3 Simek’s Mini Sausage Meatball Meals

3 Simek's Mini Sausage Meatballs

Ready for three delicious AND easy Simek’s Mini Sausage Meatball Recipes that you’ll love? Read on to find out what we have in store for you!

Mini Meatball Omelets

Mini Meatball Omelets

Mini Meatball Omelets
 
Ingredients
  • 8 Eggs
  • ¼ Cup Milk
  • ¼ Cup Water
  • ½ Cup Red Bell Pepper, diced
  • ½ Cup Green Bell Pepper, diced
  • 2 Green Onions, diced
  • 36 Simeks Mini Sausage Meatballs
  • 12 Round Potato Shaped Fries or Tater Tots (Smash them to fit in the bottom of the muffin tin)
  • 1 Cup Shredded Monterrey Jack Cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place potato smile or tater tots into bottom of each muffin tin.
  3. Bake for 10 min.
  4. Remove from oven and lower temp to 350 degrees.
  5. Whisk together eggs, milk and water.
  6. Set aside.
  7. Top your potatoes with 3 Simeks mini sausage meatballs, chopped bell peppers and diced onions.
  8. You may also substitute other ingredients in place of the bell peppers and onions ie-mushrooms, spinach, jalapenos, tomatoes, etc.
  9. Pour egg mixture over ingredients, filling each muffin tin to the top.
  10. Sprinkle cheese on top of each muffin tin.
  11. Bake at 350 degrees for 25 minutes or until cooked through.
  12. Serve hot or you may cool them and freeze them for an easy on the go breakfast later.
  13. Wrap individually in plastic wrap then place in a gallon freezer bag.
  14. Remove and microwave until heated through.

Not Cho’ Average Meatballs

COB1

Not Cho' Average Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Package Mini Sausage Meatballs
  • 1 Bag Tortilla Chips
  • 1 Cup Shredded Cheese
Instructions
  1. Preheat oven to 325°F.
  2. Spread tortilla chips in an even layer on a baking sheet.
  3. Distribute frozen meatballs on top of tortilla chips.
  4. Sprinkle shredded cheese on top of chips and meatballs.
  5. Bake in oven until the meatballs are thoroughly heated and the cheese is melted, approximately 10 to 15 minutes.
Notes
Optional toppings: diced fresh tomatoes, salsa, guacamole, sour cream, jalapeños, black olives, refried beans, nacho cheese sauce.

Mini Meatball Pesto Pizza

Cob2

Mini Meatball Pesto Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Package Mini Meatballs
  • 1 (12-inch) Pre-baked Flatbread Pizza Crust
  • ½ Cup Pesto
  • ½ Cup Ricotta Cheese
  • ½ Cup Roasted Peppers, sliced
  • Kosher Salt and Black Pepper, to taste
Instructions
  1. Preheat oven to 475° F.
  2. Spread crust with pesto and top with ricotta, roasted peppers and frozen meatballs.
  3. Season with ½ teaspoon each salt and black pepper.
  4. Bake according to the instructions on the pizza crust package.
Notes
This recipe can be modified using various types of pizza crusts and toppings, including sun-dried tomatoes, fresh tomatoes, olives, fresh basil, mozzarella, feta, etc.

Enjoy these delicious Mini Meatball Recipes!

Summer Cooler Safety

Summer Cooler Safety

www.cobornsblog.com - Coborn's Food Safety Coordinator, Kim
Kim

Summer is officially here and the perfect time for picnics – picnics in the park, picnics at the lake, picnics, picnics, picnics! When we think of preparing for a picnic, what is the essential item that every picnic needs? That’s right – a cooler! I’m here today to provide you with some tips to keep your picnic food safe utilizing your cooler. Continue reading “Summer Cooler Safety”

Peanut Free Facts & Snack Ideas

Peanut Free Facts & Snack Ideas

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

Hi Everyone! This month I would like to take time to talk about peanut allergies. There are many different food allergies out there, but the peanut allergy is one of the most common. Peanuts can cause a severe potentially fatal, allergic reaction (anaphylaxis). Did you know, “allergy to peanuts appears to be on the rise in children. According to a FARE-funded study, the number of children in the U.S. with peanut allergy more than tripled between 1997 and 2008.1 Studies in the United Kingdom and Canada also showed a high prevalence of peanut allergy in schoolchildren. Peanut allergies tend to be lifelong, although studies indicate that approximately 20 percent of children with peanut allergy do eventually outgrow their allergy. Younger siblings of children allergic to peanuts may be at increased risk for allergy to peanuts.”

To prevent a reaction, strict avoidance of peanut and peanut products is essential. As a result, many schools are going peanut free. It is vital to check every food label to make sure there are no peanuts in the product. It may surprise you what products have peanuts in them and or are produced in a facility that also produces peanuts, thus posing a risk for contamination. So as your favorite supermarket dietitian☺, I have created a peanut free list of the foods we provide in our grocery store that are peanut free. Please note that my list of food products was peanut free as of last spring, spring of 2015. As I’m sure you are aware, manufactures are constantly changing their products so it’s best to always check the label and contains statement in order to be extra cautious.

Please Click Here for a full list of Peanut Free Snacking ideas straight from your local Coborn’s grocery store! You can even print this list off to refer to while you are grocery shopping!

Also its important to note, “peanuts are not the same as tree nuts (almonds, cashews, walnuts, etc.), which grow on trees. Peanuts grow underground and are part of a different plant family, the legumes. Other examples of legumes include beans, peas, lentils and soybeans. If you are allergic to peanuts, you do not have a greater chance of being allergic to another legume (including soy) than you would to any other food. Based on recent studies, an estimated 25-40 percent of people who have peanut allergy also are allergic to tree nuts.2 In addition; peanuts and tree nuts often come into contact with one another during manufacturing and serving processes. For these reasons, allergists usually tell their patients with peanut allergy to avoid tree nuts as well.”

Avoiding Peanuts

  • “The federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that all packaged food products sold in the U.S. that contain peanuts as an ingredient must list the word ‘Peanut’ on the label.”
  • “Read all product labels carefully before purchasing and consuming any item. Ingredients in packaged food products may change without warning, so check ingredient statements carefully every time you shop. If you have questions, call the manufacturer.”
  • “As of this time, the use of advisory labels (such as ‘May Contain’) on packaged foods is voluntary, and there are no guidelines for their use. However, the FDA has begun to develop a long-term strategy to help manufacturers use these statements in a clear and consistent manner, so that consumers with food allergies and their caregivers can be informed as to the potential presence of the eight major allergens.”

Please see the lists below from FoodAllergy.org

Avoid foods that contain peanuts or any of these ingredients:Mixed Nuts

  • Artificial nuts
  • Beer nuts
  • Cold pressed, expeller pressed or extruded peanut oil
  •  Goobers
  • Ground nuts
  • Mandelonas (peanuts soaked in almond flavoring)
  • Mixed nuts
  • Monkey nuts
  • Nut meat
  • Nut pieces
  • Peanut butter
  • Peanut flour
  • Peanut protein hydrolysate

Peanut is Sometimes Found in the Following:Baked Goods

  • Baked goods (e.g., pastries, cookies)
  • Candy (including chocolate candy)
  • Chili
  • Egg rolls
  • Enchilada sauce
  • Marzipan
  • Mole sauce
  • Nougat

Some Unexpected Sources of Peanut:

  • African, Asian and Mexican dishes
  • Sauces such as chili sauce, hot sauce, pesto, gravy, mole sauce and salad dressing
  • Sweets such as pudding, cookies, baked goods, pies and hot chocolate
  • Egg rolls
  • Pancakes
  • Specialty pizzas
  • Some vegetarian food products, especially those advertised as meat substitutes
  • Foods that contain extruded, cold-pressed or expelled peanut oil, which may contain peanut protein
  • Glazes and marinades
  • Pet food

*Note: This list highlights examples of where peanuts have been unexpectedly found (e.g., on a food label for a specific product, in a restaurant meal, in creative cookery). This list does not imply that peanuts are always present in these foods; it is intended to serve as a reminder to always read the label and ask questions about ingredients before eating a food that you have not prepared yourself.

Keep the Following in Mind:

  • Certain food service establishments are considered high-risk for individuals with peanut allergy due to the common use of peanut and the risk of cross-contact – even if you order a peanut-free item. These include African, Asian (especially Chinese, Indian, Indonesian, Thai and Vietnamese) and Mexican restaurants; bakeries; and ice cream shops.
  • The FDA exempts highly refined peanut oil from being labeled as an allergen. Studies show that most individuals with peanut allergy can safely eat peanut oil (but not cold-pressed, expelled or extruded peanut oil – sometimes represented as gourmet oils). If you are allergic to peanuts, ask your doctor whether or not you should avoid peanut oil.
  • A study showed that unlike other legumes, there is a strong possibility of cross-reaction between peanuts and lupine.
  • Arachis oil is peanut oil.
  • Sunflower seeds are often produced on equipment shared with peanuts.
  • Some alternative nut butters, such as soy nut butter or sunflower seed butter, are produced on equipment shared with other tree nuts and, in some cases, peanuts. Contact the manufacturer before eating these products.
  • Peanut hulls can sometimes be found in compost, which can be added as top-dressing on lawns. Before you hire a contractor, inquire about the use of peanut hulls in compost so that you can make an informed decision.

For a Peanut-Free Diet…Peanut Butter toast

Avoid foods that contain peanuts or any of these ingredients:

  • Artificial nuts
  • Beer nuts
  • Cold pressed, expeller
  • Pressed, or extruded Peanut oil
  • Goobers
  • Ground nuts
  • Mixed nuts
  • Monkey nuts
  • Nut pieces
  • Nut meat
  • Peanut butter
  • Peanut flour
  • Peanut protein
  • Hydrolysate

Peanut is Sometimes Found in the Following Foods:Pancakes

  • African, Asian (especially Chinese, Indian, Indonesian, Thai, and Vietnamese), and Mexican Dishes
  • Baked Goods (e.g., pastries, cookies)
  • Candy (including chocolate candy)
  • Chili
  • Egg rolls
  • Enchilada sauce
  • Marzipan
  • Mole sauce
  • Nougat

Please Note:

  • Mandelonas are peanuts soaked in almond flavoring.
  • The FDA exempts highly refined peanut oil from being labeled as an allergen.
  • Studies show that most allergic individuals can safely eat peanut oil that has been highly refined (not cold pressed, expeller pressed, or extruded peanut oil). Follow your doctor’s advice.
  • A study showed that unlike other legumes, there is a strong possibility of cross-reaction between peanuts and lupine.
  • Arachis oil is peanut oil.
  • Many experts advise patients allergic to peanuts to avoid tree nuts as well.
  • Sunflower seeds are often produced on equipment shared with peanuts.
  • Some alternative nut butters, such as soy nut butter or sunflower seed butter, are produced on equipment shared with other tree nuts and, in some cases, peanuts. Contact the manufacturer before eating these products.

Resource: https://www.foodallergy.org/allergens/peanut-allergy

Thanks for taking the time to check out my blog about Peanut Free Snacking!

Peace and Wellness,

Ashley
Coborn’s Registered Dietitian

Click Here for more blog articles written by Ashley

Eat Healthy Shop Smart with Ashley - www.cobornsblog.com
Eat Healthy Shop Smart

 

6 Quick and Easy Salads in a Jar

Quick and Easy Salads in a Jar

http://cobornsblog.com/category/blog/crafty-creations/
Lynell

This fall the Coborn’s Support Center moved to a brand new building. The building, my workspace and the entire campus are absolutely beautiful and it creates a wonderful atmosphere to work at, but unfortunately I have to drive a little farther for my daily commute. With busy mornings where you are trying to get up and go quickly, I needed something that makes planning out lunches a little bit easier.

I suppose the easiest lunchtime solution is to go out to eat, which I’ll admit is nice occasionally, but it can be pricey to do everyday Kraft-Dressingand not always healthy for you. That’s why I’ve collected some delicious recipes to share with you all that I promise will spruce up any boring lunch routine!

Food Prep Freshness

Glass mason jars help to keep the salads very fresh, and by using wide mouth  jars I have created delicious salads that are perfect for anyone on the go or looking for a healthy and fun way to get their greens in- no salad bowl necessary. My mason jars were even chalkboard jars I picked up from a craft store for added lunchtime creativity!

Everything on my Facebook homepage lately seems to feature food recipes, clean eating blogs and meal prepping ideas. What better way to follow suit than to make my complete week of salads on Sunday evening and have them ready to go for the entire week.

I love the taste, freshness and most of all the convenience of these Mason Jar Salads. Best of all you can make so many different varieties, which means lunchtime doesn’t need to be boring, it can be as original as each day of the week!

Check out some of the recipes for these Mason Jar Salads below:

Dietitian’s Choice Salad

Dietitian's Choice Salad

Dietitian's Choice Salad
 
Ingredients
  • 2 T. Kraft Balsamic Vinaigrette
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Peas
  • ¼ Cup Peppers, chopped
  • ¼ Cup Garbonzo Beans
  • ¼ Cup Reduced Fat Feta Cheese
  • ½ Cup Tomato, chopped
  • 2 Cups Spring Mix Salad Greens with Kale
Instructions
  1. Wash Jar.
  2. In the same order that is listed above add your ingredients to a wide mouthed mason jar.
  3. Shake jar when ready to be eaten and refrigerate if you are saving it for a later date.
Notes
Dietitian's Notes:
-This salad is great because the wide variety of vegetables are full of fiber, vitamins and minerals.
-Add dried cranberries to your salad to represent as many food groups as possible, but make sure no sugar is added!
-Make sure you always have beans or some sort of protein added to your meals, and if a salad is your full meal make extra sure they are added!
-Olive Oil and Balsamic Vinegar add a great flavor and provide healthy fats.
-Aside from the Feta Cheese (19) and the Balsamic Vinegar (18) all of these ingredients have a 100 on the NuVal Scoring System!

 

BLT Avocado Salad

BLT Avocado Salad

BLT Avocado Salad
 
Ingredients
  • 2 T. Kraft Bleu Cheese
  • ½ Cup Tomatoes, chopped
  • 1 Avocado, chopped
  • 6 Bacon Slices, cooked and chopped
  • 2 Cups Lettuce or Spinach Mix
Instructions
  1. Wash Mason Jar.
  2. Add ingredients in the order listed above.
  3. Keep refrigerated until ready to eat.
  4. Shake jar, add chips and enjoy!

 

Greek Salad

Greek Salad

Greek Salad
 
Ingredients
  • 2 T. Kraft Red Wine Vinaigrette Dressing
  • ½ Cup Cucumber, chopped
  • ½ Cup Tomatoes, chopped
  • 2 T. Red Onion
  • 4 Oz. Skinless Chicken Breast, cooked and chopped
  • 2 T. Reduced Fat Crumbled Feta Cheese
  • 1 T. Black Olives, chopped
  • 2 Cups Romaine Lettuce, chopped
Instructions
  1. Wash Mason Jar.
  2. Layer jar with dressing, cucumbers, tomatoes and onions.
  3. Add in chicken, feta cheese and olives.
  4. Top with lettuce.
  5. Refrigerate until ready to eat.
  6. When ready to eat shake jar.

 

Mom’s Salad

Mom's Salad Jar

Mom's Salad
 
Ingredients
  • 2 T. Kraft Bleu Cheese Dressing
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Cauliflower, chopped
  • 2 Oz. Bacon Real Bites
  • 2 Cups Romaine Lettuce
Instructions
  1. Wash Mason Jar.
  2. Add ingredients in the order as listed above.
  3. When ready to eat shake jar and enjoy.
  4. Be sure to refrigerate if salad is going to be eaten at a later date.

 

Taco Salad

Taco Salad Jar

Taco Salad
 
Ingredients
  • 2 T. Kraft Classic Catalina Dressing
  • 1 T. Salsa
  • 2 T. Sour Cream
  • ¼ Cup Taco Meat
  • ½ Cup Tomatoes, chopped
  • ¼ Cup Kidney Beans
  • ⅛ Cup Shredded Cheddar Cheese
  • ½ Cup Tortilla Chips, crushed
  • 2 Lettuce, shredded
Instructions
  1. Wash Jar.
  2. Add ingredients in same order as listed above.
  3. Refrigerate until ready to eat.
  4. When ready to eat shake jar.

 

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad
 
Ingredients
  • 2 T. Kraft Creamy Poppyseed Dressing
  • ½ Cup Strawberries, sliced
  • ¼ Cup Blueberries
  • ¼ Cup Almonds
  • 2 Cups Romaine and Spinach to Brim of Jar
Instructions
  1. Wash Jar.
  2. Wash produce.
  3. Add ingredients in order to above and keep refrigerated.
  4. When ready to eat shake jar and enjoy.
Notes
Additional optional topping:
Mandrain Oranges

 

Tips & Tricks

The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with your hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.

Follow this Layer List:

  •  Layer 1 (Bottom of Jar): 2-4 T. Dressing of Choice
  • Layer 2: Hard Veggies- This is where you add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
  • Layer 3: Protein- This is where you will add the cheese, meats, beans, hard-boiled eggs, etc.
  • Layer 4: Soft Veggies- In this section you will add tomatoes, onions, corn, avocado, etc.
  • Layer 5 (Top of Jar): Greens to the Brim- Add in your lettuce and/or spinach.

Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.

As I mentioned I like to make several of these jars on Sunday evening so I’m prepared for speedy grab and go lunches later on in the week. Luckily these salads last a week in the refrigerator!

Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.

Hope you enjoy my creations and they make meal planning a success!

Lynell
Coborn’s, Inc. Graphic Designer

Click Here for more articles by Lynell

www.cobornsblog.com - Crafty Creations by Lynell