RECIPES:

 

 

Tuscan Tuna Sandwich Ravioli Lasagna Avocado, Tangerine and Salmon Cups Beef Pot Roast Casablanca Pear Chicken Sandwich Shrimp Scampi Spinach Fruits and Veggies Frozen Ingredients Shortcuts

Celebrate The Sandwich By Baking Delicious Bread

(NAPSI)—This year, sandwich lovers are celebrating the 250th anniversary of this handy, delicious meal. Since the best sandwich starts with homemade bread, the best way to launch any celebration is to bake some bread.

The 250th anniversary only marks the naming of this classic meal. Bread has been eaten with meat or vegetables since Neolithic times. During the Middle Ages, slabs of bread, called trenchers, were used as plates. Eventually, the sandwich appeared as a late-night meal among the aristocracy.

The meal was named after John Montagu, 4th Earl of Sandwich, an 18thcentury English aristocrat, who in 1762 ordered his valet to bring him meat tucked between bread. Others began to order “the same as Sandwich!”

Here are some recipes to help you enjoy some classic sandwiches. The whole wheat bread works well with peanut butter and jelly, while the Italian Daily Bread is perfect for a Tuscan Tuna Sandwich. The two bread recipes use Fleischmann’s RapidRise Yeast, which reduces rising time by as much as 50 percent, eliminating the first rise.

100% Whole Wheat Bread

Makes: 2 loaves 
Prep time: 30 minutes 
Proof time: 30 to 60 minutes 
Bake time: 35 to 45 minutes

Ingredients:

  • 8 to 8½ cups whole wheat flour

  • 2 envelopes Fleischmann’s® RapidRise Yeast

  • 2½ teaspoons salt

  • 2 ⅔ cups water

  • ⅔ cup milk

  • ¼ cup honey

  • ¼ cup vegetable oil

  • ½ cup wheat bran

Directions:

Combine 3½ cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120º to 130ºF). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8½ x 4½-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake in preheated 375ºF oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: To test for doneness, internal temperature of bread should register 190ºF in center of loaf.)

Italian Daily Bread

Makes: 2 loaves
Prep time: 25 minutes
Proof time: 30 to 45 minutes
Bake time: 20 to 25 minutes

Ingredients:

  • 4½ to 5 cups all-purpose flour

  • 2 envelopes Fleischmann’s RapidRise Yeast

  • 2 teaspoons salt

  • 1¾ cups very warm water (120º to 130ºF)

  • 1 tablespoon olive oil

  • Cornmeal

  • 1 egg white beaten with 1 tablespoon water

Directions:

Combine 1 cup flour, undissolved yeast and salt in a large bowl. Add water and oil; beat 2 minutes with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each to 15 x 10-inch oval. Roll up tightly from long ends as for jelly roll. Pinch seams and ends to seal; taper ends. Place seam sides down on greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Brush surface with egg white mixture. With sharp knife, make 4 or 5 diagonal cuts (¼-inch deep) on top of each loaf. Bake in preheated 400ºF oven for 20 to 25 minutes or until done. For crisper crusts, brush 2 more times with egg white mixture after 10 or 15 minutes of baking time. Remove from sheet; cool on wire rack.

Tuscan Tuna Sandwich

Ingredients:

  • 1 can OR pouch (6 to 7 ounces) tuna, packed in water

  • 2 teaspoons capers, drained

  • 1 teaspoon Spice Islands® Dill Weed

  • ¼ teaspoon Spice Islands® Garlic Powder

  • 3 ounces fresh baby salad greens

  • 2 tablespoons balsamic vinaigrette

  • 8 slices Italian-style bread, grilled or toasted

Directions:

Place tuna, capers, dill weed and garlic powder in a mixing bowl; stir to combine. Add greens and vinaigrette; toss gently. Spread on sliced Italian Daily Bread.

For more recipes and baking tips, visit www.breadworld.com.

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Turn Pantry Staples Into Super Suppers

(NAPSI)—Whether you are cooking for your family, friends or guests, you don’t have to look far for quick and easy meal inspiration, just check your pantry. There, you can find simple solutions using some of your favorite foods.

For example, here’s an unexpected twist on classic lasagna that uses Chef Boyardee as an ingredient. It’s a wholesome meal that is easy enough for the kids to help make and even easier for the entire family to enjoy.

Ravioli Lasagna

Ingredients:

  • PAM Original No-Stick Cooking Spray

  • 1 cup frozen loose cut leaf spinach

  • 2 cans (15 oz each) Chef Boyardee® Beef Ravioli

  • 1 can (14.5 oz each) Hunt’s Diced Tomatoes, drained well

  • 1½ teaspoons dried Italian seasoning

  • 1 cup 1% low-fat cottage cheese

  • ½ teaspoon ground black pepper

  • 1 cup shredded Italian blend cheese

Directions:

Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.

Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.

Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and ½ cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.

Recipe Contest

Turn your creativity into a chance to win free groceries for a year by using Hector Boiardi’s original recipes to create your own. Let your little chef help you create your own unique recipes that use Chef Boyardee as an ingredient in the “Make it Boyardeelicious” recipe contest for your chance to win. To enter and for more details, visit Facebook.com/Chefboyardee from December 29, 2011 through March 11, 2012 to submit your original recipe,and then check back through April 8, 2012 to vote on your favorite entries. Void in VT, ND, MD and where prohibited. Purchase required as Chef Boyardee product necessary as part of entry.

Learn More

Visit www.Chefboyardee.com for more recipes, product information and videos or call (800) 544-5680.

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Healthful And Quick Meals Made Easy With Avocados

(NAPSI)—Even when you’re balancing a busy schedule, it doesn’t have to be challenging to try to eat right all the time and honor your resolutions. Eating healthy doesn’t always require a lot of preparation time, especially when you use ingredients that are easy to work with and inherently nutritious.

For instance, Hass avocados are great to incorporate into healthy meals. Not only do they add delicious flavor but they’re easy to prepare and offer numerous nutritional benefits. Avocados contribute nearly 20 vitamins, minerals and phytonutrients to your diet. They’re virtually the only fruit that has monounsaturated fat. Additionally, avocados are cholesterol- and sodium-free and act as a “nutrient booster” by enabling the body to absorb more nutrients in foods eaten with them.

For a delicious meal that’s also healthful and quick to make, try Lettuce Cups with Hass Avocado, Tangerine and Salmon. For more recipe ideas, visitwww.AvocadoCentral.com.

Lettuce Cups with Hass Avocado, Tangerine and Salmon

Serves: 4
Prep time: 20 minutes
Total time: 20 minutes

Ingredients:

  • 1 ripe, fresh Hass avocado, seeded and cubed

  • 1 Tbsp. fresh lemon juice

  • 6 tangerines, peeled, separated into segments and cut in half

  • 3 green onions, thinly sliced

  • ⅓ lb. salmon fillet, cooked and flaked into pieces

  • ⅓ cup finely chopped red bell pepper

  • ⅓ cup shredded jicama

  • 12 small butter lettuce leaves, trimmed

  • Ginger Sauce (see make-ahead recipe below)

Instructions:

1. In a small bowl, toss avocado with lemon juice. Add tangerines, green onions, salmon, bell pepper and jicama. Stir until combined.

2. Serve lettuce leaves, filling and Ginger Sauce in separate bowls. Allow each person to fill lettuce leaves and spoon on sauce.

Ginger Sauce

Ingredients:

  • ½ cup seasoned rice vinegar

  • 6 Tbsp. low-sodium soy sauce

  • ¼ cup chopped, fresh cilantro leaves

  • 4 tsp. grated gingerroot

  • 2 tsp. sesame oil

  • 1 tsp. red pepper flakes

Instructions:

Combine all ingredients.

Tip: The prepared salmon for this dish can be grilled, sautéed, baked or poached, depending on preference.

Nutrition Information Per Serving: Calories 290; Total Fat 14 g (Sat 2.5 g, Trans 0 g, Poly 2.5 g, Mono 6 g); Cholesterol 25 mg; Sodium 830 mg; Potassium 770 mg; Total Carbohydrates 32 g; Dietary Fiber 6 g; Total Sugars 17 g; Protein 12 g; Vitamin A 2,260 IU; Vitamin C 74 mg; Calcium 82 mg; Iron 2 mg; Vitamin D 0 IU; Folate 93 mcg; Omega-3 Fatty Acid 1 g

% Daily Value*: Vitamin A 45 percent; Vitamin C 120 percent; Calcium 8 percent; Iron 10 percent

* Percent Daily Values are based on a 2,000-calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller- or larger-size avocados, adjust the quantity accordingly.

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A Toast To Pot Roast—The Perfect One-Dish Dinner

(NAPSI)—Whether it’s for the nostalgia, the convenience or the reasonable cost, flavorful pot roast is making a comeback. Home cooks in the know are seeking out cost-effective cuts like boneless beef chuck, bottom round roast or rump roast and tossing them in a crock pot with simple pantry staples for melt-in-your-mouth dishes.

Pot roast is easier to prepare than you might think, and it’s simple to customize by using different beef cuts, seasonings, liquids and vegetables. Plus, sandwiches, soups, tacos and hardy salads are among the possibilities for leftovers.

When you’re busy and want a deliciously affordable meal, this recipe from Whole Foods Market makes it easy:

Beef Pot Roast

Ingredients:

  • 1½ teaspoons dried parsley

  • 1 teaspoon sea salt

  • ½ teaspoon minced onion

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 1 (2 ½ to 3 pounds) boneless beef chuck roast

  • 2 tablespoons extra-virgin olive oil

  • 2 sliced onions

  • 1¾ cups reduced-sodium beef broth

  • 1 cup tomato juice

  • 1½ pounds potatoes, cut into 1-inch chunks

  • 1 pound carrots, cut into 1-inch chunks

Directions:

Preheat oven to 350° F. In a small bowl, combine seasonings, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture. In a large Dutch oven or ovenproof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and ¼ cup water and cook about 8 minutes or until tender and golden, stirring occasionally. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours. Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.

Give your grandmother’s pot roast a modern-day makeover by selecting meat from animals raised on a vegetarian diet without being administered antibiotics or added growth hormones. Buy from butchers like those at Whole Foods Market where you’ll find the 5-Step Animal Welfare Rating™ program in place so you know how the animals were raised for the meat you are buying.

Learn More

For additional recipes, tips and a how-to video, visitwww.wholefoodsmarket.com.

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Complete “Pear-ings” Make Meals More Nutritious

(NAPSI)—The only thing better than snacking on a ripe pear is pairing this delicious fruit with other whole foods.

You can add pears to any meal to make it more nutritious. Pears are an excellent source of fiber and a good source of vitamin C. Combined with other whole foods, they’ll help you follow the USDA’s recommended MyPlate guidelines and get even closer to eating your daily requirement of fruits and vegetables.

Jump-start your day by adding pears to your cereal or blending them into a mouthwatering yogurt smoothie.

When preparing lunch, you can make dishes more interesting by adding pears. They work well in midday meals, such as sandwiches, salads and soups.

Make dinner a complete source of nutrients when you add pears to whole-grain pasta or rice; protein-rich foods such as lean beef, chicken and seafood; or produce from acorn squash to zucchini. Surprisingly versatile, pears can also make desserts naturally sweet.

For a complete meal in one handy package, try this pear and chicken sandwich:

Casablanca Pear and Chicken Sandwich

Ingredients:

  • ¼ cup olive oil

  • ¼ cup purchased pomegranate syrup

  • 2 tablespoons pomegranate juice

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 2 medium USA Bartlett or Anjou Pears, cored and halved

  • 2 boneless, skinless chicken breasts (12 ounces)

  • 4 7-inch round pocket breads

  • 4 ounces soft goat cheese

  • 2 cups mixed greens

  • Pomegranate seeds for garnish

Directions:

Combine oil, pomegranate syrup, pomegranate juice, salt and pepper. Reserve ¼ cup for drizzling on sandwiches.

Preheat grill to medium heat. Brush cut side of pears with pomegranate vinaigrette. Grill cut side down until lightly grill-marked, about 5 minutes. Cool. Slice thin.

Place chicken in a dish with remaining vinaigrette. Turn to coat. Remove from vinaigrette and grill on medium heat, 6−7 minutes, until lightly grill-marked. Turn. Brush with remaining vinaigrette in dish. Cook 6 minutes or until internal temperature is 170º. Cool. Slice thin.

Cut pocket breads in half. Fill halves with sliced chicken, pears, cheese and greens. Drizzle with reserved vinaigrette and garnish with pomegranate seeds.

Yield: Makes 4 servings

For more delicious, healthy recipes, visit www.usapears.org. “Like” USA Pears on Facebook at www.facebook.com/usapears and on Twitter at @USAPears.

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Thinking Inside The Box: Simple Seafood Meals

(NAPSI)—Great coastal seafood meals can be easy to create. Often, all it takes is a little help from the frozen aisle of your grocery store to make delicious dishes that satisfy even the pickiest eaters. Frozen, already prepared seafood is a great substitute for beef, pork or chicken in favorite family dishes.

For example, top macaroni and cheese with popcorn shrimp or tuck them into tortillas. Toss shrimp scampi with noodles or stuff into a baked potato. Try these simple recipes from SeaPak Shrimp & Seafood Company:

Shrimp Scampi Sauté with Tomatoes and Spinach

Prep time: 5 minutes

Cook time: 11 minutes

Serves: 4

Ingredients:

  • 1 (18-oz.) carton SeaPak Shrimp Scampi

  • 1 bag (about 6−10 oz.) fresh baby spinach

  • 1 (14.5-oz.) can diced tomatoes

  • 8 oz. linguine, cooked and drained (about 4 cups)

  • Grated Parmesan cheese

Directions:

Cook the shrimp in a 12” skillet for 6 minutes. Add the spinach and tomatoes. Cook and stir for 5 to 6 minutes more or until the shrimp turn pink and the spinach wilts. Add pasta to the skillet and toss to coat. Top with a sprinkle of Parmesan cheese. Serve immediately.

Popcorn Shrimp Jambalaya

Recipe courtesy of Scott Jones of Jones Is Hungry

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4−6

Ingredients:

  • 1 (20-oz.) package SeaPak Popcorn Shrimp

  • 1 (14-oz.) package andouille sausage, cut into ¼-inch- thick slices

  • 1 (10-oz.) package frozen vegetable seasoning blend

  • 1 (32-oz.) container low-sodium, fat-free chicken broth

  • 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic

  • 2 cups uncooked long-grain rice

  • 1 teaspoon Cajun seasoning

  • 2 tablespoons thinly sliced green onion

Directions:

Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels. Add vegetable seasoning blend to hot drippings in Dutch oven and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 3 ingredients and sausage. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Meanwhile, preheat oven to 450 degrees. Bake Popcorn Shrimp according to package directions. Spoon jambalaya into individual bowls or a large serving bowl; top with Popcorn Shrimp. Top with green onions and serve immediately.

For more great recipe ideas, visit www.SeaPak.com.

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Fast, Healthy Lunches

(NAPSI)—A big step toward eating better lunches can be to fill half your plate with fruits and veggies. Here are hints on how:

• Add fruit and nuts to salad; top with a low-fat dressing.

• Add chopped tomatoes, pineapple or avocado to tuna and chicken salad.

• Create fruit skewers with sliced pineapple, cantaloupe or bananas dipped in lemon juice and toothpicks. Pack low-fat yogurt for dipping.

• Spread peanut butter over a whole grain tortilla; top with crushed whole grain cereal and a whole banana. Roll up and enjoy.

• Serve a delicious pineapple salsa with leftover grilled chicken, pork or as a healthy dip with fresh veggies and low-fat chips. Combine chopped fresh pineapple, red and green bell peppers, sweet onion slivers, lemon juice, fresh cilantro and one seeded, finely chopped jalapeño. Each serving provides a boost of vitamins C and A.

• Stir in canned beans and fresh chopped tomatoes to low-sodium canned soup for a heartier lunch.

• Tomato and part-skim mozzarella chunks drizzled with a bit of olive oil and balsamic vinegar is always a hit.

• Stuff whole grain pita with veggies and beans or fruits and nuts. Top with low-fat yogurt.

• Mix chopped tomatoes and herbs with cottage cheese for a dose of calcium, vitamin C and fiber or add chopped pineapple and banana to cottage cheese for a naturally sweet after-lunch treat.

For more healthy eating tips from the experts at Produce for Better Health Foundation, visit www.FruitsAndVeggiesMore Matters.org or Del Monte Fresh Produce at www.fruits.com.

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Mealtime Shortcuts Save Time And Money

(NAPSI)—When time is of the essence, the clever combination of a few freezer or pantry staples can make all the difference. Used by home cooks and professional chefs alike, kitchen shortcuts can save you time, money and, possibly, your sanity.

Canned and jarred ingredients such as beans, stocks, soups and sauces may be slightly costlier than homemade, but the convenience more than compensates. Canned beans can be used in stews, salads and dips. Premade stocks and soups add flavor and complexity to sauces or casseroles. Jarred sauces provide a versatile base for pasta or rice dishes. While these items have a longer shelf life than fresh alternatives, they still expire. Check the dates on your pantry staples often and replace your stash when necessary.

It may come as a shock, but frozen vegetables are often better than their fresh counterparts for quick cooking. Items such as frozen corn, peas and broccoli are harvested at the peak of the growing season and are flash frozen to preserve freshness and taste. Throw frozen corn into a zesty tortilla soup, stir frozen peas into a creamy pasta dish or fold frozen broccoli into a cheesy rice casserole to boost vegetable count.

Beyond vegetables, the frozen section provides a variety of meal starters just waiting for the home cook’s personal touch. Family-owned and operated Michael Angelo’s Gourmet Foods—best known for its frozen Italian meals—offers a selection of traditional Italian meal starters, and implements the same flash-freezing process used on fresh vegetables to preserve flavor and freshness. The company’s Chicken Piccata and Italian-Style Sausage and Meatballs both come fully cooked in flavorful lemon-butter or traditional marinara sauce, respectively, but without the pasta that accompanies most Italian frozen meals. This way, the home cook can customize meals by serving the protein and sauce combination over fresh pasta, mashed potatoes or steamed vegetables. Additional options include combining the Chicken Piccata with rice and vegetables for a comforting casserole or stuffing the Italian-Style Sausage and Meatballs inside fluffy rolls for a traditional sub sandwich.

Because Michael Angelo’s pledges never to add unnecessary preservatives, fillers and chemical additives, you can feel good about feeding your family and friends a naturally delicious meal with a personal twist. For more information, visit www.michaelangelos.com or call (877) 482-5426.

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