The best burgers

Beef burgers are the number one hands-down favorite for the grill. And these gourmet creations from Sutter Home Winery's Build A Better Burger Recipe Contest will make your taste buds tingle! They showcase how versatile ground beef pairs with flavor favorites from basil to portobello mushrooms, Gorgonzola cheese, sun-dried tomatoes and, of course, wine.
How to Build a Better Burger
The experts at the Beef & Veal Culinary Center recommend using 80% lean ground beef (which has an 80/20 lean-fat ratio) or ground chuck for the juiciest burgers.
For the best results, mix and shape patties gently but thoroughly. Use 1-1/2 pounds of ground beef to make 4 (3/4- inch thick) patties.
Cook burgers over medium heat (coals or gas), turning occasionally. Turn burgers with a spatula; do not flatten or press during cooking.
Cook burgers to medium doneness (160°F) or until centers are no longer pink and juices show no pink color. Use an instant-read thermometer inserted horizontally into the burger to check the temperature.
For more burger recipes and grilling tips, visit www.BeefItsWhatsForDinner.com.
Wine Notes
Sutter Home's executive chef, Jeffrey Starr, suggests spicy Zinfandel or a full-bodied Cabernet Sauvignon with these burgers - both in the recipes and to drink. But his best advice: Drink the wine you like with the food you like. It's really up to you.
For more Build A Better Burger recipes, visit www.buildabetterburger.com.
Tuscan Burgers Bruschetta
Ingredients
1-1/2 pounds ground beef
3/4 cup crumbled Gorgonzola cheese
2 tablespoons chopped onion
1-1/2 tablespoons finely chopped fresh Italian parsley
Salt and freshly ground black pepper
4 thin slices prosciutto (about 1/2 ounce each)
1-1/2 cups shredded fontina cheese
8 slices Italian bread (1/2 to 3/4 inch thick)
Extra virgin olive oil*
Tomato Topping
1 medium tomato, chopped
3 tablespoons freshly grated Parmesan cheese
3 tablespoons finely chopped fresh basil
3 tablespoons extra virgin olive oil*
2 tablespoons finely chopped fresh Italian parsley
2 cloves garlic, minced
Salt and freshly ground black pepper

Preparation
Combine tomato topping ingredients in small bowl, seasoning with salt and pepper, as desired. Set aside.
Combine ground beef, Gorgonzola cheese, onion and parsley in large bowl, seasoning with salt and pepper, as desired, and mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. During last 2 to 3 minutes of grilling, top each burger with prosciutto slice and 1/4 of fontina cheese.
Meanwhile brush both sides of bread slices with oil. About 2 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once.
Spoon 1/2 of tomato topping on 4 bread slices; top with burgers and remaining tomato topping. Close sandwiches.

Preparation and Cooking Time
45 to 50 minutes
Serves
Makes 4 servings


Notes, Tips & Suggestions

Cook's Tip: An equal amount of baked or boiled (not smoked) thinly sliced ham may be substituted for prosciutto.

*Recipes tested with Colavita Extra Virgin Olive Oil


Napa Valley Basil-Smoked Burgers
Ingredients
1-1/2 pounds ground beef
3 tablespoons soft Italian bread crumbs
3 tablespoons minced red onion
3 tablespoons finely chopped fresh basil, lightly packed
3 tablespoons Sutter Home Zinfandel, or other dry red wine
6 oil-packed sun-dried tomatoes, finely chopped
1-1/2 teaspoons garlic salt
8 large sprigs fresh basil
4 large poppy seed or sesame seed sandwich rolls, split
4 slices Monterey Jack cheese (about 3/4 ounce each)
4 leaves red leaf lettuce
4 large slices tomato (about 1/4 inch thick)
4 very thin red onion slices, separated into rings
4 small sprigs fresh basil
Pesto Mayonnaise
1/2 cup mayonnaise
1 tablespoon prepared basil pesto sauce


Preparation
Combine pesto mayonnaise ingredients in small bowl. Cover and refrigerate.
Combine ground beef, bread crumbs, onion, chopped basil, wine, sun-dried tomatoes and garlic salt in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4- inch thick patties.
Moisten 8 large basil sprigs with water; toss sprigs directly onto medium, ash-covered coals just before grilling patties. Place patties on grid directly over basil sprigs. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. About 2 minutes before burgers are done, place rolls, cut sides down, around outer edge of grid. Grill until lightly toasted. During the last minute of grilling, top each burger with cheese slice.
Spread pesto mayonnaise evenly over cut sides of rolls. Line bottom of each roll with lettuce leaf; top with burger, tomato slice, onion rings and basil sprig. Close sandwiches.

Preparation and Cooking Time
45 to 50 minutes
Serves
Makes 4 servings


Notes, Tips & Suggestions
Cook's Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off to form fine crumbs. Regular white bread can be substituted.

*Recipes tested with Colavita Extra Virgin Olive Oil
Portobello Burgers
Ingredients
1-1/2 pounds ground beef
1/4 cup finely chopped shallots
3 tablespoons Sutter Home Zinfandel, or other dry red wine
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
4 pieces focaccia bread, about 4 inches wide, cut in half horizontally or 4 onion rolls, split
16 arugula leaves
1/2 cup crumbled goat cheese
Sun-Dried Tomato Mayonnaise
1/3 cup mayonnaise
1/4 cup chopped oil-packed sun-dried tomatoes
Seasoning
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Marinated Portobellos
1/4 cup Sutter Home Zinfandel, or other dry red wine
2 tablespoons olive oil*
1 teaspoon freshly grated lemon peel
4 large (about 3-inch diameter) portobello mushrooms, stems removed

Preparation
Combine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.
Combine seasoning ingredients in small bowl. Set aside. Prepare portobello mushrooms. Whisk wine, oil, lemon peel and 1 tablespoon of seasoning mixture in small bowl until blended. Place mushrooms in glass dish. Pour marinade over mushrooms; turn mushrooms to coat. Set aside.
Combine ground beef, shallots, wine, cumin, red pepper and remaining seasoning mixture in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.
Remove mushrooms from marinade; reserve marinade. Place mushrooms on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until tender, turning once and brushing with reserved marinade. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Remove; keep warm.
Place bread, cut sides down, on grid. Grill until lightly toasted, about 2 minutes.
Spread sun-dried tomato mayonnaise over cut sides of bread. Line each bottom bread piece with 4 arugula leaves; top with burger, mushroom and 2 tablespoons goat cheese. Close sandwiches.
Preparation and Cooking Time
55 to 60 minutes
Serves
Makes 4 servings

Frozen Delights

Enjoying summer parties and the sunny days ahead seems impossible without a cold, refreshing treat. Ice cream is a classic favorite - but for those wanting to try something a little different, frozen yogurt is a delicious way to go. Frozen yogurt combines the creamy texture of ice cream with the refreshing and slightly tangy taste of yogurt. It's usually lower in fat than ice cream. Also, because frozen yogurt contains active yogurt cultures, the amount of lactose in frozen yogurt appears to be more easily digestible for those with lactose intolerance. Dozens of frozen yogurt flavors come in cartons, just like ice cream. But it's also turning up in new treats such as Sedona Frozen Yogurt Granola Sandwiches and Aspen Frozen Yogurt Granola Bars, both from Blue Bunny. These lighter options bring lower-fat frozen yogurt together with chewy granola for snacks that are easy to eat on the go and can be transformed into a dazzling dessert. For a real treat, try a frosty dessert idea that comes together in minutes. Black Forest Petit Fours and Mini Fruit Pizzas are the perfect way to quench the summer heat and delight your friends and family.

Black Forest Petit Fours
Description
For a real treat, try Black Forest Petit Fours, a frosty dessert idea that comes together in minutes.
Ingredients
4 Blue Bunny Double Chocolate Sedona Frozen Yogurt Granola Sandwiches
4 tablespoons cherry preserves
4 tablespoons whipped cream
4 tablespoons chocolate shavings mint sprigs (optional)
Preparation
Cut each sandwich in half crosswise; cut each half into desired shape with cookie cutter.
Top each with 1 tablespoon whipped cream, 1 tablespoon preserves and 1 tablespoon chocolate shavings.
Garnish with mint sprig if desired. Serve immediately or cover and freeze.
Preparation Time
3 minutes
Serves
Serves 4

Mini Fruit Pizza
Description
Mini Fruit Pizzas are the perfect way to quench the summer heat and delight your friends and family.
Ingredients
1/4 cup fresh blueberries
1/4 cup sliced strawberries
1/4 cup fresh raspberries
1/4 cup banana slices
4 Blue Bunny Double Strawberry Sedona Frozen Yogurt Granola Sandwiches
Preparation
Combine fruit in a small bowl, gently mix.
Cut each sandwich in half crosswise; placing one half on each dessert plate.
Top each with 1/4 cup fruit mixture. Serve immediately or cover and freeze to save for later.
Preparation Time
3 minutes

Cookies for freaks

Cookie connoisseurs across the country always agree on one thing. North, south, east or west - from Alaska to Florida and back - chocolate chip cookies win first prize in the cookie popularity contest. An American invention dating to 1930, the famous cookie with its blissful combination of chocolate (and sometimes nuts) in a "crisp on the outside, soft on the inside" buttery dough is everyone's favorite. First baked in the 1930s for travelers stopping at the Toll House Inn near Boston, the original chocolate chip cookie was the creation of its proprietor, Ruth Wakefield, an excellent cook. While making cookies one day, Mrs. Wakefield added pieces of a Nestlé Semi-Sweet chocolate bar to the cookie dough. The crisp, buttery cookies studded with chocolate nuggets were a hit with her customers. So popular, in fact, that Nestlé printed the recipe on the chocolate bar wrapper. In 1940, the company introduced Toll House Semi-Sweet Chocolate Morsels in a convenient, ready-to-use form, and the cookie-baking world has never been the same. There is even Toll House cookie dough for cookie bakers who are short on time. Look for Toll House cookie dough in the refrigerated section of your favorite grocery store, or make any of the scrumptious varieties here for the very best homemade cookies ever.

Secrets to the Perfect Chocolate Chip Cookie
Experts from the Nestlé Kitchens are delighted to offer their tried and true tips for making the perfect Nestlé Toll House Chocolate Chip Cookie. Always follow the original cookie recipe found on the back of the package and make the following modifications as desired:
For soft and chewy cookies: Reduce granulated sugar to 1/2 cup and increase brown sugar to 1 cup.
For thin and crisp cookies: Increase butter to 1 1/4 cups (2 1/2 sticks) and increase granulated sugar to 1 1/4 cups.
For cakey cookies: Use 3/4 cup (1 1/2 sticks) butter and reduce brown sugar to 1/2 cup.
Nuts about nuts? Or not so much? For added flavor, lightly toast nuts in the oven (then let them cool) before mixing them into the dough. If nuts are not your thing, avoid flat cookies by replacing the nuts with 2 tablespoons of all-purpose flour.
For more tips and suggestion for personalizing the Original Nestlé Toll House Chocolate Chip Cookie recipe, visit VeryBestBaking.com.

Original Nestlé Toll House Chocolate Chip Pan Cookie
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Preparation
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.
BAKE 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
Serves
Makes about 4 dozen bars

Chocolate-Studded Dream Cookies
Ingredients
2 cups all-purpose flour
3/4 cup Nestlé Toll House Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-ounce package) Nestlé Toll House Swirled Morsels, divided

Preparation
PREHEAT oven to 325°F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels. Drop by well-rounded teaspoons onto ungreased baking sheets. Top with remaining morsels.
BAKE 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Serves
Makes about 3 1/2 dozen cookies
White Chip Island Cookies
Ingredients
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-ounce package) Nestlé Toll House Premier White Morsels
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or walnuts

Preparation
PREHEAT oven to 375°F.
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoons onto ungreased baking sheets.
BAKE 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes; remove to wire racks to cool completely
Serves
Makes about 3 dozen cookies
Peanut Butter and Chocolate Cookie Cups

Ingredients
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups (11-ounce package) Nestlé Toll House Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 ounces) Nestlé Carnation Sweetened Condensed Milk
1 teaspoon vanilla extract

Preparation
PREHEAT oven to 350°F. Heavily grease 36 mini-muffin cups.
BEAT butter and sugar in small mixer bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball; press onto bottom and half way up side of muffin cup. Repeat with remaining dough. Place 5 morsels in each cup.
BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to top of each cup.
BAKE 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cakes from cups.
Serves
Makes 36 cookie cups

Potato Perfect

Come evening, families across the U.S. all have one burning question ... What's for dinner? Now more than ever, family chefs need super supper staples that allow for a hearty meal at a moment's notice on a family-friendly budget that still delivers big on flavor. For ease, simplicity, great taste and a grocery bill that won't break the bank, comfort foods win every time. In particular, the humble potato weighs in as one of the top, all-time favorite comfort foods. Think steaming baked potatoes, savory home fries and rosemary roasted red skin potatoes. Or, how about a side of your family's favorite french fries or creamy mashed potatoes? Because of its great versatility, the potato carries universal appeal. Dress it up or dress it down, serve it to kids or adults, go low-fat or decadent - whatever way you serve your potatoes, they're sure to satisfy. With national trends toward smart spending and keeping it simple, home-cooked foods often appeal more than pricey takeout or restaurant fare. But, who has time to peel and cook potatoes on a weeknight? Thanks to the availability of pre-peeled, pre-chopped potatoes from Ore-Ida's new product line, Steam n' Mash, homemade mashed potatoes can fit into any last-minute menu. Simply steam in the microwave and then mash or prepare them according to any cook's preference. The recipes included here feature the perennial comfort food staples, shepherd's pie, sweet potato casserole and potato soup. The sweet potato casserole is the usual, time-honored favorite with a buttery streusel topping, starring brown sugar and pecans. The shepherd's pie and mashed potatoes put a little twist on tradition; the mashed potato topping on the pie is spiked with sour cream, horseradish and Worcestershire for an extra zing. The potato soup offers a blend of potatoes, bacon, cheddar, green onions and broccoli florets. With the use of pre-cut real potatoes, these appetizing dishes come together in a fraction of the time they would normally take. Simple, hearty, satisfying - and homemade without a hassle - think of it as comfort food, at its best.

Beefy Shepherd's Pie With Horseradish Mashed Potato Topping
Ingredients
1 bag Ore-Ida Steam n' Mash(r) Cut Russet Potatoes (24 ounces)
4 slices bacon
1 1/2 pounds beef stew meat
1 onion, chopped
2 cups frozen mixed vegetables
1 jar Heinz HomeStyle Beef Gravy (12 ounces)
1 cup lower sodium beef broth
1 packet brown gravy mix (1.6 ounces)
1/4 cup sour cream
1 tablespoon prepared horseradish
1 teaspoon Lea & Perrins Worcestershire sauce
Preparation
Preheat oven to 350°F. Lightly spray a shallow 9 x 13-inch baking dish with cooking spray; set aside.
Fry bacon in a large skillet over medium heat until browned, but not crispy. Remove bacon with slotted spoon to plate lined with paper towels. Drain all but 2 tablespoons of fat from pan. Add stew meat and brown on all sides. Add onions and sauté for 2 minutes more. Stir in vegetables, cooked bacon, gravy, broth and gravy mix. Bring to a boil and reduce to simmer for 1 minute. Transfer to prepared baking dish and set aside.
Prepare mashed potatoes according to package directions. Stir remaining ingredients into prepared mashed potatoes and distribute evenly over stew mixture. Bake in preheated oven for 30 to 40 minutes or until hot and bubbly.
Serve hot.
Serves


Makes 6 servings



Loaded Potato Soup
Ingredients
1 bag Ore-Ida Steam n' Mash Garlic Seasoned Potatoes (24 ounces)
2 cups broccoli florets, frozen
1 jar Classico Creamy Alfredo sauce
2 cups milk
1/4 pound bacon
1 cup cheddar cheese
1/4 cup green onions, chopped
Preparation
Prepare potatoes in the microwave, as directed on package. While potatoes are cooking, cut bacon into small strips, chop green onions and shred cheddar cheese.
Fry bacon in a saucepan over medium-high heat, set aside. Drain bacon grease, turn heat down to medium-low and pour Alfredo sauce into saucepan.
Add milk and broccoli florets, and stir soup occasionally. Pour one cup of cooked potatoes into small bowl, mash. Blend mashed potatoes into soup.
Pour 1 cup of cooked potatoes into individual serving bowls. Ladle soup over the potatoes. Top with cheese, bacon and green onions.
Serves
Makes 4 to 6 servings



Sweet Potato Casserole
Ingredients
1 bag Ore-Ida Steam n' Mash Cut Sweet Potatoes (24 ounces)
1/3 cup milk
2 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon salt
Streusel topping
3/4 cup pecans, chopped
3/4 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
2 tablespoons butter, melted
Preparation
Cook potatoes according to package directions. Pour potatoes into a bowl, add milk, butter, brown sugar and salt, and then mash to desired smoothness. Place mashed sweet potatoes in an 8 x 8-inch casserole coated with cooking spray.
In a small bowl, combine all topping ingredients, and sprinkle over sweet potato mixture.
Bake at 375°F for 25 minutes, or until the topping is browned and the potatoes are thoroughly heated.
Serves
Makes 6 to 8 servings

Man Food

Man cannot live by meat alone. Surveys of eating habits suggest that men eat more meat and far fewer fruits and vegetables than women do. Men usually reach for comfort foods that are warm, hearty and satisfying. Men should be eating better because a bigger waistline can hurt their heart health. Is it possible to eat healthy and still get the satisfaction of "man food"? The answer is yes.

Balancing Act
When it comes to making meat choices, there are two words to remember: moderation and lean.
Moderation: The American Heart Association recommends eating no more than six ounces of lean meat or fish each day. A three-ounce cooked portion of meat is about the size of a deck of cards. Here are some examples:

1/2 of a skinless chicken breast or a chicken leg with thigh
3/4 cup of flaked fish
Two slices of lean roast beef
Lean: There are 29 cuts of meat that qualify as "lean." The American Heart Association has a list of extra-lean meat choices certified to be low in saturated fat and cholesterol. If you look for the American Heart Association's heart-check mark on food packages, you'll find a growing list of deli meats, beef, chicken, bison, turkey, pork, seafood and more.

What to Eat
An overall heart-healthy eating plan is important. The American Heart Association has simple recommendations:
Eat a variety of foods from all food groups and choose vegetables, fruits, whole-grain products and fat-free or low-fat dairy products most often.
Eat less junk food, i.e., limit foods and drinks high in calories but low in nutrients, and limit saturated fat, trans fat, cholesterol and sodium.
If you drink alcohol, do so in moderation. This means an average of one to two drinks per day for men.
To find heart-healthy foods in the grocery store, start by making your grocery list online. Visit heartcheckmark.org to build your list from more than 800 products ranging from meat and dairy to vegetables and snacks, all certified by the American Heart Association to be low in saturated fat and cholesterol. Print your list for future use, or access it from your Web-enabled mobile phone or PDA at mylist.heartcheckmark.org.

Men don't have to feel unsatisfied by eating healthy. Eating well can be satisfying and delicious, even for a guy.
For more information on eating heart healthy visit americanheart.org.

Tips for Eating at Steakhouses
Can you eat steak on a heart-healthy diet? You bet, as long as it's a reasonable portion of lean beef.
Don't order king-sized cuts. About three ounces of a thinly sliced cut is perfect, or choose a six-ounce steak and enjoy non-meat entrees the rest of the day.
Steakhouses generally prepare your food to order, so ask to have all visible fat trimmed before the meat is cooked.
Many steakhouses do a superb job with seafood - look for fish on the menu and ask your server about the catch of the day. Research shows that eating oily fish containing omega-3 fatty acids (e.g., salmon, trout and herring) may help lower your risk of death from coronary artery disease.
Instead of - Fatty cuts of meat, such as rib eye, porterhouse, T-bone
Try - Leaner cuts, such as London broil, filet mignon, round or flank steak, sirloin tip, tenderloin
Instead of - French fried, au gratin or scalloped potatoes
Try - Baked potato or rice, easy on the butter
Instead of - Caesar or marinated salad
Try - Green salad with dressing on the side
Instead of - Fried vegetables
Try - Steamed vegetables
Instead of - Pie and ice cream
Try - Angel food cake, sherbet or sorbet
Shop smart! Live well! Look for the heart-check mark!
All products bearing the heart-check mark meet the American Heart Association's nutrition criteria per standard serving size to be:
Low in fat (3 grams or less)
Low in saturated fat (1 gram or less)
Limited in trans fat (less than .5 grams)
Low in cholesterol (20 milligrams or less)
Moderate in sodium, with 480 milligrams or less for individual foods
Contain at least 10 percent of the Daily Value of one or more of these naturally occurring nutrients: protein, vitamin A, vitamin C, calcium, iron or dietary fiber.
Also:
Seafood, game meat, meat and poultry, as well as whole-grain products, main dishes and meals must meet additional nutritional requirements.
Tex-Mex Chili Pie
Description
Perfect for wintry nights or while watching sporting events, this hearty chili is accented with crisp corn tortillas, fat-free cheddar cheese and dollops of fat-free sour cream. This recipe is worth repeating, so save time now by making a double batch and storing the leftover chili in an airtight container for up to 6 months in the freezer.
Ingredients
Chili
1 pound extra-lean ground beef
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 8-ounce can no-salt-added tomato sauce
1/2 cup water
1/2 cup chopped red onion
1/2 medium yellow bell pepper, chopped
1/2 medium green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon salt-free all-purpose seasoning blend
Tortillas
Cooking spray
4 6-inch corn tortillas
Toppings
1/2 cup shredded fat-free cheddar cheese
1/4 cup fat-free sour cream


Preparation
In large nonstick skillet, cook beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up. Using slotted spoon, transfer beef to 2- to 3-quart slow cooker. Add remaining chili ingredients to slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until onions and bell peppers are tender and flavors have blended.
Meanwhile, preheat oven to 375°F. Lightly spray a baking sheet with cooking spray.
Using sharp knife, cut each tortilla into 8 triangles. Place in single layer on baking sheet. Lightly spray tops with cooking spray.
Bake for 8 to 10 minutes, or until chips are golden brown and crisp. Transfer baking sheet to cooling rack. Let chips cool for 15 minutes.
When chili is ready, place 8 tortilla chips with pointed end up around inside of each rimmed soup bowl. Ladle chili into bowls. Sprinkle cheddar over chili. Top each serving with dollop of sour cream.

Nutrition Analysis (per serving):
Dietary Exchanges: 2 starch, 2 vegetable, 4 very lean meat
Calories: 371g Total Fat: 6.50g
Cholesterol: 67mg Protein: 39g
Carbohydrates: 40g Sodium: 317mg
Serves
Serves 4; 1 1/2 cups per serving

Benefits Of Eating Breakfast

Health studies continue to reinforce the importance of eating breakfast every day, said Sandy Procter, a registered dietitian with Kansas State University.

People who eat breakfast are not only more productive and have more energy, but they also tend to eat less during the rest of the day, she said.

"People sometimes think if they don't eat breakfast, they can cut calories, [but] that's a total fallacy," Procter said. "If we eat breakfast, studies have shown that we eat less throughout the day. Your appetite is not so out of control by the time you finally do eat."

Breakfast also is a good time to drink water and other liquids the body will need.

"Your body has been working all night, even while you're asleep, and a lot of our water needs go into processing calories and our basal metabolism," Procter said. "So, there's a need to replenish water first thing in the morning, too. People should include some type of beverage, and maybe two or three [beverages], for breakfast."

Some foods are still considered better than others for breakfast. For example, cereals are rich in carbohydrates that are a prime source of energy to fuel muscles and the brain. Cereals also are a good source of B vitamins, which aid the energy producing process; and iron, which carries oxygen from the lungs to muscles. But, adds Procter, "what is eaten for breakfast is not as important as making sure that some form of breakfast starts each day."

Caramel Apple Recipe

Looking for a way to sweeten up winter this time? Looking for something that tastes like heaven, something that can soothe your tongue and satisfy your soul? How about caramel apples? Caramel apples are a perfect winter delight. It not only tastes superb but is also very simple to make. All the ingredients required for making caramel apple are easily available in whichever part of world you are living, and it takes not more than an hour to make caramel apples, of course excluding the refrigeration time. Caramel apples recipe involves a simple cooking formula, which can be tried by anyone. Whether you are a professional cook or a beginner in the kitchen, caramel apple recipe is a thing for you. But yes, you will have to be careful of certain things. For example, the variety of apple.

Not all kinds of apple can give you the typical taste of a caramel apple. The selection of apple requires your knowledge on the variety of apples. If you don't possess sufficient knowledge about apples, their types and tastes, do not worry. You can blindly go for Golden delicious. Apples of this variety are golden in skin color, firm and sweet to taste. However, there is no hard and fast rule for a particular kind of apple. The choice is entirely yours. Moreover, how do you make caramel apples delicious is something that depends a lot on your personal taste and selection. Still, it will be good if you go for small apples as they are manageable, and thus are preferred by experts. If you wish, you can make caramel at home otherwise, ready made caramel cubes are available in the market. The following account will tell you how to make caramel apples. Read more on facts about apples.

How to Make Homemade Caramel
•Take 3 teaspoons of butter, 2 cups of dark brown sugar, ½ cup of sweetened condensed milk and 2 cups of light corn syrup in a saucepan.
•Mix them well.
•Put the saucepan on heat.
•Allow the mixture to boil.
•Do not stir the mixture too often as it may result in crystallization.
•Keep cooking for about 30-35 minutes, until it becomes dark and thick.
•To check whether the caramel is formed or not, you may try one trick. Drop a pinch of caramel in cold water. It should take the shape of a ball in water but should change shape when you touch it.
•Add ½ teaspoon of vanilla extract to the caramel. Mix it well.
•Turn off the heat. The caramel is ready to be used.
•You may add ½ teaspoon of powdered cinnamon to caramel. It will enhance the taste.
How to Make Caramel Apples
•Take 5 small apples of your choice.
•Wash them well with water.
•Cut down the stem of each apple.
•Dry them with a kitchen towel.
•Insert a wooden stick on the top of each apple, preferably in place of the stem.
•In case you are using caramel cubes, you will have to melt them first for usage. Take 15 cubes of caramel and put them in a small saucepan.
•Put the saucepan over low heat.
•Add 2-3 teaspoons of water to the caramel cubes. It will help them in melting.
•Keep stirring the mixture so that it melts well and does not stick to the pan.
•Put off the heat supply. Dip all the apples into this caramel one by one.
•Make sure that all the apples are coated completely.
•Place these apples on a greased wax paper.
•Refrigerate it for about 3-4 hours.
•The caramel apples are ready to serve.
By going through the steps on 'how to make caramel apples?', you must have understood that it is one of the easiest and less time-consuming apple recipes. If you are planning to include it as a pudding in your coming friends' get-together or Christmas party, I would suggest that you should try it out at least once before any such grand occasion. It will give you practice and confidence. Another thing to be considered about caramel apple is that, you should take it out of refrigerator at least 20 minutes before serving it to your guests. It will help the apples to loosen a bit and will enhance its taste. So, make caramel apples, serve it to your family, friends, and receive appreciation from one and all.