Spring Berry Oatcakes Skillet Crisp Shrimp Fuji-n-Chick ‘Wich Crunchy Oriental Slaw Buy Store Brand Formula Vegetarian Wraps Orange Mint Rice Baby Back Ribs


Healthy Snacks For Healthy Kids

(NAPSI)—If you’re like many Americans, you enjoy a snack two or three times a day. Snacks are a great way to improve your diet, if they’re balanced.

Balanced snacks can be just as important as balanced meals. A balanced snack includes foods that contain protein in addition to carbohydrates and a little fat. The protein slows down the absorption of the carbohydrates, keeping you fuller longer and helping your blood sugar to stay constant. Include yogurt, cheese, peanut butter and other protein foods when you snack.

Fortunately, there are many easy ways to bake up good-tasting, more healthful snacks to have on hand. Try these tips from Clabber Girl:

• Add whole grains-such as oats, flax and white whole wheat flour-to favorite treats to get more fiber in your diet.

• Add dried fruit to quick breads, pancakes and muffins; stir mashed sweet potato, grated zucchini or banana into corn bread, waffles and cakes for added vitamins and minerals.

• To reduce sodium in your baked goods, you can use Rumford Reduced Sodium Baking Powder.

• Try this recipe for a terrific healthful snack.

Spring Berry Oatcakes
Makes about 2 dozen


  • 3 cups old-fashioned rolled oats

  • 2 cups whole wheat pastry flour

  • 1 cup bran

  • ½ cup almonds

  • 1 tablespoon Clabber Girl Baking Powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • ⅓ cup butter or palm shortening

  • ⅓ cup vegetable oil

  • 1 cup applesauce

  • ¾ cup agave syrup or honey

  • 2 eggs

  • 1 cup milk, soy milk or buttermilk

  • 1 tablespoon lemon zest

  • 1 tablespoon orange zest

  • 1 cup blueberries

  • 1 cup dried cranberries, raisins or dates

  • Extra oats and blueberries for garnish


Preheat oven to 375ºF. Line baking sheets with parchment or use nonstick spray for easier cleanup. Stir together oats, flour, bran, almonds, Clabber Girl Baking Powder, baking soda and salt. Using your hands or two forks, cut in butter, oil and applesauce, till the mixture resembles coarse crumbs. In a separate bowl, whisk agave or honey, eggs, milk and the 2 zests. Combine dry ingredients with wet ingredients and the berries. Stir with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed. Scoop dough by the ⅓ cupful onto prepared baking sheets. Press a sprinkling of oats and blueberries over the top for a rustic scone look. Bake about 22 minutes or until just firm in the center. Cool on a rack. Store frozen and reheat just before eating.

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A Smart Calorie Swap

(NAPSI)—For many people, maintaining a healthy lifestyle with a busy schedule can be a challenge. Fortunately, seafood is a delicious yet simple way to serve up protein, omega-3s and flavor without a lot of effort…or extra calories.

“When you’re watching your waistline, seafood is a smart calorie swap,” says Sylvia Melendez-Klinger, Registered Dietitian. “It’s important to find low-calorie options that will help keep you fuller longer, while not sacrificing taste.”

Seafood makes a flavorful, nutritious meal due to its versatility and can often have fewer calories than other protein options. For example, Gorton’s Seafood offers 20 seafood varieties with 200 calories or fewer per serving. Simply Bake Tilapia, Skillet Crisp Shrimp, and Garlic Butter Shrimp Scampi are quick to prepare and tasty to consume. Pair each with a side salad of mixed greens or use in classic favorites such as tacos for a well-balanced and enjoyable meal.

The next time you’re looking for something nutritious and delicious to cook, you can check out for hundreds of recipes that make seafood substitutions simple.

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Tips To Make Guilt-Free Meals In Minutes

(NAPSI)—According to a recent survey, 40 percent of Americans spend 30 to 60 minutes cooking dinner, yet nearly 80 percent would like to spend 30 minutes or less. The weeks leading up to summer can give us the motivational push to make positive lifestyle changes, but busy schedules can make eating right a challenge.

From cookouts to lengthy vacations, summer is filled with on-the-go activities and tempting food choices. Just because you have a full social calendar doesn’t mean your diet should suffer—there are surprisingly easy ways to maintain healthful eating habits.

Turning out guilt-free and delicious meals can be done in 30 minutes or less. Choosing 98 percent fat-free, pre-cooked meats and prepared vegetables allows you to treat yourself to mouth-watering dishes in minutes. These simple tips from Hungry Girl, Lisa Lillien, a New York Times best-selling author and star of “Hungry Girl” on Food Network and Cooking Channel, will have you on the way to eating smarter in no time:

• Keep easy-to-use ingredients on hand to make guilt-free meals in minutes. Think steam-in-the-bag veggies, high-fiber tortillas and prewashed salad mixes.

• Make sure you’re getting enough protein and fiber. These nutrients help you feel full longer. Find them in ingredients like fat-free egg substitute and bagged broccoli coleslaw.

• Take salads up a notch with flavor-packed add-ins like roasted red peppers, fresh basil, and sun-dried tomatoes. Easy and delicious!

• Embrace the 80/20 rule. If you’re smart about what you eat 80 percent of the time, you can loosen the reins the other 20 percent.

• An easy meal to whip up is pasta, but topping it with nothing but sauce can lead to excessive carb consumption. Make a single serving of whole-wheat noodles go far by tossing it with some Tyson Grilled & Ready chicken and lots of veggies.

There are eight different varieties of pre-cooked chicken and beef options found in the grocer’s freezer and refrigerated sections, so you can create delicious and smart meals in minutes. Lillien suggests you try them in recipes like:

Grilled Fuji-n-Chick ‘Wich
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min


  • ½ cup peeled and thinly sliced Fuji apple

  • ¼ cup thinly sliced onion

  • 2 dashes ground sage

  • 2 dashes garlic powder

  • 3 ounces Tyson Grilled & Ready Fully Cooked Refrigerated Grilled Chicken Breast Strips

  • 2 slices light bread

  • 1 wedge light spreadable Swiss cheese

  • 1 teaspoon light whipped butter or light buttery spread

Cooking Instructions:

1. Bring skillet sprayed with nonstick spray to medium heat. Add apple, onion, sage, and garlic powder. Cook until softened, about 4 minutes.

2. Prepare Grilled & Ready Chicken Breast Strips according to package directions. Set aside, keep warm.

3. Lay bread slices flat and evenly spread with cheese.

4. Evenly top one slice with Grilled & Ready Chicken Breast Strips and apple-onion mixture.

5. Place the other bread slice on top with the cheese-covered side down. Press gently to seal.

6. Clean skillet, if needed. Remove skillet from heat, respray, and return to medium heat.

7. Spread ½ teaspoon of butter on the upward-facing bread slice. Place sandwich in the skillet with the buttered side down. Spread the remaining ½ teaspoon of butter on the upward-facing bread slice.

8. Cook until hot and toasty, 1−2 minutes per side, flipping gently.

Nutrition Facts: Calories 282, Total Fat 6g, Protein 29g, Carbohydrate 30g, Sodium 907 mg, Sugars 10g, Fiber 6g. Serves: 1

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Forget Takeout...Take In!

(NAPSI)—One of the best things about dining out are the mouthwatering appetizers. They’re special treats because they are often menu items that can be difficult to re-create at home.

With a little help from the frozen aisle of your favorite grocery store, it is simple to prepare showstopping appetizers that require very little culinary know-how. Companies like SeaPak Shrimp & Seafood Co. are now making products that are dead ringers for popular restaurant choices. For example, new SeaPak Shrimp Spring Rolls with Sweet Thai Chili Dipping Sauce bake to golden perfection in less than 15 minutes. The tender shrimp and crispy vegetables will have guests all wrapped up.

Grocery store products are often healthier than takeout, too. SeaPak Shrimp Spring Rolls contain less than 200 calories and when served alongside a crisp salad make a flavorful favorite more than just an appetizer. Serve this recipe to round out your menu, without rounding out your waistline.

For more great recipe ideas, visit

Crunchy Oriental Slaw

Prep Time: 15 minutes
Cook Time: 7−14 minutes 
Serves: 4


  • 8 SeaPak® Shrimp Spring Rolls

  • 1 cup canola oil

  • 2 teaspoons soy sauce

  • 2 teaspoons honey

  • ½ cup white wine vinegar

  • ¼ teaspoon freshly ground black pepper

  • 1 bag coleslaw mix

  • 2 cups thinly sliced snow peas

  • 1 tablespoon sesame seeds

  • ½ cup sliced almonds, toasted

  • ⅓ cup sunflower seeds, toasted


Cook SeaPak® Shrimp Spring Rolls according to package directions. In a medium mixing bowl, whisk together the canola oil, soy sauce, honey, vinegar and pepper. In a large mixing bowl, add the slaw mix, snow pea slices, sesame seeds, almonds and sunflower seeds. Toss together. Pour dressing over and toss until coated. Serve alongside warm spring rolls.

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Money-Saving Tips: Your Guide To Cheaper Eats

(NAPSI)—Your family can eat better and spend less if you check out these smart ideas.

Budget Basics

• Plan a weekly menu. It’s the game plan for food budgeting. For ideas on what to make, start with what you have on hand or use an app, such as Food on the Table (free, iOS, Android), which can help you plan meals based on what’s on sale at nearby supermarkets.

• Don’t buy precut fruits and vegetables. They cost more because the work has been done for you. Instead, buy whole produce and slice and dice it yourself. More Tips: Buy onions, apples, oranges and potatoes by the bag rather than individually. Salad Greens: Compared to prepackaged lettuce blends, whole heads of lettuce are a better buy. Go for darker greens, such as romaine and red leaf, for the most nutrients. Stock up on low-priced seasonal berries too and stockpile your own bag veggies for the freezer. You’ll be so glad you have those homemade bags of frozen blueberries when the berry season is over.

• Look for “Manager’s Special” meats. They’re a great buy because they’re about to expire. The trick is to prepare or freeze them immediately. Also, you can buy a whole chicken and debone it yourself (search YouTube for how-to’s) instead of buying pricey packages of chicken breasts or parts. Make your own chicken nuggets and freeze them. For meaty casseroles such as lasagna, double or triple the recipe (for the freezer) but don’t double or triple the amount of meat. You won’t miss it.

• Stick to skim or nonfat milk. It’s heart healthy and generally half the cost of soy milk.

• Experiment with store brands. Stock your pantry with your favorite store-brand foods; they’re often less expensive than on-sale name brands. If you’re a new mom who uses infant formula, buy Store Brand Formula. Store Brand Formula such as Walmart’s Parent’s Choice and Sam’s Club’s Simply Right Formulas offer the same complete nutrition as name-brand formulas yet cost up to 50 percent less, which can add up to a savings of hundreds of dollars a year.

Learn More

For further facts about Store Brand Formula, you can For more information on how to slash your food budget, you can visit

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Reducing Meat Consumption Is Better 
For Your Health And The Environment

(NAPSI)—Did you know your personal health is directly linked to the health of the environment? A diet low in fat and high in vegetables isn’t just good for your waistline, it’s better for the environment as well.

The American Journal of Clinical Nutrition found that adopting a diet higher in vegetables could help individuals keep their weight under control. AndHarvard University found that decreasing your meat intake and eating more foods containing polyunsaturated fats (like vegetables and nuts) could reduce your risk of cancer and heart disease. At the same time, meat production of all kinds requires massive resources. Experts have estimated that globally thelivestock sector accounts for nearly half of all greenhouse gas emissions, which is more than the entire transportation industry. And as worldwide meat production is expected to double by 2050, the environmental impact of livestock is likely to increase.

Clearly, reducing meat consumption is good for the environment. But there’s no need to go cold turkey on cutting out meat to be greener. According to the Environmental Defense Fund, if every American skipped just one meal of chicken per week and substituted vegetarian foods instead, the carbon savings would be the same as taking more than half a million cars off U.S. roads.

But skipping the meat doesn’t have to mean missing the taste. One company rising in popularity is Beyond Meat, which offers a combination of plant-based proteins that create delicious-tasting meat alternatives while reducing the impact on the environment. Food journalist and New York Times columnist Mark Bittman wrote that most people “won’t know the difference between that [Beyond Meat] and real chicken.” Rave reviews have also come from Time magazine and NPR.

Beyond Meat contains the same amount of protein as real chicken—without any gluten, dairy, cholesterol, antibiotics, hormones, or saturated and trans fats. While Beyond Meat is currently geared toward American consumers, it’s an example of what the future of food may look like around the globe as the planet strives to feed a growing population without increasing the environmental impact of agriculture. In fact, because it’s plant-based, Beyond Meat has a vastly lower impact on the environment—lower carbon emissions, less water usage and a smaller area required for growing the crops.

During its initial release in select markets, Beyond Meat sold out within two days. And the quality of the product, combined with its economic and environmental benefits, has attracted supporters including Bill Gates, who considers the innovation behind Beyond Meat to be one step toward feeding the world in a more sustainable way.

As world population continues to grow, innovations like Beyond Meat and other food substitutes for eggs, salt and more have the potential to feed the planet while reducing the environmental impact of agriculture. That’s something we should all be able to get behind.

If you’re interested in improving your diet and doing your part to help the environment, look for Beyond Meat products at Whole Foods Market nationwide, where you can find it in prepared recipes in the deli departments, as well as some local restaurants. You can also find recipes and information about meat substitutes and the “Future of Food” on Bill Gates’ website, The Gates Notes.

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Versatile Rice Salads

(NAPSI)—Add interest to your menu with grain-based salads. They can double as a meal or a side dish and complement a variety of foods.

Rice is one of the most popular grains to use. With its nutty flavor and delightful aroma, American-grown RiceSelect™ Texmati® Rice complements most ingredients you have on hand to create your own special dish.

For example, mix cooked rice with marinated, dried tomatoes and green onion; drizzle with Caesar dressing, feta cheese and olives for an Athenian salad.

Or try a slightly sweet blend of rice, apples and dried cranberries in a yogurt dressing topped with toasted chopped nuts.

Rice salads can be eaten warm or chilled, depending on what you add. Since the flavor gets better with time, consider making it in advance and chill for a quick-to-serve meal.

Try this refreshing idea:

Orange Mint Rice


  • 3 oranges

  • 3 cups cooked RiceSelect Texmati Rice

  • ⅓ cup golden raisins

  • ⅓ cup chopped fresh mint leaves

  • ½ cup chopped walnuts

  • Salt and pepper to taste


Peel and segment two oranges; set aside. Squeeze juice from remaining orange; set aside. In a large bowl, combine rice, orange segments, raisins, mint and walnuts. Add orange juice; toss well. Salt and pepper to taste.

Yield: 6 servings

You can find more recipes and tips to bring worlds of flavor to your table at

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Tips For Grilling Better Baby Back Ribs

(NAPSI)—Ribs are a grilling favorite; however, according to the 24th annual Weber GrillWatch Survey, 17 percent of grill owners consider ribs to be the most challenging food to grill.

"There are a few tricks to the trade when it comes to delicious ribs," says NY Times best-selling author Jamie Purviance. "Removing the membrane from the back of the ribs is essential, and of course cooking over low indirect heat for a long time results in fall-off-the-bone ribs every time."

Purviance outlines all of his tips for grilling perfect ribs in a two-page Grill Skills spread in his new cookbook, "Weber's New Real Grilling."

Baby Back Ribs With Spicy Rub And Molasses Barbecue Sauce
Serves: 4
Prep time: 20 minutes
Grilling time: 3¼−4¼ hours

  • Rub:
    2 tablespoons packed golden brown sugar

  • 1 tablespoon kosher salt

  • 2 teaspoons chipotle chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon prepared chili powder

  • 1 teaspoon ground cayenne pepper

  • 1 teaspoon freshly ground black pepper

  • 2 racks baby back ribs, each 2−2½ pounds

  • Sauce:
    2 tablespoons unsalted butter

  • 1 yellow onion, 7−8 ounces, finely chopped

  • 1 cup ketchup

  • ¾ cup light molasses (not blackstrap)

  • ½ cup beer, preferably lager

  • 1/4 cup cider vinegar

  • 3 tablespoons tomato paste

  •   teaspoons mustard powder

  • 1 teaspoon garlic powder

  • 1 cup beer, preferably lager


Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks all over with the rub, and allow them to stand at room temperature for 45 minutes before grilling. Prepare the grill for indirect cooking over low heat (250° to 350° F). Meanwhile, in a saucepan over medium-high heat, melt the butter. Add the onion and cook until slightly softened, 3 to 4 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, for 18 to 20 minutes. Remove from the heat. Place the racks, bone side down, over indirect low heat, as far from the heat as possible, close the lid, and cook for 3 hours. After the first hour, baste the racks with beer, particularly any areas that are looking a little dry. Continue to baste with beer every hour or so. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, return the racks to the grill, close the lid, and continue cooking for up to 1 hour more. Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Return the racks to the grill and cook over indirect low heat, with the lid closed, until the surface is slightly crispy, 10 to 20 minutes, turning occasionally. Remove from the grill and let rest for 5 to 10 minutes. Cut the racks between the bones into individual ribs; serve warm with the remaining sauce.


©2013 Weber-Stephen Products LLC. Recipe from Weber's New Real Grilling™ by Jamie Purviance. Used with permission.

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