Meal Ideas 29 January 2019

Nutritious Family Meals Full of Flavor

(Family Features) Putting healthy meals on the table continues to be a year-round goal for many families, one that can become more difficult with the satisfying and savory flavors of comfort-food season. From breakfast to dinner and every meal in-between, it can feel daunting to prepare simple and nutritious recipes without sacrificing taste.

While seeking healthier options for day-to-day meal planning and preparation, it’s important to start your decision-making at the grocery store. Look for items like all-natural Pure Farmland Bacon, made from pork raised without antibiotics. In addition, it contains no artificial ingredients, preservatives, MSG or added hormones, so you can feel good about incorporating a family favorite like bacon into any meal of the day.

Start the day with Baked Eggs in Avocado with Bacon, combining superfoods with a protein boost for an ideal, health-conscious breakfast. When it’s time to gather for a family dinner, try something new such as Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce for a filling and flavorful meal that can please nearly any palate.

Find more recipes that keep nutrition top of mind without forgoing flavor at farmlandfoods.com.
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Baked Eggs in Avocado with Bacon

Prep time: 30 minutes
Servings: 2

  •             Nonstick cooking spray
  • 1          avocado, halved and pitted
  • 2          eggs
  • kosher salt, to taste
  • freshly cracked pepper, to taste
  • 2          slices Pure Farmland All-Natural Uncured Bacon, cooked, crumbled
  • 2          tablespoons grated Parmesan cheese
  • 1          tablespoon chopped chives
  • smoked paprika, for garnish
  • hot sauce, for garnish (optional)
  1. Heat oven to 425° F. Spray baking sheet or glass baking pan with nonstick cooking spray.
  2. Scoop additional 1-2 tablespoons out of avocado halves to create wells for eggs.
  3. Place avocados flesh-side up on prepared baking sheet or glass pan. Gently crack one egg in each avocado well, keeping yolks intact. Bake 15-18 minutes, or until eggs reach desired temperature.
  4. Add salt and pepper, to taste. Top with crumbled bacon, Parmesan cheese and chopped chives. Garnish with paprika and hot sauce, if desired.

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Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce

Prep time: 45 minutes
Servings: 4

Bacon-Spaghetti Squash Fritter:

  • 4          cups cooked spaghetti squash
  • 6          slices Pure Farmland All-Natural Uncured Bacon, cooked, chopped, fat reserved
  • 4          green onions, white parts only, sliced thin
  • 2          eggs, lightly beaten
  • 1/2       cup Parmesan cheese, grated
  • 1/3       cup all-purpose flour

Romesco Sauce:

  • 2          roasted red peppers, fresh or jarred
  • 4          plum tomatoes, roasted, skins removed
  • 3/4       cup almonds, toasted
  • 4          cloves garlic, roasted
  • 2          tablespoons sherry vinegar
  • 2          teaspoons smoked paprika
  • 1/2       teaspoon cayenne pepper
  • 1/2       cup olive oil
  • salt, to taste
  • pepper, to taste
  1. To make Bacon–Spaghetti Squash Fritter: Place spaghetti squash in large bowl. Add bacon, green onions, eggs and cheese. Stir to combine. Add flour and mix until combined. Form into patties.
  2. Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2-3 minutes per side.
  3. To make Romesco Sauce: In food processor, pulse roasted red peppers, plum tomatoes, almonds, garlic, sherry vinegar, smoked paprika and cayenne pepper to combine. Slowly add in olive oil and season with salt and pepper, to taste.
  4. Pour Romesco Sauce over Bacon-Spaghetti Squash Fritter before serving.

Source: Farmland

Meal Ideas 28 January 2019

A Winning Spread for the Big Game

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.
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BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

  • 3          strips bacon
  • 3          avocados, seeds removed
  • 2          baby romaine lettuce leaves, halved and shredded
  • 1          small red onion, finely chopped
  • 2          tomatoes, finely chopped
  • 1          lime, juiced
  • 1          lemon, juiced
  • 2          tablespoons cilantro, chopped
  • 2          tablespoons chives, chopped
  • kosher salt, to taste
  • pepper, to taste
  • Garden of Eatin’ Grain-Free Cassava Chips
  1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
  2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
  3. Serve with tortilla chips.

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Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

  •             Nonstick cooking spray
  • 8          ounces cream cheese, at room temperature
  • 1          cup sour cream
  • 1          tablespoon ground chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon kosher salt
  • 1          can (10 ounces) green enchilada sauce
  • 1          can (15 ounces) black beans, rinsed and drained
  • 1          can (10 ounces) diced tomatoes in green chilies, drained
  • 1          cup frozen corn, thawed
  • 1          cup freshly grated sharp cheddar cheese, divided
  • 1          cup shredded rotisserie chicken
  • chopped fresh cilantro
  • chopped green onions
  • Garden of Eatin’ Blue Corn Tortilla Chips, for serving
  1. Heat oven to 400° F.
  2. Lightly coat deep, 9-inch skillet with cooking spray.
  3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
  4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
  5. Serve warm with tortilla chips.

Source: Garden of Eatin’

Snacks 17 January 2019

Smarter Snacking with Nutrition in Mind

(Family Features) Planning health-conscious New Year’s resolutions typically includes cutting back on unhealthy foods during meals from breakfast to dinner. However, it’s also important to cut out sugary, calorie-laden snacks that can counteract all your hard work throughout the rest of the day.

Rather than skipping snacks entirely, it’s possible to instead incorporate nutritious options that pack protein to help you recharge without going overboard on calories, sodium and sugars. Opt for quick bites like Baked White Bean and Artichoke Dip paired with light, crunchy, low-sugar crackers to get the fuel you need between meals.

This snack idea can be especially filling yet nutritious when you dip with an option like gluten-free, non-GMO Crunchmaster Protein Snack Crackers, made with wholesome ingredients crafted to fit healthy, active lifestyles. With five grams of plant-based protein per serving, the cholesterol-free crackers can aid in providing energy without unnecessary sugars.

As you take steps to incorporate a healthier lifestyle in the New Year, be sure to take into account healthy activities along with nutritious eating habits from the first meal of the day to the last, and each snack in-between.

For more nutritious snacking ideas and recipes, visit crunchmaster.com.

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Baked White Bean and Artichoke Dip with Crackers

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8

  • 1          can (15 ounces) organic white cannellini beans, drained and rinsed
  • 1          can (14 fluid ounces) water-packed artichoke hearts, drained
  • 1/3       cup olive oil
  • 2          tablespoons finely chopped fresh chives, divided
  • 1          teaspoon lemon zest
  • 1          tablespoon lemon juice
  • 1          tablespoon white wine vinegar
  • 2          cloves garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • pinch of cayenne pepper
  • 1          package (3.54 ounces) Crunchmaster Protein Snack Crackers in Roasted Garlic flavor
  1. Heat oven to 400° F.
  2. In food processor, puree beans, artichokes, olive oil, 1 tablespoon chives, lemon zest, lemon juice, vinegar, garlic, salt, pepper and cayenne until smooth. Scrape into 4-cup baking dish and smooth over top.
  3. Bake 15-20 minutes, or until heated through. Sprinkle with remaining chives and serve with crackers.

Tip: Substitute parsley or mint for chives, if desired.

Nutrition information per serving: 200 calories; 10 g fat; 1 g saturated fat; 580 mg sodium; 21 g carbohydrates; 4 g fiber; 1 g sugar; 7 g protein.

Source: Crunchmaster

Soups 16 January 2019

Fight the Cold with Better-for-You Comfort Foods

(Family Features) Few things go together quite like cold weather and comfort foods. However, those hearty dishes that are typically craved on blustery days are usually not classified as “healthy.”

With the right approach, though, you can put a better-for-you twist on some of your favorite dishes that can keep you cozy and satiated during the winter season. For example, you can put a grown-up twist on grilled cheese and tomato soup with this recipe for Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts.

Pairing flavorful seasonal dishes like soups and stews with a wholesome snack cracker like gluten-free, non-GMO Crunchmaster Tuscan Peasant Crackers can help satisfy those comfort food cravings while also contributing to a healthy lifestyle. With 20 grams of whole grains per serving, these crunchy, robust baked crackers are also cholesterol-free, allowing you to take a back-to-basics approach to your diet using simple ingredients and no artificial flavors or colors.

For other seasonal recipes, coupons, tips and nutritional information, visit crunchmaster.com.
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Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6

Creamy Tomato and Roasted Pepper Soup:

  • 2          tablespoons olive oil
  • 1          onion, chopped
  • 1          carrot, chopped
  • 3          cloves garlic, chopped
  • 1          teaspoon salt, divided
  • 1/2       teaspoon pepper
  • 1/2       teaspoon paprika
  • 1          pinch chili flakes
  • 4          cups organic no-salt-added vegetable broth
  • 1          can (28 ounces) no-salt-added diced tomatoes
  • 1          cup chopped prepared roasted red peppers
  • 2          bay leaves
  • 1/3       cup 35 percent heavy cream
  • 2          tablespoons finely chopped fresh chives, divided
  • 1          teaspoon cider vinegar

Cheddar Cracker Melts:

  • 24        Crunchmaster Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 3/4       cup shredded cheddar cheese
  1. In Dutch oven or large saucepan over medium heat, heat oil. Cook onion, carrot, garlic, 1/2 teaspoon salt, pepper, paprika and chili flakes about 5 minutes, or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted red peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer 15-20 minutes, or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; puree in batches until smooth. Stir in cream, remaining salt, 1 tablespoon chives and vinegar.
  3. To make Cheddar Cracker Melts: Heat broiler to high and position rack in center of oven. Arrange crackers on parchment paper-lined baking sheet. Sprinkle with cheese. Broil 1-2 minutes, or until cheese is melted. 
  4. Divide soup among six bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged cheddar cheese. Smoked mozzarella can be substituted, if desired.

Nutrition information per serving: 250 calories; 15 g fat; 7 g saturated fat; 30 mg cholesterol; 730 mg sodium; 22 g carbohydrates; 2 g fiber; 11 g sugar; 6 g protein.

Source: Crunchmaster

Appetizers & Sides 06 April 2018

Blue Cheese and Bacon Stuffed Mushrooms

Blue cheese with hints of chive, onion and bacon will delight any guest. Try this stuffed mushroom recipe for your next event. Find more recipes at www.culinary.net.

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Blue Cheese and Bacon Stuffed Mushrooms

  • 24 large fresh portabello mushrooms
  • 1 carton (8oz) spreadable chive and onion cream cheese
  • 1 cup (4oz) crumbled blue cheese
  • 4 green onions, chopped
  • 2 garlic cloved, minced
  • 3/4 cup bacon bits, divided
  1. Preheat oven to 375°F.
  2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
  3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
  4. Spoon cream cheese mixture into mushroom caps.
  5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

Appetizers & Sides 24 January 2017

Mini Three-Cheese Balls

Mini Three-Cheese Balls

Yields 24 to 30 balls

  • 1 4-ounce log fresh goat cheese
  • 6 ounces crumbled blue cheese
  • 2 cups coarsely grated Jarlsberg cheese
  • 2 tablespoons grated onion
  • 1/4 cup non fat plain yogurt
  • 1/4 cup finely diced fresh chives, plus extra for garnish
  • Dash hot sauce (optional)
  • 1 cup slivered almonds or chopped pecans
  1. In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
  2. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
  3. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.

Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.

Source: Jarlsberg

Vegetarian 10 August 2015

Spaghetti Squash with Avocado Pesto

Ingredients
  • 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
  • 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
  • 1/4 cup fresh basil leaves or Italian parsley
  • 1 tablespoon chopped chives
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup hot water
  • 2 tablespoons chopped fresh basil or parsley (optional)
Preparation
  1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
  2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
  3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
  4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.
Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

Soups 10 August 2015

Hearty Potato and Cheddar Soup With Bacon

Ingredients
  • 4 ounces bacon, coarsely chopped
  • 2 tablespoons butter
  • 2 small leeks, trimmed and chopped
  • 1 large onion, diced (about 1 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes, cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Freshly ground black pepper
  • Chopped fresh chives
Preparation
  1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth

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