(Family Features) Quick, effortless recipes are the cornerstone of making hassle-free meals and snacks that work for active families. Adding simplicity to your kitchen repertoire can make it a little easier on everyone, creating more quality time spent around the table and less time in the kitchen.

Whether you’re meal prepping the kids’ school lunches for the week or whipping up a last minute snack, one kitchen staple to consider picking up on your next grocery run is Eckrich deli meats.

As a make-ahead meal that can be sent with your kids (or yourself) for lunch, these Ham and Turkey Roll-ups take just a few minutes of rolling together some family-favorite tastes. Using simple recipes with Oven Roasted Turkey Breast and Black Forest Ham as the main ingredients allows you to spend less time in the kitchen and more time enjoying life’s little moments with loved ones.

While creating make-ahead lunches can come in handy, arguably just as important is the meal that gets the day started: breakfast. Saving time in the morning, especially on busy weekdays, can be a lifesaver for families who value spending time together.

One solution can be these Deli Ham Breakfast All Day Tacos, featuring the consistent quality of perfectly seasoned Eckrich Deli Ham Off the Bone. A handful of ingredients and a pan are all you need to create a handheld breakfast for everyone in the family.

Find more fast, flavorful meals the entire family can enjoy at eckrich.com .

Ham and Turkey Roll-ups

Cook time: 10 minutes
Servings: 2

• 4          ounces Eckrich Deli Oven Roasted Turkey Breast
• 4          ounces Eckrich Deli Black Forest Ham
• lettuce leaves
• 2          tablespoons chunky guacamole
• 1/4       cup cucumbers, chopped
• 1          tablespoon shredded cheddar cheese
• 2          slices bacon, cooked and chopped

1. Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and insert toothpick to hold. Include additional toppings, as desired.

Deli Ham Breakfast All Day Tacos

Cook time: 20 minutes
Servings: 4

• 8          soft corn tortillas
• oil
• 1          cup Eckrich Deli Ham Off the Bone, cubed
• handful green bell peppers, chopped
• handful red bell peppers, chopped
• 8          eggs
• 2          tablespoons milk
• pinch salt
• pinch pepper
• 1/2       cup shredded cheddar cheese
• sour cream (optional)
• cilantro (optional)
• salsa (optional)

1. In pan over low heat, warm tortillas, flipping after 15 seconds. Remove. Increase heat to medium; add oil and warm ham; set aside.
2. In same pan, saute peppers. Add eggs, milk, salt and pepper until eggs are cooked. Add cheese and ham.
3. Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa, if desired.

Source: Eckrich

(Family Features) If you're looking for new ways to entice the family to the table for dinner, then I've got the perfect recipes for you.

Whether you call them bakes or casseroles, your family will simply call them delicious. And as a time-saving extra, you can make these creamy dishes ahead of time, then just pop them in the oven when you need them. Toss a fresh green salad and add some warm bread, and you have a meal they'll love to sit down to.

For more easy weeknight dinner recipes, visit www.verybestbaking.com/carnation.

Cheesy Oven Burrito Bake

Makes 12 servings, (1/2 burrito each)

• Nonstick cooking spray
• 2 large sliced red and/or green bell peppers, cut into thin strips
• 1 medium onion, sliced
• 1 teaspoon ground cumin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
• 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
• 1 can (4 ounces) diced green chilies, undrained
• 1 1/2 cups cooked long or medium grain brown rice, heated
• 1 can (16 ounces) fat-free refried black beans
• 6 8-inch multi-grain or whole-wheat tortillas
• Salsa and guacamole (optional)

1. PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
3. MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
4. COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
5. FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
6. BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.

TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.

Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron

Turkey & Hash Brown Bake

Makes 10 servings

• 1 bag (16 ounces) or 4 1/2 cups frozen, shredded hash brown potatoes
• 2 cups chopped frozen or fresh broccoli
• 8 ounces sliced turkey, cut into 1/2-inch pieces (about 2 cups)
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
• 1 can (10 ounces) condensed fat-free cream of chicken soup
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground black pepper

1. PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
2. COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.
3. BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

TIPS: When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium

Source: Nestlé

(Family Features) Macaroni and cheese, the classic American comfort food staple beloved by kids and adults alike, just got easier to prepare. No, not packaged or frozen-from your own stovetop (no baking) in under 30 minutes.

Stovetop Mac & Cheese begins with Dreamfields pasta, a premium pasta made from durum wheat semolina - just like traditional pasta, but with a healthful twist. A one cup serving of Dreamfields not only tastes great, but also has only five grams of digestible carbohydrates and five grams of fiber - which is twice the amount in traditional pasta. The fiber comes from inulin, a 100 percent natural prebiotic fiber (which may help promote healthy digestion) found in common foods like asparagus, raisins and chicory root.

To prepare this one pot, four ingredient, stovetop mac and cheese, simply cook the pasta according to package directions, drain, then add the prepared light Alfredo sauce, shredded reduced-fat cheddar cheese and nonfat milk. Stir for a couple of minutes and you'll be rewarded with a creamy, delicious dish.

Many people don't realize how versatile this iconic favorite is. Try different cheeses -Colby, Swiss, goat, Gouda, blue, or a combination. Don't stop there. Vegetables like broccoli florets, green peas and cherry tomatoes make great stir-ins, as do protein choices such as cooked turkey, chicken or ham, even meatballs. It's a deliciously doable winner...one pot, four ingredients, on the table in under 30 minutes.

For this and more amazing recipes, visit www.dreamfieldsfoods.com.

Stovetop Mac & Cheese

Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 13 minutes

• 1 box Dreamfields Elbows
• 1 cup prepared light Alfredo sauce
• 2 cups shredded reduced-fat cheddar cheese or part-skim mozzarella cheese or a combination
• 1/2 cup skim milk

1. Cook pasta according to package directions. Drain and return to pan; remove from heat.
2. Immediately add Alfredo sauce, cheese and milk to pasta; stir constantly until cheese is melted. Add additional milk if necessary for desired consistency. Serve immediately.

Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.

Nutrition information (1/6 of recipe): 385 calories; 20 g protein; 11 g digestible carbohydrates*; 13 g total fat; 7 g saturated fat; 35 mg cholesterol; 570 mg sodium; 6 g total dietary fiber.

NOTE: If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Source: Dreamfields Foods

(Family Features) What better way to serve a hungry gang than with two crowd-pleasers: meatballs and BBQ? Anyone hosting a big game gathering needs to have recipes on-hand that are hearty and tasty, while still being easy to prepare.

The easiest and fastest way to find what you need to feed the fans is by utilizing local club stores like Sam's, where shoppers can huddle and find great game-day foods and entertaining items at affordable prices. These crowd-pleasing recipes start off with Byron's Hand Pulled Pork BBQ and Casa Di Bertacchi Meatballs, both sold at Sam's Clubs nationwide.

The Mini Meatball Hamburgers are made from fully-cooked meatballs crafted from an outstanding, authentic family recipe. The seasoned and lightly steamed meatballs can be warmed up quickly and paired with a tasty sauce for some super-star sliders.

BBQ Nachos take game-day appetizers to a whole new level. Made with hickory-smoked pulled pork that's finished with a sweet and spicy sauce, this BBQ is ready to be warmed up and loaded up with fan-favorite nacho toppings for an appetizer that will have your guests calling for a replay.

For more information about Byron's Hand Pulled Pork BBQ, Casa Di Bertacchi Meatballs, or for additional recipes, visit www.ClubEntertaining.com.

Mini Meatball Hamburgers

Makes 26 appetizers

• 26 frozen Casa Di Bertacchi fully cooked meatballs (1 pound)
• 1 cup ketchup
• 3 tablespoons Dijon honey mustard
• 26 2-inch rolls, sliced in half horizontally
• 1 1/2 cups sweet pickle relish

1. Preheat oven to 400°F.
2. Place meatballs in 8 x 8 or 9 x 9-inch pan. Bake for 25 to 30 minutes, or until thoroughly heated.
3. In a small bowl, combine ketchup and mustard. Place a heaping teaspoon of ketchup mixture on the bottom of roll. Place a meatball on top. Follow with a rounded teaspoon of pickle relish. Place top half of roll over top. Repeat for remaining meatballs and rolls. Serve immediately on a large platter.

Cheeseburger Variation: Place a small slice of cheddar cheese over each meatball.

BBQ Nachos

Serves 4

• Byron's BBQ
• 1 cup shredded Monterrey Jack cheese
• 1/2 cup red onion, diced
• 1 green bell pepper, diced
• 1 tomato, diced
• 1 15-ounce can black beans, rinsed and drained
• Tortilla chips
• Whole kernel corn
• Sliced jalapeño
• Fresh guacamole
• Sour cream

1. On a large oven safe serving plate, arrange a layer of tortilla chips; top with BBQ. Sprinkle with cheese, onions, bell peppers, diced tomato and black beans. Heat in microwave (or in oven) until cheese is melted. Garnish with whole kernel corn, sliced jalapeño, fresh guacamole, and sour cream.

Source: Byron's BBQ / Casa Di Bertacchi Meatballs

(Family Features) School is back in session and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, make a kid-friendly, south-of-the-border casserole. All of the ingredients – from the whole grain elbow macaroni to the ground beef – are cooked in one skillet, meaning minimal cleanup and maximum quality time spent reconnecting around the dinner table.

“This simple three-step recipe is perfect for busy weeknights because it’s quick, family-friendly and just as good re-heated for leftovers,” said McCormick Executive Chef Kevan Vetter. “You don’t need a second pot to cook the pasta; it’s cooked in the skillet along with the ground beef, fresh tomatoes and corn. Season with organic taco seasoning and sprinkle with cheddar cheese and you’re sure to have a meal the kids will beg to add to the dinner rotation.” 

For more one-dish meals for the back-to-school season, visit McCormick.com, and check out McCormick Spice on Facebook and Pinterest.

Tex-Mex Macaroni Casserole

Ingredients
Makes 8 (1-cup) servings

• 1          pound lean ground beef
• 1          medium onion, chopped
• 1          package McCormick Organics Taco Seasoning Mix
• 2          cups water
• 2          cups fresh chopped tomatoes
• 1          cup frozen whole kernel corn
• 2          cups uncooked whole grain elbow macaroni
• 1          cup shredded Cheddar cheese

Directions

1. Brown beef and onion in large skillet on medium-high heat. Drain fat.
2. Stir in seasoning mix, water, chopped tomatoes and corn. Bring to boil. Add pasta. Reduce heat to low; cover and simmer 12 minutes, stirring occasionally.
3. Sprinkle with cheese, cover. Let stand 5 minutes or until cheese is melted.

Source: McCormick

(Family Features) When school is in session, it's the perfect time to renew your family's healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn't have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids' brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2

• 2 red mini sweet peppers, sliced
• 1 mandarin, peeled and segmented
• 1 kiwi, sliced
• 1/2 cup sugar snap peas
• 1/4 cup blueberries
• 1/2 cup red seedless grapes
• 1 large spinach wrap
• 1 tablespoon hummus
• 2 slices provolone cheese
• 2 ounces low-sodium deli-sliced turkey
• 1/2 cup baby spinach, chopped

1. Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
2. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6

• 1/2 teaspoon olive oil
• 3 mini sweet peppers, finely chopped
• 1/4 cup finely chopped sweet onions
• 1/2 cup chopped tomatoes
• 1 cup no-salt-added black beans, drained and rinsed
• 1 tablespoon low-sodium taco seasoning
• 12 frozen empanada discs, thawed
• 3/4 cup shredded low-fat cheddar cheese
• 1 large egg white, beaten
• 6 guacamole minis
• 6 packages crispy fruit

1. In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
2. Heat oven to 375 F.
3. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
4. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
5. Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Source: Produce for Kids

(Family Features) Summer means it’s time to heat up the grill. If you’re looking to add some sizzle to your summer grilling menu, shake things up all summer long with the convenience and versatility of fresh pork. From tender ribs to juicy pork loins, chops, roasts and more, the possibilities are endless.

With mouthwatering flavor and no artificial ingredients, Farmer John California Natural Fresh Pork offers a wide variety of convenient, versatile fresh pork cuts that can take your cookout to the next level. Try out these recipes for Triple Threat Burgers or Chipotle Glazed Spare Ribs, which are sure to be crowd-pleasers at your next barbecue.

Find more grilling tips and recipe inspiration at farmerjohn.com.

Triple Threat Burger

Prep time: 30 minutes
Cook time: 8 1/2 hours
Servings: 6

Pulled Pork:

• 1             Farmer John Boneless Fresh Pork Shoulder Roast
• 1/4          cup barbecue seasoning blend
• 3/4          cup pale lager beer
• 1 1/2       teaspoons liquid hickory smoke

Triple Threat Sauce:

• 1             jar (12 ounces) seedless raspberry jam
• 1             cup barbecue sauce
• 3/4          cup pale lager beer
• 1             teaspoon dry mustard
• 1/4          teaspoon chipotle powder

Burgers:

• 1             pound Farmer John Ground Pork
• 1             pound 80 percent lean ground beef
• 1/4          cup pale lager beer
• 2             tablespoons barbecue seasoning blend
• 6             slices cheddar cheese
• 6             sandwich buns, toasted
• 6             slices Farmer John Bacon, cooked crisp
• 6             dill pickle planks

1. To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high. 
2. Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
3. To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
4. To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
5. Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.

Chipotle Glazed Spare Ribs

Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

• 2          racks Farmer John Pork Spareribs, membranes removed 
• 4          tablespoons salt
• 4          tablespoons pepper
• 6          cloves chopped garlic
• 1          cup honey
• brown sugar
• 1/2       can (7 ounces) chipotle chilies in adobo sauce
• 1/2       cup barbecue sauce
• 2          limes, zest and juice only, plus additional lime juice
• 1/2       cup cilantro, chopped

1. Heat oven to 325° F. Season ribs with salt and pepper. Place on rimmed baking sheet and cover tightly with foil. Bake 1 1/2 hours until ribs reach internal temperature of 195° F. Let cool.
2. While ribs bake, blend garlic, honey, brown sugar, chipotle chilies, barbecue sauce and lime zest and juice. Blend until smooth. Set aside.
3. Heat charcoal or gas grill to medium-high. Place ribs on grill and baste with sauce mixture, turning frequently until well-coated with sauce and charred, about 10 minutes. Transfer to cutting board and let rest. Serve with remaining sauce mixture, additional lime juice and chopped cilantro.

Source: Farmer John

(Family Features) When your family is transitioning back into a regular routine in the new year, it’s the perfect time to recommit to healthy eating habits throughout the day. Getting the whole family on board may be easier than you think – just keep the focus on flavor and fun.

If you’re short on ideas to jumpstart better family eating, try these tips:

Keep it simple. Busy families often rely on the convenience of boxed meals, but you can get the same easy, delicious meal in a much healthier way. Everything cooks in one pot for easy clean-up, and this Cheeseburger Mac recipe swaps ground beef for leaner ground turkey. Not only is this an easy weeknight dinner, but leftovers can be packed in a thermos for lunch on chilly days.

Have fun. Try using creative shapes, textures and colors to make mealtime and lunchboxes more fun. Use cookies cutters to easily create butterflies, flowers, dinosaurs and more. Allow your kids to get involved in packing their own lunchboxes or helping with a meal. If your kids have a love of space or are learning about it in school, this bento box is definitely out of this world. Grapes create the dark backdrop while Swiss cheese is the perfect place for a moon landing. Clementine crescent moons and mini sweet pepper planet rings round out the meal.

Make a family promise. To keep the momentum going, rely on a resource like the Power Your Lunchbox Promise website, which offers everything from healthy lunchbox ideas to after-school snacks and dinners. All meal ideas have been approved by a registered dietitian, meet USDA guidelines and are kid-friendly. What’s more, for every Power Your Lunchbox Promise made on the website, health-conscious companies supporting the initiative will make a $1 donation to Feeding America's programs that support families and children. Learn more at poweryourlunchbox.com.

Cheeseburger Mac

Recipe courtesy of Produce for Kids

• 1          tablespoon olive oil
• 1          pound lean ground turkey
• 1          small onion, finely chopped
• 1          cup mini sweet peppers, chopped
• 1 1/2    teaspoons paprika
• 1          teaspoon sugar
• 1/2       teaspoon salt
• 1/2       teaspoon chili powder
• 1 1/2    cups water
• 1          cup milk
• 3          tablespoons tomato paste
• 1 1/2    cups whole-grain dry macaroni
• 1          cup shredded low-fat cheddar cheese

1. In large skillet over medium high heat, heat oil. Add turkey, onion and peppers. Cook 7-10 minutes, or until turkey is cooked through.
2. In small bowl, mix paprika, sugar, salt and chili powder. Add to turkey and stir. Add water, milk, tomato paste and pasta. Mix well. Bring to boil, reduce heat and simmer 10 minutes, or until pasta is cooked and liquid is absorbed. Remove from heat and top with cheese.

Space Exploration Bento Box

Recipe courtesy of Produce for Kids

• 1/2       cup red seedless grapes
• 1          whole-wheat sandwich round
• 2          slices low-sodium deli-sliced turkey
• 1          slice Swiss cheese
• 1/2       slice low-fat cheddar cheese
• 1          clementine, peeled and segmented
• 3          mini sweet peppers, sliced into rings
• 1          package freeze-dried fruit

1. Add grapes to bottom of large section of bento box to create space background. Place bottom of sandwich round on top, add turkey and sandwich round top.
2. Lay Swiss cheese on cutting board. Using small bowl or other round object, cut into circle. Place on top of sandwich to create moon.
3. Lay cheddar cheese on cutting board. Using small star cookie cutter, cut out stars. Add to space around moon.
4. Pair with clementine “crescent moons,” pepper “planet rings” and freeze-dried fruit.

Source: Produce for Kids

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

Source: Garden of Eatin’

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

1. A colorful platter is an easy way to spice up a spread.
2. Pair something salty with something sweet for a juxtaposition of flavors.
3. If you’re serving food on neutral plates, add some colorful linens.
4. Plan the menu around a central theme or ingredient.
5. Guests love choices – making more options available can make for better spreads.
6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

Pulled Pork Sandwiches with Peach-Olive Jam

• 1          teaspoon olive oil
• 3          pounds pork shoulder roast
• kosher salt, to taste
• ground black pepper, to taste
• 4          cloves garlic, quartered
• 4          cups low-sodium chicken broth
• 8          ounces dried peaches
• 1          tablespoon chili powder
• 1          cup California Black Ripe Olives, wedged
• 2          teaspoons country mustard
• 1          ounce arugula
• 8          onion rolls, split and toasted

1. Heat oven to 375° F.
2. In large, high-sided saute pan, heat oil over medium-high heat.
3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
4. Stir in garlic and continue cooking 3-5 minutes.
5. Pour in chicken broth, peaches and chili powder; bring to boil.
6. Cover loosely with foil and bake in oven 2 hours.
7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
8. Continue to cook pork in oven 30-60 minutes until fork tender.
9. Allow to cool slightly then shred by pulling apart with fork.
10. Assemble sandwiches by spooning pork onto toasted rolls.
11. Top with arugula and peach-olive mixture.

Easy Olive Bread

Recipe courtesy of The Wicked Noodle

• 8          ounces cream cheese, softened
• 1/4       cup unsalted butter, softened
• 1/2       cup mayonnaise
• 1          clove garlic, minced
• 2          cups shredded cheddar cheese
• 10        ounces California Green Ripe Olives, chopped
• 2          green onions, chopped
• 1          loaf French bread, sliced in half lengthwise

1. Heat oven to 350° F.
2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

Sun-Dried Tomato and Olive Tapenade

• 1/2       cup shallots, chopped
• 1/4       cup chopped smoked sun-dried tomatoes
• 2          tablespoons extra-virgin olive oil
• 2          tablespoons white balsamic vinegar
• 2          cloves garlic, minced
• 1          can (6 ounces) California Green Ripe Olives, drained
• 1          can (6 ounces) California Black Ripe Olives, drained
• 1/4       cup lightly packed fresh basil
• sea salt, to taste
• freshly ground pepper, to taste
• crackers or toasted baguette slices

1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
2. Cover and chill 1 hour.
3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

Source:  California Olive Committee