Original Toasted Wheat Germ | Kretschmer Wheat Germ

Original Toasted Wheat Germ

Spinach Lasagna with Wheat Germ

Spinach Lasagna with Wheat Germ

Nutrition Facts

Serving Size: 1/8 of the pan or 1 piece (413g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 480
Calories From Fat 140
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg 20%
  • Sodium 910mg 38%
  • Potassium 240mg 7%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 23g
  • Vitamin A 70% Vitamin C 60%
  • Calcium 20% Iron 30%
  • Vitamin E 15% Thiamin 30%
  • Folate 35% Phosphorus 25%
  • Magnesium 15% Zinc 15%

Delicious, full of flavor and not overly cheesy, this spinach lasagna is packed with essential vitamins and minerals from the veggies and wheat germ. If you happen to have leftovers, freeze servings individually in plastic containers or eat it over the next few days.

Serves 8

12 lasagna noodles

2 tablespoons plus 2 teaspoons olive oil, divided

4 cloves garlic, peeled, sliced and divided

1 pound fresh baby spinach

2 small onions, peeled and chopped (about 1 cup)

2 28-ounce cans crushed tomatoes with basil

2 teaspoons dried oregano

1/2 teaspoon salt

1 pound part-skim ricotta cheese

1/2 cup Kretschmer Original Toasted Wheat Germ

1 egg

Pinch of nutmeg (optional)

6 ounces shredded fresh mozzarella

Preheat oven to 350° F. Cook lasagna noodles according to package instructions. Drain and rinse under cold water. Set aside until ready to use.

In large pot, heat 2 teaspoons olive oil and half of sliced garlic cloves over medium-low heat. Cook for about 1 minute, stirring occasionally to prevent garlic from burning. Add spinach and cook until just wilted, about 1 minute. Remove spinach and garlic from pan and set aside until cool; once cool, roughly chop.

In the same pot, heat remaining 2 tablespoons olive oil over medium heat. Add onion and remaining sliced garlic cloves and cook for about 10 minutes, stirring often (don’t allow garlic to burn). Add crushed tomatoes, oregano and salt; increase heat to medium high and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally, until sauce has thickened. (Note: You may need to adjust heat to a lower temperature if tomatoes are reducing too quickly and sauce continues to boil.)

While sauce cooks, stir together ricotta cheese, wheat germ, egg and nutmeg (if using) in large bowl.

Assemble lasagna by spreading 1 1/4 cups sauce onto the bottom of a 9 x 13-inch baking dish. Overlap 3 noodles on top of sauce to cover bottom of pan. Spread 1/3 of ricotta mixture evenly over noodles, then 1/3 of spinach on top of ricotta. Cover with 1 1/4 cups of tomato sauce and layer 3 more noodles on top. Repeat process two more times. Sprinkle mozzarella cheese over top layer of noodles. Save any leftover sauce to serve with lasagna, or store in a sealable plastic container up to 1 week in the refrigerator or up to 1 month in the freezer.

Transfer lasagna to oven and bake 35 to 40 minutes or until cooked through and mozzarella is melted. Remove from oven and place on a wire rack to cool for 15 minutes before serving.

Recipe Type: 

Black Bean, Wheat Germ and Mango Salsa

Black Bean, Wheat Germ and Mango Salsa

Nutrition Facts

Serving Size: 1/4 cup (89g)
Servings Per Recipe: 14
Amount Per Serving:
Calories 70
Calories From Fat 20
  • % Daily Value
  • Total Fat 2.5g 4%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg 0%
  • Sodium 110mg 5%
  • Potassium 250mg 7%
  • Total Carbohydrate 13g 4%
  • Dietary Fiber 3g 12%
  • Sugars 4g
  • Protein 2g
  • Vitamin A 6% Vitamin C 25%
  • Calcium 2% Iron 4%
  • Vitamin E 4% Thiamin 2%
  • Folate 10% Phosphorus 4%
  • Magnesium 4% Zinc 2%

If you’re looking for a healthy dip to go with your baked chips, try this satisfying salsa with all its Southwestern flavors. The wheat germ boosts the vitamins and minerals and gives it a nutty flavor.

Makes 3 1/2 cups

1 15 1/2-ounce can low-sodium black beans, drained and rinsed

1 cup frozen corn, thawed

1 avocado, peeled and diced

1 mango, peeled and diced

1 green onion, finely chopped

1/2 jalapeno pepper, deseeded and finely chopped

3 tablespoons Kretschmer Original Toasted Wheat Germ

4 tablespoons lime juice

1 teaspoon lime zest

1/4 teaspoon salt

1/2 cup finely chopped cilantro

Mix all ingredients in a large bowl to combine. Refrigerate for 30 minutes to allow the flavors to blend. Serve with baked corn tortilla chips.

Recipe Type: 

Deviled Eggs with Wheat Germ

Deviled Eggs with Wheat Germ

Nutrition Facts

Serving Size: 2 egg halves (61g)
Servings Per Recipe: 5
Amount Per Serving:
Calories 90
Calories From Fat 60
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 185mg 62%
  • Sodium 160mg 7%
  • Potassium 85mg 2%
  • Total Carbohydrate 3g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 7g
  • Vitamin A 8% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 4% Thiamin 2%
  • Folate 8% Phosphorus 10%
  • Magnesium 2% Zinc 6%

Deviled eggs aren’t just for special occasions. They make a great snack or an easy party appetizer. The added wheat germ gives them extra texture and nutrition.

Makes 10 deviled egg halves

5 eggs

1 tablespoon salt

2 tablespoons light mayonnaise

1 tablespoon sweet relish

1/2 teaspoon Dijon mustard

1 tablespoon Kretschmer Original Toasted Wheat Germ

Paprika, for garnish

Place eggs in small pot and cover with an inch of cold water. Add 1 tablespoon salt and bring to a boil; cover, reduce heat to low and cook eggs for 1 more minute. Turn heat off and leave pot covered on hot burner allowing eggs to sit for 15 minutes. Run eggs under very cold water for 5 minutes to stop additional cooking.

Once eggs are cold, remove shells and rinse eggs under cold water again before slicing in half lengthwise. Remove yolks and place in a bowl. Add mayonnaise, relish, mustard and wheat germ. Stir to combine well.

Using a pastry bag, spoon or small sealable bag with the corner cut off, fill egg white centers with yolk mixture. Garnish eggs with paprika. Serve immediately or carefully cover with plastic wrap and refrigerate until ready to serve.

Potato Gratin with Wheat Germ

Potato Gratin with Wheat Germ

Nutrition Facts

Serving Size: 1/6 of pan (194g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 190
Calories From Fat 50
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg 3%
  • Sodium 170mg 7%
  • Potassium 520mg 15%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 3g 12%
  • Sugars 5g
  • Protein 7g
  • Vitamin A 4% Vitamin C 15%
  • Calcium 15% Iron 4%
  • Vitamin E 10% Thiamin 15%
  • Folate 15% Phosphorus 15%
  • Magnesium 10% Zinc 8%

This dish tastes decadent but is much lighter than typical gratins. Topped with sautéed onions, wheat germ and sharp cheddar cheese, our potato gratin will leave you feeling quite satisfied.

Serves 6

1 1/2 pounds potatoes, peeled and thinly sliced

1 1/2 cups 1 percent milk

1 large garlic clove, sliced

1/4 teaspoon salt, divided

1 tablespoon olive oil, divided

1 small onion, sliced into thin rings

1/3 cup shredded sharp cheddar cheese

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon black pepper

Preheat oven to 400° F. In 2-quart pot, bring potato slices, milk, garlic and 1/8 teaspoon salt to boil. Reduce heat to low and simmer gently for 5 minutes or until potatoes soften.

Lightly grease 8-inch square baking dish with 1 teaspoon olive oil. Pour potato and milk mixture into pan and bake for 45 minutes until most of the milk is absorbed and edges are slightly browned.

While potatoes are cooking, heat remaining 2 teaspoons olive oil in medium skillet. Add onions and saute about 8 minutes until softened and lightly browned. Set aside until potatoes are cooked.

Stir pepper, remaining 1/8 teaspoon salt and wheat germ into onions. Top potatoes with onion mixture and sprinkle with cheese. Place pan back in oven for 10 minutes or until cheese is melted and topping is lightly browned. Turn broiler on and broil potatoes for 3 to 5 minutes to finish melting the cheese and create a crispy top, watching carefully so it doesn’t burn. Remove from oven and let gratin sit for 5 minutes before serving.

Recipe Type: 

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (52g)
Servings Per Recipe: 18
Amount Per Serving:
Calories 160
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 15mg 5%
  • Sodium 140mg 6%
  • Potassium 95mg 3%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 3g 12%
  • Sugars 4g
  • Protein 5g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 10% Thiamin 8%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Perfect for your holiday table or Sunday dinner, these rolls are fun to make and fun to eat — they’re even good for you!

Makes 18 rolls

3 tablespoons warm water (105°-115° F)

1/4-ounce package active dry yeast (2 1/2 teaspoons)

3 tablespoons honey, divided

3 tablespoons unsalted butter

5 tablespoons olive oil, divided, plus additional for greasing the bowl

1 cup fat-free milk

1 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups white whole wheat flour, plus additional for kneading dough

1 teaspoon salt

1 large egg, lightly beaten

Stir together warm water, yeast and 1 tablespoon honey in small bowl until yeast is dissolved; let stand until foamy, about 5 minutes.

In large mixing bowl, combine wheat germ, white whole wheat flour and salt with a rubber spatula. Mix in yeast mixture and butter mixture just until combined and a moist, sticky dough forms. Turn dough out onto a lightly floured surface and knead, using additional white whole wheat flour as needed, until dough is smooth and elastic, about 10 minutes. Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and place in a draft-free place at room temperature until dough doubles in size, about 1 hour.

Coat 18 muffin cups with the remaining 2 tablespoons of olive oil.

Turn out dough onto a hard surface and divide evenly into thirds. Roll each piece of dough into an 18-inch long rope. Using a sharp knife, cut each rope crosswise into 18 1-inch pieces, rolling each piece into a ball. Place 3 balls side-by-side into each greased muffin cup forming a triangle. Cover muffin cups loosely with a kitchen towel and allow the rolls to rise until almost doubled in bulk, 30 to 40 minutes.

While rolls rise, put oven rack in middle position and preheat oven to 400° F. Just before baking, brush rolls lightly with egg. Bake until golden, about 12 minutes.

Recipe Type: 

Turkey Pot Pie with Wheat Germ Crust

Turkey Pot Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 pie (459g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 510
Calories From Fat 190
  • % Daily Value
  • Total Fat 21g 32%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 10g
  • Cholesterol 65mg 22%
  • Sodium 450mg 19%
  • Potassium 740mg 21%
  • Total Carbohydrate 49g 16%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 30g
  • Vitamin A 130% Vitamin C 15%
  • Calcium 15% Iron 25%
  • Vitamin E 35% Thiamin 40%
  • Folate 45% Phosphorus 40%
  • Magnesium 25% Zinc 25%

You no longer need to search the freezer aisle when you’re craving a turkey pot pie. Use leftover turkey to create this healthier homemade version with a tasty wheat germ crust.

Serves 4

Filling

2 teaspoons olive oil

1 small onion, chopped (about 1/2 cup)

2 stalks celery, chopped

2 large carrots, peeled and chopped

2 cups sliced cremini mushrooms

1 tablespoon fresh chopped thyme

3 tablespoons flour

1 tablespoon Kretschmer Original Toasted Wheat Germ

1 cup low-fat (1 percent) milk

2 cups low-sodium chicken broth

2 cups shredded cooked turkey

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup frozen peas, thawed

Crust

1 cup all-purpose flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

4 to 5 tablespoons ice water

1 tablespoon olive oil

Special equipment: Four 5-inch diameter aluminum pie pans


Preheat oven to 400° F.

To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.

In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.

To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.

Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.

Recipe Type: 

Slow Cooker Beef Stew with Wheat Germ

Slow Cooker Beef Stew with Wheat Germ

Nutrition Facts

Serving Size: About 1 1/2 cups (508g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 350
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 75mg 25%
  • Sodium 550mg 23%
  • Potassium 1150mg 33%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 6g 24%
  • Sugars 9g
  • Protein 30g
  • Vitamin A 350% Vitamin C 40%
  • Calcium 8% Iron 25%
  • Vitamin E 15% Thiamin 20%
  • Folate 25% Phosphorus 35%
  • Magnesium 20% Zinc 50%

When temperatures start to drop, there’s nothing more satisfying than a good old-fashioned beef stew. Made in the slow cooker, this recipe is nearly effortless and full of flavor. The addition of wheat germ makes this stew heartier and perfect to fill a ravenous stomach.

Serves 6

1 tablespoon canola oil

6 tablespoons Kretschmer Original Toasted Wheat Germ, divided

2 tablespoons all-purpose flour

1 1/2 pounds beef chuck stew meat, trimmed of visible fat, cut into 2-inch squares

3 ribs celery, chopped

10 carrots, peeled and cut into 1/2-inch slices

12 small new potatoes, halved (about 3/4 pound)

1 cup red wine

1 14-ounce can chopped tomatoes with juice

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon Italian seasoning or favorite seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

Heat oil in large skillet over medium-high heat.

Combine 2 tablespoons wheat germ and flour in bowl. Coat meat in mixture, shaking off any excess. Add meat to pan and brown on all sides, 8 to 10 minutes.

Once browned, place meat in 3-quart slow cooker and add the remaining ingredients. Stir to combine. Cover and cook on high for about 4 hours or until meat is tender.

Reduce heat to low and continue to cook 2 more hours or until stew has reduced and sauce has thickened. Just before serving, stir in remaining 4 tablespoons wheat germ. Ladle into bowls and serve immediately.

Recipe Type: 

Pork Cutlets with Apple, Rosemary and Wheat Germ

Pork Cutlets with Apple, Rosemary and Wheat Germ

Nutrition Facts

Serving Size: 1 pork chop and 3 tablespoons sauce (321g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 360
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 115mg 38%
  • Sodium 500mg 21%
  • Potassium 640mg 18%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 9g
  • Protein 31g
  • Vitamin A 4% Vitamin C 30%
  • Calcium 4% Iron 10%
  • Vitamin E 15% Thiamin 50%
  • Folate 15% Phosphorus 40%
  • Magnesium 15% Zinc 20%

Wheat germ-coated pork cutlets are topped with a delicious savory and sweet apple-infused sauce to create a perfect weeknight main course that’s special enough to serve for guests.

Serves 4

Pork

1 tablespoon olive oil

1 pound pork loin, cut into 4 4-ounce slices

1/4 cup Kretschmer Original Toasted Wheat Germ

1 egg, lightly beaten

3/4 cup panko crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano


Sauce

2 teaspoons olive oil

2 tablespoons chopped shallots

1/2 cup sliced mushrooms

2 small branches rosemary

1/8 teaspoon pepper

1 cup boiling water

1 package Alpine Spiced Apple Cider

1 cup low-sodium chicken broth

1 teaspoon flour

2 teaspoons unsalted butter, divided

2 teaspoons Dijon mustard

1/2 medium apple, cut into thin slices


To prepare pork, preheat oven to 425° F. Line a baking sheet with foil and brush with 1 tablespoon olive oil. Using three separate bowls, place wheat germ in one, egg in another and combine panko with salt, pepper and oregano in the last.

Working with one piece of pork at a time, dip pork slices in wheat germ to coat evenly. Then coat pork with egg and finally with the panko mixture. Place on prepared baking sheet. Repeat process with remaining pork, discarding any leftover dip ingredients. Transfer baking sheet to oven and cook 30 minutes, turning pork over halfway through cooking, until pork is no longer pink on the inside and the crust is crispy. Remove from oven, cover and set aside.

While pork is in the oven, prepare sauce by heating 2 teaspoons olive oil in a 10-inch skillet over medium-high heat until shimmering. Add shallots and mushrooms and saute for 2 to 3 minutes until mushrooms are softened. Add rosemary and pepper and saute 30 seconds more.

Dissolve apple cider in boiling water and add to skillet along with chicken broth. Bring to boil over medium-high heat and simmer 8 to 10 minutes until mixture has reduced by about half.

While mixture reduces, add flour to small bowl. Remove a large spoonful of liquid from skillet and whisk it gradually into the flour to make a slurry. Once the skillet mixture has reduced, discard rosemary branches and slowly whisk slurry into the skillet, adding in 1 1/2 teaspoons unsalted butter and mustard after slurry is thoroughly combined. Bring sauce back to boil and simmer about 5 minutes until sauce has thickened. (You should have about 3/4 cup sauce.)

Melt remaining 1 1/2 teaspoons butter in small skillet over medium heat. Add apples and saute, stirring often, about 5 minutes until apples are lightly browned and softened.

To serve, top each slice of pork with about 3 tablespoons shallot and mushroom sauce and 1/4 of the sliced apples.

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.

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