Original Toasted Wheat Germ | Kretschmer Wheat Germ

Original Toasted Wheat Germ

Caribbean Crunch Snapper

Caribbean Crunch Snapper

Nutrition Facts

Serving Size: 1 filet (212g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 25
  • % Daily Value
  • Total Fat 3g 5%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg 13%
  • Sodium 690mg 29%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 3g 12%
  • Sugars 21g
  • Protein 28g
  • Vitamin A 8% Vitamin C 25%
  • Calcium 4% Iron 10%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 35%
  • Magnesium 25% Zinc 15%

Serves 4

Turn the heat up—or down—on this resort-style fish dish by regulating the amount of minced jalapeño. Serve with jasmine rice.

 

Fish

2/3 cup Kretschmer Original Toasted Wheat Germ

1 1/2 tablespoons Caribbean jerk seasoning

2 teaspoons grated lime peel

4 4-to-6-ounce red snapper fillets*

1 egg white

1 tablespoon water

Vegetable oil cooking spray

 

 Chutney

1/2 cup mango chutney

1/3 cup crushed pineapple in juice, well drained

1 seeded and minced jalapeño pepper

2 teaspoons chopped fresh mint leaves

2 teaspoons dark rum (optional)

 

1. Heat oven to 375° F. Spray baking sheet with cooking spray.

2. In shallow dish, combine wheat germ, jerk seasoning and lime peel; mix well. In second shallow dish, beat egg white and water with fork until frothy.

3. Dip fish fillets into egg white mixture, then into wheat germ mixture, coating completely. Arrange fish on baking sheet. Spray lightly with cooking spray.

4. Bake 20 to 25 minutes, until fish flakes easily when tested with a fork.

5. Meanwhile, combine all chutney ingredients; mix well.

6. Serve fish with chutney.

* Orange roughy or scrod may be substituted.

Recipe Type: 

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: 

Fast ’n’ Tasty Mini Meat Loaves

Fast ‘n’ Tasty Mini Meat Loaves

Nutrition Facts

Serving Size: 1 slice (182 grams)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 110
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 75mg 25%
  • Sodium 650mg 27%
  • Potasium 700mg 20%
  • Total Carbohydrate 22g 7%
  • Dietary Fiber 4g 16%
  • Sugars 9g
  • Protein 27g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 6% Iron 25%
  • Vitamin E 25% Thiamin 15%
  • Folate 25% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Serves 4

Using wheat germ in place of bread crumbs results in a tender meat loaf that’s both flavorful and nutritious.

  • 1 pound lean ground beef
  • 1/2 cup Kretschmer Original Toasted Wheat Germ
  • 1/2 cup barbecue sauce, divided
  • 1/3 cup thinly sliced green onions
  • 1 egg lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Heat oven to 350° F.

Combine beef, wheat germ, 1/4 cup barbecue sauce, onions, egg and seasonings in large bowl, mixing lightly but thoroughly. Shape meat mixture into four individual loaves, arranged in a 9-inch square baking pan.

Bake 30 minutes or until center is no longer pink (160° F). Spoon remaining 1/4 cup barbecue sauce over tops of meat loaves.

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.

Pear Ginger Muffins with Wheat Germ

Pear Ginger Muffins with Wheat Germ

Nutrition Facts

Serving Size: 1 muffin (56g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 140
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 95mg 3%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 9g
  • Protein 3g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 8% Iron 6%
  • Vitamin E 8% Thiamin 10%
  • Folate 10% Phosphorus 8%
  • Magnesium 4% Zinc 4%

Makes 24 muffins

The unique combination of wheat germ, pears and ginger produces a muffin bursting with flavor and sweet satisfaction. Sprinkle it with some powdered sugar and serve it as a good snack or an after-meal treat!

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 1/2 cup chopped candied ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup of sugar
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup whole milk
  • 2 pears, peeled, cored and chopped into 1/4-inch pieces
  • 2 teaspoons confectioners’ sugar

Preheat oven to 350° F. Line 24 muffin tins with paper cups.

In large bowl mix flour, baking powder, Kretschmer wheat germ and ground ginger. Stir in chopped candied ginger.

In small bowl, whisk melted butter, yogurt, sugar and eggs until well blended.

Pour egg mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again just until combined. Fold in pears.

Divide mixture evenly into 24 prepared muffin cups. Bake for 18 to 20 minutes or until muffins come out clean when poked with a toothpick and are lightly browned on top.

  • Once cooled, sift confectioners’ sugar over the tops of the muffins.
  • Raspberry Walnut “Not Just for Breakfast” Muffins

    Raspberry Walnut “Not Just for Breakfast” Muffins

    Nutrition Facts

    Serving Size: 1 muffin (52g)
    Servings Per Recipe: 24
    Amount Per Serving:
    Calories 160
    Calories From Fat 70
    • % Daily Value
    • Total Fat 8g 12%
    • Saturated Fat 3g 15%
    • Trans Fat 3g
    • Polyunsaturated Fat 1.5g
    • Monounsaturated Fat 1.5g
    • Cholesterol 25mg 8%
    • Sodium 135mg 6%
    • Potasium 105mg 3%
    • Total Carbohydrate 19g 6%
    • Dietary Fiber 1g 4%
    • Sugars 8g
    • Protein 4g
    • Vitamin A 4% Vitamin C 2%
    • Calcium 10% Iron 8%
    • Vitamin E 8% Thiamin 10%
    • Folate 15% Phosphorus 10%
    • Magnesium 6% Zinc 6%

    Makes 24 muffins

    A delicious combination of nuts, fruit and yogurt is packed into this muffin. Nutty toasted wheat germ boosts the flavor while adding vitamins and minerals.

    • 1 cup walnuts
    • 2 cups all-purpose flour
    • 2 tablespoons baking powder
    • 1 cup Kretschmer Original Toasted Wheat Germ
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup plain low-fat yogurt
    • 3/4 cup sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 cup frozen raspberries broken into small pieces
    • 2 tablespoons turbinado or raw sugar

    1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

    2. Process 1 cup walnuts in a food processor until finely ground.

    3. Pour walnuts into large bowl and add flour, baking powder and wheat germ.

    4. In another small bowl, add melted butter, yogurt, sugar and eggs. Whisk until well blended.

    5. Pour yogurt mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again until just combined. Fold in raspberries.

    6. Divide mixture evenly into 24 prepared muffin cups. Sprinkle with turbinado or sugar. Bake for 18 to 20 minutes or until toothpick inserted in the center comes out clean and tops are lightly browned.

    Crispy Cauliflower with a Twist

    Crispy Cauliflower with a Twist

    Nutrition Facts

    Serving Size: about 1 cup (200g)
    Servings Per Recipe: 4
    Amount Per Serving:
    Calories 200
    Calories From Fat 110
    • % Daily Value
    • Total Fat 12g 18%
    • Saturated Fat 2g 10%
    • Trans Fat 0g
    • Polyunsaturated Fat 1.5g
    • Monounsaturated Fat 8g
    • Cholesterol 5mg 2%
    • Sodium 180mg 8%
    • Potasium 650mg 19%
    • Total Carbohydrate 18g 6%
    • Dietary Fiber 5g 20%
    • Sugars 8g
    • Protein 7g
    • Vitamin A 0% Vitamin C 140%
    • Calcium 8% Iron 8%
    • Vitamin E 20% Thiamin 10%
    • Folate 35% Phosphorus 15%
    • Magnesium 10% Zinc 10%

    Serves 4

    The Sicilians make a version of this dish with anchovies and capers. We’ve translated it deliciously with parmesan cheese, wheat germ and raisins.

    • 1 1/2 pounds or small head cauliflower
    • 3 tablespoons extra-virgin olive oil, divided
    • 2 cloves garlic, finely chopped
    • 4 tablespoons Kretschmer Original Toasted Wheat Germ
    • 1/8 teaspoon salt
    • 3 tablespoons freshly grated parmesan
    • 3 tablespoons raisins
    • Freshly ground pepper, to taste

    Preheat oven to 400° F. In medium bowl, toss cauliflower with 2 tablespoons olive oil. Place in 8-inch square baking dish and bake for 15 minutes.

    Meanwhile in the same bowl, mix together the remaining tablespoon olive oil, garlic, Kretschmer Wheat Germ, salt, parmesan and raisins.

    Once cauliflower has cooked for 15 minutes, stir and then sprinkle the crumb mixture evenly over the dish. Bake for 15 more minutes.

    Let dish cool for 10 minutes. Add pepper to taste and serve.

    Recipe Type: 

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