Lunches | Kretschmer Wheat Germ
Subscribe to Syndicate

Lunches

Sweet and Sour Meatballs with Wheat Germ

Sweet and Sour Meatballs with Wheat Germ

Nutrition Facts

Serving Size 4 meatballs (363g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 6g 30%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg 35%
  • Sodium 820mg 34%
  • Potassium 1120mg 32%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 28g
  • Vitamin A 15% Vitamin C 35%
  • Calcium 6% Iron 35%
  • Vitamin E 30% Thiamin 10%
  • Folate 20% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Perfect for a crowd or small group, these meatballs come together in no time. You can make them ahead and store in the refrigerator or freezer until ready to serve. We prepare them with wheat germ instead of bread crumbs for an extra boost of vitamin E, folic acid and other nutrients.

6 main-dish servings (12 appetizer servings)

Meatballs

1 1/2 pounds lean ground beef

1 small onion, peeled and grated (about 2 tablespoons)

1 egg

1/3 cup Kretschmer Original Toasted Wheat Germ

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1 teaspoon dried parsley

Sauce

2 tablespoons olive oil

1 small onion, peeled and finely chopped (about 3/4 cup)

2 cloves garlic, peeled and finely chopped

28-ounce can tomato puree

1/4 cup brown sugar

1/2 can whole cranberry sauce

1 cup sauerkraut

2 tablespoons lemon juice

1 bay leaf, optional

Preheat oven to 375° F. Line a rimmed baking sheet with parchment.

To prepare the meatballs, in large bowl mix beef, onion, egg, wheat germ, mustard, pepper and parsley. Using 1/4-cup ice cream scoop or your hands, make 24 equal-size meatballs (about 1 inch in diameter). Place on prepared baking sheet and bake for 20 minutes.

While meatballs are cooking, prepare sauce. Heat olive oil in large pot over medium-high heat. Turn heat down to medium low, add onion and garlic and cook, stirring often, for 5 minutes until onion is caramelized. Turn heat up to medium, add tomato puree and cook for 10 minutes. Stir in brown sugar, cranberry sauce, sauerkraut, lemon juice and bay leaf.

Bring sauce to a boil, reduce heat to medium low and simmer for 20 minutes. Add cooked meatballs and heat for 10 minutes on low. Serve hot.

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Nutrition Facts

Serving Size: 1 burger patty (271g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 120
  • Salsa
  • Total Fat 13g 20%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg 15%
  • Sodium 550mg 23%
  • Potassium 620mg 18%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 12g
  • Vitamin A 30% Vitamin C 90%
  • Calcium 8% Iron 620%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 25%
  • Magnesium 25% Zinc 20%

This recipe, perfect for a meatless meal, will also appeal to the burger lovers in your family. Serve it in a bun and top it with your favorite fixings, such as cheese, avocado, onion and lettuce. Skip the ketchup and top with our fresh tomato and jalapeño salsa instead!

Serves 4

Salsa

1 cup chopped tomato (about 3 small plum tomatoes)

1 tablespoon fresh lime juice

1 green onion, chopped

1 tablespoon chopped fresh cilantro

1 teaspoon seeded, chopped jalapeño (use the seeds if you prefer spicy salsa)

1/8 teaspoon salt

Burgers

3 tablespoons canola oil, divided

1/2 cup finely diced red onion

3/4 cup finely diced red bell pepper

2 cloves garlic, finely chopped

2 tablespoons seeded, finely diced jalapeño

15.25-ounce can no-sodium-added black beans, drained, rinsed and divided

1 large egg

1/2 cup Kretschmer Original Toasted Wheat Germ

1/2 cup frozen corn, thawed

1/4 teaspoon Tabasco, or to taste

1 tablespoon chopped cilantro

2 teaspoons lime zest

1 tablespoon fresh lime juice

3/4 teaspoon salt

1/8 teaspoon pepper

To prepare salsa, mix tomatoes, lime juice, green onion, cilantro, jalapeño and salt in medium bowl. Stir, cover and refrigerate until ready to serve.

To prepare burgers, heat 1 tablespoon oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeño and cook until softened, 4 to 6 minutes, stirring often. Remove from heat and place 1/4 of the mixture (about 1/4 cup) in food processor.

Add 1/2 of beans and egg to food processor. Process until smooth, 10 to 15 seconds.

In another large bowl, add remaining 1/2 can of beans, wheat germ, corn, Tabasco, cilantro, lime zest, lime juice, salt, pepper and remaining cooked vegetables. Stir in bean, vegetable and egg mixture from food processor. Mix until well combined.

Heat remaining 2 tablespoons oil in large skillet over medium heat. Shape bean and vegetable mixture into 4 patties. Place each burger in pan and cook 5 to 7 minutes on each side until browned and cooked through. Serve on a bun with salsa and desired fixings.

Tuna, Spinach, White Bean and Wheat Germ Wrap

Tuna, Spinach, White Bean and Wheat Germ Wrap

Nutrition Facts

Serving Size 1 wrap (262g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 25mg 8%
  • Sodium 940mg 39%
  • Potassium 260mg 7%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 8g 32%
  • Sugars 3g
  • Protein 23g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 15%
  • Magnesium 10% Zinc 8%

For a change from the usual tuna salad with mayo, try this recipe made with olive oil, lemon and mustard—and wheat germ to boost the nutrients. Serve it in a wrap or with pita chips on the side. For an interesting twist, add diced avocado, sliced apple, chopped fresh herbs, toasted nuts, dried fruit or hot sauce.

Serves 4

2 5-ounce cans water-packed tuna, drained

1/2 15.5 ounce can white beans (Great Northern or cannellini), drained and rinsed well

1/4 cup finely chopped shallots

3/4 cup peeled, finely diced cucumber (about 1 small cucumber)

3 cups baby spinach leaves

3 tablespoons Kretschmer Original Toasted Wheat Germ

3 tablespoons extra-virgin olive oil

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

Coarsely ground pepper to taste

4 8-inch whole wheat tortillas

Preheat oven to 350° F. In large mixing bowl, combine tuna, beans, shallots, cucum¬ber, spinach and wheat germ. Toss ingredients until well combined.

Stir in oil, mustard and lemon juice; mix well. Season with pepper.

Place tortillas on an ungreased cookie sheet and heat for 4 to 6 minutes until just warm but still soft. Divide tuna salad evenly among tortillas, fold and enjoy.

Huevos Rancheros with Wheat Germ

Huevos Rancheros with Wheat Germ

Nutrition Facts

Serving Size: Two tortillas with eggs and sauce (280g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g 34%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 385mg 128%
  • Sodium 520mg 22%
  • Potassium 460mg 13%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 4g 16%
  • Sugars 6g
  • Protein 20g
  • Vitamin A 30% Vitamin C 30%
  • Calcium 20% Iron 15%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Try this delicious dish for breakfast, lunch or dinner. It’s a well-balanced meal that gets a boost of nutrients with wheat germ. For quicker meal-time prep, make the salsa in advance so it’s ready to add to your warm corn tortilla and egg.

Serves 4

6 plum tomatoes, quartered

1 jalapeno pepper, seeded and quartered

1 clove garlic

1 cup sliced white onion

2 tablespoons olive oil, divided

1/2 teaspoon salt

1/4 teaspoon pepper or more to taste

2 teaspoons red wine vinegar

8 teaspoons Kretschmer Original Toasted Wheat Germ

1/2 cup shredded Monterey Jack cheese

8 corn tortillas

8 eggs

Hot sauce, to taste

8 teaspoons chopped fresh cilantro, for garnish

8 lime wedges, for garnish

Preheat oven to 450° F. In large bowl, combine tomatoes, jalapeno, garlic and onion. Stir in 1 tablespoon olive oil, salt and pepper. Transfer to foil-lined baking sheet and bake for 20 minutes until vegetables have softened.

Remove vegetables from oven and spoon into food processor; add red wine vinegar and process until smooth or desired consistency. Transfer to bowl and set aside until ready to use. (Note: Salsa can be made up to 2 days ahead and warmed before moving on to the next steps.)

Reduce oven temperature to 350° F. Wrap corn tortillas in foil and warm in oven for about 3 minutes. Once warm, remove foil and place tortillas in a single layer on two baking sheets. On each tortilla, spread about 3 tablespoons salsa and sprinkle 1 teaspoon wheat germ and 1 tablespoon cheese. Place in oven until eggs are ready.

In large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Depending on the size of your pan, crack in 2 to 4 eggs and cook for 1 to 2 minutes. Flip eggs and cook for an additional 1 to 2 minutes or until desired doneness. Remove eggs from heat. Take tortillas out of the oven and place an egg on top of each prepared tortilla. Repeat with remaining eggs. Serve immediately with hot sauce, cilantro and lime wedges.

Baked Ham with Wheat Germ Crust

Baked Ham with Wheat Germ Crust

Nutrition Facts

Serving Size: About 2 slices ham and 1 tablespoon sauce (166g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 330
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 110mg 37%
  • Sodium 460mg 19%
  • Potassium 520mg 15%
  • Total Carbohydrate 14g 5%
  • Dietary Fiber 0g 0%
  • Sugars 11g
  • Protein 35g
  • Vitamin A 4% Vitamin C 6%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 60%
  • Folate 10% Phosphorus 35%
  • Magnesium 10% Zinc 30%

Perfect for a special dinner or brunch, this freshly baked ham is full of flavor and less salty than a typical pre-seasoned ham from the grocery store. Serve it with Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ and use any leftovers for sandwiches.

Serves 16 to 20

Ham

8-pound fresh ham, excess fat trimmed

2 teaspoons kosher salt

2 teaspoons black pepper

5 fresh sage leaves

1/2 cup parsley (packed), large stems removed

2 cloves garlic, peeled

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons olive oil

Sauce

1 tablespoon olive oil

1 shallot, peeled and finely chopped

1 cup low-sodium chicken broth

1/2 cup apple cider

2/3 cup brown sugar

6 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons Kretschmer Original Toasted Wheat Germ


Take ham out of refrigerator and bring to room temperature. Preheat oven to 500° F. Line a large rimmed baking sheet with foil. Rub ham with salt and pepper. Place ham on prepared baking sheet and put in oven. Reduce oven temperature to 325° F and bake for 2 hours, basting with pan juices every 30 minutes.

While ham is roasting, place sage leaves, parsley and garlic into food processor and process until finely chopped. Transfer to a bowl and stir in wheat germ and olive oil.

After 2 hours, remove ham from oven and pat wheat germ and herb mixture on top of ham. Put ham back in oven and bake for an additional 30 to 45 minutes or until a meat thermometer registers 160° F. Remove from oven, cover with foil and let rest 15 minutes before slicing.

While ham is baking, prepare the sauce. In medium saucepan, heat olive oil until shimmering. Add shallot and saute for about 1 minute, until slightly softened. Whisk in chicken broth, apple cider, brown sugar, mustard and vinegar and bring to a boil. Continue to boil for 30 minutes, until sauce thickens and reduces to about 1 cup. Stir in wheat germ.

To serve, place sliced ham on plate and spoon sauce over.

Note: The sauce can easily be doubled. After adding broth, cider, brown sugar, mustard and vinegar, boil for 45 minutes until reduced to 2 cups. Stir in wheat germ.

Recipe Type: 

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 slice (1/8 of pan) (199g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 400
Calories From Fat 130
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 20mg 7%
  • Sodium 630mg 26%
  • Potassium 170mg 5%
  • Total Carbohydrate 51g 17%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 15g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 20% Thiamin 45%
  • Folate 40% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Wheat germ focaccia out of the oven is absolutely delicious. You can switch up the toppings to incorporate your favorite vegetables or meats. Warm the leftovers up the next day for a midday snack.

Serves 8

1 3/4 cups warm water (105° F to 115° F)

2 teaspoons dry yeast

3 1/2 to 3 3/4 cups bread flour plus more for dusting dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt

5 tablespoons plus 2 teaspoons olive oil, divided

2 small onions, peeled and sliced (about 2 cups)

1/2 pound lean chicken sausage, casings removed, cut into small pieces

1 cup jarred roasted red bell peppers, cut into strips

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Freshly ground pepper, to taste

Place warm water in large bowl. Sprinkle in yeast and stir with fork. Let mixture stand until yeast dissolves, about 10 minutes. Stir in 1 tablespoon olive oil.

Add 3 cups flour, wheat germ and salt to yeast mixture and stir to blend (dough will be sticky). Once combined, turn dough onto a flat, floured surface and knead until smooth and elastic, adding 1 tablespoon of flour at a time if dough is sticky, about 10 minutes. Form dough into ball.

Grease separate large bowl with 2 teaspoons oil. Place dough into bowl, turning to coat. Cover with plastic wrap and let rise in warm, draft-free area until doubled in size, about 40 minutes. Punch down dough; knead back into a ball. Cover with plastic wrap and let rise again until doubled in size, about another 40 minutes.

While dough is rising the second time, heat 2 tablespoons oil in large skillet over high heat until shimmering. Reduce heat to medium, add onions and cook until softened and caramelized, about 10 minutes. Transfer onions to a bowl and set aside. Place skillet back onto the stove and add sausage, cooking over medium-high heat for 10 to 12 minutes or until meat is cooked, stirring often.

Preheat oven to 475° F. Coat 15 x 10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using your fingertips, press out dough to the edges pan. If dough is very sticky, dust your hands with flour to assist you. Evenly sprinkle onions, sausage, red peppers and chopped rosemary over dough, adding freshly ground pepper to taste. Set aside to allow dough to rise uncovered in warm area for 10 minutes.

Bake focaccia until brown and crusty, about 20 minutes. Remove from oven and brush with 1 tablespoon olive oil. Serve warm or at room temperature.

Recipe Type: 

Thai Vegetable Curry with Wheat Germ

Thai Vegetable Curry with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (389g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 190
Calories From Fat 80
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg 0%
  • Sodium 450mg 19%
  • Potassium 540mg 15%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 6g 24%
  • Sugars 12g
  • Protein 5g
  • Vitamin A 140% Vitamin C 110%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 10%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

If you want to break out of your recipe routine, try this Asian-inspired coconut curry dish that’s filled with vegetables. To make it a complete meal, serve with some grilled tofu, shrimp or chicken over rice.

Serves 4

1 tablespoon vegetable oil

1 tablespoon red curry paste

1 fresh or dried Thai red chili pepper (optional)

3 green onions, finely chopped

1-inch piece ginger, peeled and minced

2 cloves garlic, minced

1 cup thinly sliced carrots

1 medium red bell pepper, thinly sliced

3 small eggplants cut into 1-inch cubes (about 4 cups)

2 tablespoons minced lemongrass

1 cup light coconut milk

1 cup low-sodium vegetable broth

5 basil leaves, thinly sliced

2 tablespoons fish sauce

4 teaspoons brown sugar

3 teaspoons lime juice

2 cups fresh baby spinach

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 cup finely chopped cilantro, plus more for garnish

1/4 cup chopped peanuts, for garnish

Lime wedges, to serve with curry

In heavy-bottomed 10-inch skillet, heat vegetable oil over medium heat until shimmering. Add red curry paste and chili pepper and stir until fragrant, about 1 minute. Add green onions, ginger and garlic and cook until softened, stirring occasionally to prevent burning, 2 to 3 minutes.

Add carrots, red bell pepper, eggplant and lemongrass and cook until slightly softened, 8 to 10 minutes. Pour in coconut milk and vegetable broth and bring to a simmer. Add basil, cover and simmer for about 10 minutes on medium heat, or until eggplant is soft and translucent.

While curry cooks, combine fish sauce, brown sugar and lime juice in small bowl.

Stir spinach into curry and cook until wilted. Add fish sauce mixture and wheat germ to skillet and stir to combine. Remove from heat and stir in cilantro. Serve over rice and garnish with cilantro, chopped peanuts and lime wedges.

Recipe Type: 

Onion Soup with Gruyere Toasts and Wheat Germ

Onion Soup with Gruyere Toasts and Wheat Germ

Nutrition Facts

Serving Size: About 1 cup soup (462g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 420
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 30mg 10%
  • Sodium 650mg 27%
  • Potassium 520mg 15%
  • Total Carbohydrate 53g 18%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 20g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 30% Iron 20%
  • Vitamin E 10% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Homemade onion soup is especially delicious on a cold winter's night. Serve it as a dinner party first course or with a mixed green salad for a weeknight light supper.

Serves 5

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound yellow onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

1 pound sweet onion, peeled, halved and thinly sliced lengthwise (2 to 3 medium)

4 sprigs fresh thyme

3 tablespoons medium sherry

4 cups reduced-sodium beef broth

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Kretschmer Original Toasted Wheat Germ, divided

8 (1/2-inch-thick) diagonal baguette slices

4 ounces Gruyere, Comte or Emmental cheese, thinly sliced

Special equipment: 4 (8- to 10-ounce) flameproof soup crocks or ramekins


Melt butter and olive oil in a 4-quart heavy stock pot over medium heat. Add onions and thyme and cook, stirring occasionally, until onions are very soft and deep golden brown, about 45 minutes.

Stir in sherry, beef broth, salt and pepper. Bring to a boil, then lower heat and simmer uncovered, stirring occasionally, 30 minutes.

While soup simmers, move oven rack to middle position and preheat oven to 350° F. On large baking sheet, arrange bread in a single layer and toast, turning once, until completely dry and golden, 8 to 10 minutes.

Remove bread from oven and preheat broiler. Place crocks or ramekins in a shallow baking pan. Discard thyme stems from soup, stir in wheat germ and ladle soup into crocks. Place 2 pieces of toasted bread on soup in each bowl and evenly sprinkle Gruyere over toast.

Transfer baking dish with crocks to oven and broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Serve immediately.

Note: You can prepare soup ahead of time, up until after thyme is removed. When ready to serve, remove from refrigerator, reheat soup until piping hot, stir in wheat germ and proceed with remaining directions.

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Nutrition Facts

Serving Size: 1 cup grits and 1 egg (375g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 220mg 73%
  • Sodium 530mg 22%
  • Potassium 290mg 8%
  • Total Carbohydrate 34g 11%
  • Dietary Fiber 2g 8%
  • Sugars 1g
  • Protein 20g
  • Vitamin A 10% Vitamin C 0%
  • Calcium 15% Iron 10%
  • Vitamin E 15% Thiamin 6%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 10%

For a Southern classic with a twist, we’ve added some wheat germ to this hearty dish. Serve these grits with a mixed green salad or fruit salad for a delicious brunch, lunch or even dinner.

Serves 4

4 cups water plus additional for poaching eggs

1 cup 5-minute or quick stone-ground yellow grits

4 ounces Canadian bacon, preferably uncured

1/2 cup grated sharp cheddar cheese

4 eggs

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

In medium saucepan, bring 4 cups water to a boil. Gradually whisk in grits. Cover and cook over low heat, whisking often, until grits are thick and just tender, about 5 minutes.

While grits are cooking, heat the Canadian bacon in a medium skillet over medium-high heat until lightly browned. Remove from pan and dice. Stir bacon into the finished grits along with wheat germ and cheddar cheese. Set aside, covering the pot to keep warm.

To poach eggs, fill large skillet halfway with water and bring water to a boil. Crack 4 eggs into small individual bowls. Reduce heat to medium low and slowly slide each egg into the skillet, keeping the eggs from touching each other. Cover and cook eggs approximately 3 minutes or until desired yolk consistency. Remove from pot with a slotted spoon and place on large flat plate.

To serve, scoop a generous 1 cup of grits into each of four bowls, top with a poached egg and a pinch of salt if desired. Serve immediately.

Recipe Type: 

Maryland-Style Wheat Germ Crab Cakes

Maryland-Style Wheat Germ Crab Cakes

Nutrition Facts

Serving Size: 1 crab cake (115g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 200
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4g
  • Cholesterol 90mg 30%
  • Sodium 370mg 15%
  • Potassium 110mg 3%
  • Total Carbohydrate 10g 3%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 16g
  • Vitamin A 6% Vitamin C 10%
  • Calcium 6% Iron 6%
  • Vitamin E 15% Thiamin 4%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Nothing beats a crab cake full of lump crabmeat. Enjoy this traditional dish over a bed of fresh greens.

Serves 4 as an appetizer or light meal

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped garlic

3 tablespoons Kretschmer Original Toasted Wheat Germ, divided

6 tablespoons panko crumbs

8 ounces fresh crabmeat

2 tablespoons light mayonnaise

1 large green onion, chopped

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

3/8 teaspoon Old Bay seasoning

1 egg, lightly beaten

2 tablespoons vegetable oil

Lemon wedges, for serving

Fresh pepper, for serving

In small bowl, mix together parsley, garlic, 2 tablespoons wheat germ and panko.

In large bowl, mix together crab meat, mayonnaise, green onion, lemon juice, Dijon mustard, remaining 1 tablespoon wheat germ, Old Bay seasoning and egg. Form mixture into 4 equal-size patties; dip each patty into wheat germ and herb mixture, coating completely. Place crab cakes on a plate and refrigerate for 15 minutes.

In large skillet, heat oil until shimmering. Place crab cakes in pan and cook for 7 to 8 minutes on each side or until crab cakes are lightly brown and slightly firm to touch.

Recipe Type: 

Pages