Why spend hours simmering chili before the Big Game when you can let Ukrop’s do the work for you? We’ve cooked our chili to perfection so you can spend time taking care of your other party priorities. Take our chili up a notch when you serve it at your Big Game party by creating a buffet of toppings so every guest can make it their own. Some of our favorite chili accompaniments and toppers include:

Ukrop’s Cornbread
Frito’s
Shredded Cheddar Cheese
Shredded Pepper Jack Cheese
A selection of hot sauces
Scallions
Sour Cream
Bacon Bits
Jalapeno Peppers
Saltines

Get a selection of your favorites for a super meal none of your party guests will forget! Click here to order chili from Ukrop’s Catering.

Agave nectar is a multipurpose sweetener obtained from the core of the Mexican Agave cactus. Agave nectar or syrup resembles honey, ranging in color from pale to dark amber, but it is slightly less viscous and dissolves easier in liquids.  

Light agave nectar has a mild, neutral flavor and can be used in place of refined sugar to sweeten a wide range of food and drinks.  Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, similar to molasses, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes.

One of the most health-promoting properties of agave nectar is its favorable glycemic profile. Its sweetness comes primarily from fructose, the sugar that occurs naturally in fruits and vegetables. The carbohydrate in agave nectar has a lower glycemic index, which provides sweetness without the unhealthful blood sugar spike caused by many other sugars. Agave nectar is a natural sweetener that can be used in moderation to replace higher-glycemic and refined sugars. The calories in agave syrup are the same as white sugar, ~20 calories per teaspoon. However, agave nectar is about 25-45% sweeter than sugar so less is needed to get the same sweetness in most recipes.

To substitute Agave Nectar for sugar:
Granulated Sugar:
For each cup of white sugar called for, use 2/3 a cup of agave and reduce other liquids by 1/4 to 1/3 cup.

Brown Sugar:
For each cup of brown sugar called for, use 2/3 cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of brown sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.
 
Agave nectar may cause baked items to brown more quickly, so reduce oven temperatures by 25° and increase baking time slightly.

Warm up on a cool winter night with this Chicken Pot Pie recipe. We’ve made an easier twist on this classic dish so you can throw it together in no time.

Easy Chicken Pot Pies

Serves: 3-4
Prep Time: 5 minutes
Cook Time: 20 minutes

1 Food Club refrigerated Pie Crust
Cooking Spray
Kosher salt
2 Tbsps. flour
1 tsp. sage
¼ tsp. salt
¼ tsp. pepper
8 oz. Ukrop’s All-Natural chicken tenders, cut into bite-size chunks
1 ¼ cups water
1 ½ cups frozen soup vegetables
1 cup mushrooms, sliced
1 can 99% fat free cream of chicken soup

Preheat oven to 425 degrees. Using the top of the bowl you plan to serve the dish in as a guide, cut three to four circles out of refrigerated piecrust. Discard scraps. Place dough circles on a baking sheet that’s been sprayed with nonstick spray. Lightly spray tops of dough with nonstick spray and sprinkle with Kosher salt. Pierce top of each round with a fork. Bake for 10 minutes or until golden on top.  

Combine flour, sage, salt and pepper in a plastic bag. Add chicken and shake to coat. Heat a large skilled over medium-high heat. Coat with nonstick spray, then add chicken mixture. Cook for 5 minutes, stirring frequently. Stir in water, scraping bottom of pan to loosen browned bits. Stir in soup vegetables, mushrooms and soup. Bring to a boil. Reduce heat and cook for 10 minutes. Divide mixture between bowls and top each with 1 pie crust round.

As we move into mid-January, some of us who started the year with healthy resolutions may be starting to lose inspiration. One of the best ways to keep your diet on track is to keep trying new healthy foods so you don’t get bored with the same old routine. Nut butters are a great way to infuse your diet with new flavors, monounsaturated fats and protein.

Yeah, we’ve all had the typical sugar-filled peanut butters since we were kids. But, have you tried all-natural peanut, almond and cashew butters? These varieties have much less sugar than their non-natural counterparts and they possess rich, nutty flavors. You can find grind-your-own peanut and almond butter in the Natural & Organic section of most Ukrop’s stores. These are ideal if you’re trying natural nut butters for the first time, because you can get a small container. And, if you look  in the aisles you’ll find cashew butter, soy nut butter and more.

Try spreading a new nut butter on a whole-wheat toaster waffle for a fresh twist on breakfast. Or, spread some on an apple or celery for a flavor-filled snack. Just make sure to pay attention to portion sizes. Generally, a proper portion of nut butter is 2 tablespoons. More can pack on the calories. You can even add a tablespoon of nut butter into a bowl of oatmeal to add depth and protein to your snack or morning meal.

This quick, easy, light dish is a great way to heat up on a cold night. Plus, you’ll receive one entry to win a $2,500 Frozen Food Shopping Spree when you purchase the frozen chopped spinach!

Creamy Chicken & Tortellini Soup
Serves: 6 | Prep Time: 5 minutes | Cook Time: 20 minutes

1 9-ounce package refrigerated whole-wheat cheese tortellini
1 can reduced sodium chicken broth
2 cans 99% fat free cream of chicken soup
1 10-ounce package frozen, chopped spinach, thawed (you can also substitute 1 6-ounce bag fresh, pre-washed baby spinach, chopped)
3 Ukrop’s Kitchen pre-cooked chicken breasts, cut into bite-size pieces or pulled with two forks
2 cups skim milk
½ tsp. dried thyme
Freshly ground black pepper to taste

Boil tortellini in a saucepan, following instructions on the package, but replacing part of the water with chicken broth. Add remaining ingredients to pan and stir to combine. Bring to a boil, cover, then reduce heat and simmer for 10 minutes or until heated through.