Happy Fettuccine Week! To celebrate, try our blackened chicken fettuccine Alfredo skillet meal. It cooks on the stovetop or in the microwave in minutes.
One of the most common questions we get at Schwan’s is “are frozen vegetables good for you?” We are constantly telling people YES! in many cases they are actually more healthy than so-called fresh vegetables. Here is a great article outlining 5 reasons to buy Frozen Fruits and Vegetables from Health.com. This is especially important in the winter time when fresh vegetables are not in season. As a bonus, here is my favorite recipe for homemade vegetable soup. This soup is really healthy and simple and quick. It’s the perfect meal solution for a cold winter night.
Vegetable soup is one of my go-to meals for a last-minute dinner on a cold winter night. It’s really simple and requires no prep, literally just dump everything into a stock pot and simmer. Here’s what you need:
2 28 oz cans Diced tomatoes
2 32 oz containers Vegetable or Chicken stock
1 tsp each Salt and Pepper
1 T Italian seasoning
Dump everything into a stock pot and simmer 30 min or until flavors are combined. If you want a heartier meal try adding Spiral Sliced Bone-in Ham diced up or Diced Chicken Breast Meat. It’s also delicious with grilled cheese for a vegetarian option.
The first Fall freeze is right around the corner and I’m desperately trying to use up the rest of my garden vegetables before they go bad. Of course I will can and freeze what I can but there are some things that just need to be used fresh like zucchini and eggplant. Once you freeze them it’s just not the same. This is the first year I ventured to grill my eggplant and I’m not sure what I was thinking because grilled eggplant is delicious. I put together a great pasta dish with tortellini, grilled eggplant, grilled zucchini, grilled summer squash and grilled chicken breast and topped it with diced tomatoes and spinach and a little parmesan cheese. It was delicious and had a ton of flavor with very little seasoning. Here’s what you need:
1 summer squash
4 premium chicken breast filets thawed
1 bag six cheese tortellini prepared according to package directions
2 c diced tomatoes
2 cups spinach
4 T Italian dressing
Start by cutting the zucchini, eggplant and summer squash into thick coins. My produce is getting fairly large so it’s easy to manage on the grill in coins but if yours is normal size you can cut it into strips lengthwise so you don’t have to worry about losing it between the grill grates. Lay all the produce out flat and drizzle, brush or spray with olive oil. I have one of those great reusable oil spray cans that works great for getting an even application of oil without drowning the vegetables. Sprinkle with Italian seasoning, salt and pepper to taste. I apologize for not measuring the amount of seasoning I used but it will depend on how big your vegetables are too. Just make sure they are evenly coated, then flip them over and do the other side. Season each of your chicken breast with a tablespoon of Italian dressing and set aside. My grill isn’t big enough to do all the vegetables and chicken at once so grilled the veggies first and the chicken second. One thing I learned is eggplant is a bit more fragile than zucchini and summer squash so it cooks faster and burns easier so check it and flip it more often. I like to grill my vegetables over a high heat so they get great grill marks and grill flavor without getting too mushy. There are directions on the package for grilling the chicken, I recommend following those and I always use a meat thermometer to tell when the meat is done so it’s not overcooked but also so no one is going to get sick. Once all of your veggies and chicken are grilled cut them up into bite sized pieces and toss them in a big pot with the tortellini, tomatoes and spinach. For added flavor you can use extra Italian dressing and top with parmesan cheese. This serves a lot of people so you will probably have leftovers but they are great reheated as well. It pairs fantastic with cheese stuffed breadsticks or five cheese garlic French bread which can also be made on the grill.
Schwan’s always provides its customers with the highest quality products available so it is only “natural” that we would offer you organic options. We are pleased to announce that we now have all natural, non-GMO, USDA organic fruits and vegetables available in all of our delivery areas. You can check them (and all our other new products) out at schwans.com
The weather is getting chillier and that means, like most people I’ve gotten out my crock pot and I’m scrounging up all of my favorite slow cooker comfort food recipes. This great recipe for Beef Tips Stroganoff comes from the schwans.com recipes section and is about as easy as it gets and so delicious you will be surprised that it only took a few minutes to put together.
Beef Tips Stroganoff
Preparation Time: 10 minutes
Total Time: 4 hours
Number of Servings: 4
½ cup each sliced onions and mushrooms
½ tsp garlic powder
1 cup sour cream
1. Place beef tips, onions and mushrooms into slow cooker. Cover and cook on Low for 4 hours.
2. Just before serving stir in sour cream and garlic powder.
Serve on top of wide noodles or fluffy rice. For a healthier option try plain Greek yogurt instead of sour cream.
For other great slow cooker recipes check out schwans.com recipe section.
It’s that time of year again! The Schwan’s USA Cup Soccer Tournament kicked off with the weekend tournament which ended Sunday, and final check-ins for the weeklong tournament wrapping up today. The tournament’s opening ceremonies are tomorrow evening at 6:00 p.m. in the stadium at the National Sports Center in Blaine, MN. This is truly a one of a kind event that you have to experience at some point, even if you aren’t a fan of soccer. To celebrate this event I wanted to bring you a little trivia about the National Sports Center because it is such a unique facility with so many rare and distinct amenities.
The National Sports Center (NSC) is a 600-acre multi-sport complex located in Blaine, Minnesota, United States
- It includes a soccer stadium,
- over 50 full-sized soccer fields,
- a golf course,
- a velodrome,
- a meeting and convention facility,
- and an eight-sheet ice rink, the Schwan Super Rink, which is the largest ice facility of its type in the world.
The National Sports Center opened in 1990 and costs $14.7 million for construction.
The facility welcomes over 3.8 million visitors annually, making it the most-visited sports facility in the state of Minnesota.
The Schwan’s USA CUP is the largest soccer tournament in the Western Hemisphere with over 1,000 teams and participants from 22 countries.
The NSC is operated by the National Sports Center Foundation, a 501(c)(3) non-profit corporation. Even though the facility is a State of Minnesota facility, and operations are overseen by the MASC, the NSC receives no operating subsidy from the State, and it is a self-supporting operation.
Mia Hamm scored her 150th international goal at the NSC in a 3–0 victory over Australia in 2004.
You can find us at the Schwan’s USA Cup all week long handing out free ice cream and answering any questions you have about Schwan’s service. There’s tons of activities for the kids and plenty of soccer all day long. Stop by and see us this week for great freebies and coupons.
There are a lot of nostalgic hot dishes, casseroles and salads that I grew up eating that are delicious but not so good for you. One of the dishes I love is ambrosia fruit salad which usually consists of canned fruits, whipped topping (not even real whipped cream) and coconut. While fruit is healthy, traditional ambrosia fruit salad is not the healthiest way to consume fruit. If you’re like me though a family gathering just doesn’t seem the same without it. Here’s a recipe that substitutes the not so healthy ingredients for much better-for-you options (keeping the marshmallows though). This is a Greek yogurt ambrosia salad with all the nostalgia and less of the guilt.
Here’s what you need:
½ package Golden Fruit Blend (thawed)
1 can Mandarin oranges
1 c. Plain Greek yogurt
2 c. fruit flavored miniature marshmallows
1 c. Dark sweet cherries (thawed)
2 c. shredded unsweetened coconut
½ c pecans chopped
Make sure all the fruit is thawed and drained. Miss all ingredients except pecans in a large bowl and refrigerate for at least 30 minutes before serving. Garnish with pecans just before serving. You can also toast the pecans in a dry sauté pan over medium high heat for 4-6 minutes stirring constantly to prevent burning.
Easter is fast approaching and I was looking for some great side dishes for the holiday. I found this great option in the recipe section on schwans.com. Since it’s been nice out and swim suit season is quickly approaching everyone in my family is trying to eat as healthy as possible. This cranberry citrus green bean side dish is a great alternative to traditional high-calorie, condensed soup, green bean casserole.
Here’s what you need:
2 Tbsp butter
¼ medium red onion, thinly sliced
2 bags Microsteam Whole Green Beans
¼ cup orange and lemon zest
1 cup dried cranberries
2 Tbsp cider vinegar
1 Tbsp brown sugar
Salt and pepper to taste
1. Preheat skillet over medium heat.
2. Add butter and onions and sauté for 2-3 minutes.
3. Stir in beans, zest, and cranberries. Cook 6-8 minutes
4. Add vinegar and brown sugar. Cook an additional 2-3 minutes.
Tip: Use dried cherries or apricots in place of the cranberries. Add sliced almonds for some extra crunch. Stay tuned for more great holiday recipes coming soon!
I know it’s technically Throw Back “Thursday” but I found this great little infomercial today and couldn’t resist sharing it with you. I’m a little jaded to find out we used to carry coffee (which would make me a happy camper!) but we still carry most the other products shown in the video, imagine that? It’s fun to see how rich Schwan’s history is and how close Schwan’s comes to its roots, even today over 60 years later.
Check it out!