(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.

While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.

Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.

Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.

California-Style Cheesy Enchilada Casserole

Cooking Sauce:

• 2          eggs
• 1/2       teaspoon salt
• 1/2       cup Real California half-and-half, milk or evaporated milk
• 1/2       cup Real California sour cream
• vegetable oil

Casserole:

• 1 1/2-2 cups prepared enchilada sauce, divided
• 12        corn tortillas, divided
• 1          cup roasted skinless chicken, cut into bite-size pieces
• 2          teaspoons enchilada seasoning
• 4          cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
• 1          cup canned pinto beans, drained well
• 1/2       teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/3       cup canned kernel corn, well drained
• 1/3       cup sliced black olives, well drained
• 1/3       cup mild green chiles, well drained
• 2          tablespoons of cilantro, minced
• 2          green onions, sliced

• lime wedges, for serving
• Real California sour cream, for serving

1. Preheat oven to 350 F.
2. To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
3. Spray casserole dish with vegetable oil.
4. To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
5. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
6. Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
7. Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
8. Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
9. Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
10. Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.

Source: Real California Milk

(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.

Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.

While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.

Nearly two decades of research document the heart-health benefits of pecans. In fact, according to the U.S. 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 of pecans (28 grams) has 18 grams of unsaturated fat and only 2 grams of saturated fat.

Add crunch to this Chinese Chicken Salad with Pecans by swapping out croutons, use chopped pecans as a flavorful and nutrient-dense coating for Pecan Chicken Meatballs and bake this Pecan Banana Bread as a nutritious and kid-friendly breakfast or snack to fill your home with a delicious scent.

Discover more nutritious recipes at AmericanPecan.com

Pecan Chicken Meatballs

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 meatballs

• 1          pound ground chicken
• 1/4       cup spinach, chopped
• 1          tablespoon fresh lemon juice
• 1          egg
• 1          teaspoon minced garlic
• 1/4       teaspoon onion powder
• 1/4       teaspoon paprika
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       teaspoon cayenne pepper (optional)
• 1          cup finely chopped fresh pecan pieces, divided

1. Heat oven to 400° F. Line baking sheet with parchment paper.
2. In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.
3. Roll chicken mixture into 1 tablespoon- sized meatballs.
4. Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.
5. Bake 20-30 minutes until meatballs are cooked through.
6. Serve warm with sauces for dipping or over pasta.

Chinese Chicken Salad with Pecans

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

Dressing:

• 1/4       cup pecan butter
• 1          tablespoon rice vinegar
• 1          tablespoon honey
• 1          teaspoon toasted sesame oil
• 1 1/2    teaspoons soy sauce
• 2          tablespoons warm water, plus additional as needed (optional)

Salad:

• 4          ounces dried thin rice noodles
• cold water
• 4          cups chopped romaine lettuce
• 4          cups chopped iceberg lettuce
• 1/4       cup toasted and chopped pecans
• 2          scallions, finely chopped
• 1          cup bean sprouts
• 1/2       cup crispy wontons
• 1          cup mandarin oranges
• 2          tablespoons sesame seeds
• 2          cups rotisserie chicken breast, chopped

1. To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.
2. Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.
3. To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.
4. In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.
5. Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.

Pecan Banana Bread

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8

• 10        ounces gluten-free baking flour mix
• 1          teaspoon baking powder
• 1/2       teaspoon baking soda
• 1/2       teaspoon sea salt
• 2          flax eggs
• 1          cup organic brown or coconut sugar
• 1/2       cup coconut oil
• 1/2       vanilla bean
• 1/2       cup vegan yogurt
• 3/4       cup mashed bananas, ripe
• 1          cup raw pecan pieces, chopped, plus additional for topping

1. Heat oven to 350° F. Prepare 9-by-5-inch banana bread pan.
2. In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
3. In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.
4. Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.
5. Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
6. Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.
7. Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.
8. Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.
9. Allow bread to cool completely. Slice as desired.

Source:  American Pecan Council

(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.

Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.

Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.

Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.

Salmon and Grains Salad Bowl

Servings: 2

• 4          ounces salmon
• 2          tablespoons paprika, divided
• salt, to taste
• pepper, to taste
• 15        ounces chickpeas
• 2          tablespoons olive oil
• 2          ounces Fresh Express Sweet Butter Lettuce
• 1          cup red quinoa, cooked
• 6          ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons Litehouse Homestyle Ranch Dressing

1. Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
2. In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
3. Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.

Breakfast Salad Bowl

Servings: 2

• 10        ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons olive oil, divided
• 2          ounces Fresh Express Baby Spinach
• 1          egg
• 2          bacon strips, halved
• 1          cup quinoa, cooked
• 1/2       avocado, sliced
• 2          tablespoons Litehouse Jalapeno Ranch Dressing

1. Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
2. In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
3. Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
4. In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.

Source: Litehouse

(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes
Total time: 10 minutes
Servings: 1

• 1/4       avocado
• 1/2       lemon, juice only
• 2          slices flaxseed bread, toasted
• 1          tablespoon hummus, any flavor
• 1          fried egg, cooked over-medium
• 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
• fresh mozzarella cheese, thick sliced
• 1/2       red bell pepper, sliced
• 1          handful baby spinach

1. In bowl, mash avocado and combine with lemon juice. Set aside.
2. Spread one bread slice with hummus and second with avocado mash.
3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes
Total time: 15 minutes
Servings: 12

Topping:

• 1/4       cup honey
• 2          tablespoons Dijon mustard
• 1          tablespoon chopped fresh parsley
• 8          tablespoons salted butter, melted

Rolls:

• 12        premade rolls
• 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
• 12        slices Kretschmar Swiss Cheese

1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
2. To make rolls: Heat oven to broil.
3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.

Source: Kretschmar

(Family Features) With each school morning comes the importance of getting children up, ready and out the door for a day of learning and adventure. To help your little learner truly make the most of each lesson, a nutritious breakfast can be just the right way to get the morning started.

By beginning the morning routine with a protein-packed meal, such as these Egg and Sausage Muffins, you’re ensuring that important nutrients fill your child’s tummy before math, science and reading fill his or her brain.

Plus, families can help children in need by incorporating participating Gwaltney items in their homemade breakfasts. Through Sept. 15, a portion of proceeds will benefit the Roc Solid Foundation, which works to build hope for children battling cancer by offering opportunities for them to do what they do best as kids – play – through initiatives such as building custom playsets.

“We’re all about family, food, fun and giving back to the community, which is why we believe our partnership with Roc Solid is a perfect fit,” said Erin Thacker, Gwaltney associate brand manager. “We believe that children and their families should have the opportunity to truly enjoy life. If we can help take their minds off their challenges for a few moments, it is all worth it.”

Visit gwaltneyfoods.com for details and additional busy morning breakfast ideas.

Egg and Sausage Muffins

Prep time: 10 minutes
Servings: 4

• 1/2       pound Gwaltney Sausage
• 8          eggs
• 1          cup cheddar cheese
• salt, to taste
• pepper, to taste
• 1/2       bell pepper (optional)

1. Heat oven to 350° F.
2. In skillet, brown and drain sausage.
3. In bowl, beat eggs. Add sausage, cheese, salt, pepper and bell pepper, if desired. Mix and pour into greased muffin pan until two-thirds full.
4. Bake 30 minutes. Insert toothpick in center to check for doneness.

Photo courtesy of Getty Images

Source: Gwaltney

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 2 medium green onions
• Juice of 1 lemon
• 3 tablespoons snipped fresh dill
• 2 tablespoons poppy seeds
• 1 tablespoon Dijon mustard
• 8 medium hard-cooked eggs, peeled and coarsely chopped
• 6 ounces cooked large shrimp or crabmeat

1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 1/2 cup prepared salsa
• 1 tablespoon lime juice
• 1 can (6 ounces) tuna, drained and flaked
• 1 large green onion, thinly sliced
• 12 large corn tortilla chips
• 3/4 cup shredded cheddar cheese (about 3 ounces)

1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann's or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

(Family Features) For a fresh take on Easter treats, these egg-shaped cookie pops will surprise and delight. Easy and delicious, each one is uniquely decorated -an unexpected, but festive way to say "Happy Easter!"

To begin, a simple butter cookie dough flavored with vanilla and almond extracts is cut into egg shapes with a cookie cutter. Once they're baked and cooled, tint white Candy Melts (or use colored) with favorite Easter colors - pastel, bold, or both - then "dye" the eggs by pouring the melted candy over the cookies.

Now the decorating fun begins. Pipe with melted candy to make spirals and stripes, then attach confetti sprinkles. Other decorating options include brushing with pearl dust for a luminous effect, or sprinkling with colored sugars. You could even write messages on them. After decorating, use a dab of melted candy to attach the "pops" stick to the backs of the cookies.

A decorated flower "pot" is an ideal way to present the pops. Place the pops in the convenient insert that comes with the Flower Pot Kit and add some green curling ribbon for grass. This bouquet of pops can do double-duty as a centerpiece for the table, or as an Easter gift for friends and family when wrapped in clear bags and tied with ribbon.

Visit www.wilton.com for more Easter project ideas, to order supplies including the Pops Flower Pot Kit, or a copy of the new Wilton book, "Pops! Sweets On A Stick!"

Fresh Eggs Cookie Pops

Makes about 3 dozen cookies

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• White Candy Melts, melted
• Primary, Garden Candy Color Sets
• Yellow, White Pearl Dust
• Imitation Clear Vanilla Extract
• Blue, Lavender Colored Sugar
• Jumbo Confetti Sprinkles
• Cookie Treat Sticks

1. Preheat oven to 400°F.
2. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg; mix until blended. Add vanilla and almond extracts. Stir in flour mixture. Do not chill dough; divide into 2 balls. On floured surface, roll each ball into a circle approximately 12 in. in diameter and 1/8-inch thick. Dip egg shaped cookie cutter in flour and cut dough; place on ungreased cookie sheet.
3. Bake 6 - 7 minutes or until cookies are lightly browned. Cool 2 minutes on cookie sheet. Remove from sheet and cool completely on cooling grid.
4. Tint melted white candy desired colors. Pour over cooled cookies to cover. Tap to settle; chill until firm.
5. Use melted candy in cut parchment or disposable decorating bags to pipe spirals, stripes and attach Confetti Sprinkles. While still wet, sprinkle some shapes with Colored Sugars. Brush set candy decorations with Pearl Dust/vanilla mixture. Attach sticks to back of cookies using melted candy. If desired, place in assembled Pops Flower Pot Kit.

Source: Wilton Products

Sensible tips for healthy eating

(Family Features) With so many social events that revolve around food, it’s not easy to get a fresh start on making healthy food choices. However, with a little thought and planning, you can prevent taking your body on a roller coaster ride – without having to choose between food deprivation and satisfaction.

“Whether you are hosting an event or attending someone else’s celebration, planning ahead can help you stay on track,” said Mitzi Dulan, a registered dietitian and nationally recognized nutrition and wellness expert. “Having quick and simple strategies and recipes on hand makes it easy to eat well and keep you feeling great.”

Put a winning plan in place to take a new look at your approach to eating smart with these tips from Dulan, who is the team nutritionist for the World Series champion Kansas City Royals.

Don’t skip meals.
Although skipping breakfast may seem like a good way to cut calories, it’s a plan that can actually backfire, making you hungrier as the day wears on, and more likely to overeat or sneak unhealthy snacks. Start each day with a well-rounded breakfast to fuel your body. Apply a similar approach to events later in the day, as well. You may be tempted to skip a meal so you can enjoy the treats at a party, but chances are you’ll end up overdoing it with high-calorie indulgences, so make sure you fuel up ahead of time.

Love what you eat.
Be mindful of the food you eat and make every bite count. Enjoying each delicious taste will make it easier to stick to a sensible eating plan. For the foods you do love, look for ways to make them better – better for you, that is. For example, if pizza is your weak spot, substitute a lower-calorie crust, such as Flatout Flatbread. Then choose toppings wisely to amp up the flavor while managing added fat and calories.

Eat smaller portions.
When you simply must indulge, you may be surprised to hear “go ahead,” but to do so in moderation. One clever way to keep your portions small: use a tablespoon, not a serving spoon to dish out portions. Then eat slowly so your body has time to tell your brain you’re full.

Get your fill in healthy ways.
Overeating often comes down to a very basic cause: hunger. Becoming more conscious of how you answer your hunger will help you stay on track. Drinking water before and during events will help to fill you up so you are less likely to consume excess calories. Snacking throughout the day can also help keep hunger at bay; several small, healthy snacks, such as a handful of nuts or trail mix, can help keep you feeling full. Also, remember to stop eating when you feel satisfied, but before you feel full.

To find a Flatout Flatbread retailer near you, visit FlatoutFinder.com.

Barbecue Chicken Flatbread Pizza

Recipe created by Mitzi Dulan, RD

• non-stick baking spray
• 2 Flatout Flatbreads
• 1/2 cup barbecue sauce
• 1/3 cup cheddar cheese, shredded
• 1/3 cup mozzarella cheese, shredded
• 6 ounces grilled chicken breast, torn into pieces
• 1 tablespoon red onion, diced
• 1 tablespoon cilantro, chopped

1. Heat oven to 400°F.
2. Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 tablespoons barbecue sauce.
3. Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.

Thin Crust Pepperoni Pizza

• 1 Flatout Flatbread Artisan Thin Pizza Crust
• 1/4 cup chunky red sauce
• 3 slices provolone cheese
• 1/4 cup mozzarella, shredded
• 30 pepperoni mini slices

1. Heat oven or grill to 375°F.
2. Place flatbread on cookie sheet. Bake 2 minutes. Remove from oven. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes, or until cheese melts.
3. Grilling method: Heat grill to 375°F. Pre-bake flatbread on grill for 2 minutes. Remove from grill. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close lid. Grill for 4 minutes, or until cheese melts.

Arugula Mushroom Flatbread Pizza

• 1 Flatout Flatbread
• 1/2 cup mushrooms, cooked
• 1/2 cup arugula
• 6 grape tomatoes
• 1 tablespoon Parmesan cheese, grated
• 1 1/2 teaspoons fat-free balsamic vinegar

1. Heat grill or oven to 375°F.
2. Pre-bake flatbread for 2 minutes. Remove.
3. Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.

Thin Crust Egg, Sausage and Pepper Breakfast Pizza

• 1 Flatout Flatbread Artisan Thin Pizza Crust
• 1/2 cup cheddar cheese
• 2 eggs, lightly scrambled
• 3 ounces sausage, cooked and crumbled
• 2 ounces yellow peppers, diced
• 2 ounces red peppers, diced

1. Heat oven to 375 F.
2. Place flatbread on cookie sheet. Bake for 2 minutes. Remove from oven. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to oven and bake 4 more minutes, or until cheese melts.
3. Grilling method: Heat grill to 375 F. Pre-bake flatbread on grill for 1-2 minutes. Remove from grill. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to grill. Close lid. Grill 4 more minutes, or until cheese melts.

Source: Flatout Flatbread

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.

Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

• 1          slice whole-grain bread
• 1/4       cup fresh arugula
• 2-3       sun-dried tomatoes
• 2          tablespoons Sabra Classic Hummus
• olive oil
• 2          tablespoons pine nuts
• fresh Parmesan curls
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash and pat dry arugula; set aside.
2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
3. Spread toast with hummus.
4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

• 1          slice artisan country white bread
• 1/4       cup fresh spinach, wilted
• water
• 1          soft-boiled egg
• ice
• 1          garlic clove, chopped
• 1          teaspoon olive oil
• 2          tablespoons Sabra Classic Hummus
• red pepper flakes, for garnish
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash spinach; set aside.
2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

Source: Sabra

Spend more time with family in the morning and less time making breakfast with these easy-to-make Cinnamon Sugar Pretzel Bites made with Pillsbury® Refrigerated Breadsticks.  

Soft Cinnamon Sugar Pretzel Bites

• 1 (11oz.) can Pillsbury Refrigerated Breadsticks
• 3 TBS cinnamon
• 2 TBS sugar
• 2 TBS butter, melted
• 1 egg, slightly beaten
• sugar to sprinkle (optional)
• 1 TBS water
• 4 TBS powdered sugar

1. Heat oven to 375°F. Line cookie sheet with parchment paper.
2. Melt butter and mix with cinnamon and sugar.
3. Unroll dough; separate into 12 breadsticks. With finger, press dough to make an indention length wise down the center of breadstick.
4. Spoon cinnamon/sugar mixture into breadstick indention. Fold breadstick dough lengthwise over cinnamon/sugar mixture. Press to seal edges of dough.
5. Twist and stretch dough to make a rope. Form a pretzel shape and seal ends of dough. Place raw pretzel onto prepared cookie sheet.
6. Beat egg in a bowl and wash over pretzels.
7. Sprinkle with sugar (optional).
8. Bake at 375°F for 12 - 18 minutes or until golden brown.
9. Mix water and powdered sugar to make a glaze. Drizzle glaze over pretzels.
10. Serve warm.

Source: Recipe adapted from Pillsbury®