TV5 Dinners

Wellness: Lunch Box Ideas

Updated 1 year ago

Hannaford Dietician Mary Lavanway joined Carolyn Callahan with some healthy ideas for your lunch box.

 

The California Sandwich

Prep Time: 20 minutes

Servings: 4

Ingredients:

8 slices multigrain bread

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Wellness: Healthy Box Lunch & California Sandwich Recipe

Updated 1 year ago

Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 with a couple ideas for a healthy box lunch.

 

The California Sandwich

Prep Time: 20 minutes
Servings: 4
Ingredients:
8 slices multigrain bread
2 avocados, peeled, pitted, halved and cut into wedges
8 slices Cabot® Sharp Light Cheddar Cheese (1 oz. slices)
1 cup fresh alfalfa sprouts
1 large tomato, cored and thinly sliced into 8 pieces
1/4 teaspoon McCormick® Pure Ground Black Pepper
Directions:
1. Place a slice of bread on each of four plates.
2. Top each slice with a quarter of the avocado slices, 2 slices of cheese,
a quarter of the alfalfa sprouts, and 2 tomato slices.
3. Sprinkle with pepper and top with remaining bread slices.
Serve within one hour.
Source: Hannaford fresh Magazine, July-August 2008

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Wellness Wednesday: Rooting for Root Vegetables

Updated 1 year ago

Hannaford dietician Mary Lavanway talks about rooting for root veggies for Wellness Wednesday.

 

Beet and Walnut Salad
Servings: 4 (1 cup each)
Ingredients:
4 (2″-3″ dia.) beets, unpeeled, scrubbed, all but an inch of tops removed, or 1 (8.25 oz.) can Hannaford® Sliced Beets,
drained and cut into strips
1 tablespoon olive oil (if using fresh beets)
1 package Fresh Express® 50/50 Mix®
1/2 cup chopped walnuts, toasted if desired
2 tablespoons McCormick® Minced Onions
Wish-Bone® Balsamic Vinaigrette Dressing, to taste
1/2 cup Taste of Inspirations® Crumbled Goat Cheese
Directions:
1. Preheat oven to 400°F. Toss fresh beets with 1 tablespoon oil in 11 x 7-inch metal baking pan.
Roast beets until tender, about 1 hour and 10 minutes.
2. Cool beets; peel and cut into 1/2-inch wedges. Bring to room temperature before continuing.
Or if using canned beets, drain and cut into strips.
3. Mix greens, walnuts, minced onions and dressing in large bowl; toss. Divide among plates.
Arrange beets around greens; sprinkle with goat cheese and enjoy.
Source: Recipe adapted from epicurious.com
Let’s Root for Root Vegetables!
Did you know root vegetables were an essential part of the diet during the early evolution
of humankind, about 5 million years ago? In the less distant past, American colonists
depended on root vegetables because they could be stored for months in the harsh
New England winters.

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Wellness: Fall Comfort Foods

Updated 1 year ago

Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 News at 5 with fall comfort food ideas.

Butternut, Apple and Yogurt Soup

Servings: 8 (1 cup each)

Ingredients:

1 tablespoon vegetable oil

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Wellness: Homemade Salad Dressings

Updated 1 year ago

Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 News at 5 with recipes for homemade salad dressings.

 

Creamy Avocado Salad Dressing
1 cup Hellmann’s® Canola Cholesterol Free Mayonnaise
1 ripe avocado, mashed
1 tablespoon lime juice
1 tablespoon milk (optional)
1 clove garlic, chopped
McCormick® Sea Salt Grinder and Coarsely Ground Black Pepper, to taste
Directions:
In small bowl, combine all ingredients and season with salt and pepper.
Serve over salad greens or use as a dipping sauce with your favorite veggies.
Delicious Creamy Salad Dressing
3/4 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
1/4 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1/2 teaspoon McCormick® Ground Mustard
1/4 teaspoon salt
1/2 teaspoon horseradish
1/2 teaspoon McCormick® Paprika
Minced garlic, to taste
1/2 teaspoon McCormick® Dill Weed
2 teaspoons onion, finely chopped
2 tablespoons fresh lemon juice
Directions:
Mix all ingredients thoroughly. Chill before serving over tossed green salad.

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Rotisserie Chicken with Broccoli and Pasta

Updated 1 year ago

Ingredients:1 Rotisserie Chicken1 large head Broccoli, cleaned1 lb. dried pasta2 garlic cloves, cleaned and crushedPinch red pepper flakesKosher Salt2 Tbsp. Olive Oil2 Tbsp. Unsalted ButterParmesan Cheese===Directions Preheat oven to 350° F placing rack in middle. Bring a large pot of water to a boil, season with Kosher salt and cook the pasta according to directions taking 6 minutes off of the time. Meanwhile, place chicken in roasting pan, cover with aluminum foil and heat in oven for 10 – 15 minutes until warmed through. Separate the broccoli florets. When the timer goes off for the pasta add in the broccoli florets, garlic and red pepper flakes. Cook for 6 minutes more until the pasta is done and the broccoli is tender. Remove the garlic cloves from the pasta pot, reserve about a 1/2 cup of pasta water and drain the pasta along with the broccoli in a colander. Return the pasta and broccoli back to the empty pot. Shred the warmed chicken and add to the pot along with the olive oil, butter and some of the reserved pasta water. Serve topped with shredded Parmesan cheese.

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Ice Cream Sandwiches

Updated 1 year ago

Ice Cream SandwichesAdapted from Cooks IllustratedMakes 12 sandwiches Ingredients: 1 cup all-purpose flour1/2 cup sifted, unsweetened cocoa powder1/4 tsp. salt1/4 tsp. baking soda2 large eggs3/4 cup granulated sugar1/4 cup chocolate syrup1/4 tsp. vanilla extract8 Tbsp. unsalted butter, melted2 pints vanilla or chocolate ice cream Directions Preheat oven to 350° F placing rack in middle. Place the ice cream in the refrigerator to soften while making the cookies. Grease the bottom and sides of a 1/2 sheet pan (17” x 12”). Line the bottom with a piece of parchment paper (do not grease the parchment paper): set aside. In a medium bowl, sift together the flour, cocoa powder, salt and baking soda: set aside. In a large bowl beat the eggs, sugar, chocolate syrup and vanilla with a whisk until lightened in color. Add the melted butter and beat until incorporated. With a rubber spatula gradually fold in the dry ingredients until smooth, mixture will resemble a brownie batter. Pour into the center of the prepared sheet pan. With an offset spatula spread the batter from the center to the sides. Take your time getting it as even as possible. Place in the oven and bake for 10 to 12 minutes until it springs back when touched lightly. Remove from oven and cool for 5 minutes. Invert onto a cooling rack, peel off parchment and invert again onto another cooling rack shiny side up. Cool completely. While cookies are cooling form a piece of aluminum foil into a pan that is half the size of the above sheet pan (8.5” x 12”). Spread the softened ice cream into the foil pan – this will form the filling for the sandwiches. Refreeze until hardened. Cut the cookies into 24 rectangles (8ths by 3rds.) It is helpful to use a pre-folded 17” x 12” piece of parchment paper as a guide to make the cookies even.Invert the formed ice cream filling onto a cutting board. Peel off the foil and cut into 12 rectangles using the parchment guide above. Working quickly, place an ice cream rectangle between two cookies then onto a sheet pan and into the freezer. Repeat making the remaining sandwiches. Chill until set, about an hour. Wrap the sandwiches in pieces of parchment and keep frozen until ready to serve.

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Ice Cream Sandwiches

Updated 1 year ago

Ice Cream SandwichesAdapted from Cooks IllustratedMakes 12 sandwiches Ingredients: 1 cup all-purpose flour1/2 cup sifted, unsweetened cocoa powder1/4 tsp. salt1/4 tsp. baking soda2 large eggs3/4 cup granulated sugar1/4 cup chocolate syrup1/4 tsp. vanilla extract8 Tbsp. unsalted butter, melted2 pints vanilla or chocolate ice cream Directions Preheat oven to 350° F placing rack in middle. Place the ice cream in the refrigerator to soften while making the cookies. Grease the bottom and sides of a 1/2 sheet pan (17” x 12”). Line the bottom with a piece of parchment paper (do not grease the parchment paper): set aside. In a medium bowl, sift together the flour, cocoa powder, salt and baking soda: set aside. In a large bowl beat the eggs, sugar, chocolate syrup and vanilla with a whisk until lightened in color. Add the melted butter and beat until incorporated. With a rubber spatula gradually fold in the dry ingredients until smooth, mixture will resemble a brownie batter. Pour into the center of the prepared sheet pan. With an offset spatula spread the batter from the center to the sides. Take your time getting it as even as possible. Place in the oven and bake for 10 to 12 minutes until it springs back when touched lightly. Remove from oven and cool for 5 minutes. Invert onto a cooling rack, peel off parchment and invert again onto another cooling rack shiny side up. Cool completely. While cookies are cooling form a piece of aluminum foil into a pan that is half the size of the above sheet pan (8.5” x 12”). Spread the softened ice cream into the foil pan – this will form the filling for the sandwiches. Refreeze until hardened. Cut the cookies into 24 rectangles (8ths by 3rds.) It is helpful to use a pre-folded 17” x 12” piece of parchment paper as a guide to make the cookies even.Invert the formed ice cream filling onto a cutting board. Peel off the foil and cut into 12 rectangles using the parchment guide above. Working quickly, place an ice cream rectangle between two cookies then onto a sheet pan and into the freezer. Repeat making the remaining sandwiches. Chill until set, about an hour. Wrap the sandwiches in pieces of parchment and keep frozen until ready to serve.

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