Meal Ideas 01 July 2018

Must-Have Recipes for Your Summer Soirees

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

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

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

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

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

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

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

Lemon-Cucumber Salsa:

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

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

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

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

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

Source: ALDI

Healthy 17 January 2019

Eat Your Way to Better Health

(Family Features) It seems like every week there is a new product claiming to promise nutrition and improve your health. However, there are some foods you likely already have on hand that can improve your diet quality and support clean-eating efforts.

Skip the total diet overhaul or the latest fad, and keep it simple by focusing on small but powerful changes to help you clean up your diet. Dairy products have always been cost-effective and nutrient-packed. These three tips can help you make the most of dairy’s health benefits.

Inspect the ingredient label. With just three ingredients, milk is the original clean and clear food, unlike trendy milk alternatives, which may contain up to 10 ingredients.

Examine the benefits beyond bone health. It’s widely known that dairy products provide calcium to build strong bones, but milk, cheese and yogurt actually provide a unique package of nine nutrients, including high-quality protein to support muscle health.

Explore its versatility. Dairy can be easily incorporated into meals and snacks to help make healthy and clean eating simple. Getting the recommended three servings of dairy every day is a cinch once you discover the possibilities.

Resolve to get three servings of milk, cheese and yogurt every day by pledging Dairy 3 for Me. You may be surprised how easy it is to create a healthier menu all day long. Try these ideas to get started:

  • Make milk your mealtime beverage. White, chocolate, strawberry; no matter the flavor, all milk provides the same nine nutrients.
  • Build a breakfast parfait with your favorite yogurt, fruit and whole grain cereal, or mix things up with milk or yogurt by blending a smoothie.
  • Sneak in healthier eating by pairing cheese with fresh fruit or vegetables. Research shows when cheese is coupled with these foods, it helps kids eat more of all of them.
  • After a workout, recover with a tall glass of chocolate milk, which studies have proven to be effective in aiding tired muscles.
  • Boost nutrition and flavor by adding shredded cheese to casseroles, soups and pasta dishes, or sprinkle on top of tacos and chili.

To find more delicious recipes to support your nutrition goals and to pledge Dairy 3 for Me, visit MidwestDairy.com.

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Raspberry-Strawberry Yogurt Smoothie

Recipe courtesy of Midwest Dairy Association
Prep time: 5 minutes
Servings: 4

  • 1 cup low-fat vanilla yogurt
  • 1 cup unsweetened frozen raspberries
  • 1 cup unsweetened frozen strawberries
  • 3/4 cup low-fat milk
  • 1 cup ice (about 12 cubes)
  1. Blend all ingredients in blender until smooth. Serve immediately.

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Pulled Pork Soft Tacos

Recipe courtesy of Midwest Dairy Association
Prep time: 8 hours, 35 minutes
Servings: 6

For pork:

  • 2 pounds boneless pork loin roast
  • 2 tablespoons brown sugar
  • 1 tablespoon ground ginger
  • 2 garlic cloves, smashed
  • 1 small white onion, coarsely chopped
  • 1/2 cup orange juice
  • 2 limes, cut in half

For tacos:

  • 1/2 cup nonfat sour cream
  • 1 teaspoon cumin
  • 2 scallions, trimmed and chopped
  • 12 soft corn tortillas (6 inches each)
  • 1 1/2 cups shredded reduced-fat Colby Jack
  • 1  bag (8 ounces) shredded red cabbage
  • 3/4 cup fresh salsa
  1. Trim excess fat off roast. In small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat 8 hours (or high 4-6 hours.)
  2. Transfer pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.
  3. In small bowl, mix together sour cream, cumin and scallions.
  4. Cover each corn tortilla with 2 tablespoons cheese; microwave 20 seconds. Top with pulled pork, 2 teaspoons sour cream mix, 1 1/2 tablespoons shredded cabbage and 1 tablespoon salsa. Fold and serve immediately.

Source: Midwest Dairy Association

Meal Ideas 10 January 2019

Put a Healthy Twist on Your Favorite Foods

(Family Features) Whether it’s a simple date night at home or a weeknight meal for the entire family, finding inter-culinary balance between everyone at the table can sometimes be difficult.

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However, when at least one party is willing to make dietary changes to benefit a loved one, serving up quality meals can become less of a hassle. Though men are often stereotyped as carnivorous cavemen, the majority are willing to change their eating habits – trading in those porterhouses for veggie burgers – to make their partners happy, according to a survey from Yves Veggie Cuisine. While 63 percent of men and 62 percent of women would eat less meat if their partner asked, 59 percent of men said they would also eat less of their favorite foods, at the request of their significant other.

In the same survey, dietary changes in the name of love were found at every level of the food pyramid, not just meat. Among the changes men have already made are eating less meat (22 percent), eating less dairy (18 percent) and eating less gluten (15 percent). However, it was found that women tend to hold their ground more when it comes to giving up certain foods with only 14 percent eating less dairy, 10 percent eating less meat and 6 percent eating less gluten for the sake of their relationship.

Making dietary compromises can be as simple as using high-quality ingredients like Yves Veggie Cuisine Appetizer Bites to complement, complete or even reinvent family-favorite meals like tacos. The gluten-free, non-GMO bites are low in fat and contain no artificial preservatives, colors or flavors, making it easy to put a plant-positive twist on nearly any meal with one of the two varieties – Kale and Quinoa or Falafel.

Find more balanced, veggie-forward recipes that can inspire shared moments together at yvesveggie.com.
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Kale and Quinoa Bite Tacos

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 8-10

  • 1          package (8.2 ounces) Yves Veggie Cuisine Kale and Quinoa Bites
  • 1          package hard taco shells (8-10 shells)
  • 1          cup salsa
  • 1          cup guacamole
  • 1          red onion, sliced
  • 1          bunch cilantro
  • lime wedges
  1. Heat oven to 350° F.
  2. On nonstick baking pan, arrange kale and quinoa bites.
  3. Bake 10 minutes, or until outside is slightly crispy. In taco shells, layer guacamole, salsa and kale and quinoa bites.
  4. Top with sliced red onion and cilantro. For additional zest, serve with lime wedge.

Source:  Yves Veggie Cuisine

Meal Ideas 07 September 2018

Burrito Bake

This hearty casserole is full of meat, onion and cheeses, sitting on top of a crescent roll dough crust.  Add even more flavor and top your casserole with olives, green onions, lettuce, tomatoes and jalapenos with a side of sour cream, chips and salsa.

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Burrito Bake

  • 1 pound ground beef
  • 1 can (16oz) refried beans
  • 1/4 cup chopped onion
  • 1 envelope taco seasoning
  • 1 tube (8oz) refrigerated crescent rolls
  • 1 bag (8oz) shredded cheddar cheese
  • 1 bag (8oz) shredded part-skim mozzarella cheese
  • Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives
  1. Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning.
  2. Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations.
  3. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

Watch video to see how easy this recipe is!

Recipe adapted from Taste of Home.

Meal Ideas 01 May 2017

Delicious, Nutritious Outdoor Dining

(Family Features) Some of the first foods that come to mind when considering dining outdoors are greasy, messy meals. Instead, opt for a nutritious outdoor experience with a turkey wrap, grain bowl or chicken salad for a backyard bite that doesn’t go overboard.

Find more nutritious recipes for outdoor dining at culinary.net.

Lunch On the Go

A healthy combination of plant-based foods and turkey easily turns into a quick lunch. This wrap brings together a variety of textures with crunchiness from the apples and spinach, substance from the turkey and creamy, simple dressing. Find more quick, healthy recipes at aicr.org.

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Turkey, Spinach and Apple Wrap

Recipe reprinted with permission from the American Institute for Cancer Research

  • 1 tablespoon reduced-fat mayonnaise
  • 2 teaspoons honey mustard
  • 2 whole-wheat lavash wraps or flour tortillas (8 inches each)
  • 2 cups baby spinach leaves, loosely packed, washed and dried
  • 4 thin slices turkey breast
  • 1/4 Granny Smith apple, sliced paper-thin
  1. Combine mayonnaise and mustard. Lay out both wraps. Spread edges of each with mayonnaise mixture.
  2. Leaving space on one side of wraps, arrange layer of greens on top of wraps. Top each layer with two slices of turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over one end of wrap then both sides. Roll wrap as tightly as possible toward opposite side.
  3. Cover each wrap tightly in plastic wrap and refrigerate seam-side down, up to 4 hours, before serving. To serve, remove plastic wrap and cut each wrap in half at an angle.

Substitution: Two large leaves of soft, leafy green lettuce can be used in place of baby spinach leaves.

Greens and Grains

Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

To start living healthier and greener lives, Forberg recommends starting a garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully.

Forberg furthers her personal dedication to the seed- to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

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Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • sea salt, to taste
  • fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
  • 1/4 cup slivered almonds

Salsa Verde (optional):

  • 1 bunch scallions
  • 1 clove garlic
  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed mint leaves
  • 1/2 cup packed basil leaves
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  1. Heat oven to 400° F.
  2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
  3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
  4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
  5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Savory Salad

Even when you plan to take dining outdoors, a tasty salad still makes for an ideally nutritious meal. This salad brings together an assortment of veggies for a Tomato-Cucumber Salsa to top succulent baked chicken and greens. Find more recipes perfect for dining al fresco at chickenroost.com.

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Baked Greek Chicken Salad

Recipe courtesy of the National Chicken Council
Servings: 4

Tomato-Cucumber Salsa:

  • 2 plum tomatoes, diced
  • 1 small cucumber, peeled and sliced
  • 1/2 green pepper, julienned
  • 1/4 purple onion, sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon basil
  • 1/8 teaspoon oregano
  • 1/8 teaspoon Greek seasoning
  • 1/8 teaspoon sugar
  • 1/8 teaspoon dry mustard

Salad:

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup melted butter
  • 1 lemon, juiced
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon Greek seasoning
  • 1 package mixed Italian salad greens
  • 2 ounces feta cheese, crumbled
  • black olives
  • pepperoncini peppers
  1. To make Tomato-Cucumber Salsa: In medium bowl, mix together tomatoes, cucumber, green pepper, purple onion, red wine vinegar, olive oil, vegetable oil, pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.
  2. Heat oven to 350° F.
  3. Place chicken in baking dish. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Bake about 50 minutes, uncovered, basting occasionally.
  4. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

Photos courtesy of Getty Images

Source: Culinary.net

Beverages 14 April 2017

Sweet Meets Spicy

Fresh ideas for a fun fiesta menu

(Family Features) There’s no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, celebrate a star of the party with sweet and juicy watermelon.

Not only does versatile watermelon lend a unique taste to your menu, it’s a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline.

These recipes show how, with a little creative carving, you can use the whole melon, including flesh, juice and rind, for big value and zero waste.

Find more fiesta-ready recipes at watermelon.org.

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Cactus Carving

  • Medium-large oval or oblong watermelon (seeded or seedless)
  • Cutting board
  • Paring knife
  • Dry erase marker
  • Kitchen knife
  • Scoop
  • Cactus cookie cutter
  • Small flower cookie cutters
  • Toothpicks
  • Fire and Ice Salsa (recipe below)

Wash watermelon under cool, running water and pat dry.

On cutting board, place watermelon on its side and cut off 1/4 inch-1/2 inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus.

Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape.

One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa.

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Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl.

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From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with, and chop remaining watermelon to make watermelon salsa and watermelon margaritas, or juice.

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Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus.

Fill bowl with Fire and Ice Salsa and serve with tortilla chips.

Fire and Ice Salsa

Makes: 3 cups

  • 3 cups seeded and finely chopped watermelon
  • 1/2 cup finely diced green peppers
  • 2 tablespoons lime juice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon finely sliced green onion
  • 1-2 tablespoons finely diced jalapeno peppers
  1. Combine ingredients; mix well and cover. Refrigerate at least 1 hour before serving.

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Nachos with Watermelon Avocado Salsa

Makes: 8 servings

  • 1 avocado, peeled, seeded and chopped
  • 2 teaspoons lime juice
  • 1/4 cup chopped cilantro
  • 1 minced garlic clove
  • 1 can (4 ounces) diced green chilies, drained
  • 2 tablespoons diced red onion
  • 1 1/2 cups diced watermelon
  • 16 ounces fat-free refried beans
  • 11 ounces corn tortilla chips
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/3 cup fat-free sour cream
  1. Heat oven to 350° F.
  2. To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside.
  3. Over medium heat, heat beans until hot. Mash if preferred.
  4. Place chips on flat, oven-proof plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven 10 minutes, or until cheese has melted and chips are hot.
  5. Top with salsa mixture and sour cream.

Tip: Reserve some salsa to place in bowl for dipping.

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Blended Watermelon Margarita

Makes: 2 margaritas

  • 2 cups seedless watermelon, cubed and frozen
  • 1/2 cup water
  • 3 ounces silver tequila
  • 1 1/2 ounces lime juice
  • 1 ounce elderflower liqueur
  • pinch of salt
  • lime slices, for garnish
  1. In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt. Blend until smooth.
  2. Pour into two chilled margarita glasses and garnish with lime slices.

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Watermelon Margarita on the Rocks

Makes: 2 margaritas

Watermelon Simple Syrup:

  • 2 cups seedless watermelon, cubed
  • 1 cup sugar

Watermelon Juice:

  • 2 cups seedless watermelon, cubed
  • 1/2 cup water

Margarita:

  • lime wedges
  • coarse salt
  • ice
  • 4 ounces silver tequila
  • 4 ounces watermelon juice
  • 2 ounces lime juice
  • 1 ounce watermelon simple syrup
  1. To make watermelon simple syrup: In small saucepan over medium heat, combine watermelon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stirring frequently. Pour mixture through fine mesh sieve set over bowl or jar, pressing watermelon to extract all liquid. Set aside to cool completely.
  2. To make watermelon juice: In blender, combine watermelon and water. Blend until smooth then pour through fine mesh sieve set over bowl or jar.
  3. To assemble margaritas: use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and carefully fill glasses with ice.
  4. Combine tequila, watermelon juice, lime juice and simple syrup in cocktail shaker with ice. Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Garnish with lime wedges.

Source: National Watermelon Promotion Board

Main Dishes 11 April 2017

Unleash the Power of Dairy

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 1 tube (8 ounces) crescent rolls
  • 1 tub (8 ounces) low-fat cream cheese
  • 1/4 cup light mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup sliced cherry tomatoes
  • 1/2 cup sliced black olives
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped cucumber
  1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
  2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 1/2 pound ground beef sirloin
  • 2 teaspoons minced garlic
  • 1 cup chunky salsa, divided
  • 2 cups cooked brown or white rice
  • 6 whole-wheat tortillas (9 inches each)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) corn kernels, drained
  • 2 cups shredded pepper jack cheese
  • sliced green onion, including green tops
  1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
  2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
  3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Meal Ideas 02 January 2017

Comfort Foods With a Kick

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

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Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

  • 1 cup coarsely crumbled tortilla chips
  • 2 cups cubed cooked chicken OR cooked turkey
  • 1 can (about 15 ounces) cream-style whole kernel corn
  • 3/4 cup Pace Picante sauce
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup shredded cheddar cheese
  • Chopped green pepper OR red pepper
  • Tortilla chips
  1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
  2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

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Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

  • 1 jar (16 ounces) Pace Chunky salsa
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground chipotle chile pepper
  • 1 large onion, chopped (about 1 cup)
  • 2 pounds beef for stew, cut into 1/2-inch pieces
  • 1 can (about 19 ounces) red kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
    *Or on HIGH for 4 to 5 hours.

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2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s Condensed
  • Tomato soup (Regular OR 25% Less Sodium)
  • 1 cup Pace Thick & Chunky salsa
  • 1/2 cup shredded cheddar cheese
  • 8 Pepperidge Farm Sandwich rolls, any variety
  1. Brown ground beef in skillet. Pour off fat.
  2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

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Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

  • 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
  • 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
  • 1/4 cup heavy cream OR half-and-half
  • 3 medium potatoes, peeled and thinly sliced (about 3 cups)
  1. Stir queso, broth and cream together in medium bowl.
  2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
  3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

  • 1 pound ground beef
  • 1 cup Pace Picante sauce
  • 1 tablespoon chili powder
  • 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
  • 1 cup frozen whole kernel corn
  • 3 cups cooked elbow pasta
  • 1/2 cup shredded cheddar cheese
  • Sliced avocado
  • Sour cream
  1. Cook beef in skillet until browned. Pour off fat.
  2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

Ethnic 03 April 2017

The Taste of Mexico

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

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Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 can (4 ounces) diced green chiles, drained
  • 8 (6-inch) corn tortillas, warmed
  1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
  2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
    Top with sour cream and chives, if desired.

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Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

  • 1 tablespoon vegetable oil
  • 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
  • 3 medium onions, chopped
  • 8 cloves large garlic, finely chopped
  • 4 cups water
  • 1 can (29 ounces) Mexican-style hominy, drained
  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce
  • 1 can (7 ounces) diced green chiles
  • 2 teaspoons dried oregano, crushed
  • 1/2 cup chopped cilantro
  • Tortilla pieces
  1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

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Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

  • Vegetable oil
  • 12 (6-inch) corn tortillas, cut into 1-inch strips
  • 1 cup chopped onion
  • 1 jar (16 ounces) salsa — thick & chunky
  • 1 can (10 ounces) Las Palmas Enchilada Sauce
  • 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
  • 1/4 cup sliced pickled jalapeños
  • 1 cup sour cream (optional)
  • 2 avocados, pitted and sliced
  1. PREHEAT oven to 350ºF.
  2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
  3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
  4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

Appetizers & Sides 10 August 2015

Taco Rice and Beans

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 package (1.25 ounces) Ortega Taco Seasoning Mix
  • 1 cup water
  • 1 can (15 ounces) black beans, drained
  • 2 cups cooked rice
  • 1/4 cup Ortega Thick & Chunky Salsa
Preparation
  1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.
Preparation Time

5 minutes

Start to Finish Time

15 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source

Ortega

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