(Family Features) When busy mornings give way to a hectic workday followed by homework and after-school activities, a fresh, simple meal is often the only option. Before you hit the drive-thru or settle for an equally unhealthy alternative, check out these delicious dishes you can prepare and serve without the hassle.

Find more ideas to make your busy weeknights easy at Culinary.net.

Savory and Scrumptious

Take a nutritious dish to the family table that still brings a flavorful bite. This savory lasagna recipe boasts meaty eggplant, fresh zucchini and lycopene-rich tomatoes. Whole-wheat noodles pack fiber and natural plant compounds, called phytochemicals. Find more better-for-you recipe ideas at AICR.org.

Roasted Vegetable Lasagna

Reprinted with permission from the American Institute for Cancer Research.
Servings: 12

• 2          eggplants (about 3 pounds), quartered lengthwise
• 6          medium zucchini (about 3 pounds)
• canola oil cooking spray
• 1          pound whole-wheat lasagna noodles
• 15        ounces low-fat ricotta or low-fat cottage cheese
• 2          eggs
• 1/2       cup grated Parmesan cheese
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon garlic powder
• 3          cups low-fat mozzarella cheese
• 4          cups low-sodium tomato sauce, divided

1. Heat oven to 450° F. Grease 13-by-9-by-2-inch baking pan; set aside.
2. Slice eggplant and zucchini in 1/2-inch slices. Layer on two baking sheets and coat both sides of vegetables with cooking spray. Roast 20 minutes. Toss vegetables and continue roasting until well browned and soft, about 20 minutes more. Transfer vegetables to large bowl.
3. Reduce oven temperature to 375° F.
4. Cook lasagna noodles according to package directions. Separate noodles and let cool slightly.
5. In medium bowl, mix together cheese, eggs, Parmesan, nutmeg and garlic powder.
6. To assemble: Spread thin layer of sauce over bottom of prepared pan. Cover with layer of pasta (noodle strips slightly overlapping). Spread with one-third of ricotta mixture.
7. Sprinkle 1/4 of the mozzarella over ricotta. Spoon 1/3 of roasted vegetables on top. Top with 1/2 cup tomato sauce and continue assembly as directed until there are four layers of pasta and three layers of filling. Spread remaining sauce on top and sprinkle with remaining mozzarella.
8. Cover pan with aluminum foil and bake 30 minutes. Uncover and continue baking until golden and bubbly, about 15 minutes more. Let stand 15 minutes before serving.

Quick, Flavorful Meal Idea

It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The resealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

• 1/4       cup canned, unsweetened coconut milk
• 1/4       cup creamy peanut butter
• 1          tablespoon rice wine vinegar
• 1          tablespoon soy sauce
• 2          teaspoons red curry paste
• 1/8       teaspoon ground cayenne pepper
• 1-2       tablespoons hot water

Salad:

• 1          cup Uncle Ben’s Flavor Infusions Roasted Chicken
• 1 1/2    cups shredded rotisserie chicken
• 1          cup shredded carrots
• 1          cup sliced pea pods
• 1          cup sliced red pepper
• 1          avocado, pitted and sliced
• 4-6       red radishes, thinly sliced
• 2          tablespoons chopped peanuts
• 2          tablespoons chopped green onions

1. To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.
2. Cook rice according to package instructions. Makes about 3 1/2 cups.
3. In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

Fish with a Twist

Add a little variety to your dinnertime protein with a smart, heart-healthy option like fish. Fillets cook quickly and a slightly sweet white fish like farm-raised catfish has a mild enough flavor to entice picky young eaters. White fish is also quite versatile; it can take on other flavors such as this citrusy topping with ease. Find more family-friendly fish recipes at USCatfish.com.

Catfish Quesadilla with Cilantro-Lime Sour Cream

Recipe courtesy of The Catfish Institute
Servings: 4

• 4          U.S. Farm-Raised Catfish Fillets, grilled or baked
• 2 1/2    tablespoons olive oil, divided
• salt, to taste
• freshly ground pepper, to taste
• smoked paprika or chili powder
• 1          small red bell pepper, diced
• 1/2       red onion, diced
• 3/4       cup whole corn kernels
• 1          teaspoon red pepper flakes
• 1          teaspoon ground cumin
• 1/2       cup fresh cilantro leaves, chopped
• 4          flour or wheat tortillas (10 inches each)
• 1          can (16 ounces) refried black beans
• 2          cups grated pepper jack cheese

Cilantro-Lime Sour Cream:

• 1/2       cup sour cream
• 1/4       cup fresh cilantro leaves, chopped
• 1/2       lime, juiced
• lime zest
• salt, to taste

1. Lightly brush fish with 1 tablespoon olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-size pieces.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin and salt and pepper, to taste. Toss to incorporate and saute 3 minutes. Transfer to bowl and add cilantro.
3. Heat pan large enough to hold flat tortilla to medium heat. Lightly brush pan with remaining olive oil.
4. Spread tortilla on work surface. On half of each tortilla, spread refried beans and vegetables; top with fish.
5. Place in heated pan and sprinkle 1/2 cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crispy. Fold cheese side over vegetable side and remove to plate.
6. Using serrated knife, cut each tortilla into four pieces. Serve with Cilantro-Lime Sour Cream.
7. To make Cilantro-Lime Sour Cream: In small bowl, mix all ingredients until combined.

Photo courtesy of Getty Images (Roasted Vegetable Lasagna and Catfish Quesadilla with Cilantro-Lime Sour Cream)

Photo courtesy of Uncle Ben’s (Easy Thai Chicken Satay and Rice Salad)

Source: Culinary.net

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

Source: Garden of Eatin’

Food, family and holiday traditions

(Family Features) A tamalada, or tamale-making party, is a Mexican holiday tradition that occurs during Las Posadas and combines two of the season’s most important ingredients – quality family time and flavorful food.

Consider these tips from Sylvia Garza of Qué Mami Organics to help make your tamalada fun and easy.

• Food: Before your tamalada, prepare the ingredients that require extra time and work. For example, if you are using roasted chilies, roast them the day before and have them peeled, seeded and cut up for seamless assembly the next day.

• Family: When hosting a tamalada, have food or snacks ready to share with your guests. Making dozens of tamales can take most of the day, so you’ll want to keep your helpers well-fed.

• Flavor: Add an ingredient like Tabasco Chipotle Sauce to your masa when making tamales. Not only can the sauce add smoky flavor, but it also gives the dough an appetizing golden color. You can also mix the sauce into your filling for a brighter flavor and a kick of heat.

Find more flavorful recipes at Tabasco.com.

Zucchini and Corn Tamales

Recipe courtesy of Sylvia Garza of Qué Mami Organics
Yield: 16 tamales

• 30        large, softened corn husks

Masa (dough):

• 3          cups masa harina (corn flour)
• 2          teaspoons baking powder
• 2          teaspoons sea salt
• 2 1/3    cups vegetable broth, warmed
• 1/2       cup unsalted butter, softened
• 1/2       cup vegetable shortening

Filling:

• 1          tablespoon olive oil
• 1/2       small red onion, diced
• 1          garlic clove, finely diced
• 3          cups zucchini, cubed small
• 1          tomato, cubed small
• 1/4       teaspoon dried oregano
• 1          teaspoon sea salt
• 1          cup sweet white corn
• 4          tablespoons cilantro, finely chopped
• 5          ounces Qué Mami Organics Red Enchilada Sauce
• 2 1/2    tablespoons Tabasco Pepper Sauce
• 8          ounces Monterey Jack cheese, cut into 1/2-ounce strips

1. To prep husks: Soak corn husks in hot water. Place heavy pot on top of husks to keep submerged at least 1 hour. Once pliable, rinse each corn husk.
2. To make dough: In large bowl, mix corn flour, baking powder and sea salt. Using hands, mix in warm vegetable broth to make firm dough. In mixer, cream butter and shortening until fluffy then add dough in small amounts until well mixed. Continue mixing at low-medium speed 5 minutes, scraping dough off sides of bowl. Reserve dough.
3. To make filling: In large skillet over medium heat, heat olive oil; saute red onion and garlic until translucent. Add zucchini and mix 1 minute. Add tomato, dried oregano and sea salt; continue mixing 1 minute. Add corn and chopped cilantro. Stir and continue cooking about 2 minutes more; zucchini should be cooked but al dente. Remove filling to heat-resistant bowl.
4. In small bowl, combine enchilada sauce and Tabasco pepper sauce. Add half of sauce mixture to filling; mix well. Reserve remaining sauce.
5. To assemble tamales, spread 2 tablespoons dough onto wide end of each corn husk. Dough should extend across corn husks, except 1 inch on sides and about 3 inches from narrow end.
6. Scoop about 1 tablespoon zucchini and corn filling into middle of dough. Add 1 teaspoon reserved sauce over filling and one strip cheese on top. Fold right side of corn husk over filling and seal closed with dough. Fold over left side of corn husk tightly and fold narrow end of corn husk up. Cut strips from extra corn husks and tie around each tamale to secure.
7. Place tamales vertically, filling-side up, in steam pot with enough water to steam 40-45 minutes. Cover tamales with extra corn husks to trap in steam; place lid on pot. Tamales are ready when masa dough separates easily from husks. Add water to pot, as necessary, for longer steaming.
8. Let tamales rest 10 minutes before unwrapping. Remove corn husks before serving.

Source: Tabasco

(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine.  Choosing wines to pair with your holiday meal is an important part of the menu planning process.

A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, medium-bodied chardonnays and medium-to-full-bodied, flavorful merlots.

“I love having a bright, crisp chardonnay on hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.”

A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool of night to create delicate aromas, crisp acidity and a rich, lingering finish.

With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the party off just right.

A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

Pan Fried Crab Cakes

• 1/4       cup mayonnaise
• 1/4       cup minced green onions
• 2          large egg yolks
• 2          tablespoons fresh lemon juice  
• 1          teaspoon minced fresh tarragon
• 1          teaspoon minced fresh cilantro
• 1          tablespoon Dijon mustard
• 1          tablespoon finely grated lemon peel
• 1/4       teaspoon black pepper
• 1          pound Dungeness crab meat
• 2          cups panko, divided
• 2          tablespoons butter
• 4          tablespoons olive oil
• Remoulade sauce, for serving

1. Line baking sheet with waxed paper.
2. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.
3. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.
4. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.
5. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

(Family Features) Whether fresh cherries are a favorite or a treat you’ve yet to try, the time to enjoy them is now.

Orchards in the Pacific Northwest, the nation’s largest growing region, experienced a long, cool spring, which often translates into more time and energy a tree can put into the fruit. When combined with the superior growing conditions characteristic to the area, this season’s fruit showcases what Northwest cherries are known for: their large size and sweet flavor profile.

Popular varieties grown in the Northwest include the mahogany-red Bings and super-sweet, yellow Rainiers. Rainier cherries, with their unique golden color and red blush, tend to ripen earlier in the year. Growers pick Rainier cherries over multiple weeks, selecting the ripest fruit each time.

Other varieties include the early-ripening Chelans and Tietons, followed by the often larger and darker Skeenas, Sweethearts and Lapins. Aside from the light-hued Rainier (which has juice that doesn’t stain) you can typically spot sweet cherries by their dark red skins – in general, the darker, the sweeter.

Great taste aside, sweet cherries are a healthful addition to summer picnics, parties and barbecues thanks to their fiber, antioxidants and anti-inflammatory power. They make for a snack that both grownups and little ones can enjoy straight out of the bowl thanks to their stem “handle” and can perk up appetizers, salads, desserts, sweet or savory sauces and more.

Outside of summer get-togethers, cherries make for a better-for-you late-night snack option as well. A cup of fresh, sweet cherries contains only 90 calories along with a low glycemic index of 22 making their cold, sweet crunch a tasty way to satisfy hunger cravings. Plus, they boast melatonin, which helps regulate circadian rhythm and promote healthy sleep patterns.

Fresh cherries should be kept in a sealed bag or container, and keep for approximately two weeks when refrigerated. To extend the cherry season and enjoy their health benefits after summer fades, buy an extra bag or two and preserve cherries by rinsing, packing and freezing them.

Basic freezing instructions

1. Select 3-5 pounds of firm, ripe, Northwest-grown sweet cherries.
2. After rinsing and draining, spread whole cherries with stems in a layer on a baking sheet.
3. Place in freezer until firm then pack into freezer-proof containers or plastic freezer bags. Remove excess air and cover tightly.
4. Add frozen cherries to smoothies or juices, or defrost and put in hot cereal, pies, turnovers, cobblers and more. Or enjoy as a frozen, sweet late-night treat.

To create a festive cherry dish for the summer season, try this Cherry Bruschetta as a snack or appetizer. Find more recipes and cherry tips at nwcherries.com.

Cherry Bruschetta

Serves: 8

• 18 slices (1/2-inch thick) small baguette-style bread
• 1 tablespoon olive oil, divided
• 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
• 1/4 cup chopped cilantro
• 1/4 cup diced yellow sweet pepper
• 2 tablespoons finely chopped green onions
• 2 tablespoons lime juice
• 1 teaspoon grated lime peel
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 2 ounces fresh mozzarella cheese
• 1 tablespoon thinly sliced fresh basil

1. Heat oven to 350° F.
2. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes longer.
3. Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.
4. Top each baguette with thin slice of cheese, 1 tablespoon cherry mixture and sprinkle of sliced basil. Serve warm or cold.

Source: Northwest Cherry Growers

Add fresh produce to your diet and community

(Family Features) Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

“Most of my adult clients who are not veggie lovers usually had little exposure to them growing up, or they just weren’t cooked properly,” Forberg said. “It’s important for parents to get their children involved in cooking, shopping and even gardening so kids can understand the journey from seed to plate.”

Forberg furthers her personal dedication to the seed-to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

To start living healthier and greener lives, Forberg offers four simple tips:

Start in the garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully. Plant a garden at home or become involved in a local project nearby.

Opt for veggies with big impact. Richly colored veggies contain the richest supplies of nutrients. Opt for spinach or romaine instead of iceberg lettuce in your salads. Skip the celery or carrots and go for red bell pepper slices to deliver a healthy serving of antioxidants and vitamin C.

Make smart swaps. Replace the dense calories of pasta noodles with a flavorful cup of cooked spaghetti squash. The squash is a satisfying and tasty alternative with a mere 40 calories, 2 grams of fiber and loads of vitamins.

Pair with whole grains. Mashed potatoes may be a favorite dinner side, but there are more nutritious options to complement your garden produce, such as this grain bowl with wild salmon from Chef Seamus Mullen.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

• 8 wild salmon fillets (3 ounces each)
• sea salt, to taste
• fresh pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup shitake mushroom caps, sliced
• 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
• 1/4 cup slivered almonds

Salsa Verde (optional):

• 1 bunch scallions
• 1 clove garlic
• 1/2 cup packed cilantro leaves
• 1/2 cup packed mint leaves
• 1/2 cup packed basil leaves
• 1/2 cup lemon juice
• 1/3 cup extra-virgin olive oil

1. Heat oven to 400° F.
2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Photo courtesy of Getty Images

Source: Seeds of Change

(Family Features) A tortilla plus a tasty filling makes a household favorite – a taco. This simple, casual, versatile, fun food knows no boundaries. Tacos can be right for breakfast, lunch, dinner and even snacks and dessert, depending on the filling.

For tacos with a unique, delicious twist on tradition, try these Chicken Soft Tacos with Pickled Beet Salsa that are ready in 30 minutes. The antioxidant-rich Aunt Nellie’s Pickled Beets lend color, as well as a refreshing sweet-tangy flavor that’s complementary to the lime juice, cilantro and red onion in the salsa. This sassy salsa is a perfect partner for rotisserie, roasted or grilled chicken, arugula and a dollop of jalapeno mustard-sour cream sauce nestled inside a soft flour tortilla.

For your taco fiesta, just set out the tortillas, salsa and other toppings and let everyone help themselves to a fun and delicious dinner.

For other versatile recipes, visit AuntNellies.com.

Chicken Soft Tacos with Pickled Beet Salsa

Prep time: 25 minutes
Servings: 4

Salsa:

• 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
• 2 tablespoons chopped red onion
• 2 tablespoons coarsely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Tacos:

• 1/3 cup sour cream
• 1 tablespoon jalapeno mustard
• 4 soft flour tortillas (6-inch diameter)
• 2 cups fresh arugula
• 2 cups chopped cooked rotisserie chicken (hot or cold)
• 1/4 cup crumbled queso fresco

1. To make salsa: drain beets and chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
2. To make tacos: In small bowl, stir together sour cream and mustard; set aside.
3. On one half of each tortilla, place equal amounts of salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

Substitution: Sliced pickled beets or three single-serve cups of Aunt Nellie’s Diced Pickled Beets may be substituted for baby whole pickled beets.

Nutritional information per serving: 380 calories; 20 g protein; 28 g carbohydrates; 20 g total fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin;
460 IU vitamin A; 4 mg vitamin C.

Source: Aunt Nellie's

Learn why foil-packet cooking is hot, hot, hot

(Family Features) As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.

The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.

With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.

Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp.

Find more inspired ideas for healthy meals at Mizkan.com/Recipes.

7 Steps to the Perfect Foil Pouch

1. A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you’ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection.
2. Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices.
3. Spread foil on a flat surface and add a light nonstick spray, if needed.
4. Place ingredients and seasonings in the center of the foil.
5. Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
6. Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
7. Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.

Gochujang-Glazed Chicken

Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes

• 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic
• 2 teaspoons gochujang (chile bean paste)
• 6 tablespoons maple syrup
• 4 teaspoons soy sauce
• 2 tablespoons, plus 2 teaspoons, olive oil
• 4 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 chicken thighs
• 4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)
• 1 1/2 cups fresh scallions, sliced
• 2 cups fresh sugar snap peas
• 3 sprigs fresh cilantro, for garnish

1. Heat oven or grill to 375° F.
2. In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.
3. Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).
4. Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.

Chef’s tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.

Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.

Bartlett Pear and Oat Crisp

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes

• 4 cups fresh pears, medium diced
• 4 tablespoons Nakano Seasoned Rice Vinegar – Mango
• 3/4 cup quick oats
• 2/3 cup brown sugar
• 1/2 cup, plus 2 teaspoons, all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 6 tablespoons butter, diced into 1/4-inch squares

1. Heat oven to 375° F.
2. Toss pears in rice vinegar and set into lightly greased foil pouch.
3. Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.
4. Pour mixture evenly over pears, seal pouch and bake 20 minutes.
5. Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.

Mediterranean Vegetables

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes

• 3 tablespoons Nakano Organic Rice Vinegar – Seasoned
• 1/4 cup olive oil
• 1 teaspoon salt, plus extra, to taste
• 1/2 teaspoon pepper, plus extra, to taste
• 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
• 1 1/2 teaspoons fresh garlic, minced
• 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
• 1 cup fresh green pepper strips
• 1 cup fresh red pepper strips
• 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
• 1 fresh portobello mushroom, sliced into 1/2-inch squares
• 1 cup fresh eggplant, diced into 1/2-inch squares

1. Heat oven or grill to 375° F.
2. In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.
3. Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.
4. Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.

Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.

Source: Nakano

Sassy, Savory Mexican Home Cooking

(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.

Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.

So, gather at the table for your own “comida Mexicana” or family meal.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.

South of the Border Salad With Creamy Lime Dressing

Makes: 4 servings

• 4 Ortega Taco Shells, crushed
• 2 tablespoons vegetable oil
• 1 pound boneless chicken breasts, cut into strips
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 3/4 cup water
• 1 5-ounce package mixed salad greens
• 1 cup (16) cherry tomatoes, halved
• 1/2 cup Ortega Sliced Jalapeños, coarsely chopped
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend
• 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

• 1/3 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon each oil and milk
• 1/4 teaspoon salt

1. Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
2. Microwave crushed taco shells on high 30 to 45 seconds.
3. Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
4. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
5. Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
6. Sprinkle with cheese; top with chicken strips and avocado slices.
7. Serve with Creamy Lime Dressing.

Black and White Mexican Bean Soup

Makes: 6 servings (1 1/3 cups each)

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup flour
• 1 1.25-ounce package Ortega Taco Seasoning Mix
• 2 cups milk
• 1 14-ounce can chicken broth
• 1 16-ounce package frozen corn
• 1 15.5-ounce can Joan of Arc great northern beans, drained
• 1 15.5-ounce can Joan of Arc black beans, drained
• 1 4-ounce can Ortega Diced Green Chiles
• 2 tablespoons chopped cilantro

1. Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
2. Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
3. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
4. Stir in cilantro.

Mexican Snack Stacks

Makes: 16 servings

• 1/2 cup Ortega Salsa (any variety)
• 1/4 cup sour cream
• 1/2 cup finely chopped cooked chicken
• 8 8-inch Ortega Soft Tortillas
• 1/2 cup guacamole
• 1/3 cup Ortega Refried Beans
• 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
• 2 tablespoons chopped cilantro

1. Heat oven to 350°F.
2. Mix 1/4 cup salsa, sour cream and chicken in small bowl.
3. Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
4. Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
5. Bake 8 to 10 minutes until cheese is melted and filling is hot.
6. Sprinkle with cilantro. Cut each stack into 8 wedges.

Mexican Steak Tacos

Makes: 2 servings (2 tacos each)

• 1 3 1/2-ounce bag boil-in-bag long grain rice
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon Ortega Taco Sauce
• 1 tablespoon Ortega Salsa (any variety)
• 1/4 teaspoon salt
• 1 pound sirloin steak
• 1 15-ounce can diced tomatoes
• 1 4-ounce can Ortega Diced Green Chiles
• 4 Ortega Taco Shells
• 4 lime wedges
• Sour cream (optional)

1. Cook rice combining cumin, garlic powder, taco sauce, salsa and salt.
2. Rub mixture over both sides of steak.
3. Spray a pan with nonstick cooking spray.
4. Place steak on broiler tray.
5. Broil steak 4 minutes on each side or until desired degree of doneness.
6. Cut steak into thin slices.
7. Combine rice mixture, tomatoes and chiles. Place the mixture in shells.
8. Top rice mixture with beef slices. Squeeze juice from limes over beef.
9. Top with sour cream, if desired.

Source: Ortega

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

• 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4 ounces) diced green chiles, drained
• 8 (6-inch) corn tortillas, warmed

1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
   Top with sour cream and chives, if desired.

Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

• 1 tablespoon vegetable oil
• 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
• 3 medium onions, chopped
• 8 cloves large garlic, finely chopped
• 4 cups water
• 1 can (29 ounces) Mexican-style hominy, drained
• 2 cans (10 ounces each) Las Palmas Enchilada Sauce
• 1 can (7 ounces) diced green chiles
• 2 teaspoons dried oregano, crushed
• 1/2 cup chopped cilantro
• Tortilla pieces

1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

• Vegetable oil
• 12 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup chopped onion
• 1 jar (16 ounces) salsa — thick & chunky
• 1 can (10 ounces) Las Palmas Enchilada Sauce
• 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1 cup sour cream (optional)
• 2 avocados, pitted and sliced

1. PREHEAT oven to 350ºF.
2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas