(Family Features) From office potlucks and cocktail parties to family dinners and beyond, the mealtime celebrations during the holidays are endless. Whether you're serving as a host or bringing your signature dish to a get-together, these tips can help you own the holiday season without breaking a sweat:
- Stick with fewer, easy-to-find, high-quality ingredients.
- Look for products that help you cut down on time but don't skimp on flavor, like Smithfield Marinated Fresh Pork, which is pre-seasoned and comes in a variety of cuts and flavors.
- Sprinkle and decorate finished dishes with fresh, seasonal herbs for a festive touch.
To help get you inspired in the kitchen, try this recipe for Fresh Pork and Kalamata Flatbreads for a savory appetizer made with less than 10 ingredients, or Fresh Pork with Sweet Balsamic-Red Wine Reduction for a decadent main course you can have ready in just 30 minutes.
For more quick and easy holiday recipe ideas, visit SmithfieldRealFlavorRealFast.com.
Fresh Pork with Sweet Balsamic-Red Wine Reduction
Prep time: 5 minutes
Cook time: 25 minutes
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 1 tablespoon olive oil, divided
- 1/3 cup dry red wine
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon chopped fresh rosemary
- Cut pork loin filet into 3/4-to-1-inch thick chops.
- In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.
- Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150° F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.
- In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thickened, or until liquid is reduced to 1/4 cup.
- Serve pork chops drizzled with wine reduction and sprinkled with rosemary.
Fresh Pork and Kalamata Flatbreads
Prep time: 5 minutes
Cook time: 35 minutes
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 1 tablespoon extra-virgin olive oil
- 1 can (13.8 ounces) refrigerated pizza crust dough
- 3/4 cup sliced sun-dried tomatoes in olive oil
- 1/2 cup sliced Kalamata olives, drained
- 1 teaspoon crushed dried rosemary
- Cut pork tenderloin into 3/4-inch cubes.
- Heat oven to 400° F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
- Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
- Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
- Bake 18-21 minutes until edges are golden brown.
- Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.
Sensible tips for healthy eating
(Family Features) With so many social events that revolve around food, it’s not easy to get a fresh start on making healthy food choices. However, with a little thought and planning, you can prevent taking your body on a roller coaster ride – without having to choose between food deprivation and satisfaction.
“Whether you are hosting an event or attending someone else’s celebration, planning ahead can help you stay on track,” said Mitzi Dulan, a registered dietitian and nationally recognized nutrition and wellness expert. “Having quick and simple strategies and recipes on hand makes it easy to eat well and keep you feeling great.”
Put a winning plan in place to take a new look at your approach to eating smart with these tips from Dulan, who is the team nutritionist for the World Series champion Kansas City Royals.
Don’t skip meals.
Although skipping breakfast may seem like a good way to cut calories, it’s a plan that can actually backfire, making you hungrier as the day wears on, and more likely to overeat or sneak unhealthy snacks. Start each day with a well-rounded breakfast to fuel your body. Apply a similar approach to events later in the day, as well. You may be tempted to skip a meal so you can enjoy the treats at a party, but chances are you’ll end up overdoing it with high-calorie indulgences, so make sure you fuel up ahead of time.
Love what you eat.
Be mindful of the food you eat and make every bite count. Enjoying each delicious taste will make it easier to stick to a sensible eating plan. For the foods you do love, look for ways to make them better – better for you, that is. For example, if pizza is your weak spot, substitute a lower-calorie crust, such as Flatout Flatbread. Then choose toppings wisely to amp up the flavor while managing added fat and calories.
Eat smaller portions.
When you simply must indulge, you may be surprised to hear “go ahead,” but to do so in moderation. One clever way to keep your portions small: use a tablespoon, not a serving spoon to dish out portions. Then eat slowly so your body has time to tell your brain you’re full.
Get your fill in healthy ways.
Overeating often comes down to a very basic cause: hunger. Becoming more conscious of how you answer your hunger will help you stay on track. Drinking water before and during events will help to fill you up so you are less likely to consume excess calories. Snacking throughout the day can also help keep hunger at bay; several small, healthy snacks, such as a handful of nuts or trail mix, can help keep you feeling full. Also, remember to stop eating when you feel satisfied, but before you feel full.
To find a Flatout Flatbread retailer near you, visit FlatoutFinder.com.
Barbecue Chicken Flatbread Pizza
Recipe created by Mitzi Dulan, RD
- non-stick baking spray
- 2 Flatout Flatbreads
- 1/2 cup barbecue sauce
- 1/3 cup cheddar cheese, shredded
- 1/3 cup mozzarella cheese, shredded
- 6 ounces grilled chicken breast, torn into pieces
- 1 tablespoon red onion, diced
- 1 tablespoon cilantro, chopped
- Heat oven to 400°F.
- Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 tablespoons barbecue sauce.
- Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.
Thin Crust Pepperoni Pizza
- 1 Flatout Flatbread Artisan Thin Pizza Crust
- 1/4 cup chunky red sauce
- 3 slices provolone cheese
- 1/4 cup mozzarella, shredded
- 30 pepperoni mini slices
- Heat oven or grill to 375°F.
- Place flatbread on cookie sheet. Bake 2 minutes. Remove from oven. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes, or until cheese melts.
- Grilling method: Heat grill to 375°F. Pre-bake flatbread on grill for 2 minutes. Remove from grill. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close lid. Grill for 4 minutes, or until cheese melts.
Arugula Mushroom Flatbread Pizza
- 1 Flatout Flatbread
- 1/2 cup mushrooms, cooked
- 1/2 cup arugula
- 6 grape tomatoes
- 1 tablespoon Parmesan cheese, grated
- 1 1/2 teaspoons fat-free balsamic vinegar
- Heat grill or oven to 375°F.
- Pre-bake flatbread for 2 minutes. Remove.
- Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.
Thin Crust Egg, Sausage and Pepper Breakfast Pizza
- 1 Flatout Flatbread Artisan Thin Pizza Crust
- 1/2 cup cheddar cheese
- 2 eggs, lightly scrambled
- 3 ounces sausage, cooked and crumbled
- 2 ounces yellow peppers, diced
- 2 ounces red peppers, diced
- Heat oven to 375 F.
- Place flatbread on cookie sheet. Bake for 2 minutes. Remove from oven. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to oven and bake 4 more minutes, or until cheese melts.
- Grilling method: Heat grill to 375 F. Pre-bake flatbread on grill for 1-2 minutes. Remove from grill. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to grill. Close lid. Grill 4 more minutes, or until cheese melts.
Source: Flatout Flatbread
(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.
Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.
The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.
Explore more ideas to make your entertaining skills shine at AuntNellies.com.
Herbed Mediterranean Flatbread
Prep time: 15 minutes
Cook time: 10-12 minutes
- 1 jar (16 ounces) Aunt Nellie's Holland-Style Onions
- 1 jar (7 1/2 ounces) quartered, marinated artichoke hearts
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped or sliced Kalamata olives
- 1/4 teaspoon crushed red pepper flakes
- coarsely ground black pepper
- 2 tablespoons shredded Parmesan cheese, divided
- 2 teaspoons olive oil
- 1/2 teaspoon dried thyme leaves, crushed
- 1 clove garlic, minced
- 2 whole-grain round or square flatbreads (about 6-7 inches diameter)
- fresh basil (optional)
- Heat oven to 400° F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
- Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.
- In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.
- Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.
- Cut each flatbread in half. Sprinkle with fresh basil, if desired.
Beet and Berry Chutney
Prep time: 20 minutes
- 1/2 cup orange marmalade
- 1 jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon finely chopped candied ginger (optional)
- 1 1/2 cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)
- In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
- If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.
- Remove pan from heat; cool to room temperature before serving.
Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.
Source: Aunt Nellie’s
(Family Features) Barbecue, grilling, cookout – no matter what you call it, cooking food over an open flame is practically an American pastime. Few other cuisines have such distinctive regional twists and terminology as this fiery favorite. Memphis loves its ribs, North Carolinians their pulled meats and Texas, Alabama and St. Louis, to name a few, have their own riffs on American favorites.
While each regional barbecue favorite is traditionally prepared with beef or pork, more adventurous eaters can adopt the same cooking and flavor techniques but use lamb instead. Swapping proteins doesn’t need to be difficult. For example, Californians who like tri-tip can recreate that Santa Maria-style flavor by mixing together salt, pepper, garlic and dried herbs to dry brine a boneless leg of lamb for 24 hours then grill it to their preferred doneness.
Before it makes it to your table, American lamb is raised by dedicated farmers and ranchers with a shared connection to the land, the animals and the local communities they serve. There are more than 80,000 family farmers and ranchers caring for more than 6 million sheep in both small flocks and large operations throughout the United States. American lamb is available year-round and cuts range from loins and shanks to chops and roasts.
If you’re feeling adventurous, try these riffs on classic barbecue dishes featuring American lamb. For more tantalizing recipes, visit AmericanLamb.com.
Tender lamb riblets (also known as spare ribs) are sweet and tender when slow-cooked on the grill. These Memphis-style ribs are suffused with a spicy-sweet dry rub, smoked to perfection and brushed with a tangy yet spicy Memphis-style barbecue sauce.
This tender pulled smoked lamb shoulder is rubbed with fragrant citrus, aromatics and spices then smoked until falling off the bone. It’s served with a spicy citrus and vinegar sauce, a crunchy, creamy fennel and herb slaw, and grilled flatbreads.
Lamb kabobs are a straightforward, flavorful dish perfect for a relaxed cookout. Bite-sized pieces of boneless leg of lamb are marinated in a yogurt-garlic mix and grilled with red onions until smoky and tender. Serve kabobs with a classic tzatziki and grilled flatbreads.
Lamb’s unique flavor does wonderfully with just a little char from the grill, making it an excellent choice for burgers. A hint of red onion, garlic powder and sea salt play up hearty taste, while a simple roasted garlic and rosemary spread lends a creamy, herbaceous counterpoint.
Grilling a whole leg of lamb is a celebratory act and is the perfect centerpiece for an evening spent outdoors. Inspired by Texas-style barbecue, this recipe features a dry rub with toasted spices, vibrant paprika and plenty of kick. This dish is best accompanied by thick-cut toast and your favorite sides.
Few cuts of meat are as satisfying as perfectly grilled lamb loin chops with a crispy exterior that gives way to meltingly tender meat. The distinctive flavor of lamb chops – rich with an edge of earthiness – is highlighted beautifully by a refreshing Italian-style salsa verde and grilled lemon halves. Grilled vegetables, dressed simply with olive oil, sea salt and a squeeze of lemon, are an ideal side.
Source: American Lamb Board
(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.
For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.
Visit vealmadeeasy.com for additional recipes and complete nutrition information.
Prep time: 10 minutes
Cook time: 10 minutes
- 6 veal cutlets (3 ounces each)
- salt, to taste
- ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 egg wash
- 1 cup breadcrumbs
- 1 cup vegetable oil
- 12 tablespoons tomato sauce
- 3 tablespoons Parmesan cheese, grated
- 6 slices provolone cheese
- 6 slices mozzarella cheese
- 6 sub rolls
- Heat oven to 350° F.
- Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
- Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
- In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
- Drain on paper towels or wire rack set over baking sheet.
- Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
- Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
- Add veal to sub rolls and serve.
Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.
Prep time: 15 minutes
Cook time: 25 minutes
- 1/4 cup za’atar seasoning
- 3 tablespoons extra-virgin olive oil, divided
- 1 package (10 ounces) flatbreads
- 1 onion (4 ounces), finely chopped
- 1/2 pound ground veal
- 1/4 cup crumbled feta cheese
- 1 tomato (6 ounces), cored and chopped
- chopped parsley, for garnish
- Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
- Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
- In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
- Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.
Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.
Prep time: 20 minutes
Cook time: 10 minutes
- 1 large orange (12 ounces)
- 1/2 cup Italian salad dressing
- 1 teaspoon Dijon mustard
- 1 veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
- 1 bulb fennel (7 ounces), trimmed, halved and cored
- 1/2 small red onion (1 1/2 ounces), thinly sliced
- 1 1/2 cups cooked farro
- 2 cups packed baby arugula (about 3 ounces)
- 1 head radicchio (4 ounces), cored and torn (about 2 cups packed)
- 1/2 cup toasted hazelnuts, chopped
- 1 ounce Parmesan cheese
- Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
- Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
- In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
- Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
- Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
- Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.
Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.
Prep time: 15 minutes
Cook time: 20 minutes
- 1/2 pound veal cutlets
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 1/2 tablespoons olive oil
- 2 green onions (1 ounce each), sliced
- 1 clove garlic, minced
- 1 can (10 ounces) diced tomatoes and green chilies
- 1/8 teaspoon salt
- 2 cups packed baby spinach (about 2 1/2 ounces)
- 4 arepas (5 inches in diameter)
- 1/4 cup crumbled queso blanco cheese (1 ounce)
- Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
- In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
- Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
- To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
- Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.
Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.
Source: North American Meat Institute
(Family Features) It’s game day, which means your party needs food and needs it fast. Use recipes that can pump up the crowd this season and make every game a win.
These quick recipes for an Olive Bar Flatbread and a Mediterranean Nacho Bar can leave the fans in your home screaming for more.
Your fans will almost assuredly be dipping, diving and running for these simple snacks created with fresh ingredients like Sabra Hummus, which is available in more than a dozen flavors in the deli section of your grocery store. Spread it on fluffy flatbread with your favorite veggies to create a snack that fans can go crazy over, or set it out buffet-style for everyone to munch on at halftime.
Find more game day recipes at sabra.com.
Mediterranean Nacho Bar
- Sabra Hummus
- Diced tomatoes
- Chopped green onions
- Chopped zucchini (1/4-inch chunks)
- Chopped Greek olives
- Chopped pepperoncinis
- Shredded lettuce
- Crumbled feta cheese
- Grilled chicken
- Pita chips
- Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.
- Serve with pita chips.
Olive Bar Flatbread
Prep time: 15 minutes
- 3 tablespoons Sabra Roasted Red Pepper Hummus
- 1 flatbread
- 1/2 cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)
- 3 miniature mozzarella balls, sliced
- 2 cups arugula
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- Heat oven to 400° F.
- Place hummus on flatbread. Top with desired vegetables and mozzarella.
- Bake on lower rack 10-12 minutes, or until crispy and browned.
- Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve.