(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

• Nonstick cooking spray
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 cup cooked quinoa
• 1 cup tomatoes, quartered
• 1/2 cup finely chopped broccoli florets
• 1/2 cup finely chopped cauliflower florets
• 2 tablespoons finely chopped fresh basil (optional)

1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

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

• 6 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/4 cup thinly sliced green onions
• 8 slices rustic wheat bread
• 4 lettuce leaves

1. Chop eggs.
2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
3. Refrigerate, covered, to blend flavors.
4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 medium banana (about 1/3 cup), peeled
• 1 large avocado (about 3/4 cup), peeled and pitted
• 3/4 cup unsweetened applesauce
• 1 large egg
• 1/4 cup milk
• 1 cup blueberries

1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup zucchini, diced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 12 large eggs
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
4. Bake 25-30 minutes until fully set. Allow to cool.
5. Cut into seven strips then down the middle to create 14 pieces.
6. Refrigerate leftovers in airtight container up to 4 days.
7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Holiday recipes worth sharing

(Family Features) Most great holiday gatherings start with great food and end with quality time spent with loved ones. This holiday season, rely on simple recipes that let you spend less time in the kitchen and more time celebrating special moments with family and friends.

As a holiday host, it may be tempting to explore complicated new recipes to lend a festive air to your seasonal celebrations. However, with the right ingredients, a simple recipe can be equally impressive. Delicious holiday dishes start with premium ingredients like Bertolli Olive Oils, which offer enough versatility to be a must-have kitchen accessory throughout the holiday season and onward. From soups to main dishes to desserts, the rich, quality flavor works for nearly every culinary occasion.

After a long day of checking items off your holiday shopping list, there’s almost nothing better than a warm bowl of quick and easy Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged cheeses, kale, zucchini and beans. One of the best parts: It can be on the table in 10 minutes, meaning less time cooking and more time spent stringing up holiday lights with family.

If you’re looking for a simple way to put a new twist on your turkey, take it to the next level with a seasonal brine made with sweet Riesling, garlic cloves, thyme, fresh cranberries and olive oil. It’s a hands-off way to make a tried-and-true dish a little more special.

Finally, when it’s time to wind down the evening, delight guests by bringing back a classic dessert: chocolate chip banana bread. Served slightly warm with a side of fresh whipped cream or vanilla bean ice cream, it’s a sweet finish to any gathering that family and friends are sure to love.

Find more simple recipes to enjoy during the holidays at Bertolli.com.

Rustic Minestrone

• 3          tablespoons Bertolli Extra Virgin Olive Oil, divided
• 1          small zucchini, sliced in 1/2-inch half moons
• 2          cups tightly packed, thinly sliced Tuscan kale leaves
• 1          jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
• 1          carton (32 ounces) vegetable broth
• 1          can (15 ounces) cannellini beans, rinsed
• 1/3       cup shaved Parmigiano Reggiano cheese

1. In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.

Tips: Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.

Chocolate Chunk Banana Bread

Recipe courtesy of Justin Schuble on behalf of Bertolli Olive Oil

• 3/4       cup Bertolli Olive Oil, plus additional for coating pan
• 3          ripe medium bananas, divided
• 1/2       cup applesauce
• 1          large egg
• 1          large egg white
• 1          teaspoon vanilla extract
• 1 1/2    cups all-purpose flour
• 1          cup sugar
• 1/2       teaspoon baking soda
• 1/2       teaspoon salt
• 1/2       teaspoon cinnamon
• 1/2       cup semi-sweet chocolate chunks or chips
• 1/4       cup nut spread

1. Heat oven to 350° F.
2. Coat 9-by-5-inch loaf pan with olive oil.
3. In mixing bowl, mash 2 bananas. Add applesauce, egg, egg white and vanilla to bananas and whisk.
4. In separate bowl, combine flour, sugar, baking soda, salt and cinnamon. Slowly add wet ingredients to dry ingredients and mix. Add olive oil slowly and mix until combined.
5. Fold in chocolate chunks. Pour batter into loaf pan.
6. Heat nut spread in microwave until it reaches pourable consistency. Swirl spread into top of batter. Thinly slice long, flat strips of banana. Add slices to top of batter for decoration.
7. Place loaf pan in oven and bake 1 hour. Remove bread and cool before slicing.

Cranberry Riesling Brined Turkey

• 1          quart water
• 6          bay leaves
• 2          tablespoons whole black peppercorns
• 1          tablespoon mustard seeds
• 1 1/2    cups kosher salt
• 1          bottle (750 milliliters) Riesling wine
• 2          large shallots, thinly sliced, divided
• 8          cloves garlic, crushed but left in skins
• 1          bunch fresh thyme, divided
• 2          cups fresh cranberries, slightly crushed, divided
• 1          turkey (16 pounds), giblet package and neck removed
• ice water, for covering turkey
• 1/2       cup Bertolli Mild Olive Oil
• salt, to taste
• pepper, to taste

1. In pot, bring water, bay leaves, peppercorns, mustard seeds and kosher salt to boil. Stir until salt is dissolved. Cool to room temperature.
2. Pour brine into 5-gallon stock pot or container. Pour in wine then add one shallot, garlic, thyme (reserving some for stuffing turkey) and 1 cup cranberries. Slowly lower in turkey.
3. Pour ice water into pot to cover turkey. Place lid on pot and refrigerate at least 24 hours.
4. Heat oven to 500° F. Remove turkey from brine, pat dry and stuff with reserved shallot, thyme and cranberries.
5. Place turkey in roasting pan. Generously massage olive oil into skin of turkey. Sprinkle with salt and pepper, to taste. Use kitchen twine to tie legs together so turkey will keep its shape. Place in roasting pan and roast 20 minutes. Lightly brush skin again with olive oil, reduce heat to 350° F and roast until internal temperature reaches 155-160° F on meat thermometer.
6. Allow turkey to rest, loosely covered with foil, 30 minutes before carving.

Photo courtesy of Getty Images (Cranberry Riesling Brined Turkey)

Source: Bertolli Olive Oil

(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.

“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”

Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Apple Pie Smoothie Bowl

Recipe courtesy of Anna Luther of My Life and Kids

Smoothie

• 1/2 cup Greek yogurt
• 1 frozen banana
• 1/2 cup unsweetened applesauce
• 1/4 cup raw oats
• 1/2 cup milk (or unsweetened almond or coconut milk)
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• honey, to taste (optional)

Toppings

• Diced apples
• Shaved almonds
• Cinnamon
• goodnessknows apple almond & peanut dark chocolate snack squares

1. In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

• 2/3 cup rolled oats
• 1/2 cup full fat coconut milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• sea salt
• 1/2 cup almond milk, 2 percent milk or soy milk
• 1 small banana (or 1/2 cup unsweetened applesauce)
• goodnessknows snack squares (any flavor)
• grated coconut, to taste

1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Source: goodnessknows

Save

Save