(Family Features) Some nights, especially when schedules are jam packed, the allure of grabbing takeout or swinging through a drive-thru between activities may sound more appealing than spending time in the kitchen. You can skip the to-go boxes, however, with these tasty Asian-inspired dishes that come together almost as fast as delivery while allowing you to get creative at mealtime.

Packed with fresh shrimp and crispy veggies, this Crab and Shrimp Sushi Burrito fuses some favorite takeout dishes together to satisfy cravings in half an hour. Using Success Boil-in-Bag Jasmine Rice, which cooks up soft and fluffy, provides a flavorful and aromatic base. This combination of seafood, homemade sauces and flavorful veggies makes for an unforgettable taste experience comparable to your favorite quick-serve restaurant.

Or let your kitchen appliances help create a satisfying, soothing take on a Thai classic. A quick and easy bowl of deliciousness that’s sure to comfort the whole family, this Thai Red Curry Chicken and Rice Soup features chicken, lime juice, Thai red curry and coconut milk mixed with basmati rice.

Ready in just 10 minutes, Success Boil-in-Bag Basmati Rice is quick, easy and mess-free, and it’s guaranteed to always cook right – just place the bag in chicken broth to experience the long-grain rice’s subtle, nutty flavor and unique texture. Plus, Success Rice is free from artificial additives and unprocessed ingredients, so you can feel good about serving it with a variety of dishes.

Find more recipe inspiration to tackle takeout cravings and more at SuccessRice.com.

Crab and Shrimp Sushi Burrito

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

• 1 bag Success Jasmine Rice
• 1/2  cup unseasoned rice vinegar
• 2tablespoons granulated sugar
• 2 teaspoons kosher salt
• 2 tablespoons mayonnaise
• 2 tablespoons Sriracha sauce
• 1/4 teaspoon sesame oil
• 1tablespoon black sesame seeds
• 4 sushi nori sheets
• 1/2 carrot, ribboned, divided
• 1/2 cucumber, ribboned, divided
• 6 crab sticks, shredded, divided
• 6 large shrimp, cooked, deveined, tails removed and butterflied, divided

1. Rinse rice bag under cold water to remove starch. Prepare rice according to package directions.
2. In small saucepan over medium-low heat, heat rice vinegar, sugar and salt until sugar and salt have dissolved, about 1 minute. Set aside.
3. In small bowl, mix mayonnaise, Sriracha sauce and sesame oil. Set aside.
4. Transfer cooked rice onto large baking sheet. Drizzle half the vinegar mixture over rice, turning until all rice is fully coated. Taste and add more vinegar mixture, if desired. Spread rice into thin layer and cool to room temperature. Sprinkle sesame seeds on top.
5. Lay down one sushi nori sheet. Spread layer of rice on it. Place half the carrots and cucumbers on rice. Place crab and shrimp on top.
6. Place another sushi nori sheet just under first one and roll. Repeat with remaining sushi nori sheets, rice, carrots, cucumbers, crab and shrimp. Wrap both burritos in plastic wrap. Let rest 10 minutes.
7. Slice burritos in half and serve with spicy mayo.

Thai Red Curry Chicken and Rice Soup

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

• 6 cups chicken broth
• 2 bags Success Basmati Rice
• 1 can (14 ounces) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 pound chicken breast tenders
• 2 tablespoons lime juice
• 4 green onions, thinly sliced

1. In pressure cooker on saute setting over high heat, bring broth and rice bags to boil. Boil, uncovered, 10 minutes. Remove bags with fork and set aside.
2. Add coconut milk, curry paste, soy sauce and brown sugar to pressure cooker. Turn off saute setting. Add chicken. Cover and lock to seal. Set to pressure cook setting over high heat about 10 minutes, or until chicken is tender. Carefully, manually or naturally, release pressure according to manufacturer's instructions before removing lid.
3. Set pressure cooker to saute setting over medium heat. Remove chicken and shred with two forks; add to soup along with lime juice and green onions. Remove rice from bags and stir into soup. Simmer until rice is heated through.

 Source: Success Rice

(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) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.

Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.

“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”

Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.

Find more mealtime inspiration at sunsweet.com.

Cauliflower Tacos with Peanut Sauce

Cook time: 30 minutes
Servings: 4

• 1 medium head cauliflower, chopped into florets (about 6-7 cups)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 8 tortillas
• chopped green onions, for garnish
• California grown prunes from Sunsweet, for serving
• peanuts, for garnish
• lime wedges, for serving

Cabbage Slaw:

• 3 cups shredded red cabbage
• 1/2 cup shredded carrots
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons pure maple syrup
• 1/4 teaspoon fine sea salt

Peanut Sauce:

• 4 California grown prunes from Sunsweet
• 1/2 cup unsweetened non-dairy milk
• 1/3 cup natural salted peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 tablespoon maple syrup
• 1 teaspoon minced ginger
• 1 teaspoon sriracha
• 2 tablespoons water, plus additional for thinning (optional)

1. Preheat oven to 425 F.
2. On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
3. To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
4. To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
5. Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.

Veggie Stir Fry with Prune Teriyaki Sauce

Cook time: 15 minutes
Servings: 4

• 1 tablespoon toasted sesame oil
• 1/2 large onion, diced
• salt, to taste, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 cups shredded carrots
• 1 red bell pepper, sliced
• 1 medium zucchini, diced
• 8 ounces sugar snap peas
• pepper, to taste, divided
• 1/2 cup roasted salted cashews, plus additional for serving, divided
• 1 cup edamame
• 2-3 cups cooked jasmine rice, for serving
• 1/3 cup sliced green onions, for serving
• California grown prunes from Sunsweet, for serving

Prune Teriyaki Sauce:

• 1 cup canned pineapple, plus 1/4 cup pineapple juice
• 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
• 6 tablespoons reduced-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 1 garlic clove
• 1 teaspoon sriracha

1. In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
2. Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
3. To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
4. Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.

Photos courtesy of Alexis Joseph

Source: Sunsweet

(Family Features) Jam-packed calendars and little spare time at home can make heads spin. When those hectic weeknights are giving your family fits, turn to delicious recipes you can have ready in 30 minutes or less.

Start with kitchen staples like chicken and rice – they’re easy to prepare and versatile enough to let you cook a variety of meals without feeling like you’re stuck in a dinner rut. For example, these Air-Fryer Bang Bang Chicken Tenders with Rice offer a kid-friendly take on bang bang chicken that’s both sweet and spicy.

This air-fryer favorite requires just half an hour in the kitchen and calls on the quality and convenience of Success Boil-in-Bag Jasmine Rice to make busy weeknights a breeze. In just 10 minutes, the aromatic rice cooks up soft and fluffy with a uniquely delicious flavor that’s naturally gluten free, Non-GMO Project Verified and free of MSG and preservatives.

For a real escape from the everyday hustle and bustle, invite island flavors to dinner with this simple yet satisfying Grilled Hawaiian Chicken and Coconut Rice. Remember, high quality doesn’t have to be high maintenance.

Ready in 10 minutes, Success Boil-in-Bag Basmati Rice is a quick, easy and mess-free option that is guaranteed to always cook right. It’s an appetizing addition to this tropic-inspired meal that can help you tackle hectic schedules without sacrificing flavor.

Find more ways to solve dinnertime dilemmas at SuccessRice.com.

Air-Fryer Bang Bang Chicken Tenders with Rice

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

• 1 pound chicken tenders
• 1/2 cup sweet chili sauce, divided
• 1/4 cup sriracha hot sauce, divided
• 2 tablespoons sesame oil
• 1 bag Success Jasmine Rice
• 1/2 cup mayonnaise
• 1 bag (12 ounces) coleslaw mix
• 1/2 English cucumber, thinly sliced
• toasted sesame seeds, for garnish (optional)
• green onions, for garnish (optional)

1. Toss chicken tenders with 2 tablespoons sweet chili sauce and 1 tablespoon sriracha. Drizzle with sesame oil.
2. Preheat air-fryer to 400 F. In two batches, without overfilling basket, air fry chicken tenders, turning basket halfway during cook time, 10-12 minutes, or until chicken is golden brown and cooked through.
3. Prepare rice according to package directions. Stir mayonnaise with remaining sweet chili sauce and sriracha until blended. In large bowl, toss coleslaw mix with 1/4 cup bang bang mayo sauce.
4. Divide rice among four bowls. Top with chicken, coleslaw mix and cucumber. Drizzle with remaining bang bang mayo sauce.
5. Garnish with toasted sesame seeds and green onions, if desired.

Grilled Hawaiian Chicken and Coconut Rice

Prep time: 5 minutes, plus 4 hours for marinating
Cook time: 15 minutes
Servings: 4

• 4 chicken breasts, skinless and boneless
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 teaspoon sesame oil
• 1/2 cup brown sugar
• 1 garlic clove, minced
• 1/4 cup white onion, chopped
• 1 bag Success Basmati Rice
• 2 cups coconut milk
• 4 pineapple rings
• 1/4 cup unsweetened coconut, shredded

1. In 1-gallon bag, combine chicken with soy sauce, water, sesame oil, brown sugar, garlic and onion. Marinate in refrigerator about 4 hours.
2. Heat grill to medium heat.
3. Prepare rice according to package directions, replacing 2 cups water with coconut milk.
4. Once finished marinating, remove chicken and pat dry. Grill about 7 minutes per side, or until internal temperature reaches 165 F.
5. Pat pineapple rings dry and grill about 1 minute per side.
6. Mix shredded coconut with rice. Place pineapples on top of chicken and serve with rice.

Source: Success Rice

(Family Features) If lending a hand to planet Earth and the environment is a goal in your household, a sustainability mindset often begins as a consumer. There are likely a few ways you can be more environmentally conscious when stocking your pantry for all your family’s favorite recipes.

Start by considering the decisions you make in the grocery store aisles that impact the world around you. Beginning with a belief that food should have it all – convenience, taste and quality – Success Rice is dedicated to safeguarding the environment and ensuring well-being through food. A commitment to becoming more sustainable, from farming to manufacturing and packaging, is at the heart of producing high-quality rice and quinoa while caring for the planet.

For example, these sweet and spicy Golden Beet and Rice Burger Sliders provide a plant-forward alternative at the dinner table. Delicious and hearty, the vegetarian sliders are perfect for occasions ranging from family game nights to outdoor entertaining with the combination of veggies, jasmine rice and beans.

Or you can opt for an earth-friendly dish with sustainability in its name: Zero-Waste Moroccan Spice Rice and Lentil Pilaf. Ready in just half an hour, it delivers a fragrant, flavorful meal without waste. It balances warm spices, basmati rice and bursts of zesty lemon for a dynamic and colorful recipe.

Regardless of the occasion, the variety of Success Rice Boil-in-Bag products can help you be a good steward for the planet while serving good food to friends and family. In fact, the amount of plastic material in the BPA-free bags has been reduced by 7%. Additionally, the How2Recycle labeling system conveys clear instructions for its 100% recyclable boxes and bags, and, as part of a continued mission, more packaging options are being explored to increase recyclability.

Discover more ways to do your part for the environment, without sacrificing taste or quality, by visiting SuccessRice.com.

Golden Beet and Rice Burger Sliders

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 1 bag Success Jasmine Rice
• 1/2 can (7 1/2 ounces) white beans, drained and rinsed
• 1 egg, beaten
• 1/2 tablespoon water
• 4 ounces (about 1 1/2 cups) golden beets, cooked and grated
• 3 ounces goat cheese, crumbled, divided
• 1 tablespoon finely chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 12 leaves Bibb lettuce
• 1 cup arugula
• 2 tablespoons Sriracha sauce

1. Prepare rice according to package directions. Cool completely.
2. In food processor, pulse beans, egg and water until mashed.
3. Transfer bean mixture to large bowl. Add rice, beets, 1 1/2 ounces goat cheese, dill, salt and pepper; stir until combined. Divide mixture into six portions and shape into 1/2-inch-thick patties.
4. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Cook patties in two batches, 3-5 minutes per side, or until golden brown and heated through, adding remaining oil as necessary.
5. Place two lettuce leaves together, overlapping ends to form pocket. Place patty inside lettuce pocket; top with arugula and remaining goat cheese. Drizzle with Sriracha. Repeat with remaining burgers.

Zero-Waste Moroccan Spice Rice and Lentil Pilaf

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

• 5 cups water
• 1/3 cup dried brown lentils, rinsed
• 1 bag Success Basmati Rice
• 1/2 cup fresh cilantro, finely chopped (stalks and leaves)
• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons Moroccan spice blend
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup preserved lemons, finely chopped

1. In medium saucepan over medium heat, bring water to boil. Add lentils and cook 10-15 minutes, or until slightly soft.
2. Submerge bag of rice in saucepan with lentils and cook 10-12 minutes, or until lentils are tender. Remove bag with fork and drain; set aside. Drain lentils and transfer back to saucepan. Cut open bag of rice and empty cooked rice into saucepan with lentils. Stir to combine.
3. Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons. Serve.

Source: Success Rice

(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.

To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.

They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.

For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.

Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.

When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.

Visit chickenofthesea.com to find more nutritious recipe inspiration.

Everything Bagel Salmon Brown Rice Bowl

Total time: 10 minutes
Servings: 1

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
• 1 cup cooked brown rice
• roasted nori seaweed sheets or pieces, crushed
• 1 small avocado, sliced
• 2 tablespoons shredded carrots
• 2 tablespoons shredded radishes
• 2 tablespoons minced cilantro
• 2 teaspoons furikaki seasoning (Japanese rice seasoning)
• 2 tablespoons Sriracha mayo

1. In bowl, top cooked brown rice with crushed seaweed sheets.
2. Add sliced avocado and top with salmon.
3. Add carrots, radishes and cilantro.
4. Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.

Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers

Total time: 20 minutes
Servings: 2-3

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
• 3 mini sweet peppers, halved, seeds removed
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese
• 1/2 cup sliced green onions
• fresh cracked black pepper, to taste

1. Preheat oven to 400 F. Lay parchment or foil over baking pan.
2. Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
3. Divide lemon garlic tuna evenly between six mini pepper halves.
4. Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
5. Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.

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

(Family Features) Cooking and entertaining outdoors can bring friends and family back together, but it doesn’t have to be complicated. Simple, flavorful recipes can be easy on the home chef yet still tasty and enjoyable for those at the table.

One of the best parts of the season is grilled fare like burgers, hot dogs and fresh vegetables. This year, consider adding a plant-based option to your menu. Made with simple, recognizable ingredients, Lightlife offers vegan, non-GMO options that are made for the grill, like Plant-Based Burgers, Smart Dogs and Italian Smart Sausage. These products can help satisfy the craving for protein and are made with ingredients you can feel good about serving your friends and family.

“Food brings people together, and now more than ever, grilling season and dining al fresco is one of the best ways to do that,” said Tommy McDonald, executive chef at Greenleaf Foods. “Think of the grill as an additional seasoning element – a zero-fuss way to add miles of flavor. One of my favorite products is Lightlife’s Smart Dogs, which have been reformulated to taste better than ever. Try topping them with a freshly made onion jam or quick-pickled relish.”

Consider these tips from McDonald to properly grill plant-based variations of your favorite meals:

Be mindful of cook times. Plant-based protein products typically taste best when cooked properly, usually over a low, open flame. When you’re almost ready to dish them out in recipes like Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce or Avocado Toast Dogs, give them a quick sear. If you’re unsure, reference the recommended cook times on the packaging.

Keep it separate. During these seasonal celebrations, there’s often some people who want traditional meat and others who crave plant-based options. To satisfy your group, drop a cast-iron skillet on the grill and allow it to heat up. Put your favorite plant-based proteins in the skillet, along with veggies, to keep the grill organized.

Top it off. Don’t skimp on the toppings. The next time you’re looking to jazz up burgers, sausages or hot dogs, make an easy DIY onion jam to spread on top. While the burgers and dogs are on the grates, prepare some extra coals; once they’ve burned down a bit, bury foil-wrapped onions in the coals. After the onions are soft and warmed through, pull them out and enjoy a smokey onion jam.

For more simple summer recipes, visit Lightlife.com/Recipes.

Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce

Total time: 30 minutes
Serving: 2

• 2          rings freshly cored pineapple
• 2          Lightlife Plant-Based Burger patties
• salt, to taste
• pepper, to taste
• 2          sesame seed burger buns, lightly toasted
• 1          cup baby arugula
• 1/4       cup crispy fried onions
• 2          tablespoons honey garlic barbecue sauce

1. Heat grill to medium. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill.
2. Season burger patties with salt and pepper, to taste. To grill burgers from refrigerator, grill 4-5 minutes per side until evenly browned with internal temperature of 165 F.
3. To assemble burgers, layer toasted bottom buns with arugula then top each with burger patty and two slices grilled pineapple. Sprinkle with crispy fried onions and drizzle with barbecue sauce. Top each with top bun.

Avocado Toast Dogs

Total time: 15 minutes
Servings: 4

•             Oil
• 2          medium avocados
• 1/2       lemon, juice only
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 4          Lightlife Smart Dogs
• 4          hot dog buns
• 1/2       teaspoon everything bagel seasoning
• sriracha

1. Lightly coat grill grates with oil and preheat to medium heat.
2. In small bowl, mash avocados, lemon juice, salt and pepper. Cover and rest in refrigerator.
3. Grill dogs 6-7 minutes, turning frequently.
4. While dogs are grilling, lightly toast buns.
5. Spread avocado mixture on one side of toasted buns. Sprinkle each with everything bagel seasoning. Add dogs and drizzle with sriracha.

Source: Lightlife

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup cucumber, sliced
• 1/2 cup white onion, sliced into thin strips
• 1/2 cup red bell pepper, sliced into thin strips
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

• 2 teaspoons oil
• 1/2 large white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 can whole tomatoes
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 1 can green jackfruit, drained and chopped
• 1/4 cup peanut butter
• cornbread (optional)
• tortilla chips (optional)
• cinnamon rolls (optional)

1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

• 1/2 cup honey
• 6 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups rolled oats (quick or regular)
• 1 cup bran flakes
• 1 cup sweetened coconut flakes
• 1 cup dried fruit (raisins, blueberries or cranberries)
• 1 cup roasted peanuts, chopped

1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

• 1/2 cup creamy natural peanut butter
• 3 tablespoons sweet red chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/8-1/4 cup hot water (optional)
• chopped unsalted roasted peanuts (optional)
   
• 2 tablespoons olive oil or avocado oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 3/4 cup peanut sauce
• cooked brown rice
• assorted bell peppers, sliced
• chopped unsalted roasted peanuts (optional)

1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.

Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.

Find more recipes to amp up your tailgate atmosphere at Culinary.net.

Homemade Nachos Worth the Hype

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:

• Shredded cheese
• Melted nacho cheese
• Sour cream
• Guacamole
• Salsa
• Black olives
• Shredded meat
• Sliced peppers
• Diced tomatoes
• Corn
• Beans

A Flavorful, Exotic Spin

No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.

This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.

Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.

Find more recipes for game day gatherings at beefandlambnz.com.

Grass-Fed Wagyu Burger with Red Radish Chili Pickles

Red Radish Chili Pickles:

• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1/2 teaspoon sugar
• 2 tablespoons sliced fresh red chili peppers
• 1/2 cup sliced red radish

Wagyu Burgers:

• 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
• salt, to taste
• pepper, to taste
• 1 teaspoon grainy mustard (optional)
• 2 tablespoons rice bran oil
• 4 hamburger buns
• 2 tablespoons mayonnaise
• 4 lettuce leaves
• 2 vine-ripened tomatoes, sliced
• 2 tablespoons onion jam

1. To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
2. To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
3. Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
4. In frying pan, lightly toast burger buns.
5. Spread mayonnaise on buns; top with lettuce, tomato and burger.
6. Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.

Crunch into Coleslaw

Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.

This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.

Find more sweet side recipes at honey.com.

Honey-Dill Coleslaw

Recipe courtesy of the National Honey Board
Servings: 4

• 1/4 cup honey
• 1/2 cup sour cream
• 1/2 teaspoon dried dill weed
• 1 package (16 ounces) coleslaw mix
• 1/4 cup thinly sliced onion
• salt, to taste
• pepper, to taste

1. In small bowl, combine honey, sour cream and dill.
2. In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.

A Sweet-Hot Handheld

Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.

To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.

Visit honey.com to find more tailgating recipes.

Honey Sriracha Grilled Wings

Recipe courtesy of the National Honey Board
Servings: 8

• 4 pounds fresh chicken wings
• water
• 3 cups rice wine vinegar
• 1/4 cup Sriracha sauce
• 2 tablespoons salt
• 2 cups honey, divided

1. Heat grill to 225-240 F.
2. In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
3. Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
4. Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.

Source: New Zealand Beef & Lamb