Artichoke & Sausage Stuffed Mushrooms

Surprising Margherita Pizza

Strawberry-Banana Breakfast Shake

Avocado, Asiago and Prosciutto Pizza  

Elegant And Easy

(NAPSI)-Pizza is often a favorite for last-minute get-togethers. Give this easy but very special pizza a try instead of going with the same old, same old. It could easily become your favorite for impromptu or planned entertaining.

The difference starts at the base, with flat bread or a thin whole wheat crust instead of the usual dough. You'll find flat bread now in most supermarkets, usually in the specialty baking section. Build on the base with thin slices of prosciutto (Italian ham), crumbles of aromatic Asiago cheese and a sprinkling of fresh basil. Bake just 10 minutes, then crown with green and gold slices of Chilean Hass Avocados. It's ready in just about the time it takes to get a delivery and much more impressive.

You can enjoy rich Chilean Hass Avocados August through February. Because Chile's seasons are the opposite of ours, their avocado season complements the California crop. This year's Chilean harvest is a bumper one, so you'll see plenty of Chilean Hass Avocados in your favorite supermarket.

In addition to flavor and versatility, Hass Avocados are nutrient dense, providing nearly 20 vitamins and minerals with only 50 calories per 1-ounce serving. The fat in avocados is mostly monounsaturated and polyunsaturated (the "good" fats). Current dietary guidelines recommend that you "keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids." A serving of avocado provides 4.5 grams of fat, with 3 grams of that as monounsaturated fat. According to Registered Dietitian Cynthia Sass, co-author of "Flat Belly Diet," MUFAs (monounsaturated fatty acids), as shown in a variety of studies, can be helpful with cholesterol levels and help to moderate inflammation, belly fat (one of the most dangerous types of fat in the body) and body weight, as well as increasing brain and lung function.

For more nutrition information and recipes, visit

Avocado, Asiago and Prosciutto Pizza

  • 1 (10-ounce) thin or whole wheat pizza crust or seasoned flat bread crust
  • 1½ to 2 ounces thinly sliced prosciutto
  • 3 ounces Asiago cheese, crumbled
  • 2 tablespoons chopped
  • fresh basil or Italian parsley
  • 2 Chilean Hass Avocados
  • Red pepper flakes, optional

Makes 6 servings

This is not your ordinary pizza, although it's almost as easy as getting a delivery. Start at the bottom with whole wheat or thin premade pizza crust, or use flat bread. Finish it off with slices of Hass Avocado from Chile.

Preheat oven to 425°. Place flatbread or pizza crust on baking sheet. Arrange prosciutto slices evenly over crust. Sprinkle with Asiago and basil. Bake until lightly browned, about 10 minutes. Meanwhile, rinse avocados. Cut in half. Spoon out pit. Remove peel. Cut into slices and arrange over top of pizza. Sprinkle with red pepper flakes, if desired.

Nutritional Information per serving: calories 293, fat 15g, monounsaturated fat 6g, protein 13g, carbohydrates 29g, cholesterol 18.5mg, sodium 500mg, fiber 2.5g.

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Celebrate New Beginnings With The New School Year

(NAPSI)-It's that time of year again. Outfits are carefully picked out, shoes are tied and lunch boxes are packed and ready to go. As classrooms are readied for a new crop of bright-eyed learners, back-to-school season is in full swing with exciting things in store.

Start off the school year right and find ways to enjoy more family together time with these helpful tips for making a smooth transition from summer to school.

  • Get organized. Back-to-school is a busy time for families. Turn to helpful resources such as the Cozi® Family Organizer to help you get-and stay-organized. Cozi helps busy families make the transition from summer to fall with online tools that help you create custom shopping lists, manage schedules and plan meals-all in one solution! You can even use it to track homework projects, after-school chores and set reminders for appointments and meetings. Perhaps the best part: You can access your calendar and lists from your mobile phone. Sign up for a free family organizer at
  • Make dinnertime family time. Family meals are the perfect time to talk to your kids about their school day. Even if they're not in a talkative mood, just knowing you're there to listen means a lot. Plus, studies at The National Center on Addiction and Substance Abuse at Columbia University show that kids who have regular family dinners tend to get better grades. Find great family dinnertime ideas and activities, including customizable place mats and word games, by visiting
  • Invest in education. Tough economic times can make it harder to prepare not only for the new school year but also for your child's future education. The good news is that there are ways to ease the financial burden. Enter the "Ready, Set, School" Sweepstakes on toschool for a chance to win the grand prize of $5,000 to spend on back-to-school essentials for your family plus a $2,000 literacy grant for your child's school, as well as great daily prizes. You can also visit and sign up for a Upromise™ college savings account where contributions are made each time you purchase select products, such as NESTLÉ® TOLL HOUSE® Morsels and NESTLÉ® CRUNCH® candy.
  • Build a foundation of good habits. Healthy meals and snacks, especially breakfast, provide lasting energy that helps kids get through their busy day. Ready in just five minutes and made with the same 100 percent fruit juice families trust in lunch boxes, this recipe for a fruity breakfast shake offers a nutritious and convenient breakfast solution your kids will love.

For more back-to-school tips, recipe ideas, family activities and sweepstakes information, visit

Strawberry-Banana Breakfast Shake

  • 1 small ripe banana
  • 1 cup Berry Flavor Nestlé® Juicy Juice® All Natural 100% Juice
  • ½ cup vanilla or berry-flavored lowfat yogurt
  • ½ cup fresh or frozen strawberries

Makes 2 servings
Place banana, JUICY JUICE, yogurt and strawberries in blender; cover. Blend until smooth. Divide shake between 2 chilled glasses and serve immediately.

No purchase necessary. Sweepstakes starts 7/15/09 and ends 9/30/09. Open to legal residents of the 50 U.S. states and D.C., 18 or older. Void where prohibited. Subject to full rules; prize details at

Note to Editors: All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or are used with permission.

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"Raisin" The Nutritional Bar With Pizza

(NAPSI)-Creative parents know that one of the best ways to get kids to eat "good for them" foods, such as fruits and vegetables, is to incorporate them into popular favorites, like pizza. A pair of recipes that use raisins to give your family a nutritional boost might seem like a stretch, but kids and adults will be delighted with the results.

Raisins rank among the top antioxidant foods, according to USDA government tests. High in potassium, raisins deliver a lot of nutrition. Just ¼ cup of raisins (1.5 oz.) equals one complete fruit serving.

Surprising Margherita Pizza

  • 2 tablespoons olive oil
  • 1 large clove garlic, minced or pressed
  • 1 prebaked pizza crust (11"), or two 8-inch crusts
  • 2-3 Roma tomatoes, thinly sliced
  • ⅓ cup Sun-Maid Natural Raisins
  • 2 tablespoons thinly sliced fresh basil
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • Coarse salt

Makes 4 servings

Heat oven to 375°F.

Combine olive oil and garlic. Spread evenly on pizza crust. Arrange tomatoes on crust. Top with raisins and basil. Sprinkle cheeses over pizza. Dust lightly with coarse salt.

Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.

Zucchini Ribbons Pizza

Makes 4 servings

  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • 1 teaspoon grated lemon zest
  • 1 small zucchini (about 1x7")
  • 1 prebaked pizza crust (11"), or two 8-inch crusts
  • ½ cup (4 ounces) crumbled feta cheese or soft goat cheese
  • ⅓ cup Sun-Maid Natural Raisins or Golden Raisins
  • ¼ cup shredded Parmesan cheese
  • 1 tablespoon pine nuts

Heat oven to 375°F.

Combine olive oil, garlic and lemon zest in a medium bowl. Slide a vegetable peeler firmly along the length of the zucchini to make thin "ribbons." Mix zucchini ribbons thoroughly with olive oil mixture.

Crumble feta or spread goat cheese evenly over pizza crust. Sprinkle raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.

Bake on oven rack or a baking sheet for 15-18 minutes until cheese is melted and crust is lightly crisped.

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Easy, Inexpensive Outdoor Entertaining

(NAPSI)-Turning your next BBQ or tailgate party into a sizzling success while also watching your pocketbook can be simpler if you follow five tips:
  • Set a budget and stick to it.
  • Buy produce in bulk and prep it yourself. It lasts longer and stays fresher if it's washed and cut close to the party date.
  • Go for the grains. Salads, side dishes and casseroles made with pasta, rice and potatoes can feed a crowd while taking it easy on your wallet. Pick up premade salads from the deli case and personalize by adding herbs and vegetables.
  • Just say yes. Take your guests up on any offers to bring a dish or beverage. You may even care to consider a potluck theme from the get-go.
  • Include plenty of grilled veggies for nonmeat-eating guests. Try tossing green and red peppers, eggplant and zucchini with Stonemill Kitchens Artichoke & Parmesan dip, wrapping them in heavy-duty foil and tossing on the grill. Save time, too, with this great "make-ahead" recipe. Do the prep work the night before, then grill the assembled mushrooms on party day.

Artichoke & Sausage Stuffed Mushrooms


  • 24 button mushrooms
  • ½ lb. Italian sausage
  • ¼ cup sliced green onions
  • ¼ cup diced red bell pepper
  • 1 10-oz. container Stonemill Kitchens Artichoke & Parmesan dip



The day before your next BBQ or tailgate party, preheat oven to 425° F. Break up and brown sausage, then let cool. Rinse button mushrooms and remove stems. Combine dip with green onions, red bell peppers and cooled sausage. Stuff mushroom caps with equal part dip mixture. Cover and store in refrigerator. On your party day, pack mushrooms in a cooler. Toss mushrooms on the grill until center is warmed through and the caps are golden brown (about 5-10 minutes).

You can find more time- and money-saving recipes at

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