recipes

Meal Ideas 27 March 2019

Recipe Remix

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

  • 6 ounces dry whole grain penne or rotini pasta
  • 1 cup cooked chicken breast meat, cut into bite-size pieces
  • 1 cup grape tomatoes, quartered
  • 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 4 medium garlic cloves, minced
  • 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
  • 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
  • 1/8 to 1/4 teaspoon crushed red pepper, optional
  • Salt and pepper to taste
  • 2 ounces feta cheese, crumbled (1/2 cup)
  1. Cook pasta according to package directions.
  2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

  • 2 tablespoons Pompeian Extra Light Tasting Olive Oil
  • 1/4 cup finely chopped red onion
  • 1 cup diced fresh or frozen, thawed mango
  • 2 tablespoons sugar
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon grated ginger

Couscous Cakes:

  • 1 1/3 cups water
  • 2/3 cup original couscous
  • 2 tablespoons grated lemon zest
  • 1/2 cup chopped cilantro leaves
  • 2 large egg whites
  • 2 tablespoons all purpose flour
  • 1/4 cup Pompeian Classic Mediterranean Olive Oil
  • 1/2 teaspoon salt
  1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
  2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
  3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
    Drain on paper towels. Repeat with remaining oil and couscous mixture.
  4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

  • 12 ounces Italian bread, cut in half lengthwise

Dressing:

  • 1/3 cup Pompeian Extra Virgin Olive Oil
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
  • 2 medium garlic cloves, minced
  • Salt and pepper to taste
  • 1/8 teaspoon dried pepper flakes, optional
  • 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

  • 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
  • 1 large tomato, thinly sliced
  • 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
  1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
  2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
  3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

Meal Ideas 26 March 2019

Simply Delicious

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

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

  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder
  • 1/4 pound extra sharp white cheddar cheese, coarsely grated
  • 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
  • 1/3 cup drained and finely chopped roasted red peppers or piquillo
  • 1-1/2 pounds lean ground beef
  • 4 hamburger buns
  • 8 thick slices double smoked bacon, crisp-cooked
  1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
  2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
  3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 medium head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 1 small onion, halved and thinly sliced
  • 1/4 cup chopped fresh cilantro
  1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

  • 1 cup red grapes, diced
  • 1 cup blue and/or black grapes, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
  • 2 tablespoons red wine vinegar
  • 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
  • 6 ounces herbed goat cheese, slightly softened
  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
  2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
  3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

  • 2/3 cup PLUS 1 teaspoon malt vinegar
  • 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
  • 1 tablespoon chopped tarragon
  • 5 Russet or all-purpose potatoes, scrubbed
  • 1/4 cup canola oil
  • 2 tablespoons finely chopped flat-leaf parsley
  1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
  2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
  4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's

Meal Ideas 26 March 2019

Time-Saving Secret for Busy Cooks

Roasted Slicing Chicken From the Deli

(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.

Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.

Visit www.boarshead.com for more time-saving meal preparation tips.

Chicken Lettuce Wraps with Barbecue Dressing

Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.

  • 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
  • 4 large butter lettuce leaves
  • 1 cup mixed cucumber and green onion strips
  • 1/4 cup barbecue sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon mix black and white sesame seeds
  1. Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.

Chicken Gazpacho Sandwich

Servings: 4
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.

  • 8 slices multi-grain bread
  • 1 1/2 cups mayonnaise
  • 1 small cucumber, sliced into thin rounds
  • 1 cup grated carrots
  • 1 teaspoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup drained roasted red peppers, cut julienne style
  • 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
  • 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
  1. Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.

Pulled Chicken and Tomato-Vegetable Soup

Servings: 6
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.

  • 2 tablespoons olive oil
  • 1/4 head cabbage, shredded
  • 1 red onion, cut into a small dice
  • 3 stalks celery, finely chopped
  • 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
  • 2 large carrots, cut into
  • 1-inch julienne strips
  • 2 teaspoons dried oregano, 6 sprigs for garnish
  • 2 14-ounce cans chicken broth
  • 2 14-ounce cans fire-roasted tomatoes with liquid
  • 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
  1. Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.

Source: Boar's Head

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 15 March 2019

Fast Family Meals as Easy as 1-2-3

(Family Features) As summer comes to an end and the reality of back-to-school season sets in, it can be challenging to get organized and jump back into your day-to-day routine. But even as things get hectic, it's still possible to create delicious dishes that leave you plenty of time to savor meals together as a family using a few simple tips and tricks.

Whether the weeknight dinner rush puts you in a panic or you're simply looking to spice up the same old lunchbox staples, these three steps will make it easy to assemble quick, flavorful dishes ideal for the busy back-to-school season.

1. Plan a weekly menu and shop accordingly so you can avoid scrounging to piece together a meal from the odds and ends in the pantry on a night when you're already pressed for time. Meal planning eliminates all of the guesswork, so your family can enjoy healthy, home-cooked meals while also saving time, money and stress.

2. Rely on a versatile, easy meal-helper that lends itself to a variety of preparations, such as Smithfield Marinated Fresh Pork. Packed with protein and already seasoned with juicy, delicious flavor, it's the perfect base for any weeknight meal. For a hassle-free dinner, try Pork with Balsamic Glaze and Rosemary, which is ready in just 30 minutes from start to finish - less time than it takes the kids to finish their homework.

3. Opt for simple, flavorful dishes that don't require a ton of ingredients or multiple sides. A zesty take on a traditional favorite, this South of the Border Pizza is convenient, kid-friendly and a great way to banish lunchtime boredom. Use this recipe as a starting point then experiment with more toppings to create your own unique family recipe.

Find more family friendly and time-saving recipe ideas at Smithfield.com.

Pork with Balsamic Glaze and Rosemary

Prep time: 5 minutes
Cook time: 25 minutes

  • 1 tablespoon olive oil
  • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 3/4- to 1-inch thick chops
  • 1/4 cup prepared balsamic vinegar glaze
  • 1 teaspoon chopped fresh rosemary
  1. In large, nonstick skillet, heat half the oil over medium heat.
  2. Working in two batches, cook pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
  3. Serve pork chops drizzled with balsamic glaze and sprinkled with rosemary.

South of the Border Pizza

Prep time: 5 minutes
Cook time: 15 minutes

  • 2 French bread sandwich rolls, halved
  • 8 tablespoons refried black beans
  • 8 tablespoons (2 ounces) Smithfield Anytime Favorites Hickory Smoked Diced Ham
  • 8 slices pepper jack cheese
  • 4 tablespoons picante sauce
  • 4 tablespoons low-fat sour cream
  1. Heat oven to 375 F.
  2. Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half.
  3. Top each half with 2 tablespoons ham and two cheese slices.
  4. Bake 8-10 minutes, or until cheese is melted and lightly browned.
  5. Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.

Source: Smithfield

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

Quick Dinner Tips

(Family Features) When your family is short on time, there's no need to shortchange them when it comes to a wholesome dinner. The key to getting dinner on the table in 30 minutes or less is to plan ahead. Here are some tips to help you do just that.

* Make a Menu. Planning your meals for the week is the best way to save time and money. Stock up on quick dinner recipes, then stock up on the ingredients you need to make them. The two recipes here bring Bob Evans Food Products' farm-fresh taste to the family table in no time.

* Plan Your Leftovers. Instead of wondering what to do with the leftovers from Monday's meal - or worse, just throwing it out - plan your menu to turn one night's leftovers into another night's dinner. Leftover rotisserie chicken can turn into spicy quesadillas. Extra meatballs can morph into meatball grinders.

* Cut Down Prep Time. Take advantage of prepared foods in your grocery store. Pre-cut veggies, pre-washed bagged salads, pre-made pizza crusts, even Bob Evans Refrigerated Mashed Potatoes - they can all come in handy and save you time. Also, think about making double batches of food - one lasagna to serve now, one to freeze for later. Roasting two chickens tonight doesn't take that much longer than one and saves you from having to do it twice.

For more fast, family-friendly recipes, visit www.bobevans.com.

Sloppy Joes

Prep time: 5 minutes
Cook time: 20 minutes
Makes 4 servings

  • 1 pound Bob Evans Original Recipe Roll Sausage
  • 1 medium onion, chopped (optional)
  • 1/2 cup chopped green bell pepper (optional)
  • 1 1.3 ounce envelope Sloppy Joe seasoning mix
  • 1 6-ounce can tomato paste
  • 1 1/4 cups water
  • 8 sandwich buns, split and toasted
  1. In large saucepan, over medium heat crumble and cook sausage, onion and pepper until sausage is browned. Stir in seasoning mix, tomato paste and water. Bring to a boil, reduce heat to low and simmer 10 minutes. Serve on buns.

Speedy Spaghetti

Prep time: 10 minutes
Cook time: 10 minutes
Makes 4 servings

  • 1 pound Bob Evans Original Recipe Roll Sausage
  • 1 28-ounce jar of your favorite pasta sauce
  • 1 8-ounce (minimum) package of your favorite pasta
  1. In a skillet, crumble and brown sausage over medium heat until cooked. Stir in your favorite pasta sauce and heat until warm. Cook pasta according to package directions. Serve sauce over pasta.

Source: Bob Evans Foods

Meal Ideas 21 February 2019

Fresh, Filling Family Dinners

(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.

Find more ideas to make your busy weeknights easy at Culinary.net.

Savory and Scrumptious

Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.

Roasted Vegetable Lasagna

Reprinted with permission from the American Institute for Cancer Research.
Servings: 12

  • 2          eggplants (about 3 pounds), quartered lengthwise
  • 6          medium zucchini (about 3 pounds)
  • canola oil cooking spray
  • 1          pound whole-wheat lasagna noodles
  • 15        ounces low-fat ricotta or low-fat cottage cheese
  • 2          eggs
  • 1/2       cup grated Parmesan cheese
  • 1/2       teaspoon ground nutmeg
  • 1/2       teaspoon garlic powder
  • 3          cups low-fat mozzarella cheese
  • 4          cups low-sodium tomato sauce, divided
  1. Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
  2. Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
  3. Reduce oven temperature to 375° F.
  4. Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
  5. In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
  6. To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
  7. Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
  8. Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.

Quick, Flavorful Meal Idea

It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

  • 1/4       cup canned, unsweetened coconut milk
  • 1/4       cup creamy peanut butter
  • 1          tablespoon rice wine vinegar
  • 1          tablespoon soy sauce
  • 2          teaspoons red curry paste
  • 1/8       teaspoon ground cayenne pepper
  • 1-2       tablespoons hot water

Salad:

  • 1          cup Uncle Ben’s Flavor Infusions Roasted Chicken
  • 1 1/2    cups shredded rotisserie chicken
  • 1          cup shredded carrots
  • 1          cup sliced pea pods
  • 1          cup sliced red pepper
  • 1          avocado, pitted and sliced
  • 4-6       red radishes, thinly sliced
  • 2          tablespoons chopped peanuts
  • 2          tablespoons chopped green onions
  1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
  2. Cook rice according to package instructions. Makes about 3 1/2 cups.
  3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Fish with a Twist

Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.

Catfish Quesadilla with Cilantro-Lime Sour Cream

Recipe courtesy of The Catfish Institute
Servings: 4

  • 4          U.S. Farm-Raised Catfish Fillets, grilled or baked
  • 2 1/2    tablespoons olive oil, divided
  • salt, to taste
  • freshly ground pepper, to taste
  • smoked paprika or chili powder
  • 1          small red bell pepper, diced
  • 1/2       red onion, diced
  • 3/4       cup whole corn kernels
  • 1          teaspoon red pepper flakes
  • 1          teaspoon ground cumin
  • 1/2       cup fresh cilantro leaves, chopped
  • 4          flour or wheat tortillas (10 inches each)
  • 1          can (16 ounces) refried black beans
  • 2          cups grated pepper jack cheese

Cilantro-Lime Sour Cream:

  • 1/2       cup sour cream
  • 1/4       cup fresh cilantro leaves, chopped
  • 1/2       lime, juiced
  • lime zest
  • salt, to taste
  1. Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
  2. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
  3. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
  4. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
  5. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
  6. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
  7. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.

Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)

Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)

Source: Culinary.net

One Dish Meals 21 February 2019

Bring the Family Together with a One-Pot Fiesta

(Family Features) School is back in session and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, make a kid-friendly, south-of-the-border casserole. All of the ingredients – from the whole grain elbow macaroni to the ground beef – are cooked in one skillet, meaning minimal cleanup and maximum quality time spent reconnecting around the dinner table.

“This simple three-step recipe is perfect for busy weeknights because it’s quick, family-friendly and just as good re-heated for leftovers,” said McCormick Executive Chef Kevan Vetter. “You don’t need a second pot to cook the pasta; it’s cooked in the skillet along with the ground beef, fresh tomatoes and corn. Season with organic taco seasoning and sprinkle with cheddar cheese and you’re sure to have a meal the kids will beg to add to the dinner rotation.” 

For more one-dish meals for the back-to-school season, visit McCormick.com, and check out McCormick Spice on Facebook and Pinterest.

Tex-Mex Macaroni Casserole

Ingredients
Makes 8 (1-cup) servings

  • 1          pound lean ground beef
  • 1          medium onion, chopped
  • 1          package McCormick Organics Taco Seasoning Mix
  • 2          cups water
  • 2          cups fresh chopped tomatoes
  • 1          cup frozen whole kernel corn
  • 2          cups uncooked whole grain elbow macaroni
  • 1          cup shredded Cheddar cheese

Directions

  1. Brown beef and onion in large skillet on medium-high heat. Drain fat.
  2. Stir in seasoning mix, water, chopped tomatoes and corn. Bring to boil. Add pasta. Reduce heat to low; cover and simmer 12 minutes, stirring occasionally.
  3. Sprinkle with cheese, cover. Let stand 5 minutes or until cheese is melted.

Source: McCormick

Meal Ideas 01 August 2018

Fast, Family-Friendly Recipes Make Dinner Doable

(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.

Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.

For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.

For more quick and easy dinner ideas, visit READSalads.com and AuntNellies.com.


Southwestern Bean Mexican Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8-10

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 pre-baked pizza crust (10-12-inch diameter)
  • 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
  • 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro
  • chopped avocado (optional)
  • sour cream (optional)
  1. Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
  2. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
  3. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
  4. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.

Beef, Beet and Horseradish Wraps

Prep time: 30 minutes
Servings: 4

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1/2 cup shredded carrots
  • 1 tablespoon prepared horseradish
  • 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
  • 2 large soft flour tortillas (about 10-12-inch diameter)
  • 10 green onions (green parts only)
  • 10 thin slices deli roast beef
  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
  2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
  3. Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.

Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.

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