(Family Features) Few things go together quite like fresh spring air, warm sunshine and a menu made up of delicious brunch bites. Whether you’re hosting a crowd or simply gathering your loved ones around the family table for quality time together, a menu of morning favorites can appease appetites of all kinds.

From sweet to savory and back again, you can turn your mid-morning meal into a full-blown feast with a menu made up of pleasing dishes such as this French Toast Casserole, which can serve as a make-ahead twist on the breakfast classic; customizable Breakfast Burritos that pack a protein punch; and a bite-sized treat like Double Chocolate Chip Mini Muffins for a sweet finishing touch to any brunch occasion.

Find more recipes to inspire your next brunch menu at Culinary.net.

Warm Up with a Fresh Casserole

An exciting twist on a breakfast classic, it’s hard to beat this French Toast Casserole when putting together your brunch spread. Crisp on top while soft and moist in the middle, it comes fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before so all you have to do is add the topping and pop it in the oven.

French Toast Casserole

• 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5 large eggs
• 1 1/2 cups unsweetened milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• maple syrup, for serving

Topping:

• 2 tablespoons unsalted butter or coconut oil, melted
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• confectioners' sugar, for dusting

1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
3. Preheat oven to 350 F.
4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners' sugar. Serve with maple syrup.

Brunch with a Powerful Punch

When you’re craving something hearty and rich, switch up your brunch habits with wholesome and filling Breakfast Burritos. With protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite, this hearty recipe will keep you full and bursting with energy until your next meal. Plus, they’re easy to make in a matter of minutes and totally customizable to accommodate every palate.

Breakfast Burritos

Servings: 4

• 2 teaspoons canola oil
• 1 small red onion, diced
• 1 red bell pepper, seeded and diced
• 1 can black beans, drained and rinsed
• 1/4 teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 4 eggs
• 4 egg whites
• 1/2 cup shredded pepper jack cheese
• nonstick cooking spray
• 4 flour tortillas
• 1/4 cup sour cream
• 1/4 cup salsa
• 1 large tomato, seeded and diced
• 1 avocado, sliced
• hot sauce (optional)

1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

Bite-Sized Chocolate Delights

Flavorful French toast, filling breakfast burritos and favorite fruits make a feast to look forward to, but no brunch spread is complete without a chocolatey bite to cap off the meal. In fact, make it a double.

These Double Chocolate Chip Mini Muffins offer a combination of two kinds of rich chocolate complemented by the caramel notes of C&H Light Brown Sugar for an irresistible dessert in bite-sized form. Tiny, tasty treats are a perfect way to send guests off with one sweet final bite.

Visit chsugar.com to find more delectable dessert recipes.

Double Chocolate Chip Mini Muffins

Muffin Batter:

• 2          cups all-purpose flour
• 1/2       cup unsweetened cocoa powder
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          package (10 ounces) mini semi-sweet chocolate chips
• 2          large eggs
• 1/2       cup C&H Light Brown Sugar, packed
• 1/2       cup C&H Granulated Sugar
• 3/4       cup sour cream
• 1/2       cup vegetable oil
• 1/2       cup whole milk
• 1/2       teaspoon instant espresso (optional)
• 2          teaspoons vanilla extract
• 2          tablespoons flaked sea salt (optional)

1. Preheat oven to 350 F. Line mini muffin pan with mini cupcake liners.
2. In large mixing bowl, use whisk to combine flour, cocoa powder, baking soda and salt. Add chocolate chips and stir to ensure chocolate chips are coated in flour mixture.
3. In separate large mixing bowl, use wire whisk to whisk eggs and sugars until ingredients are combined and sugars are dissolved. Add sour cream, oil and milk. Whisk again to combine. If using espresso powder, add to vanilla then add to wet ingredients. Whisk vanilla espresso mixture into other liquid ingredients.
4. Pour liquid ingredients on top of dry ingredients. Using rubber spatula, mix until just combined, being careful to not overmix. Batter should be thick and shiny.
5. Using tablespoon or two spoons, spoon muffin batter into liners. Batter should be filled almost to top of each liner. Top each muffin with flaked sea salt before baking, if desired.
6. Bake muffins on center rack 6 minutes. Rotate pan and bake 6 minutes, or until toothpick inserted in muffin comes out clean. Once muffins finish baking, place muffin pan on cooling rack to cool completely.

(Family Features) The hustle and bustle of back-to-school season can cause chaos in households. Class time, field trips and homework typically rule each day, which can make sitting down for a meal seem like a far-off dream. One easy way to save time is simplifying family recipes and prioritizing meal-planning.

Consider these meal-planning tips from the experts at Healthy Family Project, whose partners are donating $16,000 to the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.

Choose the meals you plan to make for the week. Cut down on prep time by planning dishes with overlapping ingredients then write out a grocery list to keep from overbuying. Recipes like this Southwest Quiche Muffins Bento Box that include a brief list of widely used ingredients can help you avoid buying items you may only use once.

Stock the kitchen with ingredients your family often uses. Ensure you have the spices, seasonings, condiments, sauces and canned foods to prepare favorite meals at a moment’s notice.

Save time by washing and prepping produce once each week. For example, if you’re using sweet peppers in these Mini Sweet Pepper Sheet Pan Nachos and again in another meal that week, prep all at once so they’re ready when it’s time to cook – just be sure to store in an airtight container.

Serve quick snacks that won’t spoil dinner. Kids often need a little fuel for homework, but complicated snacks can cut into already busy schedules. Keep ingredients on hand for simple options like trail mix, fruit parfaits and meat and cheese wraps.

Use kitchen tools that speed up the process. Pressure cookers and air fryers can help you put nutritious meals on the table faster while slow cookers let you prep in the morning and come home to a hot, delicious dinner.

Visit HealthyFamilyProject.com to find more back-to-school recipes.

Mini Sweet Pepper Sheet Pan Nachos

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

• 8          ounces Pero Family Farms Mini Sweet Peppers, cut into chip shapes
• 7          ounces tortilla chips
• 1/2       cup sweet or red onion, diced.
• 1/2       cup canned or fresh corn
• 1/2       cup queso fresco cheese
• 1/4       cup black olives
• 1/4       cup jalapeno peppers, fresh sliced
• 1/4       cup cilantro leaves, for garnish
• 1          lime, cut into thin wedges, for garnish

1. Preheat oven to 350 F.
2. Place peppers and tortilla chips on sheet pan. Layer onion, corn, cheese, black olives and jalapeno peppers. Bake 3-5 minutes.
3. Garnish with cilantro and lime wedges.

Southwest Quiche Muffins Bento Box

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

• 8          large eggs
• 1/2       cup milk
• nonstick cooking spray
• 3/4       cup black beans, drained and rinsed
• 1/2       cup chopped Nature Fresh Farms Tomz tomatoes
• 1/3       cup shredded cheddar cheese
• 1/4       small RealSweet sweet onion, chopped
• 1/2       cup vanilla Greek yogurt
• 1/4       cup granola
• 1/2       Zespri SunGold kiwi, chopped
• 1          Bee Sweet Citrus mandarin, peeled and segmented

1. Preheat oven to 325 F.
2. In large bowl, whisk eggs and milk.
3. Coat 12-cup muffin pan with nonstick cooking spray or use silicone muffin liners. Evenly divide beans, tomatoes, cheese and onion among cups. Pour eggs over top.
4. Bake 20-25 minutes, or until eggs are set and lightly browned.
5. Remove from oven and cool in pan 2-3 minutes. Use knife to loosen edges and remove.
6. In cup or bowl, mix yogurt, granola and kiwi.
7. Assemble bento box with two quiche muffins, kiwi parfait and mandarin slices.

Source: Healthy Family Project

(Family Features) Regardless of your motivation, opting for meatless meals regularly provides plenty of benefits that extend from the health of you and your loved ones to your wallet and the environment. 

Whether you’re a vegetarian, vegan, considering making some lifestyle changes or just want to give an on-trend meal prep strategy a try, going meatless can help reduce your intake of red and processed meats, decrease greenhouse gas emissions that cause climate change and save money on substitute ingredients like grains, vegetables, fruits and legumes that are often cheaper than meat.

For example, starting with a versatile pantry staple like Success Brown Rice can make mealtimes quick and easy. Ready in just 10 minutes without measuring or the mess, the fluffy, nutty, non-GMO rice is free of MSG and preservatives, lending itself perfectly to satisfying and hearty meals like these Baked Vegetarian Taquitos. Or for a twist on a classic dish, Tri-Color Quinoa can be layered with traditional flavors in this Mushroom Spinach “Lasagna.” Packed with protein and all nine essential amino acids, the quinoa is a good source of fiber.

To find more meatless meal inspiration, visit SuccessRice.com.

Baked Vegetarian Taquitos

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1 bag Success Brown Rice
• 1 cup shredded collard greens, packed
• 1/4 cup frozen corn
• 1 cup canned black beans, drained and rinsed
• 2/3 cup canned pumpkin puree
• 1 1/2 tablespoons taco seasoning
• 8 flour tortillas (6 inches each)
• 1 cup Monterey Jack cheese, shredded
• 2 tablespoons olive oil
• sour cream, for dipping
• salsa, for dipping
• guacamole, for dipping
• fresh cilantro, for garnish

1. Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.
2. Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning.
3. Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.
4. Bake 10-15 minutes, or until tortillas are crisp and cheese is melted.
5. Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

Mushroom Spinach "Lasagna"

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Tri-Color Quinoa
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• 1/2 cup onion, chopped
• 1 cup mushrooms, sliced
• 4 cups baby spinach leaves
• 3 cups tomato sauce
• 2 cups ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning
• 1 1/2 cups shredded mozzarella cheese, divided

1. Prepare quinoa according to package directions.
2. Preheat oven to 375 F.
3. In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
4. In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.
5. Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
6. Bake uncovered 30 minutes. Serve warm.

Source: Success Rice

(Family Features) Despite busy lives and full schedules, finding time for regular meals with loved ones encourages connections and conversations that can benefit mental and physical well-being. Gathering your family, friends, coworkers or neighbors at least once a week to spend time together over a meal provides opportunities to decompress and socialize.

If you’re looking for a little delicious inspiration, the American Heart Association recommends scheduling one night per week to create a recurring tradition and enjoy favorites such as breakfast for dinner. Recipes like Egg, Avocado and Black Bean Breakfast Burritos; Huevos Rancheros; and Southwestern Quinoa and Egg Breakfast Bowls from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are perfectly suited for sharing while making time to destress at the dinner table.

In fact, according to a study by “Canadian Family Physician,” regular meals at home with loved ones can reduce stress, boost self-esteem and make everyone feel connected with mealtime conversations that allow a chance to unplug and unwind.

Meals don’t have to be elaborate for a successful evening together. Despite the perceived effort involved with preparing a meal, research published in “Preventive Medicine” shows those who have frequent meals with others, particularly parents with their children, may improve social and emotional well-being.

In addition to the mental and emotional benefits of meals with loved ones, eating together can also encourage healthier choices when better-for-you recipes are on the menu. Dining as a group can provide inspiration to try heart-healthy recipes that include the wide variety of vegetables, fruit, whole grains and healthy protein sources recommended by the American Heart Association to help prevent heart disease and stroke.

To find recipe ideas, conversation starters and more tips for mealtime, visit heart.org/together.

Huevos Rancheros

Servings: 4

Salsa:

• 1 teaspoon canola oil
• 1/2 cup diced yellow onion
• 1/2 cup diced poblano pepper, seeds and ribs discarded
• 1 small fresh jalapeno pepper, seeds and ribs discarded, minced
• 1 1/2 teaspoons minced garlic
• 1 can (14 1/2 ounces) no-salt-added crushed tomatoes
• 2 tablespoons water
• 1/4 teaspoon salt

Huevos Rancheros:

• 1 teaspoon canola oil
• 4 large eggs
• 4 corn tortillas (6 inches), warm
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 1/4 cup shredded low-fat Mexican cheese blend
• 1 small avocado, quartered and sliced
• 2 tablespoons chopped fresh cilantro (optional)
• 1 medium lime, cut into four wedges (optional)

1. To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.
2. To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.
3. Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.
4. Sprinkle each serving with cilantro and serve with lime wedge, if desired.

Egg, Avocado and Black Bean Breakfast Burritos

Servings: 4

• Nonstick cooking spray
• 1 1/3 cups liquid egg whites
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 4 whole-wheat tortillas (6 inches, lowest sodium available)
• 2 medium avocados, sliced
• 1/4 cup hot sauce or salsa (lowest sodium available, optional)

1. Lightly spray large skillet with nonstick cooking spray. Heat over medium heat.
2. In skillet, stir egg whites constantly with rubber spatula to scramble. Cook until eggs are almost set. Add beans, stirring until combined and heated through.
3. Microwave tortillas on high 45 seconds. Transfer to work surface.
4. Spread egg mixture in center of each tortilla. Top with the avocado and hot sauce, if desired.
5. For each burrito, fold two sides of tortilla toward center. Starting from closest unfolded side, roll burrito toward remaining unfolded side to enclose filling. Transfer with seam side down to plates.

Southwestern Quinoa and Egg Breakfast Bowls

Servings: 4

• 1/4 cup uncooked quinoa, rinsed and drained
• 2 medium tomatoes, chopped (about 2 cups)
• 1 cup no-salt-added frozen corn, thawed
• 1/2 medium avocado, pitted and diced
• 1/4 cup chopped green onions
• 1/2 cup chopped fresh cilantro (optional)
• nonstick cooking spray
• 4 large eggs
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• red hot-pepper sauce, to taste (optional)

1. Cook quinoa according to package directions. Remove from heat.
2. Spoon quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro, if desired.
3. Lightly spray large skillet over medium-high heat with nonstick cooking spray. Crack eggs into skillet. Sprinkle eggs with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg sunny side up into each bowl. Sprinkle with hot sauce, if desired.

Source: American Heart Association

(Family Features) Fall provides almost endless opportunities to gather friends and family around great food. From tailgates and family events to those precious last outdoor meals before winter sets in, the scenery of autumn is a perfect backdrop for sharing meals together.

Those favorite fall foods are often best when they’re delicious without complications. Taking the guesswork out of cool-weather classics can be as easy as these Sweetpotato Foil Packet Tacos, which are loaded with flavor and can be customized to fit everyone’s taste buds with personalized toppings.

As the key ingredient, sweetpotatoes show off their versatility as an ideal addition to simple or elevated, sweet or savory dishes. Because you can cook and prepare them multiple ways – such as baked, microwaved, grilled, slow cooked or on the stove – they’re easy to use in a wide array of recipes.

Plus, according to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Their “sweet” flavor without the added sugar makes them a pantry staple throughout the fall.

Pro tip: Sweetpotatoes are abundant and have a long shelf-life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – but never store in the refrigerator as this can cause “chill damage,” leaving them with a hard center and unpleasant taste.

Make the most of your fall meals with family and friends by finding more recipes at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Foil Packet Tacos

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 6

• 1/2       pound ground turkey
• 3          tablespoons taco seasoning
• 1/2       cup tomato sauce
• 1          can (15 ounces) black beans, rinsed and drained
• nonstick cooking spray
• 2          pounds North Carolina sweetpotatoes, peeled and cut into 1/2-inch cubes
• 2          tablespoons butter
• 3/4       teaspoon salt
• 1 1/2    cups fresh chopped spinach
• 1 1/2    cups shredded cheddar cheese
• sour cream (optional)
• guacamole (optional)

1. Preheat oven to 425 F.
2. In skillet over medium-high heat, brown ground meat. Stir in taco seasoning, tomato sauce and beans; set aside.
3. Lay out six 12-inch aluminum foil pieces; spray each with nonstick cooking spray.
4. In center of each foil piece, place 1 cup sweetpotatoes, 1 teaspoon butter, 1/8 teaspoon salt, 1/4 cup spinach, 1/3 cup taco meat and 1/4 cup cheese.
5. Fold foil sides in over mixture; fold top and bottom foil ends inward and seal.
6. Place packets on rimmed cookie sheet; bake until sweetpotatoes are tender, about 25 minutes.
7. Serve with sour cream or guacamole, if desired.

Source: North Carolina Sweetpotato Commission

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2 cup mayonnaise
• 1 1/2 tablespoons minced pimentos
• 1 tablespoon Dijon mustard
• 1 tablespoon minced bread and butter pickles
• 1 pepperoncino, seeded and minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 3 dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 large egg
• 1 tablespoon water
• 2 dashes hot sauce
• 1/4 cup potato chips, finely blended in food processor
• 1/3 cup panko breadcrumbs
• 1 tablespoon minced flat leaf Italian parsley
• 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)

Cheeseburgers:

• 1 pound Omaha Steaks Premium Ground Beef
• salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, at room temperature
• 2 brioche buns
• 2 slices yellow cheddar cheese
• 3 leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

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

Pico de Gallo:

• 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
• 3 tablespoons white onion, diced into 1/4-inch pieces
• 1 tablespoon fresh cilantro, chopped fine
• 1 teaspoon jalapeno, minced fine, with seeds
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt

Guacamole:

• 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• 1/4 cup pico de gallo
• 1 tablespoon fresh garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon jalapeno, minced
• 1/2 teaspoon sea salt

Shrimp Tostadas:

• 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup canned refried pinto beans or refried black beans
• 4 tostada flats
• 1 cup shredded romaine lettuce
• 1 cup guacamole
• 1 cup pico de gallo
• 2 tablespoons shredded Cotija cheese
• 4 cilantro sprigs
• 4 lime wedges

1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Parmesan-Herb Fries:

• 1 package (16 ounces) Omaha Steaks Steakhouse Fries
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

• 2 Omaha Steaks Butcher's Cut New York Strips
• Southwest steak rub
• 1/4 cup grapeseed oil
• 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

• 1/2 cup brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons peppercorn medley, coarsely cracked
• salt, to taste
• pepper, to taste

1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
4. Remove fries from oven and toss with Parmesan herbs.
5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

(Family Features) During the hustle and bustle of the school year, it can be difficult to find time to sit down for dinner together as a family. However, on weeknights filled with extracurricular activities, homework, meetings and more, it’s still important to put delicious and nutritious meals on the table that can be served whenever your family members can find a few minutes to grab a plate.

Dairy foods like milk, yogurt and cheese are on hand in many kitchens and provide nutrients people of all ages need to grow and maintain strong bodies and minds. These Slow Cooker Chicken Burrito Bowls combine dairy with chicken, beans, corn and rice plus colorful garnishes for a meal you can set in the slow cooker at the beginning of the day and serve whenever hunger strikes that evening.

Find more weeknight meal ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Slow Cooker Chicken Burrito Bowls

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 4-8 hours
Servings: 6

• 1          jar (16 ounces) chunky salsa
• 1          pound boneless, skinless chicken thighs
• 2 1/2    cups low-sodium chicken broth
• 2          teaspoons chili powder
• 1          can (15 1/2 ounces) black beans, rinsed and drained
• 2          cups instant brown rice
• 1          cup corn kernels, fresh or frozen
• chopped avocado, for garnish
• chopped cilantro, for garnish
• chopped red onion, for garnish
• chopped tomatoes, for garnish
• lime wedges, for garnish
• sour cream or Greek yogurt, for garnish
• shredded colby jack cheese, for garnish

1. In slow cooker, stir together salsa, chicken, broth and chili powder. Cook 3 1/2 hours on high or 7 1/2 hours on low.
2. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook 30 minutes on high, or until rice is cooked through.
3. Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and cheese.

Source: United Dairy Industry of Michigan

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

• 1          cup plain Greek yogurt
• 1/3       cup buttermilk, plus additional (optional)
• 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
• 3          tablespoons chopped cilantro
• 2          tablespoons taco seasoning

Salad:

• 2          pounds boneless, skinless chicken breasts
• 2          tablespoons taco seasoning
• 2          tablespoons olive oil
• 1          head leaf lettuce, chopped
• 1          avocado, chopped into bite- sized pieces
• 1          cup black beans, drained and rinsed
• 1          cup corn
• 1          pint grape or cherry tomatoes, chopped
• 1          cup shredded cheese (Monterey Jack or Mexican)
• tortilla strips or crushed tortilla chips, for topping

1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

• 12        eggs, beaten
• 1/4       cup whole milk, half and half or heavy cream
• 1/2       teaspoon salt
• 2          cups shredded cheese, any variety
• 3          cups assorted cooked vegetables and pre-cooked meats
• fresh herbs, for garnish (optional)

1. Preheat oven to 450 F.
2. Preheat cast-iron pan or oven-safe skillet over medium heat.
3. In large bowl, mix eggs, milk and salt then add shredded cheese.
4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

• 16        ounces elbow pasta
• 4          tablespoons butter
• 3          ounces reduced-fat cream cheese
• 2          cups whole milk
• 12        ounces evaporated milk
• 1/2       cup light sour cream
• 2          large eggs, beaten
• 3/4       teaspoon ground mustard
• pepper, to taste
• 8          ounces shredded sharp cheddar cheese
• 8          ounces grated provolone cheese

1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

• 4          slices French or Italian bread
• 3          tablespoons prepared pesto
• 2          large roasted red peppers
• 4          slices mozzarella cheese
• 2          tablespoons butter, softened

1. Preheat skillet or grill pan over medium-low heat.
2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

You know the feeling: You eat breakfast, but by 11 a.m. your stomach is growling. You feel like you just ate but somehow you’re hungry and craving something hearty and rich.

Switch up your breakfast habits with wholesome and filling Breakfast Burrito. It’s got protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite.

No more snacking between breakfast and lunch. This hearty breakfast bite will keep you full and bursting with energy until it’s time for your next meal. It’s easy to make in a matter of minutes and it’s totally customizable to accommodate every palate.

Made with beans, eggs and egg white proteins, it can help keep you energized and full until it’s time for lunch. The red onion, red bell peppers, salsa, tomatoes and avocado provide some fresh, nutritious vegetable options and the chili flakes and hot sauce bring the heat.

To make this burrito, start with canola oil in a skillet. Add red onion and red bell peppers then cook for 8 minutes. Add black beans, chili flakes, salt and pepper then stir.

Whisk eggs and egg whites in a mixing bowl. Add pepper jack cheese then scramble the egg and cheese mixture in a hot skillet.

On a tortilla, spread sour cream, salsa, the bean mixture, scrambled eggs, tomatoes, avocado and hot sauce, if desired. Roll up the burrito and it’s ready to serve.

Just like that you have a breakfast that is not only nutritious but equally as appetizing. Find more filling breakfast 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!

Breakfast Burrito

Servings: 4

• 2          teaspoon canola oil
• 1          small red onion, diced
• 1          red bell pepper, seeded and diced
• 1          can black beans, drained and rinsed
• 1/4       teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 4          eggs
• 4          egg whites
• 1/2       cup shredded pepper jack cheese
• nonstick cooking spray
• 4          flour tortillas
• 1/4       cup sour cream
• 1/4       cup salsa
• 1          large tomato, seeded and diced
• 1          avocado, sliced
• hot sauce (optional)

1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 2          bags Success Jasmine Rice
• 2          tablespoons canola oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 8          baby bok choy, trimmed and quartered
• 1/2       cup diced fresh mango
• 1          tablespoon minced fresh ginger root
• 1/4       teaspoon salt
• 3          tablespoons soy sauce
• 2          tablespoons lime juice

1. Prepare rice according to package directions. Let cool completely.
2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

Cuban Shrimp and Rice Tacos

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

• 1          bag Success Jasmine Rice
• 2          tablespoons olive oil
• 1          pound large shrimp, peeled and deveined, tails removed
• 2          cloves garlic, minced
• 1          teaspoon chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon dried oregano
• 1/2       teaspoon salt
• 1/4       teaspoon black pepper
• 1          can (15 ounces) black beans, drained and rinsed
• 1/2       cup orange juice
• 3          tablespoons lime juice
• 8          corn tortillas, warmed
• 1          ripe avocado, halved, pitted, peeled and sliced
• 1/4       cup chopped fresh cilantro leaves

1. Prepare rice according to package directions.
2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice