Walnut Chili

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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

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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

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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

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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

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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

Cinnamon Apple Walnut Butter

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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

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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

Heirloom Tomato and Almond Panzanella Salad

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Heirloom_Tomato_Almond_Panzanella_Salad-Web.jpg

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled. 

Prep time: 15 minutes
Cook time: 5 to 10 minutes
Servings: 8

INGREDIENTS

  • 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon sugar

  • 1/2 teaspoon sea salt

  • Freshly ground pepper to taste

  • 3 cups 1-inch cubes heirloom tomatoes

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup Mariani Slivered Almonds, toasted

  • 1/4 cup snipped fresh basil

INSTRUCTIONS

  1. Preheat oven to 450°F.

  2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.

  3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well.

  4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices.

  5. Add almonds and basil and toss again lightly. 

Nutritional analysis per serving:

Calories: 280, Fat: 11g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 280mg, Potassium: 570mg, Carbohydrates: 40g, Fiber: 7g, Sugar: 13g, Protein: 7g, Vitamin D: 0 IU, Vitamin C: 50%, Calcium: 8%, Iron: 8%

Yield: 8

Heirloom Tomato and Almond Panzanella Salad

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled.

prep time: 15 minscook time: 5 to 10 minstotal time: 20 to 25 mins

ingredients:

  • 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste
  • 3 cups 1-inch cubes heirloom tomatoes
  • 1/2 cup thinly sliced and coarsely chopped red onion
  • 1/2 cup Mariani Slivered Almonds, toasted
  • 1/4 cup snipped fresh basil

instructions

  1. Preheat oven to 450°F. 
  2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool. 
  3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well. 
  4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices. 
  5. Add almonds and basil and toss again lightly. 

Calories

280

Fat

11g

Sat. Fat

1g

Carbs

40g

Protein

7g

Sugar

13g

Trans Fat

0g

Cholesterol

0mg

Sodium

280mg

Potassium

570mg

Fiber

7g

Vitamin D

0 IU

Vitamin C

50%

Calcium

8%

Iron

8%
Created using The Recipes Generator

Grape and Almond Tortilla Roll-Ups

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Grape_Almond_Tortlla_Rollups-Web.jpg

Prep time: 15 minutes

INGREDIENTS

  • 1/3 cup chopped tomato

  • 3 tablespoons minced red onion

  • 2 tablespoons minced Anaheim chile OR 1 teaspoon minced jalapeño pepper

  • 1 tablespoon snipped fresh cilantro

  • 4 (8-inch) whole grain tortillas

  • 4 oz. 1/3–less fat (Neufchatel) or regular cream cheese, at room temperature

  • 3/4 cup quartered seedless grapes

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

INSTRUCTIONS

  1. Stir together tomato, onion, pepper and cilantro in a small bowl. 

  2. Lay tortillas on a cutting board and spread 1 oz. of cream cheese over each.

  3. Top with equal amounts of grapes, tomato mixture and almonds, leaving 2 inches at the top of each tortilla empty.

  4. Starting with the bottom of each tortilla, roll up tightly and press gently to compress ingredients.

  5. Wrap each individually and refrigerate until ready to serve. May be prepared one day ahead. 

Nutritional analysis per serving:

Calories: 360, Fat: 21g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 440mg, Potassium: 295mg, Carbohydrates: 35g, Fiber: 7g, Sugar: 10g, Protein: 13g, Vitamin D: 0 IU, Vitamin C: 20%, Calcium: 10%, Iron: 6%

Yield: 4Pin it

Grape and Almond Tortilla Roll-Ups

prep time: 15 minstotal time: 15 mins

ingredients:

  • 1/3 cup chopped tomato
  • 3 tablespoons minced red onion
  • 2 tablespoons minced Anaheim chile OR 1 teaspoon minced jalapeño pepper
  • 1 tablespoon snipped fresh cilantro
  • 4 (8-inch) whole grain tortillas
  • 4 oz. 1/3–less fat (Neufchatel) or regular cream cheese, at room temperature
  • 3/4 cup quartered seedless grapes
  • 1/2 cup Mariani Whole Almonds, coarsely chopped and toasted

instructions

  1. Stir together tomato, onion, pepper and cilantro in a small bowl. 
  2. Lay tortillas on a cutting board and spread 1 oz. of cream cheese over each. 
  3. Top with equal amounts of grapes, tomato mixture and almonds, leaving 2 inches at the top of each tortilla empty. 
  4. Starting with the bottom of each tortilla, roll up tightly and press gently to compress ingredients. 
  5. Wrap each individually and refrigerate until ready to serve. May be prepared one day ahead. 

Calories

360

Fat

21g

Sat. Fat

6g

Carbs

35g

Protein

13g

Sugar

10g

Trans Fat

0g

Cholesterol

20mg

Sodium

440mg

Potassium

295mg

Fiber

7g

Vitamin D

0 IU

Vitamin C

20%

Calcium

10%

Iron

6%
Created using The Recipes Generator

Bacon, Cheddar and Almond Waffles

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Bacon_Cheddar_Almond_Waffles-Web.jpg

Skip the butter and top these waffles with mashed avocado, fried eggs and fresh pico de gallo. This is a budget-friendly meal as well.


Prep time: 15 minutes
Cook time: about 3 minutes per waffle
Servings: 4 to 6

INGREDIENTS

  • 3/4 cup milk

  • 2 tablespoons butter or better-for-you spread, melted

  • 2 eggs

  • 1/2 cup coarsely shredded sharp Cheddar cheese

  • 6 tablespoons chopped, toasted Mariani Whole Almonds, divided

  • 1/4 cup real bacon bits

  • 2/3 cup flour

  • 1/3 cup wheat flour

  • 1 1/2 teaspoons each: baking powder and sugar

  • 1/4 teaspoon salt

  • Mashed avocado, fried eggs and fresh pico de gallo or salsa (toppings)

INSTRUCTIONS

  1. Whisk together milk, butter and eggs in a medium bowl. Stir in cheese, 3 tablespoons of the almonds and bacon bits.

  2. Add dry ingredients and stir just until flour is incorporated.

  3. Using 1/4 of the batter at a time, cook in a greased waffle iron until waffles are a light golden brown.

  4. Top waffles with mashed avocado, fried eggs, pico de gallo and remaining almonds.
     

Nutritional analysis per serving:

Calories: 330, Fat: 20g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 540mg, Potassium: 239mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 3g, Protein: 14g, Vitamin D: 3.78 IU, Vitamin C: 0%, Calcium: 20%, Iron: 10%

Yield: 4 to 6Pin it

Bacon, Cheddar and Almond Waffles

Skip the butter and top these waffles with mashed avocado, fried eggs and fresh pico de gallo. This is a budget-friendly meal as well.

prep time: 15 minscook time: 3 minstotal time: 18 mins

ingredients:

  • 3/4 cup milk
  • 2 tablespoons butter or better-for-you spread, melted
  • 2 eggs
  • 1/2 cup coarsely shredded sharp Cheddar cheese
  • 6 tablespoons chopped, toasted Mariani Whole Almonds, divided
  • 1/4 cup real bacon bits
  • 2/3 cup flour
  • 1/3 cup wheat flour
  • 1 1/2 teaspoons each: baking powder and sugar
  • 1/4 teaspoon salt
  • Mashed avocado, fried eggs and fresh pico de gallo or salsa (toppings)

instructions

  1. Whisk together milk, butter and eggs in a medium bowl. Stir in cheese, 3 tablespoons of the almonds and bacon bits. 
  2. Add dry ingredients and stir just until flour is incorporated. 
  3. Using 1/4 of the batter at a time, cook in a greased waffle iron until waffles are a light golden brown. 
  4. Top waffles with mashed avocado, fried eggs, pico de gallo and remaining almonds.

Calories

330

Fat

20g

Sat. Fat

7g

Carbs

24g

Protein

14g

Sugar

3g

Trans Fat

0g

Cholesterol

120mg

Sodium

540mg

Potassium

239mg

Fiber

3g

Vitamin D

3.78 IU

Vitamin C

0%

Calcium

20%

Iron

10%
Created using The Recipes Generator