Last Blast of Summer

Transcription

recipes
Super Snacker Alert!
Easy and Fresh For Grown-ups and Kids
Take healthful, fresh snacks with you when you head to work, school or the
park. Pearls® Olives To Go! cups fit perfectly into the middle of a round, stacking lunch box, or other reusable food container. Surround the cup with rings or
stacks of fresh cut veggies, nuts or cheese cubes. Choose ready-to-eat baby
carrots, fresh cucumber slices, edamame, celery sticks, cherry tomatoes, snap
peas or your own favorites.
summer 2015
recipes
Silly Faces Go Places Snack!
Pack a tote bag filled with all of the ingredients for these silly face snacks
wherever you’re headed for your last blast of summer fun! Perhaps the beach,
zoo, the park, or even just out to the patio. Assembly is fun for kids, and these
snacks will give them an energy boost for the rest of the day.
Shopping list: mini pitas or sliced bagels, a tub of your favorite cream cheese,
small containers of matchstick carrots plus some cherry or grape tomatoes
and, of course, Pearls® Olives To Go! We think the sliced Black Ripe Olives
make the funniest faces! When school starts, these are the perfect afterschool
snack that will keep the kids on track to get their homework done.
summer 2015
recipes
Small Pizzas, Big Flavor: Make Your Own Mini Olive Pizza!
For school lunches or for at-work desktop dining, these make-your-own pizzas
will make adults just as happy as the kids. The topping possibilities are endless. For kids, stick with the basics. But make a grown-up version by packing a
bento box with more sophisticated ingredients.
Assemble the pizza just the way you like on your lunch break!
You’ll need: rounds of whole wheat flatbread, pizza sauce, shredded mozzarella, Pearls® Olives To Go! cups. For kids, add pepperoni. For adults, try
chopped, jarred artichokes and strips of prosciutto or ham.
summer 2015
recipes
Olive a Healthful Hummus Sandwich!
Grab a cup of Pearls® Olives To Go! and toss it into your bag along with some
mini pitas, your favorite hummus and crumbled feta. This easy on-the-go
snack is filled with protein and savory Mediterranean tang!
You’ll need: mini pitas, hummus and feta.
summer 2015
recipes
A Snack Plate “Stuffed” with Fun!
Make this fun snack plate after a day at the pool or home from school. Let a
container of Pimento Stuffed Pearls® Olives To Go! Be your guide. Cut a piece
of toast into an oval, smear with your favorite guacamole and top with half a
cherry tomato to make toast that looks like a pimiento stuffed olive!
You’ll need: Your favorite sliced bread, Pearls® Olives To Go! Pimiento stuffed
olives, guacamole, bite-sized tomatoes, sugar snap peas.
summer 2015
recipes
Peanut Butter and Jelly Pizza
Prep Time: 10 min • Yield: 1 serving
INGREDIENTS
• 1 whole-wheat or multi-grain English muffin
• 2 tablespoons Jif® Creamy Reduced Fat Peanut Butter Spread
• 2 tablespoons Smucker’s® Low Sugar™ Reduced Sugar Strawberry Preserves
Or Smucker’s® Squeeze™ Strawberry Reduced Sugar Fruit Spread
• 8 banana slices
• Smucker’s® Sugar Free Hot Fudge Topping, heated according to pkg. directions
• Flaked or shredded coconut
DIRECTIONS
1. SPLIT and toast English muffin. Spread peanut spread on both sides of muffin.
Spread or squeeze fruit spread over peanut butter.
2. TOP with banana slices. Drizzle with warmed fudge topping to taste. Sprinkle
with coconut, if desired.
summer 2015
recipes
PB & J Burrito
Prep Time: 5 min • Yield: 1 burrito
INGREDIENTS
• 1 (8-inch) soft flour tortilla
• 3 tablespoons Jif® Creamy Peanut Butter
• 2 tablespoons Smucker’s® Strawberry Preserves, or your favorite Smucker’s jam
or preserves
• 1 medium ripe banana, peeled
DIRECTIONS
1. SPREAD tortilla with 3 tablespoons peanut butter and 2 tablespoons jam.
2. PLACE peeled banana near the edge of the tortilla and roll up toward the other
end of the tortilla. Cut in half and serve.
summer 2015
recipes
PB & J Fruit Kabobs
INGREDIENTS
• 3 slices white or whole wheat bread
• 1 tablespoon Jif® Creamy Peanut Butter
• 1 tablespoon Smucker’s® Seedless Strawberry Jam
• Large fresh strawberries, halved
• Seedless green grapes
DIRECTIONS
1. CUT 10 shapes from bread using 2-inch star-shaped cookie cutter. Spread peanut
butter on half the stars and jam on remaining stars. Press together to make five
small sandwiches.
2. THREAD sandwiches, strawberry halves and grapes alternately onto skewer.
Serve immediately.
summer 2015
recipes
Cinnamon French Toast Sticks with PBJ
INGREDIENTS
• 2 slices frozen French toast sticks, unseparated
• 1 teaspoon cinnamon sugar
• 2 tablespoons Jif® Creamy Peanut Butter
• 2 tablespoons Smucker’s® Seedless Strawberry Jam
DIRECTIONS
1. HEAT French toast in toaster according to package directions until golden brown.
Cut into sticks. Place on serving plate.
2. SPRINKLE with cinnamon sugar. Spread with peanut butter and jam.
summer 2015
recipes
Graham Cracker PB & J
INGREDIENTS
• 1 graham cracker
• 1 tablespoon Jif® Creamy Peanut Butter
• 1 tablespoon Smucker’s® Seedless Strawberry Jam, or your favorite variety of
Smucker’s® Jam
DIRECTIONS
1. BREAK graham cracker in half to make 2 squares.
2. SPREAD peanut butter on one side of 1 piece of graham cracker. Spread jam on
one side of remaining graham cracker. Press gently together to form a sandwich.
summer 2015
recipes
Beet & Corn Salad
INGREDIENTS
• 1 jar (16 oz.) Aunt Nellie’s Whole Pickled Beets*
• 1/2 cup chopped celery
• 1/2 cup fresh, cooked or frozen corn (thawed, if frozen)
• 1/4 cup chopped red bell pepper
• 1/2 cup stringless sugar snap peas
• 1 tablespoon chopped fresh parsley
Dressing:
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 to 3 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh basil
DIRECTIONS - Makes 4 servings.
1. Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine
with celery, corn, pepper, snap peas and parsley in a medium bowl.
2. To prepare dressing, whisk together reserved beet liquid, vinegar and mustard.
Slowly whisk in oil until well blended. Stir in basil. Pour over beet mixture; toss
gently to coat. Serve.
*Aunt Nellie’s Sliced Pickled Beets may be substituted, if desired.
summer 2015
recipes
Mini Beet and
Carrot Gift Loaves
INGREDIENTS
• 1 jar (16 ounces) Aunt Nellie’s
Sliced Pickled Beets, drained
• 1-3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 3/4 cup shredded carrots
• 3/4 cup chopped walnuts or pecans
Topping:
• 1/4 cup chopped walnuts or pecans
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons melted butter
• 1/2 teaspoon pumpkin pie spice
• Glaze (recipe follows)
DIRECTIONS
Makes 4 loaves (6 servings per loaf).
1. Chop beets into 1/4-inch pieces; set aside. Preheat oven to 325°F. Spray 4 mini
loaf pans or disposable foil pans (about 5 x 3 inches) with nonstick cooking spray.
2. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in
medium bowl; mix well and set aside. Combine brown sugar and oil in large bowl;
mix well. Stir in eggs. Gradually add flour mixture; mix well. Stir in beets, carrots
and walnuts just until combined. Spoon batter into prepared pans.
3. Combine topping ingredients in small bowl. Stir until crumbly. Divide evenly over
batter in pans.
4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes. Remove from pans to wire rack; cool completely.*
Prepare Glaze and drizzle over cooled loaves. Store at room temperature up to 3
days. Freeze, unglazed, up to 2 months. Thaw at room temperature and drizzle with Glaze before serving.
5. Glaze: Stir together 1/2 cup confectioners’ sugar and 2 to 2-1/2 teaspoons milk in
small bowl. Use spoon to drizzle over cooled loaves.
*Not necessary to remove loaves from disposable foil pans to cool, if using.
summer 2015
recipes
German Potato Salad Soup
Preparation Time: 15 minutes, Cooking Time: 15 minutes.
Ingredients
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon olive oil
• 2 cans (15 ounces each) READ German Potato Salad, chopped*
• 1 bottle (12 ounces) beer, preferably a light ale**
• 3/4 cup reduced-sodium, fat free chicken broth
• 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• Rye croutons, optional
• Crumbled bacon, optional
Directions
Makes 4 servings (about 1-1/2 cups each).
1. Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over
medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
2. Add potato salad, beer, broth and meat, if using, and stir to combine. Bring to a
boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add
salt, if desired, pepper and parsley.
3.Serve topped with rye croutons and bacon, if desired.
Note*: To chop potato salad, remove top from can, insert clean kitchen scissors
into potato salad and snip until chopped.
**You may substitute an equal amount chicken broth for the beer, if desired.
summer 2015
recipes
Little Ears Pasta with Peas
Ingredients
1 1⁄2 c ricotta cheese
1 c parmesan cheese, grated
4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
2 T lemon zest
2 T mint, chopped
1 lb orecchiette or shell pasta
2 T unsalted butter
Instructions
Mix the ricotta, 1/2 cup parmesan and 1 tablespoon lemon zest in a small bowl.
Season the mixture with salt and pepper.
Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta
and cook according to package directions until al dente. Drain the pasta and reserve
1 cup of water.
Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes.
Add the pasta to the peas and cook for 1 minute.
Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and 1/4 cup of
pasta water.
Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add
reserved water a little at a time. Add the remaining parmesan and remove from heat.
Add chopped mint and additional pepper. Serves 5-6.
summer 2015
recipes
Easy S’mores Pudding Cup
A simple dessert recipe with graham crackers and miniature marshmallows stirred
into chocolate pudding
Hands On: 5 | Total: 5 | Makes: 1 serving (1 pudding cup)
Ingredients:
• 1/4 cup miniature marshmallows
• 1 pudding cup (5.5 oz each) Super Snack Pack® Creamy Chocolate Pudding
• 1 whole graham cracker, broken into small pieces
Directions
1. Carefully stir marshmallows into pudding cup. Stir in graham cracker pieces.
Serve immediately.
Nutritional Information:
1 serving (1 pudding cup) Calories 305; Total Fat 6 g(Saturated Fat 2 g); Cholesterol 0 mg; Sodium
374 mg; Carbohydrate 60 g; (Dietary Fiber 2 g, Sugars 38 g); Protein 4 g; Percent Daily Values*:
Vitamin A 0%; Vitamin C 0%; Calcium 30%; Iron 13%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook’s Tips
Spoon pudding mixture into ice cream cones for a fun way to eat.
Brought To You By ConAgra Foods®
summer 2015
recipes
Banana Pudding Cup
A quick banana pudding recipe is created by stirring sliced banana and crushed
vanilla wafers into vanilla pudding
Hands On:5 | Total: 5 | Makes: 1 serving (1 pudding cup)
Ingredients:
• 1/4 banana, sliced
• 2 vanilla wafer cookies, coarsely crushed
• 1 pudding cup (3.25 oz each) Snack Pack® Vanilla Pudding
• Reddi-wip® Original Dairy Whipped Topping
Directions
1. Add banana and cookies to pudding cup; mix lightly.
2. Top with a serving of Reddi-wip. Serve immediately.
1 serving (1 pudding cup) Calories 176; Total Fat 5 g(Saturated Fat 2 g); Cholesterol 4 mg; Sodium 154
mg; Carbohydrate 33 g; (Dietary Fiber 1 g, Sugars 20 g); Protein 1 g; Percent Daily Values*: Vitamin A
0%; Vitamin C 4%; Calcium 31%; Iron 1%
Cook’s Tips
Pudding Cup Variations -- Apple Cinnamon: Substitute 1/4 cup chopped apple and 1 square (1/2
cracker) cinnamon graham cracker, crushed, for banana and vanilla wafers. Rocky Road: Add 8 mini
marshmallows and 1 square (1/2 cracker) graham cracker, crushed, to Hunt’s® Snack Pack® Chocolate
Pudding.
summer 2015
recipes
Italian Ravioli Skillet
A ravioli skillet recipe uses beef ravioli in sauce with shredded fresh zucchini and
tomatoes topped with cheese
Hands On: 15 | Total: 15 | Makes: 4 servings (about 1 cup each)
Ingredients:
• PAM® Original No-Stick Cooking Spray
• 1 cup shredded zucchini
• 2 cans (15 oz each) Chef Boyardee® Beef Ravioli
• 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
• 1/4 teaspoon garlic powder
• 3/4 cup shredded Italian blend cheese
Directions
1. Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini;
cook 2 to 3 minutes or until tender, stirring occasionally.
2. Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot,
stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until
cheese melts.
4 servings (about 1 cup each) Calories 294; Total Fat 12 g(Saturated Fat 5 g); Cholesterol 28 mg;
Sodium 952 mg; Carbohydrate 32 g; (Dietary Fiber 4 g, Sugars 7 g); Protein 13 g; Percent Daily
Values*: Vitamin A 17%; Vitamin C 20%; Calcium 20%; Iron 9%
Cook’s Tips
Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes.
Shredded carrot or chopped bell peppers are two vegetables to consider.
summer 2015
recipes
Cheeseburger-roni
Chef Boyardee Beefaroni, seasoned
with tomatoes, ketchup, mustard
and dill pickle, is transformed into
a simple, weeknight meal for the
whole family.
Hands On: 25 | Total: 25
Makes: 6 servings (1 cup each)
Ingredients:
• 2 cans (15 oz each) Chef Boyardee® Beefaroni® Pasta
• 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
• 1/4 cup Hunt’s® Tomato Ketchup
• 2 tablespoons finely chopped dill pickle
• 1 tablespoon prepared yellow mustard
• 1/4 cup shredded reduced fat Cheddar cheese
• 1 hamburger bun with sesame seeds, torn into small pieces
Directions
1. Preheat broiler. Spray 10-inch oven-safe skillet with cooking spray; heat over
medium-high heat.
2. Add beefaroni, drained tomatoes, ketchup, pickle and mustard to skillet. Heat 5
minutes or until hot, stirring occasionally.
3. Sprinkle top with cheese and bun pieces. Place skillet under broiler 2 to 3 minutes
or until bun pieces are toasted.
6 servings (1 cup each) Calories 204; Total Fat 7 g(Saturated Fat 3 g); Cholesterol 12 mg; Sodium 724
mg; Carbohydrate 27 g; (Dietary Fiber 3 g, Sugars 7 g); Protein 8 g; Percent Daily Values*: Vitamin A
7%; Vitamin C 10%; Calcium 10%; Iron 6%
Cook’s Tips
No hamburger bun on hand for the topping? Two slices of bread may be substituted. And dill pickle
relish could be substituted for the chopped dill pickle. The beefaroni mixture could be served in
hamburger buns, topped with American cheese for ‘cheeseburger joes’. Get the kids involved with
preparation by letting them add ingredients to the skillet and help stir the dish. They also could tear
up the hamburger bun. To help give your family even more of the good stuff they need, you can use
Whole Grain Beefaroni instead of Regular Beefaroni.
summer 2015
recipes
Pepperoni Spaghetti Bake
A unique spaghetti casserole -- Chef Boyardee Spaghetti and Meatballs layered with
cheese on a biscuit base, topped with pepperoni and baked together for a flavorful
‘pizza’ style dish
Hands On: 10 | Total: 35 | Makes: 6 servings (1 cup each)
Ingredients:
• 1-1/4 cups original baking mix
• 1/2 cup reduced fat (2%) milk
• 2 cans (14.5 oz each) Chef Boyardee® Spaghetti & Meatballs
• 3/4 cup shredded part-skim mozzarella cheese, divided
• 1/3 cup sliced turkey pepperoni
Directions
1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
Combine baking mix and milk in medium bowl; stir until soft dough forms.
2. Drop dough by spoonfuls on bottom of baking dish (will not completely cover
bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2
cup cheese. Top with remaining can spaghetti and meatballs, remaining 1/4 cup
cheese and pepperoni.
3. Bake 20 to 25 minutes or until dough is done in centers and browned.
6 servings (1 cup each) Calories 298; Total Fat 12 g(Saturated Fat 5 g); Cholesterol 25 mg; Sodium
852 mg; Carbohydrate 34 g; (Dietary Fiber 3 g, Sugars 6 g); Protein 13 g; Percent Daily Values*:
Vitamin A 5%; Vitamin C 0%; Calcium 17%; Iron 10%
Cook’s Tips
Add your favorite pizza toppings, if desired. Get the kids involved with preparation; they can prepare
the dough, layer the ingredients and top the dish with pepperoni.
summer 2015
recipes
Overnight Oatmeal
What powers your day? Set yourself up the night before by whipping up some.
INGREDIENTS:
1 container (5.3 oz) Yoplait® Greek 100 yogurt, any flavor
1/4 cup old-fashioned or quick-cooking oats
1 teaspoon chia seed
DIRECTIONS:
Stir-ins (see ideas below)
• 1 In container with tight-fitting cover, mix yogurt, oats and chia seed. Add desired
stir-ins.
• 2 Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
summer 2015
recipes
Black Cherry Whips! with Fudge Brownie
Whip up a cheery cherry and chocolate dessert that doesn’t demolish your diet with
this super-easy recipe.
INGREDIENTS:
1 Fiber One™ chocolate fudge brownie
2 tablespoons Yoplait® Greek 100 Whips!® black cherry yogurt mousse
1 teaspoon shaved dark chocolate
DIRECTIONS:
• Top brownie with yogurt mousse. Sprinkle with shaved chocolate.
summer 2015
recipes
Yogurt and Blackberry Crumble Bars
Fresh blackberries, Yoplait Greek yogurt and Oatmeal cookie mix come together in
these crumble bars that are baked to perfection - a tasty dessert.
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup cold butter
1/4 cup sugar
5 teaspoons cornstarch
1 container (5.3 oz) Yoplait® Greek 100 blackberry pie yogurt
2 cups fresh blackberries
DIRECTIONS:
• 1 Heat oven to 350°F. Spray bottom and sides of 8- or 9-inch square pan with
cooking spray.
• 2 In large bowl, place cookie mix. With pastry blender or fork, cut in butter until
mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining
crumbs in bottom of pan. Bake 10 minutes.
• 3 In small bowl, stir together sugar and cornstarch. Gently stir in yogurt. Spoon
yogurt mixture evenly over crust. Sprinkle blackberries evenly over yogurt. Top
with reserved crumb mixture.
• 4 Bake 43 to 47 minutes or until light golden brown. Cool 30 minutes. Refrigerate
about 2 hours or until thoroughly chilled. For bars, cut into 4 rows by 4 rows.
Store covered in refrigerator.
summer 2015
recipes
Raspberry Whips! with Angel Food Cake
and Chocolate Syrup
Raspberry Whips! with Angel Food Cake and Chocolate Syrup
This angelic, light dessert delivers on all the good Cs: creamy, cakey, chocolaty.
What more could you want?
1-inch slice angel food cake
2 tablespoons Yoplait® Greek 100 Whips!® raspberry yogurt mousse
1 tablespoon chocolate-flavor syrup
3 raspberries
DIRECTIONS:
• Top cake with yogurt. Drizzle with chocolate syrup. Top with raspberries.
summer 2015
recipes
Smoky Applewood Barbecue Pork Chops
A five-ingredient skillet dinner of pork chops, apple and onion in a smoky
applewood bbq sauce is perfect for busy weeknights.
Ingredients
• 1 tablespoon vegetable oil
• 4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
• 1 medium onion, thinly sliced
• 1 small apple, such as Gala or Granny Smith, thinly sliced
• 1 package McCormick® Smoky Applewood BBQ Chicken with Bacon Skillet Sauce
Directions
10 mins Prep time • 15 mins Cook time
• Heat oil in large nonstick skillet on medium-high heat. Add pork chops, onion and
apple; cook pork 3 minutes per side or until lightly browned.
• Stir in Skillet Sauce. Reduce heat to low; simmer 5 minutes or until pork is desired
doneness and onion and apple are tender.
summer 2015
recipes
Roasted Chili, Garlic & Lime Chicken Quesadillas
These quesadillas are the perfect weeknight meal when you need to get dinner on
the table in a hurry. Tortillas are filled with chicken and vegetables cooked in a Skillet
Sauce with flavorful roasted chile, garlic and lime.
Ingredients - Serves: 8
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 1 medium bell pepper, thinly sliced
• 1 package McCormick® Fajita with Roasted Chili, Garlic & Lime Skillet Sauce
• 8 flour tortillas, 8 inches
• 2 cups shredded Monterey Jack cheese, divided
Directions - 10 mins Prep time • 20 mins Cook time
• Preheat oven to 400°F. Heat oil in large nonstick skillet on medium-high heat.
Add chicken; cook and stir 5 minutes or until lightly browned. Add vegetables;
cook and stir 3 minutes.
• Stir in Skillet Sauce. Reduce heat to low; simmer 3 minutes or until chicken is
cooked through and vegetables are tender-crisp. Spread evenly on 4 of the
tortillas on 2 baking sheets. Sprinkle each with 1/2 cup shredded cheese then top
with a second tortilla.
• Bake 5 to 10 minutes or until cheese is melted and tortillas are lightly browned.
Serve with desired toppings.
Serving Suggestion: Serve quesadillas with assorted toppings, such as shredded lettuce, chopped
avocado, salsa or sour cream.
summer 2015
recipes
Sicilian Tomato Basil and Garlic Sausage & Peppers
Quick and easy sausage and peppers in a tomato-basil sauce makes a great
weeknight meal.
Ingredients
• 1 pound Italian sausage links
• 1 medium bell pepper, thinly sliced
• 1 package McCormick® Sicilian Chicken with Tomato, Basil & Garlic Skillet Sauce
• Heat oil in large nonstick skillet on medium heat. Add sausage; cook 5 minutes
per side or until browned. Add onion and bell pepper; cook and stir 5 minutes.
• Stir in Skillet Sauce. Reduce heat to low; cover and simmer 5 minutes or until
sausage is cooked through.
summer 2015
recipes
Sloppy Joes Meatballs and Peppers
Add smoky sweet flavor to a meatball and pepper sub with McCormick® Sweet &
Smoky Sloppy Joes Skillet Sauce.
Ingredients - Serves: 5
• 1 medium bell pepper, cut into thin strips
• 1 package (1 pound) prepared meatballs, thawed, if frozen
• 1 package McCormick® Sweet & Smoky Sloppy Joes Skillet Sauce
• 5 submarine rolls, 6 inch
• Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 3
minutes or until tender-crisp. Add meatballs and Skillet Sauce. Bring to boil.
Reduce heat to low; cover and simmer 10 minutes.
• Spoon meatballs and sauce into rolls.
summer 2015
recipes
Easy Peach Sorbet
Surprise friends and family with this simple 1-ingredient fruit dessert, made from
frozen cans of Del Monte® peaches.
Freeze Time: 24 hours • Prep Time: 5 minutes • Serves: 8
Ingredients
2 cans (15.25 oz. each) Del Monte® Sliced Cling Peaches or Peach Halves in Heavy
Syrup, FROZEN 24 hours in unopened cans
Fresh raspberries, optional
Fresh mint leaves, optional
Directions
1. Submerge unopened frozen cans in very hot tap water 1 minute. Remove bottoms
of cans with a can opener to release frozen cylinders of peaches. Pour any
unfrozen syrup into food processor bowl.
2. Carefully slice frozen fruit cylinders in half from top to bottom and then into
2-inch chunks.
3. Transfer chunks to food processor and process until smooth. Serve immediately
or refreeze. Garnish with fresh raspberries or mint leaves, if desired.
NOTE: If a food processor isn’t available, make Easy Peach Ice. In a blender, puree 2 cans ROOM
TEMPERATURE peaches, not drained, until smooth. Pour puree into a 9-inch square metal pan or loaf
pan; cover and freeze 24 hours. Scrape surface of frozen puree with a fork to create peach ice flakes;
serve immediately.
VARIATIONS: Prepare recipe as directed, except:
• For Peach, Lime & Mint Sorbet, add 2 Tbsp. fresh lime juice and 12 mint leaves before processing.
• For Peach Raspberry Sorbet, add 1 cup fresh or frozen raspberries before processing.
• For Citrus Peach Sorbet, add 1 tsp. lemon or orange zest before processing.
summer 2015
recipes
Peach BBQ Glazed Chicken
Prep Time: 5 minutes • Cook Time: 25 minutes • Serves: 4
Ingredients
2 cans (15.25 oz. each) Del Monte® Peach Chunks or Sliced Peaches
1 can (14.5 oz.) Del Monte® No Salt Added Petite Diced Tomatoes, not drained
1/2 cup prepared BBQ sauce
4 boneless, skinless chicken breast halves (about 1 1/2 lb.), rinsed and patted dry
1/4 cup prepared French fried onions, optional
Directions
1. Drain peaches, reserving 1/2 cup syrup. If using sliced peaches, chop slices into
thirds. Heat a large 10 to 12-inch skillet over medium-high heat. Add reserved
peach syrup, tomatoes, and BBQ sauce; stir to combine. Bring to a boil and cook
3 minutes, stirring constantly, or until sauce leaves a clean path when spatula is
drawn across bottom of skillet.
2. Add chicken and top with peaches. Reduce heat to medium and cook 5 minutes;
turn chicken. Cook 15 minutes, uncovered, or until chicken is no longer pink inside.
3. Serve chicken topped with peach sauce and fried onions, if desired. For spicy
BBQ flavor, serve with favorite hot sauce.
VARIATIONS:
• Peach Glazed Chicken - Use 1/2 cup prepared teriyaki sauce instead of BBQ. Top with 2 Tbsp.
sliced green onions.
• Garlic & Herb Peach Chicken - Use 1/2 cup bottled Italian salad dressing instead of BBQ and omit
peach syrup. Top with chopped fresh basil.
summer 2015
recipes
Peach Yogurt Smoothie
Prep Time: 5 minutes • Serves: 2
Ingredients
1 can (15.25 oz.) Del Monte® Sliced Peaches or Peach Halves in Heavy Syrup,
not drained
2/3 cup (6 oz.) plain or vanilla low fat yogurt or Greek yogurt
1/2 cup ice (about 4 large cubes)
Directions
1. Combine all ingredients in a blender. Secure with lid and blend until smooth,
about 15 to 30 seconds. Refrigerate any remaining smoothie up to 24 hours.
VARIATIONS:
• Peach Banana Smoothie - Blend peaches with 1 banana and ice.
• Peach Raspberry Smoothie – Blend peaches with 1/2 cup fresh or frozen
raspberries and ice.
• Sweet Carrot Peach Smoothie - Blend peaches with 1/2 cup Del Monte® Sliced
Carrots and ice.
• Peanut Butter Boost Peach Smoothie – Blend peaches with yogurt, 2 Tbsp.
creamy peanut butter and ice.
summer 2015
recipes
Fruit Salsa
Create your own signature fruit salsa starting with a pantry selection of fruits
–Mandarin oranges, peaches, pineapple and/or mango. Add petite cut diced
tomatoes then spice it up with jalapeno, red onion and cilantro or mint.
Prep Time: 10 minutes • Serves: 8
Ingredients
1 can (15 oz.) Del Monte® Mandarin Oranges in Light Syrup, drained
1 can (14.5 oz.) Del Monte® Petite Cut® Diced Tomatoes, well drained
1/4 cup diced red onion
1/4 cup chopped fresh cilantro or mint
1/2 jalapeno, seeded and finely chopped
2 Tbsp. fresh lime or lemon juice
Directions
1. Chop Mandarin orange segments into bite-‐sized pieces.
2. Stir together all ingredients in a medium bowl. Serve as a dip
with tortilla or pita chips or as a topping for quesadillas or
grilled chicken, fish or pork.
VARIATIONS: To prepare a variety of fruit salsas, different Del Monte® fruits may be used instead of
Mandarins. Prepare recipe as directed, except:
·
For Peach Salsa, use 1 can (15.25 oz.) Del Monte® Sliced Peaches, drained and chopped
·
For Pineapple Salsa, use 1 can (15.25 oz.) Del Monte® Pineapple Tidbits, drained
·
For Mango & Pineapple Salsa, use 4 snack cups (4 oz. each) Del Monte® Mango Pineapple Fruit
Cup Snacks, drained.
summer 2015

Last Blast of Summer

Transcription

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