(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.

For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.

These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.

Find more breakfast inspiration at fairlife.com

Asparagus and Goat Cheese Frittata

Prep time: 21 minutes
Servings: 4

• 4          large eggs
• 1/4       cup fairlife 2% Ultra-Filtered Milk
• 1/4       teaspoon kosher or sea salt, plus additional, to taste, divided
• freshly ground black pepper, to taste
• 1/3       cup thinly sliced basil leaves, plus additional for serving
• 2          teaspoons olive oil
• 10        medium asparagus spears, cut into 1 1/2-inch lengths
• 2          tablespoons finely chopped shallot or red onion
• 1 1/2    ounces soft goat cheese, crumbled (1/4 cup)

1. Heat oven to 400º with rack in middle.
2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
3. In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
4. Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.

Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.

Vanilla Almond Crunch Overnight Oats

Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)

• 1          carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
• 2          teaspoons pure honey
• 2          teaspoons flax seeds
• 2          pinches cinnamon
• 2          pinches kosher salt
• 4          tablespoons blanched, slivered or sliced almonds
• 1          cup rolled oats
• 1          cup fairlife Fat-Free Ultra-Filtered Milk
• Toppings (optional):
• cut berries or citrus
• additional yogurt
• additional flax seeds or almonds

1. Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
2. Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
3. When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.

Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.

Tropical Green Smoothie

Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)

• 1          cup fresh baby spinach or baby kale
• 3/4       cup fairlife 2% Ultra-Filtered Milk
• 1          ripe banana
• 2/3       cup fresh or frozen diced pineapple
• 1          lime, zest only
• 1          lime, cut into wedges
• 1          tablespoon virgin coconut oil
• 3/4       teaspoon pure vanilla extract
• 1          pinch ground cinnamon
• 3/4       cup ice (optional)

1. In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.

Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.

Fluffy Scrambled Eggs

Prep time: 10 minutes
Servings: 4

• 6          large eggs
• 1/3       cup fairlife Whole Ultra-Filtered Milk
• 1/8       teaspoon kosher salt, plus additional, to taste, divided
• pepper, to taste

1. In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
2. In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
3. Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
4. Serve with salt and pepper, to taste.

Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.

Source: fairlife

Resolve to make nutritious eating a priority

(Family Features) Discovering a better version of yourself is all about striking balance. That’s especially true when it comes to making smarter food choices that you can maintain over time.

A sustainable, long-term healthy eating approach, such as the Atkins low-carb lifestyle, emphasizes variety and balance. Start planning a low-carb menu filled with high-fiber carbohydrates, optimal protein and healthy fats with these tips from Colette Heimowitz, vice president of nutrition and education for Atkins.

Fill up with fiber-rich foods. Foods like vegetables, nuts, seeds, low-glycemic fruit (like berries) and whole unrefined grains are considered carbohydrates, but they don’t raise your blood sugar the way processed carbs do. Fiber slows the entry of glucose into your bloodstream so you don’t experience insulin spikes that encourage your body to produce and store body fat. Try to eat between 25-35 grams of fiber a day.

Reduce inflammation. A low-carb approach eliminates refined and processed foods and sugars that can cause inflammation. Focus on foods that decrease inflammation, such as colorful low-glycemic vegetables, low-sugar fruits, protein and healthy fats such as olive oil. The ground turmeric in this Golden Milk recipe offers an easy way to fight inflammation without sacrificing flavor.

Kickstart your morning. Start your day with a protein-packed choice such as these Chocolate Banana Protein Overnight Oats. You’ll get the omega-3 fatty acids and antioxidants from the chia seeds along with protein and healthy fats to keep you energized while avoiding high-sugar breakfast alternatives.

Find more low-carb recipes at Atkins.com

Satisfying, Low-Sugar Swaps

Eating on the go can easily cause you to grab a high-sugar option, but there are simple swaps to keep your blood sugar levels steady throughout the day. Satisfy your hunger with an option like the Atkins Chocolate Peanut Butter Bar. Made with sweet chocolate and rich, creamy peanut butter, this bar offers 16 grams of protein, 12 grams of fiber and only 2 grams of sugar to satisfy your hunger without the guilt.

Find more recipes like these for Salmon and Asparagus Sheet Pan or Spicy Crispy Chickpeas and ideas for a balanced, low-carb approach to eating well at Atkins.com.

Salmon and Asparagus Sheet Pan

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2
Net carbs: 4.41

• 1          bunch thin spear asparagus
• 1          tablespoon, plus 1/4 teaspoon, extra-virgin olive oil
• 1/8       teaspoon salt, divided
• 2          salmon fillets (4 ounces each), no more than 3/4-inch thick
• 1          pinch black pepper
• 3          tablespoons olive oil-based mayonnaise
• 1          tablespoon lemon juice
• 1          teaspoon Dijon mustard
• 1/4       teaspoon minced or pressed garlic
• 1 tablespoon grated Parmesan cheese

1. Heat oven to 425° F.
2. Wash asparagus and remove woody ends. Place on rimmed baking sheet and toss with 1 tablespoon olive oil and pinch of salt. Arrange in single layer, leaving space for salmon. Place salmon skin-side down on sheet. Brush with remaining olive oil and season with remaining salt and pepper. Place in oven and bake 12 minutes.
3. In small bowl, combine mayonnaise, lemon juice, mustard and garlic.
4. Remove sheet pan from oven, sprinkle asparagus spears with cheese and cook 3 minutes, or until fish reaches 145° F and asparagus spears are tender and beginning to brown on tips.
5. Plate one fillet and half the asparagus, drizzle each plate with about 2 tablespoons mayonnaise sauce and serve.

Spicy Crispy Chickpeas

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 8
Net carbs: 8.3

• 1          can (15 1/2 ounces) chickpeas
• 1          tablespoon ghee (or clarified butter), melted
• 3/4       teaspoon salt
• 1/2       teaspoon garlic powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon chipotle chili powder

1. Heat air fryer to 390° F 3 minutes.
2. Using fine mesh sieve, drain and rinse chickpeas. Use towel to gently pat chickpeas dry, removing skins. In small bowl, toss chickpeas with ghee and salt.
3. Cook in single layer in air fryer 6 minutes. Pause and shake bowl; cook 6 minutes. Pause and shake bowl; cook 3 minutes.
4. In separate small bowl, sprinkle chickpeas with spices and toss to evenly coat. Chickpeas can be stored in open container at room temperature up to 3 days.

Golden Milk

Prep time: 8 minutes
Cook time: 7 minutes
Servings: 3
Net carbs: 3

• 1          cup canned unsweetened coconut milk
• 1          cup plain unsweetened almond milk
• 1          cup water
• 1          tablespoon coconut oil
• 1 1/2    teaspoons ground turmeric
• 1/4       teaspoon ground cinnamon
• 1/4       teaspoon ground ginger
• 1/8       teaspoon ground black pepper
• 10        drops liquid stevia extract

1. In small pan, whisk coconut milk, almond milk, water, coconut oil, turmeric, cinnamon, ginger and pepper. Warm over medium heat until hot but not simmering, about 7 minutes. Remove from heat, whisk in sweetener and serve.

Chocolate Banana Protein Overnight Oats

Prep time: 5 minutes
Chill time: 3 hours
Servings: 2
Net carbs: 6.84

• 1          Atkins Chocolate Banana Shake
• 2          tablespoons rolled oats
• 2          tablespoons chia seeds
• 2          tablespoons hemp hearts
• 2          tablespoons unsweetened coconut shreds
• 2          tablespoons sliced almonds
• fruit, such as sliced bananas or berries (optional)

1. In jar with tight-fitting lid, combine shake, rolled oats, chia seeds, hemp hearts, coconut and almonds. Cover and refrigerate at least 3 hours or overnight.
2. Top with fruit, if desired.

Photos courtesy of Getty Images (Salmon and Asparagus Sheet Pan, Spicy Crispy Chickpeas, Golden Milk, Chocolate Banana Protein Overnight Oats)

Source: Atkins

(Family Features) While heart disease is a leading cause of death for both men and women in the United States, many of the risk factors associated with the condition can be controlled with dietary and lifestyle changes. By centering your meals around better-for-you ingredients and recipes, you can show your heart some extra love.

Consider walnuts, which are a heart-healthy food certified by the American Heart Association. More than 25 years of research shows walnuts may play a key role in heart health. In fact, the U.S. Food and Drug Administration approved one of the first qualified health claims for a whole food, finding that eating 1 1/2 ounces of walnuts per day as part of a low-saturated fat and low-cholesterol diet while not increasing caloric intake may reduce the risk of coronary heart disease.

Additionally, walnuts are the only nut significantly high in omega-3s, with 2 1/2 grams of alpha-linolenic acid per ounce. Walnuts can add this essential nutrient to dishes like these American Heart Association Heart-Check Mark certified recipes for Greek Cucumber Walnut Bites and Banana Bread Overnight Oats.

Find more information and heart-healthy recipes at walnuts.org/heart-health.
 

Greek Cucumber Walnut Bites

Recipe courtesy of Beth Stark, RDN, LDN on behalf of the California Walnut Board
Prep time: 25 minutes
Servings: 6

• 1/2       cup walnuts, chopped
• 1          English cucumber, ends trimmed (about 14 ounces)
• 1/2       cup roasted red pepper hummus
• 1/2       cup reduced-fat crumbled feta cheese
• 5          cherry tomatoes, quartered

1. Heat oven to 350 F.
2. On small baking sheet, arrange walnuts evenly. Bake 8 minutes, checking frequently, until toasted.
3. Slice cucumber crosswise into 3/4-inch thick slices. Using small spoon, gently scoop out and discard center of each cucumber slice, leaving bottom and sides intact.
4. In small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with reserved chopped walnuts, feta cheese and quartered tomatoes.

Banana Bread Overnight Oats

Recipe courtesy of Crowded Kitchen on behalf of the California Walnut Board
Prep time: 15 minutes
Servings: 4

• 3          ripe bananas, sliced
• 2          cups old-fashioned oats
• 1          tablespoon ground cinnamon
• 1/2       teaspoon salt
• 1          teaspoon vanilla
• 3/4       cup chopped California walnuts, divided
• 1          tablespoon maple syrup
• 3          cups skim milk

1. In large container with lid, add sliced bananas. Use potato masher or fork to mash bananas until smooth.
2. Add oats, cinnamon, salt, vanilla, half the chopped walnuts, maple syrup and milk. Combine thoroughly and refrigerate overnight.
3. To serve, divide among four canning jars or glass containers with lids. Top each with remaining walnuts before serving.

Source: California Walnut Board

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.  For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

• Nonstick cooking spray
• 1          tablespoon olive oil
• 1          medium DOLE® White Onion, chopped
• 1          package (8 ounces) Dole Mushrooms, sliced
• 2          garlic cloves, minced
• 1 1/2    pounds 99% fat-free lean ground turkey
• 5          cups Dole Baby Spinach
• 1          teaspoon Italian seasoning
• 1/4       teaspoon salt
• 1          cup marinara sauce
• 1          cup raw cashews
• 2          cups fat-free cottage cheese, strained
• 4          medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
• 1       cup low-moisture part-skim mozzarella cheese

1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
2. In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
3. In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
4. Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

• 2/3       cup gluten-free dark chocolate chips
• 2          teaspoons grapeseed oil
• 3          DOLE® Strawberries, hulled and thinly sliced
• 1          ripe Dole Banana, peeled and thinly sliced
• 2 tablespoons chopped roasted unsalted peanuts

1. Line 12-cup mini muffin tin with mini cupcake liners.
2. In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
3. Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
4. Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

• Nonstick cooking spray
• 8          eggs
• 1          tablespoon olive oil
• 1          package (8 ounces) DOLE® Mushrooms, sliced
• 1          Dole Red Onion, chopped
• 1          medium red bell pepper, chopped
• 4          cups Dole Baby Spinach
• 1          cup fat-free milk
• 1/4       teaspoon kosher salt
• 1/2       teaspoon fresh ground black pepper
• 8          100% whole-grain English muffins, split
• 8          frozen chicken breakfast sausage patties

1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
2. In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
3. Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
4. Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

Source: Dole/Disney

Keeping fresh fruit around the house provides a healthier alternative when your sweet tooth comes calling. Understanding how and when to buy at the peak of ripeness (or just before, in some cases) can help you avoid food waste while keeping your doctor happy.

Consider these simple tips for recognizing ripe fruits:

• Strawberries: Check the area at the top of the berry near the stem and leaves. A ripe strawberry is fully red; green or white near the top means the fruit is underripe.
• Watermelon: The “field spot,” or the area where the melon sat on the ground, should be yellow, and a tap on the rind should produce a hollow sound.
• Cherries: Flesh should appear dark with a crimson color and feel firm.
• Blueberries: Similar to cherries, color should deepen to dark blue. A reddish or pink color may be visible in unripe berries.
• Blackberries: Look for a smooth texture without any red appearance. Because blackberries don’t ripen after being picked, they tend to spoil quickly.
• Cantaloupe: You should detect a sweet smell, and the melon should feel heavy upon lifting.
• Peaches: A sweet, fragrant odor should be apparent. Skin should feel tender but not soft.
• Pineapple: Smell is again an important factor for pineapple – a sweet scent shows it’s ready, but a vinegary one likely means it’s overripe.
• Raspberries: Generally follow the same rules as blackberries. Best eaten within a couple days of purchase, a bright red color represents ripe berries.
• Bananas: A ripe banana features a peel lightly spotted without significant bruising. Your best bet may be to purchase bananas still slightly green and allow them to ripen at home.

Find more food tips, tricks, recipes and videos at Culinary.net.

Photo courtesy of Getty Images

Simply delicious desserts your family will love

(Family Features) Fabulous desserts can be easy to prepare if you have the right ingredients on hand.

Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits - or maybe peanut butter and chocolate - for both color and flavor. Fast and fabulous recipes like these assemble in minutes.

Then bake. Or chill. Or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.

For more easy desserts and to join the free recipe club, visit eaglebrand.com.

Raspberry Swirl Cheesecake Pie

Prep time: 15 minutes
Cook time: 55 minutes

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1          egg
• 3          tablespoons, plus 1 teaspoon, lemon juice from concentrate, divided
• 1          graham cracker crumb crust (9 inches)
• 1/2       cup raspberry preserves

1. Heat oven to 300° F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
3. Pour remaining batter on top. Using knife, swirl remaining preserves into decorative pattern on top.
4. Bake 55 minutes. Cool. Refrigerate leftovers.

Banana Mandarin Cream Cheese Pie

Prep time: 15 minutes
Chill time: 3 hours

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/3       cup lemon juice from concentrate, plus additional, for dipping banana slices
• 1          teaspoon vanilla extract
• 3          medium bananas, divided
• 1          graham cracker crumb crust (9 inches)
• 1          can (15 ounces) mandarin orange segments, well drained, divided

1. In large mixing bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in 1/3 cup lemon juice and vanilla.
4. Slice two bananas; dip in lemon juice and drain. Line crust with bananas and about two-thirds of the orange segments. Pour filling over fruit.
5. Chill 3 hours, or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Prep time: 10 minutes
Freeze time: 6 hours

• 2          squares (1 ounce each) semi-sweet baking chocolate
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/4       cup creamy peanut butter
• 1          tub (8 ounces) frozen nondairy whipped topping, thawed
• 1          graham cracker crumb crust (9 inches)

1. In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well.
2. Fold in whipped topping. Spoon into crust.
3. Freeze 6 hours. Garnish as desired. Freeze leftovers.

Frozen Mixed Berry Pie

Prep time: 15 minutes
Freeze time: 5 hours

• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/2       cup lemon juice from concentrate
• 1 1/2-2             cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)
• 4          cups frozen light whipped topping, thawed
• 1          baked pastry shell or chocolate graham cracker crumb crust (9 inches)

1. In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries.
2. Fold in whipped topping. Spoon into crust.
3. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

Cherry Dream Pie

Prep time: 15 minutes
Chill time: 3 hours

• 3          egg yolks
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1/3       cup lemon juice from concentrate
• 1          graham cracker crumb crust (9 inches)
• 1          can (21 ounces) cherry pie filling, chilled
• whipped topping (optional)

1. Heat oven to 350° F.
2. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
3. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight.
4. Prior to serving, top with chilled pie filling. Garnish with whipped topping, if desired. Refrigerate leftovers.

Photos courtesy of Getty Images

Source: Culinary.net

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie – Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl – You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops  – These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie – There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie – Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

(Family Features) Summertime means plenty of grilling, giving you an opportunity to try this Grilled Banana Pound Cake Kabobs dessert recipe alongside your favorite entrees.

Find more grilling recipes at Culinary.net.

Watch video to see how to make this recipe!

Grilled Banana Pound Cake Kabobs

• 1          loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
• 2          large bananas, cut into 1-inch slices
• metal or soaked wooden skewers
• 1/4       cup butter, melted
• 2          tablespoons brown sugar
• 1/2       teaspoon vanilla extract
• 1/8       teaspoon ground cinnamon
• ice cream
• desired toppings

1. Heat grill to medium heat.
2. Alternately thread cake and bananas on skewers.
3. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.
4. Place kabobs on greased rack and grill for up to 1 minute, turning once.
5. Serve with ice cream and desired toppings.

Source: Culinary.net

(Family Features) Dining out in the fresh air always seems to turn even a simple meal into an event. You can turn your next dinner party into a memorable event with these simple and delicious recipes.

- Rosemary Almond Crackers make a terrific appetizer served alongside cheese or a savory dip.
- Spiced Almonds can be served in a martini glass for a stylish addition to any party.
- Almond Crusted Shrimp are deceptively easy - and distinctly delicious.
- Banana Almond Kahlúa Frappés are a cool and creamy way to finish off the evening.

California Almonds aren't just delicious, crunchy, and ideal for any snack or mealtime, they're also a nutritious solution that adds a burst of flavor and texture to any recipe.

For more entertaining tips and recipes, visit AlmondBoard.com.

Nutrition Made Easy - and Delicious

California Almonds are an excellent source of Vitamin E (35% DV), magnesium (20% DV), manganese (.648 mg), fiber (3.5 g), protein (6 g), copper (0.3 mg), phosphorus (137 mg), and riboflavin (0.3 mg). Plus, a one-ounce serving has 13 grams of good unsaturated fats, just 1 gram of saturated fat, and is always cholesterol- and gluten-free.

Here are some more ideas for making your next gathering a little more special - and a little more nutritious.

- Craving something sweet? Try adding toasted sliced almonds and crumbled biscotti to your favorite gelato.
- In a nonstick skillet over medium-low heat, toss whole natural or slivered almonds in a small amount of vegetable oil until golden. Add your choice of dried herbs and then sprinkle over salads, vegetables, or pasta for the perfect accent. And - if you don't have time to make your own, grab your favorite flavored almonds from your local grocer.

Rosemary Almond Crackers

Created by Elana Amsterdam author of "The Gluten-Free Almond Flour Cookbook"
Makes 24 crackers

• 1 3/4 cups blanched almond flour
• 1/2 teaspoon sea salt
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon extra virgin olive oil
• 1 egg

1. In large bowl, combine almond flour, salt and rosemary. In medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
2. Roll dough into a ball and press between 2 sheets of parchment paper to 1/8-inch thickness. Remove top piece of parchment paper.
3. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
4. Bake at 350°F for 12 to 15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.

Almond Crusted Shrimp

Created by Almond Board of California
Makes 4 servings

• 1/2 cup ground almonds
• 3 tablespoons all-purpose flour
• 1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound (61- to 70-count) shrimp, with tails and veins removed
• 1 egg white
• 2 tablespoons almond or corn oil, divided
• 1 lemon, cut into wedges

1. Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
2. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary.
3. Serve shrimp immediately, accompanied by lemon wedges.

Spiced Almonds

Created by Ellie Krieger author of "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Makes 8 servings

• 1 large egg white
• 2 teaspoons sweet paprika
• 2 teaspoons dark brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 cups natural almonds

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In large bowl whisk together egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add almonds and toss until evenly coated.
3. Transfer almonds to parchment lined baking tray; spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.

Banana Almond Kahlúa Frappé

Created by Almond Board of California
Makes 4 servings

• 1 cup crushed ice or 1 1/2 cups ice cubes
• 2 medium bananas, cut into chunks
• 4 ounces almond milk
• 2 ounces Kahlúa or other coffee liqueur
• 1/2 ounce Irish cream liqueur
• 4 whole natural or blanched almonds

1. Combine ice, bananas, almond milk and liqueurs in a blender; blend until smooth. Divide among 4 old-fashioned glasses and garnish each with an almond; serve immediately.

Source: California Almond Board

(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