(Family Features) Grilling season provides ample opportunities to put flavorful fare on the table, but it doesn’t have to be a lengthy cooking process. By planning ahead, having the right equipment on-hand and using ready-to-go ingredients, home cooks can quickly put family meals together.
With an option like Smithfield Marinated Fresh Pork, which is perfectly seasoned and ready to throw on the grill, you can have a delicious meal ready in 30 minutes or less. Available in a variety of flavors and quality cuts, it’s ideal for grilling, roasting or sauteing any night of the week. To get ready for your next grilling occasion, try something new like Grilled Pork Kebabs with Tzatziki Sauce or Grilled Pork and Potato Planks.
To help make this a successful grilling season, visit SmithfieldGetGrilling.com for more grilling tips and a chance to win $5,000.
Grilled Pork Kebabs with Tzatziki Sauce
Prep time: 25 minutes
Cook time: 10 minutes
- 1 Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1 1/4-inch cubes
- 3 small zucchini squash, cut into 1/2-inch thick slices
- 2 large red bell peppers, cut into 1 1/4-inch pieces
- 1 large red onion, cut into 1 1/4-inch wedges
- bamboo skewers, soaked in water 30 minutes
- olive oil
- 2 medium cucumbers, peeled
- 1 clove garlic, minced
- 1 1/2 cups whole milk Greek yogurt
- 1/2 lemon juice
- 2 teaspoons chopped fresh dill weed
- 1/2 teaspoon sea salt
- freshly ground black pepper
- chopped fresh parsley
- Heat grill to 375° F. Alternately thread fresh pork cubes, zucchini, peppers and onions onto bamboo skewers. Brush kebabs lightly with olive oil.
- In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt and pepper. Refrigerate until ready to use.
- Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through.
- Garnish skewers with parsley and serve with tzatziki sauce for dipping.
Grilled Pork and Potato Planks
Prep time: 5 minutes
Cook time: 22 minutes
- Nonstick cooking spray
- 2 Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloins
- 2 pounds Yukon Gold or red potatoes, cut lengthwise into 3/4-inch-thick slices
- 2 tablespoons canola oil
- 3/4 cup shredded reduced-fat or regular sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup finely chopped green onions
- Heat charcoal or gas grill to medium; spray grates with nonstick cooking spray. Grill tenderloins until internal temperature reaches 150° F, turning occasionally, about 20 minutes.
- Brush both sides of potato slices with oil; grill 15-20 minutes until just tender, turning occasionally. Remove potatoes and pork from grill.
- Top potatoes with cheese, sour cream and onions. Serve with tenderloins cut into 1/4-inch thick slices.
(Family Features) The summer months offer seemingly endless opportunities to enjoy the warm weather with friends and family. Serving crowd-pleasing foods and drinks can go a long way toward a successful gathering, whether you’re hosting a brunch, relaxing by the pool or throwing a backyard bash.
Regardless of the occasion, a store like ALDI has everything you need to savor summer, including entertaining items and high-quality ingredients, without the premium price tag. When you make this one-stop shop your destination for summer essentials, you can get more of what you love for less.
Find more seasonal recipe ideas like these appetizers, main dishes, desserts and drinks at ALDI.us.
Grilled Avocados with Vegetable Relish – Boost a favorite summer flavor like avocado by using your grill. Start by slicing the avocados and removing the pits before grilling flesh-side down. Fill with a vegetable relish mixture of tomatoes, bell peppers and onions then sprinkle with feta cheese.
Citrus Popping Kale Salad – This light and refreshing salad is a perfect make-ahead meal-starter. Made with a quinoa base, the combination of kale, mangoes, cranberries, toasted almonds and crumbled goat cheese provides a unique mix of flavors.
Grilled Strip Steak Skewers with Pear Slaw – Skewers are a summertime favorite that can be easily customized to meet the tastes of your guests. This version features steak marinated in a soy sauce mixture, cooked on a grill pan and served over a bed of cabbage, carrots, radishes, onions and julienned pears.
Grilled Pear and Apple Pork Tenderloin – Combining a sweet yet savory glazed pork tenderloin with a side of fresh apple and pear (or peach) wedges, this simple dish is an ideal accompaniment to a day or night spent dining al fresco.
Frozen Greek Yogurt with Blueberries – Summer calls for frozen treats, and you can put a healthier spin on dessert by substituting frozen yogurt for ice cream. Just blend blueberries, lemon juice and vanilla with Greek yogurt and freeze for a perfect indulgence on a warm afternoon.
Freezie Fruit Pops – Mix and match assorted fruits like kiwi, strawberries, grapes, blueberries, pineapple, peaches and more with fruit juices. Once mixed, freeze to create healthy fruit pops. For a grown-up version, substitute wine for the juice.
Very Berry Chiller with Lemonade Ice Cubes – When looking for a way to cool off on a hot summer day, reach for a combination of classic summer flavors. Freeze lemonade overnight in an ice cube tray then drop the cubes in a pitcher of blended blueberries, strawberries, blackberries and raspberries for a sweet, refreshing beverage.
SanGrita – A refreshing twist on a traditional Spanish punch, this adults-only beverage calls for blending frozen lime bars with sangria and garnishing with strawberries and blueberries to your liking.
(Family Features) As a parent, instilling healthy eating habits in your children at an early age can aid in proper growth and development. Eating well goes a long way toward maintaining a healthy weight, increasing energy levels and improving moods while also reducing risk of obesity and other chronic issues such as heart disease and diabetes later in life.
Set your children on a path to making lifelong nutritious choices with these tips:
Foster independence. Allowing your children to help with shopping and meal prep can aid in them taking ownership of what they’re eating. Start by divvying up easier tasks such as setting the table then work toward creating snacks and meals on their own. These Rainbow Fruit Parfaits are simple for kids to assemble – just set the ingredients out and let them layer – and can serve as a healthful on-the-go breakfast or after-school snack.
Offer balanced options. Children require balanced diets made up of all three major food groups, including fruits and vegetables, for proper development. Looking for the Produce for Kids logo next to nutritional, family-friendly items at the grocery store is an easy way to identify healthy food choices while also supporting local organizations that help children and families in need.
Be a role model. Typically, your children will follow your behaviors, which includes the types of foods they select at mealtimes. Eating a rainbow of fruits and vegetables can help ensure your family is getting a complete range of nutrients. For example, a recipe like this Rainbow Buddha Bowl provides a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes. Thinking about how many colors you eat in a day may inspire your kids to do the same, which can foster a lifetime of healthy eating habits.
To find more healthy meal inspiration, including more than 500 registered dietitian- and family-tested recipes, visit produceforkids.com.
Rainbow Fruit Parfaits
Recipe courtesy of Produce for Kids
Prep time: 10 minutes
- 1/2 cup sliced strawberries
- 2 mandarins, peeled and segmented
- 1/2 cup chopped pineapple
- 2 kiwis, peeled and chopped
- 1/2 cup blueberries
- 1/2 cup red seedless grapes
- 1 cup vanilla Greek yogurt
- In parfait glasses, layer strawberries, mandarins, pineapple, kiwis, blueberries and grapes.
- Top each fruit parfait with yogurt.
Rainbow Buddha Bowl
Recipe courtesy of Jodi of Create Kids Club on behalf of Produce for Kids
Prep time: 30 minutes
- 1 medium sweet potato, peeled and diced
- 1 cup broccoli florets
- 1/2 small purple cabbage, sliced
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- 2 cups quinoa, cooked according to package directions
- 1 cup red cherry tomatoes, quartered
- 1/2 cup yellow cherry tomatoes, quartered
- 1 avocado, sliced
- 4 tablespoons yogurt ranch dressing
- Heat oven to 425° F.
- Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil and season with salt and pepper, to taste. Bake 15-20 minutes, or until potatoes are soft.
- Divide cooked quinoa into four bowls. Top with roasted sweet potatoes, broccoli, cabbage, red tomatoes, yellow tomatoes and avocado.
- Drizzle with dressing.
Source: Produce for Kids
(Family Features) Mothers are incredible people. This year, make sure you properly thank her for all she has done for you by celebrating her with a day she'll cherish forever.
Here are a few ideas to make this Mother's Day her most memorable yet:
- Plant a Garden Together
Before you shell out big bucks on chocolates and jewelry, consider a greener gift that mom can treasure from her window. Visit your local garden center or nursery and pick some vibrant beauties you know she'll swoon over. Supply the gloves, mom's favorite cocktails and snacks and make an event out of gardening with your favorite lady.
- Create Your Own Card
No matter how old you are, nothing says it better than construction paper, glitter and a little creativity. If she's a grandmother, involve the kids and make it a family craft project. Take a trip to your local hobby store to make sure you have all the goods for this tried-and-true ticket to mom's heart.
- Plan a Beautiful Brunch
Create a colorful, bountiful brunch for mom. Make a checklist of all the necessary ingredients, ensuring you serve all of her favorites! For a fresh twist on brunch, incorporate the sweet summertime goodness of watermelon and other fresh fruit. Impress her with Breakfast Six Layer Trifle, or make her smile with Watermelon Pancake Sandwiches. Design a homemade menu card, and throw in an arrangement of her favorite blooms for a finishing touch.
For additional recipes and brunch ideas, visit www.watermelon.org.
Watermelon's Many Benefits
Just like mom, watermelon is a sweet and wonderful thing. Mom always told you to finish your fruits and vegetables, but did you know that watermelon boasts immunity benefits? Here are some of the perks for eating this juicy treat:
Vitamin A - This vitamin is known to promote eye health, while boosting immunity through the enhancement of white blood cells.
Vitamin B6 - Boosts the immune system by maintaining normal nerve function and forming red blood cells.
Vitamin C - Protects immune system against infections, viruses and harmful free radicals that accelerate aging and other conditions.
Potassium - A two-cup serving of watermelon also contains potassium, an essential mineral that maintains water balance in every cell.
Mother's Day brunch wouldn't be complete without a fabulous serving of fresh fruit. These recipes include the summertime goodness of watermelon for a sweet addition sure to make mom smile.
Breakfast Six Layer Trifle
Serves: 8 to 12
- 3 cups organic fat free vanilla yogurt
- 2 cups low fat natural granola
- 4 cups watermelon, minced
- 3 cups organic fat free peach yogurt
- 2 cups organic crisp rice cereal
- 2 cups shredded coconut
- Spread the vanilla yogurt over bottom of deep glass casserole or trifle dish. Layer remaining ingredients in order listed above in even layers over vanilla yogurt.
Chunky Watermelon Lemonade
Serves: 2 to 3
- 2 cups water
- 1/3 cup raw sugar (or to taste)
- 2 cups seedless watermelon puree
- 1 fresh lemon, sliced thinly
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups chopped seedless watermelon flesh
- In half-gallon pitcher with lid, mix 1 cup of water with sugar until completely dissolved. Stir in rest of water, watermelon puree, sliced lemon, lemon juice and vanilla extract. Stir to mix well and chill thoroughly. Stir in 2 cups of chopped watermelon before serving.
Watermelon Pancake Sandwiches
- 2 tablespoons maple syrup
- 8 silver dollar size (3 to 4-inch) natural blueberry pancakes homemade or prepared, warm
- 4 slices seedless watermelon, same size as pancakes
- Spread syrup over one side of each pancake. Place slice of watermelon on the syrup brushed side of 4 of the pancakes. Top the watermelon with other 4 pancakes, syrup side down. Serve immediately.
Watermelon Waldorf Salad
Serves: 4 to 6
- 2 cups cubed watermelon (1/2-inch cubes)
- 1/2 cup celery, sliced
- 1/2 cup seedless red grape halves
- Dash of salt
- 1/4 cup Greek yogurt
- 2 tablespoons sliced almonds, toasted
- Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into yogurt for dressing. (Add water to thin, if necessary.) Pour dressing over fruit; stir until coated. Sprinkle with almonds.
Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.
American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.
Tips for Roasting Lamb
-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Medium Rare 145°F
-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.
-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)
-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.
Choosing the Right Wine
-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.
-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.
-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.
To learn more about food and wine pairings, visit www.kj.com.
Roasted Leg of American Lamb
Serve with Kendall-Jackson Vintner's Reserve Merlot.
- 1 boneless leg of lamb, approximately 6 pounds
For the marinade:
- 4 garlic cloves, smashed
- 2 lemons, zested
- 1/2 tablespoon fresh thyme, chopped
- 1 tablespoon freshly ground black pepper
- 2 tablespoons dried oregano
- 1 tablespoon fresh rosemary, chopped
- 1 bunch parsley, chopped
- 1 cup olive oil
- 1/4 cup kosher salt
- In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
- Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.
American Lamb Sandwich with Tzatziki Sauce
- Leftover roasted leg of lamb
For tzatziki sauce:
- 1/2 English cucumber, peeled, cut in half and seeded
- 1 tablespoon fresh dill
- 2 tablespoons fresh mint
- 8 ounces Greek yogurt
- 3 garlic cloves, minced
- 1/2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
- In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
- To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.
Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans
Serve with Kendall-Jackson Vintner's Reserve Syrah.
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/2 bunch parsley leaves, chopped
- 1/2 bunch mint leaves, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 lamb loin chops
- In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
- Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
- 1/4 cup olive oil, divided
- 1 1/2 pounds fingerling potatoes, cut in half lengthwise
- 4 garlic cloves, crushed
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Place a sheet pan in the oven and preheat to 425°F.
- In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
- Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.
For green beans:
- Kosher salt
- 1/2 pound green beans, stems removed
- 1 tablespoon butter
- Freshly ground black pepper
- In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
- Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.
Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler
(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
- 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
- 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.
- 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.
- Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
- 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.
Recipe courtesy of Ellie Krieger
- 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
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon honey
- 1/4 teaspoon fresh lemon juice
- 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.
- Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
- In small bowl, stir together yogurt, honey and lemon juice.
- 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
- 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.
- 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.
- 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)
(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.
The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.
Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.
- Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.
- Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color. Now that’s the perfect appetizer for Easter brunch.
- Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd.
- Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.
- Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.
- French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.
(Family Features) Snack time just got a bit sweeter. These wraps are simple enough to make that even kids can enjoy putting them together. For more snack recipes, visit culinary.net.
Watch video to see how to make this delicious recipe!
Caramel Apple Wraps
- 3 large apples, any kind
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 cup fat-free vanilla Greek yogurt
- 1/3 cup creamy peanut butter, or almond butter
- 8-10 fajita-sized tortillas
- caramel sundae syrup
- Wash and dice apples. In medium bowl, mix sugar and cinnamon. Add diced apples to sugar mixture. Toss apples to coat.
- In small bowl, stir together yogurt and peanut butter until smooth.
- Layout tortillas and spread 2 tablespoons yogurt mixture on each. Spoon small amount of apple mixture at one end of each tortilla. Start from end with apples and roll tortillas.
- Drizzle with caramel syrup.
Recipe adapted from Milk Means More.
(Family Features) When it’s cold outside and snow blankets the ground, try heating up the oven and whipping up a batch of Snowball Cookies. These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach.
For more cookie recipes, visit www.culinary.net.
Watch video to see how to make this delicious recipe!
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/ 2 cup Greek yogurt
- 3 3/4 cups powdered sugar
- 1/2 cup butter
- 3 tablespoons milk
- 2 teaspoons coconut extract
- 1 cup shredded coconut
- Heat oven to 400° F.
- Cream together shortening, sugar, egg and vanilla extract.
- Sift together flour, salt and baking soda. Add mixture to wet ingredients, alternatively adding in Greek yogurt.
- Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.
- Bake 8 minutes. Transfer to cooling rack immediately.
- In medium bowl, using a mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined. Beat on high until frosting is smooth and fluffy.
- Spread frosting on cookies. Pour shredded coconut into small bowl. Press cookies, frosting side down, into shredded coconut.
- Store in airtight container.
Recipe adapted from Milk Means More.
(Family Features) As the weather cools down and routines ramp up, parents know it becomes increasingly challenging to keep the whole family on track. While most people know breakfast is the most important meal of the day, many don’t realize that protein in the morning is key to starting the day off right.
A protein-rich breakfast including milk can help energize your morning. Plus, protein at breakfast can help you feel full and satisfied, so you won’t feel hungry by mid-morning, which helps the whole family tackle work, errands, school, extracurricular activities or whatever else the day has in store.
One easy way to increase your family’s protein intake at breakfast is to simply add a glass of milk. Each 8-ounce serving has nine essential nutrients, including 8 grams of high-quality, natural protein. If mornings in your household are chaotic, plan ahead by making protein-rich breakfasts the night before that are easy to pair with milk, ensuring that the whole family can get out the door on time and fed in the morning.
“As a mom and a pediatrician, I’m focused on what I feed my kids each day,” said Dr. Jennifer Shu, pediatrician and author. “Milk is a simple, nutritious way to make sure they get high-quality protein at each meal, plus other nutrients like calcium, vitamin D and more.”
When thinking about the week ahead, consider tasty, protein-rich recipes the whole family will love that can be prepared in advance and eaten on the go – like these PB and J Protein Power Muffins. For more recipe ideas and morning inspiration, visit milklife.com/morningprotein.
PB and J Protein Power Muffins
- Nonstick cooking spray
- 1 3/4 cups milk, divided
- 1 cup uncooked quinoa, rinsed according to package directions
- 2 cups all-purpose flour
- 1/2 cup loosely packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup plain nonfat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons creamy reduced-fat peanut butter
- 1/4 cup strawberry preserves
- Heat oven to 350°F and grease 12-muffin tin with nonstick cooking spray.
- In medium saucepan, stir together quinoa and 1 cup milk. Bring to boil over medium heat. Reduce to simmer, cover and cook 10-15 minutes until quinoa is tender and milk is absorbed.
- In large bowl, combine flour, brown sugar, baking powder and salt; whisk to combine. In medium bowl, combine remaining milk, Greek yogurt, eggs, vanilla and peanut butter; mix well. Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa. Divide batter among muffin cups.
- Drop 1/2 teaspoon of strawberry preserves into center of each muffin tin on top of batter. Bake 20-25 minutes until an inserted toothpick comes out clean.
- Allow to cool 5-10 minutes. Serve with 8-ounce glass of milk.
Nutritional information per serving: 540 calories; 8 g fat; 1.5 g saturated fat; 70 mg cholesterol; 25 g protein; 91 g carbohydrates; 4 g fiber; 520 mg sodium; 517 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
Leidy HJ, Lepping RJ, Savage CR, Harris CT, Neural responses to visual food stimuli after a normal vs. higher protein breakfast in breakfast-skipping teens: a pilot fMRI study. Obesity. 2011;19:2019-2025.
Leidy HJ,Bossingham MJ, Mattes RD, Campbell WW. Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. British Journal of Nutrition. 2009;101:798-803.