Prep: 15 minutes

Cook: 22 minutes

Let Stand: 5 minutes

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Crunchy Tilapia

Makes: 4 servings

Prep: 15 minutes

Cook: 35 minutes

Bake: 20 minutes at 450 degrees F.

Serve with: Carrot Slaw

In a large bowl, combine 1 pound shredded carrots, 1/2 cup jumbo raisins, 1/4 cup reduced-fat Miracle Whip, 1/4 cup reduced-fat sour cream, 3 tablespoons fat-free milk and 1/8 teaspoon salt. Cover and refrigerate for at least an hour.

Supper Switch-Up: Tilapia in Wine Sauce

Place 4 tilapia fillets in a greased baking dish and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine 2 chopped large tomatoes, 1/4 cup white wine, 3 tablespoons chopped mint and 2 tablespoons capers; spoon over fillets. Bake at 450 degrees F. for 20 minutes. Remove fillets; whisk 1 tablespoon butter into pan juices and spoon over fillets.

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Glazed Pork Chops & Grapes

Makes: 4 servings

Prep: 15 minutes

Marinate: 1 hour

Cook: 12 minutes

Supper Switch-Up: Cajun Pork & Beans

Heat 1 tablespoon oil in a nonstick skillet. Rub 4 bone-in center-cut pork chops with 1 teaspoon Cajun seasoning; cook 4 minutes on each side. Remove chops to a plate. Add 1 chopped onion and 1 chopped green pepper; cook 8 minutes. Stir in 1 can drained and rinsed black beans, 1 can drained Mexicorn, 2 tablespoons chopped cilantro and 1/2 teaspoon Cajun seasoning. Add chops and cook 3 additional minutes.

How to Freeze Your Pork Chops

1. Repackage pork chops for best results.

2. Place each in a sandwich-size ziptop plastic bag. Squeeze out air and seal.

3. Place smaller bags in 1 large bag and seal.

4. Freeze for up to 4 months.

5. Thaw chops overnight in fridge or soak in cold water.

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Chicken Pot Pies

Makes: 2 pies, 4 servings each

Prep: 20 minutes

Cook: 3 minutes

Bake: 15 minutes at 450 degrees F. and 30 minutes at 350 degrees F.

Note: This recipe yields two pies—freeze one, unbaked, if desired.

Originally published in the September 2011 issue of Family Circle magazine.

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