You can create simple, easy and affordable meals that provide delicious nourishment for your family.  Spend more time with your family and less time in the kitchen with these time-saving recipes. 

Soba Stir-Fry Noodles

Serves 4

2 tbsp. sesame oil (in ethnic aisle)

1 (16 oz.) bag Green Giant 100% Natural Valley Fresh Steamers® Nature’s Blend

½ cup sweet chili sauce (in ethnic aisle)

1 (14.2 oz) bag of soba stir-fry noodles (in ethnic aisle)

1.    Heat 1 tbsp. sesame oil and stir fry vegetables in skillet on high for 5 minutes.

2.    Pour sweet chili sauce and heat for one minute.   Set aside.

3.    Heat 1 tbsp. sesame oil on high; add soba stir-fry noodle pouches; stir and cook for 2 minutes.

4.    Combine with vegetables and stir for one minute.

Nutrition Information (per serving): 337 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 656mg sodium, 56g carbohydrate, 5g fiber, 8g protein

Recipe from Chef Maribel Alchin, MBA, RD, LDN, Meijer Dietitian and Healthy Living Advisor

Serve with Salmon, Dole® Spring Mix Bagged Salad and Mango Chunks

Angel Hair with Barilla Marinara Sauce, Zucchini and Mint

Serves 4

 1 box Barilla Plus® Angel Hair

 1 tbsp. fresh mint, chopped

 1 jar Barilla® Marinara Pasta Sauce

 2 cups zucchini, sliced

 1/3 cup extra virgin olive oil

 1/3 cup Romano cheese, freshly grated

 1.    Heat olive oil in a large skillet over medium heat, sauté zucchini 4-5 minutes until lightly golden and cooked through.

 2.    Add sauce and simmer for 2 minutes until sauce is heated through.  Set aside.

 3.    Cook pasta according to package directions.  Drain and toss pasta sauce, season with salt and pepper.

 4.    Sprinkle with cheese and mint.

 Recipe adapted from www.barilla.com

 Serve with Dole® Mediterranean Bagged Salad and Pineapple Chunks

 Classic Tuna Burger

 Serves 4

 2 (5 oz.) can BUMBLE BEE® Solid White Albacore Tuna in Water, drained

 ¼ cup matchstick carrots

 ¼ cup chopped onion (pick up already diced in Meijer produce department)

 ¼ cup chopped mushrooms

 1 tsp. olive oil

 1 egg

 ¼ tsp. Worcestershire sauce

 ½ tsp. Meijer reduced-sodium soy sauce

 ¼ cup whole wheat bread crumbs

 4 whole wheat hamburger buns

Sauté the carrots, onions, and mushrooms in olive oil over medium high heat until softened, about 5 minutes.  Flake both cans of tuna into a medium size bowl and stir in the carrot, onion and mushrooms.  Stir the Worcestershire sauce and soy sauce into the egg.  Gently stir egg mixture into the tuna until fully combined.  Stir in breadcrumbs, cover bowl with plastic wrap, and refrigerate for 20 minutes (or up to an hour), until mixture is firm enough to form into patties.  Form mixture into 4 patties.

Coat a skillet with cooking spray and fry patties over medium-high heat until golden brown on the outside and cooked through, about 3 minutes on each side.  Serve each patty on a whole grain bun with lettuce and tomato or over mixed greens.

Recipe from www.bumblebee.com

Nutrition Information per serving: 238 calories, 4.5g fat, 65mg cholesterol, 398mg sodium, 27g carbohydrate, 4g fiber, 22g protein

Serve with Dole® Broccoli Slaw mixed with Bolthouse® Farms Asian Ginger Vinaigrette and Meijer Greek Yogurt

Vegetable Beef Soup with Noodles

Serves 4

1 (10 ½ oz.) can Campbell’s® Vegetable Beef Soup

1 can water

3 cups uncooked medium whole wheat noodles

1.    Heat soup with water in saucepan to a boil.  Stir in noodles.

2.    Reduce heat to medium and cook 10 minutes or until noodles are tender, stirring often.

 Serve with Meijer Fat Free Milk and Fresh Fruit Salad

Pasta, Cheese & Vegetable Casserole

Serves 6

1 (10 ¾ oz.) can Campbell’s® 98% Fat Free Condensed Cream of Celery Soup

1 ½ cups low fat milk

½ tsp. ground black pepper

1 ½ cups shredded reduced-fat Cheddar cheese (about 6 oz.)

1 ½ cups Meijer frozen Mixed Vegetables

4 cups Meijer corkscrew-shaped pasta (rotini), cooked and drained

1/3 cup crushed Meijer Corn Flakes

1.    Stir the soup, milk, black pepper, cheese, vegetables and pasta in a 2 ½ quart casserole.

2.    Bake at 400°F for 30 minutes or until the pasta mixture is hot and bubbling.  Stir the pasta mixture.  Sprinkle with corn flakes.

3.    Bake for 20 minutes or until the corn flakes are golden brown.

Recipe adapted from www.campbellkitchen.com

Nutrition Information per serving: 391 calories, 11g fat, 6g saturated fat, 32mg cholesterol, 733mg sodium, 54g carbohydrate, 4g fiber, 19g protein

Serve with Dole® Spring Mix Bagged Salad and Strawberries

Spinach Tortellini Soup

Serves 4

4 cups Swanson® Natural Goodness® Chicken Broth

¼ tsp. garlic powder or 1 garlic clove minced

¼ tsp. ground black pepper

¾ cup Meijer frozen cheese-filled tortellini

2 cups coarsely chopped fresh spinach leaves

1.    Heat the broth, garlic powder and black pepper in a 3-quart saucepan over high heat to a boil.

2.    Reduce the heat to medium.  Stir in the tortellini.  Cook for 10 minutes.  Stir in the spinach.  Cook for 5 minutes or until the tortellini is tender but still firm.

Recipe adapted from www.swansonbroth.com

Serve with Crusty Multigrain Bread and Meijer Greek Yogurt topped with Blueberries

Very Veggie Asian Salad

Serves 4

2 (12 oz.) DOLE® Very Veggie® Salad

2 (11 oz.) cans DOLE® Mandarin Oranges, drained

½ cup bean sprouts

3 tbsp. toasted sliced almonds

1 tbsp. toasted sesame seeds

2 tbsp. chopped green onion

Asian Ginger Sesame dressing

1 cup wonton strip or crisps, optional

1.    Combine salad, mandarin oranges, bean sprouts, almonds, sesame seeds and green onion in a large bowl.

2.    Toss with Asian sesame ginger dressing, to taste.

3.    Top with wonton strips

Recipe adapted from www.dolesalads.com

Serve with Grilled Chicken Breast strips and Meijer Fat Free Milk

Visit www.meijerhealthyliving.com to view our Easy Meals, Healthy Families guidebook which contains over 180 recipe and meal ideas.

Crustless Quiche with Goat Cheese and Scallions

Serves 8

Ingredients:

2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided

12 green onions or scallions, cut into 1/2-inch pieces

1/2 tsp. Kosher salt, divided

1/2 tsp. ground white or black pepper, divided

4 eggs (Meijer Extra Eggs NuVal Score 38)

4 ounces goat cheese, sliced

1 cup Meijer 2% Reduced Fat Milk

1/2 cup Meijer Light sour cream

Dash hot pepper sauce

Dash Worcestershire sauce

Directions

1.      Preheat oven to 400°. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside.

2.      Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator.

3.      Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients.

4.      Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions.

Nutrition Information per serving:  Calories 170, Fat 13g, Saturated 4g, Trans Fat 0g, Cholesterol 140mg, Sodium 260mg, Carbohydrate 4g, Sugars 2g, Dietary Fiber 1g, Protein 9g.

Recipe Source:  UnileverSpreads.com

Morning Munch: Whole Grain Trail Mix

Serves 8

Ingredients

2 1/4 cups Post® Shredded Wheat Squares cereal (NuVal Score 91)

2/3 cup reduced sugar Dried Cranberries (such as Paradise Meadow LeanCrans)

1 cup lightly salted nuts or seeds (such as almonds, dry-roasted peanuts, toasted pumpkin seed, walnut pieces or sunflower kernels.)

Directions

1.      In a mixing bowl, mix all ingredients until well-blended.

2.      Portion 1/2 cup servings into individual snack-size zip lock bags.

Nutrition Information per 1/2 cup serving: Calories 130, Fat 6g, Cholesterol 0mg, Sodium 17mg, Carbohydrate 15g, Sugar 3g, Fiber 3g, Protein 4g.

Recipe adapted from Easy Meals, Healthy Families Guidebook, Meijer Healthy Living

Chicken Tortilla Soup

Serves 6

Ingredients:

4 cups Reduced Sodium Swanson Chicken Broth

1 cup chopped Meijer rotisserie chicken breast

3/4 cup Meijer Organics Corn and Bean Salsa (NuVal™ Score 48)

1 medium tomato, seeded and chopped

3 tbsp. chopped fresh cilantro

1 tbsp. fresh lime juice

1 cup crumbled Garden of Eatin’ Corn tortilla chips

3/4 cup Sargento Reduced Fat Sharedded 4 Cheese Mexican Blend Cheese

Toppings (optional): green onions, diced avocado, reduced fat sour cream

Directions:

1. In a large saucepan combine broth, chicken, salsa, tomato, cilantro and lime juice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes.

2. Ladle soup into 4 serving bowls. Top with shredded cheese and tortilla chips.

3. Add optional toppings, if desired. Serve immediately

Nutrition Information per serving: Calories 272, Fat 6g, Cholesterol 31, Sodium 693mg, Carbohydrate 35g, Fiber 5g, Protein 20g.

Recipe adapted from meijermealbox.com

Sweet Potatoes with Warm Black Bean Salad

Serves 4

Ingredients:

4 medium sweet potatoes (NuVal Score 96)

1 15-ounce can Meijer Organics black beans, rinsed

2 medium tomatoes, diced

1 tablespoon Meijer extra-virgin olive oil

1 teaspoon ground McCormick cumin

1 teaspoon ground McCormick coriander

1/2  teaspoon salt

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

Directions:

1. Prick sweet potatoes with a fork in several places.  Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Nutrition Information Per serving: 295 calories; 6 g fat; 6 mg cholesterol; 52 g carbohydrates; 8 g protein; 9 g fiber; 472 mg sodium; 541 mg potassium.

Serve with:  Dole Spinach Salad

Recipe Source:  Adapted from Eating Well, www.eatingwell.com

Portobello Burgers

Ingredients: 

8 Pieces jarred Roasted Red Sweet Pepper

1 tsp. McCormick Dried Italian Seasoning, crushed

3/4 Cup Fresh Basil Leaves

2 tbsp. Meijer Light Mayonnaise

1 tbsp. Meijer Olive Oil

4 Portobello Mushrooms (NuVal Score 96)

4 slices Provolone Cheese

4 Whole Wheat Hamburger Buns

Directions:

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle with salt, pepper and crushed Italian seasoning.

2. Heat gas grill to medium heat (may also use oven broiler). Cook mushrooms for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a slice of cheese. Place buns, split sides down, on grill rack. Grill 2 minutes more until cheese is melted, mushrooms are tender, and rolls are toasted.

3. Spread mayonnaise on rolls and top with sweet pepper pieces and basil leaves.

Nutrition Information (per serving):  Calories 285, Fat 9g, Carbohydrates 28g, Fiber 3g

Recipe Source: meijermealbox.com

Makes: 8 servings

2 cups low-fat granola cereal

2 medium unpeeled apples, cut into chunks

2 small bananas, cut into chunks

1 cup fresh pineapple chunks or other fruit as desired

1 1/3 cup Yoplait® 99% Fat Free creamy harvest peach, creamy strawberry banana or creamy strawberry yogurt (from 2-lb container)  - or try the Yoplait Greek Yogurt

Directions:

1. Place granola in shallow bowl. Insert toothpick into each piece of fruit.

2. Dip fruit into yogurt, coating all sides. Roll in granola, coating completely.

Nutrition Information: 1 Serving (1 Serving)Calories 190(Calories from Fat 15),Total Fat 1 1/2g(Saturated Fat 0g,Trans Fat 0g),Cholesterol 0mg;Sodium 80mg;Total Carbohydrate 39g(Dietary Fiber 3g,Sugars 21g),Protein 3g; Exchanges:1 Starch;1/2 Fruit;1 Other Carbohydrate; Carbohydrate Choices:2 ½.

Source: Yoplait at www.yoplait.com.

Cranberry Citrus Salad with Sunflower Seeds

Ingredients:

DRESSING

2 tablespoons Ocean Spray® 100% Ruby Red Grapefruit Juice

2 tablespoons walnut oil or vegetable oil

2 tablespoons red wine vinegar

2 teaspoons chopped fresh chives

2 teaspoons honey

1/4 teaspoon salt

SALAD

1 package Fresh Express Tender Ruby Reds

2 100-calorie single Ocean Spray® Craisins® Original Dried Cranberries

1 grapefruit, sectioned (10 to 12 sections)

2 pieces thinly sliced red onion

1/4 cup shredded Cheddar cheese such as Reduced Fat Sargento Cheese

2 tablespoons roasted salted sunflower seeds

Directions:

TO MAKE DRESSING: Combine all dressing ingredients in 1-cup glass measuring cup. Whisk vigorously.

TO MAKE SALAD: Divide each salad ingredient equally between 2 plates; set aside.

Pour dressing evenly over each salad.

Serves 2 as a meal or 4 as a side salad.

Source: Ocean Spray at www.oceanspray.com.

Cheddar, Bean & Vegetable Burritos

Serves: 4

Ingredients

• 12 oz. (about 3-1/2 cups) fresh chopped vegetables, such as zucchini, bell peppers, broccoli florets, julienned carrots and sliced mushrooms
• 1/2 cup salsa
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 can (15 oz.) no salt added pinto beans, drained
• 4 (7 to 8-inch) flour tortillas
• 4 slices Sargento® Deli Style Sliced Reduced Fat Medium Cheddar Cheese, diagonally halved
• 1/4 cup chopped green onions or cilantro

Directions

1.    Heat a large nonstick skillet coated with cooking spray over medium heat. Add vegetables; stir-fry 4 minutes. Stir in salsa, cumin and chili powder; simmer 3 to 4 minutes or until vegetables are crisp-tender. Stir in beans; simmer 1 to 2 minutes or until beans are heated through.

2.    Wrap tortillas in a large sheet of waxed paper. Heat in microwave oven 30 to 50 seconds or until warmed. Place cheese slices down center of warm tortillas; top with vegetable mixture and green onions. Roll up, cut in half.

Source: Sargento at www.sargento.com

Sizzled Citrus Shrimp

Serves: 4 servings, about 3/4 cup each

Prep Time: 15 minutes

Marinating Time: 15 minutes

Serve as a main dish or as a tapa (appetizer).

Ingredients:

Marinade & Shrimp

3 tablespoons lemon juice

3 tablespoons dry white wine

2 teaspoons extra-virgin olive oil

3 cloves garlic, minced

1 pound medium shrimp (30-40 per pound), peeled and deveined

Sauce

1 teaspoon extra-virgin olive oil

1 bay leaf

1/4 teaspoon crushed red pepper

1/4 teaspoon salt, or to taste

2 tablespoons chopped fresh parsley

Cooking Instructions:

1.    Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.

2.    Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Nutritional Analysis Per serving: Calories172, Total Fat 6g, Saturated Fat 1g, Cholesterol172mg, Sodium 315mg, Carbohydrates 4g, Fiber 1g, Protein 23g. Dietary Exchanges: 3 very lean protein, 1 fat.

Source: Eating Well & The American Heart Association at www.heart.org.

Ingredients:

1 cup Yoplait Greek Non-Fat Plain Yogurt
½ tsp. tarragon
1 tbsp. Meijer Organics Dijon Mustard
3 cups Valley Fresh Can Chicken, drained
2/3 cup celery, chopped
2/3 cup scallions, chopped
1/2 cup cherry tomatoes, halved
Salt and pepper to taste

Directions:

1. In a large bowl combine yogurt, tarragon, and Dijon Mustard.
2. Add chicken, celery, scallions, and cherry tomatoes to yogurt mixture.
3. Add salt and pepper to taste.
4. Spoon chicken salad mixture onto mixed salad greens, whole- wheat tortilla, multigrain bread, or whole-wheat crackers.

Recipe provided by: Kristen Johnson, Registered Dietitian & Meijer Healthy Living Advisor

Nutrition Information (per serving): Calories 155, Fat 2 g, Cholesterol 65 mg, Sodium 361 mg, Carbohydrate 5 g, Fiber 1 g, Protein 28 g

Spinach and Feta Stuffed Chicken Breasts
Serves 4

2 tsp. olive oil
3 cups lightly packed baby spinach (about 4 oz.)
1 garlic clove, minced
4 boneless, skinless chicken breast halves (about ¼ lb.)
¼ cup crumbled reduced fat feta cheese
1 tsp. McCormick Perfect Pinch lemon and pepper
½ tsp. McCormick dried oregano

1. Preheat oven to 400 degrees. In saucepan cook spinach and garlic in olive oil until spinach is tender; set aside.
2. Place chicken breasts between two pieces of plastic wrap. Pound with mallet to ¼-inch thickness. Remove plastic wrap.
3. Spoon one-quarter of the spinach mixture down center of each breast half; top with 1 tbsp. of the feta. Fold in long sides and roll up from a short end. Secure with wooden picks. Spray with nonstick cooking spray or brush with a little olive oil. Sprinkle with lemon pepper and oregano.
4. Transfer chicken to shallow baking dish. Bake 35 minutes or until chicken is no longer pink (165 degrees).

Serve with brown rice and cut green beans cooked with McCormick Garlic Pepper and margarine.

Recipe adapted from TryFoods International

Nutrition Information (per serving): 210 calories, 6g fat, 2g saturated fat, 91mg cholesterol, 306mg sodium, 3g carbohydrate, 1g fiber, 36g protein

Grilled Vegetable Pizza
Makes 4 servings

2 whole wheat Naan breads
¼ cup prepared pesto
1 tbsp. Meijer Extra Virgin Olive Oil
Coarse salt, optional
Pepper
4 cups roasted vegetables (baby portabella mushrooms, grape tomatoes, zucchini)
2 cups reduced fat shredded mozzarella cheese

1. To roast vegetables place on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Spring with coarse salt and pepper. Roast in a 425° oven for 10-20 minutes until vegetable become tender and lightly browned. Remove from oven and set aside.
2. Preheat grill on medium-high. Spread 1 tablespoon pesto sauce on each of the naan breads. Top evenly with fresh mozzarella slices and roasted vegetables.
3. Spray heavy-duty foil with nonstick spray; place on grill. Reduce heat to medium. Place naan pizzas on foil; cover grill. Cook 7-9 minutes, occasionally checking for flare-ups, until toasted but not burnt.
4. Quarter pizza; serve immediately.

Nutrition information (per serving): Calories: 441, Total fat: 22g, Cholesterol: 35mg, Sodium: 897mg, Carbohydrate: 29g, Fiber: 7g, Protein: 27g

Banana Split Skewers
Serves 1 (Makes 3 skewers)

Ingredients:

2 tbsp. melted dark chocolate chips
3 medium/large strawberries
1 medium banana
1 kiwi, cut into 3 pieces
1/4 cup blueberries

Directions:
1. Dip bananas in melted chocolate, skewer with berries and kiwi as desired.

Nutrition information (per serving): Calories: 305, Total fat: 9g, Cholesterol: 0mg, Sodium: 10mg, Carbohydrate: 45g, Fiber: 5g, Protein: 1g

• Tomato-Basil Skewers- thread mozzarella balls, fresh basil leaves and cherry tomatoes on small skewers. Drizzle with olive oil and sprinkle with salt and pepper.

• Goat Cheese with Cumin and Mint- sprinkle 1 (11 oz.) fresh goat cheese log with 2 tbsp. cumin seeds and freshly ground pepper, then roll the log to press the seeds into the cheese. Drizzle with 3 tbsp. extra-virgin olive oil, and sprinkle it with minced fresh mint leaves. Serve with GLUTINO Gluten Free Crackers.

• Spiked Olives- toss 1 ½ cups olives with 3 tbsp. extra-virgin olive oil, 1 garlic clove minced, ½ tsp. red pepper flakes, lemon zest, and freshly ground pepper.

• Meijer meatballs with Barilla Arrabbiata Pasta Sauce

• Holiday Trail Mix –Combine ½ cup unsalted dry-roasted peanuts, ½ cup whole almonds, ½ cup dried cherries, and ½ cup GLUTINO Gluten Free Pretzels

Artichoke Topper
Serves 16

½ cup marinated artichoke hearts, drained, finely chopped
4 oz. Philadelphia Neufchatel Cheese, softened
1 tbsp. shredded parmesan cheese
1 tbsp. roasted red peppers, chopped
48 Nabisco Triscuit Hint of Salt Crackers

1. Mix artichokes, Neufchatel and Parmesan cheese with electric mixer on medium speed until well blended. Stir in peppers; cover.
2. Refrigerate for at least 1 hour.
3. Spread 2 tsp. of the artichoke mixture onto each cracker.

Recipe adapted from www.nabiscoworld.com

Per serving: 80 calories, 4g fat, 1.5g saturated fat, 5mg cholesterol, 95mg sodium, 10g carbohydrate, 2g fiber, 2g protein

Creamy Roasted Red Pepper Dip
Serves 8 to 10

1 ½ cup Dannon® Plain Nonfat Yogurt, slightly drained
½ cup roasted red peppers, drained
2 garlic cloves
1 tbsp. lemon juice
1 tbsp. olive oil
1/8 tsp. hot pepper sauce
Salt to taste

1. In a blender or food processor combine all ingredients and process until smooth. Season to taste and use as a dip or dressing.

Recipe form www.smartswapsrecipes.com

Tuscan-Herbed Ricotta Appetizers
Makes 20 servings

1 cup part skim Ricotta cheese
½ cup Kraft grated Parmesan cheese
3 tbsp. finely chopped fresh parsley
60 Nabisco Triscuit Fire Roasted Tomato & Olive Oil Crackers

1. Mix cheeses and parsley.
2. Spread onto crackers.

Recipe from www.brands.nabisco.com

Per serving: 90 calories, 4g fat, 1.5g saturated fat, 5mg cholesterol, 140mg sodium, 10g carbohydrate, 2g fiber, 4g protein

New Year’s Eve Festive Drinks

Sparkling Cranberry Punch
Serves 12

1 (6 oz.) can frozen pink lemonade concentrate, thawed
1 (32 oz.) bottle Langers Cranberry Juice Cocktail, chilled
2 (12 oz.) cans ginger ale, chilled

1. Make lemonade as directed on can in large pitcher.
2. Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale.
For festive ice cubes, cut lemon, lime or orange peel into star shapes. Place star-shaped peel and cranberries in ice cube trays and fill with water. Serve frozen cubes with punch.

Easy Holiday Punch
Serves 16

4 cups Langers Cranberry Juice Cocktail, chilled
8 cups prepared Meijer lemonade
2 cups Meijer orange juice, chilled
Maraschino cherries
2 liter bottle ginger ale
1 orange, sliced in rounds

1. Combine cranberry juice, lemonade and orange juice in a large punch bowl. Stir in maraschino cherries. Refrigerate for 2 hours or more. When ready to serve, pour in the ginger ale.
2. Garnish each glass with an orange slice.

Recipe adapted from Try Foods International

Cranberry Lemonade Spritzer
Serves 10

1 (48 oz.) bottle reduced-calorie cranberry juice cocktail
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) Crystal Light Pink Lemonade Flavor Drink Mix
1 (1 liter) bottle seltzer, chilled

1. Add cranberry juice cocktail to drink mix in 2 qt. plastic or glass pitcher; stir until mix is dissolved.
2. Refrigerate until ready to serve.
3. Pour into punch bowl; stir in seltzer. Serve over ice.

Recipe from Kraft

Citrus Fruit Punch
Serves 10

4 cups tonic water
3 cups ice cubes
2 cups pineapple juice, chilled
2 cups Minute Maid® orange juice, chilled
2 cups light cranberry juice cocktail, chilled
1 lime, sliced
1 orange, sliced
1 carambola (star fruit), sliced

Combine all ingredients in a pitcher. Serve immediately.

Grapefruit Basil Champagne Cocktail
Serves 1

1 ½ oz. grapefruit juice
2 packets of Truvia ® natural sweetener or 1 ½ tsp. of Truvia® natural sweetener spoonable
1 basil leaf
2 ½ oz. brut Champagne or ginger ale or soda water

1. In a cocktail shaker add all the ingredients together except champagne and fill halfway with ice.
2. Shake vigorously.
3. Double strain into cocktail glass, fill with champagne and garnish.

Recipe from www.truvia.com

For more recipes visit www.meijermealbox.com

Green Bean and Mushroom Casserole

Serves 12

Reduce the calories in your Green Bean Casserole by using Soymilk instead of cream of mushroom soup.

Ingredients:

1 ½ tbsp. Meijer Extra Virgin Olive oil, divided

2 medium onions, thinly sliced

1 ½ tsp. salt, divided

1 lb. fresh mushrooms, thinly sliced

3 tbsp. dry sherry

4 tbsp. flour

3 cups Meijer Organics Original Soymilk

2 tbsp. low-sodium soy sauce or Bragg’s Amino Acids

Salt and pepper to taste

2 (10 oz.) bags frozen cut green beans, thawed or 1 ½ lbs. fresh green beans, cooked until tender

Directions:

1.    Preheat oven to 350 degrees F.  Coat a 2-quart baking dish with nonstick spray.

2.    Heat ½ tbsp. of the olive oil in a large heavy saucepan over medium heat.  Add onions, season with ½ tsp. salt and cook until slightly browned and soft, 10-12 minutes.  Remove the onions and set aside.

3.    Heat the remaining tbsp. of olive oil in the same saucepan and add the mushrooms.  Cook over medium-high heat, stirring often, until the mushrooms begin to brown and most of the liquid evaporates, about 5 minutes.  Add the dry sherry and cook for about 1 minute more.  Sprinkle the flour over the mushrooms and cook while stirring over medium heat until the flour browns slightly, about 2 minutes.  Remove from the heat and cool briefly.

4.    Warm the soymilk in a saucepan or microwave.  Slowly whisk the warm soymilk into the mushrooms, scraping up any browned bits on the bottom of the pan.  Return the saucepan to the heat and bring the sauce to a boil, stirring constantly. 

5.    Reduce the heat to a simmer and cook, stirring often, for 8-10 minutes until the sauce reaches the consistency of a thick cream soup.  Stir in the soy sauce and salt and black pepper to taste.

6.    Mix in the green beans and ½ cup of the onions.  Place in the prepared casserole dish, top with the remaining onions and bake uncovered for 30-40 minutes.

Recipe from www.silksoymilk.com

Nutrition Information (per serving): 100 calories, 3g fat, 1g saturated fat, 0mg cholesterol, 621mg sodium, 12g carbohydrate, 3g fiber, 4g protein

Basic Stuffing Recipe

Makes 8-10 servings

Ingredients

1 loaf sliced whole wheat bread, approx. 1 lb.

2/3 cup Meijer canola oil

1 onion, chopped

4 stalks celery, chopped

2 tsp. poultry seasoning

Salt and pepper to taste

1 cup Meijer chicken broth

Directions: 

1.    Let bread slices air dry for 1 to 2 hours, then cut into cubes.

2.    In a Dutch oven heat canola oil over medium heat. Cook onion and celery until soft. 3. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.

3.    Chill, and use as a stuffing for turkey, or bake in a greased casserole dish at 350 degrees F for 30 to 40 minutes.

Nutrition Information (per serving): Calories 250, Fat 15 g, Saturated Fat 1.5 g, Cholesterol 1 mg, Sodium 455 mg, Carbohydrates 23 g, Fiber 4 g, Protein 5 g

*Take the basic stuffing recipe and spice it up 3 different ways!

1.    Oyster Stuffing:

·         Follow the basic stuffing directions.  Once stuffing is mixed together after step 2; blend in one (8 oz.) cup Hilton Fresh Oysters to stuffing mixture and bake at 350 degrees F for 30 to 40 minutes. 

2.    Apple/Raisin Stuffing:

·         Follow the basic stuffing recipe.  Once stuffing is mixed together after step 2; add 1 cup chopped apples and ¼ cup Meijer raisins to stuffing mixture and bake at 350 degrees F for 30 to 40 minutes. 

3.    Cranberry/Walnut Stuffing:

·         Follow the basic stuffing recipe.  Once stuffing is mixed together after step 2; add ½ cup dried cranberries and ½ cup walnuts to stuffing mixture and bake at 350 degrees F for 30 to 40 minutes. 

Pumpkin Pie Bites

Makes 12

Equipment:

Small Pumpkin Cooke Cutter

Mini Muffin Tray

Ingredients:

1 refrigerated ready to roll piecrust

1 egg white

1 can 100% Meijer Pure Pumpkin (see ingredients for pie)

Directions:

1.    Preheat oven to 350°F. 

2.    Roll the dough out thin with a rolling pin.   Use cookie cutter to cut pumpkin shapes from piecrust. 

3.    Press dough shapes into muffin tray.  Brush egg white wash on top edges of each pie.

4.    Prepare pumpkin pie mix according to the back of 1 can of 100% Pure Pumpkin.  Spoon mixture into each mini pumpkin-shaped piecrust.

5.    Bake for 12-15 minutes. Remove pies to cool. 

6.    Use black decorating frosting if desired. 

Sea Salted Pumpkin Seeds

Preheat oven to 375°F.  Lightly coat pumpkin seeds with Meijer Extra Virgin Olive Oil and sprinkle with sea salt and pepper.  Bake for 12 minutes or until golden brown and toasted.   

No Sugar Pumpkin Pie

Serves 16 (makes 2 pies)

Ingredients:

1 (29 oz.) can Meijer 100% pure pumpkin

2 (12 oz.) cans Meijer fat free evaporated milk

2 eggs, slightly beaten

1 1/4 cups Meijer Zero Calories sweetener with sucralose (bulk in bag)

2 Tbsp. all-purpose flour

1 tsp. salt

1 1/2 Tbsp. McCormick Pumpkin Pie spice

1 tsp. Meijer ground cinnamon

2 (9-inch, deep dish) Meijer frozen pie shells, unbaked

Directions:

1.    Preheat oven to 450 degrees. 

2.    Set pie shells aside and thoroughly blend all other ingredients in a large mixing bowl.

3.    Pour pie mixture evenly into each pie shell.

4.    Bake 20 minutes. Reduce oven temperature to 350 degrees and bake an additional 40 minutes, until a knife inserted in the center cove our clean.

5.    Cool completely on baking rack.

6.    Enjoy with Meijer Zip whipped topping if desired.

Nutrition Information (per serving):  Calories 124, Fat 6g, Cholesterol 21mg, Sodium 248mg, Carbohydrate 15g, Sugar 4.5g, Fiber 1.5g, Protein 3.5g.

This modified version of pumpkin pie has 84 fewer calories and 18grams less sugar than traditional pumpkin pie.

½ cup strawberry Greek yogurt
¼ cup Bare Naked Fit Triple Berry Granola
½ cup blueberries

1. Layer yogurt, granola, and berries in a glass. Repeat.

Nutrition Information (per serving): 284 calories, 2g fat, 0g saturated fat, 65mg cholesterol, 15mg sodium, 48g carbohydrate, 18g protein, 4g fiber

Apple Peanut Butter Pizza- Makes 10 pizzas

2 large golden delicious or granny smith apples ¾ cup Jif Naturals Peanut Butter
1/3 cup Bare Naked Vanilla Almond Granola

1. Using an apple corer, core the apples. Cut each apple crosswise into 5 rounds.
2. Using a small spreader, spread about 1 tbsp. of the peanut butter on each apple slice. Sprinkle the slices with granola and serve.

Nutrition information (per serving): Calories 156, Fat 9 g, Saturated fat 2g, Cholesterol 0mg, Sodium 49mg, Carbohydrate 12g, Fiber 2g, Protein 4g

Hummus & Veggie Cones- Serves 4

2 (8-inch) Meijer whole- wheat tortillas, halved ¼ cup Hummus 1 English cucumber, thinly sliced ½ cup shredded carrots
1. Lay the tortillas halves on a cutting board. Spread each tortilla half with an equal amount of the hummus.
2. Cover the hummus with cucumber slices.
3. Sprinkle the carrots evenly over the cucumber.
4. Starting at a corner, roll up each tortilla into a cone.

Nutrition information (per serving): Calories 128, Fat 4g, Saturated fat 1g, Cholesterol 0mg, Sodium 310mg, Carbohydrate 19g, Fiber 3g, Protein 4g

Easy Veggie Pizza
Serves 12

1 (8 oz.) pkg. Meijer Veggie Cream Cheese
1 (6 oz.) container plain Greek yogurt
1 tsp. dried dill weed
1/8 tsp. garlic powder
1 (11 x 11) Meijer Prepared Whole Wheat Square Pizza Crust, cut into 12 pieces
½ cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 tomato, seeded and chopped
1/2 cup shredded carrots

1. In small bowl mix cream cheese, yogurt, dill weed, and garlic powder. Spread over crust. Top with vegetables and serve.

Nutrition Information: Calories 216, Fat 8 g, Cholesterol 20 mg, Sodium 254 mg, Carbohydrate 30 g, Fiber 3 g, Protein 8 g

Healthy Kid Trail Mix
Serves 10

3 cups Popcorn, Indiana Gourmet Cinnamon Sugar Kettle Corn
2 cups Pepperidge Farms Whole Grain Goldfish
1 cup Ritz Munchable Buttery Pretzels
1 cup Meijer Raisins

1. Combine ingredients in a large bowl and store in an air- tight container or resealable bag.

Nutrition Information (per serving): Calories 125, Fat 2 g, Cholesterol 0 mg, Sodium 121 mg, Carbohydrate 25 g, Fiber 3 g, Protein 2 g

Barilla Tomato and Basil Sauce with grilled veggie and Sorrento mozzarella cheese

Ingredients for 4 people

1 cup Barilla Tomato and Basil Sauce

20 slices on a bias French Baguette

5 tbsp Olive oil

1 ea Zucchini sliced ¼ inch thick

1 ea Yellow Squash sliced ¼ inch thick

1 ea Portabella mushroom cleaned of bristles

Salt to taste

Black Pepper to taste

1 cup Shredded Mozzarella

Directions:

1.    Pre-heat oven to 375F.

2.    Brush slices of baguette with olive oil and season with salt and pepper.

3.    Roast until slightly brown in color.

4.    Season veggies with salt and pepper and drizzle with olive oil, grill until done on both sides.

5.    Place on sheet tray to cool.

6.    Chop up all grilled items and mix together with 1 tbsp olive oil, and mozzarella cheese.

7.    Top each crostini with 1 tbsp Barilla Tomato and Basil Sauce and a heaping spoon full of veggies mix.

8.    Place on sheet tray and bake in oven until cheese is melted.

9.    Serve immediately.

Source: www.barillaus.com.

Refreshingly Berry Iced Tea

1 cup raspberries

2 cups iced tea

1 1/2 cups Langer's Cranberry Juice

Place 1/2 cup raspberries into blend and puree until smooth. Pour in iced tea and cranberry juice, process until mixed. Pour into pitcher and chill 1 to 2 hours. When ready to serve, place several raspberries into each glass, fill with berry tea. (Serves 4)

Source:  "Fat Free Living Super Cookbook" by Jyl Steinback on Langers.com.

Orange Banana Yogurt Smoothie

Servings: 2

2 Cups Tropicana Pure Premium Orange Juice

2 Medium-Size Frozen Ripe Bananas, cut into pieces

1 Cup Yoplait Lowfat or Fat Free Vanilla Greek Yogurt

As Desired Ground Cinnamon

Directions:

1. Place juice and bananas in blender container. Cover and blend until smooth. Add yogurt. Cover and blend until frothy. 

2. Pour into glasses. Sprinkle with cinnamon. Serve immediately.

Recipe source: Adapted from Quaker. From meijermealbox.com.   

Whole Grain Vegetable Sandwich

Serving size: 2 sandwiches

4 slices Brownberry® Natural Health Nut bread

1 avocado, mashed

1 tomato, sliced

1 small cucumber, sliced

1/4 c. Spanish onion, thinly sliced

2 tsp. light mayonnaise

Sea salt and pepper, to taste

Directions

1.    Evenly spread the mashed avocado on two slices of bread and lightly sprinkle with salt and pepper.

2.    Spread one teaspoon mayonnaise on each of the remaining two slices of bread.

3.    Add the tomato, cucumber and onion to make two sandwiches. Serve immediately.

Source: Brownberry

Healthy On-The-Go Finger Sandwiches

Serving size: 4 sandwiches

8 slices Brownberry® Grains & More® Double Protein bread

4 ounces light cream cheese, softened

1 tablespoon fresh snipped chives

1/2 teaspoon dried dill

1/4 teaspoon salt

1 cup mixed fresh vegetables (cucumber, radishes, colorful bell peppers), thinly sliced

1/2 cup broccoli sprouts

Directions

1.    In a medium bowl using an electric mixer, beat cream cheese, chives, dill, and salt.

2.    Spread mixture on 4 slices of bread. Arrange colorful sliced vegetables on cream cheese and top with broccoli sprouts.

3.    Place another slice of bread on top and cut into finger sandwiches (you can trim crusts, if desired).

Source: Brownberry

Fiesta Roll Ups

Servings: 12  

 1   (8 ounce) package low fat cream cheese, softened 

1   (14.5 ounce) can Red Gold® Petite Diced Tomatoes w/Lime Juice & Cilantro, drained or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Chipotle, drained 

1 green bell pepper, finely chopped 

1 cup (4 ounces) 2% milk shredded cheddar cheese 

1 package (6 inch) wheat tortillas 

Directions:

1.    In a mixing bowl combine cream cheese, RED GOLD® PETITE DICED TOMATOES MEXICAN FIESTA and green bell pepper; stir to combine.

2.    Spread on tortillas and sprinkle with cheese. Roll up jellyroll style and refrigerate for 1 hour. Cut into ½ inch slices and arrange on tray for serving.

Source: Red Gold.

Ingredients:

1 box Meijer Multigrain Extra Spaghetti- NuVal score 91
1 lb. lean ground turkey- NuVal score 33
1 onion, chopped- NuVal score 93
1 jar Classico Signature Vodka Pasta Sauce- NuVal score 29
1 tbsp. Mrs. Dash Garlic & Herb Seasoning
1 small container Meijer Low-fat Cottage Cheese- NuVal score 24
1 bag of Meijer Frozen California- Style Vegetables, thawed- NuVal score 100
1 cup Meijer Reduced Fat Shredded Cheddar Cheese- NuVal score 23

Directions:

1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
2. Meanwhile brown ground turkey in a skillet with onion and seasoning until cooked through. Add vodka sauce and bring to a boil. Reduce heat to simmer and cook until pasta is done.
3. Drain pasta and mix with vodka and ground beef sauce. Stir in cottage cheese and vegetables.
4. Poor pasta mixture into 9x13- inch baking dish and top with cheddar cheese.
5. Bake covered with foil for 45 minutes. Let sit for 5 minutes and serve.

Nutrition Information (per serving): Calories 215, Fat 4 g, Cholesterol 23 mg, Sodium 225 mg, Carbohydrate 38 g, Fiber 2 g, Protein 3 g

Yoplait Yogurt Parfaits
Serves 1

Ingredients:

Yoplait Light Yogurt with Strawberry Granola- NuVal score 35
1/2 tsp. McCormick Ground Cinnamon
2 tbsp. fresh strawberries- NuVal score 100
1 tbsp. Meijer Chopped Walnuts- NuVal score 82

Directions:

1. Mix yogurt with cinnamon and top with granola, strawberries, and walnuts. Serve.

Nutrition Information (per serving): Calories 270, Fat 7 g, Cholesterol 3 mg, Sodium 129 mg, Carbohydrate 40 g, Fiber 3 g, Protein 7 g

Silky Peanut Butter Cup Smoothie
Serves 2

Ingredients:

1 banana- NuVal score 91
1 tbsp. Meijer Natural Peanut Butter- NuVal score 23
2-3 scoops Meijer Fat-Free No Sugar Added Vanilla Ice Cream- NuVal score 91
1 ½ cups Silk Chocolate Soymilk- NuVal score 68

Directions:

1. Combine all ingredients in a blender and blend until smooth.

Nutrition Information (per serving): Calories 267, Fat 9 g, Cholesterol 9 mg, Sodium 165 mg, Carbohydrate 37 g, Fiber 2 g, Protein 9 g

Edamole
Serves 4

Ingredients:

½ cup frozen, shelled edamame (soybeans), thawed- NuVal score 91
½ cup broccoli stems, peeled with a vegetable peeler- NuVal score 100
1 avocado, pitted and peeled- NuVal score 89
1 scallion, white and light-green parts, sliced- NuVal score 100
¼ cup red onion, diced- NuVal score 93
1 clove garlic, minced- NuVal score 91
½ jalapeno, seeded and minced- NuVal score 99
Juice of 1 lime- NuVal score 91
1 medium tomato, diced- NuVal score 96
2 tbsp. fresh cilantro- NuVal score 90
Meijer Sea salt

Directions:

1. Heat 2 cups of water in a small saucepan. Add the edamame, and simmer for 2 minutes or until soft.
2. Scoop the edamame out with a slotted spoon, and set aside to cool. Use the same boiling water to blanch the broccoli stems, about 5 minutes. Drain, and set aside to cool.
3. In a food processor or blender, puree the edamame and broccoli stems together until smooth.
4. In a mixing bowl, mash the avocado, and gently stir in the edamame and broccoli puree.
5. Fold in the remaining ingredients, and season with salt. Serve with baked chips or veggie sticks.

Nutrition Information (per serving): Calories 115, Fat 7 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 9 g, Fiber 4 g, Protein 4 g

Quinoa Salad with Pistachios and Cherries (Gluten-Free)
Serves 4

Ingredients:

For the Salad:
1 cup quinoa- NuVal score 91
1½ cups water
1/3 cup salted, de-shelled pistachio nuts
2 stalks celery, sliced- NuVal score 96
3 scallions, green tops removed, sliced- NuVal score 100
1/4 cup Meijer Dried Cherries- NuVal score 13

Dijon Mustard Vinaigrette:
2 tbsp. white wine vinegar
1/4 tsp. Meijer Sea Salt
¼ tsp. Meijer Freshly Ground Black Pepper
1 tbsp. Meijer Organics Dijon Mustard
¼ cup Meijer Extra Virgin Olive Oil

Directions:

1. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns, starts to crackle, and smells a bit toasted, about 5 minutes.
2. Transfer to a pot, add the water, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be completely absorbed.
3. Transfer the grain to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cherries and toss everything together.
4. For the Dijon Mustard Vinaigrette, add vinegar, salt, pepper, and Dijon mustard into a small deep bowl. Slowly pour in the extra-virgin olive oil into the bowl, beating constantly with a fork.
5. Dress the salad with the Dijon Mustard Vinaigrette.
6. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.

Nutrition Information (per serving): Calories 300, Fat 17 g, Cholesterol 0 mg, Sodium 372 mg, Carbohydrate 30 g, Fiber 4 g, Protein 7 g

Lunch Menu #1
Roast Chicken Sandwich with Basil & Peppers (see recipe)
½ cup Sliced Strawberries
½ cup Meijer Fat Free Milk
Crystal Light On the Go Iced Tea

Lunch Menu #2
Chicken Satay (see recipe)
1/3 cup Brown Rice
½ cup or 9 Asparagus Spears
8 oz. Greek Plain Nonfat Yogurt
¼ cup Mango Slices
V8 Splash Diet Berry Blend

Lunch Menu #3
Sweet and Spicy Mandarin Salad (See recipe)
1 slice of Multigrain Baguette
1 cup Meijer Fat Free Milk
JELL-O Gelatin Sugar Free Strawberry

Roast Chicken Sandwich with Basil & Peppers
Serves 4

8 tsp. Meijer mustard
8 slices Pepperidge Farm® Whole Grain 15 Grain Bread
8 oz. thinly-sliced Meijer rotisserie chicken or roasted chicken
4 roasted red peppers, cut into strips
Fresh basil leaves

1. Spread the mustard on the bread slices. Divide the chicken, red peppers and basil evenly among 4 bread slices. Top with the remaining bread slices.

Recipe adapted from www.pepperidgefarm.com

Nutrition Information (per serving): 383 calories, 12g fat, 2g saturated fat, 69mg cholesterol, 847mg sodium, 47g carbohydrate, 6g fiber, 22g protein

Chicken Satay
Serves 6-8

2 cups nonfat plain Greek yogurt
2 tbsp. creamy peanut butter
2 tbsp. chopped cilantro
4 tbsp. lime juice
1 ¾ tsp. Truvia® natural sweetener spoonable
1 tbsp. low sodium soy sauce
1 tsp. lime zest
½ cup roasted unsalted peanuts
1 ½ lb. boneless, skinless chicken breasts cut into strips
20 wooden or bamboo skewers, soaked in water for 30 minutes

1. In a food processor, combine yogurt, peanut butter, cilantro, lime juice, Truvia natural sweetener, soy sauce and zest and blend until smooth and combined. Add peanuts and pulse until chunky but not completely smooth. Transfer to a bowl, cover and refrigerate for 1 hour or up to 6 hours.
2. Preheat broiler on high. Thread chicken pieces on skewers working in and out of the meat. Place on a greased sheet pan and broil for 3 to 5 minutes per side or until chicken is cooked. Can also be grilled on a grill pan for 5 minutes per side.
3. Serve satay on large platter with dipping sauce.

Recipe from www.truvia.com

Nutrition Information (per serving): 180 calories, 8g fat, 1.5g saturated fat, 40mg cholesterol, 150mg sodium, 8g carbohydrate, 1g fiber, 22g protein

Sweet and Spicy Mandarin Salad
Serves 4

2 (4.5 oz.) pouches Starkist Tuna Creations® Sweet and Spicy
½ cup sliced celery
1/3 cup sliced green onions, white and green parts
1 (11 oz.) can Mandarin Oranges, drained
4-5 cups salad greens
½ cup crispy Chow Mein noodles

1. In a large bowl, combine tuna, celery, onions, and oranges.
2. Add salad greens and toss again.
3. Top with Chow Mein noodles.

Recipe from www.starkist.com

Nutrition Information (per serving): 140 calories, 2.5g fat, 0g saturated fat, 25mg cholesterol, 220mg sodium, 15g carbohydrate, 3g fiber, 17g protein

For more diabetes-friendly recipes go to www.meijermealbox.com.

4 (3.5 ounce) Salmon Fillets (NuVal™ Score 82) –have the Meijer Seafood associate cut your fillets into 3.5 oz. portions
¼ tsp. garlic pepper
1 1/2 tbsp. Promise Buttery Spread
2 tbsp. Meijer Honey
1 tsp. lime zest
2 tbsp. fresh lime juice (included in price of lime zest) (NuVal™ Score 91)
1 Tbsp. less-sodium soy sauce

1. Preheat broiler to high. Line a rimmed baking sheet with foil; coat foil with nonstick cooking spray. Place fillets skin side down on baking sheet; sprinkle evenly with garlic pepper. Place baking sheet under broiler; broil 3 minutes.
2. Meanwhile, for the glaze, in a small saucepan melt butter over medium heat. Whisk in honey, lime zest, lime juice and soy sauce; remove from heat and set aside.
3. Remove pan from oven. Brush or spoon glaze evenly on fillets. Return pan to oven; broil 4 to 7 minutes more or until fish flakes easily with a fork. Remove from oven. Sprinkle fillets with cilantro (if desired), and serve.

Nutrition Information (per serving): 261 Calories, 15g Fat, 70mg Cholesterol, 231mg Sodium, 9.5g Carbohydrate, 0g Fiber, 22g Protein.

Serve with:
Meijer Steamers frozen broccoli (NuVal™ Score 100)
Whole Grain Rice Blend (NuVal™ Score 82)

Spinach Stuffed Chicken & Rice
Makes 4 servings

1 pound boneless, skinless chicken breasts
2 (10 oz.) packages Meijer frozen spinach, thawed and drained of excess moisture
1 (14 oz.) can Meijer diced tomatoes
1-1/2 cup Kraft shredded part skim mozzarella cheese with ¼ cup set aside
McCormick herbs of choice such as oregano, parsley, basil, thyme
2 cups of Meijer uncooked brown rice

1. Preheat oven to 375°F. Slice each chicken breast open to create a pocket. Stuff each chicken breast evenly with spinach, diced tomatoes and 1-1/4 cups mozzarella cheese.
2. Use a toothpick to close the end of each stuffed pocket. Place on a baking sheet.
3. Use the remaining cheese to sprinkle on the top of the chicken breasts. Sprinkle with herbs. Bake for approx. 25 to 30 minutes, until chicken is done.
Serve over brown rice.

Nutrition information per serving: Calories: 461, Total fat: 11g, Cholesterol: 96mg, Sodium: 485mg, Carbohydrate: 45g, Fiber: 7g, Protein: 49g.

Serve with Dole® bag salad topped with olive oil vinaigrette.

Dole Chicken and Romaine Salad

Serves: 2

Ingredients:

8 ounces chicken breast tenders
1/4 tsp. garlic salt
1 Tbsp. Meijer olive oil
4 cups DOLE® Hearts of Romaine
6 cherry tomatoes cut in half
1/4 cup Kraft 2% milk shredded Cheddar cheese
2 Tbsp. sliced green onions
EZ Spicy BBQ Ranch Dressing (recipe below)
1/4 cup Meijer Naturals Veggie Snack Sticks (snack aisle)

Dressing:
EZ Spicy BBQ Ranch Dressing: Whisk together 1/4 cup prepared low fat spicy ranch dressing and 1 tablespoon prepared barbecue sauce until blended.

Directions:
1. Season chicken tenders on both sides with garlic salt. Cook chicken in oil in large nonstick skillet over medium-high heat 6 to 8 minutes, turning once, or until lightly browned and no longer pink in center.
2. Divide romaine on 2 large plates. Arrange cooked chicken, tomatoes, cheese and green onions on top of each. Drizzle with EZ Spicy BBQ Ranch Dressing, to taste. Garnish with Meijer Veggie Snack sticks. Refrigerate leftovers.

Nutrition Information (per serving): 363 Calories, 18g Fat, 64mg Cholesterol, 546mg Sodium, 21g Carbohydrate, 6g Fiber, 31g Protein.

Recipe adapted from Dole.com

Strawberry Valentine Sundae
Makes 4 servings

Fresh strawberries
1 angel food cake
¼ cup dark chocolate, grated
Vanilla fat free frozen yogurt

1. Place 1 cup sliced strawberries in container of an electric blender; cover and process until smooth.
2. Place 4 (1 oz.) slices of angel food cake on individual plates. Top each piece of angel food cake with 1/3 cup frozen yogurt.
3. Place pureed strawberries in a squeeze bottle and make a heart design on plate and drizzle over cake as desired. Sprinkle with 1 tablespoon grated dark chocolate and serve.

Nutrition Information (per serving): 193 calories, 3g fat, 2g saturated fat, 0mg cholesterol, 181mg sodium, 40g carbohydrate, 1g fiber, 4g protein

Berrylicious Banana Smoothie 

 1 ¼ cup per serving – Makes 4 servings

2 cups of Smart Balance skim milk

2 cups of crushed ice

3 large ripe bananas

6 oz of Dannon blueberry yogurt (or yogurt of your choice)

6 oz raspberries (fresh or frozen)

8 oz strawberries (fresh or frozen)

Directions:

1. Gather ingredients and thoroughly rinse the raspberries and strawberries 

2. Peel bananas and cut. Remove stem and leaves from strawberries and cut 

3. Place all ingredients in the blender starting with liquid ingredients. 

4. Mix ingredients on the puree setting of your blender. 

5. Pour and serve! Garnish with a berry if desired 

Nutrition information (per serving): 236 calories, 2g fat, 0g saturated fat, 5mg cholesterol, 110mg sodium, 49g carbohydrates, 7g fiber, 9g protein.

Adapted from: Smart Balance®

Minestrone

Makes 6 servings

29 oz. Contadina^® Tomato Sauce

3 bacon slices diced

1/2 cup chopped onion

10-1/2 oz. Meijer reduced sodium beef broth double strength

15 oz. Meijer great northern beans undrained

2 cups zucchini sliced

1/2 cup whole grain macaroni, dried (or Barilla Plus Pasta)

1 tsp. Italian seasoning

10 oz. frozen vegetables thawed

Directions:

1. Cook bacon in large saucepan over medium heat until crisp; drain.
2. Add onion; cook 2 minutes or until tender. Add tomato sauce, broth and 1 can water, undrained beans, zucchini, macaroni and Italian herb seasoning. Season to taste with ground black pepper, if desired.
3. Bring to boil. Reduce heat and simmer 10 minutes. Add mixed vegetables; cook 3 to 4 minutes or until heated through, stirring occasionally. Serve with Parmesan cheese, if desired.

Source: Contadina

Chicken Pesto Light Sandwich

Serving size: 1 sandwich

2 slices Arnold® Bakery Light 100% Whole Wheat bread

1 tsp. fresh pesto

1 tsp. roasted red pepper dip

2 tbsp. marinated tomatoes

1 oz. low-fat mozzarella

1 oz. grilled red onions and mushrooms

2 oz. chicken breast, thinly sliced, heated  (or try Valley Fresh White Chicken)

Directions

1.    Take two slices of bread, and spread pesto on one slice and roasted red pepper dip on the other.

2.    Place two thin slices of mozzarella cheese on top of the pesto, and toast the pesto and mozzarella slice in a panini maker.

3.    Grill red onions and mushrooms.

4.    Once the mozzarella is melted, add the grilled onions and mushrooms. Place the marinated tomatoes on top of the grilled mushrooms and onions.

5.    Add the thinly sliced chicken breast and put both sides of the sandwich together. Once the sandwich is assembled, place under a panini maker.

Source: Arnold Bread

The Big Easy Jambalaya

Makes 8 (1-cup) servings.

1 tablespoon Meijer olive oil 

1 medium onion, chopped 

1 each medium green and yellow bell pepper, chopped 

1 can (14 1/2 ounces) fire roasted or Del Monte No Salt Added regular diced tomatoes, undrained 

1 cup water 

1 package ZATARAIN'S® Reduced Sodium Jambalaya Mix 

1 pound large shrimp, peeled and deveined 

1 package (12 ounces) andouille sausage, cut into 1/4-inch slices 

1/4 cup chopped fresh parsley (optional) 

Directions

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutritional Info per 1 serving: 264 calories, 8g fat, 107mg cholesterol, 813mg sodium, 29g carbohydrate, 2g fiber, 19g protein.

Adapted from Zatarain’s.

Light and Creamy Chicken Enchiladas

Makes: 6 servings

1 cup Yoplait® Fat Free plain yogurt (from 2-lb container) (try Yoplait Plain Greek yogurt)

1 container (8 oz) reduced-fat sour cream

1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium

1 can (4 oz) Old El Paso® chopped green chiles, undrained

12 white corn or flour tortillas (6 or 7 inch)

1 cup Meijer shredded reduced-fat Cheddar cheese (4 oz)

1 1/2 cups chopped cooked chicken (try Valley Fresh White Chicken)

4 medium green onions, sliced (1/4 cup)

 Shredded lettuce, if desired

 Chopped tomatoes, if desired

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.

2. Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.

3. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.

Nutrition information (per serving): 310 calories, 12g fat, 6g saturated fat, 55mg cholesterol, 570mg sodium, 32g carbohydrate, 3g fiber, 20g protein.

Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat

Carbohydrate Choices: 2

Adapted from: Yoplait.

Albacore Stir Fry

Servings: 4

1 pouch (6.4 oz) or 2 pouches (2.6 oz) or 2 cans (5 oz) StarKist® Albacore Tuna (if using cans, drained and chunked)

½ cup chopped onion

1 tsp. minced garlic

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. lemon juice

2 Tbsp. Meijer vegetable oil

1 bag (16 oz) frozen oriental vegetables (or 4 cups thinly sliced assorted fresh vegetables; carrots, snow peas, broccoli, bell pepper, mushrooms and celery)

1 tsp. sugar (or try Splenda)

2 cups cooked brown rice

Directions:

1.    Heat oil in a large skillet or wok and stir-fry onion, garlic and vegetables until crisp-tender; about 4 minutes.

2.    Add tuna, soy sauce, sugar, lemon juice and 1 Tbsp. water.  Stir fry for 1 minute, until tuna is heated through. Serve over hot rice.

Nutrition information (per serving): 260 calories, 8g fat, 1.5g saturated fat, 15mg cholesterol, 1200mg sodium (not using the reduced sodium soy sauce), 32g carbohydrate, 3g fiber, 16g protein.

Tip: To reduce the sodium, use reduced-sodium soy sauce or decrease the amount of soy sauce by 1/3-1/2.

After the gifts are opened, sit down to a delicious meal that you and your family will love.

Delightful Christmas Brunch Menu
Smart Balance 1% Low Fat Milk
Tropicana Pure Premium Orange Juice Some Pulp
Mini Mushroom and Sausage Quiche (See recipe)
Country Potatoes (See recipe)
Fruit Medley (from Meijer deli)
Gingerbread Cake (See recipe)

Mini Mushroom and Sausage Quiche
Serves 10

8 oz. turkey breakfast sausage, removed from casing and crumbled into small pieces
1 tsp. extra-virgin olive oil
8 oz. mushrooms, sliced
1/4 cup sliced green onions
1/4 cup shredded Swiss cheese
1 tsp. freshly ground pepper
5 eggs
3 egg whites
1 cup Smart Balance 1% Low Fat Milk

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray.
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese, and pepper.
3. Whisk eggs, egg whites, and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Recipe adapted from www.delish.com

Nutrition Information (per serving): 90 calories, 5g fat, 2g saturated fat, 105mg cholesterol, 217mg sodium, 3g carbohydrate, 0g fiber, 9g protein

Country Potatoes
Serves 4

4 small baking potatoes, peeled
1 tbsp. butter or margarine, melted
1 tsp. Bertolli Classico Olive Oil
1 tsp. dried basil
3 tbsp. fresh bread crumbs
3 tbsp. grated parmesan cheese
1 ½ tsp. water

1. Preheat oven to 400 degrees F.
2. Spray a baking sheet with vegetable cooking spray. Set aside.
3. Cut potatoes in half lengthwise. Cut each half diagonally into ¼-inch thick slices, keeping slices together.
4. Using a wide spatula, place each potato on prepared baking sheet. Press with fingers to fan slices.
5. In a cup, combine butter, oil, and basil. Mix well. Brush evenly over potatoes. Bake for 30 minutes.
6. In another cup, combine bread crumbs, Parmesan and water. Mix well. Sprinkle evenly over potatoes. Bake until browned and tender, about 10 to 15 minutes. Serve immediately.

Recipe adapted from www.grouprecipes.com

Nutrition Information (per serving): 162 calories, 2g fat, 0g saturated fat, 3mg cholesterol, 106mg sodium, 31g carbohydrate, 2g fiber, 5g protein

Gingerbread Cake
Serves 18

2 cups unsweetened applesauce
¾ cup molasses
1/3 cup vegetable oil
3 eggs
3 cups all-purpose flour
1 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 ½ tsp. ground cinnamon
½ tsp. ground cloves

1. Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside.
2. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3. Blend remaining dry ingredients in a separate bowl. Mix well.
4. Add dry ingredients to the applesauce mixture. Stir well.
5. Pour cake batter into prepared pan. Bake in preheated 350 degrees F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake into serving plate. Serve warm or cool.

Recipe from www.splenda.tastebook.com

Nutrition Information (per serving): 177 calories, 5g fat, 0g saturated fat, 39mg cholesterol, 232mg sodium, 29g carbohydrate, 1g fiber, 3g protein

New Year’s Celebration
Start with healthy appetizers. Offer a nice spread for your guests and a variety of flavors. Here are some suggestions:

• Use Bertolli Extra Virgin Olive Oil mixed with grated parmesan served with sliced French bread for dipping.
• Serve Ham and Pickle appetizers by spreading a thin layer of light cream cheese evenly over each ham slice. Add the Vlasic® Kosher Dill Spear to one end of the ham slice. Roll the ham around the pickle spear until completely rolled. Cut in half and serve on a large oval plate.
• Buy a precut tray of fruits and veggies at Meijer served with a low fat dip. This is a great idea for those who are watching their weight!

New Year’s Party Appetizer Menu
Gorgonzola or Roquefort Blue Cheese paired with sliced Pears and Raisin Bread
Tomato Basil Bruschetta (See recipe)
Merguez Meatballs with Yogurt Sauce (See recipe)
Ritz Cheesy Crab Topper (See recipe)
Stuffed Fresh Figs (See recipe)

Tomato Basil Bruschetta
Serves 4-6

1 ½ cup Dei Fratelli Petite Diced Tomatoes, drained (approx. ½ or a 28 oz. can)
8 oz. fresh mozzarella, sliced or soft goat cheese
Basil leaves for garnish, chopped

Bruschetta topping
3 tbsp. fresh basil, chopped
2 cloves fresh garlic
2 tbsp. extra virgin olive oil

1 loaf Ciabatta bread, sliced ½ in. thick

1. Preheat oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approximately 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

Recipe from www.deifratelli.com

Nutrition Information (per serving): 191 calories, 11g fat, 4g saturated fat, 455mg sodium, 24mg cholesterol, 10g carbohydrate, 1g fiber, 11g protein

Merguez Meatballs with Yogurt Sauce
Serves 20

1 lb. ground lamb or ground round beef
2 cloves garlic, minced
2 tbsp. fresh cilantro, chopped
2 tbsp. red wine vinegar
1 tbsp. paprika
2 tsp. ground cumin
2 tsp. ground coriander
1 ½ tsp. salt
Freshly ground pepper

Yogurt Sauce
1 cup Dannon All Natural Plain Yogurt
½ cup fresh mint leaves, chopped
½ cup fresh cilantro, chopped

1. In a large bowl, mix meat, garlic, cilantro, vinegar, paprika, cumin, coriander, salt and pepper. Mix it with your hand until well blended. Set aside.
2. Blend the yogurt, mint and cilantro in a food processor or in a blender.
3. Preheat broiler and adjust rack so it is about 4 inches from the heating element. Form the meat mixture into 1-inch meatballs and place them on a baking sheet. Broil meatballs until no longer pink inside, about 8 minutes, shaking the pan once or twice so meatballs cook evenly. Transfer them to paper towels to drain.
4. Skewer the meatballs with toothpicks and serve them immediately on a platter with the yogurt sauce in a small bowl.

Recipe adapted from Party Appetizers: Small Bites, Big Flavors Cookbook by Tori Ritchie

Nutrition Information (per serving): 47 calories, 2g fat, 0g saturated fat, 14mg cholesterol, 196mg sodium, 1g carbohydrate, 0g fiber, 5g protein

Ritz Cheesy-Crab Topper
Serves 16

4 oz. Philadelphia Neufchatel cheese, softened
¼ cup Breakstone’s reduced fat light sour cream
1 (6 oz.) can crabmeat, drained, flaked
¼ cup fresh parsley, chopped
1 tbsp. Kraft reduced fat Parmesan style grated topping
3 drops hot pepper sauce
48 RITZ Reduced Fat Crackers

1. Mix all ingredients except crackers; cover.
2. Refrigerate at least 1 hour.
3. Spoon about 1 tsp. of the crabmeat mixture onto each cracker just before serving.

Recipe from www.kraftrecipes.com

Nutrition Information (per serving): 80 calories, 3.5g fat, 1.5g saturated fat, 15mg cholesterol, 170mg sodium, 8g carbohydrate, 0g fiber, 3g protein

Stuffed Fresh Figs
Serves 6

19 fresh ripe small figs
¼ cup Meijer honey
½ cup Meijer part-skim ricotta cheese
¼ cup almonds, toasted and chopped

1. Mash the ripest fig on a plate with the honey, using a fork; set aside.
2. Trim stems from remaining figs with a sharp knife, then cut a deep “X” in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make “petals.”
3. Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
4. To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.

Recipe from www.delish.com

Nutrition Information (per serving): 177 calories, 5g fat, 1g saturated fat, 6mg cholesterol, 27mg sodium, 32g carbohydrate, 4g fiber, 6g protein

Stir-Fried Beef and Broccoli

Serves 4

Ingredients:

1 package McCormick® Brown Gravy Mix or 1 package McCormick® 30% Less Sodium Brown Gravy Mix
1 cup water
1/4 tsp. McCormick® Black Pepper, Coarse Ground
1 Tbsp. Meijer canola oil
3/4 pound flank or boneless sirloin steak, cut into thin strips
1/4 teaspoon McCormick® Ground Ginger
2 cups broccoli florets
1 8oz. pkg. fresh sliced mushrooms
2 Cups Cooked brown rice (or Asian noodles)

Directions:
1. Mix Gravy Mix, water and pepper in medium bowl. Set aside.
2. Heat oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes.
3. Stir in ginger, broccoli, mushrooms and gravy mixture. Bring to boil. Reduce heat to low; cover and simmer 5 to 8 minutes or until broccoli is tender-crisp. Serve over cooked rice or noodles.

Nutrition Information (per serving): 302 Calories, 10g fat, 404mg Sodium, 30g Carbohydrate, 3g Fiber, 23g Protein.

Recipe source: McCormick.com

Crunchy Baked Fish

Serves 4

Ingredients:

3 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend
4 (4 oz.) Meijer tilapia fillets
1/2 cup corn flake crumbs
Juice of half a lemon
Meijer cooking spray

Directions:

1. Preheat oven to 350°F. Spray cooking spray on 9 x 9 x 2 inch pan.
2. Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend. Squeeze lemon juice over fish.
3. Toss corn flake crumbs with remaining 2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend. Carefully top the fillets with the corn flake crumbs.
4. Bake for 20 minutes or until the fish is fork tender.

Nutrition Information (per serving): 150 Calories, 2g fat, 128mg Sodium, 10g Carbohydrate, 0g Fiber, 23g Protein.

Recipe source: mrsdash.com

Italian Style Vegetable Soup

Serves 10

Ingredients:

1/2 Box Barilla Plus Elbow Pasta
1 Jar Barilla Tomato & Basil Sauce
2 Tbsp. Meijer Extra Virgin Olive Oil
1/2 Cup Onion, Chopped
1 Cup Celery, Chopped
1 Cup Carrot, Chopped
1 Clove Garlic
2 Cups Cabbage, Sliced Thin
1 Cup Zucchini, Chopped
1 Cup Peas
1/4 tsp. McCormick Black Pepper, Freshly Ground
Salt to taste
64 Ounces (2 boxes) Meijer Naturals Chicken Stock or reduced sodium chicken broth
2 Cups Broccoli Florets
15 oz. Can Cannellini Beans, Drained
1 Tbsp. Fresh Parsley, Chopped
1 Tbsp. Fresh Basil, Chopped
1/2 Cup Meijer Parmigiano Reggiano Cheese, Grated

Directions:

1. SAUTÉ celery, carrots, onion and garlic with olive oil for 5 minutes over medium heat.
2. ADD chopped garlic, sauté 2 minutes.
3. STIR in cabbage, zucchini, and green peas. Season with salt and pepper and cook for 5 minutes.
4. ADD sauce and stock; bring to boil. Season with salt and pepper.
5. ADD Elbow pasta, broccoli, beans and cook for 9 minutes. Allow soup to rest for 10 minutes,
then stir in fresh herbs and cheese before serving.

Nutrition Information (per serving): 189 Calories, 5g fat, 640mg Sodium, 26g Carbohydrate, 5.5g Fiber, 11g Protein.

Recipe adapted from Barilla® barillaus.com

Lightened Up Pumpkin Pie

Serves 8

Ingredients:
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 Tbsp. light molasses
1/4 teaspoon salt
2 tsp. McCormick ground cinnamon
1/2 tsp. McCormick Nutmeg
1 whole egg plus 3 egg whites
1 (15 ounce) can pumpkin puree
1 1/4 cups nonfat evaporated milk
1 (9 inch) unbaked pie crust
2 cups Meijer frozen whipped topping, thawed

Directions:
1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon. When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk. Pour into the pie crust.

3. Bake for 1 hour 15 minutes to 1 hour 30 minutes in the preheated oven, or until a toothpick inserted into the pie comes out clean. Cool then top with whipped topping before serving.

Nutrition Information (per serving): 220 Calories, 8g Fat, 20mg Cholesterol, 400mg Sodium, 28g Carbohydrate (16g Sugar), 3g Fiber, 7g Protein. 2 Carbohydrate Exchanges.
Recipe adapted from www.splenda.tastebook.com

Fruited Wheat Bran Muffins

Servings: 12

Ingredients

1 1/4 cups Meijer all-purpose flour

1 1/2 tsp baking powder

2 tsp Meijer cinnamon

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp salt

1 1/2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal (crushed to 3/4 cup)

3/4 cup Meijer unsweetened applesauce

1/3 cup Meijer fat-free milk

1/4 cup refrigerated egg substitute*

1/2 cup firmly packed brown sugar

2 tablespoons Meijer vegetable oil

1/2 cup dried mixed fruit bits or chopped walnuts

Directions

1. In medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

2. In large bowl combine KELLOGG'S ALL-BRAN COMPLETE WHEAT FLAKES cereal, applesauce, milk and egg substitute. Let stand about 2 minutes or until cereal softens. Add brown sugar and oil. Beat well. Add flour mixture, stirring until just combined. Fold in fruit bits. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.

3. Bake at 375°F about 17 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm or cool.

*Note: if desired, substitute 1 slightly beaten egg or 2 slightly beaten egg whites for the egg substitute

Source: http://www2.kelloggs.com/RecipeDetail.aspx?id=6803&filter=

Whole Wheat Banana-Nut Pancakes

Delicious pancakes, featuring whole wheat flour, Kellogg's® All-Bran® Original cereal, mashed banana and pecans, make great fare for breakfast or casual suppers.

Servings: 10

1 cup whole wheat flour

1/2 cup Kellogg's® All-Bran® Original cereal

2 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 egg, slightly beaten

1 1/4 cups milk

1 medium banana, mashed (1/3 cup)

1/3 cup chopped pecans

- or -

1/3 cup chopped walnuts

Maple syrup

Banana slices (optional)

Chopped pecans (optional)

Directions

1. In large bowl combine flour, KELLOGG’S ALL-BRAN Original cereal, brown sugar, soda, cinnamon, salt and nutmeg.

2. In medium bowl stir together egg, milk and banana. Add to flour mixture, mixing until just combined. Stir in 1/3 cup pecans.

3. For each pancake, on hot, lightly greased griddle or large skillet pour about 1/4 cup batter. Cook over medium heat about 2 minutes on each side or until golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry.

4. Serve with syrup, banana slices (if desired) and pecans (if desired)

Nutrition information per serving (for 1 pancake without syrup): Calories 120, Fat 4g, Cholesterol 20mg, Sodium 210mg, Carbohydrate 19g, Fiber 3g, Protein 4g.

Source: http://www2.kelloggs.com/RecipeDetail.aspx?id=19902&filter=

Veggie Breakfast Patty

Servings: 1

Non-stick cooking spray 

1 ounce dried onion 

8 ounce egg substitute 

1 Morningstar Farms® Garden Veggie Patties® Veggie Burgers 

Salt and pepper to taste 

1/4 cup grated Cheddar cheese 

DIRECTIONS

Preheat oven to 350 degrees.

Heat cooking spray in a small skillet.

Pour 1/2 of egg substitute contents into skillet.

Add veggie burger.

Add remainder off egg substitute and dried onion.

Season with salt and pepper.

Heat in oven for 5 minutes.

Add cheese and remove from oven when cheese melts.

This recipe was submitted by a Morningstar Farms Insider™. Morningstar Farms® brand does not test or endorse any of the recipes submitted by users.

Source: http://www.morningstarfarms.com/veggie-breakfast-patty.html

English Muffin Burgers

Total Time: 10 minutes

Servings: 2

2 Whole grain English muffins 

2 Morningstar Farms® Grillers® Original 

2 Lowfat Cheddar cheese slices 

2 pieces of lettuce for topping 

2 tomato slices 

Toast English muffins.

While English muffins are toasting, cook veggie burgers according to instructions on package.

Once burgers are cooked, place each burger on bottom of toasted English muffin.

Top each burger with a slice of cheese, piece of lettuce, a slice of tomato and English muffin top.

This recipe was submitted by a Morningstar Farms Insider™. Morningstar Farms® brand does not test or endorse any of the recipes submitted by users.

Adapted from: http://www.morningstarfarms.com/english-muffin-burgers.html

Building Healthy Meals using MyPlate

Breakfast

Summerberry Smoothie

Serves 2

6 oz. fat free strawberry yogurt (Dairy)

1 cup fresh strawberries, blueberries or raspberries (Fruit)

½ cup Horizon Organic low fat milk (Dairy)

½ banana (Fruit)

¼ tsp. Meijer vanilla extract

1.    Combine all ingredients in a blender or food processor until smooth.

Serve with 1 whole wheat bagel (Grain) spread with 1 tbsp. peanut butter (Protein).

Recipe adapted from www.horizondairy.com

Nutrition Information (per serving): 133 calories, 1g fat, 2.5mg cholesterol, 94mg sodium, 26g carbohydrate, 2g fiber, 6g protein

Lunch

Greek Tuna Salad Pocket

Serves  4

2 tbsp. lemon juice

1 tbsp. Meijer olive oil

1 1/2 tsp. McCormick® Oregano Leaves

1/2 tsp. McCormick® Garlic Powder

1 pouch (7 oz.) albacore tuna, packed in water (Protein)

1/2 cup chopped tomato

1/4 cup finely chopped red onion

1/4 cup crumbled reduced fat feta cheese

2 whole wheat pita breads (6 1/2-inch) (Grain)

1 cup baby spinach leaves

1. Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.

2. Refrigerate at least 1 hour or until ready to serve.

3. Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.

Serve with 1 cup fresh fruit salad (Fruit), 1 cup tossed salad (Vegetable) and 1 cup low fat milk (Dairy).

Recipe adapted from www.mccormick.com

Nutrition Information (per serving): 210 calories, 6g fat, 24mg cholesterol, 488mg sodium, 22g carbohydrate, 3g fiber, 17g protein

Dinner

Orange Ginger Beef Stir-Fry

Serves 4

3/4 cup Meijer orange juice

3 tbsp. reduced sodium soy sauce

2 tsp. McCormick® Ginger, Ground

1 tsp. McCormick® Garlic Powder

1/8 tsp. McCormick® Red Pepper, Ground

1  lb. boneless beef sirloin steak, cut into thin strips (Protein)

1 tbsp. sesame oil

5 cups cut-up vegetables, such as broccoli florets, sliced onion, sugar snap peas and red bell pepper strips (Vegetables)

1 tbsp. Meijer honey

1 tsp. Meijer cornstarch

1 tsp. McCormick® Sesame Seed, toasted

1.    Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.

2.    Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.

3.    Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.

Tips

To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

Serve with ½ cup cooked brown rice (Grain), 1 cup low fat yogurt (Dairy) and 1 cup cantaloupe chunks (Fruit).

Recipe adapted from www.mccormick.com

Nutrition Information (per serving): 265 calories, 9g fat, 39mg cholesterol, 448mg sodium, 18g carbohydrate, 3g fiber, 28g protein

Makes 2 1/2 cups salsa (serves 4)

1 medium navel orange, peeled and cut into 1/2-pieces

8 ounces seedless red grapes, stemmed and cut into quarters

1/2 cup chopped red pepper

1/4 cup chopped cilantro

1/4 cup chopped green onions

1 Tablespoon minced jalapenos (optional)

1/2 cup Welch's 100% Grape Juice made with Concord grapes

About 1 tbsp. fresh lime juice

1 8-ounce bag baked tortilla chips

Preparation

In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions, and jalapeno if using. Stir in the grape juice and lime juice. Taste and adjust the seasoning with more lime juice, if needed.

Serve immediately with whole grain tortilla chips.

Nutrition Per Serving (without chips):

70 calories, 0g fat, 0g saturated fat, 1g protein, 19g carbohydrate, 0mg cholesterol, 5mg sodium, 2g fiber

*Kids will love having this fruity dip with their chips for an afternoon snack. This also makes a great accompaniment for fish or chicken.

Source: Welch’s.

Berrylicious Banana Smoothie 

1 ¼ cup per serving – Makes 4 servings (210 calories per serving)

Ingredients:

2 cups of Smart Balance skim milk

2 cups of crushed ice

3 large ripe bananas

6 oz of blueberry yogurt (or yogurt of your choice)

6 oz raspberries

8 oz strawberries

Directions:

1) Gather ingredients and thoroughly rinse the raspberries and strawberries 

2) Peel bananas and cut. Remove stem and leaves from strawberries and cut 

3) Place all ingredients in the blender starting with liquid ingredients. 

4) Mix ingredients on the puree setting of your blender. 

5) Pour and serve! Garnish with a berry if desired 

Nutrients

Calories 236 kcal

Fat 2 g

Saturated Fat 0 g

Trans Fatty Acid 0 g

Poly Fat 0 g

Mono Fat 0 g

Cholesterol 5 mg

Sodium 110 mg

Carbohydrates 49 g

Dietary Fiber 7 g

Total Sugars 32 g

Protein 9 g

Source: Smart Balance

Stars N Stripes Fruit Grill

Servings: 4

Carambola, also known as star fruit, when sliced horizontally will form star shapes. Serve as a dessert to your favorite grilled chicken, pork, or beef recipe. Star fruit, also known as carambola, is fun in star shapes as garnish. Serve this colorful fruit grill with grilled chicken, pork or beef dishes.

2 tbsp. Meijer brown sugar

2  carambola, sliced 1/2 inch thick

1 tbsp.  Tropicana orange juice

4  peaches or nectarines, pitted and halved

1  pineapple, peeled, cored, and sliced into 1-inch rings

1 cup  raspberries or blueberries

 (Prep Time:25 minutes, Total Time:29 minutes)

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium heat (300° to 350°F). Place carambola, pineapple and peaches directly on grill 3 to 4 minutes, watching carefully to avoid burning. Turn and grill until golden brown.

2. Whisk together brown sugar and orange juice. Add berries.

3. Divide grilled fruit evenly between 4 dessert plates. Top each with berry mixture.

Idea: add a dollop of Greek yogurt on top of the fruit.

Nutritional information per serving (without yogurt): Calories 173, Fat 1g, Carbohydrate 43g, Fiber 7g, Sodium 4mg.  Source: TryFoods, Inc.

Barilla® Whole Grain Rotini with Cherry Tomatoes, Mozzarella and Basil

1 box Barilla Whole Grain Rotini

1 pint Cherry Tomato, Halved

4 oz. Mozzarella Cheese, Diced

4 leaves Fresh Basil, Cut Into Strips

4 tbsp. Extra Virgin Olive Oil, Divided

1 clove Garlic, Pressed

To taste Salt

To taste Black Pepper, Freshly Ground

COOK Whole Grain Rotini according to package directions.

Meanwhile, HEAT 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow, about 2 minutes.

REMOVE garlic from skillet. 

ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes.  Season with salt and pepper.

DRAIN  pasta and add to the skillet. Remove skillet from heat.  Mix well. 

ADD cheese, basil and remaining olive oil to the pasta.  Toss to combine.

Source: Barilla

Try these easy summer recipes to get you out of the kitchen fast!

Johnsonville Honey Mustard Turkey Sausage Skewers

Ingredients
1 package (13.5 ounces) Johnsonville® Smoked Turkey Sausage
2 medium yellow onions
2 medium sweet red and yellow bell peppers
1 bottle (12 ounces) honey mustard
18 small metal or wooden skewers

Directions
Cut each sausage link into six slices. Peel onion and cut into ½-inch pieces. Core peppers and cut into ½-inch pieces.

Thread sausage slice, onion slice, pepper slice and second sausage slice onto metal or soaked wooden skewer.

Grill skewers on charcoal or gas grill or on a grill pan over medium heat about 5-6 minutes. Turn and grill another 5-6 minutes or until vegetables are tender and sausage is hot. Brush with honey mustard serve.

Yield: 8 skewers

**Serving suggestion: prepare skewers in advance and finish with honey mustard when it’s time to serve guests.

Tangy Grilled Chicken with Sheppard Salad:
Serves 4

4 (about 1 to 1 ½ lb) Meijer frozen boneless, skinless chicken breasts, thawed - $2.88 (NuVal™ Score 39)
4 Tbsp. Wishbone® red wine vinaigrette - $0.21 (NuVal™ Score 7)

Sheppard Salad:
2 cups TopLine® mini cucumber, peeled, diced - $2.00 (NuVal™ Score 91)
2 cups NatureSweet® Cherubs® tomatoes, cut in half - $2.50 (NuVal™ Score 96)
¼ cup green onion, sliced - $0.15 (NuVal™ Score 100)
¼ cup fresh parsley, roughly chopped - $0.12 (NuVal™ Score 99)
3 Tbsp. Wishbone® red wine vinaigrette - $0.16 (NuVal™ Score 7)

1. Put chicken and vinaigrette in a zip lock baggie, place in refrigerator, and let marinade for at least 30 minutes.
2. While chicken is marinating, create the Sheppard salad by combining cucumber, tomatoes, onions, parsley, and vinaigrette in a mixing bowl. Cover and let sit in refrigerator.
3. Remove chicken from marinade, pat dry.
4. Grill/broil or pan-fry chicken on medium/high until golden in color and firm to the touch, about 3-4 minutes per side, until fully cooked.
5. Top with Sheppard salad.

Adapted from: Produce for Kids (www.produceforkids.org)

Grilled Potato and Onion Packets
Ingredients:
2 pounds Green Giant® red skin potatoes, scrubbed and cut into 1/4-inch-thick slices - $1.00 (NuVal™ Score 93)
1 large RealSweet® Vidalia® Onions, thinly sliced - $0.69 (NuVal™ Score 93)
1 Tablespoon Meijer extra-virgin olive oil (on hand) - (NuVal™ Score 11)
1/2 teaspoon McCormick seasoned salt (on hand)
1/2 teaspoon freshly ground pepper (on hand)
Directions:
1. Heat grill to medium-high.
2. Meanwhile, place potatoes, onion, oil, salt and pepper in a large bowl; toss to coat. Place two 24-inch-long pieces of foil on the counter and lightly coat with nonstick cooking spray. Arrange potatoes and onions in a single layer, slightly overlapping, on half of each piece of foil. Leave a 2-inch border on all sides. Fold foil over and pinch the edges together, making two packets.
3. Place packets on the grill. Cover the grill and cook for 12 to 15 minutes, or until potatoes are tender. (When you open a packet to check doneness, be careful of steam.) Serve immediately.
Nutrition Information per serving : 182 Calories; 3.5 g Fat; 0mg Cholesterol; 299 mg Sodium; 31 g Carbohydrates; 4 g Fiber; 5 g Protein.
Recipe adapted from EatingWell.com

Breakfast

Mushroom, Sweet Garlic and Mozzarella Omelet (See recipe)

Whole Wheat Toast with Smart Balance Lite Heartright Spread

 Banana

Smart Balance 1% Milk

Snack

Dannon Greek Blueberry Yogurt

Lunch

Chicken and Cheese Panini (See recipe)

Dole Spring Mix Salad

Strawberries

Dinner

Tex-Mex Beef & Rice Casserole (See recipe)

Meijer Fiesta Style Vegetables

Mango Slices

Mushroom, Sweet Garlic and Mozzarella Omelet

Serves 4

1 head garlic

4 tsp. Meijer extra virgin olive oil, divided

8 oz. mushrooms

2 cups Meijer egg substitute with 3 tsp. water

Fresh ground black pepper

2 tsp. chopped green onions

1 cup (4 oz.) Sargento® Shredded Reduced Sodium Mozzarella Cheese

1.    Preheat oven to 350 degrees.

2.    Using a sharp knife, cut ½ inch off garlic.  Drizzle with about 2 tsp. oil and wrap the garlic in aluminum foil.  Roast in the oven 30 minutes, or until the garlic is sweet and tender.  Remove from the oven; allow to col, then gently squeeze garlic from individual cloves.  Se aside.

3.    Cut mushrooms into bite-size pieces; toss with about 1 tsp. oil and place on cookie sheet.  Roast in oven 10-12 minutes.  Remove and set aside.

4.    Beat eggs and water, and season with a few grinds of pepper.  Add chives and stir.

5.    In large skillet, heat remaining oil over medium heat.  Add eggs, and stir until the eggs just start to form.  Sprinkle with garlic, mushrooms and cheese; place in oven and bake until firm, 4 to 5 minutes.

6.    Cut into wedges.

Recipe adapted from www.sargento.com/recipes

Nutrition Information (per serving): 229 calories, 13g fat, 4g saturated fat, 16mg cholesterol, 227mg sodium, 2.5g carbohydrate, 0g fiber, 23g protein

Chicken and Cheese Panini

Serves 4

2 cups Daisy Brand Cottage Cheese

8 slices sourdough bread

4 (4 oz.) boneless skinless chicken breast, cooked and sliced

1 cup fresh spinach

8 fresh tomato slices

¼ cup low-fat Mozzarella cheese, shredded

1/3 cup prepared Meijer pizza sauce

 1.     Spoon the cottage cheese onto a slice of bread and spread edge to edge. Layer the sliced chicken over the cottage cheese. Layer the fresh spinach over the chicken. Top with fresh tomato slices. Evenly sprinkle the mozzarella cheese over the tomato.

2.     Spoon the pizza sauce on the top slice of bread and spread edge to edge. Lay pizza sauce topped slice on top of sandwich. Spray the grill with nonstick spray. Grill on an electric counter top machine or griddle in a pan until cheese starts to melt and sandwich is warmed through.

Recipe adapted from www.daisybrand.com

Nutrition Information (per serving): 489 calories, 11 fat, 91mg cholesterol, 924mg sodium, 44g carbohydrate, 2g fiber, 52g protein

Tex-Mex Beef & Rice Casserole

Serves 8

1 lb. extra lean ground beef

1 can (14 oz.) fire-roasted diced tomatoes, undrained

1 can (11 oz.) corn with red and green bell peppers, undrained

½ cup chopped onions

1 tub (10 oz.) Kraft Philadelphia Santa Fe Blend Cooking Crème, divided

3 cups cooked brown rice

1 cup Kraft shredded Colby & Monterrey Jack Cheese, divided

1 cup crushed tortilla chips

3 tbsp. chopped fresh cilantro

1.    Heat oven to 350 degrees.

2.    Brown meat in large nonstick skillet; drain.  Return to skillet.  Add tomatoes, corn, onions and ¾ cup cooking crème; mix well.

3.    Combine rice and ½ cup shredded cheese in 13x9- inch baking dish sprayed with cooking spray; spread to cover bottom of dish.  Top with layers of meat mixture, remaining cooking crème and remaining shredded cheese; cover.

4.    Bake 30 minutes or until heated through.  Top with crushed chips and cilantro.

Recipe adapted from www.kraftrecipes.com

Nutrition information (per serving):  330 calories, 13g fat, 7g saturated fat, 65mg cholesterol, 660mg sodium, 33g carbohydrate, 2g fiber, 20g protein

Basil and Sun-Dried Tomato Dip

Yields: 8 servings (1 oz. per serving)

6 sun-dried tomato halves, packed in oil

1 cup DANNON® All Natural Plain Yogurt

2 1/2 Tbsp. chopped fresh basil leaves

1 Tbsp. extra virgin olive oil

1 clove garlic, crushed through a press

Salt and pepper to taste

Directions

1.    Drain and chop sun-dried tomatoes.

2.    In a bowl, combine sun dried tomatoes, DANNON® All Natural Plain Yogurt, basil, oil and garlic. Mix well. Add salt and pepper to taste.

Source: Dannon

Tangy Grape BBQ Meatballs

Serves: 8

Meatballs

1 pound lean ground turkey

1 large Meijer egg

1/2 cup plain dry bread crumbs

1/2 cup very finely chopped onion

1 garlic clove, minced

1 tsp. salt

1/4 tsp. pepper

1/4 cup Welch’s 100% Grape Juice made with Concord grapes

1 Tablespoon Dijon mustard

Sauce

3/4 cup Welch’s 100% Grape Juice made with Concord grapes

1/2 cup Meijer ketchup

1 Tablespoon Dijon mustard

1 Tablespoon minced onion

Directions:

1.    Preheat the oven to 350°F. Spray a 10 x 17 x1-inch jelly roll pan with cooking spray.

2.    In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, salt, pepper, grape juice, and mustard until blended.

3.    Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so that they cook evenly.) Place the meatballs on the prepared pan so that they do not touch.

4.    Bake the meatballs 10 to 12 minutes or until cooked through.

5.    In a large skillet, combine the grape juice, ketchup, mustard, and onion. Bring to a simmer. Add the cooked meatballs and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.

Nutrition Per Serving (3 meatballs):

100 calories, 3.5g fat, 1g saturated fat, 10g protein, 10g carbohydrate, 15g cholesterol, 260 mg sodium, 0g fiber

*Little meatballs are everyone’s favorite! Serve these as a party appetizer or for a buffet, or spoon them over brown rice for dinner.

Source: Welch’s

Greek Salmon

Yields

6 Servings (12 oz per serving)

1 1/4 cups Dannon® All Natural plain yogurt

3 pounds salmon fillet, with skin, pin bones removed

20 kalamata olives, pitted, coarsely chopped

15 cherry tomatoes, finely chopped

1 1/2 tsp. dried oregano

6 cloves fresh garlic, minced

2 tablespoons chopped dill

Directions

1.    Preheat oven to 375.

2.    Line strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain.

3.    Cover a baking pan with parchment paper. Place salmon onto pan. Set aside.

4.    In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove 3/4 cup of yogurt and transfer to small bow. Mix in tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes.

5.    Stir remaining tablespoon of dill with remaining yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.

Source: Dannon

Lemon-Berry Crush Smoothie     

4 servings, 1 cup each

1-1/2 cups cold Meijer fat-free milk

1-1/2 tsp.  CRYSTAL LIGHT Lemonade Flavor Drink Mix

1 cup vanilla low-fat yogurt

1 cup  fresh or frozen blueberries

1 cup ice cubes

1.    PLACE all ingredients in blender; cover. Blend on high speed until smooth.

2.    SERVE immediately.

Source: Kraft

Golden Apple Raisin Squares

 Makes 12 servings.

½ cup Meijer all-purpose flour

½ cup Meijer whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp Meijer salt

1/8 tsp ground cloves

2 large eggs, beaten

1 3.9 oz. Mott's Healthy Harvest Blueberry Delight apple sauce cup

¾ cup Meijer sugar

1/3 cup Meijer canola oil

1 golden delicious apple, peeled and cut into ¼-inch dice, about 1 cup

1/3 cup golden raisins

1.    Preheat the oven to 350°F.

2.    Lightly oil or coat an 8 X 8-inch baking dish with nonstick cooking spray and set aside.

3.    Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and cloves in a large bowl.

4.    Combine the eggs, apple sauce, sugar, oil, and apple in a separate bowl, and whisk until well blended.

5.    Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins.

6.    Pour the batter into the prepared baking dish; smooth with a rubber scraper. Bake 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Nutrition Information Per Serving:

170 calories; 7 g fat; 35 mg cholesterol; 150 mg sodium; 27 g carbohydrates; 1 g fiber; 2 g protein. Source: Mott’s

Great After School Snack Recipes

Growing kids are hungry after a long day at school (or a long day of play!) Make snack time count by serving fun but healthy foods that incorporate health-promoting plant foods. These recipes make it tasty and easy to achieve your goal of 5 cups of fruit and vegetables every day!

Apple Peanut Butter Pizza

Makes 10 pizzas
Ingredients:
2 large golden delicious or granny smith apples ¾ cup creamy peanut butter or almond butter spread 1/3 cup dried cranberries 1/3 cup Post® Banana Nut Crunch Cereal
Directions:
1. Using an apple corer, core the apples. Cut each apple crosswise into 5 rounds.
2. Using a small spreader, spread about 1 tbsp. of the peanut butter on each apple slice. Sprinkle the slices with, dried cranberries and cereal and serve.
Nutrition information (per serving): Calories 156, Fat 9 g, Cholesterol 0mg, Sodium 49mg, Carbohydrate 12g, Fiber 2g, Protein 4g

Hummus & Veggie Cones

Serves 4
Ingredients:
2 (8-inch) Meijer whole wheat tortillas, halved ¼ cup Hummus 1 English cucumber, thinly sliced ½ cup shredded carrots
Directions:
1. Lay the tortillas halves on a cutting board. Spread each tortilla half with an equal amount of the hummus.
2. Cover the hummus with cucumber slices.
3. Sprinkle the carrots evenly over the cucumber.
4. Starting at a corner, roll up each tortilla into a cone.
Serve with a refreshing glass of any Ocean Spray® Cranberry juice blend.
Nutrition information (per serving): Calories 128, Fat 4g, Cholesterol 0mg, Sodium 310mg, Carbohydrate 19g, Fiber 3g, Protein 4g

Pompeian® Italian Grilled Cheese

Serves 2
Ingredients
4 slices crusty whole grain bread
2 Tbsp. Pompeian® Olive Oil
4 slices beefsteak tomato
4-6 basil leaves
6 slices provolone cheese
1 Tbsp. Meijer Parmesan cheese
Directions:
1. Brush the 4 slices of bread on one side with the oil. Top two of the bread slices with 3 slices of cheese, 2 slices of tomato, 2-3 basil leaves, and the Parmesan cheese. Top with remaining bread, oiled side up.
2. Heat a large skillet, griddle or Panini maker*, and place the sandwiches on it. Cook over medium heat for about 5 minutes or until toasted golden. Flip sandwiches over and cook for an additional 3-4 minutes or until cheese is melted and bread is golden. Cut in half and serve immediately.
3. Serve with fresh cantaloupe slices or cubes.
*If using a Panini maker, there is no need to flip the sandwiches over.
Nutrition Information (per serving): Calories 415, Fat 27g, Cholesterol 32mg, Sodium 627mg, Carbohydrate 27g, Fiber 5g, Protein 18g.
Recipe adapted from Pompeian.com/recipe

Apple Bran Muffins

Makes 12 muffins

1-1/2 cups Meijer all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

½ cup Meijer sugar

2 Tbsps. trans fat free margarine

1-1/2 cups Mott’s Cinnamon Apple Sauce

2 egg whites

3 Tbsps. Grandma’s Molasses

1-1/2 cups Meijer bran flakes cereal

1.    Preheat oven to 350° F.  Line 12 muffin cups with paper liners or spray with nonstick cooking spray.  In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. 

2.    In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended.  Whisk in apple sauce, egg whites and molasses.  Add cereal; stir until moistened. 

3.    Stir applesauce mixture into flour mixture just until moistened.  Spoon evenly into prepared muffin cups.

4.    Bake 25-30 minutes or until toothpick inserted into center comes out clean.  Immediately remove from pan; cool on wire rack 10 minutes.  Serve warm or cool completely.

Nutrition information (per muffin):  160 calories; 3g fat, 0mg cholesterol, 280mg sodium, 28g carbohydrates, 3g fiber, 5g protein

Soup with Ditalini Pasta and White Beans

Makes 4-6 servings

1-1/2 cups Barilla Ditalini Pasta

1 cup carrots, chopped

½ cup celery, chopped

2 cloves garlic, minced

1 cup onions, chopped

1 Tbsp. fresh oregano

¼ cup fresh Italian parsley, chopped, divided

4 large plum tomatoes, chopped

1 cup Parmigiano, Reggiano cheese, divided, freshly grated

½ tsp. black pepper

32 oz. low sodium, fat free chicken broth

3 Tbsp. Meijer olive oil

¼ tsp. salt

19 oz. cannellini beans, canned, drained, rinsed

1.    Heat oil in large stockpot over medium-high heat.  Add onion, carrot, celery, and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.

2.    Add broth and beans; heat to simmer.

3.    Stir in tomatoes, Ditalini, 2 T. parsley, oregano, pepper and salt.

4.    Boil 10 to 12 minutes or until pasta is tender, stirring occasionally.  Stir in remaining parsley and ½ cup cheese.  Serve with remaining cheese.

Taos Turkey Wrap

Makes 1 serving

Add some adventure to your sandwich – Hormel® Natural choice® Meats are a great place to start!

1 Meijer multigrain tortilla

2 Tbsps. Dannon plain yogurt

1 leaf romaine lettuce

4 slices Hormel® Natural choice® Smoked Deli Turkey

2 Tbsps. CHI-CHI’S® Thick & Chunky Salsa, Mild

1.    Spread tortilla with yogurt; top with lettuce and turkey.  Spoon salsa over turkey.  Fold tortilla edges in on sides. Roll up tortilla.

Jumbo Shells with Ricotta Cheese and Spinach

Makes 4 servings

½ box Barilla Jumbo Shells

1 jar Barilla Italian Baking Sauce

2 slices bacon, chopped

1 cup onions, chopped

10 oz. fresh baby spinach

1/3 cup parmesan cheese, grated

3 cups Meijer reduced fat ricotta cheese

1/8 tsp. black pepper

1 Tbsp. Meijer olive oil

½ tsp. salt

1.    Preheat oven to 350° F.

2.    Cook jumbo shells according to package directions; drain.  Cover and set aside.

3.    Heat oil in large skillet over medium heat.  Add bacon and onion; cook 4 to 5 minutes or until lightly browned, stirring frequently.  Add spinach and stir until wilted.  Remove from heat; stir in ricotta cheese, salt and pepper.

4.    Reserve 1 cup of Italian baking sauce; pour remainder into 9x13-inch baking dish.  Fill shells with spinach mixture; place in dish.  Pour remaining sauce over shells; cover with foil.

5.    Bake for 30 minutes or until thoroughly heated.  Sprinkle with parmesan cheese; broil 3 to 4 minutes or until lightly browned.

Piccolini® Mini Farfalle with Peas, Ham and Tomato

Makes 4 servings

1 box Barilla Piccolini® Mini Farfalle

1/3 cup ham, cut into strips

4 Tbsps. onion, minced

¼ cup Meijer frozen peas

4 medium plum tomatoes, diced

¼ cup Parmigiano Reggiano cheese, grated

4 Tbsps. Meijer olive oil

Salt and pepper to taste

1.    Heat the oil and onion in a medium skillet over medium heat.  Sauté for 2 minutes or until the onion is wilted and slightly browned.  Meanwhile, cook the Piccolini® Mini Farfalle according to the packaged directions.

2.    Add the diced tomato, peas and ham.  Sauté for 5 minutes, until all of the flavors have blended together.  Season the sauce with salt and pepper.

3.    Drain and toss the pasta with the sauce.  Finish with the cheese and serve.

Apple-Licious Smoothie

Makes 6 servings

4 containers (1/2 cup each) Mott’s Healthy Harvest Summer Strawberry apple sauce

2 cups Mott’s apple juice

2 cups Dannon low fat vanilla yogurt

In small pitcher, combine all ingredients and mix until thoroughly combined.  Cover and chill until ready to serve.

Nutrition information (per serving):  140 calories; 1g fat, 5mg cholesterol, 55mg sodium, 30g carbohydrates, 1g fiber, 4g protein

Pumpkin Bran Muffins
Serves 12

Ingredients
1 1/2 cups white whole wheat flour
1/2 cup Meijer sugar
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups All-Bran Complete® Wheat Bran Flakes
2/3 cup fat-free milk
1 egg
1/4 cup Meijer canola oil
1 cup solid pack pumpkin
1/2 cup raisins

Directions
1. Stir together flour, sugar, baking powder, salt, and spices in small mixing bowl. Set aside.
2. In large mixing bowl, combine Wheat Bran Flakes cereal and milk. Let stand about 3 minutes or until cereal softens. Add egg and oil. Beat well. Add pumpkin and raisins. Stir well. Mix in flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until lightly browned. Serve warm.
Nutrition Information (per serving): Calories 180, Fat 5g, Saturated Fat 0g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 31g, Fiber 3g, Protein 3g.
Recipe adapted from: www.all-bran.com

Fast Breakfast Burrito:
Serves 2

Ingredients
4 Eggs (2 whole eggs plus 2 egg whites)
2 Tbls. Reduced Fat ranch dressing
1/2 cup diced ham
1/4 cup mild salsa
1/4 cup Kraft 2% Milk shredded cheddar cheese
2 Meijer whole-grain tortillas
Directions:
1. beat eggs and dressing until well blended. Stir in ham and 2 Tbsp. each salsa and cheese.
2. Pour egg mixture into nonstick skillet sprayed with cooking spray; cook on medium heat 3-4 minutes until cooked through, stirring occasionally.
3. Spoon egg mixture onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style. Top with remaining salsa and cheese.

Nutrition information (per serving): Calories 275, Fat 14g, Saturated fat 4.5g, Cholesterol 218, mg, Sodium 750 mg, Carbohydrate 17g, Fiber 3g, Protein 21g.
Recipe adapted from www.Kraftfoods.com

1/3 cup Hellmann's® Mayonnaise Dressing with Extra Virgin Olive Oil
3 T. finely chopped roasted red peppers
1 t. Meijer garlic powder
1/2 t. dried Italian seasoning
1 t. balsamic vinegar
6 boneless, skinless chicken breast halves (about 2 lbs.)

Preheat oven to 425°. Combine all ingredients except chicken in medium bowl. Arrange chicken on baking sheet, then evenly top with mayonnaise mixture. Bake 20 minutes or until chicken is thoroughly cooked. Nutrition information per serving: Calories: 240, Total Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 95g, Sodium: 290g, Total Carbohydrates: 3g, Dietary Fiber: 0g, Protein35g. Adapted from Hellmann’s. Serve with: garden salad with Wishbone fat free dressing, melon chunks, lowfat milk, and whole wheat rolls with Country Crock Light Margarine Spread.

Slow Cooker Stuffed Peppers

Servings: 6

3 large red bell peppers

1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce

2 cups Meijer shredded low-fat cheddar cheese (about 8 oz.)

1 lb. ground turkey or ground beef

1 cup Meijer frozen green peas

1/2 cup regular or converted rice (try brown rice)

1 large egg, slightly beaten

1/2 t. Meijer salt

With knife, slice 1/2-inch off top of red peppers. Remove seeds and ribs. Coarsely chop tops and set aside. In medium bowl, combine 2 cups Pasta Sauce, 1 cup cheese, chopped red peppers and remaining ingredients. Evenly stuff peppers. In 4-1/2-quart slow cooker sprayed with nonstick cooking spray, arrange peppers. Top with remaining Pasta Sauce. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Sprinkle with remaining 1 cup cheese and cook covered an additional 10 minutes or until cheese is melted. To serve, slice peppers in half. Nutrition Information per serving with ground turkey: Calories: 320, Total Fat: 7g, Cholesterol: 75mg, Sodium: 1080mg, Dietary Fiber: 5g, Protein: 34g. Adapted from Ragu.

Green Tea Asian Stir Fry

Serves: 6

1/2 cup brewed Lipton Green Tea Bags, any variety

2 T. Meijer reduced sodium soy sauce

2 T. Meijer honey

2 T. Meijer olive oil

1 lb. boneless, skinless chicken breasts, thinly sliced or 1 lb. pork tenderloin, thinly sliced

1 bag (16 oz.) frozen Oriental or stir-fry vegetables

 Combine tea, soy sauce and honey in small bowl; set aside. Heat olive oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside. Add vegetables and tea mixture to same skillet. Bring to a boil over high heat. Reduce heat and simmer 3 minutes or until vegetables are almost tender. Return chicken to skillet; cook 1 minute or until heated through.

*Brew 2 Lipton® Green Tea Bags in 1/2 cup boiling water for 1-1/2 minutes.

Nutrition Information per serving: Calories: 170, Total Fat: 6g, Cholesterol: 45mg, Sodium: 240mg, Total Carbohydrate: 10g, Dietary Fiber: 2g, Protein: 19g. Source: Lipton.

Zesty Grilled Chicken
Serves: 6
Ingredients:
6 boneless, skinless chicken breasts
1 Cup Meijer plain yogurt
2 tsp. Meijer brown sugar
1 clove garlic, minced
2 tsp. McCormick ground cumin
1 1/2 tsp. McCormick ground coriander
1/4 cup fresh parsley, chopped
1/4 cup lemon juice
Meijer Canola or Olive Oil non-stick cooking spray
Directions:
Place the yogurt, brown sugar, garlic, cumin, coriander, chopped parsley and lemon juice in a large nonmetallic bowl and mix until well combined. Add the chicken to the marinade and turn to coat well. Cover and refrigerate for at least 2 hours or overnight.
Lightly spray the barbecue grill with non-stick cooking spray and then preheat the barbecue to medium heat.
Remove chicken from the marinade and lightly season with salt and pepper. Cook the chicken pieces turning them frequently, for 15-20 minutes or until they are cooked through (meat will no longer be pink and reaches an internal temperature of 165oF).
Approximate Nutrition Information per Serving: 230 calories, 8g Fat, 2.5g Saturated Fat, 103 mg Cholesterol, 32g Protein, 6g Carbohydrate, 4g Sugar, 0g Fiber, 130mg Sodium.

Margarita Grilled Corn

Serves: 8

Ingredients:

8 ears Fresh Meijer Homegrown sweet corn in husks
4 tsp finely shredded lime peel (from about 2-3 limes)
1 tsp sea salt
1/4 cup butter, melted
1 tsp. McCormick Chili Powder

Directions:
1. Peel back corn husks about 1/2 way and remove silks. Pull husks back up around corn. Place in a large pot and cover with water. Soak at least 30 minutes (up to four hours). Drain well.
2. In a small bowl, mix together lime peel and salt.
3. Again, peel back corn husks, but do not remove, brush each ear lightly with melted butter. Sprinkle lightly with lime salt. Pull husks back up around corn. If desired, use kitchen string to tie husks around corn.
4. Pre-heat grill to medium heat. Place corn in husks directly on grill rack (over direct heat). Cook 25-30 minutes, or until tender, turning occasionally.
5. To serve, remove husks and serve with any remaining melted butter and lime salt. Enjoy!

Approximate Nutrition Information (per serving):114 Calories, 6.5g Fat, 3.5g Saturated fat, 15 mg Cholesterol, 260 mg Sodium, 14g Carbohydrate, 2g Fiber, 2.5g Protein.

Simple Blueberry Pie
Serves 6

Ingredients
1 frozen or homemade pie shell (9 inch) or 1 graham cracker pie shell
1 – 10oz. jar blueberry (or berry blend) reduced sugar jam or fruit spread (about 1 1/2 cups)
1/4 tsp Meijer ground cinnamon
4 cups fresh blueberries, washed and pat dry
Sweetened whipped cream (light vanilla ice cream may be substituted)

Directions
Following package or recipe directions, prebake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or light vanilla ice cream.
Approximate Nutrition Information per serving: 303 calories, 51 g carbohydrate, 11 g total fat, 3g saturated fat

1 box Barilla Plus Rotini pasta
5 c. cherry tomatoes
1/2 slice fresh mozzarella cheese, cubed
1/2 c. grated parmesan cheese
freshly ground pepper to taste
1 garlic clove, minced
2 T. Meijer extra virgin olive oil
salt to taste

Bring a large pot of water to a boil.  Cook rotini according to package directions, reserving 1/2 c. of cooking water before draining.  Meanwhile, saute garlic in olive oil in a large skillet over medium heat for 2 minutes, or until garlic turns slightly golden in color.  Add cherry tomatoes and the reserved pasta cooking water and simmer for 2 minutes.  Drain rotini and toss with the sauce.  Stir in basil, mozzarella and parmesan cheese immediately before serving.

Recipe adapted from www.barillaus.com

Nutrition Information per serving: Calories 394, Total fat 14 g, Cholesterol 20 mg, Sodium 297 mg, Carbohydrate 52 g, Fiber 8 g, Protein 16 g

Balsamic Grilled Chicken Salad
Serves 4

4 Boneless skinless chicken breast
16 oz. Ken's Lite Balsamic Vinaigrette
4 oz baby spinach
1 t. garlic, chopped
Meijer olive oil as needed
Juice of 1 lemon
2 lbs. red potatoes, quartered
salt and black pepper to taste

Preheat oven to 375 degrees.  Marinade chicken breast with 8 oz. Ken's Lite Balsamic Vinaigrette in a zip lock bag for 4 to 24 hours.  Remove chicken from marinade and discard used marinade.  Grill chicken breast until 165 degrees.  Heat a large skillet, add a light coating of olive oil, add spinach and garlic then saute for 2 minutes until spinach begins to wilt.  Divide spinach onto plate.  In a large bowl, add quartered red potatoes, olive oil and season with salt and pepper.  place on sheet pan and bake for 25-30 minutes until tender.  Place 1/4 of potatoes on each plate.  Place chicken on top of spinach.  Drizzle entire plate with 2 oz of Ken's Lite Balsamic Vinaigrette.

Recipe adapted from www.kensfoods.com

Nutrition Information per serving: Calories 493, Total fat 14 g, Cholesterol 60 mg, Sodium 704 mg, Carbohydrate 62 g, Fiber 4 g, Protein 29 g

Pompeian Chicken Marsala
Serves 4

1 lb. chicken thighs, skin removed
2 T. Pompeian extra virgin olive oil
1/2 c. Pompeian Marsala cooking wine
8 garlic cloves with skin on
2-3 lemons cut into wedges
4 rosemary sprigs
salt and pepper to taste

Preheat oven to 400 degrees.  Place chicken in a roasting pan and drizzle with olive oil.  Season with salt and pepper to taste.  Place garlic among the chicken and tuck the lemon wedges along the garlic pieces.  Pour cooking wine over chicken.  Scatter rosemary sprigs on top of the chicken and bake for 10 minutes.  Lower the oven temperature to 350 degrees and bake for another 15 minutes, or until the chicken is golden brown and the juices run clear when chicken is pierced.  Serve immediately.

Recipe adapted from www.pompeian.com

Nutrition Information per serving: Calories 259, Total fat 14 g, Cholesterol 0 mg, Sodium 182 mg, Carbohydrate 3 g, Fiber 0 g, Protein 26 g

Strawberry Smoothie
Serves 4

2 c. fresh strawberries, rinsed and hulled or Meijer frozen strawberries, partially thawed
2 c. Smart Balance Fat Free Milk with Omega-3
1 c. frozen cranberry juice concentrate
4 ice cubes, crushed
2 t. sugar

Combine strawberries, Smart Balance milk, cranberry juice concentrate and crushed ice in a blender; cover and blend until smooth and frothy.  Sweeten with sugar, if desired.  Serve immediately.

Nutrition Information per serving:
Calories 206, Total fat 1 g, Cholesterol 4 mg, Carbohydrate 18 g, Protein 4 g, Fiber 1 g, Sodium 99 mg

Valley Fresh Chicken Caesar Salad Wraps
Serves 4

1 (10 oz) can Valley Fresh 100% Natural White Chicken, drained, shredded
2 c. thinly sliced romatine lettuce
1 medium tomato, diced
4 T. light Creamy Caesar salad dressing
1 T. Meijer grated parmesan cheese
4 (8 inch) Meijer whole wheat tortillas

In a bowl, combine chicken, lettuce, tomato, salad dressing and parmesan cheese.  Toss until well combined.  Evenly divide mixture among each tortila.  Wrap tortillas around filling and serve.

Nutrition Information per serving:

Calories 200, Total fat 2 g, Cholesterol 35 mg, Sodium 600 mg, Carbohdyrate 28 g, Fiber 3 g, Protein 23 g

1 jar Barilla Tomato & Basil Sauce 

1 pound (about 6 cutlets) turkey cutlets

1 T. Meijer extra virgin olive oil

1 clove garlic, minced

1 package (6 ounces) baby spinach, coarsely chopped

8 ounces fresh mushrooms, sliced

3 ounces Fontina cheese, grated

1/3 cup Parmigiano cheese, divided

to taste salt

to taste freshly ground black pepper

Preheat oven to 350 degrees. Season turkey cutlets with salt and pepper. Heat olive oil in a large skillet. Add garlic and sauté garlic until golden. Add mushrooms and spinach; Cook for 3 -5 minutes. Mix in Fontina cheese and half of Parmigiano cheese. Set aside. Heat sauce in a small saucepan. Pour half of the sauce into 8x8 inch baking dish. Spoon 2 tablespoons of spinach mixture onto half of each turkey cutlet. Fold opposite half over spinach filling. Place each turkey roll in prepared baking dish. Cover with remaining sauce and sprinkle with remaining Parmigiano cheese. Bake for 30 minutes.

Servings: 6. Source: Adapted from Barilla.

Approximate nutrition information per serving: calories 180, total fat 9g, cholesterol 34mg, carbohydrates 11g, fiber 3g, sodium 857mg, protein 14g.

Serve with: whole grain bread, lowfat milk and fresh fruit.

Breakfast Burrito

1 t. Meijer vegetable oil

2 cups Birds Eye® Freshlike® Cut Broccoli (16 oz), thawed and cut into small pieces

2 T. chopped onion

3/4 cup chopped tomato (or try Dei Fratelli Petite Diced Tomatoes)

2 Meijer large eggs

8 Meijer large egg whites

2 T. Meijer fat free milk

1/4 t. salt

1/4 t. ground black pepper

1/4 cup shredded 2% milk cheddar cheese

4 tortillas, warmed (8-inches each)

Tomato salsa

Chopped fresh cilantro

Put vegetable oil in a large skillet over medium heat. Add broccoli, onion and tomato and cook until vegetables are tender, about 5 minutes. Whisk eggs, egg whites, milk, salt and pepper together. Add egg mixture to skillet; cook, stirring, until eggs are just set. Remove from heat and sprinkle with cheese. Divide mixture between warmed tortillas. Top with salsa and cilantro. Roll up and serve. Serves: 4. Source: Adapted from Freshlike. Approximate nutrition information per serving: calories 302, total fat 11g, cholesterol 116mg, sodium 680mg, carbohydrates 31g, fiber 4g, protein 21g.

Straw-Nana Smoothie

2 T. Splenda (optional)

1 banana, sliced, then frozen

1/2 cup diced, frozen strawberries

1 cup Silk Soymilk, any flavor

1/8 t. Meijer vanilla (optional)

Combine all ingredients in a blender and give it a whirl. Serves 2. Nutrition information per serving using Silk Original and sugar: Calories 169, Protein 4g, Carbohydrates 35g, Fat 2g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 62mg, Fiber 3g. Source: Adapted from Silk.  

Kaleidoscope Pops

2 cups colorful fruit, diced

2 cups Mott's apple juice

6 paper cups (6-8 oz. each)

6 craft sticks

Divide diced fruit between cups. Fill evenly with apple juice. Place cups on level surface in freezer. Freeze until partially frozen, approximately 1 hour. Insert craft stick into center of each pop. Freeze until firm.

Makes 6 servings.

Nutrition Information Per Serving:

60 calories; 0 g fat; 0 mg cholesterol; 0 mg sodium; 16 g carbohydrates; 1 g fiber; 1 g protein. Source: Mott’s.

Apple Chicken Bake

2 c. Musselman’s Unsweetened Apple Sauce

1/2 tsp. allspice

1 tsp. Meijer salt

1 Tbsp. Meijer flour

1 Tbsp. catsup

1/2 c. celery, diced

1/4 c. onions, diced

4 skinless boneless chicken breast halves

1 1/2 c. Meijer low-fat evaporated milk

1/2 c. bread crumbs, or cracker crumbs

1/2 tsp. paprika

1/2 tsp. Meijer salt

Blend apple sauce with allspice, salt, flour, catsup, stir in celery and onions. Pour mixture into baking dish. Dip chicken in evaporated milk, roll in crumbs seasoned with paprika and 1/2 tsp. salt. Arrange chicken over apple sauce mixture. Bake at 350 degrees for about 45 minutes or until chicken is tender.

Servings: 4, Cooking Time: 45. Source: Adapted from Musselman’s.  

Make Mealtime Easy: 10 Quick & Healthy Meal Ideas Starting with a Rotisserie Chicken

1. Greek Chicken Salad: Pull the meat off one rotisserie chicken and shred into bite-size pieces. On 4 individual plates place 1 to 1-1/2 cups Dole salad greens. Top with shredded chicken. Arrange 4 tomato wedges on the edge of each plate. Add Greek olives, crumbled feta cheese and sliced green onions. Serve with reduced fat balsamic vinaigrette and an ACE baguette from the bakery.

2. Chicken & Artichoke Pizza: Drain and chop 1 (14 oz.) can of artichoke hearts and mix with 1/3 cup light mayonnaise, ¼ t. hot pepper sauce and ¼ cup shredded Parmesan cheese. Spread mixture onto a Boboli pizza crust. Top with 1-1/2 cups shredded rotisserie chicken; 1/3 cup chopped red bell pepper, ¼ cup Parmesan cheese and 2 T. pine nuts. Bake at 400°F for approx. 10-12 minutes or until heated through. Serve with a tossed green salad.

3. White Chicken Chili: Add 2 cups of shredded rotisserie chicken to a large pot with 1 T. olive oil; sauté for 1-2 minutes. Add 1 (48 oz.) jar of cooked Great Northern Beans, 1-2 T. cumin and 1-1/2 cup salsa (mild to hot, depending on taste). Heat until hot. Add 2 cups shredded Monterey Jack cheese and stir until cheese is melted. Serve with whole grain tortilla chips and fresh fruit.

4. Flat Out Whole Grain Chicken Wrap: Spread 3 T. prepared guacamole on each Flat Out whole grain wrap. Top with shredded rotisserie chicken, 2% shredded Cheddar cheese, tomato slices, and Romaine leaves. Wrap tightly, cut on a diagonal and serve with baked chips.

5. Black Bean and Chicken Quesadillas: For each serving combine shredded rotisserie chicken with a little cumin. Spoon on one half of a low fat flour tortilla; top with drained black beans and sprinkle with 2% shredded Cheddar cheese; fold tortilla in half and cook in a nonstick skillet (coated with cooking spray) for 5 minutes, turning once. Cut into wedges and top with diced tomatoes, salsa and reduced fat sour cream.

6. Quick Chicken Pot Pie: Add chopped rotisserie chicken meat, sliced canned mushrooms and cooked mixed vegetables to Campbell’s Healthy Request Cream of Chicken Soup. Pour into a casserole dish that has been coated with cooking spray. Top with prepared reduced fat biscuit topping and bake at 350°F approx. 15 min. or until filling is hot and topping is browned.

7. Chicken Curry Salad in Wheat Pita: Blend 1/3 cup plain non-fat yogurt, ¼ cup low fat mayonnaise, and 2 t. curry powder. Set aside. In a large bowl, combine 2 cups chopped rotisserie chicken, ¼ cup raisins, ¼ cup sliced almonds, 1 chopped medium apple, and 2 stalks chopped celery. Add dressing and blend well. Serve on a bed of spinach leaves or use as a filling for whole wheat pita bread.

8. Chicken & Vegetable Stir-Fry: Stir fry 1 pkg. frozen oriental vegetables in bottled stir fry sauce until vegetables are crisp-tender. Add 2 cups chopped rotisserie chicken meat. Serve over instant brown rice and top with chopped peanuts if desired. Serve with pineapple chunks and store bought fortune cookies.

9. Chicken Caesar Salad: Divide Dole Romaine salad onto 4 individual dinner plates. Top salad with shredded rotisserie chicken meat. Add seasoned croutons, shredded Parmesan cheese and reduced fat Caesar dressing. Serve with whole grain dinner rolls.

10. Chicken Burrito: Spread vegetarian refried beans in the center of each flour tortilla. Top with shredded 2% Colby Jack cheese and shredded rotisserie chicken. Microwave until cheese melts. Top with shredded lettuce, diced tomatoes, salsa and reduced fat sour cream. Fold up and serve with a side of Mexi-corn.

2(6oz) cans Starkist chunk light tuna, drained
1 (15 oz) can cannellini or great northern beans, rinsed
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tbsp. Meijer extra virgin olive oil
2 tbsp. lemon juice
1/4 tsp. salt
freshly ground pepper, to taste

Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl.  Stir gently.  Refrigerate until ready tos serve. 

Makes 4 Servings

Nutrition facts per serving:

Calories 253, Total fat 8g, Cholesterol 53 mg, Carbohydrate 20 g, Protein 31 g, Fiber 6 g, Sodium 453 mg

Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat

Chipotle Turkey Wraps

1/2 cup Hellmann's light mayonnaise
2 tbsp. chopped fresh cilantro
1 green onion, finely chopped
1 tbsp. minced canned chipotle chiles in adobo sauce
1 tsp. fresh lime juice
2 (10 inch) La Tortilla factory multigrain tortillas
8 oz. Healthy Ones Deli Turkey Breast
2 leaf lettuce leaves

Combine mayonnaise, cilantro, green onion, chipotle chiles and lime juice in small bowl; stir to blend.  Season chipotle mayonnaise with salt if desired.  Arrange tortillas on work surface.  Spread each with half of mayonnaise; top with turkey and lettuce.  Roll up tortillas tightly, enclosing filling.  Cut each wrap in half to serve.

Makes 2 Servings

Nutrition facts per serving:

Calories 278, Total fat 8 g, Protein 32 g, Carbohydrate 18 g, Fiber 6 g, Cholesterol 77 mg, Sodium 628 mg,

Exchanges: 1 starch, 4 1/2 lean meat

Apple Bran Muffins

1 1/2 cup Meijer all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup Meijer sugar
2 tbsp. margarine, softened
1 1/2 cup Mott's plus light harvest applesauce
2 egg whites
2 tbsp. molasses
1 1/2 cup wheat bran flakes cereal

Preheat oven to 350 degrees.  Line 12 (2 1/2 inch) muffin cups with paper liners or spray with nonstick cooking spray.  In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg.  In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended.  Whisk in applesauce, egg whites and molasses.  Add cereal; stir until moistened.  Stir applesauce mixture cups.  Bake 25-30 minutes or until toothpick inserted into center comes out clean.  Immediately remove from pan; cool on wire rack 10 minutes.  Serve warm or cool completely.

Makes 12 muffins

Recipe adapted from www.motts.com

Nutrition facts per serving:

Calories 112, Total fat 2 g, Cholesterol 0 mg, Sodium 273 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g

Exchanges: 1 starch, 1 fruit

Tropical Fruit Jell-O Mold

2 1/2 cups boiling water
1 pkg. (8 serving size)Jell-O strawberry flavor sugar free gelatin
1 cup cold Meijer orange juice
8 oz Del Monte pineapple tidbits in juice, drained
11 oz Del Monte mandarin orange segments, drained

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.  Stir in juice.  Refrigerate about 1 1/2 hour or until thickened (spoon drawn through leaves definite impression).  Stir in fruit.  Spoon into 6 cup mold sprayed with cooking spray.  Refrigerate 4 hours or until firm.  Unmold.

Nutrition facts per serving:

Calories 35, Total fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 7 g, Fiber 1 g, Protein 2 g

Exchanges: 1/2 fruit

Apple Colada

1/2 cup Mott's Plus Light apple juice beverage
1/2 cup crushed pineapple in juice
1/2 cup crushed ice
1/4 cup light coconut milk

Place all ingredients in blender; blend unti smooth.  Serve at once. 

Makes 2 Servings

Recipe adapted from www.motts.com

Nutrition facts per serving:

Calories 59, Total fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrates 8 g, Fiber 0 g, Protein 0 g

Exchanges: 1/2 fruit

Dressing:

6 tablespoons Ocean Spray® 100% White Grapefruit Juice

1/4 cup Meijer reduced-fat mayonnaise

1 small garlic clove, minced

1 1/4 t. McCormick ground cumin

salt and pepper

Salad:

8 cups lightly packed mixed salad greens

1 cup julienned jicama (or apple)

1 cup sliced red bell pepper

3 avocados, sliced

Place dressing ingredients in blender container and blend until smooth. Toss salad greens lightly with dressing and arrange on a platter. Top with jicama (or apple), red bell pepper and avocados. Drizzle vegetables lightly with dressing. Reserve any remaining dressing in the refrigerator for another use. Makes 6 servings. Source: Adapted from Ocean Spray.

Bananarama Punch  

Makes 9 (1-cup) servings

1 tub CRYSTAL LIGHT Strawberry Kiwi Flavor Drink Mix

1 qt.  (4 cups) cold water, divided

2 ripe bananas

1 bottle (1 liter) club soda, chilled

Place drink mix, 1 cup of the water and bananas in blender container; cover. Blend on high speed until smooth. Pour into large plastic or glass pitcher; stir in remaining 3 cups water. Refrigerate until ready to serve. Stir in club soda when ready to serve. Serve over ice cubes.

Nutritional information per serving: Calories  25 Total fat  0 g Saturated fat  0 g Cholesterol  0 mg Sodium  25 mg Carbohydrate  6 g Dietary fiber  1 g Sugars  4 g Protein  0 g. Diet Exchange1/2 Fruit . Source: Kraft.

Apple-Licious Smoothies

4 containers (½ cup each) Mott's Healthy Harvest Summer Strawberry apple sauce

2 cups Mott's apple juice

2 cups Meijer lowfat vanilla yogurt

In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve. Makes 6 servings. Nutrition Information Per Serving: 140 calories; 1 g fat; 5 mg cholesterol; 55 mg sodium; 30 g carbohydrates; 1 g fiber; 4 g protein. Source: Adapted from Mott’s.

Hot Jungle Curry Chicken

3 servings

1 package Contessa Chicken Stir-fry

1 tablespoon sesame oil

1/2 cup red bell pepper, chopped

2 tablespoon red curry paste

1 teaspoon red pepper flakes

1 teaspoon sesame seeds

3/4 cup cashew nuts

1/3 cup cilantro, chopped

In a large skillet or wok combine the sesame oil and red bell peppers together and cook for 3 minutes.

Add red curry paste, red pepper flakes, and sesame seeds to the mixure and cook for additional minute.

Add the Contessa Chicken Stir-Fry and sauce to the mixture and cook as directed on package.

Once mixture is cooked toss in cashew pieces and garnish with cilantro.

Source: Contessa.

7-Ingredient Chili

Prep: 10 minutes

Cook: 25 minutes

Serves: 6

2 lb. ground turkey

1 large onion, chopped (about 1 cup)

2 tbsp. McCormick chili powder

1/2 tsp. McCormick ground cumin

3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)

1 small green pepper, chopped (about 1/2 cup)

2 cans (about 15 ounces each) red kidney beans, rinsed and drained

Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.

Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Serving Suggestion: Serve baked potatoes with sour cream and chives. For dessert serve fresh apple slices.  Source: Adapted from: V8 juice.

Tomato Macaroni Beef

1 lb. Lean ground beef

1 large Onion, chopped

1 Green pepper, chopped

1 28 oz. can Dei Fratelli Whole Tomatoes

1 cup Water reserved from macaroni water

 2 tsp. Salt

1 tsp. McCormick Oregano

2 T. Meijer Butter

8 oz. Barilla PLUS Elbow macaroni

Preparation:

Boil macaroni in quart-size pot. Brown beef. Sauté onion, green pepper and butter on low heat until vegetables are soft. Mix beef, onion, green pepper, tomatoes, salt, oregano and the one cup water reserved from cooking the macaroni then bring to a boil. Add macaroni and serve. Serves 6. Source: Adapted from Dei Fratelli.

Green Bean and Mushroom Casserole

Serves 12

This flavorful side dish can be prepared a day ahead, stored in the fridge, then baked just before serving.

 1 1/2 Tbsp. Meijer olive oil, divided

2 medium onions, thinly sliced

1 1/2 tsp. salt, divided

1 lb. fresh mushrooms, thinly sliced

3 Tbsp. dry sherry

4 Tbsp. Meijer flour

3 cups Silk Unsweetened, Original, Light Original or DHA Omega-3 & Calcium

2 Tbsp. tamari or soy sauce

Salt and pepper to taste

2 10-oz. bags Freshlike frozen cut green beans, thawed OR 1 1/2 lbs. fresh green beans, cooked until tender

Preheat oven to 350°F. Coat a 2-quart baking dish with nonstick spray.

Heat 1/2 tablespoon of the olive oil in a large heavy saucepan over medium heat. Add the onions, season with 1/2 teaspoon salt and cook until slightly browned and soft, 10-12 minutes. Remove the onions and set aside.

Heat the remaining tablespoon of olive oil in the same saucepan and add the mushrooms. Cook over medium-high heat, stirring often, until the mushrooms begin to brown and most of the liquid evaporates, about 5 minutes. Add the dry sherry and cook for about 1 minute more. Sprinkle the flour over the mushrooms and cook while stirring over medium heat until the flour browns slightly, about 2 minutes. Remove from the heat and cool briefly.

Warm the Silk in a saucepan or microwave. Slowly whisk the warm Silk into the mushrooms, scraping up any browned bits on the bottom of the pan. Return the saucepan to the heat and bring the sauce to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring often, for 8-10 minutes until the sauce reaches the consistency of a thick cream soup. Stir in the tamari, the remaining salt and black pepper to taste.

Mix in the green beans and 1/2 cup of the onions. Place in the prepared casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.

Preparation Time: 30 minutes

Baking Time: 30 minutes

Nutrition information per serving: calories: 100, total fat: 3g, protein: 4g, carbohydrates: 12g, cholesterol: 0mg, sodium: 621mg, fiber: 3g.

Source: Adapted from Silk.

Asparagus Soup

Serves: 10

Serving Size: 9.86 Oz (279.54g)

Prep Time: 10 min

Cook Time: 20 min to 25 min

1 Tbsp. Meijer olive oil

1 small leek, cleaned and sliced

1 small onion, chopped

3 medium russet potatoes, peeled and cubed

2 lb fresh asparagus, cut into 1" pieces

6 cups low sodium, low fat chicken stock

1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend

1 Tbsp. fresh lemon juice

10 tsp Meijer low fat sour cream

In a large saucepan over medium heat, add olive oil, sauté leek and onion for 3 minutes. Add potatoes and asparagus, reserve 10 tips for garnish. Sauté for 5 minutes. Add stock and simmer until potatoes are tender, about 20 minutes. Working in batches, puree cooled soup in blender or food processor until smooth. Return soup to saucepan and stir in Mrs. Dash® Lemon Pepper Seasoning Blend and lemon juice. Blanch reserved asparagus tip. Ladle soup into bowls, lay asparagus tip on top, garnish with sour cream. Source: Adapted from Mrs. Dash.

Nutritional Information:

Calories:120 % of Calories from Fat:22 % Total Fat:3 g      Saturated Fat:1 g     Unsaturated Fat:2 g     Trans Fat:0 g Cholesterol:5 mg Sodium:83 mg  Potassium:466 mg Carbohydrates:18 g Fiber:3 g Protein:6 g

Stir-Fry Croissant Ants

8 servings

1 package Contessa Chicken Stir-Fry

1 can Meijer Croissant/Crescent rolls, refrigerated dough

1 Carrot

Ketchup

Prepare Contessa Chicken Stir Fry per instructions on package. Unroll and fill each croissant dough with chicken stir fry. Place on a cookie sheet and bake according to directions on croissant package. After baking, cut carrot into 3 inch long, thin strips and insert 3 into each side of the croissant to make legs. Dot ketchup to make the eyes.

Valley Fresh Chicken Santa Fe Pizza

Serving size: 4

1 (12 inch) prepared whole wheat thin pizza crust

1 cup salsa, slightly drained

1/4 cup reduced-fat shredded Pepper Jack cheese

1/4 cup reduced-fat shredded Cheddar cheese

1 (5 ounce) can VALLEY FRESH® 100% Natural White Chicken, drained

Diced Green Chilies (optional)

Diced green or red bell pepper (optional)

Diced tomatoes (optional)

Diced red onions (optional)

Black beans (optional)

Spread salsa over prepared crust. Combine cheeses and sprinkle over the crust. Top with chicken and your favorite toppings such as diced green chilies, diced bell peppers, diced tomatoes, red onions, and black beans. Bake at 425ºF for 10-12 minutes.

Serving Size 191g

Calories 310

Calories from Fat 80

Total Fat 9g

Saturated Fat 5g

Cholesterol 30mg

Sodium 1020 mg

Total Carbohydrate 40g

Dietary Fiber 5g

Sugars 6g

Protein 22g

Source: Adapted from Valley Fresh.