Family Day - A Day to Eat Dinner With Your Children™

/PRNewswire/ -- Schedule time on the family calendar to create memorable meals and moments on Family Day – A Day to Eat Dinner with Your Children™ . The J.M. Smucker Company is continuing its partnership with The National Center on Addiction and Substance Abuse (CASA) at Columbia University, to support the 10th Anniversary of Family Day - A Day to Eat Dinner with Your Children™ to be held on September 27th, 2010.

Family Day is a day when parents can look forward to eating good food and sharing great conversations with their children and make family mealtime part of their traditions. In her book, The Surprising Power of Family Meals, Miriam Weinstein shows how this basic human institution helps nourish and strengthen our families today. Her book cites research that states families who eat together and share in the preparation of family meals become a stronger family unit with smarter, healthier and happier children. Family dinner also promotes better grades and fosters good relationships with parents: behaviors that The J.M. Smucker Company is proud to be a part of.

"Our company strongly believes in the power of sharing family meals and the tremendous importance that eating as a family can play in our lives," said Maribeth Badertscher, Vice President, Corporate Communications, The J.M. Smucker Company. "Family meals help family members connect with each other, teach children valuable life lessons and establish an important ritual that allows them to grow together."

Successful family meals begin with an idea and a little planning. To help plan a family meal at home for Family Day 2010, parents can also visit www.poweroffamilymeals.com where they'll find:

* Family meal time ideas and tips
* Recipes and menu planning
* Conversation starters
* Information on the importance of family meals
* Resources for Family Day


Family Day is a national movement to bring to light the importance of family dinners and the power of family meals. For more information about Family Day and to pledge to be a part of the movement visit www.CASAFamilyDay.org. Join The J.M. Smucker Company and CASA for the 10th Anniversary of Family Day on Monday, September 27th, 2010.

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Cook what you love, only healthier

(ARA) - With obesity rates on the rise, there is no better time than now for families to build healthier habits. This includes getting more exercise and eating healthier. Nutritionists recommend eating more whole grains, lean proteins and increasing the amount of vegetables and fruit in their daily diets. While selecting the right foods is the first step, how they are prepared is equally as important. Cooking healthfully includes choosing the right ingredients as well as implementing techniques such as baking, grilling, broiling, roasting and stir frying.

Moms across the country have discovered a new way to cook what they love only healthier with the new George Foreman Evolve Grill. With a large variety of meal options for breakfast, lunch, dinner and snack times in between, the Evolve Grill paves a time-saving and healthy path to meal preparation and eating right without sacrificing good taste. The grill comes with four plates to grill, bake and even make mini-burgers. Customize the grill by purchasing additional plates for making waffles, omelets, muffins and more, all in one convenient appliance. Moms love that that Evolve Grill not only helps them cook more healthfully, but also it is easy to clean, use and store as well.

What makes the Evolve Grill cook foods more healthfully is its design. It has a patented slope that helps the grease drip out, George Touch non-stick coating so the food doesn't stick to the grill and a grease tray that catches the fat as it slides out of the grill and away from food. The Evolve Grill handles the basics of healthier cooking, making it easier for mom to whip up meals everyone will love.

Get creative with mealtime by presenting healthy choices for the family. Get kids excited about eating lean proteins and more veggies by serving favorites such as grilled chicken in a different yet still nutritious way. Try this recipe for Chicken, Chili and Lime Lettuce Wraps that features grilled chicken, leafy greens and heart-healthy almonds. Kids will find it fun to eat with their hands and mom will love the nutrition and great taste it brings her and her family.

For more delicious recipes and to learn more about other appliances from the George Foreman Healthy Cooking line, visit www.georgeforemancooking.com.

Chicken, Chili and Lime Lettuce Wraps

Prep time: 15 minutes
Cook time: 8 minutes
Cool time: 15 minutes

Ingredients:

1 pound boneless, skinless chicken breasts, flattened slightly
3 tablespoons each: honey and lime juice
2 to 3 teaspoons chili garlic sauce (can be found in the Asian foods section of most supermarkets)
1 1/2 teaspoons each: sesame oil and soy sauce
12 to 16 small butter or romaine lettuce leaves
3 tablespoons sliced, toasted almonds
2 tablespoons torn fresh cilantro leaves
2 tablespoons sliced green onion tops

Directions:
Preheat grill to 425F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove two tablespoons and brush over chicken. Place chicken on hot grill and cook for eight minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes four main dish or eight appetizer servings.

Nutritional analysis per serving:

Calories: 220, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 65mg, Sodium: 300mg, Potassium: 287mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 24g, Vitamin A: 15 percent, Vitamin C: 10 percent, Calcium: 4 percent, Iron: 8 percent

Courtesy of ARAcontent


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Need a healthy meal idea? Just open the cupboard

(ARA) - Putting healthy, nutritious meals on the table for your family every day often feels daunting, but it can be as easy as opening your pantry. Even on busy nights, when you may be tempted to hit the drive-through, cooking at home with simple ingredients from your pantry is a more nutritious, cost-effective and quicker solution when dinnertime rolls around.

"Keeping your pantry stocked with basic, non-perishable items is an economic and easy way for families to put nutritious meals on the table every night," says Dave Lieberman, chef and cookbook author of "The 10 Things You Need To Eat: And More Than 100 Easy and Delicious Ways to Prepare Them." "My advice is to keep a running grocery list with you at all times, and when these pantry staple items are on sale, you can purchase them in bulk - ultimately helping you stretch your grocery dollar."

All pantries should include the basics: pastas, corn starch, oil and flour, allowing you to put together family meals in a matter of minutes, but Lieberman says there are more essential, must-have items that no cupboard should be without. Here are some of his tips and tricks on stocking the perfect pantry.

Tip 1: Stock up on canned tomatoes.
Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content. Tomatoes have a unique flavor combination of sweet, savory and acidic all at the same time, making them a staple ingredient to cuisines around the world. Studies have shown that tomatoes may help reduce heart disease risk and protect against certain types of cancers. Lieberman recommends keeping cans of Del Monte Stewed Tomatoes on hand because they have a lot of the same vegetables he normally adds to his dishes, such as onions, celery and green peppers - the perfect base for any one-pot feast.

Tip 2: Lentils keep your family feeling full, longer.
Lentils are one of the highest-fiber foods in the world. They are also rich in protein, contain no cholesterol, and virtually no fat. The best, yet often overlooked solution for adding fiber to your diet comes in the form these disk-shaped earthy legumes. The fiber in lentils will keep your family feeling satisfied, helping to prevent late-night snacking on less nutritious foods. Not sure exactly how to use lentils? A delicious family-friendly recipe Lieberman suggests is his chicken and lentil quesadillas; simply substitute lentils for traditional refried beans and serve.

Tip 3: Nuts are the perfect pantry staple snack food.
Walnuts, almonds and peanuts are great items to have on hand at a moment's notice, especially when guests drop by unexpectedly. Nuts are loaded with heart-healthy fats and omega-3s. Studies have shown that four servings a week may lower your risk for heart disease. Lieberman relies on nuts for textural contrast, especially in salads, like his green mango salad. When you finely grind nuts, you get a rich creaminess you can actually use as a substitution for dry flour in many baking recipes.

Tip 4: Don't throw out leftovers.
Shelf-stable stocks and broths are inexpensive and add a lot of flavor to all kinds of dishes, from soups to sauces. They are also a great way to add robust flavor to bland or dried-out leftovers. In addition to using stocks and broths to add excitement to food, some other great items that you probably already have in your cupboard are:

* Black pepper. Most recipes call for a dash of salt and pepper. For bigger flavor, grind your own pepper from peppercorns rather than using pre-ground pepper.
* Salt. Keep different types of salt on hand to add unique flavors to your meals, like fine sea salt and kosher salt. Avoid using iodized table salt to flavor meals, because it's very easy to over-salt your dishes with it.
* Olive oil. In addition to its health benefits, such as lowering the risk of heart disease, olive oil is considered one of the "healthy fats" you should eat. It is the perfect last-minute flavor for salads and soups. Extra virgin olive oil has the most flavor and is the least processed olive oil, meaning it's more pure; therefore, more heart healthy.
* Parmesan cheese. You'll find this ingredient in most recipes because it's delicious and lower in fat than other types of cheese. The best part? You don't need to add that much to your dish to experience the rich flavor it adds.

For more tips and recipe ideas from Lieberman about how to cook healthy and nutritious meals from your pantry, visit www.delmonte.com/solutions.

Courtesy of ARAcontent


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Holiday dinners are more than turkey

Thoughts of Thanksgiving dinner most often turn to turkey. “Last year’s bird was so dry. Perhaps we should try frying it this year.” But, there’s more to a memorable holiday meal than just the meat in the middle. Many family traditions are found in the trimmings.

For as long as anyone close to him can remember, Charles Fleming has opened the doors of his Atlanta home to family, neighbors and friends on Thanksgiving morning in what he dubs his “Family, Friends and Outcasts Feast.” By his estimation, it’s the dressing that makes or breaks a holiday meal.

Fleming’s oyster dressing is legendary in his circle of friends.

“My grandparents on my father’s side were from Pensacola, Fla., so oyster dressing was their family tradition,” Fleming said. While many Southerners swear by traditional cornbread dressing, along the Gulf coast oyster dressing is a staple on holiday tables.

“You definitely want fresh oysters if you can get them,” he said. A dash of salt, pepper, cayenne, sage and basil give Fleming's dressing flavor. “And, don’t forget the Cajun trinity: celery, bell pepper and onions,” he added.

“You have to start with a good French baguette that you let go stale and then cube,” he said. The bread holds the dressing together and soaks up all the rich flavors.

For others, holiday meals are a time to enjoy special twists on everyday vegetables. From green bean casseroles to corn puddings, there’s no shortage of tempting treats to try. “I never ate a sweet potato I didn't like,” said Wayne McLaurin, a retired University of Georgia Cooperative Extension horticulture specialist who now makes his home on the Mississippi coast.

“Growing up with the greatest cook in the world, we learned early to eat pretty much everything. In the blending of French, Italian, Creole and Cajun, though, there was always true ‘Southern cooking,’ which involved sweet potatoes,” he said.

“Mamma fixed them french fried for breakfast with cinnamon and brown sugar. For other meals, she baked, boiled or candied them with marshmallows. She made mouth-watering pies and sweet-potato chips. We ate many cold sweet potatoes, too, as a snack after school,” he remembered.

But his favorite, often reserved for special occasions, was the sweet-potato surprise.

“Mamma made them from baked sweet potatoes she mashed with spices and rolled into golf-ball-size pieces,” he said. “Poking her thumb into the ball made just enough space to insert one or two miniature marshmallows.”

“Then, she reformed the ball, rolled it in fresh-grated coconut and chopped pecans and baked it until the outside was crusty and the marshmallow melted inside,” he said.

The names "sweet potato" and "yam" have been used interchangeably over the years. “We called our sweet potatoes yams because the variety we grew was the Puerto Rican type that was moist-fleshed and very sweet,” McLaurin said.

By any name, the sweet tubers are rich with Vitamin A, provide a high-energy staple to many diets and are instrumental in preventing childhood blindness in developing countries. And, they are an important Georgia crop. Tift, Tattnall and Colquitt are Georgia’s largest sweet potato-producing counties, growing more than half of the state’s 684-acre crop.

Including a colorful, nutritional mix of locally grown vegetables in your holiday menu is a healthy choice and good for Georgia’s economy, too. Georgia farmers grow more than 150,000 acres of vegetables in more than 40 different varieties. Just over 90 percent of them are sold at fresh markets. Georgia-grown vegetables had a 2008 farm-gate value of $850 million.

Holiday meals provide the perfect setting to celebrate heritage, to honor loved ones with traditional recipes and to try new trimmings to dress up the tried-and-true.

By Faith Peppers
University of Georgia

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No Need to Sacrifice Taste or Nutrition for Easy Meals Using One Pot, Five Ingredients and Ten Bucks

/PRNewswire/ -- As the economy forces many Americans to toss takeout menus and ditch dinner reservations, many are making their way back into the kitchen in hopes of preparing nutritious, budget-friendly meals. Only problem is, recent research shows that many lack the knowledge of basic kitchen know-how and need help in the kitchen. However, the same research found that moms make positive changes when they receive guidance, so the Canned Food Alliance (CFA) provided moms with the Essential Kitchen Toolkit, which offers easy-to-read guides to planning and preparing healthful meals.

Now, the CFA has partnered with chef and cookbook author, Andrew Schloss so moms can apply the basics of meal preparation, to create easy, inventive meals at home with much lower costs. Not convinced? You do the math:

To answer this call for help in the kitchen these ten new recipes all have one thing in common: they feature 1 pot; 5 ingredients; cost 10 dollars or less; take 15 minutes or less to prepare and have 400 calories or less per serving - literally counting down to healthy meals in minutes.

"Being creative with the variety of canned foods available today is what makes these recipes unique. Without canned food, it wouldn't be possible to make these flavorful meals this quickly and at this cost," said Schloss. "By simply pairing ingredients, such as canned, diced green chilies to add flavor to a flank steak or adding a can of southwestern-style corn to any stew, I was able to create nutritious meals that taste great for under $10."

Now live on www.Mealtime.org, the "Kitchen Countdown" recipe collection offers nutrition, convenience and great taste all in one - and includes the following dishes for your serving pleasure:

-- Caribbean Fish and Sweet Potato Skillet Dinner
-- Chicken Nachos
-- Chili Stuffed Flank Steak
-- Corn and Crab Cakes
-- Fish Tacos
-- Mexican Shrimp Stew
-- Salmon Herb Pie
-- Smoked Turkey Gazpacho
-- Thai Coconut Chicken Soup
-- Vegetarian Brown Rice Casserole

What Sparked Us to Get Cooking?

In early 2009, a Rutgers University study - commissioned by the Canned Food Alliance and published in the Forum for Family and Consumer Sciences journal - revealed that although moms have good intentions, they want and need a better grasp of kitchen basics. This lack of basic kitchen knowledge is ultimately hindering them from preparing nutritious, great-tasting family meals. However, when given a roadmap for preparing convenient, nutritious meals, the research also showed moms made positive changes in their kitchens.

Recognizing that moms make positive changes when they receive advice on how to prepare and serve easy, quick and healthful meals, the Canned Food Alliance developed the Essential Kitchen Toolkit as an educational resource. The Toolkit, which was modeled after the successful action plans used in the Rutgers research, offers easy-to-read guides to planning and preparing healthful meals, navigating the grocery store and organizing the kitchen, as well as a kitchen glossary, and food and kitchen safety tips.

"We learned through the Rutgers research that moms needed help, so we gave them the tools to get them started," said Rich Tavoletti, executive director for the Canned Food Alliance. "So now, we've taken it a step further by offering the "Kitchen Countdown" recipe collection as an easy way for moms to apply those tools to help them be creative when it comes to serving flavorful and wholesome meals for their families."

To find out more, log on to www.mealtime.org to find the "Kitchen Countdown" recipe collection, the Essential Kitchen Toolkit, more information on how to cook with canned foods and hundreds of other healthful and easy-to-prepare recipes.

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Recession-Proof Recipes Hit a Download High

/PRNewswire/ -- The Unilever Consumer Kitchens report the comeback story of 2009 is the return of cooks to their home kitchens. With many people tightening their wallets and replacing dinners out with dinner at home, the challenge for cooks of every skill level is how to create budget-friendly and easy-to-prepare meals. With the surge of interest for recipe and meal ideas, the Consumer Kitchens at one of world's leading packaged goods companies, makers of Bertolli, Hellmann's, Breyers, to name a few, reveal that the search for recession-proof recipes is on the rise as evident with the increased web traffic to Unilever's recipe database www.MakingLifeBetter.com.

"During the month of January, we experienced record-high numbers of recipe downloads, as people today look to do more with less," explained Lauren Dellabella, Co-Manager, The Unilever Consumer Kitchens. "Meal solutions and recipe ideas from trusted brands can deliver a great value to help consumers get more out of life by creating delicious meals that save time and money."

With comprehensive online recipe resources like Unilever's www.MakingLifeBetter.com, it's easy to find go-to meal ideas that are fresh and simple to prepare. Here are five popular recipes that deliver convenience, great taste and tap into people's growing interest for finger foods, hearty meals and slow cooking.

RIGATONI BOLOGNESE

2 servings
Prep Time: 20 minutes Cook Time: 20 minutes
Cost per recipe: $6.22*
Cost per serving: $3.11
-- 1 Tbsp. Bertolli(R) Classico(TM) Olive Oil
-- 1 medium onion, chopped
-- 1/2 lb. ground beef
-- 1/4 cup dry red wine
-- 1 pouch Bertolli(R) Premium Champignon & Portobello Mushroom Pasta
Sauce
-- 1/4 cup heavy or whipping cream
-- 4 oz. rigatoni or large tube pasta, cooked and drained

1. Heat Olive Oil in 10-inch nonstick skillet over medium-high
heat and cook onion, stirring occasionally, 3 minutes or
until tender.
2. Stir in ground beef and cook 4 minutes; drain. Stir in wine
and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low
and simmer uncovered 10 minutes.
3. Stir in cream; heat through. Serve over hot rigatoni and
sprinkle, if desired, with grated Parmesan cheese.

BUFFALO-STYLE WINGS

8 appetizer servings
Prep Time: 5 minutes Cook Time: 50 minutes
Cost per recipe: $5.76
Cost per serving: $0.72
-- 2 lbs. chicken wings (about 15)
-- 2 Tbsp. Shedd's Spread Country Crock(R) Calcium plus Vitamin D or
Shedd's Spread Country Crock(R) Spread, melted
-- 2 Tbsp. hot pepper sauce
-- 1 tsp. sesame seeds, toasted (optional)
-- 1/2 tsp. salt

1. Preheat oven to 425°. Spray 13 x 9-inch baking pan with
nonstick cooking spray; set aside. Cut tips off chicken
wings. Cut wings in half at joint.
2. Arrange wings in prepared pan. Bake 50 minutes or until
wings are thoroughly cooked and crispy.
3. Meanwhile, combine melted spread, hot pepper sauce, sesame
seeds and salt in large bowl. Add cooked wings; toss to
coat.
COUNTRY-STYLE POT ROAST

8 servings
Prep Time: 10 minutes Cook Time: 2 hours 40 minutes
Cost per recipe: $10.00
Cost per serving: $1.25
-- 3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
-- 1 envelope Lipton(R) Recipe Secrets(R) Onion Soup Mix
-- 2-1/2 cups water
-- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
-- 4 carrots, sliced
-- 2 to 4 Tbsp. all-purpose flour

1. Brown roast in Dutch oven or 6-quart saucepot over medium-
high heat. Add Lipton(R) Recipe Secrets(R) Onion Soup Mix
blended with 2 cups water. Bring to a boil over high heat.
Reduce heat to low and simmer covered, turning roast
occasionally, 2 hours.
2. Add vegetables and cook an additional 30 minutes or until
vegetables and roast are tender; remove roast and
vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; stir
into Dutch oven. Bring to a boil over high heat. Reduce heat
to low and simmer uncovered, stirring constantly, until
thickened, about 5 minutes.

SLOW COOKER METHOD:
1. Add vegetables, then roast in slow cooker.
2. Add Soup Mix blended with 2 cups water. Cook covered on LOW
8 to 10 hours or HIGH 4 to 6 hours or until roast is tender.
3. Remove roast and vegetables to serving platter.
4. Blend remaining 1/2 cup water with flour and stir into
juices in slow cooker. Cook covered on HIGH 15 minutes or
until thickened.

NO-FRY WHITE CHICKEN PARMIGIANO

4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
Cost per recipe: $11.28
Cost per serving: $2.82
-- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
-- 1 egg, slightly beaten
-- 3/4 cup Italian seasoned dry bread crumbs
-- 1/4 tsp. paprika
-- 1 jar Bertolli(R) Creamy Alfredo Sauce
-- 1 medium tomato, chopped
-- 4 ounces fresh mozzarella cheese, thickly sliced
-- 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs
combined with paprika, coating well. In 13 x 9-inch baking
dish, arrange chicken.
2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken,
then top chicken with tomato and cheeses. Bake an additional
10 minutes or until chicken is thoroughly cooked.
3. Garnish, if desired, with chopped fresh basil and ground
black pepper. Serve with remaining sauce, heated, and, if
desired, hot cooked pasta.
SLOW-COOKER BBQ PORK

10 servings
Prep time: 15 minutes Cook time: 4 hours
-- 3-1/2-lb. boneless pork shoulder
-- 1 jar (1 lb. 10 oz.) Ragu(R) Old World Style(R) Pasta Sauce
-- 1/2 cup firmly packed light brown sugar
-- 1/4 cup apple cider vinegar
-- 1 medium onion, chopped
-- 2 Tbsp. Dijon mustard
-- 1/2 tsp. ground chipotle chile pepper
-- 2 cloves garlic, chopped

1. Season pork, if desired, with salt and ground black pepper.
Arrange pork in 4-1/2-quart slow cooker sprayed with
nonstick cooking spray.
2. Combine remaining ingredients in medium bowl; pour over
pork. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6
hours.
3. Remove pork from sauce. Shred pork with two forks. Return
shredded pork to sauce; stir. Serve, if desired, on whole
grain rolls.
TIP: This slow cooked pork makes the perfect wrap for lunch the next day.
*All costs based on average retail prices at national supermarkets.

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Budget-friendly Tips for Feeding a Family

(ARA) - Think it’s tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it’s the woman who sets a table for 12 almost every night of the week.

"Cooking for my family is not just about feeding them -- it’s another way my husband and I express love to our kids," says Sansone. "We’ve always used our dinners as a special time for being together each day. The same is true even in today’s economy; we just have to get a little more creative."

While most families don’t have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn’t really all that complicated.

"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we’re becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it’s important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."

Sansone’s tips include:

* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family’s dinners just as you would your kids’ after school activities. You’ll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.

* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use holiday leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You’ll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.

Here’s one of the Sansone family’s favorites using leftover turkey to make a delicious Wild Rice Risotto:

Turkey and Wild Rice Risotto

Ingredients:

1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper

Preparation Steps:

1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.

2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.

Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Recipe Yield: 6 people

Rely on a good source -- Finding fun and unique dishes to prepare doesn’t mean starting from scratch. Sansone notes that a favorite Chipotle Rice and Chicken Chili recipe actually came from the Rice-A-Roni Web site. She often visits sites such as www.ricearoni.com to see what other meats and veggies can be combined to create a variety of dishes as well as find exclusive coupons.

Courtesy of ARAcontent

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Nutritious, Easy And Affordable Meals

(NAPSI)-To help keep rising food prices from taking a bigger bite out of your grocery budget, consider stocking up on inexpensive and nutritious staples. Foods like canned tomatoes, pasta sauces, paste, juice and salsa are not only versatile but offer important nutrients like vitamins A and C, potassium and fiber.

In addition to being a vegetable that even the pickiest of eaters like, tomato products are good partners with other healthy foods because they offer great flavor and texture. Right after being picked from the vine at peak ripeness, the tomatoes are cooked and sealed in containers. This heat processing seals in their full sun-ripened flavor and keeps them safe from salmonella and other food-borne pathogens. Plus the heating process provides an enhanced value of lycopene, an antioxidant that helps fight disease.

For families looking to get the most from their food dollars, the Tomato Products Wellness Council offers some recipes for quick-and-easy family favorites. Each recipe can be prepared in three easy steps and costs less than $1.00 per serving.

Penny-Pinching Gazpacho

(serves 4)

This recipe uses canned diced tomatoes instead of fresh ones, which can cost more. Per serving, this recipe costs only $0.97, is just 132 calories and has more than 100 percent of your daily vitamin C needs.

Ingredients

1 14-oz. can of diced tomatoes

2 cups of tomato juice, low sodium

½ medium cucumber, diced

½ medium green pepper, diced

½ cup medium onion, finely diced

3 tablespoons red wine vinegar

2 tablespoons olive oil Black pepper or hot sauce to taste

3-Step Prep

1. Combine all ingredients; mix thoroughly.

2. Refrigerate; serve cold.

3. If desired, top with croutons.

Cost-Conscious Chili Con Carne

(serves 8)

Using turkey instead of beef gives you a great, meaty taste for less cost. Per serving, this recipe costs only $0.95, is just 308 calories and has 45 percent of your daily dietary fiber needs.

Ingredients

1½ lbs. 93 percent lean ground turkey

1 40½-oz. can of kidney beans (1 large can)

1 18-oz. can of tomato paste

1 chopped onion

2 teaspoons chili powder

¾ cup water

3-Step Prep

1. Brown turkey in pot over medium heat until meat is no longer pink.

2. Stir in remaining ingredients and bring to a boil.

3. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes, then serve.

For more information and recipes, visit www.tomatowellness.com.

Roasted Red Pepper Pistachio Dip,

The dip sounded so good I couldn't resist sharing! A group of friends take turns treating each other at various restaurants. I don't know who's next, but this is going to be my choice for the location when it's our turn! They have locations in Buckhead and Perimeter.

Seasons 52 Restaurant Offers Deliciously Healthful Tips for Creating Hearty Winter Fare
Celebrate Light Seasonal Dishes That are Big on Flavor

Jan. 4 /PRNewswire/ -- This winter, Seasons 52 demonstrates that the season's most savory meals can also be the lightest when they're healthfully prepared. The fresh grill restaurant, known for its lighter approach to seasonal fare, encourages do-it-yourself food enthusiasts to abandon preconceived notions of winter food preparation by offering fresh and flavorful culinary options, available on their website at http://www.seasons52.com/.

"The winter months are often associated with comfort foods, and perhaps a little overindulging during the holidays," notes Seasons 52 Executive Chef Clifford Pleau. However, diners and home cooks can enjoy satisfying, yet easy to prepare dishes, by following Chef Pleau's culinary suggestions.

-- To start your evening on a light, lively note, Pleau recommends Roasted Red Pepper Pistachio Dip. (Recipe below)

http://www.seasons52.com/culinary/videos/RedPepperPistachioDip.asp

Roasted red peppers, lime juice, honey, bread crumbs and pistachios are combined in a food processor. Freshly ground cumin offers an additional dash of flavor. The dip can be served with crudite, fish or poultry.

-- For a novel spin on a comfortable classic, Pleau recommends serving sweet potatoes seasoned with a light vinaigrette in place of butter and brown sugar. Simply roast, then cool and slice potatoes into 1/2 inch discs. Brush with your favorite vinaigrette and broil to add color.

-- For a unique side dish, apply Pleau's simple roasting technique to various fruits, such as pears.

http://www.seasons52.com/culinary/videos/RoastedBoscPears.asp

Bosc pears sliced in half and spritzed with olive oil will be glazed with the fruit's natural sugars when roasted in an oven for 30 minutes. Says Pleau, "When roasting fruit, nature provides its own glaze as the sugars concentrate and caramelize; the resulting dish is sweet, nutritious and guilt-free."

No winter meal is complete without the perfect wine pairing. Seasons 52's Master Sommelier George Miliotes understands the art of selecting the ideal vino to maximize your dining experience. -- When serving roast turkey or chicken, Miliotes advises, "really good
Chardonnay never fails ... I recommend a non-oaked varietal, such as a Chablis from France."

-- For a chic wine at a moderate price, Miliotes suggests Spanish white wines made from the Verdejo grape: "Crisp, clean, and palate-cleansing, it pairs well with the diversity of flavors in cocktail party food."

-- Red meat dishes explode with flavor when served with California Cabernets and Merlots from the 2001 vintage, which Miliotes describes as "great wines that are just rounding into their prime."


Roasted Red Pepper Pistachio Dip
Ingredients:
1/4 cup pistachios, shelled and toasted (3 oz)
3/4 cup red peppers, roasted*, peeled and chopped (2 oz)
2 tablespoons bread crumbs
1 ounce lemon or lime juice
1 tablespoon honey
1 tablespoon chipotle Tabasco
1/2 teaspoon cumin, toasted
1/2 teaspoon salt, Kosher
Procedure:
-- Toast pistachios in 350 degree oven for 5 minutes. Cool to room
temperature.
-- Pulse pistachios in food processor for 30 seconds to chop nuts.
-- Reserve a tablespoon for garnish.
-- Add all other ingredients to bowl of food processor.
-- Blend in food processor for 1 minute until smooth. Refrigerate for
a few hours.
-- Garnish with reserved chopped pistachios.
-- Serve chilled in small bowl with veggies or chips.
*To roast peppers:
Lightly rub a few red peppers with oil. Broil or grill red peppers to
char the skin. Place in a plastic Ziploc(R) bag or covered container
30 minutes. Remove peels & seeds.

About Seasons 52
Seasons 52 is an award-winning fresh grill restaurant offering a seasonally inspired menu featuring flavorful, lower calorie dishes and an adventurous selection of international wines. Seasons 52 has locations in Orlando, Altamonte Springs, Boca Raton, Ft. Lauderdale and Palm Beach Gardens and in the Perimeter and Buckhead areas of Atlanta.