Easy Bites for the Big Game

(Family Features) Whether you’re tailgating with friends or hosting a watch party at home, every football fan needs a game plan to crunch, dip and cheer their way through opening kickoff, halftime and right down to the final play of the game. Some of the best game day grub is hearty and savory but adding layers of flavor and texture can take recipes to the next level. For example, these Burger Bowls feature all the classic ingredients of a great burger, just without the bun. A tasty option for gluten-free guests or those who are cutting carbs, the bowls are made with Dandy Iceberg Lettuce from Duda Farm Fresh Foods, which boasts a legacy of quality, innovation and consistency in fresh produce cultivation since 1926. Pulled pork, another tailgating treasure, gets an instant upgrade with the crunch of a fresh coleslaw topper and zesty pickled celery and jalapenos on the side. The winning play is to use crisp, fresh celery for the best flavors and a satisfying crunch with every bite. Since celery is 95% water and high in fiber, it leaves fans feeling comfortably full and ready to root for their favorite team. This season, keep your snacks fresh and healthy while winning prizes like product coupons and gift cards to stock up for the next game through the Dip It to Win It Sweepstakes. Visit dudafresh.com to learn more and find additional game day recipes.

Pulled Pork Sandwiches with Pickled Celery and Jalapenos

Recipe courtesy of The Adventure Bite Prep time: 10 minutes Cook time: 10 hours Servings: 9-10

• 4 1/2    pounds pork shoulder or Boston butt
• 26        ounces sweet and spicy barbecue sauce
• 1/2       tablespoon garlic
• 1/2       tablespoon fresh cracked black pepper
•             fresh sandwich buns
•             Dandy Celery, cut and pickled
•             jalapenos
•             coleslaw (optional)
•             potato salad (optional)
•             baked beans (optional)

1. Place pork in slow cooker.
2. Mix barbecue sauce, garlic and pepper. Pour over pork shoulder.
3. Cook on low 8 1/2-10 hours or high 6-7 hours.
4. Shred meat and serve on buns with pickled celery and jalapenos. Top with coleslaw, if desired. Serve with potato salad or baked beans, if desired.

Burger Bowls

Recipe courtesy of Casa de Crews Prep time: 10 minutes Cook time: 10 minutes Servings: 4 Burger Bowls:

• 2          cups French fries, homemade or frozen
• 2          tablespoons olive oil
• 1          small yellow onion, diced
• 1          pound ground beef or ground turkey
• 1          teaspoon Worcestershire sauce
• 1          teaspoon garlic powder
• 1/2       teaspoon smoked paprika
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper
• Dandy Iceberg Lettuce, shredded
• 2-3       Roma tomatoes, diced
• pickle chips or spears, chopped
• cheddar cheese, shredded

Burger Sauce:

• 1/3       cup mayonnaise
• 2          tablespoons ketchup
• 1          tablespoon Dijon mustard or yellow mustard
• 1          tablespoon pickle juice
• 1          teaspoon Worcestershire sauce
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1/2       teaspoon smoked paprika

1. To make burger bowls: Cook French fries according to package directions.
2. In medium skillet over medium-high heat, heat olive oil. Add onion and saute until translucent, 5-7 minutes. Add ground beef to skillet, breaking up meat with spatula. Add Worcestershire sauce, garlic powder, paprika, salt and pepper; brown until cooked through. Drain and discard excess liquid and grease.
3. To make burger sauce: In jar, mix mayonnaise, ketchup, mustard, pickle juice, Worcestershire sauce, onion powder, garlic powder and paprika well to combine.
4. Assemble bowls with layer of shredded lettuce, 3-4 ounces ground beef, diced tomatoes, pickles, cheddar cheese and 1/2 cup fries.
5. Drizzle with burger sauce and mix well.
6. Tip: Burger sauce can be made in advance and stored in refrigerator in jar with airtight lid.

Easy Bites for the Big Game

SOURCE: Duda Farm Fresh Foods

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Healthy Everyday Recipes for Real Life: Nutritious, Energy-Boosting, Egg-Inspired Breakfasts That Save Time

(Family Features) When planning meals, particularly breakfasts, there are a few critical factors many families consider: taste, simplicity and nutrition. Eating healthier doesn’t have to be complicated or out of reach. With the right inspiration, healthy food can be delicious, nutritious and convenient. By choosing ingredients like eggs, which are easy to use and versatile, you can make healthy living fit into your life at the breakfast table as part of a balanced diet. For example, these egg-inspired recipes are part of the American Heart Association’s Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best. In addition to the social and emotional benefits of dining together, shared family meals can help promote healthier choices at the table. Backed by expert nutrition guidance, recipes such as Turkey Bacon and Spinach Quiche with Sweet Potato Crust are wholesome, flavorful and fast, perfect for busy weekdays or anytime you need a nutritious boost. The sweet potato crust offers a better-for-you twist on ready-made or traditional crusts made with butter, and it can be served with slices of honeydew or berries for an added touch of sweetness. For a protein-rich dish any day of the week, Broccoli and Cheese Egg White Scramble on Whole-Wheat English Muffins can help you solve the morning rush. Or for a true timesaver, these Egg “Muffin” Cups with Turkey Sausage and Mushrooms can be made over the weekend and frozen or refrigerated for quick, go-to meals throughout the week. Remember, healthy eating isn’t just about one food – it’s about a combination of wholesome ingredients to make well-rounded meals. For example, eggs can be included as part of a heart-healthy diet that emphasizes vegetables, fruits, beans, nuts and seeds, whole grains, lean protein and fish, according to the American Heart Association. Eating eggs alongside foods high in saturated fat – like bacon – is different than eggs eaten with steamed veggies, whole grains or a side of fruit. To find more healthy eating tips and recipes that help you eat smart, move more and live healthier, visit Heart.org.

Turkey Bacon and Spinach Quiche with Sweet Potato Crust

Recipe courtesy of the American Heart Association with support from Eggland’s Best Servings: 5

• Nonstick cooking spray
• 1          medium sweet potato, peeled
• 1          teaspoon canola or corn oil
• 1          medium yellow onion, diced
• 6          slices uncured, nitrate-free turkey bacon, thinly sliced
• 10        ounces frozen chopped spinach, thawed
• 3/4       teaspoon dried dillweed, crumbled
• 1/4       teaspoon salt
• 1/4       teaspoon freshly ground pepper
• 4          large egg whites
• 2          large eggs
• 1/4       cup fat-free milk
• 1 1/2    tablespoons fat-free feta cheese

1. Preheat oven to 400 F. Lightly spray 9-inch pie pan with nonstick cooking spray.
2. In medium bowl, using box grater, grate sweet potato. Measure out 2 cups. Gently press sweet potato on bottom and up sides of pan, forming crust. Sweet potato will be loose but will hold together once cooked.
3. Bake 20 minutes, or until crust is cooked. Remove from oven. Let stand to cool. Reduce oven temperature to 350 F.
4. In medium skillet, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6 minutes, or until almost translucent, stirring frequently. Add turkey bacon. Cook 3-4 minutes, or until onion and bacon begin to brown, stirring frequently. Add spinach, dillweed, salt and pepper. Cook 1-2 minutes, or until water from spinach is released. Remove from heat. Transfer mixture into sweet potato crust.
5. In medium bowl, whisk egg whites, eggs and milk. Pour over mixture in crust. Sprinkle feta over top.
6. Bake 35-40 minutes, or until knife inserted into center comes out clean. Transfer to cooling rack. Let cool 10 minutes before cutting into wedges.

Broccoli and Cheese Egg White Scramble on Whole-Wheat English Muffins

Recipe courtesy of the American Heart Association with support from Eggland’s Best Servings: 4

• Nonstick cooking spray
• 1 1/2    cups finely chopped fresh or frozen broccoli florets, thawed if frozen
• 1/4       cup water
• 8          extra-large egg whites
• 1/2       cup fat-free milk
• 1/4       teaspoon freshly ground pepper
• 1/4       cup shredded fat-free cheddar cheese
• 2          whole-wheat, low-sodium English muffins

1. Lightly spray large skillet with nonstick cooking spray. Heat over medium-high heat. Cook broccoli and water 4-5 minutes, or until broccoli is tender. Remove from heat. Transfer broccoli to dish. Using paper towels, wipe skillet clean.
2. In large bowl, whisk egg whites, milk and pepper until combined.
3. Lightly spray skillet with cooking spray. Heat over medium-high heat. Pour in egg white mixture. Cook 2-3 minutes, or until almost firm, stirring constantly with spatula. Stir in broccoli and cheddar cheese. Remove from heat.
4. Just before serving, split and toast English muffins. Transfer to plates. Spoon egg mixture onto muffins.

Egg “Muffin” Cups with Turkey Sausage and Mushrooms

Recipe courtesy of the American Heart Association with support from Eggland’s Best Servings: 6

• Nonstick cooking spray
• 1/2       tablespoon canola or corn oil
• 1          yellow onion, finely chopped
• 1          package (8 ounces) sliced white mushrooms
• 1          package (6.4 ounces) frozen, cooked, nitrate-free turkey sausage links, thawed
• 7          large eggs
• 1/4       cup fat-free milk
• 1/4       teaspoon pepper
• 1          cup shredded fat-free cheddar cheese

1. Preheat oven to 350 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In medium nonstick pan, heat oil over medium-high heat. Cook onions and mushrooms 10 minutes, or until soft, stirring occasionally.
3. Warm turkey sausage according to package directions. Chop turkey into bite-size pieces. Stir into onion mixture until well blended. Spoon into muffin cups.
4. In small bowl, whisk eggs, milk and pepper. Pour egg mixture into muffin cups. Top with cheddar cheese.
5. Bake 25 minutes, or until eggs are set. Remove from oven. Let cool slightly. To easily remove muffins from pan, run knife around edges of each muffin.

SOURCE: American Heart Association

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Healthy Breakfast Recipe: Sweetpotato Blueberry Baked Oatmeal

(Family Features) Whether you’re preparing to power through workouts or recharging for a day of play, a filling, satisfying breakfast is a fitting way to start the morning. Shaking off the sleepiness can begin with the meal of your dreams, one that’s loaded with complex carbohydrates, electrolytes, antioxidants and protein. For a healthier form of “carb loading,” turn to Sweetpotato Blueberry Baked Oatmeal for a quick, nutritious, better way to kickstart the day. It offers complex carbohydrates through oats and sweetpotatoes, providing a perfect base for adding yogurt, peanut butter or pairing with eggs for a protein boost. Plus, anthocyanins found in blueberries pack an antioxidant punch to take breakfast to the next level. Don’t let their sweet nature fool you – sweetpotatoes are a wholesome option for children, adults and anyone interesting in a nutritional boost. They’re used in cuisines all over the world as a satisfying and versatile vegetable, with many surprised to learn a medium sweetpotato contains about 100 calories when baked in the skin, along with 2 grams of protein and 25 grams of carbohydrates. Their carbs may have a bad reputation, but they’re made up of complex carbohydrates (which provide energy) that are released at a steady pace. Furthermore, they include a myriad of health-promoting antioxidants – like vitamins A and C – that play a role in immunity, skin health and eye health. Plus, sweetpotatoes are a good source of fiber, which helps you feel “full” and can aid in digestion, and potassium. To learn more and discover better-for-you recipes for the new year, visit ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Blueberry Baked Oatmeal Recipe courtesy of Sarah Schlichter on behalf of the North Carolina Sweetpotato Commission Prep time: 10 minutes Cook time: 30 minutes Servings: 6

• Butter, oil or nonstick cooking spray
• 2 cups uncooked rolled or old-fashioned oats
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups 1% milk
• 2 large eggs
• 1 cup mashed sweetpotato
• 1 1/2 tablespoons butter, melted
• 1/3 cup maple syrup, plus more for drizzling
• 1 teaspoon vanilla extract
• 2/3 cup blueberries (fresh or frozen)

1. Preheat oven to 350 F.
2. Coat inside of 2-quart baking dish with butter, oil or nonstick cooking spray.
3. Mix oats, cinnamon, salt and baking powder.
4. Beat in milk, eggs, sweetpotato, butter, 1/3 cup maple syrup and vanilla extract.
5. Mix together, saving blueberries for last to prevent staining or crushing, and spread inside dish.
6. Bake 30-35 minutes until oats are tender and moisture has been absorbed.
7. Drizzle with maple syrup, to taste.

SOURCE: North Carolina Sweetpotato Commission

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