Monthly Recipes for April:

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