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

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

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

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

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

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

Rattle Snake Pasta

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

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

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

Zucchini Oatmeal Muffins

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

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

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

Photos courtesy of Getty Images

Source: MilkPEP

(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.

Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.

Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:

Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.

Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.

Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.

White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.

Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls

Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:

• 1/4 cup Holland House Sherry Cooking Wine
• 3/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 1/2 tablespoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium yellow onion, roughly chopped
• 2 pounds boneless, skinless chicken breasts, thawed
• 4 large garlic cloves, minced

Gyro Bowls:

• 2 cups long-grain rice
• 1 medium cucumber, seeded and sliced
• 1 large tomato, chopped
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled feta cheese
• 1 1/2 cups tzatziki sauce
• black pepper, to taste
• 4 pitas, warmed and cut into wedges

1. To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
2. In separate small bowl, combine dried oregano, salt and pepper; set aside.
3. Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
4. Pour cooking wine mixture over onions and chicken.
5. Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
6. Evenly distribute minced garlic over chicken.
7. Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
8. Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
9. To make gyro bowls: Cook rice according to package instructions.
10. Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.

Souce: Holland House

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

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

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

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

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

Add in Parmesan and mozzarella cheeses then stir until combined.

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

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

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

Find more Easter recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Rolls with Spinach Dip

Serves: 24

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

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

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

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

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

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

Tuscan Chicken Pierogy Skillet

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

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

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

Source: Mrs. T’s Pierogies

(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.

Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.

• Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
• Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.  
• Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.

Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables or create Homemade Potato Gnocchi to freeze and enjoy later.

For more information, visit rouxbe.com.

Pappardelle with Garden Vegetables

Total time: 1 hour
Servings: 3-4

•             Salted water
• 3          tablespoons olive oil
• 3          tablespoons shallots or white onion, minced
• 2          cloves garlic, minced
• 1/4       teaspoon chili flakes
• 1          cup white wine
• 2          cups pappardelle noodles
• 3/4       cup vegetable stock
• 3          tablespoons capers (optional)
• 2          vine-ripened tomatoes, sliced in wedges
• 1          handful baby kale
• 1          fresh lemon, juice only
• 2          tablespoons butter (optional)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1          handful fresh basil, torn

1. Bring large pot of salted water to boil.
2. In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
3. In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
4. Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
5. Toss again, remove from heat and serve.

Homemade Potato Gnocchi

Total time: 2 hours
Servings: 2-4

• 2          medium Yukon Gold or russet potatoes
• 3/4       teaspoon sea salt, divided
• 2          teaspoons water
• 1          cup all-purpose flour, divided, plus additional, for surface
• 1/4       teaspoon freshly grated nutmeg
• 1/8       teaspoon white pepper
• 2          large egg yolks

1. Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
2. Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
3. To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
4. Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
5. Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
6. Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
7. Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
8. Fresh gnocchi can sit at room temperature 30 minutes before cooking.
9. To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.

 Photos courtesy of Getty Images

Source: Rouxbe

(Family Features) While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.

One wholesome option is cheese made with 100% sustainably sourced Real California Milk from dairy farm families, which helps bring out the full flavor of dishes like California Queso Fresco Fish Tacos. Quality, authentic dairy can be part of flavor-driven experiences with your loved ones whether you enjoy the tacos during a “fish Friday” event or simply as an opportunity to share a meal as a family. You can also use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche.

If a vegetarian-friendly meal suits your style, cheese can also enhance plant-forward dishes like Vegetarian Stuffed Peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they’re baked to an ooey-gooey doneness, they’re served with white rice for a filling yet healthful meal.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

Vegetarian Stuffed Peppers

Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4

• 4          red bell peppers
• 1/2       cup, plus 1 tablespoon, vegetable oil, divided
• 1          cup white onion (about 1 medium), 1/4-inch diced
• 4          cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
• 1          teaspoon garlic salt
• 1          teaspoon black pepper
• 1          cup Real California Oaxaca cheese, shredded
• cooked white rice, for serving

1. Preheat oven to 400 F.
2. Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
3. In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
4. Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.

California Queso Fresco Fish Tacos

Servings: 6 (12 tacos)

Avocado Radish Salsa:

• 2          medium avocados, chopped
• 1/3       cup finely chopped onion
• 3/4       cup diced radish
• 5          serrano chile peppers, seeded and finely chopped
• 3          tablespoons cilantro, finely chopped
• 1          clove garlic, finely chopped
• 1          lime, juice only
• salt, to taste
• pepper, to taste

Tacos:

• 1 1/2    pounds swordfish, or other whitefish, steaks or fillets
• vegetable oil
• salt, to taste
• pepper, to taste
• 1          tablespoon lime juice
• 1/2       teaspoon ground cumin
• 12        corn tortillas
• 6          ounces Real California Queso Fresco cheese, crumbled
• 2          medium ripe tomatoes, diced
• 1          cup shredded cabbage

1. To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.
2. Heat grill to medium heat.
3. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
4. In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275 F in oven.
5. Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.

Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.  

Source: Real California Milk

(Family Features) With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.

One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.

Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely “yours.” For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, blue cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.

Because both these recipes can be made in 20 minutes or less, they provide simple solutions when short on time. Plus, the fresh ingredients sum up everything spring meals are made of.

Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.

Chimichurri Chickpea Salad

Total time: 15 minutes
Servings: 4

• 1          cup fresh cilantro
• 2/3       cup fresh parsley
• 2          tablespoons dried oregano
• 2          garlic cloves, minced
• 1/4       cup red wine vinegar
• 2/3       cup olive oil
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 1          can (14 1/2 ounces) chickpeas, drained
• 1/4       teaspoon crushed red pepper flakes
• 1          bag Fresh Express Baby Kale Mix
• 1          cup NatureSweet Cherubs Tomatoes, diced
• 1          medium avocado, diced
• 4          tablespoons Litehouse Avocado Ranch Dressing

1. In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.
2. Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
3. Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

Cobb Salad

Total time: 20 minutes
Servings: 4

• 3-4       eggs    
• 1/4       pound bacon
• 1          bag Fresh Express Sweet Butter Lettuce
• 1          pound grilled chicken
• 1          cup NatureSweet Cherubs Tomatoes, halved
• 1          ripe avocado, sliced
• 1/4       cup blue cheese
• 1/4       cup Litehouse Homestyle Ranch Dressing

1. Bring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.
2. Heat skillet over medium heat. Dice bacon and add to pan. Saute until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.
3. To assemble salad, start with bed of lettuce. Top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and blue cheese; toss in ranch dressing.

Source: Litehouse

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

• 2 1/2    cups shredded purple cabbage
• 1/2       cup shredded carrot
• 2          jalapenos, thinly sliced
• 1 1/2    tablespoons canola or vegetable oil
• 2          tablespoons apple cider vinegar
• 1          teaspoon sugar
• kosher salt
• freshly ground black pepper

Fried Onions:

• canola or vegetable oil, for frying
• 1/2       cup all-purpose flour
• kosher salt
• freshly ground black pepper
• 1          yellow or Vidalia onion, cut into 1/4-inch slices

• 8          taco-sized flour tortillas, warmed
• 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
• spicy vinegar slaw
• 1          avocado, chopped
• fried onions
• 1/2       cup barbecue sauce
• 1/2       cup ranch dressing
• chopped cilantro (optional)

1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

• 1/2       cup chicken broth
• 1/2       cup soy sauce
• 6          tablespoons honey
• 1/2       teaspoon granulated garlic
• 1/2       teaspoon dried ground ginger
• 4          teaspoons cornstarch
• 3          teaspoons water

• 2          tablespoons canola or vegetable oil
• 1          large yellow onion, sliced
• 3          bell peppers, sliced
• 1          large zucchini, sliced
• 4          ounces snow peas
• 10        ounces sliced mushrooms
• 2-3       cups broccoli florets, steamed to tender crisp
• 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
• sesame seeds, for garnish

1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

(Family Features) Committing to a daily wellness routine may include many components from eating healthy and exercising to meditating and achieving quality sleep. For some, the most difficult of these goals is changing eating habits to consume more nutritious foods.

However, rethinking the way you eat (and drink) doesn’t have to mean a colossal shift in your diet. According to Healthline, clean eating and the addition of a small amount of apple cider vinegar to your daily routine can help support healthy digestion, weight range maintenance, healthy glucose levels and a functioning immune system. In fact, some experts recommend consuming 1 ounce of apple cider vinegar each day as a shot or part of a recipe.

Consider an apple cider vinegar option from Marukan, which has brewed premium vinegars for 370 years, to create dishes from breakfast to dinner. Start your day by enjoying this Blueberry Apple Cider Vinegar Smoothie that takes just 5 minutes to make so it doesn’t throw off your morning routine.

A quick, nutritious and easy weeknight dinner is what many families strive for, and you can accomplish that feat with Apple Cider Vinegar Beef and Broccoli. Cooked broccoli florets and beef strips are combined with an apple cider vinegar and ponzu soy dressing-based sauce and served over cooked rice for a 20-minute meal your loved ones can savor together while simultaneously enhancing your nutrition.

These recipes can help you participate in the Marukan Apple Cider Vinegar 24-Day Challenge, which encourages entrants to consume 1 ounce of apple cider vinegar each day and share the benefits they experience while creating daily wellness habits on their journeys to healthier routines.

Find more information about participating in the challenge along with nutritious recipes at MarukanACV.com.

Blueberry Apple Cider Vinegar Smoothie

Total time: 5 minutes
Servings: 2

• 1          cup spinach
• 1/2       cup water
• 2          tablespoons Marukan Organic Apple Cider & Rice Vinegar Drink Blend
• 1          tablespoon almond butter
• 1/2       cup bananas, frozen
• 1/2       cup blueberries, frozen
• 1          tablespoon chia seeds
• 1/4       teaspoon cinnamon, ground
• 1/4       teaspoon ginger, minced
• 1/2       cup almond milk yogurt, plain
• fresh blueberries, for garnish

1. In blender, blend spinach, water, organic apple cider, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth. Pour into two glasses and garnish with fresh blueberries.

Apple Cider Vinegar Beef and Broccoli

Total time: 20 minutes
Servings: 4

• 1          tablespoon vegetable oil
• 1          pound broccoli florets
• 1          pound beef strips
• 1          tablespoon garlic, minced
• 1/2       cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
• 1/2       cup low-sodium beef broth
• 1          tablespoon sesame oil
• 2          tablespoons brown sugar
• 1/4       cup honey
• 3          tablespoons Marukan Organic Apple Cider Vinegar
• 1          tablespoon cornstarch
• cooked rice
• sliced green onions, for garnish
• cilantro, for garnish
• sesame seeds, for garnish

1. In skillet over medium heat, heat vegetable oil. Cook broccoli 3 minutes until slightly softened; set aside. Add beef to pan and cook 3 minutes until browned. Add garlic and cook 30 seconds until fragrant.
2. In bowl, mix ponzu soy dressing, beef broth, sesame oil, brown sugar, honey, apple cider vinegar and cornstarch. Add sauce mixture to beef in skillet and cook 10 minutes until sauce mixture cooks down. Toss in broccoli and cook 2 minutes. Serve over rice and garnish with green onions, cilantro and sesame seeds.

Source: Marukan Apple Cider Vinegar

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

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

• 2          bags Success Jasmine Rice
• 2          tablespoons canola oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 8          baby bok choy, trimmed and quartered
• 1/2       cup diced fresh mango
• 1          tablespoon minced fresh ginger root
• 1/4       teaspoon salt
• 3          tablespoons soy sauce
• 2          tablespoons lime juice

1. Prepare rice according to package directions. Let cool completely.
2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

Cuban Shrimp and Rice Tacos

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

• 1          bag Success Jasmine Rice
• 2          tablespoons olive oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 2          cloves garlic, minced
• 1          teaspoon chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon dried oregano
• 1/2       teaspoon salt
• 1/4       teaspoon black pepper
• 1          can (15 ounces) black beans, drained and rinsed
• 1/2       cup orange juice
• 3          tablespoons lime juice
• 8          corn tortillas, warmed
• 1          ripe avocado, halved, pitted, peeled and sliced
• 1/4       cup chopped fresh cilantro leaves

1. Prepare rice according to package directions.
2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice