(Family Features) Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches at breakfast and beyond.

Give Her the Day Off
Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her morning is one of rest and relaxation while you handle kitchen duties from prep to cleanup. These Bacon-Wrapped Egg Muffins are easily customizable to suit your family’s favorite tastes with nearly endless possibilities. Just make sure to place a foil-lined cookie sheet under the muffin tin to make cleanup a breeze.

For a sweeter touch on brunch, these Cinnamon Muffins offer a one-ingredient solution that take just 15 minutes to prepare. Serve alongside the egg muffins or let these ooey-gooey bites bake while mom enjoys the main course.

Add Flowers
Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Create a Personalized Card
Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret – a storebought card means all the same when paired with a heartfelt message that conveys your love.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. Find more family-friendly recipe ideas at Culinary.net.

Bacon-Wrapped Egg Muffins

Recipe courtesy of "Cookin' Savvy"

• 1 pound regular-sliced bacon (not thick-sliced)
• 10 eggs
• 1/2 cup shredded cheese
• 1/3 cup half-and-half or milk
• 1 tablespoon garlic pepper
• 1/3 cup chopped fresh or frozen spinach

1. Preheat oven to 400 F.
2. Using muffin tin, wrap bacon around inside of each muffin hole. In bowl, whisk eggs, cheese, half-and-half, garlic pepper and spinach. Pour into each hole, filling about halfway to avoid overflowing while cooking. Cook 40 minutes, or until eggs are golden.

Tips: Place muffin tin on cookie sheet lined with aluminum foil to catch grease and make cleanup easier. If you want bacon taste without lining muffin holes, mix fried bacon pieces into eggs.

Substitutions: Line each hole with hashbrowns then add egg mixture. Use broccoli instead of spinach, if desired.

Cinnamon Muffins

Recipe courtesy of "Cookin' Savvy"

• 2 tubes (8-count each) cinnamon rolls

1. Preheat oven to 400 F.
2. Grease muffin tin or line with liners. Using kitchen shears, cut each cinnamon roll into pieces and place in muffin holes.
3. Bake about 15 minutes, or until golden. Let cool then add provided icing.

Tip: To make icing extra special, add 2 tablespoons creamer and mix well before icing muffins.

 Source: Culinary.net

(Family Features) If lending a hand to planet Earth and the environment is a goal in your household, a sustainability mindset often begins as a consumer. There are likely a few ways you can be more environmentally conscious when stocking your pantry for all your family’s favorite recipes.

Start by considering the decisions you make in the grocery store aisles that impact the world around you. Beginning with a belief that food should have it all – convenience, taste and quality – Success Rice is dedicated to safeguarding the environment and ensuring well-being through food. A commitment to becoming more sustainable, from farming to manufacturing and packaging, is at the heart of producing high-quality rice and quinoa while caring for the planet.

For example, these sweet and spicy Golden Beet and Rice Burger Sliders provide a plant-forward alternative at the dinner table. Delicious and hearty, the vegetarian sliders are perfect for occasions ranging from family game nights to outdoor entertaining with the combination of veggies, jasmine rice and beans.

Or you can opt for an earth-friendly dish with sustainability in its name: Zero-Waste Moroccan Spice Rice and Lentil Pilaf. Ready in just half an hour, it delivers a fragrant, flavorful meal without waste. It balances warm spices, basmati rice and bursts of zesty lemon for a dynamic and colorful recipe.

Regardless of the occasion, the variety of Success Rice Boil-in-Bag products can help you be a good steward for the planet while serving good food to friends and family. In fact, the amount of plastic material in the BPA-free bags has been reduced by 7%. Additionally, the How2Recycle labeling system conveys clear instructions for its 100% recyclable boxes and bags, and, as part of a continued mission, more packaging options are being explored to increase recyclability.

Discover more ways to do your part for the environment, without sacrificing taste or quality, by visiting SuccessRice.com.

Golden Beet and Rice Burger Sliders

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

• 1 bag Success Jasmine Rice
• 1/2 can (7 1/2 ounces) white beans, drained and rinsed
• 1 egg, beaten
• 1/2 tablespoon water
• 4 ounces (about 1 1/2 cups) golden beets, cooked and grated
• 3 ounces goat cheese, crumbled, divided
• 1 tablespoon finely chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 12 leaves Bibb lettuce
• 1 cup arugula
• 2 tablespoons Sriracha sauce

1. Prepare rice according to package directions. Cool completely.
2. In food processor, pulse beans, egg and water until mashed.
3. Transfer bean mixture to large bowl. Add rice, beets, 1 1/2 ounces goat cheese, dill, salt and pepper; stir until combined. Divide mixture into six portions and shape into 1/2-inch-thick patties.
4. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Cook patties in two batches, 3-5 minutes per side, or until golden brown and heated through, adding remaining oil as necessary.
5. Place two lettuce leaves together, overlapping ends to form pocket. Place patty inside lettuce pocket; top with arugula and remaining goat cheese. Drizzle with Sriracha. Repeat with remaining burgers.

Zero-Waste Moroccan Spice Rice and Lentil Pilaf

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 5 cups water
• 1/3 cup dried brown lentils, rinsed
• 1 bag Success Basmati Rice
• 1/2 cup fresh cilantro, finely chopped (stalks and leaves)
• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons Moroccan spice blend
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup preserved lemons, finely chopped

1. In medium saucepan over medium heat, bring water to boil. Add lentils and cook 10-15 minutes, or until slightly soft.
2. Submerge bag of rice in saucepan with lentils and cook 10-12 minutes, or until lentils are tender. Remove bag with fork and drain; set aside. Drain lentils and transfer back to saucepan. Cut open bag of rice and empty cooked rice into saucepan with lentils. Stir to combine.
3. Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons. Serve.

Source: Success Rice

(Family Features) Letting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own signature spins on salad season.

For example, this Tuna and Rice Nicoise Salad offers a new take on tuna salad with olive tapenade, capers, tomatoes, green beans and cherry tomatoes. Its calling card: swapping out potatoes in favor of Minute Yellow Rice Cups, which cook up fast as a convenient and flavorful alternative that saves the chore of washing, peeling and boiling potatoes. Fully cooked and packaged in BPA-free cups, it features white rice lightly seasoned with onion powder, garlic powder and turmeric for a delightful taste ready in just 1 minute.

As a perfect recipe for those who love veggies, this dish combines classic salad freshness with olive tapenade for a briny bite in every mouthful. Canned tuna mixes with bursts of capers, hard-boiled egg, crisp green beans and sweet cherry tomatoes capped off with tart balsamic dressing to round out the dish.

If you love the taste of crisp, peppery arugula, this Pomegranate and Arugula Rice Salad is practically perfect. Your favorite green shines alongside a delicious mix of sweet pomegranate seeds, crisp almonds and tart balsamic dressing that’s ideal for a starter or side, or you can add a preferred protein to turn it into a satisfying main course.

Incredibly colorful with a lively taste, bright flavors mingle with fluffy grains of Minute Instant Jasmine Rice, ready in just 5 minutes to keep your dinner schedule on track. Aromatic white rice provides a distinct scent, perfect texture and delicious taste that’s fast, fragrant, flavorful and fluffy. It’s simply precooked then dried with nothing added but convenience to help you get tasty meals on the table quickly.

Requiring just 15 minutes to prepare, this salad is ready in an instant and serves up to eight people, making it a solution for anything from family gatherings to meal prepping for a busy week ahead.

Find more spring salads and other flavorful, convenient recipes by visiting MinuteRice.com.

Tuna and Rice Nicoise Salad

Prep time: 4 minutes
Cook time: 1 minute
Servings: 1

• 1 cup Minute Yellow Rice Cups
• 2 tablespoons balsamic dressing
• 2 tablespoons olive tapenade
• 1 teaspoon capers, drained well
• 1/2 cup halved cherry tomatoes
• 1/2 cup frozen green beans, thawed
• 1 can (3 ounces) tuna, drained and flaked
• 1 hard-boiled egg, cut into wedges

1. Heat rice according to package directions.
2. In medium bowl, combine rice, balsamic dressing, tapenade and capers. Mix well.
3. Top with cherry tomatoes, green beans, tuna and hard-boiled egg.
4. Tip: Serve salad over bed of mixed greens, if desired.

Pomegranate and Arugula Rice Salad

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

• 2 cups Minute Instant Jasmine Rice
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bag (5 ounces) arugula
• 1 cup pomegranate seeds
• 1/3 cup slivered almonds, toasted

1. Prepare rice according to package directions. Cool completely, about 10 minutes.
2. In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.
3. Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.

Tips: For added flavor, top salad with crumbled goat or blue cheese.

To cool rice quickly, spread evenly on parchment paper-lined baking sheet.

 Source: Minute Rice

(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.

Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.

After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.

Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.

Mexican Cactus Pork Stew

Recipe courtesy of "Cookin' Savvy"

• 1 pound pork shoulder (leftover or fresh)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) mild chili beans
• 1 cup chopped cactus (nopales)
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

1. If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
2. Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
3. Simmer 25 minutes then garnish with green onions and cilantro.

Kid-Friendly Mexican Cinnamon Cookies

Recipe courtesy of "Cookin' Savvy"

• 4 sticks butter, at room temperature
• 4 cups self-rising flour, plus additional for coating workspace
• 2 teaspoons cinnamon
• 1 egg
• 3/4 cup sugar

Topping:

• 2/3 cup sugar
• 4 teaspoons cinnamon

1. Preheat oven to 375 F.
2. In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
3. Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
4. Bake 10 minutes.
5. To make topping: In bowl, combine sugar and cinnamon.
6. Roll warm cookies in mixture and let cool on rack.

(Family Features) Whether your favorite springtime meals take you to the patio or have you throwing open the windows to let fresh air in, enjoying the sunshine and warmth with sweet and savory dishes is a perfect way to celebrate the season. Better yet – bring loved ones together with recipes that are as easy to make as they are delicious for refreshing taste without the hassle.

The uplifting aroma and flavor of Envy Apples offer an invitation to savor small moments around the table, especially when used in simple favorites like muffins, sandwiches, pizza or pies for delicious dishes all day long. Celebrating spring can start with this ultimate apple experience, allowing you to introduce loved ones to new ways to rethink weekly staples.

Wake up with breakfast or brunch on the patio, highlighted by Apple and Date Muffins you can prepare fresh or bake ahead of time then reheat for an easy, breezy morning. Spring often means outdoor activities which require a recharge at lunch like these Apple, Bacon and Brie Cheese Toasties featuring the perfect pairing of sweet with savory.

Wind down the day with Stilton Cheese Pizza, an ultimate family favorite and shareable solution. Finally, cap off the excitement of warming weather and time outdoors with a slice of Classic Apple Lattice Tart served with a scoop of ice cream or custard.

These recipes and more start with the craveable texture and crunch of Envy Apples – a leading apple variety – that provide balanced sweetness with flesh that remains whiter longer, even after cutting, so your favorite meals look as delicious as they taste.

Visit EnvyApple.com to find more patio-perfect recipe inspiration.

Classic Apple Lattice Tart

Servings: 8-10

• 2-3 sheets puff pastry dough
• 5 Envy Apples
• 2 tablespoons sugar
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1 egg
• 1 tablespoon milk
• 1 tablespoon cinnamon sugar
• ice cream, custard or cream, for serving (optional)

1. Preheat oven to 365 F.
2. Use two sheets semi-thawed pastry to line fluted tart pan approximately 10 inches, pressing and trimming neatly to fit; chill 15 minutes.
3. Peel, core and thinly slice apples into large bowl; sprinkle with sugar, lemon zest and cornstarch then toss well to evenly coat.
4. Arrange apple slices in pastry-lined tart pan, laying flat.
5. Beat egg with milk. Brush egg wash around pastry rim.
6. Cut 1/2-inch strips from remaining pastry sheet and make lattice pattern over apples, crimping edges once lattice is completed.
7. Brush tart with egg wash and sprinkle with cinnamon sugar.
8. Bake 35-40 minutes, or until pastry is golden. Allow to cool at least 15 minutes before slicing. Serve with ice cream, custard or cream, if desired.

Apple and Date Muffins

Servings: 12

• 2 Envy Apples
• 1 tablespoon maple syrup
• 1 cup flour
• 1 cup bran flakes
• 3/4 cup brown sugar
• 1/2 cup chopped dates
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 cup butter, melted
• 1 egg, beaten
• 3/4 cup milk
• butter or powdered sugar, for serving (optional)

1. Preheat oven to 375 F and line muffin pan with cupcake papers.
2. Peel and core apples and dice finely; toss with maple syrup.
3. In large bowl, combine flour, bran flakes, brown sugar, dates, pumpkin pie spice and baking powder; mix well.
4. In separate bowl, whisk melted butter, egg and milk.
5. Add half maple-apple mixture to dry ingredients.
6. Pour wet ingredients into dry and fold together until mixed. Spoon evenly into muffin tin cupcake papers. Add 1 teaspoon remaining maple-apple mixture to top of each muffin.
7. Bake 20-25 minutes until muffin mix is set and apple topping is golden. Allow muffins to cool 5 minutes before removing from tin.
8. Serve with butter or dust with powdered sugar, if desired.

Stilton Cheese Pizza

Yield: 1 pizza

• 1 tablespoon pizza sauce
• 1 tablespoon sweet chili sauce
• 1 storebought pizza crust
• 1/2 cup mozzarella cheese, divided
• 1/3 cup stilton cheese, divided
• 1 Envy Apple
• 4 slices prosciutto
• fresh arugula leaves, for garnish
• fresh basil, for garnish
• toasted walnuts (optional)

1. Preheat oven to 450 F.
2. Combine pizza sauce and sweet chili sauce. Spread sauce over pizza crust.
3. Sprinkle with half of the mozzarella cheese and half of the stilton cheese.
4. Cut apple in half then core and slice into thin wedges. Arrange apple over cheese then top with remaining cheese.
5. Cook pizza 7-10 minutes until pale golden and starting to bubble. Add prosciutto and cook 2-3 minutes until golden and bubbling.
6. Serve with fresh arugula and basil. Sprinkle with toasted walnuts, if desired.

Apple, Bacon and Brie Cheese Toasties

Servings: 2

• 1 tablespoon butter
• 4 slices sourdough bread
• 1 teaspoon honey mustard, plus additional for serving (optional)
• 4 slices cooked bacon
• 1 Envy Apple, peeled, cored and thinly sliced
• 1 3/4 ounces brie cheese, sliced
• side salad, for serving (optional)

1. Butter one side of each bread slice.
2. Lay out two slices bread, buttered sides down. Top with honey mustard then layer with two bacon slices, apple slices and brie cheese slices. Top with remaining slices bread, buttered sides up, to create two sandwiches.
3. Heat grill pan or frying pan and cook sandwiches until golden brown on each side and cheese is beginning to bubble.
4. Cut sandwiches in half and serve with side salad or extra honey mustard, if desired.

Source: Envy Apples

(Family Features) Putting dinner on the table quickly seems to be a goal more often than not, particularly in today’s sped-up world. However, spending less time cooking doesn’t have to mean sacrificing nutrition or taste.

To enjoy better-for-you meals in the blink of an eye, lean into versatile ingredients prepared without the hassle like Minute Brown Rice & Quinoa Cups. In just 1 minute, you can savor a blend of two 100% whole grains with the crunchiness of red quinoa and chewy texture of brown rice that total 55 grams of whole grains and provide a good source of fiber in each serving.

Packed in single-serve portions, you can eat right out of the BPA-free cup or serve the whole grains as the base of this speedy Sweet Chili Shrimp with Quinoa mixed with succulent shrimp, umami-like flavors from sweet chili sauce and the satisfying flavor and crunch of green onions and chopped peanuts. A delicious dish that’s filling without the fuss, this recipe is ready in less than 5 minutes to save time without relying on takeout.

Switch up your family’s stir-fry routine with this savory version of Whole Grain Sesame Chicken Stir-Fry made with rice, quinoa, vegetables, rotisserie chicken and a blend of soy sauce and sesame oil. This simple meal is perfect for those busy weeknights when you need to save time without skimping on taste.

Ready to complement the succulent chicken and sesame-infused veggies, Minute Instant Rice & Quinoa offers a blend of four whole-grain ingredients: brown rice, red rice, wild rice and quinoa. Available in four convenient, pre-portioned, two-serving bags, it cooks in just 10 minutes for light, fluffy and delicious nutty flavor for recipe versatility from breakfast to dessert so you can rely on it as a family favorite for less time cooking and more time enjoying meals and moments together.

To find more quick, nutritious dinner solutions, visit MinuteRice.com.

Sweet Chili Shrimp with Quinoa

Prep time: 2 minutes
Cook time: 2 minutes
Servings: 1

• 1 Minute Brown Rice & Quinoa Cup
• 4 ounces (1/2 cup) cooked shrimp, peeled and deveined
• 1/2 cup frozen Asian-style mixed vegetables, thawed
• 2 tablespoons sweet chili sauce
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped peanuts

1. Heat rice and quinoa cup according to package directions. In small, microwave-safe bowl, combine shrimp and vegetables. Microwave on high 30 seconds.
2. Stir in sweet chili sauce. Blend well.
3. Serve shrimp mixture over rice topped with green onions and peanuts.

Whole Grain Sesame Chicken Stir-Fry

Prep time: 3 minutes
Cook time: 12 minutes
Servings: 3-4

• 1 bag Minute Instant Rice & Quinoa
• 1 cup vegetable broth
• 1 tablespoon sesame oil, divided
• 2 eggs, lightly beaten
• 1/2 cup thinly sliced red onion
• 2 garlic cloves, minced
• 2 cups rotisserie cooked chicken, shredded
• 2 cups frozen, Asian-style mixed vegetables, thawed
• 2 tablespoons soy sauce

1. Prepare rice and quinoa according to package directions, substituting broth for water.
2. In medium wok or skillet over medium-high heat, heat 1/2 tablespoon sesame oil. Add eggs and, using spatula, quickly soft scramble. Continue stirring eggs until light and fluffy. Remove from pan and reserve.
3. Add remaining sesame oil to wok or skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes.
4. Add chicken and vegetables; stir-fry 2 minutes, or until heated through. Fold in rice and quinoa, eggs and soy sauce.

 Source: Minute Rice

(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”

Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.

Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.

For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.

To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.

Poached Egg Tostadas with Avocado-Tomatillo Salsa

Servings: 4 (1 egg and 1/2 cup salsa per serving)

• Nonstick cooking spray
• 4          corn tortillas (6 inches each)
• 4          cups water
• 1          tablespoon white vinegar
• 4          large eggs

Salsa:

• 1          medium avocado, diced
• 1          medium Anaheim or poblano pepper, seeds and ribs discarded, diced
• 1          medium tomatillo, papery husk discarded, washed and diced
• 1/2       medium tomato, diced
• 1/4       cup diced red onion
• 1/4       cup chopped fresh cilantro
• 2          tablespoons fresh lime juice
• 1          medium garlic clove, minced
• 1/8       teaspoon salt

1. Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
2. Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
3. In large skillet over high heat, bring water and vinegar to boil.
4. Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
5. To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.

Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.

Poblano Frittata

Servings: 4 (2 wedges per serving)

• 4          large eggs
• 1/4       cup fat-free milk
• 2          tablespoons chopped fresh cilantro
• 1          teaspoon olive oil
• 2          medium poblano peppers, seeds and ribs discarded, chopped
• 2          cups frozen whole-kernel corn, thawed
• 2          medium green onions, chopped
• 1/4       cup finely shredded Cotija cheese or crumbled queso fresco
• 1          medium tomato, chopped
• 1/4       cup fat-free sour cream

1. In medium bowl, whisk eggs, milk and cilantro.
2. In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
3. Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
4. Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.

Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.

Sweet Potato Hash with Eggs

Servings: 4 (1 cup per serving)

• 2          teaspoons canola or corn oil
• 1/2       medium onion, chopped
• 4          medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2       medium red or green bell pepper, chopped
• 2/3       cup fat-free, low-sodium vegetable broth
• 2          teaspoons minced garlic
• 2          teaspoons smoked paprika
• 1          teaspoon ground cumin
• 1/2       teaspoon dried thyme, crumbled
• 1/2       teaspoon coarsely ground pepper
• 1/8       teaspoon salt
• 4          large eggs
• hot pepper sauce (optional)

1. In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
2. Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
3. Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
4. Serve hash sprinkled with dash of hot pepper sauce, if desired.

Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.

Source: American Heart Association

(Family Features) Whether seafood night at your house means sauteed shrimp, baked fish or anything in between, it’s an exciting excuse to bring the family together for favorite meals. Delicious recipes abound when seafood is on the menu.

However, this is no longer your grandparents’ seafood. Today, more than half of all seafood consumed in the U.S. is farm-raised – a practice known as aquaculture. While the industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements that can help feed a growing population, not all farmed seafood is equal and neither are the certifications you see on its packaging.

For more than a decade, the global nonprofit Aquaculture Stewardship Council (ASC) has created and enforced the world’s strictest standards for farmed seafood. Its sea green ASC certification label is only found on farmed seafood that meets these high standards – helping seafood shoppers make informed purchasing decisions.

It’s a movement some of the nation’s leading seafood grocers and chefs are getting behind.

“About 2/3 of our seafood offerings are raised on farms, which reflects both growing supply and demand,” said Abe Ng, CEO of the Sushi Maki restaurant chain and market stations. “There’s a much broader customer understanding and appreciation of aquaculture than, say, 10 years ago. However, not all farmed seafood is equal in terms of quality, environmental sustainability and social responsibility.”

A unique combination of standards help ensure supply chain integrity from the farm to the store while protecting the environment, workers and communities. ASC’s sea green label only appears on seafood from farms that have been independently assessed and certified as environmentally and socially responsible.

“Whether your seafood is wild-caught or farmed, what matters to today’s shoppers is that it’s high-quality, flavorful and was fished or farmed in a responsible way that’s good for you and the planet,” said Roger O’Brien, president and CEO of the Santa Monica Seafood market and cafe. “Farm-raised seafood that’s been responsibly certified by the ASC delivers on the assurance that the seafood you’re buying is what it claims to be, which is a key commitment we make to our customers.”

With a trusted certification like the ASC, you can confidently enjoy make-at-home recipes like Honey Mustard Crunch Salmon, Blackened Shrimp Tacos with Creole Remoulade Slaw and Almond Stuffed Rainbow Trout without sacrificing taste or sustainability.

To find more certification information and discover family-friendly seafood recipes, visit SeaGreenBeGreen.org.

Honey Mustard Crunch Salmon

Recipe courtesy of North Coast Seafoods

• 1          bag (1 pound, three 6-ounce portions) North Coast Seafoods ASC-certified Naked Norwegian Salmon
• salt, to taste
• pepper, to taste

Honey Mustard Glaze:

• 1/3       cup honey
• 1/4       cup whole-grain mustard
• 2          tablespoons smooth Dijon mustard
• 2          tablespoons mayonnaise
• 2          teaspoons horseradish
• 1          teaspoon smoked paprika

Crunch:

1. 3/4       cup panko breadcrumbs
2. 2          tablespoons dried parsley
3. 2          tablespoons olive oil

• Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
• To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
• To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
• Preheat oven to 400 F.
• Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
• Bake 15-17 minutes until fish is cooked through.
• Serve with drizzle of remaining glaze.

Blackened Shrimp Tacos with Creole Remoulade Slaw

Recipe courtesy of Coastal Seafoods and Fortune Fish & Gourmet
Prep time: 30 minutes
Cook time: 10 minutes

Coleslaw:

• 1/3       cup mayonnaise
• 1          tablespoon capers, chopped
• 1          teaspoon stone ground mustard
• 1/3       cup parsley, chopped
• 1/2       teaspoon horseradish
• 1/3       cup red onion, diced
• 1          tablespoon Cajun seasoning
• 1/2       bag coleslaw mix

Tacos:

• 6          small corn tortillas
• 1          tablespoon Cajun seasoning
• 1/2       pound peeled and deveined ASC-certified shrimp, thawed
• 3          green onions, sliced
• fresh salsa or pico de gallo (optional)
• 1          lime, sliced (optional)

1. To make coleslaw: In bowl, mix mayonnaise, capers, mustard, parsley, horseradish, red onion and Cajun seasoning. Mix coleslaw and about 3/4 of dressing. Stir until coated then add more dressing, if desired. Refrigerate coleslaw until ready to serve.
2. To make tacos: Heat grill to medium heat. Once hot, toast tortillas on each side until browned on edges. Stack toasted tortillas on plate and cover with towel until ready to serve.
3. Pour Cajun seasoning over shrimp and stir until shrimp are coated.
4. Cook shrimp 3-5 minutes per side, or until shrimp are firm and Cajun seasoning is blackened. Remove shrimp from grill to prevent overcooking.
5. To serve, place about 1/4 cup coleslaw in each tortilla then top with 3-5 shrimp and green onions. Top with salsa or pico de gallo, if desired. Squeeze wedge of fresh lime over top, if desired.

Almond Stuffed Rainbow Trout

Recipe courtesy of Riverence Provisions

• 2          ASC-certified Riverence Steelhead Trout fillets (8 ounces each)
• nonstick cooking spray
• 1/2       cup sliced almonds, toasted and coarsely chopped
• 2          tablespoons lemon zest
• 2          tablespoons lemon juice
• 1/4       cup chives, chopped
• 1 1/2    cups breadcrumbs
• 1/4       cup Italian parsley
• salt, to taste
• pepper, to taste
• 1          egg, beaten
• kitchen twine (6-inch lengths)
• 1          tablespoon olive oil

1. Preheat oven to 350 F.
2. Rinse steelhead trout fillets and pat dry with paper towel. Line baking pan with parchment paper and spray with nonstick cooking spray.
3. Mix almonds, lemon zest, lemon juice, chives, breadcrumbs and parsley. Season with salt and pepper, to taste.
4. Add beaten egg to breadcrumb mixture and stir until well incorporated.
5. Lay first trout fillet skin side down on baking pan. Place twine pieces underneath fish, spacing 1 1/2 inches apart; leave untied.
6. Place breading mixture over trout fillet and remaining trout fillet on top of breadcrumb mixture, skin side up.
7. Secure trout fillets together using kitchen twine. Brush olive oil on trout and sprinkle with salt and pepper, to taste.
8. Bake 15-20 minutes, or until fish is cooked through. Slice into portions to serve.

Source: Aquaculture Stewardship Council

(Family Features) For many looking to make healthy dietary changes, weight loss is a primary concern. Because the Dietary Guidelines for Americans recommend 45-65% of daily calories come from carbohydrates, an eating plan like the ketogenic diet (or keto, for short), which involves consuming a low amount of carbs and replacing them with healthy fats, can be a popular choice for achieving weight loss goals.

Replacing carb intake with fat can put your body in a metabolic state called ketosis, which makes you more efficient at burning fat for energy. The keto diet can also help reduce blood sugar and insulin levels and lower risk for certain diseases.

Those following the keto eating plan typically significantly reduce or avoid consuming bread, pasta, rice and baked goods, which are all traditionally high in carbohydrates. However, Toufayan Bakeries introduced a line of keto-friendly wraps, pitas and flatbreads that are high in fiber and protein while containing no sugar and being lower in carbs than traditional bread.

“We take great pride in baking our family’s favorite breads for families across the U.S.,” said Karen Toufayan, VP of marketing for Toufayan. “Across the country, people following the keto diet have been missing their favorite bread products. We are thrilled to introduce Toufayan’s first line of keto-friendly breads and hope they love them as much as we do.”

Try serving these satisfyingly light solutions as the base ingredients in these delicious recipes for a Keto Egg and Sausage Flatbread or Keto Enchilada Quesadilla from chef George Duran.

Find more recipes to support a ketogenic eating plan at Toufayan.com.

Keto Enchilada Quesadilla

Recipe courtesy of chef George Duran
Yield: 1 quesadilla

• Rotisserie chicken, pulled and chopped
• enchilada Sauce
• olive oil
• Toufayan Bakeries Keto Wraps
• Tex-Mex cheese, grated
• jarred or fresh jalapenos, thinly sliced
• cilantro, chopped
• salsa, for serving

1. In bowl, mix pulled chicken and enchilada sauce until fully covered. Set aside.
2. Spray or brush olive on both sides of keto wrap and place on nonstick pan or skillet over medium heat. Once wrap is heated on one side, flip and heavily top entire wrap with grated cheese. Allow cheese to melt then disperse chicken mixture, sliced jalapenos and chopped cilantro on half of wrap. Fold wrap over ingredients and cook until quesadilla is golden brown on both sides.
3. Cut into three triangles and serve with salsa.

Keto Egg and Sausage Flatbread

Yield: 1 flatbread

• 1 Toufayan Keto Flatbread
• 1/4 cup shredded mozzarella cheese
• 2 cooked sausage links (approximately 2 ounces each), cut into pieces
• 1/4 cup thinly sliced red bell pepper
• 1 large egg
• 1 tablespoon fresh chives
• salt, to taste
• pepper, to taste

1. Preheat oven to broil.
2. On foil-lined baking sheet, place flatbread and top with mozzarella cheese; add sausage pieces and bell pepper.
3. Crack egg in center of flatbread and broil 5-8 minutes, or until egg is cooked to desired firmness.
4. Remove from oven and top with chives.
5. Season with salt and pepper, to taste, and serve.

Nutritional information per serving (1 flatbread): 435 calories; 29.1 g protein; 25.6 g fat; 8.6 net carbs.

Source: Toufayan

(Family Features) Nothing makes family time special quite like a homemade meal, especially one made with locally sourced ingredients that are as fresh and flavorful as they are thoughtfully prepared.

Whether your gatherings with loved ones take place in the family kitchen, on the patio or at a picnic area, this Asparagus, Bacon and Egg Salad makes for a perfect brunch or appetizer that leans on local ingredients like Michigan asparagus, which takes just about three days to get from the field to your table. Grown by more than 100 family farmers, it can be found in your local store at 1-4 days old, compared to 10-20 days old for imported asparagus.

Local means fresh, which makes for an especially delicious meal, but it also means sustainability. Because the Michigan asparagus season relies on the weather and uses rainwater instead of irrigation, it makes for a sustainable product that’s environmentally friendly.

As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium, it’s also easy to prepare – just don’t overcook it. Look for thicker spears at the store, as they tend to have greater texture and more flavor and tenderness because the fiber is less concentrated.

Visit michiganasparagus.org to find more flavorful recipes to share with your nearest and dearest.

Watch video to see how to make this recipe!

Asparagus, Bacon and Egg Salad

Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board

• 6          bacon slices
• 1          pound fresh Michigan asparagus, ends trimmed
• 1/3       cup olive oil
• 2          tablespoons champagne vinegar
• 1          tablespoon honey
• 1          tablespoon Dijon mustard
• 1/4       teaspoon salt
• 1/2       teaspoon black pepper
• 4          hard-boiled eggs, peeled and quartered
• 2/3       cup halved cherry tomatoes
• 1/4       cup sliced green onion

1. In skillet, cook bacon until crisp. Remove from pan. Set aside.
2. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
3. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
4. Chop bacon.
5. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.

Source: Michigan Asparagus Advisory Board