(Family Features) The school year can be an exciting time for parents and children alike. However, between getting ready and rushing to get out the door, making a nutritious and delicious lunch can sometimes fall by the wayside.

Whether preparing meals the night before or using quick and easy ingredients to help cut back on prep time, make the most of your kids' lunches and add a little personalized touch to give them comfort as they transition back to school.

Try these tips, tricks and ideas to help you put a smile on your children's faces and give you some peace of mind during the busy back-to-school season.

Prepare the Night Before
School mornings can get hectic. Recipes like these Spinach Ham Rollups or Ham Sandwich and Veggie Bento Box are perfect, nutritious meals to prepare the evening before, allowing you to spend more time with your little ones before they leave for school.

Incorporate Easy-to-Use Ingredients
When you're crunched for time, hardly anything can beat an easy-to-make lunch. Keeping high-quality, flavorful and versatile ingredients on-hand like Farmer John Sliced Ham or Turkey can help you make something different each day and pack your way to a better lunchbox in a matter of minutes.

Add a Handwritten Note
With everyone in the family juggling activities and busy schedules during the school year, a heartfelt message can be a nice surprise. A short message wishing your children a good day, or a simple note of love and appreciation can give them a piece of home while they're away.

For more quick, easy recipes for back-to-school season and beyond, visit farmerjohn.com.

Spinach Ham Rollups

Prep time: 10 minutes
Servings: 12

• 1 container (8 ounces) chive and onion cream cheese spread
• 6 spinach tortillas
• 1 package Farmer John Black Forest Ham
• 12 leaves lettuce
• 12 thin tomato slices

1. Spread cream cheese on each tortilla.
2. Layer two lettuce leaves, two tomato slices and two ham slices on each tortilla.
3. Roll tortillas; wrap in plastic. Refrigerate until serving time.
4. When ready to serve, remove plastic wrap. Cut each rollup into four servings.

Ham Sandwich and Veggie Bento Box

Prep time: 5 minutes
Servings: 1

• 3 slices Farmer John Classic Cooked Ham
• 1 slice cheese
• 2 slices bread
• 1/4 cup carrots
• 1/2 cup grapes
• 1/4 cup blueberries
• 3 strawberries

1. Layer ham and cheese on bottom bread slice to assemble sandwich.
2. Use cookie cutter or knife to cut sandwich into desired shape. Place sandwich in larger section of bento box.
3. Add carrots, grapes, blueberries and strawberries to remaining spaces in bento box.

Source: Farmer John

(Family Features) A perfect addition to your brunch table, these savory Mini Ham and Avocado Biscuit Sliders are quick and easy to make. For even more homemade flavor, make the biscuits from scratch using a buttermilk-sweet potato mixture.

Find more brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Mini Ham and Avocado Biscuit Sliders

Recipe adapted from Wilton

• 2          cups, plus 1 tablespoon, all-purpose flour, divided
• 1          tablespoon baking powder
• 1          teaspoon salt
• 3/4       teaspoon sage
• 1/4       teaspoon smoked paprika
• 1/2       cup cold butter, cut into 1/2 inch slices
• 1          cup buttermilk, divided
• 1          medium sweet potato, boiled, peeled and mashed
• spinach leaves
• deli ham
• 1          avocado

1. Heat oven to 425° F. Prepare baking sheet with parchment paper.
2. In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.
3. In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.
4. Using remaining flour to prepare surface, knead until dough forms. Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.
5. Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.
6. Bake 11-13 minutes, or until golden brown.
7. Cool completely.
8. Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and an avocado slice. Replace biscuit top and serve immediately.

Source: Culinary.net

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

• 1 1/2 cups nonfat milk
• 1 1/3 cups all-purpose flour
• 3 eggs
• 1 package (15 ounces) frozen chopped spinach, thawed and well drained
• 1 jar (16 ounces) Pace salsa con queso
• 8 slices (1 ounce each) smoked fully-cooked ham
• 1 cup Pace Picante sauce
• 4 ounces shredded Cheddar cheese (about 1 cup)

1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
2. Stir spinach and salsa con queso in a medium bowl.
3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

• 7 eggs
• 1/2 cup water
• 1 cup cooked regular long-grain white rice
• 3 ounces crumbled feta cheese (about 3/4 cup)
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 1/2 cup Pace Picante sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon dried oregano leaves, crushed
• 3 Italian plum tomatoes, sliced

1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped Canadian bacon
• 1 (12-inch) prepared pizza crust
• 8 eggs, beaten
• 1/4 teaspoon ground black pepper
• 3/4 cup Pace Picante sauce
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 2 tablespoons chopped fresh cilantro leaves

1. Heat oven to 400°F.
2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

• 1/2 pound bulk pork sausage
• 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
• 1 1/2 cups shredded Cheddar cheese
• 1 cup Pace Picante sauce
• 4 eggs
• 3/4 cup milk

1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
3. Heat oven to 350°F. Uncover baking dish.
4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

• 4 slices Farmland Hickory Smoked Thick Cut Bacon
• 1 teaspoon olive oil
• 4 cups baby spinach (optional)
• 1 tablespoon butter
• 4 eggs
• 4 glazed doughnuts
• 4 slices real cheddar cheese

1. Fry bacon for 10 minutes, until outside is crispy and brown.
2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

• 1 package (16 ounces) Farmland Hickory Smoked Bacon
• 1 can (10 ounces) refrigerated pizza crust dough
• 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
• 1/4 cup chopped green bell pepper
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese

1. Heat oven to 425° F.
2. Cook bacon according to package directions; drain.
3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods

(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit www.hungryjack.com.

Spiced Mocha Fudge Cake

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

CAKE:

• Crisco Original No-Stick Cooking Spray
• 4 (1-ounce) squares unsweetened baking chocolate
• 3 tablespoons butter
• 1cup hot brewed Folgers Classic Roast® Coffee
• 2/3 cup Hungry Jack Instant Mashed Potato Flakes
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar

SPICED WHIPPED CREAM:

• 1/2 pint whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
2. COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
3. BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
4. COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.

Maple Glazed Pork Tenderloin

Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes

• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter
• 2 tablespoons Hungry Jack Original Regular Syrup

1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Spinach Salad with Warm Maple Dijon Vinaigrette

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute

• 1/4 cup Hungry Jack Original Syrup
• 3 tablespoons cider vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Crisco 100% Extra Virgin Olive Oil
• 1 (6-ounce) bag fresh baby spinach leaves
• 1 small unpeeled red apple, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tablespoons crumbled cooked bacon or real bacon bits

1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.

Bacon and Cheese Appetizer Bites

Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes

• Crisco® Original No-Stick Cooking Spray
• 1/2 cup sour cream
• 1 tablespoon water
• 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/4 cup bacon, cooked and crumbled
• 2 tablespoons butter, melted
• Paprika

1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

Source: Hungry Jack

(Family Features) If you want to impress your guests, try serving this puff pastry recipe as an appetizer at your next gathering.This flaky pastry filled with a delicious combination of spinach, onions and feta cheese can keep them coming back for more.

For more appetizer ideas, visit culinary.net.

Watch video to see how to make this delicious recipe!

Spanakopita Puffs

• 1                    package puff pastry sheets
• 1                    tablespoon unsalted butter
• 1                    small onion, diced
• 10 ounces      frozen chopped spinach, thawed and drained
• 4 ounces        light cream cheese, softened
• 2                    eggs, divided
• 1/2                 teaspoon salt
• 1/4                 teaspoon black pepper
• 1/2                 cup crumbled garlic and herb feta cheese
• 1                    tablespoon cold water

1. Heat oven to 375° F.
2. Thaw folded pastries 15 minutes.  Once thawed, unfold sheets to thaw out flat.
3. In a large skillet over medium heat, melt butter.  Add onions and saute 3 - 5 minutes, or until tender and translucent.
4. Stir spinach into softened onions. Continue cooking, stirring frequently, until water from spinach evaporates and spinach is mostly dry. Transfer spinach mixture to large bowl.
5. In small bowl, blend cream cheese with one egg, salt and pepper until smooth. Fold cream cheese mixture into spinach mixture to combine. Stir in feta cheese and set aside.
6. Line baking pans with parchment paper or silicone baking mats.
7. On floured surface, roll one sheet of puff pastry out to 10 by 12 inch rectangle. Cut sheet in half lengthwise, then again widthwise to form four 5 by 6 inch rectangles. Place rectangles on prepared baking sheets.
8. Place spoonful of filling onto center of each cut pastry. Whisk remaining egg with cold water to create egg wash. Lightly brush egg wash around perimeter edges of each pastry square.
9. Pick up short side of pastry and fold over filling toward other short side. Press edges to seal before crimping with fork. Repeat with remaining pastries.
10. Brush small amount egg wash over top of each pastry. Cut small slits on top of each pastry to allow filling to vent steam while cooking.
11. Bake 25 - 30 minutes, or until pastries are evenly browned on top.
12. Transfer pastries to wire rack. Cool 8 - 10 minutes before serving.

Recipe adapted from MilkMeansMore.org.

Source: Culinary.net

(Family Features) During the warm summer months, salad makes for a refreshing lunch or convenient dinner option that can be delicious and nutritious. With a variety of salad options available, they don’t have to be boring or monotonous.

For example, greens can instantly transform into a unique meal when you add creative options like duck breast to help elevate the dish. Because it’s a red meat, duck breast provides a hearty taste, similar to steak, while being leaner and lower in saturated fat than other red meats.

In this Cherry-Glazed Duck Breast Salad, homemade cherry vinaigrette glazes duck breast and dresses baby spinach while blue cheese and slivered almonds add texture and flavor. As a bonus, you can save the duck breast skin to make cracklins for a quick snack or crunchy salad topping.

Find more salad recipes and tips for cooking with duck at mapleleaffarms.com.

Cherry-Glazed Duck Breast Salad

Recipe courtesy of Chef Ted Cizma on behalf of Maple Leaf Farms
Prep time: 40 minutes
Cook time: 20 minutes
Servings: 4

Cherry Vinaigrette:

• 2          cups dried cherries, divided
• 3          cups hot water
• 1/3       cup raspberry vinegar
• 1          cup extra-virgin olive oil
•             salt, to taste
• freshly ground black pepper, to taste

• 2          Maple Leaf Farms Boneless Duck Breasts
• 6          cups loosely packed baby spinach leaves, washed and trimmed
• 2          cups blue cheese
• 2          cups slivered almonds

1. To make Cherry Vinaigrette: In small saucepan over low heat, cover 1 cup cherries with water. Bring to simmer, cover pan and remove from heat. Let cherries soak in hot water 15-20 minutes. Strain cherries and reserve liquid.
2. In food processor or blender, puree cherries until smooth, adding reserved liquid as necessary. Add raspberry vinegar to cherry mixture. With blender or food processor on low, slowly add olive oil, reserving about 2 tablespoons. Season mixture, to taste, with salt and pepper. Set aside Cherry Vinaigrette.
3. Heat grill to medium heat. Remove skin from duck breasts. Rub with remaining olive oil and season liberally with salt and pepper. Pour some Cherry Vinaigrette into separate container to use as glaze; reserve remaining for dressing. Using pastry brush, coat duck breasts with Cherry Vinaigrette.
4. Cook duck until crisp and dark brown (about 5-6 minutes), turn over and recoat with Cherry Vinaigrette. Continue cooking until second side is crisp and brown, brushing with vinaigrette as needed, about 4 minutes, or until internal temperature reaches 155 F. Remove to cutting board and let rest at least 5 minutes.
5. Place spinach in mixing bowl. Toss spinach with enough dressing to coat leaves. Add blue cheese, almonds and most of remaining dried cherries, reserving some of each for garnish. Season with salt and pepper.
6. Divide spinach mixture among four bowls.
7. Slice duck breast thinly on bias, starting at one end of each breast with knife at 45-degree angle.
8. Fan slices of duck on top of each salad. Sprinkle each salad with crumbled blue cheese, almonds and dried cherries.

Source: Maple Leaf Farms

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.

Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

• 1          slice whole-grain bread
• 1/4       cup fresh arugula
• 2-3       sun-dried tomatoes
• 2          tablespoons Sabra Classic Hummus
• olive oil
• 2          tablespoons pine nuts
• fresh Parmesan curls
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash and pat dry arugula; set aside.
2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
3. Spread toast with hummus.
4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

• 1          slice artisan country white bread
• 1/4       cup fresh spinach, wilted
• water
• 1          soft-boiled egg
• ice
• 1          garlic clove, chopped
• 1          teaspoon olive oil
• 2          tablespoons Sabra Classic Hummus
• red pepper flakes, for garnish
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash spinach; set aside.
2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

Source: Sabra

(Family Features) From the trees to the breeze, picnics are a fun way your family can soak up the sunshine while enjoying a delicious and nutritious meal together.

“Picnics should be a prescription for health,” said registered dietitian nutritionist and TV host Annessa Chumbley. “They accomplish three amazing things needed for healthy living: nourishing the body, focusing on relationships and soaking up the benefits of being surrounded by nature.”

Consider stepping up your picnic game with a refreshing option like seafood. Eating seafood two times per week, as recommended by the Dietary Guidelines for Americans, can provide unique health benefits as a lean protein and source of omega-3s, healthy fats that are beneficial for your heart and your brain. To make it easier to create picture-perfect picnics, try these tips from Chumbley.

• Pack bottles of cold or even frozen water in the picnic basket to help keep everything chilled and fresh so it’s ready to devour.
• Plan to eat fresh and healthy foods like this Crab Salad for an easy-to-make option.
• Create a dip nearly everyone can enjoy. Seafood can be added to almost any dip, and can be enjoyed with fresh, crunchy vegetables.
• Jars can be a lifesaver when packing a picnic. Tape utensils to the sides of the jars for easy access to your favorite foods.
• Don’t bring your phones, tablets or any other device that can distract you from family time. This is a time to relax and socialize with one another.
• Try taping a thermometer inside your bag or cooler so you know the food is at safe, cool temperatures.
• Place a small cutting board and knife in your pack, which can come in handy for chopping up fruits and vegetables when it’s time to chow down.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Crab Salad

Recipe courtesy of the Seafood Nutrition Partnership Eating Heart Healthy Program
Serves: 4

Dressing:

• 1/2       cup plain non-fat yogurt
• 1          lemon, juiced
• 2          tablespoons green onions
• 2          tablespoons olive oil
• salt, to taste
• pepper, to taste

• 1          ounce walnuts (about 14 halves)
• cayenne pepper, to taste  
• 1          bag (8 ounces) spinach
• 1          can (6 ounces) crab meat or fresh lump crab
• 1/2       cup lentils, cooked
• 1          grapefruit, cut into sections

1. Heat oven to 300° F.
2. To make dressing: Mix yogurt, lemon juice, green onions and olive oil. Add salt and pepper, to taste.
3. Toss walnuts with cayenne pepper, to taste, and bake 4-5 minutes. Make sure walnuts do not burn. Remove walnuts from oven and let cool.
4. Toss spinach with dressing. Toss with crab meat. Sprinkle lentils on top and add walnuts. Place grapefruit pieces around edge.

Source: Seafood Nutrition Partnership

3 dairy-inspired dishes for weeknight dinners

(Family Features) Warm meals that come together quickly are a necessity for busy families, especially on weeknights filled with homework, practices, meetings and more. Serving up comfort foods that require less time in the kitchen make for more moments spent together at the table.

Hearty and satisfying, this Chicken and Wild Rice Soup can bring everyone together for a warm, soothing meal, while Cheesy Turkey Chili Mac makes for familiar fare enjoyed by adults and kids alike. For a rich, creamy, one-dish dinner solution, Pasta and Chicken in Garlic Cream Sauce requires less than 45 minutes of kitchen duty, making it an ideal weeknight family-favorite.

These dairy-fueled recipes from Milk Means More of Michigan can be part of a healthy diet that includes fruits, vegetables, grains, fat-free or low-fat dairy and a variety of protein foods.

Find more weeknight meal solutions at milkmeansmore.org.

Watch video to see how to make this delicious recipe!

Pasta and Chicken in Garlic Cream Sauce

Recipe courtesy of Milk Means More
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 8

• 4          slices bacon, cut crosswise into 1/2-inch-wide pieces
• 3/4       pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 10        ounces (about 4 cups) farfalle (bow tie) pasta
• 2 1/2    cups reduced-sodium chicken broth
• 4          cloves garlic, minced
• 1 1/2    teaspoons dried Italian seasoning
• 1/2       teaspoon coarsely ground black pepper
• 1          cup heavy cream
• 1          cup grated Parmesan cheese
• 3          cups baby spinach leaves
• 1          cup halved cherry tomatoes, for garnish

1. Place removable pan inside programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining.
2. Add chicken to bacon drippings in pan in two batches. Using saute function, stir-fry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel.
3. Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes. Press cancel.
4. Allow pressure to release naturally 5 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
5. Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese.
6. Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes.

Cheesy Turkey Chili Mac

Recipe courtesy of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 1          tablespoon vegetable oil
• 1          pound lean ground turkey
• 1          cup chopped onion
• 1          can (15 1/2 ounces) kidney beans, rinsed and drained
• 1          can (15 ounces) no-salt- added tomato sauce
• 1          can (14 1/2 ounces) diced tomatoes with green chili peppers
• 1 2/3    cups reduced-sodium chicken broth
• 1          tablespoon chili powder
• 1/2       teaspoon garlic salt
• 1/4       teaspoon pepper
• 8          ounces (about 1 3/4 cups) elbow macaroni
• 1/2       cup 2 percent or whole milk
• 2          tablespoons all-purpose flour
• 2          cups (8 ounces) shredded Mexican blend cheese
• 3/4       cup plain fat-free Greek yogurt or sour cream

1. Place oil in removable pan of programmable pressure cooker. Place pan in pressure cooker. Using saute function, heat oil until hot. Add turkey and onion. Cook, uncovered, about 5 minutes, or until turkey is no longer pink, stirring to break up. Press cancel.
2. Stir in beans, tomato sauce, diced tomatoes, broth, chili powder, garlic salt and pepper. Stir in macaroni. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes.
3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
4. Stir macaroni mixture. Whisk together milk and flour. Stir into macaroni mixture. Using saute function, cook and stir, uncovered, 1-2 minutes, or until boiling. Press cancel.
5. Stir cheese into macaroni mixture until melted. Ladle into serving bowls. Spoon dollops of yogurt or sour cream on top.

Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More
Prep time: 15 minutes
Cook time: 1 hour

• 1          cup shredded carrots
• 1/2       cup finely chopped onion
• 1/2       cup sliced celery
• 2          cloves garlic, minced
• 2          tablespoons butter or clarified butter
• 4          cups chicken broth
• 4          ounces (about 2/3 cup) wild rice, rinsed and drained
• 1          teaspoon dried thyme leaves
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 12        ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
• 1          cup plain low-fat Greek yogurt
• 2          tablespoons flour
• 1/2       cup whipping cream

1. In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.
2. Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.
3. In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.

Source:  United Dairy Industry of Michigan