Author Archives: Marketing Director

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Pizza Granola Bars

These savory granola bars make a great filling and portable snack. They smell like pizza and are a nice alternative to sweet and sugary granola bars!

INGREDIENTS

3 large eggs, beaten
2 cups rolled oats
1/3 cup whole wheat pastry flour
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1/2 tsp. salt (omit if seeds are salted)
1/2 tsp. garlic powder
1/2 tsp. oregano (optional)
1/2 tsp. dried basil (optional)
1/4 tsp. ground black pepper
1/3 cup shredded cheddar cheese – plus 3 Tbsp. for sprinkling on top
1/3 cup chopped sun-dried tomatoes packed in oil (reserve the oil)
2 Tbsp. oil from sun-dried tomatoes.

DIRECTIONS

1.) PREHEAT oven to 350° F. GREASE 8×10 (or similar) baking dish and set aside.

2.) In a large bowl, STIR together the oats, flour, seeds, salt, spices, pepper, cheeses and sun-dried tomatoes. ADD the eggs and oil and STIR until fully incorporated.

3.) PRESS the dough into the prepared baking dish in an even layer. SPRINKLE with remaining Parmesan cheese. BAKE for 25-30 minutes, until bars are firm and browned.

4.) REMOVE from oven and let cool completely. CUT into 12 bars and remove from pan. STORE in a sealed container in the fridge for up to a week or in the freezer for up to a month.

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Farmers Market Omelets

Eggs and veggies are the perfect combo — This recipe uses farmers market favorites. Make it your own and mix in your favorite veggies (or just the ones you have on hand).

INGREDIENTS

4 Large Eggs
2 Tsp. Grated Fat-Free Parmesan Cheese
1/2 Tsp. Dried Basil Leaves
1/4 Tsp. Garlic Powder
2 Tsp. Canola Oil, Divided
1/2 Cup Sliced Mushrooms
1/2 Cup Thinly Sliced Yellow Summer Squash
1/2 Cup Thinly Sliced Zucchini
1/2 Cup Chopped Red Bell Pepper

DIRECTIONS

1.) COMBINE filling ingredients in 7 to 10-inch nonstick omelet pan or skillet. COOK and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. REMOVE from pan; keep warm. CLEAN pan.

2.) BEAT eggs, 1/4 cup water, cheese, basil and garlic powder in medium bowl until blended. HEAT 1 tablespoon canola oil in same pan over medium-high heat until hot. TILT pan to coat bottom. POUR IN 1/2 of the egg mixture. Mixture should set immediately at edges.

3.) GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

4.) When top surface of eggs is thickened and no visible liquid egg remains, PLACE 1/2 of the filling on one side of the omelet. FOLD omelet in half with turner and SLIDE onto plate; keep warm. REPEAT with egg mixture and filling to make second omelet. SERVE immediately.

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Taco Tortilla Cups

These savory granola bars make a great filling and portable snack. They smell like pizza and are a nice alternative to sweet and sugary granola bars!

INGREDIENTS

6 Large Eggs
4 Small Flour Tortillas (6-inch)
1 Cup Shredded Monterey Jack Cheese
1 Cup Shredded Cheddar Cheese
1 – 4oz. Can Diced Green Chilies

DIRECTIONS

1.) HEAT oven to 400°F. COAT 4 ramekins or muffin cups with cooking spray. Gently PRESS 1 flour tortilla into each ramekin, allowing ends to extend above edges of cup.

2.) BEAT eggs in medium bowl until blended. ADD cheeses, chilies and taco seasoning; MIX. SPOON filling into each tortilla-lined ramekin.

3.) BAKE in 400°F oven until filling is set, 20 to 25 minutes.

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