recipes

Healthy 27 March 2019

Creating Healthy Eating Habits

(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.

Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.

To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.

The Classic Kid-Favorite

When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.

Chicken Noodle Soup

Recipe courtesy of National Chicken Council

  • 1 chicken (3 pounds), liver discarded
  • 2 1/2 quarts cold water
  • 4 carrots, peeled and cut into bite-size pieces
  • 2 onions, peeled
  • 2 celery stalks with leaves, cut into 4 pieces
  • 6 cloves garlic, peeled
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns

Soup:

  • 1 cup small pasta, cooked
  • 1 cup frozen peas, thawed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  1. To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
  2. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
  3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
  4. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Connect Kids with Food for Healthy Habits

More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.

For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.

Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

  • 1 Cuties clementine
  • 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
  • 1/2 grape tomato
  • 1 celery stick, cut to 3 inches
  • 2 small leaves romaine lettuce
  • 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon honey
  • 1/4 teaspoon fresh lemon juice
  1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
  2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
  3. In small bowl, stir together yogurt, honey and lemon juice.
  4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

A Memorable Morning Meal

Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.

Cinnamon-Sprinkled French Toast

Recipe courtesy of the USDA

  • 2 large eggs
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon ground cinnamon
  • 2 slices whole-wheat bread
  • 1 teaspoon soft margarine
  • 4 teaspoons light pancake syrup
  1. In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
  2. Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
  3. Drizzle with syrup. Serve when warm.

Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.

Photo courtesy of Getty Images (Chicken soup photo and French toast photo)

Source: Culinary.net

Meal Ideas 27 March 2019

Recipe Remix

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

  • 6 ounces dry whole grain penne or rotini pasta
  • 1 cup cooked chicken breast meat, cut into bite-size pieces
  • 1 cup grape tomatoes, quartered
  • 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 4 medium garlic cloves, minced
  • 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
  • 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
  • 1/8 to 1/4 teaspoon crushed red pepper, optional
  • Salt and pepper to taste
  • 2 ounces feta cheese, crumbled (1/2 cup)
  1. Cook pasta according to package directions.
  2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

  • 2 tablespoons Pompeian Extra Light Tasting Olive Oil
  • 1/4 cup finely chopped red onion
  • 1 cup diced fresh or frozen, thawed mango
  • 2 tablespoons sugar
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon grated ginger

Couscous Cakes:

  • 1 1/3 cups water
  • 2/3 cup original couscous
  • 2 tablespoons grated lemon zest
  • 1/2 cup chopped cilantro leaves
  • 2 large egg whites
  • 2 tablespoons all purpose flour
  • 1/4 cup Pompeian Classic Mediterranean Olive Oil
  • 1/2 teaspoon salt
  1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
  2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
  3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
    Drain on paper towels. Repeat with remaining oil and couscous mixture.
  4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

  • 12 ounces Italian bread, cut in half lengthwise

Dressing:

  • 1/3 cup Pompeian Extra Virgin Olive Oil
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
  • 2 medium garlic cloves, minced
  • Salt and pepper to taste
  • 1/8 teaspoon dried pepper flakes, optional
  • 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

  • 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
  • 1 large tomato, thinly sliced
  • 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
  1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
  2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
  3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

Grilling-Tailgating 21 March 2019

Make Your Summer Sweeter with Honey

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

  • 1 cup orange juice
  • 3/4 cup 100% pure honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons black and red pepper blend
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon California-style coarse onion powder
  • 30 jumbo shrimp
  • 12 bamboo skewers, soaked in water for at least 30 minutes
  1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

  • 1 cup vegetable oil
  • 2 tablespoons 100% pure honey
  • 2 tablespoons Dijon-style mustard
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup 100% pure honey
  1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

  • 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
  • 3/4 cup 100% pure honey, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup light sour cream
  • Prepared 9-inch crumb crust
  1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
  2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
  3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

  • 3 6-inch corn tortillas
  • 4 oranges
  • 4 grapefruits
  • 1/3 cup 100% pure honey
  • 1/4 cup raspberry vinegar
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 avocado, sliced
  1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
  2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
  3. Pour over citrus sections and toss gently.
  4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

  • 2 cups freshly brewed tea
  • 2 cups cranberry-raspberry juice
  • 1/4 cup 100% pure honey
  1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

Meal Ideas 21 March 2019

Perk Up Your Picnic

(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit www.greypoupon.com.

Picnic Food Safety

  • Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
  • Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
  • Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.

Cheddar, Bacon & Pear Sandwich

Makes 1 serving

  • 2 slices fully cooked bacon
  • 2 slices French bread
  • 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
  • 1 slice (1 ounce) sharp cheddar cheese
  • 1/4 of a medium pear, thinly sliced
  1. Heat bacon as directed on package.
  2. Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
  3. Cover with remaining bread slice.

Grilled Herbed Chicken

Makes 6 servings

  • 2 tablespoons Grey Poupon Dijon Mustard
  • 2 tablespoons water
  • 1 envelope Good Seasons Italian Dressing Mix
  • 6 boneless skinless chicken breast halves (2 pounds)
  1. Heat grill to medium heat.
  2. Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
  3. Grill chicken 6 to 8 minutes on each side or until done (165°F).

Butter Bean Salad

Makes 8 servings

  • 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 can (15 ounces) butter beans, drained
  • 1 red pepper, chopped
  • 1/2 cup chopped red onions
  • 1/3 cup chopped sun-dried tomatoes
  • 1 6-ounce package boiled ham, chopped
  • 2 tablespoons chopped cilantro
  1. Mix mustard, oil and lemon juice until well blended; set aside.
  2. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
  3. Refrigerate at least 1 hour before serving.

Spiced Lemonade

Makes 1 serving

Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.

  • 1 teaspoon Grey Poupon Dijon
  • 1/2 cup lemonade
  • 1/2 cup spiced gin
  • 1 slice each: lemon, lime and orange
  • 1 slice cucumber
  • 1 sprig fresh mint
  1. Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
  2. Add fruit and cucumber slices.
  3. Top with mint.

Source: Grey Poupon

Meal Ideas 14 March 2019

Easy Family Meals

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 medium green onions
  • Juice of 1 lemon
  • 3 tablespoons snipped fresh dill
  • 2 tablespoons poppy seeds
  • 1 tablespoon Dijon mustard
  • 8 medium hard-cooked eggs, peeled and coarsely chopped
  • 6 ounces cooked large shrimp or crabmeat
  1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/2 cup prepared salsa
  • 1 tablespoon lime juice
  • 1 can (6 ounces) tuna, drained and flaked
  • 1 large green onion, thinly sliced
  • 12 large corn tortilla chips
  • 3/4 cup shredded cheddar cheese (about 3 ounces)
  1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
  2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
  3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

  • 1/4 cup coarsely grated seedless cucumber
  • 3/4 cup Hellmann's or Best Foods Light Mayonnaise
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh grated lemon peel
  • 4 whole wheat pita breads, split
  • Fresh spinach leaves, rinsed and patted dry
  • 8 cherry tomatoes, halved
  • 1 pound sliced rotisserie or grilled chicken or turkey
  1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
  2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

Meal Ideas 21 February 2019

Fresh, Filling Family Dinners

(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.

Find more ideas to make your busy weeknights easy at Culinary.net.

Savory and Scrumptious

Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.

Roasted Vegetable Lasagna

Reprinted with permission from the American Institute for Cancer Research.
Servings: 12

  • 2          eggplants (about 3 pounds), quartered lengthwise
  • 6          medium zucchini (about 3 pounds)
  • canola oil cooking spray
  • 1          pound whole-wheat lasagna noodles
  • 15        ounces low-fat ricotta or low-fat cottage cheese
  • 2          eggs
  • 1/2       cup grated Parmesan cheese
  • 1/2       teaspoon ground nutmeg
  • 1/2       teaspoon garlic powder
  • 3          cups low-fat mozzarella cheese
  • 4          cups low-sodium tomato sauce, divided
  1. Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
  2. Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
  3. Reduce oven temperature to 375° F.
  4. Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
  5. In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
  6. To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
  7. Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
  8. Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.

Quick, Flavorful Meal Idea

It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

  • 1/4       cup canned, unsweetened coconut milk
  • 1/4       cup creamy peanut butter
  • 1          tablespoon rice wine vinegar
  • 1          tablespoon soy sauce
  • 2          teaspoons red curry paste
  • 1/8       teaspoon ground cayenne pepper
  • 1-2       tablespoons hot water

Salad:

  • 1          cup Uncle Ben’s Flavor Infusions Roasted Chicken
  • 1 1/2    cups shredded rotisserie chicken
  • 1          cup shredded carrots
  • 1          cup sliced pea pods
  • 1          cup sliced red pepper
  • 1          avocado, pitted and sliced
  • 4-6       red radishes, thinly sliced
  • 2          tablespoons chopped peanuts
  • 2          tablespoons chopped green onions
  1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
  2. Cook rice according to package instructions. Makes about 3 1/2 cups.
  3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Fish with a Twist

Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.

Catfish Quesadilla with Cilantro-Lime Sour Cream

Recipe courtesy of The Catfish Institute
Servings: 4

  • 4          U.S. Farm-Raised Catfish Fillets, grilled or baked
  • 2 1/2    tablespoons olive oil, divided
  • salt, to taste
  • freshly ground pepper, to taste
  • smoked paprika or chili powder
  • 1          small red bell pepper, diced
  • 1/2       red onion, diced
  • 3/4       cup whole corn kernels
  • 1          teaspoon red pepper flakes
  • 1          teaspoon ground cumin
  • 1/2       cup fresh cilantro leaves, chopped
  • 4          flour or wheat tortillas (10 inches each)
  • 1          can (16 ounces) refried black beans
  • 2          cups grated pepper jack cheese

Cilantro-Lime Sour Cream:

  • 1/2       cup sour cream
  • 1/4       cup fresh cilantro leaves, chopped
  • 1/2       lime, juiced
  • lime zest
  • salt, to taste
  1. Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
  2. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
  3. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
  4. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
  5. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
  6. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
  7. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.

Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)

Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)

Source: Culinary.net

One Dish Meals 01 August 2018

7 One-Pot Recipes for Back-to-School Season

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

  1. Spaghetti Squash Shrimp Lo Mein

    Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

  1. Fall Skillet Pot Pie

    Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

  1. Quinoa Taco Skillet

    McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

  1. Creamy Tomato Italian Parmesan Chicken

    Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

  1. Chicken Noodle Casserole

    Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

  1. Chicken Fajita Soup

    Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

  1. Chicken Chili with Apple and Sweet Potato

    Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

Meal Ideas 21 February 2019

Simple Swaps for Serious Flavor

(Family Features) From burgers to barbecued chicken, many of the best grilled foods are served with creamy condiments – often packing on calories and fat. Next time you’re ready to grill, experiment with new ways to create simple but robust flavors using fewer ingredients through simple swaps.

Rice vinegars offer a healthy alternative to condiments like mayonnaise or a creamy dressing when grilling. Keeping meals simple is easy with naturally gluten-free Nakano Rice Vinegar, which includes six or less simple ingredients with no artificial preservatives, flavors or ingredients, and no high-fructose corn syrup or MSG. The brand recently announced a clean-labeling initiative for all of its products, which now have easy-to-read labels with recognizable ingredients.

Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of “Superfood Swap” and a registered dietitian and nutrition consultant for the Chicago Cubs, has created healthy dishes to heat up the grill this season.

This fall, look for organic Nakano Rice Vinegars debuting at retailers nationwide, and find more recipes at Mizkan.com.

Grilled Meatballs and Zoodles

Servings: 4

Meatballs

  • 1      pound organic ground turkey or grass-fed ground beef
  • 1      cup organic kale, finely chopped
  • 1/2   cup crushed brown rice crackers
  • 1      egg
  • 1/4   teaspoon red chili pepper flakes
  • 1/4   teaspoon sea salt
  • non-stick cooking spray

Salad

  • 4      medium zucchini
  • 2      cups organic cherry tomatoes, chopped
  • 1/4   cup shaved Parmesan cheese
  • 1/4   cup Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 2      tablespoons extra-virgin olive oil
  • sea salt, to taste
  • black pepper, to taste
  1. Heat grill to medium.
  2. In large mixing bowl, combine ground meat, kale, crackers, egg, chili pepper flakes and salt. Use hands to form mixture into 12 balls. Refrigerate 30-60 minutes to help meatballs set.
  3. Mist meatballs with non-stick cooking spray and place them on grill. Grill each side 3-4 minutes, using tongs to flip to sides that haven’t been browned yet. Meatballs should reach internal temperature of 165°F.
  4. Using vegetable spiralizer, create zucchini noodles.
  5. Toss zucchini with tomatoes, Parmesan, vinegar, olive oil, salt and pepper.
  6. Serve each zoodle plate with three meatballs.

Nutritional information per serving: 350 calories; 20 g total fat; 6 g saturated fat; 240 mg sodium; 14 g carbs; 3 g fiber; 6 g sugar; 32 g protein.

Grilled Veggie and Ranch Bowl

Servings: 2

  • 8      ounces skinless chicken breast
  • 2      ears corn, shucked
  • 6      asparagus spears, trimmed
  • 1      organic bell pepper, seeded and cut into 4 large pieces
  • 1      zucchini, cut in half lengthwise
  • 1      tablespoon extra-virgin olive oil
  • sea salt, to taste
  • pepper, to taste
  • 4      tablespoons Cashew Ranch Dressing (recipe below)
  1. Heat grill to medium.
  2. Season chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt and pepper.
  3. Grill chicken 6-7 minutes per side, internal temperature reaches 165 F. Grill corn 10-15 minutes, rotating after every pop, until corn is golden. Grill asparagus, bell pepper and zucchini 3-5 minutes per side, until tender.
  4. Separate chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle bowls with Cashew Ranch Dressing.

Note: Bowl leftovers can be refrigerated for up to four days.

Nutritional information per serving: 450 calories; 21 g total fat; 4.5 g saturated fat; 870 mg sodium; 31 g carbs; 6 g fiber; 10 g sugar; 38 g protein.

Cashew Ranch Dressing
Makes: 1 cup

  • 1      cup raw, unsalted cashews
  • 3/4   cup almost-boiling water
  • 3      tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 1      clove garlic, minced
  • 1/4   teaspoon dried dill
  • 1/4   teaspoon dried oregano
  • 1      teaspoon sea salt
  • 1      teaspoon black pepper
  • 2      tablespoons finely chopped fresh chives
  1. In food processor, puree cashews, water, rice vinegar, garlic, dill, oregano, salt and pepper 3-4 minutes, until creamy. For best results, drizzle water in gradually as food processor is running. Stir in chives.

Note: Leftover dressing can be refrigerated in an airtight container for up to seven days.

Nutritional information per tablespoon: 50 calories; 4 g total fat; 0.5 g saturated fat; 110 mg sodium; 3 g carbs; 1 g sugar; 2 g protein.

Tuna Stuffed Avocado

Servings: 2

  • 1      ripe avocado
  • 1      can (5 ounces) tuna packed in water, drained
  • 1/2   cup finely diced celery
  • 1/2   cup grated carrot
  • 1/4   cup finely diced red onion
  • 2      tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 1/2   tablespoon olive oil
  • 1/2   tablespoon Dijon mustard
  • 1/8   teaspoon sea salt
  • 1/8   teaspoon black pepper
  • 16    brown rice crackers
  1. Cut avocado in half, remove pit and scoop out flesh leaving thin wall of avocado. Dice avocado flesh and set shell aside for serving.
  2. In small bowl, combine tuna, celery, carrot, onion, vinegar, oil, mustard, salt and pepper. Mix well. Gently stir in diced avocado.
  3. Scoop mixture into avocado shells and serve with brown rice crackers.

Nutritional information per serving: 360 calories; 19 g total fat; 3 g saturated fat; 530 mg sodium; 26 g carbs; 9 g fiber; 3 g sugar; 22 g protein.

Source: Nakano Rice Vinegar

Meal Ideas 19 February 2019

How to Use Turmeric From Morning to Night

(Family Features) From the celebrity on TV to your coworker at the watercooler, everyone is talking about turmeric. That’s because scientific evidence has been building around the potential health benefits, including anti-inflammatory properties, of curcumin, a compound in turmeric. These six tempting recipes – from a morning shake to baked chicken – will quickly make turmeric the new star of your spice cabinet. Find more tips for using turmeric at McCormick.com.

  1. Chocolate Banana Shake with Turmeric and Cinnamon

    Take breakfast to go with a scrumptious shake made with a turmeric cocoa spice blend, roasted pistachios, frozen bananas and sweet dates.

  1. Creamy Coconut Butternut Squash Soup

    This cozy classic balances the sweet and savory flavors of coconut milk and butternut squash.

  1. Turmeric Vinaigrette

    Add earthy goodness to an everyday salad with this simple vinaigrette, made with turmeric, ginger, honey and sea salt.

  1. Creamy Turmeric Dip

    Turmeric, sea salt, cinnamon, lemon juice and low-fat yogurt come together for a tasty dip that’s ready in just 5 minutes. Pack with vegetables and pita chips and take to work for a mid-afternoon snack.

  1. Honey Mustard Turmeric Chicken

    Take baked chicken up a notch with a twist on everyone’s favorite sweet and tangy honey mustard marinade.

  1. Golden Turmeric Milk

    Combine coconut milk, turmeric, vanilla and pumpkin pie spice to make this popular pick-me-up beverage.

Source: McCormick

Meal Ideas 19 February 2019

Wonderful Weeknight Dining

(Family Features) With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn’t one of them with these savvy solutions that can help make weekday meals a cinch.

One-dish wonders
Most busy families are well-versed in the benefits of slow cooker meals, but when you haven’t planned that far ahead there are other options, such as your oven’s broiler, that allow you to capture the convenience of single-dish meals. A cookie sheet filled with your favorite protein, veggies and a sprinkle of seasoning will broil in minutes. Just remember to cut your protein into small pieces that will cook through quickly and line your sheet with foil for easier cleanup. Another quick-fix idea: empty the odds and ends from the pantry and veggie drawer to make a stir-fry in minutes.

Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It’s the one day of the week when you’re most likely to go “all out” and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just 5 minutes. The smooth flavor of Idahoan Signature Russets – like original homemade mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.

Quick-prep proteins
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare. Eggs don’t have to be restricted to the breakfast table, especially in preparations like a frittata or quiche. Or rely on seafood, which can be seared to perfection in minutes. A mild white fish is an ideal foundation for creating diverse, rich flavors, such as this Seared Halibut with Lemon Butter Sauce.

For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.

Seared Halibut with Lemon Butter Sauce

Serves: 4

Lemon Butter Sauce

  • 1/2       cup white wine
  • 1/4       cup fresh lemon juice
  • 8          tablespoons whipping cream
  • 3/4       teaspoon fresh garlic, chopped
  • turmeric, to taste
  • salt, to taste
  • white pepper, to taste
  • 8          tablespoons unsalted butter, diced

Halibut

  • 4          teaspoons olive oil
  • 4          halibut filets (6-8 ounces each)
  • salt
  • pepper
  • lemon zest
  • herbs

Vegetables

  • 2          tablespoons olive oil
  • 2          small zucchini, cut into 1/4-inch strips
  • 2          small yellow squash, cut into 1/4-inch strips
  • 2          small red peppers, washed, seeded and sliced into strips

Potatoes

  • 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
  1. For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.
  2. While lemon sauce is reducing, prepare fish and vegetables.
  3. Once reduced, remove from heat and swirl in diced butter.
  4. For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
  5. For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
  6. For potatoes, prepare mashed potatoes following package instructions.
  7. To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.

Note: Haddock or striped bass can be substituted for halibut.

Hoisin Roasted Pork with Steamed Greens

Serves: 4

  • 2          tablespoons hoisin sauce
  • 2          tablespoons honey
  • 1          tablespoon soy sauce
  • 1          pork tenderloin filet (16 ounces)
  • 8          ounces fresh sugar snap peas
  • 8          ounces green beans
  • 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
  1. Heat oven to 350° F.
  2. In bowl, combine hoisin, honey and soy. In non-metallic bowl, pour marinade over pork and set aside for 15 minutes.
  3. Heat medium nonstick frying pan over medium heat. Add marinated pork and cook each side 1-2 minutes.
  4. Transfer pork to baking tray and cook 15 minutes, or until cooked to desired doneness.
  5. Steam fresh sugar snap peas and green beans together. Set aside.
  6. Prepare mashed potatoes following package instructions.
  7. To serve, plate mashed potatoes, sliced pork and steamed vegetables. Spoon pan juices over pork and enjoy.

Roasted Chicken Provencal

Serves: 4

  • 8          chicken thighs (bone-in, skin-on)
  • 1/2       teaspoon salt
  • 1/4       teaspoon ground black pepper
  • 1          tablespoon olive oil
  • 1/2       cup dry white wine
  • 1/4       cup chicken broth
  • 2          thyme sprigs
  • 2          garlic cloves, crushed
  • 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
  • 1          cup sliced cremini mushrooms
  • 1/2       cup cherry tomatoes, halved
  • 1/4       cup pitted black olives, halved
  • sauteed green beans
  1. Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.
  2. Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.
  3. Meanwhile, prepare mashed potatoes according to package directions.
  4. In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.
  5. Serve chicken thighs with mashed potatoes and sauteed green beans.

Source: Idahoan Mashed Potatoes

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