Meal Ideas 15 March 2019

Enchiladas - Everyday Easy

(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.

Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.

The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.

How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.

Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.

For other great recipes made with READ salads, visit www.readsalads.com.

Salsa Verde Bean Enchiladas

Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 12 soft corn or flour tortillas (6 to 8 inch diameter)
  • 2 cups prepared salsa verde
  • 1-1/2 cups shredded Mexican cheese blend

Optional Toppings:
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges

  1. 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
  2. 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
  3. 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.

Makes 6 servings.

Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.

Source: Aunt Nellie’s Beets (Seneca Foods Corporation)

Holiday 01 November 2018

Holiday Fun for the Whole Family

(Family Features) Celebrating the holidays with family meals and activities is what the season is all about, and when those moments and at-home projects are kid-friendly, you can get the whole gang involved.

A simple weeknight at home during the holiday season can turn into family fun time starting with a recipe like these Reindeer Hot Dogs, a dish that requires little prep time and allows for help from little ones. Made with Gwaltney Hot Dogs, a tasty, kid-friendly dinner solution requires just a handful of easy-to-find ingredients.

Once everyone is finished eating and all have pitched in to help with cleanup, turn your attention to a family activity that transforms everyday supplies into this Wooden Snowman Ornament for seasonal decor to hang on a tree or elsewhere in the house.

Find more kid-friendly recipes to involve the whole family at gwaltneyfoods.com.

Reindeer Hot Dogs

Prep time: 20 minutes
Servings: 10

  • 1          can refrigerated crescent rolls
  • 1          package Gwaltney Hot Dogs
  • 1          slice white cheese
  • black olives
  • ketchup
  1. Heat oven according to crescent roll package directions.
  2. Cut hot dogs into three equal sections.
  3. Lay out crescent rolls and wrap around middle sections of hot dog pieces.
  4. Cut triangles out of end sections to look like antlers.
  5. Cut two slits at top of dough; press end hot dog pieces into slits.
  6. Bake according to crescent roll package directions. Cut out small circles from sliced cheese for reindeer eyes. Cover cheese pieces with small slices of black olives for pupils. Add ketchup to hot dogs for red noses.

Wooden Snowman Ornament

Craft courtesy of Gwaltney

  • 7ice pop sticks
  • Hot glue gun
  • Foam paintbrush
  • Black paint
  • Glitter
  • White paint
  • Googly eyes
  • Colored craft foam
  • Sequins
  • Buttons
  • String
  1. Line up six ice pop sticks next to each other vertically.
  2. Place line of hot glue horizontally across sticks, about one-third of the way down, and adhere seventh stick to create brim of snowman’s hat.
  3. Using black paint, brush top third (brim to top of hat) and let dry.
  4. Mix glitter into white paint and brush lower two-thirds of sticks, creating snowman’s face.
  5. Use googly eyes, colored craft foam, sequins and buttons to create details of face and hat, such as mouth, nose and hat decor.
  6. Glue piece of string to backside to hang ornament.

Source: Gwaltney

Meal Ideas 19 February 2019

Wonderful Weeknight Dining

(Family Features) With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn’t one of them with these savvy solutions that can help make weekday meals a cinch.

One-dish wonders
Most busy families are well-versed in the benefits of slow cooker meals, but when you haven’t planned that far ahead there are other options, such as your oven’s broiler, that allow you to capture the convenience of single-dish meals. A cookie sheet filled with your favorite protein, veggies and a sprinkle of seasoning will broil in minutes. Just remember to cut your protein into small pieces that will cook through quickly and line your sheet with foil for easier cleanup. Another quick-fix idea: empty the odds and ends from the pantry and veggie drawer to make a stir-fry in minutes.

Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It’s the one day of the week when you’re most likely to go “all out” and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just 5 minutes. The smooth flavor of Idahoan Signature Russets – like original homemade mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.

Quick-prep proteins
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare. Eggs don’t have to be restricted to the breakfast table, especially in preparations like a frittata or quiche. Or rely on seafood, which can be seared to perfection in minutes. A mild white fish is an ideal foundation for creating diverse, rich flavors, such as this Seared Halibut with Lemon Butter Sauce.

For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.

Seared Halibut with Lemon Butter Sauce

Serves: 4

Lemon Butter Sauce

  • 1/2       cup white wine
  • 1/4       cup fresh lemon juice
  • 8          tablespoons whipping cream
  • 3/4       teaspoon fresh garlic, chopped
  • turmeric, to taste
  • salt, to taste
  • white pepper, to taste
  • 8          tablespoons unsalted butter, diced

Halibut

  • 4          teaspoons olive oil
  • 4          halibut filets (6-8 ounces each)
  • salt
  • pepper
  • lemon zest
  • herbs

Vegetables

  • 2          tablespoons olive oil
  • 2          small zucchini, cut into 1/4-inch strips
  • 2          small yellow squash, cut into 1/4-inch strips
  • 2          small red peppers, washed, seeded and sliced into strips

Potatoes

  • 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
  1. For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.
  2. While lemon sauce is reducing, prepare fish and vegetables.
  3. Once reduced, remove from heat and swirl in diced butter.
  4. For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
  5. For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
  6. For potatoes, prepare mashed potatoes following package instructions.
  7. To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.

Note: Haddock or striped bass can be substituted for halibut.

Hoisin Roasted Pork with Steamed Greens

Serves: 4

  • 2          tablespoons hoisin sauce
  • 2          tablespoons honey
  • 1          tablespoon soy sauce
  • 1          pork tenderloin filet (16 ounces)
  • 8          ounces fresh sugar snap peas
  • 8          ounces green beans
  • 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
  1. Heat oven to 350° F.
  2. In bowl, combine hoisin, honey and soy. In non-metallic bowl, pour marinade over pork and set aside for 15 minutes.
  3. Heat medium nonstick frying pan over medium heat. Add marinated pork and cook each side 1-2 minutes.
  4. Transfer pork to baking tray and cook 15 minutes, or until cooked to desired doneness.
  5. Steam fresh sugar snap peas and green beans together. Set aside.
  6. Prepare mashed potatoes following package instructions.
  7. To serve, plate mashed potatoes, sliced pork and steamed vegetables. Spoon pan juices over pork and enjoy.

Roasted Chicken Provencal

Serves: 4

  • 8          chicken thighs (bone-in, skin-on)
  • 1/2       teaspoon salt
  • 1/4       teaspoon ground black pepper
  • 1          tablespoon olive oil
  • 1/2       cup dry white wine
  • 1/4       cup chicken broth
  • 2          thyme sprigs
  • 2          garlic cloves, crushed
  • 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
  • 1          cup sliced cremini mushrooms
  • 1/2       cup cherry tomatoes, halved
  • 1/4       cup pitted black olives, halved
  • sauteed green beans
  1. Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.
  2. Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.
  3. Meanwhile, prepare mashed potatoes according to package directions.
  4. In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.
  5. Serve chicken thighs with mashed potatoes and sauteed green beans.

Source: Idahoan Mashed Potatoes

Meal Ideas 02 July 2018

Create Family Moments and Memories this Summer

(Family Features) Take advantage of slower summer schedules and warmer weather by rounding up the family and heading to the backyard for fun, food and family time.

The opportunities for quality family time during the warmer months are nearly endless, especially with just a little creativity and ingenuity, like these fun summer ideas from Borden Cheese.

Let your inner kid run free
Celebrate your favorite summer memories with your kids by breaking out the flashlights to play tag and other fun games in the backyard all night long. Whether it’s kick the can, ghost in the graveyard, capture the flag or a good, old-fashioned game of hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer evenings together. Don’t be surprised if the neighbors join in the fun, too.

Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. The perfect base for everyone to cook up their own creations, this deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market. For added fun and flavor, toss your family’s pizza on the grill for a crispy, authentic crust.

Rethink family movie night
Get off the couch and take your family movie outside. All you need is a sheet, a projector and some comfy pillows and throws to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies on the big screen right in your own backyard. To keep the fun going, pitch a tent and spend the night outside sleeping under the stars.

Find more family-friendly recipes for summer at BordenCheese.com.

Cheesy Flatbread Pizza

Cook time: 25 minutes
Servings: 4

  • 1          piece (12 inches) cracker bread or flatbread
  • 1          tablespoon olive oil, plus additional for brushing
  • 1          package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
  • 8          strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
  • 4          whole garlic cloves, sliced
  • 4          plum tomatoes, sliced
  • 1/2       red onion, cut in strips
  • 1/4       cup chopped Italian parsley
  • fresh basil leaves (optional)
  1. Heat oven to 400° F.
  2. Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
  3. In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
  4. Add parsley to remaining cheese and spread over ingredients.
  5. Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.  

Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.

Source: Borden Cheese

Breakfast & Brunch 05 February 2019

7 Breakfasts to Keep the Family on Track this New Year

Start the year off right with wholesome, nutritious morning recipes

(Family Features) With each New Year comes new goals and resolutions for the entire family. It’s the perfect time to start fresh and get everyone back on track with healthy nutrition. Starting each day with a nutritious breakfast is one way to do just that, not to mention a healthy habit to maintain throughout the year.

By incorporating simple, wholesome ingredients like milk into a balanced breakfast each morning, you can feel good knowing your family is starting the day on the right foot. With nine essential nutrients, including high-quality protein, calcium and vitamin D, pairing milk with breakfast can help everyone be their best.   

Try these seven breakfast recipes paired with milk, one for each day of the week, to fuel all kinds of mornings throughout the New Year. Visit MilkLife.com for additional recipe inspiration.

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Southwest Breakfast Protein Sandwich

Add Southwestern flavors to spice up this breakfast sandwich. Scrambled eggs seasoned with cumin, pepper and chili powder are topped with shredded cheese, ham and sliced avocados and placed inside a toasted English muffin for a twist on a classic breakfast favorite.

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Peanut Butter and Jelly Protein Power Muffins

When you’re in a rush on weekday mornings but still want a wholesome breakfast while on the go, try these protein muffins with peanut butter and jelly. This simple recipe is a kid-friendly way to serve a childhood favorite and start the day with a smile.

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Raspberry Cottage Cheese Protein Pancakes

While cottage cheese is not a traditional ingredient in pancakes, these pancakes definitely make it work. By combining blended cottage cheese with rolled oats, this dish adds protein and fiber at breakfast without skimping on taste.

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Chai Quinoa Protein Breakfast Bowl

How about a modern take on an ancient grain? This breakfast bowl with quinoa is a delicious and nutritious way to start your day. Chai spices combined with brown sugar, vanilla and milk add vibrant flavors sure to excite your taste buds.

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Protein Power Huevos Rancheros

This tasty twist on eggs brings a Southwestern flair to breakfast with avocados and turkey sausage piled high on a tortilla to spice up your morning.

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Vegetable and Sausage Mini Protein Quiches

This mini quiche recipe makes serving up protein at breakfast a snap. Use a muffin tin to create individual sausage quiches that are perfect for a make-ahead, grab-and-go breakfast.

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Savory Smoked Salmon and Cream Cheese Protein Crepes

Lock down your week’s breakfast plan with these savory crepes the entire family will enjoy. Cream cheese with chives mixed in topped with smoked salmon and wrapped inside a warm crepe winds up being a delicious morning jump-start.

Source: MilkPEP

Holiday 07 November 2018

Crunchy Sweet Potato Casserole

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

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Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

Breakfast & Brunch 01 November 2018

Blueberry-Pecan Scones

Wake up the family with the delicious smell of blueberry-pecan scones baking in the oven.

Blueberry-Pecan Scones

  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup sugar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1 cup fresh or frozen blueberries
  • 1/4 cup finely chopped pecans, toasted
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 2 tablespoons sugar
  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
  3. Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Recipe adapted from Cooking Light.

Source: Culinary.net

Watch video to see how to make this delicious recipe!

Breakfast & Brunch 30 August 2018

Farmer's Casserole

Plan ahead for your weekend brunch with this delicious Farmer's Casserole recipe.  You'll enjoy this hearty combination of meat, cheese, eggs and a little bit of spice with some jalapenos.  You can also prepare this recipe the night before and let it chill till you are ready to pop it in the oven.

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Farmer's Casserole

  • Nonstick cooking spray
  • 3 cups frozen shredded hash brown potatoes
  • 3/4 cup shredded Monterey Jack cheese
  • 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
  • 2 green onions, sliced
  • 2 jalapenos, seeded and chopped
  • 4 eggs, beaten
  • 1 ½ cups milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the bottom of the dish. Sprinkle cheese, ham, and green onions over hash browns.
  2. In a bowl combine eggs, milk, salt, pepper and jalapenos. Pour egg mixture over hash brown mixture in dish.
  3. Bake, uncovered, in a 350° F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
  4. Let stand 5 minutes before serving. Makes 6 servings.

Recipe adapted from Better Homes and Gardens

Source: Culinary.net

Watch video to see how to make this recipe!

Meal Ideas 25 July 2018

Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.


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Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

  • 1 can (5-ounce) tuna, packed in water, drained and flaked
  • 1 can (4.25-ounce) chopped green chilies
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro or parsley
  • 6 slider rolls, split
  • lettuce leaves
  1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
  2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

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Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 can (14 1/2 ounces) sliced carrots, drained
  • 1 can (14 1/2 ounces) cut green beans
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked egg noodles
  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
  2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

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Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

  • Nonstick cooking spray
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 can (8 ounces) mixed vegetables, drained
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 375° F. Spray mini muffin tins with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
  3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
  4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

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Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  1. Heat oven to 350° F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
  2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
  4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

Source:  Cans Get You Cooking

Meal Ideas 31 May 2018

Authentic Italian Cuisine

Savory dishes featuring pesto

(Family Features) One of the best times of each day is gathering with family members to enjoy home-cooked meals. Using fresh and versatile ingredients, adults can be at ease that everyone is eating right with a nutritious dinner and kids are eating something delicious and relaxing each evening.

Pesto can be used as an ingredient in many recipes and brings a punch of flavor to each dish on the table. For example, it can be served mixed in potatoes, as a spread on sandwiches, dolloped on soups or dips and as a sauce on pasta.

With authentic Italian taste capturing the recipes of the region, Filippo Berio Pestos are made to suit any taste. The versatile flavors include Classic Basil, Sun Dried Tomato, Tomato & Ricotta and Hot Chili and Olive. Each variety is vegetarian, gluten-free and GMO-free, making it the perfect addition to any dinner.

Pesto can be served hot or cold, so it is easy to cook with or add to dishes featuring fresh vegetables, like this recipe for Chicken Caprese Stuffed Spaghetti Squash. Add Savory Zucchini and Fontina Muffins to the meal for a fun twist on muffins.

For a more traditional meal the whole family can enjoy, try this Tomato and Tortellini Soup made with Tomato & Ricotta Pesto. This pesto is based on an age-old Sicilian recipe, combining the sweetness of tomatoes with the smoothness of ricotta cheese and the rich taste of Filippo Berio Extra Virgin Olive Oil.

For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.
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Savory Zucchini and Fontina Muffins

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12

  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground pepper
  • 1/2       cup Filippo Berio Sun Dried Tomato Pesto, divided
  • 1/3       cup Filippo Berio Extra Virgin Olive Oil
  • 3/4       cup milk
  • 1/4       cup granulated sugar
  • 1          egg
  • 1          cup shredded zucchini
  • 2          green onions, finely chopped
  • 12        cubes (1/2 inch each) fontina cheese
  1. Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
  2.  
  3. In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.
  4. Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.
  5. Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.

Tip: To make extra savory, add 1/2 cup cooked and crumbled bacon.

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Chicken Caprese Stuffed Spaghetti Squash

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves: 4

  • 2          small spaghetti squash
  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil, divided
  • 3/4       teaspoons salt, divided
  • 3/4       teaspoon pepper, divided
  • 12        ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1          small onion, finely chopped
  • 1/3       cup Filippo Berio Classic Pesto
  • 1 1/2    cups halved cherry tomatoes
  • 8          ounces fresh mozzarella cheese, sliced
  • 2          tablespoons chopped fresh basil
  1. Heat oven to 400° F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper. Bake, cut sides down, on parchment paper-lined baking sheet 45-50 minutes, or until tender. Let cool slightly. Using fork, scrape strands of squash into bowl; reserve squash shells.
  2. In skillet, heat remaining oil over medium-high heat; cook chicken, onion and remaining salt and pepper about 5 minutes, or until chicken is browned. Stir in pesto; bring to simmer. Cook about 5 minutes, or until chicken is cooked through. Stir in cherry tomatoes; cook about 1 minute, or until slightly softened.
  3. Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil 1-2 minutes, or until cheese melts. Sprinkle with chopped basil.

Tip: For a more savory dish, add chopped black olives or jarred artichokes, if desired.
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Tomato and Tortellini Soup

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Serves: 4-6

  • 2          tablespoons Filippo Berio Olive Oil
  • 1          onion, finely chopped
  • 2          cloves garlic, minced
  • 1          carrot, diced
  • 1          stalk celery, diced
  • 1/2       cup Filippo Berio Tomato & Ricotta Pesto
  • 1          teaspoon dried basil
  • 1          teaspoon oregano
  • pinch of chili pepper flakes
  • 1          can (28 ounces) whole Italian-style tomatoes
  • 4          cups reduced sodium chicken broth
  • 3/4       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          package (12 ounces) fresh cheese tortellini
  • 2          tablespoons chopped fresh parsley
  • grated Parmesan cheese, for serving
  1. In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.
  2. In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.

Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.

Source: Filippo Berio

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