CONSUMERS CAN SAVE THEIR SEARCHING SKILLS FOR EASTER EGG HUNTS—MRS. PAUL’S AND VAN DE KAMP’S SEAFOOD SHOWCASE INVENTIVE LENTEN MEAL IDEAS
A New Recipe for Each Week of Lent
Van de Kamp’s® and Mrs. Paul’s® Seafood make life easier for those observing Lent by offering creative meal ideas that cater to dietary needs and combat the perpetual challenge of creating fresh ideas in the kitchen. Celebrity chef, cookbook author and radio/TV personality Kevin Roberts has created a series of delicious snack and meal ideas that ensure easy preparation and nutritious dishes that the whole family can enjoy.
Mrs. Paul’s and Van de Kamp’s Fish Sticks are made from only 100% Whole White Fish Fillets for a great tasting, crunchy fish stick that you can feel good about. Some brands of fish sticks are made from minced fish, which means that bits of the fish have been pulverized and reformed into the form of a stick. It’s the superior quality and great taste of Mrs. Paul’s and Van de Kamp’s products that has earned them the ChefsBest® Award for “Best Taste” since 2008 by an independent panel of professional chefs.
Try these no-fuss recipes as a great way to get kids “hooked” on fish:
FISH STICKS IN A BLANKET Yields 4 Blankets
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 Taco-sized Flour Tortillas
4 pieces, Cheddar Cheese (or use your favorite)
4 tablespoons ketchup
Directions: Bake the fish sticks according to package. Heat up the tortillas so they’re nice and toasty. Add 1 cheese slice in the center of each tortilla. Spread the ketchup around tortilla, add 2 fish sticks on top of the cheese, fold and roll the tortilla around the fish stick.
CRUNCHY FISH STICKS OVER MAC & CHEESE Serves 2
Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked & chopped
1 box, Macaroni & Cheese (use your favorite)
1 tablespoon, milk
1 tablespoon, butter
1 tablespoon ketchup
1 small tomato, diced
Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.
ZESTY FISH STICK CRESCENT ROLLS Yields 4 Rolls
Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks
1 can refrigerated Crescent Rolls
4 teaspoons mustard
1 tablespoon butter, melted in microwave
Directions: Preheat oven to 375 degrees. Separate the crescent roll dough into 4 pieces. Place a fish stick on the wide end of each roll. Add a teaspoon of mustard to each fish stick. Roll up the fish sticks so most of the fish stick is covered in the dough. Brush the dough with the melted butter. Place on a baking sheet and bake for 15 minutes or until golden brown.
SWEET & SALTY FISH STICK LETTUCE CUPS Yields 4 Lettuce Cups
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped
4 Iceberg Lettuce Leaves, use ones that are more cupped shaped
2 tablespoons honey
2 tablespoons soy sauce
Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.
FISH STICK TACOS WITH AN AVOCADO CREAM Yields 4 Tacos
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
1 avocado, peeled and mashed until creamy
4 teaspoons sour cream
1 tablespoon lemon juice
4 corn tortillas
1 cup shredded cheese blend, use your favorite
1 cup cabbage, shredded
Directions: Bake fish sticks at 425 degrees for 12-15 minutes until heated through and crispy. In a bowl, mix avocado, sour cream and lemon juice until creamy. Heat up tortillas, spread the avocado cream in the center, then add cheese, 2 fish sticks and then top with cabbage.
FISH STICK SANDWICH WITH SPICY KETCHUP
Serves 2
Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 slices of bread or bun, use your favorite
1 tablespoon hot sauce
1 tablespoon ketchup
2 slices Cheddar cheese
1 small tomato, sliced
Directions: Bake the fish sticks according to package or until heated through and crispy. Toast the bread slices. In a small bowl, mix the hot sauce and ketchup together. Spread equally on the bread slices. Now build your sandwiches. Add the 3 fish sticks, cheese and tomato slices. Plate and serve.
FISH STICK MELTS
Yields 2 Melts
Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
2 slices of bread (use your favorite)
1 tablespoon mayonnaise
1 tablespoon relish
2 slices Jack cheese
Directions: Bake the fish sticks according to package or until heated through and crispy. Keep toaster on. Lay bread slices flat. Mix the mayonnaise and relish together and spread evenly onto both slices. Add 3 fish sticks to each slice, line up side by side. Lay a piece of cheese over each set of fish sticks. Bake until bread is crispy and cheese is melted.
For the times when a quick fix is what you’re looking for, here are some easy tricks you can use:
- Topper: Chop up Van de Kamp’s or Mrs. Paul’s Fish Sticks and sprinkle over coleslaw for a crunchy and creamy bite.
- Mixer: Mix Van de Kamp’s or Mrs. Paul’s Fish Sticks with some rice and soy sauce for a flavorful, crunchy super snack.
- Dipper: Bake your crunchy fish sticks and then dip them into your favorite sauce. Try some of these flavorful favorites: mix equal party mustard and honey or equal parts ketchup and hot sauce.
About Van de Kamp’s Seafood
The Van de Kamp’s® Seafood story began in 1915, when Theodore J. Van de Kamp founded a potato chip stand in Los Angeles. By 1930, the business had expanded into a thriving chain of restaurants featuring a popular batter-fried halibut. As the years passed, the focus turned to frozen foods including a line of frozen fish with batters unique to the market. Today, the Van de Kamp’s tradition lives on with the original halibut, fish fillets and crunchy fish sticks, all made from 100% whole white fish fillet, offering great-tasting and convenient seafood. For more information on Van de Kamp’s Seafood, log onto www.vandekamps.com .
About Mrs. Paul’s Seafood
The Mrs. Paul’s® Seafood story began in 1946 when Philadelphia power plant worker Edward Piszek started selling deviled crab cakes to earn extra money while his plant was on strike. Due to great success, Piszek and his friend, John Paul started a frozen seafood business. They named the business “Mrs. Paul's Kitchens” after John's mother (originally naming the brand Mrs. Paul’s Kitchen). Today, Mrs. Paul’s Seafood is a beloved brand that provides the original crab cakes, as well as fish fillets and crunchy fish sticks all made from 100% whole white fish fillet, offering great-tasting and convenient seafood. For more information on Mrs. Paul’s Seafood, log onto www.mrspauls.com .
About Pinnacle Foods Group LLC.
Millions of times a day in over 80% of American households, consumers reach for Pinnacle Foods brands. We are a leading producer, marketer and distributor of high-quality branded food products, many of whom have been trusted household names for decades. Headquartered in Mountain Lakes, NJ, our $2.6B business employs more than 4,500 people in 19 sites around North America. We are a leader in the dry and frozen foods segments and our brands hold the #1 or #2 market position in 9 out of 12 major category segments in which they compete. Our dry foods brands consists primarily of Armour® canned meats, Bernstein’s® and Nalley® salad dressings, Comstock® and Wilderness® delicious pie fillings and toppings, Duncan Hines® baking mixes and frostings, Log Cabin® syrups and pancake mixes, Nalley® and Brooks® chili and chili ingredients, Mrs. Butterworth's® and Open Pit® barbecue sauces, snacks from Tim’s Cascade Snacks®, Snyder of Berlin® and Husman®, and Vlasic® pickles, peppers and relish. The frozen foods brands consists primarily of Aunt Jemima® frozen breakfasts, Birds Eye®, Birds Eye Steamfresh®, Birds Eye Voila!®, Celeste® frozen pizza, C&W® (California & Washington) and McKenzie’s®, Freshlike®, Lender's® bagels, Swanson® and Hungry-Man® frozen dinners and entrees, Van de Kamp's® and Mrs. Paul's® frozen seafood, and Birds Eye Fresh®, a premium line of fresh vegetables.
About ChefsBest®
The ChefsBest® Award for Best Taste is awarded to the brand rated highest overall among leading brands by an independent panel of professional chefs. For more information on ChefsBest®, log onto www.chefsbest.com .
-Courtesy of Van De Kamp's Seafood, Mrs. Paul's Seafood, Pinnacle Food Group LLC, & ChefsBest
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