Healthy Rotisserie Chicken Dinner

ROTISSERIE CHICKEN
Always hot and ready in the Deli Department.

PURÉED CAULIFLOWER
Warm ¼ cup milk and ½ tsp. salt in a medium saucepan over medium heat; set aside. Cook 24 oz. bagged cauliflower florets according to package directions; transfer to a blender with ½ tsp. salt and 1 tbsp. butter. Add half of the warm milk. Secure top on blender and purée mixture until smooth. Add remaining liquid until desired consistency is reached. Serve drizzled with olive oil, garnish with chives and season to taste with salt and pepper.

STEAMED CARROTS
Pictsweet Sliced Carrots from the Frozen Foods Section are a simply sweet veggie solution.

MIXED FRUIT BOWL
Kowalski’s Deluxe Fruit Bowls are ready to serve with plain yogurt and just a drizzle of Kowalski’s Pure Minnesota Honey. If desired, add sliced almonds for a little bit of crunch.

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