Too Hot? Try These 5 Easy Meals With Frozen Foods from ShopRite!

With the blazing summer heat upon us, it is way too hot to be worrying about cooking food. I mean, why spend time in the kitchen when you could be relaxing at the beach or drinking smoothies by the pool instead? Lucky for you, these five simple recipes will help you prepare delicious meals for a hungry crowd in a jiffy! 

From refreshing eats such as Frozen Fruit Whip or savory, delicious grubs like Meatball Focaccia, these great meals have one thing in common: They all use frozen ingredients. These frozen foods will save you time and energy in the kitchen, letting you cannonball into the pool with no worries. Best of all, you can grab everything from ShopRite! 

With ShopRite, it was easier than ever to create these easy, stress-free recipes with a few clicks of the mouse. They have everything you need for a great summer bash. So, what are you waiting for? Invite your friends and family over today! 

Frozen Fruit Whip

Difficulty: Easy • 4 Servings • Total Time: 10 Minutes

Ingredients:

• 2 cup Bowl & Basket Frozen pineapple
• 2 cup Bowl & Basket Frozen Fruit Medley
• 1 cup pineapple juice
• Juice from ½ a lime

Directions:

1. Place all ingredients into a blender and blend until smooth.
2. Serve with fresh fruit if you would like.

Shrimp Shell Tomato Sauce with Zucchini Noodles

Difficulty: Medium • 8 Servings • Total Time: 55 Minutes

Ingredients:

• 2 lb Bowl & Basket EZ Peel Shrimp
• 1 ½ cups crushed canned tomato 
• 1 onion, diced
• 1 celery. Diced
• 1 garlic clove, crushed
• 2 sprig thyme
• 6 cups grated parmesan cheese
• 1 bag Wholesome Pantry zucchini noodles
• 4 cups vegetable Broth
• Salt, as needed
• Pepper, as needed

Directions:

1. Defrost shrimp and take off shell. Place shells into a hot pan and let it cook. Stir as needed.
2. Lower the pan to a medium heat. Make a hole in the middle and add olive oil, onion, celery and garlic clove. Stir and cook until the vegetables become soft. Remove shrimp shells. 
3. Add in canned tomatoes and thyme. Stir to prevent sticking. Let it cook down for about 15 – 20 minutes. Add in shrimp and cook for about 2 minutes or until done. Reserve sauce and shrimp.
4. In a separate pan, add zucchini noodles and vegetable broth. Let it come up to a boil, quickly take out zucchini noodles and reserve.
5. In a non-stick pan, add ¾ cup parmesan cheese – creating a circle. Turn heat to medium. Allow cheese to bubble and get golden. Slide onto the bottom of a cup to create a bowl. Remove from the cup once it’s cool.
6. Place zucchini noodles in the parmesan bowl, add in sauce and shrimp.

Meatball Focaccia

Difficulty: Easy • 10-12 Servings • Total Time: 6 1/2 Hours

Ingredients:

Focaccia Dough

• 1 envelope active dry yeast (about 2¼ teaspoon)
• 5 cups all-purpose flour
• 2 ½ cups lukewarm water
• 1 teaspoon sugar
• 1 tablespoon kosher salt
• 6 tablespoons extra virgin olive oil

Meatball

• 1 cup Bowl & Basket Pasta Sauce
• 5 each Bowl & Basket Homestyle Meatballs

Extras

• Grape Tomatoes, as needed
• 1 sprig Rosemary
• Small Mozzarella Balls, as needed

Directions:

1. Place yeast, sugar and water into a large mixing bowl. Let it sit for 5 minutes to get the yeast to activate.
2. Add in flour and salt. Mix using a spatula. 
3. In a different bowl, pour 4 tablespoons of olive oil. Transfer the dough and cover with plastic wrap for about 3-4 hours or until the dough has doubled in size.
4. In the meantime, defrost meatballs then cut out a hole with a teaspoon. Put some tomato sauce in the hole and place the top piece back on. Reserve.
5. In a 13×9 pan, grease with olive oil. Using your hands, lift dough to form a ball. Transfer into the greased pan. Let rise for 1 ½ hours.
6. Use your fingers to make indentations into the dough. Place meatballs, grape tomatoes and mozzarella balls on top of the dough. Sprinkle the rosemary on top. Place dough in a preheated 450 degree oven in a medium rack for 20 – 30 minutes or until the bread is golden brown.

 Broccoli and Brie Board

Difficulty: Easy • 10-12 Servings • Total Time: 60 Minutes

Ingredients:  

• 1 bag Bowl & Basket Frozen Broccoli Florets
• 1 tablespoon Italian seasoning
• 3 Garlic bulbs
• Olive oil, as needed 
• Salt, as needed
• Pepper, as needed
• 1 Brie wheel
• 1 jar Pesto
• 1 box Water crackers
• 2 cups Mixed nuts
• 2 packages Prosciutto
• 1 package Salami
• 1 Bell pepper, cut into

Directions:

1. Place italian seasoning and olive oil into the broccoli bag and shake. Spread out onto half a baking sheet.
2. Score the brie wheel and place in the middle of the baking sheet.
3. Cut the garlic bulbs in half. Drizzle olive oil, salt and pepper onto the bulbs. Wrap in aluminum foil and place on the baking sheet.
4. Place the baking sheet into a preheated 400 degree oven for 30 minutes. Take out to let the tray cool.
5. Take the garlic bulbs off the tray. Arrange the tray with water crackers, salami, prosciutto, bell peppers and mixed nuts. Spoon pesto and place the oven-roasted garlic over the brie. Enjoy!

 Mini Quiche Toppings

Difficulty: Easy • 10-12 Servings • Total Time: 45 Minutes

Ingredients:

• 3 boxes Bowl & Basket Mini Quiche Trio
• 2 slices of cheddar cheese
• 1 box grape tomatoes
• 1 cup ricotta
• 1 bell pepper
• ½ tablespoon olive oil
• Salt, as needed
• Pepper, as needed

Directions:

1. Bake quiche as instructed on the box.
2. Cut cheddar cheese into squares (about 12 pieces). Place onto a baking sheet and place in a preheated 350 degree oven for 15 minutes or until bubbly. Once cool, place on top of the Spinach and Swiss Cheese Mini Quiche. 
3. Slice grape tomatoes in half and place in a pan. Add a bit of water and let the pan steam. Take the skin off the tomatoes.
4. Season ricotta with salt and pepper. If desired, place in a piping bag for easier use. Put a small amount of ricotta on top of the Three Cheese and Onion Mini Quiche then a grape tomato.
5. Cut the bell pepper into strips. Place into a pan, add olive oil and saute. Make sure to cook through but not to have any color on the peppers. Once cooled, coil and place a toothpick in the middle. Place on top of the Mushroom and Pepper  Mini Quiche.