(Family Features) It’s hard to top a brunch feast spent snacking on sweet treats in the sunshine with loved ones. At the center of your celebration can be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious protein powerhouse with just 70 calories per large egg. Boiled, scrambled, poached, baked and any other way you like them, they’re a kitchen superhero.

This spring, add eggs to your menu and explore fresh ways to celebrate the season at incredibleegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 34-36 minutes
Yield: 6 cups

• 12 pieces thinly sliced prosciutto
• 6 slices tomato
• 1/3 cup finely grated Parmesan cheese
• 6 large eggs
• fresh cracked black pepper, to taste
• 1/4 cup finely chopped chives

1. Place rack in upper third of oven and preheat to 350 F.
2. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
3. Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
4. Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
5. Cool 5 minutes before serving warm.

Eggy Lemon Sandwich Cookies

Recipe courtesy of the American Egg Board and "Joy the Baker"
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup vegetable shortening
• 1/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract

Lemon Curd:

• 1/2 cup fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 6 tablespoons unsalted butter, cut into cubes

Buttercream:

• 1 cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 pinch salt
• 1 teaspoon finely grated lemon zest
• 1-2 tablespoons warm milk
• 1 teaspoon poppy seeds

1. To make dough: In medium bowl, whisk flour, baking soda, baking powder and salt.
2. In bowl of stand mixer fitted with paddle attachment, cream together shortening and butter until well combined. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3-5 minutes.
3. Add egg, milk and vanilla extract; beat until combined. Add dry ingredients and beat on low until dough forms. Scrape down sides of bowl to ensure no dry pockets at bottom. Wrap and refrigerate dough 30 minutes.
4. Place rack in upper third of oven and preheat to 350 F.
5. Roll half of dough on lightly floured counter to 1/4-1/2-inch thickness. Cut with 2-3-inch egg cookie cutter and place on parchment paper-lined baking sheet. Use 1-inch round or egg-shaped cookie cutter to cut yolk holes out of half the cookies. Bake 8-10 minutes until just golden around edges. Cool completely before filling.
6. To make lemon curd: In 2-quart heavy saucepan, whisk juice, zest, sugar and eggs. Stir in butter and cook over low heat, whisking frequently, until curd is thick enough to hold marks of whisk and bubbles appear on surface, about 6 minutes.
7. Transfer lemon curd to bowl and chill, covered with plastic wrap, until cold, at least 1 hour.
8. To make buttercream: In medium bowl using electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat on low. Add milk and whip to combine. Beat in poppy seeds. Transfer frosting to zip-top bag with corner cut off or piping bag with medium round tip. Leave buttercream at room temperature until ready to pipe.
9. To assemble cookies: Flip each whole egg cookie so bottoms are facing up. Pipe buttercream frosting around edges. Spoon 2-3 teaspoons lemon curd into centers of cookies. Top each with one cookie with hole; press gently and spoon 1 teaspoon lemon curd into cookie hole.

Source: American Egg Board

Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.

This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.

“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas
Servings: 2

• 1/4 cup finely diced seeded English cucumbers
• 1/4 cup finely diced seeded Roma tomato
• 2 tablespoons finely diced red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 lime, juice only, divided
• salt, to taste
• pepper, to taste
• 2 cups canned low-sodium vegetable stock, divided
• 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
• 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus

• tri-color fried tortilla strips

1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
2. In blender or food processor, process 1 cup stock and salsa until smooth.
3. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
4. Divide soup between two bowls and top with relish and tortilla strips.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

Shrimp:

• 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
• 9 cups water, divided
• ice water
• 1 lime, sliced
• 12 sprigs cilantro
• 1 teaspoon kosher salt
• 1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:

• 3/4 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 2 teaspoons fresh lime juice
• 1/2 teaspoon chile powder or smoked paprika
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup green onion, thinly sliced, plus additional for garnish

• 8 butter or Boston lettuce leaves
• cilantro leaves, for garnish
• lime wedges, for garnish
• chopped black olives, for garnish (optional)
• chopped hard-cooked eggs, for garnish (optional)

1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
2. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
5. Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
6. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.

Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie Banyas
Servings: 4-6

• 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
• 12 ounces chicken tenders, patted dry
• 1 teaspoon kosher salt, plus additional, to taste, divided
• freshly ground black pepper, to taste
• 3 tablespoons vegetable oil, divided
• 12 ounces fully cooked chicken sausage or pork sausage links
• 3 cups low-sodium canned chicken stock, water or combination
• 2 cups long-grain rice
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro or parsley
• lime wedges

1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
2. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
3. In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
4. Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
5. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
6. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.

Source: Fresh Cravings

(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1 package (20 ounces) French bread, cubed, divided
• 1 can (20 ounces) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

• 4 Atkins Ranch grass-fed lamb loin chops
• 1 teaspoon cumin powder
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Hummus:

• 1 can (15 ounces) chickpeas
• 3 cloves garlic, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

For serving:

• 1 Persian cucumber, small diced
• 1 small tomato, diced
• 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
• parsley, chopped
• lemon wedges
• toasted flatbread or tortilla chips

1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
6. Transfer hummus to large platter and spread it out.
7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
• 1 cup packed C&H Light Brown Sugar
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• sweetened whipped cream, for topping (optional)
• fresh fruit, such as strawberries and blueberries, for topping (optional)

1. Preheat oven to 350 F.
2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand

(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Tri-Color Quinoa
• 4 cups chicken broth
• 1 cup canned diced tomatoes
• 1 cup frozen peas
• 3/4 teaspoon smoked paprika
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, sliced into 1/4-inch rounds
• 1 red bell pepper, halved
• 4 boneless, skinless chicken thighs
• 12 ounces medium shrimp, peeled and deveined
• 2 cured chorizo sausages
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons lemon juice

1. Preheat grill to medium-high heat; grease grates well.
2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Jasmine Rice
• 3 ears corn
• 1/4 cup lime juice
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/3 cup finely crumbled feta cheese
• 2 green onions, thinly sliced

1. Prepare rice according to package directions. Set aside and allow to cool completely.
2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice

(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) Whether you’re hosting a big game party at home or hitting the road to join friends and family, scoring a touchdown with the crowd starts by supplying superstar snacks.

As one of the most popular foods at many watch parties, the options are endless when it comes to America’s favorite guac. From spicy versions with a cayenne pepper kick to bacon-loaded recipes worthy of a trophy, what’s your guac of choice? Check out these game worthy recipes, and surprising facts from Avocados From Mexico.

A Hall of Fame-Worthy Food

Did you know that guacamole from all of the avocados sold for big game parties could fill an entire stadium 12 feet high? You can join the millions of game watchers who plan to enjoy their guac with this Championship Guacamole recipe, a real craving crusher that can help make your crowd go wild. Smooth, crunchy, smoky and salty flavors all team up to sack hunger with a bacon blitz.

Spark Good Times

Light a fire under your crowd this year with Victory Guacamole, a perfect party recipe sure to spark good times. Take your tacos to the next level or dip a chip in this fiery recipe. Just one taste will win you over and victory is always good.

From the Farm to Your Table

If you’re eating guacamole during the big game, it’s likely to come from No. 1-selling Avocados From Mexico. During January and leading up to the big game, more than 95% of avocados in the U.S. come from Mexico, according to the Hass Avocado Board. Michoacan is the state in Mexico where avocados grow all year and can meet the U.S. demand due to its rich volcanic soil, natural irrigation and unique topography.

With a unique combination of good health (with naturally good fats and nearly 20 vitamins and minerals) and good taste, adding avocados to your big game party sparks good times.

To find more information about avocados, explore AFM’s digital kitchen and find even more guacamole recipes, visit avocadosfrommexico.com/big-game/kitchen.

Source: Avocados From Mexico

(Family Features) When cooking, keep in mind small changes that can make a big impact on heart health.

High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. It can be managed by getting levels regularly tested and making lifestyle changes like eating a heart-healthy diet.

• Reduce saturated fat – Select lean cuts of meat or opt for plant protein, limit processed meats, broil or bake rather than pan-fry meats and remove skin from poultry before cooking.
• Eat more fish – Fish can be fatty or lean, but it’s still low in saturated fat. Choose oily fish like salmon or trout, which are high in omega-3 fatty acids.
• Use liquid oils in place of solid fats – For roasting, sauteing and more, use non-tropical liquid vegetable oils like canola, safflower, soybean or olive instead of butter, lard or shortening.
• Lower dairy fats – Low-fat, fat-free or non-dairy milk can be used in many recipes instead of whole milk or half-and-half.
• Increase fiber and whole grains – Add high-fiber vegetables to meals, serve fruit instead of juice and try brown rice instead of white.

These simple tips and better-for-you recipes like Chicken Tortilla Soup and Air Fryer Crispy (Un) Fried Chicken can help you eat healthy without sacrificing taste.

Find tips for managing cholesterol and other risk factors at heart.org/cholesterol.

Chicken Tortilla Soup

This recipe is reprinted with permission from "Healthy Slow Cooker Cookbook, 2nd Edition." Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
Servings: 4

• 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes
• 2 cups frozen whole-kernel corn, thawed
• 2 cups fat-free, no-salt-added chicken broth
• 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained
• 1/4 cup finely chopped onion
• 1 teaspoon sugar
• 1 teaspoon ancho powder
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips
• 1 corn tortilla (6 inches), torn into pieces
• 2-4 tablespoons snipped fresh cilantro
• 1/4 cup finely chopped avocado
• 1/4 medium red bell pepper, cut into matchstick-size strips

1. In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
2. Preheat oven to 350 F.
3. On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
4. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
5. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

Air Fryer Crispy (Un) Fried Chicken

Recipe courtesy of the American Heart Association
Servings: 4

• 1/2 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon ground oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2-1 cup low-fat buttermilk
• 1/2 tablespoon hot pepper sauce (optional)
• 1/3 cup whole-wheat panko breadcrumbs
• 1/3 cup shredded or grated Parmesan cheese
• 4 boneless, skinless chicken breasts (about 4 ounces each), visible fat discarded, flattened to 1/4-inch thickness, patted dry with paper towels
• nonstick cooking spray

1. reheat air fryer to 390 F.
2. In shallow dish or pie pan, whisk flour, parsley, oregano, pepper and cayenne.
3. In separate shallow dish or pie pan, whisk buttermilk and hot sauce.
4. In third shallow dish or pie pan, stir panko and Parmesan.
5. Place dishes and large plate in row. Dip chicken in flour mixture then buttermilk mixture then panko mixture, turning to coat at each step and gently shaking off excess. Using fingertips, gently press panko mixture so it adheres. Place chicken on plate. Cover and refrigerate 30 minutes.
6. Lightly spray chicken with nonstick cooking spray. Arrange chicken in single layer in air fryer basket, working in batches if needed. Cook 10-15 minutes, or until chicken is no longer pink in center and coating is golden brown, turning once halfway through and lightly spraying with nonstick cooking spray.

Source: American Heart Association

(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.

Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

• Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
• The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
• Improving farmed seafood quality and safety

Visit NewWaytoSeafood.com to find more information about the certification process.

Watch video to see how to make this recipe!

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2

• 2          pieces of MOWI Pure portions salmon
• 1          cup wild rice
• 1          tablespoon coconut oil
• 1          clove garlic, sliced
• 1/4       cup red onion, diced
• 1          cup pumpkin or butternut squash, diced
• 1          tablespoon lemongrass, finely chopped
• 1 1/2    tablespoons red curry paste
• 1/2       cup coconut milk
• 1          tablespoon fish sauce
• 1/4       cup tomatoes
• 4          shrimp
• 1          lime, quartered
• 2-3       cilantro leaves, for garnish

1. Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
2. In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
3. Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
4. Serve with rice and lime quarters. Sprinkle with cilantro.

Source: Aquaculture Stewardship Council

(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office or wherever your days take you.

To help you establish (or re-establish) healthy habits during mealtime and beyond, consider these tips.

Eat Meals Together

“Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

Bring everyone together with a better-for-you seasonal favorite like Turkey and Bean Tostadas.

Make Time for Yourself

Chronic stress can have a negative impact on mental and physical health, but turning lost moments – like a meal by yourself spent mindlessly scrolling through social media – into mindful moments can help. Try practicing gratitude at the table by thinking of three things you’re grateful for or putting your fork down between each bite to savor the flavor and consider the nourishment you’re receiving.

Enjoy the Cooler Temperatures

Cooler temperatures can make it more enjoyable to take advantage of outdoor exercise, which is a good way to soak in vitamin D to improve your mood and boost immunity. Going for a brisk walk after mealtime (solo or with your pet), jogging and even raking leaves are examples of activities that count toward the American Heart Association’s recommended 150 minutes of moderate physical activity per week.

Visit heart.org/healthyforgood to download more heart-healthy recipes and find more tips for a healthier you in mind, body and heart.

Tuna Pasta Casserole

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

• 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
• nonstick cooking spray
• 16 ounces frozen mixed vegetables, thawed
• 1 pouch (11 ounces) low-sodium chunk light tuna
• 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
• 1/2 cup chopped roasted red bell peppers
• 1/2 cup fat-free half-and-half
• 1 teaspoon all-purpose, salt-free seasoning blend
• 3/4 cup crushed low-sodium, whole-grain crackers
• 1/4 cup shredded or grated Parmesan cheese

1. Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
2. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
   Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
3. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.

Turkey and Bean Tostadas

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 5

Salsa:

• 2 cups chopped tomatoes (about 2 medium tomatoes)
• 1 medium avocado, halved, pitted and diced
• 1 large ear of corn, husks and silk discarded, kernels removed
• 1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice

Tostadas:

• nonstick cooking spray
• 5 corn tortillas (6 inches each)
• 8 ounces ground skinless turkey breast
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 2 tablespoons water

1. To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
2. Preheat oven to 400 F.
3. To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
4. Bake tortillas 5-6 minutes on each side, or until golden brown.
5. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
6. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
7. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.

Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.

Ginger Pumpkin Soup

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

• 1 1/2 teaspoons canola or corn oil
• 1 medium onion, finely minced
• 3/4 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger
• 2 medium garlic cloves, minced, or 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 3/4 cups fat-free, low-sodium vegetable broth
• 1 cup water
• 2 cans (15 ounces each) solid-pack pumpkin
• 1 cup fat-free milk
• 1/4 cup fat-free sour cream (optional)
• 2 tablespoons chopped chives (optional)

1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.
3. Stir in milk. Remove from heat. Ladle soup into bowls.
4. Garnish with sour cream and chives, if desired.

Nutritional information per serving: 138 calories; 2.5 g total fat; 0 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1 g monounsaturated fat; 1 mg cholesterol; 199 mg sodium; 27 g carbohydrates; 10 g dietary fiber; 14 g sugars; 6 g protein.

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.

Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.

Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.

Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.

Find more recipes perfect for warming up this winter at Ragu.com.

Baked Tomato Goat Cheese Dip

Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

• Nonstick cooking spray
• 2 cups RAGÚ Simply Traditional Sauce
• 3 cloves garlic, divided
• 1/ 4 cup fresh basil, chopped, divided
• 1/8-1/4 teaspoon red pepper flakes
• 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
• 2 teaspoons olive oil, plus additional for brushing, divided
• 1/4 teaspoon fresh thyme
• kosher salt, divided
• pepper
• 1 large baguette, sliced on bias
• blistered tomatoes, for serving (optional)

1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Polenta Bites

• 1 tube (18 ounces) polenta
• 1 1/2 teaspoons olive oil
• 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
• 1 package (8 ounces) shredded mozzarella
• 2 sprigs, rosemary, destemmed and chopped
• 3 basil leaves, chopped
• 1 block (8 ounces) hard Parmesan cheese

1. Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
2. In saucepan over medium heat, warm sauce.
3. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.

Snowman Pizza Bombs

• 1 tube (11.8 ounces) pizza dough
• 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
• 1 package (6 ounces) pepperoni slices
• 1 package (6 ounces) Canadian bacon slices
• 1 package (8 ounces) shredded cheddar cheese
• 4 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1 package (8 ounces) mozzarella cheese slices

Decorative vegetables (optional):

• multicolored sweet peppers
• olives
• spinach
• mushrooms
• cherry tomatoes

1. Preheat oven to 400 F.
2. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
3. Pinch corners of dough together to round into balls then place in muffin tins.
4. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
5. Bake 15-20 minutes until golden brown.
6. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
7. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.

Source: RAGÚ