SERVES: 4 ACTIVE: 15 MIN TOTAL: 30 MIN 1 8-oz. Schnucks mini bread loaf, sliced lengthwise 2 tbsp. Schnucks olive oil 1 tsp. pizza seasoning 1 14.5-oz. can Schnucks diced tomatoes, drained 1 cup shredded Schnucks mozzarella cheese ½ cup fresh basil leaves, 1/3 cup shredded Schnucks plus more for garnish Parmesan cheese 1. Preheat oven to 425 degrees. On a foil-lined sheet pan, arrange bread cut side up. Drizzle with oil and sprinkle with pizza seasoning. Bake 5 minutes. 2. Top bread with tomato, mozzarella and basil. Bake until cheese is melted, 8–10 minutes more. 3. Remove from oven and sprinkle with Parmesan. Garnish with basil and, if desired, black pepper. Cut each half into 6 slices and serve immediately. PER 3-SLICE SERVING: 321 CAL, 19G FAT (6G SAT FAT), 25MG CHOL, 678MG SODIUM, 36G CARB (3G FIBER, 6G SUGARS), 16G PRO

SERVES: 4 ACTIVE: 15 MIN TOTAL: 30 MIN 1 8-oz. Schnucks mini bread loaf, sliced lengthwise 2 tbsp. Schnucks olive oil 1 tsp. pizza seasoning 1 14.5-oz. can Schnucks diced tomatoes, drained 1 cup shredded Schnucks mozzarella cheese ½ cup fresh basil leaves, 1/3 cup shredded Schnucks plus more for garnish Parmesan cheese 1. Preheat oven to 425 degrees. On a foil-lined sheet pan, arrange bread cut side up. Drizzle with oil and sprinkle with pizza seasoning. Bake 5 minutes. 2. Top bread with tomato, mozzarella and basil. Bake until cheese is melted, 8–10 minutes more. 3. Remove from oven and sprinkle with Parmesan. Garnish with basil and, if desired, black pepper. Cut each half into 6 slices and serve immediately. PER 3-SLICE SERVING: 321 CAL, 19G FAT (6G SAT FAT), 25MG CHOL, 678MG SODIUM, 36G CARB (3G FIBER, 6G SUGARS), 16G PRO

SERVES: 4 ACTIVE: 20 MIN TOTAL: 40 MIN ½ 16-oz. pkg. Full Circle whole-wheat rotini pasta 2 tbsp. Schnucks vegetable oil ½ medium yellow onion, diced 14 oz. Schnucks chicken ½ cup sliced baby carrots ½ cup sliced fresh celery 2 tsp. Schnucks jarred minced garlic tenderloins, diced cups Schnucks 33% less-sodium chicken broth Chopped fresh Italian parsley and thyme leaves, for garnish

SERVES: 4 ACTIVE: 20 MIN TOTAL: 40 MIN ½ 16-oz. pkg. Full Circle whole-wheat rotini pasta 2 tbsp. Schnucks vegetable oil ½ medium yellow onion, diced 14 oz. Schnucks chicken ½ cup sliced baby carrots ½ cup sliced fresh celery 2 tsp. Schnucks jarred minced garlic tenderloins, diced cups Schnucks 33% less-sodium chicken broth Chopped fresh Italian parsley and thyme leaves, for garnish

SERVES: 4 ACTIVE: 30 MIN TOTAL: 35 MIN ¼ cup Schnucks hamburger dill-pickle chips, divided, plus ½ tsp. dill-pickle juice 1 5.3-oz. container nonfat plain Greek yogurt tbsp. Schnucks 50/50 ketchup tsp. Schnucks yellow mustard tsp. Schnucks garlic powder, divided tsp. Schnucks paprika tbsp. Schnucks canola oil lb. Schnucks 90% lean ground beef 1 head lettuce, washed and leaves separated 1 medium red onion, thinly sliced 4 Roma tomatoes, diced ½ cup Schnucks seasoned croutons, crushed whisk them together with dill-pickle juice, yogurt, ketchup, mustard, ½ teaspoon garlic powder and the paprika. Season with salt and pepper, if desired. Cover and refrigerate. 2. In a medium skillet, heat oil over medium-high. Stir in ground beef, remaining garlic powder and, if desired, salt and pepper. Cook, stirring to break up lumps, until browned, 8–10 minutes. Remove from heat. 3. Lay lettuce leaves in 4 serving bowls and top with ground beef, red onion slices, tomato, crushed croutons and remaining dill-pickle chips. Drizzle with yogurt dressing and serve immediately. 1. Chop enough pickle chips to yield 2 tablespoons. In a small bowl, PER SERVING: 335 CAL, 20G FAT (4G SAT FAT), 2MG

SERVES: 4 ACTIVE: 30 MIN TOTAL: 35 MIN ¼ cup Schnucks hamburger dill-pickle chips, divided, plus ½ tsp. dill-pickle juice 1 5.3-oz. container nonfat plain Greek yogurt tbsp. Schnucks 50/50 ketchup tsp. Schnucks yellow mustard tsp. Schnucks garlic powder, divided tsp. Schnucks paprika tbsp. Schnucks canola oil lb. Schnucks 90% lean ground beef 1 head lettuce, washed and leaves separated 1 medium red onion, thinly sliced 4 Roma tomatoes, diced ½ cup Schnucks seasoned croutons, crushed whisk them together with dill-pickle juice, yogurt, ketchup, mustard, ½ teaspoon garlic powder and the paprika. Season with salt and pepper, if desired. Cover and refrigerate. 2. In a medium skillet, heat oil over medium-high. Stir in ground beef, remaining garlic powder and, if desired, salt and pepper. Cook, stirring to break up lumps, until browned, 8–10 minutes. Remove from heat. 3. Lay lettuce leaves in 4 serving bowls and top with ground beef, red onion slices, tomato, crushed croutons and remaining dill-pickle chips. Drizzle with yogurt dressing and serve immediately. 1. Chop enough pickle chips to yield 2 tablespoons. In a small bowl, PER SERVING: 335 CAL, 20G FAT (4G SAT FAT), 2MG

SERVES: 4 ACTIVE: 10 MIN TOTAL: 35 MIN 2. In a medium saucepan, heat remaining oil over medium-high. Stir in carrot, zucchini, rosemary, black pepper and red pepper until combined. Cook until vegetables are tender, 3–5 minutes. 3. Stir in reserved pasta water, diced tomatoes, tomato sauce and beans. Bring to a boil. Reduce heat to low, continuing to simmer, and mash half of the beans with a potato masher. 4. Cook, covered and stirring occasionally, about 20 minutes. Season with salt and additional black pepper, if desired. Discard rosemary sprig. Serve over pasta, garnished with parsley. 1 small zucchini, shredded 1 ¼ tsp. black pepper ¼ tsp. crushed red pepper 1 14.5-oz. can Schnucks Italian-style diced tomatoes with garlic, oregano and basil 1 8-oz. can Schnucks no-salt-added 1 15-oz. can Schnucks no-salt-added black beans, drained and rinsed tomato sauce PER SERVING: 450 CAL, 12G FAT (2G SAT FAT), 0MG CHOL, 331MG SODIUM, 69G CARB (13G FIBER, 9G SUGARS), 15G PRO 1 tbsp. chopped fresh parsley, for garnish 1. Cook pasta according to package directions until al dente. Reserving ¼ cup pasta water, drain and rinse pasta. Return to pot and toss with 2 tablespoons oil. Cover an

SERVES: 4 ACTIVE: 10 MIN TOTAL: 35 MIN 2. In a medium saucepan, heat remaining oil over medium-high. Stir in carrot, zucchini, rosemary, black pepper and red pepper until combined. Cook until vegetables are tender, 3–5 minutes. 3. Stir in reserved pasta water, diced tomatoes, tomato sauce and beans. Bring to a boil. Reduce heat to low, continuing to simmer, and mash half of the beans with a potato masher. 4. Cook, covered and stirring occasionally, about 20 minutes. Season with salt and additional black pepper, if desired. Discard rosemary sprig. Serve over pasta, garnished with parsley. 1 small zucchini, shredded 1 ¼ tsp. black pepper ¼ tsp. crushed red pepper 1 14.5-oz. can Schnucks Italian-style diced tomatoes with garlic, oregano and basil 1 8-oz. can Schnucks no-salt-added 1 15-oz. can Schnucks no-salt-added black beans, drained and rinsed tomato sauce PER SERVING: 450 CAL, 12G FAT (2G SAT FAT), 0MG CHOL, 331MG SODIUM, 69G CARB (13G FIBER, 9G SUGARS), 15G PRO 1 tbsp. chopped fresh parsley, for garnish 1. Cook pasta according to package directions until al dente. Reserving ¼ cup pasta water, drain and rinse pasta. Return to pot and toss with 2 tablespoons oil. Cover an

SERVES: 4 ACTIVE: 10 MIN TOTAL: 25 MIN 1 12-oz. steam-in-bag chopped sweet potatoes 1 1.25-oz. pkg. Schnucks low-sodium taco seasoning mix 1 tbsp. Schnucks olive oil 1 15-oz. can Schnucks no-salt-added 8 black beans, rinsed and drained 6-inch Schnucks corn tortillas, warmed 1 10-oz. pkg. Schnucks Short Cuts pico de gallo avocado, peeled, pitted and diced 1 1. Microwave sweet potatoes according to package directions; transfer to a large bowl. Sprinkle with taco seasoning and toss to coat. 2. Heat oil in a skillet over medium-high until hot. Add sweet potatoes; cook, stirring occasionally, until browned and crispy, 5–8 minutes. Add black beans; cook, stirring occasionally, until heated through, about 5 minutes. 3. Serve with tortillas, pico de gallo and avocado. PER 2-TACO SERVING: 376 CAL, 10G FAT (1G SAT FAT), 0MG CHOL, 949MG SODIUM, 64G CARB (11G FIBER, 16G SUGARS), 10G PRO

SERVES: 4 ACTIVE: 10 MIN TOTAL: 25 MIN 1 12-oz. steam-in-bag chopped sweet potatoes 1 1.25-oz. pkg. Schnucks low-sodium taco seasoning mix 1 tbsp. Schnucks olive oil 1 15-oz. can Schnucks no-salt-added 8 black beans, rinsed and drained 6-inch Schnucks corn tortillas, warmed 1 10-oz. pkg. Schnucks Short Cuts pico de gallo avocado, peeled, pitted and diced 1 1. Microwave sweet potatoes according to package directions; transfer to a large bowl. Sprinkle with taco seasoning and toss to coat. 2. Heat oil in a skillet over medium-high until hot. Add sweet potatoes; cook, stirring occasionally, until browned and crispy, 5–8 minutes. Add black beans; cook, stirring occasionally, until heated through, about 5 minutes. 3. Serve with tortillas, pico de gallo and avocado. PER 2-TACO SERVING: 376 CAL, 10G FAT (1G SAT FAT), 0MG CHOL, 949MG SODIUM, 64G CARB (11G FIBER, 16G SUGARS), 10G PRO

1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper. 2. In a large bowl, add onion, potato and asparagus. Drizzle with oil and toss to coat. Spread onto prepared sheet pan along with tilapia; brush fish with oil. 3. Juice 1 lemon half; cut remaining half into slices. In a small bowl, stir together lemon juice, garlic and oregano; pour over vegetables and fish. Bake until fish flakes easily with a fork, 18–20 minutes. Serve immediately with lemon slices and garnish with parsley. PER SERVING: 486 CAL, 19G FAT (3G SAT FAT), 26MG CHOL, 492MG SODIUM, 64G CARB (6G FIBER, 5G SUGARS), 20G PRO

1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper. 2. In a large bowl, add onion, potato and asparagus. Drizzle with oil and toss to coat. Spread onto prepared sheet pan along with tilapia; brush fish with oil. 3. Juice 1 lemon half; cut remaining half into slices. In a small bowl, stir together lemon juice, garlic and oregano; pour over vegetables and fish. Bake until fish flakes easily with a fork, 18–20 minutes. Serve immediately with lemon slices and garnish with parsley. PER SERVING: 486 CAL, 19G FAT (3G SAT FAT), 26MG CHOL, 492MG SODIUM, 64G CARB (6G FIBER, 5G SUGARS), 20G PRO

SERVES: 4 ACTIVE: 15 MIN TOTAL: 30 MIN cups Schnucks vegetable broth tbsp. Schnucks olive oil small white onion, diced (about ½ cup) tbsp. Schnucks Italian seasoning tsp. Schnucks dried basil, for garnish Grated Parmesan cheese, for garnish 1 1 2 tsp. Schnucks jarred minced garlic 1 14.5-oz. can Schnucks diced tomatoes 2 1 8-oz. pkg. chickpea spaghetti pasta 1 ¹/³ 1. In a large pot over medium heat, add oil and onion; cook, stirring, 3–5 minutes, until translucent. Stir in garlic; cook until fragrant, about 1 minute. Add tomato; cook, stirring occasionally, 5 minutes more. 2. Stir in broth, pasta and Italian seasoning; cover and bring to a boil. Reduce heat to medium-low; simmer until pasta is tender, about 10 minutes. Serve immediately, garnished with basil and Parmesan. PER SERVING: 297 CAL, 8G FAT (1G SAT FAT), 0MG CHOL, 456MG SODIUM, 43G CARB (12G FIBER, 11G SUGARS), 11G PRO

SERVES: 4 ACTIVE: 15 MIN TOTAL: 30 MIN cups Schnucks vegetable broth tbsp. Schnucks olive oil small white onion, diced (about ½ cup) tbsp. Schnucks Italian seasoning tsp. Schnucks dried basil, for garnish Grated Parmesan cheese, for garnish 1 1 2 tsp. Schnucks jarred minced garlic 1 14.5-oz. can Schnucks diced tomatoes 2 1 8-oz. pkg. chickpea spaghetti pasta 1 ¹/³ 1. In a large pot over medium heat, add oil and onion; cook, stirring, 3–5 minutes, until translucent. Stir in garlic; cook until fragrant, about 1 minute. Add tomato; cook, stirring occasionally, 5 minutes more. 2. Stir in broth, pasta and Italian seasoning; cover and bring to a boil. Reduce heat to medium-low; simmer until pasta is tender, about 10 minutes. Serve immediately, garnished with basil and Parmesan. PER SERVING: 297 CAL, 8G FAT (1G SAT FAT), 0MG CHOL, 456MG SODIUM, 43G CARB (12G FIBER, 11G SUGARS), 11G PRO

SERVES: 6 ACTIVE: 5 MIN TOTAL: 5 MIN 1 head Boston lettuce, roughly chopped small red onion, sliced cup Schnucks sunflower seeds 1 green bell pepper, chopped 1 English cucumber, chopped 1 10-oz. container cherry tomatoes 1 ¼ 1 avocado, peeled, pitted and diced 1 cup green goddess dressing 1. In a large bowl, toss together all ingredients. Serve immediately. PER SERVING: 293 CAL, 26G FAT (4G SAT FAT), 0MG CHOL, 263MG SODIUM, 13G CARB (5G FIBER, 6G SUGARS), 4G PRO

SERVES: 6 ACTIVE: 5 MIN TOTAL: 5 MIN 1 head Boston lettuce, roughly chopped small red onion, sliced cup Schnucks sunflower seeds 1 green bell pepper, chopped 1 English cucumber, chopped 1 10-oz. container cherry tomatoes 1 ¼ 1 avocado, peeled, pitted and diced 1 cup green goddess dressing 1. In a large bowl, toss together all ingredients. Serve immediately. PER SERVING: 293 CAL, 26G FAT (4G SAT FAT), 0MG CHOL, 263MG SODIUM, 13G CARB (5G FIBER, 6G SUGARS), 4G PRO

SERVES: 8 ACTIVE: 15 MIN TOTAL: 25 MIN 1 lb. Schnucks lean ground beef 1 small yellow onion, finely chopped 1 16-oz. can Schnucks refried beans 1 1.25-oz. pkg. Schnucks 30% less-sodium taco seasoning mix 1½ cups Schnucks shredded Mexican-style cheese tbsp. Schnucks olive oil, for brushing cup Schnucks salsa 8 8-inch Schnucks flour tortillas 1 ½ 1. Preheat oven to 400 degrees and coat a casserole dish with cooking spray. 2. In a skillet over medium heat, add ground beef and onion. Cook, stirring to break up lumps, until beef is browned, 8–10 minutes. Drain, then stir in refried beans and taco seasoning. 3. Scoop 1/4cup beef mixture into the center of each tortilla and sprinkle with cheese. Fold sides, tops and bottoms over beef mixture. Transfer, folded sides down, to prepared casserole dish and brush with oil. 4. Bake until golden brown, 15–20 minutes. Top with salsa and serve immediately. PER SERVING: 370 CAL, 17G FAT (8G SAT FAT), 54MG CHOL, 598MG SODIUM, 33G CARB (5G FIBER, 3G SUGARS), 23G PRO

SERVES: 8 ACTIVE: 15 MIN TOTAL: 25 MIN 1 lb. Schnucks lean ground beef 1 small yellow onion, finely chopped 1 16-oz. can Schnucks refried beans 1 1.25-oz. pkg. Schnucks 30% less-sodium taco seasoning mix 1½ cups Schnucks shredded Mexican-style cheese tbsp. Schnucks olive oil, for brushing cup Schnucks salsa 8 8-inch Schnucks flour tortillas 1 ½ 1. Preheat oven to 400 degrees and coat a casserole dish with cooking spray. 2. In a skillet over medium heat, add ground beef and onion. Cook, stirring to break up lumps, until beef is browned, 8–10 minutes. Drain, then stir in refried beans and taco seasoning. 3. Scoop 1/4cup beef mixture into the center of each tortilla and sprinkle with cheese. Fold sides, tops and bottoms over beef mixture. Transfer, folded sides down, to prepared casserole dish and brush with oil. 4. Bake until golden brown, 15–20 minutes. Top with salsa and serve immediately. PER SERVING: 370 CAL, 17G FAT (8G SAT FAT), 54MG CHOL, 598MG SODIUM, 33G CARB (5G FIBER, 3G SUGARS), 23G PRO

SERVES: 4 ACTIVE: 10 MIN TOTAL: 35 MIN

SERVES: 4 ACTIVE: 10 MIN TOTAL: 35 MIN

SERVES: 4 ACTIVE: 15 MIN TOTAL: 20 MIN tbsp. Schnucks olive oil 2 8-oz. pkgs. chickpea penne pasta 2 1 small yellow onion, diced 1 6-oz. can Schnucks tomato paste tbsp. Schnucks Italian seasoning 1 cup Schnucks heavy whipping cream ½ ½ cup Schnucks shredded Parmesan cheese ½ 8-oz. Schnucks mini bread loaf, cut into 4 slices 1. Cook pasta according to package instructions. Drain, reserving ½ cup pasta water. 2. In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until translucent, about 10 minutes. Stir in reserved pasta water, tomato paste and Italian seasoning. Slowly stir in whipping cream until combined. Stir in cooked pasta until coated. 3. Sprinkle with Parmesan and serve with bread slices. PER SERVING: 752 CAL, 24G FAT (9G SAT FAT), 50MG CHOL, 266MG SODIUM, 97G CARB (14G FIBER, 11G SUGARS), 35G PRO

SERVES: 4 ACTIVE: 15 MIN TOTAL: 20 MIN tbsp. Schnucks olive oil 2 8-oz. pkgs. chickpea penne pasta 2 1 small yellow onion, diced 1 6-oz. can Schnucks tomato paste tbsp. Schnucks Italian seasoning 1 cup Schnucks heavy whipping cream ½ ½ cup Schnucks shredded Parmesan cheese ½ 8-oz. Schnucks mini bread loaf, cut into 4 slices 1. Cook pasta according to package instructions. Drain, reserving ½ cup pasta water. 2. In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until translucent, about 10 minutes. Stir in reserved pasta water, tomato paste and Italian seasoning. Slowly stir in whipping cream until combined. Stir in cooked pasta until coated. 3. Sprinkle with Parmesan and serve with bread slices. PER SERVING: 752 CAL, 24G FAT (9G SAT FAT), 50MG CHOL, 266MG SODIUM, 97G CARB (14G FIBER, 11G SUGARS), 35G PRO

1½ cups Schnucks canned 100% pure pumpkin ½ cup Schnucks cream cheese, softened $1 ½ cup Schnucks packed light brown sugar 1 Schnucks egg 3 tsp. Schnucks cinnamon ½ tsp. Schnucks ground ginger ½ tsp. Schnucks nutmeg ¼ tsp. Schnucks ground allspice 2 tsp. Schnucks vanilla extract 2 8-oz. pkgs. Schnucks refrigerated original crescent-roll dough 1 roll kitchen string (about 1 foot per pumpkin) 4 tbsp. Schnucks unsalted butter, melted 16 pretzel sticks 1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 2. In a medium bowl, beat together pumpkin, cream cheese and brown sugar until combined, 1–2 minutes. Beat in egg, cinnamon, ginger, nutmeg, allspice and vanilla until just combined. 3. Unroll crescent-roll dough and separate into 8 rectangles. Pinch together perforations between triangles, then halve each rectangle to make 16 squares total. 4. Put a square in your palm, gently stretch dough on all sides, then drop 2 tablespoons pumpkin mixture into center. Pinch together corners to seal, then roll gently between your palms to form a ball. Transfer sealed side down to prepared sheet pan. Repeat with remaining dough. 5. Wind a long piece of kitchen

1½ cups Schnucks canned 100% pure pumpkin ½ cup Schnucks cream cheese, softened $1 ½ cup Schnucks packed light brown sugar 1 Schnucks egg 3 tsp. Schnucks cinnamon ½ tsp. Schnucks ground ginger ½ tsp. Schnucks nutmeg ¼ tsp. Schnucks ground allspice 2 tsp. Schnucks vanilla extract 2 8-oz. pkgs. Schnucks refrigerated original crescent-roll dough 1 roll kitchen string (about 1 foot per pumpkin) 4 tbsp. Schnucks unsalted butter, melted 16 pretzel sticks 1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 2. In a medium bowl, beat together pumpkin, cream cheese and brown sugar until combined, 1–2 minutes. Beat in egg, cinnamon, ginger, nutmeg, allspice and vanilla until just combined. 3. Unroll crescent-roll dough and separate into 8 rectangles. Pinch together perforations between triangles, then halve each rectangle to make 16 squares total. 4. Put a square in your palm, gently stretch dough on all sides, then drop 2 tablespoons pumpkin mixture into center. Pinch together corners to seal, then roll gently between your palms to form a ball. Transfer sealed side down to prepared sheet pan. Repeat with remaining dough. 5. Wind a long piece of kitchen

SERVES: 16 ACTIVE: 20 MIN TOTAL: 40 MIN 2 16-oz. pkgs. Schnucks rotini pasta 1 tsp. black gel food coloring 1 6-oz. can Schnucks large pitted black olives 1 8-oz. pkg. fresh mozzarella pearls 1 tsp. red gel food coloring or beet juice 1 cup cauliflower florets 1 cup thinly sliced pepperoni 1 cup Schnucks Italian salad dressing 1. In a pot, add rotini and black food coloring; cook according to package directions until al dente. Drain, rinse with cold water and transfer to a large bowl. 2. Meanwhile, stuff each olive with a mozzarella pearl to make "eyeballs." 3. With a paring knife, shape cauliflower florets into "brains" with rounded edges and a stem. In a medium bowl, stir together red food coloring and 2 cups water. Add florets; let stand until color is absorbed, about 2 minutes. Drain. 4. Gently stir stuffed olives, cauliflower, pepperoni and Italian dressing into pasta until well combined. Serve immediately. PER SERVING: CAL 230, 13G FAT (4G SAT FAT), 8MG CHOL, 450MG SODIUM, 19G CARB (5G FIBER, 5G SUGARS), 11G PRO

SERVES: 16 ACTIVE: 20 MIN TOTAL: 40 MIN 2 16-oz. pkgs. Schnucks rotini pasta 1 tsp. black gel food coloring 1 6-oz. can Schnucks large pitted black olives 1 8-oz. pkg. fresh mozzarella pearls 1 tsp. red gel food coloring or beet juice 1 cup cauliflower florets 1 cup thinly sliced pepperoni 1 cup Schnucks Italian salad dressing 1. In a pot, add rotini and black food coloring; cook according to package directions until al dente. Drain, rinse with cold water and transfer to a large bowl. 2. Meanwhile, stuff each olive with a mozzarella pearl to make "eyeballs." 3. With a paring knife, shape cauliflower florets into "brains" with rounded edges and a stem. In a medium bowl, stir together red food coloring and 2 cups water. Add florets; let stand until color is absorbed, about 2 minutes. Drain. 4. Gently stir stuffed olives, cauliflower, pepperoni and Italian dressing into pasta until well combined. Serve immediately. PER SERVING: CAL 230, 13G FAT (4G SAT FAT), 8MG CHOL, 450MG SODIUM, 19G CARB (5G FIBER, 5G SUGARS), 11G PRO

SERVES: 24 ACTIVE: 10 MIN TOTAL: 10 MIN 12 hard-boiled eggs, peeled and halved 1 avocado, peeled, pitted and diced ½ cup Schnucks mayonnaise 1 tbsp. Schnucks mustard 1 tsp. Schnucks apple cider vinegar 12 Schnucks black olives, halved 1 tsp. Schnucks paprika 1 toothpick or small paintbrush 1. In a bowl, mash cooked egg yolks well with a fork. Stir in avocado, mayonnaise, mustard and vinegar until well combined. Transfer to a zip-top plastic bag and snip a small hole in one corner. Pipe filling into each egg half, then top each with an olive half to resemble an "eye." 2. In a small bowl, stir together paprika and 1 tbsp. water. Dip in the tip of toothpick and paint "veins" onto egg whites. Sprinkle with black or crushed red pepper, if desired. Serve immediately. PER EGG HALF: CAL 114, 11G FAT (2G SAT FAT), 97MG CHOL, 74MG SODIUM, 1G CARB (0G FIBER, 0G SUGARS), 3G PRO

SERVES: 24 ACTIVE: 10 MIN TOTAL: 10 MIN 12 hard-boiled eggs, peeled and halved 1 avocado, peeled, pitted and diced ½ cup Schnucks mayonnaise 1 tbsp. Schnucks mustard 1 tsp. Schnucks apple cider vinegar 12 Schnucks black olives, halved 1 tsp. Schnucks paprika 1 toothpick or small paintbrush 1. In a bowl, mash cooked egg yolks well with a fork. Stir in avocado, mayonnaise, mustard and vinegar until well combined. Transfer to a zip-top plastic bag and snip a small hole in one corner. Pipe filling into each egg half, then top each with an olive half to resemble an "eye." 2. In a small bowl, stir together paprika and 1 tbsp. water. Dip in the tip of toothpick and paint "veins" onto egg whites. Sprinkle with black or crushed red pepper, if desired. Serve immediately. PER EGG HALF: CAL 114, 11G FAT (2G SAT FAT), 97MG CHOL, 74MG SODIUM, 1G CARB (0G FIBER, 0G SUGARS), 3G PRO

SERVES: 12 ACTIVE: 10 MIN TOTAL: 25 MIN 2 8.8-oz. pkgs. naan flatbreads 1 tbsp. Schnucks olive oil ¾ cup Full Circle pesto 1½ cups Schnucks shredded $1.60 mozzarella cheese 1 8-oz. pkg. Schnucks fresh Baby Bella mushrooms, washed and dried ½ medium green bell pepper, sliced ½ small red onion, sliced 1. Preheat oven to 425 degrees and line a sheet pan with foil. 2. Spread oil and pesto onto flatbreads, leaving a ½-inch edge uncovered, then sprinkle with mozzarella. 3. On a cutting board, halve mushrooms vertically. Using a straw or knife, create "eyes" by cutting 2 circles in tops of each mushroom half. Make thin slits in stems for "teeth." Transfer "skulls" to flatbreads and scatter with bell pepper and red onion. 4. Bake 10–15 minutes, until golden and bubbly. Remove from oven, cut each flatbread into 6 slices and serve immediately. PER SLICE: CAL 169, 10G FAT (3G SAT FAT), 13MG CHOL, 378MG SODIUM, 13G CARB (1G FIBER, 2G SUGARS), 6G PRO

SERVES: 12 ACTIVE: 10 MIN TOTAL: 25 MIN 2 8.8-oz. pkgs. naan flatbreads 1 tbsp. Schnucks olive oil ¾ cup Full Circle pesto 1½ cups Schnucks shredded $1.60 mozzarella cheese 1 8-oz. pkg. Schnucks fresh Baby Bella mushrooms, washed and dried ½ medium green bell pepper, sliced ½ small red onion, sliced 1. Preheat oven to 425 degrees and line a sheet pan with foil. 2. Spread oil and pesto onto flatbreads, leaving a ½-inch edge uncovered, then sprinkle with mozzarella. 3. On a cutting board, halve mushrooms vertically. Using a straw or knife, create "eyes" by cutting 2 circles in tops of each mushroom half. Make thin slits in stems for "teeth." Transfer "skulls" to flatbreads and scatter with bell pepper and red onion. 4. Bake 10–15 minutes, until golden and bubbly. Remove from oven, cut each flatbread into 6 slices and serve immediately. PER SLICE: CAL 169, 10G FAT (3G SAT FAT), 13MG CHOL, 378MG SODIUM, 13G CARB (1G FIBER, 2G SUGARS), 6G PRO