recipes

Breakfast & Brunch 17 September 2020

Create Quality School Day Meals with Simple Shortcuts

(Family Features) The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.

For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.

Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.

When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.

Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.

Find more ways to add ease to school day meals at successrice.com.

Sausage, Egg and Cheese Muffins

Total time: 30 minutes
Servings: 16

  • 1          bag Success Tri-Color Quinoa
  • nonstick cooking spray
  • 1          package (9.6 ounces) cooked turkey sausage crumbles
  • 2          cups prepared baking mix
  • 1          cup cheddar cheese
  • 1          cup milk
  • 4          whole eggs, lightly beaten
  • maple syrup (optional)
  1. Prepare quinoa according to package directions. Preheat oven to 400 F. Coat 16 muffin cups with nonstick cooking spray.
  2. In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.
  3. Pour 3/4 cup mixture into each muffin cup.
  4. Bake 18-20 minutes.
  5. Serve warm with maple syrup, if desired. Refrigerate leftovers.

Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.

Vegetable and Rice Power Bowls

Total time: 45 minutes
Servings: 6

  • 2          cups chopped butternut squash
  • 2          cups chopped sweet potatoes
  • 3          tablespoons olive oil, divided
  • 1          tablespoon fresh thyme leaves
  • 1          tablespoon maple syrup
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          cups peeled, chopped beets
  • 2          bags Success Jasmine Rice
  • 4          cups mixed greens
  • 1          can (15 ounces) brown lentils, drained and rinsed
  • 1/2       cup crumbled goat cheese
  • 1/3       cup pumpkin seeds
  • 1/2       cup prepared balsamic dressing
  1. Preheat oven to 400 F. In large bowl, toss together butternut squash, sweet potatoes, 2 tablespoons oil, thyme, maple syrup, salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
  2. In same bowl, toss beets with remaining oil until well coated; add to baking sheet with butternut squash and sweet potatoes. Bake 30-35 minutes, or until golden brown and tender.
  3. Prepare rice according to package directions; divide among six bowls. Top each with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.

Source: Success Rice

Meal Ideas 17 September 2020

Rethink Ingredients to Refresh Family Meals This Fall

(Family Features) If you’re looking to spice up your mealtime routines, especially during those busy school nights, you may find your solution in versatile ingredients that work for a multitude of dishes.

For example, you can turn to plantains as a replacement for often-used recipe staples like potatoes. Plantains are a fruit grown around the world that cooks and eats more like a vegetable. Members of the banana family, they’re starchier and lower in sugar, meaning they’re still green when ripe.

While you’re most likely to find them baked, roasted or fried as a savory side dish at Latin, African or Caribbean restaurants, they’re growing in popularity in North America as stars of their own recipes or as nutritious, exotic swaps for starches. For example, these dishes from Dole for Plantain Crusted Salmon Fillets and Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry offer quick ways to enjoy plantains while saving time in the kitchen.

As an additional benefit, plantains can be used at every stage of ripeness. They can be boiled like a potato when green; prepared in sauces and soups, air-fried or roasted as snacks when yellow; or baked in desserts and sweet recipes when black or spotted.

Find more ways to enjoy plantains and other fresh fruits and vegetables in family recipes at dole.com.

Plantain Crusted Salmon Fillets

Prep time: 15 minutes
Total time: 30 minutes
Servings: 4

  •             Nonstick cooking spray
  • 1/3       cup chopped fresh cilantro
  • 1 1/2    tablespoons olive oil
  • 1 1/2    tablespoons lime juice
  • 1          tablespoon minced garlic
  • 1          teaspoon cumin
  • 4          salmon fillets (6 ounces each), skin on
  • 1/4       teaspoon salt, plus additional, to taste, divided
  • 1          DOLE® Plantain, green or half ripe
  • 2          Dole Green Onions, thinly sliced
  • 1/2       tablespoon grated lime peel

Preheat oven to 425 F. Line baking sheet with foil; spray with nonstick cooking spray and set aside.

Combine cilantro, olive oil, lime juice, garlic and cumin; set aside.

Arrange salmon fillets on prepared baking sheet. Season with salt, to taste. Spread about 1 tablespoon cilantro mixture on top of each salmon fillet to cover.

Using box grater, peel and grate plantain. Place grated plantain in bowl with green onions, lime peel and 1/4 teaspoon salt; toss to combine. Sprinkle about 1/4 cup plantain mixture on top of each salmon fillet, gently pressing to adhere. Spray plantain crust with nonstick cooking spray.

Bake 15 minutes, or until salmon is opaque and plantain crust is lightly browned.

 

Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry

Prep time: 20 minutes
Servings: 6

  • 1          tablespoon, plus 2 teaspoons, grapeseed oil, divided
  • 1          large DOLE® White Onion, chopped
  • 4          cloves garlic, minced
  • 2          teaspoons curry powder
  • 1/2       teaspoon cayenne pepper
  • 1/2       teaspoon grated fresh ginger
  • 1          can (15 ounces) reduced sodium chickpeas, drained and rinsed
  • 2          large Dole Sweet Potatoes, chopped (about 4 cups)
  • 2          medium Dole Plantains, chopped (about 3 cups)
  • 4          cups low-sodium vegetable broth
  • 1/2       cup red lentils
  • 3          cups packed, chopped collard greens
  • 1/4       cup roasted salted pepitas
  1. In large skillet over medium-high heat, heat 2 teaspoons oil; add onion and cook 3 minutes, or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper and ginger; cook 2 minutes, or until fragrant and starting to brown, stirring occasionally.
  2. Transfer onion mixture to 3-4-quart slow cooker; add chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high 4 hours or low 8 hours, or until potatoes and lentils are tender.
  3. Stir in collard greens; cook 20 minutes, or until greens are tender. Serve garnished with pepitas.

Source: Dole

Meal Ideas 31 October 2019

Frozen Family Fun

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.  For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

  • Nonstick cooking spray
  • 1          tablespoon olive oil
  • 1          medium DOLE® White Onion, chopped
  • 1          package (8 ounces) Dole Mushrooms, sliced
  • 2          garlic cloves, minced
  • 1 1/2    pounds 99% fat-free lean ground turkey
  • 5          cups Dole Baby Spinach
  • 1          teaspoon Italian seasoning
  • 1/4       teaspoon salt
  • 1          cup marinara sauce
  • 1          cup raw cashews
  • 2          cups fat-free cottage cheese, strained
  • 4          medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
  • 1       cup low-moisture part-skim mozzarella cheese
  1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  2. In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
  3. In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
  4. Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

  • 2/3       cup gluten-free dark chocolate chips
  • 2          teaspoons grapeseed oil
  • 3          DOLE® Strawberries, hulled and thinly sliced
  • 1          ripe Dole Banana, peeled and thinly sliced
  • 2 tablespoons chopped roasted unsalted peanuts
  1. Line 12-cup mini muffin tin with mini cupcake liners.
  2. In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
  3. Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
  4. Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

  • Nonstick cooking spray
  • 8          eggs
  • 1          tablespoon olive oil
  • 1          package (8 ounces) DOLE® Mushrooms, sliced
  • 1          Dole Red Onion, chopped
  • 1          medium red bell pepper, chopped
  • 4          cups Dole Baby Spinach
  • 1          cup fat-free milk
  • 1/4       teaspoon kosher salt
  • 1/2       teaspoon fresh ground black pepper
  • 8          100% whole-grain English muffins, split
  • 8          frozen chicken breakfast sausage patties
  1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  2. In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
  3. Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
  4. Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

Source: Dole/Disney

Meal Ideas 06 September 2019

Add Mexican Flair to Game Day Favorites

(Family Features) Football season, for many people, is just as much about the food as it is about the action. No matter who’s playing and whether you’re at a tailgate or living room watch party, one thing is for sure: football and flavor go hand-in-hand.

When you’re huddling up to figure out how to score a touchdown with your game day spread, consider taking your snacks to the next level by adding an authentic Mexican flair. Opt for traditional Mexican ingredients like chorizo, queso fresco or cotija in meals and snacks that are already football mainstays, including nachos, tacos and quesadillas, and consider all the possibilities that incorporating these flavorful ingredients can add to other classic dishes like sliders and potato skins.

Ideal for tailgate season, Cacique, one of the country’s top Mexican food brands, offers Mexican-Style Queso Dips – made with real queso fresco and available in Queso Blanco, Southwestern, Jalapeño and Chipotle flavors – and Fully Cooked Chorizos – made with authentically seasoned premium pork shoulder and available in classic, Chorizo with Bacon & Potato, Chorizo with Eggs and Chorizo with Queso varieties – to help fans easily add Mexican flavor to indulgent game day favorites. Both use high-quality ingredients and are microwavable, so they taste authentic and can be ready in minutes so no one misses any of the big plays or touchdowns.

Consider these twists you can add to your favorite game time snacks:

  • Loaded Avocados: Give avocados the potato skin treatment by loading them up with delicious toppings like chorizo, queso fresco and crema – just don’t eat the skin.  
  • Cheese Fries: Drizzle queso dip over French fries or top with crumbles of flavorful Cacique Chorizo and Cotija in a recipe like these Baked Sweet Potato Fries with Chorizo and Cotija.
  • Robust Sliders: Skip regular beef patties and spoon the rich seasoning and punch of flavor that chorizo brings to your favorite slider rolls then top with your favorite cheese and salsa.
  • Mac and Cheese: For a new take on mac and cheese, toss cooked macaroni noodles with your favorite Cacique Queso Dip and top with crushed tortilla chips in a recipe like this Southwestern Mac and Queso.

Discover more ways to incorporate Mexican flair into your game day spread at caciqueinc.com .

Baked Sweet Potato Fries with Chorizo and Cotija

  • 4          large sweet potatoes, peeled and cut lengthwise into 1/2-inch wide sticks
  • 3          tablespoons olive oil
  • salt
  • freshly ground black pepper
  • 1          package Cacique Fully Cooked Chorizo
  • 1          cup Cacique Cotija, crumbled
  • 2          tablespoons chopped fresh cilantro
  1. Heat oven to 400° F and lightly grease large, rimmed baking sheet.
  2. In large bowl, toss sweet potato sticks with olive oil.
  3. Lay fries in single layer on prepared baking sheet and sprinkle lightly with salt and pepper. Bake 15-18 minutes, shaking pan several times, until tender and lightly browned.
  4. When fries are almost done baking, microwave chorizo 3-4 minutes.
  5. To serve, place golden brown fries on serving platter and spoon chorizo over top. Sprinkle with cotija and fresh cilantro.

Southwestern Mac and Queso

  • 1          package Cacique Queso Dip
  • 1          box macaroni, cooked according to package instructions
  • 1/4       cup Cacique Queso Fresco, crumbled  
  • 1/2       cup tortilla chips, crushed
  1. Microwave queso dip 2-3 minutes; stir. Pour over cooked macaroni and toss until thoroughly coated.
  2. Sprinkle crumbled queso fresco and crushed tortilla chips over macaroni before serving.

Source: Cacique

Kids 12 April 2019

Encourage Healthy Eating Habits in Kids

(Family Features) As a parent, instilling healthy eating habits in your children at an early age can aid in proper growth and development. Eating well goes a long way toward maintaining a healthy weight, increasing energy levels and improving moods while also reducing risk of obesity and other chronic issues such as heart disease and diabetes later in life.

Set your children on a path to making lifelong nutritious choices with these tips:

Foster independence. Allowing your children to help with shopping and meal prep can aid in them taking ownership of what they’re eating. Start by divvying up easier tasks such as setting the table then work toward creating snacks and meals on their own. These Rainbow Fruit Parfaits are simple for kids to assemble – just set the ingredients out and let them layer – and can serve as a healthful on-the-go breakfast or after-school snack.

Offer balanced options. Children require balanced diets made up of all three major food groups, including fruits and vegetables, for proper development. Looking for the Produce for Kids logo next to nutritional, family-friendly items at the grocery store is an easy way to identify healthy food choices while also supporting local organizations that help children and families in need.

Be a role model. Typically, your children will follow your behaviors, which includes the types of foods they select at mealtimes. Eating a rainbow of fruits and vegetables can help ensure your family is getting a complete range of nutrients. For example, a recipe like this Rainbow Buddha Bowl provides a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes. Thinking about how many colors you eat in a day may inspire your kids to do the same, which can foster a lifetime of healthy eating habits.

To find more healthy meal inspiration, including more than 500 registered dietitian- and family-tested recipes, visit produceforkids.com.

Rainbow Fruit Parfaits

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Servings: 3

  • 1/2       cup sliced strawberries
  • 2          mandarins, peeled and segmented
  • 1/2       cup chopped pineapple
  • 2          kiwis, peeled and chopped
  • 1/2       cup blueberries
  • 1/2       cup red seedless grapes
  • 1          cup vanilla Greek yogurt
  1. In parfait glasses, layer strawberries, mandarins, pineapple, kiwis, blueberries and grapes.
  2. Top each fruit parfait with yogurt.

Rainbow Buddha Bowl

Recipe courtesy of Jodi of Create Kids Club on behalf of Produce for Kids
Prep time: 30 minutes
Servings: 4

  • 1          medium sweet potato, peeled and diced
  • 1          cup broccoli florets
  • 1/2       small purple cabbage, sliced
  • 1          tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 2          cups quinoa, cooked according to package directions
  • 1          cup red cherry tomatoes, quartered
  • 1/2       cup yellow cherry tomatoes, quartered
  • 1          avocado, sliced
  • 4          tablespoons yogurt ranch dressing
  1. Heat oven to 425° F.
  2. Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil and season with salt and pepper, to taste. Bake 15-20 minutes, or until potatoes are soft.
  3. Divide cooked quinoa into four bowls. Top with roasted sweet potatoes, broccoli, cabbage, red tomatoes, yellow tomatoes and avocado.
  4. Drizzle with dressing.

Source: Produce for Kids

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

Appetizers & Sides 21 February 2019

Bite-Size Ideas for Easy Entertaining

(Family Features) Whether you’re prepping for an extravagant party or an impromptu get-together, being prepared with cupboard staples and entertaining tricks can help you take your gathering to the next level.

Make menu planning a breeze and put a unique twist on your party from start to finish with these great ideas from the experts at Dare Foods:

Snacks with flair. Use geometric cookie-cutters to bring thoughtful detail to essential hors d'oeuvres like crackers, cheese and melon slices.

Vivid votive. Fill mason jars with water and add slices of lemon or lime along with sprigs of rosemary. Float a tea light on top and place around the yard or on tables for a beautiful way to decorate your outdoor space.

Sparkler sendoff. Light up the night with festive sparklers for endless entertainment. Place them in a decorative pail and sit back as guests enjoy the photo opp.

When it comes to bite-size snacks, crackers are one pantry basic you can dress up or down for a wide range of party-worthy treats in minutes. For example, garden-fresh fixings atop crisp crackers make for light canapes that celebrate the best of summer flavors. Just start with one of Dare’s mouthwatering crackers, loaded with crunch and packed with flavor, and pile on the goodness.

If you’re looking for an elegant appetizer to wow dinner guests, a robust, crisp cracker makes the perfect base for a sweet corn salad and luxurious scallops. Or, for a delicious sweet treat, use Dare’s sweet potato cracker to lend a unique twist to a classic s’mores recipe.

Find more creative cracker recipes for your next event at darefoods.com.

Sauteed Corn, Feta, Cherry Tomato and Scallop Crackers

Prep time: 15 minutes
Servings: 10

  • 2       ears corn
  • 2       teaspoons vegetable oil
  • salt
  • 10     large scallops
  • 1/4    cup crumbled feta cheese
  • 10     cherry tomatoes, quartered 
  • 2       tablespoons finely sliced basil
  • pepper
  • 10     Brenton Vinta crackers
  1. Slice corn off of cob.
  2. Heat vegetable oil in pan until hot, saute corn until golden brown, 3-5 minutes. Set aside to cool.
  3. In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.
  4. Mix corn, feta, tomatoes and basil together. Season with salt and pepper.
  5. To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.

Marshmallow, Chocolate, Sweet Potato Crackers

Prep time: 10 minutes
Servings: 10

  • 10     large marshmallows
  • 20     Breton sweet potato and ancient grain crackers
  • 1/4    cup chocolate chips, divided
  1. Heat broiler to low (set rack in top two-thirds of oven if low-heat setting is unavailable).
  2. Place marshmallows on one cracker and broil 1-3 minutes, or until they begin to brown and soften.
  3. Remove from oven and place 1 teaspoon chocolate chips onto hot marshmallows.
  4. Let sit 1 minute to allow chocolate to soften.
  5. Place cracker on top and enjoy.

Source: Dare Foods

Meal Ideas 05 February 2019

5 Tips to Meal Prep Like a Pro

(Family Features) Dinner can be a daunting task for any family with multiple mouths to feed. Factor in complex schedules and individual tastes, and a family meal can become a stressful thought for home cooks.

However, with proper meal planning and preparation, those stressful evenings can become a thing of the past. Consider these steps to becoming a better meal prepper:

Start Slow
If you’re new to meal prepping, don’t bog yourself down trying to come up with ideas and ingredients multiple days in advance. Start by planning just one or two days ahead then consider lengthening your prep phases as you get more comfortable.

Shop Smart
Avoid overbuying by heading to the grocery store with a plan in mind or, even better, a specific list. While perusing the aisles, look for the Produce for Kids logo next to healthy, family-friendly items to help make nutritionally sound choices.

Go with What You Know
Rather than teaching yourself to meal prep while trying to learn new recipes at the same time, stick to the basics. Create dishes you’ve made in the past while you get into the habit of meal prepping.

Make It a Family Event
Recruit some help from your kids by enlisting them with some easier kitchen tasks. It can be a learning and bonding experience to make recipes like Easy One-Dish Chicken and Veggie Bake or Sweet Potato and Black Bean Quesadilla.

Plan for In-Season Produce
Certain fruits and veggies are stocked (and taste better) at certain times of year. Be sure to create shopping lists with these timeframes in mind.

To find family meal tips and more than 400 registered dietitian- and family-approved recipes, visit produceforkids.com.
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Easy One-Dish Chicken and Veggie Bake

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4

  • 1          pound chicken breast, cut in fourths
  • 12        small red potatoes, quartered
  • 12        ounces green beans
  • 1          tablespoon olive oil
  • 3          cloves garlic, minced
  • 1          tablespoon herbs de Provence
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  1. Heat oven to 350 F.
  2. Place chicken, potatoes and green beans in rows in 13-by-9-inch baking dish with chicken in middle. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
  3. Bake 50 minutes, or until chicken reaches internal temperature of 165 F and potatoes are tender.

Nutritional information per serving: 554 calories; 8 g fat; 65 mg cholesterol; 87 g carbohydrates; 11 g fiber; 37 g protein; 9 g sugar; 82 mg calcium; 5 mg iron; 282 mg sodium.
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Sweet Potato and Black Bean Quesadilla

Recipe courtesy of Produce for Kids
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 1          large sweet potato
  • 1          can low-sodium black beans, drained and rinsed
  • 1/4       cup chopped cilantro
  • 1          tablespoon low-sodium taco seasoning
  • 8          whole-wheat tortillas
  • 1          cup low-fat shredded Monterey Jack cheese
  1. Use fork to prick sweet potato. Microwave 5 minutes on high. Let cool slightly.
  2. Cut potato in half lengthwise and scoop flesh into large bowl. Mash until smooth.
  3. Combine beans, cilantro and seasoning with sweet potato; mix well.
  4. Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes, or until cheese is melted. Flip and cook 2-3 minutes more.
  5. Repeat with remaining tortillas and mixture. Cut each into quarters.

Nutritional information per serving: 293 calories; 9.34 g total fat; 34.82 g carbohydrates; 10.39 g fiber; 17.04 g protein; 2.33 g total sugars; 237 mg calcium; 2.65 mg iron; 146 mg sodium.

Source: Produce for Kids

Videos 16 January 2019

Cooking Up Comfort

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

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Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

  • Circulon Symmetry Chocolate 5.5-Quart Casserole
  • 6          slices thick-cut smoked bacon, chopped
  • 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
  • 2          medium onions, chopped
  • 1          jalapeno pepper, seeded and finely chopped
  • 5          garlic cloves, minced
  • 2          tablespoons chili powder
  • 2          teaspoons ground cumin
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon ground chipotle pepper
  • 2          cups chicken broth
  • 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
  • 1          can (15 ounces) no-salt-added black beans
  • 1/2       cup quick-cooking barley
  • 1/2       teaspoon salt
  1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
  2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
  3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
  4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

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Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

  • Circulon Nonstick 9-Inch Square Baking Pan
  • 1 1/2    cups all-purpose flour
  • 1 1/4    cups yellow cornmeal
  • 3          tablespoons sugar
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 1          cup canned pumpkin puree
  • 2          large eggs, at room temperature
  • 5          tablespoons unsalted butter, melted
  • 4          tablespoons honey
  • 1/3       cup buttermilk
  • 1          tablespoon grated orange zest
  1. Heat oven to 400° F. Lightly butter baking pan.
  2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
  4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

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Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • Circulon Symmetry Chocolate 3.5-Quart Saucepan
  • 3          containers (32 ounces each) low-sodium chicken stock
  • Circulon Symmetry Chocolate 12-Inch Essentials Pan
  • 2          medium onions, diced
  • 4          carrots, peeled and sliced into 1-inch rounds
  • 1          head broccoli, chopped
  • 2          tablespoons butter
  • 2          tablespoons olive oil
  • 2-3       cups chopped chicken
  • 2          bay leaves
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon dried basil
  • 1/2       teaspoon dried thyme
  • 1          teaspoon powdered garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/2       cup half-and-half
  • 2          tablespoons cornstarch

Dumplings:

  • 1 1/2    cups whole-wheat or all-purpose flour
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 1          cup half-and-half

Garnish:

  • fresh grated Parmesan cheese
  • fresh black pepper
  1. In saucepan, bring chicken stock to boil.
  2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
  3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
  4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
  5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
  6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

Holiday 07 November 2018

Crunchy Sweet Potato Casserole

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

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Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

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