recipes

Meal Ideas 01 May 2017

Delicious, Nutritious Outdoor Dining

(Family Features) Some of the first foods that come to mind when considering dining outdoors are greasy, messy meals. Instead, opt for a nutritious outdoor experience with a turkey wrap, grain bowl or chicken salad for a backyard bite that doesn’t go overboard.

Find more nutritious recipes for outdoor dining at culinary.net.

Lunch On the Go

A healthy combination of plant-based foods and turkey easily turns into a quick lunch. This wrap brings together a variety of textures with crunchiness from the apples and spinach, substance from the turkey and creamy, simple dressing. Find more quick, healthy recipes at aicr.org.

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Turkey, Spinach and Apple Wrap

Recipe reprinted with permission from the American Institute for Cancer Research

  • 1 tablespoon reduced-fat mayonnaise
  • 2 teaspoons honey mustard
  • 2 whole-wheat lavash wraps or flour tortillas (8 inches each)
  • 2 cups baby spinach leaves, loosely packed, washed and dried
  • 4 thin slices turkey breast
  • 1/4 Granny Smith apple, sliced paper-thin
  1. Combine mayonnaise and mustard. Lay out both wraps. Spread edges of each with mayonnaise mixture.
  2. Leaving space on one side of wraps, arrange layer of greens on top of wraps. Top each layer with two slices of turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over one end of wrap then both sides. Roll wrap as tightly as possible toward opposite side.
  3. Cover each wrap tightly in plastic wrap and refrigerate seam-side down, up to 4 hours, before serving. To serve, remove plastic wrap and cut each wrap in half at an angle.

Substitution: Two large leaves of soft, leafy green lettuce can be used in place of baby spinach leaves.

Greens and Grains

Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

To start living healthier and greener lives, Forberg recommends starting a garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully.

Forberg furthers her personal dedication to the seed- to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

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Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • sea salt, to taste
  • fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
  • 1/4 cup slivered almonds

Salsa Verde (optional):

  • 1 bunch scallions
  • 1 clove garlic
  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed mint leaves
  • 1/2 cup packed basil leaves
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  1. Heat oven to 400° F.
  2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
  3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
  4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
  5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Savory Salad

Even when you plan to take dining outdoors, a tasty salad still makes for an ideally nutritious meal. This salad brings together an assortment of veggies for a Tomato-Cucumber Salsa to top succulent baked chicken and greens. Find more recipes perfect for dining al fresco at chickenroost.com.

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Baked Greek Chicken Salad

Recipe courtesy of the National Chicken Council
Servings: 4

Tomato-Cucumber Salsa:

  • 2 plum tomatoes, diced
  • 1 small cucumber, peeled and sliced
  • 1/2 green pepper, julienned
  • 1/4 purple onion, sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon basil
  • 1/8 teaspoon oregano
  • 1/8 teaspoon Greek seasoning
  • 1/8 teaspoon sugar
  • 1/8 teaspoon dry mustard

Salad:

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup melted butter
  • 1 lemon, juiced
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon Greek seasoning
  • 1 package mixed Italian salad greens
  • 2 ounces feta cheese, crumbled
  • black olives
  • pepperoncini peppers
  1. To make Tomato-Cucumber Salsa: In medium bowl, mix together tomatoes, cucumber, green pepper, purple onion, red wine vinegar, olive oil, vegetable oil, pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.
  2. Heat oven to 350° F.
  3. Place chicken in baking dish. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Bake about 50 minutes, uncovered, basting occasionally.
  4. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

Photos courtesy of Getty Images

Source: Culinary.net

Main Dishes 13 March 2017

Tuscan Turkey Sandwich

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Tuscan Turkey Sandwich

Yield: 1 sandwich

  • 1 1/2 teaspoons fat free mayonnaise
  • 1 teaspoon prepared pesto
  • 2 slices hearty white or buttermilk bread
  • 2 to 3 slices Sara Lee Premium Lower Sodium Oven Roasted Turkey Breast
  • 2 to 3 slices vine-ripened tomato
  • Fresh basil leaves
  • 1 slice Sara Lee Premium Provolone Cheese
  1. Mix mayonnaise and pesto in a small bowl until light green. Spread pesto mayonnaise on one side of bread.
    Add turkey, tomato, basil and provolone. Top with second slice of bread.

Source: Sara Lee Premium Meats

Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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