Asian Carne Asada Tacos
(Family Features) Combine the best of both worlds this summer with an ethnic favorite straight off the grill. These Asian Carne Asada Tacos require less than half an hour of prep and cook time for a quick, easy family meal.
Skirt steak is marinated in a NAKANO Seasoned Rice Vinegar-based marinade for a unique, delicious flavor combination before hitting a hot grill then layering in tortillas with your desired garnishes.
Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.
Watch video to see how to make this recipe!
Asian Carne Asada Tacos
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6
- 1 1/2 pounds beef skirt steak
- 1/2 cup NAKANO Seasoned Rice Vinegar
- 2 tablespoons sugar
- 2 teaspoons sambal oelek (Asian chili garlic sauce)
- 1/2 teaspoon kosher salt
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons ancho chili powder
- 1/2 teaspoon ground cumin
Pickled Onions:
- 1/4 cup water
- 1 medium red onion, halved, thinly sliced
- corn tortillas, warmed
- roasted tomato or tomatillo salsa
- cilantro sprigs
- sliced avocados
- thinly sliced radishes
- Using fork, pierce steak at 1/2-inch intervals. In large bowl, whisk vinegar, sugar, sambal oelek and salt. Reserve 1/4 cup mixture for later use. Add soy sauce, oil, chili powder and cumin to remaining vinegar mixture. Add steak; turn to coat. Let stand 10 minutes to marinate.
- To make pickled onions: In medium microwaveable bowl, combine water and reserved vinegar mixture. Microwave 2-3 minutes, or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
- Preheat grill to high heat. Grill steaks 1-2 minutes on each side, or until medium rare. Let stand 5 minutes before slicing against grain into thin strips.
- Serve with tortillas, salsa, pickled onions, cilantro, avocado and radishes.
Source: Nakano
Supplement Meals with a Nutritious Addition
(Family Features) Adding nutrition to meals is all about the ingredients you include. The next time you’re looking to add nutrients to your recipes, consider adding an ingredient like pecans, The Original Supernut, which are versatile and easy to add to meals and snacks.
Visit americanpecan.com for more nutritional information and recipe ideas.
Source: American Pecan Council
6 Tips for Adding More Seafood to Your Family’s Menu
(Family Features) Seafood can make for a healthy addition to diets, particularly for children. It improves body and brain function, and studies conducted by “Pediatrics” and the “American Journal of Clinical Nutrition” have linked seafood to reduced risks of heart disease and allergic conditions like asthma.
In fact, the United States Department of Agriculture suggests making seafood part of healthy diets and its 2015-2020 Dietary Guidelines for Americans recommend putting it on menus at least twice a week.
While there are common complaints, such as “my kids won’t like it” or “I don’t know how to prepare it,” these tips can help make it quick, easy and affordable to add nutritious seafood to your family’s menu.
- Start with shrimp. Shrimp is one of the most popular types of seafood in the United States. Try shrimp warm or cold as a snack, appetizer or main course. It’s versatile and can be sauteed, broiled, boiled, grilled or baked.
- Make it fun. Consider putting healthy fish like wild cod, salmon or pollock into fun foods like tacos or burgers.
- Buy frozen. Fish is now flash frozen at sea to lock in freshness. Frozen seafood meals add convenience and help cut down on waste because what you don’t use can go back in the freezer.
- Cook with your kids. If your kids don’t think they like seafood, have them help with dinner. Cooking with kids can help develop healthier long-term habits and a more adventurous palate. It also helps improve motor functions and confidence. In fact, a study published in “Pediatrics” shows getting children involved in meal preparation may increase their enjoyment of healthy foods.
- Pick the right products. To create a family-friendly menu, consider an option like Aqua Star’s Cutting Board meal kits, a selection of 10 recipes that include everything a family needs to prepare a tasty, healthy meal. Selections include tacos, flatbreads and comfort favorites. With pre-portioned ingredients for quick preparation and cleanup, they make it easy for parents and kids to create their own restaurant-quality meals.
- Eat at home. Eating out often can drive unhealthy eating habits and strain family budgets. Seafood is easy and convenient to make, whether you use a simple recipe like these Chipotle Shrimp Street Tacos or choose a convenient meal kit, and can help you spend more time together at the dinner table.
Find more tips and recipes to add seafood to your family’s table at aquastar.com.
Chipotle Shrimp Street Tacos
Total time: 20 minutes
Servings: 2
- 1 Aqua Star Chipotle Shrimp Street Tacos Meal Kit, including:
- creamy ancho chili sauce
- Aqua Star shrimp
- chipotle seasoning
- spinach
- corn
- roasted tomato
- white corn tortillas
- 2 teaspoons cooking oil, divided
- Submerge unopened sauce packet in bowl of water to thaw.
- In large skillet, heat 1 teaspoon oil; add shrimp and cook 6-8 minutes. Drain excess fluid and add chipotle seasoning.
- In medium skillet, heat remaining oil; add spinach, corn and roasted tomato. Cook 4-5 minutes until water is evaporated; set aside.
- In microwave, warm tortillas in moist paper towel 30 seconds.
- To build tacos, fill two tortillas with shrimp and vegetables then top with sauce.
Photo courtesy of Getty Images (family eating)
Source: Aqua Star
Welcome the World to Your Kitchen
(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.
To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen.
For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime.
Visit Sabra.com to discover the many ways that hummus can be more than a dip.
Vegetarian Spicy Noodles
Prep time: 10-15 minutes
Cook time 10-15 minutes
Servings: 2
Sauce:
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 cup water
- 6 tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish
- 4 quarts water
- 3 ounces dry angel hair pasta
- 1 tablespoon minced fresh garlic
- 2 cups thinly sliced bell pepper
- 1 cup thinly sliced cherry tomatoes
- 1 tablespoon thinly sliced Thai basil, divided
- 1 tablespoon sliced scallions, divided
- To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
- To make noodles: Bring water to boil.
- Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
- Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
- Place noodles in bowls and top with hummus and remaining basil and scallions.
Chipotle Hummus and Mushroom Tacos
Prep time: 10-15 minutes
Cook time: 10 minutes
Servings: 2
Chipotle Hummus:
- 6 tablespoons Sabra Classic Hummus
- 1/2 teaspoon ground chipotle, dried
Slaw:
- 1/4 cup finely shredded purple cabbage
- 1/2 teaspoon chopped fresh cilantro
- 1/4 teaspoon lime juice
- 1/8 teaspoon salt
Mushrooms:
- 1/2 tablespoon olive oil
- 8 ounces sliced mushrooms (brown or white)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 small tortillas (corn or flour)
- 1/2 ounce feta cheese (optional)
- To make chipotle hummus: In small bowl, mix hummus and ground chipotle; set aside.
- To make slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
- To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
- Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
- Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.
Source: Sabra
7 Dishes Perfect for Game Day
Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.
- Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
- Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
- Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
- Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
- Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
- Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
- Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.
Find more game day recipes and ideas at Culinary.net.
Photo courtesy of Getty Images
Blended Tacos
(Family Features) Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.
Watch video to see how to make this recipe!
Blended Tacos
Recipe courtesy of the Mushroom Council
Yield: 12 tacos
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup water
- 1 teaspoon vegetable oil
- 1 pound button mushrooms, finely chopped
- 1 pound 80 percent lean ground beef
- 12 crunchy taco shells, warmed
- 2 cups grated cheddar cheese (optional)
- 1 large tomatoes, diced (optional)
- 1 head iceberg lettuce, shredded (optional)
- In small bowl, mix chili powder, garlic powder, onion powder, cumin and salt. Stir in water and set aside.
- In large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease, if necessary.
- Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook 3-5 minutes.
- To assemble, add about 1/4 cup mushroom-meat mixture to bottom of each taco shell. Layer shells with cheese, tomatoes and lettuce, if desired.
Source: Culinary.net
Celebrate Cinco de Mayo
(Family Features) Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega.
In the 1800s, Mama Ortega created a loving home for her 13 children, and it centered around a tiny kitchen. From her small charcoal-burning stove, Mama created memorable meals her family loved. Everything for each meal was homegrown, handpicked and homemade.
You may not be able to grow your own ingredients, but you can take advantage of the way Mama did things - through authentic ingredients such as the line of Ortega Mexican Foods products. Fire-roasted chiles, authentic taco seasonings, crisp taco shells made with whole kernel corn and America's number one taco sauce are just a few of the ways that Ortega brings authentic Mexican flavor and fun to your family's dinner table.
For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.
Slow-Cooked Shredded Beef Tacos
Prep Time: 12 minutes
Start to Finish: 6 hours
Makes: 6 to 8 servings
- 1 1/2 pounds beef chuck roast
- 1 medium onion, sliced
- 1 cup water
- 1 Ortega Grande Taco Dinner Kit
- 1 can (4 ounces) Ortega Diced Green Chiles
- Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream
- Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
- Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
- Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.
Smothered Beef and Bean Burritos
Prep Time: 10 minutes
Start to Finish: 40 minutes
Makes: 10 burritos
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10 ounces) condensed cheddar cheese soup
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion, diced
- 3/4 cup water
- 1 Ortega Soft Taco Kit
- 1 cup Ortega Refried Beans
- 2 tablespoons chopped fresh cilantro
- 1/4 cup diced tomato
- Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside.
- Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans.
- Wrap tortillas from kit with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, until hot and pliable.
- Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.
- Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce from kit, cilantro and tomatoes.
Easy Empanadas
Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas
- 1 cup prepared refrigerated barbecue shredded pork
- 2 tablespoons Ortega Taco Sauce, any variety
- 1 tablespoon Ortega Fire-Roasted Diced Green Chilies
- 1 can (12-count) refrigerated biscuits
- 1 egg, well beaten
- 1 cup black bean and corn salsa
- Preheat oven to 375°F. Mix pork, taco sauce and chilies in small bowl.
- Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
- Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.
Chili Con Queso Dip
Prep Time: 3 minutes
Start to Finish: 15 minutes
Makes about 3 cups
- 1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
- 1 cup Ortega Thick and Chunky Mild Salsa
- 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
- 1 package (10 count) Ortega Tostada Shells or 1 package (12-count)
- Ortega Taco Shells, broken into pieces
- Additional Ortega Fire-Roasted Diced Green Chiles (optional)
- Chopped tomatoes (optional)
- Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.
- Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.
Chocolate Chile Brownies With Spiced Frosting
Prep Time: 10 minutes
Start to Finish: 1 hour
Makes: 9 servings
Brownies
- 1 package (18 to 19 ounces) brownie mix, plus ingredients to prepare mix
- 1 can (4 ounces) Ortega Diced Green Chiles, undrained
Frosting
- 1 cup powered sugar
- 1 tablespoon Ortega Chili Seasoning Mix
- 1 1/2 to 2 tablespoons milk
- Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over sides of pan; lightly coat with nonstick cooking spray.
- Prepare brownies according to package directions. Stir in chilies; mix until well blended. Pour into prepared baking pan. Bake 25 to 30 minutes, or use time recommended on package. Cool on wire rack. Using foil "handles," remove from pan.
- Blend powdered sugar and seasoning mix in small bowl. Stir in milk, adding more if necessary, until desired consistency. Spread on brownies. Slice and serve.
Source: Ortega
Simple, Savory Solutions for Busy Families
(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.
Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.
As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.
While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.
One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.
Find more fast, flavorful meals the entire family can enjoy at eckrich.com .
Ham and Turkey Roll-ups
Cook time: 10 minutes
Servings: 2
- 4 ounces Eckrich Deli Oven Roasted Turkey Breast
- 4 ounces Eckrich Deli Black Forest Ham
- lettuce leaves
- 2 tablespoons chunky guacamole
- 1/4 cup cucumbers, chopped
- 1 tablespoon shredded cheddar cheese
- 2 slices bacon, cooked and chopped
- Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.
Deli Ham Breakfast All Day Tacos
Cook time: 20 minutes
Servings: 4
- 8 soft corn tortillas
- oil
- 1 cup Eckrich Deli Ham Off the Bone, cubed
- handful green bell peppers, chopped
- handful red bell peppers, chopped
- 8 eggs
- 2 tablespoons milk
- pinch salt
- pinch pepper
- 1/2 cup shredded cheddar cheese
- sour cream (optional)
- cilantro (optional)
- salsa (optional)
- In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
- In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
- Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.
Source: Eckrich
Easy Family Meals
(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.
According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.
For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.
Egg and Shrimp Salad with Poppy Seeds
A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
- 1/2 cup Hellmann's or Best Foods Real Mayonnaise
- 2 medium green onions
- Juice of 1 lemon
- 3 tablespoons snipped fresh dill
- 2 tablespoons poppy seeds
- 1 tablespoon Dijon mustard
- 8 medium hard-cooked eggs, peeled and coarsely chopped
- 6 ounces cooked large shrimp or crabmeat
- Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.
NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.
Mini Fish Tacos
A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes
- 1/2 cup Hellmann's or Best Foods Real Mayonnaise
- 1/2 cup prepared salsa
- 1 tablespoon lime juice
- 1 can (6 ounces) tuna, drained and flaked
- 1 large green onion, thinly sliced
- 12 large corn tortilla chips
- 3/4 cup shredded cheddar cheese (about 3 ounces)
- Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
- Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
- Also terrific served in individual scoops for a great hand-held snack.
Chicken or Turkey Gyros
A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes
- 1/4 cup coarsely grated seedless cucumber
- 3/4 cup Hellmann's or Best Foods Light Mayonnaise
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh grated lemon peel
- 4 whole wheat pita breads, split
- Fresh spinach leaves, rinsed and patted dry
- 8 cherry tomatoes, halved
- 1 pound sliced rotisserie or grilled chicken or turkey
- Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
- Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.
Source: Hellmann's
Give Your Diet a Veggie Boost
It's little secret that eating more nutritious veggies is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favorite dishes may be easier than you think.
Put a creative twist on your meals from breakfast through dinner with these tasty tips:
- Experiment with new flavors to enhance the dishes you enjoy regularly. If a ham and cheese omelet is your standard breakfast fare, try adding fresh tomato, peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast, such as this version that features avocados and radishes. Then at dinner time, give basic pasta a bump by adding broccoli or spinach to your sauce.
- Look for veggie-rich versions of your favorite condiments, dips and sauces. For example, Sabra's Veggie Fusions Guacamole has tons of added vegetables with 30 percent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavor and get your fiesta fix with a hearty combination of guacamole, sweet corn and rich black beans - the perfect complement to a spicy steak taco.
- Find new flavor combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.
Get inspired with more ideas to up your veggie intake at sabra.com.
Avocado Toast with Radish and Cotija Cheese
Recipe courtesy of The Lemon Bowl
Yield: 4
- 1/2 medium red onion, thinly sliced
- 1 lime, juice only
- salt, to taste
- 4 slices crusty, whole-grain bread, toasted
- 1 cup Sabra Veggie Fusions Southwestern Guacamole
- 2 ounces Cotija cheese, crumbled
- 4 large radishes, thinly sliced
- cilantro sprigs (optional)
- In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.
- Top each piece of toasted whole-grain bread with 1/4 cup guacamole.
- Place equal parts pickled red onions, crumbled Cotija cheese and radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.
Spicy Steak Tacos with Southwestern Guacamole
Recipe courtesy of Emily Bites
Yield: 8
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 pound raw lean, trimmed flank steak, cut into thin strips
- 1 tablespoon canola oil
- 8 tortillas (6 inches each)
- 1 cup chopped lettuce leaves
- 8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
- 4 tablespoons clover sprouts
- 4 grape tomatoes, sliced
- 1 radish, thinly sliced
- In small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
- Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.
- Pour oil into large skillet and bring to medium heat. Add seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, about 5 minutes, or until steak strips are cooked to taste. Remove from heat.
- Warm tortillas slightly in microwave then lay out to fill. Divide lettuce and steak between tortillas and top each with 1 tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.
Source: Sabra