recipes

Meal Ideas 01 July 2021

A Perfect Pairing for Summer Supper

(Family Features) Few moments make summers quite as special as family meals, whether you’re soaking up the sun’s rays on the patio or beating the heat at the dining room table. You can make evenings the highlight of the day with loved ones by centering dinner around the flavors of the season.

Fish, for example, is a popular choice for many with its lighter texture and a flavor profile that’s easily paired with a variety of veggies. These Blackened Salmon Sliders with Pickled Beet Relish can feed a family in a fun, handheld way with Aunt Nellie’s Pickled Beets serving as a perfect partner for the fish fillets.

No summer dinner is complete without a side dish like this BLT Potato Salad. A trio of classic warm-weather ingredients – bacon, lettuce, tomato – blend together with READ German Potato Salad and a homemade vinegar-based dressing for a delightful spin on a family favorite.

To find more summer-inspired meal ideas perfect for sharing with family and friends, visit readsalads.com and auntnellies.com.

Blackened Salmon Sliders with Pickled Beet Relish

Recipe courtesy of tarateaspoon.com
Prep time: 40 minutes
Yield: 12 sliders (2 per serving)

  • 4 single-serve cups Aunt Nellie's Diced Pickled Beets
  • 1 finely chopped scallion (about 2 tablespoons)
  • 1/2 cup shredded radishes
  • 1 cup plain Greek yogurt
  • 1/2 cup finely crumbled feta cheese
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons chopped oregano
  • 1/4 teaspoon kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper
  • 2 pounds salmon fillets, skinless
  • 3 tablespoons blackened seasoning
  • 2 tablespoons olive oil
  • 12 slider buns
  • 1 cup baby arugula
  1. Drain beets well. In medium bowl, combine diced beets, scallions and radishes. Set aside.
  2. In small bowl, combine yogurt, feta, parsley and oregano. Stir in 1/4 teaspoon kosher salt and black pepper. Set aside.
  3. Cut salmon into 12 roughly 2 1/2-inch squares, about 1/2-inch thick. Slice thick parts of fillets in half to make thinner, if needed.
  4. Sprinkle fillets with salt, to taste, on both sides. Sprinkle evenly with blackened seasoning until well coated.
  5. Heat nonstick skillet or cast-iron pan over medium heat and add oil. Add salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1 1/2 minutes per side. Remove and let rest.
  6. Spread each slider bun with about 1 tablespoon yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.

BLT Potato Salad

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

  • 1 can (15 ounces) READ German Potato Salad
  • 3 Roma tomatoes, diced
  • 1/4 cup finely diced red onion
  • 2 cups baby arugula
  • 6 slices crisp-cooked bacon, crumbled

Dressing:

  • 1/3 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  1. Place potato salad in large bowl. Gently stir in diced tomatoes and onion.
  2. Add arugula; stir gently to combine. Sprinkle with crumbled bacon.
  3. To make dressing: In bowl, combine apple cider vinegar, olive oil, salt, garlic powder and black pepper. Drizzle over potato salad to serve.

Source: Seneca Foods

Aunt Nellies

Videos 29 June 2021

Croissant Chicken Salad Sandwich with Sprouts

(Culinary.net) They might not be the fanciest of foods, but when you eat a filling, protein-packed sandwich, you are usually left satisfied and full of energy. From ham and turkey to mayo and mustard, the possibilities are nearly endless when sandwiches are on the menu.

With so many customizable options for bread, meats, toppings and more, it’s easy to create the perfect sandwich. For example, this Croissant Chicken Salad Sandwich is served on a fluffy, light, mouthwatering croissant and features a hearty mixture of chicken, bacon and veggies to give you that boost you have been craving.

To make the sandwich, line six slices of bacon in a skillet. Cook until slightly crispy. Drain over a paper towel and crush into pieces.

On a cutting board, cut cherry tomatoes in half and chop green onions.

In a mixing bowl, combine chicken, mayonnaise, chopped green onions, pepper, bacon crumbles and halved cherry tomatoes.

Cut croissants in half and scoop a generous amount of chicken salad onto the bottom of the croissant. Top with spouts and replace top croissant.

The chicken is creamy, the bacon crumbles are crispy and the green onions give it crunch, making this sandwich perfect for nearly any occasion. Whether it’s a bridal shower, picnic at the park with family or just lunch on a weekend afternoon, it can give you the energy to go forward and finish your day strong.

Find more recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

 

Croissant Chicken Salad Sandwich with Sprouts

Servings: 6

  • 6          strips bacon
  • 1          rotisserie chicken, shredded
  • 1/2       cup mayonnaise
  • 1/4       cup green onions, chopped
  • 1/2       teaspoon pepper
  • 1/2       cup cherry tomatoes, quartered
  • sprouts
  1. In skillet, arrange bacon and cook until slightly crispy. Drain bacon over paper towel; allow to dry. Crush into pieces.
  2. In large bowl, stir chicken, mayonnaise, green onions and pepper until combined. Add bacon and tomatoes; stir until combined.
  3. Cut croissants in half. Spoon generous portion of chicken salad over bottom croissant. Top with sprouts. Replace top croissant.
Meal Ideas 28 May 2021

A Full School Day of Family Favorites

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep-dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

  • 8-10 slices Coleman Natural bacon
  • 1 pound ground beef
  • salt
  • pepper
  • 4 slices cheese
  • 1 cup canola oil
  • 8 soft corn tortillas
  • 1 medium red onion, sliced
  • 1 avocado, skin removed and sliced
  • 1 medium tomato, chopped
  • 8-10 romaine lettuce leaves, torn
  1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
  2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
  3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
  4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Dark Brown Sugar
  • 1/2 cup Organic Raw Cane Sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups quick oats

Creme Filling:

  • 3/4 cup unsalted butter, at room temperature
  • 2 cups Confectioners’ Sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
  2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
  3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
  4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
  5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
  6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
  7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

Videos 21 April 2021

BLT Wrap with Avocado Spread

Sometimes lunch is the most challenging meal of the day. When you wake up before heading to work or accomplishing the morning’s tasks, you might ask yourself, “What should I pack for lunch today?”

Lunch is a meal that everyone has different views on. Some enjoy a huge, filling lunch, some skip it altogether and others look for a light, nutritious option.

The possibilities are nearly endless when it comes to midday food choices. If you desire crunch and texture, but also something light, you’re likely seeking food that is filling and going to give you enough energy to make it until dinner time.

This BLT Wrap with Avocado Spread is a perfect lunchtime pick-me-up that can leave you feeling full and ready to conquer the rest of the day’s work.

This recipe is simple and can be whipped together in minutes. Plus, it has fresh ingredients like lettuce, tomatoes and avocados.

Start by cooking eight strips of bacon in a hot skillet. While that’s cooking, slice the tomatoes and cut the lettuce leaves.

In a bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with a fork until combined.

On a flour tortilla, add avocado spread, one lettuce leaf, tomato slices and bacon. Roll everything up for an on-the-go meal.

This recipe is best served with banana peppers and Spanish rice for a nutrient-filled lunch.

It’s always nice to have a little break in the middle of the day, especially with a delicious meal that’ll have you ready to finish the day strong.

Find more lunch recipes at Culinary.net.

Watch video to see how to make this recipe!

 

BLT Wrap with Avocado Spread

Servings: 4

  • 8          slices cooked bacon
  • 1          avocado, peeled and pitted
  • 1/4       cup sour cream
  • 1          lime, juice only
  • 1/2       teaspoon hot sauce
  • 1/2       teaspoon Worcestershire sauce
  • 1/4       teaspoon salt
  • 4          flour tortillas
  • 4          large red leaf lettuce leaves
  • 2          large tomatoes, cut into 1/4-inch slices
  • Spanish rice (optional)
  • banana peppers (optional)
  1. In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
  2. In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
  3. Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
  4. Serve with Spanish rice and banana peppers, if desired.
Meal Ideas 20 April 2021

Easy, Satisfying Spring Recipes

(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

Tossed Bean Salad with Lemon Vinaigrette

Prep time: 15 minutes
Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 2          tablespoons lemon juice or white wine vinegar
  • 2          tablespoons olive oil
  • coarsely ground black pepper, to taste
  • 1          package (about 10 ounces) mixed salad greens with carrots
  • 4          slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
  • shaved Parmesan or Asiago cheese (optional)
  1. Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
  2. To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
  3. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

 

Sabich

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

  • 1          jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
  • 1          medium eggplant
  • 2          teaspoons salt, plus additional, to taste, divided
  • 1          cup vegetable oil
  • 4          hard-boiled eggs, sliced
  • pepper, to taste
  • 1 1/2    teaspoons za’atar, plus additional for serving, divided (optional)
  • 1/2       teaspoon sumac, plus additional for serving, divided (optional)
  • 1          cucumber, diced
  • 3          Roma tomatoes, diced
  • 1/3       cup fresh parsley, finely chopped
  • 1/2       lemon, juice only
  • 4          whole-grain pita breads with pockets
  • 1/2       cup hummus
  • 2          cups shredded red cabbage
  • 1          medium green bell pepper, thinly sliced
  • 1/4       cup Amba pickled mango sauce (optional)
  • 1/4       cup tahini
  1. Drain beets and onions; set aside.
  2. Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
  3. In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
  4. Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
  5. To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
  6. Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
  7. Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Source: Seneca Foods
Aunt Nellies

Meal Ideas 14 April 2021

A Fresh, Sweet Way to Celebrate Spring

(Family Features) Enjoying a meal outside is one of the many benefits of warmer weather, which makes spring a favorite season for those who relish the opportunity to dine outdoors. When the weather cooperates, a light dish focused around fresh ingredients is a perfect way to savor the moment.

Center your next al fresco dining occasion around a recipe like this Flatbread with Caramelized Onions, Bacon and Arugula. Whether you choose to bake this spring delight in the oven or lay it flat on the grill, it’s an easy way to enjoy fresh flavors in the sunlight.

It starts with sweet caramelized Texas 1015 onions, a versatile veggie that can be grilled, roasted or eaten fresh on salads and sandwiches. Straight from more than 100 Texas farm fields to grocery stores, the low sulfur content makes them a “no tear” onion, meaning there’s no “hot” or burning sensation when you cut or eat them.

Once the onions are caramelized, simply layer them along with cheese and bacon on a flatbread before baking or grilling less than 15 minutes. Top with arugula tossed with olive oil and lemon juice for a sweet spring eat.

Find more warm-weather recipe ideas at tx1015.com.

Flatbread with Caramelized Onions, Bacon and Arugula

Recipe courtesy of South Texas Onions
Servings: 2-3

  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 1/2 teaspoon balsamic vinegar
  • 1 naan flatbread (rectangular shape)
  • 1 cup cheddar cheese, shredded
  • 1 cup fontina cheese, shredded
  • 4 slices bacon
  • arugula
  • olive oil (optional)
  • lemon juice (optional)
  1. To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
  2. To make flatbread: Preheat oven to 425 F.
  3. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown.
  4. Toss arugula with olive oil and lemon juice, if desired, before placing on flatbread.

Source: South Texas Onions

Videos 09 March 2021

Easy Brunch Quiche

(Culinary.net) The same old brunch menu week after week can become tiresome and dull. It’s bland, boring and your tastebuds get used to the same flavors repeatedly.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance your weekend spread.

Try this recipe for an Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor.

To create this dish, start with one package of broccoli and cheese then microwave it for 5 minutes until heated through.

Add 12 slices of chopped bacon to a skillet. While cooking, add 1/2 cup of green onions. Cook for 2 minutes then add 1 cup of mushrooms to the skillet. Cook for 4 minutes and drain the grease.

In a small mixing bowl, combine four eggs and 1 cup of milk. Whisk together. Add egg mixture to the broccoli and cheese. Also add 1 cup of shredded cheese and stir the ingredients together.

In two separate pie shells, spoon in the bacon mixture then pour the egg and broccoli mixtures over the top. Sprinkle with a little more cheese then bake for 35-45 minutes at 350 F.

With a range of ingredients from broccoli to bacon, this quiche is a brunch hero. While baking, the cheese gets all melty, and with every bite the mushrooms add texture and earthy flavor. The ingredients combine together to make something warm, hearty and fresh.

Find more brunch recipes and cooking ideas at Culinary.net.

Watch video to see how to make this recipe!

 

Easy Brunch Quiche

Serves: 12

  • 1          package (10 ounces) frozen broccoli with cheese
  • 12        slices bacon, chopped
  • 1/2       cup green onions, sliced
  • 1          cup mushrooms, sliced
  • 4          eggs
  • 1          cup milk
  • 1 1/2    cups shredded cheese, divided
  • 2          frozen deep dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Videos 03 March 2021

Bacon Banana Bread

(Family Features) Warmer spring weather makes the season a perfect time for families to enjoy brunch together. From classic combinations like bacon and eggs to more extravagant offerings, a brunch spread offers a blank canvas for creativity and opportunities to enjoy your loved ones’ favorite morning noshes.

For your next brunch celebration, whether it’s a special occasion or just an excuse to spend time together, consider adding what may become a new family favorite to the menu. This Bacon Banana Bread combines two morning meal classics in one easy-to-enjoy bite.

Plus, it’s made using Coleman Natural Bacon so you can feel confident you’re feeding your family all-natural pork sourced from American Humane Certified family farmers who raise their animals the way nature intended – 100% crate-free without antibiotics or added hormones. The preparation is simple (just 10 minutes in the kitchen) so you can put this dish together and catch up with loved ones while baking a sweet and savory snack.

For more brunch recipe ideas, visit ColemanNatural.com.

Watch video to see how to make this recipe!

Bacon Banana Bread

Prep time: 10 minutes
Cook time: 70-80 minutes
Servings: 6-8

  •             Nonstick cooking spray
  • 1 1/4    cups all-purpose flour, divided
  • 1          teaspoon baking soda
  • 1          teaspoon baking powder
  • 1          cup sugar
  • 3          medium bananas, mashed
  • 1/2       cup canola oil
  • 2          eggs
  • 1          teaspoon vanilla extract
  • 8          slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces
  1. Preheat oven to 325 F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.
  2. In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.
  3. Add banana mixture to dry ingredients, stirring until just combined.
  4. In small bowl, toss bacon and remaining flour until bacon is lightly coated.
  5. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.
  6. Bake 70-80 minutes, or until toothpick inserted near center comes out clean.
  7. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely.
  8. Cut and serve.

Source: Coleman Natural Foods

Healthy 01 March 2021

Give Spring Salads a Fresh Spin

(Family Features) With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.

One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.

Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely “yours.” For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, blue cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.

Because both these recipes can be made in 20 minutes or less, they provide simple solutions when short on time. Plus, the fresh ingredients sum up everything spring meals are made of.

Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.

Chimichurri Chickpea Salad

Total time: 15 minutes
Servings: 4

  • 1          cup fresh cilantro
  • 2/3       cup fresh parsley
  • 2          tablespoons dried oregano
  • 2          garlic cloves, minced
  • 1/4       cup red wine vinegar
  • 2/3       cup olive oil
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          can (14 1/2 ounces) chickpeas, drained
  • 1/4       teaspoon crushed red pepper flakes
  • 1          bag Fresh Express Baby Kale Mix
  • 1          cup NatureSweet Cherubs Tomatoes, diced
  • 1          medium avocado, diced
  • 4          tablespoons Litehouse Avocado Ranch Dressing
  1. In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.
  2. Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
  3. Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

Cobb Salad

Total time: 20 minutes
Servings: 4

  • 3-4       eggs    
  • 1/4       pound bacon
  • 1          bag Fresh Express Sweet Butter Lettuce
  • 1          pound grilled chicken
  • 1          cup NatureSweet Cherubs Tomatoes, halved
  • 1          ripe avocado, sliced
  • 1/4       cup blue cheese
  • 1/4       cup Litehouse Homestyle Ranch Dressing
  1. Bring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.
  2. Heat skillet over medium heat. Dice bacon and add to pan. Saute until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.
  3. To assemble salad, start with bed of lettuce. Top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and blue cheese; toss in ranch dressing.

Source: Litehouse

Healthy 04 January 2021

New Year Nutrition

Take on 2021 with a sustainable, low-carb eating plan

(Family Features) A new year brings with it new opportunities to better yourself in all kinds of ways, including your health. Start by evaluating your at-home menu to make sure it aligns with your nutritional goals.

These recipes for Vegetarian Ramen Zoodle Bowls, Broccolini and Bacon Egg Bites and Flourless Salted Peanut Butter Chocolate Chip Cookies from Atkins offer better-for-you options that fit within a low-carb lifestyle that can help you eat right and make smarter choices in your kitchen. Each option offers a balanced approach to eating comprised of high-fiber carbohydrates, optimal protein and healthy fats. Plus, they’re easily personalized, allowing each recipe to help you meet your goals regardless of what eating plan you’re following and whether you’re looking to achieve weight loss, maintain your weight or achieve optimal health.

An Easy-to-Follow Food Guide

The latest science continues to support the many health benefits of a low-carb approach to eating beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many eating approaches can be vague in their approach, “The Atkins 100 Eating Solution’s” fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs (the total carbohydrate content of the food minus the fiber content and sugar alcohols) and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes, this book provides a variety of foods with plenty of room for personalization. This easy-to-use guide, written by Colette Heimowitz, the company’s vice president of nutrition and education, can also show you how the plan can be modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more regardless of food preferences, lifestyle or cooking abilities.

Visit atkins.com/atkins-100-eating-solution-book to purchase the book.

Vegetarian Ramen Zoodle Bowls

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 30 minutes
Servings: 4

  • 4          large eggs
  • ice water
  • 2          cups fresh water
  • 1          quart vegetable broth
  • 5          ounces (3 cups) broccoli florets, cut into bite-size pieces
  • 10        ounces (4 cups) spiralized zucchini
  • 5          ounces (5 packed cups) baby spinach
  • 1          tablespoon, plus 2 teaspoons, white miso paste
  • 1/4       teaspoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon toasted sesame oil, plus additional for garnish, to taste
  • 2          cups mung bean sprouts, for garnish
  • chili garlic sauce, for garnish
  • 1          cup shredded raw carrot, for garnish
  • 4          tablespoons crushed peanuts, for garnish
  1. In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
  2. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
  3. Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
  4. Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts.

Nutritional information per serving: 10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Broccolini and Bacon Egg Bites

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 45 minutes
Servings: 4

  • Nonstick cooking spray
  • 5          slices (4 ounces) no-sugar- added bacon
  • 5          large eggs
  • 3          ounces cream cheese
  • 2          tablespoons feta cheese
  • 1          tablespoon hot sauce
  • 1/2       teaspoon kosher salt, plus additional, to taste, divided
  • 4 1/2    ounces broccolini (5-7 stalks), stalks and florets thinly sliced
  • 1          tablespoon water
  • 1 1/2    cups baby arugula
  • 1          tablespoon lemon juice
  • 1          tablespoon extra-virgin olive oil
  • freshly ground black pepper, to taste
  • 1 cup fresh blueberries
  1. Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.
  2. In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.
  3. In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth.
  4. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.
  5. Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.
  6. Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.
  7. In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Flourless Salted Peanut Butter Chocolate Chip Cookies

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes
Yield: 24 cookies

  • 1          cup sugar-free smooth or creamy peanut butter
  • 2          teaspoons stevia extract powder
  • 1/2       teaspoon baking soda
  • 1/4       teaspoon kosher salt
  • 1          large egg
  • 1          teaspoon vanilla extract
  • 1/2       cup sugar-free semisweet chocolate chips
  • 1 teaspoon flaky sea salt
  1. Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
  2. In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
  3. Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
  4. Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
  5. In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
  6. Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Source: Atkins

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