recipes

Meal Ideas 15 June 2017

Healthy Summer Treats Make for Happy Kids

(Family Features) Parents know raising healthy and successful children means more than encouraging learning and praising positive behavior. It also means instilling smart habits from the earliest years to create lifelong practices that promote overall health and good nutrition.

If getting your kids on board seems like a daunting challenge, try these tips from the fresh produce experts at ALDI for bringing more fruit, veggies and other healthy foods to your family’s table without busting your budget:

One smart cookie. For “cookies” you can feel good about giving your kids, cut an apple to create round slices then slather the slices with their favorite nut butter (peanut, almond or cashew) and top with raisins, yogurt bites or chocolate chips.

Fresh and fruity. Swap sugary drinks for fresh, fruit-infused water. Let kids pick their favorite flavor combinations each evening and refrigerate water to infuse overnight so it’s ready to enjoy the following day.

Icy sweet treats. Make your own frozen pops using ingredients like fresh fruit, yogurt or milk. Use store-bought molds or substitute small paper cups covered with plastic wrap. Just poke sticks through the plastic to hold them in place until the mixture freezes.

Hands-on helpers. Getting kids in on the action is a great way to encourage healthier eating habits. After all, if they helped make it, it has to be good. Once all the ingredients have been sliced and diced, a recipe like these Grilled Balsamic Vegetable Pops is easy for kids to assemble. Just ask them to thread the skewers in their favorite color and flavor combinations.

It takes a village. Learning about the benefits of healthy eating can be fun, especially when you take advantage of programs in your community, such as those offered by libraries, community centers and schools. Through partnerships like the one ALDI has with Action for Healthy Kids, families and schools have increased access to nutrition education and physical activity tools that make living and eating healthy fun.

Find more tips to encourage the little eaters in your family to enjoy the nutritious bounties of summer at aldi.us.

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Grilled Balsamic Vegetable Pops

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

  • 4 wooden skewers
  • 1 zucchini, cut into rounds
  • 1 yellow pepper, chopped
  • 4 mushrooms, halved
  • 4 cherry tomatoes
  • 1 ear sweet corn, cut into rounds
  • 2 tablespoons Carlini Pure Olive Oil
  • 1 teaspoon Stonemill Iodized Salt
  • 1 teaspoon Stonemill Ground Black Pepper
  • 2 tablespoons balsamic vinegar
  1. Soak wooden skewers in water for 10 minutes before grilling. Heat grill to medium-high (400-425 F.)
  2. Pierce vegetables with skewers and drizzle with oil. Sprinkle with salt and pepper, and place on hot grill.
  3. Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from heat and drizzle with balsamic vinegar.

Source: ALDI

Holiday 01 July 2016

New Stars of the Barbecue

(Family Features) Nothing says summer quite like a barbecue. While the grill might be the main attraction, it’s deliciously simple to put a personal spin on classic summer dishes and desserts.

From Same-Old Salads to Inspired Surprises

There are a number of quick and easy ways to add your signature touch to the standard summer barbecue fare. First, trade in the predictable potato salad for a refreshing pasta sensation. Build a delicious, personalized creation your family will enjoy with easy mixes such as Suddenly Salad mixes by Betty Crocker. “Each pasta salad mix comes with pasta, special seasoning and vegetables — only oil or mayonnaise needs to be added,” said Karen Schiemo of the Betty Crocker Kitchens. “Throw in a little culinary creativity and your favorite ingredients, such as additional fresh vegetables or diced meat, and you can even create your own recipe that’s sure to be in high-demand for seconds.”

Sweet Summer Barbecue Endings

Deliver a sweet ending to the perfect barbecue. With a few ingredients, such as sprinkles, marshmallows and nuts, you can add your own twist to brownies and transform them into a customized confection. Not only are they easy to make ahead of time, but a pan of brownies is easy to carry to the festive affair, requiring only one dish from baking to the barbecue. With no utensils necessary, they score huge “brownie points” with adults and kids alike.

Between the perfect main course and delectable side dishes, barbecues will surely be a family favorite. For more ideas to make your barbecue sizzle, go to BettyCrocker.com.

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S’more Brownies

Makes 24 brownies
Prep Time: 25 minutes
Start to Finish: 1 hour 25 minutes

  • 1 box Betty Crocker Original Supreme brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 3 cups miniature marshmallows
  • 4 graham crackers, broken into small pieces
  • 2 bars (1.55 ounces each) milk chocolate candy, broken into 1-inch squares
  1. Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs.
  2. Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully — marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.

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Stars and Stripes Brownies

Makes 24 brownies
Prep Time: 30 minutes
Start to Finish: 2 hours

  • 1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 container (12 ounces) whipped fluffy white frosting
  • 1 tube (0.68 ounce) red decorating gel
  • 1 tube (0.68 ounce) blue decorating gel
  • 1 tube (0.68 ounce) white decorator icing
  • Decorating Decors stars
  1. Heat oven to 350°F. Line 13 x 9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
  2. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.
  3. Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie.
  4. Fire Cracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors.
  5. Star Brownies: Using 2 1/2-inch, star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.

 

Fresh Vegetable Pasta Salad

15 servings (1/2 cup each)
Prep Time: 25 minutes
Start to Finish: 1 hour 25 minutes

  • 1 box Betty Crocker Suddenly Salad classic pasta salad mix
  • 1/4 cup cold water
  • 3 tablespoons vegetable or olive oil
  • 1 tablespoon vinegar
  • 2 cups small fresh broccoli florets
  • 1 small red bell pepper, coarsely chopped
  • 1 small yellow bell pepper, coarsely chopped
  • 1/4 cup red onion cut into thin wedges
  1. Cook and drain pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water, oil and vinegar.
  2. Stir drained pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour.

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Greek Tossed Pasta Salad

Makes 12 servings (1 cup each)
Prep Time: 15 minutes
Start to Finish: 30 minutes

  • 1 box Betty Crocker Suddenly Salad Caesar pasta salad mix
  • 1/3 cup cold water
  • 3 tablespoons vegetable oil
  • 4 cups torn romaine lettuce
  • 2 medium tomatoes, coarsely chopped (1 1/2 cups)
  • 1 small cucumber, coarsely chopped (1 cup)
  • 1/2 cup thinly sliced red onion, slices cut in half
  • 4 ounces crumbled feta cheese (1 cup)
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  1. Cook and drain pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.
  2. Add drained pasta and remaining ingredients to seasoning mixture. Toss with croutons and Parmesan topping (from salad mix). Serve immediately or refrigerate.

Source: Betty Crocker

Ethnic 10 August 2015

Chicken & Vegetable Chow Mein

Ingredients
  • 1/4 pound spaghetti
  • 3/4 pound boneless, skinless chicken thighs, cut into thin strips
  • 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
  • 4 teaspoons Kikkoman Soy Sauce, divided
  • 2 tablespoons vegetable oil, divided
  • 1 small carrot, julienned
  • 2 stalks celery, cut diagonally into thin slices
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 pound bean sprouts
  • 1/4 teaspoon black pepper
  • 1 teaspoon Asian sesame oil
Preparation
  1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
  2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
  3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
  4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.
Serves

Makes 4 servings

Source: Kikkoman

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