EDIBLES

Frozen family fun

Published

6 years ago

02/05/2020

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2. For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

Nonstick cooking spray
1 tablespoon olive oil
1 medium DOLE® White Onion, chopped
1 package (8 ounces) Dole Mushrooms, sliced
2 garlic cloves, minced
1 1/2 pounds 99% fat-free lean ground turkey
5 cups Dole Baby Spinach
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup marinara sauce
1 cup raw cashews
2 cups fat-free cottage cheese, strained
4 medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
1 cup low-moisture part-skim mozzarella cheese

Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

2/3 cup gluten-free dark chocolate chips
2 teaspoons grapeseed oil
3 DOLE® Strawberries, hulled and thinly sliced
1 ripe Dole Banana, peeled and thinly sliced
2 tablespoons chopped roasted unsalted peanuts

Line 12-cup mini muffin tin with mini cupcake liners.
In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

Nonstick cooking spray
8 eggs
1 tablespoon olive oil
1 package (8 ounces) DOLE® Mushrooms, sliced
1 Dole Red Onion, chopped
1 medium red bell pepper, chopped
4 cups Dole Baby Spinach
1 cup fat-free milk
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 100% whole-grain English muffins, split
8 frozen chicken breakfast sausage patties

Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

SOURCE:
Dole/Disney

EDIBLES

Go green with fresh spring salad

Published

29 minutes ago

04/30/2026

bowienews

(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.

When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.

To find more springtime solutions, visit Culinary.net.

Spring Greens Salad with Mozzarella

Recipe adapted from Organic Authority

Servings: 4

4 cups baby arugula or spring mix
1/2 cup cubed mozzarella cheese
1 tablespoon lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
sea salt, to taste
freshly ground black pepper, to taste
halved cherry tomatoes (optional)

In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.
In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.
Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

EDIBLES

Snack brighter: Fresh, flavorful nibbles

Published

1 week ago

04/23/2026

bowienews

(Feature Impact) When it comes to snacking, ease is often at the top of the wish list. Not far behind, however, are fresh flavors and real ingredients.

That’s where NatureSweet shines by adding a little color to snack plates with its tomatoes, cucumbers and peppers. Fair Trade and B Corp-certified, the produce company is widely recognized for meeting the highest standards of social and environmental performance, supporting agricultural workers and making a positive impact.

That commitment and the belief that “the more you put into something, the more you get out” shows up in flavorful recipes like these Caprese Skewers. Coated in a flavorful, fresh balsamic glaze, these light, colorful snacks make everything from after-school bites to weekend entertaining more fun.

Perfectly paired with fresh basil leaves and mozzarella, the star is Constellation tomatoes – a blended, balanced mix of classic cherry tomatoes, sweet yellow tomatoes, mini-heirloom tomatoes and orange cherry tomatoes. Easy to enjoy as a standalone sweet-and-healthy snack or as a palette-pleasing ingredient in a variety of recipes, it’s truly a tomato for every occasion.

Or if you prefer savory, hearty snacks, these Bruschetta Bagels are packed with flavor. Homemade bagels are topped with juicy Glorys cherry tomatoes – perfect for grilling, sauteing, roasting, baking or simply snacking – creamy goat cheese and a splash of balsamic to create a bite that feels indulgent but is packed with fresh ingredients.

Find more fresh recipe inspiration at NatureSweet.com.

Caprese Skewers

Recipe courtesy of The Produce Moms

Prep time: 15 minutes

Yield: 12 skewers

2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning
1/3 teaspoon cracked red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
12 mozzarella balls, drained and patted dry
24 ounces NatureSweet Constellation tomatoes
24 small fresh basil leaves
1/4 cup balsamic glaze (optional)

In small bowl, whisk olive oil, Italian seasoning, cracked red pepper flakes, garlic powder and salt.
Add mozzarella balls. Gently toss to coat. For best flavor, marinate in fridge overnight.
To assemble skewers: Thread tomato, folded basil leaf, marinated mozzarella ball, another folded basil leaf and another tomato. Repeat to make 12 skewers.
Place on serving platter. If desired, drizzle balsamic glaze over skewers on serving platter.

Bruschetta Bagels

Prep time: 1 hour, 20 minutes

Yield: 8 bagels

Bagels:

1 packet dry yeast
1 tablespoon sugar
1 1/4 cups lukewarm water, divided
3 1/2 cups flour
1 teaspoon salt
sesame seeds

Bruschetta:

2 cups NatureSweet Glorys cherry tomatoes
1/4 cup olive oil
2 cloves garlic
1/2 cup basil

Topping:

1 cup goat cheese
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste

To make bagels: In bowl, mix yeast, sugar and 1/2 cup lukewarm water; let rest 5 minutes.
In separate large bowl, place flour and add yeast mixture, remaining lukewarm water and salt. Mix thoroughly with hands until homogenous mixture is obtained. Transfer to greased bowl, cover with plastic wrap and let rise 1 hour.
Once dough rises, place on flat surface and divide into eight equal parts. Form small dough balls and, using finger, make hole in center of each to form bagels. Place on baking sheet, cover with kitchen towel and let rise 15 minutes.
Preheat oven to 390 F.
In pot of hot water over medium heat, cook each bagel 5 seconds, making sure they do not stick to each other. Remove from water and drain thoroughly. Place on parchment paper-lined plate, sprinkle with sesame seeds and bake 25 minutes.
To make bruschetta: On cutting board, use knife to cut tomatoes in half. Transfer to bowl; add olive oil, garlic and basil then mix. Set aside.
To make topping and serve: Cut bagels in half, place on cutting board and use knife to spread goat cheese on each bagel half. Add bruschetta and drops of balsamic vinegar then sprinkle with salt and pepper, to taste.

SOURCE:

NatureSweet

EDIBLES

Taking the long road to make lasagna

Published

1 week ago

04/23/2026

bowienews

There are faster ways to make lasagna.
You can buy the noodles. You can twist open a jar of sauce. You can scoop ricotta from a plastic tub and call it done. And listen, I have done it that way plenty of times.
No shame in a weeknight shortcut. Some days are built for survival, not scratch cooking.
But lately, I have been taking the long way around.
What started as a simple plan turned into something closer to a three-hour tour. Think Gilligan’s Island… except instead of coconuts and castaways, it was flour, goat milk and just enough determination to get myself in over my head.
And I happily got lost in it. It began with milk from Cherry. Yes, I named her. Cherry, the nanny goat, has absolutely no idea she is now part of an Italian dinner situation.

Read the full feature from On The Table in your Thursday Bowie News.