Mouthwatering
burGers &sliders Compiled by beth Anthony
courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com
Seaside Salmon Sliders courtesy of the National Fisheries Institute, Facebook.com/HookedOnSalmon Pre-made and refrigerated, these cakes make perfect heat-and-eat appetizers, small plates or burgers makes: 4 sliders Prep Time: 20 minutes
courtesy of the National Fisheries Institute
1 14-ounce can salmon, drained cup saltine cracker crumbs, roughly crumbled 1/4 cup finely chopped onion 1/4 cup finely chopped red bell pepper 1 tablespoon olive oil 1/2 teaspoon dried dill weed 1 egg, beaten 1 tablespoon lemon juice Olive oil 4 whole-wheat slider buns 4 teaspoons mayo or mustard (optional) 4 thinly sliced rings of red onion (optional) 4 pieces lettuce (optional) 4 slices tomato (optional)
3/4
in a large bowl, toss salmon and cracker crumbs; set aside. In heavy skillet, cook onion and red bell pepper in olive oil until tender. Add to bowl, and mix gently. Add dill weed, egg and lemon juice, and mix gently. Form into four patties. Add more olive oil to the same skillet. Add patties to skillet when hot. Cook patties for 3 to 4 minutes on each side until golden brown. aSSemble Slider and add your favorite condiments.
Ranch Burgers courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com Total recipe time: 35 to 40 minutes Serves: 4 1 pound ground beef (93% lean or leaner) 1/4 cup soft bread crumbs 1 egg white 1 teaspoon seasoned salt 1 medium red onion, cut crosswise into 1/2-inch-thick slices 1 tablespoon vegetable oil, divided 4 whole wheat hamburger buns, split, toasted Romaine lettuce, tomato slices 1/4 cup reduced-fat creamy ranch dressing
PlaCe PaTTieS and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1 /2 tablespoon oil and turning occasionally.
Combine ground beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Brush onion slices with 1/2 tablespoon oil.
line boTTom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.
Meatloaf Sliders courtesy of New Orleans Restaurateur, Ralph Brennan; excerpted from The 2014 Ultimate New Orleans Tailgate Guide, NewOrleans-Food.com makes: 10 sliders 1 1 1 1 2 1 5 1 1
pound ground beef pound ground pork cup yellow onion, minced teaspoon garlic, minced eggs teaspoon thyme, dried tablespoons cayenne pepper tablespoon salt teaspoon black pepper Mini-brioche buns (or any bun of your choosing) Crispy Fried Onions, recipe follows Tabasco Mayo, recipe follows
SauTé onion and garlic until soft. Cool slightly. Combine with remaining ingredients, except buns, and mix thoroughly. Mixture should be slightly wet. Shape into 4-ounce portions, and sear to desired doneness. Toast slider buns, and spread Tabasco Mayo on top and bottom of bun. Put seared sliders on bottom bun, and top with Crispy Fried Onions.
courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com
Stubb’s® Toasted Pecan Burgers courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com makes: 3 large or 4 average-sized servings 1 pound ground chuck cup chopped red onion 1/4 cup chopped pecans, toasted 1 tablespoon finely chopped green bell pepper 3 tablespoons Stubb’s® Original Bar-B-Q Sauce 2 tablespoons Stubb’s® Bar-B-Q Spice Rub Lettuce, mayonnaise and toasted buns, for serving 1/4
mix together the chuck, onion, pecans, bell pepper, Stubb’s® Original Bar-BQ Sauce and Stubb’s® Bar-B-Q Spice Rub. Shape into three large or four average-sized patties. (The burgers may be mixed and shaped earlier in the day and refrigerated until ready to use.)
PrePare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.) grill THe burgerS over direct medium heat, first on one side and then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.
TA C K L E Y O U R TA I L G AT E W I T H
THE ULTIMATE GRILLING FLAVOR
FROM THE EXPERT IN GRILLING
Check us out at www.WeberSeasonings.com to take your burger to the next level. WEBER®, the kettle configuration and the kettle silhouette are registered trademarks of Weber-Stephen Products LLC. Used under license. All All rights rights reserved. reserved. ©2017 B&G Foods North America, Inc.
Spicy Asian Ground Pork Burgers courtesy of National Pork Board, PorkBeInspired.com Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4
courtesy of National Pork Board, PorkBeInspired.com
1 pound ground pork 1 clove garlic, crushed 1 tablespoon fresh ginger root, grated 2 tablespoons soy sauce 1 1/2 teaspoons garlic chili paste 1 tablespoon fresh mint, minced 4 sandwich buns
mix together all ingredients except buns; form into four patties. Grill over mediumhot coals 10 to 12 minutes, turning once, about 5 to 6 minutes per side, until an instant read thermometer reads 160°F. Serve on buns. For an aSian-Flavored ToPPing, mix 1 cup of mayonnaise with 1 teaspoon garlic chili paste.
Cheesy Jalapeño Pepper–Stuffed Burgers courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com Total recipe time: 30 minutes makes: 4 servings 1 pound ground beef cup prepared thick-andchunky salsa 4 frozen cream cheese– or cheddar cheese–stuffed jalapeño peppers 1/4 cup prepared salsa con queso 1/4 cup chopped fresh plum tomato 2 tablespoons sliced pitted ripe olives Prepared thick-and-chunky salsa 1/4
Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
PlaCe patties on grill grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F. SPread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired. Note: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
THE BITE TOUR’S
SUMMER
GRILLING TIPS
By Barry ‘CB’ Martin
PREPARING GREAT BURGERS: Everyone has a favorite, but I use coarse-ground chuck – coarse because it holds together better and chuck because it has great flavor. And no more than 15% fat or watch out for flare-ups. Or even get leaner beef and add a bit of olive oil. Form the patties and season them to taste … then fold the meat over and press it back into patty shapes. Now the seasoning is on the inside which will evenly distribute the flavors. PREPARING SUCCULENT STEAKS: Beef cuts with marbled fat throughout are best for grilling over direct high heat. If I pay for prime or choice, I want to taste the meat, not a marinade. So I like a light sprinkle of freshly ground black pepper and sea salt. If you must marinate, remember that acids in citrus or vinegar tenderize the meat. Marinades with sugar will quickly burn so keep an eye on them. Sear steak at high heats then finish the grilling at a lower temp, and let your steak rest for about ten minutes before slicing it … that keeps every bite juicy. PREPARING BETTER CHICKEN: Buy the best quality you can afford, and fresh is best. Never let it reach room temperature, but try to avoid putting ice-cold chicken on the grill because that interferes with proper cooking. If you don’t brine your bird, then I recommend only a light seasoning of ground pepper and kosher or sea salt. You can also lightly spray chicken with canola oil to prevent sticking. Apply sauces and glazes during the final minutes of cooking … the same may be true for dry rubs because spices can burn when exposed to high temperatures. PREPARING VEGGIES AND FRUIT: Either requires little prep and are delicious sides or desserts for your tailgating party. If you’re grilling with infrared, set it at medium-high. Brush whole or wedged veggies with olive oil to promote sear marks, then finish at lower temps. Turn every minute or two until fork-tender. For fruit, oil the grate to keep it from sticking. Slice peaches or plums in half and remove pits, then grill pulp side down, turning once (takes no more than 5 minutes, don’t let it get mushy). Slice bananas or pineapple lengthwise and place directly on grill.
GUIDE TO GRILLING
WHAT’S IN
THE BAG?
DO WHAT THE PRO’S DO AND BUILD YOUR PORTABLE COOKOUT KIT. YOU’LL NEVER FORGET YOUR GEAR AGAIN. GRILL APRON An obvious must-have. Don’t skip this! NEWSPAPER Perfect fire-starting material. KITCHEN SHEARS Whether you are snipping herbs or trimming a whole chicken, this is a must-have. RESEALABLE PLASTIC BAGS To marinate meat or soak skewers. WATER-FILLED SPRAY BOTTLE Tame flare-ups with a few squirts. GRILL BRUSH WITH SCRAPER Wrap the dirty head in an old grocery bag to keep your grill bag clean. SILICON BASTING BRUSH Natural-bristle brushes are OK, but silicon cleans easily and is melt-proof. SALT & PEPPER All a prime beef steak really needs. ALL-PURPOSE MEAT RUB A simple rub will go with most everything. BUTCHER’S TWINE Essential for tying up meat rolls and poultry. Keep it clean in a plastic bag. PAPER TOWELS Keep a roll on hand for blotting food, cleaning spills, and using as napkins.
NONSTICK SPRAY Use it to quickly grease a grill grate (but never over an open flame). PLANK Planks are handy for quick smoke. Keep a few in your kit, just in case. CULINARY TORCH Forget matches or lighters. This is one of the best ways to light a fire. LONG-HANDLE TONGS Quality metal tongs are essential. LONG-HANDLE METAL SPATULA Use a grilling spatula for best results. SKEWERS Metal skewers are the best bet; wood skewers are fine but will burn unless soaked in water for at least 30 minutes. CLEAN RAGS Use them as makeshift grill mitts or to grease a grill grate with vegetable oil. FOIL PANS To use as a drip pan or mixing bowl. ALUMINUM FOIL The most versatile item in your kit, foil can be used to bundle food, line pans, shield skewers from heat, form a makeshift drip pan, or cover resting steaks. Never leave home without it! MEAT THERMOMETER For optimal food safety, take temp of beef, chicken, and pork to ensure doneness.
TA C K L E Y O U R TA I L G AT E W I T H
THE THE ULTIMATE ULTIMATE GOURMET SINGLES BURGER INGREDIENTS 1 2 4 4 4 4 1
lb. lean ground beef tsp. Weber ® Gourmet Burger Seasoning slices red onion (¼-inch thick) KRAFT Singles kaiser rolls lettuce leaves tomato, cut into 4 slices
DIRECTIONS 1. Preheat grill to medium-high heat. 2. Form meat into 4 (½-inch-thick) patties; sprinkle with seasoning. 3. G rill burgers over direct high heat 5–6 min on each side or until 160°F for medium doneness. 4. M eanwhile, place onions in disposable foil pan sprayed with cooking spray. Grill 5–7 min or until vegetables are crisp-tender, turning occasionally. Remove from grill. 5. Top burgers with Singles. Place rolls, cut sides down, on grill. Cook 1 min or until Singles are melted and buns are lightly toasted. 6. Fill buns with lettuce, onions, tomatoes and cheeseburgers.
BB-QB RIBS INGREDIENTS
4 racks baby back ribs, about 2 lb. each 2 lemons, cut in half ¼ cup Weber® Roasted Garlic & Herb Seasoning Soaked wood chips, if desired
DIRECTIONS
Molasses BBQ Mop: 1 bottle or can (12 oz.) of your favorite beer 1 cup Weber® Sweet & Thick Original BBQ Sauce 1 tbsp. apple cider vinegar 2 tsp. Weber® Roasted Garlic & Herb Seasoning Additional BBQ sauce, if desired
1. R emove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal or in smoking box of gas grill. 2. R ub lemons over front and back of ribs, squeezing to release as much juice as possible. Set aside for 5 min. Rub ribs liberally with seasoning and let sit, covered, for 5–10 min. 3. P lace ribs (bone side down) in the center of the grill or in a rib holder over indirect medium-low heat. Grill covered (at about 300°F) for 1½–2 hours or until meat is tender and has pulled back from the ends of the rib bones. 4. L eave ribs untended for the first 30 min—this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them in the center of the grill and lower the heat. 30 min before serving, unstack ribs and brush with Mop every 10 min until they are done. Remove ribs from grill and let rest 10 min before serving. Warm BBQ sauce and serve on the side. 5. To make the Molasses BBQ Mop, pour the beer into a medium nonreactive bowl. Add BBQ sauce and vinegar; whisk to combine. Stir in the seasoning and let sit for 10 min. Funnel into a plastic squeeze bottle or put in a glass jar. The Mop will keep, tightly covered, in the refrigerator for up to 2 days. Shake before using.
GRILLING FLAVOR
FROM THE EXPERT IN GRILLING
PICK SIX STEAK SANDWICH INGREDIENTS 1–1½ lb. flank steak, room temperature for even grilling 1 red bell pepper, seeds and stem removed, cut into 3 planks 1 tbsp. canola oil for brushing 1 baguette
6–8 slices sharp provolone cheese 2 tsp. Weber® Chicago Steak® Seasoning ¼ cup olive oil 1 clove crushed garlic 1 tsp. red wine vinegar 2 t bsp. fresh parsley, chopped (optional, for garnish)
DIRECTIONS
1. H eat grill to medium heat. Lightly brush the flank steak and red bell pepper with canola oil and season with Weber ® Chicago Steak ® Seasoning. 2. Grill the peppers until soft and lightly charred. 3. G rill the steak until nicely marked on both sides, flipping only once. Thermometer should read 135°F–140°F when it comes off the grill. This will rest to medium. Allow meat to rest 10 min before slicing. 4. U sing a serrated knife, remove the center of the baguette. Whisk together the olive oil, Chicago Steak ® Seasoning and crushed garlic. Brush the inside of the baguette with mixture, then line the bread boat with sharp provolone. 5. Toast the bread boat on the hot grill until cheese melts. 6. W hile steak is resting, thinly slice the red bell peppers and toss with red wine vinegar. 7. T hinly slice the steak against the grain. Fill the boat with sliced steak then top with reserved bell peppers. Drizzle with some of the remaining oil and sprinkle with chopped parsley. 8. Cut sandwich into 4–6 appetizer servings.
PRE-GAME POPPERS INGREDIENTS 8 oz. cream cheese, softened 1 cup (4 oz.) shredded cheddar cheese ¼ cup bacon crumbles 1½ tbsp. Weber ® Kick’N Chicken ® Seasoning 12 large jalapeño peppers, cut in half and seeded
DIRECTIONS
1. C ombine cream cheese, cheddar cheese, bacon crumbles and seasoning in a small bowl. Mix well. 2. F ill pepper halves with cream cheese mixture. 3. Preheat grill pan over direct medium heat. 4. P lace peppers on grill pan using tongs. (If no grill pan is available, simply place the peppers directly on the grates.) 5. G rill for 5–7 min until bottoms of peppers are slightly blistered. Serve with plenty of cold beverages! Recipe Tip: When removing stems and seeds from the peppers, leave 1⁄8 inch of the seed pod intact at the top of the pepper. This will keep the cream cheese from melting onto the grill pan. WEBER®, the kettle configuration and the kettle silhouette are registered trademarks of Weber-Stephen Products LLC. Used under license. All rights reserved. ` ©2016 ACH Food Companies, Inc.
SIDES
Creamy Avocado-Cilantro Dip MAKES 2 CUPS PREP 10 MIN
2 1/2 1/4 2
avocados, pitted and chopped cup sour cream cup chopped cilantro tbsp. fresh lime juice Salt and pepper Crudités, tortilla chips or crackers, for serving
Using a food processor, puree the avocados, sour cream, cilantro and lime juice. Season with salt and pepper. Serve with crudités, tortilla chips or crackers.
Green Bean & Shallot Salad
SERVES 6 TO 8 PREP 25 MIN COOK 3 MIN
4 ¼ 1 ½ 1 1 3
Ice water shallots, peeled and sliced into ¼-inch-thick rounds cup red wine vinegar lb. small green beans, trimmed tsp. sweet smoked paprika tsp. worcestershire sauce tbsp. dijon mustard Coarse salt tbsp. EVOO
1. Fill a large bowl with ice water and set aside. In a nonreactive medium bowl, add the shallots, separating them with your fingers. Add 2 tbsp. vinegar and toss to coat; refrigerate. 2. In a large pot of boiling, salted water, cook the green beans until crisp-tender, 2 to 3 minutes. Drain in a colander, then transfer the colander immediately to the ice bath, stirring the beans gently to encourage even cooling. 3. In another bowl, whisk together the remaining 2 tbsp. vinegar, the paprika, worcestershire and mustard; season with salt. Slowly drizzle in the EVOO, whisking constantly to thicken. 4. Drain the beans and transfer to a towel; pat dry. Transfer to a serving bowl. Add the shallots, discarding the liquid. Pour in the vinaigrette and toss to coat. Serve immediately.
DipS
Triple-Onion Dip makES 2 cuPs
1 1 1 1/2
PREP 10 min
cook 5 min
tbsp. EVOO shallots, thinly sliced scallions, white and green parts chopped separately tsp. coarsely chopped fresh thyme pkg. (8 oz.) neufchâtel or cream cheese, at room temperature cup 2% plain greek yogurt small red onion, minced Salt and pepper
1. Heat a cast-iron skillet over high heat for 2 minutes. Add the EVOO, shallots, scallion whites and thyme. Lower the heat to medium; cook, stirring, until the shallots are golden and crisp, 5 minutes. Transfer to paper towels. 2. In a bowl, mix the cheese and yogurt. Stir in the shallot mixture, red onion and scallion greens; season with salt and pepper. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead.)
Shrimp Salsa makES 3 cuPs
8 2 ½ 1 1/3 2
PREP 10 min
oz. cooked shrimp, peeled and finely chopped tomatoes, finely chopped cup minced white onion jalapeño chile, minced (remove seeds for less heat) cup chopped cilantro tbsp. fresh lime juice Salt
1. In a medium bowl, toss the shrimp, tomatoes, onion, jalapeño, cilantro and lime juice. Season with 3/4 tsp. salt. 2. Cover and refrigerate until ready to serve. (Can be made up to 12 hours ahead.)
triple-onion Dip pHoto by CeDriC angeles; fooD styling by rebeCCa jurkeviCH; prop styling by HeatHer CHontos.
2 2 3
SERVES 8 PREP 15 MIN ( PLUS CHILLING)
2 2 1 1 2 2 8
blood oranges, halved and thinly sliced kiwis, peeled and cut into wedges cup seedless red grapes, halved or whole mango, cut into bite-size pieces bottles white wine, chilled oz. orange liqueur, such as Cointreau oz. fresh strawberries, hulled and halved
1. In a 1/2-gallon pitcher, combine the oranges, kiwis, grapes and mango. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours. 2. Just before serving, stir in the berries.
Watermelon-Plum Sangria
SERVES 8 PREP 15 MIN ( PLUS CHILLING)
½ 2 2 1 2 4
seedless baby watermelon red plums—halved, pitted and sliced into wedges golden plums—halved, pitted and sliced into wedges pt. blackberries bottles rosé wine, chilled oz. elderflower liqueur, such as St. Germain
1. Using a melon baller, scoop balls out of the watermelon; place in a 1/2-gallon pitcher with any juices left in the melon. Add the plums and blackberries. 2. Pour in the wine and liqueur; stir. Refrigerate for at least 2 hours or up to 6 hours.
SANGRIA PHOTO BY YUNHEE KIM; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY MEGAN HEDGPETH.
Tropical White Sangria
Pecan Pie Popcorn
MAKES 8 CUPS PREP 5 MIN COOK 30 MIN
1/2 1 1 1/4 7 3/4
cup maple syrup tbsp. brown sugar stick (4 oz.) butter tsp. salt cups popped popcorn cup chopped pecans
1. Preheat the oven to 250°. In a small pan, cook the syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in the butter and salt until thickened, 5 minutes. 2. Mix the popcorn, nuts and maple butter on a parchment-lined sheet. Spread out evenly. Bake for 20 minutes.
PHOTO BY KATE SEARS; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY PAM MORRIS.
SWEETS
Oatmeal Whoopie pies makES 1 DozEn
1½ 11/3 3/4 3/4 3/4 ½ 1½ ½ 1 1 ½ 3/4
pHoto by CeDriC angeles; fooD styling by rebeCCa jurkeviCH; prop styling by HeatHer CHontos.
pHoto by kate sears; fooD styling by paul grimes; prop styling by pam morris.
1
PREP 30 min
bakE 15 min
cups rolled oats cups flour tsp. baking powder tsp. salt cup (packed) brown sugar cup granulated sugar sticks butter, 4 tbsp. melted and cooled, 1 stick softened cup unsweetened applesauce egg tsp. pure vanilla extract cup confectioners’ sugar cup marshmallow cream, such as Fluff tsp. fresh lemon juice
1. Preheat the oven to 350°. Line 2 baking sheets with parchment. using a food processor, coarsely grind the oats, flour, baking powder and 1/2 tsp. salt; transfer to a bowl. mix in the two sugars and melted butter, then the applesauce, egg and vanilla until smooth. stir into the dry ingredients. 2. using a 1-inch ice cream scoop, drop 12 mounds of dough onto each pan. Bake, rotating and switching the pans, until golden, 15 minutes. Transfer to a rack to cool. 3. using an electric mixer, beat the softened butter, confectioners’ sugar and remaining 1/4 tsp. salt until fluffy, about 5 minutes. mix in the marshmallow cream and lemon juice. spread 1 tbsp. filling on half of the cookies; sandwich with the remaining cookies.
SWEETS
Nutty Peanut Butter & Jelly Squares
NUTTY PEANUT BUTTER & JELLY SQUARES PHOTO BY ROMULO YANES; FOOD STYLING BY KAREN TACK; PROP STYLING BY PHILIPPA BRATHWAITE.
MAKES 16 SQUARES PREP 25 MIN BAKE 45 MIN
¾ 1 ½ ¾ ¾ 1 ¾ 1 1
cup salted roasted peanuts cup all-purpose flour cup whole wheat flour cup (packed) light brown sugar tsp. salt stick (4 oz.) unsalted butter, chilled and cut into pieces cup natural creamy peanut butter tsp. pure vanilla extract cup grape or strawberry jam
1. Position a rack in the center of the oven and preheat to 350°. Line an 8-inch square baking pan with an 8-by-13-inch sheet of parchment, letting the excess hang over. 2. Using a food processor, pulse the peanuts until chopped. Transfer to a medium bowl. 3. In the processor bowl (no need to clean), mix the 2 flours, the brown sugar and salt.
Add the butter; pulse until the mixture resembles coarse meal. Add the peanut butter and vanilla; process until crumbly. Measure out 2/3 cup of the crumb mixture; transfer to the bowl of peanuts. 4. Dump the remaining crumb mixture into the prepared pan and pat down firmly (it doesn’t have to be perfectly even). Spoon the jam on top and spread to within ½ inch of the edges. Sprinkle the peanut-crumb mixture evenly over the top, going all the way to the edges of the pan. 5. Bake until the top is golden-brown and the jam is bubbling, about 45 minutes. (If browning too quickly on top, lay a sheet of foil loosely over the pan.) Transfer the pan to a rack to cool completely. 6. Grasp the parchment and gently lift the entire dessert out of the pan. Place on a cutting board and cut into 16 squares.
Healthy Snacking Healthy Snacking
A good dietdiet includes snacks A good includes snacks
Snacking between meals has become a part of almost everybody’s busy lifestyle.
Snacking between meals has become a part of almost everybody’s busy lifestyle. Fortunately, most dietitians agree that sensible snacking isn’t only a good idea; it also Fortunately, most dietitians agree that sensible snacking isn’t only a good idea; it also helps regulate your blood sugar and appetite at mealtime. With a little planning and the helps regulate your blood sugar and appetite at mealtime. With a little planning and the right choices you can give your body the food it craves without packing on the pounds. right choices you can give your body the food it craves without packing on the pounds. Enjoy What you Crave
Think About Drinks
If you’ve got to have something savory and crunchy, choose Beverages can contribute to good nutrition, too. Milk, Enjoy What you Crave Think About Drinks nutssomething or seeds. If you crave something reach for fruit – vegetable, and fruit juices nutrition, are a liquidtoo. source If you’ve got to have savory and crunchy,sweet, choose Beverages can contribute to good Milk,of vitamins and dried or fresh – insteadsweet, of candy. Want and minerals. some and vegetable can and also be an nuts or seeds. If you crave something reach forsomething fruit – smooth vegetable, and fruit And juices arefruit a liquid source ofjuices vitamins creamy? Choose Greek yogurt instead of ice cream. Not only is
dried or fresh – instead of candy. Want something smooth and Greek yogurt tasty it’s full of healthy probiotics.
creamy? Choose Greek yogurt instead of ice cream. Not only is Greek yogurt tasty it’s full of healthy probiotics. Keep Size in Mind
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Keep Size in Mind and vegetables important part in healthy remember, just a few bites will tide you over till mealtime.Fresh Also, fruitsout-of-season fruitsplay andan vegetables are often imported, Portion control is try justtoas important snacks, but snacking. Try planningand around what's in season because limit snacks towhen aboutplanning 100 calories. For example, that’s expensive, tasteless. Dried fruit provides a nutritious and remember, just a about few bites will tide you sticks over till mealtime. Also, of hummus out-of-season fruits and vegetables areround, oftenwhich imported, one cup of celery with two tablespoons more shelf-stable option year can save money on Amaz!n™ prunes.expensive, spoiled or the sweet taste of four Sunsweet®that’s food. Dried fruit provides a nutritious and try to limit snacksdip to about 100 calories. For example, and tasteless.
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2018 Sunsweet Growers, Inc. Sunsweet®, Yuba City, CA 95993. Sunsweet® is registered trademarks of Sunsweet Growers, Inc.
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