picnic recipes | Kretschmer Wheat Germ
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Apple Turnovers with Wheat Germ

Apple Turnovers with Wheat Germ

Nutrition Facts

Serving Size: 1 turnover (185g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 95mg 4%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 5g 20%
  • Sugars 24g
  • Protein 4g
  • Vitamin A 6% Vitamin C 15%
  • Calcium 2% Iron 8%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 8% Zinc 8%

Enjoy these lighter apple turnovers for dessert any time. Since this recipe uses phyllo dough instead of pastry dough, these turnovers are lower in fat and better for you.

Makes 4

3 Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces (about 3 cups)

2 tablespoons sugar

1 tablespoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons plus 1 teaspoon unsalted butter, melted, divided

1/4 cup Kretschmer Honey Crunch Wheat Germ, divided

4 9 x 14-inch sheets phyllo dough*

2 teaspoons powdered sugar for garnish


Preheat oven to 400° F.

In large bowl mix together apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg.

In large skillet over medium heat, add 1 teaspoon melted butter and apple mixture; cook 8 to 10 minutes until apples have softened, stirring often to prevent burning. Turn off heat and stir in 2 tablespoons wheat germ. Set aside.

Dampen a kitchen towel. Remove phyllo dough from package and cover sheets with the dampened towel to prevent the phyllo from drying out as you work.

Using a pastry brush, brush one phyllo sheet completely with butter; sprinkle 1 tablespoon wheat germ over buttered sheet. Top with another sheet of phyllo and using a pizza cutter or a sharp knife, divide in half lengthwise.

Put 1/2 cup of the apple mixture in one corner of one strip of phyllo. Fold phyllo over the mixture into a triangle-shaped pocket. Brush with butter to seal edge of triangle and place the turnover seam side down onto an ungreased baking sheet. Brush top of triangle with butter and repeat process with remaining 2 sheets of phyllo and apples.

Transfer cookie sheet to oven and bake for 10 to 15 minutes or until golden brown. Remove and cool on wire rack. Just before serving, sift powdered sugar over turnovers.

*Note: If phyllo is frozen, follow package instructions for use. If you are using 13 x 18-inch phyllo sheets, cut sheets into thirds instead of half lengthwise before filling with apples.

Recipe Type: 

Kretschmer Wheat Germ Oven-Fried Chicken

Kretschmer Wheat Germ Oven-Fried Chicken

Nutrition Facts

Serving Size: 1 piece (169g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 280
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 150mg 50%
  • Sodium 370mg 15%
  • Potassium 450mg 13%
  • Total Carbohydrate 17g 6%
  • Dietary Fiber 2g 8%
  • Sugars 3g
  • Protein 27g
  • Vitamin A 8% Vitamin C 6%
  • Calcium 4% Iron 35%
  • Vitamin E 20% Thiamin 25%
  • Folate 30% Phosphorus 35%
  • Vitamin B6 35% Zinc 25%

Here’s a crispy, crunchy oven-fried chicken recipe that won’t leave your guests feeling liked they missed out on the real thing. We've double-dipped it—first in wheat germ and then in crushed corn flakes—to give it that nice, crunchy outside that makes traditional fried chicken irresistible.

Makes 8 pieces

2 tablespoon vegetable or canola oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/4 to 1/2 teaspoon cayenne pepper

1/2 cup low-fat buttermilk

3/4 cup Kretschmer Original Toasted Wheat Germ

2 eggs, lightly beaten

4 cups corn flakes, crushed

4 large chicken legs, skin removed (about 1 pound)

4 boneless, skinless chicken thighs (about 1 pound)

Place rack in upper third of oven. Preheat oven to 350° F. Oil a baking sheet with sides.

In shallow bowl, mix together salt, pepper, paprika, cayenne and wheat germ. Pour buttermilk, whisked eggs and corn flakes into three separate shallow bowls (4 bowls total).

Taking one piece of chicken at a time, dip it first into the buttermilk, then wheat germ, then egg and finally the corn flake crumbs, patting with your fingers to make the crumbs adhere. Place pieces on prepared baking sheet.

Bake until chicken is crisp and golden, 40 to 45 minutes. Serve immediately or at room temperature.

Zucchini, Gruyere and Wheat Germ Quiche

Zucchini, Gruyere and Wheat Germ Quiche

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche) (155g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 240
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 85mg 25%
  • Sodium 240mg 10%
  • Potassium 350mg 10%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 11g
  • Vitamin A 10% Vitamin C 15%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 25%
  • Magnesium 10% Zinc 10%

Making your own crust may seem daunting, but follow these easy directions and you’ll have a delicious brunch dish everyone can enjoy. We’ve added a nutty flavor to the crust by using wheat germ and lightened the filling by using fat-free evaporated milk instead of heavy cream.

Serves 8

Crust:

1 cup all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons canola oil

3 to 4 tablespoons ice water


Filling:

1 teaspoon olive oil

1/2 cup chopped leeks, white and light green parts only

1 large zucchini, sliced into half-moons, about 2 3/4 cups

1 tablespoon chopped fresh thyme

2 tablespoons Kretschmer Original Toasted Wheat Germ, divided

3 large eggs

3/4 cup 1 percent milk

3/4 cup fat-free evaporated milk

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup shredded Gruyere cheese (2 1/4 ounces)


To prepare crust, position rack in lower third of oven; preheat to 400° F.

Stir flour, wheat germ and 1/4 teaspoon salt in medium bowl. Add butter and oil and stir to make a crumbly mixture. Using 1 tablespoon at a time, gradually stir in ice water just until the dough holds together on its own when pinched. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.

Place dough between two sheets of parchment or wax paper and roll into a 10-inch circle. Remove the top sheet and invert dough into a 9-inch pie pan. Remove remaining paper and patch any tears in dough. Fold edges under at the rim and crimp with a fork or press to reduce shrinking.

Loosely line dough with a piece of foil or parchment paper and fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 7 minutes more. (The crust will not be fully baked.) Let cool. Reduce oven temperature to 350° F.

To prepare filling, add olive oil to large skillet. Heat over medium-high heat, add leeks and cook for 2 minutes until softened. Add zucchini and cook for an additional 7 minutes, stirring often so it doesn't burn. Remove from heat, stir in 1 tablespoon wheat germ and thyme and let cool.

Meanwhile, whisk eggs well in a large bowl. Add milk, evaporated milk, salt and pepper and stir to combine.

Once crust is cool, spread zucchini mixture over crust, pour egg mixture over the top and sprinkle with cheese and remaining 1 tablespoon wheat germ. Bake quiche until knife inserted in center comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool for at least 15 minutes before serving.

Summer Quinoa and Wheat Germ Salad

Summer Quinoa and Wheat Germ Salad

Nutrition Facts

Serving Size: 1 cup (205g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 150
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 410mg 12%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 4g
  • Protein 9g
  • Vitamin A 20% Vitamin C 25%
  • Calcium 15% Iron 15%
  • Vitamin E 20% Thiamin 15%
  • Folate 25% Phosphorus 25%
  • Magnesium 25% Zinc 15%

Make this delicious summer salad for a light lunch or dinner side dish. Since quinoa is a complete protein, you don’t need to add an animal protein (like chicken, fish or beef) to make it a balanced meal. 

Makes 3/4 cup

Dressing

1/4 cup lemon juice

1 1/2 teaspoons lemon zest

1/3 cup basil leaves, thinly sliced

3 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 teaspoons Dijon mustard

Salad 

2/3 cup quinoa 

2 cups packed baby arugula

1 cup chopped tomato

1/2 cup crumbled feta cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

To prepare dressing, combine all ingredients in a small bowl and mix vigorously until combined. Set aside.

Prepare quinoa according to package directions. (Some quinoa is pre-rinsed, while others need to be rinsed to remove the powdery residue. Check the label.) Cool to room temperature.

To make salad, lightly toss cooled quinoa, arugula, tomato, feta and wheat germ in a large bowl until thoroughly combined. Pour vinaigrette over salad and mix to evenly coat. Serve immediately or transfer to a sealable plastic container and chill until ready to serve. 

Lentil Salad with Kretschmer Wheat Germ

Lentil Salad with Kretschmer Wheat Germ

Nutrition Facts

Serving Size: 1 Cup (166g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 300
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 530mg 22%
  • Potassium 660mg 19%
  • Total Carbohydrate 36g 12%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 15g
  • Vitamin A 110% Vitamin C 30%
  • Calcium 15% Iron 20%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 8% Zinc 8%

If you’re looking to add more meatless dishes to your repertoire, here’s one that will satisfy even the meat lovers in your family. The wheat germ adds texture and flavor and boosts the nutrients.

Serves 4 (About 1 cup each)

1 cup French green lentils or black Beluga lentils

1 bay leaf

1/2 onion, peeled and halved

2 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 cup shredded carrots

3 tablespoons chopped red onion

3 tablespoons chopped parsley

1 cup halved red and yellow cherry tomatoes

1/4 salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 cup crumbled feta cheese

3 tablespoons Kretschmer Original Toasted Wheat Germ

Rinse lentils and pick out any stones. In medium saucepan cover lentils with water by 3 inches, add bay leaf and onion and bring to boil. Reduce to simmer and cook until lentils are tender, adding more water if necessary, about 30 minutes. Drain and discard onion and bay leaf.

Place lentils in large bowl and add all ingredients except cheese and wheat germ. Mix well.

Gently stir in cheese and wheat germ. Serve immediately or refrigerate and bring back to room temperature before serving. 

Chocolate, Almond and Wheat Germ Biscotti

Chocolate, Almond and Wheat Germ Biscotti

Nutrition Facts

Serving Size: 1 biscotti (27g)
Servings Per Recipe: 25
Amount Per Serving:
Calories 90
Calories From Fat 30
  • % Daily Value
  • Total Fat 3g 5%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 20mg 7%
  • Sodium 55mg 2%
  • Potassium 65mg 2%
  • Total Carbohydrate 15g 5%
  • Dietary Fiber 1g 12%
  • Sugars 8g
  • Protein 3g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 6% Thiamin 6%
  • Folate 8% Phosphorus 6%
  • Magnesium 4% Zinc 4%

If you can’t make it to Italy to enjoy authentic home-baked biscotti in person, try baking some yourself instead. They’re a healthier treat than most sweets and are perfect for the whole family. Dunk them in milk, hot tea or coffee!

Makes 25 to 30 biscotti

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 1/4 cups all-purpose flour, plus extra for shaping dough

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup light brown sugar

1/2 cup sliced almonds

3 ounces finely chopped bittersweet chocolate

3 large eggs

1 teaspoon vanilla extract

Preheat oven to 350° F. To toast almonds, spread nuts in a single layer on ungreased shallow baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden. Set aside.

In large bowl mix together wheat germ, flour, salt, baking powder and brown sugar. Stir in almonds and chocolate.

In separate bowl lightly whisk together eggs and vanilla. Pour egg mixture into dry ingredients and, using your hands, mix until dough comes together. Divide dough in half, forming each into a 10 x 3-inch log. (If dough is too sticky to work with, flour your hands before shaping it into a log.)

Line baking sheet with parchment paper. Place logs onto prepared baking sheet and bake in preheated oven for 25 minutes or until firm. Remove baking sheet from oven and cool on wire rack for 10 minutes.

Reduce oven temperature to 325° F. Transfer logs onto a cutting board and cut each into 1/2- to 3/4-inch diagonal slices. Place slices, cut side down, back onto the baking sheet and bake for about 20 minutes, until golden brown, turning slices over after 10 minutes. Remove from oven and cool completely on wire rack. Store in an airtight container.

Top-Notch Bran Muffins

Top-Notch Bran Muffins

Nutrition Facts

Serving Size: 1 muffin (71g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 170
Calories From Fat 40
  • % Daily Value
  • Total Fat 4.5g 7%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 105mg 4%
  • Potassium 230mg 4%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 3g 12%
  • Sugars 15g
  • Protein 4g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 10% Iron 10%
  • Vitamin E 2% Thiamin 8%
  • Folate 6% Phosphorus 6%
  • Magnesium 6% Zinc 2%

Toasted wheat bran is the secret ingredient in these satisfying breakfast muffins.

Makes 12 muffins

1 1/4 cups all-purpose flour

1 cup Kretschmer Toasted Wheat Bran

1/4 cup sugar

1/2 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup fat-free milk

1/4 cup molasses or honey

1/4 cup vegetable oil

2 egg whites, lightly beaten

3/4 cup raisins

Heat oven to 400° F. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.

In large bowl, combine dry ingredients; mix well. In medium bowl, mix milk, molasses, oil and egg whites; add to dry ingredients and mix just until dry ingredients are moistened. Stir in raisins.

Fill prepared muffin cups 2/3 full. Bake 20 to 22 minutes or until golden brown. 

Recipe Type: 

Homemade Granola with Wheat Germ

Homemade Granola with Wheat Germ

Nutrition Facts

Serving Size: 1/2 cup (62g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 0mg 0%
  • Sodium 20mg 1%
  • Potassium 140mg 4%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 5g 20%
  • Sugars 15g
  • Protein 6g
  • Vitamin A 2% Vitamin C 2%
  • Calcium 4% Iron 10%
  • Vitamin E 20% Thiamin 8%
  • Folate 15% Phosphorus 8%
  • Magnesium 10% Zinc 8%

Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.

Makes 9 Servings

2 cups old-fashioned oats

3/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons raw pumpkin seeds

1/4 cup dry-roasted salted almonds, coarsely chopped

1 tablespoon orange zest

3 tablespoons canola oil

1/4 cup real maple syrup

1/2 cup chopped dried unsweetened mango

1/2 cup chopped dried cherries

Preheat oven to 300° F. Line large sheet pan (with sides) with parchment paper. In medium bowl, mix oats, wheat germ, pumpkin seeds, almonds and orange zest. Stir in canola oil and maple syrup.

Spread mixture evenly on sheet pan and bake for 30 minutes. Stir in mango and cherries and cook for an additional 10 minutes.

Remove pan from oven and let granola cool and harden before serving. Store in an airtight container.

Honey Crunch Energy Bars with Wheat Germ

Honey Crunch Energy Bars with Wheat Germ

Nutrition Facts

Serving Size: 1 2x2-inch square (47g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 200
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg 3%
  • Sodium 125mg 5%
  • Potassium 190mg 5%
  • Total Carbohydrate 22g 7%
  • Dietary Fiber 4g 16%
  • Sugars 11g
  • Protein 6g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 6% Iron 8%
  • Vitamin E 25% Thiamin 4%
  • Folate 8% Phosphorus 10%
  • Magnesium 15% Zinc 6%

Makes 16 2 x 2-inch bars

We’ve created a delicious energy bar you can wrap and take with you to eat before a workout, on a long bike ride or for a boost after a run. Energy bars don’t need to come in packages to be good for you. Make a batch and freeze bars in individual baggies so you can use them as you need them.

2 cups rolled oats

1/3 cup unsweetened coconut flakes

1/2 cup chopped dates (about 12)

1/3 cup toasted almonds, chopped

2 tablespoons flaxseeds

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 large egg

1/3 cup honey

3/4 cup smooth almond butter

3/4 teaspoon baking soda

1/8 teaspoon salt

1.) Preheat oven to 350° F. Line 8 x 8-inch square pan with parchment paper.

2.) In medium bowl mix oats, coconut, dates, almonds, flaxseeds and wheat germ together with a spatula.

3.) In another bowl, whisk egg, honey, almond butter, baking soda and salt until smooth and creamy.

4.) Pour honey almond butter mixture into dry ingredients and stir until well combined.

5.) Transfer mixture into prepared pan and bake 20 to 25 minutes or until golden brown and slightly firm to touch. Move to wire rack and cool completely. Cut mixture into 16 bars.

 

Baked Chicken Fingers with Honey Mustard Sauce

Baked Chicken Fingers with Honey Mustard Sauce

Nutrition Facts

Serving Size: 3 pieces (187g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 125mg 42%
  • Sodium 390mg 16%
  • Potasium 540mg 15%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 31g
  • Vitamin A 2% Vitamin C 12%
  • Calcium 8% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 15% Phosphorus 35%
  • Magnesium 15% Zinc 15%

Serves 4 (3 fingers each)

This recipe uses lean chicken and Kretschmer Wheat Germ along with cheese and spices to delight the small fry at your table.

  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 1/2 cup Italian style panko crumbs
  • 1/4 cup Kretschmer Original Toasted Wheat Germ
  • 1/4 cup grated parmesan
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 large egg
  • 1 pound chicken tenders or skinless, boneless breast meat, cut into 12 strips
 

Preheat oven to 400° F. Spread 2 tablespoons olive oil on a large baking pan with sides.

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, parmesan, garlic and onion powder.

Crack egg in a third medium bowl and whisk until combined.

Dip 1 piece of chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs onto chicken before placing onto prepared cookie sheet. Repeat with all of the chicken pieces.

Place in the oven and bake for 3 to 5 minutes; flip chicken pieces over and bake for another 3 to 5 minutes or until chicken is fully cooked and no longer pink inside.

Honey Mustard Dipping Sauce 
1/4 cup honey
1 tablespoon Dijon mustard

Stir ingredients together in small bowl. Serve alongside chicken fingers for dipping.

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