recipes

Healthy 25 January 2021

Protect Your Health with a Heart-Smart Eating Plan

(Family Features) As people have spent more time at home, many have rediscovered the simple joy of home-cooking and stumbled upon a secret weapon for health at the same time. By making smart, intentional decisions from breakfast to dinner and every meal (and drink) in-between, they are supporting strong bodies.

A heart-smart eating plan is especially important for more than 30 million people in the U.S. living with type 2 diabetes who are at double the risk for heart disease and stroke compared to those without diabetes, according to the American Heart Association and American Diabetes Association’s Know Diabetes by Heart initiative. When managing diabetes and heart health, building a consistent eating plan with the right balance can be a powerful tool.

Healthy eating provides benefits for the whole family whether members are managing existing health conditions or not. This recipe for Baked Parmesan Chicken is packed with 30 grams of protein in each serving yet delivers only 280 calories. For a tasty way to increase vegetable intake, try pairing the no-sugar chicken dish with Green Beans with Mushrooms and Onions.

A key to feeling your best begins with the first meal of the day. Start the morning on a nutritious note with this Ham and Broccoli Frittata – a low-sugar, low-fat, low-calorie alternative to traditional fat- and sugar-laden breakfast foods. With this recipe, you’re setting yourself up for a healthy day and getting the energy you need to live it to the fullest.

Find more recipes and learn more about managing the connection between diabetes and heart health at KnowDiabetesbyHeart.org/Recipes.

Baked Parmesan Chicken

Recipe courtesy of Know Diabetes by Heart
Prep time: 15 minutes
Cook time: 18 minutes
Servings: 4 (3 ounces chicken per serving)

  • Cooking spray
  • 1          large egg
  • 1          tablespoon water
  • 2          teaspoons olive oil
  • 1/3       cup finely crushed, low-sodium, whole-grain crispbread
  • 1/3       cup shredded or grated Parmesan cheese
  • 2          tablespoons minced fresh parsley
  • 1/2       teaspoon ground oregano
  • 1/4       teaspoon pepper
  • 4          boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded, flattened to 1/4-inch thickness
  1. Preheat the oven to 400 F. Lightly spray a 13-by-9-by-2-inch baking dish with cooking spray.
  2. In a shallow dish, whisk the egg, water and oil. In a separate shallow dish or pie pan, stir together the crispbread, Parmesan cheese, parsley, oregano and pepper. Dip the chicken in the egg mixture then in crumb mixture, turning to coat at each step and gently shaking off any excess. Using fingertips, gently press the coating mixture so it adheres to the chicken. Arrange the chicken in a single layer in the baking dish. Lightly spray the chicken with cooking spray.
  3. Bake for 15-18 minutes, or until chicken is no longer pink in the center and the top coating is golden brown.

Nutritional information per serving: 280 calories; 80 calories from fat; 9 g total fat; 2.5 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 125 mg cholesterol; 340 mg sodium; 530 mg potassium; 18 g total carbohydrate; 4 g dietary fiber; 0 g sugar; 0 g added sugar; 30 g protein; 370 mg phosphorus. Choices/Exchanges: 1 starch, 4 lean protein.

Ham and Broccoli Frittata

Recipe courtesy of Know Diabetes by Heart
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4 (1/4 frittata per serving)

  • Cooking spray
  • 2          cups frozen fat-free potatoes O’Brien, thawed
  • 6          ounces small broccoli florets, rinsed in cold water, drained but not dried
  • 8          large egg whites
  • 1          large egg
  • 4          ounces lower-sodium, low-fat ham (uncured, nitrate/nitrite-free), cut into 1/4-inch cubes
  • 1/4       cup fat-free milk
  • 1/4       teaspoon pepper
  1. Preheat the oven to 400 F.
  2. Lightly spray a medium ovenproof skillet with cooking spray. Heat over medium heat. Remove from the heat. Put the potatoes in the skillet. Lightly spray with cooking spray. Cook for 4-5 minutes, or until potatoes are golden brown, stirring occasionally.
  3. In a microwaveable bowl, microwave the broccoli, covered, on high for 3-4 minutes, or until tender-crisp. Drain in a colander. Stir the broccoli into the potatoes.
  4. In a medium bowl, whisk the egg whites and egg. Whisk in the ham, milk and pepper. Pour the mixture over the potatoes and broccoli; stir well.
  5. Bake for 15-18 minutes, or until the eggs are set.

Nutritional information per serving: 180 calories; 30 calories from fat; 3 g total fat; 1 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1.5 g monounsaturated fat; 60 mg cholesterol; 460 mg sodium; 570 mg potassium; 17 g total carbohydrate; 2 g dietary fiber; 4 g sugar; 1 g added sugar; 18 g protein; 210 mg phosphorus. Choices/Exchanges: 1 carbohydrate, 2 lean protein.

Green Beans with Mushrooms and Onions

Recipe courtesy of Know Diabetes by Heart
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 (1/2 cup per serving)

  • Water
  • 8          ounces green beans, trimmed
  • 2          teaspoons olive oil
  • 4          ounces sliced mushrooms, stems discarded
  • 1/2       cup thinly sliced onion
  • 1          medium garlic clove, minced
  • 1/8       teaspoon salt
  • 2          teaspoons fresh lemon juice
  • 1          pinch pepper
  1. Fill a medium saucepan 3/4 full of water. Bring to a boil, covered, over high heat. Cook the green beans, uncovered, 5 minutes, or until tender-crisp. Drain well in a colander.
  2. In a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic and salt 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper and cooked green beans.

Nutritional information per serving: 60 calories; 25 calories from fat; 2.5 g total fat; 0.5 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1.5 g monounsaturated fat; 0 mg cholesterol; 60 mg sodium; 300 mg potassium; 9 g total carbohydrate; 2 g dietary fiber; 4 g sugar; 0 g added sugar; 2 g protein; 70 mg phosphorus. Choices/Exchanges: 2 vegetable, 1/2 fat.

Source: American Heart Association and American Diabetes Association

Meal Ideas 19 January 2021

Easy Ways to Eat More Plants This Year

(Family Features) Plant-forward eating should be easy and delicious – and it can be. Rather than follow strict rules, simply add plant foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day.

Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber, 2.5 grams of monounsaturated fat, 13 grams of polyunsaturated fat and 2.5 grams of essential omega-3 alpha-linolenic acid.

Try walnuts as an alternative to meat in recipes like Walnut Meatless Meatballs or Pizza with Plant-Based Walnut Crumble, and find more plant-forward recipes at walnuts.org/plantrecipes.

Walnut Meatless Meatballs

Total time: 42 minutes
Servings: 4

  • 1          tablespoon olive oil
  • 1/4       cup minced onion
  • 1          teaspoon minced garlic
  • 1          tablespoon tomato paste
  • 1/2       cup California Walnuts, chopped
  • 1/4       cup cooked brown rice
  • 1/4       cup chopped roasted red peppers
  • 1/4       cup panko breadcrumbs
  • 1/4       cup Parmesan cheese
  • 1          tablespoon Italian seasoning
  • 2          tablespoons chopped Italian parsley
  • 1          egg, beaten
  1. Preheat oven to 375 F and line baking sheet with parchment paper.
  2. In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.
  3. Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Pizza with Plant-Based Walnut Crumble

Total time: 38 minutes
Servings: 4

Walnut Sausage Crumble:

  • 1          cup California Walnuts
  • 1/2       cup cannellini beans, rinsed and drained
  • 1          tablespoon coconut aminos
  • 1          tablespoon olive oil
  • 2          teaspoons fennel seeds
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon smoked paprika
  • 1/4       teaspoon celery salt

Walnut Sausage Pizza:

  • 1          pound pizza dough
  • 6          tablespoons pizza sauce
  • 2/3       cup mozzarella cheese, divided
  • Walnut Sausage Crumble, divided
  • 6          tablespoons pesto
  • 1/4       cup sliced small tomatoes
  • fresh basil leaves
  • shaved Parmesan cheese
  1. To make Walnut Sausage Crumble: In food processor, pulse walnuts, cannellini beans, coconut aminos, olive oil, fennel seeds, seasoning, onion powder, garlic powder, paprika and salt to sausage like consistency.
  2. To make Walnut Sausage Pizza: Preheat oven to 500 F and line two large baking sheets with parchment paper. Divide dough into four pieces and roll out into thin ovals; place on baking sheets.
  3. Spread two dough pieces with equal amounts pizza sauce, 1/3 cup mozzarella cheese and half of Walnut Sausage Crumble.
  4. Spread remaining dough pieces with pesto, remaining cheese, remaining Walnut Sausage Crumble and tomatoes.
  5. Bake 8 minutes, or until pizza edges are golden brown. Garnish with basil leaves and shaved Parmesan.

Source: California Walnuts

Holiday 29 October 2020

All-Day Holiday Delights

(Family Features) The holiday season and all its celebrating often means full days of visiting family and friends, opening gifts and enjoying moments with loved ones, even if much of that interaction may take place virtually this year. With all the laughter and happiness, you’re bound to get hungry, and feeding the family throughout the day means you’ll need recipe ideas ready for the occasion.

Starting the big day with a bountiful breakfast helps begin the festivities on a high note, while appetizers help hold everyone over for the main course, sides and, of course, dessert. Consider these tasty dishes to take your holiday gatherings to new heights from morning to night.

Visit Culinary.net to find more holiday meal ideas.

One Terrific Turkey

Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate:

1. Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is the buy 1 pound of turkey per person – so, for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.

2. Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly.

3. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8-12-pound bird, aim for 2.5-3.5 hours; 12-16 pounds for 3.5-4 hours; 16-20 pounds for 4-4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F.

4. Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20-30 minutes, which allows the juices to soak into the meat and moisten it up.

An Easy and Cheesy Holiday Appetizer

If you need a last-minute appetizer or want to impress your friends, but don’t have the time to spend hours making something, consider this easy-to-make, easy-to-eat cheesy treat.

This Cheeseball recipe calls for a handful of common household ingredients like cream cheese, cheddar cheese, vegetables and Worcestershire sauce rolled together and chilled for a tasty dip served with crackers. For added flavor, it’s made using Buddig Beef, which has been feeding traditions for more than 75 years with its time-tested appetizer.

Find more holiday recipe ideas at buddig.com/recipes.

Cheeseball

Total time: 30 minutes
Servings: 10

  • 1          package (8 ounces) cream cheese, softened
  • 2          cups (8 ounces) finely shredded cheddar cheese
  • 1          can (2 1/4 ounces) sliced black olives, drained
  • 2          tablespoons minced green onion
  • 2          tablespoons minced red bell pepper
  • 1          teaspoon Worcestershire sauce
  • 1/8       teaspoon pepper
  • 2          packages (4 ounces) Buddig Beef or Ham, chopped, divided
  • 1          package assorted crackers
  1. In large bowl of mixer on medium speed, beat cream cheese and cheddar cheese until creamy.
  2. Mix in black olives, green onion, red bell pepper, Worcestershire sauce, pepper and 2 ounces chopped beef until well combined.
  3. Form into ball. Wrap in plastic wrap.
  4. Chill at least 2-3 hours to allow flavors to blend.
  5. Just before serving, roll in remaining chopped beef until completely coated.
  6. Serve with assorted crackers.

Call Together Loved Ones with Cookies

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of
Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

  • 1/2       cup (1 stick) unsalted butter, softened
  • 1/2       cup C&H® Dark Brown Sugar
  • 1          large egg
  • 1/4       cup molasses
  • 1 3/4    cups all-purpose flour
  • 1/2       teaspoon baking soda
  • 1/8       teaspoon salt
  • 1          teaspoon ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/4       teaspoon ground nutmeg
  • 1/8       teaspoon ground cloves
  • royal icing
  1. In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
  2. In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
  3. Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
  4. Preheat oven to 350 F and line baking sheets with parchment paper.
  5. Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
  6. Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
  7. Decorate cookies with royal icing.

A Memorable Morning Breakfast

Holiday mornings are iconic for those moments spent together opening gifts, sharing stories and enjoying a meal. Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce.

With six servings, it’s perfect for a family breakfast to fill empty stomachs after a morning of gift-giving. Plus, kids can join in on the fun by helping make the hollandaise, which simply requires mixing a few ingredients before pouring over the completed dish.

Find more breakfast recipes at Culinary.net.

Orange Eggs Benedict

Serves: 6
Orange Hollandaise:

  • 2          egg yolks
  • 1          orange, juice only
  • 1/2       teaspoon kosher salt
  • 1/2       cup unsalted butter, melted
  • water
  • 1          tablespoon white vinegar
  • 8          eggs
  • 1/2       cup butter, softened
  • 6          French baguette slices, 3/4-inch thick each
  • 6          thick slices ham
  • 1/2       cup orange marmalade
  • orange zest, for garnish
  1. To make Orange Hollandaise: In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside.
  2. In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
  3. Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.
  4. To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.


Photo courtesy of Getty Images (Holiday table)

Buddig 
C&H

Holiday 21 October 2020

Make Small Holiday Celebrations Special with a Fresh Menu

(Family Features) Holiday festivities with immediate family members or just a few friends rather than larger gatherings may feel different than normal, but you can make the most of the situation with these tips to add intimacy and special meaning to celebratory moments:

  • Use special dishes, glassware and linens to convey the tone of the celebration. Go ahead and use your best dishes or enhance your everyday plates with the use of cloth napkins or a festive tablecloth. Bring out the fancy glasses to savor every sip.
  • Arrange visually appealing, individual mini-snack platters for each person. Combine grapes with a special cheese, crackers, olives and nuts for an easy way to curb appetites before the main course.
  • Set a festive table with a simple but creative centerpiece. For instance, you can combine candles, flowers and draped bunches of colorful grapes. Place votive candles on mirrors for added shimmer and sparkle. Tie a gold or silver wire ribbon bow around the napkins at each place setting. Handwritten place cards with guests’ names can add a surprising and special touch.
  • Stay healthy to enjoy the holidays. Choose healthy foods like fruits and vegetables that help support the immune system. Maintain your exercise schedule as much as possible and ensure you are getting enough sleep.
  • Opt for homemade over processed foods for signature dishes then reinforce with prepared items to fill out the menu, if needed. Let your guests bring part of the meal or something to contribute to the festivities.

Adding a sweet touch to the menu can help keep guests coming back for more. For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.

Start the meal with a simple but beautiful salad such as Grape and Spinach Salad with Raspberry Balsamic Dressing, where the grapes provide festive color and pleasing texture. Pair your chosen entree with Warm Farro Salad with Grapes and Delicata Squash for a hearty side dish that can also be served on its own. Finally, cap off the celebration with homemade Grape and Apple Sheet Pan Pie.

Visit grapesfromcalifornia.com/recipe to find more holiday-worthy dishes from appetizers and entrees to sides, snacks and desserts.

Create the Perfect Appetizer Plate

Delight your guests with individual appetizer plates this season by considering color, texture and presentation. Remember, this is the prelude to the meal, so small portions are perfectly fine. Consider this starter list:

  • Cheese
  • Nuts
  • Fresh grapes
  • Olives
  • Hummus
  • Marinated artichoke hearts
  • Salami slices
  • Spinach or other dips
  • Dolmades (stuffed grape leaves)
  • Roasted red peppers
  • Crackers
  • Pita triangles
  • Thin breadsticks
  • Pretzels
  • Jam or honey

Grape and Spinach Salad with Raspberry Balsamic Dressing

Prep time: 20 minutes
Servings: 8

  • 8          cups fresh baby spinach, washed
  • 4 1/2    cups California grapes
  • 1 1/4    cups mandarin orange segments, drained if using canned
  • 1/3       cup thinly sliced red onion
  • 3/4       cup bottled light balsamic vinegar and oil dressing
  • 1/4       cup orange juice
  • 3          tablespoons raspberry jam
  • 3/4       cup crunchy chow mein noodles
  1. In large salad bowl, combine spinach with grapes, oranges and onion.
  2. Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Divide among eight plates and top with crunchy noodles.

Grape and Apple Sheet Pan Pie

Prep time: 1 hour
Cook time: 50 minutes
Servings: 16

Dough:

  • 4          cups all-purpose flour
  • 1 1/2    tablespoons sugar
  • 2          teaspoons kosher salt
  • 3 1/2    sticks cold unsalted butter, cut into 1/2-inch cubes
  • 1          cup ice water, plus additional if needed

Filling:

  • 3          pounds Granny Smith or other tart apples, peeled and thinly sliced (about 9 cups)
  • 4          cups black California grapes
  • 3/4       cup sugar
  • 2          tablespoons all- purpose flour
  • 2          tablespoons lemon juice
  • 1          pinch salt
  • 1          egg
  • 1          tablespoon water
  • demerara sugar, for garnish
  1. To make dough: In large bowl, whisk flour, sugar and salt. Add butter and toss with flour mixture. Smash each butter cube flat then use fork to stir in cold water. Knead lightly until dough comes together in ball. Transfer to floured work surface and use well-floured rolling pin to roll into 10-by-15-inch sheet. Fold each short side into middle and close like a book. Fold once more to make thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or overnight.
  2. To make filling: In large bowl, combine apples, grapes, sugar, flour, lemon juice and salt; set aside.
  3. To assemble pie: Heat oven to 375 F.
  4. Roll one half of dough out to 18-by-13-inch rectangle. Transfer to 10-by-15-inch heavy baking sheet; place in refrigerator to chill while rolling out top sheet. Roll out remaining dough to 18-by-13-inch rectangle and use pastry cutter to cut into 1 1/2-inch wide strips.
  5. Transfer filling into chilled pastry and spread evenly. Lay dough strips on top of filling in lattice pattern and crimp sides together. Mix egg with water and brush top of pie. Sprinkle with demerara sugar and bake until filling is bubbling, and crust is nicely browned, about 45-50 minutes.

Warm Farro Salad with Grapes and Delicata Squash

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 8

  • 3          pounds delicata squash, cut lengthwise, seeded and cut into 1/2-inch slices
  • 3 1/2    tablespoons extra-virgin olive oil, divided
  • 1          teaspoon coarse salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1          pinch cayenne pepper
  • 1 1/2    cups farro
  • 2          cups water
  • 3 1/2    tablespoons lemon juice
  • 1          teaspoon lemon zest
  • 1 1/2    cups halved California grapes
  • 1/2       cup chopped parsley
  1. Heat oven to 425 F.
  2. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
  3. While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley; toss.

Note: Acorn or butternut squash may be substituted for delicata squash.

Source: California Table Grape Commission

Meal Ideas 20 October 2020

Busy Season Meal Solutions

(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.

While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.

Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.

Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.

California-Style Cheesy Enchilada Casserole

Cooking Sauce:

  • 2          eggs
  • 1/2       teaspoon salt
  • 1/2       cup Real California half-and-half, milk or evaporated milk
  • 1/2       cup Real California sour cream
  • vegetable oil

Casserole:

  • 1 1/2-2 cups prepared enchilada sauce, divided
  • 12        corn tortillas, divided
  • 1          cup roasted skinless chicken, cut into bite-size pieces
  • 2          teaspoons enchilada seasoning
  • 4          cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
  • 1          cup canned pinto beans, drained well
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon garlic powder
  • 1/3       cup canned kernel corn, well drained
  • 1/3       cup sliced black olives, well drained
  • 1/3       cup mild green chiles, well drained
  • 2          tablespoons of cilantro, minced
  • 2          green onions, sliced
  • lime wedges, for serving
  • Real California sour cream, for serving
  1. Preheat oven to 350 F.
  2. To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
  3. Spray casserole dish with vegetable oil.
  4. To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
  5. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
  6. Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
  7. Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
  8. Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
  9. Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
  10. Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.

Source: Real California Milk

Meal Ideas 30 March 2020

Family-Friendly Ways to Rethink Favorite Recipes

(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.

Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.

While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.

Nearly two decades of research document the heart-health benefits of pecans. In fact, according to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of pecans (28 grams) has 18 grams of unsaturated fat and only 2 grams of saturated fat.

Add crunch to this Chinese Chicken Salad with Pecans by swapping out croutons, use chopped pecans as a flavorful and nutrient-dense coating for Pecan Chicken Meatballs and bake this Pecan Banana Bread as a nutritious and kid-friendly breakfast or snack to fill your home with a delicious scent.

Discover more nutritious recipes at AmericanPecan.com

Pecan Chicken Meatballs

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 meatballs

  • 1          pound ground chicken
  • 1/4       cup spinach, chopped
  • 1          tablespoon fresh lemon juice
  • 1          egg
  • 1          teaspoon minced garlic
  • 1/4       teaspoon onion powder
  • 1/4       teaspoon paprika
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       teaspoon cayenne pepper (optional)
  • 1          cup finely chopped fresh pecan pieces, divided
  1. Heat oven to 400° F. Line baking sheet with parchment paper.
  2. In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.
  3. Roll chicken mixture into 1 tablespoon- sized meatballs.
  4. Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.
  5. Bake 20-30 minutes until meatballs are cooked through.
  6. Serve warm with sauces for dipping or over pasta.

Chinese Chicken Salad with Pecans

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

Dressing:

  • 1/4       cup pecan butter
  • 1          tablespoon rice vinegar
  • 1          tablespoon honey
  • 1          teaspoon toasted sesame oil
  • 1 1/2    teaspoons soy sauce
  • 2          tablespoons warm water, plus additional as needed (optional)

Salad:

  • 4          ounces dried thin rice noodles
  • cold water
  • 4          cups chopped romaine lettuce
  • 4          cups chopped iceberg lettuce
  • 1/4       cup toasted and chopped pecans
  • 2          scallions, finely chopped
  • 1          cup bean sprouts
  • 1/2       cup crispy wontons
  • 1          cup mandarin oranges
  • 2          tablespoons sesame seeds
  • 2          cups rotisserie chicken breast, chopped
  1. To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.
  2. Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.
  3. To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.
  4. In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.
  5. Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.

Pecan Banana Bread

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8

  • 10        ounces gluten-free baking flour mix
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 2          flax eggs
  • 1          cup organic brown or coconut sugar
  • 1/2       cup coconut oil
  • 1/2       vanilla bean
  • 1/2       cup vegan yogurt
  • 3/4       cup mashed bananas, ripe
  • 1          cup raw pecan pieces, chopped, plus additional for topping
  1. Heat oven to 350° F. Prepare 9-by-5-inch banana bread pan.
  2. In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
  3. In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.
  4. Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.
  5. Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
  6. Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.
  7. Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.
  8. Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.
  9. Allow bread to cool completely. Slice as desired.

Source:  American Pecan Council

Healthy 27 February 2020

Fresh Salads Perfect for Spring

(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.

Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.

Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.

Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.

Salmon and Grains Salad Bowl

Servings: 2

  • 4          ounces salmon
  • 2          tablespoons paprika, divided
  • salt, to taste
  • pepper, to taste
  • 15        ounces chickpeas
  • 2          tablespoons olive oil
  • 2          ounces Fresh Express Sweet Butter Lettuce
  • 1          cup red quinoa, cooked
  • 6          ounces NatureSweet Cherubs Tomatoes
  • 2          tablespoons Litehouse Homestyle Ranch Dressing
  1. Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
  2. In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
  3. Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.

Breakfast Salad Bowl

Servings: 2

  • 10        ounces NatureSweet Cherubs Tomatoes
  • 2          tablespoons olive oil, divided
  • 2          ounces Fresh Express Baby Spinach
  • 1          egg
  • 2          bacon strips, halved
  • 1          cup quinoa, cooked
  • 1/2       avocado, sliced
  • 2          tablespoons Litehouse Jalapeno Ranch Dressing
  1. Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
  2. In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
  3. Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
  4. In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.

Source: Litehouse

Meal Ideas 03 September 2019

Get Creative with a School Lunch Favorite

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

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

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

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

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

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

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

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

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

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

Hot Honey Ham Rolls

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

Topping:

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

Rolls:

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

Source: Kretschmar

Breakfast & Brunch 09 August 2019

Head Back to School with a Balanced Breakfast

(Family Features) With each school morning comes the importance of getting children up, ready and out the door for a day of learning and adventure. To help your little learner truly make the most of each lesson, a nutritious breakfast can be just the right way to get the morning started.

By beginning the morning routine with a protein-packed meal, such as these Egg and Sausage Muffins, you’re ensuring that important nutrients fill your child’s tummy before math, science and reading fill his or her brain.

Plus, families can help children in need by incorporating participating Gwaltney items in their homemade breakfasts. Through Sept. 15, a portion of proceeds will benefit the Roc Solid Foundation, which works to build hope for children battling cancer by offering opportunities for them to do what they do best as kids – play – through initiatives such as building custom playsets.

“We’re all about family, food, fun and giving back to the community, which is why we believe our partnership with Roc Solid is a perfect fit,” said Erin Thacker, Gwaltney associate brand manager. “We believe that children and their families should have the opportunity to truly enjoy life. If we can help take their minds off their challenges for a few moments, it is all worth it.”

Visit gwaltneyfoods.com for details and additional busy morning breakfast ideas.

Egg and Sausage Muffins

Prep time: 10 minutes
Servings: 4

  • 1/2       pound Gwaltney Sausage
  • 8          eggs
  • 1          cup cheddar cheese
  • salt, to taste
  • pepper, to taste
  • 1/2       bell pepper (optional)
  1. Heat oven to 350° F.
  2. In skillet, brown and drain sausage.
  3. In bowl, beat eggs. Add sausage, cheese, salt, pepper and bell pepper, if desired. Mix and pour into greased muffin pan until two-thirds full.
  4. Bake 30 minutes. Insert toothpick in center to check for doneness.

Photo courtesy of Getty Images

Source: Gwaltney

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

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