Comfort Holiday Guests with a Satisfying Snack
(Family Features) When guests arrive for the holidays, handshakes and hugs are often the first order of business. However, a satisfying snack to tide hunger before the big meal is likely the next thought on everyone’s mind.
Keeping your loved ones full and content can be done with apples, an ingredient that heightens the flavor and appearance of favorite recipes like Apple Stuffing Bites with Rosemary Gravy. This comforting dish can be shared among the crowd for an easy way to call everyone to the kitchen.
An option like Envy Apples offer satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. Perfect for small plates or use in recipes ranging from dinner to dessert, they also make for an easy snack when eaten fresh out of hand. A crimson red skin over a golden background practically glows, and their white flesh is naturally slow to brown when sliced for fresher flavor in sweet treats.
Visit EnvyApple.com to find more holiday appetizers.
Watch video to see how to make this recipe!
Apple Stuffing Bites with Rosemary Gravy
- 1 box stovetop stuffing
- 2 tablespoons butter
- 2 cups diced Envy Apples
- 1/2 onion, diced small
Gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 2 teaspoons kosher salt
- 20 turns fresh cracked pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped rosemary
- Preheat broiler.
- Cook stuffing according to package directions; set aside and allow to cool slightly.
- In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
- Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
- After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
- Broil bites 8-10 minutes until golden brown and slightly crispy.
- To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
- Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
- Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.
Source: Envy Apples
Put Fish on the Family Menu
(Family Features) When meals at home get stale and boring, adding some excitement back to family dinners can be as simple as a protein swap. Despite fish being a no-go for picky eaters in some families, there’s a flavorful solution for adding it to the menu in your home.
If you’re hoping to introduce kids (or a picky spouse) to fish for an at-home shakeup, try wrapping it with a flavorful favorite. This Bacon-Wrapped Halibut recipe calls for lightly seasoned fillets wrapped with all-natural bacon served alongside your favorite grains and vegetables – an easy yet tasty way to put seafood on the table.
Sourced from American Humane Certified family farmers that raise animals 100% crate-free with no antibiotics or added hormones, the Coleman Natural bacon in this 20-minute dish contains no artificial ingredients or preservatives so you can feel good about feeding your family better. Plus, with no sugar, it’s paleo-friendly and perfect for those looking to reduce sugar intake.
To find more family-friendly recipes, visit ColemanNatural.com/Recipes.
Watch video to see how to make this recipe!
Bacon-Wrapped Halibut
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
- 4 halibut fillets (6 ounces each), skin removed
- salt, to taste
- pepper, to taste
- 8 slices Coleman Natural Bacon
- 1 tablespoon canola oil
- cooked rice or other grain (optional)
- salad or other vegetable (optional)
- Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place.
- In large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp, about 5 minutes on each side.
- Serve fish with rice or salad.
Source: Coleman Natural Foods
A Sweet Sauce to Savor
(Culinary.net) There are few things better than festive holiday celebrations. Everyone is gathered around the table, ready to eat and enjoy the company. The atmosphere is joyful, the decorations are beautiful and the food is absolute perfection.
From warm casseroles to hearty proteins, most spreads are made of an array of colors with mouthwatering sides and desserts. However, there are some dishes the holidays just can’t happen without. One is a classic, traditional Sweet Cranberry Sauce. It’s popping with color and texture. Plus, it makes everything it tops taste just a little bit better.
This sauce is perfect for nearly any holiday celebration but is also a sweet treat that can be served over vanilla ice cream for dessert. It’s fruity with a hint of citrus and flavorful with a dash of ground cinnamon and a bit of ginger.
This recipe is perfect for Thanksgiving or Friendsgiving and works well into the holiday season for all the other celebrations that likely dot your calendar. It’s a timeless dish but with a fresh and tangy twist that’s perfect for both gatherings with many guests or simple nights at home with those leftovers you just can’t resist.
Find more recipes perfect for celebrating the holidays at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
Watch video to see how to make this recipe!
Sweet Cranberry Sauce
Prep time: 2 minutes
Cook time: 10 minutes
Servings: 8
- 12 ounces cranberries
- 1 cup granulated sugar
- 1/4 cup orange juice
- 1/2 cup water
- 1 1/2 tablespoons ginger paste
- 1/8 tablespoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons orange zest
- vanilla ice cream (optional)
- In large skillet over medium heat, combine cranberries, sugar, orange juice, water, ginger paste, salt, ground cinnamon and orange zest.
- Bring to simmer. Stir until thickened to desired consistency, 15 minutes.
- Cool 30 minutes. Transfer to bowl. Cover and refrigerate 30 minutes. Serve alone or over vanilla ice cream, if desired.
Fresh, Better-for-You Fruit Flavor
(Family Features) Whether you’re enjoying a special occasion or simply spending deserved time with loved ones, you can gather at breakfast or brunch and enjoy this easy-to-make, divine pancake that tickles taste buds and delivers a satisfying start to the day.
Add the naturally sweet taste of fruit to the breakfast table with this Grape Dutch Baby recipe that requires just 15 minutes of prep time in the kitchen. Or serve it as a light main dish for those nights when having breakfast for dinner is the plan. Fresh California grapes offer a tasty burst of flavor that pairs perfectly with an egg-based pancake.
Whether enjoyed at breakfast or throughout the day, grapes can be a convenient, healthy, hydrating and energizing option. In fact, research suggests regularly eating grapes as part of a healthy diet and lifestyle contributes to overall wellness and healthy aging. Specifically, eating grapes is linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.
Find more better-for-you recipes at GrapesFromCalifornia.com.
Watch video to see how to make this recipe!
Grape Dutch Baby
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
- 6 large eggs
- 1 1/3 cups all-purpose flour
- 1 1/3 cups low-fat milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, divided
- 2 cups red California grapes, halved
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon (optional)
- confectioners’ sugar
- Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
- With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
- While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.
Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.
Healthy Holiday Baking Swaps
(Family Features) Many holiday hosts tend to pull out their most treasured family recipes when entertaining loved ones. After all, taste is the most important aspect of most holiday spreads, particularly when it comes to favorite baked goods and desserts.
Put a better-for-you twist on your baked classics this holiday season by swapping out less healthy cooking fats like butter, canola oil and vegetable oil with an option like Pompeian Light Taste Olive Oil. Ideal for baking desserts like this Lemon Cake or Sugar Cookies with Orange Glaze, as well as frying, this light tasting olive oil provides a healthier take on your holiday recipes without impacting the taste you and your guests love. This olive oil is high-quality and authentic, backed by a brand that has been perfecting the craft of olive oil since 1906.
Find more better-for-you holiday recipe inspiration at Pompeian.com/recipes.
Lemon Cake
Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Servings: 30
- 1 1/3 cups Pompeian Light Taste Olive Oil, plus additional for oiling pan
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cups whole milk
- 3 large eggs
- 1 1/2 tablespoons grated lemon zest, plus additional for garnish (optional)
- 1/4 cup fresh lemon juice
- 1/4 cup limoncello
- powdered sugar, for garnish (optional)
- dried sweetened lemon rings, for garnish (optional)
- Heat oven to 350 F. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
- In bowl, whisk flour, sugars, salt, baking soda and powder. In another bowl, whisk 1 1/3 cups olive oil, milk, eggs, lemon zest, juice and limoncello. Add dry ingredients; whisk until just combined.
- Pour batter into prepared pan and bake 60-75 minutes until top is golden and cake tester comes out clean. Transfer cake to rack and let cool 30 minutes.
- Run knife around edge of pan, invert cake onto rack and let cool completely, 2 hours.
- Sprinkle with powdered sugar, lemon zest and lemon rings right before serving, if desired.
Sugar Cookies with Orange Glaze
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 36
Cookies:
- 2 cups all-purpose flour
- 1 cup cake sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Pompeian Light Taste Olive Oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2-3 tablespoons unsweetened milk of choice
Glaze:
- 1 cup powdered sugar, plus additional if needed, for thickening
- 2-3 tablespoons fresh orange juice
- 1/8 teaspoon salt
- orange slices or blood orange slices, for topping
- sugar, for topping
- To make cookies: Preheat oven to 350 F. Lightly grease baking sheet.
- In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine.
- Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms.
- Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed.
- Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or other circular object, cut out cookies; place on baking sheet. Repeat until all dough is used.
- Bake 8-10 minutes; do not overbake. Set aside to cool.
- To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin out glaze or add more powdered sugar to thicken.
- When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.
Source: Pompeian Oils & Vinegars
Special Centerpieces for Holiday Celebrations
(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.
Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.
Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.
Rum and Cola Holiday Ham
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12
Ham:
- 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)
Glaze:
- 1 cup cherry fruit spread
- 3/4 cup dark spiced rum
- 3/4 cup cola
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- To make ham: Thaw frozen ham in refrigerator 24-48 hours.
- Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
- Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
- Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
- To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
- During last 15 minutes of cooking, glaze ham every 5 minutes.
Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6
Dijon-Herb Rub:
- 1/4 cup minced fresh Italian parsley
- 1/4 cup minced fresh oregano
- 1/4 cup minced fresh thyme leaves
- 1/4 cup minced fresh rosemary leaves
- 3 fresh garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/2 cup canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Prime Rib Roast:
- 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
- kosher salt, to taste
- ground black pepper, to taste
- 1/4 cup canola oil
Garlic Butter Mushrooms:
- 6 tablespoons olive oil
- 1/2 cup small diced yellow onion
- 4 fresh garlic cloves, minced
- 1 pound button mushrooms, cleaned and quartered
- 1 pinch kosher salt, plus additional, to taste, divided
- 1 pinch ground black pepper, plus additional, to taste, divided
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped Italian parsley
- To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
- To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
- Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
- Preheat oven to 250 F.
- In large cast-iron pan, warm oil over medium-high heat.
- Sear roast on all sides until golden brown, 2-3 minutes per side.
- Place seared prime rib on wire rack-lined sheet pan and place in oven.
- Cook until internal temperature is 10 F below desired cooking doneness.
- Rest 15-20 minutes before slicing.
- To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
- Add minced garlic and lightly saute until fragrant, about 20 seconds.
- Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
- Add chicken stock and reduce to one-third in volume, 3-4 minutes.
- Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
- Serve mushrooms with prime rib roast.
Suya-Dusted Filet Mignon with "Red Rice" Risotto
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4
Suya Dust:
- 2 cups roasted cashews
- 1 tablespoon chicken bouillon
- 1 tablespoon, plus 1 teaspoon, smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons. ground ginger
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
"Red Rice" Risotto:
- 3 tablespoons canola oil
- 1/2 cup diced yellow onion
- 3 fresh garlic cloves, smashed
- 1/2 cup diced red bell pepper
- 1 tablespoon tomato paste
- 1 large beefsteak tomato (about 1/2 pound), chopped
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
- 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups Arborio rice
- 4 cups warmed chicken stock, divided
- 1/2 cup finely chopped Italian parsley
- 1 cup freshly shredded Parmesan cheese
Filet Mignon:
- 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
- kosher salt
- ground black pepper
- 4 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 clove garlic
- 1 thyme sprig
- To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
- To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
- Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
- Remove from heat and finely blend in food processor. Set aside.
- In separate medium saucepan, warm olive oil and butter over medium-high heat.
- Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
- Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
- Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
- To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
- In large cast-iron skillet, warm canola oil over medium-high heat.
- Place filets in skillet and sear 3 minutes.
- Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
- Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.
Source: Omaha Steaks
Pumpkin Bread with Chocolate Chips
This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.
This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.
Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.
It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.
It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.
Find more seasonal dessert recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
Watch video to see how to make this recipe!
Pumpkin Bread with Chocolate Chips
Prep time: 10 minutes
Cook time: 45-50 minutes
Servings: 12
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup vegetable oil
- 3 eggs, at room temperature
- 1/2 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
- In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside.
- In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together.
- Stir wet ingredients into dry ingredients; mix until combined.
- Fold in chocolate chips.
- Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean.
- Cool at least 10 minutes in pan before removing to wire rack to finish cooling.
Better School Days Ahead with Egg-Powered Recipes
(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.
As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.
What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.
Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.
Broccoli and Cauliflower Cheddar Quinoa Bites
Prep time: 20 minutes
Total time: 40 minutes
Servings: 6
- Nonstick cooking spray
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked quinoa
- 1 cup tomatoes, quartered
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 2 tablespoons finely chopped fresh basil (optional)
- Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
- In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
- Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
- Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
- Refrigerate leftovers up to 3 days or freeze up to 1 month.
Simple Egg Salad Sandwich
Prep time: 10 minutes
Total time: 10 minutes
Servings: 8
- 6 large hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely chopped celery
- 1/4 cup thinly sliced green onions
- 8 slices rustic wheat bread
- 4 lettuce leaves
- Chop eggs.
- In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
- Refrigerate, covered, to blend flavors.
- Serve on wheat bread with lettuce leaves.
Blueberry, Avocado and Banana Muffins
Prep time: 10 minutes
Total time: 35 minutes
Servings: 12
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium banana (about 1/3 cup), peeled
- 1 large avocado (about 3/4 cup), peeled and pitted
- 3/4 cup unsweetened applesauce
- 1 large egg
- 1/4 cup milk
- 1 cup blueberries
- Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
- In bowl, whisk flour, oats, baking powder, baking soda and salt.
- In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
- Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.
Veggie and Cheese Frittata Fingers
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 cup zucchini, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 12 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
- In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
- In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
- Bake 25-30 minutes until fully set. Allow to cool.
- Cut into seven strips then down the middle to create 14 pieces.
- Refrigerate leftovers in airtight container up to 4 days.
- To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.
Source: American Egg Board
Go Plant Based for Healthy School Days
(Family Features) Filling the kitchen with plant-based ingredients is an easy way to nudge kids toward nutritious after-school snacks and make busy weeknight dinners as healthy as they are delicious.
When you consume foods that boost your energy and give your body the fuel it needs, you can expect to feel healthier, both physically and emotionally. In many cases the foods that deliver are plant-based, and you can create delicious and healthy meals while adhering to a plant-based eating plan.
Make Easy Substitutes
Having a vegetarian meal once a day is a great start, or even try “meatless Mondays” at home. Swap out ice cream and instead go for frozen blended bananas as an after-dinner treat. Try a nut- or grain-based milk in place of your normal dairy.
Make Gradual Changes
Drastically changing your eating habits can be challenging. Small, sustainable changes are easier to manage and simpler to implement. Even one change per day can lead to healthier eating, like swapping the meat in a normal sandwich for a plant-based protein, such as a salad made with chickpeas or lentils, for a quick and easy lunch.
Start Meal Planning
Meal planning can reduce the time you spend in the kitchen and cut the cost of your groceries while making plant-based eating easy. When you plan meals in advance, you can buy in bulk and do the prep work ahead of time, which means you can whip up tasty plant-based meals in minutes. Keep healthy staples on hand like vegan, cholesterol-free and trans fat-free Toufayan multi-grain pita bread. The pre-split pita is perfect to keep on hand and fill with your favorite plant-based ingredients for a quick meal or pair with hummus, chickpea salad or apples. Made with quality, wholesome ingredients, each bread is hearth-baked to a golden brown for a tasty, convenient and versatile complement to a wide range of plant-based foods. They’re easy to find in your local grocer’s deli section.
Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.
Apple Pie Stuffed Pitas
Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4
Filling:
- 4 green apples, peeled, cored and thinly sliced
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons plant-based butter
- 1/3 cup white sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
Oat Crumble Topping:
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon orange juice
- 1 pinch salt
- 2 tablespoons plant-based butter
- 4 Toufayan Multi-Grain Pita Bread
- Preheat oven to 350 F.
- To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.
- To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.
- Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.
- Bake about 6 minutes. If desired, broil 1 minute for additional color.
Roasted Chickpea Cauliflower Sandwiches
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6
- 1 can chickpeas, roasted
- 1/4 teaspoon salt, plus additional, to taste, divided
- 1/8 teaspoon black pepper, plus additional, to taste, divided
- garlic salt, to taste
- 1 head cauliflower, cut into florets
- 1/4 cup plant-based yogurt or sour cream
- 1/2 red pepper, diced
- 1/3 cup shredded carrots
- 1 cup corn kernels (optional)
- 1/4 teaspoon dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3 Toufayan Bakeries Multi Grain Pitas, halved
- parsley, for garnish
- Preheat oven to 425 F.
- Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
- In bowl, mix chopped cauliflower; yogurt or sour cream, diced pepper; shredded carrots; corn, if desired; 1/4 teaspoon salt; 1/8 teaspoon pepper; dill; garlic powder and paprika.
- Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.
Source: Toufayan
Sweet and Savory School Day Snacks
(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.
Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.
For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.
Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.
Find more back-to-school snacking solutions at SuccessRice.com .
Cheesy Quinoa Bites
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12
- 1 bag Success Tri-Color Quinoa
- 2 cups aged cheddar cheese, shredded and divided
- 2 eggs
- 3/4 cup broccoli florets, cooked and finely chopped
- 1/3 cup orange bell pepper, finely diced
- 3/4 teaspoon salt
- Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
- Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
- Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.
Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.
Pine Nut Strawberry Rice Bars
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars
- 1 bag Success White Rice or Brown Rice
- nonstick cooking spray
- 3 tablespoons butter, softened
- 1/3 cup sugar
- 1/4 cup strawberry jam
- 2 eggs, beaten
- 1 teaspoon lemon extract
- 2 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons ground turmeric
- 1 teaspoon baking soda
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup unsalted pine nuts, chopped
- Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
- In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
- In separate bowl, sift flour, baking powder, turmeric and baking soda.
- Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
- Spread batter in prepared pan. Bake 25 minutes.
- Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.
Source: Success Rice