(Family Features) Quick and easy family dinners often feel few and far between, but you can make them a more frequent occurrence by depending on seafood as a flavorful, easy-to-prepare protein.

Today, more than half of all seafood consumed in the U.S. is raised by aquaculture, also known as seafood farming. While this industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements, not all seafood farms are equal and neither are the certifications you see on the packaging.

Aquaculture helps meet the ever-growing popularity of seafood and provides people in developing countries with healthy protein. It also aids in rebuilding populations of threatened and endangered species along with boosting wild stocks of freshwater and seawater species. By ensuring supply chain integrity from farm to the store, the Aquaculture Stewardship Council’s (ASC) Sea Green certification label lets shoppers know they’re protecting oceans, coasts and wildlife while also investing in restoring them.

With a mission to help the industry feed a growing global population while respecting the planet and its people, the council aims to minimize the industry’s impact on climate change and protect fish welfare. To achieve these goals, the certification label helps shoppers identify products that meet strict standards for responsibly farmed seafood, raising the bar for farm performance, verification and traceability.

With increased demand from the culinary community for alternative seafood sources that preserve wild populations without compromising farm-to-fork flavor or freshness, ASC’s certification helps ensure the seafood you’re buying is what it claims to be. That way, you can enjoy make-at-home recipes like Honey Mustard Crunch Salmon.

Visit SeaGreenBeGreen.org to find family-friendly recipes and certification information.

Watch video to see how to make this recipe!

Honey Mustard Crunch Salmon

• 1          bag (1 pound, three 6-ounce portions) ASC-certified North Coast Seafoods Naked Norwegian Salmon
• salt, to taste
• pepper, to taste

Honey Mustard Glaze:

• 1/3       cup honey
• 1/4       cup whole-grain mustard
• 2          tablespoons smooth Dijon mustard
• 2          tablespoons mayonnaise
• 2          teaspoons horseradish
• 1          teaspoon smoked paprika

Crunch:

• 3/4       cup panko breadcrumbs
• 2          tablespoons dried parsley
• 2          tablespoons olive oil

1. Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
2. To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
3. To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
4. Preheat oven to 400 F.
5. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
6. Bake 15-17 minutes until fish is cooked through.
7. Serve with drizzle of remaining glaze.

Source: Aquaculture Stewardship Council

(Family Features) Whether seafood night at your house means sauteed shrimp, baked fish or anything in between, it’s an exciting excuse to bring the family together for favorite meals. Delicious recipes abound when seafood is on the menu.

However, this is no longer your grandparents’ seafood. Today, more than half of all seafood consumed in the U.S. is farm-raised – a practice known as aquaculture. While the industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements that can help feed a growing population, not all farmed seafood is equal and neither are the certifications you see on its packaging.

For more than a decade, the global nonprofit Aquaculture Stewardship Council (ASC) has created and enforced the world’s strictest standards for farmed seafood. Its sea green ASC certification label is only found on farmed seafood that meets these high standards – helping seafood shoppers make informed purchasing decisions.

It’s a movement some of the nation’s leading seafood grocers and chefs are getting behind.

“About 2/3 of our seafood offerings are raised on farms, which reflects both growing supply and demand,” said Abe Ng, CEO of the Sushi Maki restaurant chain and market stations. “There’s a much broader customer understanding and appreciation of aquaculture than, say, 10 years ago. However, not all farmed seafood is equal in terms of quality, environmental sustainability and social responsibility.”

A unique combination of standards help ensure supply chain integrity from the farm to the store while protecting the environment, workers and communities. ASC’s sea green label only appears on seafood from farms that have been independently assessed and certified as environmentally and socially responsible.

“Whether your seafood is wild-caught or farmed, what matters to today’s shoppers is that it’s high-quality, flavorful and was fished or farmed in a responsible way that’s good for you and the planet,” said Roger O’Brien, president and CEO of the Santa Monica Seafood market and cafe. “Farm-raised seafood that’s been responsibly certified by the ASC delivers on the assurance that the seafood you’re buying is what it claims to be, which is a key commitment we make to our customers.”

With a trusted certification like the ASC, you can confidently enjoy make-at-home recipes like Honey Mustard Crunch Salmon, Blackened Shrimp Tacos with Creole Remoulade Slaw and Almond Stuffed Rainbow Trout without sacrificing taste or sustainability.

To find more certification information and discover family-friendly seafood recipes, visit SeaGreenBeGreen.org.

Honey Mustard Crunch Salmon

Recipe courtesy of North Coast Seafoods

• 1          bag (1 pound, three 6-ounce portions) North Coast Seafoods ASC-certified Naked Norwegian Salmon
• salt, to taste
• pepper, to taste

Honey Mustard Glaze:

• 1/3       cup honey
• 1/4       cup whole-grain mustard
• 2          tablespoons smooth Dijon mustard
• 2          tablespoons mayonnaise
• 2          teaspoons horseradish
• 1          teaspoon smoked paprika

Crunch:

1. 3/4       cup panko breadcrumbs
2. 2          tablespoons dried parsley
3. 2          tablespoons olive oil

• Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
• To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
• To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
• Preheat oven to 400 F.
• Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
• Bake 15-17 minutes until fish is cooked through.
• Serve with drizzle of remaining glaze.

Blackened Shrimp Tacos with Creole Remoulade Slaw

Recipe courtesy of Coastal Seafoods and Fortune Fish & Gourmet
Prep time: 30 minutes
Cook time: 10 minutes

Coleslaw:

• 1/3       cup mayonnaise
• 1          tablespoon capers, chopped
• 1          teaspoon stone ground mustard
• 1/3       cup parsley, chopped
• 1/2       teaspoon horseradish
• 1/3       cup red onion, diced
• 1          tablespoon Cajun seasoning
• 1/2       bag coleslaw mix

Tacos:

• 6          small corn tortillas
• 1          tablespoon Cajun seasoning
• 1/2       pound peeled and deveined ASC-certified shrimp, thawed
• 3          green onions, sliced
• fresh salsa or pico de gallo (optional)
• 1          lime, sliced (optional)

1. To make coleslaw: In bowl, mix mayonnaise, capers, mustard, parsley, horseradish, red onion and Cajun seasoning. Mix coleslaw and about 3/4 of dressing. Stir until coated then add more dressing, if desired. Refrigerate coleslaw until ready to serve.
2. To make tacos: Heat grill to medium heat. Once hot, toast tortillas on each side until browned on edges. Stack toasted tortillas on plate and cover with towel until ready to serve.
3. Pour Cajun seasoning over shrimp and stir until shrimp are coated.
4. Cook shrimp 3-5 minutes per side, or until shrimp are firm and Cajun seasoning is blackened. Remove shrimp from grill to prevent overcooking.
5. To serve, place about 1/4 cup coleslaw in each tortilla then top with 3-5 shrimp and green onions. Top with salsa or pico de gallo, if desired. Squeeze wedge of fresh lime over top, if desired.

Almond Stuffed Rainbow Trout

Recipe courtesy of Riverence Provisions

• 2          ASC-certified Riverence Steelhead Trout fillets (8 ounces each)
• nonstick cooking spray
• 1/2       cup sliced almonds, toasted and coarsely chopped
• 2          tablespoons lemon zest
• 2          tablespoons lemon juice
• 1/4       cup chives, chopped
• 1 1/2    cups breadcrumbs
• 1/4       cup Italian parsley
• salt, to taste
• pepper, to taste
• 1          egg, beaten
• kitchen twine (6-inch lengths)
• 1          tablespoon olive oil

1. Preheat oven to 350 F.
2. Rinse steelhead trout fillets and pat dry with paper towel. Line baking pan with parchment paper and spray with nonstick cooking spray.
3. Mix almonds, lemon zest, lemon juice, chives, breadcrumbs and parsley. Season with salt and pepper, to taste.
4. Add beaten egg to breadcrumb mixture and stir until well incorporated.
5. Lay first trout fillet skin side down on baking pan. Place twine pieces underneath fish, spacing 1 1/2 inches apart; leave untied.
6. Place breading mixture over trout fillet and remaining trout fillet on top of breadcrumb mixture, skin side up.
7. Secure trout fillets together using kitchen twine. Brush olive oil on trout and sprinkle with salt and pepper, to taste.
8. Bake 15-20 minutes, or until fish is cooked through. Slice into portions to serve.

Source: Aquaculture Stewardship Council

(Family Features) Back-to-school season means many families are busier than ever, leaving less time to plan weeknight meals. While a new school year brings plenty of exciting moments, it also adds up to early mornings, long days and late evenings, making it tough to keep nutrition top-of-mind.

With new routines and jam-packed calendars, quick and easy recipes can be the solutions you need. Swapping out complicated dishes for simple dinners and make-ahead snacks allows you to make your loved ones’ health a priority while also managing hectic schedules.

To help make those simple yet tasty menu additions a reality, look to a flavor favorite and nutrition powerhouse like pecans. They’re the ideal nut to keep on hand to incorporate into favorite meals and after-school snacks.

Taste is just the beginning when it comes to pecans. Their nutritious punch provides a unique mix of health-promoting nutrients. Plus, they’re a versatile ingredient that can shine in a wide range of flavor profiles from sweet or spicy to salty, smoky and savory.

These benefits make them a delicious, nutrient-dense option to power up school days. Consider them as a better-for-you addition to breakfast in banana bread recipes and energizing snacks like these Superfood Pecan Energy Bars. They’re simple and nutritious, making them an ideal after-school snack and on-the-go solution between activities.

When the whole family comes home after a long day of school, work, games and social commitments, pecans can add a delightful crunch to air-fried favorites like chicken tenders or childhood classics like Mac and Cheese with Pecan Breadcrumbs.

For more back-to-school recipe inspiration, visit EatPecans.com.

Mac and Cheese with Pecan Breadcrumbs

Cook time: 50 minutes
Servings: 6

• 8 ounces cavatappi pasta
• 1 teaspoon salt, plus additional for salting pasta water, to taste
• 1 tablespoon butter
• 1 block (8 ounces) cheddar cheese
• 1/2 cup raw pecan pieces
• 15 ounces part-skim ricotta cheese
• 4 tablespoons sour cream
• 1/4 teaspoon ground pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375 F.
2. Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
3. Using box grater, shred cheddar cheese.
4. Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency.
5. Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth.
6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
7. Bake 30 minutes.

Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.

Superfood Pecan Energy Bars

Cook time: 40 minutes
Servings: 14

• 15 Medjool dates (9 ounces)
• 1 cup pecan pieces
• 1/2 cup gluten-free oats
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt

1. Preheat oven to 200 F.
2. In food processor, process or pulse dates until chopped and rough texture forms. Add pecan pieces, oats, chia seeds, vanilla extract, cinnamon and kosher salt; process about 1 minute until crumbly dough forms.
3. Line baking sheet or jelly roll pan with parchment paper. Dump dough into center of parchment paper and use rolling pin to roll into 6-by-10 1/2-inch rectangle. Cut dough into 14 bars about 1 1/2-by-3 inches or into desired shapes.
4. Bake bars 30 minutes. Cool bars to room temperature then refrigerate in sealed container between sheets of wax paper.
5. To package for on-the-go snacking, cut 4-by-6-inch rectangles of wax paper, wrap around bars and secure with tape.

Source: American Pecan Promotion Board

(Family Features) Welcoming friends, family and neighbors for celebrations of all kinds demands delicious hors d’oeuvres for making guests feel right at home. Next time you invite loved ones for a special get-together, you can beef up the menu with a tasty appetizer that’s as easy to make as it is to enjoy.

Loaded with savory flavor and perfect for feeding a crowd, these Beef and Blue Cheese-Stuffed Mushrooms from Beef Loving Texans offer a simple yet mouthwatering way to entertain in style. Just prepare button mushrooms by removing the stems then fill the caps with a ground beef-based mixture of minced mushroom stems, blue cheese, breadcrumbs, green onions and steak seasoning for a party-worthy platter.

Visit BeefLovingTexans.com to find more recipes for home entertaining and beyond.

Watch video to see how to make this recipe!

Beef and Blue Cheese-Stuffed Mushrooms
Recipe courtesy of Beef Loving Texans
Total time: 50 minutes
Servings: 40

• 2          packages (8 ounces each) button mushrooms
• 1/4       teaspoon salt
• 1/2       pound ground beef
• 1/3       cup blue cheese
• 1/4       cup whole-wheat breadcrumbs
• 3          tablespoons green onions
• 1/2       teaspoon steak seasoning blend
• chives (optional)

1. Preheat oven to 375 F. Remove stems from mushrooms; reserve. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
2. Combine ground beef, minced stems, blue cheese, breadcrumbs, green onions and steak seasoning. Spoon beef mixture evenly into mushrooms.
3. Place stuffed mushrooms on rack in broiler pan. Bake 15-20 minutes. Sprinkle with chives, if desired.

(Family Features) Making small changes to focus on your health, like following a healthy eating plan, can make a big difference in protecting your heart.

Developed by the National Heart, Lung, and Blood Institute, Dietary Approaches to Stop Hypertension (DASH) is a flexible and balanced eating plan that helps create a heart-healthy eating style for life. It requires no special foods, and instead provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.

As an added bonus, sharing DASH-friendly meals with your loved ones can help take the guesswork out of putting nutritious dinners on your family’s table. For example, this easy and delicious Turkey and Beef Meatballs with Whole-Wheat Spaghetti recipe is one the entire family can help prepare.

In addition to a following a healthy eating plan, other self-care habits like taking time daily to destress, being more physically active and getting enough quality sleep can all benefit your heart. It’s also important to know what your blood pressure, cholesterol and blood sugar levels are and what a healthy weight is for you.

Learn more about the DASH eating plan and find recipes at nhlbi.nih.gov/DASH.

Watch video to see how to make this recipe!

Turkey and Beef Meatballs with Whole-Wheat Spaghetti
Recipe courtesy of the National Heart, Lung, and Blood Institute Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

• 3          quarts water
• 8          ounces dry whole-wheat spaghetti
• 2          cups chunky tomato sauce
• 4          teaspoons grated Parmesan cheese
• 1          tablespoon fresh basil, rinsed, dried and chopped

Turkey Meatballs:

• 6          ounces 99% lean ground turkey
• 1/4       cup whole-wheat breadcrumbs
• 2          tablespoons fat-free evaporated milk
• 1          tablespoon grated Parmesan cheese
• 1/2       tablespoon fresh chives, rinsed, dried and chopped
• 1/2       tablespoon fresh parsley, rinsed, dried and chopped

Beef Meatballs:

• 6          ounces 93% lean ground beef
• 1/4       cup whole-wheat breadcrumbs
• 2          tablespoons fat-free evaporated milk
• 1          tablespoon grated Parmesan cheese
• 1/2       tablespoon fresh chives, rinsed, dried and chopped
• 1/2      tablespoon fresh parsley, rinsed, dried and chopped

1. Preheat oven to 400 F.
2. In 4-quart saucepan over high heat, bring water to boil.
3. Add pasta and cook according to package directions. Drain and set aside.
4. To make turkey meatballs: In bowl, combine ground turkey, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons turkey mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight turkey meatballs are made.
5. To make beef meatballs: In separate bowl, combine ground beef, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons beef mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight beef meatballs are made.
6. Bake meatballs 10 minutes until minimum internal temperature of 165 F is reached.
7. Warm sauce, if necessary.

To serve: Serve four meatballs with 3/4 cup pasta, 1/2 cup sauce, 1 teaspoon Parmesan cheese and 1 pinch basil per portion.

Source: National Heart, Lung, and Blood Institute

(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.

This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.

Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.

Find more memory-making recipes at EnvyApple.com.

Apple Custard Sponge Trifle

Servings: 8-10

• 6 Envy apples
• 2 tablespoons golden caster sugar
• 1 teaspoon cinnamon
• 1/2 cup, plus 2 tablespoons, water
• 1 tablespoon corn flour
• 1 large plain sponge cake
• 2 cups vanilla bean custard
• 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
• 1/2 cup creamfresh apple slices
• fresh strawberry slices

1. Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
2. Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
3. Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
4. Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.

Apple Wreath Salad

Recipe courtesy of "The Produce Moms" (@theproducemoms)

Balsamic Dressing:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil

Salad:

• 10 ounces baby arugula
• 3 Envy apples, sliced
• 9 ounces goat cheese, crumbled
• 3 ounces pomegranate arils
• 3 ounces pecans, toasted

1. To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
3. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.

Brown Butter Apple Pie

Streusel Topping:

• 1/2 cup flour
• 1/4 cup chopped pecans
• 2 tablespoons light brown sugar
• 4 tablespoons butter, cut into 1/2-inch cubes

Filling:

• 4 tablespoons butter
• 2 pounds Envy apples, cut into 1/4-inch slices
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons flour

• 1 deep dish frozen pie shell

1. Preheat oven to 375 F.
2. To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
3. To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
4. Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
5. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.

Roasted Apple Macaroni and Cheese

• Salted water
• 1 pound macaroni noodles
• 4 tablespoons butter
• 1 Envy apple, peeled and diced
• 4 tablespoons flour
• 2 cups heavy cream
• 2 cups milk
• 3 cups sharp cheddar cheese, grated
• 1 cup Romano cheese, grated
• 1 cup gruyere cheese, grated
• 1 tablespoon kosher salt
• 1 teaspoon Worcestershire

Topping:

• 2 tablespoons butter
• 1 cup panko breadcrumbs

1. Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
2. In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
3. Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn't burn.
4. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
5. Carefully pour mixture into large blender and blend on high until smooth.
6. Pour cheese sauce over noodles and stir.
7. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
8. Heat oven to broil.
9. To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
10. Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.

Source: Envy Apples

(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.

A family-favorite meal starts with a main course that looks and smells as good as it tastes. Creamy Mushroom Pasta Nests deliver that festive flavor with a robust blend of breadcrumbs, earthy mushrooms and a homemade sauce crafted with Violife Just Like Cream Cheese. Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.

Dishing out a dessert that boasts the colors of the season is a perfect way to cap off a gathering of friends and family. With pops of red and deliciously sweet flavor, Pomegranate Cheesecake is ideal for serving in individual tins so guests can delight in the creamy deliciousness together without the hassle of cutting and serving.

Visit ViolifeFoods.com to find more holiday-worthy recipes.

Creamy Mushroom Pasta Nests

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4

Marinade:

• 2          tablespoons olive oil
• 3 1/2    ounces hoisin sauce
• 2          tablespoons sesame oil
• 1          tablespoon garlic chili paste
• 2          tablespoons black and white sesame seeds
• 1          teaspoon harissa paste

Breadcrumbs:

• 1          tablespoon Violife Plant Butter
• 1/2       cup panko breadcrumbs
• 1          tablespoon fresh rosemary
• 1          teaspoon dried garlic

Pasta:

• 17 1/2 ounces mushrooms, roughly sliced
• 2          tablespoons olive oil
• 10 1/2 ounces fresh spinach
• 1          package Violife Just Like Cream Cheese Original
• 17 1/2 ounces whole-wheat spaghetti
• 1          teaspoon red pepper flakes
• 3 1/2    ounces Violife Just Like Parmesan Wedge, grated

1. To make marinade: Whisk olive oil, hoisin sauce, sesame oil, garlic chili paste, sesame seeds and harissa paste. Set aside.
2. To make breadcrumbs: In frying pan, heat plant butter. Add breadcrumbs, rosemary and garlic; saute 3-5 minutes until golden. Remove from heat and set aside.
3. To make pasta: Saute mushrooms in olive oil 5-7 minutes until golden. Add spinach, 2-3 minutes, and pour over marinade. Add cream cheese and whisk until creamy.
4. Boil pasta according to package instructions. Sieve and reserve 1/2 cup pasta water, adding to pasta sauce. Whisk constantly until combined.
5. Using tongs, make small nests in pasta, place on plates and pour creamy mushroom sauce on top.
6. Sprinkle with breadcrumbs, red pepper flakes and grated Parmesan.

Pomegranate Cheesecake

Prep time: 5 hours, 30 minutes
Servings: 6 individual cheesecakes

Crust:

• 10 1/2 ounces vegan gingerbread biscuits
• 6          ounces plant-based butter
• 1/4       teaspoon salt

Cheesecake:

• 0.07     ounces agar-agar
• 3 1/2    ounces canned coconut milk
• 2          packages Violife Just Like Cream Cheese Original
• 2          tablespoons maple syrup
• 1          tablespoon lemon juice
• 1          teaspoon vanilla essence

Pomegranate Syrup:

• 10        fluid ounces pomegranate juice, divided
• 3          tablespoons cornstarch
• pomegranate seeds, for garnish

1. To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
2. Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
3. To make cheesecake: In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
4. In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla essence; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate 4 hours.
5. To make pomegranate syrup: In small bowl, combine 3 fluid ounces pomegranate juice with cornstarch. In small pot, boil remaining pomegranate juice 5 minutes. Pour in cornstarch and pomegranate mixture; whisk 5 minutes until syrup forms. Cool.
6. When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.

Source: Violife

(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

• 2          pounds ground veal
• 1/2       cup plain breadcrumbs
• 1/4       cup milk
• 3          green onions, chopped
• 1          large egg
• 2          teaspoons garlic powder
• 1 1/2    teaspoons ground ginger
• 2          teaspoons kosher salt
• 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

• 1          small head broccoli, cut into florets
• 1          small red bell pepper, seeded and cut into 1/2-inch slices
• 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
• 1          small red onion, cut into 1/2-inch slices
• 1          small pineapple, cut into 1-inch chunks
• 2          tablespoons olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2          green onions, for garnish
• 2          teaspoons sesame seeds, for garnish
• 6          cups cooked long-grain white rice

1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
2. Bake about 15 minutes. Remove from oven.
3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

(Family Features) When cooking, keep in mind small changes that can make a big impact on heart health.

High cholesterol is one of the major controllable risk factors for heart disease and stroke, with about 38% of American adults diagnosed with high cholesterol, according to the American Heart Association. It can be managed by getting levels regularly tested and making lifestyle changes like eating a heart-healthy diet.

• Reduce saturated fat – Select lean cuts of meat or opt for plant protein, limit processed meats, broil or bake rather than pan-fry meats and remove skin from poultry before cooking.
• Eat more fish – Fish can be fatty or lean, but it’s still low in saturated fat. Choose oily fish like salmon or trout, which are high in omega-3 fatty acids.
• Use liquid oils in place of solid fats – For roasting, sauteing and more, use non-tropical liquid vegetable oils like canola, safflower, soybean or olive instead of butter, lard or shortening.
• Lower dairy fats – Low-fat, fat-free or non-dairy milk can be used in many recipes instead of whole milk or half-and-half.
• Increase fiber and whole grains – Add high-fiber vegetables to meals, serve fruit instead of juice and try brown rice instead of white.

These simple tips and better-for-you recipes like Chicken Tortilla Soup and Air Fryer Crispy (Un) Fried Chicken can help you eat healthy without sacrificing taste.

Find tips for managing cholesterol and other risk factors at heart.org/cholesterol.

Chicken Tortilla Soup

This recipe is reprinted with permission from "Healthy Slow Cooker Cookbook, 2nd Edition." Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
Servings: 4

• 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes
• 2 cups frozen whole-kernel corn, thawed
• 2 cups fat-free, no-salt-added chicken broth
• 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained
• 1/4 cup finely chopped onion
• 1 teaspoon sugar
• 1 teaspoon ancho powder
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips
• 1 corn tortilla (6 inches), torn into pieces
• 2-4 tablespoons snipped fresh cilantro
• 1/4 cup finely chopped avocado
• 1/4 medium red bell pepper, cut into matchstick-size strips

1. In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
2. Preheat oven to 350 F.
3. On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
4. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
5. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

Air Fryer Crispy (Un) Fried Chicken

Recipe courtesy of the American Heart Association
Servings: 4

• 1/2 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon ground oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2-1 cup low-fat buttermilk
• 1/2 tablespoon hot pepper sauce (optional)
• 1/3 cup whole-wheat panko breadcrumbs
• 1/3 cup shredded or grated Parmesan cheese
• 4 boneless, skinless chicken breasts (about 4 ounces each), visible fat discarded, flattened to 1/4-inch thickness, patted dry with paper towels
• nonstick cooking spray

1. reheat air fryer to 390 F.
2. In shallow dish or pie pan, whisk flour, parsley, oregano, pepper and cayenne.
3. In separate shallow dish or pie pan, whisk buttermilk and hot sauce.
4. In third shallow dish or pie pan, stir panko and Parmesan.
5. Place dishes and large plate in row. Dip chicken in flour mixture then buttermilk mixture then panko mixture, turning to coat at each step and gently shaking off excess. Using fingertips, gently press panko mixture so it adheres. Place chicken on plate. Cover and refrigerate 30 minutes.
6. Lightly spray chicken with nonstick cooking spray. Arrange chicken in single layer in air fryer basket, working in batches if needed. Cook 10-15 minutes, or until chicken is no longer pink in center and coating is golden brown, turning once halfway through and lightly spraying with nonstick cooking spray.

Source: American Heart Association