Watch video to see how to make this delicious recipe!
(Family Features)As one of the simplest ways to make family meals healthier, adding fruits and vegetables to everyday dishes can also provide a flavorful path to a more nutritious eating plan. With a dish like this Black-Eyed Pea, Corn and Rice Salad, you can put a veggie-focused meal on the table in next to no time.
Watch video to see how to make this recipe for frosted banana cake………
(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite.
(Culinary.net) Hardly anything beats a cold, refreshing drink on a hot day. This Fizzy Orange Pineapple Punch provides a chilling moment of relaxation with the sweetness of orange and pineapple combined with the cool flavor of orange sherbet.
Seek help from the store to make showstopping dishes in a flash….
(Family Features) With many families spending more time than usual at home, scratch cooking trends are popular among home chefs. From homemade sourdough to elaborate multi-course dinners, the kitchen has become a place for creativity for many.
However, since summer brings all sorts of fun and outdoor activities, busy families may be looking for ways to spend less time in the kitchen without compromising on quality or flavor. Try to work smarter, not harder, and let your local grocery store do some of the heavy lifting.
Starting with pre-packaged salads, casseroles, fresh-baked breads or prepared items from the deli case, like a rotisserie chicken, opens an array of possibilities for quick family meals. For example, Signature Cafe and Signature Select, available exclusively at Albertsons and Safeway stores, can be your go-to for meal solutions, and you can find these products at a value compared to many leading national brands without giving up the quality you crave. With products available across the entire store, you can find easy-to-implement recipe hacks the whole family can enjoy.
Serving up a tasty and comforting dinner can be as easy as mixing together fresh ingredients like pre-made macaroni and cheese, rotisserie chicken, frozen broccoli and topping your dish with cracker crumbs in this Chicken and Broccoli Mac and Cheese. You’ll have food on the table in less than 30 minutes and more time to spend with family and friends.
With the resources available at your neighborhood store, you can build restaurant-quality Spicy Chicken Sandwiches with Nashville-Style Dressing at home by visiting the deli department for fried chicken and swinging by the bakery for a loaf of European-style bread. Crunchy fried chicken, cool lettuce, crisp pickles and spicy dressing including a handful of pantry staples make for the perfect flavor and texture combination.
End the day with a Neapolitan-Style Milkshake as classic flavors come together with vanilla bean ice cream, fudge striped shortbread cookies, strawberry preserves and whole milk. This ice cream treat is an indulgence that blends in a flash.
If you’re looking for a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing…..
(Family Features) A salad can fill an empty stomach for nearly any purpose, from an al fresco snack to a family appetizer. When combined with protein like chicken, a salad can become a full, nutritious meal all on its own.
If you’re looking for a way to take your salad from snack or side to a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing. Ready in less than 30 minutes, it calls for a handful of everyday ingredients including sauteed onions as a key ingredient for added flavor.
In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.
(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.
Whether you’re pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.
A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match.
Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:
Prepare Your Cut Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.
Add Some Salt Feel free to add any spices you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.
Aim for High Heat A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat.
Sear and Slide Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.
Let Rest Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.
Less Prep, More Summer with a Skewered Solution
Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.
With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.
2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
8 wooden skewers dipped in water
pita bread (optional)
2 cups cherry tomatoes, halved
4 sliced Lebanese cucumbers
1/4 cup red onion, finely sliced
1 cup feta cheese
1 cup pitted kalamata olives
To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.
To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.
Preheat grill to medium heat.
Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.
Finish dressing by adding mayonnaise.
To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.
Serve with grilled pita bread, if desired.
Sipping on Sweetness
When it’s summertime, many people crave something cold and fruity. Simply combine frozen strawberries with frozen pink lemonade concentrate to create a cool concoction perfect for a sizzling day. This fizzy summertime treat can delight your taste buds and keep you quenched while enjoying the sun’s rays.
Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
(Family Features) Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn’t always pay dividends.
Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.
For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.
Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri, Cheesy Ground Beef Skillet and Chili Loaded Baked Potato can help you take part in the program while enjoying time with loved ones at the family table.
Recipe courtesy of “Always Eat After 7 PM” Prep time: 10 minutes Cook time: 5 minutes Servings: 8
1 1/2 cups fresh Italian parsley
1 cup fresh cilantro
2 tablespoons green onion, chopped
1 tablespoon garlic, chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon sea salt
1 teaspoon crushed red pepper
3 cups chuck roast, slow cooked and chopped
8 yellow corn tortillas (6 inches)
1 ripe avocado, pitted and sliced
4 radishes, sliced
1/4 cup queso fresco, crumbled
To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.
Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.
Chili Loaded Baked Potato
Recipe courtesy of “Always Eat After 7 PM” Prep time: 15 minutes Cook time: 1 hour, 35 minutes Servings: 6
6 sweet potatoes (8 ounces each)
nonstick cooking spray
salt, to taste
pepper, to taste
1 tablespoon olive oil
2 pounds ground chuck
2 yellow onions, diced
2 tablespoons garlic, minced
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
3 cups low-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 tablespoon apple cider vinegar
1 can (15 ounces) butter beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1 Anaheim chile, minced
1 teaspoon sea salt
1/2 cup plain Greek yogurt
1/4 cup fresh cilantro leaves
1/4 cup red onion, minced
Heat oven to 400° F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.
In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.
Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.
Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.
Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.
Cheesy Ground Beef Skillet
Recipe courtesy of “Always Eat After 7 PM” Prep time: 20 minutes Cook time: 38 minutes Servings: 6
1 3/4 cups water
1 teaspoon sea salt
1 cup white rice
1 tablespoon olive oil
1 pound extra-lean ground beef
1 yellow onion, chopped
1 tablespoon garlic, chopped
1 red bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup tomato sauce
1 can (15 ounces) kidney beans, rinsed and drained
1 cup shredded cheddar cheese
1/3 cup fresh parsley, minced
In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.
Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.
Seafood works for a variety of dishes and cooking methods…
(Family Features) Grilled meals provide a summer escape for many families by offering opportunities to spend moments together while enjoying flavorful dishes. As Americans face uncertainty in many aspects of life, one place they should be able to turn to for normalcy is food.
One option that checks boxes including comfort, fun, taste and variety: seafood. As a nutritious protein available across the country, it is versatile and can be paired with a variety of cuisines and flavors. Options range from salmon and shrimp to crab, tuna and more.
To encourage hungry Americans to enjoy the many benefits of eating seafood, the “Eat Seafood America” campaign offers these reasons to add fish, shrimp and more to your menu:
Whether you order online, head to a store or purchase fresh from a local fisherman, seafood is widely available.
Seafood works for a variety of dishes and cooking methods, such as these recipes for Easy Shrimp Skewers, a light and hassle-free family meal, or Seared Salmon with Mediterranean Salsa, a fun spin on cowboy caviar.
Seafood provides essential nutrients that support immune health, such as omega-3s that may even help reduce anxiety, according to research published by “The Journal of the American Medical Association.”
Purchasing seafood supports 2 million American jobs for men and women who follow high levels of food safety practices to provide sustainable seafood.
Seafood offers an escape as a way for families to enjoy a favorite meal that reminds loved ones of vacation memories from oceanside paradises.
Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes Cook time: 10 minutes Servings: 5
10 wooden skewers
2 medium zucchinis, cut into large chunks
2 medium bell peppers (any color), cut into large chunks
2 red onions, cut into large chunks
1 cup cherry tomatoes
10-12 ounces cooked shrimp, peeled, deveined, tails on
sea salt, to taste
1 lemon, juice only
In bowl, soak skewer sticks in water at least 10 minutes to prevent burning on grill). Preheat grill to medium-high heat.
Build skewers by alternating zucchinis, bell peppers, onions, tomatoes and shrimp, pushing ingredients closely together on each skewer. Brush each with olive oil and sprinkle with sea salt, to taste.
Cook skewers about 9 minutes, rotating every 3 minutes until veggies and shrimp are seared but not overcooked. Remove and place on large platter.
Drizzle with lemon juice and serve.
Seared Salmon with Mediterranean Salsa
Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes Cook time: 10 minutes Servings: 4-6
2 tablespoons olive oil
4-6 salmon filets (each about 1-inch thick)
sea salt, to taste
1 can chickpeas, drained and rinsed
1 can quartered or chopped artichoke hearts, drained
1 cup diced cucumber
1 cup diced cherry tomatoes
1/3 cup diced red onion
1/2 cup crumbled feta cheese
1 handful fresh spinach, chopped
In skillet over medium-high heat, heat olive oil. Sear salmon filets 4 minutes. Sprinkle tops of each salmon filet with sea salt, to taste. Flip and cook 4 minutes until barely done. Remove to serving platter.
In medium bowl, make salsa by gently folding together chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta and spinach. Sprinkle with sea salt, to taste. Drizzle with balsamic glaze and spoon salsa over each salmon filet.
(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.
To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.
If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.
Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.
4 (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed
Butter and Balsamic:
4 tablespoons salted butter
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme
2 large sweet onions
4 wooden skewers, soaked
1 tablespoon olive oil
salt, to taste
pepper, to taste
To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
Remove onions from grill. Carefully remove onions from skewers and place in serving dish. Top with remaining brown butter balsamic mixture and serve with steaks.
Tuna-Carrot Cakes with Garlic Lemon Aioli. Watch video to see how to make this recipe!…..
(Family Features) Finding a simple solution for your family’s dinner can be as easy as reaching in the pantry for ingredients like canned tuna to create Tuna-Carrot Cakes with Garlic Lemon Aioli.
With less than half an hour spent in the kitchen, you can have a meal on the table in a hurry that delivers the irreplaceable nutrients of dairy. Find more family dinner ideas at milkmeansmore.org.
Watch video to see how to make this recipe!
Tuna-Carrot Cakes with Garlic Lemon Aioli
Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More Prep time: 15 minutes Cook time: 5 minutes Servings: 4
Garlic Lemon Aioli:
3/4 cup fat-free plain Greek yogurt
1 tablespoon lemon juice or orange juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
3/4 cup fine corn flake crumbs, divided
1/3 cup fat-free plain Greek yogurt
1/3 cup shredded carrot
2 tablespoons chopped green onion
2 tablespoons dill pickle relish or finely chopped dill pickle
1 can (12 ounces) tuna in water, drained and flaked
2 tablespoons vegetable oil
chopped green onion (optional)
To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.
To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.
Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.
In large nonstick skillet, heat oil over medium-high heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.
“We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics.”
(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.
A study published in the “Journal of Nutrition Education and Behavior” funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.
Consider these notable findings from the study:
Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.
“There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes,” said David Fikes, executive director of the FMI Foundation. “We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics.”
Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.
German Fruit Tart
Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 cup sugar
1 tablespoon half-and-half or cream
1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
6 tablespoons unsalted butter, thinly sliced
2 teaspoons turbinado or powdered sugar (optional)
Preheat oven to 350 F.
To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.
Hawaiian Chicken Pizza
Recipe courtesy of Toby Amidor on behalf of the FMI Foundation Prep time: 10 minutes Cook time: 20 minutes
Nonstick cooking spray
1 1/2 cups shredded rotisserie chicken
3/4 cup barbecue sauce
1ready-made pizza crust or whole wheat pizza crust (10 ounces)
1 cup canned or jarred tomato sauce
2 cups shredded mozzarella cheese or part-skim mozzarella cheese
1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice
Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
In medium bowl, combine rotisserie chicken and barbecue sauce.
Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.
Peanut Butter Banana Protein Baked Oatmeal
Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation Prep time: 15 minutes Cook time: 30 minutes Servings: 6
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 packets stevia (sugar substitute) or preferred sweetener
1/2 cup powdered peanut butter
1 scoop (1/4 cup) vanilla plant-based protein powder
1 cup unsweetened vanilla almond milk
1/2 cup nonfat plain Greek yogurt
3 tablespoons liquid egg whites
1 ripe banana (4 ounces), mashed
1 teaspoon vanilla extract
1 ripe banana (4 ounces), sliced into 24 slices
Preheat oven to 350 F.
In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
Add oat mixture to wet ingredients and gently stir until fully combined.
Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
Top with banana slices in four rows of six slices each.
Bake 27-35 minutes, or until golden brown and set.
Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.
When it’s time to fire up the grill this summer for an all-American classic, you can take steak to the next level by pairing it with a creamy sauce that delivers a kick.
This Horseradish and Chive Sauce is the ideal complement for juicy steak; try making a day in advance to allow the flavors to meld together overnight. Find more ideas for upgrading your grilling experience at OmahaSteaks.com.