Southwestern Chicken Taco Salad

Makes 4 Servings

2 cans HORMEL® Premium chunk Breast of Chicken (10 oz. each), drained and flaked

1 T. Meijer low sodium taco seasoning mix

2 T. Water

1 can Meijer red kidney beans (15 oz.), drained and rinsed

1 can Meijer salt free corn, drained

6 cups DOLE Just Lettuce or Greener Selection

1 cup Kraft 2% shredded Cheddar cheese

1 tomato, diced

1 avocado, diced

1 cup Meijer salsa, drained

½ cup Meijer light sour cream

1. In a large skillet, combine chicken, taco seasoning, and water. Simmer over low heat for 3-5 minutes. Add beans and corn. Heat until warmed through.
2. Place 1-1/2 cups lettuce onto individual serving plates. Top lettuce with chicken mixture and add cheese, tomato and avocado.
3. In a small bowl, combine salsa and sour cream. Drizzle dressing over salad and serve with whole grain tortilla chips.

Source: www.hormel.com

Nutrition Facts per Serving: 435 calories; 13g fat; 38g carbohydrates; 42g protein; 72mg cholesterol; 875mg sodium; 10g fiber

Chicken Pesto Pizza

Makes 4 servings

1 prepared pizza crust

½ cup prepared pesto sauce

½ cup finely minced sun-dried tomatoes

1 Hormel® Premium Chunk Breast of Chicken (5 oz. can), drained and flaked

1 small bell pepper thinly sliced into rings

1 cup Meijer shredded mozzarella cheese

¼ cup Meijer grated parmesan cheese

Crushed red pepper flakes, if desired.

Place pizza crust on baking pan. Spoon pesto sauce over surface of crust. Top with remaining ingredients. Bake at 400°F 12 to 15 minutes or until cheese is melted and edges are lightly browned.

Source: www.hormel.com

Hazelnut Biscotti

Makes 16 biscotti

3/4 cup Meijer all purpose flour

1/3 cup hazelnuts, toasted, skinned and coarsely chopped

1/4 cup Meijer firmly packed light brown sugar

2 T. Meijer granulated sugar

1/2 t. Meijer cinnamon

1/2 t. Meijer baking powder

1/4 t. salt

1 egg, slightly beaten

3 T. Bertolli® Extra Light™ Tasting Olive Oil

Preheat oven to 350° F. Spray baking sheet with Meijer nonstick cooking spray; set aside.
In large bowl, combine flour, hazelnuts, sugars, cinnamon, baking powder and salt. Stir in egg blended with olive oil. On lightly floured surface, knead gently. On prepared baking sheet, shape dough into flat log, about 9 x 3 x 1/2-inches.
Bake 20 minutes. On wire rack, cool 10 minutes. On cutting board, cut into 1/2-inch-thick diagonal slices. On baking sheet arrange cookies cut side down. Reduce oven temperature to 300° F. Bake an additional 15 minutes. On wire rack, cool completely.

Source: www.bertolli.com

Nutrition Information per serving: Calories 80, Fat 4.5g, Cholesterol 15mg, Sodium 55mg, Total Carbohydrate 9g, Dietary Fiber 0g, Protein 1g

Easy Linguine with Red Clam Sauce

Makes 4 servings

1 T. Bertolli® Classico™ Olive Oil

1 clove garlic, finely chopped

2 cans (10 oz. ea.) chopped clams, drained (reserve 1/4 cup liquid)

1/4 cup dry white wine or chicken broth

1 jar Bertolli® Mediterranean Olive with Sundried Tomatoes Sauce

1/4 t. crushed red pepper flakes

2 T. finely chopped fresh parsley (optional)

8 oz. Meijer linguine or spaghetti, cooked and drained

In 12-inch skillet, heat Olive Oil over medium-high heat and cook garlic 30 seconds. Stir in clams, reserved liquid and wine. Bring to a boil over high heat. Cook 5 minutes or until liquid is reduced slightly. Stir in Sauce and red pepper flakes; return to a boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in parsley and serve over hot linguine.

Source: www.bertolli.com

Mediterranean Tuna Pita

Makes 4 servings

2 cans (6 oz. each) BUMBLE BEE Tuna, drained
1/4 cup Meijer plain low fat yogurt
1/4 cup Meijer light mayonnaise
2 T. finely chopped onion
1 t. dry basil
1/2 t. Meijer garlic powder
1/4 t. Meijer black pepper
1 sliced tomato
1/4 cup sliced Meijer olives
2 pita whole grain bread rounds

Combine tuna, yogurt, mayonnaise, onion and seasonings; mix well. Cut pita bread in-half; split to form pockets. Fill pockets with tomato, cucumber, tuna mixture and olives.
Try it with Skinless and Boneless Salmon!

www.bumblebee.com

Tuna Torpedos

Makes 4-6 servings

1 loaf (1 pound) French or Italian bread, halved lengthwise
1/4 to 1/3 cup Meijer light mayonnaise
1/2 t. Italian herb seasoning
Lettuce leaves
8 tomato slices
1 can (12 oz.) BUMBLE BEE Solid White or Chunk Light Tuna, drained and flaked
2 T. minced onion
1 cup Meijer shredded mozzarella cheese
In hot oven or broiler, toast bread; spread both halves with mayonnaise. Sprinkle with herb seasoning. On bottom halves arrange lettuce leaves and tomato slices. Top with tuna, onion and cheese. In hot oven or broiler, heat bread until cheese melts. Place halves together to make a torpedo; slice into serving pieces. Prep Time: 15 minutes

www.bumblebee.com

Green Tea Smoothie

Makes 2 servings

½ cup boiling water

3 Lipton® Green Tea with Mandarin Orange Flavor Pyramid Tea Bags

2 T. Meijer sugar

1/2 cup Vanilla Frozen Yogurt

1 cup ice cubes (about 6 to 8)

Pour boiling water over Lipton® Green Tea with Mandarin Orange Flavor Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze, then stir in sugar; chill.
In blender, process tea with Ice Cream. Add ice cubes, one at a time, and process until blended. Serve immediately.

Source: www.lipton.com

Nutrition Information per serving: Calories 120, Fat 2.5g, Cholesterol 10mg, Sodium 25mg, Carbohydrate 24g, Fiber 0g, Protein 2g

Garden Tea Soup

Makes 6 servings

2 cups boiling water

2 Lipton® Green Tea Bags

1 T. Bertolli Olive Oil

4 cloves garlic

1 T. dried thyme leaves, crushed

1 bay leaf

1 box (32. oz.) vegetable broth

1 box (10 oz.) Meijer frozen mixed vegetables

½ cup Meijer rice

½ t. salt

1 T. lemon juice

Pour boiling water over Lipton ® Green Tea Bags and brew 2 minutes. Remove Tea Bags; set aside. In 4-quart saucepot, heat Olive Oil over medium heat and cook garlic, stirring frequently, until golden. Add thyme and bay leaf; cook 30 seconds. Add broth, brewed tea and mixed vegetables. Bring to a boil over high heat. Stir in rice and salt. Simmer covered 20 minutes or until rice is tender. Remove bay leaf and garlic; stir in lemon juice. Season to taste with salt and pepper.

Source: www.lipton.com

Nutrition Information per serving: Calories 130, Fat 2.5g, Cholesterol 0mg, Sodium 800mg, Carbohydrate 24g, Fiber 4g, Protein 3g

Baked Apple, Raisin Oatmeal

Makes 8 servings

2-2/3 cups Meijer old-fashioned oats

½ cup Meijer raisins

¼ cup Meijer Organics pure maple syrup

2 t. Meijer cinnamon

¼ t. salt

4 cups 8^th Continent® original or vanilla soymilk

2 medium unpeeled apples or pears, chopped (2 cups)

Additional soymilk, if desired

Chopped walnuts, if desired

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir together oats, raisins, syrup, cinnamon, salt, soymilk and apples.
2. Bake uncovered 45 to 50 minutes or until most of liquid is absorbed. Pour additional soymilk over each serving; sprinkle with walnuts.

Source: www.8thcontinent.com

Key Lime Strawberry Parfaits

Makes 6 servings

2 T. Meijer graham cracker crumbs

1 t. Meijer sugar

1 t. Meijer butter or trans-fat-free margarine, melted

1-1/2 cups 8^th Continent® vanilla soymilk

½ cup Meijer sugar

¼ cup Meijer cornstarch

¼ cup bottled Key lime juice orlime juice

½ t. finely grated lime peel

2 cups Meijer frozen fat-free whipped topping, thawed

1-1/2 cups sliced strawberries

Additional whipped topping, if desired

1. In small bowl, stir together crumbs, 1 teaspoon sugar and melted butter; set aside.
2. In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
3. Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes or until cool, stirring occasionally.
4. Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon graham cracker crumb mixture. Arrange 2 tablespoons strawberries over graham cracker mixture. Repeat layers. Top each with dollop of additional whipped topping.

Source: www.8thcontinent.com

Antipasto Salad

Makes 4 servings

1 small clove garlic, finely chopped
2 T. Meijer balsamic vinegar
1/4 cup Bertolli extra virgin olive oil
1 T. chopped fresh basil or 1 teaspoon dried basil, crushed
Salt and black pepper
1 pkg. (8 oz.) DOLE® Mediterranean Salad Blends
1 jar (6 oz.) artichoke hearts, packed in water, halved
4 oz. light mozzarella cheese, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
8 DOLE Strawberry Tomatoes, halved
12 Meijer large pitted black olives
3 oz. light dry salami (about 15 slices), cut into strips
1/2 medium DOLE Red Bell Pepper, cut into thin strips

Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper. Combine salad blends and vinaigrette in large bowl; toss to coat. Divide salad between 4 plates and arrange remaining ingredients around the salad. Source: www.dole.com

Nutrition Information per serving: Calories 373, Fat 28g, Cholesterol 26mg, Sodium 526mg, Carbohydrate 16g, Fiber 2g, Protein 16g

Baby Lettuces with Green Apple, Walnuts and Dried Cranberries

Makes 4 servings

2 t. fresh lemon juice
1/2 cup Meijer vanilla or plain low fat yogurt
1/4 t. curry powder
1/2 to 1 t. sugar
2-1/2 T. Bertolli extra-virgin olive oil
Salt and black pepper
1 pkg. ( 5 oz.) DOLE® Baby Lettuces or (7 oz.) Baby Romaine Salad Blends
1 DOLE Green Apple halved, cored, and thinly sliced
1/2 cup Meijer walnuts, toasted and coarsely chopped
1/3 cup dried sweetened cranberries

Mix lemon juice, yogurt, curry powder, and sugar in small bowl. Whisk in olive oil, and season with salt and pepper. Combine salad blends, apple slices, walnuts, and cranberries in large bowl. Add yogurt dressing; gently toss to coat. Source: www.dole.com

Nutrition Information per serving: Calories 270, Fat 19g, Cholesterol 2mg, Sodium 604mg, Carbohydrate 24g, Fiber 4g, Protein 4g

Easy Vegetable Pita

Makes 4 servings

2 cups Mann’s Broccoli Cole Slaw

2/3 cup hummus, purchased or homemade

4 t. jalapenos, fresh and finely chopped

2 whole wheat pita breads, (6 inches in diameter)

4 large tomato slices

In a medium bowl, mix together Mann's Broccoli Cole Slaw, hummus, and jalapeno peppers. Using kitchen scissors or a sharp knife, cut pita breads in half. Fill each pita half with 1 or 2 tomato slices and 1/2 cup of the broccoli slaw-hummus mixture. Source: www.mannpacking.com

Nutrition Information per serving: Calories 174, Fat 5g, Cholesterol 0mg, Sodium 353mg, Carbohydrate 27g, Fiber 5g, Protein 7g

Vegetable Medley Torta

Makes 4 servings

4 cups Mann’s Vegetable Medley

1 large red-skinned potato, finely chopped

¼ cup green onions

1 T. pimiento, diced

1 cup 2% shredded sharp cheddar cheese

5 eggs

1 cup Meijer low fat milk

¼ t. salt 1 t. black pepper, freshly ground

½ cup Meijer salsa, if desired

1. Preheat oven to 350° F. In a 9-inch square greased baking dish, arrange Mann's Vegetable Medley in a single layer. Top with even layers of potato, green onions, pimiento and cheese.
2. In a medium bowl, combine eggs, milk, salt and pepper; whisking to blend. Pour over vegetable mixture. Bake until the vegetables are crisp-tender and lightly browned on top, about 45 minutes. Insert a knife into the center of the torta. If the knife shows no evidence of uncooked egg, the torta is cooked thoroughly.
3. Let cool 5-10 minutes before cutting into squares. Serve hot, at room temperature or cold, with salsa as an accompaniment. Source: www.mannpacking.com

Nutrition Information per serving: Calories 275, Fat 12g, Cholesterol 300mg, Sodium 636mg, Carbohydrate 22g, Fiber 7g, Protein 22g

Zesty Cornmeal Muffins

Makes 12 muffins

¾ cup Meijer all purpose flour

¼ cup soy flour

1 cup yellow cornmeal

¼ cup Meijer sugar

4 t. Meijer baking powder

1 t. salt

1 t. chili powder

1 cup Soy Dream

¼ cup Meijer canola oil

2 egg, slightly beaten

¾ cup shredded 2% cheddar cheese

14 cup chopped green chilies

¼ cup chopped jalapeno peppers

Preheat oven to 425° F. Coat muffin pan with Meijer vegetable cooking spray. In medium bowl, combine flours, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together Soy Dream, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan. Bake 18 to 24 minutes or until toothpick in center comes out clean. Remove muffins from pan and cool on wire rack.

Source: www.tastethedream.com

Rice Dream French Toast

Makes 2-3 servings

1-1/2 cup Rice Dream Classic Original

4-6 slices Meijer whole wheat bread

3 T. arrowroot powder or 2 eggs

3-4 T. oleic safflower oil or butter

1 t. Meijer cinnamon

In a wide bowl, whisk together Rice Dream, cinnamon, and eggs or arrowroot. Cut bread into triangles; soak bread in the Rice Dream mixture until softened, 1-3 minutes. Heat portions of the oil or butter in a frying pan or griddle, over medium - high heat. Add several pieces of the soaked bread; do not overcrowd the pan. Cook evenly on both sides for 2-3 minutes or until each is browned. Serve immediately with your favorite fruits, jam or maple syrup.

Source: www.tastethedream.com

Velvet Curry Chicken with Creamy Vegetables

4 medium red potatoes cut into cubes
1 lb. boneless, skinless chicken breast
1 T. extra virgin olive oil
1 red onion, chopped
3 T. Thai Kitchen Spicy Thai Chili Sauce
1 can (14 fl. oz.) Thai Kitchen Premium Coconut Milk
1 ½ cup fresh green beans, trimmed
1 cup snow peas, trimmed
1 ½ cup pineapple chunks
2½ tbsp brown sugar
2 T. Thai Kitchen Premium Fish Sauce
1 T. Thai Kitchen Red Curry Paste
2 T. fresh basil, finely chopped

1. Steam potato cubes until soft and done.
2. Cut chicken into bite-size pieces. Heat oil in wok until hot, add chicken and onion. Cook and stir for five minutes. Stir in chili sauce and coconut milk; cook and stir for an additional one minute.
3. Stir in green beans, snow peas, pineapple, brown sugar, fish sauce and red curry paste, cook and stir for 8 minutes or until ingredients are tender and cooked.
4. Stir in steamed potatoes and cook until steaming hot. Sprinkle basil over the surface and serve.

Source: www.thaikitchen.com

Chocolatey Vanilla Boost Shake

Makes 1 serving

1/2 cup chocolate Boost drink
1/2 cup vanilla ice cream*

1. Place Boost and ice cream in blender.
2. Blend until well mixed.
3. Pour into glass and serve.

Mix ‘N Match Tip:
Shakes are an easy way to incorporate Boost into your diet, and they taste great! Best of all, you can make just about any flavor you want. Just blend 1/2 cup of any flavor Boost with 1/2 cup of your favorite flavor of ice cream! For example, if you want a Double Strawberry Shake, just mix strawberry Boost with strawberry ice cream. If you prefer a lighter flavor, mix vanilla Boost with strawberry ice cream. Calories: 305

The choices are endless and they’re all yours! Tell us your favorites at www.boost.com.

Boost Café Au Lait

Makes 2 servings

1-1/2 cups vanilla Boost drink
1 T. or less instant coffee
1/4 cup boiling water
1. Dissolve 1 Tbsp instant coffee in 1/4 cup boiling water.
2. Add to vanilla Boost. Serve in cups. Calories: 180/serving. Source: www.boost.com

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