recipes

Meal Ideas 22 September 2021

Better School Days Ahead with Egg-Powered Recipes

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

  • Nonstick cooking spray
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup cooked quinoa
  • 1 cup tomatoes, quartered
  • 1/2 cup finely chopped broccoli florets
  • 1/2 cup finely chopped cauliflower florets
  • 2 tablespoons finely chopped fresh basil (optional)
  1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
  3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
  4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
  5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

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

  • 6 large hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 8 slices rustic wheat bread
  • 4 lettuce leaves
  1. Chop eggs.
  2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
  3. Refrigerate, covered, to blend flavors.
  4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about 3/4 cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup milk
  • 1 cup blueberries
  1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
  2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
  3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
  4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup zucchini, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 12 large eggs
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
  2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
  3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
  4. Bake 25-30 minutes until fully set. Allow to cool.
  5. Cut into seven strips then down the middle to create 14 pieces.
  6. Refrigerate leftovers in airtight container up to 4 days.
  7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Meal Ideas 16 March 2021

Celebrate All-Star Moms with a Simple, Delicious Meal

(Family Features) From big things like juggling a career and family priorities to little things like writing lunchtime love notes, there are so many ways moms lift up their families and the people they love every day. In today’s world, where multi-tasking has taken on a whole new meaning, it’s clear moms deserve to be celebrated.

One of the easiest ways to do something special for the all-star mom in your life is to make her a homemade meal and enjoy some quality time together around the dinner table. For those in need of inspiration, consider a delicious option like this Tuscan Chicken Pierogy Skillet for an easy, elevated, sure-to-impress dish that comes together in 45 minutes.

The key ingredient: Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. Found in the frozen food aisle and available in 13 flavors, in full and mini size varieties, they can be boiled, baked, sauteed, fried or grilled. They are easy to prepare, which means less time in the kitchen and more time together.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Tuscan Chicken Pierogy Skillet

Prep time: 10 minutes
Total time: 45 minutes
Servings: 4

  • 1          box Mrs. T’s Pierogies 4 Cheese Medley
  • 3          tablespoons olive oil, divided
  • 2          boneless, skinless chicken breasts, pounded to even thickness
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4          cloves garlic, minced
  • 1          bag (5 ounces) fresh baby spinach
  • 2          cups diced tomatoes
  • 1          teaspoon dried Italian seasoning
  • 1/4       cup chicken broth
  • 1/2       cup heavy cream
  • 3/4       cup freshly grated Parmesan cheese, plus additional, for garnish
  • 1          tablespoon cold water
  • 1/2       tablespoon cornstarch
  • fresh basil, for garnish
  • crushed red pepper flakes, for garnish
  1. Boil pierogies according to package directions. Drain then toss pierogies with 1 tablespoon olive oil to keep from sticking.
  2. In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.
  3. While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.
  4. Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy.
  5. Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.

Source: Mrs. T’s Pierogies

Meal Ideas 12 March 2021

Pro Tips for Perfecting Pasta

(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.

Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.

  • Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
  • Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.  
  • Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.

Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables or create Homemade Potato Gnocchi to freeze and enjoy later.

For more information, visit rouxbe.com.

Pappardelle with Garden Vegetables

Total time: 1 hour
Servings: 3-4

  •             Salted water
  • 3          tablespoons olive oil
  • 3          tablespoons shallots or white onion, minced
  • 2          cloves garlic, minced
  • 1/4       teaspoon chili flakes
  • 1          cup white wine
  • 2          cups pappardelle noodles
  • 3/4       cup vegetable stock
  • 3          tablespoons capers (optional)
  • 2          vine-ripened tomatoes, sliced in wedges
  • 1          handful baby kale
  • 1          fresh lemon, juice only
  • 2          tablespoons butter (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1          handful fresh basil, torn
  1. Bring large pot of salted water to boil.
  2. In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
  3. In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
  4. Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
  5. Toss again, remove from heat and serve.

Homemade Potato Gnocchi

Total time: 2 hours
Servings: 2-4

  • 2          medium Yukon Gold or russet potatoes
  • 3/4       teaspoon sea salt, divided
  • 2          teaspoons water
  • 1          cup all-purpose flour, divided, plus additional, for surface
  • 1/4       teaspoon freshly grated nutmeg
  • 1/8       teaspoon white pepper
  • 2          large egg yolks
  1. Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
  2. Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
  3. To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
  4. Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
  5. Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
  6. Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
  7. Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
  8. Fresh gnocchi can sit at room temperature 30 minutes before cooking.
  9. To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.

 Photos courtesy of Getty Images

Source: Rouxbe

Healthy 25 January 2021

Hearty, Wholesome Dishes to Support Immune Systems

(Family Features) If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.

Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.

Find more ways to add mushrooms to family meals at mushroomcouncil.com.

Grilled Portobello Gyros with Yogurt Dill Sauce

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

  • 4          portobello mushrooms
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon smoked paprika
  • 2          yellow bell peppers, sliced

Yogurt Dill Sauce:

  • 1          English cucumber, grated
  • 1          cup whole-milk

Greek yogurt

  • 1/2       cup sour cream
  • 2          tablespoons extra-virgin olive oil
  • 1/2       small lemon, juice only
  • 2          cloves garlic, minced
  • 1          teaspoon salt
  • 1          tablespoon minced fresh dill
  • 4          pita breads or naan
  • 2          tomatoes, thinly sliced
  • 1/2       red onion, thinly sliced
  • 1/2       head green lettuce
  • crumbled feta cheese (optional)
  1. Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
  2. Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
  3. To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
  4. To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

  • 1          tablespoon extra-virgin olive oil
  • 2          cloves garlic, minced
  • 1          medium onion, small diced
  • 8          ounces crimini mushrooms, sliced
  • 1          jar (24 ounces) marinara sauce
  • 1          can (15 ounces) diced tomatoes
  • 2          tablespoons tomato paste
  • 2          teaspoons balsamic vinegar
  • 1          teaspoon granulated sugar
  • 1          tablespoon dried basil
  • 1/2       teaspoon salt
  • 1          teaspoon oregano
  • 1/2       teaspoon black pepper
  • 1          bay leaf
  • 3          cups vegetable broth
  • 6          lasagna noodles, broken into pieces
  • 1/2       cup heavy cream
  • 5          ounces fresh baby spinach
  • 1          cup whole-milk ricotta cheese
  • 1/2       cup shredded mozzarella cheese, for topping
  1. Heat large pot over medium heat.
  2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
  3. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.
  4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
  5. Stir in heavy cream and spinach until wilted, 2-3 minutes.
  6. Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 6          tablespoons unsalted butter
  • 16        ounces crimini mushrooms, quartered
  • 3          zucchini, sliced in half moons
  • 3          large carrots, thinly sliced
  • 4          sprigs fresh rosemary, leaves removed and roughly chopped
  • 4          cloves garlic, minced

Orzo:

  • 4          cups chicken or vegetable broth
  • 1          tablespoon unsalted butter
  • 1          tablespoon extra-virgin olive oil
  • 1          small yellow onion, diced
  • 2          garlic cloves, minced
  • 16        ounces crimini mushrooms, finely chopped
  • 1          cup uncooked orzo pasta
  • 1/8       teaspoon black pepper
  • 1/3       cup white wine
  • 1/3       cup shredded Parmesan cheese
  1. To make chicken: Preheat oven to 450 F.
  2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
  3. In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
  4. Bake 20 minutes until chicken is cooked through and vegetables are tender.
  5. To make orzo: In small pot over medium-low heat, warm broth.
  6. Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
  7. Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
  8. Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
  9. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Asian Barbecue Sesame Salmon with Noodles and Veggies

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sauce:

  • 1/2       cup soy sauce
  • 2          tablespoons brown sugar
  • 1          tablespoon rice vinegar
  • 2          cloves garlic, minced
  • 1          teaspoon fresh ginger, minced
  • 1          teaspoon chili garlic sauce (optional)
  • 1          tablespoon toasted sesame oil
  • 2          tablespoons barbecue sauce
  • 2          tablespoons water
  • 2          teaspoons cornstarch
  • 1 1/2    pounds salmon (4 filets)
  • 12        ounces stir-fry (pad thai) rice noodles
  • 1          tablespoon toasted sesame oil
  • 1          pound white mushrooms, sliced
  • 1          cup sugar snap peas
  • 1          large broccoli head, cut into bite-size florets
  • 2-3       green onions, thinly sliced, for garnish
  • sesame seeds, for garnish
  1. Preheat oven to 400 F.
  2. In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.
  3. In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.
  4. Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.
  5. Cook stir-fry noodles according to package directions. Drain, rinse and set aside.
  6. Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.
  7. To serve, divide noodles, veggies and salmon between plates.
  8. Top with sliced green onions and sesame seeds.

Source: Mushroom Council

Meal Ideas 18 November 2020

Put a Zesty Spin on Weeknight Meals

(Family Features) Dinner in many households means foolproof recipes that families can count on, but those can become bland and boring. Finding new ways to put a twist on meals throughout the week adds fun to time spent in the kitchen while bringing new flavor to the table.

To help reinvigorate traditional weeknight dinners, chef Bobby Flay and Hidden Valley Ranch created the three-part Hidden Valley Ranch Night! series to debut dishes that bring bold flavor to traditional meals, such as these recipes for Ranch Crusted Burgers with Avocado Ranch Sauce and Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream. The series will provide a spin on weeknight staples to showcase the simplicity, versatility and zesty flavor of ranch seasoning when used to create family-friendly dinners any night of the week.

Find more information, including series episodes and additional recipes, at hiddenvalley.com/ranch-night.

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

  • 1/4       cup mayonnaise
  • 1/4       cup sour cream
  • 1          tablespoon well-shaken buttermilk
  • 1/2       teaspoon Hidden Valley Ranch Seasoning
  • kosher salt
  • freshly ground black pepper
  • 3          green onions, thinly sliced
  • 2          avocados, peeled, pitted and diced

Ranch Spice Crusted Burger:

  • 1 1/2    teaspoons Hidden Valley Ranch Seasoning
  • 1          teaspoon paprika
  • kosher salt
  • freshly ground pepper
  • 1 1/2    pounds ground chuck (80% lean)
  • 2          tablespoons canola oil
  • 8          slices American cheese
  • 1/4       cup water
  • 4          brioche buns, split in half
  • Avocado Ranch Sauce
  1. To make avocado ranch sauce: In bowl, whisk mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper until smooth. Fold in green onions and diced avocados; set aside.
  2. To make burgers: In small bowl, whisk ranch seasoning, paprika, salt and pepper.
  3. Heat large cast-iron pan or griddle over high heat. Divide meat into four 6-ounce patties and make deep depression in centers with thumb. Season each with spice rub on one side.
  4. Add canola oil to pan and heat until shimmering. Place on burgers in pan, spice side down, and cook until golden brown and lightly charred, 4 minutes. Turn burgers over and cook 4 minutes, or until they reach desired doneness.
  5. Top each burger with two slices cheese. Add water to pan and cover tightly with lid 10 seconds, or until the cheese is melted.
  6. Place burgers on bottom buns and top each with avocado ranch sauce and top buns.

Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Servings: 4

Tomato Salsa:

  • 4          plum tomatoes, seeded and finely diced
  • 1/2       small red onion, finely diced
  • 1/2       jalapeno, finely diced
  • 1          lime, juice only
  • 2          tablespoons olive oil
  • 3          tablespoons fresh basil, finely chopped into ribbons
  • kosher salt
  • freshly ground black pepper

Quesadillas:

  • 2          tablespoons canola oil
  • 1 1/2    pounds cremini or button mushrooms, thinly sliced
  • 2          teaspoons Hidden Valley Ranch Seasoning, divided
  • 12        flour tortillas (6 inches)
  • 2          cups shredded Monterey Jack cheese
  • 16        ounces roasted or rotisserie chicken, shredded
  • kosher salt
  • freshly ground black pepper
  • canola oil
  • 1/2       cup sour cream
  • tomato salsa
  • 2          tablespoons fresh basil, chopped
  1. To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
  2. To make quesadillas: Preheat oven to 450 F.
  3. In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
  4. Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
  5. Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
  6. Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.

Source: Hidden Valley Ranch

Videos 21 September 2020

Savory Leek, California Raisins and Ricotta Tart

(Culinary.net) Versatile recipes that make mealtime a cinch for busy families are one easy way to free up time for moments with loved ones.

This Savory Leek, Raisin and Ricotta Tart is a perfect example of a dish that can be enjoyed for breakfast, as a snack or even if your family gets a craving for a breakfast-for-dinner swap. Prep time is minimal before simply baking in the oven 40 minutes, meaning you can have a meal ready in under an hour. Plus, because it makes 10 servings, you’ll have leftovers to help curb appetites later in the day.

To go along with the convenience and ease, it’s made using California raisins as a key ingredient. Dried in the California sunshine, they come by their sweetness naturally as a fat-free, cholesterol-free, low-sodium ingredient that can also be enjoyed on their own as a snack that packs nutritional value with 6% of the daily value for potassium and 7% of the daily value for fiber in each serving.

Find more recipes for meals from morning to night at calraisins.org.

Watch video to see how to make this recipe!

Savory Leek, Raisin and Ricotta Tart 

Servings: 10

  • 1          pastry (9 inches, not in pie shell)
  • 1          tablespoon olive oil
  • 3          large leeks, chopped
  • 1          cup California golden raisins
  • 3          ounces diced smoked ham
  • 15        ounces low-fat ricotta cheese
  • 3          eggs
  • 3          cups Parmigiano-Reggiano cheese, grated
  • 1          cup chopped fresh basil or arugula
  1. Preheat oven to 375 F. Roll out pastry dough and press into 9-inch springform or tart pan. Bake 10 minutes. 
  2. In large nonstick skillet, heat olive oil. Add leeks and saute until browned, about 10 minutes. Add raisins and ham; cook 5 minutes. 
  3. In bowl, combine ricotta cheese, eggs and Parmigiano-Reggiano cheese; whisk well. Add leek mixture and basil; stir well. 
  4. Spoon ricotta mixture into tart shell. Bake 40 minutes or until puffed, golden and set.

Source:  California Raisin

Healthy 01 June 2020

Family Foods with a Weight Loss Focus

(Family Features) Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn’t always pay dividends. Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri, Cheesy Ground Beef Skillet and Chili Loaded Baked Potato can help you take part in the program while enjoying time with loved ones at the family table.

Learn more about the diet and book at joelmarion.com.

Pot Roast Tacos with Chimichurri

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

Chimichurri:

  • 1 1/2    cups fresh Italian parsley
  • 1          cup fresh cilantro
  • 2          tablespoons green onion, chopped
  • 1          tablespoon garlic, chopped
  • 1/4       cup olive oil
  • 2          tablespoons fresh lemon juice
  • 1          tablespoon water
  • 1          teaspoon sea salt
  • 1          teaspoon crushed red pepper

Tacos:

  • 3          cups chuck roast, slow cooked and chopped
  • 8          yellow corn tortillas (6 inches)
  • 1          ripe avocado, pitted and sliced
  • 4          radishes, sliced
  • 1/4       cup queso fresco, crumbled
  1. To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
  2. To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.

Chili Loaded Baked Potato

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 1 hour, 35 minutes
Servings: 6

  • 6          sweet potatoes (8 ounces each)
  • nonstick cooking spray
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon olive oil
  • 2          pounds ground chuck
  • 2          yellow onions, diced
  • 2          tablespoons garlic, minced
  • 3          tablespoons chili powder
  • 2          tablespoons ground cumin
  • 1          tablespoon dried oregano
  • 2          teaspoons smoked paprika
  • 1/4       teaspoon cayenne pepper
  • 3          cups low-sodium beef broth
  • 1          can (28 ounces) crushed tomatoes
  • 1          tablespoon apple cider vinegar
  • 1          can (15 ounces) butter beans, drained and rinsed
  • 1/2       cup fresh cilantro, chopped
  • 1          Anaheim chile, minced
  • 1          teaspoon sea salt
  • 1/2       cup plain Greek yogurt
  • 1/4       cup fresh cilantro leaves
  • 1/4       cup red onion, minced
  1. Heat oven to 400° F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.
  2. In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.
  3. Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.
  4. Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.

Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.

Cheesy Ground Beef Skillet

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 6

  • 1 3/4    cups water
  • 1          teaspoon sea salt
  • 1          cup white rice
  • 1          tablespoon olive oil
  • 1          pound extra-lean ground beef
  • 1          yellow onion, chopped
  • 1          tablespoon garlic, chopped
  • 1          red bell pepper, seeded and chopped
  • 1          teaspoon dried oregano
  • 1          teaspoon dried basil
  • 1/2       teaspoon crushed red pepper
  • 1/2       teaspoon sea salt
  • 1/4       teaspoon ground black pepper
  • 1/2       cup tomato sauce
  • 1          can (15 ounces) kidney beans, rinsed and drained
  • 1          cup shredded cheddar cheese
  • 1/3       cup fresh parsley, minced
  1. In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
  2. In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
  3. Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.

Source: Promote A Book

Snacks 19 May 2020

Snack Hacks That Really Pop

(Family Features) If spending more time at home than usual has you reaching for snacks more often, keep some quick, flavorful options on-hand to help fuel you and your family throughout the day when hunger pangs strike.

One versatile pantry staple that can fit a variety of snack cravings: popcorn. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds. A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer. Plus, it’s simple enough to make that kids can help in the kitchen by popping it themselves or adding toppings.

Whether you’re craving something sweet, salty, spicy – or nearly anything else – freshly popped popcorn can serve as the perfect base ingredient to simply mix in your favorite toppings or create more unique tastes by combining a variety of herbs and spices. For example, consider these hacks to add easy flavor:

  • Pop it on the stove. Stovetop popping allows you to choose your toppings. Cover the bottom of a pot with a thin layer of oil and popcorn kernels, shake to coat, cover with a lid then turn on the heat. Once popping has slowed to 2-second intervals, remove from heat and add toppings.
  • Add some sweetness. When you’re in the mood for something sweet, add a dash of salt and a pinch of sugar (or more to meet your taste) to a bowl of popcorn. Or add sugar to the pan before it’s popped, like this recipe for Sugar Corn.
  • Melt some butter. For a classic taste treat, melt a little butter and pour over your bowl of popped corn.
  • Satisfy multiple cravings. Pop a large pot of popcorn and divide it in half; top one half with sweeter toppings like honey, which is a key ingredient in Honey Matcha Popcorn, and the other with something savory, like nutritional yeast or dill. When hunger strikes, you’re ready, regardless of the flavor craving.
  • Spice it up. Cayenne pepper and a blend of other spices can be sprinkled on popcorn to create a spicier snack like Cajun Corn.
  • Add mix-ins. Add dried fruits, nuts or candies to a bowl of popcorn to make your own trail mix.
  • Cheese, please. A sprinkle of Parmesan cheese can make your snack a bit more substantial. Mix in some dried herbs like basil and parsley to create this Popcorn Con Pesto.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Sugar Corn

Yield: 8 cups

  • 1/4       cup vegetable oil, for popping
  • 1/2       cup popcorn kernels
  • 1          pinch white sugar, plus additional, to taste
  1. In medium pan, heat oil until hot.
  2. Add popcorn to pan and sprinkle sugar over it. Add more sugar, if desired, to taste.
  3. Cover and shake pan continuously until popcorn is popped.

Honey Matcha Popcorn

Yield: 12 cups

  • 12        cups unsalted, unbuttered popped popcorn
  • 1/4       cup butter
  • 1/4       cup honey
  • 1          teaspoon matcha green tea powder
  • 1/2       teaspoon salt
  • 1          tablespoon black sesame seeds
  1. Preheat oven to 300 F.
  2. Line large, rimmed baking sheet with parchment paper. Place popped popcorn in large mixing bowl.
  3. In small saucepan over medium heat, melt together butter, honey, matcha powder and salt, stirring until dissolved. Pour over popcorn; toss to combine. Spread onto baking sheet. Sprinkle with sesame seeds.
  4. Bake, stirring occasionally, 25-30 minutes, or until popcorn is dry. Let cool completely before serving.

Tip: Matcha powder can be found in the tea and coffee aisle at supermarkets.

Popcorn Con Pesto

Yield: 5 quarts

  • 5          quarts popped popcorn
  • 1/2       cup butter
  • 1          tablespoon dried basil leaves, crushed
  • 1          teaspoon dried parsley, crushed
  • 1          teaspoon garlic powder
  • 1/3       cup Parmesan cheese
  • 1/2       cup pine nuts (optional)
  1. Place popped popcorn in large bowl and keep warm.
  2. In small saucepan, melt butter; add basil, parsley, garlic, Parmesan cheese and nuts, if using.
  3. Stir to blend.
  4. Pour over popped popcorn, stirring well.

Note: Dried thyme or oregano, or combination of ingredients, may be used in place of basil.

Cajun Corn

Yield: 2 1/2 quarts

  • 1/4       cup butter, melted
  • 2 1/2    quarts popped popcorn, warm
  • 1          teaspoon paprika
  • 1/2       teaspoon onion powder
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon cayenne pepper
  • 1          teaspoon lemon pepper
  1. Heat oven to 300° F.
  2. In bowl, pour butter over warm popcorn.
  3. In separate bowl, combine paprika, onion powder, garlic powder, cayenne pepper and lemon pepper; sprinkle over popcorn. Toss to mix.
  4. Bake 5-10 minutes for crispy popcorn.

Source: Popcorn Board

Meal Ideas 18 May 2020

Breaking Bread

(Family Features) As families spend more time at home, Americans are finding comfort in a surprising source: bread. In fact, a 20-year trend of declining grain food consumption has been reversed.

A national study by the Grain Food Foundation suggests that the turnaround is more than a one-time sales blip due to pantry loading. In reality, consumers count bread among their top comfort foods. The study revealed one-third of Americans named pasta and bread as foods that are comforting during a stressful time.

In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

“For years, we’ve been telling consumers that grain foods are the foods we love that love us back,” said Christine Cochran, executive director of the Grain Foods Foundation. “The stress has given us permission to enjoy bread and pasta again, but unlike most comfort foods, consumers recognize that grains have nutritional value.”

The highest-ranking comfort foods were ice cream; baked goods like cakes, cookies and pastries; salty snacks; candy; and fast food. However, when asked to identify comfort foods with nutritional advantages, consumers identified bread and pasta as the top two.

Beyond identifying comfort foods and their nutritional value, consumers also expressed worry that bread is in short supply right now.

“We can all rest assured that there is enough supply of grain food products in this country,” Cochran said. “Shoppers may be experiencing some sporadic unavailability of certain high-demand items. However, manufacturers are working closely with retailers to make sure that out-of-stocks are short lived. Consumers will be able to buy their favorite grain-food products and eat them, too.”

To learn more about the role of grain foods in a healthful diet, visit GrainFoodsFoundation.org.

Avocado Veggie Sandwich

Recipe courtesy of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 2

  • 1/2       ripe avocado, peeled
  • 1          tablespoon fresh lemon juice
  • 1/8       teaspoon salt
  • 4          slices bread
  • 4          slices tomato
  • 8          slices cucumber
  • 12        slices sweet bell pepper
  • 2          tablespoons red wine vinegar
  • 2          lettuce leaves
  1. In small bowl, combine avocado, lemon juice and salt. Spread mixture evenly over two bread slices.
  2. Place tomatoes, cucumber and peppers on covered surface. Drizzle with vinegar.
  3. Layer lettuce, tomato, cucumbers and peppers evenly between slices of bread, creating two sandwiches.

Panzanella Bagel Salad

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 6

  • 2          medium Roma tomatoes, seeded and diced
  • 1 1/4    cups canned diced tomatoes, undrained
  • 1/4       cup green bell pepper, diced
  • 1/4       cup cucumber, peeled, seeded and diced
  • 2          tablespoons red onion, diced
  • 2          tablespoons Parmesan cheese, grated, plus additional (optional)
  • 1          tablespoon balsamic vinegar
  • 2          tablespoons fresh basil, chopped
  • 2          bagels (4 ounces each) cut into 2-inch pieces, toasted
  • assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Rotini with Sausage and Mushrooms

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 18 minutes
Servings: 8

  • 1          box (13 1/4 ounces) whole-grain rotini
  • 1          tablespoon olive or vegetable oil
  • 1          pound chicken sausage, sliced
  • 1          cup leeks, thinly sliced
  • 1          cup green onions, thinly sliced
  • 2          cups mushrooms, sliced
  • 1          cup chicken stock
  • 1/4       cup parsley chopped
  • 6          leaves from tarragon sprigs, chopped
  • 1          cup Romano cheese grated
  • Parmesan-Romano cheese (optional)
  1. Prepare rotini according to package directions. Drain and transfer to large bowl.
  2. In large skillet, heat oil over medium heat. Cook sausage 2-3 minutes, or until well browned. Add leeks, onions and mushrooms; cook until tender. Add chicken stock and simmer 3-5 minutes, or until hot. Fold sausage mixture into warm pasta. Add parsley, tarragon and Romano cheese; toss again. Top with Parmesan-Romano cheese, if desired.

Cheesy Black Bean Toast with Pico de Gallo

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 15 minutes
Servings: 4

  • 6          Roma tomatoes, diced
  • 1⁄2       medium onion, finely chopped
  • 1          clove garlic, finely minced
  • 2          serrano or jalapeno peppers, finely chopped
  • 3          tablespoons fresh cilantro, chopped
  • 1          lime, juice only
  • 1⁄8       teaspoon oregano, finely crushed
  • 1⁄8       teaspoon salt (optional)
  • 1⁄8       teaspoon pepper
  • 1⁄2       Hass avocado, diced
  • 4          bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
  • 1          can (16 ounces) seasoned low-fat refried black beans
  • 2          cups shredded Chihuahua or mozzarella cheese
  1. Heat oven to 350 F.
  2. In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
  3. On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
  4. Bake 5-8 minutes, or until cheese is melted and hot.

Source:  Grain Foods Foundation

Pasta 14 April 2020

Perfect Pantry Pastas

(Family Features) Constantly seeking out recipe-specific ingredients that may only be used once or twice can be a burden. Instead, keep your home stocked with necessities to simplify dinner prep with dishes made using common household staples.

One perfect example: pastas. These recipes for Minestrone Pasta Saute with Ricotta, Creamy One-Pot Spaghetti and Pasta in a Pinch include easily recognizable seasonings and canned goods for simple dinner solutions. Plus, they all include dairy, an irreplaceable part of a balanced diet as a source of essential nutrients.

Another way to scale back on unnecessary grocery purchases is to give yourself permission to modify. Many recipes can be tweaked for personal preferences, such as using black beans rather than kidney beans or adjusting the amount of a spice used based on your family’s tastes.

Stock your pantry and refrigerator with versatile ingredients like these:

  • Canned tomatoes
  • Canned beans
  • Quick-cook rice
  • Small whole-grain pasta
  • Stock, like vegetable, chicken or beef
  • Fluid milk
  • Shredded cheese
  • Plain Greek yogurt

For more ideas to simplify family meals, visit milkmeansmore.org.

Minestrone Pasta Saute with Ricotta

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 8          ounces ditalini pasta
  • 1 1/2    tablespoons extra-virgin olive oil
  • 3          carrots, finely diced
  • 3          cloves garlic, minced
  • 1/2       medium onion, chopped
  • 1/2       bunch kale, thinly sliced
  • 1/2       pound green beans, trimmed and halved
  • 1/4       cup dry white wine
  • 1/2       pound lean ground beef (optional)
  • 1          can (15 ounces) kidney beans, rinsed and drained
  • 1          jar (24 ounces) marinara sauce
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 1          cup Ricotta cheese
  • 1/4       cup grated Parmesan cheese
  1. In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water then drain pasta.
  2. In large skillet over medium-high heat, heat oil. Add carrots, garlic and onion; cook 3 minutes, or until vegetables start to soften, stirring occasionally. Add kale and green beans; cook 3 minutes, or until green beans are tender-crisp, stirring occasionally.
  3. Add wine to skillet; cook 2 minutes, or until most liquid has evaporated. Transfer vegetables to medium bowl. If including meat, return skillet to medium-high heat. Add ground beef; cook 6-8 minutes, or until meat is cooked through, breaking up with side of spoon. Spoon off excess fat.
  4. Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, reserved pasta cooking water and cooked vegetable mixture to skillet with beef, if using. Cook 2 minutes, or until warmed through, stirring occasionally. Divide pasta between four pasta bowls or plates and top with Ricotta and Parmesan cheeses.

Pasta in a Pinch

Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6

  • 8          ounces uncooked penne pasta
  • 2 1/2    cups water
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1/2       teaspoon dried basil
  • 1/2       teaspoon garlic powder
  • 1/2       cup milk
  • 2          cups mozzarella cheese, grated
  • 1          can (15 ounces) cannellini beans, rinsed and drained
  • 1          can (14 1/2 ounces) diced tomatoes, drained
  • 1/4       cup Parmesan cheese
  • freshly chopped herbs, for garnish (optional)
  1. In large microwavable bowl, place uncooked penne pasta and pour water over top to cover. With food-safe plastic wrap, cover bowl, leaving small section to vent as it cooks. Cook 3 minutes longer than package directs, approximately 13 minutes.
  2. Once pasta has cooked, drain into colander then place back in bowl. Add salt, pepper, basil, garlic powder and milk; stir to combine. Begin to stir in cheese a little at a time. Microwave 1 minute. Remove from microwave and stir again.
  3. Add cannellini beans and diced tomatoes; stir. Microwave 1 minute. Remove from microwave and stir. Assess if ingredients are hot and cheese is melted. If not, microwave 1-2 minutes.
  4. Top with Parmesan cheese and garnish with fresh herbs, if desired.

Creamy One-Pot Spaghetti

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

  • 1          tablespoon vegetable oil
  • 1          pound lean ground turkey or lean ground beef
  • 1/2       cup chopped onion
  • 2 1/2    cups reduced-sodium chicken broth or reduced-sodium beef broth
  • 2          cups marinara sauce
  • 1/2       teaspoon crushed fennel seeds
  • 1/8       teaspoon ground cayenne pepper
  • 8          ounces spaghetti noodles, broken into 3-4-inch pieces
  • 1          package (8 ounces) reduced-fat cream cheese, cubed
  • 1 1/3    cups shredded cheddar cheese, divided
  • chopped fresh basil or parsley (optional)
  1. Using saute function of pressure cooker, heat oil until hot. Add meat and onion. Cook, uncovered, about 5 minutes, or until meat is browned, stirring to break up. Press cancel.
  2. Stir broth, marinara sauce, fennel seeds and cayenne pepper into meat. Stir in spaghetti, making sure noodle pieces are covered by liquid. Secure lid and set pressure release to sealing function. Select high pressure and cook 5 minutes. Press cancel.
  3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release remaining steam. Remove lid.
  4. Stir spaghetti mixture. Stir in cream cheese and 1 cup cheddar cheese until melted. Ladle into bowls to serve. Sprinkle with remaining cheddar cheese. Garnish with chopped fresh basil or parsley, if desired.

Source: United Dairy Industry of Michigan

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