Meal Ideas 05 August 2019

Simple, Family-Friendly Solutions

(Family Features) During the hustle and bustle of a busy school week, juggling after-school activities, homework, dinners and next day lunch prep can be exhausting. Finding ways to simplify evenings while running a more efficient kitchen routine can make life more delicious for parents and children alike.

Consider these ways to make family meals work overtime for you.

Plan for leftovers. One easy way to make the most of your time in the evening is to make dinners that serve dual purpose – choosing recipes that shine when leftovers are reinvented for lunch the next day, like an all-time classic: chicken fingers. Making them at home is not only healthier than typical restaurant offerings, but leftovers can be used in a recipe like this Chicken Tender Smart Pocket, perfect for packing in your child’s lunchbox.

Use kid-friendly, better-for-you ingredients. It’s no secret it can be tough to serve smart choices your kids will actually reach for again and again. Set up a simple toppings bar with a favorite protein, chopped crunchy veggies and simple sauces alongside fun, do-it-yourself foods like stuff-able Toufayan Smart Pockets. Available in Original, 100% Whole Wheat, Everything and Organic Sprouted Whole Wheat varieties, they’re easy to hold, fun to stuff and only 80 calories each.   

Focus on family favorites. When you’re busy making a meal the whole family loves, your time spent in the kitchen may not feel so much like a drain on the evening. Throw it back to childhood with these Sloppy Joe Smart Pockets, an easier-to-eat version with the timeless taste of seasoned beef.

Discover more family meal solutions at Toufayan.com.

 

Chicken Tender Smart Pocket

Servings: 1

  • 3          breaded chicken tenders
  • 2          tablespoons mayonnaise
  • 1          Toufayan Smart Pocket, any variety
  • 2          pieces curly lettuce, washed and dried
  • 2          thinly sliced tomatoes
  • salt, to taste
  • pepper, to taste
  1. Bake chicken tenders according to package instructions.
  2. Spread mayonnaise evenly on insides of pita bread pocket.
  3. Layer lettuce then tomatoes and place chicken tenders evenly across pita bread pocket. Season with salt and pepper, to taste.
  4. Serve immediately.

Sloppy Joe Smart Pockets

Servings: 4

  • 1          pound ground beef
  • 1/4       cup finely chopped celery
  • 1/4       cup finely chopped onion
  • 1/4       cup finely chopped carrot
  • 1          clove minced garlic
  • 1/2       teaspoon salt
  • 1/8       teaspoon pepper
  • 1/4       cup tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons apple cider vinegar
  • 1/2       teaspoon yellow mustard
  • 1          cup water
  • 4          Toufayan Smart Pockets, any variety
  1. In large skillet over medium heat, brown ground beef, celery, onion, carrot, garlic, salt and pepper, breaking up beef until browned and no longer pink, approximately 6-8 minutes.
  2. Add tomato paste, brown sugar, vinegar, mustard and water; mix well.
  3. Bring to boil, reduce to simmer and cook 15-20 minutes until sauce thickens and flavors meld.
  4. Remove from heat; taste and adjust seasonings, if necessary.
  5. Divide evenly among pita bread pockets and serve.

Source: Toufayan

Meal Ideas 31 July 2019

Bruschetta Chicken Bake

 FFES Bruschetta Chicken Bake 2

Bruschetta Chicken Bake

Recipe courtesy of Stove Top Stuffing
Prep time: 10 minutes
Total time: 40 minutes
Servings: 6

  • 1          can (14 1/2 ounces) diced tomatoes, undrained
  • 1          package (6 ounces) Stove Top Stuffing Mix for Chicken
  • 1/2       cup water
  • 2          cloves garlic, minced
  • 1 1/2    pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1          teaspoon dried basil leaves
  • 1          cup shredded low-moisture part-skim mozzarella cheese
  1. Heat oven to 400° F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
  2. Place chicken in 13-by-9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
  3. Bake 30 minutes, or until chicken is cooked through.

Substitute: Prepare as directed, omitting the garlic and using Stove Top Stuffing Mix Italian Style with Roasted Garlic.

Nutritional information per serving (recipe only): 310 calories; 7 g total fat; 3 g saturated fat; 80 mg cholesterol; 710 mg sodium; 25 g carbohydrates; 2 g dietary fiber; 4 g sugars; 33 g protein; vitamin A 10% DV; vitamin C 15% DV; calcium 20% DV; iron 15% DV.

Meal Ideas 17 May 2019

Picnic-Perfect Plates for Outdoor Dining

(Family Features) Picnics, patio dining and al fresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment's notice.

Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie's Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-Inspired Bean Salad with a touch of za'atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course.

Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 teaspoon salt, plus additional, to taste, divided
  • 1/2 teaspoon pepper, plus additional, to taste, divided
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zest and juice (1/3 cup juice)
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine lettuce pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled blue, feta or goat cheese
  1. Heat oven to 375 F. Drain beets; set aside.
  2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
  3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
  4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
  5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2 cup cherry or grape tomatoes, halved
  • 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 small clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes

Dressing:

  • 2 tablespoons prepared hummus
  • 1 tablespoon fresh lemon juice
  • 1/4-1/2 teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: In bowl, combine hummus, lemon juice and za'atar seasoning.
  4. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.

Source:

Seneca Foods http://www.readsalads.com/

 

Meal Ideas 10 May 2019

Enjoy the Goodness of Grapes for Healthy Snacks and Meals

(Family Features) Establishing a regular pattern of healthy snacks and meals made from fresh, whole foods is essential to promoting good health. Fresh grapes always make a great snack because they are tasty, healthy and portable. Yet grapes can also be used as an ingredient to make good-for-you dishes that are just as satisfying as they are healthy.

According to an IFIC Food and Health survey, consumers are looking more and more to foods for health benefits, with cardiovascular health topping the list as the leading benefit sought. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and low in sodium. Pairing heart-healthy grapes with other healthy ingredients – including fish, legumes, whole grains and vegetables – offers a vast array of options for nutritious make-at-home dishes.

In these recipes for Chicken Larb with Grapes, Trout with Grape and Lentil Salad, and Smashed Cucumber and Grape Salad, grapes add a juicy burst of flavor, vibrant color and crunch to deliver wholesome meals with bold flavors and fresh textures.

Go for a Grape Snack

Snacking, for many people, is a significant part of daily food consumption, thus making smart snack choices a vital part of promoting good health. According to a study conducted by Mintel, 94 percent of adults snack daily, and 55 percent of people said they snack 2-3 times per day. Grapes are a healthy and hydrating choice without the added fat, salt and sugar found in many processed snacks.

For more meal inspiration for healthy eating, visit GrapesfromCalifornia.com.

Trout with Grape and Lentil Salad

Servings: 4

  • 3/4       cup green lentils, uncooked
  • 2 1/2    cups water
  • 2          tablespoons minced shallot
  • 1 1/2    cups halved red California grapes
  • 1/4       cup fresh chopped dill
  • 1/4       cup chopped walnuts
  • 2          tablespoons lemon juice
  • 1          teaspoon lemon zest
  • 1          tablespoon white balsamic vinegar
  • 1          tablespoon, plus 2 teaspoons, olive oil, divided
  • 1          cup arugula
  • 1/2       teaspoon sea salt, divided
  • 1/4       teaspoon pepper, plus additional, to taste, divided
  • 4          trout fillets (4-6 ounces each), skin on
  • 1/2       teaspoon lemon zest
  1. In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool.
  2. In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside.
  3. Heat oven to broil. Move rack to highest position.
  4. Sprinkle trout fillets with lemon zest, remaining salt and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.

Nutritional information per serving:  480 calories; 40 g protein; 36 g carbohydrates; 20 g fat (38% calories from fat); 3 g saturated fat (4% calories from saturated fat); 80 mg cholesterol; 380 mg sodium; 10 g fiber.

Chicken Larb with Grapes

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

  • 1/2       red onion, thinly sliced
  • 2          cups halved red California grapes
  • 2          tablespoons rice vinegar
  • 2          tablespoons vegetable oil
  • 1          pound ground chicken
  • 1/4       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1-2       Thai chilies, thinly sliced
  • 2          teaspoons fish sauce
  • 3          tablespoons lime juice
  • 1/4       cup coarsely chopped cilantro
  • 3          tablespoons coarsely chopped mint leaves
  • 4          cups steamed jasmine rice
  • 2          cups shredded green cabbage
  • 2          tablespoons chopped roasted and salted peanuts
  1. In medium bowl, combine onion, grapes and rice vinegar; set aside.
  2. In large skillet, heat oil over medium-high heat. Add chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in chilies, fish sauce, lime juice, cilantro and mint.
  3. Divide rice between four serving dishes and top with chicken, cabbage, marinated onions and grapes; sprinkle with peanuts.

Nutritional information per serving: 540 calories; 26 g protein; 65 g carbohydrates; 19 g fat (32% calories from fat); 3.5 g saturated fat (6% calories from saturated fat); 100 mg cholesterol; 480 mg sodium; 3 g fiber.

Smashed Cucumber and Grape Salad

Prep time: 20 minutes
Servings: 6

  • 1 1/4    pounds English or Persian cucumbers, ends trimmed
  • 1          teaspoon kosher salt
  • 2          tablespoons rice vinegar
  • 1          tablespoon reduced-sodium soy sauce
  • 2          teaspoons granulated sugar
  • 1-2       teaspoons chili oil
  • 1          teaspoon toasted sesame oil
  • 1          cup halved California grapes
  • 2          scallions, thinly sliced
  • 2          teaspoons toasted sesame seeds
  1. Using rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut into 1 1/2-inch pieces and season with salt. Transfer to sieve and let drain 10 minutes.
  2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions. When cucumbers finish draining, add to bowl with grape mixture and stir to combine.
  3. Sprinkle with sesame seeds and serve.

Nutritional information per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Source: California Table Grape Commission

Meal Ideas 01 May 2019

Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days

(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4

  • 1 1/2    cups buttermilk
  • 1          tablespoon mustard powder
  • 1          tablespoon Sriracha
  • 2          teaspoons minced garlic
  • 2          teaspoons paprika
  • 4          chicken drumsticks, bone in, skin on
  • 4          chicken thighs, bone in, skin on
  • vegetable oil, for grill
  • 1/4       cup chopped fresh parsley
  • 1         lemon, cut into wedges (optional)
  1. In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
  2. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
  3. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
  4. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Dressing:

  • 1          cup plain yogurt
  • 3          tablespoons freshly squeezed lime juice (3 small limes)
  • 2          tablespoons milk
  • 2          tablespoons chopped fresh chives
  • 1          clove garlic, peeled and minced
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper

Steak:

  • 1          teaspoon kosher salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon granulated garlic
  • 20        ounces boneless petite sirloin steak

Salad:

  • 3          cups baby spinach
  • 3          cups chopped romaine lettuce hearts
  • 1/2       cup sweet red pepper rings
  • 1/2       cup sweet yellow pepper rings
  • 1          cup avocado chunks
  • 1/4       cup thinly shaved red onion
  1. To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
  2. Heat grill to medium.
  3. To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
  4. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
  5. To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
  6. Drizzle dressing over salad just prior to serving.

Grilled Pizza with Arugula Pesto, Corn and Ham

Grilled Pizza with Arugula Pesto, Corn and Ham

Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:

  • 2          cups fresh arugula, tightly packed
  • 1          clove garlic
  • 1          tablespoon lemon juice
  • pinch red pepper flakes, (optional)
  • 1/3       cup shredded Parmesan cheese
  • 1/2       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Grilled Pizza:

  • 2          tablespoons flour, divided
  • 1          pound pizza crust dough (at room temperature if using refrigerated dough)
  • vegetable oil, for grill
  • 1/2       cup Arugula Pesto
  • 1/2       cup part-skim ricotta cheese
  • 1/2     cup diced deli ham
  • 1/2-3/4             cup fresh corn kernels (about 1 cob)
  • 1/4     cup thinly sliced red onion
  • 1/4     cup shredded Parmesan cheese
  1. Heat grill to medium heat (350-400° F).
  2. To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
  3. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
  4. Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
  5. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
  6. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
  7. Remove from grill, slice and serve.

Source: United Dairy Industry of Michigan

Videos 19 April 2019

Pace Slow Cooked Shredded Chicken Tacos

(Family Features) Make dinner a cinch with these Slow Cooker Tacos. Seasoned with chili powder and ground cumin then slow-cooked for four hours with picante sauce, the meat can be shredded and served alongside your family’s favorite toppings for a stress-free meal.

Find more meal ideas at http://www.culinary.net.

Watch video to see how to make this delicious recipe!

Pace Slow Cooked Shredded Chicken Tacos

  • 1 1/2      pounds skinless, boneless chicken breast halves
  • 1            teaspoon   chili powder
  • 2            teaspoons ground cumin
  • 1            16-ounce jar Pace® Chunky Salsa or Pace® Picante Sauce-Medium
  • 12          6-inch flour tortillas, warmed
  1. Season chicken with chili powder and cumin.  Place chicken into 6-quart slow cooker.  Pour salsa over chicken.
  2. Cover and cook on HIGH for 4 hours or until chicken is fork-tender. Remove chicken to work surface.  Using 2 forks, shred chicken. Serve chicken in tortillas. Top with favorite toppings.

Recipe courtesy of Campbell's Kitchen.

Source: Culinary.net

Grilling-Tailgating 11 April 2019

Grill Up a Father's Day Feast

(Family Features) Make Father's Day special by combining two of Dad's favorite things - sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two American favorites - the chicken wing and watermelon.

If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:

  • Preheat the grill on high.
  • Make sure the grate is well oiled to prevent sticking.
  • Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.
  • Use tongs to turn the chicken instead of a fork, which may tear the meat.
  • Keep the grill covered as much as possible for quicker, more even cooking.
  • Have a spray bottle filled with water handy in case of a flare up.
  • Once you remove the chicken from the grill, allow it to "rest" for five minutes so it will retain its juices when cut.

Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.

Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.

Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.

Chipotle Maple Citrus Watermelon Wings

Watermelon Glaze:

  • 2 cups watermelon puree
  • Juice from 3 fresh lemons
  • 1 tablespoon lemon zest
  • 1/2 cup maple syrup (can use light version)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground chipotle pepper, or to taste

Chicken:

  • Chicken wings or drumettes
  • 2 cups pineapple juice
  • 1/2 cup soy sauce
  • 1 tablespoon minced fresh ginger
  • 3 cloves minced fresh garlic
  1. To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
  2. To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

Source: National Watermelon Promotion Board

Holiday 11 April 2019

A Father's Day to Remember

(Family Features) While Father's Day is for honoring dads, it's also a great opportunity to honor the men who have been father figures to us - stepfathers, grandfathers, uncles, even friends who have played that role in our lives.

This year, take some extra time to tell those men how much they've meant to you. A card or letter, a phone call or a face to face conversation - you'll give them a Father's Day gift they'll never forget.

To show them your appreciation, have them over for a special dinner. Grill up some chicken and top it with this Cilantro Cream Sauce. Serve with some southwestern-inspired rice and follow it all up with these Double Chocolate Warm Pudding Cakes for a homey dessert.

For more Father's Day dinner and dessert ideas, visit VeryBestBaking.com.

Cilantro Cream Sauce over Chicken

Makes 6 to 8 servings

  • 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
  • 2 cups loosely packed fresh cilantro
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 cup water
  • 2 teaspoons granulated chicken flavor bouillon
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • Ground black pepper to taste
  1. PLACE cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.
  2. MELT butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper.
  3. POUR sauce over chicken breasts.

Nutrition Information per serving: 330 calories; 120 calories from fat; 14g total fat; 8g saturated fat; 130mg cholesterol; 380mg sodium; 9g carbohydrate; 0g fiber; 6g sugars; 40g protein; 10% Vitamin A; 20% Calcium

Double Chocolate Warm Pudding Cakes

Makes 8 servings

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 1/4 cups granulated sugar, divided
  • 3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • Lowfat whipped topping or ice cream (optional)
  1. PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.
  2. COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
  3. COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
  4. BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIP: Individual servings can be reheated in microwave for 10 seconds.

Nutrition Information per serving: 250 calories; 25 calories from fat; 3g total fat; 1g saturated fat; 5mg cholesterol; 220mg sodium; 45g carbohydrate; 1g fiber; 32g sugars; 5g protein; 15% Calcium

Source: VeryBestBaking.com

Healthy 27 March 2019

Creating Healthy Eating Habits

(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.

Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.

To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.

The Classic Kid-Favorite

When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.

Chicken Noodle Soup

Recipe courtesy of National Chicken Council

  • 1 chicken (3 pounds), liver discarded
  • 2 1/2 quarts cold water
  • 4 carrots, peeled and cut into bite-size pieces
  • 2 onions, peeled
  • 2 celery stalks with leaves, cut into 4 pieces
  • 6 cloves garlic, peeled
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns

Soup:

  • 1 cup small pasta, cooked
  • 1 cup frozen peas, thawed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  1. To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
  2. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
  3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
  4. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Connect Kids with Food for Healthy Habits

More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.

For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.

Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

  • 1 Cuties clementine
  • 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
  • 1/2 grape tomato
  • 1 celery stick, cut to 3 inches
  • 2 small leaves romaine lettuce
  • 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon honey
  • 1/4 teaspoon fresh lemon juice
  1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
  2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
  3. In small bowl, stir together yogurt, honey and lemon juice.
  4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

A Memorable Morning Meal

Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.

Cinnamon-Sprinkled French Toast

Recipe courtesy of the USDA

  • 2 large eggs
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon ground cinnamon
  • 2 slices whole-wheat bread
  • 1 teaspoon soft margarine
  • 4 teaspoons light pancake syrup
  1. In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
  2. Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
  3. Drizzle with syrup. Serve when warm.

Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.

Photo courtesy of Getty Images (Chicken soup photo and French toast photo)

Source: Culinary.net

Meal Ideas 27 March 2019

Recipe Remix

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

  • 6 ounces dry whole grain penne or rotini pasta
  • 1 cup cooked chicken breast meat, cut into bite-size pieces
  • 1 cup grape tomatoes, quartered
  • 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 4 medium garlic cloves, minced
  • 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
  • 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
  • 1/8 to 1/4 teaspoon crushed red pepper, optional
  • Salt and pepper to taste
  • 2 ounces feta cheese, crumbled (1/2 cup)
  1. Cook pasta according to package directions.
  2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

  • 2 tablespoons Pompeian Extra Light Tasting Olive Oil
  • 1/4 cup finely chopped red onion
  • 1 cup diced fresh or frozen, thawed mango
  • 2 tablespoons sugar
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon grated ginger

Couscous Cakes:

  • 1 1/3 cups water
  • 2/3 cup original couscous
  • 2 tablespoons grated lemon zest
  • 1/2 cup chopped cilantro leaves
  • 2 large egg whites
  • 2 tablespoons all purpose flour
  • 1/4 cup Pompeian Classic Mediterranean Olive Oil
  • 1/2 teaspoon salt
  1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
  2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
  3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
    Drain on paper towels. Repeat with remaining oil and couscous mixture.
  4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

  • 12 ounces Italian bread, cut in half lengthwise

Dressing:

  • 1/3 cup Pompeian Extra Virgin Olive Oil
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
  • 2 medium garlic cloves, minced
  • Salt and pepper to taste
  • 1/8 teaspoon dried pepper flakes, optional
  • 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

  • 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
  • 1 large tomato, thinly sliced
  • 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
  1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
  2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
  3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

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