Breakfast recipes for a healthy New Year

(Family Features) A commitment to health and wellness means taking care of yourself and your family, exercising and eating right. The New Year is the perfect time to refocus your goals and make better health a priority.

A nutrient-rich breakfast can set you up for success each and every day. Dairy foods like milk, cheese and yogurt are good sources of high-quality protein, which is an essential part of a healthy diet. Protein serves as the building block for cells throughout the body and may aid in managing weight by helping you feel full.

By adding protein to your day, health and wellness goals can become easier to achieve. Daily protein needs should be met by spreading intake throughout the day in every meal and snack you eat. Not only does protein help satisfy hunger, which may aid in weight management, but it also helps preserve muscle.

No matter your breakfast style, dairy foods can enhance your dish. These recipes show how, from sweet to savory and cold to hot, your breakfast can be unique while providing high-quality nutrition in each bite. Learn more about the role of dairy in a healthy diet at MilkMeansMore.org.

White Pizza Frittata

Recipe created by Rachel Cooks on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 8

• 1 tablespoon extra-virgin olive oil
• 1 large clove garlic, minced
• 12 ounces frozen spinach, thawed and water pressed out
• 12 large eggs
• 1/4 cup skim milk
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano leaves
• 3/4 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 1/2 cup shredded, part-skim mozzarella cheese

1. Heat oven to 325° F.
2. In oven-safe skillet, heat olive oil over medium heat. Add garlic and cook 2 minutes, or until fragrant. Once garlic is fragrant, add spinach; break up to incorporate and heat.
3. In medium bowl, whisk together eggs, milk, pepper, oregano, ricotta, Parmesan and basil.
4. Add egg mixture to skillet, reduce heat to low and cook 1 minute, stirring gently. Move to oven and bake 25-30 minutes, or until eggs are almost completely set.
5. Carefully remove from oven and add mozzarella. Return to oven and bake until mozzarella is melted, about 5 minutes.
6. May be served hot, at room temperature or cold.

Blueberry Buckwheat Pancakes

Recipe created by The Chef Next Door on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

• 3/4 cup buckwheat flour
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cups lactose-free, 2 percent milk
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups fresh blueberries, plus additional for topping (optional)
• syrup (optional)

1. In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
2. Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
3. Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
4. Top pancakes with additional blueberries and syrup before serving, if desired.

Huevos Rancheros Oats

Recipe created by Comfortably Domestic on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2

Oats

• 1 cup 2 percent milk
• 3/4 cup water
• 1/8 teaspoon salt
• 1 cup old-fashioned oats

Huevos Rancheros

• 1/2 cup sweet onion, peeled and chopped
• 1 1/2 teaspoons light olive oil
• 1 can (10 ounces) diced tomatoes with green chilies
• 1/4 teaspoon chipotle chili powder
• 2 eggs
• kosher salt
• black pepper
• 1/4 cup sharp cheddar cheese, freshly grated

1. In medium saucepan over medium-high heat, bring milk, water and salt to boil. Stir in oats. Reduce heat to medium-low and simmer oats, stirring occasionally, 4 minutes. Remove oats from heat and place lid on saucepan. Set aside.
2. In nonstick skillet over medium heat, saute onion in olive oil until soft, about 4 minutes. Stir canned tomatoes with green chilies and chipotle chili powder into onions to combine. Continue to heat salsa to boil, about 1 minute. Make two wells in middle of tomato salsa. Crack eggs into wells. Season eggs with salt and pepper, to taste. Cover skillet and poach eggs in salsa to desired doneness; about 3-4 minutes.
3. Divide oats evenly between two bowls. Spoon eggs and salsa over oats. Serve immediately with cheddar cheese.

Ricotta and Fig Oatmeal

Recipe created by Foxes Love Lemons on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 3 minutes
Servings: 1

• 3/4 cup milk
• 1/2 cup old-fashioned rolled oats
• 1/8 teaspoon kosher salt
• 2 tablespoons ricotta cheese
• 2 dried figs, halved
• 1 tablespoon sliced almonds
• 1 tablespoon honey

1. In microwave-safe bowl, stir together milk, oats and salt. Microwave on high 2 1/2 minutes, or until oats are tender and most liquid is absorbed.
2. Remove bowl from microwave; stir in ricotta. To serve, top with figs and almonds, and drizzle with honey.

Source: United Dairy Industry of Michigan

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Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

• Large Anolon Advanced Umber Skillet
• 8 ounces sweet Italian sausage, removed from casing
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon dried basil
• 1 large red bell pepper, thinly sliced
• butter
• Anolon Vesta 9-by-13-inch Baking Dish
• 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
• 4 ounces sharp cheddar cheese, shredded
• 8 large eggs
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
4. Heat oven to 350° F.
5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

• 3.5-Quart Anolon Advanced Umber Saucepan
• 2 tablespoons olive oil
• 1/3 cup roughly chopped raw macadamia nuts
• 1 small white onion, chopped
• 1 tablespoon grated ginger
• 2 cups diced squash or pumpkin
• 1 apple, peeled and chopped
• 3 cups chicken stock
• roasted macadamia nuts, for garnish

1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
4. Reheat and serve in bowls sprinkled with roasted macadamias.

Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

• Anolon Vesta 9-by-13-inch Baking Dish
• 10 ounces unsalted butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups coarsely chopped pecans, toasted

1. Heat oven to 350° F.
2. Grease baking pan.
3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
5. Spread batter evenly into prepared pan.
6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Endless possibilities with potatoes

(Family Features) Delicious and nutritious, it’s no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.

You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.

Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore.

Fiesta Potato Smashers

Yield: 8
Prep time: 5 minutes
Cook time: 30 minutes

• 5 small yellow potatoes
• 5 small red potatoes or potato of your choice
• 1 pint sweet mini peppers (red, orange and yellow)
• cooking spray
• 4 tablespoons fat-free sour cream or fat-free Greek yogurt (optional)
• 8 sprigs cilantro, picked from stems
• salt, to taste
• chili powder, to taste
• freshly ground pepper, to taste

1. Place whole potatoes into microwave-safe, covered dish.
2. Microwave on high 3-4 minutes.
3. While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.
4. Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cutting board until 1 3/4-inch thick.
5. Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown.
6. On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.

Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium.

Steak and Potato Tacos with Poblano Chiles

Yield: 12
Prep time: 20 minutes
Cook time: 25 minutes

• 2 tablespoons olive oil, divided
• 1 large onion, sliced
• 2 poblano chiles, stemmed, seeded and sliced
• 12 ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices
• 1 flank steak (12 ounces)
• garlic powder
• chili powder
• salt
• pepper
• 12 corn tortillas (6 inches each)
• chopped fresh cilantro
• pico de gallo salsa
• hot sauce

1. In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.
2. Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
3. Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
4. While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
5. Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.
   Serve with pico de gallo and/or hot sauce.

Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.

Potato Prosciutto Waffles

Yield: 6
Prep time: 20 minutes
Cook time: 5 minutes

• 1/4 pound thinly sliced prosciutto
• 3 medium russet potatoes (or 3 cups mashed potatoes)
• 1 teaspoon salt, plus additional for salting water
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 2 large eggs, beaten
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon fresh thyme
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon black pepper

1. Heat oven to 400° F.
2. Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
3. Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.
4. Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.
5. In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.
6. Heat waffle iron. If required, grease with cooking spray.
7. Spoon about 1 cup batter onto waffle iron and cook according to iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.
8. Serve with touch of butter, sour cream or poached or fried egg.

Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.

Source: Potatoes USA

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(Family Features) Even if you’ve mastered the art of a smart workday lunch and can pick the most nutritious items on a restaurant menu like a pro, eating healthy at home is an unexpected downfall many people face.

When you find the chance to take a break from the busy pace of life and spend some time at home, it can be easy to slip into an all-indulgence mindset. Just remember that doesn’t have to mean going all-out on junk food.

Enjoy the comforts of home and keep your eating on track with these helpful tips.

When you’re spending time with family

It’s easy to catch a carefree spirit while you’re running the bases in an impromptu game of backyard baseball or being tempted by yet another imaginary dessert from the kiddie kitchen. When playtime winds down for dinner, there’s no reason for the fun to stop. Have kids get hands-on to help assemble a healthy meal everyone can enjoy. Skip the cutting, peeling and mess by using Dole Jarred Fruit to prepare salads, desserts and even main dishes that satisfy the whole family’s sweet tooth.

When you’re tackling chores

From seasonal landscaping to the myriad projects you’ve been putting off, the list of chores around the house may seem never-ending. Remember to stay hydrated, especially if you’re working outdoors, and be sure you make time to eat, even if it’s just a quick bite to keep you fueled. Air-popped crackers and hummus is a smart alternative to chips and dip, or get your pick-me-up from a handful of nuts and a serving of sweet, juicy fruit.

When you want to be a couch potato

When a new TV season begins this fall, keep your guilty pleasure in check with quick, healthy dishes to enjoy as you binge watch your favorite shows. Keep your kitchen stocked with ingredients such as high quality, ready-to-eat Dole Jarred Fruit so you can create quick and easy snacks with a serving of fruit in between episodes or during a commercial break.

Sweet Treats

Tickle your taste buds with these tricks that transform a kitchen staple like jarred fruit into a tasty treat:

• Brighten up bland yogurt or frozen waffles with a serving of jarred fruit, such as sliced peaches or mandarin oranges.
• Dip jarred pineapple chunks in melted chocolate and pop them in the freezer until hardened.
• Top a serving of jarred tropical fruit with coconut flakes for an island escape.

For more recipes you can enjoy at home, visit dolesunshine.com.

Pineapple Parfait

Total time: 10 minutes
Servings: 1

• 1 jar (23.5 ounces) Dole Pineapple Chunks
• 2 tablespoons Greek yogurt
• 2 vanilla wafers, crushed

1. Measure 1/2 cup drained fruit.
2. Spoon pineapple chunks into dessert glass. Spoon yogurt over pineapple. Sprinkle crushed wafers on top.

Tropical Rum Raisin Dessert

Total time: 30 minutes
Servings: 4

• 1 jar (23.5 ounces) Dole Tropical Fruit, drained, juice reserved
• 1/2 cup Dole Seedless Raisins
• 1/4 cup spiced or coconut rum
• 2 cups vanilla ice cream or frozen yogurt, divided
• 4 teaspoons toasted shredded coconut, divided

1. Place fruit in medium bowl and set aside. In small bowl, combine raisins, rum and 1/4 cup reserved juice. Allow raisins to soak at least 20 minutes until plump. Drain off liquid.
2. Combine fruit and rum raisins; spoon into serving bowls. Top each bowl with 1/2 cup scoop of ice cream and top each with 1 teaspoon toasted coconut.

Tip: 1/2 teaspoon rum extract and 1/2 cup reserved juice may be used instead of rum.

Asian Chicken Lettuce Wraps

Total time: 15 minutes
Servings: 1

• 1/2 cup refrigerated cooked chicken breast strips
• 2 Bibb or Boston lettuce leaves
• 1/2 cup Dole Mandarin Oranges, drained
• 2 teaspoons slivered almonds
• 1 tablespoon light Asian salad dressing

1. Divide chicken equally inside two lettuce leaves, making two wraps.
2. Add 1/4 cup of Dole Mandarin Oranges and 1 teaspoon slivered almonds into each wrap.
3. Serve lettuce wraps with light Asian salad dressing for dipping.

Orange Chipotle Avocado Toast

Total time: 10 minutes
Servings: 1

• 1 slice whole wheat bread
• 1/2 avocado, diced or smashed
• salt
• pepper
• 1/3 cup Dole Mandarin Oranges, drained
• 1/2 teaspoon chipotle peppers in adobo sauce, finely chopped
• 1/4 lime

1. Lightly toast whole-wheat bread and top with diced avocado. Season with salt and pepper, to taste.
2. In medium bowl, toss oranges with chipotle peppers.
3. Spoon oranges over avocado toast and finish with a squeeze of lime.

Tip: For spicier toast, include pepper seeds. For more mild heat, remove seeds. A sprinkle of chili pepper can also be used to add spice.

Source: Dole

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Alaska Pollock Fish Stick Tacos
Alaska Surimi Seafood Breakfast Bake
Thai Fishermen's Stew

(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.

Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.

Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.

On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.

Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.

The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.

Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.

Alaska Pollock Fish Stick Tacos

Ingredients

• 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
• 8 taco shells or flour tortillas (5- to 6-inch each)
• 2 cups shredded lettuce
• 1 cup prepared guacamole
• 1 cup chopped tomatoes
• 1 teaspoon Mexican or taco seasoning
• 1 lime, cut in 8 wedges
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions

Preparation

1. Prepare fish sticks/fillets according to package directions.
2. In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
3. Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
4. Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.

Preparation Time

15 minutes

Cook Time

15 minutes

Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg

Serves

Servings 4

Alaska Surimi Seafood Breakfast Bake

Ingredients

• 1 large bell pepper, cut into strips
• 2 cups sliced mushrooms
• 1 can (4 ounces) sliced black olives, drained
• 1/3 cup sliced green onions
• 12 ounces Alaska Surimi Seafood (Imitation Crab)
• 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
• 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
• 8 eggs
• 3/4 cup water

Preparation

1. Preheat oven to 400°F.
2. Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
3. Bake 18 to 20 minutes, until puffed and center is firm.

Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg

Serves

Servings: 4 to 6

Thai Fishermen's Stew

Ingredients

• 2 bottles (8 ounces each) clam juice
• 1 can (14.5 ounces) organic
• tomatoes with basil and garlic
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons Thai red curry paste, or to taste
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 1-1/2 tablespoons fish sauce, or to taste
• 1 can (14 ounces) regular or light coconut milk
• 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
• 2 tablespoons grapeseed oil
• 1/2 cup chopped fresh basil leaves

Preparation

1. In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
2. Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
3. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg

Serves

Servings 6

Source

Alaska Seafood Marketing

Ingredients

• 3 large eggs
• 3/4 cup Silk Nog or Vanilla Silk
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 6 (1-inch thick) slices cinnamon swirl or any sliced bread
• 1 tablespoon unsalted butter
• Maple syrup or fruit
• Sifted powdered sugar

Preparation

1. In large bowl, whisk together eggs, soymilk, vanilla, cinnamon and nutmeg. Place bread slices in flat casserole dish and cover with egg mixture. Let soak 5 to 10 minutes.
2. Heat non-stick skillet over medium heat and melt 1 tablespoon of butter. Add slices of soaked bread and cook until golden brown. Top French toast with maple syrup or fruit and sprinkle with powdered sugar.

Serves

Serves 6

Source

Silk Soy Milk

Sticky Cinnamon Bacon Roll-Ups
Bacon 'n Egg Stuffed Biscuits

(Family Features) Experts agree that breakfast is the most important mealtime of the day, but having the same predictable dishes over and over can make this essential meal a very boring one. Instead, spice up the start of your day with a breakfast that's full of flavor. Delight your taste buds with an instant boost by adding bacon, America's favorite breakfast meat, to your morning meal.

Packing the perfect savory punch, bacon complements all breakfast staples, from pancakes and eggs to biscuits. But even these tried-and-true breakfast classics can grow lackluster over time.

Treat yourself to a better morning and a delicious breakfast by taking traditional cinnamon roll-ups and breakfast sandwiches to the next level with Farmland bacon - available in multiple varieties, including thick cut, classic cut and low sodium. Farmland bacon is slow-smoked over real hardwoods for maximum flavor intensity, which means these recipes are guaranteed to be anything but boring and are soon to become your new go-to classics.

For more ideas to boost your breakfast, bacon lovers can join an online community featuring recipes, videos, prizes, trivia, merchandise and more. Look for the Farmland Bacon Club online at FarmlandBaconClub.com, on Twitter (@FarmlandFoods) or on Facebook (Facebook.com/FarmlandFoods).

Sticky Cinnamon Bacon Roll-Ups

Ingredients

• 12 slices Farmland Applewood Smoked or Honey and Maple Bacon
• 2 teaspoons cinnamon
• 1/2 cup sugar
• 1/4 cup melted butter
• 4 8-inch flour tortillas
• 2 tablespoons applesauce

Preparation

1. Heat oven to 375°F. Spray baking sheet with nonstick cooking spray.
2. Cook bacon according to package directions; drain. Combine cinnamon and sugar; mix well.
3. Brush melted butter on both sides of tortilla; coat with cinnamon sugar on both sides.
4. Place 3 slices bacon and 2 teaspoons applesauce on one edge of tortilla. Roll up and place seam-side down in prepared pan. Repeat with remaining tortillas.
5. Bake at 375°F for 12 to 16 minutes, until sugar mixture is bubbly. Cut tortilla roll-ups in half before serving. Serve warm.

Preparation Time

30 minutes

Serves

8 servings

Bacon 'n Egg Stuffed Biscuits

Ingredients

• 1 can (16.3-oz.) refrigerated flaky layer biscuit dough
• 3 eggs, beaten
• 3 ounces softened cream cheese, cut into 8 small pieces
• 8 slices Farmland Honey and Maple Flavored Bacon
• 1/2 cup shredded Cheddar cheese

Preparation

1. Heat oven to 350°F. Spray eight muffin cups in 12-cup muffin pan with nonstick cooking spray.
2. Cut bacon into 1/2-inch pieces. Cook in large skillet over medium-heat until crisp; drain.
3. Meanwhile, peel four biscuits in half along layers. Place each piece in greased muffin cup, pressing onto bottom and up sides.
4. Carefully drain all but 1 tablespoon of grease from skillet. Add eggs, cook and stir over medium heat until eggs are set. Add cream cheese and gently stir until melted. Remove from heat; stir in bacon and cheese.
5. Spoon heaping 2 tablespoons of egg mixture onto each biscuit in muffin pan. Peel remaining four biscuits in half along layers. Place each piece over top of egg mixture, pushing edges down into muffin cups.
6. Bake at 350°F for 15 to 20 minutes or until golden brown. Cool five minutes before serving.

Preparation Time

45 minutes

Serves

8 servings

Source

Farmland Foods

Ingredients

• 3 cups refrigerated shredded hash browns
• 3 tablespoons melted butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 links Johnsonville Original Breakfast Sausage
• 6 eggs
• 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
• 1/4 cup chopped red bell pepper
• Chopped fresh chives or green onions, for garnish

Preparation

1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Yield 12 servings

Source

Johnsonville

Ingredients

• 1 package Regular Flavor Jimmy Dean Pork Sausage
• 1 (8.5-ounce) can refrigerated crescent rolls
• 1 cup frozen hash brown potato cubes, thawed
• 1/8 cup each diced green, red and yellow bell pepper (optional)
• 1/4 cup thinly sliced green onions (optional)
• 4 ounces (1 cup) shredded sharp Cheddar cheese
• 3 eggs, lightly beaten
• 1/8 cup milk
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/8 cup grated Parmesan cheese

Preparation

1. Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
2. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
3. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
4. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.

Serves

Makes 1 pizza

Source

Jimmy Dean Foods
United Egg Producers

(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is – while a lot of people say that eating breakfast is important, not very many are actually doing it.

In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey.

If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:

• Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.
• Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.
• Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.

To get more ideas for a better breakfast, visit www.bobevans.com.

Watch video to see how to make this delicious recipe!

Weekend Brunch Casserole

• 1 8-ounce can refrigerated crescent dinner rolls
• 1 pound Bob Evans Original Recipe Sausage Roll
• 2 cups shredded mozzarella cheese
• 4 eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

15 minutes

Serves

8 servings

Source

Bob Evans