Meijer Healthy Living Recipies for Friday, April 11th - Toledo News Now, Breaking News, Weather, Sports, Toledo

Meijer Healthy Living Recipies for Friday, April 11th

Meijer Healthy Living Recipies for Friday, April 11th

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Melissa Hehmann, RD CDE, Meijer Dietitian and Healthy Living Advisor

For more information, visit www.meijerhealthyliving.com

 

The Easter Egg  

Eggs are a symbol of new life and associated with festivals celebrating spring. Eggs used to be a forbidden food during lent, so eggs were decorated and eaten as celebration on Easter.

 

Eggs are all-natural and packed with a number of nutrients. One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein, unsaturated fats and antioxidants, all for 70 calories.

 

Eggs' nutrients can help you with weight management, muscle strength, eye health, brain function and having a healthy pregnancy. Particularly important for aiding healthy brain function and pregnancy is choline.

 

Rethink the Easter basket. Easter is the second highest candy-selling holiday, second to Halloween. Start a new Easter tradition by surprising them with a thoughtful Easter basket of something that interests them. 

 

Little gardeners. If they are into gardening, pack a large flower pot with herbs, seeds, soil, shovels, trowels, gloves and a watering can.  Look for the Burpee Kids Vegetable Garden Kit in the Meijer seasonal department.  Take it a step further and create a theme for the basket, such as a pizza garden theme with basil, peppers, and tomatoes.  When the veggies and herbs are read to harvest, cook something together. 

 

Aspiring chef.  If your kids are into cooking, fill their Easter baskets with kid-friendly cooking tools made especially for little hands like mini whisk, colander, mixing bowl, measuring spoons.  Create a food theme basket with their favorite meal, like a pancake basket with homemade pancake mix, maple syrup, fresh berries, and a squeeze bottle for piping pancake shapes onto the griddle.

 

Mini Muffin Tin Stratas

 

 

Mini Muffin Tin Stratas

Serves 6

 

Ingredients

 

Cooking spray

1 Tablespoon butter

1 ½ cups small broccoli florets

1 cup chopped red bell pepper

1/3 cup chopped onion

5 cups French or Italian bread pieces (3/4-inch)

1 cup (4 oz.) shredded Meijer 2% Milk Reduced Fat 4 Cheese Italian

5 EGGS

1 cup half-and-half

½ teaspoon salt

¼ teaspoon pepper


  

  

  

 

 

 

Directions

 

  1. GENEROUSLY SPRAY 12 muffin cups with cooking spray.
  2. HEAT butter in large nonstick skillet over medium heat until hot. ADD broccoli, red pepper and onion, cook 3 to 4 minutes, stirring occasionally. Remove to medium bowl. Add bread and cheese; toss to mix.
  3. BEAT eggs, half-and-half, salt and pepper in small bowl until blended. POUR over bread mixture; toss gently to coat. PLACE about 1/2 cup bread mixture into each muffin cup. Cover and refrigerate 1 hour or overnight.
  4. HEAT oven to 350°F. BAKE for 20 to 25 minutes or until puffed, golden and knife inserted near center comes out clean. LOOSEN stratas from sides of pans with thin knife.
   

 

 

 

Recipe adapted from www.incredibleegg.org

 

Nutrition Information (per serving): 200 calories, 10g fat, 15g carbohydrate, 3g fiber, 13g protein

 

Avocado Egg Salad

 

 

Avocado Egg Salad

Serves 4

 

1 ripe Fresh Hass Avocado, halved, seeded, and peeled

6 hardboiled eggs, peeled and halved

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

½ teaspoon salt

½ cup minced onion

2 tablepoons chopped chives

 

  1. Remove and discard yolks of 2 of the eggs; chop remaining whites and eggs; set aside.
  2. In a bowl, combine half of the avocado, vinegar, mustard and salt; mash until smooth.
  3. Dice remaining avocado and add to mixture along with eggs and onion; mix gently.
  4. Serve on toast, crackers, or salad. Garnish with chives.

 

Recipe from www.LoveOneToday.com/recipes

 

Nutrition Information (per serving): 176 calories, 13g fat, 7g carbohydrate, 4g fiber, 9g protein

 

Fettuccine with Sundried Tomato Pesto Sauce

 

Baked Eggs and Spinach

Serves 4

 

1 package frozen, chopped spinach, defrosted, squeezed dry

4 eggs

¼ cup Meijer chunky salsa

¼ cup shredded Monterey Jack Cheese

Freshly grated parmesan cheese  

 

  1. HEAT oven to 325°F. DIVIDE spinach evenly among four greased 6-oz. ramekins or custard cups. PRESS an indentation (about 2-inch diameter) into center of spinach with back of spoon.
  2. BREAK AND SLIP an egg into each indentation. TOP evenly with salsa, then cheese.
  3. BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 20 to 25 minutes.

Recipe adapted from www.incredibleegg.org

 

Nutrition Information (per serving): 125 calories, 7g fat, 4g carbohydrate, 2g fiber, 10g protein