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Did you know that Swanson's has wholesome,

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a whole lot more! Take a look....

BREAKFAST

Mini Mushroom-&-Sausage Quiches

1 dozen mini quiches

Active Time: 30 minutes

Total Time: 1 hour

What You Need

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Preparation

Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tips & Notes

Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

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Organic Homemade Frappuccino

The archetypal frozen coffee drink of our generation is the Starbucks Frappuccino. It's cold, it's chocolately, it's caffeinated, and it's so crazy good. But it's also upwards of five smackers for a large glass, not to mention 400 calories. And also, not very organic. Satisfy all of the above by being your own barista. This organic Frappuccino recipe gets all the right without much of the wrong.

What You Need

2/3 cup brewed strong coffee

2 tablespoons raw sugar

½ cup organic milk

½ banana

1 cup ice

Homemade chocolate syrup, for serving, recipe follows

Whipped cream, for serving

Method:

1) Whisk sugar into hot coffee until dissolved. Allow to cool.

2) Combine coffee mixture with remaining ingredients in a blender; blend until smooth. Serve in a tall glass with ample drizzlings of chocolate syrup and a fluffy dollop of whipped cream.

Homemade Chocolate Syrup (Makes about 1 cup)

Ingredients:

1 cup organic sugar

1 cup unsweetened cocoa powder

1 cup water

Pinch sea salt

Pinch ground cinnamon

Method:

1) Whisk together sugar and cocoa in a small saucepan until smooth. Add remaining ingredients; whisk until lumps are gone.

2) Heat mixture over medium, whisking, until a low boil s reached. Simmer over medium-low, whisking, until slightly thickened. Cool 5 minutes and serve. Store in airtight container in refrigerator.

Sizzling Green Beans

5 cups green (or yellow) beans, cut in half
4 tablespoons Swanson Organic Extra Virgin Olive Oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 cups cherry tomatoes cut in half
1 teaspoon Swanson Organic Parsley Leaves
1 teaspoon Swanson Organic Basil Leaves
1 teaspoon Swanson Organic Thyme Leaves
1 teaspoon Swanson Organic Oregano (Flakes)

Steam beans for 7–10 minutes, until they reach desired tenderness. Set beans aside.

Over medium heat, heat the olive oil in a large skillet. Add crushed red pepper flakes

and cook for one minute. Add garlic, tomatoes and seasonings to olive oil. Turn down

heat to low and simmer, uncovered, for 10 minutes. Add beans to the mixture and

heat through, approximately 8–10 minutes.

Makes 6 servings. Serving size 1 cup.

Breakfast Smoothie

2 scoops of Swanson Soy Advantage, vanilla flavor
1/2 tablespoon of Swanson Flaxseed Oil
1/4 cup of frozen blueberries
1/2 large ripe banana
1/2 tablespoon of Swanson Fructose or Y.S. Organics Clover Honey
1 teaspoon of Swanson Psyllium Husk
12 ounces of cold water
6 to 8 ice cubes

Peel and slice the banana, then place all ingredients in the blender. Cover and blend until smooth. Makes one to two servings.

Tangy Meatloaf

2 eggs
1 teaspoon Swanson Himalayan Crystal Salt
1/4 teaspoon Swanson Peppercorns, ground
1/2 teaspoon Swanson Organic Basil
1/2 teaspoon Swanson Organic Oregano
8 ounces organic tomato sauce
1 tablespoon Dynamic Health Organic Apple Cider Vinegar
1 tablespoon Swanson Organic Agave Nectar
2 tablespoons Swanson Coconut Flour
1/4 teaspoon Swanson Organic Garlic Powder
1/4 cup Swanson Organic Dried Onion Flakes
5 baby carrots finely chopped
1 celery stalk finely chopped
1/2 pound ground turkey
1/2 pound lean ground beef

In large bowl, use hands to mix ground turkey, ground beef, eggs, salt, pepper, celery, carrots, onion flakes and coconut flour. In a separate bowl, mix tomato sauce, basil, oregano, garlic powder, apple cider vinegar and agave nectar. Once mixed, set aside 1/4 cup of the sauce. Pour remaining sauce over the ground meat and blend in. Remove the meat from the bowl and form into loaf in the middle of a 9x13 pan. Bake at 350° F for about 20 minutes. Remove from oven and brush the remaining sauce over the meatloaf. Return to the oven and bake for an additional 15 minutes or until done.

Makes 6 servings. Serving size 1/6 loaf.

Pineapple Energy Smoothie

8 ounces of pineapple juice
1 scoop of Swanson Whey Protein Powder
1 tbsp of Swanson Organic Extra Virgin Coconut Oil
1 frozen banana, sliced
1/4 tsp of Swanson Organic Ginger
drizzle of YS Organics Clover Honey

Peel the banana, wrap in plastic wrap and place in the freezer at least 12 hours before making the smoothie. It’s easy to store a few bananas in the freezer since they’ll keep almost indefinitely. When ready to make, remove the plastic wrap and cut the banana in 6 pieces with a sharp knife. Pour the pineapple juice in a blender while it is in the OFF position, and add the coconut oil and banana pieces. Turn the blender ON (make sure the cover is on the carafe), and while it’s whirring, remove the cover and add the Swanson Whey Protein Powder, the honey and the ginger. Blend for a minute or so until the consistency is smooth and creamy. Pour in a 16-ounce glass or into the shell of carved-out pineapple and drink through a straw. In about 10 minutes you will feel electrified and ready to do something fun!

Veggie Pie

Serves 4 to 6 as an entree or 6 to 8 as a side dish

Nothing quite says "family dinner" like a tasty, savory pie loaded with healthful vegetables and creamy cheese. Tender crisp carrots, corn, broccoli and red bell pepper combine with spinach, soybeans, pecans, nutmeg and mozzarella to make this a memorable meal.

What You Need

1 tablespoon extra virgin olive oil
1 cup canned soybeans
1 cup chopped carrots
1 cup chopped yellow onion
1 cup sweet corn (from about 1 large ear)
1 cup chopped broccoli
1 cup chopped red bell pepper
1 pound spinach, cooked, drained and chopped
2 cloves garlic, chopped
1 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup chopped pecans (optional)
2 frozen prepared pie crusts, thawed
1 cup grated mozzarella cheese or cheese substitute
2 teaspoons sesame seeds

Method

Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add soybeans, carrots, onions, corn, broccoli, bell peppers, and spinach and cook until tender-crisp. Add garlic, nutmeg, salt, pepper and pecans and cook for 5 minutes, or until the flavors blend. Set vegetable mixture aside.

Line a 9-inch deep-dish pie pan with one of the prepared crusts. Layer the vegetables with the cheese in the pan, beginning with the cheese and ending with the vegetables. Top with remaining crust, seal edges with a fork and trim off excess pie dough. With a sharp knife, poke vent holes in the top of the crust. Sprinkle top with sesame seeds. Bake for 20 to 30 minutes, or until the crust turns golden brown. Set aside for 5 minutes, then slice and serve.

Note: If you decide to make the veggie pie ahead of time and freeze, cover well with plastic wrap. No need to thaw before baking but do cover the pie loosely with foil for the first 10 minutes of cooking. Remove the foil and bake for an additional 20 to 25 minutes, or until the crust turns golden brown.

On-the-Go Granola Bars

2 cups Bob's Red Mill Extra Thick Organic Oats
1/2 cup Swanson Raw Organic Hulled Sunflower Seeds
1 cup Swanson Raw Organic Almonds, sliced or chopped
1/2 cup Bob's Red Mill Natural Raw Wheat Germ
1/2 cup Y.S. Organics Clover Honey
1/4 cup dark brown sugar, packed
2 tablespoons unsalted butter, plus extra for the pan
2 teaspoons vanilla extract
1/2 teaspoon Swanson Ultra Himalayan Crystal Salt
1 8 oz. package Swanson Organic Natural Himalania Dried Goji Berries

Preheat the oven to 350° F. Oil a 9 x 9 inch glass baking dish and set aside. Spread the oats, sunflower seeds, almonds and wheat germ onto a cookie sheet, and toast in the oven for 15 minutes, stirring occasionally.

Combine the honey, dark brown sugar, butter, vanilla extract and salt in a medium saucepan and cook over medium heat just until the dark brown sugar has completely dissolved.

Remove the oat mixture from the oven, and reduce the temperature to 300° F. Add the oat mixture to the liquid mixture, fold in the goji berries, and stir to combine. Turn mixture into the prepared baking dish and press down evenly. Bake for 25 minutes. Remove and cool completely. Cut into squares and store in an airtight container for up to one week.

Makes 24 bars. Serving size 1 bar.

Visit Swanson's for more delicious, healthy and exciting Recipes!

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