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

Irish Almond Butter Cake

Holiday-web.png

INGREDIENTS

  • 1 1/2 cups sugar

  • 3/4 cup Irish butter, melted

  • 2 eggs

  • 1 1/2 teaspoons almond extract

  • 1 1/2 teaspoons vanilla extract

  • 1/2 teaspoon salt

  • 1 1/2 cups flour

  • 1/4 cup Mariani Sliced Almonds


INSTRUCTIONS

Holiday-9.jpg
  1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.

  2. Combine sugar and melted butter in a mixing bowl of a stand mixer fitted with a paddle attachment and beat on medium for one minute.

  3. Beat in eggs, one at a time.

  4. Add in almond extract and vanilla extract, mixing well to combine all ingredients.

  5. Sift flour and salt together in a separate bowl.

  6. With the mixer on low, add flour mixture a little at a time until all is mixed in and the batter is smooth.

  7. Pour batter into a greased 9-inch round cake pan, smoothing the top.

  8. Sprinkle Mariani Sliced Almonds on the top and bake in a 350 degree oven 30-35 minutes or until a toothpick inserted in the center comes out clean and the almonds are toasted. Serve warm or room temperature.


Pin it

Irish Almond Butter Cake

ingredients:

  • 1 1/2 cup sugar
  • 3/4 cup Irish butter, melted
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cup flour
  • 1/4 cups Mariani sliced almonds

instructions

  1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
  2. Combine sugar and melted butter in a mixing bowl of a stand mixer fitted with a paddle attachment and beat on medium for 1 minute.
  3. Beat in eggs, one at a time.
  4. Add in almond extract and vanilla extract, mixing well to combine all ingredients.
  5. Sift flour and salt together in a separate bowl.
  6. With the mixer on low, add flour flour mixture a little at a time until all is mixed in and batter is smooth.
  7. Pour batter into a greased 9-inch round cake pan, smoothing the top.
  8. Sprinkle Mariani Sliced Almonds on the top and bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the almonds are toasted. Serve warm or room temperature.
Created using The Recipes Generator

Pumpkin-Spiced Walnut Honey Buns

MarianiNut-CinRolls-Recipe-web.jpg

Prep time: 15 minutes
Rise time: 1 hour or overnight
Cook time: 35 minutes total
Servings: 12


INGREDIENTS

  • 3/4 cup butter, divided

  • 1/3 cup honey

  • 1 1/2 cups chopped Mariani Walnuts

  • 1 1/4 cups brown sugar

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon cinnamon

  • 1 lb. loaf (1/3 of a 32-oz. pkg.) frozen bread dough, thawed


INSTRUCTIONS

  1. Melt 6 tablespoons butter with honey and pour into a 13 X 9-inch baking dish, tipping dish to evenly coat the bottom.

  2. Sprinkle evenly with nuts and 1/2 cup brown sugar.

  3. Roll dough into a 12 X 24-inch rectangle on a lightly floured board and spread with remaining 6 tablespoons softened butter. Sprinkle remaining brown sugar over butter, then sprinkle with spices.

  4. Smooth the surface lightly with your fingertips to distribute evenly.

  5. Starting with the shorter end, roll up tightly to make a 12-inch log and pinch seams to seal. Cut into 1-inch slices with a serrated knife.

  6. Place in a prepared baking dish. Cover and let rise in a warm place until double in size, about 1 hour.

  7. Preheat oven to 350°F. Bake for 25 minutes, tenting surface with foil if top browns too quickly. Let stand for 5 minutes, then invert onto a serving platter.

Cinnamon rolls may also be prepared the night before and stored tightly covered in the refrigerator. Let stand for 30 minutes at room temperature before baking.


RECIPE TIP

Line the bottom of the baking dish with parchment paper first to make the buns easier to remove.


Nutritional analysis per serving:
Calories: 420, Fat: 23g, Saturated Fat: 8g, Trans Fat: 0g, MUFA: 4.30, PUFA: 7.33, Cholesterol: 30mg, Sodium: 310mg, Potassium: 106mg, Carbohydrates: 51g, Fiber: 3g, Sugar: 31g, Protein: 6g, Vitamin A: 8%, Vitamin C: 0%, Calcium: 4%, Iron: 4%


Yield: 12Pin it

Pumpkin-Spiced Walnut Honey Buns

prep time: 15 minsrise time: 1 hourcook time: 35 mins

total time: 1 hour 50 mins

ingredients:

  • 3/4 cup butter, divided  
  • 1/3 cup honey
  • 1 1/2 cups chopped Mariani Walnuts
  • 1 1/4 cups brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 lb. loaf  (1/3 of a 32-oz. pkg.) frozen bread dough, thawed

instructions

  1. Melt 6 tablespoons butter with honey and pour into a 13 X 9-inch baking dish, tipping dish to evenly coat the bottom. 
  2. Sprinkle evenly with nuts and 1/2 cup brown sugar. 
  3. Roll dough into a 12 X 24-inch rectangle on a lightly floured board and spread with remaining 6 tablespoons softened butter. Sprinkle remaining brown sugar over butter, then sprinkle with spices.
  4. Smooth the surface lightly with your fingertips to distribute evenly. 
  5. Starting with the shorter end, roll up tightly to make a 12-inch log and pinch seams to seal. Cut into 1-inch slices with a serrated knife. 
  6. Place in a prepared baking dish. Cover and let rise in a warm place until double in size, about 1 hour. 
  7. Preheat oven to 350°F. Bake for 25 minutes, tenting surface with foil if top browns too quickly. Let stand for 5 minutes, then invert onto a serving platter. 

recipe tip:

Line the bottom of the baking dish with parchment paper first to make the buns easier to remove.

Calories

420

Fat

23g

Sat. Fat

8g

Carbs

51g

Protein

6g

Sugar

31g

Trans Fat

0g

Cholesterol

30mg

Sodium

310mg

Potassium

106mg

Fiber

3g

Vitamin A

8%

Vitamin C

0%

Calcium

4%

Iron

4%

MUFA

4.30

PUFA

7.33
Created using The Recipes Generator

Lemon Almond Crescents

MarianiNut-LemonAlmondCrescents-Recipe-web.jpg

GLUTEN FREE
Prep time: 20 minutes
Chill time: At least 2 hours
Cook time: 20 minutes
Servings: 40 small cookies


INGREDIENTS

  • 1 (10-oz.) package Mariani Slivered Almonds

  • 2 egg whites

  • 1 cup sugar

  • 1/2 teaspoon almond extract

  • 1/4 teaspoon lemon extract

  • 1/8 teaspoon salt

  • 2/3 cup Mariani Sliced Almonds

  • Powdered sugar (optional)


INSTRUCTIONS

  1. Place slivered almonds in a food processor and grind until they’re very fine and flour-like in consistency.

  2. Beat egg whites until foamy in a large bowl.

  3. Stir in ground almonds, sugar, extracts and salt. Cover and refrigerate for at least 2 hours to chill.

  4. Preheat oven to 300°F and line 2 baking sheets with parchment paper.

  5. Press sliced almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds and place on baking sheets.

  6. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired.


Nutritional analysis per serving (1 cookie):
Calories: 70, Fat: 4.5g, Saturated Fat: 0g, Trans Fat: 0g, MUFA: 2.72, PUFA: 1.06, Cholesterol: 0mg, Sodium: 10mg, Potassium: 66mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 2%


Yield: 40 small cookiesPin it

Lemon Almond Crescents

GLUTEN FREE

prep time: 20 minscook time: 20 minschill time: 2 hours

total time: 2 hours 40 mins

ingredients:

  • 1 (10-oz.) package Mariani Slivered Almonds
  • 2 egg whites
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon lemon extract
  • 1/8 teaspoon salt
  • 2/3 cup Mariani Sliced Almonds
  • Powdered sugar (optional)

instructions

  1. Place slivered almonds in a food processor and grind until they’re very fine and flour-like in consistency. 
  2. Beat egg whites until foamy in a large bowl. 
  3. Stir in ground almonds, sugar, extracts and salt. Cover and refrigerate for at least 2 hours to chill.
  4. Preheat oven to 300°F and line 2 baking sheets with parchment paper. 
  5. Press sliced almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents, then roll in almonds and place on baking sheets.
  6. Bake for 20 minutes or until firm to the touch. Let cool completely, then dust with powdered sugar, if desired. 

Calories

70

Fat

4.5g

Sat. Fat

0g

Carbs

7g

Protein

2g

Sugar

5g

Trans Fat

0g

Cholesterol

0mg

Sodium

10mg

Potassium

66mg

Fiber

1g

Vitamin A

0%

Vitamin C

0%

Calcium

2%

Iron

2%

MUFA

2.72

PUFA

1.06
Created using The Recipes Generator

Green Bean Salad with Oranges, Cranberries & Almonds

MarianiNut-GreenBeansfinal-Recipe-web.jpg

VEGAN RECIPE
Prep time: 20 minutes
Cook time: 3 minutes
Chill time: at least 1 hour


INGREDIENTS

Salad:

  • 2 lbs. fresh green beans, stem ends trimmed

  • 1/2 cup thinly sliced, quartered red onion

  • 1 large navel orange

  • 1/2 cup dried cranberries

  • 3/4 cup Mariani Slivered Almonds, toasted

  • Freshly ground pepper to taste

Creamy Almond Citrus Vinaigrette:

  • 1/3 cup extra virgin olive oil

  • 1/3 cup orange juice

  • 2 tablespoons Mariani Slivered Almonds

  • 2 tablespoons lemon juice

  • 1 teaspoon garlic salt


INSTRUCTIONS

  1. Bring a large pot or very large skillet of water to a boil.

  2. Add green beans and cook for 3 minutes. Drain and rinse with cold water, or remove with a slotted spoon to a bowl of ice water. Drain well and refrigerate for at least 1 hour or until well chilled.

  3. To prepare vinaigrette, puree all ingredients in a small blender until smooth and creamy. Remove peel from orange by cutting off both ends, then place cut side down on a board and carefully cut away the rest of the peel. Cut each orange in half and slice 1/2-inch thick.

  4. Toss green beans with dressing and place on a platter.

  5. Top with orange slices, dried cranberries and almonds.

  6. Season with pepper to taste.


Nutritional analysis per serving:

Calories: 140, Fat: 9g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 6.77, PUFA: 1.29, Cholesterol: 0mg, Sodium: 85mg, Potassium: 242mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 8g, Protein: 3g, Vitamin A: 10%, Vitamin C: 35%, Calcium: 6%, Iron: 6%


Pin it

Green Bean Salad with Oranges, Cranberries & Almonds

VEGAN RECIPE

prep time: 20 minscook time: 3 minschill time: 1 hour

total time: 1 hour 23 mins

ingredients:

Salad:
  • 2 lbs. fresh green beans, stem ends trimmed
  • 1/2 cup thinly sliced, quartered red onion
  • 1 large navel orange
  • 1/2 cup dried cranberries
  • 3/4 cup Mariani Slivered Almonds, toasted
  • Freshly ground pepper to taste
Creamy Almond Citrus Vinaigrette:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup orange juice
  • 2 tablespoons Mariani Slivered Almonds
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic salt

instructions

  1. Bring a large pot or very large skillet of water to a boil. 
  2. Add green beans and cook for 3 minutes. Drain and rinse with cold water, or remove with a slotted spoon to a bowl of ice water. Drain well and refrigerate for at least 1 hour or until well chilled. 
  3. To prepare vinaigrette, puree all ingredients in a small blender until smooth and creamy. Remove peel from orange by cutting off both ends, then place cut side down on a board and carefully cut away the rest of the peel. Cut each orange in half and slice 1/2-inch thick. 
  4. Toss green beans with dressing and place on a platter. 
  5. Top with orange slices, dried cranberries and almonds. 
  6. Season with pepper to taste.

Calories

140

Fat

9g

Sat. Fat

1g

Carbs

13g

Protein

3g

Sugar

8g

Trans Fat

0g

Cholesterol

0mg

Sodium

85mg

Potassium

242mg

Fiber

3g

Vitamin A

10%

Vitamin C

35%

Calcium

6%

Iron

6%

MUFA

6.77

PUFA

1.29
Created using The Recipes Generator

Cinnamon Apple Walnut Butter

MarianiAppleCinnamonWalnutButter-web.png

INGREDIENTS

  • 2 cups Mariani Walnuts (raw, unsalted)

  • 1/2 cup dried apples packed, no sugar added

  • 2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/4 to 1/2 cup avocado oil


INSTRUCTIONS

Apple Cinnamon Walnut Butter-11-web.png
  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and apples 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen the butter and process until smooth. Be patient during this process, it will take 10-12 minutes to become completely smooth. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on. Scrape down the sides of your food processor every couple of minutes during the process.

  3. Add the cinnamon and salt, and process for another 30 – 45 seconds.

Use immediately or store in the refrigerator for up to two weeks.


Pin it

Cinnamon Apple Walnut Butter

ingredients:

  • 2 cups Mariani Walnuts (raw, unsalted)
  • 1/2 cup dried apples packed, no sugar added
  • 2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 to 1/2 cup avocado oil

instructions

  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and apples 5-6 times to chop, then process for 2-3 minutes until it looks like flour.
  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen the butter and process until smooth. Be patient during this process, it will take 10-12 minutes to become completely smooth. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on. Scrape down the sides of your food processor every couple of minutes during the process.
  3. Add the cinnamon and salt, and process for another 30 – 45 seconds.

Use immediately or store in the refrigerator for up to 2 weeks.

Created using The Recipes Generator

Gingerbread Nut Butter

Mariani-GingerbreadNutButter.png

INGREDIENTS

  • 1 cup Mariani Whole Almonds (raw, unsalted)

  • 1 cup Mariani Walnuts (raw, unsalted)

  • 1/4 – 1/2 cup avocado oil

  • 2 tablespoons blackstrap molasses

  • 2 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/8 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt


INSTRUCTIONS

  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with the food processor on .

  3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use immediately or store in the refrigerator for up to 2 weeks.


Pin it

Gingerbread Nut Butter

ingredients:

  • 1 cup Mariani Whole Almonds (raw, unsalted)
  • 1 cup Mariani Walnuts (raw, unsalted)
  • 1/4 – 1/2 cup avocado oil
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

instructions

  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.
  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on.
  3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use Immediately or store in the refrigerator for up to 2 weeks.

Created using The Recipes Generator

Deconstructed Creamy Almond Fruit Tart

MN_tart-Web.jpg

Prep time: 20 minutes
Cook time: 10 to 12 minutes
Chill time: 1 hour
Servings: 6


INGREDIENTS

  • 1 (8-oz.) package 1/3-less fat (Neufchatel) or regular cream cheese, at room temperature

  • 1 cup vanilla Greek yogurt

  • 2 tablespoons honey

  • 1 teaspoon almond extract

  • 2 cups fresh berries

  • 1/3 cup sliced almonds, toasted

Crust:

  • 1/4 cup each: crushed sliced almonds, melted butter, rolled oats and brown sugar

  • 6 tablespoons flour


INSTRUCTIONS

  1. Beat cream cheese in a medium bowl until light and fluffy. Beat in yogurt, honey and extract. Cover and refrigerate for 1 hour.

  2. To prepare crust, preheat oven to 400°F and lightly grease a small baking sheet.

  3. Stir together all crust ingredients in a medium bowl until well mixed. Press 1/4-inch thick on baking sheet and bake for 10 to 12 minutes or until golden brown.

  4. Let cool, then break into pieces.

  5. To assemble, spoon equal amounts of cream cheese filling into 6 small bowls.

  6. Top with fruit, crust and almonds.


Nutritional analysis per serving:

Calories: 360, Fat: 21g, Saturated Fat: 11g, Trans Fat: 0g, MUFA: 4.93, PUFA: 1.59, Cholesterol: 45mg, Sodium: 240mg, Potassium: 185mg, Carbohydrates: 35g, Fiber: 4g, Sugar: 22g, Protein: 11g, Vitamin A:  20%, Vitamin C:  20%, Calcium:  10%, Iron:  6%


Yield: 6Pin it

Deconstructed Creamy Almond Fruit Tart

prep time: 20 minschill time: 1 hour

cook time: 10-12 mins
total time: 1 hour 30-32 mins

ingredients:

  • 1 (8-oz.) package 1/3-less fat (Neufchatel) or regular cream cheese, at room temperature
  • 1 cup vanilla Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 2 cups fresh berries
  • 1/3 cup sliced Mariani Almonds, toasted
Crust:
  • 1/4 cup each: crushed sliced Mariani Almonds, melted butter, rolled oats and brown sugar
  • 6 tablespoons flour

instructions

  1. Beat cream cheese in a medium bowl until light and fluffy. Beat in yogurt, honey and extract. Cover and refrigerate for 1 hour. 
  2. To prepare crust, preheat oven to 400°F and lightly grease a small baking sheet. 
  3. Stir together all crust ingredients in a medium bowl until well mixed. Press 1/4-inch thick on baking sheet and bake for 10 to 12 minutes or until golden brown. 
  4. Let cool, then break into pieces. 
  5. To assemble, spoon equal amounts of cream cheese filling into 6 small bowls. 
  6. Top with fruit, crust and almonds.

Calories

360

Fat

21g

Sat. Fat

11g

Carbs

35g

Protein

11g

Sugar

22g

Trans Fat

0g

Cholesterol

45mg

Sodium

240mg

Potassium

185mg

Fiber

4g

Vitamin A

20%

Vitamin C

20%

Calcium

10%

Iron

6%

MUFA

4.93

PUFA

1.59
Created using The Recipes Generator

Green Chile, Cheese and Avo Stuffed Potatoes

Gr. Chile,Cheese,Avo Stuffed Potatoes(h)-Web.jpg

We’ve skipped the butter and added creamy avocado and Greek yogurt instead. These potatoes are great with or without the chicken.

Prep time: 15 minutes
Cook time: about 25 minutes total
Servings: 4


INGREDIENTS

  • 2 large (10-oz.) russet potatoes

  • 1 cup shredded 2% Mexican blend cheese, divided

  • 1/3 cup fat-free plain Greek yogurt

  • 3/4 teaspoon garlic salt

  • 3/4 teaspoon Mexican blend seasoning

  • 1 medium ripe avocado, peeled, pitted and mashed

  • 3/4 cup diced cooked chicken or rotisserie chicken

  • 1/4 cup canned diced green chiles

  • 1/4 cup chopped Mariani Almonds

  • Fresh cilantro leaves (optional)


INSTRUCTIONS

  1. Preheat oven to 400°F.

  2. Place potatoes on a large plate and pierce several times. Microwave on HIGH for 9 to 10 minutes or until potatoes are soft when gently squeezed. When cool enough to handle, cut in half and carefully scoop out potato leaving a small rim of potato inside the skin.

  3. Mash potatoes with 3/4 cup cheese, yogurt, garlic salt, Mexican seasoning and avocado. Stir in chicken and chiles and spoon back into potato skins. Mix remaining cheese with almonds in a medium bowl.

  4. Holding one stuffed potato over the bowl, press the mixture onto the top and sides of the filling, letting the excess fall back into the bowl.

  5. Repeat with the remaining potatoes to use all the topping.

  6. Place on a baking sheet and bake for 15 minutes or until tops are lightly browned.

  7. Top with cilantro, if desired.


Recipe tip:

If using rotisserie chicken, it’s easiest to take off the bone while it’s still warm. 


Nutritional analysis per serving:

Calories: 340, Fat: 15g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 45mg, Sodium: 460mg, Potassium: 971mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 2g, Protein: 22g, Vitamin A: 6%, Vitamin C: 60%, Calcium: 45%, Iron: 10%


Yield: 4Pin it

Green Chile, Cheese and Avo Stuffed Potatoes

We’ve skipped the butter and added creamy avocado and Greek yogurt instead. These potatoes are great with or without the chicken.

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients:

  • 2 large (10-oz.) russet potatoes
  • 1 cup shredded 2% Mexican blend cheese, divided
  • 1/3 cup fat-free plain Greek yogurt
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon Mexican blend seasoning
  • 1 medium ripe avocado, peeled, pitted and mashed
  • 3/4 cup diced cooked chicken or rotisserie chicken
  • 1/4 cup canned diced green chiles
  • 1/4 cup chopped Mariani Almonds
  • Fresh cilantro leaves (optional)

instructions

  1. Preheat oven to 400°F. 
  2. Place potatoes on a large plate and pierce several times. Microwave on HIGH for 9 to 10 minutes or until potatoes are soft when gently squeezed. When cool enough to handle, cut in half and carefully scoop out potato leaving a small rim of potato inside the skin. 
  3. Mash potatoes with 3/4 cup cheese, yogurt, garlic salt, Mexican seasoning and avocado. Stir in chicken and chiles and spoon back into potato skins. Mix remaining cheese with almonds in a medium bowl. 
  4. Holding one stuffed potato over the bowl, press the mixture onto the top and sides of the filling, letting the excess fall back into the bowl. 
  5. Repeat with the remaining potatoes to use all the topping. 
  6. Place on a baking sheet and bake for 15 minutes or until tops are lightly browned. 
  7. Top with cilantro, if desired. 

NOTES:

Recipe tip:
If using rotisserie chicken, it’s easiest to take off the bone while it’s still warm.

Calories

340

Fat

15g

Sat. Fat

4.5g

Carbs

32g

Protein

22g

Sugar

2g

Trans Fat

0g

Cholesterol

45mg

Sodium

460mg

Potassium

971mg

Fiber

5g

Vitamin A

6%

Vitamin C

60%

Calcium

45%

Iron

10%
Created using The Recipes Generator