recipes

One Dish Meals 01 August 2018

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

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

  1. Spaghetti Squash Shrimp Lo Mein

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

  1. Fall Skillet Pot Pie

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

  1. Quinoa Taco Skillet

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

  1. Creamy Tomato Italian Parmesan Chicken

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

  1. Chicken Noodle Casserole

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

  1. Chicken Fajita Soup

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

  1. Chicken Chili with Apple and Sweet Potato

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

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

Source: McCormick Spice

Meal Ideas 19 February 2019

How to Use Turmeric From Morning to Night

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

  1. Chocolate Banana Shake with Turmeric and Cinnamon

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

  1. Creamy Coconut Butternut Squash Soup

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

  1. Turmeric Vinaigrette

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

  1. Creamy Turmeric Dip

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

  1. Honey Mustard Turmeric Chicken

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

  1. Golden Turmeric Milk

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

Source: McCormick

Soups 19 February 2019

Change Up Your Chili

(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.

For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.

Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.

Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.

Duck Chili

  • 2          tablespoons Maple Leaf Farms Rendered Duck Fat, divided
  • 2          pounds Maple Leaf Farms All Natural Ground Duck
  • 1          teaspoon salt, plus additional, to taste
  • pepper, to taste
  • 3          tablespoons ground cumin, divided
  • 1          large red onion, chopped
  • 4          garlic cloves, minced
  • 2          jalapeno peppers, minced (remove seeds to reduce heat, if desired)
  • 2          red bell peppers, cored and chopped
  • 3          tablespoons chili powder
  • 1          tablespoon dried oregano
  • 1          teaspoon cayenne pepper
  • 24        ounces dark beer
  • 2          cups chicken stock
  • 6          ounces tomato paste
  • 28        ounces canned tomatoes
  • 24        ounces canned great northern beans, drained
  • 8          ounces canned whole kernel corn, drained
  • hot sauce, to taste
  • sour cream (optional)
  • shredded cheese (optional)
  • chopped scallions (optional)
  • fresh cilantro, rough chopped (optional)
  1. In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
  2. Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
  3. Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
  4. Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
  5. Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
  6. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.

Note: Vegetable oil can be substituted for duck fat.

Source: Maple Leaf Farms

Meal Ideas 05 February 2019

Resolve to Make Your Lunchbox Healthier

(Family Features) It’s the perfect time of year for families to get back on track and pledge to eat healthy lunches for the remainder of the school year.

Families that take the free Power Your Lunchbox Pledge can access nutritious and delicious ideas for lunch, after-school snacks and weekday family dinners, as well as coupons, tips and ideas for incorporating more fruits and vegetables into lunchboxes. The pledge website also features a collection of registered dietitian-approved recipes, including warm, hearty and healthy lunches like this Alphabet Vegetable Soup and kid-friendly, build-your-own lunchbox ideas like these tasty Wonton Taco Cups.

For teachers who want to incorporate the program into their classrooms, pledge resources such as nutrition-focused lesson plans, certificates for students and take-home materials for families are also available online. Teachers who take the pledge can win a $500 gift card for classroom supplies.

Taking the pledge not only signals a commitment to making healthier meal choices, it helps those in need. From Jan. 4 through Feb. 15, for every online pledge, companies supporting the Power Your Lunchbox Pledge will donate $1 to Feeding America programs that support families and children. For more information, visit poweryourlunchbox.com.

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Alphabet Vegetable Soup

Recipe courtesy of Produce for Kids
Total time: 45 minutes

  • 1          tablespoon olive oil
  • 3          carrots, diced
  • 2          cups organic baby kale
  • 8          ounces snipped green beans, chopped
  • 1          russet potato, peeled and diced
  • 1/2       medium onion, finely chopped
  • 2          quarts low-sodium vegetable broth
  • 1          can (14 ounces) no-salt-added diced tomatoes
  • 1          teaspoon salt
  • 1/2       teaspoon pepper
  • 1/2       teaspoon garlic powder
  • 1          cup alphabet pasta
  1. In large pot over medium heat, heat oil.
  2. Add carrots, kale, green beans, potato and onion. Cook 5 minutes, or until softened.
  3. Add broth, tomatoes, salt, pepper and garlic powder. Bring to boil, reduce heat to low and simmer, covered, 20 minutes.
  4. Stir in pasta and cook 10 minutes, or until cooked.

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Wonton Taco Cups

Recipe courtesy of Produce for Kids
Total time: 25 minutes
Servings: 8

  • 3/4       pound lean ground beef
  • 1          tablespoon low-sodium taco seasoning
  • 1          Roma tomato
  • 2          mini sweet peppers
  • 1/4       small sweet onion
  • 1          tablespoon chopped cilantro
  • 24        wonton wrappers
  • 1/2       cup shredded low-fat cheddar cheese
  • 2          avocados, sliced
  • 1          lime, juiced
  1. Heat oven to 350° F. Spray 24-cup mini muffin pan with nonstick spray and set aside.
  2. Heat large, nonstick skillet over medium heat. Add ground beef and cook 5-7 minutes, or until cooked through. Drain and return to pan. Add taco seasoning and mix well.
  3. Add tomato, peppers, onion and cilantro to food processor and chop until fine (or finely chop by hand). Add to ground beef and mix well.
  4. Line muffin pans with wonton wrappers, placing one in each cup. Add taco mixture and top with cheese. Bake 12-15 minutes, or until wontons start to brown on edges.
  5. Meanwhile, toss avocados with lime juice. Top each taco cup with avocado.

Source: Produce for Kids

Meal Ideas 29 January 2019

A Wholesome, Hearty Dish to Take the Chill Off Winter Days

(Family Features) As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.

By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.

With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!

Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.

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Campanelle with Prosciutto and Peas

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

  • 12 ounces uncooked campanelle pasta
  • 1 tablespoon Bertolli Extra-Virgin Olive Oil
  • 1 large shallot, finely chopped
  • 1/2 cup dry whitewine
  • 1/2 cup frozen peas
  • 3 ounces thinly sliced prosciutto
  • 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce
  • 4 ounces Fontina cheese, shredded
  • 6 eggs
  • 1 teaspoon freshly ground black pepper
  1. In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.
  2. In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.
  3. In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.
  4. Top each serving with soft-set egg and black pepper.

Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.

Source: Bertolli

Soups 16 January 2019

Fight the Cold with Better-for-You Comfort Foods

(Family Features) Few things go together quite like cold weather and comfort foods. However, those hearty dishes that are typically craved on blustery days are usually not classified as “healthy.”

With the right approach, though, you can put a better-for-you twist on some of your favorite dishes that can keep you cozy and satiated during the winter season. For example, you can put a grown-up twist on grilled cheese and tomato soup with this recipe for Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts.

Pairing flavorful seasonal dishes like soups and stews with a wholesome snack cracker like gluten-free, non-GMO Crunchmaster Tuscan Peasant Crackers can help satisfy those comfort food cravings while also contributing to a healthy lifestyle. With 20 grams of whole grains per serving, these crunchy, robust baked crackers are also cholesterol-free, allowing you to take a back-to-basics approach to your diet using simple ingredients and no artificial flavors or colors.

For other seasonal recipes, coupons, tips and nutritional information, visit crunchmaster.com.
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Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6

Creamy Tomato and Roasted Pepper Soup:

  • 2          tablespoons olive oil
  • 1          onion, chopped
  • 1          carrot, chopped
  • 3          cloves garlic, chopped
  • 1          teaspoon salt, divided
  • 1/2       teaspoon pepper
  • 1/2       teaspoon paprika
  • 1          pinch chili flakes
  • 4          cups organic no-salt-added vegetable broth
  • 1          can (28 ounces) no-salt-added diced tomatoes
  • 1          cup chopped prepared roasted red peppers
  • 2          bay leaves
  • 1/3       cup 35 percent heavy cream
  • 2          tablespoons finely chopped fresh chives, divided
  • 1          teaspoon cider vinegar

Cheddar Cracker Melts:

  • 24        Crunchmaster Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 3/4       cup shredded cheddar cheese
  1. In Dutch oven or large saucepan over medium heat, heat oil. Cook onion, carrot, garlic, 1/2 teaspoon salt, pepper, paprika and chili flakes about 5 minutes, or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted red peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer 15-20 minutes, or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; puree in batches until smooth. Stir in cream, remaining salt, 1 tablespoon chives and vinegar.
  3. To make Cheddar Cracker Melts: Heat broiler to high and position rack in center of oven. Arrange crackers on parchment paper-lined baking sheet. Sprinkle with cheese. Broil 1-2 minutes, or until cheese is melted. 
  4. Divide soup among six bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged cheddar cheese. Smoked mozzarella can be substituted, if desired.

Nutrition information per serving: 250 calories; 15 g fat; 7 g saturated fat; 30 mg cholesterol; 730 mg sodium; 22 g carbohydrates; 2 g fiber; 11 g sugar; 6 g protein.

Source: Crunchmaster

Meal Ideas 16 November 2018

Comforting Dishes for Cooler Days

(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.

Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.

If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.

Find more information at souplantation.com or sweettomatoes.com.

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Roasted Turkey and Cranberry Soup

Prep time: 15 minutes
Yield: 1 gallon

  • 1 pound turkey breast meat
  • 16 cups water, divided
  • 8 ounces carrot, diced into 1/4-inch pieces, divided
  • 8 ounces celery, diced into 1/4-inch pieces, divided
  • 1/2 pound butter or margarine
  • 2 tablespoons minced garlic
  • 2 cups yellow onion, diced into 1/4-inch pieces
  • 1 1/2 cups white flour
  • 1/2 cup turkey base
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons ground black pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups heavy cream
  • 1/4 cup chopped Italian parsley
  • 3/4 cup dried cranberries, diced
  1. Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
  2. Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
  3. Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
  4. Add remaining water and turkey base. Blend until smooth.
  5. Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
  6. Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.

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Sweet Orange and Cranberry Muffins

Yield: Approximately two dozen muffins

  • 11 ounces white flour
  • 3 ounces wheat flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon table salt
  • 7 ounces white sugar
  • 1 1/4 cups buttermilk
  • 2/3 cup canola oil
  • 2 eggs
  • 1/4 cup orange juice concentrate
  • 2 tablespoons fresh orange zest
  • 1/2 cup whole cranberries in sauce

Sugar topping:

  • 1/2 cup brown sugar
  • 1 tablespoon powdered sugar
  1. Mix flours, baking powder and salt until thoroughly combined.
  2. Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
  3. Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
  4. To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
  5. Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
    Top each muffin with 1 teaspoon sugar topping.
  6. Bake approximately 15 minutes.

Source: https://souplantation.com/
https://sweettomatoes.com/

Holiday 02 November 2018

Light Bites for Healthier Holidays

(Family Features) For those who are always on the go leading up to the holidays, the season can feel more like madness than merrymaking. From planning get-togethers to building out a perfect menu for the events, there can be difficulties for hosts and guests alike to ensure proper nutrition is still top of mind.

Instead of sacrificing taste or eating less, aim for simple changes that give you the energy to power through the busy season. For example, instead of opting for a carb-loaded breakfast in the morning, try a low-carb Milk Chocolate Protein Muffin, which takes just a few minutes of prep and microwave time. The quick cook time leaves you with ample opportunities to run errands or divvy up precious seconds toward other activities, while the protein can fuel you for the day ahead.

Almost nothing beats warm soup on a chilly day, and this Butternut Squash and Pear Soup provides feel-good flavor without weighing you down. Finally, when snacks are on the mind – as it tends to happen when constantly on the go – Coconut Muesli Clusters are simple to make and won’t undo the nutritious efforts you’ve made throughout the day.

This full menu of tasty recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce 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.

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An On-the-Go Energy Boost

As a hectic holiday season unfolds, it can be difficult to maintain energy while making dishes for get-togethers and keeping up with the festivities.

To stay fueled and energized throughout the season, try incorporating Atkins Plus Protein and Fiber Shakes. Sweet and creamy, they make for ideal snacks, containing 30 grams of high-quality dairy protein and 7 grams of fiber. To help ensure steady blood sugar levels, the shakes also have a low glycemic impact and are made with 20 vitamins and minerals.

Available in Creamy Milk Chocolate and Creamy Vanilla flavors, the ready-to-drink shakes provide hunger satisfaction for those who are on the go and seeking to maximize production with a busy schedule.

Find more ways to live healthier during the holidays and learn more about the benefits of a balanced, low-carb lifestyle at Atkins.com.
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Milk Chocolate Protein Muffin

Recipe courtesy of Atkins
Prep time: 5 minutes
Cook time: 1 minute
Servings: 1

  • 2          tablespoons full-fat cream cheese
  • 1          egg
  • 3          tablespoons Atkins Milk Chocolate Protein Powder
  • 1/4       teaspoon baking powder
  • 1/2       teaspoon ground cinnamon
  • 1          dash salt
  1. In microwave-safe mug, heat cream cheese 10-15 seconds to soften. Add egg and blend briskly using fork. Add protein powder, baking powder, cinnamon and salt; blend until smooth.
  2. Microwave on high 1 minute; muffin will puff up then deflate slightly once done. Remove from mug and enjoy warm.

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Coconut Muesli Clusters

Recipe courtesy of “Atkins: Eat Right, Not Less”
Active time: 10 minutes
Total time: 20 minutes
Servings: 8

  • Olive oil spray
  • 1          cup plain protein powder
  • 1/2       cup unsalted sunflower or pumpkin seeds
  • 1          cup whole raw pecans
  • 1          cup unsweetened whole flake shredded coconut
  • 1/2       cup chia seeds or ground flaxseeds
  • 1          tablespoon stevia
  • 2          teaspoons cinnamon
  • 1/2       teaspoon ground turmeric
  • 1          tablespoon coconut oil
  • 1          tablespoon peanut butter
  • 1          teaspoon vanilla extract
  • 2          large eggs
  • 1/4       cup water
  1. Heat oven to 350° F. Line large baking sheet with parchment paper, coat with olive oil spray and set aside.
  2. In large bowl, mix together protein powder, sunflower or pumpkin seeds, pecans, coconut, chia seeds or flaxseeds, stevia, cinnamon and turmeric.
  3. In large skillet, combine coconut oil, peanut butter and vanilla extract; melt completely then stir in nut mixture. Turn heat off and add eggs and water, tossing well. Transfer to prepared baking sheet and spread mixture in layer about 1/2-inch thick.
  4. Bake 10-15 minutes until mixture starts to brown and clumps together to make clusters. Cool completely on baking sheet then store in airtight container, refrigerated, up to 1 week.

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Butternut Squash and Pear Soup

Recipe courtesy of Atkins
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

  • 1          tablespoon unsalted butter
  • 1          medium (2 1/2-inch diameter) onion, chopped
  • 2          pounds butternut winter squash, cubed
  • 1          medium pear, sliced, plus additional, for garnish (optional)
  • 1          teaspoon curry powder
  • 1/2       teaspoon salt
  • 1/4       teaspoon ground white pepper
  • 5          cups chicken broth
  • 1          teaspoon fresh lemon juice
  • 1/2       cup heavy cream
  • nutmeg (optional)
  1. In large pot over medium heat, melt butter. Add onions and saute until translucent, about 6 minutes. Add squash, pear, curry powder, salt and white pepper; saute 3 minutes. 
  2. Increase heat to high and add chicken broth. Bring to boil then reduce heat to low; simmer 20-25 minutes, uncovered, until cubed squash is very tender. Allow to cool about 10-15 minutes.
  3. In blender or food processor, puree soup in batches until smooth. Return pureed soup to pot and add lemon juice and heavy cream. Stir soup over low heat until hot. Garnish with additional sliced pears and sprinkle of nutmeg, if desired.

Photo courtesy of Getty Images (Butternut Squash and Pear Soup, Milk Chocolate Protein Muffin)

Source:  Atkins

Meal Ideas 28 September 2018

Italian-Inspired Dishes

Delightful dining that honors heritage

(Family Features) Italy is one of the world’s great food nations, and many dishes have Italian roots. In honor of Italian heritage, light up the dinner table and impress your friends and family with sophisticated, traditional Italian recipes.

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Creating a true taste of Italy means including an abundance of smooth, high-quality extra-virgin olive oil, like Carapelli Olive Oil. Tracing its roots to the heart of Tuscany in 1893, the line of olive oils is designed to lift cooks out of the everyday cooking experience with high-quality olives nurtured by nature, selected at the optimal harvest time and handled delicately.

The ease and simplicity of shared dishes like Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce – a traditional Italian sweet and sour sauce – focuses on quality ingredients inspiring quality memories. The artistry behind the olive oil shines in Creamy Potato Leek Soup with Olive Oil Pistou and Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Spread, each recipe celebrating the embodiment of Italian cuisine.

Celebrate the best of Italy in your own kitchen by incorporating Italian artisan-inspired dishes ideal for memorable moments with loved ones. Find more Italian flavors and recipes at carapelliusa.com.
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Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Sauce

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

Sicilian Lamb Meatballs:

  • 1          pound ground lamb
  • 1          tablespoon Carapelli Unfiltered Extra Virgin Olive Oil
  • 1/3       cup panko breadcrumbs
  • 3          tablespoons pine nuts
  • 2          tablespoons golden raisins
  • 1          large egg, lightly beaten
  • 3/4       teaspoon kosher salt
  • 1/2       teaspoon ground black pepper

Feta-Olive Oil Sauce:

  • 1/2       pound feta cheese, crumbled
  • 2          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
  • 2          tablespoons plain Greek yogurt
  1. To make Lamb Meatballs: Heat oven to 375° F. Line large rimmed baking sheet with parchment paper.
  2. In large bowl, mix lamb, olive oil, panko bread crumbs, pine nuts, raisins, egg, salt and pepper. Use hands to mix all ingredients together.
  3. Roll mixture into approximately 36 meatballs about 1 inch in diameter and place on baking sheet.
  4. Bake 15 minutes until sizzling and golden brown.
  5. To make Feta-Olive Oil Spread: In food processor, blend feta cheese, olive oil and yogurt 30-45 seconds until creamy.
  6. Serve Lamb Meatballs with Feta-Olive Oil Sauce for dipping or scooping.

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Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Roasted Mushrooms:

  • 2          pounds Portobello mushrooms
  • 1/2       cup Carapelli Organic Extra Virgin Olive Oil
  • 2          teaspoons fresh sage, minced
  • 2          teaspoons fresh rosemary, minced
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Agrodolce:

  • 1/2       cup red wine vinegar
  • 2          tablespoons honey
  • Carapelli Organic Extra Virgin Olive Oil
  1. To make Roasted Mushrooms: Clean and destem mushrooms, cutting large mushroom caps in half.
  2. In large bowl, toss mushrooms with olive oil, fresh sage and fresh rosemary. Let mushrooms marinate 1 hour, tossing occasionally to absorb oil.
  3. Heat oven to 400° F. Line two large baking sheets with parchment paper.
  4. Spread marinated mushrooms on baking sheets, making sure mushrooms are in single layer and not crowded. Sprinkle lightly with salt and pepper.
  5. Roast 30 minutes until mushrooms are crisped and golden brown at edges.
  6. To make Agrodulce: In small saucepan over medium-low heat, bring vinegar and honey to simmer, stirring occasionally until honey dissolves.
  7. Continue simmering 15-20 minutes until vinegar is reduced by half and is thick and syrupy.
  8. To serve, place roasted mushrooms on platter and drizzle generously with Agrodolce and olive oil. Serve with choice of side.

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Rustic Tuscan Potato Leek Soup with Olive Oil Pesto

Prep time: 15 minutes
Cook time: 50 minutes
Servings: 6

Potato Leek Soup:

  • 3          medium-large leeks
  • 2          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
  • 1          large garlic clove, coarsely chopped
  • 1/2       teaspoon kosher salt, plus additional, to taste (optional)
  • 2          pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
  • 6          cups chicken or vegetable broth

Pesto:

  • 1          packed cup fresh basil
  • 1          packed cup flat-leaf parsley
  • 1          medium-large garlic clove, roughly chopped
  • 3          tablespoons pine nuts or 1/4 cup walnuts
  • 1/2       teaspoon kosher salt
  • 1/4       cup Carapelli Unfiltered Extra Virgin Olive Oil
  1. To make Potato Leek Soup: Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise then soak in cold water 10-15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.
  2. In large Dutch oven or stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.
  3. Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer then uncover and continue cooking 30 minutes.
  4. Using immersion blender, puree soup until smooth, or carefully ladle into standing blender to puree in batches. Taste and add more salt, if desired.
  5. To make Pesto: In food processor, pulse basil, parsley, garlic, pine nuts, salt and olive oil to make chunky herb sauce.
  6. To serve, ladle soup into bowls and spoon Pesto on top of each serving.

Source:  Carapelli

Meal Ideas 25 July 2018

Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.


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Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

  • 1 can (5-ounce) tuna, packed in water, drained and flaked
  • 1 can (4.25-ounce) chopped green chilies
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro or parsley
  • 6 slider rolls, split
  • lettuce leaves
  1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
  2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

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Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 can (14 1/2 ounces) sliced carrots, drained
  • 1 can (14 1/2 ounces) cut green beans
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked egg noodles
  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
  2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

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Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

  • Nonstick cooking spray
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 can (8 ounces) mixed vegetables, drained
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 375° F. Spray mini muffin tins with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
  3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
  4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

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Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  1. Heat oven to 350° F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
  2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
  4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

Source:  Cans Get You Cooking

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