Tag Archives: easy recipe
Three Quick & Easy Mason Jar Meals to Grab on the Go
Life’s busy. Hungry for Truth has you covered with quick and easy Mason jar meals perfect for students, working moms and farmers taking a break in the field. Prep on Sundays to grab and go throughout the week or layer in leftovers as you go. Don’t be afraid to get creative with your favorite flavors. Here are three options for breakfast, lunch and dinner to help get you started.
You may notice we couldn’t help but include a dash of dairy in all three recipes. Not only does it taste amazing, it’s also a homegrown part of a balanced diet. Did you know South Dakota is home to approximately 117,000 dairy cows that eat 31,000 tons of soybean meal each year? That’s right! Protein-rich soy delivers important nutrients that fuel healthy cows to produce the nutritious dairy foods we enjoy around the table and on the go.
Make your Mason jar meals using the recipes below and watch the video for step-by-step instructions. Looking for other easy to prep meals? Try these Cuban Sliders!
Hungry for Truth is an initiative about food and farming funded by the South Dakota soybean checkoff. The goal is to connect South Dakotans with the farmers who grow and raise their food.
| Prep Time | 10 minutes |
| Servings |
- Strawberry banana yogurt
- Honey and almond granola
- Blueberries
- Raspberries
- Pulled chicken
- Black beans
- Tomatoes
- lettuce
- shredded cheese
- Salsa
- sour cream
- Leftover chili
- Corn bread muffin chunks
- shredded cheese
- sour cream
- Parsley
Ingredients Breakfast: Granola & Yogurt Parfait
Lunch: Naked Burrito Jar
Dinner: Classic Chili and Cornbread
| |
- Layer ingredients into Mason jar.
- Seal with lid
- Enjoy!
Easy Sheet Pan Shrimp Boil Recipe
There’s nothing quite as satisfying as digging into a good ol’ fashioned shrimp boil. Veggies, shrimp and andouille sausage swimming in butter and seasonings create a hands-on feast that’s finger licking good. Our One Pan Shrimp Boil recipe brings it all together, giving you all the Cajun feels without the fuss.
The key to this recipe’s authentic flavor comes from andouille sausage, which is smoked pork blended with Creole seasonings. It’s a home-grown favorite with Southern flare. While you may know that the 1.2 million pigs raised in South Dakota annually eat a healthy diet that includes soybeans, you may not realize that shrimp and other fish enjoy soy too! In fact, a South Dakota-based company, Prairie AquaTech, uses soybeans to create protein-dense pellets to feed farm-raised fish.
Who knew soul food on the prairie could taste so good? Watch and learn how to create your own one pan shrimp boil for your next family meal. Scroll for full recipe below.
Curious about other foods that’s are grown and raised in South Dakota? Let’s take a look at a few that may surprise you.
Hungry for Truth is an initiative about food and farming funded by the South Dakota soybean checkoff. The goal is to connect South Dakotans with the farmers who grow and raise their food.
| Cook Time | 35 minutes |
| Servings | servings |
- 6 Yukon Gold baby potatoes cut into one-inch pieces
- 3 ears Corn each cut into 6 pieces
- 1/4 cup salted butter melted
- 2 cloves Garlic minced
- 2 tablespoons Old Bay Seasoning
- 1 pound medium shrimp tail-on, peeled and deveined
- 1 package smoked andouille sausage sliced
- 1 Lemon cut into wedges
Ingredients
| |
- Preheat oven to 400 F. Spray baking sheet with nonstick spray.
- In large pot of water, cook potatoes about 10-15 minutes. Stir in corn during last 5 minutes of cooking time.
- In small bowl, combine butter, garlic and Old Bay Seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer on baking sheet. Pour butter mixture over ingredients and gently toss.
- Bake for 15-20 minutes, or until shrimp are fully cooked.
- Serve while hot with lemon wedges.
Easy Leftover Turkey, Cranberry and Brie Bites
‘Tis the season for enjoying holiday leftovers. What better way to give your turkey and cranberry sauce new life than cozied up with Brie cheese and nestled in crescent roll dough? These crispy, gooey and tangy bites work well as a gourmet snack or side. They’re sure to impress without stress this holiday season.
Did you know South Dakota’s soybean farmers contribute to your holiday feast by growing crops to feed millions of turkeys across the U.S.? Five million turkeys are raised in South Dakota every year, and they love to eat locally grown soybeans. In fact, poultry is the number one consumer of soybean meal in the country because it’s packed with protein and essential amino acids to keep birds healthy as they grow.
No leftover turkey? No problem! Other types of poultry will make this recipe soar. Watch the video for instructions and scroll for the full recipe. Brush up on your turkey stats, get tips for safe leftover storage and more recipes ideas here.
Hungry for Truth is an initiative about food and farming funded by the South Dakota soybean checkoff. The goal is to connect South Dakotans with the farmers who grow and raise their food.
| Cook Time | 15 minutes |
| Servings | bites |
- Cooking Spray
- 1 8 oz. Crescent Roll Dough Tube
- 1 1 oz. Brie Cheese Wheel
- 1/2 cup Cranberry Sauce
- 24 Pieces of Leftover Turkey Bite-Sized
Ingredients
| |
- Preheat oven to 375 F and spray muffin tin with cooking spray.
- Roll out crescent dough and pinch seams together. Cut into 24 squares. Place squares into muffin tin.
- Cut Brie into small pieces and place inside crescent dough. Top with a small piece of turkey and a spoonful of cranberry sauce.
- Bake until crescent pastry is golden, about 15 minutes.
- Serve warm. Enjoy!
Celebrate the Fourth of July With a Red, White & Blue Fruit Pizza
“The phrase ‘You can take the girl out of the country, but you can’t take the country out of the girl’ is more accurate than you might expect,” says Kristin Harms. She and her husband recently returned to the small town of Leola to help run her parent’s cattle ranch. For Kristin, ranching isn’t just about raising safe, delicious beef. It’s as much a family tradition as celebrating the Fourth of July with this tasty fruit pizza.
“From the time I was a kid, I watched my parents care for their livestock and the land with pride and purpose,” Kristin said. “Even though there were times I thought I might venture outside of the agricultural industry, I always seemed to find my way back.”
Kristin’s family takes great pride in raising beef sustainably. For ranchers like Kristin, sustainability means continuously improving the land, leaving it better than it was found. Kristin and her family practice rotational grazing, which means their cows nibble on grass and clover in a different part of the ranch throughout the summer. This is healthy for the animals and also helps maintain the natural grasslands.
You might be surprised to learn that farmers also use genetic information to help raise animals more sustainably. For Kristin’s family, that means being thoughtful about mating cows with desirable traits. This leads to better milk production, easier calving and, ultimately, healthier cattle. This means that they can raise safer, healthier, tastier beef using less resources.
While breeding cattle for desirable traits does not create GMOs, the same concept applies to soybean farmers, who plant seeds that have been genetically modified. These seeds not only help farmers produce more food with less resources but also help protect the environment. The use of GMO seeds in soybean, corn and cotton production has reduced soil erosion by 93 percent across the U.S. since the mid-1990s, according to a study from the Council for Agricultural Science and Technology.
“We all have families that we want to keep safe and healthy, and part of doing that is making sure they have access to nutritious food,” said Kristin. “Taking care of others is incredibly important to the farmers and ranchers of South Dakota, and the only way to do that is to be ethical and sustainable.”
Ranching is all about family, and what better way to celebrate summer than gathering your loved ones around the grill with a delicious meal? No backyard bash is complete without dessert. Try Kristin’s favorite red, white and blue fruit pizza to make your Fourth of July one to remember.
“My mom has always been a fabulous cook. Now that I’m a mom, she’s passing on her stellar recipes and cooking skills or at least trying to,” Kristin said, laughing. “I’m pretty lucky to have a mom like her who shows me how to be a good mom and how to work my way around the kitchen.”
Gather your family and get cooking with Kristin’s fruit pizza recipe. For another dessert option, try a festive make-your-own s’mores bar.
Hungry for Truth is an initiative about food and farming funded by the South Dakota soybean checkoff. The goal is to connect South Dakotans with the farmers who grow and raise their food.
| Servings | people |
- 1/2 cup powdered sugar
- 3/4 cup margarine cold
- 1-1/2 cups Flour
- 8 ounces Cream Cheese
- 1 teaspoon vanilla
- 1/2 cup Sugar
- Blueberries
- Strawberries or raspberries
Ingredients Crust
Topping
| |
- Heat the oven to 300 F.
- In a large bowl, mix all ingredients together until crumbly.
- Lightly spritz a 9 x 13 pan with cooking spray. Pat mixture into pan.
- Bake for 10–15 minutes. Let cool.
- In a separate bowl, beat cream cheese, vanilla and sugar together. Spread onto the cooled crust.
- Arrange blueberries for the stars and raspberries or strawberries for the stripes of the flag. Enjoy!
Beef Up Meal Time With Quick and Easy Sloppy Joes
Sometimes farming and ranching can get a little sloppy, especially when spring storms dump a couple feet of snow on the ground and interrupt calving season. Good thing for quick, kid-friendly family meals like Sloppy Joes to make sure everyone has the energy to pull on their boots and keep the cows and crops healthy and safe.
Bradee Pazour, her husband Joel and their boys are big fans of any kind of beef. Sloppy Joes are a tried and true comfort food that are great for lunch or dinner and easy to freeze or reheat as leftovers. While it’s OK to get a little sloppy in the kitchen, the Pazour family and many other South Dakota farmers and ranchers are anything but messy when it comes to growing and raising food.
“Sustainability is all about improving our practices to take care of the land and water for our future because it’s the right thing to do. Farmers are constantly educating themselves and using technology to become more efficient,” said Bradee. “Thanks to the GPS capabilities in all of our equipment, precision planting, pesticide application and field mapping have helped farmers be more accurate than ever before.”
In addition to growing soybeans, corn and wheat, the Pazour family also raises cattle as part of a feedlot. The attention to detail they use to grow crops also translates to how they care for their cattle.
The Pazours work with nutritionists and veterinarians to ensure their cows are well-fed and cared for throughout their lives. It starts with a diet high in roughage like grass, hay and silage, and gradually steps up to more grain and protein-rich ingredients such as corn and soybean forage to help them thrive as they get older. They also maintain clean pens and pastures, and ensure cattle have ample water sources.
“Cows are such neat animals and play an important role in in keeping our food system balanced. They act as ‘upcyclers,’ meaning they take inedible food – grass, hay, silage – and turn it into something healthy and nutritious we can eat,” explained Bradee.
By working together as a family, the Pazours are carefully and sustainably raising healthy foods to beef up mealtimes everywhere. Get Bradee’s favorite Sloppy Joe recipe below. While it’s simmering, take a few minutes to read more about environmentally friendly cattle ranching on another South Dakota family farm.
| Servings | people |
- 2 lbs ground beef
- 1 Onion chopped
- 1 can chicken gumbo soup
- 1 can tomato soup
- 2 tablespoons mustard
- 1 cup ketchup
- 2 tablespoons vinegar
- 1/4 generous cup brown sugar
- 1 teaspoon chili powder
- 12 Hamburger Buns
Ingredients
| |
- Brown ground beef and onion. Drain any excess fat.
- Stir in remaining ingredients.
- Simmer on stove top for 30-45 minutes.
- Spoon onto hamburger buns. Enjoy!
Fuel Up in the Field With Cuban Sliders
Whether you work in a tractor or at a desk, everyone needs a quick, easy meal to ward off midday hunger. This easy Cuban slider fits the bill. Make a big batch on Sunday evening, and you’ll have delicious, hearty ham sandwiches to fill your lunchbox for the whole week.
Not only does ham provide high-quality protein, it also is one of the most sustainable meats available. Sustainability means doing what’s right for the environment and continuously improving the land. Pork farmers have done just that by reducing their carbon footprint by 35 percent in the last 50 years. Feeding pigs a nutrient-rich diet of sustainably-grown soybean meal allows farmers to raise delicious meat while leaving the land better than they found it.
Now, it’s sandwich time! Follow along with this video to see step-by-step instructions for this quick lunchtime hit. Need a dinner recipe? Try these Pork Chops With Rosemary Apple Butter.
| Prep Time | 30 Minutes |
| Servings | Sandwiches |
- 1 package Hawaiian rolls
- 1 package ham lunch meat sliced
- 8 slices swiss cheese
- Dill sandwich pickles
- 1 stick Butter melted
- 2 tablespoons Dijon mustard
- 2 tablespoons Onion minced
Ingredients
| |
- Heat oven to 325 degrees.
- Grease a 9x13 baking pan.
- Cut the tops off the Hawaiian rolls and place the bottoms in the baking pan.
- Layer the ham, Swiss cheese and pickles. Place the tops of the rolls on top.
- Whisk together the butter and Dijon mustard in a small bowl. Stir in the minced onion.
- Pour the Dijon spread over the top of the rolls.
- Cover the baking pan with foil and bake for 15 minutes.
- Remove the foil and continue to bake for an additional 10 minutes until the rolls are toasted brown.
- Cut and separate the sliders into the meal boxes. Enjoy warm or chilled.
Cheesy Tater Tot Hotdish From a South Dakota Dairy Farm
Just a few miles north of Sioux Falls lies Lynn Boadwine’s dairy farm. Homesteaded in 1874, Boadwine Farms is home to more than 2,000 dairy cows and 2,000 acres of corn, alfalfa and sorghum. Lynn is the fourth generation to farm this land, along with his employees who keep the family-owned operation running smoothly.
Heidi Zwinger is one of those employees. She’s worked on the farm as a herd manager for 16 years, helping care for the dairy cows and managing the other farmworkers. Heidi, who grew up on a dairy farm, is passionate about producing great milk while taking great care of the animals.
“Even though I’m not the farm owner, I still call it my farm because I take pride in it,” Heidi explained. “I love working with our cows and helping them grow and produce milk. I also love working with my coworkers to make sure we’re doing what’s right for the animals.”
On farms large and small, everyone who works together is passionate about ensuring the animals are well cared for so they can create delicious, high-quality food.
“There are real, passionate people behind large farm operations,” Heidi said. “I’m a member of the Boadwine farm family and so are my coworkers, who are just as dedicated as I am.”
One way Heidi and her coworkers take care of the cows is by feeding them a high-quality diet. Dairy cows need a protein-rich diet to produce delicious, nutritious milk. The cows at Boadwine Farm are fed hay and silage grown right on the farm, supplemented with soybean and corn meal from the local grain elevator. Soybeans are a great source of protein so dairy cows across South Dakota enjoy eating approximately 18,000 tons of soybean meal annually.
“We harvest everything we plant as feed for the cows, so nothing is wasted,” Heidi said. “Our cows eat locally,” she added with a laugh.
After a long day tending to animals, there’s nothing like curling up with a hearty plate of Cheesy Tater Tot Hotdish, an upper Midwest specialty.
“For me, tater tot hotdish is an old standby, something my mom used to make. Every family does it a little differently,” Heidi said. “Ours is simple, made with browned ground beef, green beans, cream of mushroom soup and some cheese to add a little gooiness. You can mix it up by experimenting with different kinds of cheese and seeing what your family likes.”
Dig into Heidi’s cheesy tater tot hotdish! Need another classic dinner option? Try this classic meatloaf.
| Servings | people |
- 2 lbs ground beef
- 1/2 teaspoon onion powder
- 2 cans cream of mushroom soup
- 10 oz Mushrooms chopped
- 10-12 slices American cheese divided
- salt to taste
- 1/2 teaspoon Pepper
- 1 bag frozen tater tots
Ingredients
| |
- Preheat oven to 350 degrees.
- Brown beef with onion powder over medium heat and drain.
- In a casserole dish, mix browned beef, soup, green beans, mushrooms and 4 slices of cheese torn into small pieces, salt and pepper.
- Layer remaining cheese slices over mixture, then layer tater tots over cheese.
- Cover with lid or tinfoil and bake for 45 minutes.
- Remove covering and bake for another 15 minutes to crisp tots.
Variations:
Substitute 1-1/2 cups shredded colby Jack cheese for the American cheese.
Substitute chopped cauliflower for tater tots.
Cozy Up with Oksana Silchuk + Potato Chicken Noodle Soup
During snowy South Dakota winters, sometimes it just feels good to snuggle in at home with our favorite comfort foods. When blogger and designer Oksana Silchuk needs to take time for herself, she recharges by spending time in the kitchen. Cooking comforting meals, like this Potato Chicken Noodle Soup, takes her back to her Ukrainian roots and fuels cozy days at home with her husband and two toddlers.
Shopping for the ingredients for her Potato Chicken Noodle Soup reminds her of the impact farmers have on her family.
“My appreciation for farmers runs so deep,” Oksana said. “Every time I am at the grocery store, I am reminded that the produce and meat I purchase is there because of their labor and care. It’s humbling.”
That’s one of the reasons why she’s a fan of Hungry for Truth. It’s an opportunity to get to know the farm families behind the food she enjoys. Though she grew up in town, she understands the work that goes into growing crops and raising animals. Her family even raised a few chickens in their backyard.
“I recall feeding them, chasing them, taking care of them and, ultimately, my mom making us delicious meals with them,” said Oksana.
Oksana is thankful that Hungry for Truth gives her the chance to teach her children about how South Dakota farmers care for their animals, crops and the environment. Oksana’s kids even get a chance to learn about how crops like soybeans are used for so many different things like animal feed, cooking oil and even the crayons they color with. Not bad for two Sioux Falls city kids.
Who knows? Her children might get the chance to call themselves farm kids one day.
“I’ve always lived in the city but am a total farm girl at heart,” she said. “I dream of one day owning some livestock and living on a farm.”
Wherever the Silchuk family winds up, they’re sure to have many more cozy days gathered around the table, sharing soup and each other’s company.
“This is the one meal my babes can’t get enough of. They can easily gobble up a few bowls and ask for more,” Oksana said. “Hope you enjoy this recipe as much as we do.”
Snuggle up to Oksana’s soup recipe below. Looking for more comfort food? Try this Crockpot Turkey and Edamame Chili recipe to warm your winter days.
| Servings | Bowls |
- 3-1/2 quarts Water
- 1 medium Onion finely chopped
- 5 tablespoons chicken flavored "Better Than Bullion"
- 2 tablespoons Butter
- 2-3 medium carrots grated
- 3-4 chicken tenders (fresh or thawed) cut into 1/2 inch pieces
- 1 cup elbow macaroni noodles
- 2-3 Potatoes peeled and sliced
- 3 tablespoons dill fresh or frozen
- salt and pepper to taste
Ingredients
| |
- Add water to large pot. While water is cold, add in onion and bullion. Bring to a gentle boil.
- In a skillet, melt butter and sauté carrots until they are soft and golden.
- Combine sautéed carrots with bullion and onion mixture. Use a few spoonfuls of broth to rinse the butter into the soup.
- While water is gently boiling, add chicken, noodles and potatoes. Cook until soft, about 15 minutes. Add fresh or frozen dill and salt and pepper to taste.
Warm Up This Winter With a Soy Milk Hot Chocolate Bar
There’s nothing better than cozying up with a warm mug of hot chocolate after a long day out in the cold. As friends and family fill your home this winter, consider whipping up a hot chocolate bar to get everyone in a festive mood. This do-it-yourself set-up is simple, customizable and totally delicious!
Deck out your cart or tray with a few varieties of hot chocolate mix and toppings like marshmallows, peppermint sticks or whipped cream. You may also want to offer a few different types of milk to accommodate those with dairy allergies or other dietary restrictions.
Soy milk has a similar consistency to cow’s milk, making it a great ingredient for hot chocolate. It’s also a nutritional powerhouse. Soy milk is protein packed with 5-7 grams per serving and all nine essential amino acids your body needs to stay healthy. Plus, it’s a great source of calcium, omega-3 fatty acids and vitamin D, nutrients that support bone health, protect against heart disease and may even elevate your mood.
Not only is soy good for you, it’s also grown by farmers with your family’s future in mind. South Dakota soybean farmers are some of the most proactive in the nation when it comes to sustainability. Sustainable practices like crop rotation, no-till farming and cover crops improve soil health, prevent soil erosion and reduce pesticide drift, protecting our land for future generations to enjoy.
So try our recipe below and drink up! It’s not often you can be healthy, cozy and sustainable with hot chocolate in your hands. Here’s another idea for incorporating a heart healthy soy fruit smoothie into your routine.
| Servings | people |
- 3 cups Soy Milk cow's milk is fine, too.
- 3 tbsp cocoa
- 1/3 cup Sugar
- cinnamon sticks
- peppermint stick or candy cane
- whipped cream or whipped topping
- chocolate shavings milk, dark, and/or white
- Marshmallows
- Rolled wafer or holiday cookies
Ingredients Hot Chocolate
Optional toppings
| |
- Heat milk in a small saucepan over medium heat, stirring occasionally to prevent a skin from forming.
- When the milk is hot, stir in the cocoa and sugar. Continue stirring until completely dissolved.
- Pour into a thermos or other serving vessel and set on your hot chocolate cart.
- Arrange toppings for guests to customize their beverage.
Serve Up Family Time With Caramel Apple Cheesecake
Between school, work and sports, it can be difficult to find time together as a family around the table. Baking a caramel apple cheesecake is one way to bring your family to you for some much-needed face time. With harvest time for apples running alongside with soybean harvest, farmers use meal time in their combines to spend time with their families.
Did you know the animal agriculture industry consumes 98 percent of soybeans grown in the United States? Soybeans are part of a healthy, balanced diet for many animals. Pigs, chickens, turkeys and cows eat soybeans for protein to keep them happy and healthy. Healthy animals create healthy foods! One example is the dairy cows that gave milk to supply the cream cheese for this recipe.
If you don’t have time to bake, we suggest heading to Country Apple Orchard to pick up a fresh baked sweet treat. Bring your kids along and make some memories by picking apples or pumpkins and enjoying other activities. Read more about how the Kroger family business connects with the community.
| Cook Time | 36 minutes |
| Servings | people |
- 1 21-oz can apple pie filling
- 1 9-inch graham cracker crust
- 1/4 cup caramel topping
- 2 8-oz packages Cream Cheese room temperature
- 1/2 cup Sugar
- 1/4 tsp Vanilla Extract
- 2 eggs
- 12 pecan halves optional
- 2 tbsps chopped pecans optional
Ingredients
| |
- Preheat the oven to 350ºF.
- Spoon 3/4 can apple pie filling into the crust.
- Add the remaining 1/4 can filling to a small saucepan and mix with the caramel. Heat over low heat until melted and spreadable (about 1 minute).
- Whip the cream cheese in a large bowl until fluffy. Add the sugar, vanilla, and eggs. Beat until smooth (a few seconds). Pour over the pie filling.
- Bake until the center of the cake is set (30-35 minutes). Cool to room temperature. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.