Recipes

Kick-Start Your Post-Vacation Menu

Posted: 10/15/2010

(NAPSI) - Vacation is often the time when women throw out all the rules and let their healthier-eating habits take a vacation, too. Needless to say, returning from vacation can often throw eating plans into a tailspin, as women attempt to get their daily menus back on track after a week or two of overindulgence.

According to a survey fielded by Kellogg Company and Braun Research, more than half of the women (56 percent) agree they don’t always feel rejuvenated after vacation.

The results of the survey spoke volumes, and the makers of Kellogg’s All-Bran cereals acted on this by putting together five ways to help you bounce back from vacation excess—five warm-weather-inspired recipes to help increase your fiber intake with every meal, allowing you to get your post-vacation menu back on track immediately.

•Lemon Poppy Seed Snack Cake

•All-Bran Chicken Satay with Dipping Sauces

•Fried” Green Tomatoes

•Fancy Tart

•Summer Fruit Crisp

Summer Fruit Crisp

Prep time: 15 minutes

Total time: 50 minutes

Ingredients:

¼ cup + 2 tablespoons all-purpose flour, divided

¼ cup packed brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

5 tablespoons butter

½ cup chopped walnuts, toasted

½ cup Kellogg’s All-Bran Original cereal

3 cups fresh or canned apricots, pitted and quartered

2 cups fresh or frozen blueberries

1 tablespoon sugar

1 tablespoon lemon juice

Directions:

1. Preheat oven to 375°F.

2. Lightly spray 2-quart baking dish with cooking spray. Set aside.

3. In medium mixing bowl, mix ¼ cup flour, brown sugar, cinnamon and nutmeg.

4. Cut in butter using pastry blender or fork until mixture resembles coarse breadcrumbs.

5. Stir in walnuts and Kellogg’s All-Bran Original cereal. Set aside.

6. In another medium mixing bowl, stir together apricots, blueberries, remaining 2 tablespoons flour, 1 tablespoon sugar and lemon juice.

7. Place fruit mixture evenly in prepared dish.

8. Evenly sprinkle topping over fruit.

9. Bake 35−40 minutes or until top is golden brown and juices are bubbling.

Yield: 5 cups (10 servings)

Serving size: ½ cup

More than 400 additional recipes can be found at www.All-Bran.com.