Ribs and more for Father's Day
Father's Day is a great time to treat Dad to his favorite meal. From flavorful burgers to juicy ribs, there's room on the picnic table for everything Dad likes, but it's important to keep portion sizes in check.
For protein portions, like meats, stick to 3 oz. portions (about the size of a deck of cards). Grill or bake instead of frying, and use dry rubs and spices instead of heavy sauces with lots of sugar or fat.
To round out the meal, pair your favorite summer fare with light side dishes like whole grains, salads and seasonal fruits.
Celebrate Dad and save with this week's Eating Healthy on a Budget recipe, featuring items from our current circular.
Potato Salad with Vinaigrette Dressing
|Makes six 1/2 cup servings • Prep time: 15 minutes • Cook time: 15 minutes
- 1 lb. potatoes
- 2 tbsp chopped red bell pepper
- 1 stalk diced celery
- 2 tbsp chopped green onion
- 1 tbsp chopped fresh parsley
- 3 tbsp GIANT olive oil
- 2 tbsp GIANT vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp GIANT Dijon mustard
- 1 tbsp GIANT sugar
- 1/4 tbsp GIANT salt
- 1/4 tbsp GIANT ground black pepper
Cut potatoes into bite-sized chunks and put into 3-quart saucepan with enough water to cover potatoes. Bring to boil over medium high heat, then reduce heat to simmer. Cook potatoes about 10–15 minutes or until tender. Drain well and transfer to a medium bowl.
Add red pepper, celery, onion and parsley to potatoes. In a small bowl, combine olive oil, vinegar, lemon juice, mustard, sugar, salt and black pepper and pour over the vegetables. Stir gently to combine. Cover and refrigerate at least one hour before serving, tossing occasionally to distribute dressing.
Nutrition information per serving: 130 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 125mg sodium, 15g carbohydrate, 1g fiber, 2g sugar, 2g protein
BONUS BUY™ Savings week of June 16 to June 22 for this menu:
- Premium Russet Potatoes
- Celery Hearts
- Fresh Lemons