(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.

Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.

Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.

Make Dinner Happen in 30 Minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

A Sweet Treat to Make School Days Special

Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.

These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.

Find more back-to-school desserts at chsugar.com.

No Bake Dragon Fruit Cheesecake Bars

Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons C&H Light Brown Sugar
• 1 pinch salt

Bars:

• 1 small fresh dragon fruit, peeled and cubed small
• 1/4 cup C&H Granulated Sugar
• 12 ounces cream cheese, at room temperature
• 1 1/2 cups C&H Powdered Sugar
• 2 teaspoons pure vanilla extract
• 1 cup plain Greek yogurt, full fat, at room temperature
• 1/2 cup heavy whipping cream, cold

1. To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
2. To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
3. In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
4. In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
5. Cut into 16 bars.

Spice Up Weeknights

Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Taco Mac and Cheese

• 1 box macaroni and cheese
• 1/4 cup milk
• 4 tablespoons butter
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 onion, diced
• 2 teaspoons taco seasoning

1. Prepare boxed mac and cheese with milk and butter according to package instructions.
2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
3. Stir turkey mixture with mac and cheese to combine.

 Source: C&H Sugar

(Family Features) If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour. Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

Source: Culinary.net

(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.

Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.  

In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.

Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.

6 Ways to Chill Out with Grapes

Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:

• Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
• Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
• Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
• Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
• Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
• Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.

Chocolate-Dipped Frozen Grape and Yogurt Clusters

Yield: 7 mounds

• 1 cup black Grapes from California, halved
• 3/4 cup plain nonfat vanilla Greek yogurt
• 2 teaspoons pure vanilla extract
• 2 1/2 ounces bittersweet chocolate, chopped
• 1 teaspoon extra-virgin olive oil

1. In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
2. Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
3. Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
4. Store frozen clusters in airtight container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.

Southwest Charred Corn Salad with Grapes

Yield: 4 servings (6 cups)

• 2 large ears yellow corn on the cob, shucked
• 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
• 1 cup large green and red Grapes from California, halved
• 1 cup canned black beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1 tablespoon fresh jalapeno, minced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons cider vinegar
• 3/4 teaspoon cumin powder
• 1/4 teaspoon fine sea salt
• 1 avocado, diced 1/2 inch
• 1 ounce cotija cheese, crumbled
• freshly ground black pepper, to taste
• 3 tablespoons fresh cilantro leaves

1. Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
2. In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
3. Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
4. Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.

Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.

Lemongrass Grape Cocktail

Yield: 1 drink

Lemongrass Simple Syrup:

• 1 cup sugar
• 1 cup water
• 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped

Cocktail:

• 1/2 cup cold Grapes from California
• 2 slices fresh ginger
• 1 cup ice
• 2 ounces vodka
• 1 1/2 ounces lemongrass simple syrup
• 1/2 ounce lime juice
• frozen Grapes from California, for garnish
• lemongrass stalk, trimmed, for garnish

1. To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
2. To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.

Note: For mocktail, replace vodka with seltzer water.

Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.

 Source: California Table Grape Commission

(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.

To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.

They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.

For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.

Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.

When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.

Visit chickenofthesea.com to find more nutritious recipe inspiration.

Everything Bagel Salmon Brown Rice Bowl

Total time: 10 minutes
Servings: 1

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
• 1 cup cooked brown rice
• roasted nori seaweed sheets or pieces, crushed
• 1 small avocado, sliced
• 2 tablespoons shredded carrots
• 2 tablespoons shredded radishes
• 2 tablespoons minced cilantro
• 2 teaspoons furikaki seasoning (Japanese rice seasoning)
• 2 tablespoons Sriracha mayo

1. In bowl, top cooked brown rice with crushed seaweed sheets.
2. Add sliced avocado and top with salmon.
3. Add carrots, radishes and cilantro.
4. Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.

Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers

Total time: 20 minutes
Servings: 2-3

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
• 3 mini sweet peppers, halved, seeds removed
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese
• 1/2 cup sliced green onions
• fresh cracked black pepper, to taste

1. Preheat oven to 400 F. Lay parchment or foil over baking pan.
2. Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
3. Divide lemon garlic tuna evenly between six mini pepper halves.
4. Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
5. Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.

Source:

Chicken of the Sea

(Family Features) Turkey and ham may sit centerstage, but classic holiday sides can make the season truly special. You can bring smiles to your loved ones’ faces by dishing out those favorite recipes everyone asks for year after year.

Made with a delicious combination of rice, cheddar cheese, cream of mushroom soup and broccoli florets, this quick and easy version of Broccoli and Cheese Rice Casserole is an ideal one-pot dish to keep the holidays simple. With three easy steps and everyday ingredients, it comes together with minimal effort for traditional casserole taste.

When it comes to feeding a crowd, it’s often best to let your oven do the work. This Brussels Sprouts and Ham Rice Gratin recipe allows you to serve up a filling favorite with little effort using pantry staples. Plus, it’s a kid-friendly way to encourage veggies at this year’s holiday meal with gooey cheese providing tempting taste bud motivation.

These seasonal classics and more are made quick and easy with an option like Success Boil-in-Bag Rice, a pre-measured, mess-free way to make fluffy, high-quality rice. It’s cooked by simply dropping a bag of rice in a pot of water or broth then boiling it for 10 minutes. BPA-free and FDA-approved, the bags are safe to use and made to withstand high temperatures.

An added bonus: If you’re aiming to achieve a particular flavor, just season the rice by cooking in water infused with herbs, spices, broth, coconut milk or other liquids like juice for sweeter recipes.

Visit SuccessRice.com to find more holiday recipe inspiration.

Brussels Sprouts and Ham Rice Gratin

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

• 1          bag Success White Rice
• 1/2       pound Brussels sprouts, trimmed and halved
• 1/3       cup diced ham
• 1          clove garlic, minced
• 1          tablespoon olive oil
• 3/4       teaspoon salt, divided
• 3/4       teaspoon black pepper, divided
• 1          cup heavy cream
• 2          tablespoons finely chopped fresh chives
• 2          tablespoons Dijon mustard
• 1          cup shredded sharp cheddar cheese
• 1/2       cup grated Parmesan cheese, divided
• 1/3       cup breadcrumbs
• 2          tablespoons butter, melted

1. Preheat oven to 450 F. Prepare rice according to package directions.
2. In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
3. In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
4. In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
5. Bake 12-15 minutes, or until golden brown and bubbling.

Broccoli and Cheese Rice Casserole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6

• 1          bag Success White Rice or Brown Rice
• nonstick cooking spray
• 1          can (10 3/4 ounces) condensed cream of mushroom soup
• 2          cups frozen broccoli florets, thawed and drained
• 1 1/2    cups shredded cheddar cheese, divided
• 1/2       cup evaporated milk
• 3          tablespoons butter, melted
• 1          tablespoon grated onion
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper

1. Prepare rice according to package directions. Preheat oven to 350 F.
2. Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese, evaporated milk, butter, onion, salt and pepper. Fold in rice.
3. Pour mixture into prepared dish and top with remaining cheddar cheese. Bake 20 minutes.

(Family Features) Maintaining a healthy eating plan can be challenging year-round, and busier fall schedules can make those goals even more difficult. Finding easy-to-make favorites can keep you and your loved ones on track as you navigate those hectic moments this autumn.

One simple yet delicious solution: Chopped Salad Kits and Sheet Pan Meal Starter Kits from Dole, which make it easy to incorporate vegetables without the hassle of kitchen prep. Take the guesswork out of meal planning for your time-starved family with these limited-ingredient, kit-based dishes.

Mexican Street Corn Bowls with Grilled Chicken provide a perfect balance of hearty yet nutritious flavor while taking advantage of the convenience of prepackaged ingredients. Perfect for fall weather, Roasted Chicken and Vegetable Soup requires just three ingredients and hungry loved ones for a filling meal worth celebrating.

For more original easy-to-make fall recipes, nutritional insights and information, visit Dole.com or follow on Facebook, Instagram, Twitter  and Pinterest.

Mexican Street Corn Bowls with Grilled Chicken

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 4

• 1 cup dry instant brown rice
• 1 1/4 pounds boneless, skinless chicken breasts
• 2 large ears fresh corn, silks and husks removed
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 Dole Limes, juice only (about 3 tablespoons), divided
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon smoked paprika
• 2 tablespoons grated Parmesan cheese
• 1 package (12.9 ounces) DOLE® Chopped Chipotle & Cheddar Kit
• 1 Dole Avocado, peeled, pitted and thinly sliced
• 1 cup chopped Dole Pineapple

1. Prepare grill for direct grilling over medium-high heat. Prepare rice according to package instructions.
2. Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes, or until grill marks appear and internal temperature of chicken reaches 165 F, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl. Slice chicken 1/4-inch thick crosswise.
3. Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in Parmesan cheese. In small bowl, whisk dressing from salad kit and remaining lime juice.
4. Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of salad kit drizzled with dressing mixture.

Roasted Chicken and Vegetable Soup

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4

• 1 DOLE® Homestyle Roasted Herb Sheet Pan Meal Starter Kit
• 1 container (32 ounces) chicken broth
• 1 cup whole-wheat pasta shells, cooked

1. Prepare sheet pan meal starter kit according to package instructions. Transfer to cutting board and carefully cut chicken and vegetables into 1/2-inch pieces.
2. In medium saucepot over medium-high heat, bring chicken broth to simmer. Stir in pasta shells, chicken and vegetables. Reduce heat to medium. Cook 5 minutes, or until heated through, stirring occasionally.

Source: Dole

(Family Features) Helping members of your community can be easy when you donate plasma, which is the fluid component of human blood that supports essential bodily functions like red blood cells and white blood cells.

Since plasma is replaced in the body within about 24 hours, it can be donated twice per week. With a donation that takes 1-3 hours, you can make a lasting impact by providing lifesaving medicine for people affected by a variety of conditions.

Iron-rich foods can be helpful to eat before and after donating plasma, which is why chef Nate Appleman created recipes like Pistachio Crisps with Sumac and Black Pepper. After his son Oliver’s diagnosis with Kawasaki Disease – an inflammation of the blood vessels that causes large vessels to form on coronary arteries – Appleman made it his mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment.

The COVID-19 pandemic led to a serious shortage of plasma donors, which is why Appleman partnered with Abbott to bring awareness to the need for plasma.

Find more information about donating plasma at bethe1donor.abbott.

Watch video to see how to make this recipe!

Pistachio Crisps with Sumac and Black Pepper

Recipe courtesy of chef Nate Appleman on behalf of Abbott
Yield: 60 crisps

• 1 1/2    cups flour
• 1          cup sugar, plus additional for pressing crisps, divided
• 3/4       teaspoon salt
• 1/2       cup soft butter
• 1          egg, separated
• 3          tablespoons milk
• 1          teaspoon vanilla
• 1          cup pistachios, finely chopped
• sumac
• black pepper

1. Heat oven to 375 F.
2. Sift flour, sugar and salt into bowl. Using fork, thoroughly mix in butter, egg yolk, milk and vanilla.
3. Form into walnut-sized balls. Place on ungreased baking sheet.
4. Using bottom of greased glass dipped in sugar, press balls to 1/16-inch thick. Brush with slightly beaten egg white. Sprinkle with pistachios, sumac and black pepper.
5. Bake 8-10 minutes.

Source: Abbott

(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

• 1/3       cup raw almonds
• 1/3       cup walnuts
• 1/2       cup pitted dates
• 1 1/2    teaspoons fresh orange juice or lemon juice
• 1          pinch sea salt
• 8          seedless California grapes
• 1/3       cup chia or hemp seeds

1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

• 1          cup red California grapes, chilled
• 2/3       cup unsweetened almond milk, chilled
• 1/2       cup ice cubes
• 1/2       small banana
• 1          tablespoon peanut butter
• 1          tablespoon ground flax seed
• 2          teaspoons cacao powder

1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

• 1          cup white quinoa
• 1          small head cauliflower, trimmed and cut into small florets
• 1 1/4    cups red California grapes, halved
• 3          scallions, trimmed and thinly sliced
• 2          ripe avocados, diced 1/3 inch

Dressing:

• 2          tablespoons white wine vinegar
• 1          tablespoon lime juice
• 1          tablespoon honey
• 1/2       teaspoon ground cumin
• 1/2       teaspoon dried oregano, crumbled
• 1/2       teaspoon fine sea salt
• 1/4       cup extra-virgin olive oil
• freshly ground black pepper, to taste

1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Source: California Table Grape Commission

(Family Features) Mornings may look different from the norm for many families but staying on track with healthy choices remains a top priority. While you may not be stopping at your favorite coffeehouse on the way to work or school drop-off, a new way to enjoy coffee has grown in popularity, allowing you to get more out of your cup of joe from home.

The popular trend, known as "proffee," got its name from a protein and coffee combination that adds nutritional benefits to coffee drinks. By adding a protein-rich option like Premier Protein 30g High Protein Shakes to your coffee, latte or cappuccino - hot or iced - your cup can provide you with up to 30 grams of protein and 24 vitamins and minerals, including antioxidants vitamins C and E that help support a healthy immune system.

Available in nine indulgent flavors - including fan favorites like Chocolate, Vanilla, Caramel, Cinnamon Roll and Cookies and Cream - these shakes make it easy to stay on track with your health goals and allow for "proffee" personalization. Plus, they can be enjoyed straight from the container as part of a nutritious breakfast, afternoon snack, post-workout boost or as an ingredient in a protein-packed recipe.

For those looking to make their own proffee, a Chocolate Latte is as simple as it is nutritious. Basic in the best way, you can enjoy the benefits of coffee, but with protein, vitamins and the addition of delicious chocolate notes. Or, for another warm coffeehouse-style option, you can take advantage of the many health benefits of curcumin and turmeric in a Golden Turmeric Vanilla Protein Latte. A sprinkle of pepper may sound odd in your latte, but the pepper can actually improve your body's absorption of the turmeric.

To learn more, visit premierprotein.com.

Chocolate Latte

• 1/2 cup hot brewed coffee or 2 shots espresso
• 1 Premier Protein 30g High Protein Chocolate Shake
• 2 teaspoons cocoa nibs

1. In large 14-16-ounce mug, prepare espresso or coffee.
2. Pour chocolate shake on top to combine.
3. Top with cocoa nibs.

Nutritional information per serving: 203 calories; 6.4 g total fat; 2.4 g saturated fat; 0 g trans fat; 20 mg cholesterol; 189.6 mg sodium; 7.7 g total carbohydrates; 4 g dietary fiber; 1.1 g total sugars; 30.9 g protein; 6 mcg vitamin D; 23 mg vitamin C; 3.8 mg vitamin E; 650 mg calcium; 3.5 mg iron; 538 mg potassium.

Golden Turmeric Vanilla Protein Latte

• 1 Premier Protein 30g High Protein Vanilla Shake
• 2 shots espresso
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 dash black pepper

1. Froth vanilla shake using frother on warm setting. If you don't have a frother, simply shake in container 45 seconds, pour into mug and microwave 45 seconds.
2. Add espresso to 14-16-ounce mug then top with frothed shake, turmeric, cinnamon and black pepper; whisk to combine.

Nutritional information per serving: 171.3 calories; 3.3 g total fat; 0.5 g saturated fat; 0 g trans fat; 20 mg cholesterol; 238.6 mg sodium; 6.6 g total carbohydrates; 1.7 g dietary fiber; 1.1 g total sugars; 30.1 g protein; 6 mcg vitamin D; 23 mg vitamin C; 3.8 mg vitamin E; 650.2 mg calcium; 2.5 mg iron; 348 mg potassium.

Source: Premier Protein

(Family Features) As families continue to adjust their meal routines amidst a worldwide pandemic, there are trends you and your loved ones can follow to improve your general health, maintain a budget and spend more time together.

Home cooking: According to a study conducted by Hunter Public Relations on how COVID-19 has changed home cooking, 54% of Americans are cooking more and 50% have more confidence in the kitchen. Many, perhaps for the first time, found that cooking at home and learning cooking techniques could be a fun family activity.

Trusting frozen: Frozen foods have seen a renaissance in 2020. Many families discovered that new technologies allow frozen foods to deliver innovations in flavors, recipes, authenticity and affordability without compromising taste. For example, Aqua Star’s frozen Cutting Board Meal Kits are available at grocers nationwide and feature full chef-inspired meals like Chipotle Shrimp Street Tacos and Southwest Chili-Lime Tilapia.

Saving money: It’s common knowledge for many consumers that eating at or ordering takeout from a restaurant is more expensive than cooking at home. Eating at home showed families just how much they could save, and this trend is likely to continue. According to a Simon-Kucher Restaurants Survey, 26% of consumers who ate meals from casual restaurants before the pandemic anticipate eating meals primarily at home for up to a year after lockdown.

More seafood: According to a national survey by Aqua Star, one of the country’s largest seafood companies, 75% of Americans want to eat more seafood. Seafood provides nutritional benefits for a multitude of recipes, but many people don’t know how to prepare it. One of the easiest ways to introduce your family to seafood is through familiar comfort food recipes and convenient one-pan meals.

Online grocery shopping: Nearly daily trips to the grocery store can be an expensive habit since impulse buying is a bane to healthy eating and saving money. As online grocery shopping grows in popularity, it provides families with a convenient, time-saving way to keep must-haves on hand without overspending at the store.

Dinners with family: After years of families grabbing meals on the run, sheltering in place has brought many back to the dining room table. For a simple family meal that focuses on frozen seafood and pantry staples, try this recipe for Shrimp Scampi that involves just a few steps of preparation that can even allow kids to help in the process. If you don’t have time to cook, Aqua Star’s Shrimp Scampi MicroSteam Bowl is a simple way to enjoy the same flavors in minutes, from the microwave, with no clean-up required.

Find more at-home seafood solutions at aquastar.com.

Shrimp Scampi

Cook time: 20 minutes
Servings: 4

• 8          ounces pasta linguine
• 2          tablespoons butter
• 2          tablespoons extra-virgin olive oil
• 4          garlic cloves, minced
• 1/2       cup dry white wine or seafood broth
• 3/4       teaspoon kosher salt
• 1          dash crushed red pepper flakes
• 1/4       teaspoon black pepper
• 1 1/2    pounds large or extra-large Aqua Star shrimp, shelled
• 1/3       cup parsley, chopped
• 1/2       lemon, juice only

1. Cook pasta according to package directions.
2. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half.
3. Add shrimp and saute until shrimp turn pink and opaque, approximately 2-4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. 

Photo courtesy of Getty Images (family dinner)

Source: Aqua Star