‘Freshover’ Recipe Guide Offers Delicious, Healthier Meal Options

The Only Pizza You’ll Ever Want Again

The Only Pizza You’ll Ever Want Again

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To help families transform ordinary meals into fresher versions that the whole family will feel good about eating, Ziploc Brand has partnered with best-selling author and TV personality Rachael Ray to bring healthier food choices to tables with the Great American FreshOver Project, a fresh food makeover made easy.

Ray is an expert at creating quick meals. She aims to motivate families to swap their traditional recipes for versions that contain healthier ingredients and taste just as good.

“According to a Ziploc Fresh Eating Survey, 72 percent of Americans feel like a good parent when their family eats fresh food, but only 47 percent eat fresh foods on a daily basis. To make eating fresh easier, Ziploc and I are sharing recipes and tips on how to incorporate fresh ingredients into favorites like pizza and mac ‘n cheese,” said Ray. “Anyone can get started on their FreshOver Projects in their own kitchen.”

For more recipes from the Ziploc Brand and Rachael Ray, visit the Ziploc Brand Facebook Page at www.facebook .com/ziploc.

The Only Pizza You’ll Ever Want Again

Yield: 4 servings; preparation time: 15 minutes; cooking time: 20 minutes

Crust

1, 16-ounce package pizza dough, brought to room temperature

2 teaspoons extra virgin olive oil

2 tablespoons grated Parmigiano-Reggiano

Toppings

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head

1 tablespoon extra virgin olive oil, 1 turn of the pan

3 cloves cracked garlic

1/2 pound chicken breast cut for stir fry, or chicken tenders

Salt and freshly ground black pepper

1 cup part skim ricotta cheese

10 sun dried tomatoes in oil, drained and sliced

1 cup shredded mozzarella cheese, available on dairy aisle

12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500 degrees.

On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust and spread it with a pastry brush over the dough to the edges.

Sprinkle crust with grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook, covered, 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper.

Brown chicken until lightly golden all over, 3 to 5 minutes.

Chop sautéed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with broccoli and chicken. Dot crust with spoonfuls of ricotta, spreading gently with the back of spoon. Add sliced sun-dried tomatoes, scattering around pizza to edges. Complete assembly with a thin layer of shredded mozzarella.

Place pizza in oven on middle rack and lower heat to 450 degrees.

Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.

Remove from oven and let stand 5 minutes. Top with lots of torn or shredded basil.

Cut pizza into 8 slices using pizza wheel and serve.

Tip: Put an individual serving size of chicken in Ziploc Brand Perfect Portions Bags right after purchasing and freeze in a Ziploc Brand Freezer Bag. That way you don’t have to defrost more chicken than you need for a meal.

Stretch a Buck Turkey and Bean Burrito Burgers

Yield: 4 servings; preparation time: 20 minutes; cooking time: 16 minutes

1 cup cold leftover white or brown rice

1 pound ground turkey

1, 15-ounce can pinto beans, rinsed and drained

Palmful chili powder

1-1/2 teaspoons cumin, half a palmful

1-1/2 teaspoons coriander, half a palmful

1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)

1 tablespoon canola oil

1 ripe avocado

1 clove garlic, grated or finely chopped

1 lime, zested and juiced

1 jalapeño or serrano pepper, seeded and finely chopped

1/2 small red onion, finely chopped

1/2 cup sour cream

4 red leaf lettuce leaves

1 ripe tomato, sliced

4 crusty rolls, split

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties, then heat 1 tablespoon oil (a turn of the pan) in a large skillet over medium-high heat.

Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeño and red onion.

Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato, and top with sour cream guacamole.

Tip: To keep leftovers fresh, store in reusable dishes like Ziploc Twist n’ Loc Containers.

Broccoli and Cauliflower Gratin Mac ‘n Cheese

Yield: 6 servings; preparation time: 20 minutes; cooking time: 1 hour

1 small head or bundle broccoli, trimmed into florets

1 small head cauliflower or half a large head, trimmed and cut into florets

1 pound whole-wheat macaroni or penne or other short cut pasta

2 cups sour cream or reduced-fat sour cream

1 tablespoon Dijon mustard

1/3 cup finely chopped chives

2 cloves garlic, peeled and grated or crushed into paste

A few drops hot sauce

Salt and freshly ground black pepper

2-1/2 cups grated extra-sharp cheddar

Bring large pot of water to a boil over medium heat. Salt water and add broccoli and cauliflower florets. Boil vegetables for 5 minutes, then remove with a spider or a strainer and drain.

Add pasta to water and undercook by about 2 minutes, drain.

Meanwhile, combine sour cream in large bowl along with mustard, chives, garlic, hot sauce, salt and pepper, to taste.

Add pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer to a casserole dish or Ziploc VersaGlass container and cover with remaining cheese. Cool and chill for a make-ahead meal.

To heat and eat, put casserole on baking sheet and bake in the middle of a preheated 375-degree oven until deeply golden and bubbly, about 40 to 45 minutes.

Tip: Make a double batch and freeze for a later date.

Source: Ziploc

Make Pizza Night a Fiesta

Pizza night is a popular pastime for many families, but if you’re looking to change things up from the typical Italian style, try adding a south of the border spin.

Southwestern Mexican Bean Pizza calls for just six ingredients, can be made in 30 minutes, and will satisfy the whole family. To save time, start with a pre-baked crust. Instead of the traditional red sauce base, make a chunky puree using a can of Southwestern Bean Salad and spread it over the crust. A second can of this Tex-Mex seasoned bean, corn and pepper blend comes next, along with bacon, bell pepper and cheese. Bake until bubbly, top with cilantro and serve with sour cream and chopped avocado for a true fiesta.

For a side dish or appetizer, Southwestern Bean Salad becomes a taco salad topping or even a hearty salsa when served with tortilla chips or crisp sliced vegetables, such as bell peppers, celery and jicama. Plus, it’s a ready-to-eat side — straight from the can or chilled — that pairs well with grilled meats or sandwiches.

For other great recipes made with READ salads, visit www.readsalads.com.

Southwestern Bean Mexican Pizza

Preparation time: 15 minutes; baking time: 10 minutes; makes 8 to 10 servings

2, 15-ounce cans READ Southwestern Bean Salad

1 pre-baked pizza crust (10- to 12-inch diameter)

4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)

1/2 to 3/4 cup thin bell pepper strips sliced 1/4-inch thick, any color combination

3/4 cup shredded Mexican cheese blend, Monterey Jack or Cheddar cheese

1/4 cup chopped fresh cilantro

Chopped avocado, optional

Sour cream, optional

Drain bean salads. Place half of beans in bowl of food processor; process until pureed, but chunky.

Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon and bell pepper, then cheese.

Bake as directed on pizza crust package until heated through and cheese is melted, about 10 to 12 minutes.

Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Dinner Tonight: Budget-Friendly Perked Up Peppers

Cooking a satisfying supper that won’t break the bank may seem like a stretch — especially considering rising food costs and a struggling economy — but with the right ingredients, affordable family meals are possible. With a little planning, recipes like these delicious Southwestern Stuffed Peppers are as easy to make as they are on the wallet.

Pick the Peppers

Yellow, orange, red and green bell peppers — use your favorite or try a combination of different colors for a vibrant presentation. Split lengthwise, the pepper halves are perfectly portioned for the simple southwestern stuffing.

Prep and Pack Peppers

A can of READ Southwestern Bean Salad saves a prep step. Chili powder, lime and garlic, with a hint of heat, season this two-bean, corn and pepper blend. Paired with a ground beef and onion stuffing mixture, it definitely takes traditional stuffed peppers to a new level. A sprinkle of cheese and a dash of crushed tortilla chips add a cheesy-crunchy finish.

Heat and eat

Just bake until the peppers are tender and serve. For a real fiesta, offer sides of Mexican rice or heated corn tortillas, guacamole, pico de gallo and sour cream. This Tex-Mex version of stuffed peppers is perfect for casual Sunday night dinners.

For other great recipes made with READ salads, visit www.readsalads.com.

Southwestern Bean Salad Stuffed Peppers

Preparation rime: 20 minutes; baking time: 25 minutes; makes: 6 servings

1, 15-ounce can READ Southwestern Bean Salad

1 teaspoon ground cumin

1 small jalapeño pepper, minced (optional)

1/2 pound lean ground beef (90 percent lean)

1/2 cup chopped onion

3 large bell peppers, any color or a combination

1 cup crushed tortilla chips

1 cup shredded Mexican cheese blend, divided

1/4 cup crushed tortilla chips (optional)

Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeño, if desired; set aside.

In medium skillet over medium-high heat, cook ground beef and onion 8 to 10 minutes, until ground beef is completely cooked, stirring frequently.

Meanwhile, cut bell peppers lengthwise in half. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).

Combine ground beef-onion mixture with bean mixture. Stir in tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut side up in prepared pan; peppers should fit snugly in pan. Top with 1/4 cup crushed tortilla chips, if desired. Bake, covered, in preheated 350 degrees oven 25 minutes or until peppers are tender and filling is heated through. Sprinkle with 1/2 cup remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

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