The recipes in this post are brought to you through a partnership with Sprouts Farmers Markets.
About a week ago a huge box of goodies arrived from Sprouts Farmers Market full of pantry staples from their private label. My box arrived on a day when we were running all over town and it sat in the trunk of our Jeep until about 10pm. We had errands to run after school, then we had our Girl Scout meeting, ran by son up to a youth group meeting, grabbed a quick dinner with some friends, back to get my son and finally home to get both kids ready for bed. It was such an exhausting day, but my kids really wanted to help me open the box. This was the box that never ended, the goodies were packed deep in the box.
It was a fun box to open. Lots of spice, some sweet heaven in a jar (i.e. Cookie Butter), and a few essentials that will stock our pantry for a while. We (almost) immediately opened the jar of Cookie Butter for a quick snack before heading off to bed!
If you missed my announcement last week, Sprouts Farmers Market is headed to Tampa in February with their Carrollwood location opening on Feb 22nd. I am even more excited after digging into this box for our location to open later this Spring. I’ve heard amazing things from fans all over the US and I cannot wait to have new local options for organic foods.
The Sprouts’ buyers look far and wide to find and try new products, including everyday grocery essentials and unique, seasonal items. They often customize flavor profiles and refine ingredients to suit Sprouts’ standards for quality, taste and value.
Over the past few days I’ve had a lot of fun creating new family-friendly and super easy recipes using the Sprouts branded products. You may have seen me sharing a few sneak peeks on Instagram, many of you have already begged me for the recipes. Here are just a few of the recipes we’ve made so far.
Sunday I indulged my sweet tooth by using the entire jar of Cookie Butter to make chocolate covered cookie butter balls. You’ll never believe what I added to the cookie butter to help it hold it’s shape…
Those boring bland snacks that make you feel a little more healthy, rice cakes! My daughter had never tried (well not in quite some time) a rice cake and was eager to see what they tasted like. She quickly grabbed one from the container and walked away.
….she came back a few minutes later with a weird look on her face! She wasn’t a fan. B-O-R-I-N-G!
I actually don’t mind rice cakes, but they certainly don’t top my “want” list when I’m shopping for snacks.
Chocolate Covered Cookie Butter Balls Recipe
- 1 jar of Sprouts Cookie Butter (just a little over 1 cup)
- 1 cup of confectioners sugar
- 1 cup (about 3-4) crushed Sprouts Rice Cakes
- 1 cup of mini chocolate morsels
- Crush the rice cakes in a food processor or in a plastic bag with a rolling pin
- Combine rice cake powder, confectioners sugar and cookie butter until mixed thoroughly
- Form 1″ balls with the mixture and place on a cookie sheet
- Chill cookie butter balls for 30 min in the fridge
- As soon as the balls are firm you can begin melting the chocolate for dipping
- Dip cookie butter balls in melted chocolate and place back on the cookie sheet
- Chill for an hour to allow the chocolate to harden
These were a HUGE hit in our house. I even caught my son sneaking a few into his lunch this morning.
I had several other recipes that are still on my list to make, but this final recipe was a very haphazard recipe that was inspired by my walk through the produce section. I really wanted to try Bok Choy. I have no idea why, it just stood out at me while we were doing our weekly shopping. As we continued our shopping trip I picked up some rice noodle sticks and a rotisserie chicken. I could feel a noodle bowl coming on…and I’ve never tried making them! Thankfully Sprouts enthusiasm and focus on innovation continues to tap into the latest trends, using only the finest ingredients to ensure you’re 100% satisfied.
Here is what transpired from my Bok Choy inspiration….
Easy Noodle Bowls Recipe
- 2 cups Sprouts brand Organic Bone Broth (Chicken)
- 2 cups water
- Bok Choy
- Rice Sticks (rice noodles)
- Bacon grease
- Shredded chicken (we used leftover rotisserie chicken)
- Saute chopped onion and Bok Choy stalks in 1 tbs of bacon grease
- Add bone broth and water
- Season to taste with salt & pepper (and whatever else you prefer)
- Simmer for 10-15 min
- Add Bok Choy leaves and wilt for 2-3 minutes
- Add chicken and rice sticks for the final few minutes
- Serve and enjoy!
I cooked the first batch of this while my husband was away on a trip and shared a picture with him. It reminded him of our one and only visit to a noodle shop a few years ago and begged me to make it again tonight when he got home. I think the second batch was WAY better than the first because of the bacon grease, it added just enough salt and flavour to make the broth perfect!! Everyone devoured their noodle bowls and my husband went back for a second helping. There’s just enough leftover for lunch tomorrow! You could really add just about anything to your noodle bowls; mushrooms, shrimp, carrots, etc. Hubs spiced his up with a few dashes of Sprouts Sriracha!!
If you see a Sprouts label on a package, then you can rest assured that the product meets their strict quality standards. Their private label brands offer a wide selection of natural and organic products, as well as gluten-free, vegan and non-GMO varieties. You can find a variety of recipes and tips featuring Sprouts Brand products at SproutsBrand.com.
I’m hoping to spice up our chicken breasts this week in the Instant Pot using a sweet sriracha sauce!! I’ll let you know how that turns out. What would you make using Sriracha ketchup, vegan organic mayo, penne pasta, and hot salsa???
Join me next Wednesday as I share more about Sprouts and they partner with the local communities. Follow along on Instagram to see if I get brave with sriracha this week! #NewKaleInTown #SproutsCarrollwood #LoveSprouts
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