Frozen Fam­ily Fun

Kid-friendly, make-ahead meals

The Saratogian (Saratoga, NY) - - NEWS - Fam­ily Fea­tures

as fam­i­lies look to in­cor­po­rate more nu­tri­tious dishes into meals from morn­ing to night, us­ing kid­friendly recipes can help make the process eas­ier and more fun.

to help make it eas­ier for busy par­ents to plan and serve health­ier meals, reg­is­tered di­eti­tian me­lanie mar­cus, Dole’s nu­tri­tion and health com­mu­ni­ca­tions man­ager, cre­ated a series of en­chanted frozen frui­tand veg­etable-based dishes in­clud­ing main cour­ses, smooth­ies, desserts, sides and more. Be­cause these recipes can be made in ad­vance and frozen for later use, they’re per­fect for on-the-go fam­i­lies and busy life­styles.

For ex­am­ple, these frozen sand­wiches make for an easy grab-and-go break­fast while make-ahead lasagna sim­pli­fies busy evenings and ba­nana split cups can ap­pease those dessert crav­ings.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 min­utes Cook time: 1 hour, 5 min­utes serv­ings: 8

Non­stick cook­ing spray 1 ta­ble­spoon olive oil 1 medium DOLE® White

Onion, chopped 1 pack­age (8 ounces) Dole

Mush­rooms, sliced 2 gar­lic cloves, minced 1 1/2 pounds 99% fat-free lean

ground turkey 5 cups Dole Baby Spinach 1 tea­spoon Ital­ian sea­son­ing 1/4 tea­spoon salt 1 cup mari­nara sauce 1 cup raw cashews 2 cups fat-free cot­tage cheese, strained

4 medium Dole Sweet Pota­toes, peeled

and sliced 1/8-inch thick cross­wise 1 cup low-mois­ture part-skim

moz­zarella cheese

Heat oven to 375 F. spray 13-by-9-inch bak­ing dish with non­stick cook­ing spray.

in large skil­let over medium-high heat, heat olive oil; add onion and cook 5 min­utes, or un­til ten­der, stir­ring oc­ca­sion­ally. add mush­rooms; cook 4 min­utes, or un­til ten­der, stir­ring oc­ca­sion­ally. add gar­lic; cook 1 minute, stir­ring fre­quently. add turkey; cook 8 min­utes, or un­til browned, break­ing up turkey with side of wooden spoon. add spinach, ital­ian sea­son­ing and salt; cook 3 min­utes, or un­til spinach wilts. stir in mari­nara; cook 1 minute.

in food pro­ces­sor, pulse cashews 20 times, or un­til small crumbs form. in medium bowl, stir cot­tage cheese and cashews.

shin­gle 1/3 of sweet potato slices in bot­tom of pre­pared dish; top with 1 cup cot­tage cheese mix­ture fol­lowed by 1 1/2 cups turkey mix­ture. re­peat lay­ers twice; sprin­kle with moz­zarella cheese and cover tightly with foil. Bake 45 min­utes; re­move foil. Bake 20 min­utes, or un­til top is golden brown.

tip: to freeze lasagna, wrap tightly once cooled with layer of plas­tic wrap then foil. Freeze up to 3 months. re­move plas­tic wrap; bake lasagna from frozen, cov­ered with foil, at 375 F 1 hour. un­cover and bake 15 min­utes, or un­til top is golden brown and in­ter­nal tem­per­a­ture reaches 165 F.

Ap­prox­i­mate nu­tri­tional in­for­ma­tion

per serv­ing (1 1/2 cups): 315 calo­ries; 110 calo­ries from fat; 12 g fat; 0 g trans fat; 2 g polyun­sat­u­rated fat; 6 g mo­noun­sat­u­rated fat; 45 mg choles­terol; 570 mg sodium; 661 mg potassium; 22 g car­bo­hy­drates; 3 g fiber; 9 g sug­ars; 29 g pro­tein; vi­ta­min a 50%; vi­ta­min C 10%; cal­cium 20%; iron 15%; vi­ta­min e 10%; thi­amin 8%; vi­ta­min B6 15%; phos­pho­rus 10%; mag­ne­sium 8%; man­ganese 20%.

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