Market Street

41 - 50 of 94 results

Dietitian Spotlight: Salmon Skewers

Tags: market street, Market Street Registered Dietitians, Salmon, Seafood Recipes

Wednesday, December 28, 2016 5:05:53 PM

Skewers can be a fun way to combine meat and vegetables, but have you tried making skewers with fish, such as salmon? Rainbow salmon skewers are packed with flavor and nutrition, making them a delicious dinner option or the perfect party food.

Salmon is a protein that is both flavorful and also a great source of omega-3 fats, which can help reduce inflammation in the body. …
» Read More
Dietitian Spotlight: Spooktacularly Light Dinner

Tags: market street, Market Street Registered Dietitians, Halloween, Color Your Basket Orange

Tuesday, October 25, 2016 9:00:00 AM

It’s that time of year again for tricks, or more likely treats. While enjoying some of those treats can be fun, not all treats have to be full of sugar. Consider this fun lunch or dinner idea to get everyone off to a good start.

These Candy Corn Tostadas have just a few simple ingredients and are easy to make. The cheese is a tasty way to sneak in some protein and calcium. …
» Read More
Gnocchi with Creamy Tomato Sauce and Arugula

Tags: market street, APLK, Meatless Recipes

Friday, March 3, 2017 4:06:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Italian food cravings generally involve pasta.

Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food.

What about …
» Read More
Grilled Pork Taco Bar

Tags: A Pleasant Little Kitchen, grilling, summer, Smithfield

Wednesday, June 27, 2018 10:35:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions:

1. How many people am I feeding?

2. What are my guests food preferences?

3. How can I fulfill everyone’s food …
» Read More
Peach and Gorgonzola Grilled Polenta Rounds

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow

Wednesday, June 8, 2016 9:30:00 AM

Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, …
» Read More
Breakfast Quesadillas

Friday, April 28, 2017 1:53:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

We are a quesadilla family, hopefully you are too.

Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge?

Not a problem. Make quesadillas.

Grab some …
» Read More
Heart Healthy Parmesan Oat Crusted Chicken

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Brown

Wednesday, April 13, 2016 9:30:00 AM

We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread …
» Read More
Bacon Mango Fried Rice

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, gluten free

Wednesday, May 11, 2016 9:30:00 AM

When people think of brown rice, they often think “bland and boring”. But, it can be so much more than that. Brown rice is a great source of B vitamins and the mineral, selenium. Selenium is a powerful antioxidant that helps fight certain cancers. Ok, so we still haven’t addressed the issue of taste. While rice alone can be a little bland, adding other healthy …
» Read More
Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Tags: market street, Market Street Registered Dietitians, Build A Better Lunch, Back To School, Quick Lunches

Thursday, August 10, 2017 10:46:00 AM

Packing lunches can be difficult, even for the most seasoned and organized home chefs. However, if you or someone you know suffers from food allergies, packing allergy friendly lunches can add one more thing to an already long list of to-dos in the morning.

This chicken taco rice bowl provides a delicious, quick and easy solution to your lunchtime woes. It can be easily …
» Read More
Dietitian Spotlight: Pumpkin Pizza

Tags: market street, Market Street Registered Dietitians, Food Allergies, Pumpkin Recipes, Pumpkin Perfected

Thursday, October 19, 2017 4:42:00 PM

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust).

The best thing about this pizza (second best only to the pumpkin flavor) is that …
» Read More

10 Information Results For thanksgiving meal

Dietitian Spotlight: Salmon Skewers

Skewers can be a fun way to combine meat and vegetables, but have you tried making skewers with fish, such as salmon? Rainbow salmon skewers are packed with flavor and nutrition, making them a delicious dinner option or the perfect party food.  Salmon is a protein that is both flavorful and also a great source of omega-3 fats, which can help reduce inflammation in the body. Protein from salmon also helps to slow down the absorption of carbs eaten in the meal. Bell peppers and red onions are a great way to add in more color to your meal and also pack an extra punch of vitamins and minerals. Red, yellow, orange and green bell peppers are all rich in vitamin C as well as fiber. Did you know that a red bell pepper actually contains about twice as much vitamin C as an orange? Using a variety of bell peppers as well as red onions adds bright colors to this recipe as well as increasing the different type of nutrients in your meal. This recipe does not contain any grains or starches and has minimal carbs from the vegetables, so it's a great choice if you are looking for a low carb meal. If you would like to add a serving of grains, you could add a ½ cup of steamed rice on the side for a reasonable portion of carbs to complement the protein and vegetables. Rainbow Salmon Skewers   INGREDIENTS    12 oz salmon fillet    1/2 each of a red, green yellow, and orange bell pepper    1/4 large red onion    olive oil    salt and fresh cracked black pepper    1 lemon   DIRECTIONS 1) Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces. Do the same with the peppers and red onion. 2) Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily. 3) Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper. Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook! 4) Serve with a squeeze of lemon.   Recipe inspired by http://theviewfromgreatisland.com   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Dietitian Spotlight: Spooktacularly Light Dinner

It’s that time of year again for tricks, or more likely treats.  While enjoying some of those treats can be fun, not all treats have to be full of sugar.  Consider this fun lunch or dinner idea to get everyone off to a good start. These Candy Corn Tostadas have just a few simple ingredients and are easy to make.  The cheese is a tasty way to sneak in some protein and calcium.  Concerned about the fat and calorie content in cheese?  Choosing the low-fat, 2% cheese is a great option to reduce both of those. Using corn tortillas instead of flour tortillas puts less calories on your plate, while also adding some fiber and magnesium.   Adding Carrot “Pumpkins” is a great way to get your family some veggies. Simply by cutting a few notches in the carrots before slicing, kids have fun with the different shapes and seem more willing to eat them!       The Orange and Black Skewers are easy and fun to make.  Even the younger ones will have fun building these.  And when kids help prepare meals, they are more likely to eat that meal! But this meal isn’t just for kids, it’s for the kid in all of us!  By enjoying a good, nutritious meal that is packed with fiber, protein, vitamins and minerals, it helps all of us to enjoy a few treats, rather than turn those treats into meals! Candy Corn Tostadas Ingredients: 2 cups Orange cheese of your Choice (we liked Cheddar) 2 cups Yellow cheese of your choice (we liked Colby Jack) 2 cups White cheese of your choice (we liked Monterey Jack) 8 Corn tortillas Butter Directions: 1. Heat a skillet over medium heat. Place a single buttered corn tortilla on skillet, butter side down.  Sprinkle ¼ cup of the white cheese in the middle of the tortilla, then 1/4 cup of the orange cheese, then ¼ cup of the yellow cheese on the outside ring. 2. Cook the tostada until the cheese melts.  Remove to a plate.  Cut into triangles and serve. 3. Repeat steps one and two for each tortilla.   Carrot “Pumpkins” Ingredients: 3-4 carrots Directions:  1. Using a sharp knife, cut slits lengthwise down the carrot.   2. Carefully make a perpendicular cup from the edge of the carrot until it just intersects the first cut you made.  Remove the wedge shaped section of the carrot that you just cut.   3. Repeat on the other side of the carrot. 4. Slice the carrots into rounds or little pumpkins!   Orange and Black Skewers Ingredients: 1 (6 oz.) container of blackberries 1 cantaloupe, sliced and cubed Skewers Directions: 1. On one skewer,  place one blackberry and then one cantaloupe cube.  Continue to repeat until the skewer is full. 2. Repeat with each skewer. Read More

Gnocchi with Creamy Tomato Sauce and Arugula

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Italian food cravings generally involve pasta. Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food. What about gnocchi though? This billowy dumpling sometimes gets left out of the mainstream Italian game and that’s unfortunate. Gnocchi are Italian dumplings. My favorite variety is made from a combination of flour and potato. Sometimes cheeses and herbs are included in the ingredients. They are delightful and need to be readily stocked in your pantry because: They take just a COUPLE of minutes to cook. The dumpling are filling and easily dressed (sometimes all it takes is some browned butter and chopped sage leaves). They lend itself to being a more “fancy” meal but are actually easier to prepare than dried pasta (which is hard to believe, but true). One of my favorite ways to eat gnocchi is with homemade tomato sauce, Pecorino Romano and chopped arugula. It is a meal that requires minimal effort for a high end result. To make the sauce, combine crushed tomatoes, diced onion, kosher salt, dried oregano and butter. Once the ingredients have simmered for 15 minutes, add an optional dollop of mascarpone for an extra creamy touch. Meanwhile, add the gnocchi to boiling water. After two minutes, they float to the top. Remove the gnocchi, dump the water and then put the gnocchi back into the pan with the cheese and arugula. Stir. Add the sauce. Stir some more. Now smile. This decadent meal took only minutes to prepare and is now a staple for your kitchen. Shopping for this recipe is just as easy as cooking it. When collecting the ingredients at Market Street you don’t have to wander far. On the way to the produce section to pick up the pre-washed arugula and local Texas onions, snag the mascarpone, pre-grated pecorino romano and gnocchi (it’s tucked between the cured meats and imported cheeses).   Hopefully there’s unsalted butter and kosher salt stocked in your pantry. No biggie if not, a stroll through Market Street is always tasty - you never know what delicious samples there will be to enjoy. On your way to check-out, grab a box of diced tomatoes and then you’re golden. Next time you’re craving Italian, think of gnocchi with creamy tomato sauce and arugula. It’s filling, comforting and fancy. Oh, and don’t forget the crusty bread from the Market Street bakery—it’s kinda the cherry on top.   Gnocchi with Creamy Tomato Sauce and Arugula Author note: Spinach can also be used to substitute the arugula. Be generous with the amount of arugula added to the gnocchi. Parmesan can also be substituted for the Pecorino Romano. Toasted pine nuts are a delicious topper for this meal.   Ingredients:  1 17.5 ounce package of gnocchi 1 28 ounce can of diced tomatoes 1/4 cup diced onions 3 tablespoons unsalted butter 1 teaspoon dried oregano 1 1/2 teaspoon kosher salt 2 tablespoon mascarpone cheese 1/4 cup pecorino romano, grated Organics arugula, chopped   Directions:  1) Bring a medium saucepan of water to boil. 2) Meanwhile, combine the tomatoes, onions, butter, oregano and salt into a saucepan. Bring to a simmer and cook uncovered for 10 minutes. 3) Add the mascarpone to the sauce, and stir. Continue to cook for 5 minutes. 4) Add the gnocchi to the boiling water. Once it floats to the top, remove the gnocchi and set aside in a bowl. 5) Discard the water from the pan and add the gnocchi back into the pan. Add the pecorino and chopped arugula to the gnocchi. Stir. 6) Top with the creamy tomato sauce. Stir and serve warm. Read More

Grilled Pork Taco Bar

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions: 1. How many people am I feeding? 2. What are my guests food preferences? 3. How can I fulfill everyone’s food cravings? 4. Will this meal make them content? 5. Will they want to try to make this at home? Welcoming others into my home is something I take seriously and am honored to do— that’s why I ask these questions. I want anyone who walks through my door to feel welcomed, loved, special and… well-fed. For my upcoming July 4th grilling menu I plan to grill Smithfield Marinated Pork Tenderloins in the form of kebabs to be used for a taco bar. The answers to those questions listed above for this 4th of July gathering would be: 1. I’m feeding a handful of people. 2. The food preferences are minimal (i.e. not very many picky eaters) with my guests. 3. There needs to be options to meet all the cravings—must have lots of taco toppings! 4. This meal will make them very happy and satisfied. 5. Absolutely yes! Anyone could totally make this at home especially with the ease and tastiness of Smithfield Marinated Pork Tenderloins. It all started when I noticed the Smithfield pork tenderloins at Market Street. These were not the average plain pork tenderloins. I noticed they were pre-marinated and there were several options. Applewood Smoked Bacon! Smoked Mesquite! Roasted Garlic and Herb! Hooooray! With Smithfield by my side, I know I can easily provide multiple options of deliciously marinated pork for my dinner guests. The variety of marinades are great which means everyone will be happy with the selection of the protein. Plus with a trusted friend like Smithfield I don’t have to worry about the outcome. I know the pork is going to be perfect. To make the grilling experience a little bit unique I opted to not just grill the pork tenderloin but to cube the tenderloin and place it on skewers with alternating vegetables. The vegetables on the kebabs will vary—red onion, asparagus and garlic or bell pepper, potato, and white onion, just to name a few combinations. This taco bar will include not only a variety of Smithfield marinated pork but also a variety of veggies. Guest can grab the skewers that have their favorite pork flavor and vegetable combination. There will also be corn tortillas, flour tortillas, salsa, guacamole, fresh onions, fresh cilantro, queso fresca and Mexican crema to finish off the tacos. Grilling with Smithfield and Market Street by my side makes for a happy and a much anticipated meal. Removing one of the most involved elements, creating several different marinades, allows me to be a more involved with the different vegetables and toppings for the tacos. Ultimately my dinner guests will feel welcomed, loved, happy and…well-fed. What a great find! Market Street and Smithfield are the perfect partners for this grilling season. Delicious fresh pork combined with quality fresh produce-- it makes my dinner-hosting grill-loving heart extremely happy. I know it will do the same for you.   Save big on the star of the show and download your digital coupon here for $3 off Smithfield Fresh Pork. Just search "Smithfield." Expires 7/10/18 Grilled Pork Taco Bar Serves 4-8 Author note: Smithfield offers a variety of marinated pork cuts and flavors that work wonderfully for this recipe. I prefer to choose 2-3 different marinated pork tenderloins to provide a variety of flavors for this meal. The marinated pork options are: roasted garlic and herb, slow smoked mesquite, applewood bacon and sweet teriyaki. Remember, the amount of vegetables used is dependent upon how many people you plan to serve and how many kebabs you plan to make. I’ve listed the vegetables that I like to use in ingredient list below. Have fun with the toppings for the tacos too! The more options there are, the more taco varieties that can be created.   Smithfield Marinated Pork Loin Filet or Tenderloin, cut into bite-sized pieces yellow onion, cut into bite-sized pieces red onion, cut into bite-sized pieces asparagus, tough ends removed and remaining pieces quartered yellow squash, cut into bite-sized pieces bell peppers, seeded and cut into large chunks small golden potatoes, halved or quartered garlic cloves, peeled flour tortillas corn tortillas salsa, for topping guacamole, for topping queso fresca, for topping Mexican crema, for topping yellow onions, diced, for topping chopped fresh cilantro, for topping   1) Heat the grill to 350-400 degrees. 2) Assemble the kebabs. I prefer four pieces of meat per kebab with two to three veggie combinations. For example: onion, asparagus, pork, bell pepper. 3) Place the kebabs on the grill. Cook for 6-7 minutes per side, or until the pork reaches 140 degrees. 4) Remove the kebabs and place on a rimmed baking sheet. Cover with foil and let rest for 10 minutes. 5) Heat up the tortillas in a skillet, microwave or oven. 6) Serve the kebabs with the tortillas and an assortment of toppings. Read More

Peach and Gorgonzola Grilled Polenta Rounds

  Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, vitamin A, carotenoids. The carotenoids found in corn are lutein and zeaxanthin, which have been shown to protect your eye health. If you’re in a time crunch, most stores sell pre-made polenta which can be sliced into medallions and fried up quickly in a pan. Top the medallions with a mixture of Italian sausage, cannellini beans, and tomatoes and you have a meal! Another great thing about polenta is how versatile it can be. Polenta alone is sort of bland but can stand up to any spice you throw at it. For a Cajun inspired meal add paprika and cayenne, or for a Mexican twist add chipotle! The recipe below has an Italian feel with the addition of sweet currants, nutty gorgonzola cheese and pine nuts. In place of currants, these tasty squares are also great with chopped dried figs or cranberries.   Well if we haven’t convinced you to try polenta yet, then you might be interested to know that polenta is naturally gluten-free. If you have a severe allergy or sensitivity to gluten, be sure to pick up a polenta package that states gluten-free on the packaging. Polenta is a great option for those on gluten-free diets because it is a starch alternative with endless possibilities.      Peach and Gorgonzola Grilled Polenta Rounds with Chipotle Honey Sauce Ingredients: 1 tube polenta, removed from casing, cut into 1/2-inch slices 2 tablespoons olive oil salt + pepper, for sprinkling 6 ounces gorgonzola cheese, crumbled 1 peach, sliced thin Chipotle Honey 1/2 cup honey 1-2 tablespoon chipotle in adobo    Directions 1) Brush both sides of the polenta cakes with the olive oil, and set aside. 2) Heat a grill or grill pan to high heat. Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks. 3) Remove the cakes from the grill and place on a large sheet of tin foil. Turn the grill down to medium. 4) Top each polenta round with an even amount of gorgonzola cheese and 2 to 3 slices of peach. Carefully lift the foil onto the grill and grill for 5 minutes or until the cheese is warm and melty. Remove from the grill and drizzle with the chipotle honey. 5) To make the chipotle honey, add the honey and chipotle in adobo to a small bowl. Whisk to combine. Taste and add more chipotle if you like it smokier/hotter.   Adapted from halfbakedharvest.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Breakfast Quesadillas

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  We are a quesadilla family, hopefully you are too. Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge? Not a problem. Make quesadillas. Grab some homemade flour tortillas at Market Street, add some Organics shredded cheese (Mexican blend is my favorite) and if there’s a bit of time, sauté a Texas sweet onion or two. What about eggs? Glad you asked. Eggs are a perfect addition to the quesadilla formula. Combine scrambled goodness with crispy bacon, cheese and maybe some green chiles or avocado slices. Serve warm topped with cilantro and sides of sour cream and salsa. Breakfast quesadillas have become a regular in A Pleasant Little Kitchen because they are a tasty, satisfying meal that no one complains about. Plus, quesadilla fillings and toppings can be individualized to each eater’s taste, which helps us out. My family tends to be very opinionated about their food... who would have thought? Recently when shopping for breakfast quesadilla night at Market Street, I looked down into the cart and sighed. The Handsome Brook Farms Pastured Raised Eggs, Pederson’s bacon and tortillas looked lonely. They needed company. So in went the fresh tomato salsa, verde cilantro salsa and creamy jalapeno dip from the chilled prepared case (next to the salad bar). That’s better. What a good decision. Adding this kind of topping variety made the meal even better. Everyone had fun selecting their toppings and it made quesadilla night even more enjoyable. The quesadillas became even more individualized. A few other reasons I love breakfast quesadillas: It works for breakfast, brunch, lunch or dinner. The whole family can get involved with the cooking process (like cracking and scrambling the eggs, and building the quesadillas). Scrambled eggs and bacon can be cooked ahead of time for a quick dinner prep. Leftover quesadillas make great packed lunches for littles the next day. Add breakfast for dinner to your monthly meal rotation, and make sure it’s in the form of a quesadilla. Breakfast Quesadillas Servings vary   Author note: This is a basic recipe without measurements to allow you to make as many or few quesadillas as needed. I typically account 2 eggs and 2 slices of bacon per person for this recipe. If you want to get fancy with the quesadilla filling, consider adding slices of avocado or sautéed bell peppers and onions.   Ingredients scrambled eggs cooked bacon, rough chopped flour tortillas Mexican style shredded cheese Market Street’s chilled salsa (available in the food-to-go department), optional topping sour cream, optional topping   Directions 1. Heat a medium sized skilled over medium heat. 2. Place one tortilla into the skillet. Add a layer of cheese, then a layer of scrambled eggs, then a layer of chopped bacon. Top with a final layer of shredded cheese. 3. Place a second tortilla on top of the egg and cheese layers. Cook until the bottom layer tortilla is golden brown. With a spatula, carefully flip the quesadilla. Cook the remaining side until golden brown. 4. Put the quesadilla onto a cutting board and let cool for 3-4 minutes, then quarter. Serve warm with a side of salsa and sour cream. Read More

Heart Healthy Parmesan Oat Crusted Chicken

  We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread chicken breasts? Preparing chicken like this is a simple and healthy swap that has great health benefits! By adding the oats, you have amped up the fiber content of the chicken without making sacrifices in the flavor department.    Typically breaded foods have a connotation for being unhealthy, high in fat, and not something included in a heart healthy diet. BUT, this recipe uses oats instead of white flour to bread the chicken. And instead of deep frying the chicken, the filets are simply baked in the oven. Since oats are considered a whole grain, the fiber content of the meal is increased significantly. These two simple swaps can take a fat-packed meal and turn it into a heart healthy powerhouse!   Eating foods that are high in fiber increases the feeling of fullness and decreases your risk of chronic disease. In a study by Harvard, it was found that diets higher in fiber reduced the risk of heart disease by up to 40% (JAMA). Further, oats are considered a whole grain and provide vital nutrients like B Vitamins (Thiamin, Niacin, Riboflavin and folate), Magnesium, Selenium, and Iron. All of these combine to help the body function at its optimum and protect your heart from chronic diseases. Pair the chicken with a side of fresh, frozen, or low sodium canned vegetables for a well-balanced dinner tonight! The beauty of this recipe is you get to see all the wonderful foods that come in hues of brown. This delicious recipe gives you a taste of all the flavors you can get from Coloring Your Basket Brown!    Parmesan Oat Crusted Chicken Ingredients: 3 garlic cloves, minced 2 c uncooked old fashioned rolled oats 2/3 cup grated parmesan 1 tsp salt 1 tsp smoked paprika 1 tsp ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano 1 teaspoon dried parsley ½ c olive oil 6-8 boneless, skinless chicken breasts   Directions 1) Preheat oven to 400 F. 2) Combine all ingredients, except oil and chicken, in a food processor or blender and process until a coarse flour texture. 3) Coat chicken breasts in olive oi, then roll in oat flour mixture. Place chicken on sheet pan or baking dish, coated with cooking spray. Pat the remaining oat mixture on top of chicken. 4) Bake uncovered for 20-25 minutes, depending on thickness of chicken. 5) Remove from oven and allow to rest for 5-10 minutes for maximum juiciness.   Read More

Bacon Mango Fried Rice

When people think of brown rice, they often think “bland and boring”.  But, it can be so much more than that.  Brown rice is a great source of B vitamins and the mineral, selenium.  Selenium is a powerful antioxidant that helps fight certain cancers.  Ok, so we still haven’t addressed the issue of taste.  While rice alone can be a little bland, adding other healthy items to it can be a great way to boost the flavor! Since May is the month we focus on orange foods, it’s a great time to talk about mangos! Mangos are a great source of vitamins A and C, both important antioxidants in the body.  One recent study has even noted that eating some varieties of mangos helps inhibit cancer cells by up to 72%!  Not sure how to pick a mango?  This is one of those fruits that you cannot count on its color to indicate how ripe it is.  Instead, give the mango a gentle squeeze.  A ripe mango will give slightly, similar to the way an avocado will give. Now that you have your mango and brown rice, let’s add in a little bacon (yes, you read correctly…bacon!).  This is a fun and unique way to enjoy some rice and mango.  If you want to turn this into a meal, simply add some grilled chicken!  Yum!  An easy and delicious meal or side dish!     Bacon Mango Fried Rice Ingredients: 5 strips of bacon, sliced into 1/2 inch pieces 1 mango, peeled and diced 4 cups day-old cooked brown rice Chives for garnish, optional but very nice   Directions 1) Heat a large non-stick skillet over medium heat, add chopped bacon and saute until almost crisp (5-6 min). Skim off excess fat, leaving about 1 1/2 to 2 tbsp in the pan.  2) Add diced mango and saute 2-3 min over medium heat until caramelized. 3) Stir in the day old rice until well combined and cook until heated through (2 min). Serve garnished with green onion if desired.     We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Packing lunches can be difficult, even for the most seasoned and organized home chefs. However, if you or someone you know suffers from food allergies, packing allergy friendly lunches can add one more thing to an already long list of to-dos in the morning. This chicken taco rice bowl provides a delicious, quick and easy solution to your lunchtime woes. It can be easily tweaked to accommodate anyone dealing with the top 8 allergens. For example, if you’re allergic to dairy, simply replace the shredded cheese with your favorite dairy-free cheese or nutritional yeast. Not only is the recipe allergy-friendly, it also comes together in less than 5 minutes, and requires very little preparation in the mornings. Whether you’re packing lunch for yourself, a significant other or kids, these bowls can be packed within minutes. During the busy back-to-school season, enjoy hitting the snooze button and enjoy 10 more minutes of sleep knowing that a healthy lunch can be packed quickly. Our favorite thing about this recipe is that it is easily changed depending on what you’re craving that day! You can add any topping to make your tastebuds sing. Just add things like pico de gallo, Hatch green chiles, shredded lettuce, and more. When designing your ideal bowl, there are a few things to keep in mind to help ensure you get a delicious and satisfying meal. First, pick a high-fiber rice like brown, basmati, jasmine or wild rice as a filling base. Next, include a protein to add more staying power with the meal. Shoot for 25 grams of protein through adding lean beef and pork, chicken, shrimp, or for a vegetarian option, beans. Now that you have the base of your rice bowl created, simply add your choice of toppings to the mix and you’re ready to go! Start this school year off right with a delicious and nutritious lunch idea!   4-Minute Chicken Taco Rice Bowls   Ingredients 1 cup microwaveable rice (We used Minute® Ready to Serve Brown Rice) ¼ cup cooked, shredded chicken breast (or substitute with drained, rinsed beans for a vegetarian option) ¼ cup salsa ¼ cup grated cheddar cheese   Optional: sliced black olives sliced green onion pinto beans guacamole Carrot sticks, on the side     Directions 1. Microwave rice cup according to package instructions. Place rice in a serving bowl. Stir in chicken and salsa. Top with cheese. Microwave for approximately 30 more seconds to warm entire dish, if desired. 2. Top with any additional ingredients of choice! Read More

Dietitian Spotlight: Pumpkin Pizza

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust). The best thing about this pizza (second best only to the pumpkin flavor) is that the crust is made in less than 5 minutes. It takes almost no time at all which makes it perfect for those hectic fall evenings. All you have to do is combine the Gluten Free Bisquick Mix and canned pumpkin. It’s that easy! The pumpkin in this recipe adds filling fiber, cancer fighting beta-carotene and cardioprotective potassium, so you’re getting pumpkin flavor and adding a bulk of nutrition to an already great dish. Not only is this recipe quick, easy and delicious, it’s also free from the top 8 allergens, which means you can worry a little less about what you’re feeding your family on a crazy night. Food allergies are definitely on the rise and to help spread awareness and food allergy safety, FARE (Food Allergy Research & Education) has created the Teal Pumpkin Project. This initiative was created to help raise awareness and promote a safe Halloween for little monsters with food allergies. It’s as easy as placing a teal pumpkin at your door to let everyone know you have allergy-friendly candy or non-food items for kids to enjoy. We wouldn’t want them to be left out of the fun! Finding a good allergy-friendly meal is pretty difficult and that’s why we have worked hard to bring you this amazing recipe. This October, we want to bring awareness to food allergies, so help us by sharing this delicious allergy-friendly recipe so we can Build a Better Meal together.   Pumpkin Pizza   Ingredients: • 1 ⅓ cup Gluten Free Bisquick Mix • 1 ⅓ cup canned pumpkin puree • ½ tsp salt • 1 cup marinara sauce • 1 ½ cups Go Veggie mozzarella cheese • ¼ cup chopped fresh basil   Directions: 1. Heat oven to 425 degrees. Grease 12 inch pizza pan. 2. Stir Bisquick mix, pumpkin puree and ½ salt together until well combined; spread in pan. 3. Spread marinara over crust; top with cheese and basil. 4. Bake 20-30 min. Read More

Dietitian Spotlight: Salmon Skewers

Dietitian Spotlight: Spooktacularly Light Dinner

Gnocchi with Creamy Tomato Sauce and Arugula

Grilled Pork Taco Bar

Peach and Gorgonzola Grilled Polenta Rounds

Breakfast Quesadillas

Heart Healthy Parmesan Oat Crusted Chicken

Bacon Mango Fried Rice

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Dietitian Spotlight: Pumpkin Pizza

10 Information Results For thanksgiving meal

Dietitian Spotlight: Salmon Skewers

Dietitian Spotlight: Spooktacularly Light Dinner

Gnocchi with Creamy Tomato Sauce and Arugula

Grilled Pork Taco Bar

Peach and Gorgonzola Grilled Polenta Rounds

Breakfast Quesadillas

Heart Healthy Parmesan Oat Crusted Chicken

Bacon Mango Fried Rice

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Dietitian Spotlight: Pumpkin Pizza

Company Information

Guest Services

Resources