(Family Features) Establishing a regular pattern of healthy snacks and meals made from fresh, whole foods is essential to promoting good health. Fresh grapes always make a great snack because they are tasty, healthy and portable. Yet grapes can also be used as an ingredient to make good-for-you dishes that are just as satisfying as they are healthy.

According to an IFIC Food and Health survey, consumers are looking more and more to foods for health benefits, with cardiovascular health topping the list as the leading benefit sought. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and low in sodium. Pairing heart-healthy grapes with other healthy ingredients – including fish, legumes, whole grains and vegetables – offers a vast array of options for nutritious make-at-home dishes.

In these recipes for Chicken Larb with Grapes, Trout with Grape and Lentil Salad, and Smashed Cucumber and Grape Salad, grapes add a juicy burst of flavor, vibrant color and crunch to deliver wholesome meals with bold flavors and fresh textures.

Go for a Grape Snack

Snacking, for many people, is a significant part of daily food consumption, thus making smart snack choices a vital part of promoting good health. According to a study conducted by Mintel, 94 percent of adults snack daily, and 55 percent of people said they snack 2-3 times per day. Grapes are a healthy and hydrating choice without the added fat, salt and sugar found in many processed snacks.

For more meal inspiration for healthy eating, visit GrapesfromCalifornia.com.

Trout with Grape and Lentil Salad

Servings: 4

• 3/4       cup green lentils, uncooked
• 2 1/2    cups water
• 2          tablespoons minced shallot
• 1 1/2    cups halved red California grapes
• 1/4       cup fresh chopped dill
• 1/4       cup chopped walnuts
• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 1          tablespoon white balsamic vinegar
• 1          tablespoon, plus 2 teaspoons, olive oil, divided
• 1          cup arugula
• 1/2       teaspoon sea salt, divided
• 1/4       teaspoon pepper, plus additional, to taste, divided
• 4          trout fillets (4-6 ounces each), skin on
• 1/2       teaspoon lemon zest

1. In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool.
2. In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside.
3. Heat oven to broil. Move rack to highest position.
4. Sprinkle trout fillets with lemon zest, remaining salt and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.

Nutritional information per serving:  480 calories; 40 g protein; 36 g carbohydrates; 20 g fat (38% calories from fat); 3 g saturated fat (4% calories from saturated fat); 80 mg cholesterol; 380 mg sodium; 10 g fiber.

Chicken Larb with Grapes

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 1/2       red onion, thinly sliced
• 2          cups halved red California grapes
• 2          tablespoons rice vinegar
• 2          tablespoons vegetable oil
• 1          pound ground chicken
• 1/4       teaspoon salt
• 1/4       teaspoon freshly ground black pepper
• 1-2       Thai chilies, thinly sliced
• 2          teaspoons fish sauce
• 3          tablespoons lime juice
• 1/4       cup coarsely chopped cilantro
• 3          tablespoons coarsely chopped mint leaves
• 4          cups steamed jasmine rice
• 2          cups shredded green cabbage
• 2          tablespoons chopped roasted and salted peanuts

1. In medium bowl, combine onion, grapes and rice vinegar; set aside.
2. In large skillet, heat oil over medium-high heat. Add chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in chilies, fish sauce, lime juice, cilantro and mint.
3. Divide rice between four serving dishes and top with chicken, cabbage, marinated onions and grapes; sprinkle with peanuts.

Nutritional information per serving: 540 calories; 26 g protein; 65 g carbohydrates; 19 g fat (32% calories from fat); 3.5 g saturated fat (6% calories from saturated fat); 100 mg cholesterol; 480 mg sodium; 3 g fiber.

Smashed Cucumber and Grape Salad

Prep time: 20 minutes
Servings: 6

• 1 1/4    pounds English or Persian cucumbers, ends trimmed
• 1          teaspoon kosher salt
• 2          tablespoons rice vinegar
• 1          tablespoon reduced-sodium soy sauce
• 2          teaspoons granulated sugar
• 1-2       teaspoons chili oil
• 1          teaspoon toasted sesame oil
• 1          cup halved California grapes
• 2          scallions, thinly sliced
• 2          teaspoons toasted sesame seeds

1. Using rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut into 1 1/2-inch pieces and season with salt. Transfer to sieve and let drain 10 minutes.
2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions. When cucumbers finish draining, add to bowl with grape mixture and stir to combine.
3. Sprinkle with sesame seeds and serve.

Nutritional information per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.

Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.

To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.

The Classic Kid-Favorite

When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.

Chicken Noodle Soup

Recipe courtesy of National Chicken Council

• 1 chicken (3 pounds), liver discarded
• 2 1/2 quarts cold water
• 4 carrots, peeled and cut into bite-size pieces
• 2 onions, peeled
• 2 celery stalks with leaves, cut into 4 pieces
• 6 cloves garlic, peeled
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

Soup:

• 1 cup small pasta, cooked
• 1 cup frozen peas, thawed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

1. To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
2. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
4. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Connect Kids with Food for Healthy Habits

More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.

For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.

Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

• 1 Cuties clementine
• 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
• 1/2 grape tomato
• 1 celery stick, cut to 3 inches
• 2 small leaves romaine lettuce
• 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

• 2 tablespoons plain Greek yogurt
• 1/2 teaspoon honey
• 1/4 teaspoon fresh lemon juice

1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
3. In small bowl, stir together yogurt, honey and lemon juice.
4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

A Memorable Morning Meal

Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.

Cinnamon-Sprinkled French Toast

Recipe courtesy of the USDA

• 2 large eggs
• 2 tablespoons fat-free milk
• 1/2 teaspoon ground cinnamon
• 2 slices whole-wheat bread
• 1 teaspoon soft margarine
• 4 teaspoons light pancake syrup

1. In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
2. Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
3. Drizzle with syrup. Serve when warm.

Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.

Photo courtesy of Getty Images (Chicken soup photo and French toast photo)

Source: Culinary.net

(Family Features) The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council
Servings: 4

• 8          ounces white button mushrooms, halved
• 1          tablespoon extra-virgin olive oil
• 1/2       teaspoon kosher salt
• 1/4       teaspoon ground black pepper
• 2          cups cooked wheat berries, warm
• 2          green onions, sliced
• 2          tablespoons dried cranberries, chopped

Dressing:

• 2          tablespoons extra-virgin olive oil
• 2          tablespoons fresh orange juice
• 1          teaspoon curry powder
• 1/4       teaspoon kosher salt

1. Heat oven to 400° F.
2. Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
3. Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
4. To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sauteed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council
Servings: 4

• 1          tablespoon extra-virgin olive oil, plus additional, for drizzling
• 1/4       cup chopped sun-dried tomatoes
• 8          ounces sliced button mushrooms
• 1/4       cup water
• 1/2       teaspoon fresh thyme leaves kosher salt, to taste
• 2          ripe avocados, pitted, peeled and sliced
• 4          slices toasted bread
• shaved Parmesan cheese

1. In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
2. To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council
Servings: 4

Sauce:

• 1          tablespoon unsalted butter
• 4          garlic cloves, minced
• 5          basil leaves, minced
• 2          tablespoons all-purpose flour
• 3/4       cup half-and-half
• 2          tablespoons grated Parmesan cheese
• 1/2       teaspoon fine sea salt
• 1/4       teaspoon ground black pepper

• 2          tablespoons extra-virgin olive oil
• 3          ounces crimini mushrooms, sliced
• 3          ounces shiitake mushrooms, stemmed and sliced
• 3          ounces white button mushrooms, sliced
• 1          ounce dry white wine or chicken stock
• 1/4       teaspoon fine sea salt
• pizza dough (14 inches)
• olive oil
• nonstick cooking spray
• 4          ounces whole milk mozzarella cheese, chopped
• shaved Parmesan, for garnish
• basil leaves, for garnish

1. Heat grill to medium-high heat, about 425° F.
2. To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
3. Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
4. In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
5. Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
6. Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
7. Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
8. Garnish with Parmesan and basil leaves; slice to serve.

The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)

Source:  Mushroom Council

(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.

Start with Simple Recipes

• For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
• Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
• The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.

Simply Entertaining

• For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
• Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
• Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
• Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
• Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.

For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.

Tropical Fruit Dessert Pizza

Makes 12 servings

• 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
• 1/3 cup sugar
• 1 8-ounce package fat-free cream cheese
• 1 teaspoon coconut extract
• 1 1/2 teaspoons grated orange rind
• 1 cup fat-free frozen whipped topping, thawed
• 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
• 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
• 1 11-ounce can mandarin orange segments, drained
• 1/2 cup apricot preserves
• 2 tablespoons orange liqueur or orange juice
• 2 tablespoons coconut, toasted, optional

1. Preheat oven 350°F.
2. Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
3. In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
4. Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
5. In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.

Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

• 4 cups scooped out watermelon balls or chunks
• 1/2 cup chopped red onion
• 1 pint cherry tomatoes, halved
• 2 tablespoons fresh chopped basil
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste
• 1/3 cup crumbled reduced fat feta cheese, optional

1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.

3-Ingredient Marinade for Pork Tenderloin

Makes 6 to 8 servings

• 2 1-pound pork tenderloins, trimmed of excess fat
• 1/4 cup reduced sodium soy sauce
• 1/4 cup roasted garlic seasoned rice vinegar
• 2 tablespoons honey

1. Preheat oven 350°F.
2. In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
3. Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.

Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.

Source: American Chemistry Council

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 2 medium green onions
• Juice of 1 lemon
• 3 tablespoons snipped fresh dill
• 2 tablespoons poppy seeds
• 1 tablespoon Dijon mustard
• 8 medium hard-cooked eggs, peeled and coarsely chopped
• 6 ounces cooked large shrimp or crabmeat

1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 1/2 cup prepared salsa
• 1 tablespoon lime juice
• 1 can (6 ounces) tuna, drained and flaked
• 1 large green onion, thinly sliced
• 12 large corn tortilla chips
• 3/4 cup shredded cheddar cheese (about 3 ounces)

1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann's or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit www.hungryjack.com.

Spiced Mocha Fudge Cake

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

CAKE:

• Crisco Original No-Stick Cooking Spray
• 4 (1-ounce) squares unsweetened baking chocolate
• 3 tablespoons butter
• 1cup hot brewed Folgers Classic Roast® Coffee
• 2/3 cup Hungry Jack Instant Mashed Potato Flakes
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar

SPICED WHIPPED CREAM:

• 1/2 pint whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
2. COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
3. BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
4. COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.

Maple Glazed Pork Tenderloin

Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes

• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter
• 2 tablespoons Hungry Jack Original Regular Syrup

1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Spinach Salad with Warm Maple Dijon Vinaigrette

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute

• 1/4 cup Hungry Jack Original Syrup
• 3 tablespoons cider vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Crisco 100% Extra Virgin Olive Oil
• 1 (6-ounce) bag fresh baby spinach leaves
• 1 small unpeeled red apple, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tablespoons crumbled cooked bacon or real bacon bits

1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.

Bacon and Cheese Appetizer Bites

Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes

• Crisco® Original No-Stick Cooking Spray
• 1/2 cup sour cream
• 1 tablespoon water
• 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/4 cup bacon, cooked and crumbled
• 2 tablespoons butter, melted
• Paprika

1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

Source: Hungry Jack

(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.

Find more ideas to make your busy weeknights easy at Culinary.net.

Savory and Scrumptious

Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.

Roasted Vegetable Lasagna

Reprinted with permission from the American Institute for Cancer Research.
Servings: 12

• 2          eggplants (about 3 pounds), quartered lengthwise
• 6          medium zucchini (about 3 pounds)
• canola oil cooking spray
• 1          pound whole-wheat lasagna noodles
• 15        ounces low-fat ricotta or low-fat cottage cheese
• 2          eggs
• 1/2       cup grated Parmesan cheese
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon garlic powder
• 3          cups low-fat mozzarella cheese
• 4          cups low-sodium tomato sauce, divided

1. Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
2. Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
3. Reduce oven temperature to 375° F.
4. Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
5. In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
6. To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
7. Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
8. Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.

Quick, Flavorful Meal Idea

It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

• 1/4       cup canned, unsweetened coconut milk
• 1/4       cup creamy peanut butter
• 1          tablespoon rice wine vinegar
• 1          tablespoon soy sauce
• 2          teaspoons red curry paste
• 1/8       teaspoon ground cayenne pepper
• 1-2       tablespoons hot water

Salad:

• 1          cup Uncle Ben’s Flavor Infusions Roasted Chicken
• 1 1/2    cups shredded rotisserie chicken
• 1          cup shredded carrots
• 1          cup sliced pea pods
• 1          cup sliced red pepper
• 1          avocado, pitted and sliced
• 4-6       red radishes, thinly sliced
• 2          tablespoons chopped peanuts
• 2          tablespoons chopped green onions

1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
2. Cook rice according to package instructions. Makes about 3 1/2 cups.
3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Fish with a Twist

Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.

Catfish Quesadilla with Cilantro-Lime Sour Cream

Recipe courtesy of The Catfish Institute
Servings: 4

• 4          U.S. Farm-Raised Catfish Fillets, grilled or baked
• 2 1/2    tablespoons olive oil, divided
• salt, to taste
• freshly ground pepper, to taste
• smoked paprika or chili powder
• 1          small red bell pepper, diced
• 1/2       red onion, diced
• 3/4       cup whole corn kernels
• 1          teaspoon red pepper flakes
• 1          teaspoon ground cumin
• 1/2       cup fresh cilantro leaves, chopped
• 4          flour or wheat tortillas (10 inches each)
• 1          can (16 ounces) refried black beans
• 2          cups grated pepper jack cheese

Cilantro-Lime Sour Cream:

• 1/2       cup sour cream
• 1/4       cup fresh cilantro leaves, chopped
• 1/2       lime, juiced
• lime zest
• salt, to taste

1. Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
3. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
4. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
5. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
6. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
7. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.

Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)

Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)

Source: Culinary.net

(Family Features) When it comes to preparing a spread for a holiday gathering, some may look to traditional wine varieties such as Chardonnay or Cabernet Sauvignon. However, as holiday traditions become less traditional, you can also branch out in your selection of wines.

Produced from the indigenous grapes of Sicily, wines from Sicilia DOC offer fresh taste, quality and variety. The wines come to life when paired with a variation of holiday dishes.

These three tips can help you pair Sicilian wines with the dishes you may serve as part of your holiday spread:

For the Light White Wine Fan
With a low alcohol percentage and fruity notes, an option such as Grillo can be a fan favorite at any holiday gathering and makes for a perfect hostess gift. This white wine features notes of white peaches and grapefruit and can pair well with seafood appetizers, baked casseroles, vegetarian sides or a well-known Sicilian dish like this Green Bean and Blood Orange Salad.

For Guests Looking for a Graceful Red Wine
A modern take on Pinot Noir, Frappato is a light-to-medium-bodied wine with a lingering freshness that’s persistent and balanced with notes of cherry and strawberry. This wine pairs well with both white and dark meat of flavorful holiday turkeys as well as pastas, pizza, roasted meats, potatoes and cheeses.

For Friends Who Favor a Complex Red
For guests who favor Cabernet Sauvignon or Merlot, an option such as Nero d’Avola is a nice alternative, with aromas of ripe cherry, rose, sweet spices, licorice and cocoa. As a go-to red wine, it pairs well with a hearty charcuterie platter, roasted meats, lamb, pizza and pastas.

For more holiday wine pairings and recipes, visit winesofsicily.com.

Green Bean and Blood Orange Salad

Recipe courtesy of Wines of Sicilia DOC Servings: 8

• Salt
• 2 pounds thin green beans
• 6 blood oranges
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• pinch of red pepper flakes
• maple syrup
• almonds

1. Add salt to large pot of boiling water. Add green beans and cook until tender and bright green. Drain beans in colander and transfer to bowl of ice water to cool. Once cool, drain and pat dry with towel.
2. Peel four oranges and remove white pith. Working over bowl, cut between membranes to release sections into bowl. Zest one remaining orange and juice both uncut oranges; reserve zest. Transfer juice to saucepan and add vinegar, honey and pepper flakes. Bring to boil then simmer over moderate heat until reduced to syrup, 10 minutes. Season with salt.
3. In large bowl, toss beans, orange sections and 3 tablespoons vinegar syrup. Transfer to serving platter; drizzle with maple syrup, almonds and orange zest.

Pair each serving with a glass of Grillo.

Source: Wines of Sicilia DOC

(Family Features) For holiday parties of any size, tasty appetizers and starters are menu must-haves. While the main course roasts and before dessert is served, guests may flock to the table for snacks and small plates to keep cravings at bay.

When pre-dinner hunger strikes at your holiday gathering, be the center of attention with quick, delicious and simple appetizers that deliver exactly what your guests crave. One way to be the star of your holiday soiree is with Litehouse’s rich and flavorful Simply Artisan Reserve blue cheese and gorgonzola center cuts. Whether the foundation of a delicious cheese plate or crumbled in a recipe – such as one of these eight apps – it’s a win-win solution.

Find more holiday solutions and appetizer recipes at litehousefoods.com.

1. Pear Obatzda

   Traditionally served with fresh pretzels, this 15-minute Obatzda recipe is the perfect dip for the snack table. The savory taste of pear can keep the whole party satisfied. 

2. Steak Crostini
   

   With appetizers, the name of the game is providing quick bites that make for easy eating. Look no further than bite-sized Steak Crostini served with blue cheese and crackers. 

3. Grilled Raspberry, Basil and Blue Cheese Sandwich
   

   Handheld nibbles go a long way when entertaining a crowd, which is why sandwiches are an obvious solution. Go for sourdough bread and melty cheese like mozzarella and Litehouse Simply Artisan Reserve Blue Cheese to make this appetizer a snap. 

4. Bacon Blue Cheese and Mac

   This mac and cheese recipe can help please guests of all ages, but there’s just one problem: it’ll be gone quicker than you think.

5. Gorgonzola, Grape and Honey Crostini

   A quick and easy appetizer, this crostini recipe is perfect for entertaining guests because there is minimal prep involved. Gorgonzola, juicy grapes and sweet honey converge for a delightful snack. 

6. Blue Cheese, Pomegranate and Quinoa Caviar
   

   If you’re going for classy without all the hassle, 5 minutes is all you need. This quinoa caviar recipe comes together in almost no time by incorporating blue cheese and pomegranate for a decadent starter.  

7. Figgy Blue Cheese Bacon Bites
   

   Guests at holiday parties typically crowd the kitchen anyway, but blue cheese and fig cookies wrapped in bacon can make it hard for even the most patient eaters to stay away. 

8. Harvest Salad
   

   For those trying to save room for the main course, a light salad is a great option. Freshen up a standard salad with sliced apple and pear and tangy Simply Artisan Reserve Gorgonzola Cheese.

Source: Litehouse

(Family Features) If you’re hosting a backyard barbecue, game night or TV show marathon with friends this summer, it’s helpful to have a plan in mind before diving in.

Consider these tips and recipes featuring Mrs. T’s Pierogies that can help make planning a breeze and allow you to kick back and enjoy the fun alongside your guests.

• Master the Music. Set the mood as soon as your guests walk in with an upbeat playlist.
• Add a Creative Twist to Your Menu. When you’re craving something real and satisfying – but want to keep things simple – reach for an option like Mrs. T’s Pierogies. Available in 16 varieties, including mini-size, these pasta shells, filled with creamy whipped potatoes, are loaded with flavor and perfect served alone or as part of creative recipes like a Farmers Market Mini Pierogy Salad. You can also grill them up like in this Mini Pierogy Slider Kebab recipe.
• Create Self-Serve Stations. Arrange a buffet-style table to allow your guests to help themselves to food. It’s a simple way to ensure you get to enjoy yourself. Just remember to provide the necessary fixings at each station.
• Bust Out Some Games. Whether it’s a game night or just a get-together with friends, keep games like cornhole or bocce ball on-hand to keep your soiree lively.

For more recipes perfect for entertaining, visit MrsTsPierogies.com.

Mini Pierogy Slider Kebabs

Prep time: 15 minutes
Total time: 20 minutes
Servings: 4-6

• 1          box Mrs. T’s Mini Classic Cheddar Pierogies
• 2          tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1          pound ground beef
• 1 1/2    teaspoons Worcestershire sauce
• 1          tablespoon minced red onion
• 4          deli slices Colby Jack cheese, quartered
• 4-6       skewers
• 14        pieces curly leaf lettuce
• 7          cherry tomatoes, halved
• 14        cornichon pickles

1. Heat grill or indoor grill pan to medium heat. Toss pierogies with oil and season with salt and pepper. Grill 8-10 minutes, flipping halfway through. Remove.
2. In medium bowl, combine ground beef, Worcestershire sauce, onion, salt and pepper. Form into 14 equal sized patties.
3. Add patties to grill and cook 3-4 minutes per side. Add one slice of cheese to each during last minute of cooking to melt. Remove and cool slightly to handle.
4. To assemble: skewer one pierogy, flat-side down, then one piece of lettuce, tomato, pickle, burger and another pierogy, flat-side down, to sandwich it all together. Repeat with remaining ingredients.

Farmers Market Mini Pierogy Salad

Prep time: 12 minutes
Total time: 18 minutes
Servings: 4

• 1          box Mrs. T’s Mini Classic Cheddar Pierogies
• 1/2       cup white balsamic or cider vinegar
• 1          small garlic clove, crushed
• 1/4       teaspoon salt
• 1/4       teaspoon dried oregano
• 1/3       cup extra-virgin olive oil
• 1          large tomato, coarsely chopped
• 1          medium cucumber, seeded, if necessary, and coarsely chopped
• 1/4       cup red onion, thinly sliced
• 4          ounces feta cheese, crumbled

1. Saute pierogies according to box directions; place in large bowl.
2. In small bowl, combine vinegar, garlic, salt and oregano; whisk in olive oil until well-blended.
3. Add tomato, cucumber, red onion, feta and vinaigrette to bowl with pierogies; toss to mix well.

Source: Mrs. T’s Pierogies