recipes

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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Ethnic 10 August 2015

Summer BBQ - German-Style

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

  1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
  5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
  6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
  7. Do not allow children to tamper or play with the cylinder or grill.
  8. Do not smoke while handling a propane cylinder.
  9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
  10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

6523 summer bbq german style 2 1684

Spätzle Salad With Grilled Vegetables

Ingredients
  • Canola oil for brushing grill
  • 1/3 cup canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon German mustard
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 2 zucchini, cut in 1-inch pieces
  • 1 eggplant, cut in 1-inch pieces
  • 1 pound spätzle
  • Fresh basil to garnish
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
  2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves

Serves 6 to 8

6523 summer bbq german style 3 1684

Grilled Peaches and Lemon Loaf

Ingredients
  • Canola oil for brushing grill
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches, halved and pitted
  • 1 lemon loaf cake sliced into 8 pieces*
  • Dark German chocolate shavings
  • Mint sprigs
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil.
  2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
  3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
  4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
  5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

6523 summer bbq german style 1684

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients
  • Canola oil for brushing grill
  • 1 pound lean ground turkey
  • 1 1/2 cups shredded German Emmentaler cheese, divided
  • 1 cup German sauerkraut with wine, squeezed dry
  • 1/4 cup plain breadcrumbs
  • 1 egg white
  • 2 tablespoons Bavarian mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
  • 1/3 cup canola oil
  • 1/4 cup German mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons minced dried cranberries
Accompaniments
  • German pickles, red onion rings, sliced tomatoes and lettuce leaves
Preparation
  1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
  2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
  3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
  4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.
Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

Ethnic 10 August 2015

Chicken Enchiladas

Ingredients
  • 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken or turkey
  • 1 4-ounce can chopped green chilies
  • 8 8-inch flour tortillas, warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation
  1. Stir soup and sour cream in small bowl.
  2. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
  4. Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.
Preparation Time

20 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Source

Campbell's Cooking Soups

Appetizers & Sides 10 August 2015

Appetizer Meatballs Your Way

Choose from Tex-Mex, Swedish, Chinese, or Middle Eastern flavors

Ingredients

Basic Meatball Mixture

  • 1 1/2 pounds ground meat or poultry, or any combination (ground beef, veal, pork, lamb, chicken or turkey)
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup milk
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
Preparation
  1. Preheat oven to 400°F. Coat a 9x13-inch baking sheet with non-stick spray or olive oil, or line pan with non-stick aluminum foil.
  2. In a mixing bowl, combine ground meat, onion, bread crumbs, milk, parsley, salt and pepper.
  3. Add the seasoning for the flavor of meatball you want.
  4. Form 48 meatballs from mixture and place on prepared baking sheet.
  5. Bake 15 minutes, or until meatballs reach 160°F (165°F if using ground poultry).
  6. If not serving immediately, keep warm in a 200°F oven or cool and refrigerate in shallow containers.
  7. Accompany the meatballs with dipping sauce listed for meatball variety.
  8. Tex-Mex Meatballs - Ground beef stands up to hearty flavors. Seasoning for meatball mixture: 1/3 cup chopped fresh cilantro plus 1 1/2 teaspoons chili powder and 1 teaspoon ground cumin. Dipping sauce: purchased chunky salsa or green tomatillo salsa.
  9. Swedish Meatballs - Ground turkey or chicken gives a delicate flavor. Seasoning for meatball mixture: 1 teaspoon ground allspice, 1 teaspoon sweet paprika and 1/4 teaspoon freshly grated nutmeg. Dipping sauce: 1 cup sour cream, 1/3 cup milk, 2 tablespoons (half of a 1-ounce packet) dry onion soup mix, 1 teaspoon Worcestershire sauce, 1 teaspoon dried dill weed. Mix together at least an hour before serving.
  10. Chinese Meatballs - Get best flavor by using some ground pork. Seasoning for meatball mixture: 1/4 cup chopped almonds, 2 tablespoons soy sauce, 1 teaspoon finely chopped garlic, 1/2 teaspoon dried hot red pepper flakes and 1 teaspoon ground ginger. Dipping sauce: purchased (10-ounce) jar sweet and sour sauce.
  11. Middle-Eastern Meatballs - Get best flavor by using ground lamb. Seasoning for meatball mixture: 1 teaspoon finely chopped garlic and 1 teaspoon ground cinnamon. Sprinkle formed meatballs with 2 tablespoons sesame seeds; press into meat. Dipping sauce: 1 cup plain whole-milk yogurt, 1 tablespoon olive oil, 1/4 cup chopped green onions, 2 tablespoons chopped fresh mint, 1 tablespoon fresh lemon juice, 1 teaspoon sugar.
Serves

Makes 48

Source

USDA

One Dish Meals 07 August 2015

Country Chicken Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1 can (10 3/4 ounces)Campbell's Condensed Cream of Potato Soup
  • 1 cup milk
  • 1/4 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 4 cups cooked cut-up vegetables*
  • 2 cups cubed cooked chicken or turkey
  • 4 cups prepared Pepperidge Farm Herb Seasoned Stuffing
Preparation
  1. Stir soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish. Top with stuffing.
  2. Bake at 400°F 25 minutes or until stuffing is golden brown.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 5 servings

Notes, Tips & Suggestions

Use a combination of cut green beans and sliced carrots.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Easy Chicken Pot Pie

Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust. Serve with a mixed green salad, and for dessert, offer ice cream and Pepperidge Farm cookies.

Ingredients
  • 1 (10 3/4-ounce) can Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1 package (about 9 ounces) frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup milk
  • 1 egg
  • 1 cup all-purpose baking mix
Preparation
  1. Preheat oven to 400°F. Mix soup, vegetables and chicken in 9-inch pie plate.
  2. Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.
Preparation Time

10 minutes

Bake Time

30 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Tip: As a variation, substitute Campbell's Cream of Chicken with Herbs Soup.

Source

Campbell's

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