recipes

Meal Ideas 31 October 2019

Frozen Family Fun

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.  For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

  • Nonstick cooking spray
  • 1          tablespoon olive oil
  • 1          medium DOLE® White Onion, chopped
  • 1          package (8 ounces) Dole Mushrooms, sliced
  • 2          garlic cloves, minced
  • 1 1/2    pounds 99% fat-free lean ground turkey
  • 5          cups Dole Baby Spinach
  • 1          teaspoon Italian seasoning
  • 1/4       teaspoon salt
  • 1          cup marinara sauce
  • 1          cup raw cashews
  • 2          cups fat-free cottage cheese, strained
  • 4          medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
  • 1       cup low-moisture part-skim mozzarella cheese
  1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  2. In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
  3. In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
  4. Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

  • 2/3       cup gluten-free dark chocolate chips
  • 2          teaspoons grapeseed oil
  • 3          DOLE® Strawberries, hulled and thinly sliced
  • 1          ripe Dole Banana, peeled and thinly sliced
  • 2 tablespoons chopped roasted unsalted peanuts
  1. Line 12-cup mini muffin tin with mini cupcake liners.
  2. In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
  3. Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
  4. Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

  • Nonstick cooking spray
  • 8          eggs
  • 1          tablespoon olive oil
  • 1          package (8 ounces) DOLE® Mushrooms, sliced
  • 1          Dole Red Onion, chopped
  • 1          medium red bell pepper, chopped
  • 4          cups Dole Baby Spinach
  • 1          cup fat-free milk
  • 1/4       teaspoon kosher salt
  • 1/2       teaspoon fresh ground black pepper
  • 8          100% whole-grain English muffins, split
  • 8          frozen chicken breakfast sausage patties
  1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  2. In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
  3. Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
  4. Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

Source: Dole/Disney

Meal Ideas 23 October 2019

Celebrate the Flavors of Fall

Use a pantry staple to spice up comfort food classics

(Family Features) As chilly weather sets in and days get shorter, comfort food favorites once again fill menus. While traditional flavor combinations typically hold a special place in many families’ hearts and on their plates, there is almost always room to add new and exciting flavors to tried-and-true favorites.

If you’re craving cheesy scalloped potatoes, savory stuffing or juicy braised meat, an option like California Ripe Olives are an easy addition that can spruce up your go-to dishes. Their mild and unique taste lends itself well to many different flavor pairings such as Prosciutto-Wrapped Stuffed Turkey Breast, Potatoes Au Gratin with Olives and Fennel, and Green Beans with Olive Butter.

California family farms produce 95% of the ripe olives grown in the United States. Multi-generational family farmers work with family-owned canneries to produce each can and ensure only the highest quality olives make it from the farm to your table.

For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org.

Prosciutto-Wrapped Stuffed Turkey Breast

Recipe courtesy of Karista’s Kitchen

Brine:

  • 1/4       cup salt
  • 1          teaspoon whole black peppercorns
  • 2          bay leaves
  • 2          quarts water
  • 3 1/2-4       pounds turkey breast

Turkey:

  • 2          tablespoons extra-virgin olive oil, divided
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon chopped fresh rosemary
  • 1          tablespoon chopped fresh parsley
  • 1          tablespoon orange zest
  • 4          cloves garlic, minced
  • 1/4-1/3       cup dried cranberries
  • 3/4       cup sliced California Green Ripe Olives, divided
  • 4-5       slices prosciutto

Gravy:

  • 2          tablespoons butter
  • 1          tablespoon all-purpose flour
  • 1-1 ½         cups chicken broth
  • salt, to taste
  • pepper, to taste
  • orange slices, for garnish
  1. To brine turkey breast: In large, non-reactive bowl, mix salt, peppercorns and bay leaves in water. Place turkey breast in brine and cover with additional water, if needed. Place plastic wrap over bowl and refrigerate at least 8 hours or overnight.
  2. To cook turkey breast: Heat oven to 375° F.
  3. Remove turkey breast from brine, rinse and pat dry. On large cutting board with sharp, sturdy knife, slice into thickest portion of turkey and cut lengthwise, but not all the way through.
  4. Brush inside of turkey breast with 1 tablespoon olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread minced garlic, cranberries and 1/2 cup sliced green olives over bottom half of turkey breast then fold top over bottom.
  5. Brush outside of turkey breast with remaining olive oil and place prosciutto slices over top of turkey breast. Using three pieces kitchen twine, tie turkey breast on each end and in middle.
  6. On baking sheet, roast turkey 15 minutes then turn heat down to 350° F and roast 35-45 minutes. Once internal temperature reaches about 155° F, remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest about 15 minutes.
  7. Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.
  8. To make gravy: Take remaining juice from baking sheet and add to saucepan over medium heat along with butter. Once butter is melted, sprinkle in flour and whisk. While whisking, add 1 cup chicken broth. If it becomes thick, add 1/2 cup chicken broth, or more, as needed. Let gravy cook several minutes, whisking constantly.
  9. When gravy is done, remove from heat and drizzle over sliced turkey breast. Garnish with remaining green olives and orange slices. Serve warm.

Green Beans with Olive Butter

Recipe courtesy of Culinary Hill

  • 1/4       cup (1/2 stick) unsalted butter, softened
  • 20        California Black Ripe Olives, chopped
  • 2          shallots, chopped
  • 2          cloves garlic, chopped
  • 4          quarts, plus 1/4 cup, water, divided
  • 1          tablespoon salt, plus additional, to taste
  • 2          pounds green beans, trimmed
  • freshly ground black pepper, to taste
  1. In food processor, pulse butter, olives, shallots and garlic; set aside.
  2. In large saucepan or stockpot, bring 4 quarts water and 1 tablespoon salt to boil.
  3. Add green beans and boil until tender-crisp, but still bright green, about 3-5 minutes. Work in batches, if necessary. Drain well and immediately plunge into bowl of ice water to stop cooking. In large skillet, add remaining water over medium heat. Add blanched beans and toss until heated through.
  4. Toss beans with olive butter to coat. Season, to taste, with salt and pepper. Transfer to serving platter.

Potatoes Au Gratin with Fennel and Olives

Recipe courtesy of Heather Likes Food

  • 1          bulb fennel, washed, stalks removed and cored
  • 1/2       yellow onion
  • 2          large russet potatoes, washed and peeled
  • 1          tablespoon olive oil
  • 1          tablespoon salted butter
  • 1          cup, plus 2 tablespoons, heavy whipping cream, divided
  • 1/2       California Ripe Black Ripe Olives, sliced
  • 1/2       teaspoon kosher salt
  • 1/8       teaspoon black pepper
  • 3/4       cup Gruyere cheese, grated, divided
  • 3/4       cup Jarlsberg cheese, grated, divided
  1. Heat oven to 350° F.
  2. Using mandoline or handheld slicer, thinly slice fennel, onion and potatoes.
  3. In medium pan, heat olive oil and butter then saute onion and fennel over medium-low heat 15 minutes, or until tender. Remove from heat.
  4. In large bowl, combine sliced potatoes with 1 cup cream, olives, salt, pepper and all but 2 tablespoons of each cheese.
  5. Add cooked fennel and onion to bowl and stir to combine.
  6. Transfer potato mixture to 8-by-8-inch baking dish or deep pie plate and flatten surface so potatoes are mostly submerged in cream.
  7. In small bowl, combine remaining cheese with remaining cream. Sprinkle cheese over top of potatoes evenly.
  8. Bake 45-60 minutes, or until potatoes are tender and top is golden brown and bubbly. If needed, tent with foil to prevent top from becoming too brown.
  9. Cool at least 15 minutes before serving.

Source: California Olive Committee

Meal Ideas 03 September 2019

Get Creative with a School Lunch Favorite

(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes
Total time: 10 minutes
Servings: 1

  • 1/4       avocado
  • 1/2       lemon, juice only
  • 2          slices flaxseed bread, toasted
  • 1          tablespoon hummus, any flavor
  • 1          fried egg, cooked over-medium
  • 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
  • fresh mozzarella cheese, thick sliced
  • 1/2       red bell pepper, sliced
  • 1          handful baby spinach
  1. In bowl, mash avocado and combine with lemon juice. Set aside.
  2. Spread one bread slice with hummus and second with avocado mash.
  3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
  4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes
Total time: 15 minutes
Servings: 12

Topping:

  • 1/4       cup honey
  • 2          tablespoons Dijon mustard
  • 1          tablespoon chopped fresh parsley
  • 8          tablespoons salted butter, melted

Rolls:

  • 12        premade rolls
  • 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
  • 12        slices Kretschmar Swiss Cheese
  1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
  2. To make rolls: Heat oven to broil.
  3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
  4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.

Source: Kretschmar

Kids 01 August 2019

8 Kid-Friendly, Back-To-School Recipes

(Family Features) Save time and serve up better-for-you lunches, snacks, desserts and after-school energy boosts with these simple and affordable recipes.

By packing quick and easy lunches, you can have your kids set for each busy day without sacrificing time together. Shopping for your grade-A, back-to-school essentials at a store like ALDI means you’ll use quality ingredients to prepare fun, better-for-you lunchboxes and more.

Consider these eight recipe ideas to pack a better lunchbox. Get schooled in savings and check out aldi.us to find more back-to-school inspiration.

  1. Secret Veggie Turkey NuggetsSneak those all-important veggies into your child’s lunch with these baked nuggets that combine ground turkey, cauliflower, zucchini and onions. Add a favorite dipping sauce to the lunchbox for a tasty, nutritious midday meal.

  1. Bento Box LunchIf your child is adventurous when it comes to flavors, combine a turkey sandwich roll, quinoa salad, broccoli salad and cinnamon apples in this full-flavored bento box.

  1. Fruit Leather WrapsSnack time doesn’t have to mean candy and other unhealthy options. Instead, provide a sweet treat that’s all-natural with blueberries and raspberries in these fruity wraps that are both guilt- and gluten-free.

  1. Tropical Granola BarOne of the most versatile snacks to enjoy nearly any time of day: granola bars. This homemade version combines dried fruit with pumpkin flax and quick oats for a sweet, nutritious treat.

  1. Peanut Butter Granola BitesMake dessert a more nutritious venture with the classic combination of peanut butter, fruit and honey. These small bites of savory flavor can be ready in just 12 minutes for a nighttime snack the whole family can share.

  1. Strawberry Yogurt BarsThe nutritious combination of oats and strawberries makes for a tasty treat. This kid-friendly recipe is an easy option to make ahead and serve anytime.

  1. Tropical Superfruit SmoothieIt only takes six natural ingredients and five minutes to make a supercharged after-school snack.

  1. Carrot Pineapple SmoothieBefore diving into the evening’s homework assignments, help your little learner refuel with fruits and veggies in this creamy smoothie.

Source: ALDI

Meal Ideas 19 July 2019

Power-Packed Lunchbox Ideas

(Family Features) Packing and prepping wholesome lunches doesn't have to be a chore. You can kick health into high gear this school year with new ideas to make creative, nutrient-rich meals.

Fit to satisfy various dietary restrictions, the Power Your Lunchbox program offers kid-friendly options and allergy-sensitive selections. The program, which is dedicated to helping families make healthier lunches during the school year, features more than 80 registered dietitian-approved, family-tested meal ideas with produce as a focal point.

Consider skipping the typical sandwich, chips and apple. Instead, it only takes a few minutes to embark on a creative approach to lunch. Get the kids involved by having them use small cookie cutters to make fresh fruits and vegetables into fun shapes. Try complementing the produce with wraps or soups to add extra excitement to typical lunchbox fare.

Regardless if your child is a picky eater or is on the more adventurous side, bento box lunches such as Chinese Mandarin Pasta Salad Bento Box and Turkey Taco Salad Bento Box can prove to be satisfying, power-packed meals.

For more lunchbox inspiration, visit poweryourlunchbox.com.

Chinese Mandarin Pasta Salad Bento Box

Prep time: 20 minutes
Servings: 1

  • 16 ounces rotini pasta
  • 6 mini sweet peppers, sliced
  • 3 mandarin oranges, peeled and segmented
  • 3 green onions, sliced
  • 2 cups baby spinach, chopped
  • 1/2 cup matchstick carrots
  • 1/2 cup sesame ginger dressing
  • 1/4 cup chow mein noodles
  • 1 kiwi, peeled and sliced
  • 1/2 cup steamed edamame
  1. Cook pasta according to package directions. Drain and rinse with cool water.
  2. In large bowl, mix pasta, peppers, oranges, green onions, spinach, carrots and dressing. Toss to coat well. Top with chow mein noodles.
  3. Place in lunchbox with kiwi and edamame.

Turkey Taco Salad Bento Box

Prep time: 10 minutes
Servings: 1

  • 1 cup chopped romaine lettuce
  • 1/4 cup cooked turkey meat, seasoned with taco seasoning
  • 2 tablespoons shredded cheese
  • 4 cherry tomatoes, quartered
  • 2 tablespoons guacamole
  • 1 ounce tortilla chips
  1. Assemble taco salad with lettuce, taco meat, cheese and tomatoes.
  2. Place in lunchbox with guacamole and chips.

Source: Produce for Kids

Meal Ideas 28 May 2019

Effortless Summertime Entertaining

(Family Features) Summer means it’s time to stock up on fresh produce and light the grill for a season of outdoor gatherings with friends and family. Make entertaining easier with flavorful options that can make menu-planning a breeze all summer long.

A nutritious and versatile ingredient, American Pecans can be your secret weapon for a variety of entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into wholesome and delicious meals and snacks for the whole crowd.

Enjoy the long summer nights on the back porch with a Spiced Pecan Grilled Peach Salad, packed with the essential flavors and textures of summertime. Or serve up Pecan-Crusted Asian Turkey Meatball Lettuce Wraps, a light and delicious appetizer or easy entree to keep guests satisfied.

Discover more summertime entertaining recipes and cooking tips at AmericanPecan.com.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Spiced Pecans:

  • 1 egg white
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 2 cups pecan halves

Salad:

  • 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 large peaches, halved and pitted
  • 6 cups mixed baby greens
  • 4 ounces soft goat cheese
  1. To make spiced pecans: Heat oven to 275° F. Line rimmed baking sheet with parchment paper.
  2. In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet.
  3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
  4. To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
  5. Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3-5 minutes. Remove peaches and slice.
  6. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.

Pecan-Crusted Asian Turkey Meatball Lettuce Wraps

Meatballs:

  • 1 1/2 pounds ground turkey thigh
  • 1/3 cup chopped green onions (about 2 stalks)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon powdered ginger
  • 1 cup fresh pecans

Sauce:

  • 1/2 cup soy sauce
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 head butter lettuce leaves
  • 1/2 cup matchstick carrots
  • chopped scallions (optional)
  • cilantro leaves (optional)
  1. Heat oven to 375° F.
  2. To make meatballs: Using hands, combine ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic and powdered ginger.
  3. In food processor, pulse pecans until coarsely ground to similar consistency as panko bread crumbs.
  4. Scoop 1 tablespoon meat mixture at a time and roll into meatballs. Roll meatballs in ground pecans until evenly coated.
  5. Place pecan-crusted meatballs on parchment-lined baking sheet; bake approximately 20 minutes. Flip after 15 minutes.
  6. To make sauce: In small saucepan over medium heat, combine soy sauce, cornstarch, fish sauce and sesame oil. Stir until sauce thickens, about 3 minutes. Remove from heat and let cool.
  7. Sprinkle lettuce cups with shredded carrots. Place meatballs on top and drizzle with sauce. Garnish with scallions and cilantro, if desired.

Source: American Pecan Council

Meal Ideas 15 March 2019

Simple, Savory Solutions for Busy Families

(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.

Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.

As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.

While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.

One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.

Find more fast, flavorful meals the entire family can enjoy at eckrich.com .

Ham and Turkey Roll-ups

Cook time: 10 minutes
Servings: 2

  • 4          ounces Eckrich Deli Oven Roasted Turkey Breast
  • 4          ounces Eckrich Deli Black Forest Ham
  • lettuce leaves
  • 2          tablespoons chunky guacamole
  • 1/4       cup cucumbers, chopped
  • 1          tablespoon shredded cheddar cheese
  • 2          slices bacon, cooked and chopped
  1. Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.

Deli Ham Breakfast All Day Tacos

Cook time: 20 minutes
Servings: 4

  • 8          soft corn tortillas
  • oil
  • 1          cup Eckrich Deli Ham Off the Bone, cubed
  • handful green bell peppers, chopped
  • handful red bell peppers, chopped
  • 8          eggs
  • 2          tablespoons milk
  • pinch salt
  • pinch pepper
  • 1/2       cup shredded cheddar cheese
  • sour cream (optional)
  • cilantro (optional)
  • salsa (optional)
  1. In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
  2. In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
  3. Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.

Source: Eckrich

Meal Ideas 14 March 2019

Easy Family Meals

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 medium green onions
  • Juice of 1 lemon
  • 3 tablespoons snipped fresh dill
  • 2 tablespoons poppy seeds
  • 1 tablespoon Dijon mustard
  • 8 medium hard-cooked eggs, peeled and coarsely chopped
  • 6 ounces cooked large shrimp or crabmeat
  1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/2 cup prepared salsa
  • 1 tablespoon lime juice
  • 1 can (6 ounces) tuna, drained and flaked
  • 1 large green onion, thinly sliced
  • 12 large corn tortilla chips
  • 3/4 cup shredded cheddar cheese (about 3 ounces)
  1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
  2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
  3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

  • 1/4 cup coarsely grated seedless cucumber
  • 3/4 cup Hellmann's or Best Foods Light Mayonnaise
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh grated lemon peel
  • 4 whole wheat pita breads, split
  • Fresh spinach leaves, rinsed and patted dry
  • 8 cherry tomatoes, halved
  • 1 pound sliced rotisserie or grilled chicken or turkey
  1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
  2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

Meal Ideas 14 March 2019

Easy Weeknight Dinners

(Family Features) If you're looking for new ways to entice the family to the table for dinner, then I've got the perfect recipes for you.

Whether you call them bakes or casseroles, your family will simply call them delicious. And as a time-saving extra, you can make these creamy dishes ahead of time, then just pop them in the oven when you need them. Toss a fresh green salad and add some warm bread, and you have a meal they'll love to sit down to.

For more easy weeknight dinner recipes, visit www.verybestbaking.com/carnation.

Cheesy Oven Burrito Bake

Makes 12 servings, (1/2 burrito each)

  • Nonstick cooking spray
  • 2 large sliced red and/or green bell peppers, cut into thin strips
  • 1 medium onion, sliced
  • 1 teaspoon ground cumin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
  • 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 1/2 cups cooked long or medium grain brown rice, heated
  • 1 can (16 ounces) fat-free refried black beans
  • 6 8-inch multi-grain or whole-wheat tortillas
  • Salsa and guacamole (optional)
  1. PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
  2. SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
  3. MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
  4. COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
  5. FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
  6. BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.

TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.

Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron

Turkey & Hash Brown Bake

Makes 10 servings

  • 1 bag (16 ounces) or 4 1/2 cups frozen, shredded hash brown potatoes
  • 2 cups chopped frozen or fresh broccoli
  • 8 ounces sliced turkey, cut into 1/2-inch pieces (about 2 cups)
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 1 can (10 ounces) condensed fat-free cream of chicken soup
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground black pepper
  1. PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
  2. COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.
  3. BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

TIPS: When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium

Source: Nestlé

Holiday 01 November 2018

Helpful Holiday Recipes for the Home Chef

(Family Features) With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Dessert in a Snap

After spending hours preparing appetizers, drinks and the main course for holiday get-togethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org.

Gingersnaps

Reprinted with permission from the American Institute for Cancer Research
Yield: 24 cookies

  • 3/4       cup unbleached all-purpose flour
  • 1/2       cup whole-wheat pastry flour
  • 1/2       teaspoon baking soda
  • 1 1/4    teaspoons ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon freshly ground black pepper
  • 1/4       teaspoon salt
  • 1/3       cup dairy-free butter shortening sticks
  • 1/2       cup sugar, plus 2 tablespoons, divided
  • 2          tablespoons unsulphured molasses
  • 1          large egg white
  • Glaze (optional):
  • 1/3       cup confectioners’ sugar
  • 2          teaspoons fresh lemon juice
  1. Heat oven to 350° F.
  2. In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
  3. In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
  4. Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
  5. Bake cookies 10 minutes.
  6. To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
  7. When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.

Note: Can be stored in cookie tin up to 1 week.

Cranberry Cocktail Cravings

If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Kiev Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

Cranberry Kiev Mule

  • 1          part Nemiroff Original Vodka
  • 1          part cranberry juice cocktail
  • 2          parts ginger beer
  • 1          tablespoon lime juice
  • ice
  • orange wedges, for garnish (optional)
  • fresh cranberries, for garnish (optional)
  • rosemary sprigs, for garnish (optional)
  1. Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine.
  2. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound

  • 1          gallon Milo’s Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • 1          turkey
  1. In large stock pot over medium heat, combine tea and kosher salt. Stir frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature.
  2. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight.
  4. Heat oven to 350° F.
  5. Remove turkey from brine, draining excess, and pat dry. Discard excess brine.
  6. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165° F on instant-read thermometer, reserving drippings for gravy.

Photo courtesy of Getty Images (Gingersnaps and Turkey Brine)

Source: Culinary.net

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