(Family Features) Cozying up with a bowl of warm deliciousness is a perfect way to ward off the chill of winter, and it’s made even better when shared with those you love. Turning to favorite chilis and soups with comforting ingredients and smoky spices can transport your family from snow and sleet to warmth and paradise.

Smoky German Potato, Sausage and Bacon Chili offers a reprieve from the cold with hearty flavor and family favorites seasoned with chili powder, cumin and cayenne pepper for classic taste with a twist. The thinly sliced potatoes and bacon of READ German Potato Salad in a sweet-piquant dressing provide a delicious new take on traditional chili.

A bit on the lighter side but equally satisfying, Tuscan 3 Bean Peasant Soup calls for shallots, diced tomatoes, spinach, cannellini beans, cooked small pasta and more for a true winter warmup. Served with toasted bread cubes, it’s sure to warm loved ones up from the inside out.

Its key ingredient is Aunt Nellie’s 3 Bean Salad, featuring premium green, wax and kidney beans in a light, sweet-tangy vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature or as part of comforting winter recipes.

Visit READSalads.com and AuntNellies.com to find more cozy cold-weather dishes.

Smoky German Potato, Sausage and Bacon Chili

Recipe courtesy of "Dad with a Pan" on behalf of READ
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8

• 4 strips thick bacon, cut into cubes
• 1 pound smoked sausage, sliced into 1-inch segments
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 2 Fresno peppers, diced
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 can READ German Potato Salad, drained
• 1 cup beef broth
• salt, to taste
• pepper, to taste

1. n large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.
2. Add smoked sausage and cook until browned.
3. Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.
4. Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.
5. Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.
6. Add beef broth and stir to combine. Season with salt and pepper, to taste.
7. Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.

Tuscan 3 Bean Peasant Soup

Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie's
Prep time: 20 minutes
Cook time: 27 minutes
Servings: 8

• 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
• 2 medium shallots or 1 small yellow onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes
• 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup small pasta, such as ditalini, uncooked
• 2 cups frozen cut leaf spinach or chopped fresh spinach
• 2 jars (15 1/2 ounces each) Aunt Nellie's 3 Bean Salad, drained
• 1 tablespoon lemon zest (optional)

1. Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
2. Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
3. Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.

Source: Seneca Foods

(Family Features) Family reunions, birthday celebrations and holiday gatherings all bring loved ones together for special occasions that call for delicious meals and snacks. To help elevate entertaining in your household, make hosting a cinch with quick, shareable recipes.

Pizza, for example, is a nearly universally beloved dish ideal for sharing. This version is simple, fresh and perfect for entertaining guests or just for a night in with fresh mozzarella, Prosciutto di Parma and fresh basil.

For savory seasonal flavor, look no further than Sweet Potato Rounds topped with fried sage leaves, goat cheese and prosciutto. When guests arrive, greet them with easy hors d’oeuvres that balance wellness with indulgence like this Crudites Platter or Fresh Snack Board.

To help ensure the freshest of ingredients in these tasty appetizers, look for the “Parma Crown” on packages of Prosciutto di Parma, which you can find pre-packaged or available for slicing at many gourmet deli counters and specialty food stores. Containing no additives, preservatives or hormones, Parma ham contains no additives, preservatives or hormones and is 100% natural. Aged twice as long as many other options, it creates a depth of flavor that’s delicate and sweet-savory with a buttery texture.

Find more easy appetizers perfect for entertaining at parmacrown.com.

Fresh Snack Board

• 1/3 pound Prosciutto di Parma
• 1 apple, sliced
• 1 handful pecans, walnuts or almonds
• 1/2 cup pomegranate seeds
• 1/2 cup fig jam
• 1/2 pound sharp cheddar cheese, sliced
  crackers

1. On charcuterie board or platter, arrange prosciutto, apple slices, nuts, pomegranate seeds, fig jam and cheddar cheese slices. Serve with crackers.

Prosciutto Pizza

Yield: 8 slices

• Olive oil
• flour
• 1 container (16 ounces) store-bought pizza dough
• 1/4 cup tomato sauce
• 4 ounces fresh mozzarella, cubed
• 5 slices Prosciutto di Parma
• 6 fresh basil leaves

1. Remove dough from refrigerator and let sit at room temperature at least 30 minutes. Preheat oven to 500 F. Grease baking sheet with olive oil.
2. Roll out pizza dough onto floured work surface to form oblong shape about 16 inches long and 12 inches wide. Remove to oiled baking sheet and stretch out edges to fill length of baking sheet.
3. Bake 4 minutes. Remove from oven and evenly spread tomato sauce over surface, leaving 1/2 inch from edges bare. Dot with mozzarella. Bake until edges are golden and mozzarella is bubbling, about 12 minutes.
4. Drape prosciutto over mozzarella. Garnish with fresh basil.

Sweet Potato Rounds

Yield: 16-20 rounds

• 2 medium sweet potatoes
• 2 teaspoons olive oil
• salt, to taste
• 2 tablespoons butter
• 1 bunch fresh sage, stems removed
• 4 ounces goat cheese
• 8 slices Prosciutto di Parma, halved

1. Preheat oven to 425 F. Line baking sheet with foil or parchment paper. Peel and slice sweet potatoes into 1/2-inch rounds. In medium bowl, toss sweet potatoes with oil and lightly season with salt, to taste. Arrange rounds in single layer on prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes, flipping halfway through.
2. In small skillet over medium heat, bring butter to simmer. Add half the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt, to taste. Repeat with remaining sage leaves. Reserve 2 teaspoons butter. In small food processor, combine goat cheese and reserved butter; whirl until smooth.
3. To make rounds, remove goat cheese to plastic zip-top bag. Cut off one corner and pipe small dollops of cheese onto each round. Top with half slice prosciutto and one crispy sage leaf.

Crudites Platter

Platter:

• 8 asparagus
• water
• 2 soft-boiled eggs
• 5 baby carrots, halved lengthwise
• 4 radishes with tops, halved lengthwise
• 1 head little gem lettuce, quartered
• 6-8 slices Prosciutto di Parma

Dip:

• 2 teaspoons white miso
• 1 tablespoon lemon juice
• 1 teaspoon water
• 1/2 cup full-fat Greek yogurt
• 2 tablespoons chopped herbs (dill, tarragon or parsley)
• 1/4 teaspoon salt
• fresh black pepper, to taste

1. To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool.
2. To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water.
3. Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others.
4. To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.

Source: Prosciutto di Parma

(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.

Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way.

Save Money

Stretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.

Savor the Flavor

The savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in recipes like Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto, Creamy Spinach, Mushroom and Lasagna Soup or Blended Pasta Sauce paired with your favorite pasta.

One Carton, Multiple Dishes

Thanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.

Serve Up Nutrition

Low-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.

Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com.

Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 20 minutes
Cook time: 50 minutes
Servings: 4

Chicken:

• 8 boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 6 tablespoons unsalted butter
• 16 ounces mushrooms, such as white button, crimini or portabella, quartered
• 3 zucchinis, sliced in half moons
• 3 large carrots, thinly sliced
• 4 sprigs fresh rosemary, leaves removed and roughly chopped
• 4 cloves garlic, minced

Orzo:

• 4 cups chicken or vegetable broth
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 16 ounces mushrooms, such as white button, crimini or portabella, finely chopped
• 1 cup uncooked orzo pasta
• 1/8 teaspoon black pepper
• 1/3 cup white wine
• 1/3 cup shredded Parmesan cheese

1. To make chicken: Preheat oven to 450 F.
2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until brown on both sides, 4-5 minutes on each side.
3. In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
4. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
5. Bake 20 minutes until chicken is cooked through and vegetables are tender.
6. To make orzo: In small pot over medium-low heat, warm broth.
7. Using skillet from chicken over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
8. Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
9. Add broth to orzo, 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding next. Remove from heat and stir in Parmesan.
10. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Blended Pasta Sauce

Recipe courtesy of the Mushroom Council

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pound mushrooms (such as white button, crimini or portabella), finely chopped
• 1 pound 80% lean ground beef
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt
• 1 jar (24 ounces) marinara sauce

• cooked pasta
• salt, to taste
• pepper, to taste
• grated Parmesan cheese

1. In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.
2. Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.
3. Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.
4. Stir in marinara sauce and reduce heat to low. Cook 10 minutes.
5. Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, small diced
• 8 ounces mushrooms, such as white button, crimini or portabella, sliced
• 1 jar (24 ounces) marinara sauce
• 1 can (15 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 bay leaf
• 3 cups vegetable broth
• 6 lasagna noodles, broken into pieces
• 1/2 cup heavy cream
• 5 ounces fresh baby spinach
• 1 cup whole milk ricotta
• 1/2 cup shredded mozzarella cheese, for topping

1. Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
2. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.
3. Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.
4. Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.

Source: Mushroom Council

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

Create kid-friendly meals using canned foods

(Family Features) Back-to-school season means busy schedules filled with extracurricular activities, homework and carpools. It can be challenging to find quality time to spend with loved ones, let alone get a wholesome, homemade meal on the table.

A simple way to create more moments with your family and still serve up nutritious and delicious dinners is to make sure you have canned foods on-hand.

According to a study published in “Nutrients,” a pantry stocked with canned produce helps adults and kids eat more nutrient-rich foods, leading to healthier overall diets. Canned foods also help cut down on meal prep, so you spend less time in the kitchen and more time together with your family doing the things you love.

“As a busy mom, canned foods are my secret weapon in the kitchen and ensure that I always have the makings of a nutritious meal for my family all year long, and especially when the kids are back in school,” said Holley Grainger, registered dietitian and mother of two. “Fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours after being picked, sealing in their nutrition and flavor. So, I know I have year-round access to my family’s favorite seasonal fruits and vegetables right in my pantry.”

Canned foods also make it easy to get the kids involved in the kitchen, with recipes like Pumpkin Mac and Cheese or Hearty Chickpea Vegetable Soup, so you can help build a positive connection to healthy eating for your children. Plus, the family can “go green” and recycle the cans after they’re used; in fact, cans are the most recycled food and beverage containers in America.
 
For more flavorful recipes, and to learn more about the benefits of cooking with canned foods, visit CansGetYouCooking.com.

Pumpkin Mac and Cheese

• 8          ounces rotini or medium shell pasta
• 5          tablespoons butter, divided
• 1/4       cup all-purpose flour
• 1          can (12 ounces) evaporated milk
• 1          cup milk
• 1/2       cup canned pumpkin
• 1 1/2    teaspoons salt
• 1/4       teaspoon ground black pepper
• 1/4       teaspoon ground nutmeg
• 2          cups shredded Swiss or Gruyere cheese
• 1          cup shredded cheddar cheese
• 1/4       cup breadcrumbs

1. Cook pasta according to package directions; drain and set aside.
2. Heat oven to 375° F.
3. Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
4. Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
5. Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.

Hearty Chickpea Vegetable Soup

• 1          tablespoon olive oil
• 1          medium onion, chopped
• 1          large garlic clove, minced
• 2          teaspoons ground cumin
• 2          cans (14 3/4 ounces each) low-sodium vegetable or chicken broth
• 1          cup water
• 4          cups cubed butternut squash (about 1 medium squash)
• 1/4       teaspoon salt
• 1          can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
• 1          can (14 1/2 ounces) sliced carrots, drained
• 3          cups kale, coarsely chopped

1. In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
2. Add broth, water, butternut squash and salt. Over high heat, heat to boil.
3. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
4. Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.

Source: Can Manufacturers Institute

(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.

Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.

To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.

The Classic Kid-Favorite

When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.

Chicken Noodle Soup

Recipe courtesy of National Chicken Council

• 1 chicken (3 pounds), liver discarded
• 2 1/2 quarts cold water
• 4 carrots, peeled and cut into bite-size pieces
• 2 onions, peeled
• 2 celery stalks with leaves, cut into 4 pieces
• 6 cloves garlic, peeled
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

Soup:

• 1 cup small pasta, cooked
• 1 cup frozen peas, thawed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

1. To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
2. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
4. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Connect Kids with Food for Healthy Habits

More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.

For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.

Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

• 1 Cuties clementine
• 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
• 1/2 grape tomato
• 1 celery stick, cut to 3 inches
• 2 small leaves romaine lettuce
• 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

• 2 tablespoons plain Greek yogurt
• 1/2 teaspoon honey
• 1/4 teaspoon fresh lemon juice

1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
3. In small bowl, stir together yogurt, honey and lemon juice.
4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

A Memorable Morning Meal

Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.

Cinnamon-Sprinkled French Toast

Recipe courtesy of the USDA

• 2 large eggs
• 2 tablespoons fat-free milk
• 1/2 teaspoon ground cinnamon
• 2 slices whole-wheat bread
• 1 teaspoon soft margarine
• 4 teaspoons light pancake syrup

1. In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
2. Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
3. Drizzle with syrup. Serve when warm.

Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.

Photo courtesy of Getty Images (Chicken soup photo and French toast photo)

Source: Culinary.net

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

1. Spaghetti Squash Shrimp Lo Mein
   

   Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

2. Fall Skillet Pot Pie
   

   Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

3. Quinoa Taco Skillet
   

   McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

4. Creamy Tomato Italian Parmesan Chicken
   

   Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

5. Chicken Noodle Casserole
   

   Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

6. Chicken Fajita Soup
   

   Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

7. Chicken Chili with Apple and Sweet Potato
   

   Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

(Family Features) From the celebrity on TV to your coworker at the watercooler, everyone is talking about turmeric. That’s because scientific evidence has been building around the potential health benefits, including anti-inflammatory properties, of curcumin, a compound in turmeric. These six tempting recipes – from a morning shake to baked chicken – will quickly make turmeric the new star of your spice cabinet. Find more tips for using turmeric at McCormick.com.

1. Chocolate Banana Shake with Turmeric and Cinnamon
   

   Take breakfast to go with a scrumptious shake made with a turmeric cocoa spice blend, roasted pistachios, frozen bananas and sweet dates.

2. Creamy Coconut Butternut Squash Soup
   

   This cozy classic balances the sweet and savory flavors of coconut milk and butternut squash.

3. Turmeric Vinaigrette

   Add earthy goodness to an everyday salad with this simple vinaigrette, made with turmeric, ginger, honey and sea salt.

4. Creamy Turmeric Dip
   

   Turmeric, sea salt, cinnamon, lemon juice and low-fat yogurt come together for a tasty dip that’s ready in just 5 minutes. Pack with vegetables and pita chips and take to work for a mid-afternoon snack.

5. Honey Mustard Turmeric Chicken
   

   Take baked chicken up a notch with a twist on everyone’s favorite sweet and tangy honey mustard marinade.

6. Golden Turmeric Milk
   

   Combine coconut milk, turmeric, vanilla and pumpkin pie spice to make this popular pick-me-up beverage.

Source: McCormick

(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.

For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.

Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.

Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.

Duck Chili

• 2          tablespoons Maple Leaf Farms Rendered Duck Fat, divided
• 2          pounds Maple Leaf Farms All Natural Ground Duck
• 1          teaspoon salt, plus additional, to taste
• pepper, to taste
• 3          tablespoons ground cumin, divided
• 1          large red onion, chopped
• 4          garlic cloves, minced
• 2          jalapeno peppers, minced (remove seeds to reduce heat, if desired)
• 2          red bell peppers, cored and chopped
• 3          tablespoons chili powder
• 1          tablespoon dried oregano
• 1          teaspoon cayenne pepper
• 24        ounces dark beer
• 2          cups chicken stock
• 6          ounces tomato paste
• 28        ounces canned tomatoes
• 24        ounces canned great northern beans, drained
• 8          ounces canned whole kernel corn, drained
• hot sauce, to taste
• sour cream (optional)
• shredded cheese (optional)
• chopped scallions (optional)
• fresh cilantro, rough chopped (optional)

1. In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
2. Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
3. Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
4. Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
5. Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
6. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.

Note: Vegetable oil can be substituted for duck fat.

Source: Maple Leaf Farms

(Family Features) It’s the perfect time of year for families to get back on track and pledge to eat healthy lunches for the remainder of the school year.

Families that take the free Power Your Lunchbox Pledge can access nutritious and delicious ideas for lunch, after-school snacks and weekday family dinners, as well as coupons, tips and ideas for incorporating more fruits and vegetables into lunchboxes. The pledge website also features a collection of registered dietitian-approved recipes, including warm, hearty and healthy lunches like this Alphabet Vegetable Soup and kid-friendly, build-your-own lunchbox ideas like these tasty Wonton Taco Cups.

For teachers who want to incorporate the program into their classrooms, pledge resources such as nutrition-focused lesson plans, certificates for students and take-home materials for families are also available online. Teachers who take the pledge can win a $500 gift card for classroom supplies.

Taking the pledge not only signals a commitment to making healthier meal choices, it helps those in need. From Jan. 4 through Feb. 15, for every online pledge, companies supporting the Power Your Lunchbox Pledge will donate $1 to Feeding America programs that support families and children. For more information, visit poweryourlunchbox.com.

Alphabet Vegetable Soup

Recipe courtesy of Produce for Kids
Total time: 45 minutes

• 1          tablespoon olive oil
• 3          carrots, diced
• 2          cups organic baby kale
• 8          ounces snipped green beans, chopped
• 1          russet potato, peeled and diced
• 1/2       medium onion, finely chopped
• 2          quarts low-sodium vegetable broth
• 1          can (14 ounces) no-salt-added diced tomatoes
• 1          teaspoon salt
• 1/2       teaspoon pepper
• 1/2       teaspoon garlic powder
• 1          cup alphabet pasta

1. In large pot over medium heat, heat oil.
2. Add carrots, kale, green beans, potato and onion. Cook 5 minutes, or until softened.
3. Add broth, tomatoes, salt, pepper and garlic powder. Bring to boil, reduce heat to low and simmer, covered, 20 minutes.
4. Stir in pasta and cook 10 minutes, or until cooked.

Wonton Taco Cups

Recipe courtesy of Produce for Kids
Total time: 25 minutes
Servings: 8

• 3/4       pound lean ground beef
• 1          tablespoon low-sodium taco seasoning
• 1          Roma tomato
• 2          mini sweet peppers
• 1/4       small sweet onion
• 1          tablespoon chopped cilantro
• 24        wonton wrappers
• 1/2       cup shredded low-fat cheddar cheese
• 2          avocados, sliced
• 1          lime, juiced

1. Heat oven to 350° F. Spray 24-cup mini muffin pan with nonstick spray and set aside.
2. Heat large, nonstick skillet over medium heat. Add ground beef and cook 5-7 minutes, or until cooked through. Drain and return to pan. Add taco seasoning and mix well.
3. Add tomato, peppers, onion and cilantro to food processor and chop until fine (or finely chop by hand). Add to ground beef and mix well.
4. Line muffin pans with wonton wrappers, placing one in each cup. Add taco mixture and top with cheese. Bake 12-15 minutes, or until wontons start to brown on edges.
5. Meanwhile, toss avocados with lime juice. Top each taco cup with avocado.

Source: Produce for Kids