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Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Tags: A Pleasant Little Kitchen, grilled cheese, national grilled cheese month

Friday, April 6, 2018 11:15:00 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.

Cheese and bread is my kind of happiness. Add a little butter and some heat to that equation and the result is heaven on a plate.

Of course a grilled cheese sandwich is only as good as the cheese used, so it’s important to always choose …
» Read More
Purple Potato Breakfast Hash

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

Wednesday, September 14, 2016 9:30:00 AM

Most of us are accustomed to seeing and eating the typical white or yellow fleshed potatoes. You might also be familiar with the rich orange color of the delicious sweet potato. But did you know that there is actually a purple potato out there!?

The purple potato is native to South America, and is named for its deep purple skin as well as the purple flesh within it. There are …
» 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
Tomato and Burrata Panzanella

Tags: market street, APLK

Tuesday, July 18, 2017 9:30:00 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.

Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. …
» Read More
Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, March 10, 2017 3:06:00 PM

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with …
» Read More
Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Tags: market street, Market Street Registered Dietitians

Thursday, October 5, 2017 11:53:31 AM

This recipe for baked apple pork chops with green beans is a quick and easy meal that combines so many delicious fall flavors. A change in seasons brings a whole new assortment of fresh fruits and vegetables. This include grapes, pears, butternut squash, turnips and new crop apples! If you’re looking for a little inspiration and a great way to enjoy crisp and sweet new crop …
» Read More
Earth Day Faves

Friday, April 21, 2017 3:00:14 PM

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.

1. Natural Life Recycled Gift Bags

These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.

2. Burt's Bees

When it comes to personal care, these natural products are definitely at the top of our list. …
» Read More
Ham and Blueberry Cheddar Grilled Cheese Sandwich

Tags: APLK, market street, Kids Club

Wednesday, April 19, 2017 4:49:00 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.

Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month.

It’s easy to find cheesy inspiration when walking through …
» Read More
Raspberry Almond Energy Bites

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, diabetes, Raspberries, Red Foods

Wednesday, February 3, 2016 9:30:00 AM

One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C.

Raspberries are also a great source of …
» Read More
Dietitian Spotlight: Steak and Cheese Wraps

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, February 24, 2017 6:23:49 PM

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so …
» Read More

10 Information Results For stubbs texas butter

Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese and bread is my kind of happiness. Add a little butter and some heat to that equation and the result is heaven on a plate. Of course a grilled cheese sandwich is only as good as the cheese used, so it’s important to always choose quality. The best place to start is Market Street and their Wisconsin Cheese selection. The next ingredient that fashions a good grilled cheese is the bread, and Market Street’s bakery has this component under control. French baguettes, sourdough, ciabatta—the list of freshly baked bread is extensive and scrumptious. When quality cheese and exceptional bread meet, the result is simply…heaven on a plate! That’s why there’s a whole month dedicated to celebrating the grilled cheese sandwich and it so happens to be THIS month, April. In honor of this month of grilled cheese, I decided to not only eat a lot cheese but to also make a lot of grilled cheeses with the little ones in my life (and not only with just my two children but with my two nieces and nephew as well). These weren’t just any grilled cheeses, folks. These were made-to-order and they were spot on. One child asked for a grilled macaroni and cheese with a Wisconsin brick cheese to bring everything together. Another asked for a grilled macaroni and cheese combined with mustard, Carr Valley Menage cheese and then topped with pickles, radishes and …Cheetos. The two foodies of the group requested a bit fancier sammie, one being a combination of Carr Valley Menage cheese and Henning’s Garlic and Dill Cheddar cheeses with pickles and bacon. The other two sandwiches where just as creative AND entertaining as the first three. As I was grilling these individual sandwiches I was reminded how each child is so unique and how their palate, based off of their grilled cheese creations, reflects their individuality. Making grilled cheese sandwiches with kids is memorable, eye-opening and just plain good fun. If you feel the need to inspire your little ones on the grilled cheese front, head to Market Street. Every Saturday in the month of April, Market Street will be sampling varieties of deluxe grilled cheeses. How fun is this?! Once those samples are gobbled up, let those little ones choose their cheese, bread, condiments and toppings. Then cook together and get to know your child’s palate. You’ll see their personality, their creativity and their perspective. What’s even better is that Wisconsin Cheese and The Grilled Cheese Academy is currently hosting a grilled cheese recipe showdown where one lucky contestant will win a $15,000 grand prize. There’s a total of $40,000 worth of cash prizes and there is TWO guaranteed cash prizes for the United Family entrants (one $2000 winner and one $500 winner for a 12 and under entry). Want more information? Follow this link. With all this cheese excitement, you’ll know where to find me: in the kitchen making LOTS of grilled cheese sandwiches with my little ones by my side. Happy grilled cheesing AND good luck! Sourdough Macaroni and Bacon Grilled Cheese Sandwich Author note: The servings of this sandwich varies. The ingredients will vary upon how many sandwiches are being made. sourdough bread, sliced butter, softened macaroni and cheese (click here for a homemade macaroni and cheese recipe) Carr Valley Menage cheese, sliced bacon mayonnaise pickles radishes, thinly sliced (optional)   1. Make the bacon and the macaroni and cheese. Set aside. 2. Butter one side of each slice of bread. Add a generous smear of mayonnaise on the other side of each slice of bread. 3. Bring a skillet to medium heat. Once heated, place one buttered side of bread onto the skillet. Add a slice of Carr Valley Menage. Top with a scoop of grilled cheese, slices of bacon, pickles and radishes. Add another slice or two of Carr Valley Menage. Add the second slice of sourdough (buttered side facing up). Cook until golden brown. 4. Carefully flip the sandwich to brown the other side of the sandwich. Cook until golden. Serve warm.   Read More

Purple Potato Breakfast Hash

Most of us are accustomed to seeing and eating the typical white or yellow fleshed potatoes. You might also be familiar with the rich orange color of the delicious sweet potato. But did you know that there is actually a purple potato out there!? The purple potato is native to South America, and is named for its deep purple skin as well as the purple flesh within it. There are several varieties, including the Purple Majesty, Purple Viking and the Purple Peruvian. A good rule of thumb with fruits and vegetables is the more colorful, the better, and the purple potato is no exception! Purple potatoes get their rich color from the flavonoid known as anthocyanin. Flavonoids are plant-based compounds with powerful antioxidant properties that help prevent our body’s cells from becoming damaged. This is the same compound that can be found in other superfoods such as blueberries and pomegranates, and is well-known for its immunity-boosting and cancer-fighting properties. There is also some research that says anthocyanins may be able to help prevent cognitive decline and help lower blood pressure. A study conducted by the USDA among overweight participants with hypertension reported that consuming six to eight golf ball-sized purple potatoes twice daily for one month reduced blood pressure by an average of 4%. A ½ cup of purple potatoes contains about 70 calories, 15 grams of carbohydrates, 1 gram of fiber, 2 grams of protein and no fat. Purple potatoes have a medium-starchy texture, making them versatile and suitable in most recipes that call for potatoes. These potatoes will keep their shape when baked but also mash and blend well after boiling for use in mashed potatoes and soups. They are also a great way to celebrate National Fruits & Veggies Month - More Matters! This unique, yet nutritious vegetable is a great way to add one more serving to your plate. Here is a delicious, antioxidant-packed breakfast recipe to start your day off right.        Purple Potato Breakfast Hash Ingredients: 12 oz cooked beef such as steak, roast, pot roast, ground beef, cut into 1/2-inch cubes 1 small sweet potato unpeeled, cut into ½ inch cubes 3-4 small purple potatoes, cut into ½ inch cubes 1 medium yellow onion chopped 1 tbsp taco seasoning mix 1/4 cup water 1 tbsp vegetable oil 2 tbsp reduced-fat or regular dairy sour cream or plain Greek yogurt 1 tsp hot pepper sauce chopped fresh cilantro    Directions  1) Combine both potatoes, onion, and taco seasoning in a large nonstick skillet over medium heat. Add water. Then, cover and cook 8-10 minutes or until crisp-tender and water has almost evaporated. Stir once. Stir in oil. Continue cooking, uncovered, for 4-6 minutes or until potatoes are tender and begin to brown, stirring occasionally. 2) Meanwhile, combine sour cream and hot sauce in small bowl. Set aside. 3) Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1-2 tablespoons water, if needed to avoid sticking. 4) Garnish with cilantro, as desired. Serve with sour cream mixture.   Recipe inspired by the Texas Beef Council. To learn more about the Fruits & Veggies More Matters campaign, please click here.  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

Tomato and Burrata Panzanella

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. However, some days I want more than just veggies in my salad and on those days I'm thankful I know the joys of panzanella -- Italian bread salad. If you're thinking crouton let me redirect your mind. I'm talking bite-sized crusty Italian bread tossed with a variety of ingredients or flavors.The bread is the star of the panzanella show and the veggies are just the extras. Recently, I was inspired to whip a summer bread salad when passing through the bakery at Market Street. The friendly bakers were busy arranging freshly baked loaves and the temptation was too great.I was torn between the sourdough and the organic Italian loaf, so the natural solution was to grab both. And conveniently located right below the loaves of freshly baked bread was a variety of exceptional olive oils and vinegars, perfect for my highly anticipated dinner salad. At this moment I instantly knew I needed mozzarella, tomatoes and basil to finish of the panzanella so off I went to grab some ciliegene (small mozzarella balls) from the glorious cheese haven at Market Street.Hold up. Change of plans. As I was reaching for the fresh mozzarella I paused. There it was, an ample supply of burrata. How in the world have I missed this delicious extravagant cheese with all my trips to Market Street's cheese department? Burrata would be the cherry on top of this dish, because burrata is cheese heaven. Let me explain. Burrata is fresh mozzarella with a surprise inside---cream and more cheese. When sliced in half there is a cheesy buttery goodness that flows from the burrata ball. It's perfect on pizza and all sorts of pasta… and in that instant I knew it was going to be even better in my panzanella come dinner time.I couldn't think of a more perfect salad to add to my list of summer no cook meals-- toasted crusty Italian bread, covered in red wine vinegar and then tossed with tomatoes, burrata, basil and olive oil. Summer salad at its finest. Tomato and Burrata Panzanella    Ingredients 4 cups Italian bread, crust removed and cubed 2 tablespoons red wine vinegar 2 cups seeded and diced tomatoes 20 basil leaves, chopped 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 4 2-ounce burrata balls, quartered  Instructions 1. Turn the broiler on to 500 degrees. 2. Place the cubed bread on a rimmed baking sheet and place in oven. Broil for 1 minute. Remove and stir the bread to prevent burning. Place back into the oven and broil for 1 minute. 3. Place the toasted bread into a bowl. Evenly coat the bread with the vinegar and let sit for 10 minutes. 4. Add the tomatoes and basil leaves to the bread. Toss with the olive oil. 5. Evenly sprinkle the kosher salt on top of the salad. Toss well to make sure the salt is distrusted evenly. 6. Add the burrata to the salad and stir. 7. Serve immediately. Read More

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with numerous health benefits. In general, foods commonly on a Mediterranean menu are rich in nutrients important to one’s health. A typical plate has a large amount of vegetables, fruits, whole grains, legumes, beans, fish and seafood. These foods also tend to be unprocessed, so they retain even more of their nutritional value. They contain different nutritional components that help to keep chronic diseases at bay, such as diabetes, heart disease, Alzheimer’s and cancer. People of the Mediterranean region are known to live longer, healthier lives with their diets playing a large factor.   People with diabetes are at a higher risk for developing heart disease. It is important to consider eating foods that are heart healthy. Many people have a negative perspective on fat and do not consider them good for heart health. There are definitely less healthy versions of fat that we can find in fast foods and junk/processed foods, which are called saturated fats and trans fat, but not all fat is bad for you. Some healthier fats include olive oil, avocados, canola oil, nuts and omega 3s found in fish. It is important to include these in your diet as they keep the body functioning normally, provide a source of energy, help to absorb some vitamins and keep skin and tissues healthy. You’ll get a source of healthy fats in this recipe from the salmon (source of omega 3s) and olive oil. This recipe is a great heart healthy option, while still full of flavor. The Greek yogurt and salmon give this dish a kick of protein. When paired with the orzo, it provides a winning protein-carbohydrate combination. The whole grain orzo used in the recipe is a complex carbohydrate and a great source of fiber. This pairing helps to keep you feeling full long after the meal is over. Furthermore, the steady energy provided will limit blood sugar spikes and feeling drowsy after eating. The recipe is a Mediterranean treat full of essential nutrients and health benefits. Enjoy your Mediterranean adventure!     NOTE:  If you’re in a hurry or do not like preparing fish, let Market Street help you.  We can season and steam the salmon while you shop.    Salmon with Creamy Lemon-Dill Sauce with Orzo Asparagus Saute Ingredients: 3/4 lb salmon, fillet, skinned 1 Tbsp butter, melted 1/2 tsp + 1/2 tsp bottled minced garlic, divided 1/4 tsp and 1/4 tsp salt and pepper, divided 1/2 lemon 1/2 cup plain greek yogurt 1 Tbsp chopped fresh dill (or 1 tsp dried) 1 lb asparagus 1 cup orzo 1 Tbsp olive oil Instructions Preheat oven to 425 F. Place salmon on a foil-lined baking sheet. Stir together melted butter, garlic, salt and pepper; brush over salmon. Bake 10 to 15 minutes or until salmon flakes with a fork. Meanwhile, cut asparagus into 3-inch pieces. Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking. Drain orzo, and place in a serving bowl. Add oil, garlic, salt and pepper; toss. Grate rind from lemon; juice lemon. Stir together yogurt, lemon rind, lemon juice, and dill. Serve with salmon and orzo. Read More

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

This recipe for baked apple pork chops with green beans is a quick and easy meal that combines so many delicious fall flavors. A change in seasons brings a whole new assortment of fresh fruits and vegetables. This include grapes, pears, butternut squash, turnips and new crop apples! If you’re looking for a little inspiration and a great way to enjoy crisp and sweet new crop apples, this recipe has everything you’ll need to satisfy your cravings. Apples are obviously a great option for snacking and a great addition to any lunchbox because they provide important fiber, vitamins and minerals, but they also make a great, healthy addition to your dinners. A 2013 study by Harvard School of Public Health found that people who eat apples regularly had a 23% reduced risk of developing Type 2 Diabetes. Apples are also considered to be low on the glycemic index which measures how different foods impact blood sugar levels. This means that a medium sized apple can have lasting positive effects on your blood sugar levels. So, an apple a day really does keep the doctor away! Apples are only part of what makes this recipe healthy and delicious. It also includes a good source of lean protein. Including 25-30 grams of lean protein in each meal will help keep you full and satisfied longer throughout the day. Quick, easy and healthy - pretty much everything you could need from a family dinner! Baked Apple Pork Chops and Green Beans   Ingredients: • 4 tablespoons olive oil, divided • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick • 1 tablespoon chopped fresh sage • Kosher salt and freshly ground black pepper, to taste • 16 ounces green beans, trimmed • 3 cloves garlic, minced • 2 tablespoons unsalted butter • 2 apples, peeled, cored and sliced • 2 tablespoons brown sugar • 1/4 teaspoon ground cinnamon • Pinch of nutmeg • 3 tablespoons maple syrup • 2 tablespoons chopped fresh parsley leaves   Directions: 1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 2. In a large skillet over medium high heat, add 1 tablespoon olive oil. Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes. 3. Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.  Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 145 degrees F, about 12-15 minutes. 4. Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes. Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired. Read More

Earth Day Faves

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.   1. Natural Life Recycled Gift Bags These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.    2. Burt's Bees When it comes to personal care, these natural products are definitely at the top of our list. Made with ingredients such as lavender, honey and cocoa butter, we are proud to have them in our stores.    3. EnviroKidz Rice Bars Our favorite thing about EnviroKidz is that they donate 1% of sales to support endangered species and habitat restoration. All of their products are USDA Certified Organic, Non-GMO Product Verified, Vegetarian and Gluten Free.    4. Natural Life Water Bottles We love these stainless steel, reusable water bottles that will keep your plastic ones out of the landfills. They'll fit perfectly in your Natural Life bags too!   5. Market Street Reusable Bag You can find this and many other designs at your local Market Street. Don't forget to hand them to your sacker and get 5 cents off (per bag)!  6. One Tree Planted Mini Bouquets These mini bouquets will not only help you brighten someone's day, but will also help our planet. With each mini bouquet you buy, one tree will be planted in the United States. Visit our floral department to pick out one (or several) today!  Read More

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month. It’s easy to find cheesy inspiration when walking through Market Street. The selection is outstanding. I could easily wander back and forth to look at the variety of flavors and types of cheese. As a parent to two small children I feel motivated to educate them on the importance of experiencing food through tasting flavors and textures they wouldn’t naturally select themselves. I also want them to explore tastes they are naturally drawn to. When Market Street presented the Kids Club Grilled Cheese Showdown in honor of the Wisconsin Cheese Grilled Cheese Recipe Showdown, I knew Katherine and Eli needed to participate. I made up my mind not to interject an opinion about what cheese, condiments or bread they would choose. I wanted to see where their tastebuds would lead them. However, my foot was planted on incorporating a deli meat to the final product. It’s an easy way to sneak a bit more protein into their diet through this cheesy vessel. Boar’s Head Simplicity Applewood Smoked Uncured Ham was the only ingredient mandated on their selection. Katherine, as the oldest child took the lead. Little brother Eli followed. She resolved to have no mustard or mayonnaise. He wanted ketchup, but older sister trumped younger brother. He didn’t seem to mind, sweet boy. We meandered through the bakery and “oooed and awed” over the bread selections. Both children were torn between the Sweet Hawaiian Rolls and the Wheat Loaf. After a few renditions of “eeny, meeny, miny, moe” the Wheat Loaf won. Then, as we made our way to the Wisconsin cheese cases, Katherine immediately zeroed in on one particular cheese. It contained beautiful purple striations set within the white cheese. It was Henning’s Blueberry Cheddar Cheese. “Blueberries? I want blueberries!” Eli exclaimed as Katherine reached for the triangular piece of cheddar. There they were, two peas in a pod, bouncing up and down in excitement for their ham and blueberry cheddar grilled cheese sandwich. I had my doubts, so I grabbed two other varieties: Henning’s Aged Cheddar with Peppercorn and Maple Leaf Smoked Gouda. I kept telling myself this wasn’t my sandwich and it certainly wasn’t the flavor profile I’m drawn to. But that was okay. Maybe their palate could enlighten mine? Off we went to make our sandwiches. I buttered the bread and sliced the cheese. Little paws reached up to sample the selection of Wisconsin cheeses. The cheese melted. The blueberries warmed and coated the salty sliced ham. The bread crisped to a buttery perfection. I was pleasantly surprised. Katherine, my picky eater and one whose palate is vastly different from mine, created a delicious sweet and salty grilled cheese sandwich. The food lover in me swelled with pride. Well done baby girl, this is one tasty grilled cheese. Maybe we should enter it into the Wisconsin Cheese Grilled Cheese Recipe Showdown too (click here for link). To enter the Kids Club Grilled Cheese Showdown: - Submit an original recipe and optional photo between April 4-May 14th via the online entry form (click here for link). - Submissions are accepted through May 14th. The United Family Marketing team will select finalists after the entry period has ended. At that point, people will be encouraged to vote for their favorite from among the finalists and the recipe with the most votes wins. - First Plate Prize: $100 gift card and Kids Club goodie basket - Second and Third Prize: Kids Club goodie basket   Ham and Blueberry Cheddar Grilled Cheese Sandwich Serves 1   Ingredients 2 tablespoons unsalted butter, softened 2 slices of __________ bread Henning’s Blueberry Cheddar Cheese, thinly sliced 3 slices of deli ham   Directions Heat cast iron skillet over medium-low heat. Meanwhile, butter one side of each slice of bread. Place one slice of bread in the skillet, buttered side facing down. Add a layer of cheese and top with the ham. Add a few more pieces of sliced cheese on top of the ham. Place the remaining piece of bread on top, buttered side facing up. Heat until the bottom piece of the bread is golden and the cheese is melted. Flip and continue to heat the sandwich until golden and the cheese is melted. Read More

Raspberry Almond Energy Bites

  One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C. Raspberries are also a great source of flavonoids.  These help give fruits and vegetables their beautiful color.  But they do much more than that!  They are powerful antioxidants, which help to fight off illness and disease.  Plus, those flavonoids also help Vitamin C to be more effective.    As for handling and storing, always keep the berries in the refrigerator, preferably in their packaging.   When ready to eat, gently rinse in a colander and enjoy. Raspberries are a great combination of tart and sweet.  This makes them easy to  add to a variety of dishes and meals. Think about stirring them into your morning oatmeal or serving them next to your eggs for breakfast.   Top your salad with a handful of these berries.  Serve them for dessert, or just eat them for a snack. When eating for a snack, raspberries pair well with nuts, such as almonds, walnuts or pecans.  Adding those nuts also adds some protein and healthy fats.  All together they make a filling and satisfying snack. Here is a recipe for Raspberry Almond Energy Bites that combines the raspberries with almonds, coconut and dates.  Just a few of these help satisfy hunger and even some of that sweet tooth! RASPBERRY ALMOND ENERGY BITES PREP TIME 15 mins TOTAL TIME 15 mins INGREDIENTS 1¼ cups unsweetened shredded coconut, divided ½ cup raspberries ½ cup almonds 4 medjool dates, seeds removed ¼ cup dried cranberries ¼ cup almond butter   INSTRUCTIONS 1) Add ½ cup of the coconut to a food processor and process until it’s a fine crumb texture. Remove the coconut and set aside. 2) Add ¾ cup of coconut and the remaining ingredients to the food processor. Process on high speed until the ingredients are well broken down and incorporated together. Stop the processor to scrape down its sides and press down the mixture as needed. 3) Grab about 1 tablespoon of the mixture and roll it into a ball. Press the ball into the coconut, coating all sides. Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining raspberry mixture, making 16 balls. 4) Place the baking sheet in the refrigerator for 2 hours before serving. Store in a sealed container in the refrigerator.   NUTRITION INFORMATION Serving size: 1 Calories: 127 Fat: 9.9 Saturated fat: 5.9 Carbohydrates: 10 Fiber: 2.9 Protein: 1.9 Adapted from thewholesomedish.com Read More

Dietitian Spotlight: Steak and Cheese Wraps

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so we're working hard to bring you recipe ideas that you can have on the table in 30 minutes or less, perfect for those times when you're recipe searching. These simple, but tasty lettuce wraps really satisfy without making you feel stuffed. The steak is flavorful, simply seasoned with just salt and pepper, but can easily be jazzed up with your favorite marinade or seasoning. Still missing those complex carbohydrates? Substitute the lettuce leaves with small corn or whole-wheat tortillas. Not only is this recipe quick and super simple, it is very versatile and can easily be customized with your favorite veggies or cheese. Change up the toppings with fresh pico de gallo and cojita cheese, cherry tomatoes and crumbled blue cheese or your favorite peppers and pepper jack cheese. Remember to let the steak rest for 5-10 minutes before cutting to retain the juices and to cut against the grain to increase the tenderness. Keep an eye out in the coming months for more of our dietitian-approved meal ideas that can add a little flare to your weeknight meals and help you Build a Better Meal this year!   Steak and Cheese Wraps Serves 4 Prep time: 10 minutes Cook time: 10 minutes Ingredients 1 ½ lb flank steak salt and pepper to season 12 butter lettuce leaves ½ cup thinly sliced white or yellow onion 1 cup shredded mozzarella 1 cup diced tomatoes    Directions 1) Coat grill pan with cooking spray and preheat to medium-high. 2) Season both sides of steak with salt and pepper. Place steak on hot pan and cook 3-5 minutes on each side. Note: Steak may also be broiled in the oven on high for 3 minutes on each side for medium-rare. 3) Stuff each lettuce leaf or tortilla with steak, onion, tomato and cheese.   Nutritional Information Calories 373 Fat 23 g Sat fat 11 g Protein 36 g Carbohydrate 4 g Sugars 4 g Fiber 1 g Sodium 346 mg Cholesterol 104 mg Read More

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