(Family Features) With each school morning comes the importance of getting children up, ready and out the door for a day of learning and adventure. To help your little learner truly make the most of each lesson, a nutritious breakfast can be just the right way to get the morning started.
By beginning the morning routine with a protein-packed meal, such as these Egg and Sausage Muffins, you’re ensuring that important nutrients fill your child’s tummy before math, science and reading fill his or her brain.
Plus, families can help children in need by incorporating participating Gwaltney items in their homemade breakfasts. Through Sept. 15, a portion of proceeds will benefit the Roc Solid Foundation, which works to build hope for children battling cancer by offering opportunities for them to do what they do best as kids – play – through initiatives such as building custom playsets.
“We’re all about family, food, fun and giving back to the community, which is why we believe our partnership with Roc Solid is a perfect fit,” said Erin Thacker, Gwaltney associate brand manager. “We believe that children and their families should have the opportunity to truly enjoy life. If we can help take their minds off their challenges for a few moments, it is all worth it.”
Visit gwaltneyfoods.com for details and additional busy morning breakfast ideas.
Egg and Sausage Muffins
Prep time: 10 minutes
- 1/2 pound Gwaltney Sausage
- 8 eggs
- 1 cup cheddar cheese
- salt, to taste
- pepper, to taste
- 1/2 bell pepper (optional)
- Heat oven to 350° F.
- In skillet, brown and drain sausage.
- In bowl, beat eggs. Add sausage, cheese, salt, pepper and bell pepper, if desired. Mix and pour into greased muffin pan until two-thirds full.
- Bake 30 minutes. Insert toothpick in center to check for doneness.
Photo courtesy of Getty Images
(Family Features) Make it easy to stick to your resolutions by starting every morning with a breakfast with more protein. Did you know the average breakfast bowl or plate contains on average only 13 grams of protein, yet some nutrition experts recommend getting 20-30 grams at each meal?
Spreading out your protein throughout the day (rather than in one large amount) can help optimize how your body uses it. That means getting enough protein at breakfast! A breakfast with enough protein can help you feel fuller longer so you’re more likely to stick to your healthy eating routine. One easy way to get eight grams of high-quality protein is to add milk to your breakfast routine – whether in a cup, bowl and in your favorite recipe, an 8-ounce glass of milk contains 8 grams of high-quality protein!
Here are eight delicious breakfast ideas with protein to kick-start your new year.
Make your oatmeal with milk instead of water to add milk’s high-quality protein to your morning meal. This twist also adds the classic combo of bacon and eggs to shake up your morning routine – serving up a total of 25 grams of protein.
Need a quick breakfast for busy mornings? These grab-and-go mini casseroles have a few simple ingredients, like lowfat milk, spinach and cheddar cheese – with a ton of palate payoff. Pair two mini casseroles with a cup of milk for 24 grams of protein.
Apple-Cinnamon Whole-Grain Pancake Muffins
Try this yummy twist on your morning go-to pancakes filled with delicious apple slices and cinnamon and made with 100% whole-grain pancake batter. Pair with an 8-ounce glass of milk to add an extra 8 grams of protein to the meal, for a total of 13 grams.
These savory crepes made with milk and filled with veggies and Swiss cheese for a delicious way to kick-start your day with 23 grams of protein.
Breakfast takes a flavorful twist in this recipe that uses traditional Italian flavors of polenta and marinara to create a delicious dish. Pair with a glass of milk for 25 grams of protein.
Lowfat milk and avocados make this smoothie extra creamy for 7 grams of protein per serving, and it’s packed with spinach, pineapple and bananas so it’s a choice you can feel good about.
Spice up your morning meal by adding quinoa and blueberries. Pair this dish with a glass of milk for 21 grams of protein power to start your day!
Sweet potatoes, lowfat milk and chicken sausage combine in this tasty egg scramble to give you a protein boost to start your morning right. Add a cup of milk for 22 grams of protein.
Source: Milk Life
Family Features) If you're looking for tasty ways to improve your diet, you're in luck. You can get big taste and big benefits from a little fruit - Wild Blueberries.
The Color Connection
A diet rich in fruits and vegetables can help maintain a healthy weight and reduce the risk of chronic diseases like diabetes, heart disease and some cancers. Eating across the color spectrum is important so you get a variety of nutritional benefits.
Wild Blueberries get their color from naturally occurring phytochemicals, which are primarily responsible for antioxidant activity. Wild Blueberries are antioxidant rich, making them a great choice for their nutritional benefits and disease fighting potential. In fact,
- USDA studies rank Wild Blueberries highest in antioxidant capacity per serving, compared with more than 20 other fruits including cranberries, strawberries, apples and even cultivated blueberries.
- Health magazine has named Wild Blueberries high on its list of "America's Healthiest Superfoods for Women," singling out their variety of potential health benefits, including preventing memory loss, improving motor skills, lowering blood pressure, and fighting wrinkles.
Wild Blueberries are available year-round in supermarkets nationwide. Frozen at the peak of ripeness, all the farm-fresh taste and nutritional benefits are locked-in. Most studies show that frozen fruits and vegetables are higher in vitamins, minerals and phytonutrients because they are frozen near the time of harvest.
Great taste, good nutrition and really convenient - no wonder so many people are wild about blueberries. Learn more about this superfruit and get more great recipes at www.wildblueberries.com.
Did You Know?
Wild Blueberries are a different berry from cultivated blueberries. They grow naturally in the fields and barrens of Maine and Canada. They are smaller in size, have a unique sweet-tart taste, and are only available frozen.
Here are some of the reasons frozen produce is a perfect option for people looking to fill the pantry with healthy foods all year round.
- Frozen offers great value when compared to in-season pricing.
- No aging or spoiling means no waste, saving you money.
- Frozen produce is ideal for smoothies, entrees, desserts, breakfast, and most recipes that call for blueberries.
- Frozen Wild Blueberries are thoroughly washed and have no caloric syrups or additives.
Chicken Breast with Sweet and Sour Wild Blueberry Sauce
Prep Time: Approximately 20 minutes
- 1 6-ounce skinless, boneless chicken breast
- Salt and pepper to taste
- 1 teaspoon oil
- 1 small red pepper
- 1 small green pepper
- 2 tablespoons fig jam (or apricot jam)
- 4 teaspoons balsamic vinegar
- 1/4 teaspoon sugar
- 2 tablespoons sweet and sour chili sauce
- 2/3 cup frozen Wild Blueberries, thawed and drained
- Season chicken breast with salt and pepper. Heat oil in small, non-stick frying pan. Fry chicken breast for 12 to 15 minutes. Remove from heat and let cool.
- Wash, seed and cut peppers into bite-sized pieces. Cut cooked chicken breast into bite-sized pieces; combine with peppers. Mix jam with balsamic vinegar, sugar and chili sauce. Gently stir in Wild Blueberries.
Wild Blueberry Gingered Lemon Muffins
Prep Time: 30 minutes
Yield: approximately 36 muffins
- 6 cups cake flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1 1/2 cups (12 ounces) egg substitute
- 1 1/2 cups granulated sugar
- 1/2 cup canola oil
- 4 cups frozen Wild Blueberries
- 1/3 cup (3 ounces) crystallized ginger, chopped
- 1/3 cup granulated sugar, for topping
- 2 tablespoons lemon zest
- In bowl combine flour, baking powder, baking soda and salt; reserve.
- In another bowl beat together buttermilk, egg substitute, 1 1/2 cups sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.
- Scoop 1/4 cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm.
Wild Blueberry Lemon Jam
Prep Time: 25 to 30 minutes
Yield: about 8 half-pints
- 5 cups frozen Wild Blueberries
- 1 package dry pectin
- 5 cups sugar
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- Crush thawed Wild Blueberries one layer at a time, or chop frozen in food processor.
- Combine thawed, crushed Wild Blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon zest and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Wild Blueberry Ice Cream Pops
Prep Time: Approximately 15 minutes, plus thaw and freezing time
Yield: 6 Pops
- 1 cup frozen Wild Blueberries
- 1 ounce milk chocolate chips
- 2 cups fat-free vanilla frozen
- yogurt, softened slightly
- Materials: small wooden or plastic sticks
- Thaw Wild Blueberries and purée. In a bowl, combine puréed Wild Blueberries, chocolate and frozen yogurt. Mix thoroughly.
- Rinse 6 standard muffin cups with cold water and spoon in Wild Blueberry mixture, dividing it evenly between the cups (silicone muffin cups need not be rinsed first). Place a stick in the center of each "muffin" and freeze until firm, at least 2 hours.
Tip: Mixture can also be frozen with plastic sticks in small glasses or espresso cups.
Source:Wild Blueberry Association
(Family Features) As leaves fall and temperatures cool, put a comforting twist on breakfast classics like oats and pancakes by incorporating autumn flavors from delicious fall harvest. Whether you're craving something sweet or savory, enjoying a breakfast full of wholesome ingredients and essential nutrients can help kick-start a great day.
Incorporating milk as an ingredient in your breakfast dish, or serving an 8-ounce glass on the side, is a nutritious way to start the day with essential nutrients like high-quality protein, calcium and vitamin D. Embrace the crisp temperatures and bring the whole family together for a delicious morning meal with these six fall breakfast essentials made with milk.
For more seasonal recipes made with milk to help you stay energized all year round, visit MilkLife.com.
Enjoy old-fashioned oats with a fall flair. Once sweetened with apples and maple syrup and spiced with cinnamon and salt, mix in 1 cup milk and simmer until creamy. Sprinkle extra cinnamon and garnish with golden raisins.
Jumpstart your morning with this protein breakfast bowl made with quinoa, milk, brown sugar, vanilla and spices galore.
Toss roasted pecans drizzled in maple syrup with pears and spices then mix into amaranth with milk for a creative twist on a classic breakfast favorite.
Two ingredients: milk and maple syrup. Warm up, pour into a mug and sip on this simple, delicious treat.
Combine two breakfast favorites – pancakes and muffins – for the ultimate grab-and-go meal made with apples, cinnamon and wholesome milk for your delight.
Try this tasty twist to add vegetables to your breakfast bowl by mixing shredded zucchini and oatmeal to make zoats. Flavored with cinnamon, brown sugar and pecans, this recipe is an ingenious way to bring the fall harvest to your morning meal.
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.
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.
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.
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.
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.
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.
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.
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.
(Family Features) Whether you’re a casual exerciser, a professional athlete or just looking for a nutritious breakfast, kick off your day with protein-packed recipes.
As an expert in the nutritional needs of professional athletes, Megan Chacosky, chef and registered dietitian for the U.S. Ski & Snowboard Team, stresses the importance of protein in any fitness enthusiast’s diet. Protein helps build, maintain and repair muscles while increasing energy and endurance, which can help strengthen the body and avoid injuries. Adding a protein beverage like Rockin’ Protein, made from fresh Shamrock Farms milk with up to 30 grams of protein per serving, into healthy breakfast recipes is one way to increase the protein level and nutritional benefits of your breakfast.
These recipes are quick to prep for grab-and-go mornings to start your day with proper nutrition. To learn more, visit rockinprotein.com.
- 1 bottle (12 ounces) Chocolate Rockin’ Protein Builder
- 12 cups rolled oats
- 1/2 cup maple syrup
- 3/4 cup oil
- 2 cups roasted hazelnuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup dark chocolate chips
- Heat oven to 325° F.
- In large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds; mix until oats, hazelnuts and seeds are coated. On baking sheet, spread granola in thin layers and bake until golden brown, about 45 minutes, stirring every 10-15 minutes.
- Cool completely then sprinkle in chocolate chips and serve with yogurt, on smoothie bowl or as cereal.
Nutritional information per serving: 295 calories; 32 g carbohydrates; 7.5 g protein; 16 g fat; 6 g sugar.
Blueberry Cornbread Muffins
Servings: 12 muffins
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 cup fresh blueberries
- 1 egg
- 1 cup Vanilla Rockin’ Protein Builder
- 6 tablespoons vegetable oil
- 1 lemon, juiced
- Heat oven to 400° F. Line muffin tin with 12 paper or foil muffin liners and set aside.
- In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat.
- In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes.
Nutritional information per serving: 245 calories; 25 g carbohydrates; 5 g protein; 15 g fat; 6 g sugar.
Source: Rockin’ Protein
(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.
Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.
If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.
Roasted Turkey and Cranberry Soup
Prep time: 15 minutes
Yield: 1 gallon
- 1 pound turkey breast meat
- 16 cups water, divided
- 8 ounces carrot, diced into 1/4-inch pieces, divided
- 8 ounces celery, diced into 1/4-inch pieces, divided
- 1/2 pound butter or margarine
- 2 tablespoons minced garlic
- 2 cups yellow onion, diced into 1/4-inch pieces
- 1 1/2 cups white flour
- 1/2 cup turkey base
- 1 1/2 teaspoons kosher salt
- 1 1/4 teaspoons ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 3/4 cups heavy cream
- 1/4 cup chopped Italian parsley
- 3/4 cup dried cranberries, diced
- Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
- Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
- Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
- Add remaining water and turkey base. Blend until smooth.
- Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
- Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.
Sweet Orange and Cranberry Muffins
Yield: Approximately two dozen muffins
- 11 ounces white flour
- 3 ounces wheat flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon table salt
- 7 ounces white sugar
- 1 1/4 cups buttermilk
- 2/3 cup canola oil
- 2 eggs
- 1/4 cup orange juice concentrate
- 2 tablespoons fresh orange zest
- 1/2 cup whole cranberries in sauce
- 1/2 cup brown sugar
- 1 tablespoon powdered sugar
- Mix flours, baking powder and salt until thoroughly combined.
- Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
- Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
- To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
- Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
Top each muffin with 1 teaspoon sugar topping.
- Bake approximately 15 minutes.
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.
Savory Zucchini and Fontina Muffins
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- 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
- Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
- 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.
- 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.
- 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.
Chicken Caprese Stuffed Spaghetti Squash
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
- 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
- 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.
- 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.
- 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.
Tomato and Tortellini Soup
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
- 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
- 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.
- 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
(Family Features) After a long day at school, kids need a chance to unwind. Often that down time involves physical activity, and a nutritious snack is the perfect way to make sure kids are ready to take on their free time with gusto then recharge to keep going until bedtime.
A busy schedule may make the temptation for unhealthy convenience snacks strong, but it’s actually easier than you think to refuel with good-for-you foods on the go. One simple trick: use kids’ favorite ingredients in unexpected ways.
For example, these Chocolate Banana Muffins show that a glass isn’t the only way to enjoy chocolate milk. When you use a nutrient-rich option like TruMoo Chocolate Milk, you can feel great about serving up these muffins to your whole family. It’s a nutritious and delicious treat for adults and kids alike, whether you enjoy it on its own – served cold or hot – or as an addition to recipes.
It’s made with fresh white milk sourced from local dairies, pure cocoa and just enough natural sugar to make it taste great, it's a nutritious and delicious treat for adults and kids alike. What’s more, there’s no high fructose corn syrup, no artificial growth hormones and no GMO ingredients.
"The protein, vitamins, minerals and great taste in TruMoo Chocolate Milk can help kids meet their nutritional score in every pour," registered dietitian Leslie Bonci said. "The protein and carbohydrates included is the perfect ratio to help replace electrolytes lost after engaging in after-school sports."
Find more delicious after-school and after-sports snack ideas at TruMoo.com.
Chocolate Banana Muffins
Recipe courtesy of the Mommy Hates Cooking blog on behalf of TruMoo
Yield: 18 muffins
- 1 cup all-purpose flour or gluten-free all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 cup baking cocoa
- 1 1/2 cups TruMoo Chocolate Milk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 medium bananas
- old-fashioned rolled oats
- Heat oven to 350° F.
- Mix together flour, sugar, baking powder, baking soda, nutmeg and cocoa. Add in milk, butter, vanilla and eggs. Continue mixing until batter is formed.
- Mix in bananas. Add spoonful of batter to greased muffin tins; fill about halfway full then sprinkle batter with rolled oats.
- Bake 25 minutes, or until golden on top.
Focus on quality ingredients for a simply delicious meal
(Family Features) Hosting an elegant Easter brunch is easy when you build a menu around exceptional ingredients. Your dishes don’t have to be overly complicated; simple dishes are perfect for the occasion when you let stand-out flavors steal the show.
Brunch calls for a combination of light and savory fare, and an ingredient like Jarlsberg Brand Cheese lets you go either way. Best known for its classic wedge, this nutty, mild cheese is also available sliced and shredded – perfect for adding a distinctive taste to nearly any indulgent dish you can imagine.
Quiche is a brunch staple, and no variation of this classic is complete without cheese – in this case, a rich, creamy layering of Jarlsberg’s unmistakable flavor does the trick.
For a lighter bite, try these Cheesy, Crispy Smashed Potatoes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street.” You could go a more decadent route with Duran’s Brown Sugar Ham and Cheese Sticky Buns, or even appeal to kids of all ages with his Spicy Tater Tot Breakfast Muffins.
Explore more recipes for a simply elegant Easter brunch at jarlsberg.com.
Spinach and Sundried Tomato Quiche
Recipe courtesy of Jarlsberg Cheese
- 3/4 cup butter
- 1 cup white flour
- 2 tablespoons water
- 1 cup fresh spinach
- 1 red onion, cut into rings
- 1 cup milk
- 4 eggs
- salt, to taste
- pepper, to taste
- 1/2 cup sundried tomatoes, sliced
- 1/4 cup olives
- 1 cup shredded Jarlsberg Cheese
- To make pie dough: Heat oven to 400° F.
- Mix butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake 15 minutes.
- To make filling: Heat oven to 350° F.
- In frying pan, fry onion and spinach with butter then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese.
- Bake 35-40 minutes.
Cheesy, Crispy Smashed Potatoes
Recipe courtesy of Chef George Duran
- 25 red bliss or fingerling potatoes, bite-size
- 4 tablespoons olive oil
- 4 garlic cloves, finely minced
- salt, to taste
- pepper, to taste
- 1 cup grated Jarlsberg Cheese
- 2 tablespoons minced parsley
- Heat oven to 450° F and cook potatoes by steaming, boiling or microwaving. Set aside.
- In small saute pan or saucepan, add olive oil and garlic. Cook on medium-low heat until garlic browns and turns crispy, about 5 minutes. Strain garlic, reserving olive oil and crispy garlic.
- Once potatoes cool, use back of pan to gently smash them down to about 1/2-inch thickness. Drizzle olive oil throughout roasting pan then add smashed potatoes. Drizzle reserved garlic olive oil on top of each potato and season with salt and pepper. Roast 20 minutes.
- Remove from oven and evenly divide cheese and parsley on top of each potato. Cook another 10 minutes until cheese begins to brown. Top each potato with reserved crispy garlic and allow to cool before serving.
Spicy Tater Tot Breakfast Muffins
Recipe courtesy of Chef George Duran
- Nonstick cooking spray
- 36 frozen tater tots
- 2 cups grated Jarlsberg Cheese, divided
- 8 large eggs
- 2 jalapeno peppers, seeds and veins removed and finely chopped
- 1/2 red pepper, finely chopped
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- finely chopped parsley, for garnish
- Heat oven to 425° F. Spray 12-cup muffin tin with nonstick spray.
- Place three tater tots into each muffin cup and bake 10 minutes. Remove from oven and use small spoon or fork to gently press down on tater tots to form base and sides of each muffin.
- Sprinkle 2 cups Jarlsberg cheese equally over tater tots and bake 10 minutes.
- Beat eggs in large bowl and add jalapeno, red pepper, heavy cream, salt and pepper.
- Remove tater tots from oven and pour egg mixture into cups. Top evenly with remaining grated cheese and bake 10 minutes.
- Remove each muffin and allow to cool 5 minutes on cooling rack before garnishing with parsley and serving.
Tip: For a non-spicy alternative, replace jalapeno with same amount of green bell peppers.
Brown Sugar Ham and Cheese Sticky Buns
Recipe courtesy of Chef George Duran
- Nonstick cooking spray
- 2 tubes (8 ounces each) refrigerated crescent roll dough
- flour, for dusting
- 4 tablespoons brown sugar, divided
- 12 slices thin-cut ham
- 12 slices Jarlsberg Cheese
- 1/2 cup grated Jarlsberg Cheese
- chives or green onions, for garnish
- Heat oven to 375° F. Spray nonstick spray in 8-by-8-inch pan or similar.
- Unroll dough on floured surface and gently stretch until dough is about 8 by 12 inches. Sprinkle 2 tablespoons brown sugar over dough then evenly space six slices of ham and six slices of cheese on top. Starting on short side, begin rolling dough jelly roll style. Cut into six pieces. Repeat with second piece of dough.
- Place all 12 buns inside pan. Sprinkle grated cheese on top. Bake 20-25 minutes until buns are fully cooked and browned. Garnish with chives or green onions and serve.
Source: Jarlsberg Cheese