New Breakfast Items
Love scrambled eggs, cheddar cheese and bacon? (It’s a Sunday morning stable in my home, along with waffles-or sometimes pancakes). Don’t always have time to prepare or make it? Bacon Scramble breakfast bowl by Atkins doesn’t require much prep and offers 26 grams of tasty protein. At 380 calories, it’s also almost half of your daily sodium content. This is a good in-a-pinch option.
Cedar Lane’s Green Chile, Cheese & Ranchero Sauce Egg White Omelette will give your taste buds a wake-up call. There’s a fluffy, just-from-the-stovetop texture and 18 grams of protein in a compact, 240-calorie meal. Love breakfast sandwiches? Consider Delights English Muffin Chicken Sausage Sandwich by Jimmy Dean; the chicken sausage (instead of the usual pork) will cut 100 calories and 13 grams of fat while still maintaining flavor (Source: “Smart Cart-Rise and Dine”-Spry Living, March, 2015).
Love hot cereal? Here’s a few alternatives to the usual instant oatmeal: From Quaker Oats comes Warm & Crunchy Granola (granola has had a bad reputation lately for being high in fat and sugar). This particular product is only 210 calories and 4.5 grams of fat per serving (even including one-fourth cup of skim milk) and still offers the traditionally delicious sweet crunch. Milk is needed, but the results-and the texture-will be worth it. Three flavors are available in honey almond, cranberry almond and apple cinnamon).
Special K Nourish Multi-Grain Blend with Quinoa by Kellogg’s provides high protein content that will keep you full. This new blend also includes oats, wheat and barley. It comes in a cup-style package with separate compartments for mix-ins (raisins, almonds, pecans or other fruit and/or nuts. Each cup offers 7 grams of protein and 5 grams of fiber (Source: “Bowled Over”-Spry Living, March 2014).
New Frozen Veggie Items
Did you know that March is National Frozen Food Month? Here’s a few new veggie products that will help you get that recommended 2.5 cups a day: For those who really love French fries-but not the calories-Alexia’s Crispy Rosemary Fries with Sea Salt will satisfy those cravings. There are 20 percent fewer calories than with similar varieties.
Protein Blends from Birds Eye is a delicious combo of veggies, a light sauce and beans or lentils. This can be a side dish on its own or a salad topping. And one serving’s less than 250 calories, has13 grams of protein and 12 grams of fiber, with a ton of flavor. Want a bit more crunch? Try Crouton Coated Zucchini Crisps from Crunchtables. These are breaded squash discs that are oven-cooked. They’re only 130 calories a serving and have no saturated fat; but they’re always add texture, vitamin C and flavor (Source: “Veg Out”-Spry Living, March 2016).
Onions can be eaten as is, baked, boiled, grilled, roasted, carmelized, creamed or steamed and added to practically everything from soups, stocks, pizza, casseroles and sauces, to salads and main dishes.The first sweet onions of the year will be appearing soon in markets across America (Vidalias-named after Vidalia, Georgia-, Texas and other local sweet varieties).
Regular onions are commonly divided by growers into two categories: Fresh and storage. The fresh varieties, available March through August, are usually mild with a high water and sugar content. They’re best eaten ASAP after they’re picked and are best in recipes that call for raw, lightly cooked or slowly carmelized onions. Storage are traditionally harvested in fall and winter. They store well, due to their high water content. But many onion varieties can be sold as either fresh or storage. Which is which? Take a close look at the skin; a storage one will have a thicker wrapper, with more layers.
The all-purpose yellow onion is the most common cooking one; they have a hot taste and are most likely to cause crying while cutting them (due to the sulfuric compounds). Spanish onions are large yellow ones that are milder and sweeter. No sweet onions available? Replace with a Spanish one. Red onions are sharp and pungent, but also have a bit of sweetness. When cooked, their color will fade unless you add lemon juice, wine or vinegar. White onions are hot, with a sharper flavor than yellows. They’re often used in Mexican food.
Pearl onions are small white, yellow or red onions, about an inch in diameter, with a mild flavor. Boiling onions are usually white and about golf ball size.They’re fairly pungent, often simmered whole in stews. Did you know that sweet onions have a small sulfur content and rarely produce tearing (or crying)? All onions contain vitamin C, calcium, potassium and dietary fiber (Source: The Onion-Many layers of flavor” by Kathleen Kennedy-Chicago Tribune-TheVindicator, May 24, 2000).