Duck Focaccia Pizza Shrimp Ceviche Spinach, Bok Choy, Ginger, Cilantro Salad Steak Salad Whole-grain frozen waffles Chocolate PB Sandwich Cookies Mushroom Loaf Magical Dining

Easy Duck Focaccia Pizza—A Meal To Remember

(NAPSI)—Here’s food for thought: You can add a touch of creative pizzazz to your next get-together when you serve a delicious Italian specialty: Duck Focaccia Pizza. It’s a meal that’s simple, original and will make any occasion a memorable one—and making this recipe can be almost as easy as calling for delivery.

Duck Focaccia Pizza
(Serves 6, one pizza per person)


  • 1 Maple Leaf Farms Roast Half Duck, thawed

  • 6 prepared focaccia rounds, 7−9” diameter (or any premade pizza dough)

  • 18 oz. sun-dried tomato marinara sauce (or pizza sauce)

  • 12 oz. sun-dried tomatoes

  • 16 oz. provolone cheese, sliced

  • 6 oz. roasted garlic cloves, sliced

  • 3 oz. fresh rosemary sprigs


Debone and shred thawed duck. Spread sauce on focaccia. Top with sun-dried tomatoes, duck and roasted garlic. Then fan slices of provolone cheese over the top. Sprinkle with rosemary sprigs. Place on pizza stone or sheet pan and bake at 400° F for 13−15 minutes or until cheese is golden brown.

Why Duck?

The distinctive taste of duck makes for a marvelous complement to the robust flavors of sun-dried tomatoes and roasted garlic.

Duck is also a healthful and nutritious alternative to other meats. All the fat is in the skin layer, not in the meat. Remove the skin and the fat is gone. According to the USDA, boneless, skinless duck breast has less fat and calories than boneless, skinless chicken breast.

This pizza is prepared with White Pekin duck so you can enjoy the poultry’s unique qualities. Farm raised, this breed of duck offers a succulent and tasty flavor—not gamy as other breeds of duck may be. Plus, Maple Leaf Farms Roast Half Duck is fully cooked, tender and juicy, so all you have to do is thaw it.

Bread For Ease

Because the recipe uses focaccia bread, there’s no messy time-consuming dough to worry about.

Where To Get It

You may find Roast Half Duck in the freezer section of your grocer or you can find it online at

Learn More

For additional information, call (800) 348-2812.

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Essential Party-Planning Tips

(NAPSI)—Whether you’re planning a backyard get-together or celebrating a special summer occasion, a few easy-to-follow tips can help make your party simply spectacular.

1. Make a list: Create a party prep list the week before your event. Pick up all ingredients, food, beverages, tableware, decorations and so on one to two days prior, so you can avoid last-minute trips to the store.

2. Showcase your own go-to recipes: Rely on simple yet tried-and-true crowd-pleasers. Everyone has a signature dish-it’s time to show off yours!

3. Take shortcuts: You can cut down prep time and still offer guests unique dishes by adding your own twist on ready-made salsas and dips.

4. Match the foods you serve with your guests’ tastes:

• If you are expecting a chatty group, stock up on Tostitos Scoops! tortilla chips so guests can dip and socialize all party long.

• Thrill the guys by serving snacks that taste like foods they already love, like the new Smokehouse Style BBQ flavored Ruffles potato chips.

5. Consider this great-tasting dip by Chef Stephen Kalil, Frito-Lay executive chef and a seasoned professional who’s accustomed to prepping for parties:

Tostitos Salsa Five Finger Shrimp Ceviche


  • 1 (15.5-oz.) jar of Tostitos All-Natural Chunky Salsa

  • ½ cup cucumber (peeled, seeded and diced)

  • 1 Tbsp. chopped cilantro

  • ½ lime, juiced

  • 1 cup shrimp (cooked, peeled, diced into bite-size pieces)


Pour Tostitos All-Natural Chunky Salsa into a large bowl. Add in 1 cup of cooked, peeled and diced shrimp. Add in ½ cup cucumber. Squeeze in the juice of half a lime. Fold in 1 Tbsp. chopped cilantro.

Mix contents and transfer to serving bowl(s). (Prep time: 15 minutes. Cook time: 5 minutes. Servings: 20.)

Learn More

For more information, recipes and cooking tips, you can go

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Easy Homemade Dressings Add Zest to Nature’s Bounty

(NAPSI)—Enjoying garden-fresh fruits and vegetables can help you look and feel good, especially once you learn how to dress them up as mouthwatering sensations. Making your own dressings is easy and pays off in terms of both taste and nutrition.

“Take advantage of farmers markets and enjoy fresh produce,” says Robin Miller, M.S., host of the Food Network’s “Quick Fix Meals with Robin Miller,” who developed the CanolaInfo “Get Dressed for Summer” Recipe Collection. “Homemade salad dressings add so much flavor and can be prepared in minutes.”

The recipe collection showcases the bounty of fresh produce and flavor advantages of homemade dressings. Each recipe can be prepared in just 10 to 15 minutes and is made with canola oil, which has the least saturated fat and most omega-3 fat of all common cooking oils. Recipes include:

• Zucchini, Squash and Grape Tomato Salad with Basil Vinaigrette

• Mixed Berry, Cucumber and Mint Salad with Lime Dressing

• Wilted Rainbow Chard with Seared Eggplant and Parsley Vinaigrette

• Fennel-Orange Salad with Lemon Vinaigrette

• Caramelized Corn and Red Pepper Salad with Chives

The collection also features:

Spinach Salad with Seared Bok Choy, Ginger and Cilantro


  • 1 Tbsp canola oil

  • 1 bunch bok choy, rinsed well and chopped (4 cups)

  • ⅓ cup chopped whole green onions

  • 2 cloves garlic, minced

  • 1 tsp minced fresh ginger

  • 1 Tbsp reduced-sodium soy sauce

  • ¼ tsp freshly ground black pepper

  • 2 Tbsp chopped fresh cilantro

  • 4 cups fresh baby spinach leaves


In large skillet, heat canola oil over medium-high heat. Add bok choy, green onions, garlic and ginger and cook 2−3 minutes or until bok choy is tender-crisp. Add soy sauce and pepper, stir to coat and cook 1 minute. Remove from heat and stir in cilantro. Arrange spinach leaves on serving platter. Spoon bok choy mixture over spinach and serve.

Yield: 4 servings. Serving size: ⅔ cup bok choy mixture, 1 cup spinach.

The complete collection is available at To find a nearby farmers market, go to

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Full Flavor Without The Full Figure:

Savor Steak With A Lighter Twist Tonight

(NAPSI)—Just because you’re watching your waistline doesn’t mean you have to skip all your favorites. Pair tender grilled steak with a crisp salad for a meal you’ll love that you can feel good about. Consider these easy and tasty options for enjoying steak with a lighter twist.

“One of the easiest changes to make is limiting those hidden calories that can often be found in dressings,” said Maureen Rose Doran, RD, LD, nutritionist. “Flavor can and should come from the great taste of grilled meats and fresh, ripe vegetables. Dressings and cheeses should be used sparingly to add just the right amount of zest.”

Doran “loves” the new Rancher’s Select® Sirloin now offered every night at all Buffets, Inc. restaurants, especially when paired with the salad choices offered by the chain. “Whether you want a juicy steak and a side salad or a fresh garden creation flavored with delicious steak tips, you make it just how you like it,” said Doran. She offers some of her favorite ways of keeping it light but flavorful:

Garden Variety Steak Salad

Plate up a colorful salad creation with two cups of tossed salad greens (10 calories) with a healthy serving of vegetables including six cherry tomatoes (30 calories), six slices of cucumbers (12 calories), four slices of green pepper rings (8 calories), 10 grams of broccoli (5 calories), 10 grams of sliced mushrooms (4 calories) and five grams of sunflower seeds (35 calories). Top with three ounces of juicy sliced grilled steak (180 calories) and toss with one ounce of a fat-free raspberry vinaigrette (35 calories): 319 total calories.

Southwest Steak Salad

Give your grilled steak a kick of flavor by pairing three ounces of sliced grilled steak (180 calories) with a Southwest salad featuring two cups of spring mix greens (10 calories), 15 grams of corn (10 calories), three red onion rings (6 calories), 10 grams of sliced mushrooms (10 calories), 20 grams of feta cheese (55 calories), and one ounce of a fat-free Ranch dressing (30 calories): 301 total calories.

Great Steak Caesar Salad

Tell chicken to step to the side with this classic salad. Pair three ounces of thinly sliced grilled steak (180 calories) with two cups of chopped romaine lettuce (10 calories), 15 grams of diced eggs (20 calories), a handful of croutons (35 calories), seven grams of Parmesan cheese (30 calories) and an ounce of Caesar dressing (60 calories): 335 total calories.

No time to heat up the grill? Visit your local Buffets, Inc. restaurant to enjoy steak and salad your way. Start at the salad bar to create your own delicious combination of fresh greens and garden favorites, then head to the carving station where a grillmaster will serve your steak to order, whether you like it medium rare or well done.

Buffets restaurants now serve Rancher’s Select® Sirloin, a high quality and tender steak, every day during dinner hours.

For more information, visit,,,, and

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Tips On Getting A Great Start To The Day

(NAPSI)—As children return to school, it’s important to start their day with a nutritious breakfast to help them succeed.

According to the Academy of Nutrition and Dietetics, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills and eye-hand coordination. Also, kids who skip breakfast get sleepy at school and tend to eat more junk food later in the day.

Healthy Morning Options

Making your busy mornings healthier can be as easy as opening your freezer or refrigerator door, say the experts at the National Frozen and Refrigerated Foods Association.

Frozen and refrigerated foods are quick and easy, tasty and nutritious and can help you and your family start the day in a very good way. Even if you think you don’t have time to eat breakfast, here are some quick and healthy options to consider:

• Fill toasted waffles with peanut butter and jam for a unique breakfast sandwich.

• Create a yogurt parfait by layering your favorite yogurt, fruits and granola.

• Make a tasty shredded cheese and veggie omelet and serve with precooked turkey sausage.

• Top pancakes with bananas, drizzle with chocolate syrup and serve with a glass of skim milk.

• Mix nonfat yogurt, frozen berries, skim milk, juice and bananas for a delicious smoothie.

• For quick grab-and-go meals, have readily available string cheese, a variety of yogurts, a selection of fruit juices, and breakfast sandwiches that are ready to heat and eat in minutes.

For an easy, healthy breakfast treat, try this waffle recipe to get your family off to a great day.

A Perfectly Healthy Breakfast

Whole-grain frozen waffles

Maple syrup

Bananas, sliced

Strawberries, sliced


Orange juice

Toast waffles as directed and top with syrup and fruit. Serve with orange juice.

For more tasty recipes and information on frozen and refrigerated foods,, and on Facebook, “like”

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Chocolate And PB: Nutritious?

(NAPSI)—Chocolate and peanut butter are a great match for many taste buds, but they can offer nutritional benefits, too. The key is in which varieties you consume.

According to Registered Dietician Tammi Hancock, chocolate is rich in beneficial antioxidants, which are highest in unsweetened cocoa powder and dark chocolate.

Peanut butter is a good source of protein and vitamin E. Hancock recommends choosing a natural variety with no hydrogenated or partially hydrogenated oils, such as Smart Balance® Rich Roast.

A good way to enjoy the pair is in this recipe:

Chewy Chocolate PB Sandwich Cookies


  • ½ cup all-purpose flour

  • ½ cup whole wheat flour

  • ½ cup rolled oats, pulverized to coarse flour in a food processor or blender

  • ½ cup Dutch cocoa powder

  • ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup Smart Balance® Original Buttery Spread

  • 1 cup granulated sugar

  • ½ cup packed brown sugar

  • 1 tsp vanilla

  • 1 egg

  • 1½ oz unsweetened chocolate, melted and cooled slightly


  • ½ cup Smart Balance® Rich Roast Creamy Peanut Butter

  • 1½ cups powdered sugar

  • 3 Tbsp Smart Balance® Fat Free Milk

  • ½ tsp vanilla


In a small bowl, combine flours, oats, cocoa, baking powder and salt; set aside.

In a medium mixing bowl, cream Smart Balance® Buttery Spread and sugars with an electric mixer. Beat in vanilla and egg. Blend in melted chocolate. Gradually blend in the dry ingredients.

Using a 1-tablespoon scoop, spoon dough 2 inches apart onto parchment-lined baking sheets. Bake at 325 degrees for 10 to 12 minutes. Cool on parchment paper for at least 5 minutes.

For filling, cream together all ingredients in a mixing bowl until smooth. If needed, add a small amount of extra milk to reach the desired consistency. Transfer filling to a zip-top plastic bag or piping bag.

When completely cooled, place half the cookies bottom side up. Pipe filling onto the cookies, using about 2 teaspoons of filling per cookie. Top with the remaining cookies, bottom side down, to create a sandwich.

Yield: about 24 sandwich cookies (48 cookies made into 24 sandwiches)

Per 1-sandwich cookie serving: 196 calories, 3g protein, 28g carbohydrate, 8.5g fat, 2g saturated fat, 4g monounsaturated fat, 2g polyunsaturated fat, 0g trans fat, 238mg omega-3 fatty acids, 1,688mg omega-6 fatty acids, 8mg cholesterol, 133mg sodium, 2g fiber

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Healthy Tip: Try Meatless Mondays

(NAPSI)—There’s a new initiative, called Meatless Mondays, to help you improve your health. By eating plant-based foods in place of meat just one day a week, you can help reduce your risk of heart disease, cancer, diabetes and obesity.

In fact, a recent Harvard University study found that by replacing saturated fat, found in animal foods, with foods rich in polyunsaturated fats (such as canola oil), the risk of heart disease was reduced by 19 percent. And adopting such a diet could save you money, as a plant-based diet tends to be less expensive.

Serving a meatless meal that your family will enjoy starts with taste. Meat is appealing because of its savory taste, called umami. Umami is also naturally found in some vegetables (such as mushrooms and beans), dairy products and fish. Substituting another umami food for meat will help satisfy the desire for meat protein.

Here are some tips to help you eat meatless on Mondays or any day of the week:

• Build your meal around whole grains and vegetables, which will fill you up with their fiber and texture. Follow the USDA’s guidelines—divide your plate so that half of it contains vegetables, one-quarter is whole grains and one-quarter is protein of some kind.

• Use inexpensive canola oil in place of butter and other saturated fats. Canola oil is cholesterol free, trans fat free, low in saturated fat as well as high in unsaturated fat and omega-3 fat.

• Try new recipes such as this flavorful umami-filled Mushroom Loaf.

Mushroom Loaf


  • Canola cooking spray

  • ½ cup canola oil

  • 16 ounces portobello mushrooms, chopped

  • 1 small red onion, finely diced

  • 1 red bell pepper, seeded and finely diced

  • 2 tablespoons ground sage

  • 1½ cups cooked brown rice

  • ½ cup walnuts, finely chopped

  • 1 envelope onion soup mix

  • 1 cup oat bran

  • 1 cup wheat germ

  • 2 eggs, lightly beaten

  • 1 teaspoon Worcestershire sauce

  • 2 teaspoons mustard


Preheat oven to 350° F. Spray 9x5-inch loaf pan with canola cooking spray.

Heat the canola oil in a large skillet over medium heat. Stir in the mushrooms, onions and bell peppers. Once the onions are transparent, add ground sage and cook for another 5 minutes. Transfer to a large bowl. Add the remaining ingredients to the mushroom mixture until thoroughly blended. Spoon into prepared pan, pressing down mixture to flatten top. Bake for 50−60 minutes. Let rest 10 minutes before slicing. Top with fresh sage leaves, if desired.

For more information, visit For canola oil information, visit

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Magical Dining Month

(NAPSI)--For a whole month, some of the best restaurants in the nation's most visited destination will offer a delicious dining combo--memorable meals and big savings--with the proceeds benefiting an important charity.

During Visit Orlando's Magical Dining Month, more than 60 top Orlando-area restaurants will serve three-course prix-fixe dinners for $30. The monthlong event will also benefit the Edgewood Children's Ranch, which provides services for troubled youths. In 2011, more than $40,000 was raised for the partner charity organization.

From Sept. 1−30, 2012, diners can select from a wide range of restaurants in the Convention, Restaurant Row, Universal/CityWalk, Disney/Lake Buena Vista, Downtown and Winter Park districts.

More information about Orlando's Magical Dining Month, including a complete list of participating restaurants, is available

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