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
- Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
- 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. - 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
- To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
- Preheat oven to 400 F.
- 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.
- Bake tortillas 5-6 minutes on each side, or until golden brown.
- 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.
- Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
- 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)
- In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
- 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.
- Stir in milk. Remove from heat. Ladle soup into bowls.
- 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
Warm Up Winter with Comforting Classics
(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.
Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.
Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.
Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.
Find more recipes perfect for warming up this winter at Ragu.com.
Baked Tomato Goat Cheese Dip
Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6
- Nonstick cooking spray
- 2 cups RAGÚ Simply Traditional Sauce
- 3 cloves garlic, divided
- 1/ 4 cup fresh basil, chopped, divided
- 1/8-1/4 teaspoon red pepper flakes
- 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
- 2 teaspoons olive oil, plus additional for brushing, divided
- 1/4 teaspoon fresh thyme
- kosher salt, divided
- pepper
- 1 large baguette, sliced on bias
- blistered tomatoes, for serving (optional)
- Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
- Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
- Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
- Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
- Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.
Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.
Polenta Bites
- 1 tube (18 ounces) polenta
- 1 1/2 teaspoons olive oil
- 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
- 1 package (8 ounces) shredded mozzarella
- 2 sprigs, rosemary, destemmed and chopped
- 3 basil leaves, chopped
- 1 block (8 ounces) hard Parmesan cheese
- Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
- In saucepan over medium heat, warm sauce.
- Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.
Snowman Pizza Bombs
- 1 tube (11.8 ounces) pizza dough
- 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
- 1 package (6 ounces) pepperoni slices
- 1 package (6 ounces) Canadian bacon slices
- 1 package (8 ounces) shredded cheddar cheese
- 4 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1 package (8 ounces) mozzarella cheese slices
Decorative vegetables (optional):
- multicolored sweet peppers
- olives
- spinach
- mushrooms
- cherry tomatoes
- Preheat oven to 400 F.
- Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
- Pinch corners of dough together to round into balls then place in muffin tins.
- In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
- Bake 15-20 minutes until golden brown.
- Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
- Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.
Source: RAGÚ
Hearty, Wholesome Winter Meals
(Family Features) Seeking comfort from the cold in the form of a wholesome meal is a perfect way to cap off a day with loved ones. During the winter months when brisk temperatures chill you to the bone, warming up with hearty dishes at the family table can bring everyone together.
- Full of seasonal flavors with top-notch taste, Pecan-Crusted Pork Tenderloin offers a delicious main course you don’t have to feel guilty about. This easy yet elegant entree puts a unique spin on a dinnertime staple thanks to a crunchy pecan crust.
- With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this Mac and Cheese with Pecan Breadcrumbs is an extra creamy, creative twist on the kid-friendly classic. Pair this family favorite with the pork tenderloin for an easy weeknight combination that little ones can help with in the kitchen by stirring together the cheesy goodness.
This family dinner is made possible with tasty pecans, which are among the lowest in carbs and highest in fiber compared to other tree nuts, helping you stay fuller longer. As a nutrient-dense powerhouse, they have 3 grams of plant-based protein and 3 grams of fiber per 1-ounce serving with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat. Essential nutrients like thiamin, zinc, copper and manganese – a mineral that’s essential for metabolism and bone health – mean you can feel good about serving pecan-infused dishes to your loved ones.
Visit americanpecan.com to find more winter weeknight recipe inspiration.
Pecan-Crusted Pork Tenderloin
Total time: 35 minutes
Servings: 6
- 1 pork tenderloin (about 1 1/2 pounds)
- salt, to taste
- pepper, to taste
- 1/2 cup brown sugar, divided
- 2 tablespoons soy sauce, divided
- 2 teaspoons minced garlic
- 1/2 cup pecan pieces
- 1/4 cup pineapple juice
- 2 tablespoons Dijon mustard
- Preheat oven to 400 F and lightly grease large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.
- In small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over pork.
- Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.
- In medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.
- Slice pork, spoon sauce over top and serve.
Mac and Cheese with Pecan Breadcrumbs
Total time: 50 minutes
Servings: 6
- 8 ounces cavatappi pasta
- 1 tablespoon butter
- 1 block (8 ounces) cheddar cheese
- 1/2 cup raw pecan pieces
- 15 ounces part-skim ricotta cheese
- 4 tablespoons sour cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 large egg, lightly beaten
- Preheat oven to 375 F.
- In salted boiling water, cook pasta according to package instructions. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
- Using box grater, shred cheddar cheese.
- Using food processor, process 1/4 cup shredded cheese with pecans to coarse breadcrumb consistency.
- Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add reserved pasta water to loosen mixture; stir until smooth.
- Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
- Bake 30 minutes.
Source: American Pecan Council
Easy and Delicious Ethnic Dishes
(Family Features) When tried-and-true family favorites turn stale and boring, digging through cookbooks and sorting through blogs for new recipes may seem far too time-consuming for your busy evenings. However, a simple ethnic twist in the kitchen can turn bland dinners into exciting meals.
You don’t need a plane ticket to explore international cuisines. Start with a versatile ingredient like rice, one of the most common kitchen staples around the world. It can transport you to another country in recipes like Korean-inspired Kimchi Fried Rice Bowl with Fried Egg, which provides a savory blend of veggies, basmati rice, soy sauce, sesame oil and more. A quick and easy recipe complete in less than 30 minutes, it’s a simple option for exploring new flavors and encouraging kiddos to expand their horizons.
For a spicy take on ethnic cuisine, you can push mealtime over the top with Thai Cashew Chicken Fried Rice, ready to eat in half an hour. Aromatic jasmine rice is cooked to fluffy perfection then cooled before being combined with sauteed chicken, sugar snap peas and garlic. The dish gets a kick from a Thai red chili pepper, which offers a moderate to hot level of spice; simply omit if spice isn’t nice for you or your loved ones. Mix in soy sauce and a sprinkle of cashews for a truly traditional Thai flavor.
Ready in just 10 minutes, Success Rice’s no measure, no mess, boil-in-bag options make these recipes and other delicious ethnic staples possible with perfectly fluffy rice and quinoa. As a foolproof solution for dishes worth savoring, it takes all the guesswork out of making rice and gives home cooks more time to focus on the rest of the recipe and dinner together as a family.
Find more family meal ideas with an ethnic twist at SuccessRice.com.
Kimchi Fried Rice Bowl with Fried Egg
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
- 2 bags Success Basmati Rice
- 2 tablespoons canola oil
- 1/2 pound mushrooms, sliced
- 1 onion, diced
- 1 cup kimchi, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups baby spinach
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
- 4 eggs, fried
- Prepare rice according to package directions.
- In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.
- Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.
- Divide rice between four bowls and top each with one fried egg.
Thai Cashew Chicken Fried Rice
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
- 2 bags Success Jasmine Rice
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 3/4 pound boneless, skinless chicken breast, cubed
- 1/2 pound sugar snap peas, trimmed
- 3 cloves garlic, thinly sliced
- 1 Thai red chili pepper, thinly sliced (optional)
- 3 tablespoons soy sauce
- 1/3 cup roasted cashews
- Prepare rice according to package directions. Let cool completely.
- In large wok or skillet over medium-high heat, heat oil. Season chicken with salt. Cook chicken, stirring, 3-5 minutes, or until starting to brown. Stir in sugar snap peas, garlic and chili pepper, if desired. Cook, stirring, 3-5 minutes, or until chicken is cooked through and snap peas are tender-crisp.
- Stir in rice. Cook 2-3 minutes, stirring to combine. Stir in soy sauce. Cook 2-3 minutes, or until rice is heated through.
- Sprinkle with cashews before serving.
Source: Success Rice
Warm Up with Classic Comfort Foods
(Family Features) With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.
Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets and Loaded Chicken Bake made using READ German Potato Salad provide filling options for satisfying a group with eight servings each. Plus, they’re easy to make – the chili calls for 20 minutes of prep before simmering while the chicken casserole requires less than an hour spent in the kitchen.
Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.
Find more comforting recipe ideas at auntnellies.com and readsalads.com.
Beet Lentil Chili
Recipe courtesy of Angie McGowan of "Eclectic Recipes"
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8
- 2 jars (16 ounces each) Aunt Nellie's Sliced Beets
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 stalks celery, diced
- 3 medium carrots, diced
- 1 teaspoon kosher salt
- 2 cloves garlic, diced
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 1 can (6 ounces) tomato paste
- 2 quarts low-sodium chicken or vegetable stock
- 1 quart water
- 1 pound lentils
Garnishes (optional):
- 1/2 cup sour cream
- 1/4 cup radishes, cut into matchsticks
- 1/2 cup freshly chopped cilantro
- 1/2 cup finely chopped onions
- 1 cup crumbled queso fresco
- Drain beets; dice and set aside. Discard liquid.
- Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
- Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
- Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
- Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.
Loaded Chicken Bake
Recipe courtesy of "Hungry In LA"
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8
- Nonstick cooking spray
- 2 cans (15 ounces each) READ German Potato Salad
- 4 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup crumbled cooked bacon
- French-fried onions (optional)
- Preheat oven to 375 F.
- Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
- Spread potato salad evenly in dish. Top evenly with chicken.
- In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.
- Sprinkle with cheese, bacon and French-fried onions, if desired.
- Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional French-fried onions, if desired.
Source: Seneca Foods
Aunt Nellie's
Add Cheer to the Holidays with Cheesy Plant-Based Appetizers
(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.
Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.
Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.
Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.
Vegan Stuffed Mushrooms
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
- 12 button mushrooms
- 2 tablespoons olive oil, divided
- 1 large sweet onion, diced
- 2 medium zucchinis, diced
- 4-6 sun dried tomatoes, chopped
- 2-3 garlic cloves, minced
- 1 large handful spinach
- 1 pinch rosemary
- salt, to taste
- freshly ground black pepper, to taste
- 1 pack Violife Just Like Cheddar Shreds
- finely chopped chives
- Preheat oven to 350 F.
- Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
- In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
- Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.
Vegan Brussels Sprouts Fritters
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8
- 35 ounces Brussels sprouts
- 3 green onions, finely chopped
- 1/4 cup gluten-free all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- pink pepper
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 flax egg (2 tablespoons flax and 2 tablespoons water)
- 1 pack Violife Just Like Cheddar Shreds
- 2-4 tablespoons olive oil
- mint, roughly chopped
- Wash Brussels sprouts and finely slice. Place in bowl with green onions.
- In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
- Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
- In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
- Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.
Source: Violife
Special Centerpieces for Holiday Celebrations
(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.
Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.
Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.
Rum and Cola Holiday Ham
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12
Ham:
- 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)
Glaze:
- 1 cup cherry fruit spread
- 3/4 cup dark spiced rum
- 3/4 cup cola
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- To make ham: Thaw frozen ham in refrigerator 24-48 hours.
- Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
- Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
- Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
- To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
- During last 15 minutes of cooking, glaze ham every 5 minutes.
Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6
Dijon-Herb Rub:
- 1/4 cup minced fresh Italian parsley
- 1/4 cup minced fresh oregano
- 1/4 cup minced fresh thyme leaves
- 1/4 cup minced fresh rosemary leaves
- 3 fresh garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/2 cup canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Prime Rib Roast:
- 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
- kosher salt, to taste
- ground black pepper, to taste
- 1/4 cup canola oil
Garlic Butter Mushrooms:
- 6 tablespoons olive oil
- 1/2 cup small diced yellow onion
- 4 fresh garlic cloves, minced
- 1 pound button mushrooms, cleaned and quartered
- 1 pinch kosher salt, plus additional, to taste, divided
- 1 pinch ground black pepper, plus additional, to taste, divided
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped Italian parsley
- To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
- To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
- Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
- Preheat oven to 250 F.
- In large cast-iron pan, warm oil over medium-high heat.
- Sear roast on all sides until golden brown, 2-3 minutes per side.
- Place seared prime rib on wire rack-lined sheet pan and place in oven.
- Cook until internal temperature is 10 F below desired cooking doneness.
- Rest 15-20 minutes before slicing.
- To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
- Add minced garlic and lightly saute until fragrant, about 20 seconds.
- Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
- Add chicken stock and reduce to one-third in volume, 3-4 minutes.
- Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
- Serve mushrooms with prime rib roast.
Suya-Dusted Filet Mignon with "Red Rice" Risotto
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4
Suya Dust:
- 2 cups roasted cashews
- 1 tablespoon chicken bouillon
- 1 tablespoon, plus 1 teaspoon, smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons. ground ginger
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
"Red Rice" Risotto:
- 3 tablespoons canola oil
- 1/2 cup diced yellow onion
- 3 fresh garlic cloves, smashed
- 1/2 cup diced red bell pepper
- 1 tablespoon tomato paste
- 1 large beefsteak tomato (about 1/2 pound), chopped
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
- 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups Arborio rice
- 4 cups warmed chicken stock, divided
- 1/2 cup finely chopped Italian parsley
- 1 cup freshly shredded Parmesan cheese
Filet Mignon:
- 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
- kosher salt
- ground black pepper
- 4 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 clove garlic
- 1 thyme sprig
- To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
- To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
- Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
- Remove from heat and finely blend in food processor. Set aside.
- In separate medium saucepan, warm olive oil and butter over medium-high heat.
- Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
- Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
- Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
- To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
- In large cast-iron skillet, warm canola oil over medium-high heat.
- Place filets in skillet and sear 3 minutes.
- Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
- Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.
Source: Omaha Steaks
Better School Days Ahead with Egg-Powered Recipes
(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.
As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.
What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.
Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.
Broccoli and Cauliflower Cheddar Quinoa Bites
Prep time: 20 minutes
Total time: 40 minutes
Servings: 6
- Nonstick cooking spray
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked quinoa
- 1 cup tomatoes, quartered
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 2 tablespoons finely chopped fresh basil (optional)
- Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
- In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
- Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
- Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
- Refrigerate leftovers up to 3 days or freeze up to 1 month.
Simple Egg Salad Sandwich
Prep time: 10 minutes
Total time: 10 minutes
Servings: 8
- 6 large hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely chopped celery
- 1/4 cup thinly sliced green onions
- 8 slices rustic wheat bread
- 4 lettuce leaves
- Chop eggs.
- In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
- Refrigerate, covered, to blend flavors.
- Serve on wheat bread with lettuce leaves.
Blueberry, Avocado and Banana Muffins
Prep time: 10 minutes
Total time: 35 minutes
Servings: 12
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium banana (about 1/3 cup), peeled
- 1 large avocado (about 3/4 cup), peeled and pitted
- 3/4 cup unsweetened applesauce
- 1 large egg
- 1/4 cup milk
- 1 cup blueberries
- Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
- In bowl, whisk flour, oats, baking powder, baking soda and salt.
- In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
- Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.
Veggie and Cheese Frittata Fingers
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 cup zucchini, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
- In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
- In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
- Bake 25-30 minutes until fully set. Allow to cool.
- Cut into seven strips then down the middle to create 14 pieces.
- Refrigerate leftovers in airtight container up to 4 days.
- To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.
Source: American Egg Board
Nutritious Fall Meals
(Family Features) With a return to busy fall routines, it can be challenging for many families to find the time to sit down at the table for nutritious meals.
Adding an option like Florida Orange Juice to your family’s routine can help fuel them throughout the day. Whether drinking it on its own or by adding it to recipes like Grilled Turkey Club with Orange Juice-Infused Aioli or Orange Cream Smoothies, you can feel good about incorporating a beverage with essential vitamins and minerals, nutrients for immune system support and no added sugars.
Diet and nutritional benefits: Both nutritious and delicious, drinking 100% orange juice can increase fruit intake as well as provide key nutrients including vitamin C, potassium, folate, thiamin and magnesium, as well as vitamin D and calcium in fortified juice. Research has found children whose diets include orange juice tend to have healthier diets and higher levels of physical activity compared to those whose do not. The American Academy of Pediatrics recommends limiting 100% fruit juice to no more than 4-6 ounces daily for children ages 2-6 and no more than 8 ounces for children ages 7 and older.
Immune support: 100% orange juice can help support the immune system by providing a variety of vitamins and minerals. For example, an 8-ounce glass of 100% orange juice is an excellent source of vitamin C, which helps protect cells and promote the production and function of immune cells. An 8-ounce serving of fortified 100% orange juice is a good source of vitamin D, which plays an important role in regulating immune response to help fight off bacteria and viruses that get into the body. Additionally, 100% orange juice has many beneficial plant compounds, flavonoids and colorful carotenoids, which work to support the immune system by fighting inflammation and helping cells communicate with each other.
No added sugar: Unlike many foods and beverages that contain added sugars, the natural sugar in 100% orange juice comes with vitamins, minerals and antioxidants. In fact, a study published in “Frontiers in Nutrition” found children and adults who consumed 100% orange juice had lower intakes of added sugar compared to those who did not.
“Today, children are consuming fewer fruits and vegetables and missing out on key vitamins and minerals,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “Many children have inadequate intake of folate, riboflavin, thiamin, vitamin C, vitamin D, potassium, iron and zinc. This doesn’t have to be the case. A glass of 100% orange juice is a convenient option, according to the Dietary Guidelines for Americans, that counts toward fruit intake and one I know children love. Parents should make sure to look for 100% orange juice on the container. This ensures you are serving a nutrient-dense beverage with no added sugar.”
Visit floridajuice.com to find more nutritious recipes.
Grilled Turkey Club with Orange Juice-Infused Aioli
Orange Juice-Infused Aioli:
- 1 cup mayonnaise
- 1/2 cup Florida Orange Juice
- 2 tablespoons chopped parsley
- 2 cloves garlic, grated
- 2 teaspoons Dijon mustard
Turkey Club:
- 8 slices multi-grain bread
- 1 cup watercress
- 8 ounces thinly sliced smoked turkey
- 4 slices provolone cheese
- nonstick cooking spray
- To make aioli: In small bowl, whisk mayonnaise, orange juice, parsley, garlic and Dijon mustard.
- To make turkey club: Spread 2-3 teaspoons aioli on four bread slices. Spread watercress on top of aioli. Top watercress with turkey, cheese and remaining bread slices.
- Spray grill pan, electric skillet or cast-iron skillet with nonstick cooking spray and warm over medium heat. When pan is hot, add sandwiches, cheese side down, and cook until bread is golden brown and cheese has melted, about 4 minutes. Gently flip and cook 2-3 minutes, or until bread is golden brown.
- Serve with remaining aioli as dipping sauce.
Orange Cream Smoothies
- 1 1/2 cups Florida Orange Juice
- 2 cups ice
- 6 ounces non-fat vanilla Greek yogurt
- 1/2 cup vanilla almond or soy milk
- In blender on medium speed, blend orange juice, ice, Greek yogurt and vanilla almond or soy milk until smooth and creamy.
- Pour into two tall glasses.
Source: Florida Department of Citrus
Smothered Pork Chops in Mushroom Sauce
When you are hungry and searching for something filling, juicy and rich, turning to your pantry for on-hand ingredients can make dinner a breeze. Dodge snack cravings and avoid the temptation to swing by the drive-thru; instead, you can have a homemade meal ready in a matter of minutes by putting your skillet to work.
Call your loved ones to the dining room to share time together while trying these Smothered Pork Chops in Mushroom Sauce. It’s a dish the entire family can dig into without questioning the substance of the meal as it’s a filling option that requires just a few ingredients you likely already have at home.
It all starts with the pork chops, which are thick and seared to perfection. The mushroom sauce is a beautiful blend of earthy and creamy textures. Bring it to a simmer then smother your pork chops and garnish with fresh parsley for a pop of color.
The best part is this recipe doesn’t take much time to accomplish. The pork chops are seared for 3-5 minutes per side then simmered in the mushroom sauce for another 2-3 minutes until thoroughly cooked.
Don’t waste time with complicated recipes, dirtying an array of kitchen utensils and multiple trips to the store for ingredients you may not use again. This recipe requires one bowl and a single skillet. Cleanup is a breeze, which means there is more time to spend around the table with those who mean the most.
Find more savory recipes at Culinary.net.
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Watch video to see how to make this recipe!
Smothered Pork Chops in Mushroom Sauce
Servings: 4
- 1 teaspoon mild chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 pork chops
- 2 tablespoons olive oil
- 2 tablespoons butter
Mushroom Sauce:
- 2 1/2 cups brown mushrooms, sliced
- 5 garlic cloves, smashed
- 1 tablespoon parsley
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- fresh parsley, for garnish
- In small bowl, whisk chili powder, garlic powder, salt and pepper until combined.
- Pat pork chops dry. Season generously with spice mix. Set aside.
- In skillet, add olive oil and butter. Add pork chops; sear 3-5 minutes per side. Transfer to plate.
- To make mushroom sauce: In same skillet, add mushrooms. Stir fry until golden brown. Add garlic, parsley and Italian seasoning. Stir fry 2 minutes. Add broth and heavy cream. Stir to combine. Simmer 5 minutes until slightly thickened.
- Return pork chops to sauce. Simmer 2-3 minutes until pork chops are cooked through. Garnish with fresh parsley and serve.