(Family Features) Many busy weeknights come down to one decision for frazzled families: cook at home or give in to takeout cravings. Instead of stressing over a decision, enjoy the best of both worlds and make Asian-inspired dishes from the comfort of your own kitchen.

Featuring a blend of chilled, freshly chopped vegetables; ready-to-eat, pre-cooked noodles; gourmet dressing sauce; and crispy toppings, Fresh Express Hot or Cold Salad and Noodle Meal Kits offer two meal options in every bag – hot or cold – so you can make your salad, your way. Available in Teriyaki, Asian Sweet Ginger and Korean Sesame flavors, they’re the perfect inspiration for making takeout-style dishes at home.

Consider this Marinated Teriyaki Steak with Teriyaki Noodle Salad recipe, which combines juicy steak with crisp vegetables and pre-cooked Udon noodles for the ultimate at-home comfort food in an effortless meal. For a quick and delicious solution that may just become a family go-to, these Teriyaki Tofu Bowls are jam-packed with flavor, noodles and fresh veggies.

These homemade favorites feature a delicious blend of broccoli, red and green cabbage, kale, shredded carrots, radish and green onions in Fresh Express’s Hot or Cold Teriyaki Salad and Noodle Meal Kit. The vegetable blend is tossed with pre-cooked Udon noodles, white sesame seeds and crunchy wontons then finished with a gourmet teriyaki dressing sauce for familiar Asian flavor.

Visit freshexpress.com/hot-or-cold to discover more than 300 fresh recipes and find a store near you.

Marinated Teriyaki Steak with Teriyaki Noodle Salad

Prep time: 1 hour
Cook time: 24 minutes
Servings: 4

• 1/2 cup dark soy sauce
• 1/2 cup brown sugar
• 1 tablespoon Sriracha sauce
• 1/2 cup unsalted chicken stock
• 1 pound flank steak
• 1 tablespoon sesame oil
• 1 bag (16.9 ounces) Fresh Express Hot or Cold Teriyaki Salad and Noodle Meal Kit

1. In saucepan, add soy sauce, brown sugar, Sriracha sauce and chicken stock; bring to simmer while whisking. Simmer 4 minutes.
2. Cool mixture down until cool to touch, about 20 minutes.
3. Slice steak into thin strips and place in bowl. Pour marinade over steak and marinate for 1 hour.
4. In large pan over medium-high heat, stir-fry steak 2 minutes.
5. Remove steak from pan and allow to rest.
6. In same pan used for steak, add oil and cook hot or cold kit according to instructions on bag.
7. Add steak back to pan and stir to incorporate.
8. Garnish with toppings from hot or cold kit and serve.

Teriyaki Tofu Bowls

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 1 tablespoon rice wine vinegar
• 2 tablespoons dark soy sauce
• 1 tablespoon honey
• 1 teaspoon fresh grated ginger
• 1 tablespoon minced garlic
• 2 teaspoons white pepper
• 2 teaspoons Chinese five-spice
• 1/3 cup neutral oil
• 1 package (16 ounces) extra-firm tofu, cut into 1/2-inch pieces
• 1 bag (16.9 ounces) Fresh Express Teriyaki Hot or Cold Salad and Noodle Meal Kit

1. In bowl, whisk vinegar, dark soy sauce, honey, ginger, garlic, white pepper and Chinese five-spice until combined.
2. Slowly pour oil into mixture while whisking vigorously. Place cut tofu in mixture and allow to sit 15 minutes.
3. Bring large saute pan to medium-high heat and place tofu in, turning when crust forms.
4. When tofu is finished, set aside and prepare hot or cold salad and noodle meal kit.
5. Serve with tofu on top of hot or cold salad and noodle meal kit.

 Source: Fresh Express

(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favorite that can satisfy guests with big, bold flavor.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favorite toppings, like a colorful combination of protein-packed tuna and fiber-rich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.

To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.

Salmon Chili Bites

Prep time: 15 minutes
Servings: 2

• 2          pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon
• 1          tablespoon chili crisp
• 2          teaspoons rice wine vinegar
• 1          teaspoon toasted sesame oil
• 2          bell peppers, cored and cut into 2-inch squares
• 1          green onion, thinly sliced
• minced cilantro
• black sesame seeds

1. In bowl, combine salmon, chili crisp, vinegar and sesame oil.
2. To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.
3. Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

Mediterranean Tuna Salad

Prep time: 20 minutes
Servings: 1-2

Dressing:

• 2          tablespoons lemon juice
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon dried oregano

Salad:

• 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained
• 1          cup halved cherry tomatoes
• 1/3       cup sliced Kalamata olives
• 1          cup chopped English cucumber (about 1/2 cucumber)
• 1/4       cup feta
• 1          tablespoon minced parsley
• pita chips (optional)
• crackers (optional)

1. To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
2. To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.
3. Serve with pita chips or crackers, if desired.

Source: Chicken of the Sea

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

• 1/4 cup oil
• 1/4 cup fish sauce
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 tablespoons raw sugar
• 1 cup chopped fresh cilantro
• 1 lime, juice only
• 1 clove garlic, minced
• 1 small Thai bird chile or serrano chile, chopped
• 1/4 head finely shaved green cabbage
• 1/4 head finely shaved purple cabbage
• 2 carrots, thinly julienned

Skirt steak:

• 1 1/2 pounds trimmed skirt steak
• 1/2 cup coconut milk
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sriracha
• salt, to taste
• 3 cups cooked brown rice
• 1/2 cup crushed peanuts
• 1 lime, quartered, for garnish

1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
3. Heat grill to high.
4. Grill 3-4 minutes each side until medium rare.
5. Let rest 3 minutes.
6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

• 1 whole chicken, cut into eight pieces
• 1 ounce minced garlic
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground fennel seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1 tablespoon kosher salt

Potatoes:

• 2 1/2 pounds Yukon gold potatoes
• salted water
• oil

Cauliflower:

• 1 head cauliflower
• salted water
• ice
• 2 tablespoons mayonnaise
• 1 teaspoon tamari or soy sauce
• 1 tablespoon chopped parsley

Roasted onions:

• 1 red onion
• salt
• oil

For serving:

• 3 ounces pitted Castelvetrano or green olives, cut into quarters
• 5 ounces wild arugula
• 1 lemon, quartered

1. To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
2. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
3. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
4. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
5. Preheat oven to 450 F.
6. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
7. Squeeze lemon over reserved onion.
8. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

• 2 heads garlic
• olive oil
• salt

Frittata:

• oil
• 2 medium leeks, sliced
• 8 ounces blanched, chopped broccoli
• salt, to taste
• 9 eggs
• 2 tablespoons chopped fresh parsley
• 2 ounces grated Parmigiano Reggiano
• 2 tablespoons heavy cream

1. To make roasted garlic: Preheat oven to 400 F.
2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
4. To make frittata: Lower oven to 375 F.
5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

Source: Abbott