(Family Features) Bolstering your immune system during winter, when coughs and colds seem to take control, is a must for the entire family. Supporting your wellness can start in a simple place – with the foods you eat and drink.
Consider an easy choice for any season like Florida Orange Juice, which can help you and your loved ones get the vitamins and minerals you need all winter long. With 100% of the daily recommended value of vitamin C in every 8-ounce serving along with key nutrients like potassium and magnesium, there’s a reason it’s referred to as the “Original Wellness Drink.”
With no added sugar or artificial flavor, it provides the benefits you need without the additives you don’t. It contains natural sugar from the whole fruit for a delicious solution that’s one of nature’s nutrient-rich foods with vitamins, minerals and phytonutrients. Plus, it’s easy to use as a nutritional ingredient in wintertime favorites like this comforting Orange Juice and Coconut Chickpea Soup or to start your day strong with a Superfruit Breakfast Smoothie.
Paired with a healthy lifestyle, 8 ounces of 100% orange juice may help support a healthy immune system as an excellent source of vitamin C and a good source of vitamin D in fortified juices. Vitamin C is commonly associated with helping maintain and strengthen healthy immune systems by protecting cells and promoting the production and function of immune cells. Meanwhile, vitamin D also plays an important role in regulating immune response by helping immune cells fight off bacteria and viruses.
“Safeguarding your health against the spread of illness is important year-round, especially during colder months when reports of cold and flu increase,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “A key step in supporting your immune system is maintaining a well-balanced diet that is high in essential nutrients. Incorporating an 8-ounce glass of 100% orange juice can help you meet the recommended daily value of vitamin C and support your hydration.”
Beneficial plant compounds, like those in Florida Orange Juice, along with flavonoids and colorful carotenoids work to support the immune system by fighting inflammation and helping cells communicate, which can help strengthen immune responses when encountering infections.
Additionally, 100% orange juice is a source of phytonutrients like hesperidin, which has been shown in clinical studies to have antioxidant-like properties, heart health benefits and may help reduce inflammation. Hesperidin has also been linked with benefits related to cognitive function, immune system function and bone health.
To find more information and immunity-boosting winter recipes, visit FloridaJuice.com.
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 red bell pepper, diced
- 1 1/2 cups diced carrots
- 1 1/2 teaspoons kosher salt
- 3 cloves garlic, finely grated
- 1/2 teaspoon ground cardamom
- 1 quart vegetable broth
- 1 can (14 ounces) light coconut milk
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1/2 cup Florida Orange juice
- chopped cilantro (optional)
- In medium saucepan over medium high, heat olive oil until it shimmers.
- Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.
- Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.
- Add vegetable broth, coconut milk and chickpeas; bring to simmer.
- Decrease heat to low and cook until carrots are tender, about 10 minutes.
- Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
- Serve garnished with cilantro, if desired.
- 8 ounces Florida Orange Juice
- 4 ounces dark sweet cherries
- 2 ounces pomegranate juice
- In blender, puree orange juice, cherries and pomegranate juice then serve.
(Family Features) Cozying up with a bowl of warm deliciousness is a perfect way to ward off the chill of winter, and it’s made even better when shared with those you love. Turning to favorite chilis and soups with comforting ingredients and smoky spices can transport your family from snow and sleet to warmth and paradise.
Smoky German Potato, Sausage and Bacon Chili offers a reprieve from the cold with hearty flavor and family favorites seasoned with chili powder, cumin and cayenne pepper for classic taste with a twist. The thinly sliced potatoes and bacon of READ German Potato Salad in a sweet-piquant dressing provide a delicious new take on traditional chili.
A bit on the lighter side but equally satisfying, Tuscan 3 Bean Peasant Soup calls for shallots, diced tomatoes, spinach, cannellini beans, cooked small pasta and more for a true winter warmup. Served with toasted bread cubes, it’s sure to warm loved ones up from the inside out.
Its key ingredient is Aunt Nellie’s 3 Bean Salad, featuring premium green, wax and kidney beans in a light, sweet-tangy vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature or as part of comforting winter recipes.
Smoky German Potato, Sausage and Bacon Chili
Recipe courtesy of "Dad with a Pan" on behalf of READ
Prep time: 20 minutes
Cook time: 40 minutes
- 4 strips thick bacon, cut into cubes
- 1 pound smoked sausage, sliced into 1-inch segments
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 2 Fresno peppers, diced
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 can READ German Potato Salad, drained
- 1 cup beef broth
- salt, to taste
- pepper, to taste
- n large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.
- Add smoked sausage and cook until browned.
- Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.
- Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.
- Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.
- Add beef broth and stir to combine. Season with salt and pepper, to taste.
- Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.
Substitution: Jalapenos can be used for Fresno peppers.
Tuscan 3 Bean Peasant Soup
Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie's
Prep time: 20 minutes
Cook time: 27 minutes
- 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
- 2 medium shallots or 1 small yellow onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup small pasta, such as ditalini, uncooked
- 2 cups frozen cut leaf spinach or chopped fresh spinach
- 2 jars (15 1/2 ounces each) Aunt Nellie's 3 Bean Salad, drained
- 1 tablespoon lemon zest (optional)
- Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
- Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
- Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.
Source: Seneca Foods
(Family Features) For busy families, it’s hard to beat a one-skillet dish that cuts down on cleanup without sacrificing flavor. Especially during the hectic fall season when cool, crisp days call for comforting food, you can warm up the evening with a hot Tex-Mex meal that’s sure to occupy a permanent spot on the menu.
Start with a versatile comfort food staple like sweetpotatoes, which provide the body for this filling Tex-Mex Sweetpotato Beef Skillet. As a versatile veggie that’s easy to add to a variety of recipes for enhanced flavor and nutrition content, they can become a pantry must in your home for simple and elevated recipes alike. To maximize their already-lengthy shelf life (up to 4 weeks), simply store in a cool, dry, well-ventilated area away from heat sources – never in the refrigerator, which can cause “chill damage.”
Because they can be cooked and prepared in a skillet, baked, grilled, slow-cooked, microwaved, air-fried and more, they provide a crowd favorite that’s a breeze to use in the kitchen. In this delicious dish, they’re combined with peppers, onions, ground beef, broth, tomatoes, corn, Southwest seasoning and more to keep chilly days at bay.
Consider this fun fact to share with your loved ones at the dinner table: The one-word spelling of “sweetpotato” was officially adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion with equally unique and distinctive potatoes, which are also grown and marketed commercially in the United States.
Find more comfort food favorites by visiting ncsweetpotatoes.com.
Watch video to see how to make this recipe!
Tex-Mex Sweetpotato Beef Skillet
Recipe courtesy of Meredith Bernard of “This Farm Wife” on behalf of the North Carolina Sweetpotato Commission
- 2 medium sweetpotatoes
- 3 bell peppers (combination of red, yellow and orange)
- 1 small onion
- 2 tablespoons olive oil or butter, divided
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 1/2 cup beef broth
- 1 can diced tomatoes
- 8 ounces tomato sauce
- 1 can Mexi-corn or Southwest corn
- 1 tablespoon Southwest seasoning
- salt, to taste
- pepper, to taste
- Rinse and scrub sweetpotatoes to clean. Chop into 1/2-inch cubes. Dice bell pepper and onion. Set aside.
- In skillet over medium heat, heat 1 tablespoon oil or butter.
- Add garlic and saute until fragrant, being careful not to burn.
- Add ground beef, breaking apart and stirring until cooked through, 5-7 minutes. Remove garlic and beef to covered bowl or plate; set aside.
- In same skillet, add remaining oil or butter. Saute peppers, onion and sweetpotatoes until slightly tender.
- Pour in broth, diced tomatoes and tomato sauce; cover and simmer 12-15 minutes.
- Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens slightly. Add seasoning and salt and pepper, to taste.
(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.
One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.
Consider these simple, delicious ways to use the entire watermelon in your kitchen.
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.
Find more flavorful fall solutions to avoid food waste at Watermelon.org.
Watermelon Bourbon Glaze with Grilled Flank Steak
- 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
- 2 tablespoon minced garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoon hot sauce
- 1/4-1/2 cup bourbon
- 2 pounds flank steak or London broil
- 1/4 teaspoon cornstarch
- In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
- Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
- Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
- Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
- Allow steak to rest on platter or cutting board 10 minutes.
- Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
- Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.
Watermelon Walnut Currant Chutney
- 4 cups watermelon, juiced
- 2 cups watermelon rind (white part), diced small
- 2 tablespoons apple cider vinegar
- 1 1/2 cups packed brown sugar
- 1/2 medium white onion, sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1 teaspoon lemon zest
- 1 lemon, juice only
- 2 tablespoons currants
- 2 tablespoons roasted walnuts
- 1 wheel brie cheese, for serving
- crackers, for serving
- In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
- Chill and serve over brie with crackers.
Quick, Easy Recipes to Add to Your Dinner Rotation: Simple, nutritious meals to make more time for family
(Family Features) Making time for meals together can have a positive impact on the well-being of families, including children and adolescents. In fact, regular meals at home can help reduce stress and boost self-esteem, according to research published in “Canadian Family Physician.”
Mealtime conversations are also a perfect opportunity to connect with your loved ones. A study published in “New Directions for Child and Adolescent Development” showed these conversations help improve children’s vocabularies more than being read aloud to.
Making time for meals together shouldn’t require spending all night in the kitchen, however. A simple-to-prepare ingredient like eggs can help you spend less time cooking and more time with family.
For example, these heart-healthy recipes for Poached Egg Tostadas with Avocado-Tomatillo Salsa, Sweet Potato Hash with Eggs and Poblano Frittata from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are ready in 15 minutes or less. They include a wide variety of vegetables, fruit, whole grains and healthy protein sources, which are recommended by the American Heart Association to help prevent heart disease and stroke.
To find more tips for family mealtimes and recipe inspiration, visit heart.org/eatsmart.
Poached Egg Tostadas with Avocado-Tomatillo Salsa
Servings: 4 (1 egg and 1/2 cup salsa per serving)
- Nonstick cooking spray
- 4 corn tortillas (6 inches each)
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
- 1 medium avocado, diced
- 1 medium Anaheim or poblano pepper, seeds and ribs discarded, diced
- 1 medium tomatillo, papery husk discarded, washed and diced
- 1/2 medium tomato, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 medium garlic clove, minced
- 1/8 teaspoon salt
- Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
- Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.
- In large skillet over high heat, bring water and vinegar to boil.
- Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.
- To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.
Nutritional information per serving: 185 calories; 11 g total fat; 2.5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 186 mg cholesterol; 169 mg sodium; 15 g carbohydrates; 3 g fiber; 2 g total sugars; 9 g protein.
Servings: 4 (2 wedges per serving)
- 4 large eggs
- 1/4 cup fat-free milk
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 2 medium poblano peppers, seeds and ribs discarded, chopped
- 2 cups frozen whole-kernel corn, thawed
- 2 medium green onions, chopped
- 1/4 cup finely shredded Cotija cheese or crumbled queso fresco
- 1 medium tomato, chopped
- 1/4 cup fat-free sour cream
- In medium bowl, whisk eggs, milk and cilantro.
- In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
- Stir in corn and green onion. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
- Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.
Nutritional information per serving: 244 calories; 8.5 g total fat; 2.5 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 192 mg cholesterol; 177 mg sodium; 27 g carbohydrates; 4 g fiber; 8 g total sugars; 13 g protein.
Sweet Potato Hash with Eggs
Servings: 4 (1 cup per serving)
- 2 teaspoons canola or corn oil
- 1/2 medium onion, chopped
- 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 medium red or green bell pepper, chopped
- 2/3 cup fat-free, low-sodium vegetable broth
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 4 large eggs
- hot pepper sauce (optional)
- In pressure cooker set on saute, heat oil. Cook onion 3 minutes, or until soft, stirring frequently. Turn off pressure cooker.
- Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure 3 minutes. Quickly release pressure. Turn off pressure cooker.
- Remove pressure cooker lid. Crack one egg into small bowl. Using back of spoon, make small well in potatoes. Slip egg into well. Repeat with remaining eggs, making separate well for each egg. Secure lid with pressure vent open. Saute 2 minutes. Let stand on “keep warm” setting 2 minutes, or until eggs are cooked to desired consistency.
- Serve hash sprinkled with dash of hot pepper sauce, if desired.
Nutritional information per serving: 258 calories; 7.5 g total fat; 2 g saturated fat; 1.5 g polyunsaturated fat; 3 g monounsaturated fat; 186 mg cholesterol; 244 mg sodium; 39 g carbohydrates; 6 g fiber; 9 g total sugars; 10 g protein.
Source: American Heart Association
(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.
With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.
To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.
Learn more and discover delicious plant-based recipes at eatpecans.com.
Smoky Chipotle Pecan Burrito Bowls
Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
- 2 1⁄2 cups water
- 1 cup pecans
- 1⁄2 cup portobello mushrooms
- 2 tablespoons taco seasoning
- 2 tablespoons tamari sauce or soy sauce
- 2 cloves garlic, minced
- 1 tablespoon liquid smoke
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon chipotle in adobo sauce
- 1 pineapple, diced
- 2 Roma tomatoes, diced
- 1-2 jalapenos, diced
- 1 cup cilantro, finely chopped
- 1 red onion, diced
- 1⁄4 cup lime juice
- salt, to taste
- 2 chipotle peppers in adobo sauce
- 1 cup vegan mayo
- 3 cloves garlic, minced
- 2 teaspoons vinegar
- 2 tablespoons plant-based milk
- 1 teaspoon agave
- 1⁄2 teaspoon salt
- To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
- Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
- In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
- To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
- To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
- To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.
Vegan Pecan Al Pastor Tacos
Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
- 2 pounds chopped pecans
- 1 cup onion
- 8 cloves garlic, minced
- 8 dried guajillo peppers
- 2 tablespoons oil
- salt, to taste
- pepper, to taste
- 7 ounces (1 can) chipotle peppers in adobo
Toppings and Garnishes:
- flour or corn tortillas (6 inches each)
- diced onion
- In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
- Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
- Finely chop onions, garlic and guajillo peppers.
- In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
- Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
- Remove from heat and serve on tortillas.
- Serve with cilantro, onion, lime and pineapple.
Source: American Pecan Promotion Board
(Family Features) Putting a delicious, kid-friendly meal on the table in an hour or less is goal No. 1 for many families. When the hectic schedules of back-to-school season are in full effect, saving some precious time in the kitchen can make all the difference.
Take a homework timeout and bring loved ones running to the dining room for family favorites like Sweet Heat Pickled Beet Grilled Cheese. This modern take on a childhood classic pairs sourdough bread with brie cheese, a spicy-sweet hit of hot honey and juicy Aunt Nellie’s Diced Pickled Beets.
If letting your oven do the work is an even more appealing solution, try an easy recipe like Bacon Wrapped Potato Stuffed Chicken. As a meal and side dish all in one, this simple weeknight dinner starts with cutting a pocket into boneless, skinless chicken breasts before filling with cheesy goodness.
Layer cheddar cheese slices inside the chicken then spoon in READ German Potato Salad made with thinly sliced potatoes, bacon and a sweet-piquant dressing. Finally, fold the chicken breasts closed, wrap with bacon slices and bake 40 minutes to tender, juicy perfection with a final broil to crisp the bacon.
Recipe courtesy of MacKenzie Smith of “Grilled Cheese Social”
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 2 sandwiches
- 4 slices (3 ounces each) sourdough bread
- 2 tablespoons hot honey
- 1 small wheel (8 ounces) brie, at room temperature, cut into thin strips
- 8 ounces Aunt Nellie’s Diced Pickled Beets (1/2 jar or 2 individual diced pickled beet cups)
- 2 tablespoons fresh basil, cut into thin strips
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic salt, or to taste
- Place two bread slices on cutting board. Drizzle with hot honey then add 4 ounces brie evenly across bread.
- Drain beets and pat dry. Add evenly on top of brie followed by basil and remaining brie.
- Spread 1 tablespoon butter on one side of remaining bread slices. Sprinkle with 1/4 teaspoon garlic salt. Place top piece of bread on each sandwich.
- Heat cast-iron or frying pan over medium-low heat then add sandwiches butter sides down. Butter top sides and add remaining garlic salt.
- Cook about 5 minutes on each side, or until bread is golden brown and cheese has melted, flipping halfway through.
- Once sandwiches have cooked on both sides, remove from heat and serve.
Recipe courtesy of “EZPZMealz”
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 8 servings
- 2 pounds (approximately 4 large) boneless, skinless chicken breasts
- 8 slices sharp cheddar cheese
- 1 can READ German Potato Salad with sauce
- 8-12 bacon slices
- nonstick cooking spray
- freshly ground pepper, to taste
- Preheat oven to 400 F.
- Using sharp knife, slice pocket or slit into each chicken breast and fold open.
- Place two slices sharp cheddar cheese in pockets then spoon 4 ounces potato salad onto cheese.
- Fold chicken over and close so cheese and potatoes are inside pockets.
- Take 2-3 bacon slices and completely wrap stuffed chicken breasts, tucking loose ends of bacon on undersides of chicken.
- Spray baking dish with nonstick cooking spray then place bacon wrapped chicken on tray. Season chicken with pepper, to taste.
- Bake approximately 40 minutes until internal temperature of chicken reaches 160 F.
- Turn oven to broil on high (500 F) and broil 2-3 minutes to crisp bacon until chicken reaches 165 F.
- Remove from the oven and rest 5 minutes then serve.
(Family Features) Between morning routines, days spent in the classroom, extracurriculars and homework, it may seem like there’s never enough time in the day during the school year. However, making time for tasty meals and snacks doesn’t have to be another burden on jam-packed schedules.
These quick recipes for a flavorful twist on a breakfast favorite, easy-to-make sliders featuring kid-friendly flavors and delightful treats to enjoy at the end of the day can help keep little learners (and older family members, too) fueled up and ready to tackle all the school year throws their way.
Find more recipes to get you through busy back-to-school season at Culinary.net.
Simple, Kid-Friendly Sliders
For those busy school nights when time is at a premium and you need to get a meal on the table quickly, these simple yet savory Pepperoni Pizza Sliders can be a perfect solution. A modified take on a kid favorite – pizza – they’re easy to make after work and extracurricular activities to steal a few moments of family time enjoying the cheesy pepperoni goodness before completing homework and beginning preparations for a new day.
Pepperoni Pizza Sliders
Recipe adapted from MilkMeansMore.org
- 1 package slider rolls
- 1/2 cup pizza sauce
- 1/2 cup mini pepperoni
- 1 1/2 cups shredded, low-moisture, part-skim mozzarella cheese
- 1/4 cup butter, melted
- 1 teaspoon parsley flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup shredded Parmesan cheese
- nonstick cooking spray
- Heat oven to 350 F.
- Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish.
- Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.
- Mix melted butter with parsley flakes, dried oregano, garlic powder and shredded Parmesan cheese. Spoon evenly over sliders.
- Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.
- Bake 20 minutes.
- Remove foil and bake additional 5-10 minutes, or until Parmesan is melted and golden brown.
Cut sliders and serve immediately.
A Fresh-Baked After-School Sweet
After a long day of learning or a tough homework assignment, many kids love a warm, chocolatey homemade cookie. Once your kiddos pack away the calculators and put their pencils down, serve up an ooey-gooey delight as a reward for all that hard work.
These Brown Butter Chocolate Chip Cookies are ready in just 30 minutes and made with high-quality ingredients you can count on like C&H Dark Brown Sugar for that familiar homemade flavor.
Find more sweet after-school desserts at chsugar.com.
Brown Butter Chocolate Chip Cookies
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 18 cookies
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups C&H Dark Brown Sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup chopped pecans, toasted
- 1 1/2 cups semisweet chocolate chips
- In medium saucepan over medium heat, melt butter and cook until foaming and golden brown. Remove from heat and transfer to heatproof bowl. Place in refrigerator until solidified, about 45 minutes.
- In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
- Once butter has solidified, remove from refrigerator. In bowl of electric stand mixer, using paddle attachment, beat butter and sugar at medium speed 2-3 minutes until light and fluffy. Add eggs, one at a time, and vanilla. Mix until combined. Scrape sides of bowl as needed. Reduce speed, add flour mixture and beat to combine. Add pecans and chocolate chips; mix at low speed until combined. Place dough in refrigerator and rest 30 minutes.
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Using 2-ounce ice cream scoop, portion out dough on prepared baking sheets, spacing about 3 inches apart. Gently flatten dough balls using palm.
- Bake 13-15 minutes, or until golden brown. Allow cookies to cool on baking sheets 10 minutes then transfer to wire rack. Serve warm.
A Traditional Breakfast with a Twist
The same bowl of cereal can get boring after eating it for breakfast day in and day out. You may find yourself looking for something new and exciting to start school day mornings on the right foot.
Kids can be picky when it comes to breakfast foods, but this recipe for Sausage French Toast Roll-Ups is a quick and easy way to fill their bellies with a taste of several flavors they may already love. A sizzling sausage link wrapped with French toast, it combines a favorite breakfast protein and traditional deliciousness in one roll.
Sausage French Toast Roll-Ups
- 12 sausage links
- 2 eggs
- 2/3 cup milk
- 3 teaspoons almond extract
- 1/2 teaspoon ground cinnamon
- 6 bread slices, crust removed, cut in half
- 3 tablespoons butter
- In skillet, cook sausage links according to package directions. Set aside.
- In medium bowl, whisk eggs, milk, almond extract and cinnamon.
- Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.
- In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-sides down, and cook until all sides are browned, approximately 10 minutes.
- Drizzle with syrup.
Source: C&H Sugar
(Family Features) Soaking up some sun and sharing a meal with family and friends brings people together, especially when favorite recipes are on the table. Whether there’s a cause for celebration or a gathering of loved ones is simply overdue, serving up delicious dishes is a sure bet to get everyone involved.
These flavorful Mexinut Dip, Beef and Peanut Empanadas with Chimichurri, Asian Peanut Slaw and Peanut Butter Banana Pops recipes are ideal for the whole family. Starting with a spicy dip best paired with corn chips or crackers, hungry guests can work their way up to the main course of savory empanadas served alongside a tangy Asian slaw. Finally, kids and adults alike can cap off the celebration with a sweet, fruity dessert.
Leaning into a versatile ingredient like peanuts, which make all these dishes possible, can take your gatherings to the next level. They complement a wide range of recipes from appetizers and snacks to main courses and desserts.
Plus, they contain 26% protein and fulfill approximately 30% of a 4-6-year-old’s and 26% of a 7-10-year-old’s recommended daily allowance per serving, making them a kid-favorite source of energy. They contain six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.
Often referred to as “nutrition in a nutshell,” there’s a good chance your peanut supply came from the United States’ leading grower: Georgia. With approximately 4,000 active peanut farmers, the state produces 52% of the country’s peanuts.
To find more family-friendly recipe ideas powered by peanuts, visit GAPeanuts.com.
Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup
- 1 can (11 1/2 ounces) condensed bean with bacon soup
- 1 cup shredded cheddar cheese
- 1 can (10 ounces) tomatoes and green chiles
- 2 tablespoons finely chopped onion
- 1 tablespoon hot chili powder
- 1/2 cup peanut butter
- corn chips or crackers
- In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
- Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
- Stir before serving with corn chips or crackers.
Beef and Peanut Empanadas with Chimichurri
Recipe courtesy of "Set the Table" on behalf of the Georgia Peanut Commission
Yield: 30-40 small empanadas
Spicy Beef and Peanut Empanadas:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 teaspoon red pepper flakes
- 1 large garlic clove, minced
- 1/3 cup golden raisins
- 1/2 cup raw Georgia Peanuts
- 2 tablespoons pickled jalapenos, chopped
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water, plus additional for sealing dough
- salt, to taste
- pepper, to taste
- 2 packages pie crust
- 1 egg white, in small bowl
- 1/3 cup flat leaf parsley
- 1 teaspoon dried oregano
- 3 garlic cloves, peeled and roughly chopped
- 1/4 cup red wine vinegar
- 1 tablespoon red pepper flakes
- 1/2 cup olive oil
- salt, to taste
- pepper, to taste
- To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in Worcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.
- Preheat oven to 375 F.
- Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
- Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
- Holding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.
- Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
- Bake 20-25 minutes on upper rack.
- To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.
Asian Peanut Slaw
Recipe courtesy of the Georgia Peanut Commission
- 1 can (11 ounces) mandarin oranges
- 1/4 cup Asian sesame dressing
- 2 tablespoons creamy peanut butter
- 1/4 teaspoon crushed red pepper
- 1/2 cup coarsely chopped dry roasted peanuts
- 1 bag (16 ounces) three-colored deli slaw mix
- chow mein noodles
- Drain juice from mandarin oranges into mixing bowl and reserve oranges.
- In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
- Garnish with chow mein noodles before serving.
Peanut Butter Banana Pops
Recipe courtesy of registered dietitian Annessa Chumbley on behalf of the Georgia Peanut Commission
Yield: 8 pops
- Craft sticks
- 4 firm, ripe bananas, peeled and halved crosswise
- 1 cup melted chocolate wafers
- 1/2 cup finely chopped peanuts
- unsweetened coconut flakes (optional)
- chopped dried pineapple (optional)
- chopped dried strawberries (optional)
- melted peanut butter chips (optional)
- Insert one craft stick into each banana half. Place eight banana pops in single layer on small tray covered with parchment paper. Place tray in freezer at least 4 hours or overnight.
- Pour melted chocolate into bowl. Dip each frozen banana into bowl, turning to coat. Lay chocolate-covered bananas back on parchment paper. Sprinkle with chopped peanuts. Sprinkle with coconut flakes, pineapple and strawberries, if desired. Drizzle with melted peanut butter chips, if desired.
Source: Georgia Peanut Commission
(Family Features) When hunger strikes and family fun calls for a snack to keep the excitement going, take your kiddos to the kitchen to whip up a tasty treat for all to enjoy. Whether you’re celebrating a special occasion or watching favorite movies, turn to an ingredient like popcorn that encourages creativity. Plus, it’s a delicious way for adults to turn back the clock and recreate childhood memories while making new ones with the family.
Consider these popcorn-inspired snacks to serve during your next adventure:
- Take yourself back in time to your own childhood with a classic pairing that never goes out of style: Peanut Butter and Jelly Popcorn. This version offers a fun way to jazz up popcorn for kids and adults alike with a sprinkling of strawberries and dried cranberries on top for added nutrition.
- When it’s time for a little fun in the sun or a trip to the park, sweeten up the celebration with this Graham Cracker Picnic Mix that’s a flavorful, kid-favorite combination of popcorn, bear-shaped graham crackers, marshmallows, fudge-covered pretzels and miniature cookies.
- Pizza is hard to beat as a snacking solution the whole family can enjoy, and this Grab and Go Pizza Popcorn is no exception. Ready in just minutes by mixing popcorn, Parmesan cheese and seasonings, little ones can help prepare a batch quickly before heading out the door.
- Colorful and fun, these Minty Green Popcorn Clusters are simple to make and a perfect treat to share. Just melt together marshmallows, butter, salt, green food coloring and peppermint extract before tossing with popcorn and green candy-coated chocolates.
To find more family-friendly snack time favorites, visit Popcorn.org.
Peanut Butter and Jelly Popcorn
- 8 cups popcorn
- 2 tablespoons raspberry jam
- 1/2 cup white chocolate chips
- 3 tablespoons smooth natural peanut butter
- 1/4 cup freeze-dried strawberries
- 1/4 cup dried cranberries
- In large bowl, stir popcorn and jam until evenly coated. Transfer to parchment paper-lined baking sheet.
- In small heatproof bowl over small saucepan of barely simmering water, add white chocolate chips and peanut butter. Cook, stirring occasionally, 3-5 minutes, or until smooth and melted.
- Drizzle peanut butter mixture over popcorn mixture. Sprinkle with strawberries and cranberries.
- Refrigerate 10 minutes, or until peanut butter mixture is set; break into pieces to serve. Store in airtight container in refrigerator up to 1 week.
Graham Cracker Picnic Mix
Yield: About 12 cups
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 5-6 drops pink neon liquid food color or desired color
- 1/2 cup unpopped popcorn kernels
- 1 package mini pastel marshmallows
- 1 cup bear-shaped graham crackers
- 1 package white fudge-covered pretzels
- 1 cup mini cookies
- In large pot over medium heat, stir oil, sugar and food coloring.
- Stir in popcorn kernels; cover. Cook until popcorn begins to pop. Shake pot over heat until popping slows.
- Remove pan from heat and pour popcorn into large bowl.
- Add marshmallows, graham crackers, pretzels and cookies then toss lightly.
Grab and Go Pizza Popcorn
Yield: 6 quarts
- 6 quarts popped popcorn
- olive oil cooking spray
- 1 cup grated Parmesan cheese
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- 1 tablespoon Italian seasoning
- Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
- Spray popcorn lightly with cooking spray.
- Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
- To serve, scoop popcorn into reusable plastic cups.
Minty Green Popcorn Clusters
Yield: 32 clusters
- 12 cups unsalted, unbuttered, popped popcorn
- 4 cups mini marshmallows
- 2 tablespoons butter or light olive oil
- 1/2 teaspoon salt
- 1 tablespoon green food coloring
- 1/4 teaspoon peppermint extract
- 1 cup green candy-coated chocolate candies
- Place popcorn in large mixing bowl.
- In saucepan over medium heat, melt marshmallows, butter and salt, stirring occasionally, until smooth. Remove from heat; stir in food coloring and peppermint extract.
- Toss marshmallow mixture with popcorn; cool 2-3 minutes, or until cool enough to handle. Toss with chocolate candies.
- Shape 3 tablespoons of popcorn mixture into small cluster; repeat with remaining popcorn mixture. Place on wax paper-lined baking sheet; cool completely.