A Hearty Way to Honor Hispanic Heritage Month
(Family Features) With a powerful influence across the United States, Latino food provides a perfect way to celebrate National Hispanic Heritage Month. Bring your family to the table for a true fiesta with this Mexican Lasagna, a hearty solution that’s both filling and easy to make.
Visit Culinary.net to find more Hispanic-inspired meal ideas.
Mexican Lasagna
Recipe courtesy of "Cookin' Savvy"
Servings: 4-6
- 1 pound ground beef
- 1 can (15 ounces) black beans
- 1 can (4 ounces) chiles
- 2 cans (14 ounces each) fire-roasted diced tomatoes, divided
- 1 can (15 ounces) whole kernel corn
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon taco seasoning
- 6 cups shredded cheese
- 18 taco-sized tortillas of choice
- fresh cilantro, for garnish
- sour cream, for serving
- Heat oven to 350 F.
- In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning.
- Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat.
- In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.
- Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.
Source: Culinary.net
Go Meatless on Mondays to Carry Family Nutrition Into Fall
(Family Features) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.
Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.
“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”
Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.
Find more mealtime inspiration at sunsweet.com.
Cauliflower Tacos with Peanut Sauce
Cook time: 30 minutes
Servings: 4
- 1 medium head cauliflower, chopped into florets (about 6-7 cups)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 8 tortillas
- chopped green onions, for garnish
- California grown prunes from Sunsweet, for serving
- peanuts, for garnish
- lime wedges, for serving
Cabbage Slaw:
- 3 cups shredded red cabbage
- 1/2 cup shredded carrots
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon fine sea salt
Peanut Sauce:
- 4 California grown prunes from Sunsweet
- 1/2 cup unsweetened non-dairy milk
- 1/3 cup natural salted peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1/2 tablespoon maple syrup
- 1 teaspoon minced ginger
- 1 teaspoon sriracha
- 2 tablespoons water, plus additional for thinning (optional)
- Preheat oven to 425 F.
- On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
- To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
- To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
- Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.
Veggie Stir Fry with Prune Teriyaki Sauce
Cook time: 15 minutes
Servings: 4
- 1 tablespoon toasted sesame oil
- 1/2 large onion, diced
- salt, to taste, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 cups shredded carrots
- 1 red bell pepper, sliced
- 1 medium zucchini, diced
- 8 ounces sugar snap peas
- pepper, to taste, divided
- 1/2 cup roasted salted cashews, plus additional for serving, divided
- 1 cup edamame
- 2-3 cups cooked jasmine rice, for serving
- 1/3 cup sliced green onions, for serving
- California grown prunes from Sunsweet, for serving
Prune Teriyaki Sauce:
- 1 cup canned pineapple, plus 1/4 cup pineapple juice
- 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
- 6 tablespoons reduced-sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove
- 1 teaspoon sriracha
- In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
- Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
- To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
- Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.
Photos courtesy of Alexis Joseph
Source: Sunsweet
Sweet Solutions to Celebrate Cinco de Mayo
(Family Features) From fajitas and tacos to everything in between, fueling your Cinco de Mayo fiesta starts with delicious food that brings everyone to the table. Traditional dishes and new twists on classics can be equally satisfying whether you’re feeding your nearest and dearest or hosting the entire neighborhood.
Start with these Vegan Apple and Black Bean Fajitas for a plant-forward spin on a popular dish that features sauteed apples, peppers, zucchini, jicama, onion and jalapeno. The craveable texture and crunch of Envy Apples – a leading apple variety available at Whole Foods and other major grocery stores – shine both in the mixture of sauteed produce and sliced raw into sticks for a crunchy finish with added sweetness. Plus, their flesh remains whiter longer, even after slicing, so this dish looks as good as it tastes.
For those seeking some added protein, turn to Crisp Apple Tacos featuring pork tenderloin topped with cabbage, apples, carrots and a honey-infused homemade dressing. Ideal for a crowd, you can split the sauteed tenderloin, sliced produce, dressing and other favorite toppings among serving bowls to let guests create their own Cinco-inspired masterpieces.
These moments among friends and family can be uplifted with the aroma and flavor of Envy Apples that offer an invitation to savor special occasions. Their balanced sweetness provides the ultimate apple experience from holidays and family gatherings to quiet evenings at home.
To find more recipes for family meals and beyond, visit EnvyApple.com.
Vegan Apple and Black Bean Fajitas
- 1 bell pepper, sliced, seeds removed
- 1 zucchini, sliced
- 1 small jicama, sliced
- 3 Envy Apples, sliced
- 1 yellow onion, sliced
- 1 jalapeno, sliced, seeds removed
- 1 teaspoon garlic
- 1teaspoon ground cumin
- 2 sprigs fresh oregano
- 1 teaspoon chili pepper (optional)
- salt, to taste (optional)
- pepper, to taste (optional)
- 1 cup cooked black beans
- 1 lime
- 3 sprigs fresh cilantro
- 4 small flour tortillas
- In skillet over high heat, saute bell pepper, zucchini, jicama and half the apple slices. Set aside.
- In same hot skillet, saute onions, jalapenos and garlic until lightly caramelized. Combine with sauteed apple mixture. Season with cumin and oregano. Add chili powder and salt and pepper, to taste, if desired.
- Add cooked black beans to saute mixture. Top with squeeze of lime. Garnish with cilantro and remaining raw apple slices.
- Serve with tortillas.
Crisp Apple Tacos
- 1/2 pound pork tenderloin
- 3 tablespoons olive oil
- 1 teaspoon salt, plus additional, to taste, divided
- 1 teaspoon pepper, plus additional, to taste, divided
- 2 Envy Apples, divided
- 3 sprigs rosemary
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1 cup shredded green cabbage
- 4 tablespoons honey
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 12 soft taco shells
- 2 tablespoons sour cream
- 1 lime, cut into wedges
- Cut pork crosswise into 1-inch medallions.
- Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
- Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
- Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
- Let pork rest 3 minutes then slice into strips.
- Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
- In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
- In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
- Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
- Cut remaining apple half into thin wedges.
- Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.
Source: Envy Apples
Celebrate Spring with Brunch Favorites
(Family Features) Few things go together quite like fresh spring air, warm sunshine and a menu made up of delicious brunch bites. Whether you’re hosting a crowd or simply gathering your loved ones around the family table for quality time together, a menu of morning favorites can appease appetites of all kinds.
From sweet to savory and back again, you can turn your mid-morning meal into a full-blown feast with a menu made up of pleasing dishes such as this French Toast Casserole, which can serve as a make-ahead twist on the breakfast classic; customizable Breakfast Burritos that pack a protein punch; and a bite-sized treat like Double Chocolate Chip Mini Muffins for a sweet finishing touch to any brunch occasion.
Find more recipes to inspire your next brunch menu at Culinary.net.
Warm Up with a Fresh Casserole
An exciting twist on a breakfast classic, it’s hard to beat this French Toast Casserole when putting together your brunch spread. Crisp on top while soft and moist in the middle, it comes fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before so all you have to do is add the topping and pop it in the oven.
French Toast Casserole
- 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
- 5 large eggs
- 1 1/2 cups unsweetened milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- maple syrup, for serving
Topping:
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- 1/2 cup chopped pecans
- 1 cup frozen strawberries
- 1 cup frozen blueberries
- confectioners' sugar, for dusting
- Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
- If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
- Preheat oven to 350 F.
- To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
- Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
- Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners' sugar. Serve with maple syrup.
Brunch with a Powerful Punch
When you’re craving something hearty and rich, switch up your brunch habits with wholesome and filling Breakfast Burritos. With protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite, this hearty recipe will keep you full and bursting with energy until your next meal. Plus, they’re easy to make in a matter of minutes and totally customizable to accommodate every palate.
Breakfast Burritos
Servings: 4
- 2 teaspoons canola oil
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 1 can black beans, drained and rinsed
- 1/4 teaspoon red pepper flakes
- salt, to taste
- pepper, to taste
- 4 eggs
- 4 egg whites
- 1/2 cup shredded pepper jack cheese
- nonstick cooking spray
- 4 flour tortillas
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 large tomato, seeded and diced
- 1 avocado, sliced
- hot sauce (optional)
- In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
- In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
- Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.
Bite-Sized Chocolate Delights
Flavorful French toast, filling breakfast burritos and favorite fruits make a feast to look forward to, but no brunch spread is complete without a chocolatey bite to cap off the meal. In fact, make it a double.
These Double Chocolate Chip Mini Muffins offer a combination of two kinds of rich chocolate complemented by the caramel notes of C&H Light Brown Sugar for an irresistible dessert in bite-sized form. Tiny, tasty treats are a perfect way to send guests off with one sweet final bite.
Visit chsugar.com to find more delectable dessert recipes.
Double Chocolate Chip Mini Muffins
Muffin Batter:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (10 ounces) mini semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup C&H Light Brown Sugar, packed
- 1/2 cup C&H Granulated Sugar
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 teaspoon instant espresso (optional)
- 2 teaspoons vanilla extract
- 2 tablespoons flaked sea salt (optional)
- Preheat oven to 350 F. Line mini muffin pan with mini cupcake liners.
- In large mixing bowl, use whisk to combine flour, cocoa powder, baking soda and salt. Add chocolate chips and stir to ensure chocolate chips are coated in flour mixture.
- In separate large mixing bowl, use wire whisk to whisk eggs and sugars until ingredients are combined and sugars are dissolved. Add sour cream, oil and milk. Whisk again to combine. If using espresso powder, add to vanilla then add to wet ingredients. Whisk vanilla espresso mixture into other liquid ingredients.
- Pour liquid ingredients on top of dry ingredients. Using rubber spatula, mix until just combined, being careful to not overmix. Batter should be thick and shiny.
- Using tablespoon or two spoons, spoon muffin batter into liners. Batter should be filled almost to top of each liner. Top each muffin with flaked sea salt before baking, if desired.
- Bake muffins on center rack 6 minutes. Rotate pan and bake 6 minutes, or until toothpick inserted in muffin comes out clean. Once muffins finish baking, place muffin pan on cooling rack to cool completely.
Set the Menu for a Successful Year
(Family Features) If your goals for 2024 include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound favorites to this year’s rotation like wraps, salads and smoothies to power each day and propel yourself toward wellness success.
These easy-to-make, better-for-you recipes offer simple solutions to keep your goals on track without taking flavor off the table. Begin busy days with an energy boost from a Strawberry Oatmeal Smoothie then tackle lunchtime cravings or make family dinner a cinch with BLT Wraps with Avocado Spread. For a hearty salad to pair with favorite meals or enjoy all on its own, this Roasted Cauliflower and Potato Spinach Salad is an ideal way to make 2024 your best year yet.
Visit Culinary.net to discover more nutritious solutions in the new year.
Wrap Your Way to a Nutritious Year
Planning and executing a more nutritious menu can often be thwarted by lunchtime cravings or busy weeknights that leave little time to cook at home. Rather than giving in to those takeout temptations, turn to easy recipes you can create yourself with just a few simple, on-hand ingredients.
Grab tortillas out of the pantry and a few favorites from the refrigerator to make these BLT Wraps with Avocado Spread, which are perfect for meal-prepping weekday lunches or whipping up at a moment’s notice for a family dinner. Bacon, a nearly unanimous favorite, teams up with a homemade avocado spread, lettuce and tomatoes for fresh taste without the hassle.
For a satisfying meal without leaving behind health goals, serve with a hearty salad or Spanish rice and banana peppers on the side.
BLT Wraps with Avocado Spread
Servings: 4
- 8 slices bacon
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1 lime, juice only
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 4 flour tortillas
- 4 large red leaf lettuce leaves
- 2 large tomatoes, cut into 1/4-inch slices
- Spanish rice (optional)
- banana peppers (optional)
- In large skillet, cook bacon until crispy. Drain on plate lined with paper towels. Set aside.
- In medium bowl, mash avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and salt with fork until combined and smooth.
- Spread thin layer of avocado mixture over tortillas. Layer with lettuce leaves, tomatoes and bacon. Fold sides up and roll.
- Serve with Spanish rice and banana peppers, if desired.
Fresh Flavors for the New Year
If you’re among those looking to set goals and wellness intentions for the new year, it’s important to equip yourself with the right tools, whether information or inspiration, to help support you on your journey toward a healthier lifestyle. That can start with something as easy as elevating your menu and the ingredients you keep on-hand.
For example, Fresh Express offers more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, including the French Blue Cheese Salad Kit, which combines a nutrient-dense salad mix of fresh baby spinach, spring mix, red cabbage and carrots, and is enhanced with aromatic blue cheese, crunchy garlic brioche croutons and a savory French blue cheese dressing. Available in the refrigerated produce department, the kit can be paired with better-for-you ingredients like roasted cauliflower and seasoned potatoes to make this Roasted Cauliflower and Potato Spinach Salad in less than an hour.
Visit freshexpress.com to discover more recipes and find a store near you.
Roasted Cauliflower and Potato Spinach Salad
Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4
- 1 small head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 1/2 teaspoon salt, divided
- 1 pound fingerling potatoes, quartered
- 1 package (8 ounces) Fresh Express French Blue Cheese Salad Kit
- Heat oven to 425 F.
- In large bowl, toss cauliflower florets with 2 tablespoons olive oil. Sprinkle with 1 teaspoon Italian seasoning and 1/4 teaspoon salt; mix well. Arrange in single layer on sheet pan.
- Bake cauliflower 30-40 minutes, tossing once halfway through, until tender and lightly charred. Cool.
- In bowl, toss potatoes with remaining olive oil. Sprinkle with remaining Italian seasoning and salt; mix well. Arrange in single layer on sheet pan.
- Bake potatoes 20 minutes until tender and lightly browned. Cool.
- Place greens from salad kit in large bowl; add roasted vegetables. Drizzle with dressing from salad kit; mix well. Top with croutons and blue cheese from salad kit.
Start Each Day Strong
Giving your mornings a delicious boost doesn't have to be a chore. In fact, it can be just as easy as it is delicious with a fresh, fruity smoothie ready in a matter of minutes.
Just six blended ingredients are all you need to make this Strawberry Oatmeal Smoothie, a creamy solution that makes for a nutritious, refreshing and filling breakfast before heading out the door.
Strawberry Oatmeal Smoothie
- 1/2 cup rolled oats
- 1 banana
- 14 frozen strawberries
- 1 cup soy milk
- 1 1/2 teaspoons sugar
- 1/2 teaspoon vanilla extract
- In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.
Source: Fresh Express
Put a Plant-Based Spin on the Taco Night Menu
(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.
With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.
To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.
Learn more and discover delicious plant-based recipes at eatpecans.com.
Smoky Chipotle Pecan Burrito Bowls
Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
Servings: 2-3
Pecan “Meat:”
- 2 1⁄2 cups water
- 1 cup pecans
- 1⁄2 cup portobello mushrooms
- 2 tablespoons taco seasoning
- 2 tablespoons tamari sauce or soy sauce
- 2 cloves garlic, minced
- 1 tablespoon liquid smoke
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon chipotle in adobo sauce
Pineapple Salsa:
- 1 pineapple, diced
- 2 Roma tomatoes, diced
- 1-2 jalapenos, diced
- 1 cup cilantro, finely chopped
- 1 red onion, diced
- 1⁄4 cup lime juice
- salt, to taste
Chipotle Crema:
- 2 chipotle peppers in adobo sauce
- 1 cup vegan mayo
- 3 cloves garlic, minced
- 2 teaspoons vinegar
- 2 tablespoons plant-based milk
- 1 teaspoon agave
- 1⁄2 teaspoon salt
- To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
- Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
- In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
- To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
- To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
- To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.
Vegan Pecan Al Pastor Tacos
Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6
- Water
- 2 pounds chopped pecans
- 1 cup onion
- 8 cloves garlic, minced
- 8 dried guajillo peppers
- 2 tablespoons oil
- salt, to taste
- pepper, to taste
- 7 ounces (1 can) chipotle peppers in adobo
Toppings and Garnishes:
- flour or corn tortillas (6 inches each)
- cilantro
- diced onion
- lime
- pineapple
- In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
- Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
- Finely chop onions, garlic and guajillo peppers.
- In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
- Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
- Remove from heat and serve on tortillas.
- Serve with cilantro, onion, lime and pineapple.
Source: American Pecan Promotion Board
Meatless Meals Made Easy
(Family Features) Regardless of your motivation, opting for meatless meals regularly provides plenty of benefits that extend from the health of you and your loved ones to your wallet and the environment.
Whether you’re a vegetarian, vegan, considering making some lifestyle changes or just want to give an on-trend meal prep strategy a try, going meatless can help reduce your intake of red and processed meats, decrease greenhouse gas emissions that cause climate change and save money on substitute ingredients like grains, vegetables, fruits and legumes that are often cheaper than meat.
For example, starting with a versatile pantry staple like Success Brown Rice can make mealtimes quick and easy. Ready in just 10 minutes without measuring or the mess, the fluffy, nutty, non-GMO rice is free of MSG and preservatives, lending itself perfectly to satisfying and hearty meals like these Baked Vegetarian Taquitos. Or for a twist on a classic dish, Tri-Color Quinoa can be layered with traditional flavors in this Mushroom Spinach “Lasagna.” Packed with protein and all nine essential amino acids, the quinoa is a good source of fiber.
To find more meatless meal inspiration, visit SuccessRice.com.
Baked Vegetarian Taquitos
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
- 1 bag Success Brown Rice
- 1 cup shredded collard greens, packed
- 1/4 cup frozen corn
- 1 cup canned black beans, drained and rinsed
- 2/3 cup canned pumpkin puree
- 1 1/2 tablespoons taco seasoning
- 8 flour tortillas (6 inches each)
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons olive oil
- sour cream, for dipping
- salsa, for dipping
- guacamole, for dipping
- fresh cilantro, for garnish
- Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.
- Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning.
- Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.
- Bake 10-15 minutes, or until tortillas are crisp and cheese is melted.
- Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.
Mushroom Spinach "Lasagna"
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6
- 2 bags Success Tri-Color Quinoa
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1/2 cup onion, chopped
- 1 cup mushrooms, sliced
- 4 cups baby spinach leaves
- 3 cups tomato sauce
- 2 cups ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese, divided
- Prepare quinoa according to package directions.
- Preheat oven to 375 F.
- In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
- In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.
- Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
- Bake uncovered 30 minutes. Serve warm.
Source: Success Rice
Party-Worthy Wine Pairings Perfect for Easy Entertaining
(Family Features) Red or white, sweet or dry, wine lovers are often entertainers at heart. When inviting guests to share your personal favorites, nothing enhances a tasting get-together quite like complementary snack and wine pairings.
The next time you find a wine party on your schedule, consider these simple yet delicious recommendations from sommelier and founder of “The Lush Life,” Sarah Tracey, who partnered with Fresh Cravings to create “Dips and Sips.” Aimed at reinventing wine and cheese parties, the movement focuses on simplistic recipes, easy dip pairings and suggested wines.
“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”
Tracey relies on the versatility of Fresh Cravings’ array of dip options and crowd-pleasing, bold flavors worth celebrating. With authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa and flavor-filled hummus made with premium ingredients like Chilean Virgin Olive Oil, these dips elevate both traditional and reinvented recipes.
For example, Tracey’s recipes for Polenta Rounds with Pico de Gallo Salsa and Crab, Spiced Butternut Squash Naan Flatbreads, Cheesy Tortilla Cutouts with Salsa and Hummus-Stuffed Mushrooms offer flavorful, easy-to-make appetizers that can make entertaining easy and effortless. Plus, these crave-worthy morsels are just as tasty and approachable for guests choosing to skip the wine.
Find more recipe and pairing ideas perfect for enhancing your next party at FreshCravings.com.
Hummus-Stuffed Mushrooms
Recipe courtesy of Sarah Tracey
Total time: 15 minutes
Servings: 6
- Nonstick olive oil spray
- 16 ounces cremini mushrooms, stems removed and gills scooped out
- salt, to taste
- pepper, to taste
- 1 container Fresh Cravings Classic Hummus
- 1 jar manzanilla olives stuffed with pimientos, cut in half
- 1 jar roasted red pepper strips
- Oregon Pinot Noir
- Preheat oven to 375 F. Prepare sheet pan with nonstick olive oil spray.
- Place mushroom caps on sheet pan, spray with olive oil and season with salt and pepper, to taste.
- Roast 7-8 minutes then let mushrooms cool to room temperature.
- Fill each mushroom cap with hummus and top each with one olive slice.
- Thinly slice roasted red pepper strips and arrange around olive slices.
- Pair with lighter bodied pinot noir with cherry tones from Oregon.
Cheesy Tortilla Cutouts with Salsa
Recipe courtesy of Sarah Tracey
Total time: 20 minutes
Servings: 6
- Nonstick cooking spray
- 6 large flour tortillas
- 16 ounces pepper jack cheese, grated
- 1 can (4 ounces) green chiles, drained
- 1 bunch fresh cilantro, finely chopped
- 1 container Fresh Cravings Restaurant Style Salsa, Medium
- New Zealand Sauvignon Blanc
- Preheat oven to 350 F. Prepare sheet pan with nonstick cooking spray.
- Place large flour tortilla on sheet pan. Top with handful of grated cheese.
- Sprinkle chiles on top of cheese layer. Add chopped cilantro. Sprinkle with additional cheese.
- Top with another tortilla. Bake until cheese is melted, about 10 minutes. Work in batches to make three sets of cheese-filled tortillas.
- Cut out desired shapes with cookie cutters.
- Serve with salsa and pair with sauvignon blanc from New Zealand with zest and zing.
Spiced Butternut Squash Naan Flatbreads
Recipe courtesy of Sarah Tracey
Total time: 25 minutes
Servings: 6
- 1 1/2 pounds butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt, to taste
- pepper, to taste
- 1 container Fresh Cravings Roasted Garlic Hummus
- 1 package mini naan dippers
- 1 bunch fresh rosemary, minced
- La Veielle Ferme Rosé
- Preheat oven to 425 F.
- Chop butternut squash into 1/2-inch chunks.
- Toss squash with olive oil, maple syrup, cumin and chili powder.
- Spread on sheet pan, sprinkle with salt and pepper, to taste, and roast until tender, about 20 minutes.
- Spread hummus on naan dippers and top each with squash and fresh rosemary.
- Pair with deeper, savory and earthy rosé.
Polenta Rounds with Pico de Gallo Salsa and Crab
Recipe courtesy of Sarah Tracey
Total time: 30 minutes
Servings: 6
- 1 tube (16 ounces) prepared polenta
- nonstick cooking spray
- salt, to taste
- 8 ounces jumbo lump crabmeat
- 1 container Fresh Cravings Pico de Gallo Salsa, Mild
- 1 bunch fresh mint, finely chopped
- Mateus Rosé
- Heat oven to 400 F.
- Slice polenta into 1/4-inch thick rounds. Arrange on baking sheet sprayed with nonstick cooking spray and bake 20-25 minutes until golden brown and crispy. Sprinkle with salt, to taste, and let cool.
- Combine jumbo lump crabmeat with salsa.
- Top each polenta round with crab salsa mixture.
- Garnish with finely chopped fresh mint and pair with vibrant, fruity rosé.
Source: Fresh Cravings
Bring the Family Together with Breakfast for Dinner
(Family Features) Despite busy lives and full schedules, finding time for regular meals with loved ones encourages connections and conversations that can benefit mental and physical well-being. Gathering your family, friends, coworkers or neighbors at least once a week to spend time together over a meal provides opportunities to decompress and socialize.
If you’re looking for a little delicious inspiration, the American Heart Association recommends scheduling one night per week to create a recurring tradition and enjoy favorites such as breakfast for dinner. Recipes like Egg, Avocado and Black Bean Breakfast Burritos; Huevos Rancheros; and Southwestern Quinoa and Egg Breakfast Bowls from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are perfectly suited for sharing while making time to destress at the dinner table.
In fact, according to a study by “Canadian Family Physician,” regular meals at home with loved ones can reduce stress, boost self-esteem and make everyone feel connected with mealtime conversations that allow a chance to unplug and unwind.
Meals don’t have to be elaborate for a successful evening together. Despite the perceived effort involved with preparing a meal, research published in “Preventive Medicine” shows those who have frequent meals with others, particularly parents with their children, may improve social and emotional well-being.
In addition to the mental and emotional benefits of meals with loved ones, eating together can also encourage healthier choices when better-for-you recipes are on the menu. Dining as a group can provide inspiration to try heart-healthy recipes that include the wide variety of vegetables, fruit, whole grains and healthy protein sources recommended by the American Heart Association to help prevent heart disease and stroke.
To find recipe ideas, conversation starters and more tips for mealtime, visit heart.org/together.
Huevos Rancheros
Servings: 4
Salsa:
- 1 teaspoon canola oil
- 1/2 cup diced yellow onion
- 1/2 cup diced poblano pepper, seeds and ribs discarded
- 1 small fresh jalapeno pepper, seeds and ribs discarded, minced
- 1 1/2 teaspoons minced garlic
- 1 can (14 1/2 ounces) no-salt-added crushed tomatoes
- 2 tablespoons water
- 1/4 teaspoon salt
Huevos Rancheros:
- 1 teaspoon canola oil
- 4 large eggs
- 4 corn tortillas (6 inches), warm
- 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
- 1/4 cup shredded low-fat Mexican cheese blend
- 1 small avocado, quartered and sliced
- 2 tablespoons chopped fresh cilantro (optional)
- 1 medium lime, cut into four wedges (optional)
- To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.
- To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.
- Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.
- Sprinkle each serving with cilantro and serve with lime wedge, if desired.
Egg, Avocado and Black Bean Breakfast Burritos
Servings: 4
- Nonstick cooking spray
- 1 1/3 cups liquid egg whites
- 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
- 4 whole-wheat tortillas (6 inches, lowest sodium available)
- 2 medium avocados, sliced
- 1/4 cup hot sauce or salsa (lowest sodium available, optional)
- Lightly spray large skillet with nonstick cooking spray. Heat over medium heat.
- In skillet, stir egg whites constantly with rubber spatula to scramble. Cook until eggs are almost set. Add beans, stirring until combined and heated through.
- Microwave tortillas on high 45 seconds. Transfer to work surface.
- Spread egg mixture in center of each tortilla. Top with the avocado and hot sauce, if desired.
- For each burrito, fold two sides of tortilla toward center. Starting from closest unfolded side, roll burrito toward remaining unfolded side to enclose filling. Transfer with seam side down to plates.
Southwestern Quinoa and Egg Breakfast Bowls
Servings: 4
- 1/4 cup uncooked quinoa, rinsed and drained
- 2 medium tomatoes, chopped (about 2 cups)
- 1 cup no-salt-added frozen corn, thawed
- 1/2 medium avocado, pitted and diced
- 1/4 cup chopped green onions
- 1/2 cup chopped fresh cilantro (optional)
- nonstick cooking spray
- 4 large eggs
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- red hot-pepper sauce, to taste (optional)
- Cook quinoa according to package directions. Remove from heat.
- Spoon quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro, if desired.
- Lightly spray large skillet over medium-high heat with nonstick cooking spray. Crack eggs into skillet. Sprinkle eggs with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg sunny side up into each bowl. Sprinkle with hot sauce, if desired.
Source: American Heart Association
Apple and Blood Orange Pinwheels
(Family Features) Gifts and cards are surely appreciated, but one of the best gifts for many parents is simply time spent together. No special occasion is necessary – just loving moments enjoyed as a family.
You can make those moments memorable with a tasty snack like Apple and Blood Orange Pinwheels made with the satisfying texture and taste of Envy Apples. With a consistently balanced, refreshing sweetness coupled with crisp elegant crunch, they’re easily spotted by their large, sharable size and crimson red skin perfect for snacks that bring loved ones together.
Pair these fruit-forward pinwheels with a relaxing day spent watching a family-friendly show like “Strawberry Shortcake” as she and her pals discover hidden treasures while on vacation, encounter mysterious monsters and tangle with out-of-control spring flowers while she “bakes the world to a better place” all year round.
Find more recipe ideas to celebrate moms and dads at EnvyApple.com.
Watch video to make this recipe!
Apple and Blood Orange Pinwheels
Prep time: 10 minutes
Servings: 4
- 1 flour tortilla (10 inches)
- 1/2 cup hazelnut spread
- 1 Envy Apple, sliced thin
- 2 blood oranges, peeled and sliced
- Using spatula or spoon, coat one side of tortilla with hazelnut spread.
- Evenly layer apple slices on hazelnut spread, applying light pressure with hands so they stick to tortilla
- Layer blood orange slices over apple slices.
- Roll up tortilla tightly.
- Cut tortilla into 5-8 slices, each approximately 1 1/2-2 inches.
- Secure pinwheels with toothpicks or arrange tightly on serving tray.
Source: Envy Apples