(Family Features) Between balancing work with family and friends, squeezing in a healthy meal can be hard, and finding time for a workout can be even harder. A busy lifestyle demands quick, portable and convenient foods that let you refuel your body with better health in mind.
When time is tight, it may be tempting to reach for pre-packaged snacks or fast food, but you can make your own grab-and-go snack packs and meals at home in less time than it takes to get through the drive-thru lane.
A cool and refreshing superfood smoothie can give you a much-needed boost when your energy is dragging. Another smart snacking tip: fill sandwich bags with servings of fresh fruits and veggies that you can carry in your purse or gym bag to nibble on when hunger strikes. Options such as watermelon cubes or sticks are a great choice because they are high in fiber and water to help fill you up with nutrients instead of calories.
Also be mindful of how you answer sweet tooth cravings. A naturally sweet treat such as a slice of watermelon is a satisfying alternative to cookies or candy. In fact, working sweet flavors into your regular meals is a way to keep cravings at bay. This salad combines an ancient grain high in protein and nutrients with the sweet crunch of fresh watermelon for a rich taste and texture.
Find more tips and recipes to fuel your day at watermelon.org.
Ancient Grain Salad with Watermelon
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons maple syrup
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- salt, to taste
- 3 cups warm, cooked kamut grain (about 1 1/2 cups dry)
- 1/2 cup coarsely chopped pecans
- 1/3 cup diced green onions, plus 1 tablespoon
- 1/3 cup thin-sliced celery
- 1 cup corn
- 2 cups chopped watermelon
- In small bowl, blend oil, maple syrup, lemon juice, lemon zest and salt. Add kamut and pecans. Stir thoroughly and let sit until cooled.
- In tall glass bowl, assemble salad by placing one-third of the kamut mixture on bottom, topped by half each of the onions and celery, corn and watermelon. Repeat. Add remaining kamut on top and sprinkle with remaining diced green onion. Present as layered salad and toss just before serving.
Nutritional information per serving: 247 calories; 13.2 g fat; 1.6 g saturated fat; 3.7 g protein; 28.4 g carbohydrates; 15 g sugar; 30 mg calcium; 1.2 mg iron; 291 mg potassium; 13 mg sodium; 3.7 g fiber.
Rosy Red Superfood Smoothie
Servings: 3 (1 cup each)
- 2 cups cubed watermelon
- 1 cup fresh or frozen raspberries
- 1 cup raspberry kefir
- 2 tablespoons orange juice concentrate
- 2 tablespoons hemp seeds
- 2 tablespoons agave syrup
- ice (optional)
- Place all ingredients in blender and blend until smooth.
Nutritional information per serving: 201 calories; 4.4 g fat; 2 g saturated fat; 6 g protein; 34 g carbohydrates; 29 g sugar; 3 mg cholesterol; 189 mg calcium; 1.6 mg iron; 438 mg potassium; 23.5 mg sodium; 4.8 g fiber.
(Family Features) Make Father's Day special by combining two of Dad's favorite things - sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two American favorites - the chicken wing and watermelon.
If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:
- Preheat the grill on high.
- Make sure the grate is well oiled to prevent sticking.
- Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.
- Use tongs to turn the chicken instead of a fork, which may tear the meat.
- Keep the grill covered as much as possible for quicker, more even cooking.
- Have a spray bottle filled with water handy in case of a flare up.
- Once you remove the chicken from the grill, allow it to "rest" for five minutes so it will retain its juices when cut.
Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.
Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.
Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.
Chipotle Maple Citrus Watermelon Wings
- 2 cups watermelon puree
- Juice from 3 fresh lemons
- 1 tablespoon lemon zest
- 1/2 cup maple syrup (can use light version)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground chipotle pepper, or to taste
- Chicken wings or drumettes
- 2 cups pineapple juice
- 1/2 cup soy sauce
- 1 tablespoon minced fresh ginger
- 3 cloves minced fresh garlic
- To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
- To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.
(Family Features) Mothers are incredible people. This year, make sure you properly thank her for all she has done for you by celebrating her with a day she'll cherish forever.
Here are a few ideas to make this Mother's Day her most memorable yet:
- Plant a Garden Together
Before you shell out big bucks on chocolates and jewelry, consider a greener gift that mom can treasure from her window. Visit your local garden center or nursery and pick some vibrant beauties you know she'll swoon over. Supply the gloves, mom's favorite cocktails and snacks and make an event out of gardening with your favorite lady.
- Create Your Own Card
No matter how old you are, nothing says it better than construction paper, glitter and a little creativity. If she's a grandmother, involve the kids and make it a family craft project. Take a trip to your local hobby store to make sure you have all the goods for this tried-and-true ticket to mom's heart.
- Plan a Beautiful Brunch
Create a colorful, bountiful brunch for mom. Make a checklist of all the necessary ingredients, ensuring you serve all of her favorites! For a fresh twist on brunch, incorporate the sweet summertime goodness of watermelon and other fresh fruit. Impress her with Breakfast Six Layer Trifle, or make her smile with Watermelon Pancake Sandwiches. Design a homemade menu card, and throw in an arrangement of her favorite blooms for a finishing touch.
For additional recipes and brunch ideas, visit www.watermelon.org.
Watermelon's Many Benefits
Just like mom, watermelon is a sweet and wonderful thing. Mom always told you to finish your fruits and vegetables, but did you know that watermelon boasts immunity benefits? Here are some of the perks for eating this juicy treat:
Vitamin A - This vitamin is known to promote eye health, while boosting immunity through the enhancement of white blood cells.
Vitamin B6 - Boosts the immune system by maintaining normal nerve function and forming red blood cells.
Vitamin C - Protects immune system against infections, viruses and harmful free radicals that accelerate aging and other conditions.
Potassium - A two-cup serving of watermelon also contains potassium, an essential mineral that maintains water balance in every cell.
Mother's Day brunch wouldn't be complete without a fabulous serving of fresh fruit. These recipes include the summertime goodness of watermelon for a sweet addition sure to make mom smile.
Breakfast Six Layer Trifle
Serves: 8 to 12
- 3 cups organic fat free vanilla yogurt
- 2 cups low fat natural granola
- 4 cups watermelon, minced
- 3 cups organic fat free peach yogurt
- 2 cups organic crisp rice cereal
- 2 cups shredded coconut
- Spread the vanilla yogurt over bottom of deep glass casserole or trifle dish. Layer remaining ingredients in order listed above in even layers over vanilla yogurt.
Chunky Watermelon Lemonade
Serves: 2 to 3
- 2 cups water
- 1/3 cup raw sugar (or to taste)
- 2 cups seedless watermelon puree
- 1 fresh lemon, sliced thinly
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups chopped seedless watermelon flesh
- In half-gallon pitcher with lid, mix 1 cup of water with sugar until completely dissolved. Stir in rest of water, watermelon puree, sliced lemon, lemon juice and vanilla extract. Stir to mix well and chill thoroughly. Stir in 2 cups of chopped watermelon before serving.
Watermelon Pancake Sandwiches
- 2 tablespoons maple syrup
- 8 silver dollar size (3 to 4-inch) natural blueberry pancakes homemade or prepared, warm
- 4 slices seedless watermelon, same size as pancakes
- Spread syrup over one side of each pancake. Place slice of watermelon on the syrup brushed side of 4 of the pancakes. Top the watermelon with other 4 pancakes, syrup side down. Serve immediately.
Watermelon Waldorf Salad
Serves: 4 to 6
- 2 cups cubed watermelon (1/2-inch cubes)
- 1/2 cup celery, sliced
- 1/2 cup seedless red grape halves
- Dash of salt
- 1/4 cup Greek yogurt
- 2 tablespoons sliced almonds, toasted
- Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into yogurt for dressing. (Add water to thin, if necessary.) Pour dressing over fruit; stir until coated. Sprinkle with almonds.
(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.
From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.
To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.
For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.
Bacon French Toast Bake
- 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
- nonstick cooking spray
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Gruyere cheese
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 4 slices Smithfield Bacon, cooked and chopped
- 1/4 cup grated Swiss cheese
- 1/2 cup blackberries
- 1 teaspoon powdered sugar, for dusting
- Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
- Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
- In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
- Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
- Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
- Bake 45-50 minutes, or until golden brown and set.
- Top with blackberries and dust with powdered sugar before serving.
Sausage and Ciabatta Stuffing
- 1 large loaf ciabatta bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 1 pound Smithfield Fresh Sausage Roll
- 1 cup carrots, diced
- 1 1/2 cups onion, diced
- 2 cups celery, diced
- 2 cups chicken broth
- 1/3 cup olive oil
- 2 tablespoons chopped parsley, plus additional for garnish
- 2 tablespoons chopped rosemary
- salt, to taste
- freshly ground black pepper, to taste
- Heat oven to 325 F.
- Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
- In skillet over medium-high heat, melt 1 tablespoon butter.
- Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
- Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
- In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
- Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
- Garnish with additional parsley before serving.
Tip: Recipe can be made one day before and refrigerated overnight.
(Family Features) When it comes to preparing a spread for a holiday gathering, some may look to traditional wine varieties such as Chardonnay or Cabernet Sauvignon. However, as holiday traditions become less traditional, you can also branch out in your selection of wines.
Produced from the indigenous grapes of Sicily, wines from Sicilia DOC offer fresh taste, quality and variety. The wines come to life when paired with a variation of holiday dishes.
These three tips can help you pair Sicilian wines with the dishes you may serve as part of your holiday spread:
For the Light White Wine Fan
With a low alcohol percentage and fruity notes, an option such as Grillo can be a fan favorite at any holiday gathering and makes for a perfect hostess gift. This white wine features notes of white peaches and grapefruit and can pair well with seafood appetizers, baked casseroles, vegetarian sides or a well-known Sicilian dish like this Green Bean and Blood Orange Salad.
For Guests Looking for a Graceful Red Wine
A modern take on Pinot Noir, Frappato is a light-to-medium-bodied wine with a lingering freshness that’s persistent and balanced with notes of cherry and strawberry. This wine pairs well with both white and dark meat of flavorful holiday turkeys as well as pastas, pizza, roasted meats, potatoes and cheeses.
For Friends Who Favor a Complex Red
For guests who favor Cabernet Sauvignon or Merlot, an option such as Nero d’Avola is a nice alternative, with aromas of ripe cherry, rose, sweet spices, licorice and cocoa. As a go-to red wine, it pairs well with a hearty charcuterie platter, roasted meats, lamb, pizza and pastas.
For more holiday wine pairings and recipes, visit winesofsicily.com.
Green Bean and Blood Orange Salad
Recipe courtesy of Wines of Sicilia DOC Servings: 8
- 2 pounds thin green beans
- 6 blood oranges
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- pinch of red pepper flakes
- maple syrup
- Add salt to large pot of boiling water. Add green beans and cook until tender and bright green. Drain beans in colander and transfer to bowl of ice water to cool. Once cool, drain and pat dry with towel.
- Peel four oranges and remove white pith. Working over bowl, cut between membranes to release sections into bowl. Zest one remaining orange and juice both uncut oranges; reserve zest. Transfer juice to saucepan and add vinegar, honey and pepper flakes. Bring to boil then simmer over moderate heat until reduced to syrup, 10 minutes. Season with salt.
- In large bowl, toss beans, orange sections and 3 tablespoons vinegar syrup. Transfer to serving platter; drizzle with maple syrup, almonds and orange zest.
Pair each serving with a glass of Grillo.
Source: Wines of Sicilia DOC
(Family Features) When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable.
A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman’s Apple Butter is more than just a spread. It’s made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like these Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp.
Find more appetizers ideal for entertaining at musselmans.com.
Apple Butter Bacon-Wrapped Shrimp
- 3/4 cup Musselman’s Apple Butter
- 1/2 cup maple syrup
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 10 pieces bacon
- 10 extra-large shrimp, cleaned and deveined
- chopped cilantro, for garnish (optional)
- Heat oven to 400° F. Line rimmed baking sheet with parchment paper.
- In medium-sized skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside.
- In large skillet over medium heat, add bacon slices and cook until browned but still flexible. Remove from pan and drain on paper towel-lined plate.
- Wrap one bacon slice around each shrimp, secure with toothpick and place onto prepared baking sheet.
- Once all shrimp have been wrapped, baste tops with apple butter mixture.
- Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook as glaze can burn. Sprinkle with cilantro, if desired.
Apple Brie Bites
- 1 sheet puff pastry, thawed
- 5 ounces Brie cheese
- 1/2 cup Musselman's Apple Butter
- 1/4 cup pecans, chopped
- Heat oven to 400° F. Grease mini muffin pan.
- Press seams of puff pastry sheet together. Cut sheet into quarters then each quarter into six pieces.
- Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup.
- Put 1/2 teaspoon brie, 1 teaspoon apple butter and 1/2 teaspoon chopped pecans into each muffin cup.
- Bake 13-15 minutes until golden brown. Serve warm.
Enjoy an organic twist on seasonal sweets
(Family Features) Holidays are typically a joyous time filled with gatherings of friends and family, including time spent baking and enjoying seasonal dishes, all while making fond memories. Pumpkin has become a popular holiday ingredient, making it easy to create pumpkin-centric desserts, perfect for entertaining.
This season, try utilizing organic ingredients in holiday dishes as a simple way to add a better-for-you twist to your family’s favorite dishes – including baked goods and other desserts. The
O Organics product line, exclusive to the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Randalls, Shaw’s, Star Market, Tom Thumb and Vons, includes 100 percent pure organic pumpkin, as well as more than 400 additional USDA-certified, non-GMO items for every occasion, from fresh fruits and vegetables to wholesome dairy, meats, baking ingredients, cereals, snacks and more.
When it comes to the dessert table, try a new twist on pumpkin with these seasonal sweets featuring high-quality, organic ingredients. Use the online store locator to find a store near you and discover more ways to add organic foods to your family’s meals.
Organic Pumpkin Pie
Prep time: 15 minutes
Total time: 1 hour, 25 minutes
- 1 1/2 cups O Organics all-purpose flour
- 8 tablespoons unsalted butter, slightly softened
- 1 teaspoon kosher salt
- 1 tablespoon O Organics granulated sugar
- cold water, as needed (about 4-6 tablespoons)
- 1 can (15 ounces) O Organics 100 percent pure pumpkin
- 1/2 cup whole milk
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon O Organics ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon O Organics ground ginger
- To make crust: Place flour, butter, salt, sugar and water in large bowl. Using fingers, mix ingredients together until dough ball forms. Flatten into 1-inch thick disk and wrap in parchment paper. Let rest 1 hour in refrigerator before rolling out.
- Heat oven to 375° F. Roll out dough and press into pie plate.
- To make filling: In medium bowl, whisk together pumpkin, milk, syrup, eggs, cinnamon, nutmeg and ginger. Pour into pie plate.
- Bake 40-55 minutes until filling is slightly jiggly but set. Let cool 4 hours. Serve.
Notes: Using measuring cup as scoop for flour actually overfills it. Instead, fill cup lightly with spoon and level off top with butter knife. Do not roll dough all the way to edge to keep dough from sticking to surface. Keep surface and rolling pin floured and continue turning dough. Pie dough can be made and frozen ahead of time for easy use – just thaw in refrigerator before using. It can keep up to 6 months in freezer.
Pumpkin Hand Pies
Prep time: 15 minutes
Total time: 50 minutes
- 1/2 cup O Organics 100 percent pure pumpkin
- 2 ounces cream cheese, softened
- 1 tablespoon pure maple syrup
- 1/8 teaspoon O Organics ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 2 premade pie dough crusts, rolled into 10-inch circles
For brushing pastry:
- 1 tablespoon whipping cream
- 1 tablespoon pure maple syrup
- 1/8 teaspoon cinnamon
- 4 ounces softened cream cheese
- 1/4 cup powdered sugar
- 1 1/2 teaspoons milk
- Heat oven to 375° F. Using mixer, combine pumpkin, cream cheese, maple syrup, cinnamon, pumpkin pie spice and vanilla until well mixed. Set aside.
- Spread pie dough. Using 5-inch round cutter, make circles. Whisk together whipping cream, maple syrup and cinnamon for brushing.
- Taking round piece of dough, place about 3 tablespoons filling in center and fold dough over to create half-moon shape. Brush edges with whipping cream mixture. Using fork tines, seal edges of pastry. Repeat with each dough circle.
- Place pies on parchment-lined baking sheet. Brush tops with whipping cream mixture. Bake 16-20 minutes until bottoms are golden brown. Let cool 30 minutes.
- To make icing: Whisk to combine cream cheese, powdered sugar and milk. Drizzle over pies. Serve.
Notes: Use lid from small pan to cut dough circles for pies. For easier drizzling, load icing into small zip-top bag. Squeeze into corner and twist top to seal. Cut corner and drizzle over pies.
Pumpkin Slab Pie
Prep time: 20 minutes
Total time: 1 hour, 20 minutes
- 1 cup unsalted butter, cut into 1/2-inch cubes
- 8 ounces cream cheese, cut into 1/2-inch cubes
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 cans (15 ounces each) O Organics 100 percent pure pumpkin
- 4 eggs
- 2 cups whipping cream
- 1 1/4 cups granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.
- On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.
- Heat oven to 350° F.
- To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.
- Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.
Pumpkin Spice Latte Ice Cream
Prep time: 10 minutes
Total time: 10 minutes
- 1/2 cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
- 2 frozen bananas, cut or broken into 1-inch chunks
- 1 teaspoon espresso instant coffee granules
- 1 tablespoon cashew butter
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon maple syrup
- Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup.
- Pulse until mixture begins to resemble ice cream consistency, about 5 minutes.
Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag.
Source: Albertsons Companies
(Family Features) Most parents know the first few weeks of school season and new daily routines can be hectic. From stocking up on school supplies to finishing up homework, there's few unused minutes in the day.
One thing that's particularly easy to forget in the mad dash to catch the bus or make it to morning drop-off is a well-balanced, protein-packed breakfast. According to a No Kid Hungry study, when students have a balanced breakfast in the morning, they are more likely to attend school and perform better on standardized tests.
Start the school year off right by giving your kids a breakfast they'll love that also provides the protein they need to kick-start their day. Recipes like Simple Ham and Waffle Breakfast Sandwiches or Baked Eggs in Avocado can be ready in minutes and provide fuel long past the first morning school bell.
As a simple time-saver, Smithfield offers pre-diced, cubed and sliced ham that can make breakfast a breeze any day of the week. Incorporate it into a simple breakfast sandwich for a protein boost you can enjoy on-the-go. Served crispy or chewy depending on your preference, Thick Cut Bacon also puts a savory spin on nearly any breakfast plate, whether paired with eggs and avocado or a simple side of toast.
For more information and breakfast ideas, visit smithfield.com.
Simple Ham and Waffle Breakfast Sandwiches
Cook time: 30 minutes
- 8 frozen prepared waffles, toasted
- 8 ounces Smithfield Anytime Favorites Quarter Boneless Sliced Ham, any flavor
- 4 large eggs
- 4 slices cheddar or American cheese
- maple syrup (optional)
- Prepare waffles according to package directions; keep warm.
- In nonstick skillet over medium-high heat, cook ham slices until lightly browned, about 30 seconds per side; keep warm. In same skillet over medium heat, fry eggs until desired doneness.
- Lay out four waffles and top each with sliced cheese, ham and fried egg, topping with remaining waffles to finish. Serve warm with maple syrup, if desired.
Tip: Try spreading fruit jam on your sandwich for a change of pace.
Baked Eggs in Avocado
Cook time: 10 minutes
- Nonstick cooking spray
- 3 large avocados
- 6 eggs
- 4 strips Smithfield Thick Cut Bacon, diced and cooked until crispy
- 1 cup blue cheese
- 1/4 cup fresh cilantro
- Heat oven to 450 F. Spray baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop out 1-2 tablespoons of avocado to create well for eggs. Place avocados flesh-side up on prepared baking sheet or glass pan.
- Gently crack one egg in each avocado well, making sure to keep yolk intact. Bake 10 minutes, or until eggs reach desired temperature. Remove.
- Top with bacon pieces, blue cheese and cilantro.
(Family Features) Eating healthy as a family starts with a plan involving nutritious ingredients, and one of the easiest ways to incorporate them is through meal prepping. By organizing recipes and the ingredients you’ll need to make them ahead of time, you’re saving time in the kitchen and helping ensure your family members won’t go off-course.
Dishes like Chicken Cauliflower Fried Rice and Mini Apple Pie Empanadas, ideal for a weekday family dinner and dessert, involve using fresh produce to encourage nutritious eating habits. Plus, because the recipes take little time to assemble and cook, you’ll save yourself more precious moments to spend at the table with loved ones.
These recipes are part of the “Mission for Nutrition” by Produce for Kids, an effort to raise awareness on the importance of meal planning and preparation to achieve regular healthy family eating together. In addition, partners of the program will donate 800,000 meals to families in need through Feeding America.
To find more information and recipes, and to download a free e-book including meal-planning ideas, visit themissionfornutrition.com.
Mini Apple Pie Empanadas
Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Cook time: 25 minutes
- 4 cups peeled, sliced Gala apples
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 12 frozen empanada shells, thawed
- 1 large egg white, beaten
- Heat skillet over low heat. Add apples, syrup, cornstarch and cinnamon. Cook 10 minutes, stirring frequently, or until apples are tender.
- Line center of each empanada shell with apples; fold and use fork to press edges together and seal. Brush with egg wash.
- Heat oven to 375° F.
- Place sealed empanadas on parchment-lined baking sheet. Bake 25-30 minutes, or until golden brown.
Tip: To make in air fryer: Heat air fryer to 375° F. Spray air fryer basket with nonstick cooking spray. Add sealed empanadas and cook 8 minutes, or until golden brown.
Chicken Cauliflower Fried Rice
Recipe courtesy of Produce for Kids
Prep time: 15 minutes
- 2 teaspoons olive oil
- 12 ounces boneless, skinless chicken breasts, chopped
- 1 package Green Giant Fresh Cauliflower Crumbles fried rice blend
- 1 large egg, scrambled
- In large skillet over medium heat, heat oil. Add chicken and cook 5 minutes, or until cooked through. Remove from skillet.
- Add cauliflower crumbles. Cook 5 minutes, or until tender. Push to edge of skillet to make hole in middle. Pour egg into center and cook, stirring frequently, 2-3 minutes, or until firm. Add chicken back to pan and stir to combine.
Source: Produce for Kids
(Family Features) Whether you’re a casual exerciser, a professional athlete or just looking for a nutritious breakfast, kick off your day with protein-packed recipes.
As an expert in the nutritional needs of professional athletes, Megan Chacosky, chef and registered dietitian for the U.S. Ski & Snowboard Team, stresses the importance of protein in any fitness enthusiast’s diet. Protein helps build, maintain and repair muscles while increasing energy and endurance, which can help strengthen the body and avoid injuries. Adding a protein beverage like Rockin’ Protein, made from fresh Shamrock Farms milk with up to 30 grams of protein per serving, into healthy breakfast recipes is one way to increase the protein level and nutritional benefits of your breakfast.
These recipes are quick to prep for grab-and-go mornings to start your day with proper nutrition. To learn more, visit rockinprotein.com.
- 1 bottle (12 ounces) Chocolate Rockin’ Protein Builder
- 12 cups rolled oats
- 1/2 cup maple syrup
- 3/4 cup oil
- 2 cups roasted hazelnuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup dark chocolate chips
- Heat oven to 325° F.
- In large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds; mix until oats, hazelnuts and seeds are coated. On baking sheet, spread granola in thin layers and bake until golden brown, about 45 minutes, stirring every 10-15 minutes.
- Cool completely then sprinkle in chocolate chips and serve with yogurt, on smoothie bowl or as cereal.
Nutritional information per serving: 295 calories; 32 g carbohydrates; 7.5 g protein; 16 g fat; 6 g sugar.
Blueberry Cornbread Muffins
Servings: 12 muffins
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 cup fresh blueberries
- 1 egg
- 1 cup Vanilla Rockin’ Protein Builder
- 6 tablespoons vegetable oil
- 1 lemon, juiced
- Heat oven to 400° F. Line muffin tin with 12 paper or foil muffin liners and set aside.
- In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat.
- In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes.
Nutritional information per serving: 245 calories; 25 g carbohydrates; 5 g protein; 15 g fat; 6 g sugar.
Source: Rockin’ Protein