(Culinary.net) Macaroni and cheese is a beloved comfort food that’s easy to make during a busy week. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a better-for-you take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Watch video to see how to make this recipe!

Taco Mac and Cheese

• 1          box macaroni and cheese
• 1/4       cup milk
• 4          tablespoons butter
• 1          pound ground turkey
• 1          red bell pepper, diced
• 1          yellow bell pepper, diced
• 1          orange bell pepper, diced
• 1          onion, diced
• 2          teaspoons taco seasoning

1. Prepare boxed mac and cheese with milk and butter according to package instructions.
2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
3. Stir turkey mixture with mac and cheese to combine.

Source: Culinary.net

(Family Features) Back-to-school season means many families are busier than ever, leaving less time to plan weeknight meals. While a new school year brings plenty of exciting moments, it also adds up to early mornings, long days and late evenings, making it tough to keep nutrition top-of-mind.

With new routines and jam-packed calendars, quick and easy recipes can be the solutions you need. Swapping out complicated dishes for simple dinners and make-ahead snacks allows you to make your loved ones’ health a priority while also managing hectic schedules.

To help make those simple yet tasty menu additions a reality, look to a flavor favorite and nutrition powerhouse like pecans. They’re the ideal nut to keep on hand to incorporate into favorite meals and after-school snacks.

Taste is just the beginning when it comes to pecans. Their nutritious punch provides a unique mix of health-promoting nutrients. Plus, they’re a versatile ingredient that can shine in a wide range of flavor profiles from sweet or spicy to salty, smoky and savory.

These benefits make them a delicious, nutrient-dense option to power up school days. Consider them as a better-for-you addition to breakfast in banana bread recipes and energizing snacks like these Superfood Pecan Energy Bars. They’re simple and nutritious, making them an ideal after-school snack and on-the-go solution between activities.

When the whole family comes home after a long day of school, work, games and social commitments, pecans can add a delightful crunch to air-fried favorites like chicken tenders or childhood classics like Mac and Cheese with Pecan Breadcrumbs.

For more back-to-school recipe inspiration, visit EatPecans.com.

Mac and Cheese with Pecan Breadcrumbs

Cook time: 50 minutes
Servings: 6

• 8 ounces cavatappi pasta
• 1 teaspoon salt, plus additional for salting pasta water, to taste
• 1 tablespoon butter
• 1 block (8 ounces) cheddar cheese
• 1/2 cup raw pecan pieces
• 15 ounces part-skim ricotta cheese
• 4 tablespoons sour cream
• 1/4 teaspoon ground pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375 F.
2. Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
3. Using box grater, shred cheddar cheese.
4. Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency.
5. Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth.
6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
7. Bake 30 minutes.

Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.

Superfood Pecan Energy Bars

Cook time: 40 minutes
Servings: 14

• 15 Medjool dates (9 ounces)
• 1 cup pecan pieces
• 1/2 cup gluten-free oats
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt

1. Preheat oven to 200 F.
2. In food processor, process or pulse dates until chopped and rough texture forms. Add pecan pieces, oats, chia seeds, vanilla extract, cinnamon and kosher salt; process about 1 minute until crumbly dough forms.
3. Line baking sheet or jelly roll pan with parchment paper. Dump dough into center of parchment paper and use rolling pin to roll into 6-by-10 1/2-inch rectangle. Cut dough into 14 bars about 1 1/2-by-3 inches or into desired shapes.
4. Bake bars 30 minutes. Cool bars to room temperature then refrigerate in sealed container between sheets of wax paper.
5. To package for on-the-go snacking, cut 4-by-6-inch rectangles of wax paper, wrap around bars and secure with tape.

Source: American Pecan Promotion Board

(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.

This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.

Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.

Find more memory-making recipes at EnvyApple.com.

Apple Custard Sponge Trifle

Servings: 8-10

• 6 Envy apples
• 2 tablespoons golden caster sugar
• 1 teaspoon cinnamon
• 1/2 cup, plus 2 tablespoons, water
• 1 tablespoon corn flour
• 1 large plain sponge cake
• 2 cups vanilla bean custard
• 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
• 1/2 cup creamfresh apple slices
• fresh strawberry slices

1. Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
2. Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
3. Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
4. Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.

Apple Wreath Salad

Recipe courtesy of "The Produce Moms" (@theproducemoms)

Balsamic Dressing:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil

Salad:

• 10 ounces baby arugula
• 3 Envy apples, sliced
• 9 ounces goat cheese, crumbled
• 3 ounces pomegranate arils
• 3 ounces pecans, toasted

1. To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
3. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.

Brown Butter Apple Pie

Streusel Topping:

• 1/2 cup flour
• 1/4 cup chopped pecans
• 2 tablespoons light brown sugar
• 4 tablespoons butter, cut into 1/2-inch cubes

Filling:

• 4 tablespoons butter
• 2 pounds Envy apples, cut into 1/4-inch slices
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons flour

• 1 deep dish frozen pie shell

1. Preheat oven to 375 F.
2. To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
3. To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
4. Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
5. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.

Roasted Apple Macaroni and Cheese

• Salted water
• 1 pound macaroni noodles
• 4 tablespoons butter
• 1 Envy apple, peeled and diced
• 4 tablespoons flour
• 2 cups heavy cream
• 2 cups milk
• 3 cups sharp cheddar cheese, grated
• 1 cup Romano cheese, grated
• 1 cup gruyere cheese, grated
• 1 tablespoon kosher salt
• 1 teaspoon Worcestershire

Topping:

• 2 tablespoons butter
• 1 cup panko breadcrumbs

1. Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
2. In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
3. Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn't burn.
4. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
5. Carefully pour mixture into large blender and blend on high until smooth.
6. Pour cheese sauce over noodles and stir.
7. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
8. Heat oven to broil.
9. To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
10. Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.

Source: Envy Apples

(Family Features) Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods - key ingredients in many at-home meals - provide nutrients for people of all ages to grow and maintain stronger bodies and minds.

However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don't contain lactose without the stomachache with foods like:

• Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
• Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
• Yogurt with live and active cultures, which help break down lactose, making it easier to digest

These easy-to-make meals offer lactose intolerance-friendly options for families seeking to keep milk on the menu. Because they all require an hour or less in the kitchen, they provide quick solutions for those hectic schedules without sacrificing taste or nutrition.

Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs

Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Skewers:

• Nonstick cooking spray
• 2 chicken breasts (6 ounces each), cubed
• 1 ham steak (6 ounces), cubed
• 6 bamboo skewers (8 inches)
• 1 tablespoon Dijon mustard
• 1 teaspoon pure maple syrup
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 teaspoon extra-virgin olive oil

Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup lactose-free 2% milk
• 1 teaspoon Dijon mustard
• 1 cup shredded Swiss cheese
• salt, to taste (optional)
• pepper, to taste (optional)

1. To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
2. Thread cubed chicken pieces and cubed ham pieces onto skewers.
3. In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
4. Brush mustard mixture on skewers.
5. Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.
6. To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted.
7. Add salt and pepper, to taste, if desired.
8. Serve chicken and ham kebabs with sauce.

Chicken, Spinach and Feta Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

• 1 package (10 ounces) frozen chopped spinach, thawed
• 3 eggs, slightly beaten
• 2 cups cottage cheese
• 1 1/2 cups chopped cooked chicken
• 3/4 cup crumbled feta cheese
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 2 teaspoons dried minced onion
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 350 F.
2. Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.
3. In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.
4. Spoon into greased 1 1/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

One Pan Mac and Cheese

Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 12 minutes

• Water
• 2 teaspoons salt
• 2 cups dry macaroni noodles
• 2 cups lactose-free whole milk
• 2 eggs
• 2 tablespoons butter, clarified or ghee
• 1 1/2 cups shredded sharp white cheddar cheese
• 1 cup shredded Parmesan cheese
• salt, to taste
• fresh cracked pepper, to taste

1. Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.
2. Measure milk into large measuring cup. Add eggs and whisk.
3. Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Parmesan-Swiss Fish

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen)
• 3/4 cup shredded Swiss cheese
• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons sliced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

1. Preheat oven to 450 F.
2. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.
3. In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Source: United Dairy Industry of Michigan

(Family Features) Skip boring dishes and instead dive into a sweet, satisfying macaroni salad that’s perfect for enjoying al fresco.

With fresh ingredients and appetizing flavor, this Apple and Mandarin Macaroni Salad is more than just a side – it’s a meal on its own. Grilled chicken breast is complemented by mandarin oranges and the sophisticated sweetness and crisp texture of Envy apples. Named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency, the apples are a delightful way to enhance your favorite dishes.

This recipe calls for firing up the grill to cook chicken to juicy perfection, mixing your own homemade macaroni salad and dicing up a beautiful apple, making it an ideal dinner option for summer evenings at home.

Visit EnvyApple.com to find apples at a grocer near you.

Watch video to see how to make this recipe!

Apple and Mandarin Macaroni Salad

• 2          thinly sliced chicken breasts
• 1/2       package cream cheese, softened
• 1/4       cup Greek yogurt
• 1          tablespoon finely chopped shallot
• 1          lemon, zest only
• 1          tablespoon lemon juice
• 1          can (10.7 ounces) mandarin oranges, drained, juice reserved
• 2          tablespoons finely chopped parsley
• 1          teaspoon kosher salt, plus additional, to taste, divided
• 20        turns fresh cracked pepper, plus additional, to taste, divided
• water
• 1/2       pound macaroni
• 1          Envy apple, diced

1. Allow chicken breasts to sit at room temperature 20 minutes.
2. Mash softened cream cheese, Greek yogurt, chopped shallot, lemon zest, lemon juice, 3 tablespoons reserved mandarin juice, chopped parsley, salt and pepper. Set aside.
3. Preheat grill to high heat. Season chicken breasts with drizzle of olive oil, salt and pepper, to taste.
4. Grill chicken breasts until internal temperature reaches 165 F. Allow chicken to cool then dice into small chunks.
5. Bring medium or large pot of salted water to boil. Add macaroni and cook until tender. Drain and pour hot noodles into large mixing bowl.
6. Gently stir in cream cheese mixture until noodles are well coated. Let cool slightly.
7. Add diced chicken, apples and mandarin oranges; stir to combine. Serve warm or chill in refrigerator to serve cold.

Source: Envy Apples

(Family Features) Football season, for many people, is just as much about the food as it is about the action. No matter who’s playing and whether you’re at a tailgate or living room watch party, one thing is for sure: football and flavor go hand-in-hand.

When you’re huddling up to figure out how to score a touchdown with your game day spread, consider taking your snacks to the next level by adding an authentic Mexican flair. Opt for traditional Mexican ingredients like chorizo, queso fresco or cotija in meals and snacks that are already football mainstays, including nachos, tacos and quesadillas, and consider all the possibilities that incorporating these flavorful ingredients can add to other classic dishes like sliders and potato skins.

Ideal for tailgate season, Cacique, one of the country’s top Mexican food brands, offers Mexican-Style Queso Dips – made with real queso fresco and available in Queso Blanco, Southwestern, Jalapeño and Chipotle flavors – and Fully Cooked Chorizos – made with authentically seasoned premium pork shoulder and available in classic, Chorizo with Bacon & Potato, Chorizo with Eggs and Chorizo with Queso varieties – to help fans easily add Mexican flavor to indulgent game day favorites. Both use high-quality ingredients and are microwavable, so they taste authentic and can be ready in minutes so no one misses any of the big plays or touchdowns.

Consider these twists you can add to your favorite game time snacks:

• Loaded Avocados: Give avocados the potato skin treatment by loading them up with delicious toppings like chorizo, queso fresco and crema – just don’t eat the skin.  
• Cheese Fries: Drizzle queso dip over French fries or top with crumbles of flavorful Cacique Chorizo and Cotija in a recipe like these Baked Sweet Potato Fries with Chorizo and Cotija.
• Robust Sliders: Skip regular beef patties and spoon the rich seasoning and punch of flavor that chorizo brings to your favorite slider rolls then top with your favorite cheese and salsa.
• Mac and Cheese: For a new take on mac and cheese, toss cooked macaroni noodles with your favorite Cacique Queso Dip and top with crushed tortilla chips in a recipe like this Southwestern Mac and Queso.

Discover more ways to incorporate Mexican flair into your game day spread at caciqueinc.com .

Baked Sweet Potato Fries with Chorizo and Cotija

• 4          large sweet potatoes, peeled and cut lengthwise into 1/2-inch wide sticks
• 3          tablespoons olive oil
• salt
• freshly ground black pepper
• 1          package Cacique Fully Cooked Chorizo
• 1          cup Cacique Cotija, crumbled
• 2          tablespoons chopped fresh cilantro

1. Heat oven to 400° F and lightly grease large, rimmed baking sheet.
2. In large bowl, toss sweet potato sticks with olive oil.
3. Lay fries in single layer on prepared baking sheet and sprinkle lightly with salt and pepper. Bake 15-18 minutes, shaking pan several times, until tender and lightly browned.
4. When fries are almost done baking, microwave chorizo 3-4 minutes.
5. To serve, place golden brown fries on serving platter and spoon chorizo over top. Sprinkle with cotija and fresh cilantro.

Southwestern Mac and Queso

• 1          package Cacique Queso Dip
• 1          box macaroni, cooked according to package instructions
• 1/4       cup Cacique Queso Fresco, crumbled  
• 1/2       cup tortilla chips, crushed

1. Microwave queso dip 2-3 minutes; stir. Pour over cooked macaroni and toss until thoroughly coated.
2. Sprinkle crumbled queso fresco and crushed tortilla chips over macaroni before serving.

Source: Cacique

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

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

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

Tex-Mex Macaroni Casserole

Ingredients
Makes 8 (1-cup) servings

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

Directions

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

Source: McCormick

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

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

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

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

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

Cheeseburger Mac

Recipe courtesy of Produce for Kids

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

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

Space Exploration Bento Box

Recipe courtesy of Produce for Kids

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

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

Source: Produce for Kids

(Family Features) Back-to-school season means plenty of evening hours spent completing homework, attending extracurricular activities and preparing to repeat the school-day routine the next day. For many families, having time to prepare and cook quality, nutritious meals can be next to impossible.

Instead of choosing between valuable family time and hours spent in the kitchen, RAGÚ blogger, fitness enthusiast and busy mom Jamie Krauss Hess recommends stocking up on go-to pantry staples you feel good about and including them in quick, nutritious recipes everyone can enjoy together.

Try recipes such as Mini Turkey Sloppy Joes, which swap out beef for ground turkey to provide a flavorful alternative while offering a special twist to a classic family favorite. Quinoa Penne with Savory Tomato-Basil Sauce can hit the spot with just a handful of ingredients. Or, if the little ones clamor for a more kid-friendly dish and the adults don’t mind a throwback to childhood, Grown-Up Tomato Mac and Cheese can provide the best of both worlds.

All three recipes take less than an hour to make and feature RAGÚ Simply pasta sauces, which are made with 100 percent olive oil and contain no added sugar. They’re available in four varieties including: Traditional, Chunky Marinara, Chunky Garden Vegetable and Flavored with Meat. By using simple ingredients like California vine-ripened tomatoes, carrots, bell peppers, zucchini, onions and spices, the result is a taste-tempting sauce with recipe versatility.

Find more family-pleasing and simple-to-prepare recipes ideal for busy school nights at ragu.com.

Grown-Up Tomato Mac and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8

• 1          box (16 ounces) gemelli pasta
• 4          cups water
• 2 1/2    cups sharp cheddar cheese, shredded, divided
• 1/2       cup (2 ounces) Pecorino Romano cheese, grated
• 1          tablespoon corn starch
• 1          can (5 ounces) evaporated milk
• 1          jar (24 ounces) RAGÚ Simply Traditional Pasta Sauce
• 2          teaspoons cracked black pepper

1. In large pot, combine pasta and water. Cook over medium-high heat 20-22 minutes, or until pasta is done, stirring occasionally.
2. In bowl, combine 2 cups cheddar cheese, Pecorino Romano cheese and corn starch. Reduce heat to medium; stir milk, cheese mixture and sauce together with cooked pasta. Cook 5-7 minutes, or until cheese is melted and mixture is thickened, stirring frequently.
3. Sprinkle with remaining cheddar cheese and pepper; serve immediately.

Tip: This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra-rich sauce. Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving.

Mini Turkey Sloppy Joes

Recipe courtesy of Honey and Birch
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• 1          teaspoon extra-virgin olive oil
• 1          cup onion, diced
• 3          cloves garlic, minced
• 1          pound ground turkey
• 1          cup carrots, finely diced
• 1          medium green pepper, diced
• 1          medium red pepper, diced
• 1          jar (24 ounces) RAGÚ Simply Chunky Marinara Sauce
• 1          tablespoon Worcestershire sauce
• 1          teaspoon ground mustard
• 1/2       teaspoon kosher salt
• 1/2       teaspoon black pepper
• 8          mini buns

1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
2. Add ground turkey to pan. Break up meat and stir frequently until meat is browned. Add carrots, green pepper and red pepper. Cook 5 minutes so vegetables can begin to soften.
3. Add marinara sauce, Worcestershire sauce, ground mustard, kosher salt and black pepper. Stir and bring to boil. Reduce heat so it simmers; partially cover pan. Cook 10 minutes.
4. Serve on mini buns.

Quinoa Penne with Savory Tomato-Basil Sauce

Prep time: 10 minutes
Cook time: 8-10 minutes
Servings: 6

• 12        ounces (about 5 cups) uncooked quinoa penne pasta
• 2          tablespoons olive oil
• 1          large shallot, chopped
• 4          cloves garlic, thinly sliced
• 1/4       cup oil-packed sundried tomatoes, drained and chopped
• 1/2       teaspoon smoked paprika
• 1          jar (24 ounces) RAGÚ Simply Chunky Garden Vegetable Pasta Sauce
• 1 1/4    cups tightly packed fresh basil leaves, chopped, divided

1. Cook pasta as directed on package.
2. In large skillet over medium heat, heat oil. Add shallots; cook 5-7 minutes, or until lightly browned, stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 minute. Stir in sauce and basil, reserving small amount of basil for garnish.
3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 minutes until heated through. Sprinkle with reserved basil before serving.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in pasta.

Source:  RAGÚ

(Family Features) Ease your way into a busy new school year with easy dishes you can prepare and serve in minutes. Time-saving and delicious dinners allow you to enjoy valuable family meals without sacrificing precious time in the kitchen.

One smart way to pull together flavorful meals when you’re pinched for time is to keep versatile ingredients on hand that you can use in a variety of ways. For example, pre-sliced pepperoni is perfect for quick snacks, but it’s also great for do-it-yourself pizzas, casseroles and even a fresh take on grilled cheese sandwiches. An option like Armour Turkey Pepperoni can brighten up any appetizer or dish with 70 percent less fat and 25 percent less sodium than the Original variety.

Another “A-plus” idea: keep frozen meatballs handy, but think beyond traditional spaghetti. Not only do fully cooked meatballs save plenty of time, they make for a fun way to add protein and bring great flavor to kid favorites like macaroni and cheese.

Find more easy recipes for family meals this fall at ArmourMeats.com.

Cheesy Mac and Meatballs

Prep time: 5 minutes
Total time: 15 minutes
Servings: 5

• 12        ounces elbow macaroni, uncooked
• 1          package (14 ounces) Armour Original Meatballs, thawed
• 12        ounces shredded cheddar cheese
• 1          cup milk
• shredded cheddar cheese for topping (optional)

1. Cook pasta according to package directions. Cut meatballs in half.
2. In large saucepan over medium heat, combine shredded cheddar cheese and milk, stirring until smooth. Stir in meatballs; cover and simmer 5 minutes, or until meatballs are hot.
3. Drain macaroni; stir into meatball mixture. Top with cheddar cheese, if desired.

Grilled Cheese and Pepperoni Sandwiches

Prep time: 5 minutes
Total time: 15 minutes
Servings: 4

• 2          tablespoons butter or margarine
• 8          slices white or whole-grain bread
• 8          slices cheddar or American cheese
• 32        slices Armour Original or Turkey Pepperoni
• 1          cup roasted red pepper strips or 4 thin tomato slices (optional)

1. Spread butter over one side of each piece of bread. Put four slices of bread on sheet of waxed paper, buttered-side down.
2. Top each slice of bread with one cheese slice, eight slices pepperoni, 1/4 cup peppers or sliced tomato, if desired, and additional cheese slice. Top sandwiches with remaining bread, buttered-side up.
3. Heat large, nonstick skillet over medium heat. Add two sandwiches; cook 4-5 minutes per side, or until cheese is melted and sandwiches are golden brown. Repeat with remaining sandwiches.

Alternate preparation tip: Cook sandwiches in two batches in heated panini maker or well-oiled waffle iron 3-4 minutes.