Grilled Chicken & Peach Kabobs Fried Chicken Summer Squash

Traditions Chili

Strawberry Mandarin Salad Cherry Lime Coffee Cake Prosciutto Honey Wraps  Easy Cheese Soufflé Grill It Safely

Create A Delicious Meal From The Garden

In Your Pantry

(NAPSI)—Looking to add some color to your dinner table? Decorate your plate with canned fruits and vegetables, which are packed with nutrition and provide garden quality all year long.

For your next family gathering, impress your guests with this Grilled Chicken & Peach Kabobs recipe. Perfect for indoor or outdoor entertaining, it’s a tasty main dish that’s filled with nutrition and ready to be enjoyed in minutes.

Grilled Chicken & Peach Kabobs

Prep Time: 15 min
Cook Time: 20 min
Serves: 4


  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. canola oil, divided
  • ½ tsp. dried rosemary
  • Salt, to taste
  • 1 pound boneless, skinless chicken breast halves, cut into 24 cubes (about 1-inch each)
  • 1 green bell pepper, cut into 24 (1-inch) pieces
  • 1 small red onion, cut into eight wedges, layers separated
  • 2 cans (15.25 oz. each) Del Monte®Lite Peach Halves, drained and peaches cut in half
  • 16 (10-inch) bamboo skewers


  1. Whisk together mustard, 2 Tbsp. oil, rosemary and salt, if desired, in a medium bowl. Add the chicken and stir until well coated.
  2. Use 2 skewers at a time to make turning food on grill pan easier. On each double-skewer, alternate 3 pieces each of chicken, bell peppers and onion and 2 pieces of peach.
  3. Heat a grill pan over medium heat. Brush the grill with the remaining 1 Tbsp. oil, and cook the kabobs 4 minutes. Gently turn (if peaches stick to the grill, slide a spatula underneath to gently release). Cook 4 more minutes or until chicken is no longer pink inside.
  4. Serve with cooked plain or flavored couscous, if desired.

NOTE: To boost the flavor of couscous, prepare with peach juice instead of water. Reserve juice when draining peaches into a glass measuring cup. If needed, add additional water to equal the total amount of liquid required, and prepare couscous according to package directions.

Learn More

For more recipes, visit

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Make Healthy Eating A Family Tradition

by Chef Nikki Shaw

(NAPSI)—A legacy of healthy eating can be one of the best gifts you give your family. Like traditions, healthy recipes can be passed down from generation to generation. Choose the right ones and you’ll provide great opportunities for your family to live longer, healthier lives.

The Network for a Healthy California (Network) offers a number of tips and resources to help take charge of your family’s health. By providing families with healthy recipes, the Network empowers everyone to pass down traditions of health.

Try adding a few healthy and tasty recipes to your family’s legacy, starting with the delicious Oven Fried Chicken with Summer Squash from the Network’s Soulful Recipes−Building Healthy Traditions cookbook:

Oven Fried Chicken with Summer Squash
This recipe adds a healthy twist to a traditional meal by baking instead of frying chicken.


  • 1 cup finely crushed cornflakes
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup evaporated skim milk
  • 1 pound chicken breasts, skin removed, cut into 6 pieces
  • Non-stick cooking spray
  • ½ tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 2 medium zucchinis, cut into short strips
  • 3 medium yellow squash, cut into short strips
  • 1 teaspoon dried oregano


Place an oven rack in the middle of the oven. Preheat oven to 350°F. In a small bowl, combine cornflakes, salt, ground black pepper, onion powder and garlic powder. Place evaporated milk in a separate bowl. Dip chicken pieces in milk and roll in crushed cornflake mixture, lightly coating both sides.

Spray a roasting pan with non-stick cooking spray and arrange chicken pieces on the pan in a single layer. Bake for 30 minutes. While the chicken is baking, heat oil in a medium skillet over medium-high heat. Sauté garlic in oil for about 3 minutes. Add zucchini, yellow squash and oregano; continue to cook until tender, about 5 to 7 minutes. Serve each piece of chicken with 1 cup of zucchini and yellow squash mixture. Makes 6 servings.

This recipe is lower in fat because the chicken is baked, not fried. It’s also lower in both fat and cholesterol because it uses chicken breasts instead of thighs. Remove the skin before coating the chicken to reduce fat even more. Serve it with a side dish of sautéed squash and zucchini to ensure your family gets closer to the recommended goal of making half their plate fruits and vegetables!

Celebrity Chef Nikki Shaw hosts “Today’s Flavor” on Sirius XM and was a contestant on the Food Network’s search for “The Next Food Network Star.” For more information on the Network for a HealthyCalifornia, visit

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Sound Advice For Disaster Preparation

69412(NAPSI)—If you’ve ever thought about taking steps to prepare for a possible disaster, you’re not alone. Nationally, some 8 million Americans are doing some “prepping” to protect their families in case something bad comes their way.

Whether motivated by recent natural disasters, popular reality shows or recommendations from FEMA and the Red Cross, people are looking for answers and information as they plan for their safety.

Food For “Preppers”

Water, energy and food are key preparation considerations, with food perhaps requiring the most thought. “Preppers” agree that variety, quality and shelf life are important factors in selecting what foods to store. Many experts recommend a rotating food inventory consisting of foods you like and would use in your daily meal preparation. That way, you won’t spend a fortune for dehydrated food you may never need or use.

Good candidates in this category include grains, cereals, canned vegetables and fruits, canned tuna, soups and dry soup mixes. All of these are everyday foods that have long shelf lives and don’t require lots of energy to prepare. All are good options for an “emergency supply.”

Items historically lacking from preppers’ pantries, however, are tasty, high-quality and long-lasting sources of protein. For example, most long-life beef is generally dried or in the form of jerky, not an item most families use in preparing meals. Now, a Minneapolis company has pioneered putting precooked, ground beef in cans.

The beef has a five-year shelf life without refrigeration and is sold under the brand name “Camp Traditions.” It was originally designed for campers, hunters, RV owners and outdoor enthusiasts.

Since it only needs to be heated up, you can use it for everyday cooking, and, in the event of an emergency, it’s ready to go. The canned ground beef is more versatile and more familiar to consumers than dehydrated meat, which makes it ideal for folks who use the rotation method of food storage.

Developed by North Aire Market, the beef is available by the case or in “Be Ready Packs,” which include the canned ground beef and dried soups for more than 100 servings.

Learn More

Further facts are online at or at (800) 662-3781.


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Trim Down Calories While Kicking Up Flavor:

Asian-Inspired Salads Save The Day Just In Time For Summer

(NAPSI)—As summer approaches, many of us are looking to find healthy ways to cut calories from our daily diet without sacrificing flavor. Asian-inspired salads are a great choice for lunch or dinner since they are highly flavorful, versatile and packed with nutrients. With all these attractive qualities, you’ll find yourself indulging in guilt-free freshness all summer long!

Salad is a figure-friendly staple but gets a bad reputation for being boring and tasteless. Asian-inspired salads offer flavors that fight the reputation. By adding simple ingredients like mandarin oranges, edamame or cucumbers, you can add flavor as well as the essential vitamins and minerals that your body needs. Add-ins such as bok choy or noodles will take your salad from a side dish to a hearty and filling meal. Sprinkle on some sesame seed oil or soy sauce for even more Asian flair.

Craving more? Add well-seasoned and lean pieces of stir-fried chicken, beef or pork to your salad. Grilled shrimp and other seafood options also get along swimmingly with salads. Top these proteins on a bed of crisp salad greens or fresh vegetables for a winning combination.

“Asian-inspired cuisine is popular because of the fresh ingredients and exciting flavor combinations,” said Alice Crowder, Vice President of Marketing for Buffets, Inc. “Ryan’s®, HomeTown® Buffet and Old Country Buffet® are welcoming the summer on a tasty note with a new Strawberry Mandarin Salad and made-fresh-for-you Teriyaki Pineapple Chicken stir-fry, available at all our restaurants for a limited time.”

Check out this Asian-inspired salad recipe from the chefs at Ryan’s,HomeTown Buffet, and Old Country Buffet to kick off your summer with full flavor.

Strawberry Mandarin Salad
Serves: 6−8 people

Making the Asian Sesame Dressing:69420

  • Soy sauce ¼ cup
  • Sesame oil ¼ tsp
  • Honey 1 Tbsp
  • Olive oil ½ cup
  • Ginger, fresh, minced 1 tsp
  • Garlic, chopped 1 tsp
  • Lemon juice ½ tsp
  • Rice wine vinegar ¼ cup
  • Sesame seeds ½ tsp

Place ingredients in mixing bowl and mix with wire whip until blended and smooth.

Making the Salad:

  • Spring Mix 2 qt
  • Asian Sesame Dressing
  • (From above) ½ cup
  • Red onions, julienned ¼” ½ cup
  • Mandarin orange segments ½ cup
  • Craisins 2 Tbsp
  • Fresh strawberries, sliced ¼” 1 cup
  • Candied almonds 2 Tbsp
  1. In serving bowl, toss Spring Mix with Asian Sesame Dressing until lightly coated.
  2. Place on serving plate or in bowl.
  3. Top with onions, oranges, Craisins, strawberries and candied almonds.

NOTE: Chilled pulled chicken is a wonderful complement to this salad.

For more information about the Buffets brands, visit, and, or visit their pages

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A Delicious Way To Show Your Love And Gratitude

(NAPSI)—You can express your warm feelings for anyone you care about with something fresh and wonderful you baked yourself.

Great baking can be easier and more fun when you start with no-knead bread. In fact, Fleischmann’s Simply Homemade makes fresh, homemade bread in less than an hour, which can be great for last-minute recipes and when you want to create a thoughtful (end edible!) gift. Here are two delicious ideas to try, using the basic mix as a starter:

Cherry Lime Coffee Cake

Prep Time: 10 minutes
Rise Time: 25 minutes
Bake Time: 30 to 35 minutes
Yields: 8 to 9 servings


  • 1 cup milk
  • 1 package Fleischmann’s Simply Homemade Country White No Knead Bread Mix
  • ⅓ cup cherry preserves
  • Freshly grated peel from 1Êlime
  • 1 teaspoon pure vanilla extract
  • 1 package (5 ounces) dried cherries (¾ cup)
  • Lime Glaze:
  • 1 tablespoon lime juice
  • ⅓ cup powdered sugar
  • ¼ teaspoon pure vanilla extract


Pour milk into a large microwave-safe bowl. Microwave until milk is warm (105° to 115°). Sprinkle contents of yeast and sugar packets over milk and stir to combine. Let mixture sit for 3 minutes. Stir in cherry preserves, lime peel, 1 teaspoon vanilla, dried cherries and bread mix. Place dough in a greased 8-inch round OR 8x8-inch square pan. Cover and let rise in a warm, draft-free place for 25 minutes. Bake in a preheated 375ºF oven for 30 to 35 minutes, until golden brown. Combine glaze ingredients in a small bowl until smooth. Remove cake from oven and let cool in pan 5 minutes. Brush top with lime glaze. Cool completely.

French Toast Bake

Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Bake Time: 50 to 55 minutes
Yields: 6 to 8 servings


  • ½ loaf prepared Fleischmann’s Simply Homemade Country White, Multi-Grain OR Stoneground Wheat No Knead Bread Mix
  • 5 eggs
  • 2 tablespoons pure maple syrup
  • 1 cup milk
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 1 tablespoon pure vanilla extract
  • Topping:
  • ¼ cup butter OR margarine, softened
  • ½ cup brown sugar


Chop bread into cubes; place in a greased 8x8-inch pan.

Combine eggs, syrup, milk, cream, sugar and vanilla in a large bowl. Whisk until smooth. Pour mixture over bread. Combine topping ingredients; sprinkle over top. Cover and refrigerate overnight. Uncover and place in cold oven. Set oven to 350°F and bake for 50 to 55 minutes or until set. Let stand 10 minutes before serving. Serve warm with additional syrup.

Learn More

For more recipes and tips, visit

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The Sweet Truth Behind Honey

(NAPSI)—How much do you know about the honey bear bottle in your pantry? With recent confusion over pollen and filtration, the National Honey Board (NHB) wants to clarify any misconceptions surrounding this natural ingredient with harvesting, filtration and nutrition facts about honey. With more than 300 varietals of honey in the United States, honey adds its own unique profile to every recipe. Plus, honey has many benefits before and after it gets to the pantry.

An Artisanal Craft: Harvesting honey is an ancient craft that begins with the honey bees. Honey is made from nectar, gathered by honey bees from flowering plants. The honeycomb is then removed from the beehive and honey is extracted by a beekeeper. Afterward, it is shipped off to a honey packer who places the golden liquid into honey containers, finally landing in a supermarket near you. It’s both an art and science that generates a myriad of honey varieties, ranging in both flavor and appearance.

Filtering Honey: To improve clarity and delay crystallization, many honey packers use a filtration method. The honey is warmed up to help it flow through the filters to remove pollen or residues from the beehive. Because filtered honey is cleaner and clearer than nonfiltered honey, it is less likely to crystallize as quickly and it’s more consistent in texture. Once the honey is filtered, it goes through the bottling stage.

“Through our recent Attitude and Usage study1, the National Honey Board has learned that when purchasing honey, 48 percent of consumers say it’s important for honey to be brilliantly clear and golden,” Bruce Boynton, CEO, National Honey Board, said. “Also, based on a recent research study2, we learned that filtering honey did not impact its nutrient content. We think these two studies are important as we continue to educate consumers on the multifaceted journey of harvesting honey to distributing it.”

Pure Honey Is Just That: Read the label: Honey contains only one ingredient: honey. With no added ingredients or preservatives, honey is just honey. Pure honey is sold in several forms: comb, liquid, creamed/whipped and organic. A honey blend or honey syrup should list the other ingredients or sweeteners. Take the stress out of finding pure honey in your area and

Versatility in the Kitchen: Honey can be used as something other than just a sweetener for your tea or on toast. Think of it as a natural flavor booster. Just take one look at the versatility of honey, and it’s easy to see why it’s a secret culinary weapon that can provide balance to any dish, complementing and enhancing a variety of foods and flavors: sweet, sour, bitter, salty and savory. Honey also masks bitter flavors often found in gluten-free flours. This natural sweetener can also be used as an emulsifier in sauces and dips, a glaze for meats and vegetables, and as a humectant to attract and retain moisture in baked goods.

Whole-Body Benefits: This versatile ingredient is traditionally found in the kitchen pantry, but can also live on the bathroom vanity, in the gym bag and inside the medicine cabinet. Did you know honey can be used as a natural cough suppressant? A teaspoon or two of honey can be taken to soothe and relieve the irritation of a cough, according to emerging research2. Plus, at approximately 17 grams of carbohydrates per one tablespoon, honey is an effective, all-natural energy booster. Honey is also a humectant. This means it attracts and retains moisture, making it an ideal ingredient for a natural skin care regimen. Add a little honey to your normal moisturizing routine, or enjoy a honey mask every once in a while and reap the benefits of this liquid gold.

From being a vital component in a healthy ecosystem to providing whole-body benefits, honey is a sweetener with so much more. to watch the minidocumentary “The Story of Honey,” which captures the many positives of honey.

Prosciutto Honey Wraps 
Makes 8 servings


  • 1 large peach*
  • 2½ tsp honey
  • ½ tsp butter
  • ¼ cup goat cheese
  • 1½ cups baby spinach, loosely packed
  • 4 sheets prosciutto


Cut peach in half and remove pit. Prepare grilling sauce by combining ½ teaspoon of honey and ½ teaspoon of butter. Brush peach lightly with mixture. Heat grill to low-medium heat and place both halves onto grill. Cook for about 2 minutes on each side, or until lightly charred but still firm. Cut peach into ½-inch slices (about 12).

Put 1½ teaspoons of goat cheese on each peach slice and place on top of 4 baby spinach leaves. Next, slice the prosciutto lengthwise into 8 strips. Wrap the center of each peach/cheese/spinach bundle with 1 prosciutto strip. Arrange on a serving platter and finish off by drizzling each bundle with ¼ teaspoons of honey.

*Peaches can be canned, for a dressed-up recipe straight out of the cupboard! Grill gently for 30 seconds on each side.

  1. National Honey Board, Attitude & Usage Study, 2013. Phone survey of 501 households nationwide, which consisted of men and women between the ages of 21 and 74. Ketchum Global Research & Analytics designed and analyzed this phone survey, fielded by Braun Research. January 5-11, 2013. Margin of Error: 4.4%
  2. Ropa, D. “Comparison of Vitamin, Mineral and Antioxidant Levels in Raw and Processed Honey.” 2012. Research project funded by the National Honey Board.

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Eggland’s Best Gives New Meaning To “CEO” By Launching A Contest To Find Its First-Ever Chief Egg Officer

(NAPSI)—If you have a sunny-side-up disposition and like to get whisked away in the kitchen with Eggland’s Best (EB) eggs, then you may have what it takes to become the company’s first honorary Chief Egg Officer (“CEO”). Eggland’s Best is launching a contest to find a “CEO” who has a passion for the brand and an eagerness to get cracking as an EB ambassador.

Candidates can visit the Eggland’s Best website to fill out an entry form from May 13th through July 31st. The top dozen candidates who creatively show their egg-spertise and affinity for the brand will be revealed on September 9thand consumers will have until September 30th to vote for their favorite semifinalist.

The three candidates with the highest scores will be selected as finalists, and will be presented with one last opportunity to demonstrate why they deserve the honorary title of Chief Egg Officer. Consumers will be egged on to vote for their favorite final candidate from October 28th through November 17thbefore the winner is announced in early December.

The Grand Prize winner will receive $5,000 and a year’s supply of Eggland’s Best eggs, to ensure they are using an egg that delivers more nutritional benefits than an ordinary egg, including 10 times more vitamin E and twice the amount of omega-3s and vitamin D. Runners-up will also receive $500 each and a six-month supply of Eggland’s Best eggs.

Learn how you can rise to the Chief Egg Officer position by Afterwards, treat yourself to a great-tasting recipe, such as this Easy Cheese Soufflé.

Eggland’s Best Easy Cheese Soufflé

Recipe by Barbara Seelig-Brown
Prep Time: 10 mins 
Cook Time: 45 mins 
Yield: 12 servings


  • 6 large Eggland’s Best eggs
  • ½ cup evaporated skim milk
  • ¼ cup Parmigiano-Reggiano, grated
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • ½ pound sharp light cheddar cheese
  • 11 ounces light (Neufchâtel) cream cheese
  • Nonstick cooking spray


Preheat oven to 375º.

Blend eggs, evaporated milk, Parmigiano, mustard, salt and pepper in a food processor until smooth.

With processor running, break off pieces of cheddar and add to the work bowl. Next, break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.

Spray a 4-cup soufflé dish with nonstick cooking spray. Pour in the batter and place in the oven.

Bake until puffed and golden (45 minutes for large soufflé).

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The Ins And Outs Of Safe Outdoor Cooking

69385(NAPSI)—Your next barbecue may be better if you follow these 10 tips from the experts at the United States Department of Agriculture on keeping food safe when cooking outside:

  1. When shopping, buy meat and poultry last. Choose packages that feel cold and are not torn. Separate raw meat and poultry from other food in your shopping cart to guard against cross-contamination. Plan to go directly home from the grocery store.
  2. At home, freeze or refrigerate meat and poultry immediately. Freeze poultry and ground meat that won’t be used in a day or two; freeze other meat within four or five days.
  3. Completely thaw meat and poultry before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.
  4. Keep meat and poultry cold until you’re ready to put it on the grill. If you’re carrying food to another location, keep it in an insulated cooler with sufficient ice or ice packs so it stays at 40° F or below. Keep the cooler out of the direct sun and avoid opening the lid too often.
  5. Start with clean hands-wash them for at least 20 seconds with warm, soapy water—and a clean grill and utensils.
  6. Be sure the grill is hot enough to safely cook your food.
  7. Remember, meat and poultry cooked on a grill often brown very fast on the outside. Use a thermometer to be sure the food has reached a safe minimum internal temperature—poultry: 165° F; ground meats: 160° F; beef, pork, lamb and veal, steaks, chops and roasts: 145° F-and allow to rest at least three minutes before carving or consuming.
  8. Keep hot food hot. After cooking meat and poultry on the grill, keep it hot until served—at 140° F or warmer. Refrigerate perishable food within two hours (one hour if the temperature is 90° F or above).
  9. When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
  10. Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90° F). Bacteria can grow rapidly between 40° and 140° F.

Learn More

If you have any food safety questions, you can call the USDA Meat and Poultry Hotline and speak with a food safety expert, in English or Spanish, at (888) 674-6854, M−F, 10 am−4 pm EST. Ask a food safety question 24/7 at or via smartphone at Also, for safety information on all types of foods.

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