(NAPSI)-Wild Alaskan salmon is one of America's favorite fish, and much of it comes from America's Rainforest and the largest national forest-the Tongass National Forest. The next time you've got a taste for Alaskan salmon, try this wonderful and easy recipe:
Barbecued Southeast Alaskan Salmon
Courtesy of Gustavus Inn,
Glacier Bay, Alaska
Serves four
1 wild salmon fillet (about 2 pounds), skin on
⅓ cup brown sugar
Juice of ½ lemon
2 tablespoons soy sauce
½ cup butter
Cut fillet into 4 pieces, place in fridge on paper towels. Heat butter, sugar, soy sauce and lemon juice in sauce pan until dissolved. Bring to a boil carefully, set aside.
Place fish, skin side down, on grill over hot coals. Baste with sauce and cover grill (add alder chips to coals for delicious smoky flavor). Baste one or two more times during cooking. Do not turn the fish. Remove each fillet when a thermometer inserted into its thickest part reads 120 degrees. For more control, grill fish to 100-110 degrees and transfer to 250-degree oven. Depending on thickness, a fillet should take about 5-10 minutes to finish cooking.
To learn more about keeping the "wild" in wild Alaskan salmon coming from the waters of the Tongass to your dinner plate, visit AlaskaWild.org.
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Friday, August 28, 2009
Tuesday, August 25, 2009
Moms, do something tasty and healthful – eat a pear
(ARA) – With the kids back in school and the holidays a heartbeat away, this is a busy time for mothers everywhere. While you’re busy taking care of the family and work, you might forget to take care of yourself. But this busy fall season, there’s an easy and delicious way to do something good for your health – eat a pear.
As the weather cools, pears become plentiful, offering a bounty of crisp flavor and health benefits, including the chance to reduce your risk of cardiovascular disease. A recent study in the American Journal of Clinical Nutrition cited pears as a food that may help reduce cardiovascular risk among post-menopausal women.
Pears contain flavonoids and anthocyanins that are believed to be linked to heart health. They are also an excellent source of fiber, another nutrient known to combat heart disease and promote digestive health. Pears are naturally cholesterol and sodium free, and contain just 1 gram of fat. A California Bartlett pear has just 100 calories and packs a powerful punch of vitamin C and potassium.
Here are some facts, ideas and recipes to help you incorporate pears into your diet:
* Pears are usually available through fall into early winter. The Bartlett pear is the major variety produced in California.
* Pear varieties grown in California include Forelle, Seckel, Sunsprite, Red Pear, Bosc, Comice and Bartlett. Each has its own distinct color, shape and flavor.
* For a quick, fun and nutritious breakfast or anytime treat, top a slice of whole grain wheat toast with almond butter and sliced pears.
* Make a spread of chopped pear, chopped walnuts, cinnamon and honey and use it as a spread on your bagel (instead of fatty cream cheese). Or, you can put it on toast, muffins or even crackers.
* Dip sliced pears in honey and then chopped nuts, sunflower seeds or even chocolate sprinkles for a healthy snack that only seems decadent.
* Instead of croutons which are high in fat, top your salad with sliced pears. Add extra pizzazz with crumbled bleu cheese and walnuts.
* For an interesting twist, top your holiday ham or pork roast with pear slices instead of pineapple. Place the slices on top of the meat just 15 minutes before it finishes cooking.
* Add chopped pears to a salsa of red bell peppers, jalapenos, cilantro and lemon juice. Serve it with pita chips, baked tortilla slices or with chicken breasts or quesadillas.
Try these two pear recipes for treats that seem decadent but are actually healthful and delicious:
Wine Poached Pears in Chocolate Sauce
Ingredients:
6 fresh California pears, peeled and sprinkled with the lemon juice as they are peeled (Bosc is the traditional variety for this recipe, but any variety may be used)
1/4 cup lemon juice
Peel of 1 lemon
2/3 cup sugar
2 1/4 cups of water
1 bottle of red wine
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 pinch ground cloves
Fat free chocolate syrup
Directions:
In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice and lemon peel. Bring to a boil and reduce by 1/4. Add cinnamon, ginger, nutmeg and cloves and stir. Stand pears in the pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes. Let pears cool in syrup, then gently lift with a slotted spoon, place on a platter or bowl and set red wine mixture aside.
To serve, pour chocolate into individual serving bowls and warm slightly in microwave. Place poached pear on top of chocolate and drizzle with poaching juices. Top with additional chocolate syrup or chocolate shavings. Note: Pears can be poached a couple days ahead of time and refrigerated and warmed in the microwave or eaten cold.
Serves 6.
Fresh Herb Yogurt Dip with Sliced Pears
Ingredients:
2 cups yogurt cheese (see below)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
Freshly ground pepper
Dash Allspice
6 fresh California pears, any variety, or a mix (sliced)
Honey (optional)
Yogurt cheese recipe:
Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filter, cover with plastic wrap, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, after about six hours, scrape into a bowl.
Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for two hours or up to 24 hours. Serve with sliced pears and a dollop of honey.
For more ideas and recipes to incorporate pears into your diet, visit www.calpear.com.
Courtesy of ARAcontent
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As the weather cools, pears become plentiful, offering a bounty of crisp flavor and health benefits, including the chance to reduce your risk of cardiovascular disease. A recent study in the American Journal of Clinical Nutrition cited pears as a food that may help reduce cardiovascular risk among post-menopausal women.
Pears contain flavonoids and anthocyanins that are believed to be linked to heart health. They are also an excellent source of fiber, another nutrient known to combat heart disease and promote digestive health. Pears are naturally cholesterol and sodium free, and contain just 1 gram of fat. A California Bartlett pear has just 100 calories and packs a powerful punch of vitamin C and potassium.
Here are some facts, ideas and recipes to help you incorporate pears into your diet:
* Pears are usually available through fall into early winter. The Bartlett pear is the major variety produced in California.
* Pear varieties grown in California include Forelle, Seckel, Sunsprite, Red Pear, Bosc, Comice and Bartlett. Each has its own distinct color, shape and flavor.
* For a quick, fun and nutritious breakfast or anytime treat, top a slice of whole grain wheat toast with almond butter and sliced pears.
* Make a spread of chopped pear, chopped walnuts, cinnamon and honey and use it as a spread on your bagel (instead of fatty cream cheese). Or, you can put it on toast, muffins or even crackers.
* Dip sliced pears in honey and then chopped nuts, sunflower seeds or even chocolate sprinkles for a healthy snack that only seems decadent.
* Instead of croutons which are high in fat, top your salad with sliced pears. Add extra pizzazz with crumbled bleu cheese and walnuts.
* For an interesting twist, top your holiday ham or pork roast with pear slices instead of pineapple. Place the slices on top of the meat just 15 minutes before it finishes cooking.
* Add chopped pears to a salsa of red bell peppers, jalapenos, cilantro and lemon juice. Serve it with pita chips, baked tortilla slices or with chicken breasts or quesadillas.
Try these two pear recipes for treats that seem decadent but are actually healthful and delicious:
Wine Poached Pears in Chocolate Sauce
Ingredients:
6 fresh California pears, peeled and sprinkled with the lemon juice as they are peeled (Bosc is the traditional variety for this recipe, but any variety may be used)
1/4 cup lemon juice
Peel of 1 lemon
2/3 cup sugar
2 1/4 cups of water
1 bottle of red wine
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 pinch ground cloves
Fat free chocolate syrup
Directions:
In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice and lemon peel. Bring to a boil and reduce by 1/4. Add cinnamon, ginger, nutmeg and cloves and stir. Stand pears in the pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes. Let pears cool in syrup, then gently lift with a slotted spoon, place on a platter or bowl and set red wine mixture aside.
To serve, pour chocolate into individual serving bowls and warm slightly in microwave. Place poached pear on top of chocolate and drizzle with poaching juices. Top with additional chocolate syrup or chocolate shavings. Note: Pears can be poached a couple days ahead of time and refrigerated and warmed in the microwave or eaten cold.
Serves 6.
Fresh Herb Yogurt Dip with Sliced Pears
Ingredients:
2 cups yogurt cheese (see below)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
Freshly ground pepper
Dash Allspice
6 fresh California pears, any variety, or a mix (sliced)
Honey (optional)
Yogurt cheese recipe:
Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filter, cover with plastic wrap, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, after about six hours, scrape into a bowl.
Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for two hours or up to 24 hours. Serve with sliced pears and a dollop of honey.
For more ideas and recipes to incorporate pears into your diet, visit www.calpear.com.
Courtesy of ARAcontent
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Tuesday, August 18, 2009
Take The Hassle Out Of Weeknight Meals
(NAPSI)-School days don't have to mean meals on the run. Enjoy weeknight family meals together by lessening dinner preparation time and increasing time spent around the table. Try combining practical, prepared ingredients from the freezer or pantry with homemade foods that can be cooked in advance and stored or frozen until mealtime.
When short on time, try Ready-Made Ravioli and Meatballs. By simply combining Mrs. T's Pierogies-the perfect pairing of pasta and potatoes straight from the freezer-with jarred pasta sauce from the pantry and homemade turkey meatballs from the oven or freezer, you'll have a hearty, low-fat dish in less than 10 minutes. And requiring less than 10 ingredients, this take on the classic Italian favorite is sure to become a staple in your weekly routine all year long.
Ready-Made Ravioli
and Meatballs
1 pound ground turkey
1 large egg
¼ cup seasoned Italian breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
1 (24-ounce) jar marinara sauce
1 (16-ounce) package frozen Mrs. T's® Pierogies
1 tablespoon fresh chopped parsley
¼ cup grated Parmesan cheese
Combine ground turkey, egg, breadcrumbs and salt in large bowl; stir until mixture is well combined. Shape mixture into 11/2-inch-round meatballs.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Cook half of the meatballs at a time until well browned on all sides, turning frequently; repeat with remaining oil and meatballs. Add marinara sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs are cooked through.
Meanwhile, boil pierogies as package directs. Drain.
Toss pierogies with meatballs and sauce, mixing well. Sprinkle with chopped parsley. Serve with grated Parmesan cheese.
Makes 4 servings.
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When short on time, try Ready-Made Ravioli and Meatballs. By simply combining Mrs. T's Pierogies-the perfect pairing of pasta and potatoes straight from the freezer-with jarred pasta sauce from the pantry and homemade turkey meatballs from the oven or freezer, you'll have a hearty, low-fat dish in less than 10 minutes. And requiring less than 10 ingredients, this take on the classic Italian favorite is sure to become a staple in your weekly routine all year long.
Ready-Made Ravioli
and Meatballs
1 pound ground turkey
1 large egg
¼ cup seasoned Italian breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
1 (24-ounce) jar marinara sauce
1 (16-ounce) package frozen Mrs. T's® Pierogies
1 tablespoon fresh chopped parsley
¼ cup grated Parmesan cheese
Combine ground turkey, egg, breadcrumbs and salt in large bowl; stir until mixture is well combined. Shape mixture into 11/2-inch-round meatballs.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Cook half of the meatballs at a time until well browned on all sides, turning frequently; repeat with remaining oil and meatballs. Add marinara sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs are cooked through.
Meanwhile, boil pierogies as package directs. Drain.
Toss pierogies with meatballs and sauce, mixing well. Sprinkle with chopped parsley. Serve with grated Parmesan cheese.
Makes 4 servings.
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Friday, August 14, 2009
Make Your Tennis-Viewing Party A Winner
(NAPSI)-With the popularity of tennis on an upswing, more Americans are finding unique ways to enjoy the game. For some, that may mean grabbing a racket and hitting the courts. But for others, it means tuning in to professional matches and hosting an upscale, at-home tennis bash.
If you'd like to join them, try these tips:
• Spruce up your buffet table with a crisp, green tablecloth. Use thin, white tape against the green to re-create a scaled-down tennis court.
• Create bold floral arrangements featuring tennis balls as an unexpected accent. Simply poke a hole into a tennis ball, insert a bamboo skewer or chopstick and place it into the bouquet.
• Strategically incorporate tennis rackets and balls on the food or wine table. Even use the rackets as a creative serving tray for appetizers.
In addition to these party-planning ideas, you can try the following recipe from McWilliam's Wines, Australia's oldest and most awarded winemaking family. The winemaker has created a list of casual yet sophisticated recipes that can easily be paired with favorite varietals.
Wild Mushroom and Sirloin Burgers
Makes 12 to 16 small burgers
1 lb. ground sirloin
1 cup chopped (4 oz.) wild mushrooms, finely chopped
¼ cup each McWilliam's Shiraz, minced sun-dried tomatoes, minced onion, and seasoned dry bread crumbs
1 tablespoon chopped fresh basil
½ teaspoon each sea salt and freshly ground pepper
12 to 16 small rolls or focaccia bread squares
1 4- to 6-oz. Brie cheese, sliced
2 cups arugula
Extra virgin olive oil, balsamic vinegar, sea salt and pepper to taste
Mix sirloin, mushrooms, wine, tomatoes, onion, bread crumbs, basil, salt and pepper until well combined. Form into 12 to 16 flat patties. Grill over medium heat for 3 to 5 minutes on each side or until cooked through. Remove from grill and top with cheese while still warm. Lightly dress arugula with olive oil, balsamic vinegar, salt and pepper and place on the bottom of rolls. Top with burgers and roll tops. Secure with toothpicks and serve. Pair with McWilliam's Shiraz.
For more party-planning tips and recipes, visit www.mcwilliamswines.com.
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If you'd like to join them, try these tips:
• Spruce up your buffet table with a crisp, green tablecloth. Use thin, white tape against the green to re-create a scaled-down tennis court.
• Create bold floral arrangements featuring tennis balls as an unexpected accent. Simply poke a hole into a tennis ball, insert a bamboo skewer or chopstick and place it into the bouquet.
• Strategically incorporate tennis rackets and balls on the food or wine table. Even use the rackets as a creative serving tray for appetizers.
In addition to these party-planning ideas, you can try the following recipe from McWilliam's Wines, Australia's oldest and most awarded winemaking family. The winemaker has created a list of casual yet sophisticated recipes that can easily be paired with favorite varietals.
Wild Mushroom and Sirloin Burgers
Makes 12 to 16 small burgers
1 lb. ground sirloin
1 cup chopped (4 oz.) wild mushrooms, finely chopped
¼ cup each McWilliam's Shiraz, minced sun-dried tomatoes, minced onion, and seasoned dry bread crumbs
1 tablespoon chopped fresh basil
½ teaspoon each sea salt and freshly ground pepper
12 to 16 small rolls or focaccia bread squares
1 4- to 6-oz. Brie cheese, sliced
2 cups arugula
Extra virgin olive oil, balsamic vinegar, sea salt and pepper to taste
Mix sirloin, mushrooms, wine, tomatoes, onion, bread crumbs, basil, salt and pepper until well combined. Form into 12 to 16 flat patties. Grill over medium heat for 3 to 5 minutes on each side or until cooked through. Remove from grill and top with cheese while still warm. Lightly dress arugula with olive oil, balsamic vinegar, salt and pepper and place on the bottom of rolls. Top with burgers and roll tops. Secure with toothpicks and serve. Pair with McWilliam's Shiraz.
For more party-planning tips and recipes, visit www.mcwilliamswines.com.
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Thursday, August 13, 2009
Celebrate National Panini Month with bold flavors
(ARA) - The trend of gourmet panini is still hot and people continue to look for ways to duplicate and enjoy the bold flavors of restaurant grilled sandwiches in the comfort of their own home. While there are countless ways to create a warm delicious panino or grilled sandwich, natural cheese serves as the common thread throughout most recipes.
Over the years, sandwich making has evolved beyond the simple stacking of ham and process cheese on white bread. Today, delicious fresh ingredients like turkey, sharp provolone and arugula are combined on grilled ciabatta bread to create more memorable gourmet panini. To honor this evolution and the popularity of the panini, Chef Jason Denton, author of "Simple Italian Sandwiches" encourages everyone to celebrate with Sargento in declaring National Panini Month this August by creating their own twist on the classic grilled sandwich.
"When I prepare panini, I only use the freshest ingredients and natural cheese in my recipes," says Denton. "It is important to remember that choosing to cook with deli-quality natural sliced cheeses, like the newly introduced Sargento Sharp Provolone, Vermont Sharp White Cheddar or Reduced Fat Pepper Jack, will offer a greater variety of flavor and complexity to hot grilled sandwiches."
When it comes to key ingredients like cheese, consumers know natural is best. In fact, 82 percent of consumers list natural cheese among their favorite toppings on hot grilled sandwiches, versus only 27 percent that choose process cheese.
"In the first bite of a perfectly made hot grilled sandwich, you’ll taste how natural cheese gives panini a creamy texture and full-bodied flavor that process cheese can’t deliver," says Denton.
For the best results, practice these panini tips from Jason Denton:
Fresh ingredients
Good ingredients make a great sandwich. For the freshest taste, use seasonal vegetables and a flavorful natural sliced cheese.
Keep it simple
When it comes to panini, less is more. Try not to put more than three main ingredients in your panini. This allows all the great flavors to come through and ensure a simply delicious sandwich.
Be patient
Patience brings perfection. Lightly cook a fresh ciabatta loaf or roll, so it doesn’t become too brittle, and most importantly, grill your panini slowly. Natural cheese melts more slowly than process cheese, but the result is more than worth the wait of a few minutes.
This recipe for Smoked Turkey, Pine Nut Pesto and Sharp Provolone panini created by Jason Denton will show you the delicious difference natural ingredients can make in a grilled sandwich.
Smoked Turkey, Pine Nut Pesto and Sharp Provolone Panini
Serves Two
Ingredients
2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
7 slices Sargento Deli Style Sliced Provolone Cheese, divided
Salt and pepper
4 to 6 turkey slices (thin)
4 slices ciabatta bread
1 bunch baby arugula
Directions
Pulse pine nuts in blender to chop. Add oil, three slices cheese torn in small pieces and salt and pepper. Blend to form pesto. Place one slice cheese and turkey on each of two slices bread. Add seven to eight pieces arugula and another slice of cheese on each. Spread three tablespoons pesto on top of each. Close sandwiches and grill for three to five minutes or until golden brown.
For more recipes, please visit Sargento.com.
Courtesy of ARA Content
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Over the years, sandwich making has evolved beyond the simple stacking of ham and process cheese on white bread. Today, delicious fresh ingredients like turkey, sharp provolone and arugula are combined on grilled ciabatta bread to create more memorable gourmet panini. To honor this evolution and the popularity of the panini, Chef Jason Denton, author of "Simple Italian Sandwiches" encourages everyone to celebrate with Sargento in declaring National Panini Month this August by creating their own twist on the classic grilled sandwich.
"When I prepare panini, I only use the freshest ingredients and natural cheese in my recipes," says Denton. "It is important to remember that choosing to cook with deli-quality natural sliced cheeses, like the newly introduced Sargento Sharp Provolone, Vermont Sharp White Cheddar or Reduced Fat Pepper Jack, will offer a greater variety of flavor and complexity to hot grilled sandwiches."
When it comes to key ingredients like cheese, consumers know natural is best. In fact, 82 percent of consumers list natural cheese among their favorite toppings on hot grilled sandwiches, versus only 27 percent that choose process cheese.
"In the first bite of a perfectly made hot grilled sandwich, you’ll taste how natural cheese gives panini a creamy texture and full-bodied flavor that process cheese can’t deliver," says Denton.
For the best results, practice these panini tips from Jason Denton:
Fresh ingredients
Good ingredients make a great sandwich. For the freshest taste, use seasonal vegetables and a flavorful natural sliced cheese.
Keep it simple
When it comes to panini, less is more. Try not to put more than three main ingredients in your panini. This allows all the great flavors to come through and ensure a simply delicious sandwich.
Be patient
Patience brings perfection. Lightly cook a fresh ciabatta loaf or roll, so it doesn’t become too brittle, and most importantly, grill your panini slowly. Natural cheese melts more slowly than process cheese, but the result is more than worth the wait of a few minutes.
This recipe for Smoked Turkey, Pine Nut Pesto and Sharp Provolone panini created by Jason Denton will show you the delicious difference natural ingredients can make in a grilled sandwich.
Smoked Turkey, Pine Nut Pesto and Sharp Provolone Panini
Serves Two
Ingredients
2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
7 slices Sargento Deli Style Sliced Provolone Cheese, divided
Salt and pepper
4 to 6 turkey slices (thin)
4 slices ciabatta bread
1 bunch baby arugula
Directions
Pulse pine nuts in blender to chop. Add oil, three slices cheese torn in small pieces and salt and pepper. Blend to form pesto. Place one slice cheese and turkey on each of two slices bread. Add seven to eight pieces arugula and another slice of cheese on each. Spread three tablespoons pesto on top of each. Close sandwiches and grill for three to five minutes or until golden brown.
For more recipes, please visit Sargento.com.
Courtesy of ARA Content
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Friday, August 7, 2009
Off To School With A Smart Start
(NAPSI)-School days generally mean busy days. And one of the first things neglected is often healthy eating…especially in the morning. Studies show children who eat breakfast perform better in school.
How can parents give kids the fuel they need on a tight schedule? The National Frozen & Refrigerated Foods Association says frozen and refrigerated foods can provide a convenient and nutritional way to please parents and kids.
Try these great options for breakfast:
• Frozen waffles popped in the toaster can be an out-the-door option.
• Use yogurts, juices, frozen strawberries and nonfat milk to blend a smoothie your child can sip on the way to the bus stop.
• Top a toasted bagel with peanut butter for a protein-packed breakfast to keep your kid's stomach full until lunchtime.
Visit www.EasyHomeMeals.com to find more great recipes and important information on frozen and refrigerated foods.
Try this tasty recipe with convenient egg substitutes to kick off the morning:
Spinach and Cheese Omelet
¾ cups egg substitute
1 teaspoon water
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
½ cup loosely packed spinach
1 plum tomato, chopped
2 tablespoons shredded nonfat cheddar cheese
Vegetable cooking spray
Whisk eggs, water, salt and pepper together in a medium bowl. Toss spinach, tomato and cheddar together in a small bowl. Lightly coat omelet pan or small skillet with cooking spray, heat over medium heat 1 minute. Pour egg mixture into pan, cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg flow underneath. Spread filling over half of omelet; fold opposite half of omelet over filling. Slide omelet onto a serving plate. Serve with frozen fruit. Serves 1.
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How can parents give kids the fuel they need on a tight schedule? The National Frozen & Refrigerated Foods Association says frozen and refrigerated foods can provide a convenient and nutritional way to please parents and kids.
Try these great options for breakfast:
• Frozen waffles popped in the toaster can be an out-the-door option.
• Use yogurts, juices, frozen strawberries and nonfat milk to blend a smoothie your child can sip on the way to the bus stop.
• Top a toasted bagel with peanut butter for a protein-packed breakfast to keep your kid's stomach full until lunchtime.
Visit www.EasyHomeMeals.com to find more great recipes and important information on frozen and refrigerated foods.
Try this tasty recipe with convenient egg substitutes to kick off the morning:
Spinach and Cheese Omelet
¾ cups egg substitute
1 teaspoon water
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
½ cup loosely packed spinach
1 plum tomato, chopped
2 tablespoons shredded nonfat cheddar cheese
Vegetable cooking spray
Whisk eggs, water, salt and pepper together in a medium bowl. Toss spinach, tomato and cheddar together in a small bowl. Lightly coat omelet pan or small skillet with cooking spray, heat over medium heat 1 minute. Pour egg mixture into pan, cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg flow underneath. Spread filling over half of omelet; fold opposite half of omelet over filling. Slide omelet onto a serving plate. Serve with frozen fruit. Serves 1.
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Tuesday, August 4, 2009
Delicious Sides Take Center Stage
(NAPSI)-Whether you're hitting a neighborhood cookout or dining in with family, few things stand in front of great sides when it comes to making mealtime fun and delicious.
Side dishes add variety, color and texture to meals-and the right ones add a dash of nutrition, too. For instance, tossing together a quick green salad provides a dose of vitamins and minerals, while a three-bean salad adds protein and fiber to a meal.
You can find plenty of tasty and healthful side dish recipes-from Broccoli Waldorf Salad and Crunchy Asian Salad to Jambalaya Salad and 7 Layer Pasta Salad-at www.30salads30days.com. The site provides 30 different salad ideas, each made with dressings, dips and sauces from Litehouse Foods. The company makes its refrigerated dressings in small batches without preservatives, MSG or trans fats.
The site offers this recipe for Cowboy Caviar, a versatile side dish that can be used as a salad, appetizer or relish:
Cowboy Caviar
½ medium avocado
¼ cup Litehouse Red Wine & Olive Oil, or Zesty Italian dressing
1 tsp. hot pepper sauce
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (11-ounce) can corn kernels, rinsed and drained
⅔ cup sliced green onions
⅔ cup chopped fresh cilantro
½ pound fresh tomatoes, chopped
salt and pepper to taste
In a large bowl, peel and cube avocado, add dressing and hot sauce; toss lightly. Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to mix. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.
Nutrition: Calories 90, Fat 4g, Carbohydrate 13g, Protein 3g, Fiber 4g, 40 percent Calories from fat.
For more information, visit www.30salads30days.com or call (800) 669-3169.
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Side dishes add variety, color and texture to meals-and the right ones add a dash of nutrition, too. For instance, tossing together a quick green salad provides a dose of vitamins and minerals, while a three-bean salad adds protein and fiber to a meal.
You can find plenty of tasty and healthful side dish recipes-from Broccoli Waldorf Salad and Crunchy Asian Salad to Jambalaya Salad and 7 Layer Pasta Salad-at www.30salads30days.com. The site provides 30 different salad ideas, each made with dressings, dips and sauces from Litehouse Foods. The company makes its refrigerated dressings in small batches without preservatives, MSG or trans fats.
The site offers this recipe for Cowboy Caviar, a versatile side dish that can be used as a salad, appetizer or relish:
Cowboy Caviar
½ medium avocado
¼ cup Litehouse Red Wine & Olive Oil, or Zesty Italian dressing
1 tsp. hot pepper sauce
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (11-ounce) can corn kernels, rinsed and drained
⅔ cup sliced green onions
⅔ cup chopped fresh cilantro
½ pound fresh tomatoes, chopped
salt and pepper to taste
In a large bowl, peel and cube avocado, add dressing and hot sauce; toss lightly. Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to mix. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.
Nutrition: Calories 90, Fat 4g, Carbohydrate 13g, Protein 3g, Fiber 4g, 40 percent Calories from fat.
For more information, visit www.30salads30days.com or call (800) 669-3169.
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Monday, August 3, 2009
"Raisin" The Nutritional Bar With Pizza
(NAPSI)-Creative parents know that one of the best ways to get kids to eat "good for them" foods, such as fruits and vegetables, is to incorporate them into popular favorites, like pizza. A pair of recipes that use raisins to give your family a nutritional boost might seem like a stretch, but kids and adults will be delighted with the results.
Raisins rank among the top antioxidant foods, according to USDA government tests. High in potassium, raisins deliver a lot of nutrition. Just ¼ cup of raisins (1.5 oz.) equals one complete fruit serving.
Surprising Margherita Pizza
Makes 4 servings
2 tablespoons olive oil
1 large clove garlic, minced or pressed
1 prebaked pizza crust (11"), or two 8-inch crusts
2-3 Roma tomatoes, thinly sliced
⅓ cup Sun-Maid Natural Raisins
2 tablespoons thinly sliced fresh basil
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
Coarse salt
Heat oven to 375°F.
Combine olive oil and garlic. Spread evenly on pizza crust. Arrange tomatoes on crust. Top with raisins and basil. Sprinkle cheeses over pizza. Dust lightly with coarse salt.
Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.
Zucchini Ribbons Pizza
Makes 4 servings
1 tablespoon olive oil
1 large clove garlic, minced
1 teaspoon grated lemon zest
1 small zucchini (about 1x7")
1 prebaked pizza crust (11"), or two 8-inch crusts
½ cup (4 ounces) crumbled feta cheese or soft goat cheese
⅓ cup Sun-Maid Natural Raisins or Golden Raisins
¼ cup shredded Parmesan cheese
1 tablespoon pine nuts
Heat oven to 375°F.
Combine olive oil, garlic and lemon zest in a medium bowl. Slide a vegetable peeler firmly along the length of the zucchini to make thin "ribbons." Mix zucchini ribbons thoroughly with olive oil mixture.
Crumble feta or spread goat cheese evenly over pizza crust. Sprinkle raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.
Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.
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Raisins rank among the top antioxidant foods, according to USDA government tests. High in potassium, raisins deliver a lot of nutrition. Just ¼ cup of raisins (1.5 oz.) equals one complete fruit serving.
Surprising Margherita Pizza
Makes 4 servings
2 tablespoons olive oil
1 large clove garlic, minced or pressed
1 prebaked pizza crust (11"), or two 8-inch crusts
2-3 Roma tomatoes, thinly sliced
⅓ cup Sun-Maid Natural Raisins
2 tablespoons thinly sliced fresh basil
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
Coarse salt
Heat oven to 375°F.
Combine olive oil and garlic. Spread evenly on pizza crust. Arrange tomatoes on crust. Top with raisins and basil. Sprinkle cheeses over pizza. Dust lightly with coarse salt.
Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.
Zucchini Ribbons Pizza
Makes 4 servings
1 tablespoon olive oil
1 large clove garlic, minced
1 teaspoon grated lemon zest
1 small zucchini (about 1x7")
1 prebaked pizza crust (11"), or two 8-inch crusts
½ cup (4 ounces) crumbled feta cheese or soft goat cheese
⅓ cup Sun-Maid Natural Raisins or Golden Raisins
¼ cup shredded Parmesan cheese
1 tablespoon pine nuts
Heat oven to 375°F.
Combine olive oil, garlic and lemon zest in a medium bowl. Slide a vegetable peeler firmly along the length of the zucchini to make thin "ribbons." Mix zucchini ribbons thoroughly with olive oil mixture.
Crumble feta or spread goat cheese evenly over pizza crust. Sprinkle raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.
Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
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