(ARA) – Whether dining out or making a night of it at home, it’s easy to turn everyday meals into special treats by adding healthy, versatile and affordable options. With more than 40 years of experience, Tony Seta is one of only 61 Certified Master Chefs in the United States, an accreditation awarded by the American Culinary Federation. Now, Seta is serving up five tasty tips to makeover your next meal, at home or out on the town. 

Dining Out 
* It’s always tough to decide on a restaurant for a large group with varied tastes. Seta suggests opting for a variety of sharable appetizers and small plates to satisfy everyone’s cravings. Restaurants with communal bar tables and specialty cocktails also make a night out with friends a fun, shared feast. 

* Sticking to a diet can be a challenge when dining out, but grilled options are an easy and delicious way to savor healthy options. Enjoy leaner cuts of meat and seasonal vegetables prepared with olive oil instead of butter and layered with fresh herbs and spices to amplify taste. To bring out the best flavor with no additives, try market fresh fish seared over a wood-burning grill. Bonefish Grill, an upscale casual restaurant in 29 states around the country, specializes in wood-grilling and features an innovative menu of fresh, seasonal offerings that can be grilled to perfection and topped with a variety of original sauces. 

* The best tasting food is always based on the freshest ingredients selected at the peak of perfection and doesn’t have to be expensive or unattainable. Look for offerings that are timely and seasonal, such as Bonefish Grill’s Rockefeller topping, made with sharp, creamy spinach and succulent lump crab, served on a variety of regionally-available fish such as Arctic Charr, Dorado and Wolfish. 

Eating In 
* The old adage says drink white wine with white meat and red wine with red meat. “Out with the old, and in with the new,” says Seta. There are plenty of delicious red wines that are perfect for fish, seafood, and white meat. When there is no sommelier to guide your wine choices at home, Seta’s rule of thumb is to pair lighter red wines, such as Sangiovese, with delicate, flaky fish, while full-bodied, robust wines like Shiraz stand up against heartier, buttery seafood and shellfish. 

* Sauces and condiments can jazz up a meal and add a whole new flavor profile to salmon or chicken. Try warm Mango Salsa on top of simply grilled tilapia for a flavorful, healthy treat, or whip up Seta’s favorite – Bonefish Grill’s signature Chimichurri Sauce – for a garlicky, fresh herb kick. 

Bonefish Grill’s Chimichurri Sauce 
Ingredients: 
8 cloves garlic, minced 
1 teaspoon Kosher Salt (or to taste) 
1 teaspoon oregano, dry leaves 
1 teaspoon black pepper, ground 
1 teaspoon red pepper flakes 
Finely grated lemon zest from 3 lemons 
4 ounces fresh lemon juice 
1 bunch flat leaf (Italian) parsley 
1 cup virgin olive oil 

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8-inch in size. Add Italian parsley and pulse chop until parsley is 1/8-inch in size. Add the olive oil and blend in quickly. Allow the sauce to marinate for 30 minutes before serving. 

For more fresh fish and seafood inspiration, visit www.bonefishgrill.com. 

Courtesy of ARAcontent

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Antojitos or "little cravings" are small dishes of traditional Mexican cuisine that bring Latin flavor into your kitchen.

(ARA) – Most at-home chefs have five to 10 go-to recipes for the week, leaving them in a repetitive cooking rut. Whether you’re a seasoned chef or just making your way around the kitchen, exploring different cuisines and experimenting with flavors can be simple and bring fresh life and authenticity to everyday meals. One tasty cuisine with readily available ingredients that is growing in popularity in the United States is Latin cuisine.

“Latin and Mexican flavors offer rich, bold tastes, textures and possibilities,” says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. “Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals.”

Here are a few of Bernstein-Martinez’s secrets to bringing her love of Latin and Mexican flavors to your kitchen:

Fresh, natural ingredients
The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.

One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.

Comfort food
Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.

Authentic antojitos
Antojitos, also known as appetizers or “little cravings,” are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.

This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.

Sweet Corn and Cheese Empanadas
Serves 4

Ingredients
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough

Filling:
1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley

Directions
1. Preheat oven to 375 to 400 F.

2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.

3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.

4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.

5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.

For more recipes, visit Sargento.com.

Courtesy of ARAcontent

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From Creme Fraiche to Ricotta Cheese

(ARA) – Whether you’re looking to liven up your favorite soup, add a creamy twist to a newly-discovered dessert or lighten your grandmother’s old-fashioned pancake batter recipe, look no further than a few simple ingredients that can easily become a part of your culinary line-up.

One of these increasingly popular staples — creme fraiche made with Real California Milk offers an easy, flavorful, special touch to thicken soups, top fresh fruit, make custard creamy or give mashed potatoes more body. Creme fraiche also stays fresh for up to 12 weeks, making it a cost-effective staple to keep in your refrigerator and usable in multiple dishes.

Using creme fraiche as an added ingredient or a substitute to recipes is a surprisingly easy and inexpensive way to pep up many everyday meals, but it’s not the only secret to success. Try using these other dairy products as simple ingredient suggestions to bring out the best in your recipes:

* Fold ricotta cheese into pancake batter to make it lighter and fluffier.
* Drain low-fat yogurt through a coffee filter for a few hours and sweeten with honey for a rich-tasting, low-calorie dessert topping.
* For the most tender fried chicken, marinate overnight in buttermilk before breading.
* Use milk instead of water in bread dough for a sweeter, more tender crumb.
* To thicken sauces without lumps, knead together equal amounts of butter and flour and stir into hot sauce.
* Add a spoonful of heavy cream to scrambled eggs just before they are done to make them extra-rich and creamy.

For more tips and recipes using California dairy products like creme fraiche that carry the Real California Milk seal, check out www.RealCaliforniaMilk.com

To start discovering the unexpected with creme fraiche, try this easy recipe using California creme fraiche:

Baked Pears with Creme Fraiche

Yield: 6 servings

Ingredients:
3 medium pears, peeled, halved and cored
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice*
1 teaspoon vanilla
1 cup creme fraiche
2 tablespoons sliced almonds, toasted (optional)

Instructions:
1. Heat oven to 350 F. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom but leaving pears slices attached at the stem end. Arrange pear halves, cut side down, in an 11 x 7-inch baking dish.

2. In small saucepan, combine sugar, water, apple pie spice and vanilla. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.

3. Bake, covered, 40-45 minutes or until pears are tender, basting occasionally with sauce.

4. Spread two tablespoons crème fraiche onto one side of each of 6 dessert plates; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

*To make apple spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cardamom.

Recipe provided by the California Milk Advisory Board and Bellwether Farms

Courtesy of ARAcontent

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Pulled Pork Appetizer

Holiday Menus

(NC)—Try making this delicious Homegrown Ontario Pulled Pork simple slow cooker recipe this holiday season and see the difference a little planning makes. Great as an appetizer served on a crostini, this savoury morsel will save you time in the kitchen while impressing your guests. More delicious appetizer recipes can be found online at homegrownontario.ca.

3-1/2 lb  Homegrown Ontario pork shoulder blade roast 1.75 kg

1/2 tsp  each, salt and pepper     2 mL

2 tbsp  canola oil     30 mL

2  onions, chopped    2

4  garlic cloves, minced    4

2 tbsp  chili powder     30 mL

2 tsp  ground coriander    10 mL

3  bay leaves     3

1/4 cup  tomato paste     50 mL

1  14 oz (425 g) can tomato sauce   1

2 tbsp  packed brown sugar    30 mL

2 tbsp  Worcestershire sauce    30 mL

2 tbsp  cider vinegar     30 mL

2  green onions, thinly sliced   2

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.

In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.

Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Serve on crusty rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.

Makes 8 servings.

Per serving: 341.0 calories, 45.2 g protein, 9.7 g carbohydrates, 1.0 g dietary fibre, 324.0 mg sodium, 12.8 g fat, 2.4 g polyunsaturated fatty acids, 3.8 g saturated fatty acids, 139.6 mg cholesterol

Source: Homegrown Ontario (www.homegrownontario.ca)

- News Canada

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Shrimp Korma

(NC)—Adding new flavour to traditional foods can be fun and be a great way to get family members to try new foods. Indian flavoured products are becoming widely available and provide a great opportunity to create mouthwatering recipes for the whole family. This shrimp korma recipe is a quick and easy one for the entire family to try. Try serving this with rice, Italian orzo or Middle Eastern cous cous.

Shrimp Korma Recipe

Cook Time: 5 minutes

Marinating Time: 30

Serves: 4

Ingredients

• 680 grams jumbo or large raw shrimp, thawed, peeled, deveined and rinsed

• 1 jar (341 mL) VH Korma Sauce

• 1 Tbsp (15 mL) canola/vegetable oil

• 1 Tbsp (15 mL) lemon juice

• 1/2 cup (125 mL) tomato, seeded and diced

• 1 bunch fresh watercress, stems trimmed, rinsed and patted dry (or if you can’t find watercress use fresh spinach instead)

Directions

1. Place the shrimps in a bowl. Add 1/4 cup VH Korma Sauce to the shrimp and combine. Let the shrimp marinate in the sauce for 1/2 hour.

2. Remove shrimps and discard marinating sauce. Heat oil in a large skillet or sauté pan over medium-high heat; add the shrimps and sear, shaking and tossing, for 2 minutes, or until they begin to turn pink and curl up.

3. Add the rest of the VH Korma Sauce and tomatoes and turn down heat to medium. Cook until sauce is heated through and shrimps are completely cooked, about 5 minutes. Add the watercress and stir until slightly wilted, about 1 minute. Sprinkle with lemon juice and turn off the heat. Serve immediately.

For extra crunch try topping the shrimps with toasted unsalted cashews.

For more Indian inspired recipes visit www.vhsauces.com

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Mulligatawny soup

(NC)—Mulligatawny soup originally became popular with the British stationed in India (employees of the East India Company) during Colonial Times. When they returned home, they brought the recipe back with them to England, and to other members of the Commonwealth. In fact Mulligatawny is the Anglicized name of two words for “pepper water,” molegoo (pepper) and tunee (water).

This soup is now a fall favourite and is even easier to make at home with the introduction of Indian inspired sauces onto store shelves like VH Tikka Masala sauce. Try this recipe at home and bring a little India to your everyday.

Preparation Time: 15 minutes

Cook Time: 35 minutes

Serves: 8

Ingredients

• 2 Tbsp (30 mL) Olive Oil

• 2 cups (500 mL) each diced onion, celery and carrot

• 6 cups (1.5L) low sodium chicken broth

• 1 jar (341 mL) VH Tikka Masala Sauce

• 3 boneless, skinless chicken breasts, diced

• 1/3 cup (75 m) long grain rice

• 1 medium Granny Smith apple, peeled, cored and diced

• 1/2 cup (125 mL) whipping cream (35%)

• 1 Tbsp (15 mL) chopped fresh parsley

• 1/2 cup (125 mL) toasted sliced almonds

Directions

1. Heat oil in large soup pot over medium-high heat. Add celery, onion and carrots and sauté until softened, about 5-7 minutes.

2. Add broth, chicken breast pieces and VH Tikka Masala Sauce; bring to a boil and simmer for 20 minutes, partly covered. Add rice to soup and continue cooking 15 minutes more.

3. When rice is cooked, blend in apples, cream and parsley. Simmer for 3 minutes. Pour into bowls and serve immediately. Garnish soup with toasted sliced almonds.

A few tips:

• Try this soup with leftover cooked turkey instead of chicken. Try replacing the chicken broth with leftover turkey broth also!

• Leftover cooked plain white rice can be used.

• Need a vegetarian option? Try using canned lentils instead of chicken!

For more Indian inspired recipes visit www.vhsauces.com

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(NC)—Here are two easy ways to bring some excitement to your next children’s party – Wacky Waikiki or Purple Razzle Dazzle Shakes. For dozens more delicious treats to thrill your child, visit www.homebasics.ca.

Wacky Waikiki Shake

2 large ripe bananas, peeled and quartered

1 can frozen pineapple or pineapple-orange juice concentrate, thawed (6 oz)

1/2 cup milk

4 scoops Breyers Double Churn Natural Vanilla Ice Cream

sweetened whipped cream, toasted coconut and pineapple pieces (optional)

Place bananas, juice concentrate and milk in blender container or food processor bowl. Cover and blend until combined. Add ice cream; blend until smooth. Pour into glasses; top with whipped cream, coconut and pineapple, if desired. Serve immediately. Serves 3.

Purple Razzle Dazzle Shake

1 can frozen grape juice concentrate, thawed (6 oz)

1/2 cup milk

1 tbsp fresh lemon juice

3 scoops Breyers Double Churn Natural Vanilla Ice Cream

additional ice cream and purple jelly beans or sprinkles

Place juice concentrate, milk and lemon juice in blender container or food processor bowl. Cover and blend 1 minute. Add ice cream and blend until smooth. Pour into glasses. Top with small scoop of ice cream and jelly beans or sprinkles, if desired. Serve immediately. Serves 4.

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Mini Mushroom Burgers (recipe below)

Savor the Flavor Every Day, Every Way

(ARA) – Long overlooked, mushrooms are nature’s hidden treasure for helping those focusing on living a healthful life. To promote the nutritional benefits of fresh produce this back-to-school season, Weight Watchers continues Pick of the Season, a public health initiative spotlighting seasonal fruit and vegetables, with recipes this quarter for mushrooms, a produce selection so versatile it can add flare to any every day meal.

Did you know? Mushrooms are the only fresh fruit or vegetable that has four percent of the Daily Value of vitamin D (per serving of 4-5 white button mushrooms specifically).

Mushrooms are also nutrient rich, providing a similar number of nutrients as many brightly colored fruits and vegetables. For instance, mushrooms provide the B vitamins riboflavin, niacin and pantothenic acid. White, Portabella and crimini mushrooms have natural antioxidants and in fact, are the leading source of the antioxidant selenium in the fruit and vegetable category. Mushrooms are also fat-free, cholesterol-free and very low in sodium.

In addition, mushrooms have umami. Also known as the “fifth taste,” umami foods are described as hearty or savory. The high water content and very low energy (calorie) density of mushrooms help to satisfy hunger.

In the kitchen, nothing beats the versatility of mushrooms; they work in everything from soups and salads to main dishes and appetizers and are easy to prepare. Simply sauté and in fewer than 10 minutes you can add flavor and texture to any favorite family meal. Just toss in a handful of mushrooms to enjoy a boost of delicious flavor and nutrition.

Below are four recipes that highlight the savory taste of mushrooms: Mini Mushroom Burgers; Tilapia with Mushrooms, Olives and Tomatoes; Turkey Mushroom Soup; and Mushroom Chicken Piccata.

Pick of the Season – Mushroom Recipes:

* Mini Mushroom Burgers
Makes 4 servings

Ingredients
2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Preparation
1. Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

2. Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

3. Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

POINTS value per serving: 2, 144 calories, 5g fat, 5g fiber

* Tilapia with Mushrooms, Olives and Tomatoes
Makes 4 servings

Ingredients
4 teaspoons olive oil, divided
1 tablespoon finely minced garlic (about 3 cloves)
1 pound (16 ounces) button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 tablespoon fresh thyme, removed from stem and chopped
1 tablespoon fresh basil, finely chopped
4 skinless tilapia filets
Salt and freshly ground black pepper

Preparation
1. Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.

2. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes. Return vegetables and herbs to skillet briefly to warm, then serve.

POINTS value per serving: 4, 196 calories, 7.5g fat, 2g fiber

* Turkey Mushroom Soup
Makes 8 servings

Ingredients
1 tablespoon olive oil
8 ounces white button mushrooms, quartered
1 cup chopped onion (about 1 large onion)
1 tablespoon finely minced garlic (about 3 cloves)
1/4 cup chopped celery (about 3 stalks)
8 cups low-sodium turkey stock (or store bought chicken broth)
2 fresh sage leaves, finely chopped
8 ounces (about 2 cups) cooked turkey (or chicken), removed from the bone and shredded
1 15-ounce can cannellini beans, drained and rinsed
2 cups packed fresh baby spinach (a large handful)
1 tablespoon fresh-squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat oil in a Dutch oven over medium heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add onions, garlic and celery and sauté until translucent, about 5 more minutes. Add turkey stock (see recipe below) or chicken broth, turkey and sage. Cover and simmer over medium-low heat for 20 minutes.

2. Add rinsed beans, spinach, lemon juice, salt and pepper. Bring to a boil to wilt spinach and serve hot.

3. To make turkey stock: Place turkey bones in a large stock pot and cover with cold water. Add 1 quartered onion, 2 coarsely chopped stalks of celery, 1 coarsely chopped carrot, 1 bay leaf and 2 sage leaves. Bring to a boil, reduce heat to a low simmer and cook 2 or more hours. Strain and skim fat from top and store stock for future use.

POINTS value per serving: 2, 120 calories, 3g fat, 3g fiber

* Mushroom Chicken Piccata
Makes 4 servings

Ingredients
4 chicken cutlets (4 oz each)
Salt
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice
2 teaspoons minced fresh garlic

Preparation
1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

2. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

POINTS value per serving: 4, 199 calories, 6g fat, 2g fiber

These recipes reflect the food values inherent to the Weight Watchers philosophy that eating should be satisfying as well as healthy. In fact, learning and sharing innovative ideas about healthy cooking and eating are part of the experience at weekly Weight Watchers meetings, where members help and support each other.

To learn more about Weight Watchers, visit www.weightwatchers.com. To find the nearest Weight Watchers meeting location, call (800) 651-6000, or click on the Find a Meeting link at the top of the homepage.

For more information about mushrooms, visit the Mushroom Council at mushroominfo.com.

All recipes courtesy of the Mushroom Council and mushroominfo.com.

Courtesy of ARAcontent

Local Weight Watchers spokespeople are available to discuss the importance of fruit and vegetables in diets and for in-studio food demos. E-mail media@weightwatchers.com to arrange media interviews.

2008 Weight Watchers International, Inc., owns the WEIGHT WATCHERS and POINTS registered trademarks. All rights reserved. Note: POINTS values for these recipes were calculated using the calories, fat, and fiber information for one serving. Results may differ from adding the POINTS values listed in the Eat Wisely booklet for each individual ingredient.

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Skyrocketing gas prices and escalating grocery costs have put getting more for a dollar top-of-mind for many consumers. Many Americans are tailoring their grocery shopping lists to ensure they get more bang for their buck. That means purchasing items that provide the best nutritional punch for their value.

Luxury items like prepackaged or single serve meals are giving way to items that can stretch the food dollar and function as more than one meal. Hard-working staples such as bread, pasta and eggs are moving to the top of the grocery list.

Budget-conscious families know that when shopping for food, they need items that provide value in both cost and nutrition. For about 17 cents, one egg provides varying amounts of 13 essential vitamins and minerals, contains the highest-quality protein of any food, and has 72 calories.

A dozen eggs costs approximately $2 and can be served morning, noon or night. For a family of four, a dozen eggs can turn into a protein source for two or three meals. Eggs also have a long shelf life. In fact, eggs can be kept refrigerated for up to four weeks after purchase.

Here’s a price/nutrition comparison of common protein foods:

Eggs:
* Cost per serving — 17 cents
* Calories per serving — 72

2 Percent Milk:
* Cost per serving — 24 cents
* Calories per serving — 122

Skinless Chicken Breast:
* Cost per serving — 45 cents
* Calories per serving — 94

90 Percent Lean Ground Beef
* Cost per serving — 55 cents
* Calories per serving — 150

Boneless Pork Chop
* Cost per serving — 68 cents
* Calories per serving — 179

Beef Round Roast (USDA Choice, Boneless)
* Cost per serving — 70 cents
* Calories per serving — 168

Try this value-conscious recipe that will still leave you with six eggs that you can serve another day — as breakfast, lunch or dinner.

Frugal MacDougall’s Quiche

Frugal MacDougall’s Quiche

Makes: Six servings

Ingredients:

1 1/3 cup shredded carrots (about 5 ounces)
2/3 cup sliced celery
1 teaspoon instant minced onion
6 eggs, divided
2 cups cooked mashed potatoes, cooled
3/4cup (3 ounces) shredded reduced-fat cheddar cheese
1 cup skim or low-fat milk
1/2 teaspoon salt, optional

Preparation:

In a medium saucepan, bring 1 inch water to a boil. Add carrots, celery and onion. Cover and cook until celery is tender, about seven to eight minutes. Drain well. Set aside.

In a medium bowl, beat one egg. Stir in potatoes until well blended. Spread on bottom and up sides of lightly greased 9-inch pie plate to form crust. Sprinkle reserved drained vegetables and cheese into crust.

Beat together remaining eggs, milk and salt (if desired) until well blended. Pour over vegetables and cheese. Bake in preheated 375 F oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.

For more recipes or information on eggs, visit www.incredibleegg.org

Courtesy of ARAcontent

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Blueberry-Mango Colada Salad

Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped –just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious salads that are enjoyable any time:

* Toss blueberries, chopped pineapple, jalapeno pepper and cilantro with lime juice and serve beside grilled chicken breasts.

* Stir blueberries into your favorite tuna salad and scoop onto baby spinach.

* Whirl vinaigrette salad dressing and blueberries in the blender until smooth and toss with green salads.

Blueberries are not only convenient, they also provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

“Blueberry-Mango Colada Salad” is cool and fresh, boasting bright colors and sweet fruit flavors. With just three ingredients, this delicious salad is a snap to make. Spoon it into stemmed glasses and enjoy as a light fruit dessert. Another option is to serve with meat sizzling from the grill or with simple chicken sandwiches.

Blueberry-Mango Colada Salad

2 cups fresh blueberries
2 mangos, peeled, seeded and chopped (about 1-3/4 cups)
1/4 cup frozen pina colada mix, thawed

In a large bowl, toss blueberries, mangos and pina colada mix. Into four martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

YIELD: 4 portions

Courtesy of ARAcontent

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I have to admit, I like spicy foods. Mind you, I don’t like to cry while dining, or break a sweat, but a good kick is always appreciated (I don’t think I’d ever survive eating in England!).

Late summer is a great time to get to know chiles, whihc are Latin Am,erican fruits, by the way.

Chiles not only contain vitamins A and C, but also capsaicin, a spicy compound that increases circulation, mutes nerve sensitivity and may even help with weight loss.

However, not all are hot.

The mildest of them all are the Anaheim, which are long, skinny and lime green with a tough skin. These are best used peeled or roasted to add a smoky flavor to foods.

Jalapenos are medium hot, small, dark green and can be chopped and added to almost anything you want a kick in (jalapenos are called chipotle when they are smoked).

Poblanos are also medium hot, and are larger, dark green with a hint of purple, and are often used in rellenos and moles.

The hottest of the bunch are Habaneros, whihc are small and lantern shaped, orangey-yellow in color and can burn you even when handling them. With these babies, a little goes a long way.

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At first glance, a pomegranate might look more like a gourd and less like a fruit, but with a little hands-on effort and patience, you can enjoy the fruits of your labor.

How To Pick ‘Em
Go by feel–the ones that feel heavy for their size, and color–rich red and supple skin that isn’t dry.

Get To The Good Stuff
To get the seeds out with minimal mess, slice off the top of the pomegranate and cut the fruit into quarters. Place one quarter in a large bowl of water, and rub the seeds off, letting them sink to the bottom of the bowl. Repeat with each quarter, then strain the water out and enjoy (one pomegranate yields about 3/4 cup of seeds).

Pomegranates contain high levels of antioxidants (three times more than green tea), and a single pomegranate contains 40 percent of an adult’s daily vitamin C requirement, and the fruit is also a rich source of folic acid.

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Ever since I started drinking (and loving) virgin mojitos about a year ago, my husband and I have been on the quest to perfect our virgin mojito-making skills at home.

We tried them with sugar. We tried simple syrup. With mint and without. Real limes and RealLime.

Some have been too fizzy, some too sweet, some too strong, and some, well, some so terrible that they were immediately poured down the drain.

We tried almost every recipe we came across, too, and nothing seemed to replicate the delicious virgin mojito of my dreams.

Until now, that is. (And we owe our friends Paul & Beverly dearly for teaching is how to make the perfect virgin mojito at home!)

Without further ado, here’s the recipe for DIY Virgin Mojitos–get your blender ready!

Ingredients:
Water
Ice
Mint
Limes
Baker’s Sugar (very fine sugar)
Club Soda

Directions:

Blend one cup of baker’s sugar, two cups of water and two limes cut into quarters (skin and all) on high for about 30 seconds.

Strain mixture (to remove large lime chunks) into a pitcher.

Add ice to glasses (fill to the top), and then pour club soda into 1/3 of glass. Top with blended mixture, and, if you desire, add plenty of crushed mint leaves.

These are addictive, so don’t say I didn’t warn you!

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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Feta-Stuffed Chicken Burgers (recipe below)

The flowers are blooming, temperatures are rising, and the smell of charcoal is in the air. It’s officially grilling season — the perfect time to fire up that commitment to a healthy lifestyle. While this outdoor tradition adds flavor to foods, it also helps remove fat and calories.

Whether it’s camping and preparing food over an open fire, or cooking from the barbeque on the deck, Weight Watchers offers tips to use the grill for every element of a healthy meal from salads to dessert.

* Seared Salads: Take a break from ordinary lettuce, and substitute it with those favorite vegetables, such as asparagus, squash or red peppers. Serve in a bowl as a traditional starter, or pile in paper cones to encourage mingling at outdoor get-togethers.

* Beefless Burgers: While extra lean ground beef (93 percent lean) is always a smart favorite, why not try a patty with a punch, such as salmon, tuna, chicken or turkey? Bulk up these burger alternatives by adding chopped vegetables or fruits, as well as low calorie sauces or rubs. Nestle burgers onto a whole grain bun or pita for added fiber and flavor.

* Side Pockets: Not every side needs to be served in a dish. Put it in a pocket — a tinfoil pocket, that is. Tear off a 12-inch sheet of foil and fill with sliced red potatoes, onions, herbs and salt and pepper. Fold over the foil and seal tightly until veggies are tender, turning at least once. Grilling in foil locks in flavors and nutrients, and makes for easy clean up.

* Sweet Endings: Swap the cakes and cookies for Mother Nature’s favorite dessert — fruit. Make a tropical treat with easily prepared fruit kabobs. Fill water soaked skewers with chunks of bananas, pineapple and mangos and sear over the fire. For extra flavor, lightly brush with a touch of melted butter, brown sugar, ginger and rum.

Try these flavorful, healthful grilling recipes from and find more at www.WeightWatchers.com.

Feta-Stuffed Chicken Burgers

Servings: Four
Preparation Time: 15 minutes
Cooking Time: 16 minutes
Level of Difficulty: Easy

Ingredients:

1 pound uncooked ground chicken breast
1 tablespoon fresh oregano
1/4 teaspoon garlic powder
7 tablespoons feta cheese, crumbled
4 small wheat pita(s)
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 teaspoons)

Preparation:

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165 F, about 7 to 8 minutes per side. Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Courtesy of ARAcontent

Weight Watchers International, Inc. is the world’s leading provider of weight management services, operating globally through a network of Company-owned and franchise operations. WeightWatchers.com provides innovative, subscription weight management products over the Internet and is the leading Internet-based weight management provider in the world.

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Whether you’re looking for a great munchie option for family movie night or something to serve when folks come over to watch the next big game, you want something that is fun to eat and easy to make for a crowd.

Homemade Chex mix fills the bill - it’s quick to put together and always gets rave reviews. Original Chex Party Mix has been a part of celebrations for years. For a change of taste, try this sugar and spice variation, it is sure to be a welcome addition to any party.

Sugar ‘n Spice Snack

Prep time: 15 minutes
Start to finish: 2 hours, 5 minutes
Makes: 21 servings (1/2 cup each)

Ingredients:
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Apple Cinnamon Cheerios cereal
3 cups dry-roasted peanuts
2 egg whites
2 tablespoons orange juice or water
1 cup sugar
1 teaspoon ground cinnamon

Preparation directions:

1. Heat oven to 300 F. Spray with cooking spray or grease 15×10x1-inch pan.
2. In very large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon, using wire whisk or hand beater, until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.
3. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cook completely, about 1 hour. Store in airtight container.

Recipe tip: The baked-on egg white and sugar mixture creates a unique crispy coating on the cereals.

For great recipe ideas and party tips go to www.chex.com.

Courtesy of ARA Content

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(NC)-Try this versatile dressing on salads, veggies or noodles, or as a marinade for meat. It can be stored up to five days in the refrigerator. Look for more dressings and marinades made with Crisco Canola Oil at www.criscocanada.com.

2 tsp minced fresh ginger 10 mL

1 tsp finely grated lime zest 5 mL

1/4 cup fresh lime juice 50 mL

2 tsp honey 10 mL

1 clove garlic, minced 1

1/4 tsp each salt and pepper 1 mL each

1/2 cup Crisco Canola Oil 125 mL

Whisk together first 6 ingredients. Gradually add oil, whisking until well mixed.

Prep Time: 5 minutes, Yield: 3/4 cup, Freezing: Not recommended

Credit: www.newscanada.com

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