New Soups and Drinks
From Dunkin’ Donuts comes Chocolate Glazed Donut coffee flavor, now available in ground and K-cups. All you need to add is water to Steakhouse Cheddar Broccoli Potato Soup by Idahoan; you’ll get a mix that’s thick and cheesy, but much lower in calories than restaurant versions. It’s only 190 per serving with 15 percent of your daily vitamin C. Campbell’s new Southwest Style Chicken Broth & Noodle Soup Mix can be kept in your desk drawer for a quick snack. It’s only 60 calories, with 1g of fat and 3g of protein. And it’s made in the Keurig single-use beverage brewer. Trying to shake off a cold or the lingering effects of the flu? Take a sip of Organics Immunity by Celestial Seasonings. It’s a spicy tea enriched with elderberry and echinacea, immune system boosters (“Hot Stuff”-Spry Living, Feb. 2016).
Quick Meal Essentials
Today Show dietitian Joy Bauer recommends these seven ingredient essentials for quick (and healthy) meals: Frozen vegetables-They can be steamed, roasted sauteed or simply added to other dishes. 2. Healthy canned soups-Be sure to check the sodium content (no more than 2,300 mg a day). 3. Eggs-So many endless ways (a true wonder food). 4. Whole-grain (and regular) pasta and marinara sauce-Veggies can be added, also meat and of course, pasta. 5. Canned beans and lentils (and if you have time, dry beans). 6. Hot sauce (or Tabasco)-A low-calorie way to add instant flavor and spice to practically anything (not for the faint of heart). 6. Ground turkey, 90% lean-Can sub for ground beef in just about anything (Source: “Toss the Takeout”-Spry Living, Feb. 2016).
Here are two mood-boosters that will lift your spirits until spring finally arrives: 1. Switch to a low-fat diet rich in beans, vegetables and fish; a diet that’s high in trans fats (mostly processed food) will lower your energy. 2. Try to fill half of your plate with produce; seven to eight servings of fruits and veggies daily can help make you happier and calmer even into the next day (Source: “17 Ways to Beat the Winter Blahs” by Lisa Mulcahy-Spry Living, Feb. 2016).
Regional Styles: The Midwest
Originating from Grafton, Illinois, here’s a delicious recipe for Berry-Apple Fantasy Pie.
- Pastry for double-crust pie
- 4 teaspoons quick-cooking tapioca
- one-half teaspoon ground cinnamon
- 2 cups fresh blackberries
- 2 cups sliced, peeled apples
- 2 tablespoons butter, cut up
Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry into a 9-inch pie plate. In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand for 15 minutes. Spoon the filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to one-half inch beyond edge of pie plate. Fold the top pastry and crimp edge. Cover the edge of crust with foil to prevent overbrowning. Bake in a 375 degree oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack. Makes 8 servings (Source: “Our Favorite Pies Series #1” flyer and recipe sheet-Midwest Living magazine).