Convenient, Affordable and Healthy-ish Recipes at BJ’s Wholesale Club

Eat healthy, save more money, spend more time doing what we love… spend time wisely – we’re on the same resolution train as most of you. BJ’s Wholesale Club has helped us with all of these resolutions… and to help you out, here are some easy recipes that we’ve loved from our shopping trips to BJ’s in South Fayette!

Acai Bowl

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Ingredients

• 2 pouches (3 1/2 ounces each) frozen acai berry puree
• 1/2 cup frozen banana slices
• 1/2 cup frozen pineapple chunks
• 1/2 cup unsweetened coconut milk
• 1 tablespoon vanilla extract
• Toppings (here’s what we used but feel free to be creative!)
  • Blueberries
  • Strawberries
  • Chia seeds
  • Plantain chips
  • Sunflower butter (and a bit of local honey from Bedillion Farms)

Tools

• Blender

Instructions

• Place acai puree, banana, pineapple, coconut milk and vanilla in blender; cover. Blend on high speed until smooth.
• Transfer mixture to serving bowls and arrange toppings

Pimento Grilled Cheese and Tomato Soup

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Ingredients

• Container of Pimento Cheese
• Bread
• Butter
• Tomato soup (BJ’s has Panera soup!)

Tools

• Cast iron skillet or non-stick pan

Instructions

• Spread desired amount of cheese on to slice of bread
• Butter one side of another slice of bread and lay it on top
• Place in skillet or pan (butter side down) over medium heat
• Cook the sandwiches, turning once, for about 10 minutes, until golden brown on both sides and the cheese is melted (an extra minute or two means everything with good grilled cheese!)
• Heat up tomato soup

BLT Quinoa Bowls

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Ingredients

• 1 cup quinoa, rinsed
• 4 tablespoons olive oil
• 2 tablespoons minced fresh basil
• 1 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 4 large eggs
• 8 ounces cherry tomatoes
• 3 cups fresh arugula
• 1 small ripe avocado, peeled and sliced
• 4 bacon strips, cooked and crumbled

Tools

• Saucepan
• Skillet with high sides

Instructions

• Prepare quinoa according to package directions
• Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine
• Fry 4 dippy eggs (if you’re not from the PGH – sunny side up). Keep warm
• In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes
• To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon
• Top each with a fried egg

This content was provided by a local, independent contributor to Made in PGH, a lifestyle blog.