Recession-Proof Recipes Hit a Download High

/PRNewswire/ -- The Unilever Consumer Kitchens report the comeback story of 2009 is the return of cooks to their home kitchens. With many people tightening their wallets and replacing dinners out with dinner at home, the challenge for cooks of every skill level is how to create budget-friendly and easy-to-prepare meals. With the surge of interest for recipe and meal ideas, the Consumer Kitchens at one of world's leading packaged goods companies, makers of Bertolli, Hellmann's, Breyers, to name a few, reveal that the search for recession-proof recipes is on the rise as evident with the increased web traffic to Unilever's recipe database www.MakingLifeBetter.com.

"During the month of January, we experienced record-high numbers of recipe downloads, as people today look to do more with less," explained Lauren Dellabella, Co-Manager, The Unilever Consumer Kitchens. "Meal solutions and recipe ideas from trusted brands can deliver a great value to help consumers get more out of life by creating delicious meals that save time and money."

With comprehensive online recipe resources like Unilever's www.MakingLifeBetter.com, it's easy to find go-to meal ideas that are fresh and simple to prepare. Here are five popular recipes that deliver convenience, great taste and tap into people's growing interest for finger foods, hearty meals and slow cooking.

RIGATONI BOLOGNESE

2 servings
Prep Time: 20 minutes Cook Time: 20 minutes
Cost per recipe: $6.22*
Cost per serving: $3.11
-- 1 Tbsp. Bertolli(R) Classico(TM) Olive Oil
-- 1 medium onion, chopped
-- 1/2 lb. ground beef
-- 1/4 cup dry red wine
-- 1 pouch Bertolli(R) Premium Champignon & Portobello Mushroom Pasta
Sauce
-- 1/4 cup heavy or whipping cream
-- 4 oz. rigatoni or large tube pasta, cooked and drained

1. Heat Olive Oil in 10-inch nonstick skillet over medium-high
heat and cook onion, stirring occasionally, 3 minutes or
until tender.
2. Stir in ground beef and cook 4 minutes; drain. Stir in wine
and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low
and simmer uncovered 10 minutes.
3. Stir in cream; heat through. Serve over hot rigatoni and
sprinkle, if desired, with grated Parmesan cheese.

BUFFALO-STYLE WINGS

8 appetizer servings
Prep Time: 5 minutes Cook Time: 50 minutes
Cost per recipe: $5.76
Cost per serving: $0.72
-- 2 lbs. chicken wings (about 15)
-- 2 Tbsp. Shedd's Spread Country Crock(R) Calcium plus Vitamin D or
Shedd's Spread Country Crock(R) Spread, melted
-- 2 Tbsp. hot pepper sauce
-- 1 tsp. sesame seeds, toasted (optional)
-- 1/2 tsp. salt

1. Preheat oven to 425°. Spray 13 x 9-inch baking pan with
nonstick cooking spray; set aside. Cut tips off chicken
wings. Cut wings in half at joint.
2. Arrange wings in prepared pan. Bake 50 minutes or until
wings are thoroughly cooked and crispy.
3. Meanwhile, combine melted spread, hot pepper sauce, sesame
seeds and salt in large bowl. Add cooked wings; toss to
coat.
COUNTRY-STYLE POT ROAST

8 servings
Prep Time: 10 minutes Cook Time: 2 hours 40 minutes
Cost per recipe: $10.00
Cost per serving: $1.25
-- 3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
-- 1 envelope Lipton(R) Recipe Secrets(R) Onion Soup Mix
-- 2-1/2 cups water
-- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
-- 4 carrots, sliced
-- 2 to 4 Tbsp. all-purpose flour

1. Brown roast in Dutch oven or 6-quart saucepot over medium-
high heat. Add Lipton(R) Recipe Secrets(R) Onion Soup Mix
blended with 2 cups water. Bring to a boil over high heat.
Reduce heat to low and simmer covered, turning roast
occasionally, 2 hours.
2. Add vegetables and cook an additional 30 minutes or until
vegetables and roast are tender; remove roast and
vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; stir
into Dutch oven. Bring to a boil over high heat. Reduce heat
to low and simmer uncovered, stirring constantly, until
thickened, about 5 minutes.

SLOW COOKER METHOD:
1. Add vegetables, then roast in slow cooker.
2. Add Soup Mix blended with 2 cups water. Cook covered on LOW
8 to 10 hours or HIGH 4 to 6 hours or until roast is tender.
3. Remove roast and vegetables to serving platter.
4. Blend remaining 1/2 cup water with flour and stir into
juices in slow cooker. Cook covered on HIGH 15 minutes or
until thickened.

NO-FRY WHITE CHICKEN PARMIGIANO

4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
Cost per recipe: $11.28
Cost per serving: $2.82
-- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
-- 1 egg, slightly beaten
-- 3/4 cup Italian seasoned dry bread crumbs
-- 1/4 tsp. paprika
-- 1 jar Bertolli(R) Creamy Alfredo Sauce
-- 1 medium tomato, chopped
-- 4 ounces fresh mozzarella cheese, thickly sliced
-- 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs
combined with paprika, coating well. In 13 x 9-inch baking
dish, arrange chicken.
2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken,
then top chicken with tomato and cheeses. Bake an additional
10 minutes or until chicken is thoroughly cooked.
3. Garnish, if desired, with chopped fresh basil and ground
black pepper. Serve with remaining sauce, heated, and, if
desired, hot cooked pasta.
SLOW-COOKER BBQ PORK

10 servings
Prep time: 15 minutes Cook time: 4 hours
-- 3-1/2-lb. boneless pork shoulder
-- 1 jar (1 lb. 10 oz.) Ragu(R) Old World Style(R) Pasta Sauce
-- 1/2 cup firmly packed light brown sugar
-- 1/4 cup apple cider vinegar
-- 1 medium onion, chopped
-- 2 Tbsp. Dijon mustard
-- 1/2 tsp. ground chipotle chile pepper
-- 2 cloves garlic, chopped

1. Season pork, if desired, with salt and ground black pepper.
Arrange pork in 4-1/2-quart slow cooker sprayed with
nonstick cooking spray.
2. Combine remaining ingredients in medium bowl; pour over
pork. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6
hours.
3. Remove pork from sauce. Shred pork with two forks. Return
shredded pork to sauce; stir. Serve, if desired, on whole
grain rolls.
TIP: This slow cooked pork makes the perfect wrap for lunch the next day.
*All costs based on average retail prices at national supermarkets.

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Budget-friendly Tips for Feeding a Family

(ARA) - Think it’s tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it’s the woman who sets a table for 12 almost every night of the week.

"Cooking for my family is not just about feeding them -- it’s another way my husband and I express love to our kids," says Sansone. "We’ve always used our dinners as a special time for being together each day. The same is true even in today’s economy; we just have to get a little more creative."

While most families don’t have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn’t really all that complicated.

"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we’re becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it’s important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."

Sansone’s tips include:

* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family’s dinners just as you would your kids’ after school activities. You’ll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.

* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use holiday leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You’ll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.

Here’s one of the Sansone family’s favorites using leftover turkey to make a delicious Wild Rice Risotto:

Turkey and Wild Rice Risotto

Ingredients:

1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper

Preparation Steps:

1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.

2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.

Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Recipe Yield: 6 people

Rely on a good source -- Finding fun and unique dishes to prepare doesn’t mean starting from scratch. Sansone notes that a favorite Chipotle Rice and Chicken Chili recipe actually came from the Rice-A-Roni Web site. She often visits sites such as www.ricearoni.com to see what other meats and veggies can be combined to create a variety of dishes as well as find exclusive coupons.

Courtesy of ARAcontent

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Nutritious, Easy And Affordable Meals

(NAPSI)-To help keep rising food prices from taking a bigger bite out of your grocery budget, consider stocking up on inexpensive and nutritious staples. Foods like canned tomatoes, pasta sauces, paste, juice and salsa are not only versatile but offer important nutrients like vitamins A and C, potassium and fiber.

In addition to being a vegetable that even the pickiest of eaters like, tomato products are good partners with other healthy foods because they offer great flavor and texture. Right after being picked from the vine at peak ripeness, the tomatoes are cooked and sealed in containers. This heat processing seals in their full sun-ripened flavor and keeps them safe from salmonella and other food-borne pathogens. Plus the heating process provides an enhanced value of lycopene, an antioxidant that helps fight disease.

For families looking to get the most from their food dollars, the Tomato Products Wellness Council offers some recipes for quick-and-easy family favorites. Each recipe can be prepared in three easy steps and costs less than $1.00 per serving.

Penny-Pinching Gazpacho

(serves 4)

This recipe uses canned diced tomatoes instead of fresh ones, which can cost more. Per serving, this recipe costs only $0.97, is just 132 calories and has more than 100 percent of your daily vitamin C needs.

Ingredients

1 14-oz. can of diced tomatoes

2 cups of tomato juice, low sodium

½ medium cucumber, diced

½ medium green pepper, diced

½ cup medium onion, finely diced

3 tablespoons red wine vinegar

2 tablespoons olive oil Black pepper or hot sauce to taste

3-Step Prep

1. Combine all ingredients; mix thoroughly.

2. Refrigerate; serve cold.

3. If desired, top with croutons.

Cost-Conscious Chili Con Carne

(serves 8)

Using turkey instead of beef gives you a great, meaty taste for less cost. Per serving, this recipe costs only $0.95, is just 308 calories and has 45 percent of your daily dietary fiber needs.

Ingredients

1½ lbs. 93 percent lean ground turkey

1 40½-oz. can of kidney beans (1 large can)

1 18-oz. can of tomato paste

1 chopped onion

2 teaspoons chili powder

¾ cup water

3-Step Prep

1. Brown turkey in pot over medium heat until meat is no longer pink.

2. Stir in remaining ingredients and bring to a boil.

3. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes, then serve.

For more information and recipes, visit www.tomatowellness.com.

Roasted Red Pepper Pistachio Dip,

The dip sounded so good I couldn't resist sharing! A group of friends take turns treating each other at various restaurants. I don't know who's next, but this is going to be my choice for the location when it's our turn! They have locations in Buckhead and Perimeter.

Seasons 52 Restaurant Offers Deliciously Healthful Tips for Creating Hearty Winter Fare
Celebrate Light Seasonal Dishes That are Big on Flavor

Jan. 4 /PRNewswire/ -- This winter, Seasons 52 demonstrates that the season's most savory meals can also be the lightest when they're healthfully prepared. The fresh grill restaurant, known for its lighter approach to seasonal fare, encourages do-it-yourself food enthusiasts to abandon preconceived notions of winter food preparation by offering fresh and flavorful culinary options, available on their website at http://www.seasons52.com/.

"The winter months are often associated with comfort foods, and perhaps a little overindulging during the holidays," notes Seasons 52 Executive Chef Clifford Pleau. However, diners and home cooks can enjoy satisfying, yet easy to prepare dishes, by following Chef Pleau's culinary suggestions.

-- To start your evening on a light, lively note, Pleau recommends Roasted Red Pepper Pistachio Dip. (Recipe below)

http://www.seasons52.com/culinary/videos/RedPepperPistachioDip.asp

Roasted red peppers, lime juice, honey, bread crumbs and pistachios are combined in a food processor. Freshly ground cumin offers an additional dash of flavor. The dip can be served with crudite, fish or poultry.

-- For a novel spin on a comfortable classic, Pleau recommends serving sweet potatoes seasoned with a light vinaigrette in place of butter and brown sugar. Simply roast, then cool and slice potatoes into 1/2 inch discs. Brush with your favorite vinaigrette and broil to add color.

-- For a unique side dish, apply Pleau's simple roasting technique to various fruits, such as pears.

http://www.seasons52.com/culinary/videos/RoastedBoscPears.asp

Bosc pears sliced in half and spritzed with olive oil will be glazed with the fruit's natural sugars when roasted in an oven for 30 minutes. Says Pleau, "When roasting fruit, nature provides its own glaze as the sugars concentrate and caramelize; the resulting dish is sweet, nutritious and guilt-free."

No winter meal is complete without the perfect wine pairing. Seasons 52's Master Sommelier George Miliotes understands the art of selecting the ideal vino to maximize your dining experience. -- When serving roast turkey or chicken, Miliotes advises, "really good
Chardonnay never fails ... I recommend a non-oaked varietal, such as a Chablis from France."

-- For a chic wine at a moderate price, Miliotes suggests Spanish white wines made from the Verdejo grape: "Crisp, clean, and palate-cleansing, it pairs well with the diversity of flavors in cocktail party food."

-- Red meat dishes explode with flavor when served with California Cabernets and Merlots from the 2001 vintage, which Miliotes describes as "great wines that are just rounding into their prime."


Roasted Red Pepper Pistachio Dip
Ingredients:
1/4 cup pistachios, shelled and toasted (3 oz)
3/4 cup red peppers, roasted*, peeled and chopped (2 oz)
2 tablespoons bread crumbs
1 ounce lemon or lime juice
1 tablespoon honey
1 tablespoon chipotle Tabasco
1/2 teaspoon cumin, toasted
1/2 teaspoon salt, Kosher
Procedure:
-- Toast pistachios in 350 degree oven for 5 minutes. Cool to room
temperature.
-- Pulse pistachios in food processor for 30 seconds to chop nuts.
-- Reserve a tablespoon for garnish.
-- Add all other ingredients to bowl of food processor.
-- Blend in food processor for 1 minute until smooth. Refrigerate for
a few hours.
-- Garnish with reserved chopped pistachios.
-- Serve chilled in small bowl with veggies or chips.
*To roast peppers:
Lightly rub a few red peppers with oil. Broil or grill red peppers to
char the skin. Place in a plastic Ziploc(R) bag or covered container
30 minutes. Remove peels & seeds.

About Seasons 52
Seasons 52 is an award-winning fresh grill restaurant offering a seasonally inspired menu featuring flavorful, lower calorie dishes and an adventurous selection of international wines. Seasons 52 has locations in Orlando, Altamonte Springs, Boca Raton, Ft. Lauderdale and Palm Beach Gardens and in the Perimeter and Buckhead areas of Atlanta.