recipes

Videos 17 September 2024

Celebrate Success at School with a Frozen Grape Treat

(Family Features) On those busy school days when class, homework and activities wear your family down, it’s hard to beat a cool, creamy snack. Give loved ones a bite of refreshing flavor with a sweet but good-for-you treat.

This Hot Honey Frozen Grape Bark is a perfect snack or dessert to share, whether you’re celebrating a successful day at school or simply enjoying time together. With a handful of ingredients and limited time in the kitchen, just prep a day in advance so the bark can freeze overnight then break into pieces for a sweet, shareable bite of frozen bliss.

An ideal recipe for busy families, it highlights the ease and versatility of Grapes from California, which are both delicious and convenient, to help make family time a breeze from cooking to cleanup.

Visit GrapesFromCalifornia.com to find more delicious desserts.

 

Watch video to see how to make this recipe!

Hot Honey Frozen Grape Bark
Servings: 8

  • 1          container (14 ounces) vanilla nonfat Greek yogurt
  • 1          tablespoon pure maple syrup
  • 1          tablespoon hot honey
  • 1 1/2    cups green Grapes from California, halved
  • 1/3       cup shelled, broken pecans 
  1. Line 9-inch square metal baking pan with sheet of parchment paper, creasing into corners.
  2. In medium bowl, whisk yogurt, maple syrup and hot honey until blended. Fold in grapes. Spoon into parchment paper-lined pan and, with back of spoon, spread into even layer.
  3. Sprinkle pecans on top, cover with plastic wrap and freeze until firm, at least 4 hours, or overnight.
  4. Unwrap bark, grasp ends of parchment paper and pull up to remove confection from pan. Crack bark into pieces by rapping on work surface. Store bark in resealable container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 5 g protein; 15 g carbohydrates; 3.5 g fat (32% calories from fat); 0 g saturated fat; 20 mg cholesterol; 0 mg sodium; 1 g fiber.

Meal Ideas 06 August 2024

Manage Hectic Mornings with Quick, Healthy Breakfasts

(Family Features) Getting kids up and out the door is a challenge all on its own, and on those busy school mornings when nothing seems to run smoothly, healthy breakfasts can go by the wayside. While it’s widely recognized as the most important meal of the day, that doesn’t always mean you have time to sit down and enjoy it.

Solving your morning rush with grab-and-go breakfasts you can make ahead of time accomplishes both goals at once: staying on schedule and fueling your kiddos (and yourself) for the day ahead. These delicious and nutritious recipes come from Healthy Family Project’s 2024 Back to School Campaign, which is raising $12,000 for the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.

These Mixed Berry Whole-Wheat Muffins are a perfect solution when you need to hustle out the door. As a healthy, delicious treat kids can take with them to school or eat during the commute, they’re quick and easy to make. Loaded with blueberries – a bona fide superfood that’s high in fiber, low in calories and high in vitamin C, potassium and vitamin K – you may even need to make a double batch so you have plenty for breakfasts and after-school snacks.

With a simple graham cracker crust and creamy Greek yogurt filling, Mandarin Orange No-Bake Tarts offer another refreshing, kid-friendly morning meal. They can help you start your day on the right foot whether you’re short on time or able to eat a quick bite together as a family.

Discover more ways to manage school-day schedules with easy, nutritious recipes at healthyfamilyproject.com.

Mixed Berry Whole-Wheat Muffins

Recipe courtesy of Healthy Family Project
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 12

  • 1 1/4 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 3/4 cup plain nonfat Greek yogurt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup chopped strawberries
  • 1/2 cup blueberries
  1. Preheat oven to 400 F. Grease muffin pan and set aside.
  2. In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.
  3. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.
  4. Pour batter into prepared muffin tin, filling cups about 3/4 full.
  5. Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.
  6. Remove from oven and let cool in muffin tin 5 minutes before removing.

Mandarin Orange No-Bake Tarts

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Freeze time: 1 hour

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 cup plain nonfat Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey or maple syrup
  • 4 mandarin oranges, peeled and segmented
  1. In bowl, mix graham cracker crumbs with melted butter.
  2. Press mixture into bottom of individual mini tart pans or mini muffin tin. Refrigerate crusts to set while preparing filling.
  3. In bowl, combine Greek yogurt, vanilla and honey or maple syrup. Mix well.
  4. Spoon yogurt mixture into chilled crusts.
  5. Freeze tarts at least 1 hour. Top with mandarin segments.

 Source: Healthy Family Project

Meal Ideas 30 July 2024

Smart Starts for a Healthy Heart

(Family Features) How you start your morning can impact the rest of your day. If you’re looking to incorporate healthier choices into your morning routine, try a concept known as “habit stacking.” Building tiny, healthier habits into routines you already have, like enjoying a morning beverage or breakfast before you check your email instead of jumping right into the day’s tasks, can make it easier to stick to a new habit when it’s built into an existing routine.

If you already enjoy the routine of breakfast to start the day, consider swapping sugary drinks for beverages without added sugars like unsweetened green or black tea. When incorporated as part of an overall healthy diet, unsweetened tea can help support heart health.

If you need help getting started, Lipton, a proud national sponsor of the American Heart Association’s Life is Why campaign, created these easy-to-make, better-for-you tea recipes.

A small handful of ingredients makes a big splash in Green Tea Berry Banana Smoothies, ideal for an on-the-go breakfast. For a little refreshment any time of day, simple Sparkling Green Tea Cranberry Spritzers offer a solution with 0 grams of added sugars while non-alcoholic Green Tea Mojito Mocktails provide natural sweetness with 100% fruit juice.

Choosing beverages with no added sugars can contribute to a healthy heart, according to the American Heart Association, making these recipes perfect for daily habit stacking. Water is needed to keep your body running at its best, and because unsweetened tea is 99.5 % water, it provides a delicious way to help hydrate.

Discover more ways to improve daily routines at Heart.org/eatsmart.

Green Tea Berry Banana Smoothies

Recipe courtesy of the American Heart Association
Servings: 4 (1 1/2 cups per serving)

  • 3 cups water
  • 8 single-serving green tea bags
  • 16 ounces frozen mixed berries (about 3 cups)
  • 2 medium bananas, peeled, cut in half and frozen
  • 1 cup fat-free plain Greek yogurt
  • 2 teaspoons fresh-grated peeled gingerroot (optional)
  • 2 teaspoons vanilla extract (optional)
  • 2 teaspoons chia or flax seeds (optional)
  1. In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Refrigerate 2 hours, or until chilled.
  2. In food processor or blender, process tea, berries, bananas and yogurt until smooth. Add gingerroot and vanilla, if desired, and process until smooth. Pour into four glasses. Sprinkle with chia seeds, if desired.

Nutritional information per serving (without optional ingredients): 136 calories; 1 g total fat (0 g saturated fat, trans fat, polyunsaturated fat and monounsaturated fat); 3 mg cholesterol; 23 mg sodium; 29 g carbohydrates; 5 g fiber; 18 g total sugars (0 g added sugars); 8 g protein.

Green Tea Mojito Mocktails

Recipe courtesy of the American Heart Association
Servings: 4 (1 1/2 cups per serving)

  • 4 cups water
  • 4 single-serving green tea bags
  • 32-40 sprigs fresh mint, plus additional for garnish, divided
  • 2 cups ice cubes
  • 1 cup 100% white grape juice
  • 1/2 cup fresh lime juice (about 4 medium limes)
  • 1 medium lime, cut into four wedges or lime zest twists (optional)
  1. In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Refrigerate 2 hours, or until chilled.
  2. At serving time, add mint leaves to four glasses. Using muddler or wooden spoon, mash mint leaves several times to release juices. Don't mash into pulp. Add ice.
  3. Stir white grape juice and lime juice into tea mixture. Pour into glasses. Garnish each with lime wedge and mint leaf.

Tip: To get more juice from citrus, before slicing, microwave fruit on high 30 seconds, or until warm. When cool enough to handle, use citrus reamer or handheld juice press to juice citrus.

Nutritional information per serving: 45 calories; 0 g total fat (0 g saturated fat, trans fat, polyunsaturated fat and monounsaturated fat); 0 mg cholesterol; 7 mg sodium; 13 g carbohydrates; 0 g fiber; 10 g total sugars (0 g added sugars); 1 g protein.

Sparkling Green Tea Cranberry Spritzers

Recipe courtesy of the American Heart Association
Servings: 4 (1 1/2 cups per serving)

  • 4 cups water
  • 4 single-serving green tea bags
  • 1 cup 100% cranberry juice or 100% cranberry-pomegranate juice
  • 2 cups ice cubes
  • 1/2 cup seltzer (flavored or plain) or low-sodium club soda, chilled
  • 4 orange slices or lime wedges (optional)
  1. In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Stir in cranberry juice. Refrigerate 2 hours, or until chilled.
  2. At serving time, put ice cubes in four glasses. Pour tea mixture into glasses. Top each serving with seltzer. Garnish with orange slices.

Tip: To create cranberry-flavored ice cubes, fill ice cube tray with 100% cranberry juice and freeze.

Nutritional information per serving: 32 calories: 0 g total fat (0 g saturated fat, trans fat, polyunsaturated fat and monounsaturated fat); 0 mg cholesterol; 4 mg sodium; 8 mg carbohydrates; 0 g fiber; 8 g total sugars (0 g added sugars); 1 g protein.

Source: American Heart Association

Meal Ideas 24 July 2024

Simple Recipes that Make School Days a Cinch

(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.

Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.

Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.

Make Dinner Happen in 30 Minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

  • 1 pound ground beef
  • 1 can (15 ounces) black beans
  • 1 can (15 ounces) corn
  • 2 cans (14 ounces each) diced tomatoes with chilies
  • 1/2 cup half-and-half or milk
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons mesquite seasoning
  • 1 tablespoon black pepper
  • salt, to taste
  • 1 lime, juice only
  • 1 cup chopped cilantro
  • romaine lettuce
  • 2-3 cups shredded cheese
  • 1 tub (16 ounces) sour cream
  • crushed tortilla chips
  1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
  2. Add lime juice; stir. Sprinkle with cilantro.
  3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
  4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

A Sweet Treat to Make School Days Special

Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.

These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.

Find more back-to-school desserts at chsugar.com.

No Bake Dragon Fruit Cheesecake Bars

Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons C&H Light Brown Sugar
  • 1 pinch salt

Bars:

  • 1 small fresh dragon fruit, peeled and cubed small
  • 1/4 cup C&H Granulated Sugar
  • 12 ounces cream cheese, at room temperature
  • 1 1/2 cups C&H Powdered Sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup plain Greek yogurt, full fat, at room temperature
  • 1/2 cup heavy whipping cream, cold
  1. To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
  2. To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
  3. In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
  4. In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
  5. Cut into 16 bars.

Spice Up Weeknights

Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Taco Mac and Cheese

  • 1 box macaroni and cheese
  • 1/4 cup milk
  • 4 tablespoons butter
  • 1 pound ground turkey
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 onion, diced
  • 2 teaspoons taco seasoning
  1. Prepare boxed mac and cheese with milk and butter according to package instructions.
  2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
  3. Stir turkey mixture with mac and cheese to combine.

 Source: C&H Sugar

Meal Ideas 19 June 2024

Grape Summer Gatherings: Easy recipes to enjoy at warm-weather celebrations

(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.

Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.  

In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.

Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.

6 Ways to Chill Out with Grapes

Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:

  • Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
  • Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
  • Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
  • Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
  • Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
  • Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.

Chocolate-Dipped Frozen Grape and Yogurt Clusters

Yield: 7 mounds

  • 1 cup black Grapes from California, halved
  • 3/4 cup plain nonfat vanilla Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 2 1/2 ounces bittersweet chocolate, chopped
  • 1 teaspoon extra-virgin olive oil
  1. In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
  2. Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
  3. Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
  4. Store frozen clusters in airtight container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.

Southwest Charred Corn Salad with Grapes

Yield: 4 servings (6 cups)

  • 2 large ears yellow corn on the cob, shucked
  • 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
  • 1 cup large green and red Grapes from California, halved
  • 1 cup canned black beans, drained and rinsed
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon fresh jalapeno, minced
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons cider vinegar
  • 3/4 teaspoon cumin powder
  • 1/4 teaspoon fine sea salt
  • 1 avocado, diced 1/2 inch
  • 1 ounce cotija cheese, crumbled
  • freshly ground black pepper, to taste
  • 3 tablespoons fresh cilantro leaves
  1. Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
  2. In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
  3. Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
  4. Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.

Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.

Lemongrass Grape Cocktail

Yield: 1 drink

Lemongrass Simple Syrup:

  • 1 cup sugar
  • 1 cup water
  • 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped

Cocktail:

  • 1/2 cup cold Grapes from California
  • 2 slices fresh ginger
  • 1 cup ice
  • 2 ounces vodka
  • 1 1/2 ounces lemongrass simple syrup
  • 1/2 ounce lime juice
  • frozen Grapes from California, for garnish
  • lemongrass stalk, trimmed, for garnish
  1. To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
  2. To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.

Note: For mocktail, replace vodka with seltzer water.

Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.

 Source: California Table Grape Commission

Main Dishes 17 April 2024

Scrumptious Ways to Simplify Springtime Meals: Make weekday dining a breeze with easy, delicious recipes

(Family Features) From everyday weeknight dinners to picnics in the park, warmer weather and longer days mean families want to spend more time together and less time in the kitchen. This spring, look for kitchen hacks that can make fresh and healthy weeknight seasonal recipes a cinch.

Skipping complicated prep work is the first step toward simplifying springtime meals. Rather than recipes that call for a lot of prep or cooking time, consider easy dishes that require only a handful of steps and use everyday ingredients you may already have in your pantry, fridge or freezer.

For example, these Shrimp, Broccoli and Potato Skewers with Lemon and Thyme can let you put a little spring in your weeknight dinners. Grilled skewers keep the whole family happy and come together in less than 30 minutes, making them perfect for quick and healthy meals without the hassle. The versatility of potatoes means you can grill them, and this version calls for a 5-minute microwave steam first to cut down on grill time.

With easy-to-prepare potatoes, The Little Potato Company makes family dinners like this one a breeze as they come pre-washed, require no peeling and are small enough they don’t need to be cut. This allows for less time in the kitchen and more time for outdoor play to enjoy a little moment of happiness. Plus, the Microwave and Roast or Grill Ready kits come with their own seasoning packs for added convenience.

Grown on family farms, Little Potatoes are a fresh whole food packed with nutrients you can feel good about serving your family and are ideal for this Easy as 1-2-3 Potato Salad. With just three ingredients and minimal prep time, this delightful dish becomes an ultimate springtime solution for busy families. Plus, it’s easy enough that little ones can join in on the fun of preparing it.

Simply pop the tray of Microwave Ready Little Potatoes in the microwave for 5 minutes then add the included Savory Herb seasoning pack, chopped green onions and mayonnaise for a delicious side – no potato boiling or peeling required.

To find more ways to savor springtime meals outdoors with your family, visit littlepotatoes.com.

Shrimp, Broccoli and Potato Skewers with Lemon and Thyme

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

  • 1 pound bagged Little Potatoes
  • 1 bunch broccoli
  • 12 large shrimp, peeled and deveined
  • 1 1/2 lemons, juice only
  • 3 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  1. In large, microwave-safe bowl, microwave potatoes on high 5 minutes.
  2. Chop broccoli into large pieces.
  3. Add broccoli and shrimp to bowl once potatoes are steamed.
  4. Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste.
  5. Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.

Easy as 1-2-3 Potato Salad

Prep time: 2 minutes
Cook time: 5 minutes
Servings: 4

  1. In microwave, cook potatoes 5 minutes according to package directions.
  2. Combine seasoning pack, chopped green onions and mayonnaise or Greek yogurt.
  3. Pour dressing over cooled potatoes. Stir gently and serve.

 Source: The Little Potato Company

Breakfast & Brunch 01 February 2024

Guilt-Free, Superfruit Snacking: Sweet treats made to permissibly indulge

(Family Features) For many, enjoying a small indulgence can serve as a reward for a job well done or a mood-boosting pick-me-up. In fact, mindful snacking is on-trend for a majority of consumers.

According to Mondelez International’s Fourth Annual State of Snacking Global Consumer Trends Study, 78% are choosing small indulgences to pamper themselves and 68% are checking nutrition labels on snacks.

With today’s changing palates and the growing demand for sour, less sweet foods and beverages, a superfruit like tart cherries can help snackers permissibly indulge without the guilt. Primarily grown on small family farms in the United States, Montmorency tart cherries – also referred to as sour cherries – are available year-round in dried, juice and juice concentrate, canned and frozen forms.

More than 110 scientific research studies show Montmorency tart cherries are a superfruit. In addition to their sweet-sour taste and unique nutrient profile, research suggests tart cherries – one of the few natural food sources of melatonin – may help improve sleep, aid in exercise recovery, reduce inflammation, ease arthritis symptoms, improve gut health and promote heart health. In fact, in one study published in the “European Journal of Nutrition,” adults who drank Montmorency tart cherry juice slept about 40 minutes longer on average and had up to a 6% increase in sleep efficiency.

While increasingly featured in functional beverages and health-positioned foods, tart cherries can also add drool-worthy flavor to superfruit-infused snacks, such as these Tart Cherry Superfood Banana Splits and Tart Cherry Brownie Bites. Plus, using tart cherries as a favorite ingredient in recipes like these adds a health halo to sweets – reinforcing the trend of permissible indulgences.

As an ideal superfruit snack that makes snacking more satisfying, tart cherries provide delicious flavor and potential health benefits in these recipes and beyond so you can savor the moment and cherish every bite.

Find more tart cherry snack recipes at ChooseCherries.com.

Tart Cherry Superfood Banana Splits

Recipe courtesy of Hannah Zimmerman of Bite Sized Studio on behalf of the U.S. Tart Cherry Industry
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2

  • 1/2 cup dark chocolate chips
  • 2 cups tart cherry juice
  • 2 ripe bananas
  • 1 cup vanilla Greek yogurt
  • 1/4 cup almond butter
  • 1/4 cup granola
  • 1/4 cup dried tart cherries
  • 1/2 cup frozen tart cherries, thawed
  1. Place chocolate chips in bowl.
  2. In saucepan over medium heat, bring tart cherry juice to simmer about 20 minutes until reduced to 2/3 cup.
  3. Pour juice into bowl and mix until chocolate chips are melted and sauce is smooth.
  4. Cut bananas in half lengthwise and place on two plates. Spoon 1/2 cup Greek yogurt on each banana then drizzle with 2 tablespoons almond butter and 2 tablespoons tart cherry chocolate sauce.
  5. Sprinkle 2 tablespoons granola, 2 tablespoons dried tart cherries and 1/4 cup thawed frozen tart cherries on top of each banana split.

Note: Leftover tart cherry chocolate sauce can be stored in airtight container in refrigerator for later use.

Tart Cherry Brownie Bites

Recipe courtesy of Hannah Zimmerman of Bite Sized Studio on behalf of the U.S. Tart Cherry Industry
Prep time: 10 minutes
Yield: 12 bites

  • 10 medjool dates, pitted
  • 1/2 cup dried tart cherries
  • 1/4 cup walnuts
  • 2 tablespoons rolled oats
  • 1/4 cup cocoa powder
  • 1 tablespoon chia or hemp seeds (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons peanut or almond butter
  • 4 tablespoons tart cherry juice
  • 1/4 cup mini chocolate chips
  • cocoa powder (optional)
  • melted chocolate (optional)
  1. In bowl of food processor, combine dates; dried tart cherries; walnuts; oats; cocoa powder; seeds, if desired; salt; and nut butter. Pulse 30-60 seconds until ingredients are ground into tiny pieces.
  2. Add tart cherry juice in 1 tablespoon additions, pulsing mixture after each addition, until crumbly dough forms.
  3. Transfer dough to bowl and fold in chocolate chips.
  4. Roll dough into 12 balls. Serve plain or finish balls with dusting of cocoa powder or drizzle of melted chocolate, if desired.

Source: Cherry Marketing Institute

Videos 10 January 2024

Boost Nutrition with a Tropical Treat

(Family Features) A smooth, fruity smoothie provides a delicious way to start your morning strong, add much-needed afternoon energy or cap off a successful day as a better-for-you dessert. The next time you crave a tasty treat, turn to this Tropical Boba Smoothie for a little sip of paradise.

Thicker than traditional boba tea, this tropical-inspired solution features a creamy blend of pineapple, mango, strawberries and coconut served over shiny black boba pearls. With a splash of milk and dollop of plain Greek yogurt, it also boasts the benefits of dairy that are fundamental to good nutrition.

In fact, a balanced diet includes a variety of foods – like dairy – to get essential nutrients and is important to maintain healthy gut and immune function and optimize overall wellness.

Visit MilkMeansMore.org to find more nutritious recipe ideas.

Watch video to see how to make this recipe!


Tropical Boba Smoothie


Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 10 minutes
Servings: 1

 

  • 1          pack (2.12 ounces) instant brown sugar boba
  • 1 1/2    cups frozen mixed pineapple, mango and strawberries
  • 1/2       cup milk (whole or 2%)
  • 1/4       cup plain Greek yogurt (5%, 2% or fat free)
  • 1          tablespoon honey
  • 1/4       teaspoon coconut extract or vanilla
  1. Prepare boba according to package directions.
  2. In blender, combine fruit, milk, yogurt, honey and coconut extract. Cover and blend until nearly smooth.
  3. Place boba in 14-16-ounce glass. Pour fruit mixture over top. Serve.

Source: United Diary of Michigan

Breakfast & Brunch 10 January 2024

Better-for-You Meals from Breakfast to Dinner

(Family Features) Whether you’re encouraging loved ones to start a new wellness kick or looking to add new ideas to an already-nutritious menu, families at any stage of a journey toward better health can use newfound favorites to bring fresh flavors to the table.

These dishes from Milk Means More provide an all-day assortment of deliciousness from breakfast to lunch and dinner so you can bring everyone together for tasty, nutritious meals no matter the occasion. Dairy foods, like the low-fat or fat-free milk, yogurt and cheese found in these recipes, are fundamental to good nutrition.

Constructing a better-for-you menu calls for a balanced diet with a variety of foods to get essential nutrients. This balance is important for maintaining healthy gut and immune function while optimizing overall wellness.

Start by ramping up your family’s breakfast with these slightly sweet Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping for a protein-packed way to start the day with a healthy addition of fresh berries.

Fusion cooking is on the menu at lunchtime with the spicy-sweet combo of Cajun-seasoned chicken mingling with mango and pungent blue cheese in these Chicken, Mango and Blue Cheese Pitas. Finally, finish the day with Feta Roasted Salmon and Tomatoes – an easy-to-make family meal ready in 30 minutes.

Find additional better-for-you recipe inspiration at MilkMeansMore.org.

Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings:6

Topping:

  • 1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
  • 1/3 cup maple syrup
  • 1/2 teaspoon ground cinnamon

Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup plain Greek yogurt (fat free, 2% or 5%)
  • 1/2 cup milk (skim, 2% or whole)
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • oil
  • 1 cup fresh blueberries or chopped fresh strawberries
  1. To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.
  2. To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).
  3. Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.
  4. Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • Nonstick cooking spray
  • 3 cups halved cherry tomatoes
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano or dried dill weed
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 1 1/2 pounds salmon or halibut fillets, cut into 4 serving-size pieces
  • 1 cup (4 ounces) crumbled feta cheese
  1. Preheat oven to 425 F. Line 18-by-13-by-1-inch (half sheet) baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
  2. In medium bowl, toss tomatoes, olive oil, garlic, oregano, salt and 1/4 teaspoon pepper.
  3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
  4. Place salmon on serving plates. Spoon tomato mixture over top.

Chicken, Mango and Blue Cheese Pitas

Recipe by Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings: 6

Sauce:

  • 1 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1 tablespoon orange juice or lime juice

Filling:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon Cajun or Creole seasoning
  • 1 large fresh mango, seeded, peeled and chopped
  • 3 large whole-wheat pita rounds (or 6 small), halved
  • 1 1/2 cups spring greens
  • 3/4 cup crumbled blue cheese (3 ounces)
  1. To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
  2. To make filling: In large nonstick skillet over medium-high heat, heat oil. Cook and stir chicken with seasoning in hot oil 4-6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
  3. Fill pita pockets with greens, chicken mixture and blue cheese. Spoon yogurt sauce on top.

Source: United Dairy Industry of Michigan

Appetizers & Sides 17 October 2023

Make Every Meal Celebration Worthy

(Family Features) Family reunions, birthday celebrations and holiday gatherings all bring loved ones together for special occasions that call for delicious meals and snacks. To help elevate entertaining in your household, make hosting a cinch with quick, shareable recipes.

Pizza, for example, is a nearly universally beloved dish ideal for sharing. This version is simple, fresh and perfect for entertaining guests or just for a night in with fresh mozzarella, Prosciutto di Parma and fresh basil.

For savory seasonal flavor, look no further than Sweet Potato Rounds topped with fried sage leaves, goat cheese and prosciutto. When guests arrive, greet them with easy hors d’oeuvres that balance wellness with indulgence like this Crudites Platter or Fresh Snack Board.

To help ensure the freshest of ingredients in these tasty appetizers, look for the “Parma Crown” on packages of Prosciutto di Parma, which you can find pre-packaged or available for slicing at many gourmet deli counters and specialty food stores. Containing no additives, preservatives or hormones, Parma ham contains no additives, preservatives or hormones and is 100% natural. Aged twice as long as many other options, it creates a depth of flavor that’s delicate and sweet-savory with a buttery texture.

Find more easy appetizers perfect for entertaining at parmacrown.com.

Fresh Snack Board

  • 1/3 pound Prosciutto di Parma
  • 1 apple, sliced
  • 1 handful pecans, walnuts or almonds
  • 1/2 cup pomegranate seeds
  • 1/2 cup fig jam
  • 1/2 pound sharp cheddar cheese, sliced
    crackers
  1. On charcuterie board or platter, arrange prosciutto, apple slices, nuts, pomegranate seeds, fig jam and cheddar cheese slices. Serve with crackers.

Prosciutto Pizza

Yield: 8 slices

  • Olive oil
  • flour
  • 1 container (16 ounces) store-bought pizza dough
  • 1/4 cup tomato sauce
  • 4 ounces fresh mozzarella, cubed
  • 5 slices Prosciutto di Parma
  • 6 fresh basil leaves
  1. Remove dough from refrigerator and let sit at room temperature at least 30 minutes. Preheat oven to 500 F. Grease baking sheet with olive oil.
  2. Roll out pizza dough onto floured work surface to form oblong shape about 16 inches long and 12 inches wide. Remove to oiled baking sheet and stretch out edges to fill length of baking sheet.
  3. Bake 4 minutes. Remove from oven and evenly spread tomato sauce over surface, leaving 1/2 inch from edges bare. Dot with mozzarella. Bake until edges are golden and mozzarella is bubbling, about 12 minutes.
  4. Drape prosciutto over mozzarella. Garnish with fresh basil.

Sweet Potato Rounds

Yield: 16-20 rounds

  • 2 medium sweet potatoes
  • 2 teaspoons olive oil
  • salt, to taste
  • 2 tablespoons butter
  • 1 bunch fresh sage, stems removed
  • 4 ounces goat cheese
  • 8 slices Prosciutto di Parma, halved
  1. Preheat oven to 425 F. Line baking sheet with foil or parchment paper. Peel and slice sweet potatoes into 1/2-inch rounds. In medium bowl, toss sweet potatoes with oil and lightly season with salt, to taste. Arrange rounds in single layer on prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes, flipping halfway through.
  2. In small skillet over medium heat, bring butter to simmer. Add half the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt, to taste. Repeat with remaining sage leaves. Reserve 2 teaspoons butter. In small food processor, combine goat cheese and reserved butter; whirl until smooth.
  3. To make rounds, remove goat cheese to plastic zip-top bag. Cut off one corner and pipe small dollops of cheese onto each round. Top with half slice prosciutto and one crispy sage leaf.

Crudites Platter

Platter:

  • 8 asparagus
  • water
  • 2 soft-boiled eggs
  • 5 baby carrots, halved lengthwise
  • 4 radishes with tops, halved lengthwise
  • 1 head little gem lettuce, quartered
  • 6-8 slices Prosciutto di Parma

Dip:

  • 2 teaspoons white miso
  • 1 tablespoon lemon juice
  • 1 teaspoon water
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons chopped herbs (dill, tarragon or parsley)
  • 1/4 teaspoon salt
  • fresh black pepper, to taste
  1. To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool.
  2. To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water.
  3. Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others.
  4. To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.

Source: Prosciutto di Parma

 

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