* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project
Free 2014-2015 | VOL 70 COUPONS INSIDE Host a COOKIE exchange Eating Well with diabetes THANKSGIVING Display 11/9-1/4 PLANNER I’m hosting a gluten-free guest for a holiday meal. What can I make? – Stacey All fresh and frozen Weis Quality Turkeys are gluten free! Individuals that follow a gluten-free diet avoid wheat, rye, barley, occasionally oats and ingredients derived from these foods. The good news is that many traditional Thanksgiving dishes are naturally gluten free or can be modified to remove gluten. Prepare a holiday meal your gluten-free guest and all others can enjoy with these tips: Beth Stark RDN, LDN • Determine the exact dietary needs of the gluten-free guest. • Plan the menu to include naturally gluten-free dishes, like these, and invite them to bring a dish or two to share. • Roasted or steamed vegetables seasoned with olive oil, salt, pepper, plain herbs and spices or gluten-free seasoning blends. • Salad dressed with homemade balsamic vinaigrette or gluten-free salad dressing. • Mashed potatoes made with milk, butter, salt and pepper. • Un-stuffed roasted turkey, flavored with gluten-free broth, gravy and seasonings. • Canned cranberry sauce or homemade fresh cranberry sauce. • Prepare all gluten-free dishes at the same time using clean bowls, utensils and cutting boards to avoid cross-contamination. • Clearly identify which menu items contain gluten and allow the gluten-free guest to serve themselves first. Here's how to make traditional Thanksgiving dishes gluten free. Kathryn Long RDN, LDN • Thicken gravy with cornstarch, not flour. • Use gluten-free bread, stuffing cubes or rice and gluten-free broth to make stuffing from scratch. • Replace all-purpose flour with rice flour in candied yams or sweet potato casserole. • Make pumpkin pie into a crustless custard. • Serve gluten-free dinner rolls in a separate bread basket. For gluten-free recipe ideas and cooking questions, contact your Weis Dietitians. Send Us Your Nutrition Questions! Weis Healthy Bites™ 1000 S. 2nd Street, PO Box 471 Sunbury, PA 17801 email: [email protected] website: weismarkets.com/healthyliving Connect with us For Healthy Bites recipe videos & more, scan the QR code or visit: socialmedia.weismarkets.com features Eating Well with Diabetes 04 Thanksgiving Planner 07 06 05 Fresh Focus: Brussels Sprouts 08 Host a Cookie Exchange 11 Guide to Winter Squash 12 Holiday Happy Hour 15 recipes 14 10 Seared Barramundi with Mango Salsa 05 Apple, Cranberry & Sausage Stuffing 06 Pumpkin Spice Cookies with Orange Glaze 10 Kale Spanakopita Bites (cover) Table of Contents | weis Healthy Bites™ 14 03 eating well with diabetes November is American Diabetes Month. Choosing the right foods, achieving and maintaining a healthy weight, eating at regular intervals and practicing portion control are all lifestyle habits that help manage and prevent diabetes. lightandfit.com mango.org ilovelibbys.com splenda.com earthlychoice.com 04 Stick to a Plan Eating every few hours maintains steady blood glucose levels, curbs hunger and may contribute to weight control. Snacks that combine carbohydrates, protein and healthy fats deliver the most satisfaction, while balancing blood sugar levels. Thick and creamy Dannon® Light and Fit® Greek Nonfat Yogurt supplies double the protein of regular lowfat yogurt with less than 100 calories and 15 or fewer grams of carbohydrates per container. Sink your spoon into tantalizing flavors like Coffee, Vanilla, Strawberry Cheesecake and more! Be Carb Smart Carbohydrates from bread, cereal, fruit, milk, pasta and candy digest to form glucose which increases your blood sugar. Choose whole-grain and fiber-rich carbohydrates with little or no added sugar for optimal blood sugar control. As a good source of fiber, fresh mango is a carb-smart option. It has a naturally sweet, tropical flavor and is loaded with over 20 vitamins and minerals per one-cup serving. Pair mango with cottage cheese, blend it into a smoothie or serve it overtop chicken or fish like our Seared Barramundi with Mango Salsa. Read Labels Food labels are a useful tool for meal planning and shopping with diabetes. Read them closely to identify foods that are high in fiber with low or reduced amounts of carbohydrates and no added sugars. Libby’s® Skinny Fruits™ contain fewer calories and carbohydrates and less sugar per serving than fruit packed in juice or syrup. All of their no sugar added fruits, including Chunk Pineapple, Sliced Pineapple, Crushed Pineapple, Tropical Fruit Salad and Mandarin Oranges are picked and packed at peak freshness, locking in high amounts of vitamins and minerals. Try their no sugar added 100% Pineapple Juice too! weis Healthy Bites™ | Eating Well with Diabetes Stock Your Pantry Right Stock your pantry with olive oil, natural nut butter, reducedsodium canned beans and vegetables, whole grains, tuna in water and salt-free herbs and spices to create healthful meals and snacks with ease. For sweetening beverages, cereal and recipes, keep Splenda® No-Calorie Sweetener on hand. It has a sweet flavor similar to sugar, without all the calories and carbohydrates, and measures cup for cup like sugar. For best results when baking, check for doneness three to five minutes before the original recipe’s expected baking time to prevent over-baking. Quinoa is the seed of a plant that is related to spinach, beets and Swiss chard. When cooked, it has a fluffy, creamy consistency and a mildly nutty flavor. Nature’s Earthly Choice® Premium Organic Quinoa supplies whole grains, a good source of fiber and six grams of plant-based protein per serving. It’s also naturally gluten free. For perfectly-cooked quinoa every time, use a ratio of one cup dry quinoa to two cups of liquid and serve it in place of rice, couscous and even oatmeal. For an even faster quinoa side, try their Easy Quinoa™ that’s pre-seasoned with vegetables, herbs and spices and cooks in just 15 minutes. Are you at risk? One in three individuals have pre-diabetes and many don’t even know it. Pre-diabetes can lead to full-blown diabetes if left untreated. Screenings are recommended for people over age 45 and people of any age with a body mass index (BMI) greater than 25, plus any one of the following risk factors: ➢ ➢ ➢ ➢ ➢ • Being physically inactive • Having a first-degree relative with diabetes • Belonging to a high risk ethnic population • Having high blood pressure, low HDL cholesterol or elevated triglyceride levels • Having a fasting blood sugar that’s above normal • Being a woman with polycystic ovarian syndrome or a history of gestational diabetes or giving birth to a baby weighing more than 9 lbs. Undergo screenings every three years if test results are normal with more frequent testing as recommended by your doctor. Barramundi is a mild tasting, moist and flaky white fish that supplies at least 25 grams of protein and just 140 calories per serving. Seared Barramundi with Mango Salsa Prep Time: 15 minutes Cook Time: 8-10 minutes Makes: 4 servings Ingredients 2 tsp. Weis Five Star Orange Blossom Honey 1 lime, juiced 1 medium ripe mango, peeled and diced 1 medium ripe avocado, peeled, pitted and diced 1 small shallot, finely chopped ¼ cup red bell pepper, diced 1 jalapeño pepper, finely chopped Pinch of salt 2 tsp. Weis Quality Pure Olive Oil 2 tsp. salt-free lemon pepper seasoning blend 1½ lbs. barramundi, cut into 4 fillets Fresh cilantro (optional garnish) In a medium bowl, whisk honey and lime juice to blend. Add mango, avocado, shallot, bell pepper, jalapeño and salt; toss well to combine and set aside. Heat a large skillet over medium-high heat until hot. Drizzle fillets evenly with olive oil and season with seasoning blend. Add the fillets to the skillet, skin side-up. Cook 4-5 minutes, then flip and cook 4-5 minutes more, or until fish flakes easily with a fork, appears opaque throughout and reaches a minimum internal temperature of 145°F. Spoon salsa evenly over each fillet; serve immediately. Nutrition Facts per serving: 300 calories; 12g fat; 1.5g saturated fat; 0g trans fat; 70mg cholesterol; 140mg sodium; 20g carbohydrate; 5g fiber; 12g sugar; 37g protein; 60% DV vitamin C; 15% DV vitamin A. Photo by AJ Sandone Food Styling by Judi Orlick weismarkets.com/healthyliving Apple, Cranberry & Sausage Stuffing Prep Time: 25 minutes Bake Time: 30 minutes Makes: 8 servings Stuffing your turkey? See the coupon insert for tips! Ingredients 6 cups Nature’s Harvest® Honey Wheatberry Bread, cut into 1½ to 2-inch cubes 3 Tbsp. Weis Quality Unsalted Butter, melted 2 tsp. Pompeian® Olive Oil 2 links smoked apple chicken sausage, sliced into cubes (such as Aidells® Chicken and Apple Sausage) 1 cup diced celery ½ cup diced onion 1 tsp. The Spice Hunter ® French Thyme Leaves 2 tsp. The Spice Hunter ® Salt-Free Poultry Seasoning Freshly ground Weis Quality Black Pepper to taste 1 medium gala apple, cored and chopped ½ cup Ocean Spray ® Fresh Cranberries ¾ cup Swanson ® Natural Goodness ® Chicken Broth Preheat oven to 400°F. Arrange bread cubes in a single layer on a large baking sheet. Drizzle with melted butter and toss to coat. Bake 1520 minutes until browned and crisp; transfer to a large bowl. Lower oven temperature to 350°F. In a medium skillet over medium-high heat, sauté sausage in olive oil until browned; remove from skillet and set aside. Add celery, onion, thyme, poultry seasoning and black pepper to the same skillet, sauté until tender; transfer to large bowl. Add apple, cranberries and broth; toss gently until well mixed. Spoon into a lightly greased 13x9-inch baking dish, cover with foil and bake 10 minutes. Remove foil and bake 20 minutes more or until heated through and lightly browned. Serve. Nutrition Facts per serving: 210 calories; 10g fat; 3g saturated fat; 0g trans fat; 35mg cholesterol; 380mg sodium; 24g carbohydrate; 2g fiber; 6g sugar; 7g protein. weismarkets.com/healthyliving Photo by AJ Sandone Food Styling by Judi Orlick Are you hosting the Thanksgiving meal this year? Instead of scrambling to plan, shop and cook at the last minute, use our Thanksgiving planner to stay on track and make the meal a success. Finalize the Menu Finalize the menu two weeks before Thanksgiving and include a variety of heat-and-eat, no-cook and make-ahead recipes to ease cooking day stress. New Dole® Garden Soups have a thick and creamy texture and are ready to serve in just minutes. All varieties are made with pure and simple ingredients and no preservatives for garden-fresh vegetable flavor in every spoonful. Try their Roasted Garlic Tomato Basil and Carrot Ginger for the perfect complement to your meal. Check Your Pantry Check the color and aroma of bottled herbs and spices to ensure they are at peak flavor and replace if necessary. Premium ingredients like The Spice Hunter® Gourmet Herbs, Spices and Salt-Free Seasoning Blends make recipes worthy of a special occasion. Sourced from the most ideal growing regions in the world, their extensive collection includes SaltFree Poultry Seasoning, Sage Leaves, French Thyme Leaves, Whole Nutmeg and Highland Harvested Saigon Cinnamon needed to season holiday main dishes, sides and desserts. Stock Up Pick up frozen veggies, the turkey, canned pumpkin and broth in advance to save time later. Swanson® Natural Goodness® Chicken Broth is the secret behind unbeatable stuffing, flavorful mashed potatoes and rich gravy. This tasty blend of all-natural, 100 percent fat-free chicken stock is perfectly simmered with flavors of garden vegetables and sun-drenched herbs and contains one-third less sodium than regular broth. It comes in a recloseable container too, so you can use what you need and refrigerate the rest to revive holiday leftovers. Shop for Fresh Ingredients Whether used as decoration or as the star ingredient in fresh cranberry sauce, stuffing or dessert, your menu isn’t complete without Ocean Spray Cranberries®. One-half cup of fresh cranberries supplies 25 percent of your daily recommended fruit intake and is a good source of vitamin C and fiber. Emerging studies also show that cranberries may support heart health due to their rich polyphenol content. Cranberries have one of the highest levels of polyphenol antioxidant activity among commonly consumed fruits. Pre-prep Side Dishes Assemble side dish recipes the day before Thanksgiving and make them better-for-you with Pompeian® Olive Oils. Compared to butter and margarine, olive oil supplies higher amounts of heart-healthy monounsaturated fat, less saturated fat and is cholesterol and trans fat free. Use their full-flavored Extra Virgin Olive Oil to sauté aromatics, roast root vegetables or dress salads. For cakes, cookies and other sweets, use mild-tasting Extra Light Tasting Olive Oil. When replacing butter or margarine with olive oil, use three tablespoons olive oil for every one-quarter cup. It’s not recommended to use olive oil in recipes that call for creaming, a step that gives a light texture to the finished product. Heat the Side Dishes Our Apple, Cranberry and Sausage Stuffing, made with Nature’s Harvest® Bread bakes to perfectly golden brown in just 30 minutes. Every loaf of their bread is baked with whole grains and superior ingredients like oatmeal, stone-ground wheat, honey, grains and seeds. And they contain no high fructose corn syrup, artificial flavors or colors. Try their Honey Wheatberry variety in our stuffing recipe, your holiday bread basket and to create irresistible leftover turkey sandwiches. Raise Your Glass For holiday gatherings and special occasions, serve evian® Natural Spring Water. Starting as a drop of rain and melting snow on the peaks of the Northern Alps, evian® filters through layers of glacial sand in the heart of the mountains filtering naturally, without chemicals. Its mineral content and unique taste enhances the flavors of your holiday meal, while refreshing the palate. dole.com spicehunter.com swanson.campbellskitchen.com oceanspray.com pompeian.com bimbobakeriesusa.com evian.com Thanksgiving Planner | weis Healthy Bites™ 07 fresh focus 08 weis Healthy Bites™ | Fresh Focus: Brussels Sprouts Seasonality Peak in September through mid-February. Think you don’t like Brussels sprouts? Chances are you have never roasted them. The dry heat of oven roasting transforms Brussels sprouts into a caramelized, slightly nutty and crisp-tender veggie that even the pickiest eater can’t resist. Nutrition Supply just 40 calories and two grams of protein per four-sprout serving. Good source of vitamins A and C, potassium, folate, iron and fiber. Selection Tips Choose firm, compact, bright green sprout heads with minimal nicks and no torn or yellowing leaves. Smaller sprouts have a sweeter taste. Storage Remove and discard any damaged or loose leaves. Store sprouts in a plastic bag in the coldest part of your refrigerator and use within a few days. When stored for too long, they may develop an unpleasant strong flavor. Roasting Tips Wash and halve each sprout head. Arrange in a single layer on a large baking sheet. Drizzle lightly with olive oil and season with a pinch of salt and pepper. Try experimenting with smoked paprika, garlic powder or salt-free seasoning blends. Place the baking sheet into a 400°F oven and roast for 30-35 minutes, tossing a few times for even browning. weismarkets.com/healthyliving Host a Pumpkin Spice Cookies with Orange Glaze Prep Time: 10 minutes Bake Time: 15-17 minutes per sheet Makes: 32 (1-cookie) servings Ingredients exchange Weis Quality Cooking Spray 2½ cups King Arthur ® Flour Unbleached White Whole Wheat Flour 1 tsp. Weis Quality Baking Soda 1 tsp. Weis Quality Baking Powder 1 tsp. Weis Quality Ground Cinnamon ½ tsp. ground nutmeg ½ tsp. Weis Quality Iodized Salt 1¼ cups Weis Quality Granulated Sugar 6 Tbsp. Weis Quality Unsalted Butter, softened 1 cup canned Farmer's ® Market Organic Pumpkin 1 large Weis Quality Egg 1 tsp. Weis Quality Pure Vanilla Extract 2 Tbsp. fresh orange juice 1 tsp. orange zest 3 Tbsp. chopped Diamond® Chopped Pecans Orange Glaze Ingredients 1 cup Weis Quality Powdered Sugar, sifted 2½ Tbsp. fresh orange juice 1 tsp. orange zest Preheat oven to 350°F. Spray baking sheets with non-stick spray or layer with a pre-cut cookie baking sheet. Add flour, baking soda, baking powder, cinnamon, nutmeg and salt to a medium bowl; whisk to combine and set aside. Beat sugar and butter in a large bowl until blended. Beat in pumpkin, egg, vanilla extract, orange juice and orange zest. Gradually add flour mixture and stir to combine. Drop by rounded tablespoon onto baking sheets and top with pecans. Bake 15-17 minutes or until lightly browned around the edges. Cool on baking sheets for 2 minutes, transfer to wire racks to cool completely. Orange Glaze In a small bowl, whisk powdered sugar, orange juice and orange zest until well blended. Drizzle over cooled cookies and allow glaze to set before storing. Nutrition Facts per serving: 110 calories; 3g fat; 1.5g saturated fat; 0g trans fat; 10mg cholesterol; 40mg sodium; 18g carbohydrate; 1g fiber; 12g sugar; 2g protein; 20% DV vitamin A. weismarkets.com/healthyliving Photo by AJ Sandone Food Styling by Judi Orlick Holiday baking season is here! Instead of doing all the baking yourself, start a new tradition and host a cookie exchange. Guests gather with a few batches of their favorite cookies to share and everyone goes home with an array of delicious treats to enjoy. Use the Right Flour Whether hosting or attending a cookie exchange or gifting cookies to a special friend, make sure to use the right flour for the job. King Arthur Flour® Unbleached All-Purpose Flour The name says it all. Milled from the innermost heart of the wheat berry, this flour is suitable for baking everything from high-rising yeast breads to flaky pie crust, cookies and more. King Arthur Flour® White Whole Wheat Flour Made with lighter-colored and milder-flavored white wheat, this versatile flour can replace equal parts of all-purpose flour in your favorite recipes for a boost of whole grains, vitamins, minerals and fiber. Try it in our Pumpkin Spice Cookies with Orange Glaze. King Arthur Flour® Whole Wheat Flour Whole wheat flour delivers a robust, nutty flavor and hearty texture, plus whole grains and fiber to baked goods. For best results, substitute up to 50 percent of the flour called for in the recipe with whole wheat flour, rather than equal parts. It may also be necessary to add one tablespoon of water per cup of whole wheat flour to achieve a desirable texture. Add Pumpkin Power Stir pumpkin puree into baking recipes for added moisture, flavor and essential nutrients. As a superfood, pumpkin supplies an excellent source of vitamin A and a good source of fiber per one-half cup serving. Farmer’s Market® Organic Pumpkin is made from fresh pumpkins that have been pureed within hours of harvest ensuring the highest nutrient content and justpicked flavor. Use it to make our soft Pumpkin Spice Cookies with Orange Glaze for the holidays and throughout the year in soups, stews, risotto and oatmeal. Experiment with Ingredients Trading cookies is a fun way to explore new and different cookie flavors and textures. Almonds, pecans and walnuts enhance the texture of baked goods and add a rich and nutty flavor. They also contribute nutrients like unsaturated fats, vitamin E, fiber and plant-based protein. Californiagrown Diamond® Pecans are pre-shelled, slivered, chopped, and ready to stir into batter or dough or use as an attractive topping. Try adding freshly-toasted nuts to recipes for an even more intense flavor. To toast, simply place nuts in a dry skillet over medium heat until browned and fragrant. Lighten Up Many baking recipes are modifiable to trim calories, fat, sodium or sugar, but be careful not to overdo it. Making too many changes may sacrifice the flavor and texture of the finished recipe. To reduce the calories and sugar content of holiday treats, try new Truvia® Brown Sugar Blend. This blend of Truvia® natural sweetener and brown sugar delivers the taste, texture, moisture, and browning effect of brown sugar with 75 percent fewer calories. For substituting into recipes, use one-half cup to replace one cup of brown sugar. kingarthurflour.com farmersmarketfoods.com Combat Cookie Crumble For best results, cool drop cookies on the baking sheet for five minutes after removing them from the oven and then use a spatula to transfer them to a cooling rack. Line cookie sheets with new Reynold’s® Cookie Baking Sheets for evenly-browned cookies that hold their shape, without cracks or crumbles. Made from parchment paper with a non-stick coating, these pre-cut sheets fit standard cookie sheets and slide easily from counter to baking sheet to cooling rack with no spraying required. To save time, prepare cookie batches on multiple paper sheets. Then, place a new sheet into the oven as soon as the baked cookies come out. They also make clean-up a cinch with no soaking or scrubbing needed. Keep Cookies Fresh Bake cookies no more than one or two days in advance and store them in Gladware® Containers to preserve their flavor until the party. Store soft cookies in one container and crispy ones in another to preserve their texture. And don’t forget to stock up on extra containers for cookie exchange guests to transport their cookies home in. Have too many cookies leftover? Try freezing them for up to three months. Plan Savory Snacks If hosting the cookie exchange, offer a fresh veggie tray, cheese and whole-grain crackers, unsalted mixed nuts and specialty coffees and teas to balance the sweet treats at the party. Include an assortment of vanilla, peppermint and orange extracts, shakers of cinnamon, nutmeg and pumpkin pie spice and Nestle® Coffee-Mate® flavored creamers on the beverage bar for guests to recreate their favorite coffeehouse drinks. diamondfoods.com truvia.com reynoldskitchens.com glad.com coffee-mate.com Host a Cookie Exchange | weis Healthy Bites™ 11 guide to... The cooler fall months are prime time for versatile, flavorful, vividly-colored squash. If unsure how to select and prepare the unique varieties of squash, use our simple guide. Selection Tips Choose squash that feel heavy for their size and are free of bruises, cuts and cracks with an intact stem. Storage Store squash in a cool, dry space for one to three months. If stored properly, this hardy vegetable will last through the winter months. Nutrition Most varieties are rich in antioxidants vitamins A (betacarotene) and C that may prevent cancer and heart disease and promote eye health. The deeper the color of squash, the richer in beta carotene it is. Winter squash is also a good source of iron and riboflavin. 12 Butternut Squash One of the most common types of winter squash. Bell-shaped with a butterscotch-colored rind and moderately sweet, nutty taste. Good for roasting, pureed soups, risotto and casseroles. weis Healthy Bites™ | Guide to Winter Squash Acorn Squash Dark green with an acorn-like shape and a mild flavor. Avoid squash that has an orange rind as its texture may be tough. When halved for roasting, it can be used as a natural bowl for fillings. Pie Pumpkin Round and small in size. Sweet and full-flavored with thinner skin than carving pumpkins. Best for baking or making homemade pumpkin puree. Spaghetti Squash Yellow and melon-shaped with a very mild flavor. When cooked, the flesh separates into spaghetti-like strands for a lowcarbohydrate and low-calorie alternative to pasta. Steam or bake it and top with marinara sauce, or use it in Asian noodle dishes. Jack O' Lantern Pumpkin Medium in size with a round to elongated shape. Best for carving, but can be eaten. Flavor is more like a potato than pumpkin. Save the seeds and roast them for a nutritious snack. weismarkets.com/healthyliving Kale Spanakopita Bites Prep Time: 10 minutes Cook Time: 10-12 minutes Makes: 10 (3-bite) servings Ingredients 1 Tbsp. Weis Quality Unsalted Butter 1 small onion, chopped 4 garlic cloves, minced 8 cups torn and de-stemmed kale leaves (such as Glory Foods® Kale) 1 (4-ounce) container Weis Five Star Feta Cheese Crumbles 2 Mezzetta® Roasted Red Peppers, finely chopped Freshly ground Weis Quality Black Pepper to taste ½ tsp. ground nutmeg 2 large Weis Quality Eggs, beaten 2 (15 count) boxes Athens® Mini Fillo Shells (located in the frozen foods department) In a large skillet over medium-high heat, sauté onion and garlic in butter until lightly browned and tender; about 5 minutes. Add kale, stir to coat and sauté until wilted. In a large bowl, stir kale mixture, feta cheese, roasted red peppers, black pepper, nutmeg and beaten eggs to combine. Spoon mixture evenly into fillo shells and place on baking sheet. Bake 10-12 minutes until browned and heated through. Serve immediately. Nutrition Facts per serving: 140 calories; 6g fat; 2.5g saturated fat; 0g trans fat; 55mg cholesterol; 220mg sodium; 14g carbohydrate; 2g fiber; 2g sugar; 6g protein; 170% DV vitamin A; 130% vitamin C; 15% DV calcium. weismarkets.com/healthyliving Photo by AJ Sandone Food Styling by Judi Orlick ‘Tis the season to eat, drink and be merry! Use these tips to throw a fun and festive holiday celebration full of good tidings and cheer. Impress with Ease Use new Krusteaz® Flatbread Mixes for an impressive addition to your party spread. Follow the package instructions to prepare the quick-rising dough, then bake seven to 11 minutes until browned—it’s that easy! Choose from Whole Wheat, Italian Herb and Garlic and Onion flavors to transform into thin crust pizzas, mini sandwiches or flatbread crisps for dipping. The Whole Wheat variety is made from whole-wheat flour and supplies 35 grams of whole grains per serving. Visit their website for more recipe ideas and entertaining tips. Keep it Casual Finger foods like raw veggies, unsalted mixed nuts, pita chips and whole-grain crackers are an essential party item. New Stonefire® Naan Crisps are made with authentic hand-stretched, naan flatbread that’s been flame-baked for a light and crunchy texture. They are the right size for dipping or topping with hummus, bruschetta or herbed cheese spread. Or enjoy them on their own. Look for all three flavors including Original, Garlic Parmesan and Everything in our deli department. Prep Ahead Get a jump-start on party prep with make-ahead recipes. Then, add the finishing touches just before guests arrive. Our bite-sized Kale Spanakopita Bites can be assembled a day in advance using recipe-ready Athens® Mini Fillo Shells. These delicate, flaky and incredibly versatile shells hold about one rounded teaspoon of filling and have just 30 calories per two-shell serving. To use, simply fill with your choice of sweet or savory ingredients and serve at room temperature or bake until lightly browned and crispy. Look for them in our frozen foods department. Simply Assemble Save time with no-cook recipes. Arrange a platter of gourmet olives, fine meats and cheeses, dates, figs and vibrant Mezzetta® Roasted Red Peppers that looks elegant, yet takes minutes to make. These peppers are produced by family farms in Northern California and are roasted and packed within 24 hours of harvest. They have a tender, juicy flesh and sweet, slightly smoky flavor. Use them to create a sophisticated appetizer for the holidays and in everyday recipes like pizza, pasta and salads. Dress it Up A holiday party calls for festive and fizzy thirstquenchers. Sourced at the foot of the Italian Alps, S. Pellegrino® Sparkling Natural Mineral Water has a unique, lightly mineralized flavor from limestone and volcanic rocks. Its signature medium-sized bubbles enhance the flavors of sweet and salty foods and refresh the palate. Serve it in a goblet with a fresh citrus twist, a few frozen cranberries or a splash of pomegranate or cranberry juice. krusteaz.com stonefire.com athensfoods.com mezzetta.com sanpellegrino.com Holiday Happy Hour | weis Healthy Bites™ 15 Pumpkin Power! Pumpkins aren’t just for carving and decorating—they’re for eating too! Try this pumpkin dip with pear or apple slices, graham crackers or ginger snaps for a snack or dessert. Pumpkin Pie Dip Ingredients 1 (8-ounce) package Weis Quality Neufchâtel Cheese, softened ½ cup Weis Quality Confectioner's Sugar ¾ cup Weis Quality Pumpkin Puree 1 tsp. Weis Quality Pure Vanilla Extract 1 tsp. Weis Quality Ground Cinnamon ¼ tsp. ground nutmeg COMBINE first 2 ingredients in a medium bowl and BEAT with a mixer at medium speed until blended. ADD pumpkin, vanilla, cinnamon and nutmeg and BEAT until smooth and creamy. COVER and CHILL at least 30 minutes. SERVE. Pumpkins supply 25 calories per ¾ cup serving, plus an excellent source of vitamin A and a good source of fiber. The average pumpkin contains 500 seeds! Pumpkins are the world’s largest fruit and belong to the same family as cucumbers, squash and melons. The largest pumpkin pie ever made weighed 3,699 lbs! Disclaimer: “The Food and Nutrition advice in this magazine is not meant to take the place of your primary care physician. We recommend that you ask your health care provider or registered dietitian for further information specific to your needs.” Please recycle this magazine anywhere glossy paper is accepted.