Dessert lovers, rejoice! Your favorite candy brands, including Reese’s, Hershey’s and York, are launching Colliders, a new refrigerated desserts that bring you a collision of your favorite candy with a cool and creamy dessert in 3 delicious new ways. Colliders will transform the way you enjoy your favorite candies.
The lineup of Colliders features iconic candy bar flavors families know and love, including KitKat, Heath, Rolo and Mounds, and promises something for everyone with three indulgent combinations:
TWISTED: A cool and creamy vanilla dessert topped with pieces of your favorite candy, like Reese’s, KitKat, or Heath.
CHOPPED: Your favorite flavors, like Reese’s, Hershey’s Chocolate or Hershey’s S’mores, turned into a cool and creamy dessert and topped with chopped pieces of chocolate.
LAYERED: Your favorite flavors, like Reese’s, York or Rolo® turned into a cool and creamy dessert and topped with a layer of smooth, rich chocolate topping.
Each variety comes in packs of two convenient single serve cups and will be available in the refrigerated section at retailers beginning Jan. 2021 retailing for $2.99.
Pumpkin season is officially here! To celebrate, The Cheesecake Factory has released its Pumpkin and Pumpkin Pecan Cheesecakes for a limited time only. These cheesecakes are sure to bring you some holiday joy a little early this year.
The Cheesecake Factory’s Pumpkin Cheesecake is a creamy pumpkin cheesecake baked in a graham cracker crust and topped with fresh whipped cream.
The Pumpkin Pecan Cheesecake has a layer of pecan pie topped with a layer of pumpkin cheesecake, finished with caramel and chopped pecans, all in a pastry crust.
Available through Thanksgiving, you can purchase both flavors by the slice, or as whole cakes for the entire family to enjoy.
Running out of steam with lunch ideas for kids? We’ve been there; sometimes a PB&J just doesn’t cut it. We’ve rounded up a bunch of kid-approved wraps to keep lunchtime feeling fresh. They’re healthy and easy to put together, so they’re a win for everyone. Keep reading to add these ideas to your school lunch arsenal.
Introduce your kids to the magic of Meatless Monday with this wrap from The Wimpy Vegetarian. With protein-rich quinoa, black beans and hummus, it'll keep them full for hours. To get the recipe, click here.
Watch your kiddo’s eyes sparkle in anticipation as you prepare this radiant wrap-up. With red, orange, green, purple and a nice dollop of cheese for a creamy feel, it’s really like eating the rainbow. Super Healthy Kids suggests adding chives (full of nutrients!) for a burst of flavor. Click here to get more recipes.
Ingredients 1 teaspoon of chopped chives 1 wedge of laughing cow cheese Red tomatoes and red bell peppers sliced thinly. Orange Carrots and orange bell peppers, sliced thinly Green avocados and green lettuce, sliced thinly. Purple cabbage, sliced thinly.
Method 1. Combine chives and cheese and spread this over a whole wheat tortilla. 2. Fill the tortilla with crunchy and colorful veggies!
This scrumptious panini is a pocket of sweet butternut squash, warm black beans and ooey gooey cheese. It’s guaranteed to fill those small bellies to the brim. Recipe master Pinch of Yum recommends grilling the wrap for a firmer hold. For more kid-tastic recipes, visit A Pinch of Yum.
Ingredients 3 cups chopped butternut squash, steamed or roasted 1 cup cooked quinoa 1 cup rinsed black beans chopped scallions whole wheat wraps white crumbly cheese (feta, gorgonzola, cotija, etc.)
Method
1. Mix the first four ingredients together; season with whatever suits your fancy.
2. Place 1 cup of filling on a wrap, sprinkle with cheese, and fold it up.
Put these eggless salad wraps on the menu today! Lunchbox Bunch notes that steaming the tofu first brings a firmer, eggy bite. We love how this can be eaten cold (aka made the night before) as a real time saver. For more yummy vegan easts, visit Lunchbox Bunch.
Ingredients 18 ounces firm tofu, cubed and steamed - salted to taste 1/2 cup vegan mayo, aka Vegenaise 1/3 cup Dijon mustard (classic Grey Poupon is the best) 1/4 tsp cayenne powder 1 tsp turmeric 1/2 tsp black pepper - fine 2 tsp seasoned rice vinegar 1/2 cup chopped sweet onion - Vidalia onions work best also needed: 1 XL wrap tortilla, and greens (red leaf lettuce was used in the wrap seen below)
Method 1. Toss Well. 2. Chill. 3. Fill wrap and serve!
We often consider honey mustard to be the king of condiments. With Hungry Hannah's perfect balance of sweet, tangy and salty, drizzle it over your wrap of chicken and veggies and roll the wrap up tight to avoid sauce drippings on clothes. Satisfy that tummy rumble with more recipes at Hungry Hannah.
Ingredients 2 tsp plain Greek yogurt 1 tsp yellow mustard 3/4 tsp honey 1 whole wheat wrap 1 small breast grilled or baked chicken 2 slices of tomato a small handful of fresh spinach (or lettuce) 1-2 tbsp shredded cheese
Method 1. To prepare the honey mustard sauce, whisk together the Greek yogurt, yellow mustard, and honey in a small bowl until smooth. Set aside. 2. Lay out your wrap on a flat surface and layer with chicken, tomato, spinach, and cheese. 3. Pour honey mustard sauce on top and roll up your wrap tightly.
With creamy avocados, crunchy lettuce, cheese and chicken all rolled up in the center, this California Chicken Wrap makes us miss summer already. Love Bakes Good Cakes' recipe is a fam fave for lunch or dinner, and there's always more meals to come—so shimmy over to her site for more food how-tos!
Ingredients 2 large flour tortillas, warmed 2 slices Monterey Jack cheese 8-12 thin deli-style chicken slices A small handful of fresh spinach 1 small avocado, pitted and cut into slices 1 small Roma tomato, sliced ¼ cup Ranch dressing
Method 1. Layer the ingredients in the order given, dividing the ingredients evenly between the two tortillas. 2. Roll the tortilla up "burrito-style" around the ingredients. 3. To serve - Cut in half on a bias, if desired.
For that midday pick-me-up, Gather for Bread has the tastiest roast beef wrap recipe. Filled with cheese, spinach, tomatoes and roast beef, this wrap is best when heated in a panini press or grill pan so that the cheese melds everything together. Visit Gather for Bread for more mouthwatering delights.
Ingredients 1 tortilla 3-4 oz of deli-sliced roast beef 1 oz Havarti cheese, sliced 1 oil-packed sun dried tomato, chopped 1 handful of spinach 1 teaspoon Dijon mustard 1½ teaspoons mayonnaise dash of oregano dash of salt and pepper
Instructions 1. Heat panini press or grill pan over medium heat. 2. Meanwhile, mix together Dijon mustard and mayonnaise. Spread down the center of the tortilla. Top with roast beef and cheese. Layer with sun dried tomatoes and spinach. Sprinkle with oregano, salt and pepper. Slice in half and serve immediately.
With a medley of sweet and salty flavors wrapped in a healthy tortilla, this lunch is made to dance in your little one's mouth. Bonus points to the sweet kernels that add a juicy pop in this roll-up.
Ingredients: 1 whole wheat tortilla 1 slice of ham 1/4 cup of corn, drained Sliced red pepper 2 lettuce leaves, sliced 2 tablespoons of low-fat mayo
Method: 1. Spread mayo on the tortilla. 2. Arrange lettuce, red pepper, ham and corn (in the center) of the tortilla. 3. Roll up tightly and pack!
Here’s a paleo chicken lettuce wrap recipe that’s so packed with flavor that your kids will be begging for more. It’s super light, so kids won’t be falling into a food coma during school. We recommend using a big piece of lettuce and pinning it tight with a toothpick for less of a mess. Hop on over to eMeals for more healthy recipes.
Method 1. Heat oil in a large skillet over medium-high heat. 2. Add onion and garlic; cook 6 minutes or until onion is browned. 3. Stir in chicken, lime juice and Jerk seasoning; cook 3 minutes. Stir in thyme. 4. Separate lettuce leaves, and fill leaves evenly with chicken mixture. 5. Roll up, if desired.
*Update 7/2/20: Hy-Vee, Inc. is recalling an additional 12 salads across its eight-state region due to the potential that they may be contaminated with Cyclospora. The potential for contamination was brought to Hy-Vee’s attention when Fresh Express – which manufactures the product – announced that the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control Prevention (CDC) expanded its investigation of an outbreak of Cyclospora in the upper Midwest section of the United States. The 12 salads are in addition to the 12 oz. Hy-Vee Bagged Garden Salad product that Hy-Vee pulled last week after initial notification of the investigation. Hy-Vee now has 13 private label bagged salad products (all expiration dates) that are being recalled as a result.
The U.S. Food & Drug Administration (FDA) has announced that Hy-Vee, Inc. and ALDI stores, in association with Fresh Express, Inc., are recalling several bagged garden salad products due to a potential contamination with Cyclospora. Fresh Express, the company that manufactures the salads for both stores, was notified that several of their private label products were being investigated by the FDA as being linked to a recent outbreak in the upper Midwest.
Neither stores have received any complaints of illnesses, and both are removing the affected products out of an abundance of caution. Keep reading to see all the products affected by this recall.
photo: Courtesy of the FDA
Hy-Vee is recalling 12 oz. Hy-Vee Bagged Garden Salads distributed in Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota, Minnesota and Wisconsin. This includes all UPC’s and expiration dates. Customers should immediately throw away the product, return to a Hy-Vee store for a refund or call Customer Care representatives at 1-800-772-4098 with any questions.
The list below outlines the additional 13 products that have been recalled. No other Hy-Vee branded salads are impacted by the new recall.
UPCDESCRIPTIONSIZE
0-07450-24669HY-VEE SOUTHWEST CHOPPED SALAD KIT13.4 OZ
0-07545-12053HY-VEE SHREDDED ICEBERG8 OZ
0-75450-08530HY-VEE VEGGIE DELUXE SALAD12 OZ
0-75450-12046HY-VEE GREENER SUPREME BLEND12 OZ
0-75450-12047HY-VEE AMERICAN BLEND SALAD12 OZ
0-75450-12048HY-VEE ITALIAN BLEND SALAD10 OZ
0-75450-12051HY-VEE COLESLAW MIX16 OZ
0-75450-12058HY-VEE ROMAINE GARDEN SALAD12 OZ
0-75450-24668HY-VEE ASIAN CHOPPED SALAD KIT13.7 OZ
0-75450-24670HY-VEE SUNFLOWER CHOPPED SALAD KIT13.2 OZ
0-75450-24672HY-VEE CHIPOTLE CHEDDAR CHOPPED KIT11.4 OZ
0-75450-24674HY-VEE GARDEN SALAD12 OZ
0-75450-24715HY-VEE AVOCADO RANCH CHOPPED KIT12.8 OZ
ALDI is recalling all product codes of Little Salad Bar Garden Salads with use-by dates of May 16 to Jul. 4. These products were distributed in Arkansas, Illinois, Iowa, Indiana, Michigan, Minnesota, Missouri, North Dakota, South Dakota and Wisconsin between May 1 and Jun. 19. Customers should discard any affected salad products or call the Fresh Express Consumer Response Center toll-free at 1-800-242-5472.
Symptoms of cyclosporiasis, the illness caused by consuming Cyclospora, can start seven days after ingestion. They include watery diarrhea, nausea, low grade fever, vomiting, loss of appetite, bloating, cramping, weight loss and increased gas.
When it comes to making dinner, no one knows the struggle more than author, nutrition coach and chef, Sarah Adler. The woman behind Simply Real Health is committed to making no muss, no fuss dinners that are healthy and easy. That’s where her Veggie & Red Lentil Curry Stew comes in. With less than 10 ingredients, this family-friendly meal can be made three ways and is the perfect way to sneak in those veggies.
Veggie & Red Lentil Curry Stew Makes 6-8 servings
Ingredients:
2 cups red lentils
5 cups water
1 large bag frozen broccoli (or 3-4 cups fresh)
1 large bag frozen butternut squash (or 3 cups fresh)
1 yam, cubed
5 carrots, roughly chopped
1 TB red curry paste (I used Thai Kitchen)
2 tsp sea salt + 1 tsp pepper
Directions: For a IP: Add all ingredients to an Instant Pot, close tamper to high pressure and set for 30 minutes.
If making in a crockpot: add all ingredients in and cook for 4 hours high or 6 hours low.
If making traditionally in a stock pot: sauté veggies first, then add lentils, curry, s + p and liquid and bring to a boil, then cover and reduce heat until lentils are cooked and broken down, about 15-20 minutes.
For more recipes from Sarah check out her cookbook, Simply Real Eating which is available on Amazon for $19.89.
The U.S. Centers for Disease Control and Prevention recently issued a food safety alert for Fresh Express Sunflower Crisp Chopped Salad Kits related to a multi-state E. coli O157:H7 outbreak. The CDC is investigating the outbreak and isn’t sure if it’s connected to the current Salinas, California romaine lettuce recall.
The affected salad kits have a lot code beginning with Z, “best before” dates up to and including Dec. 7, 2019 and the UPC code 0 71279 30906 4. You can find this information printed on the upper right corner of the bag.
NEW OUTBREAK: CDC and partners are investigating an outbreak of 8 E. coli infections linked to Fresh Express Sunflower Crisp Chopped Salad Kits. Read our advice to protect yourself: https://t.co/TgbaKVUcRRpic.twitter.com/pWb1XPaULj
What should you do if you have the salad? To start with, don’t eat it. Throw the salad away and sanitize anything that touched it. This means you need to thoroughly clean your fridge, countertop or anything else that may have come in contact with the salad.
As of now, there are eight diagnosed E. coli infections related to this outbreak across three states. Three of the eight people infected have been hospitalized, one with hemolytic uremic syndrome—a type of kidney failure related to this type of infection.
—Erica Loop
Featured photo: U.S. Centers for Disease Control and Prevention
Love Cupcake Wars? Can’t get enough of the Kids Baking Championship? Then your mini master chefs will be very excited to check out Food Network’s Halloween line up.
Food Network has just revealed it will be launching a whole slate of Halloween-themed programming to kick off the holiday season. While the channel has featured Halloween shows like Halloween Wars in the past, this year there will be even more spooktacular fun to enjoy.
“Food Network is the ultimate destination for Halloween-themed content, showcasing the holiday like no one else can with nail-biting competitions and jaw-dropping creations that viewers just can’t get enough of,” Courtney White, President, Food Network and Cooking Channel, said in a statement. “With Halloween Baking Championship and Halloween Wars both seeing series-high ratings last year, we knew we had to deliver even more tricks and treats this holiday season, upping the ante across both networks.”
The programming will kick off on Sep. 23 with both the return of Halloween Baking Championship and the new series premiere of Halloween Cake-Off. On Sep. 26 the fun continues with the launch of Kids Baking Championship: Tricks & Treats, which features hosts Valerie Bertinelli and Duff Goldman challenging young chefs to create the spookiest spider web desserts.
Other new series premiering in September and October include Halloween Wars (Sep. 29), Outrageous Pumpkins (Sep. 29) and Haunted Gingerbread Showdown (Oct. 6). There will also be special sweets and treats-themed episodes of Barefoot Contessa: Cook Like a Pro,Chopped, Diners, Drive-Ins and Dives, Girl Meets Farm, Guy’s Grocery Games, Guy’s Ranch Kitchen, The Kitchen, The Pioneer Woman and Trisha’s Southern Kitchen.
With all the gorgeous food blogs, glossy cookbooks and “that looks easy” videos out there, you have every reason to be overwhelmed. It goes without saying that you want to make attractive, appetizing and healthy food for your kids. You’re a positive parent! But the world is bombarding you with beautiful images of perfect-looking food and instead of that feeling like a useful blueprint it leaves you not knowing where to start. Because there will always be somebody who won’t eat something. Don’t panic. Put your apron on—wait, who are we kidding, you already stained your shirt at least once today anyway—and get practical. All you need is a little bit of confidence and some solid ideas for riffing on basics. And here they are:
Unhateable Roasted Vegetables:
Do they have to have those perfect grill marks? No! Does it matter which ones your second child hates and might smear all over the walls? Yes! So, if that means no broccoli, then that’s what it means. Do what you need to do, not exactly what the recipe says or what’s on what’s-her-name’s instagram. It’ll be ok, we promise.
Mix about 6 cups assorted winter/root vegetables (potatoes, sweet potatoes, Brussels
sprouts, parsnips, beets, carrots) in a bowl, and toss with olive oil, balsamic vinegar, and
sea salt. Optionally, add sliced onions and garlic, and/or season with fresh rosemary.
Roast in 350-degree oven for 45-60 minutes (depending on how small the pieces are).
Dal for Your Darlings:
The flavor is mild, and the vegetable choices vary, yet you’re making something they don’t have every day. All hail! Now, you do you. And them.
Saute 2 cups yellow or orange lentils, 1 potato, 2 carrots, onions, garlic, and ginger with
olive oil and salt and curry powder in a large pot until onions are soft. Fill the pot about
halfway up with boiling water. Cook 1 hour. Add any other vegetables later, such as broccoli
or zucchini squash.
Can You Cous Cous?:
Um, that was rhetorical. Of course you can. Cous cous is absurdly easy to make and you can put in anything you want. You can’t ruin it.
Just pour hot broth over the cous cous and cover for 15 minutes
(add nuts, fruit, chopped veggies, a protein—do it how you do it). Fluff with a fork.
The Crepe Escape:
Sweet, savory, breakfast, lunch dinner. What’s more flexible and riffable than crepes? Nothing. Nada. Rien.
Whisk together 1 egg, 1 cup of almond milk and ½ cup of flour.
Pour about ½ of this into a crepe pan on low heat, and cook until very solid and easy to flip.
Flip and cook on the other side, adding whatever you wish to the top at that time.
Savory choices: Cheese, tomato, spinach, cooked potatoes, cooked egg, cooked vegetables, ham or turkey deli slices. Sweet ways: Banana and Nutella, strawberries and whipped cream.
These are just options, people!
Be the Master of Your Quiche:
Eighties jokes about who eats quiche aside, this is one make-your-own-mark food item if ever there was one.
Preheat oven to 350 degrees. Lay a pie crust in the bottom of a pie pan. Layer grated
cheese (gruyere or parmesan or what you have) in the bottom. Next, put sautéed vegetables
of your choice with salt, celery seed, and thyme or spices you like. Good combinations are asparagus and purple onion, cauliflower and shallots, or spinach and garlic. Pour 6-8 eggs mixed up with some cream or half-and-half on top. Bake about 45 minutes. Easy to make ahead of time and in multiples.
From this basic foundation, let your creativity go wherever it takes you.
You can even deconstruct it like this: Cut 4 small corn tortillas cut into pieces—cook in canola oil until the bottom side turns brown. Pour 4 scrambled eggs on top, let cook until set, then flip.
Add chopped asparagus and cook until egg sets again. Break it up and crisp it up.
It’s deconstructed quiche. It’s a riff on Tortilla Española. It’s a veggie omelet. It’s a healthy, hearty meal.
You want to feed your family well? Learn the ways of riffing and make your family’s own culinary music.
The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.
High on protein and low on carbs, these Paleo Egg Muffins from food blogger Rebecca of MyNaturalFamily.com are great for a morning pick-me-up or after school snack. Rebecca says that the muffins keep well so eat them fresh or store in the fridge for later. Tell us in the Comments below what your kids think of these bite-sized treats.
Makes 12 muffins
Ingredients:
8 oz. pork breakfast sausage
1 Tbsp olive oil
1/2 sweet onion thinly sliced
3/4 Cup bell pepper chopped or thinly sliced (any color)
1 1/2 Cup spinach (packaged)
1 tsp fresh oregano chopped or ½ t. dry oregano
9 eggs
1 Dash pepper
3/4 tsp salt
1/4 Cup coconut or almond milk
Method:
1. Preheat oven to 350 degrees. Grease a muffin tin.
2. Place the ground sausage in a sauté pan and heat on medium high. Break up the ground sausage into crumbles with a spatula as it cooks.
3. When the sausage is half way cooked, add 1 T. of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent.
4. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.
5. Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.
6. Add the sausage and vegetables to the egg mixture and mix in until well distributed.
7. Divide the mixture between the greased muffin tins(12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.
8. Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.
What did your kids think of these treats? Do make Paleo dishes in your house?
For more recipe ideas that’ll have you taking charge of your health, visit MyNaturalFamily.com where Rebecca (mom of four) dishes about her latest healthy eats.
Meat sauce, basil marinara and pesto. There’s only so many ways to dress up (or down) your kids’ favorite pasta dish. Introduce them to what will inevitably become their new favorite addition: baked turkey meatballs. They’ll love the taste (you will too), and you’ll love that the dish is baked and not fried and created in just a few simple steps.
Ingredients:
1 pound ground turkey
1 egg
1/2 cup bread crumbs
1/4 cup chopped parsley
1 clove garlic, finely diced
1/4 cup shallot or onion, finely diced
1 tablespoon tomato paste
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
Method:
1. Preheat oven to 400° F. Cover with parchment paper or lightly grease with oil.
2. In a bowl, mix all ingredients together thoroughly with your hands. Roll into about 20 meatballs and place on pan. Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.
