Videos 23 September 2019

Stuffed Cherry Tomatoes

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Stuffed Cherry Tomatoes

  • 24-48   cherry tomatoes
  • 1          package (8 ounces) cream cheese, softened
  • 2          tablespoons mayonnaise
  • 1          medium cucumber, peeled and diced
  • 3          green onion stalks, diced
  • 2          teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
  2. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  3. Refrigerate until ready to serve.
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

Beverages 29 March 2019

Marvelous Mother's Day Brunch

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

  • Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
  • Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
  • Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
  • Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
  • Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

  • 1 pint raspberry sherbet
  • 1 pint lime sherbet
  • 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
  • Topping:
  • 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
  • 3 teaspoons sugar
  • 1 teaspoon lemon juice
  1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
  2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
  3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
  4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
  5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

  • 1 cup wheat berries
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup cucumber, diced
  • 2 cans Albacore tuna packed in water, drained
  • 2 eggs, hard boiled, chopped (optional)
  • 2 tablespoons flat leaf parsley, coarsely chopped
  • 1/2 cup Italian dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
  2. Drain well and allow to cool.
  3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

  • 4 (9-inch) whole wheat tortillas
  • 6 tablespoons smooth peanut butter or reduced-fat cream cheese
  • 1 cup fresh spinach or torn romaine leaves
  • 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
  • 1/2 cup carrots, shredded or matchstick
  • 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
  1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
  2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
  3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

  • 1 cup fat-free milk
  • 1/2 cup applesauce
  • 1 tablespoon fat-free vanilla yogurt
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 cup all-purpose flour
  • 1 cup low-fat granola
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
  2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.
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 26 March 2019

Time-Saving Secret for Busy Cooks

Roasted Slicing Chicken From the Deli

(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.

Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.

Visit www.boarshead.com for more time-saving meal preparation tips.

Chicken Lettuce Wraps with Barbecue Dressing

Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.

  • 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
  • 4 large butter lettuce leaves
  • 1 cup mixed cucumber and green onion strips
  • 1/4 cup barbecue sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon mix black and white sesame seeds
  1. Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.

Chicken Gazpacho Sandwich

Servings: 4
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.

  • 8 slices multi-grain bread
  • 1 1/2 cups mayonnaise
  • 1 small cucumber, sliced into thin rounds
  • 1 cup grated carrots
  • 1 teaspoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup drained roasted red peppers, cut julienne style
  • 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
  • 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
  1. Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.

Pulled Chicken and Tomato-Vegetable Soup

Servings: 6
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.

  • 2 tablespoons olive oil
  • 1/4 head cabbage, shredded
  • 1 red onion, cut into a small dice
  • 3 stalks celery, finely chopped
  • 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
  • 2 large carrots, cut into
  • 1-inch julienne strips
  • 2 teaspoons dried oregano, 6 sprigs for garnish
  • 2 14-ounce cans chicken broth
  • 2 14-ounce cans fire-roasted tomatoes with liquid
  • 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
  1. Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.

Source: Boar's Head

Kids 01 August 2018

Make the Grade with Back-to-School Lunches

(Family Features) Back-to-school time means it’s back to being busy before, during and after school, so it’s time for parents and kids to create new routines. From early wakeup calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy.

As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunchbox love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch too.

No matter what meals you’re prepping, a store like ALDI can be your solution for packing tasty and better-for-you choices for lunches and on-the-go snacks. With high-quality ingredients at affordable prices, ALDI offers what you need to get ready for the days ahead.

For more recipes and meal prepping ideas, visit aldi.us.

Bento Box Lunch

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sushi Roll”:

  • 4          slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread
  • 4          slices Lunch Mate Never Any! Turkey
  • 1          teaspoon Burman's Yellow Mustard
  • 1/2       avocado, sliced
  • 1          mini cucumber, cut into 3-inch-by-1/4-inch sticks

Quinoa Salad:

  • 1 cup SimplyNature Organic Quinoa, cooked
  • 1/4       cup Southern Grove Sliced Almonds
  • 2 mandarin oranges, peeled and separated
  • 1/4       cup Southern Grove Dried Cranberries
  • 1 bunches green onions, sliced
  • 1          teaspoon Carlini Pure Olive Oil
  • Stonemill Iodized Salt, to taste
  • Stonemill Ground Black Pepper, to taste

Broccoli Salad:

  • 1          large head broccoli, chopped
  • 1/4       cup Southern Grove Sliced Almonds
  • 1/4       cup Southern Grove Dried Cranberries
  • 1          teaspoon Fusia Soy Sauce
  • 1/2       cup Friendly Farms Vanilla Nonfat Greek Yogurt
  • Stonemill Ground Black Pepper, to taste

Cinnamon Apples:

  • 1          Granny Smith apple, sliced
  • 1          tablespoon Nature's Nectar Lemon Juice
  • 1          teaspoon Stonemill Ground Cinnamon

 

  1. To make “Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.
  2. To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.
  3. To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.
  4. To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.
  5. Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.

Source: ALDI

Meal Ideas 03 September 2018

Crowd-Pleasing Summer Entertaining

(Family Features) If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.

Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.

  • Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
  • Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
  • Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
  • Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.

For more recipes perfect for entertaining, visit MrsTsPierogies.com.

Mini Pierogy Slider Kebabs

Prep time: 15 minutes
Total time: 20 minutes
Servings: 4-6

  • 1          box Mrs. T’s Mini Classic Cheddar Pierogies
  • 2          tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 1          pound ground beef
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          tablespoon minced red onion
  • 4          deli slices Colby Jack cheese, quartered
  • 4-6       skewers
  • 14        pieces curly leaf lettuce
  • 7          cherry tomatoes, halved
  • 14        cornichon pickles
  1. Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
  2. In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
  3. Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
  4. To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.

Farmers Market Mini Pierogy Salad

Prep time: 12 minutes
Total time: 18 minutes
Servings: 4

  • 1          box Mrs. T’s Mini Classic Cheddar Pierogies
  • 1/2       cup white balsamic or cider vinegar
  • 1          small garlic clove, crushed
  • 1/4       teaspoon salt
  • 1/4       teaspoon dried oregano
  • 1/3       cup extra-virgin olive oil
  • 1          large tomato, coarsely chopped
  • 1          medium cucumber, seeded, if necessary, and coarsely chopped
  • 1/4       cup red onion, thinly sliced
  • 4          ounces feta cheese, crumbled
  1. Saute pierogies according to box directions; place in large bowl.
  2. In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
  3. Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well.

Source: Mrs. T’s Pierogies

Meal Ideas 01 July 2018

Must-Have Recipes for Your Summer Soirees

(Family Features) Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.

For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.

No matter the occasion, a store like ALDI can be your guide to summer entertaining with everything you need to celebrate the season, including high-quality and affordable ingredients for this summer’s must-have recipes.

A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Exquisite Collection Sauvignon Blanc or Trestoria Rosé from ALDI. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rosé Punch.

Find more seasonal recipe ideas to celebrate summer at ALDI.us.
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Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 

  • 8          skewers
  • 1          pineapple
  • 2          tablespoons Carlini Vegetable Oil
  • 1/2       teaspoon Stonemill Iodized Salt
  • 1          teaspoon Stonemill Ground Black Pepper
  • 1 3/4    pounds Never Any! Fresh Boneless Skinless Chicken Breasts, diced into 1-inch pieces

Lemon-Cucumber Salsa:

  • 1          lemon, supremed
  • 1          cucumber, diced
  • 1/2       red onion, diced
  • 1          tablespoon SimplyNature Organic Wildflower Honey
  • 1          teaspoon Stonemill Ground Black Pepper
  1. Soak wooden skewers for 15 minutes prior to grilling.
  2. Heat grill to medium-high heat.
  3. Remove rind from pineapple and dice into 1-inch pieces.
  4. In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
  5. Alternating chicken and pineapple, pierce onto skewers.
  6. Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
  7. To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.
  8. Serve lemon-cucumber salsa over cooked chicken skewers.

Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.
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Citrus Ginger Rosé Punch

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

  • 1/2       cup minced ginger
  • 1          cup Baker’s Corner Granulated Sugar
  • 1          cup water
  • 2          bottles (750 milliliters each) Trestoria Rosé, chilled
  • 5          cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled
  • 2          cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled
  1. In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.
  2. Strain simple syrup and discard ginger.
  3. In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.
  4. Serve in chilled glasses.

Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.

Source: ALDI

Meal Ideas 05 February 2019

6 Ways to Build a Better Lunchbox

(Family Features) Coming up with fresh ideas every day to keep kids’ lunches exciting is no small task. When the goal is an empty lunchbox and a full, happy tummy, the winning combination is a blend of nutrition and flavor.

Step up your game this school year with these ideas for a better lunchbox:

Get creative. Foods that look can good taste good, too. Transform sandwiches into fun shapes using cookie cutters or make tiny heart- or star-shaped, bite-size pieces of cheese for a fun finger food. Another fun idea: thread sliced and bite-sized vegetables on a wooden stick for a no-cook kabob. For a sweet variation, use fruit instead and sprinkle with coconut for extra flavor.

Skip the packaging. Little fingers can struggle to open pre-packaged foods, so instead opt for fresh ingredients that fit into a bento-style box. Not only can kids see what tasty treats await and dig straight into their meals, less packaging means less processing, which is good for their health and the environment.

Keep it simple. Opt for delicious, flavorful foods that deliver nutrients kids need and the taste they want without any extras. An option like Hidden Valley Simply Ranch makes for a rich and creamy complement to carrot sticks, cucumber and other lunchbox staples. With no artificial preservatives, flavors or colors this ranch is perfect for encouraging kids to eat the veggies you pack. Look for Classic Ranch or for a special twist, try flavors such as Cucumber Basil or Chili Lime.

Rely on the familiar. Refueling during the day is important to keep kids focused and able to mentally and physically tackle the rest of the school day. Avoid trying out new foods at lunchtime and save experimenting with new flavors for meals at home.

Go for variety. Representing multiple foods groups isn’t only a good way to deliver good nutrition, the variety in colors and textures can make the meal more interesting and encourage kids to eat more. Include savory meats, crunchy crackers, veggies and sweet fruits.

Add a treat. Whether it’s a favorite fruit or yogurt, a single piece of candy or even a simple note that says “I love you and I’m proud of you,” find a way to add something sweet to every lunch and bring a smile to your child’s daily routine.

Look for more kid-friendly meals at hiddenvalley.com
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Portable Veggie Kabobs with Tangy Veggie Dip

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 6-8

  • 1          cucumber, sliced
  • 1          cup broccoli florets
  • 2          carrots, sliced
  • 8          cherry tomatoes
  • 6-8       wooden skewers
  • Hidden Valley Simply Ranch
  1. Gently thread cucumber slices, broccoli, carrot slices and cherry tomatoes on skewers, placing 2-3 pieces of each veggie on each skewer to make a rainbow of colors.
  2. Serve ranch dressing with veggies for dipping.

Tip: Add cheese cubes for protein on kabobs, if desired.

Photo courtesy of Mick Jones

Source: Hidden Valley

Healthy 30 January 2019

6 Drinks to Sip Your Way to Wellness

(Family Features) Stir up sippable, flavorful drinks and snacking soups for easy ways to add more wellness to your day. Start with robust flavors like turmeric, cayenne and ginger then pair with wholesome ingredients like pineapple, dandelion greens and cucumber to create delicious sips to help you awaken, stay energized or replenish.

Fill your glass (or mug) with a breakfast boost to jumpstart your morning, a smoky sipping broth for an afternoon pick-me-up or an evening elixir to help rebalance after a busy day.

Find more easy ways to add wellness to your day at McCormick.com or check out McCormick on Facebook and Pinterest.

Morning Jumpstart

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  • Spiced Cucumber and Apple Morning Boost – Start the day right with this fresh, homemade drink. This invigorating wake-me-up blends clementine, cucumber and Granny Smith apple with ice, while a pinch of red pepper brings the zing.

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  • Fizz ’n’ Fruit Energizer – Your morning can get a boost with this citrusy refresher, mixing sparkling clementine juice with muddled apple and cucumber, and a splash of cayenne-spiked simple syrup.

Afternoon Sip

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  • Smoky Avocado and Mushroom Drinkable Soup – This satisfying, snackable soup combines fragrant smoky chipotle pepper with creamy avocado and fresh cucumbers. Top it off with chopped oyster mushrooms sauteed with herbs and pistachios.

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Evening Elixir

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  • Ginger, Turmeric and Beet Sipping Elixir – Rebalance at the end of the day with a tangy, spiced sipping elixir over ice. With ingredients like ginger, turmeric and apple cider vinegar, it’s loaded with nutritional goodness. Transform it into a tasty Old Fashioned cocktail with the addition of bourbon, orange liqueur, sugar and a maraschino cherry garnish.

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Source: McCormick

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