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15 Healthy Recipes for Breakfast, Lunch and Dinner: Easy and Tasty!

Is one of your New Year’s resolutions to practice healthier eating habits but you just don’t know where to start? Don’t worry — we found 15 healthy recipes that are easy, tasty and will get you set on the right path. Enjoy!

Breakfast:

  1. Nut Butter, Banana, and Chia See Toast: A superfood twist on classic PB and toast with half of a banana and a sprinkle of chia.
  2. Savory Oatmeal with an Egg: A new take on oatmeal topped with an over-easy or poached egg and cheese.
  3. Tomato Toast with Macadamia Ricotta: A healthier take on a classic breakfast sandwich.
  4. Egg Breakfast Muffins: Muffins without all the sugar!
  5. PB&J Waffle Sandwich: Perfect for those on the go.

 

Lunch:

  1. Apple Curry Turkey Pita: Simple, quick and flavorful. Perfect for those on the go.
  2. Cranberry and Cilantro Quinoa Salad: Quinoa tossed with toasted almonds dried cranberries, bell peppers, curry powder and more.
  3. BLATs Sandwiches: Creamy avocado spread flavored with garlic and basil, and add sprouts.
  4. Spicy Ramen Cup of Noodles: Make your own cup of instant soup at home or pack several jars at once to take to work for easy lunches throughout the week.
  5. Mediterranean Chickpea Quinoa Bowl: Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein.

 

Dinner:

  1. Maple Salmon: Easy baked salmon, thanks to a simple marinade starring maple syrup and soy sauce.
  2. Black Bean Veggie Burger: Quick and easy black bean burgers spiced up with chili sauce, cumin, garlic and chili.
  3. Baked Honey Mustard Chicken: Tangy-sweet baked chicken seasoned simply and cooked quick from start to finish.
  4. Lentil Soup: Lentils coupled with vegetables making it family-friendly.
  5. Chicken Tortilla Soup: Delicious zesty soup that only uses 6-canned ingredients.

 

For more healthy recipes, visit AllRecipes, EatingWell or Greatist.

All-Star New Year’s Recipes

Find out how to keep the party going into the new year with easy recipes and cheery cocktails on Food Network. We hand-picked some of our favorites. To view the full list click here.

  • Roasted Shrimp Cocktail
    A new twist on a shrimp cocktail dish that’ll keep your guests satisfied all night long.
  • Gorgonzola Spinach Artichoke Dip
    A twist on classic spinach artichoke dip that’ll be a winner at the holiday party. Serve with sesame bread sticks, celery hearts and pita crisps for dipping.
  • Champagne Jelly Flutes
    A fun, bubbly drink that’s both dramatic and festive making it a perfect treat for the new year.
  • Fried Olives
    Give the evening a Spanish flair with a selection of tapas, including fried olives, Manchego cheese and Serrano ham.
  • Prosciutto Bread
    An easy-to-serve appetizer with store-bought French bread dough and slices of prosciutto rolled into a log.
  • Bellini Bar
    The perfect way to celebrate New Year’s Day. Not only is it self-serve, but the fruit purees can each be made a day ahead so there is minimal morning prep.
  • Bourbon-Pear Star Pie
    A boozy New Year’s Eve pie that combines both caramel and vanilla flavors in bourbon making it great complement to sweet Bosc pears.

Recipes for the Holidays 2017

Source: Food&Wine

Gifts under the tree aren’t the only things we’re looking forward to on Christmas morning. From glazed cinnamon rolls to a cheesy bacon and onion quiche, here are fantastic Christmas brunch recipes to warm up your holiday.

Christmas-Morning Casserole:
Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mushrooms and gooey cheese. It’s as good for dinner as it is for breakfast. For the full recipe click here.

Kentucky Hot Brown:
Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic. For the full recipe click here.

Open-Face Egg and Griddled Ham Breakfast Sandwiches:
F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. For the full recipe click here.

Coconut Pancakes:
For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle, the coconut gets nicely toasted. The finished pancakes get a layer of extra coconut before serving. For the full recipe click here.

Sausage-and-Maple Bread Pudding:
This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the “custard” base. For the full recipe click here.

Country Ham Flapjacks with Maple Syrup:
Using store-bought corn muffin mix and leftover chopped ham to make these savory flapjacks is a quick and clever trick. For the full recipe click here.

Cornmeal-and-Ricotta Waffles:
When Michael Mina was a boy, his parents used to take him to the now-defunct Four Seasons hotel in Seattle for Christmas brunch, where he always ordered waffles. “They were dynamite,” he recalls. This recipe is as close to the one of his childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist. For the full recipe click here.

Glazed Cinnamon Rolls with Pecan Swirls:
Baking these cinnamon rolls in big batches makes the effort worth it—they take time but are so satisfying. For the full recipe click here.

Bacon, Cheddar and Onion Quiche:
“To make a proper tarte flambé, you need a wood-burning oven with a stone floor,” explains Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. “Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche.” For the full recipe click here.

Blueberry-Banana Pancakes:
Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They’re a slight variation on a recipe from his book, Tyler Florence Family Meal. For the full recipe click here.

For more recipes, visit Food&Wine.

Alaska Salmon Cakes

Ingredients:
• 1 egg
• 1/4 cup small-curd nonfat cottage cheese
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
• 1 teaspoon lemon pepper seasoning
• 1/4 cup sliced green onions
• 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 ounces each) skinless, boneless salmon, drained and chunked
• 3 tablespoons seasoned bread crumbs
• Vegetable oil

Directions:
In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into four patties about one-half inch thick. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about three minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with dill sauce or tartar sauce.

Find more recipes at www.WildAlaskaFlavor.com.

Strawberry Muffins

Ingredients:
• 1 1/2 cups strawberries, chopped
• 3/4 cup sugar, divided
• 1 3/4 cups all-purpose flour, unsifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

Directions:
Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and strawberries separately. Preheat oven to 425° F. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawberries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 muffin cups. Bake for approximately 20 minutes. Serve warm.

Find more recipes at http://bit.ly/floridaberries

Baked Zucchini Ziti

Baked Zucchini Ziti Ingredients: • 8 ounces ziti, uncooked • 1 28-ounce can crushed tomatoes • 1 1/2 teaspoons Italian seasoning • 1 cup grated zucchini (about 1 medium) • 1 cup part-skim ricotta cheese • 1 cup shredded mozzarella, divided • 1/2 cup, plus 1 tablespoon grated Parmesan cheese, divided • 1 egg, lightly beaten • Salt and pepper • Cooking spray Directions: Cook pasta according to package instructions; drain and set aside. Preheat oven to 400° F. In a medium bowl, combine tomatoes and Italian seasoning. In a separate bowl, mix zucchini, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper. Coat a 2-quart casserole dish with cooking spray. Spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes. For more recipes, go to www.DairyMakesSense.com.

Mediterranean Linguine With Basil and Tomatoes

Mediterranean Linguine With
Basil and Tomatoes
Ingredients:
• 1-pound box linguine pasta
• 1/2 cup extra virgin olive oil
• 2 pints grape tomatoes, cut
in half
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red
pepper flakes
• Salt and pepper to taste
• 18 to 20 basil leaves, cut in
thin strips
• 3/4 cup grated Parmesan
cheese, plus additional for garnish

Directions:

Cook pasta according to package directions.
While pasta cooks, heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir two minutes or until tomatoes are soft.
Remove from heat. Stir in vinegar and pepper flakes.
Drain cooked pasta. Add to skillet.
Return to heat, and stir one minute or until pasta is coated and hot. Removefrom heat. Season with salt and pepper. Stir in basil and cheese.
Serve with additional cheese, if desired.

For more recipes, go to www.Crisco.com.

Chipotle Mac and Cheese

Ingredients:
• 1 package (14 ounces) Kraft Deluxe Macaroni & Sharp Cheddar Cheese Sauce
• 1 pound lean ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 canned chipotle pepper in adobo sauce, minced
• 4 green onions, thinly sliced
• 3/4 cup shredded cheddar cheese
• 6 Ritz crackers, coarsely crushed (about 1/4 cup)
Directions:
Heat oven to 400° F. Prepare macaroni dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat for 5 minutes. Drain.
Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2-quart casserole or baking dish. Top with green onions, cheese and cracker crumbs.

Bake 15 minutes or until mixture is hot.

Recipe courtesy of Kraft and Facebook.com/KraftFightHunger.

New Tricks for Leftover Holiday Treats

You probably still have some festive foods you don’t know what to do with. Don’t throw them away. Instead, use a little creativity to turn leftover holiday treats into tasty new concoctions.

Countless candy canes? Heat up some cocoa and use a candy cane as a stirring stick. It mixes the chocolate with the milk while adding a refreshing minty flavor. Or, crush up the candy and mix it into vanilla frosting for cupcakes.

Overflowing oatmeal cookies? Melt some chocolate chips, spread on one cookie, add sprinkles, and top with another cookie to make a sweet sandwich snack. This tip works for any kind of cookie, including gingerbread men.

Extra eggnog? Use eggnog instead of creamer in your coffee for a rich, spicy flavor. Not a coffee drinker? Eggnog makes excellent French toast. Soak bread slices in eggnog before frying them to golden-brown perfection.

Abundance of fruitcake? Reinvent a fruitcake by chopping it up in a food processor and rolling into balls. Melt chocolate and dip the fruitcake balls to create a new twist on an old favorite.

With a little planning and creativity, you can turn leftover holiday goodies into tasty treats that are sure to hit the spot even the second time around.

Easy Jalapeño Poppers

Ingredients:
• 8 medium-sized jalapenos
• 4 ounces (1/4 pound) Monterey Jack cheese, shredded
• 8 slices of bacon
• 8 short wooden skewers or wooden toothpicks
• 1 packet Tostitos Dip Creations Freshly Made Guacamole
prepared according to instructions
• 3 avocados (for guacamole)
Directions:
Create a slit in one side of the jalapenos using a small, sharp knife. Do not cut all the way through the ends. Remove the seeds and membrane for a milder popper. Stuff a pepper with 1/8 of the cheese. Wrap with a slice of bacon and secure the bacon with a skewer
or toothpick. Repeat with the remaining peppers.
Preheat oven to 425° F. Sear poppers on all sides over high heat in a nonstick pan until bacon is golden brown. Transfer to a baking sheet and bake for 8 minutes. Serve hot with the guacamole on the side.
For more recipes, visit www.FritoLay.com.
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Ibis Trail Covington
28 Park Place Drive
Covington, LA 70433

Email: leasing.covington@ibistrail.com
Phone: 985-898-3443
Fax: 985-898-1979

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