Maple Apple Almond Sweet Potatoes

Recipe created by Patty Mastracco

As the holidays approach, opt for fresh sweet potatoes and a lighter version of this traditional side dish.

Prep time: 20 minutes
Total time: About 1 hour, 15 minutes
Servings: 8
Serving size: 1/8 of recipe


INGREDIENTS

  • 1 1/3 cups apple cider or juice'

  • 1 1/2 lbs. sweet potatoes, peeled and sliced 1/2-inch thick

  • 1 1/2 lbs. yams, peeled and sliced 1/2-inch thick

  • 1/3 cup pure maple syrup

  • 1/4 cup butter, melted

  • 1 teaspoon cinnamon

  • 1 to 2 tablespoons finely chopped crystallized ginger

  • 1 cup Mariani Sliced Almonds


INSTRUCTIONS

  1. Place apple cider in a small saucepan and cook over medium heat until it’s reduced by roughly half.

  2. Preheat oven to 400°F and lightly butter a 9-inch square or 11 x 7-inch baking dish. Place all potatoes and reduced cider in a large microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes or until potatoes are almost cooked through, stirring once halfway through cooking. Let cool slightly, then scoop into prepared baking dish with a slotted spoon.

  3. Stir together any apple cider left in the bowl with the maple syrup, butter and cinnamon. Drizzle over potatoes and sprinkle with ginger.

  4. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with almonds. Bake for 15 minutes more or until almonds are toasted and liquid is thickened and syrupy. Tent again with foil and let stand for 5 minutes before serving.

TIP:

Choose sweet potatoes that are about the same size for even cooking.


Nutritional Analysis Per Serving:

Calories: 360. Total Fat: 14g. Saturated Fat: 4.5g. Monounsaturated Fat: 6.454g. Polyunsaturated Fat: 1.915g. Cholesterol: 15mg. Sodium: 100mg. Carbohydrates: 57g. Dietary Fiber: 8g. Sugars: 16g. Protein: 6g. Vitamin D: 0mcg (0%) Calcium: 100mg (8%. Iron: 2mg (10%). Potassium: 1150mg (25%).

Yield: 8
Author:
Maple Apple Almond Sweet Potatoes

Maple Apple Almond Sweet Potatoes

As the holidays approach, opt for fresh sweet potatoes and a lighter version of this traditional side dish.
prep time: 20 Minscook time: 55 Minstotal time: 1 hour 15 Mins

ingredients:

  • 1 1/3 cups apple cider or juice'
  • 1 1/2 lbs. sweet potatoes, peeled and sliced 1/2-inch thick
  • 1 1/2 lbs. yams, peeled and sliced 1/2-inch thick
  • 1/3 cup pure maple syrup
  • 1/4 cup butter, melted
  • 1 teaspoon cinnamon
  • 1 to 2 tablespoons finely chopped crystallized ginger
  • 1 cup Mariani Sliced Almonds

instructions:

How to cook Maple Apple Almond Sweet Potatoes

  1. Place apple cider in a small saucepan and cook over medium heat until it’s reduced by roughly half.
  2. Preheat oven to 400°F and lightly butter a 9-inch square or 11 x 7-inch baking dish. Place all potatoes and reduced cider in a large microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes or until potatoes are almost cooked through, stirring once halfway through cooking. Let cool slightly, then scoop into prepared baking dish with a slotted spoon.
  3. Stir together any apple cider left in the bowl with the maple syrup, butter and cinnamon. Drizzle over potatoes and sprinkle with ginger.
  4. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with almonds. Bake for 15 minutes more or until almonds are toasted and liquid is thickened and syrupy. Tent again with foil and let stand for 5 minutes before serving.

tips

Choose sweet potatoes that are about the same size for even cooking.

Calories

360

Fat

14g

Sat. Fat

4.5g

Monounsaturated

6.454g

Polyunsaturated

1.915

Carbs

57g

Fiber

8g

Sugar

16g

Protein

6g

Sodium

100mg

Cholesterol

15mg

Vitamin D

omcg (0%)

Calcium

100mg (8%)

Iron

2mg (10%)

Potassium

1150mg
Created using The Recipes Generator

Caramelized Onion and Almond Dip With Greek Yogurt

Caramelized Onion and Almond dip.png

Recipe created by Patty Mastracco

Onion dip is a long-time favorite at gatherings. We offer a healthier version that is sure to draw fans. With only one gram of fat and 110 calories per serving, this is a guilt-free mix that benefits from the full flavor of caramelized onions and almonds.

Prep time: 20 minutes
Total time: 55 minutes, plus 1 1/2 hours cool and chill time
Servings: 10 servings
Serving size: 3 tablespoons


INGREDIENTS

Caramelized Onion and Almond Dip With Greek Yogurt:

  • 3 cups chopped onions

  • 3/4 cup chopped shallots

  • 2 1/2 tablespoons extra virgin olive oil, divided

  • 2 cups plain Greek yogurt

  • 2 tablespoons minced fresh herbs (such as rosemary, basil, thyme, sage and oregano)

  • 1/2 teaspoon sea salt

Almond Topping:

  • 1/3 cup Mariani Sliced Almonds

  • 1/4 teaspoon seasoned salt

  • Cut veggies, baked and popped potato chips and veggie chips, for dipping


INSTRUCTIONS

  1. Cook onion and shallots in 2 tablespoons oil in a large skillet over medium-low heat for 30 minutes or until soft and golden brown, stirring frequently. Let cool completely.

  2. Stir together yogurt, onion mixture, herbs and sea salt. Cover and chill for at least 1 hour.

  3. Heat remaining 1/2 tablespoon oil in a small skillet over medium heat. Crush almonds between your fingers and add to skillet with seasoned salt. Cook for 5 minutes or until toasted, stirring frequently. Sprinkle over dip. Serve with fresh vegetables and desired chips.

TIP

For a slightly richer flavor, replace some of the yogurt with low-fat sour cream.


Nutritional Analysis Per Serving (3 tablespoons):

Calories: 110. Total Fat: 6g. Saturated Fat: 1g. Monounsaturated Fat: 4.242g. Polyunsaturated Fat: 0.939g. Cholesterol: less than 5mg. Sodium: 210mg. Carbohydrates: 8g. Dietary Fiber: 2g. Sugars: 4g. Protein: 6g. Vitamin D: 0mcg (0%). Calcium: 80mg (6%). Iron: 1mg (4%). Potassium: 200mg (4%).

Compare our lower-fat version with more protein, fiber and calcium to a packaged leading brand.

Nutritional Analysis Per Serving for Leading Brand Onion Soup Dip (3 tablespoons):

Calories: 90. Total Fat: 8g. Saturated Fat: 4.5g. Monounsaturated Fat: 1.982g. Polyunsaturated Fat: 0.345g. Cholesterol: 25mg. Sodium: 250mg. Carbohydrates: 4g. Dietary Fiber: 0g. Sugars: 2g. Protein: less than 1g. Vitamin D: 0mcg (0%). Calcium: 50mg (4%). Iron: 0mg (0%). Potassium: 50mg (0%.)

Yield: 10 servings
Author:
Caramelized Onion and Almond Dip With Greek Yogurt

Caramelized Onion and Almond Dip With Greek Yogurt

Onion dip is a long-time favorite at gatherings. We offer a healthier version that is sure to draw fans. With only one gram of fat and 110 calories per serving, this is a guilt-free mix that benefits from the full flavor of caramelized onions and almonds.
prep time: 20 Minscook time: 35 Minstotal time: 55 Mins

plus 1 hour 30 mins to cool

ingredients:

Caramelized Onion and Almond Dip With Greek Yogurt
  • 3 cups chopped onions
  • 3/4 cup chopped shallots
  • 2 1/2 tablespoons extra virgin olive oil, divided
  • 2 cups plain Greek yogurt
  • 2 tablespoons minced fresh herbs (such as rosemary, basil, thyme, sage and oregano)
  • 1/2 teaspoon sea salt
Almond Topping
  • 1/3 cup Mariani Sliced Almonds
  • 1/4 teaspoon seasoned salt
  • Cut veggies, baked and popped potato chips and veggie chips, for dipping

instructions:

How to cook Caramelized Onion and Almond Dip With Greek Yogurt

  1. Cook onion and shallots in 2 tablespoons oil in a large skillet over medium-low heat for 30 minutes or until soft and golden brown, stirring frequently. Let cool completely.
  2. Stir together yogurt, onion mixture, herbs and sea salt. Cover and chill for at least 1 hour.
  3. Heat remaining 1/2 tablespoon oil in a small skillet over medium heat. Crush almonds between your fingers and add to skillet with seasoned salt. Cook for 5 minutes or until toasted, stirring frequently. Sprinkle over dip. Serve with fresh vegetables and desired chips.

Tip

For a slightly richer flavor, replace some of the yogurt with low-fat sour cream.

Calories

110

Fat

6g

Sat. Fat

1g

Monounsaturated Fat

4.242g

Polyunsaturated Fat

0.939g

Carbs

8g

Fiber

2g

Sugar

4g

Protein

6g

Sodium

210mg

Cholesterol

less than 5mg

Vitamin D

0mcg (0%)

Calcium

80mg (6%)

Iron

1mg (4%)

Potassium

200mg (4%)
Created using The Recipes Generator

Parmesan Lemon Zoodle Chicken Salad

MN-ZoodleChickenSalad-sm.jpg

Recipe created by Patty Mastracco

This recipe is a great way to use up an overabundance of zucchini in the garden. The crunchy Parmesan crisps add flavor and texture to this fresh salad.

Prep time: 25 minutes
Total time: 30 minutes
Serves: 4
Serving size: 2 cups
Course: Lunch or dinner


INGREDIENTS

Salad:

  • 2/3 cup shredded Parmesan cheese

  • 6 cups fresh zucchini spirals

  • 2 cups shredded rotisserie chicken

  • 1 cup halved small cherry or grape tomatoes

  • 1/2 cup Mariani Sliced Almonds, toasted

  • 1/3 cup minced red onion

  • Snipped fresh basil

Dressing:

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 teaspoon sugar

  • 1 teaspoon garlic salt

  • Freshly ground pepper to taste


INSTRUCTIONS

MN-ZoodleMaker-sm.jpg
  1. Coat a large skillet with olive oil spray or lightly grease and set over medium heat. Pile half the Parmesan in the center and spread out slightly to make a thin layer. Cook for a few minutes or until golden brown. Carefully turn over and cook until browned on the other side. Let cool, then break into pieces. Repeat with remaining cheese.

  2. Place zucchini noodles, tomatoes, almonds and onion in a medium bowl and toss lightly.

  3. Whisk together all dressing ingredients and drizzle over salad; toss well to coat.

  4. Pile into four salad bowls and sprinkle each with Parmesan pieces and a liberal topping of fresh basil. Serve immediately.

TIP:

Zucchini noodles will release water once tossed with dressing. Use tongs to remove salad from mixing bowl, leaving excess liquid in the bowl. 



Nutritional Analysis Per Serving:

Calories: 550, Fat: 41g, Saturated Fat: 9g, Trans Fat: 0g, Monounsaturated Fat: 23.8g, Polyunsaturated Fat: 6.42g, Cholesterol: 85mg, Sodium: 560mg, Potassium: 910mg, Carbohydrates: 15g, Fiber: 5g, Sugar: 0g, Protein: 34g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 15%, Iron: 15%


Yield: 4 Servings (Serving Size: 2 cups)
Author:

Parmesan Lemon Zoodle Chicken Salad

This recipe is a great way to use up an overabundance of zucchini in the garden. The crunchy Parmesan crisps add flavor and texture to this fresh salad.
prep time: 25 Minscook time: 5 Minstotal time: 30 Mins

ingredients:

Salad
  • 2/3 cup shredded Parmesan cheese
  • 6 cups fresh zucchini spirals
  • 2 cups shredded rotisserie chicken
  • 1 cup halved small cherry or grape tomatoes
  • 1/2 cup Mariani Sliced Almonds, toasted
  • 1/3 cup minced red onion
  • Snipped fresh basil
Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • Freshly ground pepper to taste

instructions:

How to cook Parmesan Lemon Zoodle Chicken Salad

  1. Coat a large skillet with olive oil spray or lightly grease and set over medium heat. Pile half the Parmesan in the center and spread out slightly to make a thin layer. Cook for a few minutes or until golden brown. Carefully turn over and cook until browned on the other side. Let cool, then break into pieces. Repeat with remaining cheese.
  2. Place zucchini noodles, tomatoes, almonds and onion in a medium bowl and toss lightly.
  3. Whisk together all dressing ingredients and drizzle over salad; toss well to coat.
  4. Pile into four salad bowls and sprinkle each with Parmesan pieces and a liberal topping of fresh basil. Serve immediately.

tip:

Zucchini noodles will release water once tossed with dressing. Use tongs to remove salad from mixing bowl, leaving excess liquid in the bowl.

Calories

550

Fat

41g

Saturated Fat

9g

Monounsaturated Fat

23.8g

Polyunsaturated Fat

6.42g

Carbs

15g

Fiber

5g

Sugar

0g

Protein

34g

Sodium

560mg

Cholesterol

85mg

Calcium

15%

Iron

15%

Potassium

910mg
Created using The Recipes Generator




Grilled Summer Veggie Tacos

MN-SummerVeggieTacos-sm.jpg

Recipe created by Patty Mastracco

These grilled vegetable tacos are seasoned with a bit of Mexican chili and lime seasoning. With just a bit of cheese, they’re the perfect filling for these tasty tacos.

Prep time: 30 minutes
Total time: 40 minutes
Servings: 6
Serving size: 2 tacos
Course: Dinner


INGREDIENTS:

MN-RoastedVeggies-sm (1).jpg
  • 2 (1/2-inch thick) slices from a large red onion

  • 1 large zucchini, ends trimmed and cut into 3 lengthwise slices

  • 1 medium red bell pepper, stem and seeds removed

  • 1 ear fresh corn, shucked

  • 1 1/2 tablespoons olive oil

  • 1 tablespoon Mexican chili and lime seasoning blend

  • 12 (5- to 6-inch) corn tortillas

  • Olive oil cooking spray

  • 3/4 cup coarsely shredded Pepper Jack cheese

  • 1/2 cup coarsely chopped Mariani Whole Natural Almonds, toasted

    Optional toppings: Lime wedges, mashed avocado, fresh pico de gallo or salsa, fresh cilantro leaves and additional almonds


DIRECTIONS:

  1. Brush all sides of vegetables with oil and sprinkle with Mexican seasoning.

  2. Grill over medium heat for 5 to 7 minutes or until lightly charred, turning once or twice. Remove from grill and let cool slightly. Dice onion, zucchini and bell pepper and cut corn kernels from cob. Place each in a separate pile on a large platter and cover to keep warm.

  3. Coat tortillas with cooking spray and cook for about 1 minute on each side or until lightly crisped. Immediately sprinkle equal amounts of cheese and almonds on half of each tortilla.

  4. Spoon vegetables onto tortillas and serve with any desired toppings.

MN-SummerVeggieTacos-Top-sm (1).jpg

VEGAN TIP:

Skip the cheese and use mashed avocado in place of melted cheese to keep the veggie filling inside the tortillas.


Nutritional Analysis Per Serving:

Calories: 270, Total Fat: 13g, Saturated Fat: 4g, Monounsaturated Fat: 6.54g, Polyunsaturated Fat: 2.56g, Cholesterol: 15mg, Sodium: 390mg, Carbohydrates: 31g, Dietary Fiber: 6g, Sugars: 4g, Protein: 10g, Vitamin D: 0mcg (0%), Calcium: 180mg (15%), Iron: 2mg (8%), Potassium: 420mg (8%)


Yield: 6 (2 tacos per serving)
Author:

Grilled Summer Veggie Tacos

These grilled vegetable tacos are seasoned with a bit of Mexican chili and lime seasoning. With just a bit of cheese, they’re the perfect filling for these tasty tacos.
prep time: 30 Minscook time: 10 Minstotal time: 40 Mins

ingredients:

  • 2 (1/2-inch thick) slices from a large red onion
  • 1 large zucchini, ends trimmed and cut into 3 lengthwise slices
  • 1 medium red bell pepper, stem and seeds removed
  • 1 ear fresh corn, shucked
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon Mexican chili and lime seasoning blend
  • 12 (5- to 6-inch) corn tortillas
  • Olive oil cooking spray
  • 3/4 cup coarsely shredded Pepper Jack cheese
  • 1/2 cup coarsely chopped Mariani Whole Natural Almonds, toasted
  • Optional toppings: Lime wedges, mashed avocado, fresh pico de gallo or salsa, fresh cilantro leaves and additional almonds

instructions:

How to cook Grilled Summer Veggie Tacos

  1. Brush all sides of vegetables with oil and sprinkle with Mexican seasoning.
  2. Grill over medium heat for 5 to 7 minutes or until lightly charred, turning once or twice. Remove from grill and let cool slightly. Dice onion, zucchini and bell pepper and cut corn kernels from cob. Place each in a separate pile on a large platter and cover to keep warm.
  3. Coat tortillas with cooking spray and cook for about 1 minute on each side or until lightly crisped. Immediately sprinkle equal amounts of cheese and almonds on half of each tortilla.
  4. Spoon vegetables onto tortillas and serve with any desired toppings.

vegan tip:

Skip the cheese and use mashed avocado in place of melted cheese to keep the veggie filling inside the tortillas.

Calories

270

Fat

13g

Sat. Fat

4g

Carbs

31g

Fiber

6g

Sugar

4g

Protein

10g

Sodium

390mg

Cholesterol

15mg

Monounsaturated Fat

6.54g

Polyunsaturated Fat

2.56g

Potassium

420mg

Vitamin D

0%

Calcium

15%

Iron

8%
Created using The Recipes Generator

Quinoa, Mango and Almond Salad

MN-MangoAlmondQuinoaSalad-sm.jpg

Recipe created by Patty Mastracco

This fresh summer salad is fast and easy to prepare. Swap out grapes for the mango, if you like.

Prep time: 20 minutes
Total time: 42 minutes, plus chill time
Servings: 6
Serving size: 1 cup, slightly heaping
Course: Lunch or dinner


INGREDIENTS

Salad:

  • 1 1/2 cups chicken or vegetable stock

  • 1 cup quinoa, rinsed and drained

  • 2/3 cup Mariani Slivered Almonds, toasted

  • 1/2 cup sliced green onions, chopped

  • 1/2 cup (1/4-inch diced) red bell pepper

  • 1 large ripe mango, peeled, pitted and cut into 1/2-inch cubes

  • 1/4 cup snipped fresh basil, plus additional for garnish

Dressing:

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lime juice

  • 1 tablespoon honey

  • 1 teaspoon garlic salt, or to taste

  • Freshly ground pepper to taste


Directions:

  1. Bring stock and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork; let cool.

  2. Place quinoa in a large bowl with almonds, onions, bell pepper, mango and basil. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour. Garnish with additional basil if desired.

MN-MangoAlmondQuinoaSalad-Top-sm.jpg

Nutritional Analysis Per Serving:

Calories: 280, Total Fat: 22g, Saturated Fat: 2.5g, Monounsaturated Fat: 14.6g, Polyunsaturated Fat: 3.61g, Cholesterol: 0mg, Sodium: 302mg, Carbohydrates: 20g, Dietary Fiber: 3g, Total Sugars: 12g, Protein: 6g, Vitamin D: 0mcg (0%), Calcium: 60mg (4%), Iron: 1mg (8%), Potassium: 350mg (8%)


Yield: 6 (1 cup, slight heaping, per serving)
Author:

Grilled Summer Veggie Tacos

This fresh summer salad is fast and easy to prepare. Swap out grapes for the mango, if you like.
prep time: 20 Minscook time: 22 Minstotal time: 42 Mins plus time for chilling

ingredients:

Salad
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup quinoa, rinsed and drained
  • 2/3 cup Mariani Slivered Almonds, toasted
  • 1/2 cup sliced green onions, chopped
  • 1/2 cup (1/4-inch diced) red bell pepper
  • 1 large ripe mango, peeled, pitted and cut into 1/2-inch cubes
  • 1/4 cup snipped fresh basil, plus additional for garnish
Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon garlic salt, or to taste
  • Freshly ground pepper to taste

instructions:

How to cook Grilled Summer Veggie Tacos

  1. Bring stock and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork; let cool.
  2. Place quinoa in a large bowl with almonds, onions, bell pepper, mango and basil. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour. Garnish with additional basil if desired.

Calories

280

Fat

22g

Sat. Fat

2.5g

Carbs

20g

Fiber

3g

Sugar

12g

Protein

6g

Sodium

302mg

Cholesterol

0mg

Monounsaturated Fat

14.6g

Polyunsaturated Fat

3.61g

Potassium

350mg

Vitamin D

0%

Calcium

4%

Iron

8%
Created using The Recipes Generator

Peach Melba Frozen Yogurt Cups

Frozen Yogurt Cups.jpg

Recipe created by Patty Mastracco

These desserts look impressive but take very little time to make. They’re a great make-ahead dessert for entertaining.

Prep time: 25 minutes
Chill time: Overnight
Servings: 4


INGREDIENTS

  • 1/2 cup Mariani Sliced Almonds, toasted

  • 1/2 cup crumbled graham cracker crust

  • 2/3 cup diced fresh or frozen thawed peaches

  • 1/2 cup fresh raspberries, coarsely chopped

  • 2 cups peach or vanilla frozen yogurt, slightly softened

  • Melted raspberry preserves and toasted Sliced Mariani Almonds (garnish)


INSTRUCTIONS

  1. Line 4 Texas muffin cups with extra-large paper muffin tin liners and sprinkle 1 tablespoon of almonds in the bottom of each. 

  2. Top with half the fruit and half the frozen yogurt and sprinkle remaining almonds over the top. 

  3. Top with the remaining fruit and frozen yogurt and press down lightly with the back of a spoon. Sprinkle the remaining graham cracker crust over the top and place in the freezer. Freeze overnight. 

  4. To serve, remove from muffin tin. Carefully remove paper liners and invert desserts onto 4 small plates. Drizzle with preserves and sprinkle with almonds, if desired. 


RECIPE TIPS 

  • You’ll need either a Texas muffin (oversized) tin or freezer-safe cups for this recipe. 

  • To soften frozen yogurt, place in the refrigerator for 30 minutes. 

  • Use either frozen yogurt, yogurt or ice cream if you’re feeling decadent. 

  • Feel free to change up the flavors of the yogurt and fruit for variety. 


Yield: 4 servingsPin it

Peach Melba Frozen Yogurt Cups

These desserts look impressive but take very little time to make. They’re a great make-ahead dessert for entertaining.

prep time: 25 minschill time: overnight total time: overnight

ingredients

  • 1/2 cup Mariani Sliced Almonds, toasted
  • 1/2 cup crumbled graham cracker crust
  • 2/3 cup diced fresh or frozen thawed peaches
  • 1/2 cup fresh raspberries, coarsely chopped
  • 2 cups peach or vanilla frozen yogurt, slightly softened
  • Melted raspberry preserves and toasted Mariani Sliced Almonds (garnish)

instructions

  1. Line 4 Texas muffin cups with extra-large paper muffin tin liners and sprinkle 1 tablespoon of almonds in the bottom of each.
  2. Top with half the fruit and half the frozen yogurt and sprinkle remaining almonds over the top.
  3. Top with the remaining fruit and frozen yogurt and press down lightly with the back of a spoon. Sprinkle the remaining graham cracker crust over the top and place in the freezer. Freeze overnight.
  4. To serve, remove from muffin tin. Carefully remove paper liners and invert desserts onto 4 small plates. Drizzle with preserves and sprinkle with almonds, if desired.

RECIPE TIPS

 
  • You’ll need either a Texas muffin (oversized) tin or freezer-safe cups for this recipe.
  • To soften frozen yogurt, place in the refrigerator for 30 minutes.
  • Use either frozen yogurt, yogurt or ice cream if you’re feeling decadent.
  • Feel free to change up the flavors of the yogurt and fruit for variety.
  • Calories

    300

    Fat

    14g

    Sat. Fat

    2.5g

    Carbs

    37g

    Protein

    9g

    Sugar

    25g

    Trans Fat

    0g

    MUFA

    8.65

    PUFA

    2.08

    Cholesterol

    <5mg

    Sodium

    135mg

    Potassium

    460mg

    Fiber

    4g

    Vitamin A

    2%

    Vitamin C

    6%

    Calcium

    15%

    Iron

    8%
    Created using The Recipes Generator

    Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

    Portabella.jpg

    Recipe created by Patty Mastracco

    Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.

    Prep time: 30 minutes
    Cook time: About 35 minutes
    Servings: 4


    INGREDIENTS

    Italian Almonds

    • 2 teaspoons extra virgin olive oil

    • 3/4 cup chopped Mariani Whole Almonds

    • 1/4 teaspoon Italian herb seasoning

    Stuffed Mushrooms

    • 4 large portobello mushrooms

    • 2 tablespoons extra virgin olive oil

    • 1 cup chopped onion

    • 1 cup diced zucchini

    • 1 cup chopped bell pepper (any color)

    • 1 cup precooked quinoa

    • 1/4 cup chopped sun-dried tomatoes (preferably smoked)

    • 1 teaspoon Italian herb seasoning

    • 1/4 teaspoon sea salt or to taste

    • 3/4 cup shredded smoked mozzarella cheese


    INSTRUCTIONS

    1. To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside. 

    2. To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet. 

    3. Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds. 

    4. Pile into portobello mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom. 

    5. Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly. 


    Stuffed Mushrooms v1.jpg

    CAMPING MAKE-AHEAD TIPS

    • Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler. 

    • Place mushrooms and shredded cheese in 2 more separate containers. 

    • Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.


    Yield: 4 mushroomsPin it

    Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

    Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.

    prep time: 30 minscook time: about 35 mins

    total time: about 1 hour 5 mins

    ingredients

    Italian Almonds
    • 2 teaspoons extra virgin olive oil
    • 3/4 cup chopped Mariani Whole Natural Almonds
    • 1/4 teaspoon Italian herb seasoning
    Stuffed Mushrooms
    • 4 large portobello mushrooms
    • 2 tablespoons extra virgin olive oil
    • 1 cup chopped onion
    • 1 cup diced zucchini
    • 1 cup chopped bell pepper (any color)
    • 1 cup precooked quinoa
    • 1/4 cup chopped sun-dried tomatoes (preferably smoked)
    • 1 teaspoon Italian herb seasoning
    • 1/4 teaspoon sea salt or to taste
    • 3/4 cup shredded smoked mozzarella cheese

    instructions

    1. To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside.
    2. To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet.
    3. Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds.
    4. Pile into portabella mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom.
    5. Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly.

    CAMPING MAKE-AHEAD TIPS

  • Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler.
  • Place mushrooms and shredded cheese in 2 more separate containers.
  • Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.
  • Calories

    470

    Fat

    33g

    Sat. Fat

    5g

    Carbs

    32g

    Protein

    17g

    Sugar

    10g

    Trans Fat

    0g

    MUFA

    20

    PUFA

    5

    Cholesterol

    10mg

    Sodium

    290mg

    Potassium

    1260mg

    Fiber

    9g

    Vitamin A

    12%

    Vitamin C

    63%

    Calcium

    20%

    Iron

    20%
    Created using The Recipes Generator

    Chicken Mole

    Mole Chicken.jpg

    Recipe created by Patty Mastracco

    This tasty mole has minimal ingredients but loads of flavor. This recipe makes a large batch of mole sauce. Use 1/3 of the sauce for one batch of chicken and freeze the remaining for future servings of chicken, enchiladas or quesadillas.

    Prep time: 20 minutes
    Cook time: About 40 minutes
    Servings: 6


    INGREDIENTS

    Mole Sauce

    • 2/3 cup Mariani Slivered Almonds

    • 10 dried pasilla chile peppers, stems and seeds removed and torn into strips

    • 3 cups chicken stock or reduced-sodium chicken broth

    • 1 cup chopped white or yellow onion

    • 1/2 cup raisins

    • 2 teaspoons unsweetened cocoa powder

    • 1 tablespoon Mexican seasoning blend

    • 1/4 teaspoon cinnamon

    • 1 (14.5-oz.) can fire-roasted or chipotle diced tomatoes

    Chicken

    • 1 tablespoon olive or vegetable oil

    • 6 small boneless, skinless chicken breasts

    • Sea salt and pepper to taste

    • Finely chopped toasted Mariani Almonds, sesame seeds and cilantro leaves (optional garnishes)


    INSTRUCTIONS

    1. Place slivered almonds and chiles in a large pot set over medium heat and toast for 1 to 2 minutes or until fragrant, stirring constantly. Stir in remaining mole ingredients. 

    2. Bring to a boil, then reduce heat and cook, covered, for 30 minutes. 

    3. To prepare chicken, heat oil in very large skillet over medium-high heat. Season chicken with salt and pepper and cook for 2 minutes on each side or until nicely browned on each side. Reduce heat and cook for a few minutes more or until chicken is cooked through.

    4. Transfer to a serving platter and spoon 2 cups of mole over the top, garnishing with almonds, sesame seeds and cilantro as desired. 

    5. Remaining sauce may be refrigerated for up to 1 week or frozen until ready to use.


    Yield: 6 servingsPin it

    Chicken Mole

    This tasty mole has minimal ingredients but loads of flavor. This recipe makes a large batch of mole sauce. Use 1/3 of the sauce for one batch of chicken and freeze the remaining for future servings of chicken, enchiladas or quesadillas.

    prep time: 20 minscook time: about 40 minstotal time: about 1 hour

    ingredients:

    Mole Sauce
    • 2/3 cup Mariani Slivered Almonds
    • 10 dried pasilla chile peppers, stems and seeds removed and torn into strips
    • 3 cups chicken stock or reduced-sodium chicken broth
    • 1 cup chopped white or yellow onion
    • 1/2 cup raisins
    • 2 teaspoons unsweetened cocoa powder
    • 1 tablespoon Mexican seasoning blend
    • 1/4 teaspoon cinnamon
    • 1 (14.5-oz.) can fire-roasted or chipotle diced tomatoes
    Chicken
    • 1 tablespoon olive or vegetable oil
    • 6 small boneless, skinless chicken breasts
    • Sea salt and pepper to taste
    • Finely chopped toasted Mariani Almonds, sesame seeds and cilantro leaves (optional garnishes)

    instructions

    1. Place slivered almonds and chiles in a large pot set over medium heat and toast for 1 to 2 minutes or until fragrant, stirring constantly. Stir in remaining mole ingredients.
    2. Bring to a boil, then reduce heat and cook, covered, for 30 minutes.
    3. To prepare chicken, heat oil in very large skillet over medium-high heat. Season chicken with salt and pepper and cook for 2 minutes on each side or until nicely browned on each side. Reduce heat and cook for a few minutes more or until chicken is cooked through.
    4. Transfer to a serving platter and spoon 2 cups of mole over the top, garnishing with almonds, sesame seeds and cilantro as desired.
    5. Remaining sauce may be refrigerated for up to 1 week or frozen until ready to use.

    Mole Sauce

    Calories

    80

    Fat

    3.5g

    Sat. Fat

    0g

    Carbs

    11g

    Protein

    3g

    Sugar

    <1g

    Trans Fat

    0g

    MUFA

    1.79

    PUFA

    .70

    Cholesterol

    0mg

    Sodium

    190mg

    Potassium

    280mg

    Fiber

    3g

    Vitamin A

    8%

    Vitamin C

    5%

    Calcium

    2%

    Iron

    6%

    Chicken with Mole Sauce

    Calories

    310

    Fat

    11.5g

    Sat. Fat

    2g

    Carbs

    21g

    Protein

    5g

    Sugar

    3g

    Trans Fat

    0g

    MUFA

    5.81

    PUFA

    2.14

    Cholesterol

    150mg

    Sodium

    640mg

    Potassium

    750mg

    Fiber

    3g

    Vitamin A

    10%

    Vitamin C

    5%

    Calcium

    2%

    Iron

    10%
    Created using The Recipes Generator

    Walnut Chili

    Chili Toppings without cheese.jpg

    Recipe created by Cara at Road 142

    Prep time: 15 minutes
    Cook time: 40 minutes
    Servings: 6 to 8


    INGREDIENTS

    • 2 tablespoons olive oil

    • 2 medium onions, diced

    • 2 carrots, peeled and diced

    • 2 jalapeños, seeded and diced (optional)

    • 4 cloves garlic, minced

    • 2 tablespoons chili powder

    • 2 tablespoons cumin

    • 1 tablespoon oregano

    • 1 1/2 teaspoons salt

    • 2 tablespoons tomato paste

    • 1 (28-ounce) can diced tomatoes

    • 1 quart stock — chicken or vegetable

    • 3 (15-ounce) cans of pinto or kidney beans, drained

    • 1 1/2 cups diced walnuts


    INSTRUCTIONS

    1. In a large, heavy-bottomed soup pot, heat oil on medium heat.

    2. Add onion, carrot and jalapeños and cook for 5 minutes until softened, stirring occasionally. Add garlic and cook for 45 seconds or until fragrant.

    3. Add chili powder, cumin, oregano, salt and tomato paste to the onions and garlic and cook for 45 seconds, taking care to not burn the spices.

    4. Add diced tomatoes, stock, beans and walnuts. Bring to a boil, then cover and simmer on low for 30 minutes.

    Garnish with shredded cheese, hot sauce, sour cream, sliced green onions, fresh cilantro and/or crushed tortilla chips.


    Nutritional Analysis Per Serving:

    Calories: 394, Fat: 16g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 3g, PUFA: 1g, Cholesterol: 0mg, Sodium: 647mg, Potassium: 703mg, Carbohydrates: 20g, Fiber: 6g, Sugar: 7g, Protein: 8g, Vitamin A: 34%, Vitamin C: 38%, Calcium: 8%, Iron: 8%


    Yield: 6-8Pin it

    Walnut Chili

    prep time: 15 minscook time: 40 minstotal time: 55 mins

    ingredients:

    • 2 tablespoons olive oil
    • 2 medium onions, diced
    • 2 carrots, peeled and diced
    • 2 jalapeños, seeded and diced (optional)
    • 4 cloves garlic, minced
    • 2 tablespoons chili powder
    • 2 tablespoons cumin
    • 1 tablespoon oregano
    • 1 1/2 teaspoons salt
    • 2 tablespoons tomato paste
    • 1 (28-ounce) can diced tomatoes
    • 1 quart stock – chicken or vegetable
    • 3 (15-ounce) cans of pinto or kidney beans, drained
    • 1 1/2 cups diced walnuts

    instructions

    1. In a large, heavy-bottomed soup pot, heat oil on medium heat.
    2. Add onion, carrot and jalapeños and cook for 5 minutes until softened, stirring occasionally. Add garlic and cook for 45 seconds or until fragrant.
    3. Add chili powder, cumin, oregano, salt and tomato paste to the onions and garlic and cook for 45 seconds, taking care to not burn the spices.
    4. Add diced tomatoes, stock, beans and walnuts. Bring to a boil, then cover and simmer on low for 30 minutes.
    5. Garnish with shredded cheese, hot sauce, sour cream, sliced green onions, fresh cilantro and/or crushed tortilla chips.

    Calories

    394

    Fat

    16g

    Sat. Fat

    1g

    Carbs

    20g

    Protein

    8g

    Sugar

    7g

    Trans Fat

    0g

    MUFA

    3g

    PUFA

    1g

    Cholesterol

    0mg

    Sodium

    647mg

    Potassium

    703mg

    Fiber

    6g

    Vitamin A

    34%

    Vitamin C

    38%

    Calcium

    8%

    Iron

    8%
    Created using The Recipes Generator

    Walnut Pesto

    Walnuts and Pesto Jar.jpg

    Recipe created by Cara at Road 142

    Prep time: 5 minutes
    Cook time: 5 minutes
    Servings: 6


    INGREDIENTS

    • 2 cups gently packed fresh basil leaves

    • 2 large garlic cloves, roughly chopped

    • 1/2 cup grated Parmigiano-Reggiano cheese

    • 1/3 cup walnuts

    • 1/2 teaspoon salt

    • 1/4 teaspoon ground black pepper

    • 2/3 cup extra virgin olive oil


    INSTRUCTIONS

    1. Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.

    2. Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process 1 minute more.

    3. Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil. (This seals out air and prevents the pesto from oxidizing and turning brown). 

    TIP:

    Walnut pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.


    Nutritional Analysis Per Serving:

    Calories: 294, Fat: 30g, Saturated Fat: 5g, Trans Fat: 0g, MUFA: 18g, PUFA: 4g, Cholesterol: 8mg, Sodium: 147mg, Potassium: 353mg, Carbohydrates: 4g, Fiber: 3g, Sugar: 0g, Protein: 5g, Vitamin A: 4%, Vitamin C: 2%, Calcium: 11%, Iron: 0%


    Yield: 6Pin it

    Walnut Pesto

    prep time: 5 minscook time: 5 minstotal time: 10 mins

    ingredients:

    • 2 cups gently packed fresh basil leaves
    • 2 large garlic cloves, roughly chopped
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1/3 cup walnuts
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2/3 cup extra virgin olive oil

    instructions:

    1. Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.
    2. Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more.
    3. Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil (This seals out air and prevents the pesto from oxidizing and turning it brown).

    Tip:

    Walnut Pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.

    Calories

    294

    Fat

    30g

    Sat. Fat

    5g

    Carbs

    4g

    Protein

    5g

    Sugar

    0g

    Trans Fat

    0g

    MUFA

    18g

    PUFA

    4g

    Cholesterol

    8mg

    Sodium

    147mg

    Potassium

    353mg

    Fiber

    3g

    Vitamin A

    4%

    Vitamin C

    2%

    Calcium

    11%

    Iron

    0%
    Created using The Recipes Generator