Like many, I have always found my Grape-Nuts as a great go to when putting in my morning cereal or adding to some yogurt. So when I was sent the Grape-Nuts Fit Cranberry Vanilla along with the classic Grape-Nuts that I have grown up loving, I was excited to try the new one and try some new recipes I came across using the Original Grape-Nuts!
With the new Grape-Nuts Fit, you get a granola that is packed with amazing flavors like vanilla, granola, and cranberry, that have crunchy nuggets and the puffed barley, which come together to give you a granola that is ready to start your day off right. I also like that with this granola, I can have a great go to snack, that I can grab in the afternoon, or even add to some yogurt as a great meal!
Then with the Original Grape-Nuts, you find that same great Grape-Nut taste from before with that soy free recipe! I found that with the Original Grape-Nuts, I can use them not only as a great breakfast cereal or to add to a bowl of yogurt, but also in a variety of other recipes that can be made for the whole family to enjoy! One recipe that really caught my eye was the Grape-Nuts Turkey Meatballs with Zucchini ‘Noodles’ and Pesto.
- 1/2 cup Post Grape-Nuts cereal
- 1/3 cup 1% milk
- 1 lb lean ground turkey
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup shallot, finely chopped
- 1 Tablespoon tomato paste
- 1 large egg
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 3 Tablespoons cup pine nuts
- 2 cloves garlic
- 4 Tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 4 large zucchini
- 1 cup grape tomatoes, halved
- Freshly grated Parmesan cheese, sprigs of fresh basil
- Preheat the oven to 400 degrees F. In a small bowl, soak Grape-Nuts cereal in milk until all the milk is absorbed and the cereal is moist. Set aside.
- Once cereal is moistened, combine turkey, Parmesan, parsley, shallot, tomato paste, egg, garlic, salt, pepper and moistened cereal in a large bowl. Using fingers, gently mix all the ingredients until thoroughly combined.
- Using a small ice cream scoop or meat baller, form the meat mixture into 1 1/2-inch balls (24 meatballs). Place the meatballs on baking sheet covered in non-stick foil. Bake 15 minutes or until cooked through.
- While the meatballs are cooking, prepare the pesto sauce. In a food processor, place basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse several times to combine. With the food processor running, slowly add the olive oil in a steady stream. Season with salt and pepper, to taste.
- Using a spiralizer, cut each zucchini into “noodles.” In a large saucepan, gently warm the pesto sauce, zucchini noodles and tomatoes.
- When ready to serve, divide the noodles into serving bowls. Top with turkey meatballs. Garnish with freshly grated Parmesan cheese and a sprig of fresh basil.
- Making the products we can find from Grape-Nuts, not only a great breakfast and snacking go to line, but also great for using in recipes for other meals that the whole family can enjoy!
Product received, thank you to Post as well as the PR for supplying me with a product for this review, all opinions are my own.
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