(Family Features) After families across the country began cooking more at home during the pandemic, that trend has continued as loved ones seek comfort in the kitchen in the form of their favorite recipes and time spent together.
In fact, according to the “Hunter Food News Study,” cooking continues to change as more Americans come together at the dining table with recipe usage up 21% and dinners cooked from scratch up 14%. Around half (54%) of Americans are cooking more than they were before the pandemic, and 35% said they “enjoy cooking now more than ever,” according to “Harvard Business Review.”
If those closest to you are looking for home-cooked comfort, you can turn to satisfying family meals like Plant-Based Meatloaf Sandwiches or Chicken Souse. These hearty recipes make it easy for loved ones to involve everyone in the cooking process from preparing vegetables and hand-mixing meatloaf to seasoning chicken and simmering ingredients.
With 65% of consumers saying they’re most likely to purchase a whole week’s worth of groceries when shopping, according to research from Datassential, opportunities abound for families to enjoy delicious, comforting dishes together.
Find more family meal inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.
Plant-Based Meatloaf Sandwiches
Recipe courtesy of Aramark
- Nonstick cooking spray
- 1 1/2 pounds plant-based ground burger, thawed
- 1 1/2 cups cooked wild rice, chilled
- 1 cup diced onion
- 1 cup diced red bell pepper
- 2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2/3 cup barbecue sauce
- vegan cheddar cheese
- sauteed onions
- Heat oven to 375 F. Spray rimmed baking sheet with nonstick cooking spray.
- In bowl, thoroughly mix ground burger, cooked rice, onion, bell pepper, paprika, garlic, sage, thyme, salt and white pepper until well blended without overmixing. Shape mixture into loaf on baking sheet. Spread barbecue sauce over meatloaf.
- Bake 1 hour, or until internal temperature reaches 160 F.
- Slice meatloaf into six pieces and place each piece on bread. Top each meatloaf slice with vegan cheddar cheese and sauteed onions then close sandwiches with top bread slices. Using panini press, griddle or frying pan, cook sandwiches until golden brown and cheese is melted.
Tip: Pairs well with potato salad.
Recipe courtesy of Aramark
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/8 teaspoon ground black pepper, plus additional, to taste, divided
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 tablespoon vegetable oil
- 1/4 cup diced onion
- 1/4 cup diced celery
- 2 teaspoons minced garlic
- 2 cups chicken broth
- 1 cup peeled potatoes, cut into 1/2-inch pieces
- 2/3 cup canned diced tomatoes, undrained
- 1/4 cup tomato paste
- 3 tablespoons cider vinegar
- 2 tablespoons minced, seeded jalapeno pepper
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons minced, peeled ginger root
- 1 teaspoon kosher salt, plus additional, to taste, divided
- 2 pinches dried thyme leaves
- 1 small bay leaf
- 1 1/2 cups thawed mixed vegetables, drained
- Season chicken with 1/8 teaspoon black pepper, garlic powder and onion powder. Cover and chill 2 hours, or overnight.
- In saucepan over medium-high heat, heat oil. Add onion and celery; saute 2 minutes, or until tender-crisp. Add garlic and saute 30 seconds.
- Add chicken and saute until browned.
- Stir in broth, potatoes, tomatoes, tomato paste, vinegar, jalapeno pepper, lemon juice, ginger, 1 teaspoon salt, thyme and bay leaf; heat to boil. Reduce heat. Cover and simmer 1 hour, or until potatoes are tender.
- Stir in mixed vegetables and simmer 10 minutes. Remove and discard bay leaf. Season with additional salt and pepper, to taste.
Tips: Serve souse with griddled corn cakes and saltine crackers. Make vegetarian by replacing chicken with canned drained and rinsed black-eyed peas or red or white beans.
(Family Features) From watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time. Before heading out to trick-or-treat, gather your minions in the kitchen for some family-friendly fun crafting these haunting yet tasty treats.
Throughout October, you can honor National Popcorn Poppin’ Month with eerie, delicious eats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls and Popcorn Caramel Apples that add festive fun to the Halloween excitement.
As a perfect ingredient in treats of all types, popcorn is beloved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free, sugar-free snack that’s naturally low in fat and calories. Add in its irresistible smell, taste and versatility, and it’s easy to see why it pairs so well with spooky celebrations.
Find more Halloween treats at popcorn.org.
Spooky Popcorn Spider Web
Yield: 1 spider web
- 1/4 cup butter
- 8 cups mini marshmallows, divided
- 1 tablespoon vanilla extract
- 9 cups popped popcorn, divided
- 1 cup semisweet chocolate chips, divided
- black string licorice
- candy eyes
- Line round pizza pan with parchment paper; set aside. In large saucepan over low heat, melt butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from heat. Stir in 8 cups popcorn until coated. Spread onto prepared pizza pan in irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate about 15 minutes, or until firm.
- In microwave, melt remaining marshmallows about 20 seconds, or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.
- In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In large bowl of remaining popcorn, pour chocolate over popcorn, folding gently to coat. Spread mixture on waxed paper-lined baking sheet, separating into eight small clusters. Affix two candy eyes to each popcorn cluster. Refrigerate 10-15 minutes, or until set.
- Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Using small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs.
- Refrigerate 15 minutes, or until set. To serve, cut into smaller pieces.
Witchy Popcorn Balls
Yield: 8 popcorn balls
- 16 chocolate wafer cookies
- nonstick cooking spray
- 3 quarts popped popcorn
- 4 tablespoons (1/2 stick) butter or margarine
- 3 cups miniature marshmallows
- 3 tablespoons (1/2 of 3-ounce box) lime gelatin dessert mix
- green food color (optional)
- 3/4 cup chocolate chips
- licorice strings
- 8 chocolate ice cream cones
- orange sugar sprinkles, placed in small dish
- jelly beans
- candy corns
- Spread sheet of waxed or parchment paper over work surface and place wafer cookies on it.
- Spray large mixing bowl with nonstick cooking spray and place popcorn inside.
- In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust color with 1-2 drops food color, if desired. Pour mixture over popcorn and mix until coated.
- Spray hands with nonstick cooking spray and press firmly to form into eight balls. Place balls on eight wafer cookies. Press candy decorations into popcorn balls to form "eyes," "nose" and "mouth."
- In small, microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to aid melting. Repeat as needed until chocolate is melted and smooth.
- Spoon about 1/2 teaspoon melted chocolate on top of each popcorn ball. Press licorice strings into chocolate to form "hair."
- Dip cone edges into melted chocolate then orange sugar sprinkles. Place on remaining wafer cookies to form "witches' hats." Place hats on popcorn balls. Allow chocolate to set about 45 minutes before serving.
- Serve or seal individually in plastic wrap.
Green Halloween Zombies
Yield: about 7 pieces
- 2 1/2 quarts popped popcorn
- 6 tablespoons butter or margarine
- 3 cups mini marshmallows
- 4 tablespoons lime gelatin powder
- red gum balls
- candy corn
- flat green candy strips or fruit leather
- green sugar sprinkles
- Place popcorn in large bowl; set aside.
- In medium saucepan over medium heat, melt butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.
- Pour melted mixture over popcorn and stir until evenly coated. With buttered hands, shape popcorn into seven ovals.
- Flatten one oval slightly and squeeze one end to form "skull" shape. Place on parchment-lined baking sheet. Repeat with remaining ovals.
- To decorate: Press two gumballs into each skull to form "eyes." Press candy corn into skull to form "teeth." Use scissors to trim candy strips and press into top for "hair." Sprinkle with sugar sprinkles.
- Allow "zombies" to set about 20 minutes before wrapping individually in plastic wrap or serve immediately.
Popcorn Caramel Apples
Yield: 4 apples
- 1 quart freshly popped popcorn
- 1 package (9 1/2 ounces, 35 total) caramels, unwrapped
- 1/4 cup light cream or half-and-half
- 4 lollipop sticks or wooden candy apple sticks
- 4 apples
- 1/2 cup chocolate chips
- sugar sprinkles
- decorative ribbon (optional)
- Place popcorn in large bowl; set aside. Place sheet of waxed paper on work surface.
- In small saucepan over medium-low heat, heat caramels and cream. Stir frequently until caramels are melted and cream is blended into caramels.
- Push one stick into apple center and dip into caramel. Spoon caramel over apple to coat. Repeat with remaining apples
- Place caramel-coated apple in bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples.
- In small, resealable plastic bag, microwave chocolate chips 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut small corner off bag and squeeze chocolate onto each apple, allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
- Tie bow to each apple stick, if desired. To serve, cut apples into slices.
Source: Popcorn Board
(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.
This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.
If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.
Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.
Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.
Chili Con Carne
Prep time: 20 minutes
Cook time: 2 hours
- 2 cups diced onion
- 3 cloves garlic, minced
- 1 green pepper, seeded and chopped
- 2 tablespoons cooking oil
- 2 pounds coarsely ground lean beef
- 2 cups kidney beans, soaked overnight
- 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
- 2-3 cups water
- 2-3 tablespoons chili powder
- 1 teaspoon ground cumin
- salt, to taste
- pepper, to taste
- 1 cup chopped celery
- 1 can (8 ounces) corn
- sour cream, for garnish
- lime wedges, for garnish
- Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
- Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.
Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.
Lasagna a la Sockarooni
Prep time: 10 minutes
Cook time: 25 minutes
- Salted water
- 1 package lasagna noodles
- 1 jar Newman's Own Sockarooni Pasta Sauce
- 2 cups Parmigiano Reggiano cheese, grated
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
- To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
- Preheat oven to 375 F.
- In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
- Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.
(Family Features) As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.
In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.
Find more flavorful fall recipe ideas at grapesfromcalifornia.com.
Smoked Paprika Lamb Chops with Fresh Grape Sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus additional, to taste, divided
- 1/2 teaspoon freshly ground black pepper, plus additional, to taste, divided
- 4 boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
- 1 tablespoon olive oil
- 3/4 cup dry riesling wine
- 2 shallots, minced
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups seedless Grapes from California, rinsed
- 1 tablespoon unsalted butter
- In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
- In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm.
- In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.
Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.
Hot Honey Roasted Broccoli with Grapes and Almonds
Prep time: 10 minutes
Cook time: 12 minutes
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 pound fresh, trimmed broccoli spears
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 3/4 cup black Grapes from California
- 1/4 cup sliced natural almonds
- Heat oven to 450 F with rack in center.
- In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm.
- In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven.
- Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through.
- Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.
Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.
(Family Features) Whether it’s pumpkin spice everything, sweater weather or the anticipation of the holidays, there are many reasons to be excited about this time of year. Autumn is the perfect time to extend the warm-weather fun and celebrate with some fall-focused outdoor entertaining.
Just as the weather is changing, so can your approach to cooler weather celebrations. Try these tips to help you make the most of your fall festivities:
- There’s no need to say farewell to the outdoors just yet. Make the focal point of your party a cozy outdoor setting, such as a patio with heaters or a fire pit. Add some warm blankets and comfy pillows, and you’ll hardly notice the lower temps.
- Remember days get shorter as they grow colder, so a fall get-together may require special lighting to keep things going after the sun goes down. Fall-inspired string lights, lanterns or candles can add the perfect ambiance for a party that lasts well into the late-night hours. You can find great, affordable options online.
- While it may seem like time to swap the tiki drinks and frozen cocktails for hot toddies and spiked ciders, fall doesn’t mean you must say goodbye to warm-weather favorites. Put an autumn twist on go-to drinks by adding in fall spices. This easy mulled sangria recipe is perfect for sharing with friends at outdoor celebrations.
Find more ideas for fall entertaining at WineFix.com.
Cinnamon Mulled Sangria
Recipe courtesy of the World Wine Guys, authors of “Red Wine”
- 1 bottle Eppa Sangria
- 1 cup apple cider
- 1/2 cup Licor 43 liqueur
- 2 cinnamon sticks
- 1/2 cup packed light brown sugar
- 3 whole cloves
- 1 strip orange peel
- 2 green apples, sliced
- In large saucepan, mix sangria, apple cider, liqueur, cinnamon sticks, brown sugar, cloves and orange peel. Bring to simmer over medium heat and cook, stirring, 5 minutes, or until sugar dissolves. Stir in apples and simmer additional 5 minutes. Serve warm with desired garnishes.
Photo courtesy of Getty Images
Source: Deutsch Family Wine and Spirits
(Family Features) As leaves fall and temperatures cool, put a comforting twist on breakfast classics like oats and pancakes by incorporating autumn flavors from delicious fall harvest. Whether you're craving something sweet or savory, enjoying a breakfast full of wholesome ingredients and essential nutrients can help kick-start a great day.
Incorporating milk as an ingredient in your breakfast dish, or serving an 8-ounce glass on the side, is a nutritious way to start the day with essential nutrients like high-quality protein, calcium and vitamin D. Embrace the crisp temperatures and bring the whole family together for a delicious morning meal with these six fall breakfast essentials made with milk.
For more seasonal recipes made with milk to help you stay energized all year round, visit MilkLife.com.
Enjoy old-fashioned oats with a fall flair. Once sweetened with apples and maple syrup and spiced with cinnamon and salt, mix in 1 cup milk and simmer until creamy. Sprinkle extra cinnamon and garnish with golden raisins.
Jumpstart your morning with this protein breakfast bowl made with quinoa, milk, brown sugar, vanilla and spices galore.
Toss roasted pecans drizzled in maple syrup with pears and spices then mix into amaranth with milk for a creative twist on a classic breakfast favorite.
Two ingredients: milk and maple syrup. Warm up, pour into a mug and sip on this simple, delicious treat.
Combine two breakfast favorites – pancakes and muffins – for the ultimate grab-and-go meal made with apples, cinnamon and wholesome milk for your delight.
Try this tasty twist to add vegetables to your breakfast bowl by mixing shredded zucchini and oatmeal to make zoats. Flavored with cinnamon, brown sugar and pecans, this recipe is an ingenious way to bring the fall harvest to your morning meal.
(Family Features) Whether your tastes tend toward the spooky or spectacular, or maybe a little of both, this Halloween you can set the scene for a scary good time with a menu that entices goblins big and small.
You won’t have to scour a witch’s lair to find the right ingredients for these treats. All you need is Limited Edition TruMoo Orange Scream Milk, which is inspired by an orange frozen ice pop with vanilla ice cream. It’s tasty served on its own in a cold glass, or added to Halloween-inspired recipes perfect for hosting your fellow ghouls and goblins.
Try using it for non-traditional recipes, such as Orange-Cranberry Scones for hosting a scary fun Halloween get-together. Or for another creative snack option at your ghoulish gala, go for Bread Pudding to send guests home screaming with delight.
An added bonus, TruMoo Orange Scream Milk leaves out lots of things. It contains no high fructose corn syrup, no artificial growth hormones, no artificial sweeteners and no artificial flavors, so all that’s left is a nutritious, family-friendly and tasty fun time. TruMoo Orange Scream Milk has no GMO ingredients.
Servings: 6 scones
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 2 large eggs
- 1/2 cup TruMoo Orange Scream Milk
- 1/2 cup dried cranberries
- 1 tablespoon grated orange peel
- 1/2 cup confectioners’ sugar
- 1 tablespoon TruMoo Orange Scream Milk
- To prepare Scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
- Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
- To prepare Orange Glaze: In small bowl, combine confectioners’ sugar and milk until well blended. Cool scones slightly. Drizzle scones with glaze.
Orange Custard Bread Pudding
- 1 loaf (16 ounces) sliced raisin-cinnamon bread
- 2 cups TruMoo Orange Scream Milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon grated orange peel
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon orange extract
- 1/8 teaspoon salt
- confectioners’ sugar
- Heat oven to 350° F. Cut raisin bread into 1-inch pieces (about 8 cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well.
- Butter 2-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack in oven. Bake until just set, about 40 minutes. Carefully remove from oven.
- To serve, sprinkle with confectioners’ sugar. Serve warm.