Meal Ideas 14 September 2020

Kid-Friendly Recipes for At-Home Learning

(Family Features) During a school year that’s sure to be a new experience for students and parents alike, many of the everyday necessities, like eating breakfast and lunch, remain. However, this year, many little learners will be enjoying their lunches from the comfort and safety of home rather than at school, meaning moms and dads are back in charge of keeping the kitchen running throughout the day.

According to a survey conducted by OnePoll in conjunction with Sabra, 74% of caregivers expect this school year to be more chaotic than ever and 64% of moms and dads complain they are dreading becoming the “lunch lady” at home.

You can improve those school day blues with quick, kid-friendly recipes that refuel children for their educational explorations. By providing a steady stream of balanced meals and snacks made with wholesome ingredients, you can feel good about boosting your at-home students’ learning capabilities even during these tricky times.

In the morning, try starting with this Chocolate Banana Cinnamon Toast recipe from Tabitha Brown, the actress and vegan foodie known as “America's Mom.” Sliced banana powers this breakfast with the rich, decadent taste of Sabra Dark Chocolate Dessert Dip & Spread to thrill chocolate lovers for a combination of flavors kids love.

For a lunchtime solution with easy prep and quick cleanup, a Hummus Flatbread Pizza takes just 10-15 minutes to make. Made with easy-to-find ingredients you can keep on-hand like pizza sauce and hummus, simply top with sweet favorites like pineapple for a fun boost for long days of learning.   

To find more at-home recipe inspiration, visit sabra.com.

 

Hummus Flatbread Pizza

Recipe courtesy of Tabitha Brown
Prep time: 10-15 minutes
Yield: 1 flatbread

  • 4          teaspoons pizza sauce
  • 1          rectangular flatbread
  • 3          tablespoons Sabra Classic Hummus
  • 1/2       teaspoon garlic powder, divided
  • 1/3       cup pineapple tidbits or fresh pineapple pieces
  • strawberries
  • chopped romaine lettuce
  • English cucumber slices
  1. Preheat oven to 500 F.
  2. Brush pizza sauce to edges of flatbread. Swirl to spread hummus to edges of flatbread. Sprinkle 1/4 teaspoon garlic powder over flatbread. If using canned pineapple tidbits, drain and pat dry with paper towel. Add pineapple tidbits to flatbread and sprinkle with remaining garlic powder.
  3. Bake 5-10 minutes, or until flatbread is light golden brown.
  4. Cool and cut flatbread. Serve with strawberries and mix chopped romaine lettuce and English cucumber slices for simple salad.

 

Chocolate Banana Cinnamon Toast

Recipe courtesy of Tabitha Brown
Prep time: 10-15 minutes
Yield: 2 pieces toast

  • 2          slices cinnamon raisin bread
  • 3          tablespoons Sabra Dark Chocolate Dessert Dip & Spread
  • 6          banana slices, plus additional for serving (optional)
  • 1/8       teaspoon cinnamon powder
  • 1          tablespoon maple syrup
  • fresh strawberries (optional)
  • powdered sugar
  1. Toast bread to desired doneness.
  2. Using spoon, swirl to spread 1 1/2 tablespoons chocolate spread on each slice of toast.
  3. Add banana slices to one slice of toast and sprinkle with cinnamon.
  4. Top with second slice of toast.
  5. Slice in half diagonally. Add to plate with extra sliced banana and fresh strawberries, if desired. Drizzle toast with maple syrup and sprinkle with powdered sugar.

Source: Sabra

Meal Ideas 28 May 2020

Make a Commitment to More Family Meals

(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.

A study published in the "Journal of Nutrition Education and Behavior" funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.

Consider these notable findings from the study:

  • Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
     
  • Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.

"There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes," said David Fikes, executive director of the FMI Foundation. "We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics."

Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.

German Fruit Tart

Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation

  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat pastry flour
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon half-and-half or cream
  • 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, thinly sliced
  • cornstarch
  • sliced strawberries
  • sliced kiwi
  • sliced banana
  • blueberries
  • 2 teaspoons turbinado or powdered sugar (optional)
  1. Preheat oven to 350 F.
  2. To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
  3. On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
  4. Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
  5. Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.

Hawaiian Chicken Pizza

Recipe courtesy of Toby Amidor on behalf of the FMI Foundation
Prep time: 10 minutes
Cook time: 20 minutes

  • Nonstick cooking spray
  • 1 1/2 cups shredded rotisserie chicken
  • 3/4 cup barbecue sauce
  • 1ready-made pizza crust or whole wheat pizza crust (10 ounces)
  • 1 cup canned or jarred tomato sauce
  • 2 cups shredded mozzarella cheese or part-skim mozzarella cheese
  • 1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice
  1. Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
  2. In medium bowl, combine rotisserie chicken and barbecue sauce.
  3. Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
  4. Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.

Peanut Butter Banana Protein Baked Oatmeal

Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 packets stevia (sugar substitute) or preferred sweetener
  • 1/2 cup powdered peanut butter
  • 1 scoop (1/4 cup) vanilla plant-based protein powder
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons liquid egg whites
  • 1 ripe banana (4 ounces), mashed
  • 1 teaspoon vanilla extract
  • 1 ripe banana (4 ounces), sliced into 24 slices
  1. Preheat oven to 350 F.
  2. In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
  3. In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
  4. Add oat mixture to wet ingredients and gently stir until fully combined.
  5. Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
  6. Top with banana slices in four rows of six slices each.
  7. Bake 27-35 minutes, or until golden brown and set.
  8. Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.

Source:  FMI Foundation

Videos 09 March 2020

St. Patty’s Minty Shake

(Culinary.net) St. Patrick’s Day may call to mind hearty meals and pots o’ gold, but that doesn’t mean sweets can’t be part of the equation, too. Add dessert to your celebration with this green St. Patty’s Minty Shake, a cold, refreshing way to honor the colorful tradition.

Find more seasonal dessert recipes at Culinary.net.
 

Watch video to see how to make this recipe!

St. Patty’s Minty Shake

Serves: 1

  • 1          cup whipping cream
  • 1/2       teaspoon peppermint extract
  • 2          teaspoons powdered sugar
  • 1/2       cup milk
  • 1 3/4    ounces Baileys Irish Cream liqueur
  • 3          scoops mint chocolate chip ice cream
  • chocolate syrup
  • chopped sugar cookies, for garnish (optional)
  • pistachios, for garnish (optional)
  • mint chocolate candy, for garnish (optional)
  1. Using mixer, whisk whipping cream until soft peaks form. Add peppermint extract and powdered sugar; mix until well blended. Set aside.
  2. In blender, blend milk, liqueur and ice cream until smooth.
  3. Drizzle chocolate syrup inside soda glass. Pour ice cream mixture into glass. Top with whipped cream and garnish with cookies, pistachios and mint chocolate candy, if desired.
Videos 06 March 2020

Luck o’ the Irish Mint Pie

(Culinary.net) Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

Find more festive recipes at Culinary.net.

Watch video to see how to make this recipe!



Luck o’ the Irish Mint Pie

Makes: 2 pies (9 inches each)

  • 3 3/4    cups heavy whipped cream, divided
  • 8          ounces cream cheese, softened
  • 1 1/4    cups, plus 2 tablespoons, powdered sugar, divided
  • 5          drops green food coloring
  • 1 1/4    teaspoons vanilla extract, divided
  • 1/4       teaspoon mint extract
  • 1          bag mint chocolate candies, chopped, divided
  • 2          chocolate cookie crusts (9 inches each)
  • 1          bag mint chocolate candies
  1. To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl.
  2. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well.
  3. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.
  4. To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form.
  5. Pour filling into crusts and smooth tops.
  6. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies.
  7. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.
  8. Refrigerate until firm, 5-6 hours.
Videos 14 February 2020

Mini Razz Crush Tarts

(Family Features)Fruits, like raspberries, are unique in their ability to add both flavor and nutrition to breakfasts, snacks, desserts and beyond.

With a sweet-tart flavor and eye-catching color, red raspberries are the main ingredient in these Mini Razz Crush Tarts, perfect for breakfast on-the-go or as an afternoon snack. Because 1 cup of the tasty fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, it’s a nutritious way to fill up.

Find more recipes at redrazz.org.

Watch video to see how to make this recipe!

Mini Razz Crush Tarts

Servings: 8

Red Raspberry Crush:

  • 1          bag (12 ounces) frozen red raspberries

Tarts:

  • 1 1/2    cups Red Raspberry Crush
  • 1 1/2    tablespoons cornstarch
  • 1          package (two 9-inch crusts) refrigerated pie crust

Glaze:

  • 1          cup powdered sugar
  • 2-3       tablespoons reserved raspberry juice
  • 1/2       teaspoon vanilla
  • sprinkles (optional)
  1. To make Red Raspberry Crush: Thaw raspberries on countertop at room temperature 30 minutes.
  2. Using rolling pin, gently mash raspberries in sealed bag.
  3. To make tarts: Heat oven to 425° F. Line baking sheet with parchment paper and set aside.
  4. Place strainer over medium bowl; strain Red Raspberry Crush 10-15 minutes, allowing raspberry juice to fall into bowl. Reserve raspberry juice for glaze.
  5. In medium bowl, combine drained Red Raspberry Crush and cornstarch; mix to combine.
  6. Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces. Place rectangular pieces on prepared baking sheet. Add 1-2 tablespoons Red Raspberry Crush to center of each piece and top each with second rectangular piece. Use fork to crimp edges of dough.
  7. Bake 10 minutes, or until crust is golden brown. Remove pastries from oven and allow to cool completely.
  8. To make glaze: In medium bowl, whisk powdered sugar, reserved raspberry juice and vanilla.
  9. Drizzle glaze on cooled pastries and garnish with sprinkles, if desired.

Source: Red Razz

Dessert 22 November 2019

Holiday Desserts from Around the Globe

(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.

Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.

Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.

Find more holiday dessert ideas at walnuts.org/holiday.   

Rugelach

Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32

Dough:

  • 1/2       cup (1 stick) unsalted butter, softened
  • 4          ounces cream cheese, softened
  • 1          tablespoon granulated sugar
  • 1          teaspoon vanilla extract
  • 1/2       teaspoon salt
  • 1          cup flour

Filling:

  • 1/3       cup granulated sugar
  • 1          tablespoon ground cinnamon
  • 1/2       cup apricot jam
  • 1          cup finely chopped California walnuts
  • 1/2       cup raisins, chopped
  • 2          tablespoons unsalted butter melted
  1. To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
  2. Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
  3. On floured work surface, form dough into ball. Divide into two equal pieces.
  4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
  5. To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
  6. Line two baking sheets with parchment paper.
  7. In small bowl, combine sugar and cinnamon; mix well and set aside.
  8. On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
  9. Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
  10. Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
  11. Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
  12. Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
  13. Transfer hot cookies to wire rack and allow to cool completely before serving.

Mexican Wedding Cookies

Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36

  • 2          cups California walnuts, toasted, divided
  • 2          cups all-purpose flour
  • 3/4       teaspoon salt
  • 1          cup (2 sticks) unsalted butter, softened
  • 1/3       cup granulated sugar
  • 1 1/2    teaspoons vanilla extract
  • 1 1/2    cups powdered sugar, plus additional (optional)
  1. Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
  2. In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
  3. In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
  4. In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
  5. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
  6. Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
  7. Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.

Source: California Walnuts

Videos 18 October 2019

Whoopie Pies

(Culinary.net) If you’re looking for an easy dessert, this Whoopie Pie recipe is the perfect way to cap off weeknight meals.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Whoopie Pies

  • 1          box spice cake mix
  • 1 1/2    cups apple butter
  • 1/2       cup canola oil
  • 2          eggs
  • 8          ounces cream cheese
  • 4          tablespoons butter
  • 3          cups powdered sugar
  • 2          tablespoons milk
  • 1          teaspoon vanilla
  1. Heat oven to 350° F.
  2. Line baking sheet with parchment paper.
  3. In large bowl, whisk spice cake mix, apple butter, oil and eggs.
  4. With ice cream scoop or large tablespoon, spoon batter into rounded heaps, about 2-3 inches in diameter, onto parchment paper. Space spooned batter 2 inches apart.
  5. Bake 14 minutes. Let cool.
  6. In large bowl, beat cream cheese, butter and powdered sugar until smooth. Add milk and vanilla; beat until blended.
  7. Frost flat sides of pie halves and place halves together.
  8. Refrigerate and store in sealed container.
Videos 07 October 2019

Pumpkin Caramel Spice Cake

This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Caramel Spice Cake

  • Nonstick cooking spray
  • 1          box spice cake mix
  • 1          can (15 ounces) pumpkin
  • 1          cup water
  • 1/2       cup canola oil
  • 3          eggs
  • 1 1/2    cups caramel sauce, divided
  • 1          package (8 ounces) cream cheese
  • 2          tablespoons milk
  • 1          cup powdered sugar
  • 1          carton whipped topping
  1. Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
  2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
  3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
  4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
  5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
  6. Drizzle remaining caramel sauce over frosting.
Videos 17 September 2019

Frosted Banana Cake

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Frosted Banana Cake

  • 2          medium ripe bananas
  • 1/2       cup butter, softened
  • 1 1/2    cups sugar
  • 2          eggs
  • 1          cup sour cream
  • 1/4       teaspoon vanilla extract
  • 2          cups flour
  • 1          teaspoon baking soda
  • 1/4       teaspoon salt

Frosting:

  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup butter, softened
  • 2          teaspoons vanilla extract
  • 3          cups powdered sugar
  1. Heat oven to 350° F.
  2. Peel, slice and mash ripened bananas; set aside.
  3. In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
  4. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
  5. To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
  6. Frost cake. Store in refrigerator until ready to serve.
Dessert 23 August 2019

Maya Gold Chocolate Mousse Cake

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Maya Gold Chocolate Mousse Cake

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10

  •             Melted butter
  • 1          tablespoon ground almonds, plus extra for dusting pan
  • 2          bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
  • 1          bar (3 1/2 ounces) Green & Black’s Maya Gold
  • 1 1/2    cups sugar
  • 1 1/4    sticks unsalted butter
  • 1          pinch sea salt
  • 5          large eggs
  • confectioners’ sugar or edible gold dust
  1. Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
  2. In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
  3. Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
  4. Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.

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