(Family Features) As you and your family embark on a mission to create delicious, nutritious meals all while saving money, it’s key to remember meal planning is essential for success. From tracking a list of ingredients you’ll need to noting your loved ones’ favorite foods, there are some easy steps you can take to make dinners at home enjoyable and budget friendly.

Getting on track with your own plan can start with these tips from Healthy Family Project’s Mission for Nutrition, which aims to help families find weekly meal success with an internationally inspired e-cookbook including grocery lists, recipe ideas and cooking hacks.

Work together. Before heading to the store or heating up the oven, sit down with your loved ones and make a list of easy-to-make recipes you all enjoy. Each time you discover a new favorite, add it to the list so you’ll have a reference guide when it’s time to plan a week’s worth of meals.

Stick to a schedule. Set a day and time each week your family can meet and plan out dinners. This also offers an opportunity to bring to light any newfound favorites or fresh ideas while bringing everyone to the same room for quality time together.

Plan time-saving processes. Think ahead while planning meals and consider the equipment you’ll need. Saving time while cooking can be as easy as sticking to recipes that call for hands-off appliances like a slow cooker or pressure cooker and using a food processor rather than a knife and cutting board.

Schedule a “leftovers night.” When you prep dinners that call for crossover ingredients, it’s easier to turn one meal into two. For example, buying sweet onions and chicken breast to make Chicken Apple Enchiladas means you’ll have those ingredients on hand for Greek Chicken Bowls later in the week.

Make a list. Once you’ve decided on recipes for the week, create a list of all the ingredients you’ll need. While you’re at the store, stick to your plan and avoid impulse buys to help stay on track while getting in and out quicker.

Find more recipes and meal planning tips by downloading the free e-cookbook at healthyfamilyproject.com/mission-for-nutrition and join the conversation by following #missionfornutrition on social media.

Chicken Apple Enchiladas

Recipe courtesy of Healthy Family Project's Mission for Nutrition

• 1/2 sweet onion, diced
• 1 jalapeno, diced
• 1 Envy or Jazz apple, diced
• 2 cups cooked shredded chicken
• 8 flour tortillas
• 6 ounces shredded Mexican blend cheese, divided
• 1 can red enchilada sauce
• cilantro (optional)

1. Heat oven to 350 F.
2. In skillet, cook onions until translucent. Add jalapeno and apple; saute 2-3 minutes.
3. Add cooked chicken and mix well. Remove from heat.
4. Lay out tortillas and sprinkle cheese on each. Add chicken mixture and roll. Place in baking dish and cover with enchilada sauce.
5. Bake 20 minutes, or until heated throughout.

Greek Chicken Bowls

Recipe courtesy of Healthy Family Project's Mission for Nutrition

• 1 cup cooked white or brown rice
• 1 grilled chicken breast, sliced
• 1 RealSweet onion, sliced
• 1 cup cherry tomatoes
• 1 cucumber, cut into quarters
• 1/2 cup black olives
• 1 tablespoon feta cheese
• 2 tablespoons tzatziki sauce

1. Place cooked rice and chicken in bowls.
2. Top each bowl with sweet onions, tomatoes, cucumbers and black olives. Sprinkle each with feta cheese. Drizzle each with tzatziki sauce.

Source: Healthy Family Project

(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

• 1          tablespoon kosher salt
• 1          tablespoon freshly ground black pepper
• 2          teaspoons freshly ground coriander seed
• 1          teaspoon granulated garlic

• 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
• 4          tablespoons extra-virgin olive oil, divided
• 3          tablespoons Coriander Rub, divided
• 12        small carrots with tops, washed and dried
• 8          spring onions, washed and dried
• 12-18   thin asparagus spears, washed and dried
• 1          lemon, halved
• 2          cups watercress, arugula or spring salad greens mix, washed
• 1          tablespoon chives, thinly sliced
• 1          tablespoon tarragon leaves, torn or chopped
• 1          tablespoon Italian parsley, torn or chopped

1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

• 1/2       cup turbinado sugar
• 1/4       cup, plus 2 tablespoons, kosher salt
• 1/4       cup chili powder
• 2          tablespoons smoked paprika
• 3          tablespoons ground cumin
• 2          teaspoons ground oregano
• 2          teaspoons cayenne pepper
• 1          tablespoon, plus 1 teaspoon, black pepper
• 1          tablespoon, plus 2 teaspoons, granulated garlic
• 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

• 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
• 1          cup Cool Smoke Barbecue Rub
• 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

• 1          cup peach preserves
• 1/2       cup chicken or pork stock
• 1/4       cup minced jalapeno (about 1 large jalapeno)
• 3          teaspoons Cool Smoke Barbecue Rub
• 2          teaspoon lemon juice

1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
3. Heat smoker to 275 F.
4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

• Oak wood chips
• 1          can (6 ounces) tomato paste
• 2          tablespoons brown sugar
• 2          teaspoons chili powder
• 1          teaspoon cumin
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 2          teaspoons kosher salt
• 2          racks Chairman’s Reserve pork loin baby back ribs

1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

(Culinary.net) If your family ever gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your dinner menu rotation.

The chicken is full of flavor and baked using multiple seasonings to create a Cuban-like taste. The salsa fresca, which is added on top of the chicken, is a tad sweet with grapefruit segments and juice, but also satisfying with jicama, onion, cilantro and jalapeno. It adds so much color to your plate, and all these flavors mash together for something unique and special.

To start, create the marinade for your chicken and let it rest to allow all those wonderful spices to do their jobs. Set it in the fridge for 30 minutes or more.

Next, it’s time to make the salsa fresca. Start by chopping red onion and jicama then add grapefruit and jalapeno to the mix. Add grapefruit juice, olive oil and, finally, cilantro. Stir well with a large spoon until everything is combined.

Once the chicken is baked, cut it and assemble. The final result is a juicy chicken breast with a sweet yet crisp salsa topping. The flavors in this dish harmonize together to bring you a bite you have likely never experienced before.  

This meal is also nutritious with fresh fruit and lean chicken, so it’s a meal almost anyone can enjoy, even if you’re on a healthy eating kick.

Find more recipes and family dinner ideas at Culinary.net.

Watch video to see how to make this recipe!

Cuban Chicken with Salsa Fresca

Servings: 5

• 1          cup grapefruit juice
• 2          tablespoons olive oil
• 2          teaspoons garlic powder
• 2          teaspoons cumin
• 2          teaspoons paprika
• 1          teaspoon crushed red pepper
• 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

• 1          cup grapefruit segments
• 1/2       jicama, cubed
• 1/2       red onion, chopped
• 3/4       cup grapefruit juice
• 4          tablespoons olive oil
• 1/2       cup fresh cilantro, chopped
• 1          jalapeno pepper, chopped

1. Heat oven to 400 F.
2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
5. Serve chicken with salsa fresca.

(Culinary.net) Picture in your mind a warm bowl cupped in your hands, defrosting your fingertips after you just walked inside from a chilly afternoon. The bowl is heavy, full of hearty vegetables and spicy pepper that in just a few short moments will overwhelm your palate.

You dive in with a spoon, savoring every flavorful bite as you dip down to the bottom of the bowl searching for more to slurp up with every spoonful. Onion, red bell pepper and even corn all blended into not only a vegetarian meal but a chili-lover’s paradise.

You throw your sweater to the side of the couch as your body temperature begins to rise. You start to feel your energy return as you spoon a second helping into your bowl for round two.
Not only does this recipe for Chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end – lime juice.

Just to add a little more texture and vibrance to this dish, it can be topped with your favorite garnishes like guacamole, sour cream, jalapeno slices and cilantro.

This Chipotle Veggie Chili is simple to make, needing just one pot throughout the entire cooking process. It simmers for about 25 minutes while you unwind from a long day.

So next time you need a pick-me-up after a chilly day outside, give this one a try. The savory aromas and wholesome consistency make this chili a 10-out-of-10 and a crowd favorite.

Find more recipes perfect for cooler weather at Culinary.net.

Watch video to see how to make this recipe!

Chipotle Veggie Chili

Servings: 6-8

• 3          tablespoons olive oil
• 1          medium yellow onion, chopped
• 5/8       teaspoon sea salt, divided
• 1/4       teaspoon pepper, divided
• 2          garlic cloves, minced
• 1          red bell pepper, chopped
• 1          can (14 ounces) diced fire-roasted tomatoes
• 1          can (14 ounces) red beans, drained and rinsed
• 1          can (14 ounces) pinto beans, drained and rinsed
• 1          cup vegetable broth
• 1          can (7 ounces) chipotles in adobo sauce
• 2          cans (15 ounces each) sweet corn with liquid
• 2          limes, juiced
• guacamole (optional)
• sour cream (optional)
• jalapeno slices (optional)
• cilantro (optional)

1. In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
2. Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
3. Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.

(Family Features) Step up your snack game with a salsa that takes flavor to the next level. With a variety of veggies mixed together, this Lentil Salsa brings balance to snack time by offering a more nutritious way to curb hunger. Plus, it can serve as a perfect complement for juicy, tender pork chops at the dinner table.

As part of the Power Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, this recipe encourages a healthier way to enjoy fresh taste.

Find additional nutritious inspiration snacks, meals and more at powerfulpairings.com.

Watch video to see how to make this recipe!

Lentil Salsa

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 6

• 6          pork chops
• 1/2       teaspoon salt, plus additional, to taste
• pepper, to taste
• olive oil
• 1/2       cup canned lentils, rinsed
• 1          pound cherry or heirloom tomatoes, scrubbed with vegetable brush under running water and finely diced
• 1/2       red onion, scrubbed with vegetable brush under running water and finely diced
• 1          jalapeno pepper, scrubbed with vegetable brush under running water and finely diced
• 1/4       cup cilantro, gently rubbed under cold running water and roughly chopped
• 2          limes, juice only

1. Pat pork chops dry with paper towels. Season with salt and pepper, to taste.
2. In pan over medium heat, heat oil. Add pork chops and cook 3-5 minutes each side until they reach 145 F internal temperature. Let rest 3 minutes.
3. In large bowl, mix canned lentils, tomatoes, red onion, jalapeno, cilantro, lime juice and kosher salt.
4. Serve salsa immediately or cover and refrigerate 2-3 days.

Source: National Pork Board

(Family Features) When looking to guide your family toward healthier snacks, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make dishes that are satisfying and delicious like these Sweet and Spicy Nachos. Grapes of all colors - red, green and black - are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Find more better-for-you snack ideas at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Sweet and Spicy Nachos

Recipe courtesy of the California Table Grape Commission
Servings: 2

Chipotle Barbecue Sauce:

• 1          tablespoon canned chipotle pepper in adobo sauce
• 2          tablespoons barbecue sauce
• 2          tablespoons freshly squeezed lime juice
• 1          teaspoon honey

• 3          ounces baked tortilla chips (about 28 chips)
• 1/2       jalapeno, seeded, stemmed and finely minced (optional)
• 2          tablespoons finely diced red onion
• 4          ounces grilled chicken, diced (about 3/4 cup)
• 1/4       cup shredded Monterey Jack cheese
• 1/4       cup queso Cotija Mexican cheese, crumbled
• 1/2       avocado, halved, pitted, peeled and diced
• 1          cup halved California grapes
• 3          tablespoons chopped cilantro

1. Heat oven to broil.
2. In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
3. Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
4. Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
5. Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.

Source: California Grapes

(Family Features) Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.

From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.  

Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.

For more recipes and information, visit ilovelindsay.com.

Taco-Stuffed Spaghetti Squash

Prep time: 30 minutes
Cook time: 50 minutes
Servings: 4

• 2          spaghetti squash (2 pounds each)
• 6          tablespoons extra-virgin olive oil, divided
• 1          teaspoon salt, plus additional to taste, divided
• pepper, to taste
• 1          pound ground chicken
• 1          cup diced red onion, divided
• 3          cloves garlic, minced
• 1          can (14 ounces) diced tomatoes
• 1          teaspoon cumin
• 2          teaspoons chili powder
• 1          can (2 1/4 ounces) Lindsay Black Ripe Sliced Olives
• 1          lime, juice only
• 1          cup Monterey Jack cheese
• 1          avocado, diced
• 1          large tomato, diced
• 1          jalapeno, minced
• 1/2       cup Lindsay Black Ripe Medium Olives
• 1          lime, wedged

1. Heat oven to 400° F.
2. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes.
3. Heat large saute pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.
4. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally.
5. Remove from heat. Stir in sliced olives and lime juice.
6. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half.
7. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges.

Baked Eggs Puttanesca

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

• 3          tablespoons olive oil
• 1/2       yellow onion, chopped
• 2          cloves garlic, chopped
• 3          anchovy filets, chopped
• 1/4       teaspoon crushed red pepper flakes
• 2          tablespoons tomato paste
• 1          can (35 ounces) chopped tomatoes
• 2          tablespoons Lindsay Capers, drained
• 1/3       cup Lindsay Pitted Kalamata Olives, drained and halved
• salt, to taste
• pepper, to taste
• 1 1/2    cups chopped kale
• 6          eggs

1. Heat oven to 400° F.
2. In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
3. Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
4. Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
5. Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
6. Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Source: Lindsay

(Family Features) When cooking for the family, don’t sacrifice flavor in order to create a quick meal. Mouthwatering recipes can be at your fingertips with simple, tasty twists on family favorites for the dinner table.

Consider Chicken Soft Tacos with Pickled Beet Salsa featuring Aunt Nellie’s Baby Whole Pickled Beets or a READ 3 Bean and Steak Salad to make dishes without delay the whole household can enjoy.

For more fast, family-friendly dinner ideas, visit auntnellies.com and READsalads.com.

Chicken Soft Tacos with Pickled Beet Salsa

Prep time: 25 minutes
Servings: 4

Pickled Beet Salsa:

• 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
• 2          tablespoons chopped red onion
• 2          tablespoons coarsely chopped fresh cilantro leaves
• 1          tablespoon fresh lime juice
• 1/4       teaspoon salt
• 1/4       teaspoon ground black pepper

• 1/3       cup sour cream
• 1          tablespoon jalapeno mustard
• 4          soft flour tortillas (6 inches)
• 2          cups fresh arugula
• 2          cups chopped cooked rotisserie chicken (hot or cold)
• 1/4       cup crumbled queso fresco cheese

1. To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
2. In small bowl, stir together sour cream and mustard; set aside.
3. On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

3 Bean and Steak Salad

Recipe courtesy of Carolyn Mazzocco
Prep time: 20 minutes
Cook time: 8 minutes
Servings: 2

• 1          can (15 ounces) READ 3 Bean Salad
• 1          ribeye or top sirloin steak (about 8 ounces)
• 1/2       teaspoon vegetable oil
• 1/4       teaspoon salt
• 2          cups arugula
• 1/2       cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon

Dressing:

• 2          tablespoons olive oil
• 1          tablespoon plain fat-free yogurt
• 1          tablespoon fresh lemon juice
• 1          teaspoon prepared horseradish
• 1/8       teaspoon salt
• 1/4       teaspoon freshly ground black pepper

1. Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.
2. Heat cast-iron skillet or other heavy skillet over medium-high heat.
3. Lightly brush both sides of steak with oil. Sprinkle evenly with salt.
4. In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.
5. In bowl, combine arugula and herbs with bean salad. Toss gently to combine.
6. To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.
7. Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.

Source: Seneca Foods
http://www.readsalads.com/

(Family Features) Summer is typically a busy time for families, making those moments you spend together all the more precious. The hustle and bustle of the season doesn't have to mean sacrificing wholesome meals, however.

Take advantage of the warm weather and step outside the kitchen to focus on enjoying the outdoors with family around grilled favorites, such as burgers. You can even make meals on the grill your own by putting twists on a classic, such as Barbecue Macaroni and Cheese Burgers or Buffalo Macaroni and Cheese Burgers.

Another time-saving tip: Consider refrigerated side dish options like mashed potatoes and macaroni and cheese from Bob Evans Farms, which are ready in just six minutes and provide homemade taste. In addition to topping burgers, these sides can be used as an ingredient in appetizers like Crunchy Jalapeno Potato Poppers and Pulled Pork Mac and Cheese Sliders, which are perfect for snacking on while catching up on the events of the day.

Find more grilling recipes at Bobevansgrocery.com/recipe-ideas/

Watch video to see how to make recipe!

Buffalo Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1 pound ground beef
• 1 pound Bob Evans Original Roll Sausage
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 8 hamburger buns
• 1 package crumbled blue cheese (optional)
• 4 teaspoons Buffalo sauce

1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
3. Heat macaroni and cheese according to package instructions.
4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 1/2 teaspoon Buffalo sauce and sprinkle with blue cheese, if desired.

Barbecue Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1 pound ground beef
• 1 pound Bob Evans Original Roll Sausage
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 8 hamburger buns
• 4 tablespoons barbecue sauce
• 1/2 cup French fried onion straws

1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
3. Heat macaroni and cheese according to package instructions.
4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 2 teaspoons barbecue sauce and fried onion straws.

Crunchy Jalapeno Potato Poppers

Prep time: 25 minutes
Cook time: 15 minutes
Servings: 48

• 1 package (24 ounces) Bob Evans Original Mashed Potatoes
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 4 ounces diced jalapeno peppers, drained
• 8 ounces taco flavored tortilla chips
• 2 large eggs
• 6-8 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• sour cream (optional)

1. Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapenos.
2. Scoop 48 tablespoonfuls of potato mixture and place on parchment- or wax paper-lined baking sheet. Refrigerate 15-20 minutes.
3. In bowl of food processor, pulse tortilla chips to fine crumbs or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into shallow bowl.
4. Beat eggs and pour into separate shallow bowl. Set aside.
   In fryer or Dutch oven, heat oil to 350° F.
5. Remove mashed potato scoops from refrig­erator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs.
6. In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.

Note: To reheat poppers, bake 6-8 minutes at 350° F.

Pulled Pork Mac and Cheese Sliders

Recipe courtesy of Karly Campbell of Buns in My Oven
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 12

• 1 pound pre-packaged, fully cooked pulled pork in sauce
• 12 slider rolls
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 2-3 tablespoons barbecue sauce
• 6 slices cheddar cheese
• 1 tablespoon barbecue dry rub
• 1/4 cup butter, melted
• 1 teaspoon dried parsley

1. Heat oven to 350° F.
2. In microwave, warm pulled pork according to package instructions.
3. Slice rolls in half. Place bottom halves of slider rolls in 9-by-13-inch baking dish and top each with pulled pork.
4. Microwave macaroni and cheese according to package directions and spoon evenly over pork on each sandwich roll.
5. Drizzle barbecue sauce over sandwiches.
6. Lay cheese in two rows of three over sliders.
7. Top with top halves of slider rolls.
8. Stir dry rub into butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley.
9. Bake, uncovered, 10 minutes.

Source: Bob Evans Grocery

(Family Features) Savor each bite of light and flaky crust filled with a creamy mixture of jalapeños and bacon in these Jalapeño Popper Cups.

For more appetizer recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Jalapeño Popper Cups

• 8              strips bacon, chopped
• 4              medium jalapeño peppers, seeded and minced
• 2              teaspoons minced garlic
• 2              packages (8 ounces each) cream cheese
• 1/2         cup sour cream
• 1              cup shredded cheddar cheese, divided
• 1              package frozen phyllo dough sheets
• 2              tablespoons fresh cilantro, chopped

1. Heat oven 375°F.
2. In medium skillet over medium-high heat, cook bacon until crisp. Drain bacon; reserve 1 tablespoon grease.
3. Add jalapeño peppers and minced garlic to bacon grease. Cook until peppers are tender.
4. In large bowl, beat cream cheese and sour cream until smooth. Stir in bacon, jalapeño mix and 2/3 cup shredded cheese.
5. Gently fold one pastry sheet in half. Fold in top corners to middle, forming point. Fold bottom corners to middle, forming point. Place phyllo dough in muffin pan cavity, forming cup.
6. Fill phyllo cups with cream cheese mixture. Sprinkle remaining cheddar cheese over cups.
7. Bake 7-8 minutes or until heated through. Remove from pan and sprinkle with cilantro.

Recipe adapted from Wilton.

Source: Culinary.net