Freezer-Friendly Meals

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Make your weeknight meal planning a cinch with these easy, freezer-friendly recipes! Pick up these ingredients ahead of time and whip them up next time you’re in a pinch.

_BBQ-Quesadilla-@kalefornia_kraving

BBQ Chicken Quesadillas

These hearty BBQ chicken quesadillas are sweet, spicy and delicious. They’re gluten-free and made with only seven ingredients.

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Garlic-Shrimp-and-veggies-@beautifuleatsandthings

One-Skillet Lemon Garlic Shrimp and Vegetables

This easy, one-skillet recipe is packed with fresh ingredients and perfect for those busy weeknights.

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Beyond-Burger-Pasta-Salad-@savoryspin

Veggie Burger Pasta Bowl

Enjoy fresh, colorful veggies in this pasta bowl packed with plant-based protein!

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Taco-Waffles-@-garlicandzest

Taco Waffles

These savory waffles are made with Sprouts Organic Hash Browns, seasoned ground beef and all your favorite toppings.

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Pesto-Greens-Pizza-@cakenknife

Pesto Greens Pizza

Go ahead and reach for that second slice! This pizza is topped with good-for-you greens and a savory pesto.

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Beyond-Meat-Burger-@jzeats

Beyond Meat Burgers with Shiitake Mushrooms

Create a mouthwatering, vegetarian burger that everyone will love. It’s quick and easy!

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Easy Meatless Meals

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Going meatless for the next month? Check out these tasty meals that are packed with protein and full of flavor. So good and satisfying, you’ll never feel like you’re missing out!

Meatless Breakfast

Tofu and Vegan Sausage Scramble in white bowl

Vegan Sausage Scramble

Switch up your ordinary breakfast with this simple tofu scramble. Add all the veggies you like to brighten up your morning.

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Plant-Based Egg Breakfast Bowl

Vegetarian Egg Breakfast Bowl

Fresh veggies, chickpeas, avocado and an egg? YUM! This high-fiber, protein bowl will leave you feeling full.

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Meatless Lunch

Lentil Tacos with Avocado

Lentil Tacos

Fun and easy-to-eat, these lentil tacos will be your new go-to meal!

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Garlic Soy Tofu Bites

Garlic Soy Tofu Bites

Perfectly savory, these tofu bites make the best salad topper! Or, you can enjoy them on steamed rice for a hearty meal.

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Meatless Dinner

Plant-based Stuffed peppers

Plant-based Stuffed Peppers

Enjoy this creative twist on traditional chile rellenos. Full of black beans, quinoa and spices, you’ll crave this dish every week!

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4-bean meatless chili

4-Bean Meatless Chili

This tasty vegan chili will satisfy even the pickiest eaters. Easy enough for meal prep … so dinner’s done!

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Cooking with Chef Claudia Sandoval

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Chef Claudia Sandoval Food is love!

Chef Claudia Sandoval is a San Diego native, known as the first Latino to win MasterChef and judge of MasterChef Latino, who celebrates home cooking in elevated-yet-relatable everyday recipes. That’s because it’s her family that keeps her grounded when she’s not on TV, working on a cookbook, or planning the launch of her much anticipated modern Mexican bakery, Cochi, scheduled to open later this summer. Celebrating her roots has led to some amazing, indulgent innovations in the kitchen always using fresh, natural and organic ingredients.

Fresh, seasonal produce is always at the heart of Chef Claudia’s recipes. She is continuously inspired by the vibrant colors and aromatic scents that come from cutting into a fresh, juicy citrus or the crisp snap of good-for-you vegetables. Chef Claudia enjoys finding ways to transform classic recipes from all cultures, like the Swiss roll, and elevating them while keeping their traditional flavors. Growing up, Claudia’s favorite dessert was a Strawberry Niño Envuelto from her neighborhood Mexican bakery. The recipe from her childhood inspired her version of this dessert; the Triple Berry Coconut Niño Envuelto Swiss Roll. “The secret was focusing on the amazing, fresh ingredients I can find at my local Sprouts! Whether it’s the organic berries, edible flowers, or the Bulk Shredded Coconut, this recipe isn’t just going to be nostalgic, it’s going to make you happy to eat dessert!”

Triple Berry Coconut Swiss Roll by Chef Claudia Recipe

Triple Berry Coconut Niño Envuelto Swiss Roll

Total time: 90 minutes, Serves: 8-10

INGREDIENTS:

    Sponge cake:
  • 3 whole Eggs, room temperature
  • 4 oz. Sugar
  • 4 oz. All-purpose flour
  • 1 Tbsp. Lemon zest
  • 1/2 tsp. Vanilla extract
  • 1 Tbsp. Warm water
  • Triple berry compote:
  • 1/2 cup Fresh blueberries
  • 1/2 cup Fresh raspberries
  • 2 cups Strawberries, sliced
  • 1/4 cup Orange juice, fresh squeezed
  • 1 tsp. Orange zest
  • 2 Tbsp. Sugar
  • Chantilly cream:
  • 2 cups Cream, cold
  • 1 tsp. Vanilla extract
  • 2 Tbsp. Sugar
  • Toppings:
  • 1 cup Shredded coconut, toasted
  • Fresh raspberries, blueberries and strawberries
  • Edible flowers

DIRECTIONS:

  1. For Chantilly cream: In the bowl of an electric mixer, add heavy cream (as cold as possible), vanilla and sugar. Whisk until soft peaks form. Cover with plastic wrap and refrigerate until serving.
  2. For triple berry compote: In a medium saucepan, add berries, orange juice, orange zest, and sugar. Bring to a simmer on low heat. Simmer for 20 minutes, stirring occasionally. Try to keep berries as whole as possible. Remove from heat and cool completely. This can be made ahead and refrigerated.
  3. For sponge cake: Preheat oven to 375°F. Grease a jelly roll or sheet pan with vegetable oil of choice. Cover oiled pan with parchment paper to exact measurements of the pan. Dust parchment paper with flour.
  4. In the bowl of an electric mixer, add eggs and sugar and whisk on medium-high until the mixture becomes light and fluffy, about triple in volume. This will take approximately 8-12 minutes. Add flour in three batches folding with a spatula in very gently in J motion. Do not mix in circular motions. It is essential to maintain a light and airy mixture. During the last fold, add the lemon zest.
  5. Lastly, add warm water and vanilla. Fold until incorporated. This will help to relax the mixture and increase its spreadability in the pan. Pour batter into the pan and spread it towards the edges and corners with a spatula, making the batter as even as possible to ensure an even bake. Bake in the center rack of the oven for 8-11 minutes or until sponge tests as clean on fork or toothpick. Do not over bake. Remove from oven and allow to cool in the pan for 5 minutes.
  6. Cake assembly: Place a damp kitchen cloth or towel down on work surface and invert cake pan to release cake. Remove parchment paper carefully. Spread on a thin layer of triple berry compote onto sponge and allow to soak into the sponge. Make sure to reserve most for the top as garnish. Begin to roll the cake while the sponge is still warm using the kitchen cloth to help. Roll tightly and consistently, leaving a crease at the bottom of the roll. Cover rolled cake with a cloth and allow to rest for 10 minutes..
  7. Unroll the sponge and add spread approximately half of the Chantilly cream into an even layer. Re-roll the cake and place in the refrigerator to cool, approximately 30 minutes.
  8. Spread remaining Chantilly cream over the roll and coat with toasted coconut. Smother with remaining compote and garnish with fresh berries and edible flowers as needed. Serve and enjoy!

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Chef Claudia

Meet the Chef

Chef Claudia Sandoval is the winner of the sixth season of MasterChef U.S., and has been featured as a judge on the last two seasons of MasterChef Latino. Born and raised in sunny San Diego, California, to a family originally from Mazatlán, Sinaloa, Chef Claudia grew up with her mother and grandmother, who taught her how to cook from a young age. Her signature style is a modern take on Mexican coastal cuisine. After winning the coveted title of MasterChef, she began a successful culinary consulting and catering company under the name “Claudia’s Cocina,” published her bestselling cookbook “Claudia’s Cocina: A Taste of Mexico,” and is opening her own bakery, El Cochi Durado, Summer 2020. With a passion for all things philanthropic, Chef Claudia continuously finds ways to give back to her community and serves as a board member of various non-profit organizations. She currently lives with her 14-year-old daughter in the city of San Diego, where they enjoy the outdoors and local dining scene.