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grilled sharp cheddar cheese panini with cranberry mustard and arugula

by Jackie Newgent  |  November 26, 2014  |  0 Comments
The grilled cheese sandwich has been around ever since I’ve been around. Though I always called it “toasted cheese” as a kid. The classic version of this popular sandwich is traditionally made with pasteurized process cheese food, sometimes known as American singles. It’s unfortunate since this type of “cheese” is only required to contain 51% real cheese. Yikes! So here’s my updated version of the classic grilled cheese, accessorized with flavorful ingredients, including a cranberry mustard and fresh arugula, and grilled in a panini press. The highlight is the cheese. I made this recipe with Sargento slices which are 100% real, natural cheese. Enjoy it made with sharp Cheddar, like I did, or pick your favorite variety. (Hint: Sargento has...
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meatless monday: western stuffed potato skins with eggs

by Jackie Newgent  |  October 27, 2014  |  0 Comments
If you’re a fan of sporting events or bar food, chances are good that you’ve probably enjoyed a stuffed potato skin or two during football season! Now, here’s a way to enjoy them more often–at home and in a healthful yet equally delicious way. They’re a perfect addition to a Meatless Monday night football gathering. And don’t worry if your game day starts super early. These potato skins are stuffed with eggs; so they’re ideal to savor for a sporty brunch (and a tasty way to boost protein early in the day). Think of them as the best of both–a western omelet and hash brown–all in one fun bite! Calories saved: 190 Why it’s better for you? Stuffed with veggies...
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meatless monday: baby bella and broccoli lo mein

by Jackie Newgent  |  October 6, 2014  |  0 Comments
This Asian-inspired stir-fried noodle dish is a delight! It has a nice balance of saltiness to sweetness … the slight hint of sweetness coming naturally from coconut water. It’s a tasty way to up your veggie quota for the day. It’s a versatile recipe, too. You can swap in nearly any non-starchy vegetables. Try it with various noodles, like protein rich adzuki bean or edamame spaghetti. And serve this dish hot or cold. When chilled, lightly splash with rice vinegar and enjoy as a lively noodle salad. Whichever way you choose to partake in this lo mein, do enjoy it often–and especially on Meatless Monday! Calories saved: 230 Why it’s better for you? Lots of veggies + whole grain goodness!
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meatless monday: mexican breakfast scramble

by Jackie Newgent  |  September 15, 2014  |  4 Comments
I make many variations of this breakfast scramble. It’s my go-to recipe idea when in the mood for an egg entrée with plenty of intrigue. This Huevos rancheros-inspired version highlights Udi’s Ancient Grain Crisps. Ancient grains, such as millet and amaranth, have withstood the test of time since they haven’t changed for ages, literally. And they’re key ingredients in the crisps in this dish, which can ultimately help boost your plant-based nutrient intake and satisfaction. This recipe is a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or lunch or...
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roasted vegetable hummus

by Jackie Newgent  |  September 2, 2014  |  2 Comments
I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you...
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