recipes

Meal Ideas 06 August 2018

Save Time on School Nights

(Family Features) Back-to-school season means plenty of evening hours spent completing homework, attending extracurricular activities and preparing to repeat the school-day routine the next day. For many families, having time to prepare and cook quality, nutritious meals can be next to impossible.

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Instead of choosing between valuable family time and hours spent in the kitchen, RAGÚ blogger, fitness enthusiast and busy mom Jamie Krauss Hess recommends stocking up on go-to pantry staples you feel good about and including them in quick, nutritious recipes everyone can enjoy together.

Try recipes such as Mini Turkey Sloppy Joes, which swap out beef for ground turkey to provide a flavorful alternative while offering a special twist to a classic family favorite. Quinoa Penne with Savory Tomato-Basil Sauce can hit the spot with just a handful of ingredients. Or, if the little ones clamor for a more kid-friendly dish and the adults don’t mind a throwback to childhood, Grown-Up Tomato Mac and Cheese can provide the best of both worlds.

All three recipes take less than an hour to make and feature RAGÚ Simply pasta sauces, which are made with 100 percent olive oil and contain no added sugar. They’re available in four varieties including: Traditional, Chunky Marinara, Chunky Garden Vegetable and Flavored with Meat. By using simple ingredients like California vine-ripened tomatoes, carrots, bell peppers, zucchini, onions and spices, the result is a taste-tempting sauce with recipe versatility.

Find more family-pleasing and simple-to-prepare recipes ideal for busy school nights at ragu.com.
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Grown-Up Tomato Mac and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8

  • 1          box (16 ounces) gemelli pasta
  • 4          cups water
  • 2 1/2    cups sharp cheddar cheese, shredded, divided
  • 1/2       cup (2 ounces) Pecorino Romano cheese, grated
  • 1          tablespoon corn starch
  • 1          can (5 ounces) evaporated milk
  • 1          jar (24 ounces) RAGÚ Simply Traditional Pasta Sauce
  • 2          teaspoons cracked black pepper
  1. In large pot, combine pasta and water. Cook over medium-high heat 20-22 minutes, or until pasta is done, stirring occasionally.
  2. In bowl, combine 2 cups cheddar cheese, Pecorino Romano cheese and corn starch. Reduce heat to medium; stir milk, cheese mixture and sauce together with cooked pasta. Cook 5-7 minutes, or until cheese is melted and mixture is thickened, stirring frequently.
  3. Sprinkle with remaining cheddar cheese and pepper; serve immediately.

Tip: This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra-rich sauce. Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving.
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Mini Turkey Sloppy Joes

Recipe courtesy of Honey and Birch
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

  • 1          teaspoon extra-virgin olive oil
  • 1          cup onion, diced
  • 3          cloves garlic, minced
  • 1          pound ground turkey
  • 1          cup carrots, finely diced
  • 1          medium green pepper, diced
  • 1          medium red pepper, diced
  • 1          jar (24 ounces) RAGÚ Simply Chunky Marinara Sauce
  • 1          tablespoon Worcestershire sauce
  • 1          teaspoon ground mustard
  • 1/2       teaspoon kosher salt
  • 1/2       teaspoon black pepper
  • 8          mini buns
  1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
  2. Add ground turkey to pan. Break up meat and stir frequently until meat is browned. Add carrots, green pepper and red pepper. Cook 5 minutes so vegetables can begin to soften.
  3. Add marinara sauce, Worcestershire sauce, ground mustard, kosher salt and black pepper. Stir and bring to boil. Reduce heat so it simmers; partially cover pan. Cook 10 minutes.
  4. Serve on mini buns.

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Quinoa Penne with Savory Tomato-Basil Sauce

Prep time: 10 minutes
Cook time: 8-10 minutes
Servings: 6

  • 12        ounces (about 5 cups) uncooked quinoa penne pasta
  • 2          tablespoons olive oil
  • 1          large shallot, chopped
  • 4          cloves garlic, thinly sliced
  • 1/4       cup oil-packed sundried tomatoes, drained and chopped
  • 1/2       teaspoon smoked paprika
  • 1          jar (24 ounces) RAGÚ Simply Chunky Garden Vegetable Pasta Sauce
  • 1 1/4    cups tightly packed fresh basil leaves, chopped, divided
  1. Cook pasta as directed on package.
  2. In large skillet over medium heat, heat oil. Add shallots; cook 5-7 minutes, or until lightly browned, stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 minute. Stir in sauce and basil, reserving small amount of basil for garnish.
  3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 minutes until heated through. Sprinkle with reserved basil before serving.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in pasta.

Source:  RAGÚ

Meal Ideas 23 July 2018

Put Taste on the Table

When busy weeknights leave little opportunity for extravagant meals, bring the family together with a simpler recipe that provides just as much tasty flavor, such as these Turkey Potato Dinner Wraps. Requiring just 15 minutes of prep and 15 minutes of cook time, a half-hour is all you need to create an enjoyable meal for all. Find more quick dinner recipes at eatwisconsinpotatoes.com.
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Turkey-Potato Dinner Wrap

  • 3/4 pound Russet potatoes* cut into 1/2-inch pieces
  • 1 tbsp water
  • 1 tbsp canola oil
  • 3/4 pound ground lean turkey
  • 1 large carrot shredded
  • 1/3 cup sliced green onions with tops
  • 1 can Tomato sauce 8 ounce can
  • 2/3 cup shredded Cheddar cheese
  • 1 tsp dried Italian herb seasoning or basil
  • Salt and pepper to taste
  • 4 large whole wheat or high fiber tortillas
  • 1 light sour cream
  1. Place potatoes in microwave-safe bowl; sprinkle with water.  Cover, venting one corner.  Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.)
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs.
  3. Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll up as for burritos.
  4. Cut in halves and place on serving plates. Accompany with sour cream, if desired.

Source:  Wisconsin Potato and Vegetable Growers Association

Meal Ideas 27 October 2017

A Friendsgiving Feast

Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

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Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

  • 1/4       cup cornstarch
  • 1/4       cup sugar
  • 2          teaspoons McCormick Minced Onions
  • 1 1/2    teaspoons McCormick Ground Mustard
  • 1          teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4       teaspoon McCormick Chipotle Chili Pepper
  • 4          eggs
  • 1/2       cup milk
  • 1/4       cup (1/2 stick) butter, melted
  • 2          cans (14 3/4 ounces each) creamed corn
  • 1          can (15 1/4 ounces) whole- kernel corn, drained
  • nonstick cooking spray
  1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
  2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
  3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

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Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

  • 1          bottle (750 milliliters) red wine
  • 8          cups whole milk
  • 1          can (14 ounces) sweetened condensed milk
  • 1          package (12 ounces) dark chocolate chips
  • 1          teaspoon McCormick Ground Nutmeg
  • 4          McCormick Cinnamon Sticks
  1. Place all ingredients in slow cooker. Cover.
  2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
  3. Reduce heat to low. Serve from slow cooker.

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Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

  • 1/2       cup firmly packed brown sugar
  • 1/2       teaspoon McCormick Ground Cinnamon
  • 1/4       teaspoon salt
  • 1/8       teaspoon McCormick Ground Nutmeg
  • 3          tablespoons butter, divided
  • 1          cup pecans, chopped
  • 1/2       cup light corn syrup
  • 2          tablespoons water
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       teaspoon McCormick Rum Extract
  • 1          wheel Brie cheese, warmed
  1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
  2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
  3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
  4. Spoon over warmed Brie.

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Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

  • 1          package McCormick Original Taco Seasoning Mix, divided
  • 2          tablespoons butter
  • 1          cup finely chopped onion
  • 2          cups shredded, cooked turkey
  • 1          can (15 1/4 ounces) whole-kernel corn, drained
  • 1          can (10 ounces) diced tomatoes and chilies, drained
  • 1          garlic clove, minced
  • 1          container (8 ounces) whipped cream cheese
  • 2          cups shredded cheddar cheese, divided
  • 2          packages (8 ounces each) refrigerated crescent dinner rolls
  1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
  2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
  3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
  4. Bake 15 minutes, or until golden brown.
  5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
  6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Source: McCormick

Meal Ideas 27 July 2017

Memory-Making Meals Mark Back to School

(Family Features) Most families are looking for ways to spend more time together, but managing the family schedule can be a daunting task, especially with the additions of nightly homework and extracurricular activities a new school year brings.

Hectic weeknight schedules during back-to-school season don’t need to get in the way of quality time spent around the dinner table with these simple tips for enjoying dinner together.

Designate a time. Write dinner time on a calendar in the kitchen so every family member is aware of this special time and can look forward to sitting down together. Even if your schedule is overwhelming, pick a specific day each week and block out time to have a meal as a family.

Rely on foods rooted in tradition. Experimenting with recipes can add quick and easy new favorites to the family meal repertoire like Spaghetti and Turkey Meatballs, a modern twist on the nostalgic family classic. As food trends come and go, RAGÚ continues to be a culinary staple for family meals. For 80 years, RAGÚ has gathered families at the table to celebrate the tradition of creating memories around a mouthwatering meal. Whether that’s a new take on ravioli or a family-favorite pasta dish, families can count on serving up delicious pasta sauces rich with bold, Italian flavors and vine-ripened tomatoes.

Create rituals. To build a tradition in the kitchen, try involving the whole family by showing your kids age-appropriate ways to contribute to their favorite meal. Let them measure ingredients to create better-for-you turkey meatballs, carry ingredients from one place to another, mix and pour ingredients, and set the table. Creating a ritual of cooking a favorite back-to-school meal with your kids is a good way to help them build healthy habits and skills that will last a lifetime.

Step away from your cell phone. Designate dinnertime as a no-cellphone zone. Leave your mobile devices in another room to allow for time to reconnect with your loved ones and be fully present.

Create fun dinner table topics. Making the table a fun place to be is the best strategy for getting your family to dinner and keeping them at the table longer. Make a game out of sharing the best parts of your day with each other. This can be a great way to laugh together as well as an opportunity to offer much-needed advice and support.

Find more easy recipes to bring the family together during the busy back-to-school season and throughout the year at RAGU.com or on Facebook.

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Spaghetti and Turkey Meatballs

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5

  • 10        ounces spaghetti
  • 1          pound (85 percent lean) ground turkey
  • 1/2       cup Italian-seasoned, dry bread crumbs
  • 1/4       cup grated Parmesan cheese, plus additional (optional)
  • 1/4       cup chopped Italian parsley
  • 1          egg, beaten
  • 3/4       cup water, divided
  • 1/2       teaspoon kosher salt
  • 1          tablespoon extra-virgin olive oil
  • 2          cloves garlic, minced
  • 1/2       teaspoon crushed red pepper
  • 1          jar RAGÚ Homestyle Thick and Hearty Traditional Sauce
  1. Cook pasta as directed on package, omitting salt; keep warm.
  2. Combine turkey, bread crumbs, Parmesan, parsley, egg, 1/4 cup water and salt. Shape mixture into 25 (1 1/4-inch) meatballs.
  3. In large, nonstick saute pan on medium heat, heat olive oil, garlic and crushed red pepper. Add sauce and remaining water once garlic is golden.
  4. Arrange meatballs in sauce; cover and cook 10 minutes, or until cooked through (165° F), stirring occasionally. Serve with cooked spaghetti and additional Parmesan, if desired.

Tip: Use a small ice cream scoop or melon baller to easily make evenly sized meatballs.

Source: RAGU

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

Healthy 11 April 2017

Simple Ways to Produce Healthy Habits

(Family Features) If getting your kids to embrace healthy eating habits feels like a constant uphill battle, take heart in knowing you’re not alone. However, modeling smart choices in the kitchen and at the grocery store may be just the nudge your kids need.

One of the biggest hurdles many families face when it comes to healthier eating is getting started. These tips show how subtle changes can make it simple to introduce healthier choices the whole family can enjoy.

  • Mornings are a busy time for families, and it can be difficult to make a nutritious breakfast and get out the door. Even so, skip the packaged breakfast foods that are loaded with sodium and calories. Instead, make and freeze your own healthy breakfast foods ahead of time. These breakfast burritos are easy for reheating and eating on the go.
  • A common misperception is that eating healthfully takes too long. Set a good example for kids to follow by preparing healthy dinners at home. This one-pot turkey skillet is ready in less than 25 minutes to make dinner and cleanup a breeze.
  • When kids are empowered to choose what they eat, they’re more likely to enjoy it. One easy way for kids to identify smart choices in the produce department is by looking for foods with the Produce for Kids logo. Not only are these items an important part of a balanced meal, shoppers who support the products are giving back to local organizations that help children and families.

To find additional tips to encourage your family’s healthy eating and more than 300 registered dietitian-approved recipes, visit produceforkids.com.

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Make-Ahead Freezable Breakfast Burritos

Recipe courtesy of Produce for Kids
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 14

  • 2 teaspoons olive oil, divided
  • 16 ounces lean turkey breakfast sausage
  • 1 medium red bell pepper, finely chopped
  • 1 small Vidalia onion, finely chopped
  • 1 large tomato, finely chopped
  • 12 large eggs
  • 1/2 teaspoon pepper
  • 1 cup low-fat shredded cheddar cheese
  • 14 whole-wheat tortillas (8 inches each)
  1. In nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage and cook 5-8 minutes, or until cooked through. Transfer to plate and set aside.
  2. In same skillet, add remaining oil, bell peppers, onions and tomatoes, and cook 3-5 minutes, or until softened. Add tomatoes and cook 2 minutes.
  3. In large bowl, scramble eggs and pepper. Add to pan and cook, stirring regularly, 3-4 minutes, or until eggs are set. Remove from heat and mix in sausage and cheese. Let cool.
  4. Fill tortillas with 1/2 cup egg mixture, roll into burrito and lay seam-side down on parchment-lined baking sheet. Freeze 1 hour. Transfer to freezer-safe re-sealable bag and return to freezer.
  5. To reheat burritos, remove from freezer, wrap in paper towel and microwave on high 1-2 minutes.

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One-Pot Healthy Turkey Skillet

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 1 medium green bell pepper
  • 1 medium sweet onion
  • 3 Roma tomatoes
  • 8 ounces whole-wheat elbow macaroni, cooked according to package directions
  • 1 can (15 1/2 ounces) kidney beans, rinsed and drained
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  1. In nonstick skillet over medium-high heat, heat oil. Add turkey and cook 10 minutes, or until no longer pink.
  2. In food processor, pulse bell pepper, onion and tomatoes until chunky.
  3. Add vegetable mixture, noodles, beans, cumin, chili powder and salt to skillet and let simmer 15 minutes.

Source: Produce for Kids

One Dish Meals 13 March 2017

Turkey Enchiladas

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Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

  • 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
  • 1/2 cup sour cream
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked turkey or chicken
  • 1 can (about 4 ounces) chopped green chiles
  • 8 flour tortillas (8-inch), warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese
  1. MIX soup and sour cream.
  2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
  3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
  4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

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 24 January 2017

Turkey Leftovers With a Twist

(Family Features) Long on ingenuity, but short on prep, these recipes elevate holiday leftovers to celebrity status.  Leftovers ... whether you love ’em, or hate ’em, everyone seems to ponder one thing: What do you do with them, especially after the holidays? You could eat turkey sandwiches every day for a week, or just give up and toss it out altogether. Better yet, you could transform those mounds of turkey, gravy and stuffing into something new and exciting.

Consider a recipe for Turkey Tetrazzini. It puts a new twist on this perennial Italian favorite. This luxurious dish combines Wyler’s Chicken Bouillon granules, butter, cream, white wine and freshly grated Parmesan cheese with your leftover turkey for a dish that’s simple to make but elegant enough to serve for company.

If you want to turn the ordinary into the extraordinary and like to flex your culinary muscles, try Turkey Croquettes. Your friends and family will never guess that the origin of these tasty French delicacies was your own humble turkey dinner. The recipe can add flair to any meal as hors d’oeuvres, a side dish or an entree. Just add Heinz HomeStyle Roasted Turkey Gravy for dipping and a side of cranberry sauce — then sit back, relax, and call it a holiday.

Looking for something the kids or grandkids will love? A savory Leftover Turkey Casserole wins the prize for ease and convenience. Pull up a chair and let your little ones spread the mashed potatoes. They can also help you stir leftover turkey, gravy and stuffing together and spoon it on top of the potatoes. And, if you don’t have any of your famous, home- made gravy left, a jar of Heinz HomeStyle Roasted Turkey Gravy has a taste that’s so close to homemade your guests won’t know the difference. Thirty minutes later you have a leftover holiday dinner reinvented into a new one-dish meal.

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Leftover Turkey Casserole

Serves: 4 to 6

  • 2 1/2 cups prepared mashed potatoes
  • 2 cups cooked, shredded turkey
  • 1 12-ounce jar Heinz HomeStyle Roasted Turkey Gravy
  • 1 cup prepared stuffing
  • Salt and pepper to taste
  1. Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray and spread prepared mashed potatoes in the bottom.
  2. Combine turkey and gravy in large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.
  3. Cover and bake 25 to 30 minutes, or until heated through.

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Turkey Tetrazzini

Serves: 8

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups hot water, combined with 1 tablespoon Wyler’s® Chicken Bouillon granules
  • 1/2 cup whole milk
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 cup chopped parsley
  • Salt and freshly ground
  • black pepper to taste
  • 1 pound fettuccini, cooked al dente
  • 1 pound fresh mushrooms, halved and sautéed until tender
  • 3 cups leftover turkey cubes
  • 1 cup freshly grated
  • Parmesan cheese, divided
  • 1 1/2 cups fresh breadcrumbs
  • Toasted almonds for garnish
  1. Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.
  2. Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish. Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds.
  3. Bake in a preheated 350°F oven until bubbly, about 30 minutes.

06594 detail image embed3

Turkey Croquettes

Makes: 8 croquettes

Croquettes

  • 1/2 cup chopped onion
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour plus 1/2 cup additional for dredging
  • 1/2 cup whole milk
  • 1/2 cup water plus 1/2 teaspoon Wyler’s® Chicken Bouillon granules
  • 2 cups finely chopped, cooked turkey
  • 3/4 cup mashed potatoes
  • 1/4 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped parsley

Coating

  • 2 large eggs beaten with 1 tablespoon water
  • 1 1/2 cups dry seasoned bread crumbs
  • Vegetable oil for deep-frying
  • Heinz HomeStyle Roasted Turkey Gravy
  • Leftover cranberry sauce
  1. In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.
  2. Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.
  3. In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.

Source: Heinz Gravy / Wyler’s Bouillon

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Healthy 06 December 2016

Step It Up

Put a fresh take on post-holiday sandwiches

(Family Features) For most people, the day after a big holiday gathering means two things: a refrigerator filled with opportunity and a marked lack of energy. Fortunately, there are easy ways to make the most of the remnants of your holiday meal so you can take it easy and enjoy a day filled with good food and good rest.

Sandwiches are a natural solution for post-holiday noshing, but all those exceptional entrees practically beg for one last chance to shine. Put a fresh, wholesome twist on this year’s sandwiches by ditching the traditional condiments and dressing up your bread with a new kind of spread. New hummus-based Sabra Spreads – available in Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper – have 75 percent less fat than the leading spread, mayonnaise, and pair perfectly with sandwiches and wraps of all kinds.

Make an upgrade with these stepped-up takes on the traditional turkey sandwich and more, and find additional mouthwatering inspiration at Sabra.com.

13493 sandwich

Turkey Sandwich with Cranberry and Hummus

Servings: 1

  • 2 slices sourdough bread
  • Sabra Spreads Sea Salt & Cracked Pepper
  • Bibb or Boston lettuce
  • purple onion, thinly sliced
  • leftover turkey, sliced about 1/4-inch thick
  • cranberry sauce
  • salt, to taste
  • pepper, to taste
  1. Cover one slice of bread with spread then layer lettuce, purple onion, turkey, cranberry sauce, another layer of lettuce, salt and pepper. Add another squeeze of spread and second piece of bread.

13493 sandwich2

Garlic Tarragon Roasted Beet Sandwiches

Recipe courtesy of Stephanie McKercher of The Grateful Grazer
Servings: 2

Roasted beets:

  • 3 beets (about 1 1/2 cups), peeled and sliced in thin rounds
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chopped fresh tarragon leaves
  • salt, to taste
  • pepper, to taste

Garlic Tarragon Spread:

  • 1/4 cup Sabra Spreads Garlic Herb
  • 1 tablespoon chopped fresh tarragon leaves
  • salt, to taste
  • pepper, to taste

Sandwiches:

  • 2 whole grain rolls
  • 1/2 apple, sliced in thin rounds
  • 1/2 cup micro greens
  • 1/4 cup thinly sliced red onion
  1. Heat oven to 425° F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
  2. While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.
  3. Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.

13493 waffle sandwich

Chicken and Waffles Sandwich

Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4

  • 1 tablespoon egg whites
  • 2 teaspoons Sabra Spreads Garlic & Herb
  • 1/2 cup panko bread crumbs
  • 1 teaspoon chopped fresh rosemary, plus additional for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless, skinless chicken tenders
  • 4 frozen waffles
  • 1/2 cup fresh spinach
  • 4 tablespoons Sabra Spreads Honey Mustard
  • 1/2 cup maple syrup
  1. Heat oven to 425° F and line baking sheet with aluminum foil.
  2. In medium bowl, whisk together egg whites and garlic and herb spread.
  3. On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
  4. Dip chicken into egg white mixture then into bread crumb mixture.
  5. Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
  6. In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
  7. Cut chicken tenders in half and place atop waffles. Top with another waffle quarter. Garnish with rosemary and serve with maple syrup.

13493 mushroom sandwich

Grilled Portobello Mushroom and Arugula Sandwich

Recipe courtesy of Chelsey of C it Nutritionally
Servings: 2

Mushrooms:

  • 4 portobello mushroom caps, stems removed
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon olive oil
  • freshly ground black pepper
  • 1/4 teaspoon smoked paprika

Sandwich:

  • 1 baguette (12 inches), cut into two pieces and halved lengthwise
  • 2 tablespoons Sabra Spreads Garlic & Herb
  • 1 roasted bell pepper
  • 1 cup arugula
  1. Gently clean portobello mushroom caps with cloth just prior to preparation.
  2. In medium to large bowl, combine balsamic vinegar and olive oil, and whisk together with fork. Add mushroom caps to bowl and soak until mushrooms are saturated with marinade.
  3. Remove mushroom caps from bowl and place on plate. Sprinkle with freshly ground black pepper and smoked paprika.
  4. Gently coat grill, grill pan or large skillet with olive oil or nonstick spray and heat over medium heat.
  5. Sear mushrooms for about 2 minutes on each side, until cooked through and mushroom caps darken in color. Set cooked mushrooms aside.
  6. To assemble sandwich: coat bottom piece of baguette with spread. Add roasted bell pepper, arugula and cooked mushrooms.
  7. In clean skillet over medium heat, sear assembled sandwich about 3 minutes on each side until bread is heated through.

 13493 turkey

Turkey, Prosciutto and Hummus Sandwich

Servings: 1

  • 2 slices whole-wheat bread, toasted
  • Sabra Spreads Garlic Herb
  • tender arugula
  • leftover turkey, sliced about 1/4-inch thick
  • 1 ounce thinly sliced prosciutto
  1. Cover bottom slice of bread with spread then layer arugula, turkey and prosciutto to build club-style sandwich. Add another squeeze of spread and top piece of bread.

Source: Sabra

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