Simple Steps to Smarter Snacking

2. Make flavor count in every bite. Watching what you eat doesn't have to be bland. In fact, an eating plan that cuts back on your calorie intake is the perfect reason to pay more attention to what you eat and thoroughly enjoy it, rather than wasting a portion of your daily consumption on foods that don't taste great.

When hunger strikes, it can be tempting to reach for the closest treat, even if it's laden with fat and empty calories. Make it easier to enjoy better-for-you snacks with these three simple steps that appeal to your taste and your waist.

1. Know that choosing more healthy snacks can still be quick and convenient. Learn to recognize your hunger patterns and keep foods on hand to fit your cravings. For example, if you tend to need a mid-afternoon pick-me-up at work, prepare snack-size portions of finger foods that feel hearty without weighing you down.

3. When your sweet tooth is screaming, answer it with the refreshing indulgence of a fruity dessert. Fruit-based desserts are naturally sweet and deliver some of the key nutrients your body needs, so you can feel extra good about bypassing other options laden with unhealthy ingredients.

3 Steps for a Snack
With just three ingredients and three steps, it's easy to choose and prepare a quick, healthy snack. All you need is celery, peanut butter and raisins.

1. Wash celery then cut stalks in half and trim to desired length.

2. Spread or pipe peanut butter into recessed side of stalks.

3. Sprinkle with raisins, as desired.

Fill Up with Fruit
Creating delicious desserts can often require a ton of time and a variety of complicated steps. Rather than wasting minutes making dessert instead of eating it, try Pineapple Cherry Minis made with Dole Canned Fruit, a convenient and easy ingredient to use in all of your dessert recipes. Pineapple Cherry Minis require just 20 minutes of preparation before chilling in the refrigerator, and the fruit makes them a healthier dessert option than most after-dinner sweets. For more quick and healthy dessert options, visit dolesunshine.com.

Pineapple Cherry Minis
Prep time: 20 minutes
Total time: 3 hours
Servings: 12-14
            1          can (20 ounces) Dole Crushed Pineapple
            2          cans (6 ounces) Dole Pineapple Juice
            1          package (6 ounces) cherry gelatin
            1/2       teaspoon ground nutmeg        
            1          cup frozen Dole Dark Sweet Cherries
            1/2       cup chopped pecans

Drain pineapple, reserve juice. Bring reserved juice plus canned pineapple juice to boil. Add gelatin; stir at least 2 minutes to completely dissolve. Chill until mixture thickens slightly.

Fold in pineapple, nutmeg, cherries and pecans. Spoon into 12-14 foil-lined muffin cups, lightly sprayed with nonstick cooking spray. Chill until firm. Store leftover gelatin in refrigerator.

A Healthy, Frozen Treat
Maintaining a healthy diet is key to staying fit, but that doesn't mean you can't have a sweet treat every now and then. Make smart snack choices that taste delicious, such as Dole Jarred Fruit, which contains five servings of high-quality, ready-to-eat fruit packed in 100 percent fruit juice in every jar. With a convenient, re-sealable lid, you can just scoop out what you need to top your favorite dish with fruit or make quick and easy good-for-you treats, such as these Peach Crisp Pops. Find more healthy snack ideas at dolesunshine.com.

Peach Crisp Pops
Prep time: 10 minutes
Total time: 3 hours, 10 minutes
Servings: 6
            1          jar (23.5 ounces) Dole Sliced Peaches, divided
            4          teaspoons maple syrup
            1/2       teaspoon ground cinnamon
            2/3       cup granola
            1          cup vanilla flavored Greek yogurt

Measure 1 1/2 cups drained fruit and 6 tablespoons juice. In medium bowl, combine juice, maple syrup, cinnamon, granola and yogurt. Stir to blend well.

Place 2 peach slices in each frozen pop mold. Pour yogurt mixture into molds or small paper cups. Place on tray and freeze about 1 hour, or until partially set.

Insert frozen pop stick into center of each mold; freeze 2 hours longer, or until firm.

Healthy Hummus for a Happy Snack 
When snack time rolls around, a quick, convenient bite to eat is often the way to go. With easy-to-make Hummus Pinwheels, your light, healthy snack can be a breeze. Because any of the 14 varieties of Sabra Hummus work for this simple recipe, your taste buds have the final call on flavor. Plus, since hummus can boost fiber intake and helps keep your calorie count low, you can count on it as a healthy alternative to common snacks. To find more tips for light snacking, visit sabra.com.

Hummus Pinwheels
Prep time: 10 minutes
Total time: 10 minutes
Servings: 2
            1          cup Sabra Hummus, any flavor
            2          large soft tortillas
            1/2       cup thinly sliced red pepper
            1/2       cup thinly sliced cucumber
            1/2       cup thinly sliced cantaloupe
            4          leaves lettuce

Spread thin layer of hummus on both tortillas.

Divide red pepper, cucumber, cantaloupe and lettuce between tortillas. Roll tightly and secure with toothpicks.

Slice into pinwheels and serve.

5 Tips to Keep Your Kids Fueled After School

Food expert Laura Fuentes and Lance® sandwich crackers urge moms to have the right strategies and snacks on hand to keep after-school hunger at bay

fter a long day at school, the first thing kids usually say when they get home is "Mom, I'm hungry." Lance® sandwich crackers, which has been fueling America with two awesome crackers and an incredible filling in the middle for more than 100 years, has partnered with Laura Fuentes, cookbook author, food blogger and founder ofMOMables, to help moms fight after-school hunger and keep kids going until dinnertime.

"Considering most kids get just 20 minutes to eat lunch, and some as early as 10:30 in the morning, after-school hunger becomes a big problem," says Fuentes.

Here are Laura's five tips to keep after-school hunger at bay: 

Plan ahead.Adding extras to lunch keeps things interesting for kids, plus helps them feel full for longer. Plan ahead to keep hunger pangs at bay all day.

"By adding premade frozen smoothies inside my kids' lunchboxes, I'm able to keep their lunch cool, plus they quench thirst and satisfy hunger at the same time," says Fuentes.

Have portable snacks ready.A balanced snack that can be eaten on-the-go is a life saver. Pack the pantry with wholesome options that both parents and kids love. Additionally, don't overlook fresh fruit that is both healthy and portable.

"I love pairing Lance Peanut Butter Sandwich Crackers with apple slices," says Fuentes. "They have up to 5 grams of protein, plus are made with real peanut butter and cheddar cheese — a combination kids just love."

A snack like Lance Sandwich Crackers, which also offers gluten-free and whole-grain options, is conveniently wrapped in individual packs, making on-the-go snacking easy between activities.

Pack a balanced lunch. Balancing the lunchbox can help ensure kids stay satiated longer. Make sure to include protein, healthy fats and carbohydrates, fresh fruits and vegetables in every lunch you pack.

"School lunch breaks are shorter than ever, so cutting up foods into smaller pieces can make it easier and quicker to eat," Fuentes says. "Additionally, dividing the foods sent to school in multiple containers distributes the food for different break periods."

Make a wholesome breakfast.Many kids come home starving because they haven't eaten enough to fuel their day. Making breakfast part of your morning routine is essential for setting kids up for success.

"Two of my favorite easy and portable breakfast ideas that can be made ahead of time are quick breakfast burritos and overnight oats," says Fuentes. "They provide just the right amount of fuel and protein to help kids focus in school."

Rule out thirst."Since thirst can often masquerade as hunger, it's important to have water available at all times," Fuentes says.

Try tucking an extra water bottle in your kid's backpack and offer a cup immediately when they get home. To encourage kids to drink more water, add a touch of flavor and color by placing fresh orange slices or berries inside their cup.

7 One-Pot Recipes for Back-to-School Season

School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

1. Spaghetti Squash Shrimp Lo Mein – Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.
2. Fall Skillet Pot Pie – Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.
3. Quinoa Taco Skillet – McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.
4. Creamy Tomato Italian Parmesan Chicken – Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.
5. Chicken Noodle Casserole – Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.
6. Chicken Fajita Soup – Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.
7. Chicken Chili with Apple and Sweet Potato – Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest andFacebook.

Create Fresh, Authentic Mexican Flavor with Mangos

Many foods are delicious, some invite cravings and a few inspire passion. In traditional Mexican cuisine, one surprising ingredient embodies all three: the mango.

In Mexico, it's common for people to eat mangos every day, not only for their deliciously juicy flavor, but also for the health benefits they provide. One cup of mango contains 100 calories and a full day's worth of vitamin C, along with vitamin A, fiber and more than 20 other vitamins and minerals, while excluding cholesterol, sodium and fat.

In fact, for many Mexicans, mangos are as basic to taste memories as apples are to Americans.

"I remember mangos practically from my birth," said Ricardo Muñoz Zurita, chef at Azul Restaurantes in Mexico City. "I'm originally from Tabasco and Veracruz, in the southeastern part of Mexico, two of the leading states for growing and eating mangos. I've always been surrounded by mangos, ever since I was a kid, so the mango is the first fruit I really remember."

Some mangos are so tender they are difficult to eat except out of hand, but the golden Ataulfo mango has a creamy texture, often described as "buttery," that holds up well to slicing or dicing. Its smooth, almost avocado-like texture and mildly tart sweetness make it adaptable to many cuisines, providing a complement to the spice and complexity of Mexican food.

Mango salsa or mango guacamole is great with chicken, pork and fish, the primary proteins of Mexico. Mango slices balance out the starch of rice, beans and corn, and the simple flavor combination of mangos, chiles, limes and salt is iconically Mexican.

In this tropical take on guacamole, the mango's sweetness brightens the richness of avocado. To emulate the flavor and texture of Muñoz Zurita's recipe, use caution when mashing the fruits to maintain bite-size cubes of creamy mango and avocado.

Find more mouthwatering, Mexican-inspired dishes to #sharemangolove here.

Tropical Mango GuacamoleRecipe courtesy of Ricardo Muñoz Zurita, Azul Restaurantes, Mexico City
Makes: 4 servings

1	ripe mango, diced into 1/4-inch cubes
1/4	cup jicama, diced into 1/4-inch cubes
1/4	cup red onion, finely chopped
1/4	cup garlic, finely chopped
2	tablespoons fresh lemon juice
1/2	teaspoon salt
1/4	teaspoon freshly ground black pepper
2	ripe avocados, peeled
2	tablespoons cilantro, chopped
1	tablespoon red pomegranate seeds, for garnish (optional)

 In medium bowl, mix mango, jicama, onion, garlic, lemon juice, salt and black pepper. Set aside.

In another bowl, add avocado and mash until soft. Add mango mixture to avocado and mix. Top with cilantro and pomegranate seeds, if desired, and serve with tortilla chips.

Nutritional information per serving: 230 calories; 15 g fat; 26 g carbohydrate; 13 g sugar; 9 g fiber; 3 g protein; 300 mg sodium.

Eat Like a Farmer

Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.

Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.

One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.

It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don't just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.

Find more California olive farmer-approved recipes at CalOlive.org.

Cowboy Caviar
Recipe courtesy of olive grower Natalie Jameson 
Servings: 8-10

2	cups chopped tomato
3	green onions, sliced
1	avocado, peeled, pitted and cut into small cubes
1	can (15 ounces) black beans, rinsed and drained
1	can (6 ounces) large California Ripe Olives, drained and coarsely chopped
1/2	cup prepared vinaigrette dressing
	corn chips

In medium bowl, stir together tomato, green onions, avocado, black beans and olives.

Toss with dressing and serve with corn chips.

Rotini with Shrimp and Olives
Recipe courtesy of olive grower Pablo Nerey
Servings: 6-8

1	pound rotini pasta
2	tablespoons butter
2	tablespoons olive oil
3	tablespoons chopped garlic
1	pound large shrimp, peeled and deveined
1/2	teaspoon garlic salt
	pepper, to taste
1	cup heavy cream
1/2	cup grated Parmesan cheese, plus extra for garnish
2	tablespoons prepared pesto
1	can (2.25 ounces) sliced California Ripe Olives

Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.

In large skillet, heat butter and olive oil over medium heat.

Add garlic and stir until golden, being careful not to burn.

Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.

Reduce heat to medium-low and add cream to skillet; simmer until thick.

Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.

Sprinkle with Parmesan cheese.

Red Potato and Olive Salad
Recipe courtesy of olive grower Carolina Burreson
Servings: 4-6
Dressing

1/2	cup olive oil
3	tablespoons lemon juice
2	tablespoons red wine vinegar
1/2	teaspoon ground pepper
1/2	teaspoon kosher salt
1/4	teaspoon sugar
Salad
1/2	cup sliced California Ripe Olives, drained
1/2	cup grape tomatoes, halved
1/4	cup chopped fresh Italian parsley
1/4	cup chopped celery
1 1/2	pounds small red potatoes, quartered and boiled until tender
1	jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
1/4	medium red onion, thinly sliced

In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.

When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.

44 Percent of Americans Who Want Move-In Ready Say Smart Home Technology is a Must

Out with the old and in with the high-tech. A new survey from Coldwell Banker Real Estate LLC and Parks Associates found that Americans are thinking differently about "move-in ready" homes; they now want it to be "smart ready" too.

According to the survey of 1,250 U.S. adults who have broadband Internet access at home, 71 percent of Americans want a move-in ready home. But the poll uncovered an interesting twist. Of the respondents who opted for a move-in ready home, 44 percent said that smart home technology should already be installed. Another 57 percent would consider an older home updated if it had smart home technology.


Additional Findings:

Of the 71% Who Want "Move-In" Ready:
44 percent agree that a move-in ready home has smart home technology installed
45 percent agree that a move-in ready home is new construction
74 percent agree that a move-in ready home has new appliances
83 percent agree that a move-in ready home has updated kitchen and bathrooms
85 percent agree that a move-in ready home has updated heating/cooling

So Who Wants to Buy a Smart Home?

Below is the demographic breakdown of Americans who would want a smart home:
61 percent of Millennials
52 percent of Gen Xers
50 percent of Boomers
59 percent of parents

More details on the survey can be found here.

Methodology

This survey was conducted by Parks Associates on behalf of the Coldwell Banker brand within the United States between June 6-9, 2016 through a third party via an online omnibus product. The survey was conducted among 1,250 adults (ages 18 and over) among whom 801 own at least one smart home product. For the purposes of the survey, "smart home technology/products" were defined as products or tools that aid in controlling a home's functions such as lighting, temperature, security, safety, and entertainment, either remotely by a phone, tablet, computer or with a separate automatic system within the home itself. Survey sample was demographically targeted to be representative of the U.S. general population.

All sample surveys and polls, whether or not they use probability sampling, are subject to multiple sources of error which are most often not possible to quantify or estimate, including sampling error, coverage error, error associated with nonresponse, error associated with question wording and response options, and post-survey weighting and adjustments. Therefore, the words "margin of error" are avoided as they are misleading. All that can be calculated are different possible sampling errors with different probabilities for pure, unweighted, random samples with 100% response rates. These are only theoretical because no published polls come close to this ideal.

Respondents for this survey were selected from among those who have agreed to participate in surveys for Research Now.

Mouthwatering Recipes S'mores

BACON AND S'MORES PANCAKES 8 SERVINGS

Ingredients:                  

• 1 ½ cups all-purpose flour        
• 1 ½ cups graham cracker crumbs
• 2 Tbsp. baking powder
• 2 tsp. Kosher salt
• 2 large grade "A" eggs, well beaten
• 2 cups whole milk         
• 1 tsp. powdered ginger 
• 4 Tbsp. unsalted butter             
• 2 tsp. cocoa powder

Toppings:                                

• 16 pieces of cooked bacon
• 1 bag of mini marshmallows
• 16 oz. of chocolate sauce                     
• ½ cup powdered sugar             

Preheat griddle over medium high stove. Combine the dry ingredients (flour, graham cracker crumbs, cinnamon, baking powder, cocoa powder and salt) until evenly distributed. Whisk in milk, egg and butter. Spray the cooking surface with pan spray, then place two pieces of bacon on the skillet and spoon pancake batter over them. Let the pancakes cook until the edges are golden brown. Flip the pancakes and finish cooking (1-2 minutes). Remove from the skillet and top the pancakes with mini marshmallows. Then, use a torch to perfectly brown the marshmallows before adding the chocolate sauce and a dusting of powdered sugar. 

WHISKEY S'MORES LOLLIPOPS

40 SERVINGS                

Ingredients:      

• 1 bag jumbo marshmallows
• 2 cups graham cracker crumbs

Chocolate Ganache:

• 9 oz. bittersweet chocolate
• 1 cup heavy cream
• 1 tablespoon whiskey

Begin by making the ganache. Place a sauce pot over medium heat on a stove and bring heavy cream to a simmer. Add the chocolate and mix until incorporated. Whisk in the whiskey, and remove from the heat. Keep warm (if it cools down too much, the chocolate ganache will not coat the marshmallow). Skewer the marshmallows with lollipop sticks. Dip them quickly in the ganache and roll them in graham cracker crumbs. Let cool at room temperature. Once the lollipops have cooled, torch, adjusting the flame to a low setting to avoid burning the graham crackers.

S'MORES TARTINE

10 SERVINGS

Ingredients:      

• 5 graham crackers crumbled into large pieces
• 10 pieces of brioche sliced 1/4 inch thick
• 1 bag mini marshmallows          
• 3 high-quality chocolate bars roughly chopped
• 2 cups mini pretzels
• 2 Tbsp. sea salt
• 2 cups pecans, toasted and chopped

Cinnamon Butter topping:

• 8 oz. unsalted butter
• 1 Tbsp. cinnamon
• ¼ cup brown sugar

Mix together butter, cinnamon and brown sugar topping. Brush brioche on both sides with cinnamon butter. Toast the bread over medium heat until golden brown on both sides. While the bread is still warm, top it with an even distribution of chocolate pieces and mini marshmallows. Make sure to cover the entire surface of the bread. Toast the marshmallows and melt the chocolate using a torch. While the tartine is still warm, top it with pretzels, pecans and sea salt.

S'MORES PANINI 

6 SERVINGS

Ingredients:                              

• 1 loaf or 12 slices of sourdough bread  
• 6 bananas                                            
• 1 jar (8 oz.) Nutella                                            
• 1 jar (7 oz.) marshmallow fluff               
• 6 graham crackers                    

Spread marshmallow fluff on one slice of bread and Nutella on the other. Slice banana into 1/2 inch rings and distribute evenly on the bread with Nutella spread on it. Crumble one piece of graham cracker on the bread with marshmallow fluff on it. Once all ingredients are assembled, make a sandwich. Grill the sandwich over a stove until the bread is golden brown.

It's Back to School Time! Are you in the school district you want to be in?