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    5 Steps to Grilled Vegetables

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    By Culinary.net | ContributorBurgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies. Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies: Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take. Find more grilling tips at Culinary.net.Photo courtesy of Getty Images More

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      Light King Ranch Chicken Casserole

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      By The American Heart Association
      This Simple Cooking with Heart, heart-healthy twist on a classic American chicken dish will be devoured in minutes.
      Ingredients:

      Servings: 6

      Cooking spray
      2 lb. boneless, skinless, uncooked chicken breast cutletsOR
      4 cups cubed, cooked chicken breast
      10.75 oz. canned, low-sodium, condensed Cream of Mushroom soup (1 can 25% less sodium)
      14.5 oz. no-salt-added, diced tomatoes (1 can)
      15.25 oz. canned, no-salt-added corn kernels (1 can), drained, rinsed
      1 Tbsp. no-salt-added chili powder
      14.4 oz. packaged, frozen pepper stir-fry (onions and peppers), thawed and drained of any liquid (1 bag)
      8 6 – inch tortillas (cut into 1-inch strips)
      1/2 cup shredded, fat-free cheddar cheese
      4 oz. canned, diced green chiles (1 can), drained, rinsed, optional
      Directions:
      Preheat oven to 350 degrees F.
      Coat a large nonstick pan with cooking spray and warm to medium-high heat. Add chicken cutlets and sauté until fully-cooked, about 7 to 8 minutes per side depending on thickness. Transfer chicken to a plate and cut chicken into a few pieces to cool quickly. When able to handle, cut chicken into cubes.
      In a large bowl, add condensed soup. Into the bowl, let kids add drained tomatoes, drained corn, and chile powder, along with thawed stir-fry vegetables (and drained green chiles if using). Add cooked chicken and let kids use a spoon to stir mixture until combined.
      Coat a 9-inch by 13-inch Pyrex or baking dish with cooking spray. Cut the corn tortillas into 1-inch strips. Pour 1/3 chicken mixture on the bottom of the dish, using a spatula to make into an even layer. Have kids layer half the tortillas strips on top of chicken mixture. Repeat once more with 1/3 chicken mixture in an even layer and remaining tortilla strips. Then, have kids top with remaining 1/3 chicken mixture in an even layer. Have kids sprinkle cheese on top.
      Bake in oven until warmed through and bubbly, about 30 to 40 minutes. Remove from oven and let sit 5 minutes. Then, cut and serve.
      Quick Tips:
      Keep it Healthy: Turn this recipe into a healthy dip for gatherings. Just omit the tortillas from the recipe. In a large bowl, add all the ingredients except cheese, plus 1 or 2 chopped fresh jalapenos (if you like it spicy) and 1 can rinsed and drained low-sodium black beans or pinto beans. Pour into the greased 9-inch by 13-inch baking dish, sprinkle with cheese and bake for 30 minutes. Top with avocado chunks and serve with whole-grain pita chips.
      Tip: No time to thaw the bag of frozen stir-fry vegetables? No problem. Just put them in a colander and rinse with cold water for a few minutes until thawed. Then, press vegetables down against the colander to squeeze liquid from them to use in recipe
      Nutritional Information:
       Calories: 401 Per Serving
       Protein: 41g Per Serving
       Fiber: 6g Per Serving
       Cost Per Serving: $3.35
      To learn more about the Light King Ranch Chicken Casserole Recipe from the American Heart Association, click here. More

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      Broccoli and Cheese Casserole

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      Ingredients:
      1 pound broccoli florets
      3 Tbsp butter
      3 Tbsp flour
      2 cups whole or low-fat milk
      2 cups 8 ounces shredded cheese (I used an Italian cheese blend)
      2 large eggs whisked
      1 tsp salt
      lots of fresh cracked black pepper
      a good grating of fresh nutmeg about 1/8 ~ 1/4 tsp, to taste
      Instructions:
      Set oven to 325⁰F
      Lightly butter a casserole dish.
      Chop the broccoli, including the tender stems, into bite-sized pieces. Put in a glass bowl, add a tiny splash of water, and microwave for 2 minutes. Remove and drain really well.
      Melt the butter in a saucepan over medium heat and add the flour, stir for about a minute. Slowly pour in the milk, whisking or stirring continuously, until it thickens and just comes to a simmer. Remove from heat.
      Let it cool for a minute, and then stir in the cheese, then the eggs, and seasonings. (When I add the beaten eggs I stir or whisk briskly so they don’t scramble). Fold in the broccoli and turn into the casserole.
      Bake for about 1 hour, or until browned and bubbly. You can run it under the broiler for the last minute or two to brown it if you like. More

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      Banana Split Berry Yogurt Parfaits

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      By The American Heart Association
      This Simple Cooking with Heart simple but indulgent-tasting banana split recipe might become your new favorite dessert.
      Ingredients:
      2 6-ounces packaged, fat-free pineapple yogurt
      1 cup sliced strawberries OR 1 cup mixed berries
      1 large banana (about 1 cup sliced)
      1/4 cup low-fat granola (4 Tbsp)
      1 tablespoon cocoa (unsweetened)
      1 tablespoon confectioner’s sugar
      2 tsp hot water
      Directions:
      To assemble parfaits, in small dish, layer about 1/3 cup yogurt, 1/4 cup sliced strawberries, 1/4 cup sliced bananas and sprinkle with 1 tablespoon granola.
      In small cup, stir together cocoa, confectioners’ sugar and hot water until smooth. Drizzle 1 teaspoon over each parfait.
      Quick Tips:
      Keep it Healthy: Yogurt can be a delicious, healthier substitute for ice cream or whipped cream in any recipe.
      Tip: Instead of fresh berries you can substitute 1 cup frozen mixed berries, thawed.
      Substitute any flavor of nonfat yogurt you enjoy.
      Nutritional Information:
      Calories: 157 Per Serving
      Protein: 6g Per Serving
      Fiber: 2g Per Serving
      Cost Per Serving: $1.24
      To learn more about the Banana Split Berry Yogurt Parfaits Recipe from the American Heart Association, click here. More

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      Spicy Parmesan Shrimp Pasta Recipe

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      By Chungah Rhee | Recipe Developer INGREDIENTS: 1/3 cup olive oil 1/4 cup Parmesan cheese 4 cloves garlic, minced 1 tablespoon brown sugar 2 teaspoons soy sauce 1/2 teaspoon red pepper flakes, or more, to taste 1 pound medium shrimp, peeled and deveined 8 ounces penne Kosher salt and freshly ground black pepper, to taste […] More

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      Peanut Butter Waffle Recipe

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      By: Carolina Jantac, MS, RD, LD Ingredients 1 ¼ cup oat flour 4 teaspoons baking powder 1 2/3 cup coconut milk 2 eggs 2 tablespoons of Once Again Creamy Peanut Butter Topping 1/2 cup berries 1/2 cup of Once Again White Chocolate Hazelnut Amoré Instructions Add milk, eggs and peanut butter to mixer and combine at low speed. Then slowly add in the oatmeal flour and baking powder. […] More

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      Funnel Cake

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      INGREDIENTS Vegetable oil, for frying 1 cup buttermilk pancake mix 1 tablespoon sugar 1/2 cup water (approx.) 1 teaspoon vanilla extract Powdered sugar and other toppings INSTRUCTIONS Fill an 8-inch skillet halfway with oil, then turn it to medium heat until it reaches about 360 degrees. Add pancake mix to a bowl and whisk in […] More

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      Cookie Dough Ice Cream Sandwich

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      Ingredients:  1/2 cup (1 stick) butter 1/3 cup packed light brown sugar 1/4 cup granulated sugar 2 tablespoons milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 1/4 cup all-purpose flour 1 cup mini chocolate chips quart of vanilla ice cream Instructions: For the cookie dough, in a large microwave-safe bowl, melt the butter […] More