Meal Ideas 03 September 2019

Get Creative with a School Lunch Favorite

(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes
Total time: 10 minutes
Servings: 1

  • 1/4       avocado
  • 1/2       lemon, juice only
  • 2          slices flaxseed bread, toasted
  • 1          tablespoon hummus, any flavor
  • 1          fried egg, cooked over-medium
  • 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
  • fresh mozzarella cheese, thick sliced
  • 1/2       red bell pepper, sliced
  • 1          handful baby spinach
  1. In bowl, mash avocado and combine with lemon juice. Set aside.
  2. Spread one bread slice with hummus and second with avocado mash.
  3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
  4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes
Total time: 15 minutes
Servings: 12

Topping:

  • 1/4       cup honey
  • 2          tablespoons Dijon mustard
  • 1          tablespoon chopped fresh parsley
  • 8          tablespoons salted butter, melted

Rolls:

  • 12        premade rolls
  • 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
  • 12        slices Kretschmar Swiss Cheese
  1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
  2. To make rolls: Heat oven to broil.
  3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
  4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.

Source: Kretschmar

Kids 01 August 2019

8 Kid-Friendly, Back-To-School Recipes

(Family Features) Save time and serve up better-for-you lunches, snacks, desserts and after-school energy boosts with these simple and affordable recipes.

By packing quick and easy lunches, you can have your kids set for each busy day without sacrificing time together. Shopping for your grade-A, back-to-school essentials at a store like ALDI means you’ll use quality ingredients to prepare fun, better-for-you lunchboxes and more.

Consider these eight recipe ideas to pack a better lunchbox. Get schooled in savings and check out aldi.us to find more back-to-school inspiration.

  1. Secret Veggie Turkey NuggetsSneak those all-important veggies into your child’s lunch with these baked nuggets that combine ground turkey, cauliflower, zucchini and onions. Add a favorite dipping sauce to the lunchbox for a tasty, nutritious midday meal.

  1. Bento Box LunchIf your child is adventurous when it comes to flavors, combine a turkey sandwich roll, quinoa salad, broccoli salad and cinnamon apples in this full-flavored bento box.

  1. Fruit Leather WrapsSnack time doesn’t have to mean candy and other unhealthy options. Instead, provide a sweet treat that’s all-natural with blueberries and raspberries in these fruity wraps that are both guilt- and gluten-free.

  1. Tropical Granola BarOne of the most versatile snacks to enjoy nearly any time of day: granola bars. This homemade version combines dried fruit with pumpkin flax and quick oats for a sweet, nutritious treat.

  1. Peanut Butter Granola BitesMake dessert a more nutritious venture with the classic combination of peanut butter, fruit and honey. These small bites of savory flavor can be ready in just 12 minutes for a nighttime snack the whole family can share.

  1. Strawberry Yogurt BarsThe nutritious combination of oats and strawberries makes for a tasty treat. This kid-friendly recipe is an easy option to make ahead and serve anytime.

  1. Tropical Superfruit SmoothieIt only takes six natural ingredients and five minutes to make a supercharged after-school snack.

  1. Carrot Pineapple SmoothieBefore diving into the evening’s homework assignments, help your little learner refuel with fruits and veggies in this creamy smoothie.

Source: ALDI

Meal Ideas 19 July 2019

Power-Packed Lunchbox Ideas

(Family Features) Packing and prepping wholesome lunches doesn't have to be a chore. You can kick health into high gear this school year with new ideas to make creative, nutrient-rich meals.

Fit to satisfy various dietary restrictions, the Power Your Lunchbox program offers kid-friendly options and allergy-sensitive selections. The program, which is dedicated to helping families make healthier lunches during the school year, features more than 80 registered dietitian-approved, family-tested meal ideas with produce as a focal point.

Consider skipping the typical sandwich, chips and apple. Instead, it only takes a few minutes to embark on a creative approach to lunch. Get the kids involved by having them use small cookie cutters to make fresh fruits and vegetables into fun shapes. Try complementing the produce with wraps or soups to add extra excitement to typical lunchbox fare.

Regardless if your child is a picky eater or is on the more adventurous side, bento box lunches such as Chinese Mandarin Pasta Salad Bento Box and Turkey Taco Salad Bento Box can prove to be satisfying, power-packed meals.

For more lunchbox inspiration, visit poweryourlunchbox.com.

Chinese Mandarin Pasta Salad Bento Box

Prep time: 20 minutes
Servings: 1

  • 16 ounces rotini pasta
  • 6 mini sweet peppers, sliced
  • 3 mandarin oranges, peeled and segmented
  • 3 green onions, sliced
  • 2 cups baby spinach, chopped
  • 1/2 cup matchstick carrots
  • 1/2 cup sesame ginger dressing
  • 1/4 cup chow mein noodles
  • 1 kiwi, peeled and sliced
  • 1/2 cup steamed edamame
  1. Cook pasta according to package directions. Drain and rinse with cool water.
  2. In large bowl, mix pasta, peppers, oranges, green onions, spinach, carrots and dressing. Toss to coat well. Top with chow mein noodles.
  3. Place in lunchbox with kiwi and edamame.

Turkey Taco Salad Bento Box

Prep time: 10 minutes
Servings: 1

  • 1 cup chopped romaine lettuce
  • 1/4 cup cooked turkey meat, seasoned with taco seasoning
  • 2 tablespoons shredded cheese
  • 4 cherry tomatoes, quartered
  • 2 tablespoons guacamole
  • 1 ounce tortilla chips
  1. Assemble taco salad with lettuce, taco meat, cheese and tomatoes.
  2. Place in lunchbox with guacamole and chips.

Source: Produce for Kids

Meal Ideas 28 May 2019

Effortless Summertime Entertaining

(Family Features) Summer means it’s time to stock up on fresh produce and light the grill for a season of outdoor gatherings with friends and family. Make entertaining easier with flavorful options that can make menu-planning a breeze all summer long.

A nutritious and versatile ingredient, American Pecans can be your secret weapon for a variety of entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into wholesome and delicious meals and snacks for the whole crowd.

Enjoy the long summer nights on the back porch with a Spiced Pecan Grilled Peach Salad, packed with the essential flavors and textures of summertime. Or serve up Pecan-Crusted Asian Turkey Meatball Lettuce Wraps, a light and delicious appetizer or easy entree to keep guests satisfied.

Discover more summertime entertaining recipes and cooking tips at AmericanPecan.com.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Spiced Pecans:

  • 1 egg white
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 2 cups pecan halves

Salad:

  • 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 large peaches, halved and pitted
  • 6 cups mixed baby greens
  • 4 ounces soft goat cheese
  1. To make spiced pecans: Heat oven to 275° F. Line rimmed baking sheet with parchment paper.
  2. In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet.
  3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
  4. To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
  5. Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3-5 minutes. Remove peaches and slice.
  6. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.

Pecan-Crusted Asian Turkey Meatball Lettuce Wraps

Meatballs:

  • 1 1/2 pounds ground turkey thigh
  • 1/3 cup chopped green onions (about 2 stalks)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon powdered ginger
  • 1 cup fresh pecans

Sauce:

  • 1/2 cup soy sauce
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 head butter lettuce leaves
  • 1/2 cup matchstick carrots
  • chopped scallions (optional)
  • cilantro leaves (optional)
  1. Heat oven to 375° F.
  2. To make meatballs: Using hands, combine ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic and powdered ginger.
  3. In food processor, pulse pecans until coarsely ground to similar consistency as panko bread crumbs.
  4. Scoop 1 tablespoon meat mixture at a time and roll into meatballs. Roll meatballs in ground pecans until evenly coated.
  5. Place pecan-crusted meatballs on parchment-lined baking sheet; bake approximately 20 minutes. Flip after 15 minutes.
  6. To make sauce: In small saucepan over medium heat, combine soy sauce, cornstarch, fish sauce and sesame oil. Stir until sauce thickens, about 3 minutes. Remove from heat and let cool.
  7. Sprinkle lettuce cups with shredded carrots. Place meatballs on top and drizzle with sauce. Garnish with scallions and cilantro, if desired.

Source: American Pecan Council

Meal Ideas 15 March 2019

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
  1. 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)
  1. In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
  2. In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
  3. Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.

Source: Eckrich

Meal Ideas 14 March 2019

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
  1. 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)
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

Meal Ideas 14 March 2019

Easy Weeknight Dinners

(Family Features) If you're looking for new ways to entice the family to the table for dinner, then I've got the perfect recipes for you.

Whether you call them bakes or casseroles, your family will simply call them delicious. And as a time-saving extra, you can make these creamy dishes ahead of time, then just pop them in the oven when you need them. Toss a fresh green salad and add some warm bread, and you have a meal they'll love to sit down to.

For more easy weeknight dinner recipes, visit www.verybestbaking.com/carnation.

Cheesy Oven Burrito Bake

Makes 12 servings, (1/2 burrito each)

  • Nonstick cooking spray
  • 2 large sliced red and/or green bell peppers, cut into thin strips
  • 1 medium onion, sliced
  • 1 teaspoon ground cumin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
  • 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 1/2 cups cooked long or medium grain brown rice, heated
  • 1 can (16 ounces) fat-free refried black beans
  • 6 8-inch multi-grain or whole-wheat tortillas
  • Salsa and guacamole (optional)
  1. PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
  2. SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
  3. MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
  4. COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
  5. FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
  6. BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.

TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.

Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron

Turkey & Hash Brown Bake

Makes 10 servings

  • 1 bag (16 ounces) or 4 1/2 cups frozen, shredded hash brown potatoes
  • 2 cups chopped frozen or fresh broccoli
  • 8 ounces sliced turkey, cut into 1/2-inch pieces (about 2 cups)
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 1 can (10 ounces) condensed fat-free cream of chicken soup
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground black pepper
  1. PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
  2. COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.
  3. BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

TIPS: When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium

Source: Nestlé

Holiday 01 November 2018

Helpful Holiday Recipes for the Home Chef

(Family Features) With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Dessert in a Snap

After spending hours preparing appetizers, drinks and the main course for holiday get-togethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org.

Gingersnaps

Reprinted with permission from the American Institute for Cancer Research
Yield: 24 cookies

  • 3/4       cup unbleached all-purpose flour
  • 1/2       cup whole-wheat pastry flour
  • 1/2       teaspoon baking soda
  • 1 1/4    teaspoons ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon freshly ground black pepper
  • 1/4       teaspoon salt
  • 1/3       cup dairy-free butter shortening sticks
  • 1/2       cup sugar, plus 2 tablespoons, divided
  • 2          tablespoons unsulphured molasses
  • 1          large egg white
  • Glaze (optional):
  • 1/3       cup confectioners’ sugar
  • 2          teaspoons fresh lemon juice
  1. Heat oven to 350° F.
  2. In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
  3. In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
  4. Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
  5. Bake cookies 10 minutes.
  6. To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
  7. When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.

Note: Can be stored in cookie tin up to 1 week.

Cranberry Cocktail Cravings

If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Kiev Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

Cranberry Kiev Mule

  • 1          part Nemiroff Original Vodka
  • 1          part cranberry juice cocktail
  • 2          parts ginger beer
  • 1          tablespoon lime juice
  • ice
  • orange wedges, for garnish (optional)
  • fresh cranberries, for garnish (optional)
  • rosemary sprigs, for garnish (optional)
  1. Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine.
  2. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound

  • 1          gallon Milo’s Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • 1          turkey
  1. In large stock pot over medium heat, combine tea and kosher salt. Stir frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature.
  2. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight.
  4. Heat oven to 350° F.
  5. Remove turkey from brine, draining excess, and pat dry. Discard excess brine.
  6. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165° F on instant-read thermometer, reserving drippings for gravy.

Photo courtesy of Getty Images (Gingersnaps and Turkey Brine)

Source: Culinary.net

Kids 03 September 2018

Pack a Healthier Lunchbox this School Year

(Family Features) When school is in session, it's the perfect time to renew your family's healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn't have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids' brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2

  • 2 red mini sweet peppers, sliced
  • 1 mandarin, peeled and segmented
  • 1 kiwi, sliced
  • 1/2 cup sugar snap peas
  • 1/4 cup blueberries
  • 1/2 cup red seedless grapes
  • 1 large spinach wrap
  • 1 tablespoon hummus
  • 2 slices provolone cheese
  • 2 ounces low-sodium deli-sliced turkey
  • 1/2 cup baby spinach, chopped
  1. Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
  2. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6

  • 1/2 teaspoon olive oil
  • 3 mini sweet peppers, finely chopped
  • 1/4 cup finely chopped sweet onions
  • 1/2 cup chopped tomatoes
  • 1 cup no-salt-added black beans, drained and rinsed
  • 1 tablespoon low-sodium taco seasoning
  • 12 frozen empanada discs, thawed
  • 3/4 cup shredded low-fat cheddar cheese
  • 1 large egg white, beaten
  • 6 guacamole minis
  • 6 packages crispy fruit
  1. In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
  2. Heat oven to 375 F.
  3. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
  4. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
  5. Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Source: Produce for Kids

Meal Ideas 16 November 2018

Savor the Season with Comfort Foods

(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.

When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.

Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.

Find more seasonal recipes at READSalads.com and AuntNellies.com.
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Cranberry-Beet Bundt Cake with Orange-Walnut Glaze

Prep time: 50 minutes  
Cook time: 45 minutes
Servings: 16

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
  • 2 1/4    cups granulated sugar, divided
  • 1 1/4    cups dried sweetened cranberries
  • 2 1/2    cups all-purpose flour
  • 1 1/2    teaspoons baking powder
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground nutmeg
  • 4          large eggs, room temperature
  • 1 1/2    sticks (12 tablespoons) unsalted butter, softened
  • 1/4       cup vegetable oil
  • 1          orange, zest only, finely grated
  • 2          teaspoons vanilla extract
  • 1/2       cup buttermilk

Orange-Walnut Glaze:

  • 2 1/2    cups confectioners’ sugar, sifted
  • 1          orange, zest only, finely grated
  • 1/4       cup orange juice, plus additional (optional)
  • 1 1/2    tablespoons unsalted butter, melted
  • 1          cup finely chopped walnuts
  1. Heat oven to 350° F.  Butter and lightly flour fluted 10-inch Bundt pan.
  2. In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
  3. In small bowl, cover cranberries with hot water.
  4. In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
  6. Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
  7. Cool 15 minutes then invert cake onto rack.
  8. To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
  9. Spoon glaze over cake while still warm. Sprinkle with walnuts.

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Potato, Turkey and Veggie Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 1          tablespoon, plus 1 teaspoon, olive oil
  • 3/4       pound extra-lean ground turkey breast
  • 1/2       teaspoon dried thyme leaves
  • 1/2       teaspoon garlic powder
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon salt (optional)
  • 1          can (15 ounces) READ German Potato Salad
  • 1/2       cup light sour cream
  • 2          cups frozen, thawed or canned mixed vegetables, drained
  • nonstick cooking spray
  • 1/2       cup bread crumbs
  1. Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
  2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
  3. Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.

Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.

Source: Seneca Foods
AuntNellies

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