recipes

Meal Ideas 05 January 2022

Better-for-You Family Favorites for a Healthier Routine

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

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

Eat Meals Together

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

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

Make Time for Yourself

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

Enjoy the Cooler Temperatures

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

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

Tuna Pasta Casserole

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

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

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

Turkey and Bean Tostadas

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

Salsa:

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

Tostadas:

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

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

Ginger Pumpkin Soup

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

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

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

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

Meal Ideas 28 December 2021

Build a Better-for-You Menu in 2022

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

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

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

A Fresh Take on Family Dinner

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

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

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

Cuban Chicken with Salsa Fresca

Servings: 5

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

Salsa Fresca:

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

Take Your Salad from Bland to Bold

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


Moroccan Roasted Vegetable Salad

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

Lemon Tahini Dressing:

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

A Lean, Nutritious Lunch

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

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


Turkey-Potato Wrap

Recipe courtesy of Wisconsin Potatoes

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

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

Eating Well When You’re Short on Time

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

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


Loaded Smoked Salmon Rice Bowl

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

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

Source: Fresh Express
Wisconsin Potatoes
Minute Rice

Grilling-Tailgating 30 July 2021

Rally the Crowd with a Masterful Game Day Menu

(Family Features) Scoring big on game day requires championship-level meals and snacks that keep the crowd full and ready for action. You can take your tailgate to the house with these baked dishes that help simplify homegating so you can focus on the big screen.

From a salsa-based dip and chicken wings to kick off the party to sweet brownies for celebrating victory, each of these recipes call for less than an hour in the kitchen. Clock management is key to tackling a tailgate spread, making these delicious dishes the perfect play calls on game day.

To find more tailgate and homegate recipe inspiration, visit Culinary.net.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

  • 1/2       cup butter, cubed
  • 1/3       cup flour
  • 2          teaspoons paprika
  • 1          teaspoon garlic powder
  • 1          teaspoon salt
  • 1          teaspoon black pepper
  • 10        chicken wingettes, thawed
  • dipping sauces (optional)
  • fresh parsley (optional)
  1. Preheat oven to 425 F.
  2. Line baking sheet with foil. Arrange butter cubes on foil.
  3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
  4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
  5. Bake wings 30 minutes.
  6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
  7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Score Big with a Salsa-Based Dip

Whether your game day celebrations call for a full-blown parking lot party or homegating with your closest friends, the nibbles and noshes you serve set the stage. Building your menu with crowd-pleasing classics – including one tried-and-true favorite that offers a fresh, veggie-forward taste: chilled salsa – makes your guests cheer for more than just the home team.

Healthy game day snacks are important to almost half (48%) of tailgaters and 18% said they’d consider leaving a party if salsa wasn’t served, according to the “Game Day Eats Report” survey from refrigerated salsa brand Fresh Cravings. With its low calorie count packed with high flavor, salsa supports health-conscious goals. Made with ingredients like fresh tomatoes, crisp vegetables, zesty peppers and more, the authentic taste of chilled salsa is a universal favorite among fans.

With a belief that plant-based foods should contain wholesome ingredients and bold flavors worth celebrating, Fresh Cravings refrigerated salsas are available in the produce section, next to dressings and dips, in restaurant-style or chunky mild, medium and hot varieties. Chilled salsa is an affordable and vibrant-tasting alternative to jarred salsa, making it a key ingredient in this Mexican Pizza Dip from celebrity chef George Duran. It’s a simple crowd-pleaser you can make in less than an hour, leaving more time for pregame festivities.

For more information and game day recipe ideas, visit freshcravings.com.

Mexican Pizza Dip

Recipe courtesy of chef George Duran
Servings: 6-8

  • Nonstick cooking spray
  • 1          tablespoon vegetable oil
  • 1          pound ground beef
  • 1          package taco seasoning mix
  • 8          ounces cream cheese, at room temperature
  • 1/2       cup sour cream
  • 1          cup Fresh Cravings Chunky Salsa, plus additional for topping
  • 1          cup grated mozzarella
  • 1/2       cup blended Mexican cheese
  • sliced jalapeno (optional)
  • sliced black olives (optional)
  • green onions (optional)
  • tortilla chips
  1. Preheat oven to 350 F.
  2. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside.
  3. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
  4. Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.
  5. Bake until fully warmed and cheese is melted, 30-35 minutes.
  6. Top with small spoonfuls of salsa. Serve with tortilla chips.

Cap Off Game Day with an All-Star Combo

Pregame festivities call for salty snacks and meaty morsels, but halftime eating and postgame celebrations are perfect for sweet treats.

You can sweeten up your tailgate or homegate with a shareable option like Marbled Peanut Butter Chocolate Brownies made with Domino Golden Sugar, which is made from pure cane sugar and dissolves and measures cup for cup just like white granulated sugar without compromising performance or taste. Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.

Find more tailgating sweets at dominosugar.com.

Marbled Peanut Butter Chocolate Brownies

Prep time: 25 minutes
Cook time: 20 minutes
Yield: 24 brownies

Chocolate Brownies:

  • 1/2       cup (1/4 pound) butter
  • 2          ounces unsweetened chocolate, chopped
  • 1          cup Domino Golden Sugar
  • 1/2       teaspoon vanilla extract
  • 2          eggs
  • 1/2       cup all-purpose flour

Peanut Butter Marble:

  • 1/4       cup natural (no added sugar) peanut butter
  • 4          tablespoons butter, softened
  • 1/2       cup Domino Golden Sugar
  • 1          egg
  • 1/4       teaspoon vanilla extract
  • 1/4       cup all-purpose flour
  • 1/4       teaspoon baking powder
  • powdered sugar, for topping (optional)
  1. Heat oven to 350 F.
  2. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended.
  3. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.
  4. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.
  5. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.
  6. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.
  7. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Source:Fresh Cravings
Domino Sugar

Meal Ideas 03 February 2021

Family Meals Cooked with Convenience in Mind

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

  • 2 1/2    cups shredded purple cabbage
  • 1/2       cup shredded carrot
  • 2          jalapenos, thinly sliced
  • 1 1/2    tablespoons canola or vegetable oil
  • 2          tablespoons apple cider vinegar
  • 1          teaspoon sugar
  • kosher salt
  • freshly ground black pepper

Fried Onions:

  • canola or vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • 1          yellow or Vidalia onion, cut into 1/4-inch slices
  • 8          taco-sized flour tortillas, warmed
  • 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
  • spicy vinegar slaw
  • 1          avocado, chopped
  • fried onions
  • 1/2       cup barbecue sauce
  • 1/2       cup ranch dressing
  • chopped cilantro (optional)
  1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
  2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
  3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
  4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
  5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
  6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
  7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

 

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

  • 1/2       cup chicken broth
  • 1/2       cup soy sauce
  • 6          tablespoons honey
  • 1/2       teaspoon granulated garlic
  • 1/2       teaspoon dried ground ginger
  • 4          teaspoons cornstarch
  • 3          teaspoons water
  • 2          tablespoons canola or vegetable oil
  • 1          large yellow onion, sliced
  • 3          bell peppers, sliced
  • 1          large zucchini, sliced
  • 4          ounces snow peas
  • 10        ounces sliced mushrooms
  • 2-3       cups broccoli florets, steamed to tender crisp
  • 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
  • sesame seeds, for garnish
  1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
  2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
  3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

Meal Ideas 18 November 2020

Put a Zesty Spin on Weeknight Meals

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

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

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

Ranch Crusted Burgers with Avocado Ranch Sauce

Servings: 4

Avocado Ranch Sauce:

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

Ranch Spice Crusted Burger:

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

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

Servings: 4

Tomato Salsa:

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

Quesadillas:

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

Source: Hidden Valley Ranch

Grilling-Tailgating 29 September 2020

Great Game Day Grub

(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.

Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.

Find more game day recipes worth cheering about at Culinary.net.

Build-Your-Own Brat Bar


A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:

  • Ketchup
  • Mustard
  • Relish
  • Onions
  • Chili
  • Nacho cheese
  • Shredded cheese
  • Jalapeno peppers
  • Diced tomatoes
  • Sauerkraut
  • Cole slaw
  • Pickle spears
  • Barbecue sauce
  • Sriracha

A Bacon-Wrapped Winner

Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.

Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.

Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8

  • 1 1/2    pounds Boomer Gold Little Potatoes
  • 6          ounces plain cream cheese, at room temperature
  • 1/3       cup orange cheddar cheese, finely shredded
  • 3          tablespoons fresh chives, finely chopped
  • 1/8       teaspoon salt
  • 1/8       teaspoon pepper
  • jalapenos, to taste (optional)
  • 1       pound bacon, thinly sliced, rashers cut in half
  1. Preheat oven to 400 F.
  2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
  3. In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
  4. Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
  5.  
  6. Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
  7. Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

A Sweet Cinnamon Snack

Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.

Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Find more home-gating recipe ideas at chsugar.com .

Churros

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros

  • 1 1/4    cups water
  • 1/2       cup (1 stick) unsalted butter
  • 2          teaspoons C&H Golden Brown Sugar
  • 1/4       teaspoon salt
  • 1          cup all-purpose flour
  • 3          large eggs, lightly beaten
  • 3          cups canola oil, for frying
  • 1          cup C&H Granulated Sugar
  • 2          tablespoons ground cinnamon
  1. In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
  2. Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
  3. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
  4. In heavy pot over medium-high heat, heat oil until it reaches 365 F.
  5. On plate, mix granulated sugar and cinnamon; set aside.
  6. Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
  7. Roll churros in sugar-cinnamon mix.

A Tasty Take on a Tailgate Favorite

Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.

No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.

Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.

To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .

Bacon Chipotle Guacamole

  • 3          Avocados From Mexico, halved, pitted and peeled
  • 3          tablespoons shallot, minced
  • 2          garlic cloves, minced
  • 1/2       cup cilantro, finely chopped
  • 1          lime, juice only
  • 8          ounces applewood smoked bacon, cooked and crumbled
  • 1/2       cup tomatoes, small diced
  • 2          canned chipotle chiles, finely chopped
  • ground cumin. to taste
  • salt, to taste
  • pepper, to taste
  1. In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

 

Photo courtesy of Getty Images (hot dogs)

Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

Meal Ideas 18 May 2020

Breaking Bread

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

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

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

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

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

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

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

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

Avocado Veggie Sandwich

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

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

Panzanella Bagel Salad

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

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

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

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

Rotini with Sausage and Mushrooms

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

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

Cheesy Black Bean Toast with Pico de Gallo

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

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

Source:  Grain Foods Foundation

Meal Ideas 10 April 2020

Nutritious Eating at Home

(Family Features) If spending additional time in the comfort of your home has you rethinking the family menu and looking for new ways to enjoy nutritional meals, rest assured you can make better-for-you food choices without losing mouthwatering taste.

Easy, efficient at-home recipes like Thai Coconut Lime Freezer Chicken, Burrito Beef and Cauli Mac and Cheese can all be made in less than an hour while reducing the intake of carbs and unnecessary sugars. All are part of a balanced Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats.

The eating approach, which is a more flexible version of the popular ketogenic diet, offers a balanced mix of foods containing fiber-rich and nutrient-dense carbohydrates while focusing on reduced levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

Introducing your family to smarter food choices can also support your immunity. According to research published in “The American Journal of Clinical Nutrition,” simply substituting whole grains for refined grains has a modest effect on gut microbiota and immunity. Refined grains have had most of the fiber milled out of them, leaving a refined carbohydrate that impacts your body the way sugar would. Opt for whole grains to get the fiber you need, along with protein and healthy fats.

Visit atkins.com for more nutritious recipes


Thai Coconut Lime Freezer Chicken

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 4

  • 1 3/4    cups coconut milk
  • 2          tablespoons basil
  • 1          tablespoon xylitol (sugar substitute)
  • 1          ounce cilantro
  • 1          ounce fresh lime juice
  • 1/2       teaspoon salt
  • 1/2       teaspoon garlic
  • 1          teaspoon lime zest (optional)
  • 20        ounces boneless, cooked chicken breast
  • 20        ounces broccoli flower clusters
  1. In bowl, mix coconut milk, basil, xylitol, cilantro, lime juice, salt and garlic. For more citrus flavor, add lime zest, if desired.
  2. Add chicken, broccoli and sauce to 1-gallon zip-top freezer bag. Squeeze out any air and seal bag. Freeze bag flat up to 1 month.
  3. To cook: Thaw in refrigerator overnight. Heat oven to 350° F.
  4. Place in glass 8-by-8-inch pan and bake 20-25 minutes.

Burrito Beef

Prep time: 15 minutes
Cook time: 8 hours
Servings: 6

  • 2          pounds beef arm chuck roast
  • 4          tablespoons green taco sauce
  • 1          teaspoon minced garlic
  • 2          large scallions or spring onions, chopped
  • 1          jalapeno pepper, diced
  • 2          teaspoons chili powder
  • 1/2       teaspoon cumin
  • 1/2       teaspoon salt
  1. Trim fat from beef. In slow cooker on low heat, cook beef, taco sauce, garlic, onions, jalapeno, chili powder, cumin and salt 8 hours, or until beef is tender.
  2. Using two forks, remove beef and shred. Mix beef with 1/2 cup cooking juices before serving.
  3. A Low-Sugar Swap to Satisfy Cravings
  4. While spending more time at home than normal, those snack cravings can be hard to shake. Rather than relying on easy-to-grab eats from the pantry or freezer, focus on more nutritious choices that don’t sacrifice flavor.
  5. Turn to a creamy solution to satisfy your hunger such as the Atkins Milk Chocolate Delight Shake, a filling option for chocolate lovers. The drinks are packed with 15 grams of protein, 5 grams of fiber, 20% of the daily recommended amount of vitamin D and 1 gram of sugar to keep you going throughout the day.

Cauli Mac and Cheese

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6

  • Nonstick cooking spray
  • 1          teaspoon salt, divided
  • 1          head large (6-7-inch diameter) cauliflower
  • 1          cup heavy cream
  • 2          ounces cream cheese
  • 1 1/2    teaspoons ground mustard
  • 1 1/2    cups shredded cheddar cheese, divided
  • 1          clove garlic, minced
  • 1/4       teaspoon white pepper
  • 1/4       teaspoon pepper sauce
  1. Heat oven to 375° F and prepare 9-by-9-inch baking dish with nonstick cooking spray. Heat large pot of water to boiling and add 1/2 teaspoon salt.
  2. Remove stem and leaves from cauliflower. Cut into small pieces and place in boiling water; cook until crisp-tender; about 5 minutes. Drain well then pat between paper towels to remove moisture.
  3. In medium saucepan over medium heat, bring cream to simmer. Whisk cream cheese and powdered mustard into simmering cream until smooth. Add 1 cup cheddar cheese, garlic, remaining salt, white pepper and pepper sauce, whisking until cheese melts; about 1-2 minutes. Remove from heat and stir in cauliflower.
  4. Pour into baking dish and top with remaining cheese. Bake 15 minutes until browned and bubbly.

 

Photos courtesy of Getty Images (Thai Coconut Lime Freezer Chicken, Burrito Beef and Cauli Mac and Cheese)

Source: Atkins

Meal Ideas 27 October 2017

Holiday Recipes Packed with Flavor and Crunch

(Family Features) The holiday season can be full of special occasions that bring friends and family together around the dining room table. While certain classic dishes may be expected, adding new recipes to your holiday menu can keep even the traditionalists reaching for seconds.

A staple of any holiday dinner is the tried-and-true green bean casserole. Tender green beans immersed in a creamy mushroom sauce that are then topped with a crunchy layer of classic French’s Fried Onions to complete the dish. These flavorful and crunchy onions can be the star ingredient of many of your holiday recipes.

The green bean casserole recipe may be an expected part of the holiday dinner spread, but you can add other sides to bring a new twist to this year’s meal. A fun way to start is a macaroni and cheese recipe with a twist to spice up the dinner table.

Mix French’s Crispy Jalapenos into your favorite mac and cheese recipe to kick the spice and crunch up a notch. Made with real jalapenos, the addition creates a flavor explosion of cheesy goodness paired with just the right amount of spice to become a new family favorite.

For more holiday recipe inspiration, visit Frenchs.com/Friendsgiving.

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Crunchy Jalapeno Mac and Cheese

  • 8          ramekins (4 ounces each), greased
  • 1          box (7 1/2 ounces) macaroni and cheese
  • 1/2       cup milk, divided
  • 1/2       teaspoon chili powder
  • 1/2       teaspoon paprika
  • 1          cup shredded cheddar cheese
  • 1 1/2    cups shredded Italian cheese blend, divided
  • 1          cup French’s Crispy Jalapenos
  1. Heat oven to 350° F. Place ramekins on baking sheet.
  2. Cook macaroni and cheese, according to package instructions.
  3. Stir in 1/4 cup milk, chili powder and paprika while macaroni is still hot. Add cheddar cheese and 1 cup Italian cheese blend and continue to stir, over low heat, until melted.
  4. Remove from heat and mix in 1/2 cup of crispy jalapenos.
  5. Fill ramekins topping with remaining Italian cheese blend and crispy jalapenos. Bake 10 minutes.

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Green Bean Casserole

  • 1          can (10 1/2 ounces) cream of mushroom soup
  • 3/4       cup milk
  • 1/8       teaspoon black pepper
  • 4          cups cooked cut green beans
  • 1 1/3    cups French's Crispy Fried Onions, divided
  1. Heat oven to 350° F.
  2. In 1 1/2-quart baking dish, mix soup, milk and pepper. Stir in beans and 2/3 cup onions.
  3. Bake 30 minutes, or until hot. Stir.
  4. Top with remaining onions. Bake 5 minutes until onions are golden.

Substitution: Use 2 cans (14 1/2 ounces each) green beans, drained, in place of 4 cups cooked cut green beans.

Source: French’s

Ethnic 03 April 2017

The Taste of Mexico

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

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Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 can (4 ounces) diced green chiles, drained
  • 8 (6-inch) corn tortillas, warmed
  1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
  2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
    Top with sour cream and chives, if desired.

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Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

  • 1 tablespoon vegetable oil
  • 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
  • 3 medium onions, chopped
  • 8 cloves large garlic, finely chopped
  • 4 cups water
  • 1 can (29 ounces) Mexican-style hominy, drained
  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce
  • 1 can (7 ounces) diced green chiles
  • 2 teaspoons dried oregano, crushed
  • 1/2 cup chopped cilantro
  • Tortilla pieces
  1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

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Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

  • Vegetable oil
  • 12 (6-inch) corn tortillas, cut into 1-inch strips
  • 1 cup chopped onion
  • 1 jar (16 ounces) salsa — thick & chunky
  • 1 can (10 ounces) Las Palmas Enchilada Sauce
  • 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
  • 1/4 cup sliced pickled jalapeños
  • 1 cup sour cream (optional)
  • 2 avocados, pitted and sliced
  1. PREHEAT oven to 350ºF.
  2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
  3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
  4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

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