Grapefruit & Pomegranate Salad

Grapefruit & Pomegranate Salad

Ingredients

  • 1 Grapefruit, peeled and chopped
  • 1 Package of Mixed Baby Spinach
  • 1 Package Arugula Salad Greens
  • 1 Avocado, sliced
  • ½ Cup Crumbled Blue Cheese or Feta Cheese
  • ½ Cup Sliced Almonds
  • ½ Cup Pomegranate Seeds
  • ½ Cup Raspberry Vinaigrette

Instructions

  1. Toss salad greens together and place in large bowl.
  2. Top with remaining ingredients and toss together.
  3. Drizzle with vinaigrette just before serving.
http://celebratemore.com/home/grapefruit-pomegranate-salad/

Eye of Newt Punch

Eye of Newt Punch

Ingredients

  • 6 Cups Pineapple Juice
  • 2 Packages of Lime Gelatin
  • 2 Liters of Sprite
  • McCormick Neon Lime Food Coloring
  • Vodka to Taste

Instructions

  1. In large punch bowl mix all ingredients together.
  2. Add food coloring to your color preference and add vodka to your taste.

Notes

Add some spooky eyeballs to the punch to make it even more festive. Leave out the vodka for a kid-friendly version.

http://celebratemore.com/home/eye-of-newt-punch/

Bacon Carbonara Pasta

Bacon Carbonara Pasta

Yield: 6

Ingredients

  • 1 Lb. Spaghetti
  • 10 Slices Bacon, cut into small pieces
  • 3 Large Eggs
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Coarse Ground Black Pepper
  • 1 Cup Shaved Parmesan
  • 1 Cup Frozen Peas (optional)

Instructions

  1. Cook pasta according to package directions. Before draining, set aside 1/2 cup pasta water. Drain pasta, but do not rinse.
  2. In a large cast iron skillet add bacon and cook until crisp.
  3. Turn off heat, remove bacon from pan then add pasta to pan and toss in bacon fat.
  4. Add eggs, salt, pepper and Parmesan cheese to a bowl and whisk well.
  5. Add egg mixture slowly to skillet while tossing pasta quickly to prevent it from scrambling.
  6. Add in 1/4 cup pasta water and peas, tossing to create a saucy consistency, adding more water if needed to achieve desired thickness.
  7. Top with bacon and serve.
http://celebratemore.com/home/bacon-carbonara-pasta/

Hearty Banana Oat Flapjacks

Hearty Banana Oat Flapjacks

Ingredients

  • 2 large ripe bananas, peeled and sliced
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt (optional)
  • 1 cup fat-free milk
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • Aunt Jemima® syrup, warmed
  • Banana slices (optional)
  • Coarsely chopped walnuts or pecans (optional)

Instructions

  1. In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.
  2. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)
  3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease griddle. For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.

Notes

Recipe Credit: Aunt Jemima

http://celebratemore.com/home/hearty-banana-oat-flapjacks/

Triple Layer Lasagna

Triple Layer Lasagna

Yield: 12

Ingredients

  • 1/2 Box Lasagna Noodles
  • 2 Jars Marinara Sauce
  • 4 Cups Mozzarella Cheese, shredded
  • 2 Eggs, lighten beaten
  • 1 Lb. Italian Sausage, cooked and drained
  • 15 Oz. Ricotta Cheese
  • 1/2 Cup Parmesan Cheese, grated

Instructions

  1. Preheat oven to 375ºF.
  2. Cook pasta according to package directions; drain and separate.
  3. In large saucepan, combine cooked meat and 1 1/2 jars marinara sauce. Simmer 5 minutes.
  4. In large bowl, combine ricotta, 3 1/2 cups mozzarella, parmesan and eggs.
  5. Grease 13x9 inch baking dish. Spread 3/4 cup marina over bottom of dish.
  6. Place 3-4 lasagna noodles on bottom, overlapping slightly.
  7. Spread half of cheese mixture over lasagna followed by half of meat mixture.
  8. Add another layer of noodles, followed by remaining cheese and meat mixtures.
  9. Cover last layer with remaining noodles and remaining marinara sauce. Then sprinkle with remaining mozzarella cheese.
  10. Cover with foil and bake 30 minutes. Remove foil and bake additional 10 minutes.
  11. Let stand 10 minutes before serving.
http://celebratemore.com/home/triple-layer-lasagna/

Crumb Coated Cod Fillet

Crumb Coated Cod

Total Time: 30 minutes

Yield: 4

Ingredients

  • 1/4 cup whole wheat white flour
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tsp water
  • 1 cup whole wheat bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 4 1/2 tsp ranch salad dressing mix
  • 1 Tbsp salt-free Italian herb seasoning
  • 4 cod fillets (4 ounces each)

Instructions

  1. In a shallow bowl, combine the flour and pepper. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, dressing mix and seasoning. Coat fillets with flour mixture, then dip in egg mixture and coat with crumb mixture.
  2. Place fillets on a greased baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork, turning once.
http://celebratemore.com/home/crumb-coated-cod-fillet/

Chicken Parmesan

Chicken Parmesan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 4 Chicken Breasts, pounded into 1/2 inch thickness
  • 1 Egg
  • 1/4 Cup Milk
  • 1/2 Cup Breadcrumbs, dried, seasoned
  • 1 Jar (24 oz.) Spaghetti Sauce
  • 1 1/2 Cups Mozzarella Cheese, grated
  • 2/3 Cup Parmesan Cheese, grated
  • 1 Lb. Spaghetti, cooked per package directions

Instructions

  1. Preheat oven to 350ºF.
  2. Add breadcrumbs to wide, shallow bowl.
  3. In separate wide, shallow bowl, whisk together egg and milk.
  4. Coat one chicken breast in egg mixture first, then coat with breadcrumbs. Repeat with remaining chicken breasts. Place chicken breasts in single layer in baking dish.
  5. Top each breast with a layer of each cheeses. Top with sauce, followed by another layer of each of the cheeses.
  6. Bake for 30 minutes or until juices run clear and cheese starts to brown.
  7. During last 15 minutes of baking, cook spaghetti noodles.
  8. Serve chicken on top of hot, cooked spaghetti.
http://celebratemore.com/home/chicken-parmesan/

Have Left Over Rotisserie Chicken?

Jayne

I’m so excited because I found a new recipe that has avocado in it and I love avocado!!!

Besides being a healthy item, this recipe can be served as a great appetizer, a light easy dinner or a great healthy snack for the kids. This is so quick to make and I served it for an appetizer at a party I was invited to and it was the hit of the party.

I purchase rotisserie chicken on a regular basis and never know what to do with leftover chicken and now this is the perfect recipe to use up your leftovers.

Get the recipe for these awesome Chicken Avocado Salad Roll Ups here

This is such a great treat….enjoy!!!

Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Shrimp Scampi Over Zucchini Spirals

Shrimp Scampi Over Zucchini Spirals

Ingredients

  • 2 Tbsp butter
  • 3/4 Lb. large shrimp, peeled and deveined
  • 2 large cloves garlic, minced
  • 1/2 cup white wine or vegetable broth
  • 1 (12 oz.) package Green Giant Veggie Spirals™ Zucchini, cooked according to package directions and drained
  • 2 Tbsp chopped fresh parsley (optional)

Instructions

  1. Heat butter in large skillet over medium-high heat until butter is melted.
  2. Toss shrimp with garlic and season with salt.
  3. Add shrimp to skillet and cook 5-8 minutes until shrimp turn pink, stirring occasionally.
  4. Add wine (or broth) and simmer 1 minute.
  5. Add Green Giant Veggie Spirals™ Zucchini and toss to coat.
  6. Sprinkle with parsley and serve hot.
http://celebratemore.com/home/shrimp-scampi-over-zucchini-spirals/

Ground Beef Pasta Primavera

Ground Beef Pasta Primavera

This Italian-inspired recipe is a one-pot, fun to make and eat dish that combines ground beef, pasta, fresh zucchini and yellow squash. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Ingredients

  • 1 Lb. Ground Beef, 93% Lean
  • 1 Can (14.5 Oz.) Reduced Sodium Beef Broth
  • 1 Cup Whole Wheat Pasta, uncooked
  • 2 Zucchini or Yellow Squash, cut in half lengthwise then crosswise into 1/2 inch slices
  • 1 Can (14.5 Oz.) No Salt Added Diced Tomatoes
  • 1 1/2 tsp Italian Seasoning

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.

Notes

Dietitian's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. Recipe provided by BeefItsWhatsForDinner

http://celebratemore.com/home/ground-beef-pasta-primavera/

Hatch Chile Omelet

Hatch Chile Omelet

Yield: 1

Ingredients

  • Cooking Spray
  • 2 Large Eggs
  • 2 Tbsp Whole Milk
  • 1/4 tsp Salt
  • 1 Pinch Black Pepper
  • 1/3 Cup Shredded Low-Fat Pepper Jack Cheese
  • 1 Hatch Chile, roasted, peeled, stemmed, seeded and chopped
  • 2 Tbsp Sour Cream
  • 2 Tbsp Chopped Tomatoes

Instructions

  1. Lightly coat an 8-inch nonstick skillet with cooking spray, then preheat over medium-high heat.
  2. In a mixing bowl, whisk together eggs, milk, salt and pepper until blended, hen pour mixture into pan.
  3. As omelet cooks, gently lift the edges with spatula to allow uncooked egg mixture to run underneath. When egg mixture is no longer runny but still wet, use spatula to loosen edges of omelet and flip over.
  4. Quickly sprinkle cheese and chiles in a line down the center of the omelet and fold the omelet to cover the filling.
  5. Move omelet onto warm plate and top with sour cream, tomatoes or any other desired toppings.
http://celebratemore.com/home/hatch-chile-omelet/

Dijon Crusted Chicken Breasts

Dijon Crusted Chicken Breasts

Yield: 4

Ingredients

  • 1/3 cup whole wheat dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Place the first five ingredients in a shallow bowl.
  2. Brush chicken with mustard; roll in crumb mixture.
  3. Bake the chicken at 350 Degrees Fahrenheit for approx. 25 minutes and until the internal temperature 165°.

Notes

Dietitian's Tips: Serve on a bed of Zucchini Noodles with a side of your favorite fruit or vegetables!

http://celebratemore.com/home/dijon-crusted-chicken-breasts/

Hatch Chile Chicken Alfredo

Hatch Chile Chicken Alfredo

Yield: 8

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Tbsp Olive Oil, divided
  • Melissa's Hatch Chile Powder
  • Salt
  • 3 Tbsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 3 Cups Heavy Cream
  • 1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
  • 1 Lb. Uncooked Fettuccine or Zucchini Noodles
  • 3/4 Cup Grated Parmesan, divided
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 Cup Thinly Sliced Green Onion, for garnish

Instructions

  1. Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
  2. In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
  3. Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
  4. Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
  5. Add chiles and chicken to sauce, store to coat and keep warm.
  6. Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
  7. Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
  8. To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
http://celebratemore.com/home/hatch-chile-chicken-alfredo/

Quesadilla Burgers

Quesadilla Burgers

Yield: 4

Ingredients

  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tsp. chili powder
  • salt and pepper, to taste
  • 2 tbsp. vegetable oil, divided
  • 8 Small corn or flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup Pico de Gallo
  • 1 bunch fresh cilantro, chopped

Instructions

  1. Combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix well.
  2. Divide mixture into four large, thin patties.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook patties about 4 minutes per side, or until fully cooked.
  4. Set burgers aside, covered to keep warm, and wipe skillet clean. In same skillet over medium heat, heat remaining oil. Add one tortilla and top with cheese.
  5. Once cheese has melted and tortilla is browned, remove tortilla from pan and repeat with second tortilla.
  6. Once second tortilla is almost browned, place burger in center along with pico de galo and cilantro. Top with the first tortilla. Remove from pan and serve hot.
  7. Repeat for remaining ingredients and burgers.

Notes

Additional Topping Ideas: Avocado, Sour Cream, Lettuce, Tomato, Black Beans, Corn, Salsa

http://celebratemore.com/home/quesadilla-burgers/

Memorial Day Weekend

Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! 

Creamy Pesto Pasta Salad

  • 7 oz. Classico Traditional Basil Pesto Sauce
  • ¼-cup Mayonnaise
  • 2-1/2 cups Rotini Pasta, cooked
  • ½-cup Ripe Olives, sliced
  • 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained
  • ½-teaspoon black pepper
  • ¼-cup Shredded Parmesan Cheese, Optional
  1. Mix pesto and mayonnaise in large bowl. 
  2. Add remaining ingredients. Mix lightly. 
  3. Chill for 1 hour and serve. 
  4. Optional:  Sprinkle shredded Parmesan cheese on top. Serves 6

Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!

Have a great and safe holiday weekend!!
Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli