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Family Meals Matter: Creative combinations

  • HealthyEating.org
  • Published Monday, July 14, 2014, at 7:13 a.m.
  • Updated Monday, July 14, 2014, at 7:13 a.m.

If yours is like many families, you might be in the habit of purchasing the same set of groceries to prepare familiar family meals. This week, tickle your taste buds by trying some of the more clever and complex flavor combinations in our recipe library.

Start with a featured family meal of Nectarine + Prosciutto Pizza, Mixed Green Salad with Dandelions and Peach-Berry Compote with Yogurt and Almonds.

Continue to explore creative flavor combinations all week long with recipes like Crunchy Pear and Celery Salad, Roasted Bananas with Chocolate Yogurt Cream, Black Bean Mole and Coconut Couscous and Radish and Arugula Crostini With Cheese.



Total preparation time: 45 minutes

Actual cooking time: less than 15 minutes

Number of servings: 6 (299 calories/serving)


3/4 cup shredded provolone cheese

1/4 cup crumbled blue cheese

Yellow cornmeal for dusting

1 pound whole-wheat pizza dough, thawed if frozen

3 tablespoons prepared basil pesto

1/2 cup thinly sliced prosciutto, (about 2 ounces)

1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced

1 tablespoon aged balsamic vinegar

1/4 teaspoon freshly ground pepper


1. Preheat grill to low.

2. Mix provolone and blue cheese in a medium bowl; set aside.

3. Sprinkle cornmeal onto a pizza peel or large baking sheet. When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle; don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

5. Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese.

6. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

7. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.

Cook's note:

Look for whole-wheat pizza-dough balls at your supermarket.

Source: EatingWell



Total preparation time: less than 15 minutes

Actual cooking time: no cooking required

Number of servings: 8 (93 calories/serving)


4 cups mixed greens (arugula, dandelion, mustard, mizuna), washed and torn into bite-size pieces


1 large yellow bell pepper, finely chopped (about 1 cup)

4 teaspoons red wine vinegar

Kosher salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

2 teaspoons warm water

Pinch of sugar


1. Place the greens in a large bowl.

2. In a medium bowl, whisk together all of the ingredients for the dressing until combined well. The vinaigrette will keep, tightly covered, in the refrigerator for about 3 days.

3. Stir the dressing well, pour over the greens, and toss well to coat.

Source: Whole Living



Total preparation time: less than 15 minutes

Actual cooking time: less than 15 minutes

Number of servings: 4 (239 calories/serving)


1/3 cup sugar

1/3 cup water

1 tablespoon fresh lemon juice

3 medium peaches, peeled and sliced into 8 wedges each

2 cups fat-free vanilla frozen yogurt

1 1/2 cups raspberries

4 teaspoons sliced almonds


1. In a medium saucepan, combine sugar, water and lemon juice. Set pan over medium heat and simmer 5 minutes, stirring occasionally with a wire whisk. Add peach slices and simmer until just tender, about 3 minutes. Gently stir in raspberries and simmer 1 minute more.

2. Spoon one-half cup of frozen yogurt into 4 individual dessert bowls. Top each with about one-half cup of peach-raspberry mixture and sprinkle with 1 teaspoon of almonds.

Source: http://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=63911

"Family Meals Matter" features registered dietitian-approved recipes with foods from all the food groups to reflect Dairy Council of California's nutrition philosophy. For more information, nutrition tools and additional family meal recipes, visit healthyeating.org.

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