(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

• 2 cups ricotta cheese
• 1 cup sour cream
• 1 package (10 ounces) frozen spinach, thawed and squeezed dry
• 1/4 pound ham, cubed
• 3/4 cup shredded Parmesan cheese
• 2 green onions, thinly sliced
• 1 round bread loaf (16 ounces), unsliced

1. Heat oven to 350 F.
2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
• 5 slices thick-cut bacon, sliced, cooked until crisp and drained
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• salt, to taste
• pepper, to taste
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons water
• 1 cup pecans, rough chopped

1. Preheat oven to 375 F.
2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
5. Bake 60 minutes.
6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• 1 prepared 9-inch double-crust pie pastry, divided
• 3/4 cup Domino Light Brown Sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 pounds apples, cored, quartered and sliced
• 1/4 teaspoon allspice

1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
4. Bake 35-40 minutes, or until crust is golden.
5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

Glaze:

• 1 cup fresh or thawed cranberries
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 2 teaspoons orange zest
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• cracked black pepper

Lamb Chops:

• 8-10 New Zealand grass-fed lamb rib chops
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• olive oil

1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
2. To make lamb chops: Pat lamb chops dry with paper towel.
3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
4. Sprinkle dry rub on lamb chops and press mixture into meat.
5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

(Family Features) Along with the delicious food, gift giving and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers.

Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table.

As a versatile ingredient that adds taste and visual appeal, grapes can help you create memorable appetizers that will surprise and delight friends and family. For easy and delightful hors d’oeuvres, turn to Tricolor Grape Pizza with Goat Cheese and Thyme or Smoked Chicken and Grape Bruschetta, each offering simple yet flavorful ways to please a crowd.

Send guests home with Easy Grape Compote, or give it as a fun host or hostess gift for friends and family, so they can enjoy a little taste of the holidays even after all the excitement winds down.

Find more tasty appetizers, meals, desserts and more at grapesfromcalifornia.com.

Tricolor Grape Pizza with Goat Cheese and Thyme

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

• 1 pound prepared pizza dough
• flour
• 2 1/2 tablespoons extra-virgin olive oil
• 2 cups halved green, red and black California grapes
• 2 tablespoons fresh thyme leaves
• 1/4 cup coarsely chopped walnuts
• 2 ounces fresh goat cheese, crumbled
• 2 tablespoons freshly grated Parmesan cheese
• freshly ground pepper, to taste

1. Position rack in bottom of oven and place inverted baking sheet on top of rack; heat oven to 500 F.
2. On lightly floured surface, press pizza dough into 10-inch round circle and cover with towel while preparing toppings.
3. Sprinkle large baking sheet lightly with flour. Stretch pizza dough into oval, about 14-by-10 inches, and place on sheet. Drizzle with oil. Sprinkle with grapes, thyme and walnuts. Place baking sheet on top of sheet already in oven and bake until crust is bubbling and golden, 8-10 minutes.
4. Remove pizza from oven. Sprinkle with goat cheese and Parmesan. Season with pepper, to taste. Transfer pizza to board, cut into pieces and serve warm.

Nutritional analysis per serving: 350 calories; 10 g protein; 47 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 580 mg sodium; 1 g fiber.

Smoked Chicken and Grape Bruschetta

Yield: 24 pieces

• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1 French bread baguette
• 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
• 1 1/2 cups red, green or black seedless California grapes, halved
• 12 ounces fontina, port salute or Monterey Jack cheese, grated
• 1 tablespoon chives, snipped
• 1/2 teaspoon freshly ground black pepper

1. Preheat broiler to 550 F.
2. In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler.
3. On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.
4. Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.

Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.

Easy Grape Compote

Prep time: 5 minutes, plus cooling
Cook time: 20 minutes
Servings: 6

• 4 cups black or red California grapes
• 3 tablespoons granulated sugar
• 2 strips fresh lemon peel
• 1/4 teaspoon sea salt
• 2/3 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon unsalted butter
• 1 teaspoon high-quality balsamic vinegar (optional)

1. In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender.
2. In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool.
3. Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks.

Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Festive, Fruitful Decor

Naturally beautiful, fresh grapes make for an easy, classic way to decorate for the holidays. Consider these ways to enhance your home and table:

• Drape bunches of red, green and black grapes in decorative bowls and alternate with candles for dazzling centerpieces.
• Fill a flower vase with grapes and water for color and texture to complement and support the flowers in the arrangement.
• Bedazzle your ham or turkey platter with small bunches of grapes and fresh herbs.
• Accent a perfectly cooked steak with grape rosemary skewers for a colorful, fragrant sidekick.
• Adorn dessert plates and trays with sugar-frosted grapes to add a special sparkle.

Source: California Table Grape Commission

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

Rum and Cola Holiday Ham

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 30 minutes
Cook time: 80 minutes
Servings: 10-12

Ham:

• 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

• 1 cup cherry fruit spread
• 3/4 cup dark spiced rum
• 3/4 cup cola
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt

1. To make ham: Thaw frozen ham in refrigerator 24-48 hours.
2. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.
3. Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.
4. Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.
5. To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.
6. During last 15 minutes of cooking, glaze ham every 5 minutes.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:

• 1/4 cup minced fresh Italian parsley
• 1/4 cup minced fresh oregano
• 1/4 cup minced fresh thyme leaves
• 1/4 cup minced fresh rosemary leaves
• 3 fresh garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/2 cup canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Prime Rib Roast:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
• kosher salt, to taste
• ground black pepper, to taste
• 1/4 cup canola oil

Garlic Butter Mushrooms:

• 6 tablespoons olive oil
• 1/2 cup small diced yellow onion
• 4 fresh garlic cloves, minced
• 1 pound button mushrooms, cleaned and quartered
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped Italian parsley

1. To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.
2. To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.
3. Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, warm oil over medium-high heat.
6. Sear roast on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined sheet pan and place in oven.
8. Cook until internal temperature is 10 F below desired cooking doneness.
9. Rest 15-20 minutes before slicing.
10. To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.
11. Add minced garlic and lightly saute until fragrant, about 20 seconds.
12. Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.
13. Add chicken stock and reduce to one-third in volume, 3-4 minutes.
14. Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.
15. Serve mushrooms with prime rib roast.

Suya-Dusted Filet Mignon with "Red Rice" Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:

• 2 cups roasted cashews
• 1 tablespoon chicken bouillon
• 1 tablespoon, plus 1 teaspoon, smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 2 teaspoons. ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

"Red Rice" Risotto:

• 3 tablespoons canola oil
• 1/2 cup diced yellow onion
• 3 fresh garlic cloves, smashed
• 1/2 cup diced red bell pepper
• 1 tablespoon tomato paste
• 1 large beefsteak tomato (about 1/2 pound), chopped
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus additional, to taste, divided (optional)
• 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups Arborio rice
• 4 cups warmed chicken stock, divided
• 1/2 cup finely chopped Italian parsley
• 1 cup freshly shredded Parmesan cheese

Filet Mignon:

• 4 Omaha Steaks Butcher's Cut Filet Mignons (6 ounces each)
• kosher salt
• ground black pepper
• 4 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 clove garlic
• 1 thyme sprig

1. To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.
2. To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.
3. Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.
4. Remove from heat and finely blend in food processor. Set aside.
5. In separate medium saucepan, warm olive oil and butter over medium-high heat.
6. Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.
7. Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
8. Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
9. To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
10. In large cast-iron skillet, warm canola oil over medium-high heat.
11. Place filets in skillet and sear 3 minutes.
12. Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.
13. Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.

Source: Omaha Steaks

(Family Features) Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods - key ingredients in many at-home meals - provide nutrients for people of all ages to grow and maintain stronger bodies and minds.

However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don't contain lactose without the stomachache with foods like:

• Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
• Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
• Yogurt with live and active cultures, which help break down lactose, making it easier to digest

These easy-to-make meals offer lactose intolerance-friendly options for families seeking to keep milk on the menu. Because they all require an hour or less in the kitchen, they provide quick solutions for those hectic schedules without sacrificing taste or nutrition.

Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs

Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Skewers:

• Nonstick cooking spray
• 2 chicken breasts (6 ounces each), cubed
• 1 ham steak (6 ounces), cubed
• 6 bamboo skewers (8 inches)
• 1 tablespoon Dijon mustard
• 1 teaspoon pure maple syrup
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 teaspoon extra-virgin olive oil

Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup lactose-free 2% milk
• 1 teaspoon Dijon mustard
• 1 cup shredded Swiss cheese
• salt, to taste (optional)
• pepper, to taste (optional)

1. To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
2. Thread cubed chicken pieces and cubed ham pieces onto skewers.
3. In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
4. Brush mustard mixture on skewers.
5. Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.
6. To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted.
7. Add salt and pepper, to taste, if desired.
8. Serve chicken and ham kebabs with sauce.

Chicken, Spinach and Feta Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

• 1 package (10 ounces) frozen chopped spinach, thawed
• 3 eggs, slightly beaten
• 2 cups cottage cheese
• 1 1/2 cups chopped cooked chicken
• 3/4 cup crumbled feta cheese
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 2 teaspoons dried minced onion
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 350 F.
2. Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.
3. In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.
4. Spoon into greased 1 1/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

One Pan Mac and Cheese

Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 12 minutes

• Water
• 2 teaspoons salt
• 2 cups dry macaroni noodles
• 2 cups lactose-free whole milk
• 2 eggs
• 2 tablespoons butter, clarified or ghee
• 1 1/2 cups shredded sharp white cheddar cheese
• 1 cup shredded Parmesan cheese
• salt, to taste
• fresh cracked pepper, to taste

1. Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.
2. Measure milk into large measuring cup. Add eggs and whisk.
3. Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Parmesan-Swiss Fish

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen)
• 3/4 cup shredded Swiss cheese
• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons sliced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

1. Preheat oven to 450 F.
2. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.
3. In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Source: United Dairy Industry of Michigan

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

• 2          eggs
• water
• 4          slices sourdough bread
• 1          ripe avocado, sliced
• 1          Envy apple
• 1          teaspoon lime juice
• 1/4       cup shaved Parmesan cheese
• 2          teaspoons chia seeds
• 1          tablespoon minced chives
• edible flowers, for garnish

1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
2. Peel eggs, halve lengthwise and set aside.
3. Toast sourdough bread then mash avocado across bread with fork.
4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

• 2          Envy apples
• 4          portobello mushrooms
• 1/2       cup olive oil, divided
• 2          tablespoons lemon juice
• 4          garlic cloves, minced
• 2          teaspoons oregano
• 2          teaspoons salt
• 1          cup herbed goat cheese
• 4          brioche buns
• 4          large butter lettuce leaves
• 4          tablespoons mayonnaise

1. Heat grill to high heat.
2. Slice apple horizontally into thick round wedges and remove seeds using fork.
3. Remove portobello stems.
4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

• 1/2       pound pork tenderloin
• 3          tablespoons olive oil
• 1          teaspoon salt, plus additional, to taste, divided
• 1          teaspoon pepper, plus additional, to taste, divided
• 2          Envy apples, divided
• 3          sprigs rosemary
• 1/2       cup shredded carrots
• 1/2       cup shredded red cabbage
• 1          cup shredded green cabbage
• 4          tablespoons honey
• 1          cup mayonnaise
• 1          tablespoon mustard
• 1          tablespoon white vinegar
• 12        soft taco shells
• 2          tablespoons sour cream
• 1          lime, cut into wedges

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

(Family Features) As many people start getting back into normal routines, they’re returning to familiar on-the-go lifestyles by heading back to work, traveling to new destinations and enjoying time with loved ones.

While you get out to explore and gather with family and friends again, remember you’ll need fuel for your adventures. According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains.

Foods like tasty whole-grain popcorn offer an easy health hack so you can make every bite count. Try getting in the habit of popping 9 cups of popcorn in the morning and dividing it into two containers. Season one container with salt and herbs, the other with a pinch of sugar and cinnamon so you can alternate between sweet and salty throughout the day. Bringing delicious options like these while on the go can help satisfy hunger pangs while adding the fiber your body needs.

Because mouthwatering whole-grain popcorn is versatile and 3 cups is equal to one serving of whole grains, it’s a simple yet flavorful option for meeting dietary recommendations. It can be a breeze to add it to snacks like Blueberry and Pomegranate Power Bars, Crunchy Popcorn Trail Mix or Sweet and Savory Curried Popcorn. You can even satisfy kids’ cravings with Grab and Go Pizza Popcorn, a six-ingredient recipe made in a matter of minutes.

Visit popcorn.org to find more nutritious snack ideas.

Sweet and Savory Curried Popcorn

Yield: 8 cups

• 8          cups unsalted, unbuttered popped popcorn
• 1/3       cup ghee (clarified butter) or coconut oil
• 2          tablespoons brown sugar
• 1          tablespoon honey
• 1          teaspoon curry powder
• 1/2       teaspoon cumin
• 2          teaspoons flaked sea salt

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, melt ghee, brown sugar, honey, curry powder and cumin; stir until dissolved. Bring to light boil; remove from heat.
3. Toss ghee mixture and salt with popcorn; transfer to serving bowl.

Crunchy Popcorn Trail Mix

Yield: 9 cups

• 5          cups popped popcorn
• 3          cups whole-grain oat cereal
• 1/3       cup raisins
• 1/3       cup peanuts or other nuts
• 1/3       cup sunflower seeds
• 1/4       cup (1/2 stick) butter or margarine
• 6          tablespoons brown sugar
• 2          tablespoons light corn syrup

1. In large, microwavable bowl, stir popcorn, cereal, raisins, nuts and seeds; set aside.
2. In small saucepan, heat butter, brown sugar and corn syrup until boiling; cook 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
3. Microwave 3-4 minutes, stirring and scraping bowl after each minute.
4. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.

Blueberry and Pomegranate Power Bars

Yield: 12 bars

• Nonstick cooking spray
• 8          cups popped popcorn
• 1 1/2    cups old-fashioned rolled oats
• 1          cup dried blueberries
• 1/2       cup pomegranate seeds
• 1/2       cup whole natural almonds, toasted and coarsely chopped
• 2/3       cup honey
• 2/3       cup light brown sugar
• 2          tablespoons butter or margarine
• 6          ounces bittersweet chocolate, melted

1. Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.
2. In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.
3. In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly.
4. Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
5. Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.

Grab and Go Pizza Popcorn

Yield: 6 quarts

• 6          quarts popped popcorn
• olive oil cooking spray
• 1          cup grated Parmesan cheese
• 2          teaspoons garlic salt
• 2          teaspoons paprika
• 1          tablespoon Italian seasoning

1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
2. Spray popcorn lightly with olive oil cooking spray.
3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
4. To serve, scoop popcorn into reusable plastic cups.

Source: Popcorn Board

(Family Features) From little ones learning the game to professional athletes pushing sports to new levels, nutrition impacts the ability to re-energize, stay hydrated and reach peak performance. Now, new data shows that one naturally nutrient-rich beverage provides more benefits than previously thought: dairy milk.

For years, real milk has been recognized as a powerhouse beverage that delivers nine essential nutrients, including calcium, protein and vitamin D. However, updated nutrient daily values for nutrition labeling and more robust government nutrition databases have provided data that shows real milk delivers 13 essential nutrients, making it a good or excellent source of four more vital nutrients: potassium, zinc, selenium and iodine. These nutrients help build strong bones, maintain a healthy immune system and maintain your central nervous system, all of which directly impact athletic performance.

“As a kid, you thought of dairy milk as the drink that helped you grow and have strong bones,” said Briana Butler, MCN, RDN, LD, a performance and sports dietitian who advises athletes. “As you get older and start paying more attention to drinks’ attributes, you realize that truth applies to adults and athletes as well. Real milk is a trustworthy and nutrient-rich way to repair, rehydrate and replenish muscles and bodies. It is truly an undeniable favorite of mine to fuel performance.”

As the “original sports drink,” real milk has fueled athletes for centuries and offers a natural nutrient combination not found in formulated sports drinks. It provides benefits for fitness enthusiasts of all ages including building lean muscle, maintaining strong bones and supporting a healthy immune system.

With 13 nutrients, real milk isn’t just the ultimate training fuel, it also makes your favorite recipes more tasty and nutritious. Dishes such as Zucchini Oatmeal Muffins are made in just 15 minutes and are a quick and nutritious snack that can be enjoyed on the go, crumbled over yogurt or paired with eggs for a morning power-up. You can also try Rattle Snake Pasta, a better-for-you version of a family favorite that combines rotisserie chicken, peppers and linguine.

Visit gonnaneedmilk.com for more information on real milk’s nutrition and for milk-inspired meals.

Rattle Snake Pasta

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 6

• 1/4       cup buttery spread
• 2          tablespoons all-purpose flour
• 3/4       cup dairy milk (2% recommended)
• 1/2       cup vegetable broth
• 1          tablespoon vegetable base
• 1/2       cup Parmesan cheese, shredded
• salt, to taste (optional)
• pepper, to taste (optional)
• 1/4       cup pickled jalapeno slices
• 3          tablespoons minced garlic
• 10        ounces cooked rotisserie chicken, shredded
• 1          green bell pepper, sliced
• 1          red bell pepper, sliced
• 1          handful fresh cilantro, minced
• 1          pound whole-wheat linguini, cooked

1. In medium pot, melt buttery spread then add flour; mix well. Slowly add dairy milk and vegetable broth, stirring well.
2. Add vegetable broth and Parmesan cheese; heat slowly until thickened. Add salt and pepper, to taste, if desired.
3. Add jalapenos, garlic, bell peppers and roasted chicken; heat thoroughly.
4. Serve over cooked linguini.

Zucchini Oatmeal Muffins

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 12

• 1          zucchini
• 1 1/2    cups dairy milk (2% recommended)
• 3          bananas
• 6          pieces pitted Deglet Noor dates
• 1          teaspoon vanilla extract
• 2          tablespoons safflower oil
• 2 1/2    cups old-fashioned oats
• 1 1/2    teaspoons baking powder
• 1 1/2    teaspoons salt
• 1          teaspoon ground cinnamon

1. Preheat oven to 350 F.
2. Grate zucchini. Using kitchen towel or cheesecloth, wring as much water as possible. Set aside.
3. In blender, blend dairy milk, banana, dates, vanilla and oil until smooth. Set aside.
4. In large bowl, combine oats, baking powder, salt and cinnamon.
5. Combine milk mixture, zucchini and oat mixture until well combined. Pour into coated 12-muffin pan.
6. Cook 30 minutes, or until golden brown.
7. Tips: Pair muffin (counts as one grain) with eggs and unsweetened nut butter for a balanced meal. Crumble over plain yogurt for parfait twist.

Photos courtesy of Getty Images

Source: MilkPEP

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

• 1 tablespoon olive oil, divided
• 1 Toufayan Gluten-Free Original Wrap
• 3 tablespoons gluten-free barbecue sauce
• 4 cooked sausage links, crumbled
• 2 cups diced Mozzarella cheese
• 2 tablespoons chopped green onion
• fresh Parmesan cheese, for garnish (optional)
• fresh fennel fronds, for garnish (optional)
• crushed red pepper, for garnish (optional)
• salt, to taste
• pepper, to taste

1. Heat oven to broil.
2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

• 1 stick softened butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 1/4 teaspoons vanilla extract
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups gluten-free flour
• 1 cup semi-sweet chocolate chip

Cookie Layer:

• 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

• 1 stick butter
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 3 eggs
• 3/4 cup gluten-free flour
• 1 teaspoon baking powder
• 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
• 1/4 cup semi-sweet chocolate chips
• vanilla ice cream (optional)
• chocolate syrup (optional)

1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
4. To make cookie layer: Layer cookies on top of cookie dough layer.
5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
6. Pour brownie mixture over cookie layer. Spread evenly.
7. Top with crushed cookies and chocolate chips.
8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

(Culinary.net) Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.

If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.

While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.

These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.

To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.

Add in Parmesan and mozzarella cheeses then stir until combined.

Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.

Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.

This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.

Find more Easter recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Rolls with Spinach Dip

Serves: 24

• 16        ounces frozen spinach, thawed                                                         
• 8          ounces cream cheese
• 2          cloves garlic, minced
• 1/2       cup mayonnaise
• 1/2       teaspoon salt
• 1/2       teaspoon onion powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon pepper
• 1          teaspoon Italian seasoning
• 1          cup shredded Parmesan cheese
• 1 1/2    cups shredded mozzarella cheese, divided
• 2          crescent roll tubes (8 ounces each)

1. Heat oven to 375 F.
2. In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
3. Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.
4. On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
5. Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.
6. Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.

(Family Features) From big things like juggling a career and family priorities to little things like writing lunchtime love notes, there are so many ways moms lift up their families and the people they love every day. In today’s world, where multi-tasking has taken on a whole new meaning, it’s clear moms deserve to be celebrated.

One of the easiest ways to do something special for the all-star mom in your life is to make her a homemade meal and enjoy some quality time together around the dinner table. For those in need of inspiration, consider a delicious option like this Tuscan Chicken Pierogy Skillet for an easy, elevated, sure-to-impress dish that comes together in 45 minutes.

The key ingredient: Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. Found in the frozen food aisle and available in 13 flavors, in full and mini size varieties, they can be boiled, baked, sauteed, fried or grilled. They are easy to prepare, which means less time in the kitchen and more time together.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Tuscan Chicken Pierogy Skillet

Prep time: 10 minutes
Total time: 45 minutes
Servings: 4

• 1          box Mrs. T’s Pierogies 4 Cheese Medley
• 3          tablespoons olive oil, divided
• 2          boneless, skinless chicken breasts, pounded to even thickness
• kosher salt, to taste
• ground black pepper, to taste
• 4          cloves garlic, minced
• 1          bag (5 ounces) fresh baby spinach
• 2          cups diced tomatoes
• 1          teaspoon dried Italian seasoning
• 1/4       cup chicken broth
• 1/2       cup heavy cream
• 3/4       cup freshly grated Parmesan cheese, plus additional, for garnish
• 1          tablespoon cold water
• 1/2       tablespoon cornstarch
• fresh basil, for garnish
• crushed red pepper flakes, for garnish

1. Boil pierogies according to package directions. Drain then toss pierogies with 1 tablespoon olive oil to keep from sticking.
2. In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.
3. While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.
4. Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy.
5. Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.

Source: Mrs. T’s Pierogies