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Here’s a holiday appetizer that won’t weigh you down! Simple to make, these delish little bites are sure to please this season!

Crispy Potato, Smoked Salmon & Chive Bites

Ingredients

4 Dr. Praeger’s Potato Pancakes, cooked according to package directions

⅓ cup reduced-fat sour cream

1 tablespoon finely minced chives, divided

1 teaspoon lemon zest

1 teaspoon lemon juice

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

2 oz. smoked salmon

Preparation

1. Cook Dr. Praeger’s Potato Pancakes according to package directions.

2. While pancakes are cooking, combine sour cream, 2 teaspoons chives, lemon zest and lemon juice, salt and pepper in a bowl and stir to incorporate. Chill until ready to use.

3. Remove pancakes from oven and let cool for 2 minutes.

4. Using a serrated knife, cut each pancake into 4 equal-sized wedges. Top each wedge with 1 teaspoon sour cream mixture and one slice of salmon.

5. Sprinkle remaining 1 teaspoon chives evenly among wedges.

Serves 4 as an appetizer.

*Recipe and image courtesy of Dr. Praeger’s.*

Bolognese sauce made meatless and ridiculously simple using Dr. Praeger’s Meatless All-American Burgers for a weeknight dinner everyone will enjoy!

Orecchiette with Vegetarian Bolognese Sauce

Ingredients

1 tablespoon olive oil

1 large onion, diced

1 green bell pepper, seeded and diced

2 cloves garlic, minced

1 tablespoon chili powder

1 15-oz. can low-sodium diced tomatoes in juice

2 8-oz. cans no-salt-added tomato sauce

3 tablespoons brown sugar

2 tablespoons tomato paste

1 tablespoon apple cider vinegar

½ teaspoon salt

¼ teaspoon fresh ground black pepper

4 Dr. Praeger’s Meatless All American Burgers, defrosted, uncooked and finely minced

Cooked pasta

Ingredients

1. Heat olive oil in a 4-quart saucepan over medium-high heat.

2. Add onions and peppers, cook until onions are translucent and peppers have softened, 9 to 10 minutes. Add garlic and cook one additional minute.

3. Add diced Dr. Praeger’s Meatless All American Burgers, then add chili powder and cook, stirring, for about 1 minute.

4. Add diced tomatoes, tomato sauce, brown sugar, tomato paste, vinegar, salt and pepper and bring to a boil. Reduce heat and simmer until liquid thickens slightly, about 10 minutes.

5. Divide among 4 plates and serve over pasta.

Serves 4 (1 serving = 1 ¼ cups sauce)

*Recipe and image courtesy of Dr. Praeger’s.*

This simple hash cooks up quickly on busy mornings! Served with scrambled eggs, whole wheat toast, and fruit, it makes a gorgeous brunch option, as well!

Potato, Corn and Caramelized Two-Onion Hash

Ingredients

4 Dr. Praeger’s Potato Pancakes, cooked according to package directions.

2 tablespoons olive oil

1 large onion, chopped (about 2 ½ cups)

1 bunch scallions, whites and greens separated, thinly sliced

2 large ears corn. Kernels cut from cob (about 2 cups) or one 10 oz. box frozen corn, defrosted

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon dried chili flakes

Preparation

1. Dice cooked Dr. Praeger’s Potato Pancakes into ½-inch squares and reserve.

2. Heat olive oil in a large nonstick skillet over medium-high heat.

3. Add onions and scallion whites and cook, stirring occasionally, until tender and browned, 10 to 12 minutes.

4. Reduce heat to medium. Add corn and cook until tender and slightly browned, 5 to 6 minutes.

5. Add diced pancakes, scallion greens, salt, pepper and chili flakes and cook until pancakes are warmed through, 2 to 3 minutes.

6. Serve immediately.

Serves 4 (1 serving = 1 cup hash)

*Recipe and image courtesy of Dr. Praeger’s.*

Breakfast made healthy and easy with Dr. Praeger’s! Start the kids off on the right foot in the morning with this nutritious option that will provide fule for the entire morning!

Spinach Breakfast Stacks

Ingredients

4 Dr. Praeger’s Spinach Pancakes, cooked according to package directions

1 tablespoon olive oil

4 eggs

1 large or 2 small tomatoes, cored and diced (about 2 cups)

¼ cup chopped basil, plus more for garnish

½ teaspoon salt

¼ teaspoon fresh-ground pepper

3 tablespoons low-fat milk (“Mom” prefers organic fat-free milk or Almond Milk)

3 tablespoons water

Preparation

1. Heat oil in a large skillet over medium-high heat. Add tomatoes and cook until they begin to release their liquid and soften, about 5 minutes. Add basil, salt and pepper and cook until basil is wilted. Add milk and water and cook an additional minute, until sauce thickens. Remove from heat, cover with foil to keep warm and reserve.

2. Coat a large nonstick skillet with cooking spray over high heat. Crack eggs into skillet and cook until whites are set, 3 to 4 minutes.

3. While eggs are cooking, gently reheat Dr. Praeger’s Spinach Pancakes in a low oven and re-warm tomato sauce, adding a little water if sauce has thickened too much.

4. Place one pancake on a plate and top with a fried egg. Spoon about ¼ cup creamy tomato-basil sauce over each stack. Garnish with fresh basil and serve immediately.

Serves 4 (1 serving = 1 stack)

*Recipe and image courtesy of Dr. Praeger’s.*