recipes

Videos 08 August 2022

Sheet Pan Hawaiian Veal Meatballs

(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

  • 2          pounds ground veal
  • 1/2       cup plain breadcrumbs
  • 1/4       cup milk
  • 3          green onions, chopped
  • 1          large egg
  • 2          teaspoons garlic powder
  • 1 1/2    teaspoons ground ginger
  • 2          teaspoons kosher salt
  • 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

  • 1          small head broccoli, cut into florets
  • 1          small red bell pepper, seeded and cut into 1/2-inch slices
  • 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
  • 1          small red onion, cut into 1/2-inch slices
  • 1          small pineapple, cut into 1-inch chunks
  • 2          tablespoons olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2          green onions, for garnish
  • 2          teaspoons sesame seeds, for garnish
  • 6          cups cooked long-grain white rice
  1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
  2. Bake about 15 minutes. Remove from oven.
  3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
  4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
  5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

Meal Ideas 09 May 2022

A Grilled Take on a Traditional Italian Meal

(Family Features) Warm weather means grilling season is back, but evenings spent around the grill are no longer just for hot dogs and burgers. This summer, impress family and friends with creative new recipes that put a spin on your traditional go-to meals.

To start, try bringing other cultural influences to the table. Get inspired by this Sweet Italian Sausage Polenta, starring flavor-packed Carando Sweet Italian Sausage and vinegar-laced peppers over soft, creamy polenta. Simple and satisfying, this recipe may just earn a permanent spot on your summer menu.

Whether you’re grilling for neighbors or gathering the family for a weeknight meal, the sausage is convenient, easy to prepare and can help turn any occasion into a memorable one. Made from 100% pork and loaded with traditional Italian herbs and spices, it pairs perfectly with this creamy polenta, as well as pizzas, sandwiches, kebabs and more.

Find more ways to put your own spin on summer grilling at Carando.com.

Sweet Italian Sausage Polenta

Total time: 35 minutes
Servings: 4

  • 1 package Carando Sweet Italian Sausage
  • 8 cups chicken stock
  • 2 cups dry polenta
  • 8 tablespoons unsalted butter
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons olive oil
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 medium yellow onion, julienned
  • 1 tablespoon fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons oregano
  1. Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
  2. In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
  3. Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
  4. Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
  5. Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
  6. Add sausages to pan to warm.
  7. When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.

Source: Carando

Meal Ideas 19 April 2022

Pack a Perfect Al Fresco Pairing

(Family Features) Heading outdoors for a fresh, homemade meal is an alluring activity when warm weather and sunshine provide a perfect opportunity for dining on the patio. Or, if some time away from the house is calling your name, packing a lunch and taking off for the park can be an ideal getaway without getting too far from home.

Next time the sun’s rays call your name, invite friends and family for a delicious picnic loaded with warm-weather flavors. Just lay out your favorite blanket on the grass or don an outdoor table with a classic checkered tablecloth then share recipes that make al fresco meals truly memorable.

No picnic is complete without sandwiches loaded with all your favorite toppings, and these Picnic-wiches with Greek Artichoke Beet Salad provide the freshness that outdoor meals are made of. This recipe starts with a homemade relish loaded with Aunt Nellie’s Pickled Beets, artichoke hearts, olives and green onions that complements the winning combination of turkey, feta and ciabatta.

Pair your party tray of sandwiches with a perfect partner like Bean, Tortellini and Pesto Salad made with READ Bean Salad for a complete spread that’ll leave you waiting for the next opportunity to take mealtime outdoors. With just a handful of ingredients and customizable with your desired stir-ins like tomatoes, peppers and green onions, it’s ready in next to no time.

To find more picnic-worthy appetizers, meals, sides and more, visit readsalads.com and auntnellies.com.

Picnic-wiches with Greek Artichoke Beet Salad

Servings: 6

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1 jar (about 6 ounces) marinated artichoke hearts
  • 1/2 cup pitted kalamata or ripe olives, sliced
  • 3 tablespoons sliced green onions
  • freshly ground black pepper, to taste (optional)
  • 6 romaine lettuce leaves
  • 1 pound thinly sliced deli turkey
  • 6 ciabatta or sandwich rolls, sliced horizontally
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pine nuts, toasted
  1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
  2. In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
  3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.

Bean, Tortellini and Pesto Salad

Servings: 6

  • 2 cans (15 ounces each) READ 3 or 4 Bean Salad
  • 1/4 cup prepared basil pesto
  • 1/2 teaspoon salt (optional)
  • 1 package (9 ounces) refrigerated tortellini
  • grape tomatoes (optional)
  • halved cherry tomatoes (optional)
  • chopped bell pepper (optional)
  • thinly sliced green onions (optional)
  1. Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
  2. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.
  3. Serve at room temperature or chilled.

Source: READ Salads
Aunt Nellie’s 

Grilling-Tailgating 23 March 2022

Get to the Grill for Fresh, Homemade Flavor

(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

  • 2 bags Success Tri-Color Quinoa
  • 4 cups chicken broth
  • 1 cup canned diced tomatoes
  • 1 cup frozen peas
  • 3/4 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, sliced into 1/4-inch rounds
  • 1 red bell pepper, halved
  • 4 boneless, skinless chicken thighs
  • 12 ounces medium shrimp, peeled and deveined
  • 2 cured chorizo sausages
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons lemon juice
  1. Preheat grill to medium-high heat; grease grates well.
  2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
  3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
  4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
  5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
  6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 1 bag Success Jasmine Rice
  • 3 ears corn
  • 1/4 cup lime juice
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/3 cup finely crumbled feta cheese
  • 2 green onions, thinly sliced
  1. Prepare rice according to package directions. Set aside and allow to cool completely.
  2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
  3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice

Videos 01 February 2022

Stuffed Peppers

(Family Features) Gear up for a game day experience to remember with satisfying snacks that energize your crowd. As almost everyone’s favorite part of homegating, the foods you serve can elevate your watch party from benchwarmer to all star status.

Delicious snacks that include salsa offer an easy-to-make option that keeps fans cheering the entire game. According to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Consider these Stuffed Peppers from chef Anthony Serrano, a simple snack he makes for his family on game day for a crowd-pleasing solution that scores high fives from the opening play to the final whistle.  

Made with the bold flavors of Fresh Cravings Salsa and its combination of vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, it’s a vibrant way to add some authentic homemade taste to the table.

Visit FreshCravings.com for more homegating appetizers and snacks.
 

Stuffed Peppers

Recipe courtesy of chef Anthony Serrano

  • 6          bell peppers, halved lengthwise and deseeded
  • 1          tablespoon avocado oil
  • 1          teaspoon sea salt
  • 16        ounces Fresh Cravings Chunky Style Salsa
  • 2          cups riced cauliflower (fresh or frozen)
  • 2          cups shredded cheddar cheese, divided
  • 2          pounds 80% lean ground beef, cooked, lightly seasoned and drained
  • 1          bunch cilantro, chopped
  1. Heat grill to medium-high heat.
  2. Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.
  3. Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.
  4. Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.
  5. Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.
  6. Remove from heat and let cool slightly. Garnish with cilantro.

Source: Fresh Cravings

Meal Ideas 05 January 2022

Better-for-You Family Favorites for a Healthier Routine

(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office or wherever your days take you.

To help you establish (or re-establish) healthy habits during mealtime and beyond, consider these tips.

Eat Meals Together

“Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

Bring everyone together with a better-for-you seasonal favorite like Turkey and Bean Tostadas.

Make Time for Yourself

Chronic stress can have a negative impact on mental and physical health, but turning lost moments – like a meal by yourself spent mindlessly scrolling through social media – into mindful moments can help. Try practicing gratitude at the table by thinking of three things you’re grateful for or putting your fork down between each bite to savor the flavor and consider the nourishment you’re receiving.

Enjoy the Cooler Temperatures

Cooler temperatures can make it more enjoyable to take advantage of outdoor exercise, which is a good way to soak in vitamin D to improve your mood and boost immunity. Going for a brisk walk after mealtime (solo or with your pet), jogging and even raking leaves are examples of activities that count toward the American Heart Association’s recommended 150 minutes of moderate physical activity per week.

Visit heart.org/healthyforgood to download more heart-healthy recipes and find more tips for a healthier you in mind, body and heart.

Tuna Pasta Casserole

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
  • nonstick cooking spray
  • 16 ounces frozen mixed vegetables, thawed
  • 1 pouch (11 ounces) low-sodium chunk light tuna
  • 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup fat-free half-and-half
  • 1 teaspoon all-purpose, salt-free seasoning blend
  • 3/4 cup crushed low-sodium, whole-grain crackers
  • 1/4 cup shredded or grated Parmesan cheese
  1. Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
  2. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
    Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
  3. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.

Turkey and Bean Tostadas

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 5

Salsa:

  • 2 cups chopped tomatoes (about 2 medium tomatoes)
  • 1 medium avocado, halved, pitted and diced
  • 1 large ear of corn, husks and silk discarded, kernels removed
  • 1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice

Tostadas:

  • nonstick cooking spray
  • 5 corn tortillas (6 inches each)
  • 8 ounces ground skinless turkey breast
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 2 tablespoons water
  1. To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
  2. Preheat oven to 400 F.
  3. To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
  4. Bake tortillas 5-6 minutes on each side, or until golden brown.
  5. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
  6. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
  7. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.

Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.

Ginger Pumpkin Soup

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 1 1/2 teaspoons canola or corn oil
  • 1 medium onion, finely minced
  • 3/4 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger
  • 2 medium garlic cloves, minced, or 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups fat-free, low-sodium vegetable broth
  • 1 cup water
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1 cup fat-free milk
  • 1/4 cup fat-free sour cream (optional)
  • 2 tablespoons chopped chives (optional)
  1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
  2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.
  3. Stir in milk. Remove from heat. Ladle soup into bowls.
  4. Garnish with sour cream and chives, if desired.

Nutritional information per serving: 138 calories; 2.5 g total fat; 0 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1 g monounsaturated fat; 1 mg cholesterol; 199 mg sodium; 27 g carbohydrates; 10 g dietary fiber; 14 g sugars; 6 g protein.

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

Meal Ideas 28 December 2021

Build a Better-for-You Menu in 2022

(Family Features) Committing to healthier habits in the new year often starts in the kitchen. Adding better-for-you recipes to your arsenal is the start of a more nutrition-focused lifestyle, and whether you’re a true home chef or just learning the basics, these dishes can be the gateway to a healthier you.

From fresh spins on family night and quick solutions in a pinch to homemade lunches and satisfying salads, consider these delicious and nutritious ways to enhance your homemade meals in 2022.

Visit Culinary.net to find more health-conscious recipe ideas.

A Fresh Take on Family Dinner

If your family gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your menu.

Find more recipes and family dinner ideas at Culinary.net.

Cuban Chicken with Salsa Fresca

Servings: 5

  • 1          cup grapefruit juice
  • 2          tablespoons olive oil
  • 2          teaspoons garlic powder
  • 2          teaspoons cumin
  • 2          teaspoons paprika
  • 1          teaspoon crushed red pepper
  • 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

  • 1          cup grapefruit segments
  • 1/2       jicama, cubed
  • 1/2       red onion, chopped
  • 3/4       cup grapefruit juice
  • 4          tablespoons olive oil
  • 1/2       cup fresh cilantro, chopped
  • 1          jalapeno pepper, chopped
  1. Heat oven to 400 F.
  2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
  3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
  4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
  5. Serve chicken with salsa fresca.

Take Your Salad from Bland to Bold

Step aside, boring salads. A new year and a healthier eating plan can include better-for-you greens and dressings that hit the spot.
Veggies roasted with aromatic spices served on Fresh Express 5-Lettuce Mix are drizzled with lemon tahini dressing in this Moroccan Roasted Vegetable Salad, a delicious vegetarian way to turn a bland meal into a bona fide delight. With green leaf lettuce, red leaf lettuce, butter lettuce, romaine and radicchio, the mix of greens offers a bold combination of textures and flavors for those who love variety and color.
Find more ways to enhance your at-home salads at FreshExpress.com.


Moroccan Roasted Vegetable Salad

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Lemon Tahini Dressing:

  • 1/4       cup tahini
  • 1/4       cup olive oil
  • 3          tablespoons lemon juice
  • 3          teaspoons maple syrup
  • 2          teaspoons Dijon mustard
  • 1/4       teaspoon salt
  • 2          tablespoons cold water
  •             nonstick cooking spray
  • 6          tablespoons olive oil
  • 2          teaspoons ras el hanout or garam masala
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 4          sweet potatoes, peeled and cut into long wedges
  • 4          whole large carrots, chopped
  • 2          red bell peppers, cored and cut into 1-inch pieces
  • 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
  • 1          can (15 1/2 ounces) chickpeas, rinsed and drained
  • 1/3       cup dried apricots, sliced
  • 1/3       cup slivered almonds, toasted
  • 2          tablespoons Italian parsley, chopped
  1. To make lemon tahini dressing: In small bowl, whisk tahini, olive oil, lemon juice, maple syrup, Dijon mustard and salt. Add cold water; mix well. If dressing thickens, mix in more cold water.
  2. Heat oven to 400 F. Spray two baking sheets with nonstick cooking spray.
  3. In large bowl, mix olive oil, ras el hanout, salt and pepper. Add sweet potatoes; toss to coat. Transfer to first prepared baking sheet. Add carrots and peppers to leftover oil; toss to coat. Transfer to second prepared baking sheet. Bake 15-20 minutes, or until vegetables are tender. Let cool.
  4. Arrange lettuce mix on four plates. Top each with sweet potatoes, carrots, red pepper, chickpeas, apricots and almonds. Drizzle with dressing and sprinkle with parsley.

A Lean, Nutritious Lunch

Meal prepping is one of the most common strategies for improving eating habits, however, this tactic is often focused primarily on nutritious breakfasts and family dinners. Don’t let lunch go by the wayside; you can skip the fast food breaks by opting for a recipe you can make quickly at home.
Made with nutritious Wisconsin Potatoes loaded with goodness, low in calories, high in fiber and a good source of vitamin B6, potassium, vitamin C and antioxidants, a Turkey-Potato Wrap provides a simple solution for swapping out saltier foods for a lean lunch. By making four at a time in just half an hour, lunch is served for most of your work week to help save time on busy mornings while adding vitamins, nutrients and antioxidants to your afternoon meal.

Find more better-for-you recipe ideas at eatwisconsinpotatoes.com.


Turkey-Potato Wrap

Recipe courtesy of Wisconsin Potatoes

  • 3/4       pound Wisconsin russet potatoes, cut into 1/2-inch pieces
  • 1          tablespoon water
  • 1          tablespoon canola oil
  • 3/4       pound ground lean turkey
  • 1          large carrot, shredded
  • 1/3       cup sliced green onions with tops
  • 1          can (8 ounces) tomato sauce
  • 2/3       cup shredded cheddar cheese
  • 1          teaspoon dried Italian seasoning or basil
  • salt, to taste
  • pepper, to taste
  • 4          large whole-wheat or high-fiber tortillas
  • light sour cream (optional)
  1. Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on high 5-8 minutes until potatoes are tender.
  2. In large nonstick skillet over medium-high heat, heat oil. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; toss and cook 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese and Italian seasoning.
  3. Cook, stirring occasionally, 4-5 minutes until mixture is hot and most sauce is absorbed. Season with salt and pepper, to taste. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll for burritos.
  4. Cut in halves. Serve each with sour cream, if desired.
  5. Eating Well When You’re Short on Time
  6. Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
  7. When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
  8. Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.

Find more easy-to-assemble recipes at MinuteRice.com.

Eating Well When You’re Short on Time

Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.

Find more easy-to-assemble recipes at MinuteRice.com.


Loaded Smoked Salmon Rice Bowl

Prep time: 4 minutes
Cook time: 1 minute
Servings: 1

  • 1          cup Minute Ready to Serve Brown Rice
  • 2          ounces smoked salmon
  • 1/2       cup julienned cucumber
  • 1          teaspoon soy sauce
  • 1          tablespoon everything bagel seasoning mix
  1. Heat rice according to package directions.
  2. Top rice with smoked salmon and cucumbers. Drizzle with soy sauce and sprinkle with seasoning mix.

Source: Fresh Express
Wisconsin Potatoes
Minute Rice

Videos 08 September 2021

Stuffed Bell Pepper Casserole

(Culinary.net) On weeknights, many families rush around trying to prepare for the next day. While these moments can be stressful, the silver lining of the evening is when everyone pauses to enjoy a perfectly cooked family dinner together.

From tough homework assignments and soccer practice to getting everyone tucked into bed, the days can seem long, but those special moments make cooking a memorable meal worthwhile.

When life gets busy, you need a family recipe that is quick to make, easy to bake and mouthwatering to eat. Try this recipe for Stuffed Bell Pepper Casserole next time you are in a pinch.

It’s made with hearty ground turkey breast, delicious bell peppers, crushed tomatoes and brown rice then topped with gooey sharp cheddar cheese. This short ingredient list makes it easy to assemble. Brown the turkey and onions then combine all the ingredients, in a layered fashion, in a baking dish. It’s simple to prepare before baking to perfection.

It’s just right for little ones who are hungry and ready for a wholesome and appetizing home-cooked meal. Adults enjoy the natural flavors and fresh ingredients that keep all ages happy and content.

Find more family dinner recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Stuffed Bell Pepper Casserole

Servings: 4

  • 20        ounces ground turkey breast
  • 1          yellow onion, chopped
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 3          large bell peppers, chopped (1 each red, yellow and green)
  • 1          can (28 ounces) crushed tomatoes
  • 1/2       cup long-grain brown rice
  • 1          teaspoon oregano
  • 1/2       teaspoon garlic powder
  • 8          ounces shredded sharp cheddar cheese
  1. Heat oven to 350 F.
  2. In large skillet over medium heat, add turkey, onions, salt and pepper. Break up turkey and cook until browned.
  3. Add turkey mixture to 9-by-13-inch baking dish. Add bell peppers, crushed tomatoes, brown rice, oregano and garlic powder. Mix until combined. Cover with aluminum foil. Bake 80-90 minutes until rice is tender.
  4. Remove foil, add shredded cheese and bake 5 minutes until cheese is melted.
Meal Ideas 30 July 2021

Plan a Perfect Reunion for Family and Friends

(Family Features) After an extended period of social distancing, this year will be a time for reuniting with family and friends. Picnic get-togethers filled with delicious food are one of the best ways to reunite with loved ones when you’re ready for those long-overdue laughs.

While planning the perfect outdoor gathering can feel overwhelming, it doesn’t have to be. With these simple tips, it can be easy to organize a memorable picnic reunion.

Make it fun. Whether it’s a water balloon toss or a three-legged race, organizing a few games for your guests can be a simple way to reconnect and have fun together. Outdoor games like ring toss and potato sack races or arts and crafts are activities all ages can enjoy.

Reach for pantry staples. No picnic is complete without good food. When planning your menu and packing your cooler, don’t stress. Before you make an extra trip to your local farmers market or grocery store, be sure to check your pantry. You probably already have the makings for simple yet delicious meals and snacks. For example, canned fruits, vegetables and proteins – like wild-caught tuna, salmon and sardines – can help you create and elevate your picnic recipes.

Host an eco-friendly picnic. Good food and good weather help make a successful picnic, but ensuring you leave your space as you found it is equally important. To minimize waste, invest in reusable picnicware, like utensils and plates. Also consider swapping your paper napkins for cloth versions. Not only are they more environmentally friendly, but they’ll also elevate the overall look of your picnic.

No grill, no problem. As more people seek out substitutes for red meat, change up your menu and serve seafood as a delicious alternative. For example, an Albacore Bliss Bowl made with Chicken of the Sea Solid White Albacore Tuna in Water is a versatile choice that can be topped with veggies like cabbage, cucumber and carrot then drizzled with a homemade dressing. Since there’s no cooking required, you can easily prep ahead of time or even on-site. For those taking part in the day’s games and activities, try these Salmon Rollups which make perfect handheld snacks.

For more recipe inspiration while planning your next picnic reunion, visit chickenofthesea.com .

Albacore Bliss Bowl

Total time: 10 minutes
Servings: 4

  • 2          cans (5 ounces each) Chicken of the Sea Solid White Albacore Tuna in Water, drained and flaked
  • 2          cups cooked quinoa 
  • 1/2       cup chopped purple cabbage
  • 1/3       cup diced cucumber
  • 1/3       cup shredded carrot
  • 1/3       cup diced red pepper
  • 1/3       cup diced mango
  • 1/3       cup chopped green onions
  • 4          tablespoons apple cider vinegar
  • 2          tablespoons olive oil
  • 2          tablespoons honey
  • 1          tablespoon sesame oil
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground pepper
  • 1          teaspoon sesame seeds or black sesame seeds
  1. Divide cooked quinoa between four bowls. Top each with evenly divided tuna, cabbage, cucumber, carrots, red peppers, mango and green onions.
  2. In small bowl, whisk apple cider vinegar, olive oil, honey, sesame oil, salt and pepper. Drizzle over each bowl. Garnish with sesame seeds.

Salmon Rollups

Total time: 15 minutes
Servings: 4

  • 1          can (5 ounce) Chicken of the Sea Pink Salmon
  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup thick and chunky salsa, plus additional for dipping (optional)
  • 1          cup shredded cheddar cheese
  • 1          cup corn chips, crushed
  • 4          flour tortillas (8 inches)
  • 4          large leafy green lettuce leaves, washed and patted dry
  1. In bowl, combine cream cheese and 1/2 cup salsa until light and fluffy. Stir in salmon, cheese and corn chips.
  2. Spread 1/4 filling to within 1/2 inch of each tortilla edge. Arrange one lettuce leaf over filling. Roll up tortillas and wrap in plastic wrap. Refrigerate 1-3 hours.
  3. To serve, remove plastic wrap, trim ends from rolls and cut each into 3-4 slices. Serve with additional salsa, if desired.

Source: Chicken of the Sea

Snacks 29 July 2021

Sweet and Savory School Day Snacks

(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.

Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.

For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.

Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.

Find more back-to-school snacking solutions at SuccessRice.com .

Cheesy Quinoa Bites

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

  • 1          bag Success Tri-Color Quinoa
  • 2          cups aged cheddar cheese, shredded and divided
  • 2          eggs
  • 3/4       cup broccoli florets, cooked and finely chopped
  • 1/3       cup orange bell pepper, finely diced
  • 3/4       teaspoon salt
  1. Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
  2. Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
  3. Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.

Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.

Pine Nut Strawberry Rice Bars

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars

  • 1          bag Success White Rice or Brown Rice
  • nonstick cooking spray
  • 3          tablespoons butter, softened
  • 1/3       cup sugar
  • 1/4       cup strawberry jam
  • 2          eggs, beaten
  • 1          teaspoon lemon extract
  • 2 1/2    cups all-purpose flour, sifted
  • 2          teaspoons baking powder
  • 2          teaspoons ground turmeric
  • 1          teaspoon baking soda
  • 1 1/2    cups fresh strawberries, hulled and sliced
  • 1/2       cup unsalted pine nuts, chopped
  1. Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
  2. In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
  3. In separate bowl, sift flour, baking powder, turmeric and baking soda.
  4. Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
  5. Spread batter in prepared pan. Bake 25 minutes.
  6. Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.

Source: Success Rice

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