(Family Features) All aspects of health are important, but heart health is a crucial component of overall well-being. Heart disease is the leading cause of death among Americans but it doesn’t need to be – lifestyle choices play a key role in heart health and it’s never too soon to adopt healthful habits. 

From exercising and getting proper sleep to healthy eating – including heart-friendly snacks like grapes – consider these simple steps.

Eat Right
Adopting a balanced and nutritious diet rich in fruits, vegetables, whole grains, lean proteins and healthy fats can impact heart health. One way you may lower your risk for heart disease is by
As an easy, convenient, heart-healthy food, grapes are a perfect ingredient for a heart-friendly eating plan that includes recipes like Grape, Broccoli and Avocado Salad with Toasty Oat Topping. Savory broccoli slaw pairs with the delicate sweetness of crisp, juicy Grapes from California while the toasted oat topping provides a crunchy finish.

Grapes are low in sodium and a good source of vitamin K, which promotes heart health, and contain 7% of the daily recommended intake of potassium, a nutrient critical to heart health. Grapes are a natural source of beneficial antioxidants and other polyphenols and help maintain healthy circulation by promoting the relaxation of blood vessels.

In fact, according to a study published in the “Journal of Nutrition,” men with metabolic syndrome who consumed 1 1/2 cups of grapes every day showed reduced blood pressure, improved blood vessel function and a decrease in a key marker of inflammation.

Women who consumed 1 1/4 cups of grapes every day as part of a separate study published in the “Journal of Nutrition” benefited from reduced blood triglyceride levels, LDL cholesterol levels, inflammatory proteins and other markers of heart disease.

Get Quality Sleep
Sleep is also critical for a healthy heart.  Most experts recommend 7-9 hours of sleep per night for adults. To help achieve that goal, create a bedtime routine by waking up and going to sleep at consistent times. Also ensure a comfortable sleep space by turning off electronics and setting the thermostat to a cozy temperature.

Exercise
A regular exercise routine can have a positive impact on many areas of health. It can be especially beneficial for heart health by lowering blood pressure, reducing inflammation and aiding in maintaining a healthy weight. At least 150 minutes per week of moderate-intensity aerobic activity or 75 minutes of vigorous aerobic activity is recommended by the American Heart Association.  Fuel your workout and recovery with heart-healthy and hydrating foods such as grapes.

Find more heart-healthy recipes at GrapesFromCalifornia.com.

Grape, Broccoli and Avocado Salad with Toasty Oat Topping

Prep time: 30 minutes
Cook time: 5 minutes
Servings: 6

Toasted Oat Topping:

• 1/2 tablespoon butter
• 1/3 cup sliced almonds, coarsely chopped
• 3 tablespoons steel-cut oats
• 1/8 teaspoon seasoned salt
• 1/4 teaspoon Italian herb seasoning

Dressing:

• 6 tablespoons extra-virgin olive oil
• 1/3 cup quartered red or green Grapes from California
• 1/4 cup wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon sea salt
• freshly ground pepper, to taste

Salad:

• 1 bag (12 ounces) broccoli slaw
• 2 cups lightly packed torn curly kale
• 1 1/2 cups halved Grapes from California
• 1/2 cup minced red onion
• 1/3 cup chopped dried figs
• freshly ground pepper, to taste
• 1 large, firm but ripe avocado, diced

1. To make toasted oat topping: In medium skillet over medium-low heat, cook butter, almonds, oats, salt and Italian herb seasoning about 5 minutes, or until lightly toasted and fragrant, stirring frequently.
2. To make dressing: In small blender, puree olive oil, grapes, wine vinegar, honey, sea salt and pepper, to taste, until smooth.
3. To make salad: In large bowl, mix broccoli slaw, kale, grapes, red onion and figs; season with pepper, to taste, and drizzle with dressing; toss well to coat. Add avocado and toss lightly. Transfer to six serving plates or bowls and sprinkle with toasted oat topping.

Nutritional information per serving: 320 calories; 5 g protein; 29 g carbohydrates; 22 g fat (62% calories from fat); 3.5 g saturated fat (10% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 7 g fiber.

Source: California Table Grape Commission

(Family Features) When hunger strikes and family fun calls for a snack to keep the excitement going, take your kiddos to the kitchen to whip up a tasty treat for all to enjoy. Whether you’re celebrating a special occasion or watching favorite movies, turn to an ingredient like popcorn that encourages creativity. Plus, it’s a delicious way for adults to turn back the clock and recreate childhood memories while making new ones with the family.

Consider these popcorn-inspired snacks to serve during your next adventure:

• Take yourself back in time to your own childhood with a classic pairing that never goes out of style: Peanut Butter and Jelly Popcorn. This version offers a fun way to jazz up popcorn for kids and adults alike with a sprinkling of strawberries and dried cranberries on top for added nutrition.
• When it’s time for a little fun in the sun or a trip to the park, sweeten up the celebration with this Graham Cracker Picnic Mix that’s a flavorful, kid-favorite combination of popcorn, bear-shaped graham crackers, marshmallows, fudge-covered pretzels and miniature cookies.
• Pizza is hard to beat as a snacking solution the whole family can enjoy, and this Grab and Go Pizza Popcorn is no exception. Ready in just minutes by mixing popcorn, Parmesan cheese and seasonings, little ones can help prepare a batch quickly before heading out the door.
• Colorful and fun, these Minty Green Popcorn Clusters are simple to make and a perfect treat to share. Just melt together marshmallows, butter, salt, green food coloring and peppermint extract before tossing with popcorn and green candy-coated chocolates.

To find more family-friendly snack time favorites, visit Popcorn.org.

Peanut Butter and Jelly Popcorn

Servings: 4-6

• 8 cups popcorn
• 2 tablespoons raspberry jam
• 1/2 cup white chocolate chips
• 3 tablespoons smooth natural peanut butter
• 1/4 cup freeze-dried strawberries
• 1/4 cup dried cranberries

1. In large bowl, stir popcorn and jam until evenly coated. Transfer to parchment paper-lined baking sheet.
2. In small heatproof bowl over small saucepan of barely simmering water, add white chocolate chips and peanut butter. Cook, stirring occasionally, 3-5 minutes, or until smooth and melted.
3. Drizzle peanut butter mixture over popcorn mixture. Sprinkle with strawberries and cranberries.
4. Refrigerate 10 minutes, or until peanut butter mixture is set; break into pieces to serve. Store in airtight container in refrigerator up to 1 week.

Graham Cracker Picnic Mix

Yield: About 12 cups

• 1/4 cup vegetable oil
• 1/4 cup sugar
• 5-6 drops pink neon liquid food color or desired color
• 1/2 cup unpopped popcorn kernels
• 1 package mini pastel marshmallows
• 1 cup bear-shaped graham crackers
• 1 package white fudge-covered pretzels
• 1 cup mini cookies

1. In large pot over medium heat, stir oil, sugar and food coloring.
2. Stir in popcorn kernels; cover. Cook until popcorn begins to pop. Shake pot over heat until popping slows.
3. Remove pan from heat and pour popcorn into large bowl.
4. Add marshmallows, graham crackers, pretzels and cookies then toss lightly.

Grab and Go Pizza Popcorn

Yield: 6 quarts

• 6 quarts popped popcorn
• olive oil cooking spray
• 1 cup grated Parmesan cheese
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 1 tablespoon Italian seasoning

1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
2. Spray popcorn lightly with cooking spray.
3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
4. To serve, scoop popcorn into reusable plastic cups.

Minty Green Popcorn Clusters

Yield: 32 clusters

• 12 cups unsalted, unbuttered, popped popcorn
• 4 cups mini marshmallows
• 2 tablespoons butter or light olive oil
• 1/2 teaspoon salt
• 1 tablespoon green food coloring
• 1/4 teaspoon peppermint extract
• 1 cup green candy-coated chocolate candies

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, melt marshmallows, butter and salt, stirring occasionally, until smooth. Remove from heat; stir in food coloring and peppermint extract.
3. Toss marshmallow mixture with popcorn; cool 2-3 minutes, or until cool enough to handle. Toss with chocolate candies.
4. Shape 3 tablespoons of popcorn mixture into small cluster; repeat with remaining popcorn mixture. Place on wax paper-lined baking sheet; cool completely.

Source:

Popcorn Board

(Family Features) Cool winter days and their cold, crisp air call for a quick warmup in the form of a classic combo: soup and sandwich. Next time you need warmed up from the inside out, go for a homemade pairing that brings together a cheesy handheld and hearty minestrone.

When you sit down for a wintertime meal with the family, Gourmet Grilled Cheese with Aunt Nellie’s Pickled Beets provides the comfort you crave with caramelized onions, gooey melted cheese and toasted sourdough. Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone – powered by READ 3-Bean Salad – plays the ideal complement to the griddled sandwiches as a filling soup without the hassle.

To find more comforting meal ideas made for combatting the cold, visit AuntNellies.com and READSalads.com.

Gourmet Grilled Cheese with Pickled Beets

Recipe courtesy of "Carlsbad Cravings"
Prep time: 60 minutes

Caramelized Onions:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 large yellow onions, halved, sliced 1/4-inch thick
• 1-2tablespoons water (optional)
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes

Sandwiches:

• 8 large sourdough slices, 1/2-inch thick
• 1/3 cup mayonnaise
• 4 ounces fresh goat cheese, at room temperature
• 8 ounces shredded gruyere cheese, at room temperature
• 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets)
• 2 cups baby arugula
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided

1. To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
2. Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
3. Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
4. To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
5. Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
6. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
7. Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

Recipe courtesy of "Joy of Eating"
Prep time: 20 minutes
Cook time: 25 minutes

• 1 can (15 ounces) READ 3-Bean Salad
• 1/2 cup extra-virgin olive oil
• 1/2 medium yellow onion, diced
• 3 peeled garlic cloves, minced
• 2 pinches salt, plus additional to taste, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper, plus additional to taste, divided
• 3 small carrots, trimmed, peeled and diced
• 2 celery stalks, trimmed and diced
• 1 medium zucchini, diced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 Parmesan rind (optional)
• 6 cups low-sodium vegetable broth
• 9-10 ounces refrigerated cheese tortellini
• 2 cups baby spinach
• jarred pesto, for serving (optional)

1. Drain and rinse bean salad; set aside.
2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

Source:

Seneca Foods

Set the table for romance with a delicious date night at home

(Family Features) Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing one of these dreamy main dishes made with mouthwatering sauces.

Flavorful sauces make a great Italian meal, but the sauce doesn’t need to be made from scratch (at least, not completely). For example, Bertolli d’Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that’s perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you’re so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

Find more romantic dishes perfect for sharing at Bertolli.com.

Italian Sausage Spinach and Tomato Rigatoni

Prep time: 10 minutes
Cook time: 20 minutes

• Water
• 1/2 box rigatoni pasta
• 1 tablespoon olive oil
• 1/2 cup onions, chopped
• 4 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 16 ounces sweet Italian sausage
• 1 jar Bertolli d'Italia Marinara Sauce
• 2 cups fresh baby spinach
• salt, to taste
• pepper, to taste
• Parmesan cheese, for garnish

1. Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.
2. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.
3. Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.
4. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Red Wine Braised Beef Short Rib Ragu

Prep time: 25 minutes
Cook time: 3 hours

• 2 tablespoons olive oil
• 4 pounds bone-in beef short ribs
• salt, to taste
• ground black pepper, to taste
• 1 stalk celery, chopped
• 1 large carrot, peeled and finely diced
• 1 small onion, chopped
• 8 cloves garlic, finely chopped
• 4 tablespoons tomato paste
• 1 cup red wine
• 4 sprigs fresh rosemary
• 2 sprigs fresh sage leaves, chopped
• 8 sprigs fresh thyme
• 2 bay leaves
• 1 jar Bertolli d'Italia Marinara Sauce
• 2 cups beef bone broth
• water
• 24 ounces pappardelle pasta or preferred pasta
• freshly grated Parmesan cheese, for garnish

1. Heat oven to 350 F.
2. In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.
3. Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.
4. Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.
5. Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.
6. Carefully pour red wine into pot.
7. Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.
8. Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.
9. Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.
10. Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.
11. Garnish with freshly grated Parmesan cheese.

Creamy Italian Garlic Chicken Pasta

Prep time: 10 minutes
Cook time: 20 minutes

• 2 tablespoons olive oil
• 2 large chicken breasts
• 1 teaspoon Italian seasoning
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 1/4 cup onions, chopped
• 1/4 cup sun-dried tomatoes, cut into strips
• 2 tablespoons capers, drained
• 6 fresh basil leaves, sliced
• 1 jar Bertolli d'Italia Creamy Rosa Sauce
• 1/2 cup heavy cream
• water
• 1/2 box Casarecce or preferred pasta
• parsley, for garnish
• Parmesan cheese, for garnish

1. In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.
2. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.
3. Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

Source: Bertolli

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

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

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

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

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

Baked Tomato Goat Cheese Dip

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

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

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

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

Polenta Bites

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

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

Snowman Pizza Bombs

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

Decorative vegetables (optional):

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

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

Source: RAGÚ

When you are hungry and searching for something filling, juicy and rich, turning to your pantry for on-hand ingredients can make dinner a breeze. Dodge snack cravings and avoid the temptation to swing by the drive-thru; instead, you can have a homemade meal ready in a matter of minutes by putting your skillet to work.

Call your loved ones to the dining room to share time together while trying these Smothered Pork Chops in Mushroom Sauce. It’s a dish the entire family can dig into without questioning the substance of the meal as it’s a filling option that requires just a few ingredients you likely already have at home.

It all starts with the pork chops, which are thick and seared to perfection. The mushroom sauce is a beautiful blend of earthy and creamy textures. Bring it to a simmer then smother your pork chops and garnish with fresh parsley for a pop of color.

The best part is this recipe doesn’t take much time to accomplish. The pork chops are seared for 3-5 minutes per side then simmered in the mushroom sauce for another 2-3 minutes until thoroughly cooked.

Don’t waste time with complicated recipes, dirtying an array of kitchen utensils and multiple trips to the store for ingredients you may not use again. This recipe requires one bowl and a single skillet. Cleanup is a breeze, which means there is more time to spend around the table with those who mean the most.

Find more savory recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Smothered Pork Chops in Mushroom Sauce

Servings: 4

• 1          teaspoon mild chili powder
• 1          teaspoon garlic powder
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 4          pork chops
• 2          tablespoons olive oil
• 2          tablespoons butter

Mushroom Sauce:

• 2 1/2    cups brown mushrooms, sliced
• 5          garlic cloves, smashed
• 1          tablespoon parsley
• 1          teaspoon Italian seasoning
• 1/2       cup chicken broth
• 1 1/2    cups heavy cream
• fresh parsley, for garnish

1. In small bowl, whisk chili powder, garlic powder, salt and pepper until combined.
2. Pat pork chops dry. Season generously with spice mix. Set aside.
3. In skillet, add olive oil and butter. Add pork chops; sear 3-5 minutes per side. Transfer to plate.
4. To make mushroom sauce: In same skillet, add mushrooms. Stir fry until golden brown. Add garlic, parsley and Italian seasoning. Stir fry 2 minutes. Add broth and heavy cream. Stir to combine. Simmer 5 minutes until slightly thickened.
5. Return pork chops to sauce. Simmer 2-3 minutes until pork chops are cooked through. Garnish with fresh parsley and serve.

(Family Features) As many people start getting back into normal routines, they’re returning to familiar on-the-go lifestyles by heading back to work, traveling to new destinations and enjoying time with loved ones.

While you get out to explore and gather with family and friends again, remember you’ll need fuel for your adventures. According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains.

Foods like tasty whole-grain popcorn offer an easy health hack so you can make every bite count. Try getting in the habit of popping 9 cups of popcorn in the morning and dividing it into two containers. Season one container with salt and herbs, the other with a pinch of sugar and cinnamon so you can alternate between sweet and salty throughout the day. Bringing delicious options like these while on the go can help satisfy hunger pangs while adding the fiber your body needs.

Because mouthwatering whole-grain popcorn is versatile and 3 cups is equal to one serving of whole grains, it’s a simple yet flavorful option for meeting dietary recommendations. It can be a breeze to add it to snacks like Blueberry and Pomegranate Power Bars, Crunchy Popcorn Trail Mix or Sweet and Savory Curried Popcorn. You can even satisfy kids’ cravings with Grab and Go Pizza Popcorn, a six-ingredient recipe made in a matter of minutes.

Visit popcorn.org to find more nutritious snack ideas.

Sweet and Savory Curried Popcorn

Yield: 8 cups

• 8          cups unsalted, unbuttered popped popcorn
• 1/3       cup ghee (clarified butter) or coconut oil
• 2          tablespoons brown sugar
• 1          tablespoon honey
• 1          teaspoon curry powder
• 1/2       teaspoon cumin
• 2          teaspoons flaked sea salt

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, melt ghee, brown sugar, honey, curry powder and cumin; stir until dissolved. Bring to light boil; remove from heat.
3. Toss ghee mixture and salt with popcorn; transfer to serving bowl.

Crunchy Popcorn Trail Mix

Yield: 9 cups

• 5          cups popped popcorn
• 3          cups whole-grain oat cereal
• 1/3       cup raisins
• 1/3       cup peanuts or other nuts
• 1/3       cup sunflower seeds
• 1/4       cup (1/2 stick) butter or margarine
• 6          tablespoons brown sugar
• 2          tablespoons light corn syrup

1. In large, microwavable bowl, stir popcorn, cereal, raisins, nuts and seeds; set aside.
2. In small saucepan, heat butter, brown sugar and corn syrup until boiling; cook 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
3. Microwave 3-4 minutes, stirring and scraping bowl after each minute.
4. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.

Blueberry and Pomegranate Power Bars

Yield: 12 bars

• Nonstick cooking spray
• 8          cups popped popcorn
• 1 1/2    cups old-fashioned rolled oats
• 1          cup dried blueberries
• 1/2       cup pomegranate seeds
• 1/2       cup whole natural almonds, toasted and coarsely chopped
• 2/3       cup honey
• 2/3       cup light brown sugar
• 2          tablespoons butter or margarine
• 6          ounces bittersweet chocolate, melted

1. Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.
2. In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.
3. In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly.
4. Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
5. Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.

Grab and Go Pizza Popcorn

Yield: 6 quarts

• 6          quarts popped popcorn
• olive oil cooking spray
• 1          cup grated Parmesan cheese
• 2          teaspoons garlic salt
• 2          teaspoons paprika
• 1          tablespoon Italian seasoning

1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
2. Spray popcorn lightly with olive oil cooking spray.
3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
4. To serve, scoop popcorn into reusable plastic cups.

Source: Popcorn Board

(Culinary.net) Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.

If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.

While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.

These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.

To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.

Add in Parmesan and mozzarella cheeses then stir until combined.

Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.

Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.

This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.

Find more Easter recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Rolls with Spinach Dip

Serves: 24

• 16        ounces frozen spinach, thawed                                                         
• 8          ounces cream cheese
• 2          cloves garlic, minced
• 1/2       cup mayonnaise
• 1/2       teaspoon salt
• 1/2       teaspoon onion powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon pepper
• 1          teaspoon Italian seasoning
• 1          cup shredded Parmesan cheese
• 1 1/2    cups shredded mozzarella cheese, divided
• 2          crescent roll tubes (8 ounces each)

1. Heat oven to 375 F.
2. In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
3. Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.
4. On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
5. Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.
6. Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.

(Family Features) From big things like juggling a career and family priorities to little things like writing lunchtime love notes, there are so many ways moms lift up their families and the people they love every day. In today’s world, where multi-tasking has taken on a whole new meaning, it’s clear moms deserve to be celebrated.

One of the easiest ways to do something special for the all-star mom in your life is to make her a homemade meal and enjoy some quality time together around the dinner table. For those in need of inspiration, consider a delicious option like this Tuscan Chicken Pierogy Skillet for an easy, elevated, sure-to-impress dish that comes together in 45 minutes.

The key ingredient: Mrs. T’s Pierogies, which are pasta pockets stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors. Found in the frozen food aisle and available in 13 flavors, in full and mini size varieties, they can be boiled, baked, sauteed, fried or grilled. They are easy to prepare, which means less time in the kitchen and more time together.

Visit mrstspierogies.com to find more recipe inspiration to celebrate mom.

Tuscan Chicken Pierogy Skillet

Prep time: 10 minutes
Total time: 45 minutes
Servings: 4

• 1          box Mrs. T’s Pierogies 4 Cheese Medley
• 3          tablespoons olive oil, divided
• 2          boneless, skinless chicken breasts, pounded to even thickness
• kosher salt, to taste
• ground black pepper, to taste
• 4          cloves garlic, minced
• 1          bag (5 ounces) fresh baby spinach
• 2          cups diced tomatoes
• 1          teaspoon dried Italian seasoning
• 1/4       cup chicken broth
• 1/2       cup heavy cream
• 3/4       cup freshly grated Parmesan cheese, plus additional, for garnish
• 1          tablespoon cold water
• 1/2       tablespoon cornstarch
• fresh basil, for garnish
• crushed red pepper flakes, for garnish

1. Boil pierogies according to package directions. Drain then toss pierogies with 1 tablespoon olive oil to keep from sticking.
2. In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.
3. While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.
4. Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy.
5. Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.

Source: Mrs. T’s Pierogies

(Family Features) Creating family meals with nutrition in mind adds another consideration to a daily task that is often stressful enough. However, making health-conscious decisions each evening at the dinner table doesn’t have to mean turning away from your loved ones’ favorite dishes.

Simple swaps to more nutritious ingredients paired with healthier preparation methods, such as baking chicken rather than frying it, can help you make more nutrition-based choices. This Baked Chicken Parmesan offers the best of both worlds, providing a 30-minute meal that allows you to spend less time in the kitchen without forgoing healthy habits.

Made with Parmesan cheese, this recipe provides an excellent source of calcium. Dairy foods, such as cheese, are an irreplaceable part of a balanced diet that offers a valuable source of essential nutrients. Plus, because it’s made using just a handful of ingredients, it’s a budget-friendly option that doesn’t break the bank and doesn’t call for seldom-used spices or seasonings you may never use again.

Find more family meal inspiration at milkmeansmore.org.

Watch video to see how to make this recipe!

Baked Chicken Parmesan

Recipe by Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

• 2/3       cup whole-wheat panko breadcrumbs
• 1          teaspoon Italian seasoning medley with garlic
• 3/4       cup finely grated Parmesan cheese, divided
• 5          tablespoons unsalted butter, melted
• 1 1/2    pounds boneless, skinless chicken thighs
• 3          cups prepared tomato and basil sauce, warmed, divided
• 1          pound thick spaghetti, prepared according to package directions

1. Preheat oven to 400 F. Line rimmed half sheet pan with parchment paper; set aside.
2. In shallow dish or pie plate, combine breadcrumbs, Italian seasoning and 1/4 cup Parmesan cheese, stirring with fork until blended. Pour melted butter in separate shallow dish or pie plate.
3. Working with one chicken thigh at a time, dip each side in melted butter to coat. Press butter-soaked chicken into breadcrumbs, turning to coat well on both sides. Place breaded chicken on prepared baking sheet. Repeat with remaining chicken thighs.
4. Drizzle remaining melted butter over breaded chicken. Bake 8 minutes. Turn chicken over and bake 7 minutes to crisp other side.
5. Briefly remove chicken from oven. Spoon two tablespoons pasta sauce over each chicken thigh. Sprinkle remaining Parmesan cheese evenly over chicken. Return chicken to oven and continue baking 5 minutes, or until cooked through.
6. Serve Baked Parmesan Chicken over cooked spaghetti topped with additional pasta sauce.

Source:  Milk Means More