This is a sponsored conversation written by me on behalf of Ocean Spray®. The opinions and text are all mine.
I’ve been talking quite a bit about dried cranberries recently, and for good reason. I love them and use them all the time. They are flavor packed, health boosting little bits of goodness. Plus, they supply extra fiber, vitamin C and are known to be an all-natural bacteria blocker. Experts say that eating cranberries daily can be a nutritional approach to block bacteria that can cause urinary tract infections (UTIs). Awesome right?
Cranberries for Breakfast and Snacks
First I showed you how I use them as one of my favorite grab and go healthy snacks to help me fight cravings and bad snacking all day long. Then I gave you my favorite recipe for No Bake Breakfast Bars which were made with raw oats, peanut butter and a short list of some other health boosting, Clean & Colorful ingredients.
Cranberries for Lunch or Dinner?
And those make sense. I mean, we see cranberries in breakfasts, snacks and desserts all the time. But short of the holidays, we rarely see them in our more savory lunch and dinner entrees. Until now! I have three of my most favorite Clean & Colorful Entree recipes for you. These are perfect for lunch or dinner and make great leftovers so you don’t even have to cook every-single-day.
1) Cranberry Apple Tuna Salad
This is an all-time favorite in our Clean & Colorful Kitchen, our clients love it and we love it because it’s so easy to throw together and it keeps very well over time.
- 1 5oz can Tuna
- 1 Celery Stalk (diced)
- ½ Green Apple (diced)
- 2 T Craisins® Dried Cranberries
- 1 tsp Spicy Mustard
- 2 T Light Mayonnaise
- 2 Cups of Greens (Lettuce, Spinach, Kale)
- Salt and Pepper to taste
Directions: Mix all the ingredients (except the greens) together in a large bowl. Evenly place the greens on a plate, top with tuna salad and enjoy!
Serves: 1 with less than 300 calories, nearly 30g protein, 4+ g fiber, less than 7g fat.
2) Stuffed Butternut Squash Rings
This is a brand new recipe for the Kitchen, but we love it because it’s a savory, hearty and filling vegan option that is loaded with tons of color and health boosting fiber.
- 4 pounds butternut squash
- 1 red onion, diced
- 1 pound fresh broccoli, finely chopped
- 2 red pepper, diced
- 3 cloves garlic, minced
- 3 cups cooked (1 cup uncooked) quinoa
- 1 cup walnuts, chopped
- 3/4 cup Craisins® Dried Cranberries
- Salt and Pepper
- 1T fresh sage
- Spray Oil
- Preheat the oven to 350.
- Cut the butternut squash into 1″ thick medallions. Scoop out the portion with seeds.
- Prepare a baking sheet with spray oil, place the rings on the sheet and season lightly with salt and pepper and bake at 350 degrees until tender to the fork, about for 25 to 30 minutes. Remove and let cool.
- While the squash bakes, prepare a skillet with spray oil and heat over high heat. Add onion, garlic, red pepper and broccoli season with salt and pepper and cook until soft, about five minutes.
- Cook the quinoa according to package directions.
- After the squash has cooled, cut rings in the center of the solid medallion scoop out most of the pulp, leaving about 1/4″ inch attached to skin and place in a bowl.
- Mash the squash pulp with a fork, then stir in the cooked quinoa, peppers, onion, broccoli, cranberries, fresh sage and walnuts.
- Stuff the new mixture all back into the butternut squash halves and broil for 5-10 minutes, just until the top is crunchy and browned.
- Option to top with cheese.
Serves: 6 with just over 300 calories, nearly 10g protein, over 10g fiber, only 5g fat.
3) Cedar Planked Salmon with Spiced Cranberry Relish
This is just one of nearly 70 entree recipes you’ll find on Ocean Spray’s website. This is a great page to bookmark for future inspiration!
- 1 untreated 6×12-inch cedar plank or shingle
- 1 cup Ocean Spray® Cranberry Juice Cocktail
- ¾ cup Ocean Spray® Craisins® Original Dried Cranberries
- ¼ cup finely chopped onion
- 1 teaspoon orange peel
- ¾ teaspoon five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons orange juice
- 1 teaspoon honey
1 1-¼ pound salmon filet, ¾ to 1-¼ inches thick
- Soak cedar plank or shingle in water 1 to 2 hours.
- Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 6 to 8 minutes or until onion is tender and mixture thickens. Cool.
- Meanwhile, combine soy sauce, orange juice and honey in shallow dish; add salmon, skin side up. Cover, refrigerate 30 minutes.
- Heat grill for medium-high indirect heat. Place salmon skin side down on plank; place on grill. Grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork.
- Place salmon on serving platter and cut into 4 pieces. Serve with relish.
- TIP: Planks can be used several times if soaked well and used over indirect heat. After use, rinse plank well with warm water. Use scrub brush if needed.
Serves: 4 with only 326.5 calories, 11.7g fat, 23.2g protein!
Isn’t it funny to see how well dried cranberries fit into even our savory dishes?
They provide a yummy flavor that really balances well with veggies and lean proteins. To learn more about the benefits of and how to use cranberries in your daily life, be sure to check out Ocean Spray’s resources on their website or find them on Facebook, Instagram, Twitter, YouTube or Pinterest and use hashtag #oceanspray.
Subscribe to Blog via Email
href=”https://tracking.tapinfluence.com/trk/0RPvg/w84T1/c?p=UsQh5&i=cIgbh&r=b2l4vYdOIIVosEHw1%2BlK1ltDFvgAzmQsfXOTbikdqHzE5kjdqR9twg%3D%3D” rel=”nofollow”>Pinterest and use hashtag #oceanspray.