Chicken Wheatberry Salad with Plum Dressing #RecipeRedux #ad

Chicken Wheatberry Salad with Plum Packs

May is National Osteoporosis Month, and the California Dried Plum Board and Recipe ReDux have some exciting news and facts to share with you about Osteoporosis and Bone Health.


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No Bones About It Recipe Challenge

May kicks off National Osteoporosis Month and The California Dried Plum Board is challenging ReDuxers to share creative ways to use California dried plums in everyday cooking. Whether it’s as a flavor enhancer in a marinade, a boost of natural sweetness or a natural substitute for fats or sugar, share your favorite way to showcase California Dried Plums’ bone health benefits and culinary versatility in your original breakfast, lunch, dinner, dessert or snack recipe(s).

Here are some exciting facts about California Dried Plums from the California Dried Plum Board:

• Plums Plums help support healthy bones. Emerging research shows that eating dried plums may have
positive effects on bone health. Previous studies discovered that eating 100 grams (two servings; about 8-
10 dried plums) of dried plums for one year was associated with increased bone mineral density (BMD)
and improved indices of bone turnover in postmenopausal women. At Experimental Biology, March 28-
April 1, 2015, a current study presented as a poster, examined whether 50 grams (one serving; about 4-5
dried plums) would be as effective as the larger dose. The results indicated that one serving of dried plums
may be as effective in preventing bone loss in older, osteopenic postmenopausal women.
Bone Health
• Dried plums can serve as a substitute for fats or sugars to reduce calories while boosting flavor.
• If your recipe calls for butter or oil as the fat source, you can reduce your fat by half and then add and replace what you have taken away with the same measurement of prune purée. Just remember to reduce your sugar by half in most recipes, since the prunes are naturally sweet.
• Toss or add chopped dried plums in your favorite salad or on Greek yogurt or oatmeal for an extra nutritional boost.
• Dried plums add moisture to meat entrées and baked goods and improve the texture and taste of stuffings, sauces, and marinades.
• There are natural elements in dried plums which help heighten the flavors of other ingredients in a recipe, so use them as a flavor enhancer, whether it’s a dessert or something savory.
• California Dried Plums are The Whole Package: a naturally sweet, convenient and nutrient-dense snack.
Emerging research suggests dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging.
• One serving (4–5 dried plums) is less than 100 calories. Additionally, each serving provides 3 g of fiber
(and is considered a good source of fiber), 293 mg of potassium, 16 mg of magnesium and more vitamin K than any other fresh or dried fruit.

 

This challenge was an easy one because I adore dried plums! Dark, sweet snackable goodness that’s good for you. Win, win!
For my lunch recipe I chose to make a fruit dressing featuring delicious dried plums. In Chicken Wheatberry Salad, plums enhance moist, juicy chicken and chewy wheatberries. Plum puree replaces some of the oil in the dressing and acts as a binder.

Chicken Wheatberry Salad with Plum Dressing

Chicken Wheatberry Salad

chicken wheatberry salad plum dressing (550x550)

Chicken Wheatberry Salad with Plum Dressing

Yield: 4 servings

Serving Size: 1/2 cup

Ingredients

  • 1 cup cooked chicken, shredded
  • 1/2 cup wheatberries
  • 1 1/4 cups chicken broth- low-sodium
  • 1/4 chopped sun-dried tomatoes
  • 1/16 teaspoon salt (optional)
  • 4 cups baby spinach
  • extra California Dried Plums for garnish
  • Dressing
  • 3 ounces (10 to 12) California Dried Plums chopped
  • 1/4 cup apple juice
  • 2 Tablespoons lime juice
  • 1/4 cup olive oil

Instructions

  • Bring wheatberries and chicken broth to a boil in a 2-quart saucepan. Reduce heat, cover and simmer for 15 minutes or until berries are softened but still chewy.
  • Mix together chicken, wheatberries, sun-dried tomatoes. Add salt if desired.
  • For the dressing, pulse dried plums, apple juice and lime juice in a blender until pureed. Slowly drizzle in oil though hole in lid while blender is running.
  • Add dressing to chicken mixture. Serve on spinach bed. Garnish with dried plums.
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Connect with the California Dried Plum Board through their social media sites:

Website:  http://www.californiadriedplums.org/
Twitter:  www.twitter.com/cadriedplums
Pinterest: https://www.pinterest.com/cadriedplumbrd/
Facebook: https://www.facebook.com/CaliforniaDriedPlums
Spread the word about delicious  California Dried Plums: http://www.eatdriedplums.com

Visit these great recipes made with and inspired by California Dried Plums!


“I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Foodie Friends Friday Linky Party #146

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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Strawberry Crumb Bars #FillTheCookieJar

Strawberry Crumb Bars Plated
Strawberry Crumb Bars made with homemade strawberry jam and oatmeal. These bars turned out to be my new “not chocolate” favorites. That says a lot.
So for this month’s Fill the Cookie Jar, “Mother’s Favorites” it had to be these crumb bars.

Every month our cookie loving group meets to share our best cookies and bars to fit the theme.

Thank you Cynthia Landrie from  Feeding Big at http://FeedingBig.com for hosting this fun event!

I made the strawberry filling for these crumb bars with frozen strawberries. I used berries that I froze, but you can use purchased ones. Frozen berries work cleaner for chopping and mincing. I can cut frozen berries without losing all that delicious juice.

Bring the strawberries, sugar, water, lemon and cornstarch to a boil. Simmer until berries are soft and sauce thickens. Set aside to cool.
strawberry crumb bars jam
Mix together crumb ingredients. Divide into 2 parts. Press one part into a 8×8-inch greased and floured pan.
strawberry crumb bars crust
Add jam layer and top with remaining crumb mixture. Bake at 350 for about 30 minutes until crumbs are bowned and crust sets. Cool in pan for a few minutes on a wire rack. Cut while warm and place pieces on rack to finish cooling.
Strawberry Crumb Bar
Strawberry Crumb Bars plate
strawberry crumb bars

 

Strawberry Crumb Bars #FillTheCookieJar

Ingredients

    Crumbs
  • 5 tablespoons butter
  • 1 Tablespoon shortening
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup flour
  • 1 cup oats
  • jam
  • 2 cups frozen strawberries, chopper
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 2 Tablespoons cornstarch

Instructions

  • Mix together crumb ingredients Divide into 2 parts. Press one part into greased and floured 8x8-inch pan.
  • Mix together jam ingredients in a 2-quart saucepan. Bring to a boil. Reduce heat and simmer, whisking constantly until thick.
  • Spread jam over crumb crust. Sprinkle remaining crumbs over jam layer.
  • Bake at 350 for about 30 minutes until crumbs are bowned and crust sets. Cool in pan for a few minutes on a wire rack. Cut while warm and place pieces on rack to finish cooling.
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French Onion Burgers #FoodieExtravaganza

French Onion Burgers collage
French Onion Burgers

May is National Hamburger Month and Foodie Extravaganza is bringing their best burgers to the table.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month by serving up burgers of all kinds.

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No matter which meat or even no meat that you use, a burger still rings of comfort food. Juicy, cheesy, melt in your mouth deliciousness.
I chose a French Onion Burger for my contribution to the burger party. All beef patty, caramelized onions cooked in wine and melted Swiss cheese.

I added a bit of dried minced onion to the meat patty for extra flavor.

Loosely form the burger. When you fry the meat allow it to cook 3 to 4 minutes before flipping. You want a bit of crust to form. This sears in the juices as well as adding flavor.

Caramelize the onions in butter and wine.

French Onion Burgers

Yield: 4

Ingredients

  • 1 pound ground beef
  • 1 Tablespoon dried minced onion
  • 1 teaspoon Maggi seasoning or Worcestershire sauce
  • 1 large onion, sliced
  • 4 Tablespoons butter
  • 1/4 cup white wine
  • 8 slices Swiss cheese
  • 4 pretzel buns

Instructions

  • Melt butter in a large skillet. Add onions and wine. Simmer until golden brown and caramelized.
  • Mix together beef, minced onion and Maggi seasoning. Loosely form 4 patties. Fry over medium-high heat, turning once until burger reaches desired doneness.
  • Melt 2 slices Swiss per burger,
  • Place on bun and top with caramelized onions.
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Enjoy all these great burger ideas from Foodie Extravaganza!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

Posted in #FoodieExtravaganza, beef, burger, What's For Dinner? | Tagged , , , | 22 Comments