Spend more time with family in the morning and less time making breakfast with these easy-to-make Cinnamon Sugar Pretzel Bites made with Pillsbury® Refrigerated Breadsticks.  

Soft Cinnamon Sugar Pretzel Bites

• 1 (11oz.) can Pillsbury Refrigerated Breadsticks
• 3 TBS cinnamon
• 2 TBS sugar
• 2 TBS butter, melted
• 1 egg, slightly beaten
• sugar to sprinkle (optional)
• 1 TBS water
• 4 TBS powdered sugar

1. Heat oven to 375°F. Line cookie sheet with parchment paper.
2. Melt butter and mix with cinnamon and sugar.
3. Unroll dough; separate into 12 breadsticks. With finger, press dough to make an indention length wise down the center of breadstick.
4. Spoon cinnamon/sugar mixture into breadstick indention. Fold breadstick dough lengthwise over cinnamon/sugar mixture. Press to seal edges of dough.
5. Twist and stretch dough to make a rope. Form a pretzel shape and seal ends of dough. Place raw pretzel onto prepared cookie sheet.
6. Beat egg in a bowl and wash over pretzels.
7. Sprinkle with sugar (optional).
8. Bake at 375°F for 12 - 18 minutes or until golden brown.
9. Mix water and powdered sugar to make a glaze. Drizzle glaze over pretzels.
10. Serve warm.

Source: Recipe adapted from Pillsbury®

(Family Features) Striking a balance between work and home life, friends and family, and hobbies and errands can contribute to a healthy lifestyle. As you look to rebalance certain aspects of your life during an opportunity like National Nutrition Month, don’t forget to take your diet into consideration as well.

Including grain-based foods as part of a balanced diet – along with proper exercise – can be an essential part of living a healthier lifestyle and can provide numerous health benefits. In fact, the Dietary Guidelines for Americans recommend a 50-50 balance between whole and enriched grains per day for optimal health. Furthermore, research from the Grain Foods Foundation suggests whole and enriched grains supply a variety of key vitamins and minerals, like thiamin, niacin, riboflavin, zinc, selenium and magnesium, and important shortfall nutrients like dietary fiber, iron and folate.

Incorporating grains into meals throughout the day, including these under-500 calorie recipes for Grilled Cinnamon French Toast with Granola Crunch and Roast Beef and Arugula Sandwiches featuring whole and enriched grains, can aid in maintaining a healthy weight. Additional benefits of consuming grains include lowering cholesterol and supporting digestion, while also providing anti-inflammatory nutrients and fiber, which helps fight belly fat.

Find more nutritionist-developed, balanced and budget-friendly recipes for every meal at grainfoodsfoundation.org.

Grilled Cinnamon French Toast with Granola Crunch

Recipe courtesy of Oroweat on behalf of the Grain Foods Foundation
Prep time: 20 minutes
Servings: 2

• 1/2       cup orange juice
• 1/4       cup light brown sugar
• 2          tablespoons butter
• 1          teaspoon vanilla
• 1          cup strawberries, sliced
• 1          banana, thinly sliced
• 3/4       cup milk
• 1          egg
• 1          teaspoon cinnamon
• 4          slices whole-grain nut bread
• 1/4       cup granola, for garnish

1. To make sauce: In saucepan, stir together orange juice, brown sugar, butter, vanilla, strawberries and banana. Simmer over medium heat 5-6 minutes, or until flavors have combined, stirring occasionally.
2. To make French toast: In shallow bowl, whisk together milk, egg and cinnamon. Dip slices of bread into milk mixture and cook 2 minutes on each side over medium heat on flat griddle or grill, or until golden brown.
3. Serve French toast with strawberry-banana sauce and top with granola.

Roast Beef and Arugula Sandwiches

Recipe courtesy of Roman Meal on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 2

• 1          tablespoon low-fat mayonnaise
• 2          teaspoons horseradish
• 4          slices whole- or multi-grain bread, toasted
• 4          slices tomato
• 4          ounces lean roast beef, thinly sliced
• 1          cup arugula or wild greens

1. Spread mayonnaise and horseradish evenly over two bread slices.
2. Layer tomato, roast beef and arugula on top of mayonnaise and horseradish. Top with remaining slices of bread.

Photo courtesy of Getty Images

Source: Grain Foods Foundation

(Family Features) Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget.

Plan ahead: Don’t let the pressure of hosting the holidays stress you. A well-constructed game plan can help you stay on track with your spending goals. Before heading to the grocery store, take inventory of what you already have and create a list of the items you need. These simple steps can save you time and money in the long run.    

Find affordable ingredients and supplies: Grocery shopping can be a daunting task, especially with seemingly endless options. Shopping at a grocery store like ALDI helps you find everything you need in one quick and easy shopping trip, including high-quality, fresh, affordable foods for your Easter spread. While there, you can also pick up other Easter essentials like baskets, toys, bakeware, decor and more.  

Keep leftovers in mind: Food (and money) can go to waste when leftovers go uneaten. Instead of tossing out your forgotten leftovers, incorporate them into a whole new dish. Try these Holiday Ham Sliders using leftovers from main dishes such as Slow-Cooked Maple Ham.

Find more tips and recipes for an appetizing Easter at ALDI.us.

Slow-Cooked Maple Ham

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen   
Prep time: 5 minutes
Cook time: 5 hours, 15 minutes
Servings: 10

• 20        ounces Sweet Harvest Pineapple Chunks
• 8          pounds Appleton Farms Smoked Ham Butt
• 1          cup Specially Selected 100% Pure Maple Syrup
• 1          cup Baker’s Corner Brown Sugar
• 1/2       teaspoon Stonemill Cinnamon
• 1          tablespoon Burman’s Dijon Mustard
• 1          teaspoon Stonemill Ground Black Pepper

1. Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
2. In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
3. Set slow cooker to low. Cook 4-5 hours.
4. Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
5. Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
6. Serve sauce on side or heat oven to broil and glaze ham. Broil 3-4 minutes for caramelized crust.

Holiday Ham Sliders

Recipe courtesy of Chef Linsey, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

• Carlini Canola Cooking Spray
• 3          ounces Happy Farms Preferred Cranberry White Cheddar, shredded
• 3          ounces Happy Farms Preferred Plain Havarti Cheese, shredded
• 12        ounces L'oven Fresh Hawaiian Sweet Rolls
• 2          tablespoons Burman's Spicy Mustard
• 1/4       cup sliced red onion
• 12        ounces Appleton Farms Spiral Sliced Half Ham
• 1/4       cup sliced green apple
• 4          tablespoons Countryside Creamery butter, melted
• 1/2       teaspoon Stonemill Garlic Powder
• 1/4       teaspoon ground Stonemill Sea Salt
• 1/2       teaspoon Stonemill Parsley Flakes

1. Heat oven to 350 F.
2. Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
3. In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
4. Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
5. Place bottom half of rolls in baking pan. Spread with spicy mustard.
6. Top with red onion, ham, apple, cheese mixture and bun tops.
7. In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
8. Cover with foil and bake 15 minutes.
9. Remove foil. Bake 10 minutes more.
10. Remove from pan and separate sandwiches; serve immediately.

Source: ALDI

(Family Features) A holiday season filled with gatherings calls for simple recipes that make baking for family and friends easy and enjoyable.

Traditions are often enjoyed more around the holidays and some classic flavors are must-haves for seasonal parties and dinners. Individually portioned desserts are ideal for entertaining, and these smooth, creamy cheesecakes with vivid holiday color are a perfect single serving that is sure to brighten any dessert table. Or put a festive twist on apple pie with a cinnamon roll-inspired crust.

Each of these desserts features quick and easy preparation, and the delicious flavors of Lucky Leaf Fruit Fillings, which use high-quality fruit and contain no high-fructose corn syrup, for great tasting desserts every time. An array of popular flavors like apple, blueberry, cherry and strawberry make it possible to prepare your favorite holiday desserts in minutes.

Find more inspiration for this season’s holiday baking at luckyleaf.com.

Mini Marbled Cherry Cheesecakes

• 18        chocolate cookies with white filling
• 2          packages (8 ounces each) cream cheese, softened
• 1/3       cup sugar
• 2          eggs
• 1          teaspoon vanilla
• 1          can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided

1. Heat oven to 350° F.  Line muffin tins with 18 paper liners.
2. Place one chocolate cookie in bottom of each paper liner.
3. In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.  Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.
4. Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.

Cinnamon Apple Pie

• 1          refrigerated pie crust
• 1          tablespoon butter, melted
• 2          teaspoons ground cinnamon
• 2          cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling
• 1          stick (8 tablespoons) butter, softened
• 1          cup flour
• 1          cup light brown sugar
• 1/2       cup powdered sugar, plus additional (optional)
• 1/4       teaspoon vanilla
• 1/4       teaspoon cinnamon
• 2          teaspoons milk, plus additional (optional)

1. Heat oven to 400° F.
2. On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
3. Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.
4. In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
5. Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.
6. In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.

Source: Lucky Leaf

(Family Features) Fall is perfect for making time for fun before the busy holiday season – go for a fall picnic, visit your local orchard or pumpkin patch, and take advantage of all the flavors fall has to offer. Try these delicious, comforting, no-hassle fall ideas that won’t carve a big chunk out of your budget:

• The great taste of seasonal produce can stand on its own, adding star power to simple recipes. Baked pears or apples are a sweet, festive treat. Slice them in half and fill with walnuts, drizzle with honey and sprinkle with cinnamon. Bake until the sugars caramelize and fruits soften.

• Take on-the-go snacks to the next level by coating almonds or garbanzo beans in your favorite seasonal spices and baking until crispy.

No matter the season, trim time grocery shopping by relying on a one-stop-shop like ALDI. Whether you’re looking for a new pumpkin spice treat or need quality ingredients for your famous chili, you can find it all at wallet-friendly prices.

Find more tips and recipes for a hassle-free fall at ALDI.us.

Pumpkin Pie Smoothie Bowl

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

• 1/2       cup Baker’s Corner 100% Pure Canned Pumpkin
• 1/2       cup Friendly Farms Plain Nonfat Greek Yogurt
• 1/2       frozen banana
• 1/2       cup Friendly Farms Unsweetened Original Almondmilk
• 2          teaspoons Specially Selected 100% Pure Maple Syrup
• 1          teaspoon Stonemill Pumpkin Pie Spice

Optional garnishes:

• SimplyNature Flax Seed
• Southern Grove Chia Seeds
• Baker’s Corner Semi-Sweet Mini Morsels
• Southern Grove Chopped Pecans, toasted
• Apple slices
• SimplyNature Organic Ground Cinnamon

1. Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.          

Mini Pumpkin Parfait with Cranberry Caramel

Recipe courtesy of Chef Kates, ALDI Test Kitchen

• 1          package Cafe Bistro Spekulatius Spiced Cookies
• 1/2       cup Countryside Creamery Unsalted Butter, divided
• 1/2       cup packed Baker's Corner Brown Sugar
• 1/4       cup water
• 1          cup Sweet Harvest Whole Berry Cranberry Sauce
• 8          ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened
• 1/4       cup Baker's Corner Powdered Sugar
• 1          cup Baker's Corner 100% Pure Canned Pumpkin
• 8          ounces Friendly Farms Whipped Topping, divided

1. Place cookies in food processor and pulse to form fine crumbs. 
2. In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
3. To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.
4. Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
5. In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.
6. To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.

Source: ALDI

Fueling kids for back to school

(Family Features) As kids head back to school, it’s a good time to refocus on nutritious food and beverage choices to make sure kids are properly fueled and ready to learn. Making the best choices for her family is every mom’s priority, but it can be confusing to navigate all the options available.

For example, many celebrity websites, diet books, blogs and popular social media feeds make it appear trendy to ditch dairy. Yet experts say going dairy-free has significant downfalls, especially for kids and young adults. A survey from the National Osteoporosis Foundation (NOF) found 6 in 10 moms have tried restricting their dairy intake, and fewer moms encourage their kids to drink milk today compared to how many were encouraged to drink milk themselves as children – in fact, some are even restricting their children’s intake of dairy.

It can be hard to get enough nutrients without milk in your diet. Drinking dairy milk during childhood through early adulthood is important to help achieve maximum bone strength. It’s also important to drink milk as an adult to help maintain bone strength and density. Most dairy alternatives don’t have the same nutrients as dairy milk and kids may not eat enough kale, spinach or sardines to replace the calcium in milk.

However, many moms know how important milk is for their kids. According to the NOF survey, more than 80 percent of moms know milk is nutrient-rich. In fact, milk is the top food source for three of the four nutrients of concern identified by the Dietary Guidelines for Americans: calcium, vitamin D and potassium.

Incorporating farm-fresh milk into your diet can be fun for the whole family. Try making your own flavored milk or smoothie at home with these recipes for Vanilla Cinnamon Milk or a Rainbow Unicorn Smoothie.

Find more information and nutritious recipes to pair with milk at milklife.com.

Vanilla Cinnamon Milk

• 8          ounces milk
• 1/2       teaspoon pure vanilla extract
• 1/4       teaspoon ground cinnamon
• 2          teaspoons honey

1. In glass, combine milk with vanilla extract, ground cinnamon and honey.  Stir until well mixed.

Nutritional information per serving: 130 calories; 5 mg cholesterol; 8 g protein; 24 g carbohydrates; 105 mg sodium; 308 mg calcium (30% of daily value).

Rainbow Unicorn Smoothie

• 1 1/2    cups low-fat or fat-free milk, plus additional (optional)
• 1/2       cup low-fat vanilla yogurt
• 2          cups (about 10 large) frozen strawberries
• 1          cup frozen blueberries
• 1          cup frozen mango chunks

Optional toppings:

• 6          tablespoons whipped cream
• 4          teaspoons sprinkles
• horn candles, wicks trimmed

1. Blend milk, yogurt and fruit until smooth, adding additional milk or water to thin, if needed.
2. Divide smoothie into four glasses and, if desired, top each with whipped cream, sprinkles and horn candles.

Nutritional information per serving: 120 calories; 1 g fat; 5 mg cholesterol; 5 g protein; 25 g carbohydrates; 3 g fiber; 60 mg sodium;  175 mg calcium (20% of daily value). Nutrition figures based on using fat-free milk.  

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

• Salt (plain or flavored)
• Pepper
• Horseradish
• Smithfield Hometown Original Bacon
• Celery stalks
• Worcestershire sauce
• Lemons
• Limes
• Hot sauces
• Stuffed olives
• Pickled green beans
• Pickle spears
• Onions
• Cheese cubes
• Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

Cheesy Bacon Jalapeno Corn Muffins

• Nonstick cooking spray
• 1 package (16 ounces) Smithfield Hometown Original Bacon
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 6 tablespoons butter, melted
• 1/3 cup honey
• 3/4 cup milk or buttermilk
• 1 can corn kernels, drained
• 2 medium jalapeno peppers, seeded and diced
• 1 medium jalapeno pepper, thinly sliced

1. Heat oven to 375° F.
2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

Sausage and Egg Tarts with Asparagus and Tomatoes

• Flour, for dusting
• 1 package (about 1 pound) frozen prepared puff pastry, thawed
• 9 eggs, brought to room temperature for 30 minutes, divided
• 1 teaspoon water
• 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
• 1 pound fresh asparagus spears, cut into pieces
• 1 pint grape tomatoes, halved lengthwise
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup shredded Parmesan cheese (optional)

1. Heat oven to 400° F.
2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

Cinnamon French Toast Sausage Roll-Ups

• 12 Smithfield Fresh Sausage Links
• 2 eggs
• 2/3 cup milk
• 3 tablespoons almond liquor (optional)
• 1/2 teaspoon ground cinnamon
• 6 slices whole-wheat bread, crust removed and cut in half
• 3 tablespoons butter

1. Cook sausage according to package directions; keep warm.
2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

Scrambled Eggs and Ham in a Waffle Cup

• 6 eggs
• 1/2 cup milk
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
• 1 tablespoon butter
• 8 waffle cups (4 ounces each)
• 4 teaspoons maple syrup, warm, divided
• 1 teaspoon fresh thyme, chopped

1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

Learn why foil-packet cooking is hot, hot, hot

(Family Features) As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.

The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.

With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.

Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp.

Find more inspired ideas for healthy meals at Mizkan.com/Recipes.

7 Steps to the Perfect Foil Pouch

1. A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you’ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection.
2. Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices.
3. Spread foil on a flat surface and add a light nonstick spray, if needed.
4. Place ingredients and seasonings in the center of the foil.
5. Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
6. Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
7. Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.

Gochujang-Glazed Chicken

Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes

• 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic
• 2 teaspoons gochujang (chile bean paste)
• 6 tablespoons maple syrup
• 4 teaspoons soy sauce
• 2 tablespoons, plus 2 teaspoons, olive oil
• 4 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 chicken thighs
• 4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)
• 1 1/2 cups fresh scallions, sliced
• 2 cups fresh sugar snap peas
• 3 sprigs fresh cilantro, for garnish

1. Heat oven or grill to 375° F.
2. In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.
3. Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).
4. Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.

Chef’s tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.

Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.

Bartlett Pear and Oat Crisp

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes

• 4 cups fresh pears, medium diced
• 4 tablespoons Nakano Seasoned Rice Vinegar – Mango
• 3/4 cup quick oats
• 2/3 cup brown sugar
• 1/2 cup, plus 2 teaspoons, all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 6 tablespoons butter, diced into 1/4-inch squares

1. Heat oven to 375° F.
2. Toss pears in rice vinegar and set into lightly greased foil pouch.
3. Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.
4. Pour mixture evenly over pears, seal pouch and bake 20 minutes.
5. Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.

Mediterranean Vegetables

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes

• 3 tablespoons Nakano Organic Rice Vinegar – Seasoned
• 1/4 cup olive oil
• 1 teaspoon salt, plus extra, to taste
• 1/2 teaspoon pepper, plus extra, to taste
• 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
• 1 1/2 teaspoons fresh garlic, minced
• 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
• 1 cup fresh green pepper strips
• 1 cup fresh red pepper strips
• 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
• 1 fresh portobello mushroom, sliced into 1/2-inch squares
• 1 cup fresh eggplant, diced into 1/2-inch squares

1. Heat oven or grill to 375° F.
2. In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.
3. Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.
4. Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.

Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.

Source: Nakano

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

Perfect Apple Pie

8 servings
Prep time: 30 minutes
Ready in: 3 hours

Crust

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
• 1 teaspoon flour
• 2 tablespoons finely chopped pecans

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping

• 2 3-ounce packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

Fresh Berry Cream Tart

8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

• 1 8-ounce package cream cheese, softened
• 1/3 cup sugar
• 1 tablespoon orange-flavored liqueur or orange juice
• 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
• 1/3 cup red currant jelly, melted

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Source: Pillsbury

(Family Features) Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

• Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.
• Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.
• Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, 4 out of 5 doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels.

These recipes are a great start to adding more whole grains — and they’re so good, you might forget they are heart smart. Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

Apple Crisp

Total Time: 65 minutes
Makes: 6 servings

• 5 cups peeled apple slices
• 1/2 cup firmly packed light brown sugar, divided
• 1 tablespoon lemon juice
• 1 tablespoon tapioca
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed
• 1/4 cup (1/2 stick) margarine, melted

1. Preheat oven to 350°F.
2. Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.
3. To make topping: stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.
4. Spread apple mixture in ungreased 1 1/2-quart baking dish. Sprinkle evenly with cereal topping.
5. Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

Savory Meatloaf

Total Time: 75 minutes
Makes: 12 servings

• 2 eggs
• 1 cup milk
• 2 pounds lean ground beef
• 3 biscuits Post Original Shredded Wheat Cereal, crushed
• 1 can (8 ounces) stewed tomatoes, undrained
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper

1. Preheat oven to 375°F.
2. Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
3. Shape meat mixture into oval loaf in shallow baking pan.
4. Bake 1 hour or until cooked through (160°F).

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.

Grab ’n Go Peanut Butter Bars

Total Time: 10 minutes
Makes: 16 servings (1 bar per serving)

• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 1/2 cup reduced fat peanut butter
• 3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed
• 3/4 cup raisins

1. Mix sugar, honey and peanut butter in large microwavable bowl. Microwave on high 1 1/2 to 2 minutes or until bubbly at edge; stir until well blended.
2. Stir in cereal and raisins.
3. Press firmly into 8-inch square pan sprayed with cooking spray. Cool. Cut into bars.
4. Store in airtight container.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

Banana Bread

Total Time: 65 minutes
Makes: 16 servings (1 slice per serving)

• 1 3/4 cups flour
• 1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup (1 stick) margarine
• 2 eggs
• 1/4 cup fat-free milk
• 1 cup mashed ripe bananas (about 2 large bananas)

1. Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.
2. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas.
3. Pour into greased 9x5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.
4. Cool completely.

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

Source: Post Foods, LLC