EDIBLES
Give quick and easy meals a fun spin
(Family Features) Work, school, extracurricular activities, social events and more can make the winter months feel frantic and it can often seem like you’re running out of time. This seasonal time crunch makes it even more difficult to answer the age-old, mealtime question kids are always asking: “What are we having?”
To help solve that daily meal dilemma and discover family-pleasing recipes that take 35 minutes or less, the RAGÚ Meal Wheel lets the entire family take an active role in choosing what’s on the menu. Simply ask one of your kids to click the “spin” button to find delicious, quick-and-easy recipes like Chicken and Broccoli Alfredo with Fettuccine and Mini Turkey Sloppy Joes.
Both easy-to-make recipes take 35 minutes or less and feature RAGÚ sauces, which come in a variety of taste-tempting classic flavors and styles, perfect for any mealtime occasion. Created 85 years ago by an Italian mother using a family recipe she brought to the United States from Naples, Italy, the sauces are made from quality ingredients like vine-ripened tomatoes, hearty vegetables, Italian cheeses, herbs and spices, allowing home cooks to “Cook Like a Mother” and quickly create affordable, crowd-pleasing meals for their busy families.
To find more quick and mouthwatering recipes to feed your family during the chilly winter months, visit RAGU.com/meal-wheel.
Chicken and Broccoli Alfredo with Fettuccine
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
- 1 tablespoon butter
- 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
- 1 jar RAGÚ Classic Alfredo Sauce
- 1 package (12 ounces) frozen broccoli florets, thawed
- 1 package (12 ounces) fettuccine pasta
- grated Parmesan cheese, for topping (optional)
- In large nonstick skillet over medium-high heat, melt butter. Cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
- In same skillet, add sauce and broccoli; stir. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until cooked through, about 2 minutes.
- In separate pan, cook fettuccine according to package instructions.
- Serve chicken, broccoli and sauce over hot fettuccine and sprinkle grated Parmesan cheese on top, if desired.
Mini Turkey Sloppy Joes
Recipe courtesy of “Honey and Birch” on behalf of RAGÚ
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
- 1 teaspoon extra-virgin olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 cup finely diced carrots
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 jar RAGÚ Simply Chunky Marinara Sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 mini buns
- In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
- Add ground turkey. Break up meat and stir frequently until browned. Add carrots, green pepper and red pepper. Cook 5 minutes until vegetables begin to soften.
- Add marinara sauce, Worcestershire sauce, ground mustard, salt and pepper. Stir and bring to boil. Reduce heat to simmer and partially cover pan. Cook 10 minutes.
- Serve on mini buns.
SOURCE:
RAGÚ
EDIBLES
Make your St. Patrick’s Day spread green with envy
(Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.
Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.
Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.
The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.
For more festive recipes and ideas at Culinary.net.
Watch video to see how to make this recipe!
St. Patrick’s Day Sandwiches
Yield: 8 sandwiches
- 8 ounces plain cream cheese spread, softened
- 1 cup finely shredded mozzarella cheese
- salt
- 4 English muffins
- 24 slices cucumber
- 8 thin slices green pepper
- fresh cilantro leaves
- lemon juice
- lemon slices, for garnish (optional)
- In bowl, mix cream cheese spread, mozzarella cheese and salt well.
- Split English muffins in half. Cut each muffin half into shamrock shape.
- Spread cheese mixture over each muffin half.
- Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.
- Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.
SOURCE:
Culinary
EDIBLES
Solve busy weeknights with simple, satisfying meals
(Family Features) Juggling those weeknight responsibilities including homework, catching up on emails, after-school activities, social events and more can leave families scrambling when it comes time for dinner. When your busy schedule leaves little time to spend in the kitchen, turn to family favorites you can put on the table in 20 minutes or less to give loved ones the fuel they need without sacrificing taste or quality.
Take Taco Tuesdays to a new level (without the hassle) with this deconstructed version of classic fish tacos. Served over a bed of quinoa and drizzled with yogurt crema, these Baja Fish Taco Bowls let you switch up average taco nights by swapping out tortillas and shells for quick-cooking, protein-packed quinoa mixed with nutrient-dense kale. This easy, satisfying meal adds deliciously seasoned fish, creamy avocado and hearty whole grains to your diet with a lighter version of Baja sauce as a perfect companion for fish tacos.
At its core, this tasty weeknight meal relies on the ease and light, nutty flavor of Success Tri-Color Boil-in-Bag Quinoa, which is ready in just 10 minutes. It’s packed with protein, all nine essential amino acids and is a good source of fiber, making it a perfect solution for busy moments whether your loved ones eat vegan, vegetarian or a mix of everything.
If a jam-packed calendar calls for a light dinner, or you’re searching for a quick side to pair with your protein of choice, add a little color to the table with this Edamame Brown Rice and Lentil Salad. Brimming with tasty, colorful ingredients like bell peppers, cucumbers and more, it’s a wholesome and satisfying way to recharge after a long day.
Take the guesswork out of cooking this flavorful salad with 100% whole grain Success Boil-in-Bag Brown Rice, offering high-quality, pre-cooked grains that’s ready in just 10 minutes without measure or mess. It leaves you with a serving of fluffy, nutty brown rice that cooks up perfectly every time to take some stress out of family dinners.
Visit SuccessRice.com to find more recipe solutions for busy weeknights.
Baja Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
- 2 bags Success Tri-Color Quinoa
- 2 tablespoons olive oil
- 4 white-fleshed fish fillets (5-6 ounces each)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 3/4 cup plain Greek yogurt
- 1 tablespoon lime zest
- 1 teaspoon lime juice
- 1/4 teaspoon ground cumin
- 4 cups packed baby kale
- 1 ripe avocado, halved, pitted, peeled and thinly sliced
- Prepare quinoa according to package directions.
- In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
- In small bowl, stir yogurt, lime zest, lime juice and cumin.
- In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.
Edamame Brown Rice and Lentil Salad
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Brown Rice
- 1 cup cooked green or brown lentils
- 1 cup edamame, cooked, cooled and shelled
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup roasted almonds and sunflower seeds (optional)
Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Prepare rice according to package directions.
- In large mixing bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion and parsley. Toss gently to combine.
- To make dressing: In separate small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until well combined.
- Toss salad with dressing until well combined. Sprinkle with roasted almonds and sunflower seeds, if desired.
SOURCE:
Success Rice
EDIBLES
Protein to fuel everyday adventures in the kitchen and beyond
(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.
To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.
They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.
For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.
Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.
When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.
Visit chickenofthesea.com to find more nutritious recipe inspiration.
Everything Bagel Salmon Brown Rice Bowl
Total time: 10 minutes
Servings: 1
- 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
- 1 cup cooked brown rice
- roasted nori seaweed sheets or pieces, crushed
- 1 small avocado, sliced
- 2 tablespoons shredded carrots
- 2 tablespoons shredded radishes
- 2 tablespoons minced cilantro
- 2 teaspoons furikaki seasoning (Japanese rice seasoning)
- 2 tablespoons Sriracha mayo
- In bowl, top cooked brown rice with crushed seaweed sheets.
- Add sliced avocado and top with salmon.
- Add carrots, radishes and cilantro.
- Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.
Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers
Total time: 20 minutes
Servings: 2-3
- 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
- 3 mini sweet peppers, halved, seeds removed
- 2 tablespoons olive oil
- 1/4 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- fresh cracked black pepper, to taste
- Preheat oven to 400 F. Lay parchment or foil over baking pan.
- Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
- Divide lemon garlic tuna evenly between six mini pepper halves.
- Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
- Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.
SOURCE:
Chicken of the Sea
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