recipes

Snacks 29 July 2021

Sweet and Savory School Day Snacks

(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.

Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.

For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.

Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.

Find more back-to-school snacking solutions at SuccessRice.com .

Cheesy Quinoa Bites

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

  • 1          bag Success Tri-Color Quinoa
  • 2          cups aged cheddar cheese, shredded and divided
  • 2          eggs
  • 3/4       cup broccoli florets, cooked and finely chopped
  • 1/3       cup orange bell pepper, finely diced
  • 3/4       teaspoon salt
  1. Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
  2. Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
  3. Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.

Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.

Pine Nut Strawberry Rice Bars

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars

  • 1          bag Success White Rice or Brown Rice
  • nonstick cooking spray
  • 3          tablespoons butter, softened
  • 1/3       cup sugar
  • 1/4       cup strawberry jam
  • 2          eggs, beaten
  • 1          teaspoon lemon extract
  • 2 1/2    cups all-purpose flour, sifted
  • 2          teaspoons baking powder
  • 2          teaspoons ground turmeric
  • 1          teaspoon baking soda
  • 1 1/2    cups fresh strawberries, hulled and sliced
  • 1/2       cup unsalted pine nuts, chopped
  1. Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
  2. In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
  3. In separate bowl, sift flour, baking powder, turmeric and baking soda.
  4. Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
  5. Spread batter in prepared pan. Bake 25 minutes.
  6. Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.

Source: Success Rice

Meal Ideas 11 May 2021

A Truly Memorable Summer Menu

(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.

Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.

Find more summer recipe inspiration at Culinary.net.

Dip Up a Good Time

Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.

This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.

Visit Culinary.net for more snack ideas.

Apple Guacamole

Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
Servings: 8-10

  • 3          ripe avocados, halved and pitted
  • 1/2       cup finely chopped Vidalia onion
  • 1/2       cup snipped fresh cilantro
  • 1          lime, juice only
  • bottled hot pepper sauce, to taste
  • 1          Granny Smith apple, peeled, cored and finely chopped
  • kosher salt, to taste
  • tortilla chips
  1. In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
  2. Serve with tortilla chips.

Savor a Bite of Steak

A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.

Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.

Visit silverfernfarms.com for more inspiration.

Steak Banh Mi

Prep time: 2 hours
Cook time: 15 minutes
Servings: 2

  • 10        ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
  • 2          teaspoons hoisin sauce
  • 2          teaspoons soy sauce
  • 2          teaspoons honey
  • 1          teaspoon fish sauce
  • 1          clove garlic, minced
  • 1          teaspoon, plus 1/2 cup, rice vinegar, divided
  • 1/8       teaspoon five-spice powder
  • 2          tablespoons sugar
  • 1          pinch salt
  • 1          small carrot, cut into matchsticks
  • 1          tablespoon vegetable oil
  • 1/4       cup water
  • 2          Vietnamese baguettes or dinner rolls
  • 1/4       cup mayonnaise
  • 4          Batavia lettuce leaves
  • 1/4       cup cilantro, chopped
  • 1          Persian cucumber, sliced
  1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
  2. In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
  3. Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
  4. Remove steak from marinade and pat dry. Reserve marinade.
  5. Heat oven to 325 F.
  6. Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
  7. Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
  8. Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
  9. Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
  10. Slice baguettes along middle without cutting through.
  11. Slice steak into thin pieces.
  12. Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.

Go for Satisfying Summer Greens

Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.

This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.

Find more salad inspiration at freshexpress.com.

Apple, Strawberry, Blueberry Salad

Total Time: 30 minutes
Servings: 6

Blueberry Dressing:

  • 2          cups fresh blueberries
  • 1/4       cup balsamic vinegar
  • 2          tablespoons honey
  • 1          tablespoon lemon juice
  • 1/2       cup olive oil
  • salt, to taste
  • pepper, to taste

           

  • 2          large apples
  • 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
  • 1          pint strawberries, cut in half
  • 1          pint blueberries
  • 1/2       cup pecan halves, toasted
  • blueberry dressing
  1. To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
  2. To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
  3. Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.

Sweet, Summery Treats

After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.

These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.

To find more summertime snacks, meals and treats, visit watermelon.org.

Watermelon Berry Frozen Pops

Servings: 8

  • 6          cups watermelon
  • 1          cup blueberries, divided
  • 1          cup raspberries, divided
  • 3          tablespoons honey
  1. In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
  2. Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.

 Photo courtesy of Getty Images (Apple Guacamole)

Source: Beef + Lamb New Zealand
Fresh Express
National Watermelon Promotion Board

Dessert 01 June 2020

Good-for-You Sweet Treats

(Family Features) While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for No Bake Salted Caramel Bars, Cherry Garcia Ice Cream and Fruit Tarts can satisfy that sweet tooth before heading to bed.

Learn more about the diet and book at joelmarion.com.

 

Fruit Tarts

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
Servings: 20

Custard:

  • 8          egg yolks
  • 1          cup raw honey
  • 1          tablespoon coconut flour
  • 3          cans (13 2/3 ounces each) full-fat coconut milk
  • 1          teaspoon vanilla extract
  • 1/4       teaspoon lemon zest

Sugar Cookie Crust:

  • 1/2       cup coconut oil, plus additional for greasing
  • 1/2       cup palm shortening
  • 1          cup coconut palm sugar
  • 1          teaspoon baking soda
  • 1          teaspoon cream of tartar
  • 1/4       teaspoon salt
  • 3          egg yolks
  • 1⁄2       teaspoon vanilla extract
  • 1          cup blanched almond flour
  • 1⁄4       cup coconut flour
  • 2          tablespoons arrowroot starch

Toppings:

  • 2          kiwis, peeled and sliced
  • 1          mango, peeled, pitted and sliced into 1/2-inch strips
  • 1/2       cup raspberries
  • 1/2       cup blackberries
  • 1/2       cup blueberries
  • 1/2       cup red grapes
  • 1          cup strawberries, thinly sliced
  • fresh mint leaves, for garnish
  1. To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
  2. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
  3. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.
  4. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
  5. To make crust: Heat oven to 350° F. Line bottom of pie pan with parchment paper and grease with coconut oil.
  6. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
  7. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
  8. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
  9. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
  10. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.

Nutritional information per serving: 192 calories; 14 g fat; 16 g carbohydrates; 61 mg sodium; 2 g fiber; 1 g protein; 9 g sugar.

Cherry Garcia Ice Cream

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Servings: 4

  • 1/4       cup fresh Bing cherries, pitted and halved
  • 1/4       cup stevia-sweetened dark chocolate bar, chopped
  • 3          overripe frozen bananas, peeled and cut into 1-inch pieces
  • 1/4       cup unsweetened coconut milk
  • 1 pinch sea salt
  1. Chill cherries and dark chocolate.
  2. In food processor, pulse frozen bananas, milk and salt until smooth, creamy consistency of soft serve is achieved. Stir in cherries and chocolate. Serve immediately or place in freezer-safe container and freeze until serving.

Nutritional information per serving: 165 calories; 7 g fat; 27 g carbohydrates; 134 mg sodium; 6 g fiber; 2 protein; 12 g sugar.

No Bake Salted Caramel Bars

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 30 minutes
Cook time: 40 minutes
Servings: 30

Cookie Layer:

  • 2 1/2    cups raw pecans
  • 8          pitted dates, soaked in hot water 10 minutes then drained
  • 2          tablespoons blanched almond flour
  • 1          teaspoon coconut flour
  • 1/4       teaspoon sea salt
  • 1/4       cup granular zero-calorie, natural sweetener
  • 3          tablespoons coconut oil, melted

Caramel Layer:

  • 1/2       cup coconut palm sugar
  • 1/2       cup granular zero-calorie, natural sweetener
  • 2          tablespoons full-fat coconut milk
  • 2          tablespoons coconut oil
  • 1          pinch sea salt
  • 1          tablespoon vanilla extract
  • 1/2       teaspoon baking soda

Chocolate Layer:

  • 2          cups stevia-sweetened chocolate chips
  • 2          tablespoons coconut oil
  • coconut oil
  • 1/3       cup dry roasted macadamia nuts, chopped
  • coarse sea salt
  1. To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
  2. Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
  3. To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
  4. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
  5. Remove caramel from heat and let cool and thicken 5 minutes.
  6. To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat.
  7. To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
  8. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
  9. Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
  10. Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.

Nutritional information per serving: 180 calories; 15 g fat; 15 g carbohydrates; 56 mg sodium; 4 g fiber; 2 g protein; 4 g sugar.

Source: Promote A Book

Meal Ideas 28 May 2020

Make a Commitment to More Family Meals

(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.

A study published in the "Journal of Nutrition Education and Behavior" funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.

Consider these notable findings from the study:

  • Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
     
  • Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.

"There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes," said David Fikes, executive director of the FMI Foundation. "We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics."

Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.

German Fruit Tart

Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation

  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat pastry flour
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon half-and-half or cream
  • 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, thinly sliced
  • cornstarch
  • sliced strawberries
  • sliced kiwi
  • sliced banana
  • blueberries
  • 2 teaspoons turbinado or powdered sugar (optional)
  1. Preheat oven to 350 F.
  2. To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
  3. On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
  4. Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
  5. Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.

Hawaiian Chicken Pizza

Recipe courtesy of Toby Amidor on behalf of the FMI Foundation
Prep time: 10 minutes
Cook time: 20 minutes

  • Nonstick cooking spray
  • 1 1/2 cups shredded rotisserie chicken
  • 3/4 cup barbecue sauce
  • 1ready-made pizza crust or whole wheat pizza crust (10 ounces)
  • 1 cup canned or jarred tomato sauce
  • 2 cups shredded mozzarella cheese or part-skim mozzarella cheese
  • 1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice
  1. Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
  2. In medium bowl, combine rotisserie chicken and barbecue sauce.
  3. Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
  4. Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.

Peanut Butter Banana Protein Baked Oatmeal

Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 packets stevia (sugar substitute) or preferred sweetener
  • 1/2 cup powdered peanut butter
  • 1 scoop (1/4 cup) vanilla plant-based protein powder
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons liquid egg whites
  • 1 ripe banana (4 ounces), mashed
  • 1 teaspoon vanilla extract
  • 1 ripe banana (4 ounces), sliced into 24 slices
  1. Preheat oven to 350 F.
  2. In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
  3. In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
  4. Add oat mixture to wet ingredients and gently stir until fully combined.
  5. Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
  6. Top with banana slices in four rows of six slices each.
  7. Bake 27-35 minutes, or until golden brown and set.
  8. Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.

Source:  FMI Foundation

Snacks 02 April 2020

Super Snacking

(Family Features) Snacks are a way of life for people of all ages, but especially children, who consume about 25% of their daily calories from snacks, according to research published in the “Journal of Nutrition Education and Behavior.” Providing nutritionally balanced snacks for your children at home can make for a happy and healthy day.

Planning snacks that are as delicious as they are healthy is a winning solution, and snacks are a simple way to add more nutrition to your child’s diet.

For example, low-fat and fat-free dairy foods are essential to children’s growth and overall wellness. They provide calcium and vitamin D, two nutrients kids don’t get enough of, according to the 2015 Dietary Guidelines for Americans. The guidelines recommend 2-3 servings of low-fat and fat-free dairy foods every day, depending on the child’s age.

Giving kids a role in the preparation can give them added incentive to enjoy healthy treats, and these recipes are all easy enough that kids can make them on their own (or with minimal assistance). Giving your kids the ability to play a role in the kitchen and create is a gift that can last a lifetime. The culinary skills they develop early in life can give them the confidence and know-how to cook nutritious meals for themselves as teens and adults.

Dairy: Did You Know?

Dairy foods can add taste and versatility to your plate, but they also deliver a unique package of essential nutrients important for good health.

  • Milk has a unique combination of nine essential nutrients: protein; calcium; potassium; phosphorus; vitamins A, D and B12; riboflavin and niacin. Each of these nutrients is a key ingredient of milk and they all work together to help keep bodies healthy.
  • Milk, cheese and yogurt are good sources of high-quality protein, which is essential for growth and maintenance of muscle and other proteins within the body.
  • Enjoying dairy foods like milk, cheese and yogurt as part of a healthy diet is associated with many health bonuses, including reduced risk of heart disease, Type 2 diabetes and high blood pressure.

Get more ideas to get kids cooking and snacking smart at milkmeansmore.org.

Red, White and Blue Greek Yogurt Bark

Prep time: 5 minutes
Servings: 12

  • 3          cups plain non-fat Greek yogurt
  • 1/3       cup honey, plus additional for drizzling (optional)
  • 1          teaspoon vanilla
  • 1/2       cup strawberries, sliced into rounds
  • 1/2       cup blueberries
  • 1/2       cup raspberries, halved
  1. In medium mixing bowl combine Greek yogurt, 1/3 cup honey and vanilla.
  2. On parchment paper-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Press strawberries, blueberries and raspberries into yogurt. Freeze at least 3 hours. Break into pieces upon removing from freezer.

Peanut Butter Yogurt Dip

Prep time: 5 minutes
Servings: 4

  • 3/4       cup vanilla Greek yogurt
  • 1/4       cup peanut butter
  • 1          dash cinnamon
  • apples, graham crackers or other dipper of choice
  1. In bowl, six Greek yogurt, peanut butter and cinnamon until smooth.
  2. Serve with apples, graham crackers or another dipper of choice.

Good Morning Yogurt Parfait

Prep time: 5 minutes
Servings: 1

  • 1/2       cup sliced or diced fruit, any variety
  • 6          ounces low-fat or fat-free vanilla yogurt
  • 1/4       cup granola or other cereal (optional)
  1. In small bowl or cup, layer fruit and yogurt, starting with fruit on bottom. Top with cereal or granola, if desired.
  2. Note: This recipe can be made using low-fat or non-fat cottage cheese sweetened with honey and cinnamon.

Frozen Banana Pops

Prep time: 2 hours
Servings: 8

  • 4          large bananas, peeled
  • 8          wooden ice pop sticks
  • 2          cups vanilla non-fat Greek yogurt
  • 1/2       cup creamy natural peanut butter
  1. Cut each banana in half and carefully insert wooden ice pop stick in bottom of each , about one-third into banana. Place bananas on large baking sheet lined with parchment paper. Freeze bananas until partially frozen, about 30 minutes.
  2. Carefully dip each banana in tall pint glass of vanilla yogurt to coat, leaving 1/2-inch at bottom of banana uncoated. Return yogurt-coated bananas to parchment paper-lined baking sheet and freeze until completely firm, about 1 hour.
  3. Microwave peanut butter until smooth and creamy, about 30-45 seconds. Drizzle peanut butter evenly over bananas then place on baking sheet to freeze until peanut butter is firm, about 30 minutes.
  4. Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.

Source: United Dairy Industry of Michigan

Breakfast & Brunch 02 March 2020

Seasonal Brunch Ideas with an Original Farm-to-Table Ingredient

(Family Features) Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal.

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter.

For more kid-friendly, seasonal recipe ideas, visit milklife.com.

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life
Servings: 1

  • 1/3       cup instant oats
  • 3/4       cup fat-free milk
  • 1/4       teaspoon cinnamon
  • 1/4       teaspoon vanilla
  • 1          teaspoon brown sugar
  • 2/3       small banana
  • 2          fresh blueberries
  • 1/2       small strawberry
  • chocolate syrup (optional)
  • 1          glass milk (8 ounces)
  1. In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.
  2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.
  3. Place remaining banana halves at top of bowl, hanging out, to create ears.
  4. Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.
  5. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.  

Easy Egg Casserole

Recipe courtesy of Milk Life
Servings: 1

  •             Nonstick cooking spray
  • 1          cup lean ham, cubed
  • 1          cup frozen seasoned potatoes with fresh onions and peppers
  • 3/4       cup fresh spinach, chopped
  • 1/2       cup low-fat cheddar or Swiss cheese, shredded
  • 6          eggs
  • 3/4       cup fat-free milk
  • 1          glass milk (8 ounces)
  1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese.
  2. In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed.
  3. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Source:  MilkPEP

Kids 01 August 2019

8 Kid-Friendly, Back-To-School Recipes

(Family Features) Save time and serve up better-for-you lunches, snacks, desserts and after-school energy boosts with these simple and affordable recipes.

By packing quick and easy lunches, you can have your kids set for each busy day without sacrificing time together. Shopping for your grade-A, back-to-school essentials at a store like ALDI means you’ll use quality ingredients to prepare fun, better-for-you lunchboxes and more.

Consider these eight recipe ideas to pack a better lunchbox. Get schooled in savings and check out aldi.us to find more back-to-school inspiration.

  1. Secret Veggie Turkey NuggetsSneak those all-important veggies into your child’s lunch with these baked nuggets that combine ground turkey, cauliflower, zucchini and onions. Add a favorite dipping sauce to the lunchbox for a tasty, nutritious midday meal.

  1. Bento Box LunchIf your child is adventurous when it comes to flavors, combine a turkey sandwich roll, quinoa salad, broccoli salad and cinnamon apples in this full-flavored bento box.

  1. Fruit Leather WrapsSnack time doesn’t have to mean candy and other unhealthy options. Instead, provide a sweet treat that’s all-natural with blueberries and raspberries in these fruity wraps that are both guilt- and gluten-free.

  1. Tropical Granola BarOne of the most versatile snacks to enjoy nearly any time of day: granola bars. This homemade version combines dried fruit with pumpkin flax and quick oats for a sweet, nutritious treat.

  1. Peanut Butter Granola BitesMake dessert a more nutritious venture with the classic combination of peanut butter, fruit and honey. These small bites of savory flavor can be ready in just 12 minutes for a nighttime snack the whole family can share.

  1. Strawberry Yogurt BarsThe nutritious combination of oats and strawberries makes for a tasty treat. This kid-friendly recipe is an easy option to make ahead and serve anytime.

  1. Tropical Superfruit SmoothieIt only takes six natural ingredients and five minutes to make a supercharged after-school snack.

  1. Carrot Pineapple SmoothieBefore diving into the evening’s homework assignments, help your little learner refuel with fruits and veggies in this creamy smoothie.

Source: ALDI

Videos 11 July 2019

Easy Strawberry Shortcake

(Family Features) Enjoy your summer with fresh fruit like strawberries in this Easy Strawberry Shortcake recipe.

Find more dessert recipes at Culinary.net.

Watch video to see how to make recipe!

Easy Strawberry Shortcake

Recipe courtesy of Pillsbury

  • 1          can (5-8) Pillsbury flaky buttermilk biscuits
  • 2          tablespoons butter, melted
  • 1/4       cup sugar

Strawberry mixture:

  • 3          cups fresh strawberries, sliced
  • 1/3       cup sugar

Whipped cream:

  • 1/2       cup whipping cream
  • 2          tablespoons sugar
  • 1/4       teaspoon vanilla
  1. Heat oven to 375° F.
  2. Separate biscuits. Dip tops and sides of biscuits in melted butter. Dip biscuits, covering tops and sides, in sugar. Place sugar-side up on ungreased baking sheet. Bake 13-17 minutes, or until golden brown.
  3. To make strawberry mixture: In medium bowl, mix strawberries and sugar. Set aside.
  4. To make whipped cream: In small bowl, beat whipping cream and sugar until soft peaks form. Add vanilla and beat into mixture.
  5. On plate, split biscuits and put dollop of whipped cream mixture on bottom half of biscuit. Add strawberry mixture. Replace biscuit top and dollop with whipping cream.

Source: Culinary.net

Dessert 28 March 2019

Mother's Day Delights

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

  • 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
  • 3 cups vanilla ice cream, slightly softened
  • 4 cups raspberry sorbet, slightly softened
  • 1 pint fresh raspberries, rinsed and picked over
  • 3 tablespoons Chambord, or other raspberry-flavored liqueur
  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
    Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
  2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
  3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
  4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
  5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

  • 1 cup sugar
  • 1/3 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup water
  • 3 8-ounce packages cream cheese, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • Assorted fresh berries (for garnish)
  1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
  2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
    Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
  3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
  4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
    Add enough hot water to pans to come halfway up sides of ramekins.
  5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Topping

  • 1 quart strawberries, hulled, thickly sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract
  1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
  2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
  3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
  5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

Grilling-Tailgating 21 March 2019

Make Your Summer Sweeter with Honey

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

  • 1 cup orange juice
  • 3/4 cup 100% pure honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons black and red pepper blend
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon California-style coarse onion powder
  • 30 jumbo shrimp
  • 12 bamboo skewers, soaked in water for at least 30 minutes
  1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

  • 1 cup vegetable oil
  • 2 tablespoons 100% pure honey
  • 2 tablespoons Dijon-style mustard
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup 100% pure honey
  1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

  • 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
  • 3/4 cup 100% pure honey, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup light sour cream
  • Prepared 9-inch crumb crust
  1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
  2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
  3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

  • 3 6-inch corn tortillas
  • 4 oranges
  • 4 grapefruits
  • 1/3 cup 100% pure honey
  • 1/4 cup raspberry vinegar
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 avocado, sliced
  1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
  2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
  3. Pour over citrus sections and toss gently.
  4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

  • 2 cups freshly brewed tea
  • 2 cups cranberry-raspberry juice
  • 1/4 cup 100% pure honey
  1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.