Wholesome ingredients can help up your intake during the dark days of winter

(Family Features) Staying indoors and wrapping up in a blanket is one way to avoid winter’s frigid weather, but less exposure to the sun can also put you at risk of a vitamin D deficiency. Milk is the primary source of vitamin D in the American diet, according to research published in the FASEB Journal, making it a great choice on dark winter days.

An 8-ounce glass of milk provides 30 percent of the daily value of vitamin D, so just three cups of milk each day will provide 90 percent of your body’s recommended daily requirements. Milk is also an easy way to get other essential nutrients like B vitamins for energy, high-quality protein for lean muscle and vitamin A for a healthy immune system.

When you need a quick way to warm up on a cold day, try this creamy chicken corn chowder recipe that can be made with a pressure cooker. Cooked with wholesome ingredients like milk, chicken and potatoes and topped with bacon and green onions, it’s an easy and delicious addition to your weekly meal rotation. For more recipes to warm up your winter, visit milklife.com.

Pressure Cooker Corn Chowder

Servings: 12

• 6          slices (6 ounces each) thick-cut bacon, chopped
• 1          small yellow onion, diced
• 3          cloves garlic, minced
• 1          pound boneless skinless chicken breast, diced
• 1          bag (16 ounces, about 3 1/3 cups) frozen corn kernels
• 4          cups chicken broth
• 1          pound unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2-inch chunks
• 1/2       teaspoon kosher salt, plus additional, to taste
• 1/2       teaspoon coarsely ground black pepper, plus additional, to taste
• 2          tablespoons cornstarch
• 1 1/2    cups fat-free milk
• 2-3       green onions, sliced (optional)
• 1          tablespoon heavy cream or half-and-half (optional)

1. Heat large skillet over medium-high heat. Add chopped bacon and cook until crispy. Using a slotted spoon, transfer cooked bacon to paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
2. Return skillet to stove. Add onion and garlic; saute 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often.
3. Remove skillet from heat and transfer contents to pressure cooker. Add chicken broth, potatoes, salt and pepper. Close and seal pressure cooker, making sure the vent is in the sealed position. Cook on high 8 minutes.
4. While the chowder cooks, make a slurry by whisking cornstarch (or flour) into milk. Set aside.
5. When done, remove pressure cooker from heat. Allow pressure to release on its own or carefully quick-release pressure after a few minutes. Stir in the cornstarch-milk slurry. Cover and allow chowder to thicken for 10-15 minutes before serving.
6. Portion soup into bowls and generously top with bacon. Garnish with green onion and cream or half-and-half, if desired. Season with additional salt and pepper, to taste.

Nutritional information per serving: 190 calories; 5 g fat; 1.5 g saturated fat; 35 mg cholesterol; 14 g protein; 20 g carbohydrates; 2 g fiber; 530 mg sodium; 52 mg calcium (6% of daily value). Nutrition figures based on using fat-free milk.

Source: MilkPEP

(Family Features) A steaming bowl of savory soup is the perfect comfort food when the wind is howling, rain is falling or the temperature is dropping. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.

The rich, hearty tastes and textures of a soup result from the seasonings, spices and melding of different ingredients while it slowly simmers to perfection. However, when there’s no time for lots of prep and cooking, there are shortcuts that don’t sacrifice taste.

For example, when time is short, a can of READ Southwestern Bean Salad gives you a head start. The robust mixture of black beans, corn, hominy and kidney beans in a slightly spicy, chili-lime accented tomato sauce is just right in recipes that boast Tex-Mex flavors like this Chicken Enchilada Soup. Just add a few pantry staples and some sauteed chicken for a warming pot of soup in about half an hour.

For more quick and easy recipes for the season, visit readsalads.com.

Chicken Enchilada Soup

Recipe courtesy of Dinner, Dishes and Desserts on behalf of READ Salads
Servings: 6

• 2          teaspoons olive oil
• 1          pound chicken breast cut into 1/2-inch cubes
• 1          small onion, finely chopped
• 2          cloves garlic, minced
• 1          can (10 ounces) enchilada sauce
• 2          cups reduced-sodium chicken stock
• 1          can (10 ounces) diced tomatoes with green chilis
• 2          cans (15 ounces each) READ Southwestern Bean Salad
• salt, to taste
• pepper, to taste
• crispy tortilla strips (optional)
• shredded cheddar cheese (optional)
• diced avocado (optional)

1. In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.
2. Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.

Source: Seneca Foods

(Family Features) Heat up your next get-together by inviting family and friends over to try a DIY trend, the hot-pot party. It can be easy to prep and your guests can enjoy cooking and customizing their own meals.

First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Cook for a few minutes then garnish with sauces and various toppings to match individual tastes.

A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean with a coconut milk broth and fresh papaya pica sauce.

Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s 2018 Flavor Forecast at FlavorForecast.com.

Caribbean Hot-Pot Broth with Papaya Pica Sauce

Prep time: 45 minutes
Cook time: 3 hours
Servings: 10

Caribbean Hot-Pot Broth:

• 2          pounds smoked ham hocks
• 2          cups sliced yellow onions
• 1          cup diagonally sliced carrots
• 1/2       cup diagonally sliced celery
• 8 1/4    cups water, divided
• 1          container (32 ounces) Kitchen Basics Original Chicken Stock
• 1          whole chile pepper, such as Scotch bonnet or habanero
• 2          McCormick Bay Leaves
• 1          teaspoon McCormick Thyme Leaves
• 1          teaspoon McCormick Ground Turmeric
• 1/2       teaspoon ground allspice
• 1/2       teaspoon ground black pepper
• salt, to taste
• 2          tablespoons cornstarch
• 2          cans (13.66 ounces each) Thai Kitchen Coconut Milk
• 2          tablespoons lime juice

Papaya Pica Sauce:

• 3          cups cubed fresh papaya
• 1/2       cup cider vinegar
• 1/4       cup chopped, seeded Scotch bonnet (chile pepper)
• 1/4       cup chopped yellow onion
• 1/4       cup yellow mustard
• 1          teaspoon sea salt
• 1/2       teaspoon ground allspice
• 1/2       teaspoon McCormick Garlic Powder
• 1/2       teaspoon McCormick Ground Ginger
• 1/4       teaspoon McCormick Ground Cloves
• 1          pound uncooked bay scallops
• 1          pound uncooked shrimp, peeled and deveined
• cooked rice
• toasted shredded coconut (optional)
• fresh red or green bell pepper slices (optional)

1. To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
2. Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
3. To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
5. Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.

Asian Hot-Pot Broth with Tangy Chili Sauce

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

Hot-Pot Broth:

• 2          teaspoons vegetable oil
• 1          large sweet onion, thinly sliced
• 2          containers (32 ounces each) Kitchen Basics Original Beef Stock
• 1/4       cup Thai Kitchen Red Curry Paste
• 2          tablespoons reduced sodium soy sauce
• 1          tablespoon packed light brown sugar
• 1          tablespoon McCormick Garlic Powder
• 1          teaspoon McCormick Ground Ginger
• 2          tablespoons lime juice

Tangy Chili Sauce:

• 1/2       cup Thai Kitchen Sweet Red Chili Sauce
• 3          tablespoons lime juice
• 1          pound flank steak, thinly sliced
• Simply Asia Lo Mein Noodles, cooked
• assorted mushrooms, sliced (optional)
• baby bok choy, coarsely chopped (optional)
• crunchy Chinese noodles (optional)

1. To make broth: In 6-quart stockpot over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth before serving.
2. To make Tangy Chili Sauce: In small bowl, mix red chili sauce and lime juice. Cover and refrigerate until ready to serve.
3. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook steak in broth about 2-3 minutes, or until it reaches desired doneness.
4. Place lo mein noodles in bowls then ladle broth and steak over top. Stir in Tangy Chili Sauce and top with mushrooms, baby bok choy and Chinese noodles, if desired.

Puebla Hot-Pot Broth with Avocado Crema

Prep time: 45 minutes
Cook time: 45 minutes
Servings: 10

Puebla Hot-Pot Broth:

• 3          tablespoons McCormick Gourmet Ancho Chile Pepper
• 2          teaspoons ground cumin
• 2          teaspoons oregano leaves
• 2          teaspoons McCormick Smoked Paprika
• 1/2       teaspoon McCormick Gourmet Sicilian Sea Salt
• 1          tablespoon olive oil
• 1          cup finely chopped white onion
• 6          cloves garlic, finely chopped
• 2          containers (32 ounces each) Kitchen Basics Original Chicken Stock
• 1          can (28 ounces) crushed tomatoes
• 2          ears fresh corn, shucked and cut into 1-inch rounds
• 2          tablespoons lime juice

Avocado Crema:

• 1/2       medium avocado, peeled, pitted and coarsely chopped
• 1          cup sour cream
• 1          tablespoon lime juice
• 1/4       teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Garlic Powder
• 1          pound boneless skinless chicken breast, cut into thin strips
• 1          chayote, peeled and cut into matchsticks
• avocado, chopped (optional)
• fresh cilantro, chopped (optional)
• crunchy tortilla strips (optional)

1. To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to plate. Stir lime juice into broth.
2. To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
3. Coat chicken strips with remaining seasoning mixture.
4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
5. Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.

Source: McCormick

Hearty meals to bring the family together

(Family Features) Gathering the family around the table with delicious, traditional meals is the ultimate combination for many home chefs like Catherine Lowe, winner of the 17th season of ABC’s “The Bachelor.”

Lowe, who partnered as a celebrity spokesperson with Bertolli to create this Roasted Garlic Marinara Braised Chicken with Linguine recipe, enjoys adding authenticity to the table with recipes that provide homemade taste and layers of flavor.

“I pride myself on my strong Italian roots,” Lowe said. “My dad taught me how to cook at a young age, and growing up, it was an event to make and enjoy dinner with his side of the family. It’s important for me to remember and celebrate that heritage.”

Full of hearty vegetables you can see and taste, and inspired by the simple goodness of Tuscan cooking, Bertolli Rustic Cut Pasta sauces help bring homemade flavor to your table. Offered in four varieties – Marinara with Traditional Vegetables, Spicy Marinara with Traditional Vegetables, Roasted Garlic Marinara with Garden Vegetables and Sweet Peppers with Portobello Mushrooms – it’s Lowe’s secret ingredient to helping make family meals more enjoyable.

Find more family-friendly recipes to bring everyone together at bertolli.com.

Roasted Garlic Marinara Braised Chicken with Linguine

Recipe courtesy of Sean and Catherine Lowe
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 4-6

• 23        ounces Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 6-8       bone-in, skin-on chicken thighs
• 2          teaspoons kosher salt
• 1/2       teaspoon freshly ground black pepper
• 1          tablespoon extra-virgin olive oil
• 1          pound whole-wheat linguine
• 8          ounces sliced cremini mushrooms
• 1/2       cup small diced onion
• 1/4       cup white wine (optional)
• 3          ounces baby kale
• Parmesan cheese

1. Heat oven to 350° F.
2. In 3-quart Dutch oven over medium heat, heat sauce. Season chicken on both sides with salt and pepper.
3. In large skillet over medium-high heat, heat olive oil. Add chicken, skin-side down, and cook 3-5 minutes, or until skin is crisp and deep golden-brown. Turn chicken over and cook 3-5 minutes until golden-brown on second side.
4. Remove chicken from skillet, leaving fat in pan. Set aside skillet to be used later.
5. Add chicken to sauce in Dutch oven in single layer, skin-side up, with skin just above surface of sauce. Cover and bake 40 minutes. Begin to boil water for pasta.
6. Remove cover from Dutch oven and cook in oven 10 minutes.
7. Cook pasta al dente according to package instructions. Drain.
8. Heat reserved skillet and fat over medium-high heat; add cremini mushrooms and onions; saute until lightly browned. Deglaze with white wine, if desired, and cook until dry. Add kale to mushrooms and toss gently to wilt.
9. Remove Dutch oven from oven and gently transfer chicken to large plate. Add pasta to sauce in Dutch oven and stir gently to coat.
10. Place portion of pasta in pasta bowl and make well in middle. Spoon mushroom-kale mixture into center of well and top with one piece of chicken.
11. Shave Parmesan cheese over dish to finish.
12. Spoon polenta into serving dish and make a well in middle. Place mushroom-kale mixture in well. Top with marinara sauce and one piece of chicken.

Substitution: Portobello, shiitake or button mushrooms may be used in place of cremini mushrooms.

Tip: Serve with creamy polenta instead of pasta. In saucepan, combine 2 cups chicken stock, 2 cups milk, 2 tablespoons butter and 1 teaspoon kosher salt. Bring to boil and whisk in 1 cup instant polenta and cook, while stirring, 5 minutes. Add 1/4 cup grated Parmesan cheese and whisk to combine.

Grilled Mediterranean Stuffed Peppers

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

• 2          tablespoons olive oil, divided
• 1 1/2    cups (10 ounces) uncooked orzo pasta
• 1          can (14 1/2 ounces) vegetable broth
• 1          jar (23 ounces) Bertolli Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, divided
• 6          ounces crumbled feta cheese
• 1/2       cup (2 ounces) coarsely chopped smoked almonds
• 1/2       cup chopped fresh mint, divided
• 6          large red, yellow or orange bell peppers, top 1/2 inch removed and seeded

1. Heat grill to high.
2. In medium skillet on medium-high heat, heat 1 tablespoon oil. Add pasta; cook and stir 2-3 minutes, or until light golden brown. Stir in broth and 1 cup sauce; bring to boil.
3. Reduce heat to low; cover. Cook 4 minutes, or until pasta is al dente, stirring occasionally. Remove from heat; cool slightly.
4. Stir in cheese, almonds and 1/4 cup mint. Brush outsides of peppers with remaining oil. Grill 4-6 minutes, or until crisp tender and lightly marked on all sides, turning frequently; cool slightly.
5. Place peppers in center of 12-by-12-inch square of heavy duty foil. Bring sides of foil up and shape foil around each pepper, leaving tops open. Shape foil into stable base to secure peppers firmly. Keep upright while grilling.
6. Fill each pepper with 1 tablespoon sauce and about 3/4 cup orzo mixture. Grill peppers 8-10 minutes, or until filling is heated through. Remove from foil. Warm remaining sauce. Sprinkle with remaining mint before serving with warmed sauce.
7. To prepare peppers: Heat oven to 400° F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal tops to fully enclose each pepper.
8. Arrange on rimmed baking sheet and bake 20-25 minutes, or until peppers are soft and filling is heated through.

Three-Cheese Farmstand Cups

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 6

• 2          cups cooked mini penne pasta
• 1          cup small broccoli florets, cut into 1/2-inch pieces
• nonstick cooking spray
• 1/4       cup mascarpone cheese
• 3          eggs, beaten
• 1/2       cup grated Parmesan cheese
• 1          jar (23 ounces) Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided
• 1 1/2    cups shredded mozzarella cheese, divided
• 1/4       cup chopped fresh basil

1. Heat oven to 375° F. Divide penne pasta and broccoli evenly between 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs.
2. Stir in Parmesan, 2 cups sauce and 1/2 cup mozzarella cheese. Spoon 1/4 cup egg mixture over pasta and broccoli in each cup; with spoon press filling down gently. Bake 18-20 minutes, or until set.
3. Sprinkle tops with remaining mozzarella cheese halfway through bake time. Let stand 3 minutes before unmolding. Warm remaining sauce and serve over top of cups with basil.

Source: Bertolli

Elegant ideas for a meal worth celebrating

(Family Features) Delighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course.

A savory appetizer is set off beautifully by fresh, sweet grapes in this Grape and Goat Cheese Crostini. Festive, bright and refreshing, grapes are a versatile ingredient that take dishes to the next level, making them ideal for special occasions.

Not only are grapes a smart choice to keep on hand for healthy snacking and everyday eating, the vibrant colors and flavors bring extra life to a basic protein. For a unique twist on a main dish, try dressing up chicken with an elegant addition like fresh grapes, as in these Seared Chicken Breasts with Grapes and Artichokes.

The secret to a winning dessert is presentation, and the vibrant colors of red, green or black grapes lend just the right look to these tasty Mini Pavlovas with Lemon Cream and Grapes. What’s more, the juicy sweetness offsets the tartness of the lemon for an explosion of flavor perfection.

A Fresh Approach to Décor

Not only do fresh grapes’ lively flavors make for exceptional dishes, their vibrant colors can also enhance your table in other ways. Lend natural beauty to your decor while providing your loved ones with a healthy snack option with these creative ideas:

• Arrange grapes in bowls, on platters or draped from a cake plate for attractive and edible centerpieces.
• Dress snacking grapes up for the occasion by dipping clusters in liquid gelatin. Roll them in sugar, spices and finely chopped nuts to make a “frosted” finger food with a hint of crunch.
• Colorful grapes lend a pretty pop when used as a garnish to decorate serving plates.

Plan your next special occasion with the host of recipes at GrapesfromCalifornia.com.

Grape and Goat Cheese Crostini

Serves: 8

• 2          cups quartered green, black or red California grapes (or a mixture)
• 2          teaspoons lemon juice
• 2          teaspoons honey
• 1          tablespoon chopped fresh thyme leaves
• 1/4       teaspoon kosher salt
• 1/4       teaspoon freshly ground black pepper
• 1          tablespoon extra-virgin olive oil
• 16        baguette slices, thinly cut on diagonal
• 8          ounces fresh goat cheese

1. In medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette with goat cheese and top with grape mixture.

Nutritional information per serving: 200 calories; 9 g protein; 23 g carbohydrates; 8 g fat (36 percent calories from fat); 4.5 g saturated fat (20 percent calories from saturated fat); 15 mg cholesterol; 340 mg sodium; 1 g fiber.

Mini Pavlovas with Lemon Cream and Grapes

Serves: 6

• 4          large egg whites
• pinch of salt
• 1          cup sugar
• 2          teaspoons cornstarch
• 1          teaspoon vanilla
• 2/3       cup heavy whipping cream
• 1/3       cup lemon curd
• 1 1/2    cups halved California grapes
• chopped smoked or tamari almonds (optional)

1. Heat oven to 350° F. Line baking sheet with parchment paper. With electric mixer on medium speed, in large bowl, beat egg whites and salt until firm peaks form. On low speed, add sugar 1 tablespoon at a time until meringue forms stiff peaks. Whisk in cornstarch and vanilla.
2. Divide meringue into six 4-inch circles on baking sheet. With large spoon, make indentations in middle of each. Place baking sheet in oven and lower temperature to 300° F. Bake 30 minutes then turn off oven and leave baking sheet inside another 30 minutes. To serve, whip cream to soft peaks and stir in lemon curd. Dollop onto meringues and top with grapes. Garnish with almonds, if desired.

Nutritional information per serving: 350 calories; 4 g protein; 58 g carbohydrates; 12 g fat (31 percent calories from fat); 8 g saturated fat (20 percent calories from saturated fat); 55 mg cholesterol; 90 mg sodium.

Seared Chicken Breasts with Grapes and Artichokes

Serves: 4

• 2          boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets
• salt, to taste
• pepper, to taste
• 2          tablespoons olive oil, divided
• 2          cloves garlic, minced
• 1          leek, white part only, halved and thinly sliced
• 2          tablespoons chopped fresh oregano
• 1 1/2    cups quartered artichoke hearts, frozen, canned or jarred
• 1/2       cup dry white wine
• 1/2       cup low-sodium chicken stock
• 1          tablespoon lemon juice
• 1/2       teaspoon lemon zest
• 2          teaspoons butter
• 3/4       cup green California grapes
• 3/4       cup red California grapes
• 2          tablespoons chopped flat-leaf parsley

1. Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
2. Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
3. Stir in fresh parsley and serve.

Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.

Source: California Table Grape Commission

(Family Features) When it comes to getting energy from the food you eat, it's no secret that protein packs a powerful punch. However, research shows certain plant-based proteins, like peanuts, may carry additional benefits.

According to a Harvard School of Public Health study published in the American Journal of Epidemiology, substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can result in lowering diabetes risk by 7-21 percent. Because peanuts are known as a low glycemic index food due to their slow digestion that causes sugar to gradually be released into the bloodstream, they can have positive effects on blood sugar control.

Find more nutritional information and ways to include peanuts in your diet at gapeanuts.com.

Chicken Pad Thai

Servings: 4

• 1 pound chicken breast
• freshly ground pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons chili garlic sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon peanut butter
• 1/4 cup water
• 1 medium zucchini, spiralized (about 1 cup)
• 2 medium carrots, spiralized (about 1 cup)
• 1 cup cooked pad thai stir-fry noodles
• 1 cup bean sprouts
• 1 cup thinly sliced cabbage
• 1 lime, quartered
• 1/4 cup unsalted peanuts, crushed
• 2 tablespoons chopped cilantro

1. Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.
2. To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
3. Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.

Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron.

Peanut Butter Banana Overnight Oats

Servings: 2

• 1/4 cup powdered peanut butter
• 3/4 cup old-fashioned rolled oats
• 2 teaspoons ground chia seeds
• 1 1/2 cups unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 cup small banana, sliced
• 1 tablespoon peanuts, chopped
• 1 tablespoon peanut butter

1. In medium bowl, stir together powdered peanut butter, oats, chia seeds, coconut milk and vanilla extract.
2. Divide evenly into mason jars or storage containers and refrigerate overnight.
3. Before serving, add banana slices, chopped peanuts and peanut butter to each.

Nutritional information per serving: 280 calories, 12 g total fat, 4 g saturated fat, 135 mg sodium, 36 g carbohydrates, 7 g dietary fiber, 8 g sugar, 10 g protein, 8% vitamin A, 4% vitamin C, 35% calcium, 13% iron.

Baked Salmon with Peanut Butter Glaze

Servings: 4

• 1 pound salmon
• 1 teaspoon olive oil
• freshly ground pepper, to taste
• 1/4 cup peanut butter
• 2 teaspoons chili garlic sauce
• 1/4 cup 100 percent orange juice

1. Heat oven to 400° F and line baking sheet with aluminum foil. Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste. Bake salmon 15-20 minutes until cooked through.
2. In small saucepot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
3. To serve, pour peanut butter glaze over salmon.

Nutritional information per serving: 334 calories, 23 g total fat, 5 g saturated fat, 50 mg cholesterol, 173 mg sodium, 5 g carbohydrates, 1 g fiber, 3 g sugar, 27 g protein, 8% vitamin C, 4% calcium, 3% iron.

Vegetarian Nourish Bowl

Servings: 4

• 1 cup large, diced butternut squash
• 16 ounces Brussels sprouts, halved
• 1 medium red onion, large diced
• 1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained
• 1 head garlic (about 10 cloves), peeled
• 1 tablespoon olive oil
• freshly ground pepper, to taste
• 1 lemon, juiced
• 2 tablespoons water
• 1 teaspoon Sriracha sauce
• 1/4 cup peanut butter
• 1 cup cooked quinoa
• 1 tablespoon finely chopped peanuts

1. Heat oven to 400° F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
2. Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
3. To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
4. To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.

(Family Features) Busy school days demand meals that can match the pace of life. A Mexican-themed meal is a sure way to keep things festive and lively around the family dinner table.

Not only does a meal centered on Mexican-style foods let you spice up your menu, it also allows for plenty of personalization so even the pickiest of palates can be satisfied. That means less time for preparation and more time spent together.

Put a fresh twist on your next school-night fiesta with these ideas:

• An ethnically-inspired meal is a great opportunity to encourage kids to try out new flavors and experiment with foods they wouldn't normally eat. Sample variations of classic salsas, incorporate seasonal ingredients like jicama and diced sweet peppers to freshen up your dishes or put a spicy spin on a classic Italian favorite by creating Mexican-inspired stuffed shells.
   
• Get creative with proteins. Chicken and beef are common options, but heart-healthy fish and shrimp are also great candidates for a Mexican-style meal. Pork is another good choice for many Mexican dishes, and beans provide an excellent source of added protein, along with some flavor variety.
   
• Mex-up your taco night. Try an alternative to the traditional corn shell with an option like Ortega Good Grains Taco Shells, crafted with artisanal blends of real corn, unique grains and ingredients baked into each shell. They're made with whole kernel corn, giving them an authentic taste and a distinctive flavor, aroma and texture.
   
• Keep things kid-friendly and fun by focusing on finger foods. A large taco can be difficult for little hands to handle, but a street taco portion, a chimichanga or even nachos are more hands-on.
   
• Look for fun toppings that add an extra crunch. For example, new Ortega Crispy Taco Toppers, lightly breaded slices of real jalapeno or onion, provide a bold kick and are the perfect finishing touch for tacos, salads and even Mexican-style burgers.
   
• Don't forget dessert. No meal is complete without a sweet treat, such as a churro, flan, empanada or sopapilla. Many of these favorites can be prepared ahead of time so you can simply cook and serve for a perfect ending to your family fiesta.

Find more mealtime inspiration like these recipes, perfect for the busy back-to-school season, at ortega.com, or find Ortega on Facebook, Instagram and Pinterest.

Slow Cooked "Pulled" Chicken Tacos

Prep time: 5 minutes
Cook time: 2 hours
Servings: 5

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 bottle (8 ounces) Ortega Chipotle Taco Sauce
• 1/2 cup chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed
  taco toppings

1. In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165° F. Remove chicken from pan and shred using two forks.
2. Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
3. Remove from heat and combine sauce with shredded chicken.
4. Serve in taco shells with desired taco toppings.

Baja Chicken Pizza

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

• 4 boneless, skinless chicken breasts, about 1 pound
• 1 bottle (8 ounces) Ortega Green Taco Sauce
• 1 can Ortega Vegetarian Refried Beans
• 3/4 cup Ortega Homestyle Salsa (any variety)
• 1 Mama Mary's prepared pizza crust
• 1 red bell pepper, diced
• 1 can (4 ounces) Ortega Diced Green Chiles
• 1 bag (8 ounces) Mexican-style shredded cheese
• 1 bottle (8 ounces) Ortega Original Taco Sauce (any variety)
• 1 bag Ortega Crispy Onion Taco Toppers

1. In large bowl or re-sealable plastic bag, combine chicken breasts with green taco sauce. Stir or shake to coat. Marinate at least 30 minutes or up to 2 hours.
2. Heat oven to 350° F.
3. Bake chicken 15-20 minutes, or until internal temperature reaches 165° F.
4. Let chicken cool 10 minutes then cut into small cubes.
5. In medium bowl, combine refried beans and salsa.
6. Transfer prepared pizza crust to baking sheet.
7. Spread bean mixture over dough, leaving 1/4 inch at edges for crust.
8. Top with peppers, green chiles, chicken and cheese. Bake 10-15 minutes, or until crust is golden brown and cheese is melted.
9. Top with taco sauce and crispy onion toppers then serve.

Mexican Style "Totchos"

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

• 1 package (32 ounces) tater tots
• 1 1/2 pounds ground beef
• 1 packet Ortega Taco Seasoning
• 1cup water
• 16 ounces shredded cheddar cheese
• 2 medium tomatoes, diced
• 1 container (16 ounces) sour cream
• 1 bag Ortega Crispy Jalapeno
• Taco Toppers

1. Prepare tater tots according to package directions.
2. Heat medium skillet over medium heat. Cook ground beef 4-5 minutes until browned, using wooden spoon to break into small pieces. Add taco seasoning and water. Cook until water evaporates and sauce is thickened.
3. Top hot tater tots with cooked ground beef and cheese, and broil in oven 5 minutes.
4. Top with tomatoes, sour cream and crispy jalapeno toppers, and serve immediately.

Source: Ortega

(Family Features) 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 re-sealable 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 Coconut Shrimp on Garlic-Butter Rice and 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.

Coconut Shrimp on Garlic-Butter Rice

Servings: 4-6

• 1 can (13.6 ounces) unsweetened coconut milk
• 1 cup chicken broth
• 1-2 tablespoons red chili paste, to taste
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
• 1 pound shrimp, peeled and deveined

1. In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
2. Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

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.

Source: Uncle Ben's

(Family Features) Warmer weather has arrived and that means it’s salad season.

There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.

The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.

To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

• 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
• 2 large boneless, skinless chicken breast halves (about 1 pound)
• salt, to taste, plus 1/2 teaspoon, divided
• pepper, to taste, plus 1/2 teaspoon, divided
• 4 1/2 tablespoons stone ground mustard, divided
• 1 1/2 tablespoons orange marmalade, plus 1/3 cup, divided
• 2 tablespoons minced fresh chives
• 1 large lemon, zested and juiced (about 1/3 cup juice)
• 1/4 cup olive oil
• 1 bag (9 ounces) leafy romaine pieces
• 8 wooden skewers
• 1/3 cup chopped almonds, toasted
• 1/3 cup crumbled firm white cheese (such as blue cheese, feta or goat)

1. Heat oven to 375° F. Drain beets; set aside.
2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
4. Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Substitution: Whole pickled beets may be substituted. Cut beets in half.

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

Source: Aunt Nellie's

(Family Features) Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”

Americans have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.

Born in Lucca, Italy, in 1867, Filippo Berio Olive Oil celebrates 150 years of culinary passion and artistry by combining traditional ingredients in contemporary, unexpected recipes that can help you savor the moment.

For more recipe creations, visit FilippoBerio.com/recipes.

A Culinary Journey

As part of its 150th anniversary celebration this summer, a Filippo Berio Food Truck will make a culinary journey from coast to coast. Guests at the truck can sample delicious olive oils, and consumers nationwide are invited to enter a sweepstakes to win a week-long culinary experience at Toscana Saporita, a premier Italian cooking school in Tuscany, Italy.

For every sweepstakes entry, Filippo Berio will donate $1 to the Careers Through Culinary Arts Program (C-CAP), an organization supported by Filippo Berio since its foundation in 1990 that helps prepare disadvantaged youth for jobs in the restaurant and hospitality industry.

For additional details, including tour cities and dates, and how to enter the sweepstakes, visit FollowingFilippo.com.

Chicken Cutlet Broccoli Rabe Sandwich

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 17 minutes
Cook time: 13 minutes
Servings: 4

• 4 tablespoons Filippo Berio Olive Oil, divided
• 1 small onion, diced
• 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fine sea salt, divided
• freshly ground black pepper, to taste
• 6 oil-cured black olives, pitted and diced (optional)
• 1/3 cup all-purpose flour
• 4 chicken cutlets (about 1 pound total)
• 1 egg, beaten
• 1/2 cup bread crumbs, toasted
• 8 slices bread, toasted
• 4 slices provolone cheese (optional)

1. In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
2. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
3. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.

Cast-Iron Skillet Pizza

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 10 minutes
Cook time: 20 minutes
Makes: Two 9-to-10-inch pizzas

• 1 pound store-bought pizza dough, at room temperature
• 1 ripe tomato, thinly sliced
• 1/4 pound fresh mozzarella cheese, diced
• coarse sea salt
• 2 tablespoons Filippo Berio Extra Virgin Olive Oil
• 1/2 cup shredded fresh basil

1. Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.
2. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
3. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.
4. Repeat with remaining ingredients.

Caprese Zucchini Noodle Bowl

Prep time: 15 minutes
Total time: 25 minutes
Servings: 4

• 4 medium zucchini, spiralized (instructions at right)
• 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups heirloom cherry tomatoes, halved
• 1/4 cup packed chopped fresh basil
• 1 ball (8 ounces) burrata cheese, torn

1. Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.
2. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

How to Spiralize Zucchini

• Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini.
• Place spiralizer on smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure machine for spiralizing.
• Place desired blade into spiralizer. Turn zucchini into long strands, trimming with clean kitchen shears as needed.

Source: Filippo Berio