(Family Features) While meals savored with loved ones are intended to produce smiles and shared moments, the process of grocery shopping, planning and cooking has become a chore for many families. Take the first step toward bringing back the joy and magic of making your favorite foods with tools that do the work for you.

For example, the all-in-one Albertsons Meal Plans and Recipes tool allows you to focus on what you want to eat rather than what you need to buy as it empowers everyday home cooks to plan, shop and prepare personalized recipes based on dietary preferences, allergies or family likes and dislikes. The app features a library of 9,000 exclusive recipes created by professional chefs (with new recipes added each month) and includes tasty dishes such as Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion and Spicy Ranch; Cheese Tortellini and Cauliflower with Creamy Spinach Marinara; and Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip.

The free digital tool also includes an artificial intelligence-powered “Scan Your Own Recipe” feature that allows you to snap a photo with your phone of grandma’s handwritten, not-so-secret recipe and transforms it into a digital version saved in the app. Recipes are instantly turned into shoppable ingredients and added to your cart for quick, convenient checkout. Now, you can turn all of your recipes into a digital library for quick and easy access in one place. No more flipping through cookbooks or recipe cards searching for your favorites.

Designed to provide culinary inspiration throughout the week while saving time and money, the app also features a budget tracker and hands-free cooking mode with a step-by-step timer.

“The Albertsons Meal Plans tool is the ultimate life hack,” said Jill Pavlovich, senior vice president of digital customer experience for Albertsons Cos. “This all-in-one app makes it simple for anyone to plan, shop and prepare inspiring recipes from anywhere – whether it is an old family favorite, a best-seller from a favorite food blogger or one of our 9,000 delicious recipes. Best of all, it’s completely free to use on our grocery app and website.”

The tool is available on the store apps and websites across the Albertsons Cos. banner of stores including Albertsons, Safeway, Vons, Jewel-Osco, Shaw’s, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Haggen, Carrs, Kings Food Markets and Balducci’s Food Lovers Market.

Find more information and a seemingly endless collection of recipes at Albertsons.com.

Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion and Spicy Ranch

Recipe courtesy of Albertsons
Total time: 30 minutes
Servings: 4

• 2 green bell peppers
• 2 yellow bell peppers
• 1 lime
• 1 medium red onion
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds raw, peeled shrimp, fresh or frozen
• 5 teaspoons Cajun seasoning, divided
• 1 teaspoon salt
• 1/2cup ranch dressing
• 12 small flour tortillas

1. Preheat oven to 450 F.
2. Wash and dry green bell peppers, yellow bell peppers and lime.
3. Trim, seed and slice bell peppers lengthwise into thin strips; transfer to large baking sheet.
4. Peel, halve and slice onion lengthwise into thin pieces; add to baking sheet with bell peppers.
5. Drizzle veggies with oil, toss to combine and spread in even layer. Bake until veggies have softened slightly, about 5 minutes.
6. If using frozen shrimp, place them in colander and run under cold water to thaw slightly. Place shrimp on clean towel or paper towels and pat dry.
7. Remove baking sheet from oven. Arrange shrimp over veggies then sprinkle with 4 teaspoons Cajun seasoning and salt; toss to combine and spread in even layer.
8. Bake until veggies are tender and shrimp are cooked through, 5-7 minutes. Remove from oven.
9. Cut lime into wedges.
10. In small bowl, stir ranch dressing and remaining Cajun seasoning.
11. Warm tortillas in skillet, oven or microwave, if desired.
12. Divide tortillas between plates and fill with shrimp and veggies; drizzle with spicy ranch and serve with squeeze of lime.

Cheese Tortellini and Cauliflower with Creamy Spinach Marinara

Recipe courtesy of Albertsons
Total time: 20 minutes
Servings: 4

• 2 bags (10 ounces each) cauliflower florets
• 18 ounces cheese tortellini, fresh or frozen
• 1/2 tablespoon salt
• 1 jar (24 ounces) marinara sauce
• 8 fluid ounces heavy whipping cream
• 1/2 teaspoon basil, dried
• 1/4 teaspoon black pepper
• 2 packages (5 ounces each) baby spinach

1. Fill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.
2. In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.
3. Wash and dry spinach.
4. When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.
5. When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.
6. To serve, divide pasta between plates or bowls.

Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip

Recipe courtesy of Albertsons
Total time: 30 minutes
Servings: 4

• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon salt, divided
• 2/3 cup Parmesan cheese, shredded
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon paprika
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 1/2 pounds green beans
• 1/2 cup honey mustard dressing

1. Preheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.
2. In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.
3. In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.
4. Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.
5. Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.
6. Bake until tenders start to turn golden, about 10 minutes.
7. On clean cutting board, wash, dry and trim green beans. Set aside.
8. When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.
9. Preheat large skillet over medium-high heat.
10. Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.
11. Divide chicken tenders and green beans between plates. Serve with dressing for dipping.

Source: Albertsons

(Family Features) Back-to-school season can be cluttered between after-school activities, week­end sports and evening homework – as well as making dinner each night. Creating a master meal plan with quick, simple and nutritious meals is an easy way to take control of your family’s hectic schedule. Start by stocking the pantry with staple ingredients that amp up the nutrition and flavor of your family favorites.

For example, American Pecans are a nutri­tious ingredient to have on-hand – among the highest in “good” monounsaturated fats and packed with plant protein, fiber and essential minerals – and “The Original Supernut” is versatile enough for breakfast, lunchboxes, dinners and on-the-go snacking. Adding one bag to your weekly grocery list provides a canvas for exploring new dishes that are both nutritious and delicious.

In fact, according to the Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28 grams) of pecans contains 18 grams of unsaturated fat and only 2 grams of saturated fat.

Updating your dinner repertoire doesn’t have to be complicated. Fuss-free recipes such as Pizza with Pecan-Herb Topping, Baked Pecan-Crusted Chicken Tenders and Pecan-Crusted Air Fryer Pork Chops can be ready in less than an hour and put a fresh twist on classic favorites to please parents and kids alike.

Find more back-to-school recipe ideas at AmericanPecan.com

Pecan-Crusted Air Fryer Pork Chops

Cook time: 22 minutes

• 1          cup pecan pieces
• 1/3       cup arrowroot starch
• 2          teaspoons Italian seasoning
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1/4       teaspoon sea salt, plus additional, to taste
• 1          large egg
• 1          teaspoon Dijon mustard, plus additional for serving
• 1          tablespoon water
• 2          garlic cloves, crushed
• 6          medium boneless pork chops, trimmed of fat

1. Heat air fryer to 400° F.
2. In medium bowl, mix pecans, arrow­root starch, Italian seasoning, onion powder, garlic powder and 1/4 teaspoon sea salt.
3. In separate bowl, whisk egg, 1 tea­spoon Dijon mustard, water and garlic.
4. Cover pork chops in egg mixture then transfer to bowl with pecan mixture to coat all sides. Repeat with remaining pork chops. Place three pork chops in air fryer basket.
5. Cook pork chops 6 minutes, flip, then cook additional 6 minutes. Set aside on plate.
6. Repeat with remaining pork chops.
7. Serve hot with Dijon mustard, if desired.

Baked Pecan-Crusted Chicken Tenders

Cook time: 35 minutes

• 2          cups raw pecan halves or pieces
• 1          cup panko or gluten-free bread crumbs
• 1          teaspoon garlic powder
• 1/4       teaspoon cayenne pepper
• 1          teaspoon salt, plus additional, to taste
• 1 1/2-2 pounds chicken breast tenders or chicken strips
• 3          large eggs
• 1          cup all-purpose flour or gluten-free flour blend
• pepper, to taste

Buttermilk Ranch Dip:

• 1/4       cup buttermilk
• 1/2       cup mayonnaise
• 1/2       cup sour cream
• 1          teaspoon parsley
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1          teaspoon dried dill
• 1/2       teaspoon salt

1. Heat oven to 425° F.
2. In food processor, pulse pecans until fine as breadcrumbs. In shallow bowl, mix pecans with panko, garlic powder, cayenne pepper and 1 teaspoon salt.
3. In separate shallow bowl, whisk eggs until smooth. In third shallow bowl, add flour.
4. Lightly season chicken tenders with salt and pepper, to taste. Working with one chicken tender at a time, dip in eggs, flour then pecan mixture. Be sure to press pecan mixture into chicken to be sure it is completely coated. Set chicken on baking sheet lined with cooling rack or parchment paper. Repeat with remaining chicken.
5. Place chicken on center rack and bake 20 minutes until golden brown and cooked through.
6. To make Buttermilk Ranch Dip: In small bowl, whisk buttermilk, mayonnaise, sour cream, parsley, onion powder, garlic powder, dried dill and salt until smooth.
7. Serve pecan-crusted chicken tenders warm paired with Buttermilk Ranch Dip.

Pizza with Pecan-Herb Topping

Cook time: 40 minutes

• 1          store-bought pizza dough
• 1          cup raw pecan halves or pieces
• 1/2       cup fresh parsley
• 1/2       teaspoon garlic powder
• 1/3       cup grated Parmesan cheese
• 1          teaspoon red pepper flakes (optional)
• 1          pinch salt
• 1          pinch pepper
• 1/2       cup jarred pizza sauce
• 2          cups shredded mozzarella cheese
• 1/2       cup thinly sliced red pepper
• 1/2       cup thinly sliced Vidalia onion

1. Heat oven to 400° F. Line baking sheet with parchment paper.
2. Lightly flour clean surface. Using rolling pin, roll out pizza dough to 1/8-inch thick and transfer to prepared baking sheet. Gently pierce dough with fork to prevent air pockets. Bake crust 10-15 minutes, or until lightly golden in color.
3. In food processor, pulse pecans, parsley and garlic powder until mixture becomes coarse crumbs. Transfer to bowl and stir in Parmesan cheese, red pepper flakes (if desired), salt and pepper. Set aside.
4. Using spoon, evenly spread pizza sauce over crust. Top with mozzarella cheese, red pepper slices and onion slices. Sprinkle 1/3 cup pecan mixture evenly over pizza.
5. Transfer pizza to oven and bake 10-15 minutes, or until crust is crispy and cheese is melted. Serve with remaining pecan-herb mixture.

Notes: If dough instructions differ from recipe, use package instructions. Additional topping options include: pepperoni, olives, ham, bacon and roasted veggies. Leftover pecan-herb topping can be used for pasta and salads.

Source:  American Pecan Council